lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Surprise
Ingredients:
- 2 low-fat banana instant pudding mix
- 1 Cool Whip Lite
- 96
Instructions:
1. In a 2 quart square dish make two layers of crackers (48).
2. Next mix one package of pudding and spread over crackers.
3. Next, spread half of cool whip over pudding.
4. Repeat the above steps and chill completely.
5. May also be frozen until needed.
Title: White Gingerbread
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 sugar
- 1 lemon, zest of
- 1 ground ginger
- 1/2 nutmeg
- 1/2 bicarbonate of soda
- 118 milk
Instructions:
1. Rub the butter into the flour.
2. Stir in the sugar, the minced lemon-zest, ginger and nutmeg; mix well.
3. Make the milk just warm, stir into the mixture with the bicarbonate of soda (baking soda), and work the mixture into a nice smooth dough.
4. Roll it out, cut it into shapes.
5. Bake in a moderate oven(180°C/ 350°F/ Gas Mark 4) for 15 to 20 minutes.
Title: Trinidad Baked Bananas
Ingredients:
- 4 bananas
- 1 -2 brown sugar
- 1 butter
- 3 lime juice
- 1 dry sherry
- 2
Instructions:
1. Preheat oven to 400F (200°C).
2. Butter a baking dish of suitable size to hold the bananas.
3. Place the bananas cut side down in the dish.
4. Sprinkle the brown sugar and butter evenly over bananas.
5. Bake in the oven for 15 minutes.
6. While the bananas are baking, melt the apricot jam, lime juice and sherry in a pan.
7. Remove bananas from oven, pour the sauce over them and return to the oven for a further 5 minutes.
8. Serve each banana with icecream, or flambe with Trinidad rum.
9. Best made just before serving.
Title: Waxie Pecan Bundt Cake
Ingredients:
- 1 1/2 flour
- 1 brown sugar
- 2 baking powder
- 2 salt
- 6 vanilla
- 1 pecans
- 3 brown sugar
- 1/2 margarine
- 1/4 flour
- 2 water
- 2
- 1/2
Instructions:
1. Mix and sift dry ingredients.
2. Beat egg whites with vanilla until stiff but not dry.
3. Mix well with dry ingredients.
4. Add pecans.
5. Bake in Bundt pan for 1 hour at 325 degress.
6. Mix all ingredients for icing and pour over cake.
7. Bake 5 minutes more.
Title: White Chocolate Cranberry Oatmeal Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 3 dried cranberries
- 1 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream shortening & sugars.
3. Blend in eggs & vanilla.
4. Sift in flour, salt & soda.
5. Fold into creamed mixture along with oats, cranberries, & chocolate chips (or other optional ingredients).
6. Roll into balls & place on greased cookie sheet.
7. Flatten with fork.
8. Bake 10-12 minutes (less for dark cookie sheets).
Title: Frangipane Flan
Ingredients:
- 8 frozen puff pastry
- 3 butter
- 4 margarine
- 4 caster sugar
- 2 eggs
- 4
- 3
Instructions:
1. Roll out pastry and line flan 8" dish.
2. spread jam over pastry.
3. cream butter and sugar.
4. add eggs a little at a time.
5. beat in almonds and extract.
6. spread mixture over jam
7. roll out remaining pastry into strips and place over mixture.
8. bake 40-45 min at 190 degrees (375 farenheit).
Title: Holiday Cookie Surprises
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1 1/4 Quaker Oats
- 1/4 salt
- 48
Instructions:
1. Heat oven to 375 degrees.
2. Beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour, oats and salt; mix well.
3. Shape dough into 1 inch balls. Press candy into center of each ball; shape dough around candy so it is completely hidden. Roll cookies in sugar until evenly coated.
4. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 14 to 17 minutes or until set. Cool on wire rack.
Title: Pink Champagne Cupcakes
Ingredients:
- 1 butter
- 1 1/4 margarine
- 1/3 powdered sugar
- 3 vanilla
- 4 -5
- 1/2
- 4
- 1/4
- 1
- 4 -5
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.
Title: Pina Colada Bread Pudding
Ingredients:
- 1 cream of coconut
- 2 sugar
- 2 pecans
- 1 1/2 crushed pineapple
- 1 flaked coconut
- 1 butter
- 1/2 eggs
- 3 vanilla extract
- 3 cinnamon
- 1 nutmeg
- 1/2 sugar
- 1 1/2 butter
- 1 1/2 dark rum
- 1/2
- 2
- 1/2
Instructions:
1. For the bread pudding, combine the cream of coconut, cream, sugar, pecans, undrained pineapple, coconut, butter, eggs, vanilla, cinnamon and nutmeg in a bowl and mix well.
2. Add the bread cubes and mix gently. Let stand until the bread soaks up the mixture, adding additional bread if needed; the mixture should not be runny. Spoon the bread mixture into a buttered baking pan. Bake at 350*F for 1 hour, until golden brown. Let stand until room temperature.
3. For the sauce, combine the sugar and butter in a saucepan. Cook over low heat until the sugar dissolves, stirring frequently. Remove from heat. Stir a small amount of the mixture into the egg yolks to temper them. Stir the egg yolks into the hot mixture and add the run gradually, stirring constantly until blended. Pour into a thermos to keep warm, or place in a water bath.
4. Cut the bread pudding into 12 to 15 slices and arrange on dessert plates. Drizzle each with the warm sauce.
Title: Lucky Bear Cookies (Cut-Out)
Ingredients:
- 250 flour
- 1 baking powder
- 125 butter
- 1 egg
- 50 sugar
- 2 cocoa powder
- 2 milk
- 1 chocolate
Instructions:
1. In a big bowl combine flour and baking powder. Add butter in small pieces together with the egg and sugars.
2. Using your hand mixer first and then your hands knead dough until smooth. Divide and add cocoa and milk to one half of the dough.
3. Wrap both doughs into cling film and refrigerate for 30 minutes.
4. On a lightly floured surface roll out the brown dough to about 3 mm thickness (0.1 inch). Cut out 8 circles of 8 cm/ 3 inches in diameter. These will form the bears' heads.
5. If you have brown dough left over (scraps) use it to form 16 small circles, which will be the bears' pupils. If you dont have dough left over use chocolate later on to decorate the bears' eyes.
6. Now roll out the white dough to the same thickness and cut out 24 circles of 4 cm/1.5 inches in diameter. These will be the bears' ears and noses. Also cut out 16 circles of about 2 cm/0.75 inches in diameter for the eyes.
7. Place two eyes on each big brown circle and then place a pupil on each eye if you have it.
8. Then place two ears on the side of each big brown circle (underneath the brown dough) and also place one nose in the centre of each.
9. Once your bears are assembled, place them on a paper-lined baking sheet and bake at 180°C/350°F in the preheated oven for about 10 minutes or until crisp and lightly browned around the edges.
10. Allow to cool completely (on a wire rack) and then decorate to your liking. I used dark chocolate to draw a bear's mouth on each white circle (see pic). Let dry and then wrap or store in an airtight box.
Title: Southern Praline Cookies
Ingredients:
- 1 brown sugar
- 1 vanilla
- 1/2 salt
- 1/4 cinnamon
- 1/4 pecan halves
- 2
Instructions:
1. Stir brown sugar into egg whites. Add remaining ingredients and mix well.
2. Drop from a teaspoon onto a greased baking sheet, allowing 2-3 pecans for each cookie.
3. Bake at 250* for 30 minutes. Remove to rack and cool immediately.
Title: Prune Whip - Gluten Free
Ingredients:
- 4 sugar
- 1 prune
- 4 lemon juice
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Add sugar to prune pulp and cook for about 5 minutes, stirring constantly; cool.
3. Fold lemon juice into egg whites; mix in prune mixture.
4. Pour into a baking dish; set dish in a pan of hot water and bake for 20 minutes.
Title: Tangy Fruit Salad
Ingredients:
- 8 clementines
- 2 bananas
- 2 mangoes
- 4 kiwi fruits
- 4 lemon juice
- 2 sugar
- 2
- 1/4
Instructions:
1. Place all fruit into a large bowl with a lid.
2. Mix together juices, sugar and preserves.
3. Pour over fruit and mix thoroughly.
4. Cover tightly with lid and chill until ready to serve.
Title: Sticky Apple Walnut Cake
Ingredients:
- 4 granny smith apples
- 2 sugar
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 2 ground cinnamon
- 2 eggs
- 1/2 vanilla extract
- 2 walnuts
- 1/2 powdered sugar
- 1 lemon juice
- 1/2 corn syrup
- 1 vanilla extract
- 1/2
Instructions:
1. Combine apples and sugar.
2. Combine flour and next 3 ingredients.
3. Beat eggs, oil and vanilla in a large bowl at medium speed with an electric mixer 1 minute.
4. Add flour alternately with apple mixture to oil mixture.
5. Beat at low speed until blended after each addition, stopping to scrape bottom and down sides of bowl.
6. Stir in walnuts.
7. Pour batter into a aluminum foil-lined 13x9-inch pan coated with baking spray.
8. Bake at 350* for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
9. Let cool completely on wire rack in pan.
10. Drizzle evenly with Lemon Glaze.
11. To prepare glaze whisk together all ingredients until smooth. Use immediately.
Title: Chocolate Hamentaschen
Ingredients:
- 1 flour
- 1 cocoa powder
- 1 water
- 2 eggs
- 3 bittersweet chocolate chips
- 4 sweetened condensed milk
- 1/2
Instructions:
1. Sift cake mix, flour, and cocoa. Set aside.
2. Beat eggs and water.
3. Add dry mixture to wet and mix until blended. Dough will be sticky.
4. Roll dough into a cylinder about 3" in diameter. Wrap cylinder in plastic wrap and place in the freezer until frozen.
5. Remove dough from freezer and let thaw slightly (about 1/2 hour if dough is frozen solid).
6. While dough is thawing, melt chocolate together with sweetened condensed milk in microwave on 50% power. Mix well.
7. Slice dough into quarter inch slices.
8. Add a dollop of the chocolate filling to the middle of each slice.
9. Once dough is completely defrosted, fold each slice into a triangle, being sure to pinch the corners closed and leave the filling peeking out of the middle.
10. Bake in a preheated 375 degree oven for about 10-15 minutes on parchment lined cookie sheets.
11. Let the cookies cool on the cookie sheets for a few minutes and then remove them to cooling racks to finish cooling.
Title: Delicious Homemade Instant Jalebis!
Ingredients:
- 1 all-purpose flour
- 2 gram flour
- 1/2 plain yogurt
- 1/2 water
- 1 baking soda
- 500 ghee
- 500
Instructions:
1. Put flour in a mixing bowl.
2. Add gramflour.
3. Mix well.
4. Add yogurt and water.
5. Mix well, using a spoon, ensuring that no lumps remain.
6. Mix to obtain what is technically called,"ribbon consistency".
7. (Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to).
8. Add a pinch of baking soda.
9. At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
10. If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
11. If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
12. If you got an icing bag, use that.
13. I used the icing bag with the"star" nozzle attachment.
14. You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol.
15. Heat oil on low-medium flame in a frying pan.
16. Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
17. Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
18. Lightly brown on either side.
19. Repeat until all the batter is used up.
20. On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni").
21. Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
22. Now, drain the excess oil from the jalebis.
23. Drop into the sugar-water syrup.
24. Dip well, toss well, to coat the jalebis in the syrup.
25. Drain excess syrup from the jalebis.
26. Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.
27. Get ready to put on your apron and go make more of these because they'll vanish before you know!
28. Don't blame ME if you get addicted to these like my DAD.
Title: Peanut Butter Muffins
Ingredients:
- 3/4 granulated sugar
- 1/4 unsalted butter
- 1 water
- 3/4 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 1 baking soda
- 1/4 creamy peanut butter
- 1/2
- 1/3
- 1/2
- 1/3
- 3/4
Instructions:
1. Preheat oven to 350°. Spray or grease 12 muffin cups.
2. In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
3. Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole. (I baked mine for 14 mins and just gave them a little tap when I got them out).
4. Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. It doesn't take a lot of Peanut Butter.
Title: Passion-Fruit Cream (Grenadilla Cream)
Ingredients:
- 1 unflavored gelatin
- 1 cold water
- 1/2 boiling water
- 6 granulated sugar
- 1 passion fruit juice
- 1 maraschino cherries
- 1 crystallized ginger
- 12
- 2
Instructions:
1. In a 1-1/2 quart bowl, soften gelatin in 1 tablespoon cold water, 3 to 5 minutes. Stir in 1/2 cup boiling water until gelatin dissolves. Add sugar and juices; stir until sugar dissolves.
2. Refrigerate until center is syrupy and outer portion has begun to set, 30 to 40 minutes.
3. In a small bowl, whip 1 cup cream until stiff; fold into partially set gelatin. Spoon mixture into 4 dessert dishes; refrigerate 1 hour or until set.
4. Decorate each serving with a dollop of whipped cream, cherries, chopped nuts, and ginger pieces.
Title: Carrot Cake Sandwich Cookies from Southern Living
Ingredients:
- 3/4 raw carrot
- 2 dark brown sugar
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/3 raisins
- 1 cream cheese
- 5 unsalted butter
- 1/4 powdered sugar
- 1 fresh lemon juice
- 1/2 vanilla extract
- 1/4
Instructions:
1. Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
2. Tear cookie dough into pieces, and stir into carrot mixture until well combined.
3. Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.).
4. Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.
5. Turn half of cookies over, bottom sides up. Spread each with 1 tablespoons chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
6. Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
7. Icing Instructions:
8. ,.
9. Beat Cream cheese and butter at medium spped with an electric mixer until creamy.
10. Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.
Title: Basic Easy Biscotti Recipe
Ingredients:
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 1 orange zest
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- ground cloves
- cinnamon
- nutmeg
Instructions:
1. Preheat oven to 350.
2. Beat butter and sugar until light and fluffy.
3. Add eggs, vanilla and zest and mix well.
4. In a separate bowl, whisk lightly flour, baking powder and salt. Whisk in spices.
5. Stir dry ingredients gradually into butter mixture. Will be sticky and vaguely crumbly.
6. Mix in fruit and nut mix-ins.
7. Gently knead slightly on parchment or lightly floured work surface to bring dough together.
8. Split in half and form two logs on a parchment covered baking sheet. Logs should be approx 1" high, 3-4" wide, and 10" long.
9. Bake at 350 for 30 min until golden.
10. Move to cooling rack for 10 min, until cool enough to touch.
11. Reduce oven temp to 300.
12. Using a very sharp knife, slice into 3/8" slices. Return slices to cookie sheet, on sides.
13. Return to oven for 15-20 min until drier.
14. Cool on rack completely before storing.
15. Store in air tight container for up to 3 weeks.
Title: Mango-Coconut Cake With Yogurt-Lime Cream
Ingredients:
- 3 mangoes
- 1 flaked coconut
- 2/3 brown sugar
- 2 orange zest
- 1/2 ground cinnamon
- 1/4 nutmeg
- 1 orange zest
- 1 1/2 all-purpose flour
- 1 granulated sugar
- 2 baking powder
- 2 eggs
- 1/3 milk
- 1/4 butter
- 1/4 vanilla
- 1 plain yogurt
- 1 lime juice
- 1 lime zest
- 2 icing sugar
- 1/2
- 2
Instructions:
1. Pre heat oven to 350.
2. Stir together mango, coconut, brown sugar, orange peel, cinnamon and nutmeg: reserve for topping.
3. Mix flour, sugar and baking powder in a large bowl. Mix eggs with milk, orange juice, orange peel ,melted butter and vanilla in a separate bowl. Add to flour mixture and mix just until smooth(batter will be thick).
4. Spread batter evenly in a greased 9x13 cake pan. Spread mango mixture evenly over batter. Bake in preheated oven for 35-40 minutes until lightly browned on top and firm to the touch.
5. Great with ice cream or Yogurt Lime Cream as below:
6. Stir together yogurt lime juice and peel.
7. Whip cream and add icing sugar.
8. fold cream into yogurt mixture. ( can be refridgerated for up to two hours before serving) Serve along side cake.
Title: Peanut Butter Cookies and Pops
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 margarine
- 1/2 butter
- 1 peanut butter
- 1 vanilla
- 1 1/2 egg
- 1/2 flour
- 1/2 baking powder
- 1/4 baking soda
- 10 salt
- 10
Instructions:
1. Heat oven to 375.
2. In a large bowl combine sugar, brown sugar, margarine, peanut butter, vanilla and egg: beat well.
3. Lightly spoon flour into measuring cup: level off. Add flour, baking powder, baking soda and salt mix well.
4. Securely insert a wooden stick into small end of each candy bar forming a lollipop.
5. Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered.
6. For bite size candy bars do not add stick just cover with less dough.
7. Place 4 inches apart on ungreased cookie sheets for pops and 2-3 inches for bite size cookies.
8. Bake for 13 - 16 minutes for pops and 9- 13 minutes for bite size: remove from cookie sheet and cool completely.
Title: Buttery Apple Cinnamon Cake
Ingredients:
- 1 3/4 sugar
- 1/2 butter
- 1 vanilla
- 1 cream cheese
- 2 eggs
- 1 1/2 flour
- 2 baking powder
- 1/4 salt
- 1/3 sugar
- 3 cinnamon
- 3 apples
Instructions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Prepare a 9-inch springform pan.
3. In a bowl using an electric mixer beat the butter with 1-3/4 cups sugar, softened cream cheese and vanilla until smooth and well blended (about 3-4 minutes).
4. Add in eggs; mix well until completely blended.
5. In a small bowl combine the flour, baking powder and salt; add to the creamed mixture just until blended.
6. In a small bowl combine 1/3 cup white or light brown sugar with 3 teaspoons cinnamon.
7. In another bowl mix together the chopped apples with 3 tablespoons of the cinnamon mixture, then stir the apple mixture into the batter.
8. Transfer the batter into prepared baking dish or springform baking pan.
9. Sprinkle the top of the batter with remaining cinnamon/sugar mixture.
10. Bake for about 50-60 minutes (for springform pan) or until the cake test done.
11. Cool cake completely in the pan, then remove to a wire rack.
Title: New Zealand Pavlova
Ingredients:
- 4 cornflour
- 1 vanilla essence
- 1/4 caster sugar
- 3/4 vinegar
- 1 salt
- 1
Instructions:
1. Preheat oven to 250°F.
2. Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually.
3. Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time.
4. Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife.
5. Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches
6. Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold.
7. Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early.
8. This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.
Title: Aggression Cookies
Ingredients:
- 3 brown sugar
- 3 margarine
- 6 oatmeal
- 3 flour
- 1 baking soda
- 2 chocolate chips
Instructions:
1. Put the ingredients in large bowl. Mash, squeeze, knead, etc. until it is completely blended.
2. Form into small balls about 1 to 1 1/2 inches in size and place on an ungreased cookie sheet.
3. Butter the bottom of a small glass (or plastic cup) and dip into white sugar, then pound the cookies flat.
4. Bake at 350 degrees for about 10 to 12 minutes.
5. This makes a large batch!
Title: Crunchy Choc-topped Breadsticks
Ingredients:
- 1/2 icing sugar
- 1
- 1/2
Instructions:
1. Beat cream and icing sugar together in small bowl with electric mixer until soft peaks form.
2. Softly stir in Nutella.
3. Dip the breadsticks into the Nutella mixture then roll into either the nuts or coloured candy sprinkles.
Title: Cookie Ornament Cups
Ingredients:
- 1
- 2
- 24
Instructions:
1. PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
2. BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan(s) on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s).
3. SPOON half of frosting into plastic bag; seal. Stir food coloring into remaining frosting in container until desired color is reached. Fill other plastic bag with colored frosting; seal. Cut 1/2-inch from corner of each bag. Squeeze bags lightly to pipe frosting on top of each cookie cup to form rounded ornament shape. Decorate with Nerds, sprinkles, sugars and/or gels. Place Nestlé Jingle on top of each. To adhere hook, use a small amount of icing.
4. Make Ahead Tip:
5. Cookie bases can be made ahead and stored covered at room temperature for up to a day.
6. Frosty WONKA® NERDS® and NESTLÉ® Jingles are available mid-November through December.
Title: Sand Tart Cookies
Ingredients:
- 3 eggs
- 1 butter
- 2 sugar
- 4 flour
- 1 -2 cornstarch
Instructions:
1. Mix the eggs, butter, and sugar.
2. Gradually add the flour.
3. Form several balls and refrigerate.
4. Roll out the dough.
5. Cut out cookies.
6. Decorate with sugar.
7. Bake 350 degrees for about 8 minutes (depends on how thin you roll out your dough and how well done you like your cookies).