lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Lemon Self Saucing Pudding
Ingredients:
- 1 self raising flour
- 1/2 salt
- 1 caster sugar
- 2 lemon rind
- 1/2 butter
- 1/2 vanilla extract
- 1/3 milk
- 1 sugar
- 1 lemon rind
- 1/2 water
- lemon juice
Instructions:
1. Preheat oven to 180°C.
2. Grease a 4 to 6 cup casserole dish (deep sides).
3. Batter Base - sift flour and a pinch of salt together and then add sugar and grated lemon rind, mixing well together.
4. Stir in melted butter , vanilla and milk mix and stir until all flour mix is incorporated.
5. Pour into prepared casserole dish.
6. Sauce - Sprinkle the mixture with the sugar and lemon rind.
7. Combine the boiling water and lemon juice and carefully spoon some of over the batter and sugar topping, until fully covered and then pour the rest of the mix over the back of the spoon.
8. Bake for 30 to 40 minutes and let stand for 5 to 10 minutes before serving (very important to allow the sauce to thicken or otherwise will have runny liquid).
9. Serve with cream and or icecream.
Title: Rice Custard
Ingredients:
- 3 eggs
- 3 1/3 milk
- 1 1/2 cooked rice
- 1/2 sugar
- 1/2 lemon peel
- 1 1/2 vanilla extract
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 300 degrees F.
2. In a two-quart casserole, with wire whisk or fork, beat eggs slightly; stir in next six ingredients; sprinkle with nutmeg.
3. Set casserole in baking pan; place on oven rack; fill pan halfway up with boiling water. Bake one hour and 25 minutes, stirring once after first 30 minutes. (To avoid breaking top, lower spoon down side of pudding; stir gently back and forth along bottom of casserole.) When custard is done, knife inserted in centre will come out clean. Serve warm or cool with half-and-half.
Title: Baked Fudge Pudding
Ingredients:
- 2 sugar
- 1/2 flour
- 1/2 eggs
- 4 butter
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Combine sugar, flour and cocoa in bowl.
3. Stir in eggs, melted butter, vanilla and nuts.
4. Place large pan of hot water in oven.
5. Pour batter in buttered 9" square cake pan.
6. Place in larger pan, water should come halfway up the side.
7. Bake 1 hour, 20 minutes.
8. Pudding is done when surface is lightly cracked and centre springs back when touched.
9. Remove dish from larger pan to cool.
10. Pudding has custard like consistency when it cools.
11. Serve lukewarm or cut cold into squares.
Title: Pumpkin Spice Cookies With a Vanilla Glaze
Ingredients:
- 2 1/4 flour
- 1 1/2 pumpkin pie spice
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 sugar
- 1 3/4 canned pumpkin
- 2 eggs
- 1 vanilla extract
- 2 walnuts
- 1 powdered sugar
- 1 milk
- 1 - 1 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium sized bowl.
3. Beat butter and sugar until creamy. Beat in canned pumpkin, eggs and vanilla.
4. Gradually beat in flour mixture.
5. Stir in chocolate chips and nuts.
6. Drop rounded tablespoons onto greased cookie sheets.
7. Bake for 15-20 minutes or until lightly browned on edges.
8. Let sit for a few minutes then cool on a wire rack.
9. Drizzle with Vanilla Glaze when cookies are completely cooled.
10. Vanilla Glaze: Combine all ingredients in a small bowl. Add less or more milk depending on the consistency you want.
Title: Pecan Fudge Ripple Layer Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 2/3 all-purpose flour
- 2/3 baking soda
- 1 1/2 salt
- 1/2 buttermilk
- 1 1/2 vanilla extract
- 1 vanilla extract
- 1 cream cheese
- 1 butter
- 2 cornstarch
- 1 sweetened condensed milk
- 1 egg
- 1 butter
- 2/3 powdered sugar
- 5 3/4 milk
- 1 1/3 milk
- 1 walnuts
- 2
- 3/4
Instructions:
1. Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
2. Add 2 eggs, 1 at a time beating until blended after each addition.
3. Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
4. Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
5. In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
6. Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
7. Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
8. Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
9. To make the frosting beat 2/3 cups butter at medium until creamy.
10. Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
11. Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.
Title: Peach Delight
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 all-purpose flour
- 1/4 walnuts
- 1 reduced-fat cream cheese
- 3/4 confectioners' sugar
- 1 cornstarch
- 7 water
- 3 sugar-free lemon gelatin
- 2
- 1
Instructions:
1. In a small mixing bowl, beat butter and sugar on medium speed for 2 minutes. Gradually beat in flour (mixture will be crumbly). Mix in walnuts. Press onto the bottom of a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Carefully spread over crust. Top with peaches.
3. For glaze, in a small saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in gelatin until dissolved. Cool to room temperature. Spoon over peaches. Cover and refrigerate until firm. Dollop with remaining whipped topping.
Title: Passover Carrot Torte, Grain Free (Joan Nathan)
Ingredients:
- 7 eggs
- 1 sugar
- 2 sugar
- 1/2 cinnamon
- 1/4 salt
- 1 vanilla extract
- 1 lemon, juice and zest of
- 2 1/2 carrots
- 1 1/2 hazelnuts
Instructions:
1. Heat the oven to 350 degrees. Coat a 10-inch springform pan with cooking spray.
2. Separate 5 of the eggs into yolks and whites. Set aside the whites. In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 egg yolks with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice. Mix in the carrots and hazelnuts or almonds.
3. In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. Working in batches, gently fold the whites into the carrot batter.
4. Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean. Allow to cool for at least 1 hour before unmolding.
Title: Stacey's Creamy Fruit Pizza
Ingredients:
- 2 sugar-free instant vanilla pudding mix
- 1 light sour cream
- 16 strawberry
Instructions:
1. Preheat oven to 375. Spray a large round pizza pan with nonstick cooking spray, or line it with parchment paper.
2. Unroll the crescent dough and arrange the triangles in a circle with points toward the center, adjusting or adding dough as needed, to line the bottom of the pan. Be sure to press together seams and perforations.
3. Bake for 14-17 minutes, or until golden and lightly browned, (completely done but not hard or burnt). Make sure it’s not under-baked or it will become soggy later.
4. Transfer to a wire rack and cool completely. (If using parchment paper, grasp the edges of the paper to lift the crust out of the pan, then remove it to allow the crust to cool.) When thoroughly cooled, transfer to serving platter, or place back into pizza pan.
5. Mix together pudding powder and sour cream with electric mixer until thoroughly combined. Spread onto cooled crust.
6. Top with fresh or well drained canned fruit. Chill at least 4-6 hours. Cut into portions. Serve well chilled.
Title: Rhubarb & Strawberry Crisp
Ingredients:
- 4 -5 rhubarb
- 3 -4 fresh strawberries
- 1/4 sugar
- 2 fresh lemon juice
- 1 cornstarch
- 1 salt
- 1/2 brown sugar
- 1 rolled oats
- 1 cinnamon
- 1/2 nutmeg
- 4 butter
Instructions:
1. In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
2. Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
3. In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
4. If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
5. If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
6. Either way, the fruit should be tender and the juices bubbling when finished cooking.
7. I love serving with a scoop of vanilla ice cream or frozen yogurt.
Title: Pumpkin Cupcakes With Maple–Cream Cheese Frosting?
Ingredients:
- 1/2 unsalted butter
- 1 dark brown sugar
- 1/3 granulated sugar
- 2 cake flour
- 2 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/2 salt
- 1/4 fresh ground black pepper
- 2 eggs
- 1/2 buttermilk
- 1 vanilla
- 1 1/4 canned solid-pack pumpkin
- 2 cream cheese
- 1/2 unsalted butter
- 2 icing sugar
- 1/4 pure maple syrup
Instructions:
1. Make the cupcakes:
2. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
3. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes.
4. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
5. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
6. Add vanilla to buttermilk.
7. Alternate adding the flour and milk mixtures, beginning and ending with the flour.
8. Beat in the pumpkin until smooth.
9. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full.
10. Rap the filled pans once on the counter to release any air bubbles.
11. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
12. Make the frosting:
13. ?In a stand mixer beat all the ingredients on medium until fluffy.
Title: Baklava Cookies Good Stuff by Top Chef Spike Mendelsohn
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 walnuts
- 1 cinnamon
- 1 baking soda
- 1/2 baking powder
- 1 vanilla extract
- 1/2 salt
- 1.25 unsalted butter
- 2 sugar
- 1 egg
- 1 vanilla extract
- 1/3 honey
- 2 unsalted butter
- 1 vanilla extract
- 1/2 lemon juice
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. To make cookies, in a bowl, mix together flour, walnuts, cinnamon, baking soda, baking powder, and salt. In a second bowl, beat together the butter and sugar with an electric mixer until smooth. Beat in the egg and vanilla. Slowly blend in the flour nut-mixture.
3. Using your hands, form small, round dough balls and place them on ungreased baking sheets. Gently press down in the balls to slightly flatten each cookie.
4. To make the glaze, heat the honey, butter, vanilla, lemon juice, and cinnamon in a large saucepan over low heat until syrupy. Set aside until ready to use.
5. Bake the cookies for 10 minute or until golden. Remove from the oven and drizzle the glaze over the cookies. Let stand on the sheets until cooled completely.
Title: Strawberry Torte
Ingredients:
- 11 cream cheese
- 3/4 white sugar
- 2 vanilla extract
- 1 heavy whipping cream
- 2 french-style ladyfinger cookies
- 1 frozen strawberries
- 1 cornstarch
Instructions:
1. Strain strawberries and set aside, reserving juices.
2. In a saucepan bring cornstarch and strawberry juice to a gentle boil.
3. Remove from heat and let cool.
4. Whip cream cheese, sugar and vanilla together.
5. In a separate bowl, beat whipping cream until stiff peaks form.
6. Fold whipped cream into cream cheese mixture.
7. Arrange ladyfingers around sides and bottom an 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan.
8. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling.
9. Pour remaining filling over ladyfingers.
10. Spread strawberry sauce over top of cake, and place the whole strawberries on top.
11. Refrigerate and remove from pan once thoroughly chilled.
Title: Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 light brown sugar
- 1 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 1/2
- 1
- 12
Instructions:
1. Preheat oven to 350°. In a medium bowl with a hand or stand mixer on medium speed, cream butter and sugars until smooth. Add peanut butter and mix until combined; then add eggs and vanilla, scraping down sides of bowl as needed.
2. In another medium bowl, whisk together oats, flour, and baking soda. Add to butter mixture and mix on low until well incorporated. Stir in chocolate chips with a wooden spoon.
3. Drop dough by rounded tablespoons 1 inches apart onto ungreased baking sheets. (I used a cookie scoop and found I needed to use a fork to press the tops of the cookies down a bit as they do not spread out much) Bake 10 to 12 minutes (In my oven 14 minutes), switching position of pans halfway through baking, or until lightly browned but still soft in the center. Transfer cookies to racks to cool. (I found it helped to leave cookies on the sheet for a minute before removing them to racks to cool).
4. The Twist: Ice Cream Sandwiches. Turn these great cookies into superb ice cream sandwiches: Soften the ice cream of your choice, 10 minutes. Spread 1/4 cup onto flat side of 1 cookie and top with another cookie, flat side down, pressing lightly. Chill sandwiches in freezer about 10 minutes, just long enough to chill ice cream but not enough to harden cookies. Eat immediately.
Title: Coconut Walnut Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 1 eggs
- 2 all-purpose flour
- 3 1/2 baking powder
- 1 salt
- 1/2 flaked coconut
- 3/4 walnuts
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, cream together the sugar and the butter. Stir in the coconut extract and the eggs. Combine the flour, baking powder and salt, stir into the creamed mixture. Finally, fold in the coconut and walnuts.
3. Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an unprepared cookie sheet and flatten them til they are 3 inches wide.
4. Bake for 30 - 35 minutes in the preheated oven, until firm. Cool on baking sheet for 10 - 15 minutes.
5. Slice the logs crosswise into 1/2 inch wide slices. Place slices cut side down onto the baking sheet.
6. Return to oven for an additional 15 minutes. Until crisp and light brown. Cool and store in an airtight container.
Title: Pineapple Poke Cake
Ingredients:
- 1 1/2 white sugar
- 2 baking soda
- 2 flour
- 2 eggs
- 1/2 salt
- 14 crushed pineapple
- 1/2 milk
- 1/2 butter
- 1 vanilla
- 3/4 sugar
Instructions:
1. Preheat oven to 325°F Gease and/or line with parchment a 13 X 9 cake pan.
2. Mix eggs, sugar, crushed pineapple, baking soda, flour and salt together. Do NOT drain pineapple juice.
3. Pour into prepared pan and bake at 325 for 40-45min. Top will be golden/dark brown when done.
4. Once cake is completely cooled, poke holes all over the top with a fork.
5. To make sauce, briefly boil together the sugar, cream, and butter. Off heat, add vanilla. last.
6. Pour sauce evenly over entire cake. Allow to absorb sauce.
7. Serve with a dollop of whipped cream, if desired.
Title: White Chocolate Cupcakes With Truffle Filling
Ingredients:
- 1 3/4 cake flour
- 2 baking powder
- 2/3 vanilla
- 1/2 butter
- 4 granulated sugar
- 6 sour cream
- 1/2 white truffles
- 1/4 white chocolate
- 12 cream cheese
- 6 butter
- 8 vanilla
- 1/4 powdered sugar
- 1/2 white chocolate curls
- 2
Instructions:
1. Preheat oven to 325°F (160°C). Place paper liners in wells of Muffin Pan. Whisk flour and baking powder in Small Batter Bowl. Combine milk and vanilla in small bowl. In a 2qt mixing bowl, beat egg whites on high speed of electric mixer until stiff peaks form. In 4qt mixing bowl beat butter and granulated sugar on medium-high speed until fluffy; beat in sour cream until smooth. On medium speed, add flour mixture in three additions, alternating with milk mixture in two additions, mixing until smooth. Whisk in one-third of the egg whites. Fold in remaining egg whites using whisk. Using a large scoop, divide batter evenly among liners.
2. Bake 17-20 minutes or until wooden pick inserted in centers comes out clean. Remove pan from oven to a cooling rack. Immediately snip a 1/2-inch-deep (1-cm) “x” into top of each cupcake using kitchen shears. Press one truffle into each cupcake until flush with top of cupcake. Remove cupcakes from pan. Cool 30 minutes or to room temperature. (Truffles will melt into cupcakes.).
3. Meanwhile, for frosting, place white chocolate in microwave safe bowl, uncovered, on HIGH 1-1 1/2 minutes or until chocolate is mostly melted, stirring every 30 seconds. Let stand 3 minutes or until slightly cooled. In a large mixing bowl, combine melted chocolate, cream cheese, butter and vanilla; using clean beaters, beat on medium speed until well blended. Slowly add powdered sugar; beat well.
4. Place frosting in a piping bag fitted with open star tip. Pipe frosting evenly around tops of cupcakes. Garnish cupcakes with chocolate curls.
Title: Strawberry Rhubarb Cake
Ingredients:
- 2 strawberries
- 2 rhubarb
- 1 1/2 lemon juice
- 2/3 granulated sugar
- 1/4 cornstarch
- 3 granulated sugar
- 1 all-purpose flour
- 2 baking powder
- 1 salt
- 1 butter
- 1 milk
- 1 1/4 eggs
- 2 all-purpose flour
- 1/2 granulated sugar
- 1/2 butter
- 2/3
- 1/4
Instructions:
1. Cook strawberries and rhubarb in a covered saucepan over low heat for 10 minutes.
2. Add lemon juice and mixture of 2/3 cups sugar and cornstarch.
3. Cook for 8 minutes or until thick, stirring constantly.
4. Combine next 5 ingredients in bowl, mix well.
5. Cut in 1 cup of butter until crumbly.
6. Add milk, eggs and flavoring, mix well.
7. Reserve 1 cup batter.
8. Pour remaining batter into greased and floured 9x13 pan.
9. Spoon cooked mixture over batter.
10. Top with reserved batter.
11. Combine 1/2 cup flour and 2/3 cups sugar in a bowl -- cut in 1/4 cup butter till crumbly.
12. Sprinkle over cake.
13. Bake at 350* for 1 hour.
Title: Chocolate and Nut Hedgehog
Ingredients:
- 3/4 butter
- 60 white chocolate
- 150 dried cranberries
- 150 pistachios
- 1/2 chocolate chips
- 1/2
- 40
Instructions:
1. Grease and line a 8cm x 26cm bar/loaf pan with baking paper.
2. Place the condensed milk and butter in a saucepan and stir over a gentle heat until the butter is melted. Remove the pan from heat and add the white chocolate, stir together until mixture is completely smooth. (I use the microwave for this step).
3. Place biscuit pieces in a bowl with the cranberries, pistachios and almonds and add the chocolate mixture. Mix well and add the choc bits.
4. Press the mixture into prepared pan and smooth the top with a spatula. Refrigerate until set. Cut into slices and serve.
Title: Persimmon Almond Pudding
Ingredients:
- 1 1/2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 2 eggs
- 1 1/4 sugar
- 1 1/2 butter
- 1/4 seedless raisin
- 3/4
- 1
- 1/2
Instructions:
1. Mix flour, baking soda, salt, cinnamon.
2. In a separate large bowl beat eggs until light and fluffy.
3. Stir in persimmon pulp and melted butter into eggs.
4. Add flour mixture into eggs and pulp alternately with milk until smooth.
5. Gently fold in raisins and almonds.
6. Pour batter into well greased loaf pan.
7. Place loaf pan in larger pan will with hot water 1/4-1/2 way up sides of loaf pan.
8. Bake at 325 degrees for 1 1/2-2 hours .
9. Serve warm with stiffy beaten whipped cream.
10. Can also be baked in individual custard cups.
Title: Microwave Chocolate Pound Cake
Ingredients:
- 1 water
- 2/3 eggs
- 3 sour cream
- 1 powdered sugar
- 1 water
- 1
Instructions:
1. Grease and flour a 12-cup microwave bundt cake pan.
2. Beat cake mix, water, eggs and sour cream.
3. in large mixer bowl on low speed, scraping bowl, until moistened.
4. Beat on medium speed, scraping bowl frequently, for about 2 minutes.
5. Fold in chocolate chips.
6. Pour batter into pan.
7. Microwave 9 minutes on 70% power and 6 minutes on 100% power until cake springs back when touched lightly in center.
8. Cool 10 minutes, invert on wire rack or.
9. heatproof serving plate.
10. Remove pan; cool cake completely.
11. Mix glaze ingredients until spreadable.
12. Add more water as needed.
13. Spread cooled cake with glaze, allowing some to drizzle down side.
Title: Mummy Cakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 powdered sugar
- 3
- 1
- 20
- 48
Instructions:
1. Combine cake mix, water, oil and eggs.
2. Fill 24 cupcake liners 2/3 full and bake according to package directions (17-22 minutes at 350°F).
3. Cool cupcakes completely.
4. While cakes are cooling, remove wrappers from AirHeads.
5. Dust your work surface with powdered sugar and roll out AirHeads to a very thin layer.
6. Using your pizza cutter, cut each AirHead into strips, length-wise.
7. Frost each cupcake with a thin layer of frosting.
8. Using one strip of the AirHeads, place across the center of the cupcake, cutting to fit as necessary.
9. Place two eyes below strip.
10. Continue to "wrap" the cake in AirHead strips, so that it resembles a mummy.
11. Enjoy!
Title: Frozen Peppermint Salad
Ingredients:
- 20 crushed pineapple
- 3 strawberry gelatin
- 1/4 miniature marshmallows
- 10 1/2 heavy cream
- 2
- 1/4
Instructions:
1. combine pineapple, gelatin powder, cinnamon candies and marshmallows.
2. mix well.
3. chill overnight.
4. the next day -- beat cream 1 cup at a time.our prepare dream whip -- add crushed butter mints and blend well.
5. pour into chilled pineapple mixture --
6. fold all together well and freeze 2-4 hours or well chilled.
Title: Bizcochos (Mexican Holiday Cookies)
Ingredients:
- 2 sweet wine
- 1 sugar
- 1 cinnamon
- 1 anise seed
- 1 flour
- 2 sugar
- 3 cinnamon
- 1
- 3
Instructions:
1. Whip lard until creamy.
2. Mix wine (or fruit juice), 1 cup sugar, 1 tablespoon cinnamon and anise.
3. Add this to lard.
4. Mix with wooden spoon.
5. Add egg yolks; mix well.
6. Add sufficient flour to make a soft dough; roll out 1/2 inch thick.
7. Cut in desired shapes and place on greased cookie sheet.
8. Bake 15 minutes at 350 degrees.
9. Check often to prevent burning.
10. Mix remaining cinnamon and sugar.
11. Dredge cookies in this mixture while they are still warm.
Title: Big Soft and Chewy Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 1/2 dark brown sugar
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 3/4 kosher salt
- 1 baking powder
- 1 baking soda
- 16 chocolate chips
Instructions:
1. Preheat oven to 350 degrees
2. In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
3. Add the eggs and the vanilla and mix.
4. In a separate bowl combine all of the dry ingredients.
5. Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
6. Add the chocolate chips in by hand and stir.
7. With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
8. Bake for 10 minutes.
9. Remove from cookie sheets after 1 minute and let cool on cooling racks.