lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Muffins
Ingredients:
- 2 1/2 self-raising flour
- 3/4 brown sugar
- 1 milk
- 1 egg
- 2 margarine
- 1 vanilla extract
- 2 bananas
Instructions:
1. Mash the bananas using a fork. Combine the milk, egg, margarine, vanilla and bananas together and blend well.
2. Mix the flour and sugar together in a large bowl. Pour in the milk mixture and mix well. Pour into a greased muffin tray and bake at 350 deg. F for about 20 minutes.
3. Tips:
4. To make your muffins look prettier, dust the tops with icing sugar.
Title: Self-Saucing Chocolate Pudding
Ingredients:
- 3 self raising flour
- 2 cocoa powder
- 1 1/2 instant coffee powder
- 1 salt
- 4 butter
- 4 margarine
- 2 caster sugar
- 1/2 eggs
- 1 -2 vanilla essence
- 2/3 milk
- 1 brown sugar
- 1 1/2 water
Instructions:
1. Preheat oven to 180°C.
2. Grease 6 cup oven-proof dish.
3. For the sauce mix together cocoa and brown sugar in a jug and pour in hot water and stir till sugar is dissolved.
4. For the pudding sift flour, cocoa, instant coffee powder and salt together.
5. Cream butter and sugar until light, gradually beat in eggs and vanilla.
6. Add a little flour, then some milk (alternate between the two keeping a soft consistency) finishing with the flour (don't worry if you don't use up all the milk.
7. Spoon mixture into well greased oven dish and spread evenly. If using sprinkle with 1 tablespoon of chopped walnuts.
8. Spoon sauce over the pudding mixture till you have a layer of sauce then pour the rest over the back of the spoon.
9. Bake for 35-40 minutes.
10. Serve with whipped cream and or ice cream and walnut halves if using.
Title: Apple- Caramel Bread Pudding
Ingredients:
- 1/4 unsalted butter
- 6 apples
- 1 lemon juice
- 1/2 ground cinnamon
- 1/2 brown sugar
- 1/2 dried cherries
- 4 dried currant
- 2 eggs
- 2 milk
- 2 vanilla
- 1 ground nutmeg
- 1/8
Instructions:
1. Place the baking rack in the center of the oven and heat to 350 degrees F.
2. Butter a shallow 1 1/2-quart baking dish (11 by 7 by 1 1/2 inches), or spray generously with cooking spray.
3. Cut the apples into 1/2-inch-thick slices. In a large bowl, mix together apples, lemon juice and cinnamon. Set aside.
4. Melt the 1/4 cup of butter and 1/4 cup brown sugar in a 10– to 12–inch heavy skillet over medium-high heat. Stir in the apple mixture using a wooden or heat-resistant spatula and cook over same medium-high heat, stirring frequently until the apples are softened and begin to turn golden brown, about 10 to 15 minutes. Stir in the walnuts or dried fruit and transfer the mixture to a large bowl. Set aside to cool slightly, about 10 minutes.
5. While the caramelized apple mixture is cooling, toast the bread on a baking sheet in the oven until crisp and the edges are just starting to color, about 6 to 8 minutes. Set aside on baking rack.
6. Once the caramelized apple mixture is slightly cooled, gently and evenly spread half into the buttered baking dish. Add the toasted bread to the remaining apples in the bowl and stir to combine; then spoon the mixture into the baking dish.
7. In a medium bowl combine the eggs, egg yolks, milk, remaining 1/4 cup of brown sugar, vanilla and nutmeg and whisk until the sugar is dissolved, about 2 minutes. Then pour evenly over the apple and bread mixture and let it sit for 10 minutes until the bread has absorbed the liquid.
8. Bake until puffed and browned on the top and the custard is set, about 45 to 55 minutes. Serve hot, warm or chilled.
Title: Nut Shortbread
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1/2 vanilla
- 1/4 flour
- 1 cornstarch
- 1
Instructions:
1. Cream the butter until it is light. Cream in the powdered sugar and vanilla.
2. Stir in the ground nuts, then the flour and cornstarch.
3. Knead until smooth on a very lightly floured board. (This dough is sticky).
4. Spray the shortbread pan very lightly with a non stick veggie spray.
5. Firmly press the dough into the shortbread pan.
6. Prick the entire surface with a fork and bake the shortbread right in the pan.
7. Bake at 325 degrees for about 30-35 minutes, or until very lightly browned.
8. Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board.
9. If the shortbread does not come right out, tap one edge of the pan.
10. Cut the shortbread into serving pieces while it is still warm.
Title: Rice Pudding
Ingredients:
- 1/3 short-grain rice
- 3 milk
- 1/2 sugar
- 2 butter
- 1 vanilla
- 1/4
Instructions:
1. Preheat oven to 250°F.
2. Butter your casserole dish.
3. Mix rice, milk, sugar and butter and pour into casserole dish.
4. Bake uncovered for 2 1/2 hours (stir every 30 minutes).
5. Remove from oven and stir in the vanilla.
6. Sprinkle Poudre Douce on top.
7. If desired, sprinkle some fruit or slivered almonds.
Title: Brownies Made With Kahlua
Ingredients:
- 1/2 butter
- 3 sugar
- 1 1/2 eggs
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 Kahlua
- 1/3 Kahlua
- 2
Instructions:
1. Preheat oven to 350F; have ready a greased 8-inch square cake pan.
2. Place the butter and chocolate in a small pan and place over low heat; stir frequently until melted and smooth.
3. Remove from heat and set aside until cool.
4. Next, combine the flour, baking powder, and salt in a mixing bowl until well mixed.
5. In a separate mixing bowl, beat the eggs and sugar together until light.
6. Now mix the cooled chocolate mixture, the Kahlua, and the flour mixture into the eggs; don't overmix when adding the flour or the brownies could be too tough after baking.
7. Spread batter in prepared cake pan and bake in preheated oven for approximately 40 minutes, or until a tester comes out clean.
8. Let brownies cool only slightly, then brush the top with the Kahlua (you can use less than the 2 tbsp if desired).
Title: Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 vanilla
- 1 light brown sugar
- 1 white sugar
- 2 eggs
- 1 peanut butter
- 3 flour
- 2 baking powder
Instructions:
1. Cream together butter and sugars.
2. Add vanilla, eggs, and peanut butter.
3. Combine flour and baking powder, stir into sugar mixture until well combined.
4. Nuts and chips could be added here.
5. Roll into balls, place on ungreased cookie sheet 2-3" apart, and flatten somewhat by pressing with the tines of a fork.
6. Bake at 385F for 10-15 minutes.
Title: Wilton Buttercream Icing
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 vanilla
- 4 confectioners' sugar
- 2 milk
Instructions:
1. Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready for use. Refrigerate when not in use. Keeps for up to 2 weeks in airtight container. Rewhip before using.
2. Makes 3 cups.
Title: Cherry Apricot Cake
Ingredients:
- 2 sea salt
- 1/2 baking soda
- 1/2 eggs
- 1/2 vanilla extract
- 2 cherries
- 1
- 1/3
Instructions:
1. In a large bowl, combine almond flour, salt and baking soda.
2. In a smaller bowl, combine agave, eggs and vanilla.
3. Stir wet ingredients into dry.
4. Gently mix in cherries and apricots.
5. Pour batter into an 8 by 8 baking dish.
6. Bake at 325° for 30-40 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean.
7. Cool and serve.
Title: Berry Surprise Cupcakes
Ingredients:
- 1 water
- 3
- 1 1/3
- 2
- 3
- 1
- 2
Instructions:
1. Preheat oven to 350°F Place paper liners in 24 (2-1/2-inch) muffin cups.
2. Combine cake mix, egg whites, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Fill each liner half full with batter.
3. Cut three fruit snack sheets into 9 equal pieces. (You will have 3 extra squares.) Place each fruit snack piece on top of batter in each cup. Pour remaining batter equally over each. Bake at 350°F for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove to cooling racks. Cool completely. Frost cupcakes with Vanilla frosting. Decorate with fruit snack shapes, if desired.
4. Variation To make a Berry Surprise Cake, prepare cake following package directions. Pour half the batter into prepared 13×9×2-inch pan. Place 4 fruit snack sheets evenly on top. Pour remaining batter over all. Bake and cool as directed on package. Frost and decorate as directed.
Title: Mrs. King's Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 2 flour
- 1 baking powder
- 1 salt
- 1 baking soda
- 1 white chocolate chips
- 1 chocolate chips
- 1 1/2 raisins
- 1 1/2 old fashioned oats
- 1 granola cereal
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl, beat butter, brown sugar and white sugar until well mixed.
3. Add the eggs and vanilla and beat until well mixed.
4. In a medium bowl sift together flour, baking powder, salt and baking soda.
5. Add dry ingredients to wet mixture in large bowl and beat well.
6. Stir in white chocolate chips, chocolate chips, raisins, nuts, old fashioned rolled oats and granola mix.
7. When well mixed, shape into golf ball size and bake on ungreased cookie sheets, 8-10 minutes or until barely golden.
Title: Cake Mix Hamentashen
Ingredients:
- 18 1/4 flour
- 1 eggs
- 2 water
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Spray cookie sheet with cookie spray.
3. In a large mixing bowl combine flour and cake mix.
4. Stir in water and eggs until a stiff dough forms.
5. On a lightly floured surface, roll dough out to 1/8 inch.
6. Cut into 2-3 inch circles, I use the top of a drinking glass dipped in flour before cutting.
7. Place dough 2 inches apart on cooking sheet.
8. Place a teaspoon of filling in the center of each circle.
9. Fold the sides in to form three corners(triangle).
10. Moist edges with water or egg wash before folding if needed.
11. Bake for 10minutes or until golden brown.
12. Cool for 2 minutes on cookie sheets and remove to wire racks to cool completely.
Title: The Perfect Mango Lassi
Ingredients:
- 2 mangoes
- 2 rose water
- 1/4 ground cardamom
Instructions:
1. Put the mango, yogurt, and rosewater (just a splash/few drops) in a blender with very sharp blades and blend to oblivion.
2. Add cardamom and sweetener to taste, I just sprinkle some cardamom in without measuring and I like a lot, and pulse lightly.
3. Makes about 2 tall glasses.
Title: Caramel Strawberry Tortillas
Ingredients:
- 2 tortillas
- 2 bananas
- 1 fresh strawberries
- 3 brown sugar
- 1 cinnamon
- 2 butter
- 1/3 granulated sugar
- 2 vanilla
- 1/2 sour cream
- 1/4 plain yogurt
Instructions:
1. Place tortillas on large baking sheet. Top with sliced babanas and sliced strawberries.
2. Combine brown sugar, cinnamon and butter, sprinkle on top of fruit Bake at 350 degrees F. for 10 minutes.
3. Beat cream with granulated sugar and vanilla until stiff peaks form, fold in sour cream or yogurt, chill.
4. Serve tortillas warm, cutting each into quarters. Arrange 2 quarters on each plate and top with cream.
Title: Gluten-Free Animal Cookies
Ingredients:
- 2 arrowroot
- 2 1/2 gluten free baking powder
- 1/2 vegan margarine
- 185 caster sugar
- 3/4 pure vanilla extract
- 1 1/2 gluten free baking powder
- 1 water
- 1 1/2
Instructions:
1. Mix the arrowroot, flour and baking powder in a bowl and set aside.
2. Cream the margarine, sugar and vanilla together in another bowl.
3. Beat the baking powder, oil and water mixture into the margarine and gradually blend in the flour mixture.
4. Bring the dough together into a ball with your hands, flatten and divide into quarters. Roll out one piece thickly on a clean and floured board with a floured rolling pin.
5. Cut our your favourite animal shapes (or any cookie cutters you like) and carefully transfer them onto ungreased non-stick baking trays.
6. Bake them in the centre of the oven for about 8 mins at 190C or 375°F.
7. Remove the trays from the oven and leave the cookies to cool on the trays for a few minutes before transferring to wire racks.
8. Decorate with icing as desired or eat plain.
9. Makes about 30 (depending on size).
Title: Delicious Homemade Cinnamon Rolls!
Ingredients:
- 1 dry yeast
- 3/4 granulated sugar
- 1/4 water
- 1/4 vanilla extract
- 1/4 egg
- 1 salt
- 1 unsalted butter
- 1/4 all-purpose flour
- 4 butter
- 1/4 unsalted butter
- 1/3 brown sugar
- 3/4 granulated sugar
- 1/4 ground cinnamon
- 1 1/2 cream cheese
- 1/4 butter
- 1 powdered sugar
- 1 1/4 vanilla extract
- 1/2 milk
- 3 -4
Instructions:
1. In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 4-5 minutes.
2. In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3. Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
4. In a small bow, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5. When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6. Meanwhile preheat your oven to 350 degrees.
7. Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.
8. While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Title: Quick Tiramisu
Ingredients:
- 1 ladyfingers
- 1/2 strong black coffee
- 2 mascarpone cheese
- 2 confectioners' sugar
- 1/2 cocoa powder
- 1/4 ground cinnamon
- 1/8
Instructions:
1. Separate the lady fingers.
2. Combine coffee and liqueur.
3. Using a pastry brush, paint each lady finger with the mixture.
4. Line 4 martini glasses with a layer of lady fingers (they'll overlap at the bottom of the glass near the stem).
5. Press the cakes down to shape to the glass.
6. Beat cheese and sugar together 2-3 minutes.
7. Spoon into glasses (evenly).
8. Top with additional lady finger accent.
9. Combine cocoa powder and cinnamon
10. Sprinkle over each glass.
11. Chill to serve cold (about 2 hours).
Title: Apple Salad
Ingredients:
- 8 apples
- 1 maraschino cherries
- 2 celery
- 1 red seedless grapes
- 1 peanuts
- 3/4 - 1 Miracle Whip
- 2 Cool Whip
- 1/4 - 1/2 sugar
Instructions:
1. Mix first 5 ingredients together.
2. Mix dressing ingredients together well and stir into salad.
3. Eat immediately as nuts go soft after it sits for a while.
Title: Coconut Delight
Ingredients:
- 1 powdered milk
- 1 dry coconut powder
- 1 water
- 3/4 sugar
- 3/4 green cardamoms
- 2 -3
Instructions:
1. Mix everything in a pan.
2. Heat on low flame.
3. Stir the mixture continuously till it turns golden brown and the fat gets separated.
4. Add 1/4 cup water.
5. Stir for a couple of minutes before removing from heat.
6. Serve hot or cold.
Title: Maple Upside Down Cake
Ingredients:
- 3 butter
- 1 Faux Maple Sugar
- 4 pineapple
- 3 eggs
- 1 granulated sugar
- 1/4 water
- 1/2 vanilla extract
- 1/2 flour
- 1 baking powder
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Sift flour and baking powder together.
3. Melt butter, without browning, in a heavy skillet.
4. Remove from heat, spread maple sugar over bottom of skillet and cover with a layer of sliced pineapple.
5. Beat egg whites until beaters leave soft peaks.
6. Beat egg yolks; add granulated sugar, water, vanilla and lemon extract.
7. Beat together until thick and lemon colored.
8. Add dry ingredients and beat for three minutes.
9. Gently fold in beaten egg whites.
10. Pour batter over pineapple in skillet and bake for about 45 minutes or until cake tests done.
11. Loosen cake from sides and bottom and turn out onto cake rack immediately.
Title: Chocolate Snaps
Ingredients:
- 2 sugar
- 1 brown sugar
- 1 1/2 butter
- 6 vanilla
- 2 eggs
- 3 all-purpose flour
- 4 baking soda
- 2 salt
- 1 sugar
- 1/4
Instructions:
1. In a large bowl, cream the butter, brown sugar, and 2 cups sugar. Add eggs, vanilla, baking soda, unsweetened chocolate and salt. Add flour, mixing carefully and thoroughly. Place in a freezer ziploc bag and refrigerate for 2 hours.
2. Take dough out of freezer. Place 1/4 cup sugar in a small bowl. Roll dough into little balls and roll into sugar. Place in greased cookie sheets and bake for 350 degrees F. for 8-12 minutes.
3. Variation: Instead of unsweetened baking chocolate, use 3 tablespoons unsweetened baking cocoa and 1 tablespoon oil for each ounce on unsweetened baking chocolate.
Title: Mexican Pumpkin in Brown Sugar
Ingredients:
- 2 pumpkin
- 2 dark brown sugar
- 1/2 water
Instructions:
1. Scrape the seeds out of the pumpkin wedges.
2. Pack the wedges together in a heavy-based flameproof casserole.
3. Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds.
4. Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water.
5. Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce.
6. Using a slotted spoon, transfer the pumpkin to a serving dish.
7. Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.
Title: Cherry Pie Filling Bars
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 4 eggs
- 1 lemon juice
- 2 flour
- 1 cherry pie filling
Instructions:
1. Cream margarine and sugar.
2. Add eggs and beat well.
3. Beat in lemon juice and flour.
4. Pour batter into a greased and floured jellyroll pan (or a cookie sheet with tall sides).
5. Use a toothpick to mark where the bars will be cut. Drop about 2-4 cherries with filling in the middle of each square. (You won't use the whole can).
6. Bake at 350 degrees for about 30-40 minutes.
7. Dust with powdered sugar.
Title: Pineapple Upside Down Cake
Ingredients:
- 1 dark brown sugar
- 1/2 unsalted butter
- 1 pineapple slices
- 1 1/2 all-purpose flour
- 6 cake flour
- 6 baking powder
- 3/4 salt
- 1/2 sugar
- 1 3/4 unsalted butter
- 1 eggs
- 4 vanilla extract
- 3/4 sour cream
- 3/4
Instructions:
1. Start by making the caramel topping. Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, this should take several minutes. Pour mixture into a 10 inch diameter stick-free cake pan with 2 inch high sides. Arrange pineapple slices in a single layer ontop of the caramel mixture.
2. Preheat oven to 325 degrees F. Whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.
3. Bake cake until tester inserted into the center comes out clean, about 1 hour to 1 hour 15 minutes. Cool cake in pan on a rack for 10 minutes. Turn cake out onto a platter. Serve warm or at room temperature.
Title: Grilled Angel Food Cake With Peppered Berries &Vanilla Cream
Ingredients:
- 1/2 heavy cream
- 2 sugar
- 1/3 sugar
- 1 1/2 pure vanilla extract
- 1/2 mascarpone cheese
- 1 cornstarch
- 1/2 water
- 1 blueberries
- 1 raspberries
- 1 fresh coarse ground black pepper
- 1/4 - 1/2
- 6
Instructions:
1. Beat cream, 2 tablespoons of the sugar and vanilla in large bowl with electric mixer on medium speed until soft peaks form. Gently stir in mascarpone cheese. Cover and refrigerate until ready to serve.
2. Mix remaining 1/3 cup sugar and cornstarch in medium saucepan. Stir in water and vinegar until well blended. Stir in blueberries. Stirring constantly, bring to boil on medium heat and boil 1 minute. Pour into medium bowl to cool slightly. Add raspberries and pepper; toss gently to coat.
3. Grill angel food cake slices over medium heat 45 to 60 seconds per side or until golden brown grill marks appear. To serve, spoon berry mixture over each slice of cake. Top with a dollop of whipped cream mixture.
Title: Quick and Easy Frosting
Ingredients:
- 1 sugar
- 4 cold water
- 1 vanilla
- 3/4
Instructions:
1. Put sugar, water and egg white in the top of a double boiler. Cook over boiling water, stirring the ingredients constantly until frosting is the right consistency to spread. Remove from heat and stir in vanilla. (Just the right amount for a dozen cupcakes).
2. Try different flavorings and maybe colorings for interest.
Title: Okara Dark Chocolate Cherry Brownies
Ingredients:
- 1/2 bittersweet chocolate
- 4 butter
- 3 unbleached white flour
- 4 dark brown sugar
- 1 baking powder
- 1 salt
- 1/2 walnuts
- 1/2 dried tart cherry
- 1/2 vanilla
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a microwaveable bowl melt together the chocolate chips, bittersweet chocolate, cocoa, and butter. Microwave for one minute, stir and set aside to finish melting.
3. In a large mixing bowl sift the flour, brown sugar, baking powder, salt. Add the walnuts and cherries and mix well.
4. In a small mixing bowl stir together the okara (or tofu) and vanilla. Add the melted chocolate mixture. Add this mixture to the dry ingredients, mixing well.
5. Spread into a greased 8" x 8" square baking pan. (To make it easier to cut, line your pan with a sheet of foil that overhangs the edges an inch or two. Spray the foil with cooking spray, then spread your batter. When it is finished baking, just lift out the foil and you can cut perfect squares with no waste -- and that is important when you are serving something chocolate!)
6. Bake for approximately 35 - 45 minutes. Do not overbake.
Title: Chocolate Cherry Thumbprints
Ingredients:
- 1 unsalted butter
- 2/3 granulated sugar
- 1/4 egg
- 1 all-purpose flour
- 1 3/4 cream cheese
- 6 powdered sugar
- 3/4 vanilla extract
- 1 maraschino cherries
- 3 maraschino cherries
- 24
Instructions:
1. Using an electric mixer, beat together butter and the granulated sugar until well blended.
2. Add cocoa powder and beat until combined.
3. Add egg and beat until mixed well.
4. Add half of the flour and mix just until combined.
5. Using a wooden spoon, stir in the remaining flour until well blended (do not use mixer at this point or you will toughen the dough).
6. Cover and chill at least 1 hour or until easy to handle.
7. Beat cream cheese, powdered sugar, and vanilla until smooth.
8. Fold in the chopped cherries; set aside.
9. Form chilled cookie dough into 48 balls (1 inch in diameter each).
10. Place about 2" apart on ungreased cookie sheets, then gently press each ball with your thumb to make a dent.
11. Fill each dent with 1 tsp of the filling, then top each with a cherry half, cut side down.
12. Bake in a preheated 375°F for 10-12 minutes or until filling is set.
13. Let cool 1 minute on pans, then remove to racks to cool completely.
14. These must be stored in the refrigerator, but you may bring them to room temperature to serve; these freeze well.