lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Chocolate Torte
Ingredients:
- 1 5/8 dates
- 2 1/8 raisins
- 1 1/8 almond butter
- 2 1/8 cocoa powder
- 1 5/8 cinnamon
- 1 vanilla extract
- 1 1/2 dates
- 1 1/8 dried cherries
- 1 1/8 coconut butter
- 1/2 almond butter
- 1 1/8 cinnamon
- 1 vanilla extract
- 2 1/8 cocoa powder
- 3/4 raspberries
- 2 1/8 dates
- 2 1/8 pine nuts
- 1 lemon juice
- 1 white pepper
- 1 salt
- 1/2 water
- 1 carob powder
- 2 7/8 olive oil
- 2 7/8 water
- 2 1/8 dates
- 1 1/8 cinnamon
- 87 1/2 vanilla
- 1 1/2
- 1/2
Instructions:
1. To make the bottom layer, pulverize all bottom layer ingredients until mixed in food processor.
2. To make the Top Layer pulverize all top layer ingredients until mixed in food processor.
3. Make the Raspberry Coulis by blending raspberries and honey dates with enough water to cover. Put the coulis between the 2 layers. Stack the 2 layers.
4. Make the Crème Fraiche by blending pine nuts, lemon juice, white pepper, salt and water to cover in the blender.
5. Make the Rich Carob Sauce blend up carob powder, olive oil, water, maple syrup, honey dates, cinnamon, and vanilla.
6. After stacking the 2 layers. Garnish with the Coulis, Creme Fraiche and Carob Sauce. You may garnish the whole cake - with flowers and green minty leaves - or garnish as you serve.
Title: Orange Julius Cake
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 3/4 sour cream
- 2 pure vanilla extract
- 1/4 orange
- 1/4 salt
- 2 baking soda
- 1 1/2 baking powder
- 1/4 all-purpose flour
- 1/4 confectioners' sugar
- 1
- 1 -2
Instructions:
1. Preheat the oven to 350°F Line a baking sheet with parchment paper. Generously grease a 9 by 5 inch loaf pan, an 8 by 4 inch loaf pan or 6 cup Bundt cake pan with non-stick cooking spray.
2. In a mixing bowl, cream the butter and the sugar until fluffy. Add in the eggs, sour cream, orange zest and extracts and blend well. Fold in the dry ingredients, scraping the bottom of the bowl to make sure it is all blended. Remove one-third of the batter to a small bowl and using a small whisk, mix it with the undiluted orange juice. Mix in the orange food coloring. Spoon white batter into pan and then drop dollops of the orange batter on top of that and swirl briefly with a knife to marbleize.
3. Bake until cake springs back when lightly touched with fingertips, about 45-65 minutes (depending on pans used).
4. For the Orange Glaze, in a small bowl, blend the confectioners sugar and the orange juice together to make a soft glaze.
5. Once cake is cooled, dust with confectioners' sugar or drizzle on the glaze. Let the glaze set slightly and glaze with a second coat.
Title: Souffle Grand Marnier
Ingredients:
- 1 orange
- 8 eggs
- 1 all-purpose flour
- 3 butter
- 1 1/2 white sugar
- 1 Grand Marnier
- 2 confectioners' sugar
- 3
Instructions:
1. Prepare the one quart souffle dish, by buttering well, sprinkle with granulated sugar, discarding the excess. Prepare a double paper collar to the outside of the dish two inches higher, and secure with a string.
2. Preheat oven to 425 degrees F.
3. Rub sugar cubes over the orange rind, until they soak up the oils from the zest.
4. Heat milk gently with the sugar cubes until dissolved.
5. Beat the three egg yolks with the flour, until smooth, stir in the hot milk, pour mixture back into the pot and bring to a boil, stirring.
6. Cook gently for two minutes stirring constantly, then dot the top with the butter and cover and let stand five minutes,.
7. Stiffly beat all the egg whites, add the sugar and beat again for 30 seconds until mixture is glossy.
8. Stir in the Grand Marnier into the orange mixture, then fold in one quarter of the beaten whites into custard mixture to loosen and combine.
9. Add the remaining whites and fold in lightly and gently as possible, but combining.
10. Transfer mixture to preparedcasserole dish and bake in the preheaed 425 degree oven for 15 to 20 minutes, or until puffed and brown.
11. Remove from oven, remove paper collar, sprinkle with confectioners powdered sugar.
12. Serve at once.
Title: Double Chocolate Chip Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 2/3 baking soda
- 3/4 salt
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line cookie sheet with parchment paper and lightly grease parchment paper
3. In a medium bowl, cream together the butter and sugar.
4. Stir in the eggs and vanilla.
5. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended.
6. Finally, fold in the chocolate/peanut butter chips.
7. Drop cookies by spoonful onto the prepared cookie sheets.
8. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Title: Carob Halvah
Ingredients:
- 1/2 coconut
- 1/2 sunflower seeds
- 1/2 wheat germ
- 1/4 carob powder
- 1/4 tahini
- 1/4 honey
Instructions:
1. Mix it all together.
2. Separate in half, place each piece on waxed paper, and shape into a one-inch thick roll.
3. Wrap in the waxed paper and keep in the refrigerator.
4. Cut off one-inch pieces as needed.
5. Variation: Leave out the carob from half the recipe to have two different kinds.
Title: Egg Beaters Chocolate Mousse
Ingredients:
- 8 eggs
- 3 cognac
- 1 Grand Marnier
- 1 -2
Instructions:
1. FOUR EASY STEPS AND YOU HAVE IT!
2. melt chocolate in microwave oven or in double boiler on stove top
3. after cooling chocolate slightly, beat eggs lightly (or shake eggbeaters) and add.
4. (OPTIONAL: also add cognac or other liquor, if desired)
5. carefully fold cold (but NOT frozen) Low Fat Whipping Cream Substitute into the melted chocolate. A rubber spatula works well.
6. place mousse in single or individual serving bowls, add topping if desire, and refrigerate over night or for a few hours
7. TIP: The flavor comes primarily from the chocolate. The better the chocolate, the better the mousse!
8. There you have it. Awesome tasting, low-cal, low-fat, low-effort (and no longer secret!) chocolate mousse!
9. ENJOY.
Title: Sparkling Cranberry Gems (King Arthur Flour Website)
Ingredients:
- 1 white whole wheat flour
- 1 1/2 unbleached all-purpose flour
- 2 dried cranberries
- 1 confectioners' sugar
- 1/4 baking powder
- 1 salt
- 6 vanilla extract
- 3 unsalted butter
- 1/3 milk
Instructions:
1. Place the flour and dried cranberries in the bowl of a food processor. Process until the cranberries are coarsely shredded. Imagine a single dried cranberry cut into about 4 pieces: that’s your goal.
2. Preheat the oven to 350°F Lightly grease (or line with parchment) two baking sheets.
3. Whisk together the flour/cranberry mixture, sugar, baking powder, and salt. Add the vanilla and butter, mixing until the butter is thoroughly distributed, but some pea-sized chunks still remain. Dribble in the milk while mixing; the dough will become cohesive.
4. Place the coarse sugar and tart and sour flavor in a jar, and shake to combine thoroughly. Pour the sugar into a roomy plastic bag; about 1/2-gallon size should do.
5. Using a teaspoon cookie scoop (or a spoon), scoop the dough by 1 3/4-teaspoonfuls (about 1 ¼" balls) into the bag, 6 or 8 at a time. Close the top of the bag, and gently shake to coat the balls with sugar. Place them on the prepared baking sheet, and use the bottom of a glass to flatten them to about ¼" thick (about 1 ½" in diameter). Repeat with the remaining dough.
6. Bake the cookies for 16 to 17 minutes, until they’re set and barely, BARELY beginning to brown around the very edge; the tops shouldn’t be brown at all. Remove them from the oven, and cool right on the pan.
Title: Fantastic Banana Fruitcake
Ingredients:
- 3/4 butter
- 2 brown sugar
- 4 eggs
- 2 1/2 all-purpose flour
- 1 walnuts
- 3 dates
- 2 crushed pineapple
- 3 baking powder
- 2 baking soda
- 1/2 salt
- 1 nutmeg
- 1 1/2 clove
- 1 1/2 cinnamon
- 1 bananas
- 1/4
- 1
- 1 1/2
Instructions:
1. Set oven to 300 degrees Prepare two (9" x 5") loaf pans, or 8 mini loaf pans.
2. In a large bowl combine the fruit, dates and walnuts, then dredge them with 1/4 cup flour.
3. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
4. In another bowl, cream butter, add sugar, and beat until the mixture is light and fluffy.
5. Beat in the eggs one at a time.
6. Beat in the orange rind, orange juice, orange extract and drained pineapple.
7. Mash the bananas with a fork (do not use a food processor, as it will liquefy and the bananas, and will change the texture of the cake).
8. Alternately, stir in the banana puree with the flour mixture into the creamed mixture. Stir in the floured fruit and nuts.
9. Turn into prepared pans.
10. Bake for about 2 hours and 15 minutes, or until loosley with foil if the cakes are browning too much on top.
11. Cool in pans for 20 minutes, then turn onto racks Note: If baking in mini loaf pans, then cut down the baking time.
Title: Chocolate Chip Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 hazelnuts
- 1 1/2
Instructions:
1. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds.
2. Add brown sugar, granulated sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla until combined.
4. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate pieces and, if desired, nuts.
5. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.
Title: Orange Parfait (A La Bridget Jones) - Not Marmalade!
Ingredients:
- 1 vanilla pudding mix
- 1 3/4 vegetarian vanilla pudding mix
- 1 low-fat vanilla yogurt
- 2 orange zest
- 1/4 berries
Instructions:
1. In a medium sauce pan, combine the pudding mix and orange juice.
2. Cook over medium heat, stirring constantly until the mixture comes to a full boil.
3. Remove from heat and place in the refrigerator until completely chilled.
4. In a large bowl, combine the chilled pudding, orange zest, and low-fat yogurt.
5. Place a spoonful of the mixture into a parfait glass OR Sugar Cage (see recipe #83770).
6. Sprinkle 2 Tablespoons of crushed cookies on top and continue layering the pudding and cookies until the sugar cage is full.
7. Garnish with fresh berries and serve.
Title: Cinnamon Sticks
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1 flour
- 2 ground cinnamon
- 1/2
Instructions:
1. Cream sugar and butter.
2. Add egg yolk. Beat well.
3. Add flour sifted with cinnamon.
4. Knead in bowl with hands until dough holds together.
5. Spread on ungreased cookie sheet into a 14x9-inch rectangle.
6. Roll gently with floured rolling pin.
7. Beat egg white slightly. Brush onto cookie dough.
8. Sprinkle with nuts, press lightly.
9. Bake at 275° for 30-40 minutes until lightly browned.
10. As soon as out of oven, cut lengthwise into 3 strips, then cut each strip crosswise into 1" wide pieces.
Title: Lemon Meringue Dessert Squares
Ingredients:
- 1 butter
- 1/2 egg
- 1 sugar
- 1 1/3 cornstarch
- 1/2 salt
- 1 water
- 1 3/4 butter
- 4 lemons, rind of
- 2 lemon juice
- 2 cream of tartar
- 1/2 sugar
- 4
- 1/4
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Grease 13x9-inch pan.
3. In large bowl, combine cake mix, 1/2 cup butter and egg.
4. Mix at low speed until crumbly.
5. Press mixture in bottom of greased pan.
6. In medium saucepan, combine 1 1/3 cups sugar, cornstarch and salt.
7. Gradually stir in water; blend until smooth.
8. Cook over medium heat until mixture boils, stirring constantly.
9. Remove from heat.
10. Stir about 1/2 cup of the hot mixture into the egg yolks; return egg mixture to saucepan.
11. Cook until mixture is bubbly.
12. (Mixture will be very thick.) Remove from heat; stir in 2 tablespoons butter, lemon peel and lemon juice.
13. Pour filling over crust.
14. In small bowl, beat egg whites and cream of tartar at medium speed until soft peaks form, about 1 minute.
15. Add 1/2 cup sugar (1 tablespoon at a time) beating at high speed until stiff peaks form and sugar is dissolved.
16. Spread meringue over hot filling.
17. Bake at 350°F for 25 to 30 minutes or until meringue is golden brown.
18. Cool 1 hour.
19. Refrigerate at least 1 hour before serving.
20. Cut into squares.
21. Hint: To cut perfect slices of meringue desserts, dip knife in water before cutting.
22. After each cut, wipe knife clean and dip it in water again.
Title: Pecan Shortbread Melts
Ingredients:
- 1 butter
- 1/3 icing sugar
- 2 vanilla extract
- 2 all-purpose flour
- 1/4 salt
- 3/4 pecans
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. With an electric mixer, cream butter in a large bowl. Beat in icing sugar & vanilla.
3. Add salt, then flour to creamed mixture. (Mixture will still be crumbly.).
4. With your hands or a wooden spoon, add the pecans until evenly distributed. (Mixture will now resemble cookie dough.).
5. Shape dough into the size of dates (make a ball between your hands & then slightly squish to give the oblong shape), dredge in superfine sugar & place on ungreased cookie sheets.
6. Bake 25 minutes until lightly browned.
Title: Salted Caramel Strawberries
Ingredients:
- 20 fresh strawberries
- 40 salt
- 3
- 1/4
- 1 1/4
Instructions:
1. To prepare strawberries do not remove green caps before washing. Water will seep into the berry, softening the texture and weakening the flavor. Wash strawberries just before using then patting dry with paper towels. (Caramel mixture will not stick to wet strawberries.).
2. Microwave caramels, 3 tablespoons whipping cream and 1/4 teaspoon salt in a 1-quart microwave-safe bowl at MEDIUM (50% power) for 3 1/2 minutes or until smooth, stirring at 1-minute intervals.
3. Dip each strawberry halfway into caramel mixture. Roll in nuts and place on lightly greased wax paper. Let stand for 15 minutes. Serve immediately or cover and chill up to 8 hours.
Title: Golden Fruitcake I
Ingredients:
- 1/2 butter
- 1 margarine
- 3 sugar
- 1/2 eggs
- 1 sultana raisin
- 3/4 candied lemon peel
- 3/4 candied citron peel
- 3/4 coconut
- 1 flour
- 1 baking powder
- 2 baking soda
- 1 salt
- 1/2
Instructions:
1. Cream butter, add sugar gradually and continue beating.
2. Add eggs, one at a time, beating thoroughly after each addition.
3. Add orange juice, raisins, candied fruit, coconut and nuts.
4. Fold in sifted dry ingredients.
5. Turn into greased, double wax paper lined loaf pan and bake at 275°F for 2-1/2 to 3 hours.
6. Cool in pan for 10 minutes.
7. Turn out and cool completely on rack.
8. Wrap in plastic wrap; store for 3-5 weeks before serving.
Title: Peach Cobbler
Ingredients:
- 2 sugar
- 1 flour
- 3/4 milk
- 1 1/2 baking powder
- 1 salt
- 1/2 butter
- 3
Instructions:
1. Melt stick of butter in baking pan (9x13).
2. Mix batter- including only one of the two cups sugar.
3. Pour into melted butter- do not stir.
4. Pour peaches on top.
5. Sprinkle with additional cup sugar- do not stir.
6. Optional -may sprinkle with cinnamon and nutmeg.
7. Bake @350 degrees for 45 minute.
Title: White Chocolate Jasmine Rice Pudding
Ingredients:
- 4 1/2 skim milk
- 2/3 sugar
- 1/2 vanilla
- 2 skim milk
- 2 low-fat cream cheese
- 2 white chocolate chips
- 8 fresh raspberry
- 8
- 1
Instructions:
1. Combine first four ingredients in a large heavy saucepan; cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about one hour; reduce heat to low.
2. Whisk egg yolks, remaining skim milk and cream cheese in a small bowl; gradually whisk in a small amount of rice mixture, being very careful not to curdle the eggs.
3. Return mixture to the original pan and cook one minute, stirring constantly; do not let the mixture boil.
4. Add the white chocolate and stir until melted.
5. Spoon into individual bowls. Cover and chill until cold.
Title: Strawberry Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/4 butter
- 3 - 3 1/2 powdered sugar
- 1/2 fresh strawberries
Instructions:
1. Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
2. Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute.
3. Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency.
4. Use as desired.
Title: Rocky Road Cookies
Ingredients:
- 1/2 butter
- 1 1/4 flour
- 1 salt
- 1/8 sugar
- 1/3 vanilla
- 1 mini marshmallows
- 1
- 1/2
Instructions:
1. Beat together butter, sugar and vanilla until creamy. Stir in flour and 1/2 cup of chopped nuts.
2. Roll dough into small balls and flatten slightly, place on lightly greased cookie sheet. Bake at 350 until lightly browned about 15 minutes.
3. Met chocolate chips in the microwave or over low heat in a saucepan. When cookies are browned, top each with a dab of melted chocolate and sprinkle with remaining nuts and marshmallows. Bake an additional minute or two to lightly brown marshmallows. Remove to wire racks to cool.
Title: Passover Chocolate Torte
Ingredients:
- 1/2 margarine
- 8 eggs
- 5 white sugar
- 3/4
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line the bottom and sides of a 9 inch springform pan with foil.
3. Grease the foil.
4. Melt the margarine and chocolate over low heat or in the microwave.
5. Stir until smooth and let cool.
6. In a medium-size mixing bowl, beat the egg whites until stiff, about about 2 minutes.
7. In a separate bowl, beat together the yolks and sugar until thick and pale, about 1 minute.
8. Blend in the chocolate mixture and stir in the almonds.
9. Fold in the beaten whites, 1/3 at a time, into the chocolate until no streaks of white remain.
10. Scrape into prepared pan.
11. Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
12. Bake the torte on center rack at 350 degrees F for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center.
13. Cover the torte loosely with foil for the last 20 minutes of baking.
14. Note: Don't worry if the cake cracks because the top will be on the bottom later.
15. Cool on wire rack for 10 minutes and then carefully remove sides of pan.
16. Invert onto a serving plate and cool completely.
17. You can top with whipping cream or dust with confectioner's sugar if you want.
Title: Orange Sunshine Cake
Ingredients:
- 3 unsifted flour
- 3 baking powder
- 1/2 salt
- 18 unsalted butter
- 2 1/3 margarine
- 5 sugar
- 1 eggs
- 2 orange zest
- 1/3 sugar
- 2 sugar
- 1 1/2 unflavored gelatin
- 1/4 unsalted butter
- 1/2 margarine
- 2 eggs
- 2 sugar
- 2/3 light corn syrup
- 3 1/2 water
- 2 cream of tartar
- 1/4 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease three 9 inch round cake pans and line bottom with wax paper cut to fit bottom of pan.
3. In a medium bowl, mix flour, baking powder and salt.
4. In the large bowl of an electric mixer, beat 1 cup butter and 2 cups sugar at medium speed until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in flour mixture alternately with 3/4 cups orange juice, beating well after each addition.
7. Beat in orange peel.
8. Pour batter evenly into prepared pans.
9. Bake in a 350 degree oven 25 to 30 minutes or until cake tester inserted in center of cakes comes out clean.
10. Remove pans from oven and loosen cakes around edges with a small metal spatula.
11. Turn cakes out onto wire racks; peel off and discard wax paper.
12. Turn cakes, right-side up, and prick all over with a wooden pick.
13. In a small saucepan, melt remaining 2 tablespoons butter, 1/3 cup sugar and 1/4 cup orange juice.
14. Cook, stirring until sugar dissolves.
15. Spoon slowly over warm cakes, letting syrup soak in.
16. Let cakes cook completely.
17. To make the filling, in a small saucepan, mix 1/3 cup sugar and gelatin.
18. Add orange juice.
19. Stir over low heat until gelatin dissolves.
20. Add butter, stir until butter melts.
21. In a small bowl, beat egg yolks; stir in orange mixture; then return mixture to saucepan.
22. Cook over low heat 3 to 5 minutes, stirring until thickened.
23. Cool to room temperature.
24. Beat egg whites with remaining 2 tablespoons sugar until stiff; fold into cooled orange mixture.
25. Refrigerate until very thick but still spreadable, about 10 minutes.
26. Do not chill too long or mixture will set.
27. Use to fill Orange Sunshine Cake.
28. To make the frosting: in the top of a double boiler, mix egg whites, sugar, corn syrup, water and cream of tartar.
29. Beat with an electric mixer or rotary beater over boiling water 7 minutes or until very stiff and glossy.
30. Remove from heat; beat in vanilla.
31. Use to frost Orange Sunshine Cake.
32. To assemble the cake: place one cake layer on cake plate, spread with half the Orange Filling.
33. Top with second cake layer, spread with Frosting.
34. Top with remaining cake layer and spread with remaining Orange Filling.
35. Frost sides of cake with remaining Frosting.
36. Garnish with slivered orange peel, if desired.
Title: Creamy Spinach Enchiladas
Ingredients:
- 1 frozen chopped spinach
- 1 frozen corn
- 6 cheddar cheese
- 2 cheddar cheese
- 1 green chilies
- 48 heavy cream
- 1/4 corn tortillas
- 2 red cabbage
- 1/4 red cabbage
- 2 scallions
- 2 olive oil
- fresh lime juice
Instructions:
1. Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
3. Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
4. Tip"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.
Title: Granny's Fruitcake Cookies
Ingredients:
- 12 dates
- 6 white raisins
- 6 sugar
- 6 shortening
- 3 eggs
- 1 vanilla
- 1 flour
- 1 salt
- 3 baking soda
- 1 1/2
- 3
- 1/4
- 1
Instructions:
1. Chop the first 6 ingredients and sprinkle them with flour.
2. Cream together the shortening and sugar.
3. Add the beaten eggs and beat well.
4. Add the vanilla.
5. Sift the dry ingredients together and add to the creamed mixture, (makes a stiff dough).
6. Drop by teaspoon on greased cookie sheet and bake in a 275 oven for 20 to 25 minutes.
Title: Wheat-Free, Dairy-Free Peanut Butter, Oat & Sultana Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1/2 oats
- 1/2 sultana
- 1 baking powder
- 1 egg
Instructions:
1. Cream the sugar and peanut butter so it's as smooth as your peanut butter allows.
2. Combine egg and baking powder to the mix and then add the oats and sultanas (its easier if you squish them together with your hands).
3. Form balls out of a teaspoon of dough, place the balls an inch apart on grease proof paper. Press a fork on each of the cookieballs to form the traditional finish to each of the peanut butter cookies.
4. Bake the cookies at 180 for 10-12 mins until they are golden and have expanded.
5. Allow to cool or they will crumble apart.
6. Enjoy :-).
Title: Toffee Bars
Ingredients:
- 1 brown sugar
- 1 butter
- 2 flour
- 1 chocolate chips
Instructions:
1. Mix all ingredients (except chocolate chips) with hands until it forms a dough.
2. Pat into bottom of a 9x13 pan.
3. Bake at 375°F degrees for 25 minutes.
4. Sprinkle with chocolate chips.
5. Cover pan with a larger bread board to keep the heat inside.
6. Spread the chocolate when it has melted.
7. Cool completely before cutting.