lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Pudding With Candied Ginger Whipped Cream
Ingredients:
- 4 sugar
- 1 cornstarch
- 1/4 ground cinnamon
- 1 nutmeg
- 1/4 ground cloves
- 1 salt
- 1 half-and-half
- 1 1/2 pumpkin puree
- 1 1/2 unsalted butter
- 4 pure vanilla extract
- 1 heavy cream
- 2 confectioners' sugar
- 1/4 crystallized ginger
- 2
- 1
Instructions:
1. PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
2. In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
3. In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
4. TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
5. Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.
Title: Karen's Delicious Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 1/4 creamy peanut butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 all-purpose flour
- 2 2/3 baking soda
- 1 1/2 salt
- 1/2
- 1
Instructions:
1. Cream the butter, peanut butter, sugars, eggs and almond extract till fluffy. Sift the dry ingredients and add to the creamed mixture. Shape into quarter cup sized balls, roll in additional granulated sugar and flatten with the tines of a fork. Bake on un-greased cookie sheets for 11-13 minutes. Cool slightly and remove from pans to cool on racks.
2. I use a smaller ice cream scoop to measure my cookies out. You can make them whatever size that you want, be careful to not overbake, I bake for only 11 minutes.
Title: Rock 'N' Rollers
Ingredients:
- 1 1/2 butter
- 1/2 coconut
- 2 walnuts
- 1 miniature marshmallows
- 1 1/2 chocolate chips
- 1 butter
- 1
Instructions:
1. In 9 inch square cake pan (or, for thinner bars, 13x9 inch pan),
2. combine crumbs and melted butter, mixing with fork.
3. Spread mixture out evenly and press down.
4. Spread mixture out evenly and press down.
5. Spread coconut evenly over crumbs, then nuts and then marshmallows.
6. Pur condensed milk evenly over top.
7. Bake in 350= F oven for about 20 minutes or until browned on top.
8. Let cool (will firm up as it cools). Melt chocolate chips with butter; drizzle evenly over top.
9. Let cool thoroughly and cut into small bars or squares.
10. (If weather is warm, store in refrigerator.)
Title: Mom's Graham Cracker Date Nut Roll
Ingredients:
- 1/2 graham cracker crumbs
- 2 dates
- 1/2 marshmallows
- 1 vanilla
- 1
Instructions:
1. Combine ½ of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
2. Place mixture on a large piece of wax paper.
3. Shape into a roll about 3” in diameter.
4. Coat with remaining graham cracker crumbs.
5. Firmly wrap up roll.
6. Chill 12 hours or longer.
7. Serve in ¾-inch slices topped with whipped cream.
Title: Oma's Jimmie Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 salt
- 1 butter
- 1 1/2 sugar
- 1 vanilla
- 5 eggs
- 1 chocolate chips
- 1
Instructions:
1. Sift together the flour, baking powder and salt. Set aside.
2. Cream together butter and sugar. Add vanilla.
3. Mix in eggs one at a time.
4. Gradually add flour mixture.
5. Stir in chocolate.
6. Pour into a greased and floured bundt pan.
7. Bake at 350 for 45 minutes.
Title: Best Ever Fruit Cocktail Cake
Ingredients:
- 1 1/2 granulated sugar
- 2 eggs
- 1/2 all-purpose flour
- 2 salt
- 1/2 baking soda
- 2 flaked coconut
- 1 butter
- 1/2 granulated sugar
- 1/2 evaporated milk
- 3/4 pure vanilla extract
- 1/2 flaked coconut
- 1 walnuts
- 1/2 pecans
- 1/2
Instructions:
1. CAKE:
2. Beat sugar, eggs and oil together.
3. Add flour, salt and baking soda.
4. Add fruit cocktail with the juice; mix well.
5. Pour batter into a greased and floured 9x13x2 inch pan. I use Kittencal's professional pan coating.
6. Sprinkle coconut over batter.
7. Bake at 350 degrees Fahrenheit for 45 minutes.
8. FROSTING:
9. Place butter, sugar and evaporated milk in a medium size saucepan.
10. Bring to a boil,stirring constantly, for 5 to 6 minutes or until it begins to thicken.
11. Remove from heat.
12. Add vanilla extract, coconut and nuts.
13. Spread mixture onto cake while both are still hot.
14. Serve warm or at room temperature.
Title: Sour Lemon Snowball Cookies
Ingredients:
- 4 low-fat cream cheese
- 1/4 icing sugar
- 1 lemon, zest of
- 2 milk
- 1 all-purpose flour
- 1/4 salt
- 1 icing sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 400F degrees. Line two cookie sheets with parchment paper.
2. In a large bowl, beat together the cream cheese, sugar, lemon zest,lemon extract and citric acid until fluffy.
3. Add flour and salt, mixing well.
4. Fold in the crushed candy.
5. Roll into 1” balls.
6. Roll each ball in icing sugar and place 1” apart on the prepared cookie sheets.
7. Bake 5-7 minutes (cookies should not be brown).
8. Remove immediately to a cooling rack.
Title: Chocolate Sour Cream Bundt Cake (Cook's Illustrated)
Ingredients:
- 1 butter
- 1 bittersweet chocolate
- 3/4 instant espresso powder
- 6 water
- 1 sour cream
- 3/4 unbleached all-purpose flour
- 1 table salt
- 1 3/4 baking soda
- 1 unsalted butter
- 1 light brown sugar
- 12 vanilla extract
- 2 eggs
- 1 confectioners' sugar
- 5
Instructions:
1. FOR THE PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350°F.
2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Whisk flour, salt, and baking soda in second bowl to combine.
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
4. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours. Dust with confectioners' sugar, transfer to serving platter, and cut into wedges.
Title: Success Cake
Ingredients:
- 4 powdered sugar
- 150 heavy cream
- 150 sugar
- 4 butter
- 50
- 65
- 1
- 100
Instructions:
1. Beat the egg whites until stiff and add the powdered sugar.
2. Mix in the almonds very carefully.
3. Put in a round pan about 24 cm in diameter or a 20 cm x 30 cm square pan. Bake on 175 degrees celcius, 30 minute.
4. Filling: Mix the egg yolks and the cream.
5. Add sugar and vanilla.
6. Stir over heat until it thickens and starts to boil.
7. When it has thickened, let it start to boil, then cool.
8. When it is almost cold, add the softened butter.
9. Spread the filling on the cake when the cake is cooled.
Title: Caramel Cake
Ingredients:
- 1 sour cream
- 1/4 milk
- 1 butter
- 2 sugar
- 4 eggs
- 2 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 vanilla
- 1 sugar
- 3 milk
- 3/4 egg
- 1 butter
- 1/2 margarine
- 1 salt
Instructions:
1. For cake: Preheat oven to 350*.
2. Grease and flour two 9-inch layer pans.
3. Combine sour cream and milk in small bowl; set aside.
4. Beat butter until creamy; gradually add sugar, beating well.
5. Add eggs, one at a time, beating well after each addition.
6. Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
7. Stir in vanilla (and rum extract).
8. Pour batter into prepared pans.
9. Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
10. Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
11. For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
12. Set aside.
13. Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
14. Remove from heat.
15. Stir butter mixture into hot caramelized sugar.
16. (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
17. Cool mixture for 5 minutes.
18. Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
19. Immediately spread between layers and on top and sides of cake.
Title: Molten Chocolate Almond Cakes
Ingredients:
- 2 sugar
- 1/2 butter
- 4 bittersweet chocolate
- 1 almond paste
- 1/4 sugar
- 1 eggs
- 3 flour
- 1 fresh raspberries
- 2
Instructions:
1. Preheat oven to 450°F Grease and flour inside of ramekins. Dust with 2 tablespoons of sugar and set cups on baking sheet.
2. Melt butter and chocolate in a double boiler, or bowl set on pot with barely simmering water.
3. Beat Almond Paste, 1/4 cup sugar and cocoa until combined. Add eggs and yolk. Mix until incorporated and beat on high speed for 10 minutes.
4. On a low speed; slowly pour melted chocolate and liqueur into Almond Paste mixture until combined. Gently fold in flour until just mixed. Spoon* 1/2 cup of batter into each cup.
5. Bake for 9-10 minutes. If using six ounce custard cups bake less time. Check at 8-9 minutes. Cake top and sides should be set but center soft.
6. Place tray on wire rack to cool for 5 minutes. Run a thin knife around inside edge of cup and tip upside down on plate. Gently remove cup. Serve with raspberries, raspberry sauce or whipped cream.
7. Filled ramekins can be covered and refrigerated up to six hours before baking - just let them sit at room temperature for 30 minutes before placing them in the oven.
Title: Casual Cafe Choco Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1/3 salt
- 1 baking powder
- 1 baking soda
- 1 eggs
- 4 canola oil
- 1 1/2 carrots
- 4 cream cheese
- 4 unsalted butter
- 2 vanilla extract
- 1 powdered sugar
- 1/2 bittersweet chocolate
- 1/2 heavy cream
- 3 vanilla extract
- 6 powdered sugar
- 1/2 unsalted butter
- 1
Instructions:
1. Preheat oven to 350 F and grease & flour two 9" round cake pans.
2. Sift together flour, granulated sugar, cocoa powder, salt, baking powder, baking soda.
3. In another bowl, beat eggs and oil together.
4. Combine both mixtures and beat just until combined.
5. Stir in carrots, then pour batter into the prepared pans.
6. Bake for about 50 minutes, or until a toothpick tests clean.
7. Allow to cool on racks in pans 10, then invert onto racks to cool completely.
8. For Filling: beat cream cheese and butter until smooth, then add the vanilla and powdered sugar until creamy.
9. For glaze: Combine all ingredients in a small pan and cook over medium heat, stirring often, unil melted and smooth.
10. Remove from heat and let cool slghtly.
11. To Assemble: Spread one of the cake layers with the filling, then top with second cake layer.
12. Spread glaze over top and sides and chill at least 1 hour or until set.
Title: Velvet Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 2 baking soda
- 1 salt
- 1 eggs
- 2 buttermilk
- 1/2 vanilla extract
- 1
- 2
Instructions:
1. Combine Dry ingredients (first 5 ingredients) into one large bowl and mix well.
2. Combine Wet ingredients (Except Food Coloring) into another and mix well.
3. Pour Wet ingredients into dry ingredients and mix together well.
4. Add food coloring slowly (as it will sit on top of the mixture its wise to add slowly).
5. Pour into 2 8" or 9" greased pans (8" in work better but 9" came out well).
6. Bake at 350 Degrees for 30 minute.
7. Allow to cool before adding frosting.
Title: Lemon Olive Oil Cake
Ingredients:
- 3/4 extra virgin olive oil
- 1 lemon
- 1 cake flour
- 5 eggs
- 3/4 sugar
- 2 sugar
- 1/2 salt
Instructions:
1. Preheat oven to 350*.
2. Grease a springform pan with some oil , then line the base with parchment paper and grease the paper.
3. Finely grate lemon zest from the lemon, and whisk together with the flour,reserve.
4. Sqeeze juice from the lemon and reserve.
5. Beat together, egg yolks and 1/2 cup sugar with an electric mixer at high speed until thick and pale ( 3 mins ) Reduce speed and add olive oil and reserved lemon juice, beating until just combined ( mix may look seperated )Using a wooden spoon stir in flour mixture until just combined.
6. Beat the 4 egg whites and 1/2 tsp salt in a clean bowl, and beat until frothy, then add 1/4 cup sugar a little at a time, beating until egg whites form soft peaks ( 3 mins ).
7. Gently fold 1/3 of the whites into the yolk mixture, then fold in remaining whites, gently but thoroughly.
8. Transfer batter to springform pan.Sprinkle top with the 2 tbsps sugar.
9. Baake until puffed and golden, and a wooden pick comes out clean ( 45 mins ).
10. Cool cake on rack for 10 mins then run a thin knife around edge and remove side of pan.
11. Cool cake to room temp and remove bottom of pan and peel off parchment paper and transfer to serving plate.
Title: Cran-Apple Cobbler
Ingredients:
- 4 1/2 cooking apples
- 1 1/2 fresh cranberries
- 1/2 - 3/4 frozen cranberries
- 2 sugar
- 1 flour
- 3/4 orange zest
- 3/4 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 salt
- 1/4 butter
- 1/4 milk
Instructions:
1. Preheat oven to 375°F.
2. Grease a 9-inch round cake pan or pie plate.
3. In a large saucepan, combine the apples, cranberries, sugar, flour, orange zest, and orange juice.
4. Bring to a boil; lower heat, cover, and simmer for about 3 minutes, stirring occasionally, until apples are nearly tender.
5. Spoon into prepared baking pan; set aside.
6. To make the topping: in a mixing bowl, combine the flour, sugar, baking powder, and salt.
7. Cut in the butter using a pastry blender until mixture is crumbly.
8. Add in milk and stir until a soft dough forms.
9. Drop dough by spoonfuls over the hot apple mixture.
10. Bake, uncovered, for 35 minutes or until topping is golden brown.
11. Serve warm.
Title: Lemon Poppy Seed Bundt Cake With Lemony Glaze
Ingredients:
- 1/4 poppy seed
- 1/4 milk
- 1 instant lemon pudding mix
- 1 water
- 1 eggs
- 1/2 powdered sugar
- 4 orange, juice of
- 1 1/3
- 1
Instructions:
1. Soak poppy seeds in milk for 2 hours. Sometimes when I am in a hurry, I put the mixture in the microwave oven for about 45 seconds. Be careful as the milk may boil over, just keep an eye on it.
2. Preheat oven to 350 degrees F (175 degrees C). Grease (with shortening because it will not stick as badly as oil or butter) and flour a 10 inch Bundt pan.
3. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Spread the batter so it's higher on the sides than middle.
4. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely. Sometimes when my cake does not want to come out bundt pan, I run a bamboo meat skewer (long, skinny stick) along some of the edges to help it out. This does not seem to leave a lasting dent on the cake later.
5. Glaze:
6. In saucepan, mix powdered sugar, orange and lemon juice together. Bring to a boil on medium heat, reduce to low and simmer for 2 minutes. Should be a syrupy consistency.
7. Pour half of the glazing into the bundt pan, then carefully line up the patterns on the cake with the patterns on the pan and put the cake back into the pan on top of the glazing. Pour the remaining glazing on top of the cake and let all of it soak inches Wait a couple of minutes until all the glazing has soaked inches Turn the cake onto a serving platter. Enjoy.
Title: Swiss Roll
Ingredients:
- 3 eggs
- 75 caster sugar
- 2 1/2 baking powder
- 75 plain flour
- 1 salt
- caster sugar
Instructions:
1. Heat the oven to 220C/Gas mark 7.
2. Grease and line a Swiss roll tin 20 x 30cm.
3. Whisk the eggs and sugar together in a bowl over a pan of hot water, taking care that the base does not touch the water.
4. Whisk for 10-15 minutes until thick and creamy.
5. (I recommend an electric mixer!) Remove from the pan and whisk until cold.
6. Sift the baking powder with the flour and salt, and fold in lightly.
7. Pour into the prepared tin and bake for 10 minutes.
8. Meanwhile, if using jam, warm.
9. When the cake is cooked, turn it onto a large sheet of greaseproof paper dusted with caster sugar.
10. Peel off the lining paper.
11. Trim off any crisp edges.
12. Spread the cake with the warmed jam and roll up tightly.
13. Dredge with caster sugar and place on a cooling rack with the cut edge underneath.
14. Note: if the Swiss roll is to be filled with butter cream, cover with greaseproof paper and roll up tightly with the paper inside.
15. Cool completely.
16. When cold, unroll carefully, spread with the filling and re-roll.
17. Dust with caster sugar.
18. Variation: chocolate Swiss roll.
19. Substitute 1 x 15 ml spoon cocoa for 1 x 15 ml spoon of flour.
20. When cooked, roll up with greaseproof paper inside.
21. When cold, prepare chocolate butter icing.
22. Unroll carefully; spread with just over half the butter icing and roll up.
23. Spread the remainder over the top and, if liked, mark with a fork to resemble a log.
24. For a Yule log, put a robin or sprig of holly on top of the roll.
Title: Corn Bread Cake
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 eggs
- 4 vanilla
- 1 self rising flour
- 1 1/2 pecans
- 1
Instructions:
1. Mix ingredients well with a spoon pour in a well greased 9x13 pan bake at 350°F for 30 to 40 minutes depending on oven.
2. Watch and do not over bake.
3. Cool well cut into squares.
Title: Yellow Sour Cream Cupcakes
Ingredients:
- 18 unsalted butter
- 3 sugar
- 6 sour cream
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 3 cornstarch
- 1/3 salt
- 1 baking soda
- 1 unsalted butter
- 1 1/2 cream cheese
- 2 confectioners' sugar
- 3/4 vanilla extract
- 1 1/4
Instructions:
1. Preheat oven to 350° and insert paper liners in muffin tins.
2. Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer.
3. Add sour cream and vanilla.
4. Sift together dry ingredients and with mixer on low speed, add to the butter mixture.
5. Mix just until combined.
6. Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool to room temperature on a wire rack.
8. For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth.
9. Spread frosting generously on each cupcake.
Title: Tiroler Cake
Ingredients:
- 125 butter
- 125 sugar
- 3 eggs
- 1 salt
- 1/2 milk
- 150 flour
- 250 baking powder
- 1 hazelnuts
- 80 dark chocolate
- 80
Instructions:
1. Cream butter and sugar. Add eggs one at a time and salt, beat until you have a pale mass.
2. Add the vanilla sugar and the milk.
3. While stirring add the flour, the baking powder and the nut crumbs.
4. Cut the chocolate into small pieces and mix in (I pulse briefly in a food processor).
5. If you use a cake tin of 25 cm you have to bake it for about 45 minutes on 180°C A shorter pan will make a taller loaf.
Title: Cinnamon Apple Squares
Ingredients:
- 2 baking soda
- 1 ground cinnamon
- 1 salt
- 1/2 sugar
- 1 eggs
- 1 3/4 vanilla
- 4 apples
- 1 walnuts
- 2 confectioners' sugar
- 1/2 butter
- 1 1/2 water
- 2
- 5
Instructions:
1. Batter:.
2. In a medium bowl, sift together flour, baking soda, cinnamon and salt.; set aside.
3. In a large bowl, beat together oil, sugar, eggs and vanilla about 3 minutes.
4. Add dry ingredients and beat well after each addition. Stir in apples and walnuts.
5. Pour batter into greased 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
6. Bake in 350 degree oven 40 minutes or until cake tests done.
7. Cool in pan on a wire rack.
8. Spread with the Vanilla Glaze.
9. Glaze Directions:.
10. In a medium bowl, combine confectioners sugar, butter and water. Beat until smooth.
Title: Crazy Cake
Ingredients:
- 3 flour
- 2 sugar
- 6 baking soda
- 2 salt
- 1 vinegar
- 2 vanilla
- 3/4 cold water
- 2 brown sugar
- 2 butter
- 1 1/3 coconut
- 2/3 vanilla
- 1/2
- 2 2/3
- 1
Instructions:
1. Combine Flour, Sugar, Cocoa, Soda, and Salt. Stir together. Then add Vinegar, Oil, Vanilla and Water and mix well. Lightly grease and flour a 9" x 13" pan. Pour into pan and bake at 350 for 25-30 minutes.
2. Frosting: Melt in pan over medium heat Brown Sugar, Butter, Light Cream, Coconut and Vanilla. Spread over warm cake and brown lightly under broiler.
Title: Pastry Puffs W/Sweet Cheese Filling
Ingredients:
- 2 flour
- 1 butter
- 1/2 sour cream
- 1 powdered sugar
- 1 cream cheese
- 1 egg
- 1/2 sugar
- 1 vanilla extract
- 1 lemon juice
- lemon rind
Instructions:
1. Position knife blade in food processor. Add flour and butter and pulse 4 or 5 timestil mixture resembles coarse crumbs.
2. Add sour cream and egg.
3. Process til dough forms a ball and leaves sides of bowl.
4. Divide in half, wrap with plastic wrap, and chill 6-8 hours.
5. Roll out each ball of pastry on a lightly floured surface to an 1/8" thickness.
6. Cut pastry into 3" squares.
7. Gently press each square into a 1 3/4" muffin pan leaving corners extending beyond edge.
8. Spoon 1 teaspoons filling into each prepared shell.
9. Fold corners over filling and pinch together at the top.
10. Chill 30 minutes.
11. Bake at 375º for 20-25 minutes.
12. Remove from pan and cool on wire rack.
13. Sprinkle with powdered sugar.
14. Cheese filling:
15. To make the cheesecake-like filling, beat all ingredients at medium speed til smooth and fluffy.
Title: Gingersnaps
Ingredients:
- 2 1/2 flour
- 1 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1/4 black pepper
- 1/8 salt
- 1/2 butter
- 3/4 granulated sugar
- 1/2 dark brown sugar
- 1/4 molasses
- 1 egg
- 1
Instructions:
1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 cups flour, ginger, baking soda, cinnamon, pepper, and salt. Beat margarine, 1/2 cup granulated sugar, and brown sugar at medium speed of a mixer until light and fluffy. Add molasses, and beat 2 minutes. Add egg and egg white, and beat mixture until fluffy. Stir in the flour mixture until well-blended. Shape the dough into a ball with floured hands; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking. Wrap in plastic wrap; chill 1 hour.
2. Preheat oven to 375°.
3. Shape dough into 30 balls with floured hands. Roll balls in 1/4 cup granulated sugar; place 2 inches apart on baking sheets coated with cooking spray. Bake at 375° for 12 minutes. Immediately remove cookies from pans to a wire rack; cool completely.