lumicero/recipes-ing2inst huggingface dataset:
Title: Icelandic Cocoa Soup
Ingredients:
- 3 cocoa powder
- 3 sugar
- 1/2 cinnamon
- 2 water
- 3 milk
- 1 potato starch
- cornstarch
- salt
Instructions:
1. Mix the cocoa powder, sugar and cinnamon in a saucepan.
2. Add the water gradually and stir until smooth.
3. Bring to boil and simmer for 5 minutes.
4. Add the milk, reheat to boiling point and simmer for 2-3 minutes.
5. Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.
6. Salt to taste and serve.
Title: Cranberry-Raspberry Fool
Ingredients:
- 1 fresh cranberries
- 2 frozen cranberries
- 1/2 fresh raspberries
- 1 frozen raspberries
- 2 salt
- 1 heavy cream
- 3
Instructions:
1. Bring cranberrries, raspberries, orange juice, 1 cup sugar, and salt to boil in medium saucepan over medium-high heat. Reduce heat to medium and simmer until cranberries are softened and mixture becomes jammy, about 15 minutes. Purée in blender or food processor until smooth, then press through fine mesh sieve into a medium bowl. Set aside to cool to room temperature.
2. With electric mixer, beat 2 cups cream to stiff peaks. Gently fold into cooled cranberry mixture until no streaks remain. Spoon mixture into eight 6-8 oz. goblets or bowls.
3. When ready to serve, beat remaining 1 cup cream, and remaining 2 tablespoons sugar to stiff peaks. Dollop cream onto fools. Serve.
4. MAKE AHEAD: The fools can be refrigerated for up to 8 hours. Dollop whipped cream on top just before servng.
Title: Date Delight
Ingredients:
- 1 dates
- 3/4 water
- 1/4 salt
- 2 miniature marshmallows
- 1/2 pecans
- 14 heavy cream
- 1
Instructions:
1. Boil dates in water with salt.
2. Simmer for 3 minutes.
3. Add marshmallows; stir til marshmallows are melted.
4. Add nuts and allow to cool for 15 minutes.
5. Spread half of the Oreo crumbs in a 10"x6" dish.
6. Spread date mixture over crumbs.
7. Top with whipped cream (or you may use Cool Whip).
8. Sprinkle with remaining crumbs.
9. Chill for 3-4 hours.
10. (May be made night before and chilled overnight).
11. Note: This may be doubled and put in a 13"x9" dish.
Title: Chocolate Decadence With Sweetened Cream
Ingredients:
- 2 butter
- 3/4 margarine
- 3/4 granulated sugar
- 2 eggs
- 1 all-purpose flour
- 1/4 milk
- 1 heavy whipping cream
- 2 confectioners' sugar
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. Line 9-inch round baking pan with foil; lightly grease.
3. Microwave 1 cup chocolate chips in medium, uncovered, microwave-safe bowl on high power for 1 minute.
4. Stir.
5. Chips may retain some of their original shape.
6. If necessary, microwave at additional 10-15-second intervals, stirring until smooth.
7. Cool to room temperature.
8. Beat butter and sugar in large mixer bowl until creamy.
9. Add eggs, beat on high speed for 2-3 minutes.
10. Beat in melted chocolate.
11. Gradually beat in flour alternately with milk.
12. Stir in remaining chocolate chips.
13. Spoon into prepared baking pan.
14. Bake for 40-45 minutes or until wooden pick in center comes out slightly sticky.
15. Cool completely in pan on wire rack.
16. Lift cake from pan; remove foil.
17. Top with sweetened whipped cream.
18. To make cream: Beat heavy whipping cream, confectioners' sugar and vanilla extract in small mixer bowl until soft peaks form.
Title: Old Fashioned Apple-Raisin Crunch a La Mode
Ingredients:
- 1/4 butter
- 1/2 granulated sugar
- 4 golden delicious apples
- 2/3 cinnamon
- 4 butter
- 1 raisins
- 3 all-purpose flour
- 1/2 granulated sugar
- 1 butter
- 2/3
- 1/2
Instructions:
1. Preheat oven 400 degrees.
2. In a heavy 12" skillet over medium heat, melt 1/4 cup butter, watching that it doesn't burn.
3. Gradually add the 1/2 cup sugar and stir the mixture until the sugar is completely dissolved, becomes carmelize and reduced.
4. Slowly add the liqueur and the apple juice, stirring constantly until all the ingredients are smooth.
5. At this point, drop in the sliced apples and sprinkle cinnamon over the top.
6. Mix together well, making sure that the apple slices are coated with the syrup.
7. Reduce the fire to low and simmer the fruit until it begins to soften, about 5 minutes. Do not over cook because the dessert will be baked later.
8. While the apples are simmering, butter a 10"x12" baking dish with the 3 tablespoons butter. Evenly sprinkle the 1/2 cup raisins on the bottom.
9. In a large bowl, mix together the 1 cup flour, 2/3 cup sugar and 1/2 cup softened butter to form a crumbly topping that resembles granola. This works best if using 2 knives to "cut" the ingredients into each other.
10. Finally, pour the apple mixture into the prepared baking pan with raisins then sprinkle the pastry mixture over the top of the apples, working a little of it into the fruit.
11. Bake in preheated oven for about 20-30 minutes or until the top turns a crunchy, crispy brown.
12. Spoon generous helpings of the apples, raisin and crunchy topping into small bowls and serve piping hot, topped with slightly softened vanilla ice cream.
Title: Microwave Treats in Seconds
Ingredients:
- 4 butter
- 50 sugar
- 1/4 egg
- 1 flour
- 1 baking powder
- 1 milk
- 1/2
Instructions:
1. Grease 4 straight sided microwavable cups, put 1 tbsp jam in base of each cup. in small bowl melt butter. Add sugar and egg to a bowl with the melted butter. sift in the flour and baking powder mix well adding with the 1/2 cup milk.
2. put mixture evenly in mugs, (it shouldn't come to the top of the mug, as it rises when cooked). Microwave for 3-4 1/2 minutes. Run knife round the edge of cups.
3. Tip into a serving bowl, leave to stand for one minute then, voila, bon appetitte.
Title: Prize Winning Molasses Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1 ground nutmeg
- 1 ground allspice
- 1/2 salt
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/2 molasses
- 1/4 granulated sugar
Instructions:
1. In a medium bowl, stir together flour, baking soda, spices and salt, set aside.
2. In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally.
3. Beat in egg and molasses until combined. Add flour mixture 1/2 cup at a time till fully mixed. Cover and chill 1 to 2 hours or until dough is easy to handle.
4. Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat.
5. Place about 1 1/2 inches apart on lightly greased cookie sheets. Bake in 350* oven for 8-10 minutes or until bottoms are light brown and tops are puffed, do not overbake.
6. Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool.
7. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Title: Barefoot Fruit Salad With Limoncello
Ingredients:
- 7 honey
- 1/3 pure vanilla extract
- 1 strawberries
- 1/4 raspberries
- 2 blueberries
- 1 sugar
- 1 banana
- 2 mint sprig
- 3
- 1
Instructions:
1. For the Lemon Yogurt Topping:
2. Whisk together the yogurt, lemon curd, honey and vanilla. Set aside at room temperature.
3. For the Fruit Salad:
4. Carefully toss together the strawberries, raspberries, blueberries, sugar and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
5. Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
Title: Low Fat Vegan Brownies With Walnuts
Ingredients:
- 1/3 whole wheat flour
- 2/3 cold water
- 12 lite silken extra firm tofu
- 1 sugar
- 1/2 stevia
- 1 salt
- 1 1/2 vanilla
- 2 applesauce
- 1/2 olive oil
- 2 whole wheat pastry flour
- 3/4 baking powder
- 1 1/2 walnuts
- 1
- 1/4
Instructions:
1. In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla, stevia and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.
2. Preheat your oven to 350°F.
3. When mixture is cool enough mix in the applesauce and oil. (It can take about 20-30 minutes to cool, give it a stir once in awhile and stick it in the fridge to make it cool faster).
4. Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.
5. Spread evenly in a greased baking pan for 20 minutes, then sprinkle walnuts on top and bake for another 20 minutes, or until a knife comes out clean.
Title: Gooie Chocolate Muffins ( Cupcakes )
Ingredients:
- 190 caster sugar
- 250 flour
- 4 eggs
- 150 cocoa powder
- 60 milk
- 20 baking powder
- 100 butter
- 250
Instructions:
1. Place all the ingredients together.
2. Mix just until blended.
3. Do not over mix this mixture.
4. Half fill muffin cases.
5. Place chunks of chocolate in each and cover with some more mixture.
6. Place in an Gas Mark 6 oven for 12 to 15 minutes.
Title: Poor Man's Pudding Cake (Pouding Chomeur)
Ingredients:
- 1 1/2 brown sugar
- 1 1/2 water
- 3 butter
- 1/2 margarine
- 3/4 vanilla
- 3 sugar
- 3/4 butter
- 1 margarine
- 1 1/2 milk
- 2 salt
- flour
- baking powder
Instructions:
1. In a saucepan melt butter or margarine; stir in brown sugar.
2. Add water and vanilla.
3. Bring to a boil.
4. Meanwhile, make the dough.
5. Cream butter or margarine; add sugar.
6. In a separate bowl, combine flour, baking powder and salt.
7. Add to butter mixture alternately with milk.
8. Pour syrup into a 9 X 13 baking dish.
9. Drop dough by teaspoons over syrup.
10. Bake at 350 F for 30 minutes.
Title: Bengal Fruit Loaf
Ingredients:
- 3 sultanas
- 2 sugar
- 2 water
- 125 butter
- 1 3/4 plain flour
- 1 mixed spice
- 1 bicarbonate of soda
- 1 ground cloves
- 1/2 - 1 curry powder
Instructions:
1. Place sultanas, sugar, water and butter in a saucepan.
2. Bring to the boil.
3. Simmer 5 minutes.
4. Cool totally.
5. Sift remaining ingredients into a bowl.
6. Make a well in the centre.
7. Pour in fruit mixture.
8. Mix well and spoon into 2 greased loaf tins 10 x 20 cms.
9. Bake moderate oven 180 C for i hour or till cooked when tested.
10. Cool 5 minutes in tin then turn onto wire rack.
11. Whentotally cool, serve sliced and buttered.
Title: Biscuits Au Chocolat
Ingredients:
- 2 sugar
- 8 flour
- 1
- 4
- 1/2
Instructions:
1. Beat chocolate, sugar, & yolks together until thick & creamy.
2. Fold in egg whites.
3. Sift flour over mixture and fold in.
4. Grease muffin tins.
5. Fill half full with mixture.
6. Bake at 325º F for 15-20 minutes or until tops are just firm.
7. Cool before serving.
Title: Chocolate Caramel Bars
Ingredients:
- 2 1/4 all-purpose flour
- 2 quick-cooking oats
- 1 1/2 brown sugar
- 1 baking soda
- 1/2 salt
- 1 1/2 butter
- 2 pecans
- 1
Instructions:
1. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and salt.
2. Cut in butter until crumbly.
3. Set half aside for topping.
4. Press the remaining crumb mixture into a greased 13x9x2-inch baking pan. Bake at 350°F for 15 minutes.
5. Sprinkle with the chocolate chips and pecans.
6. Whisk caramel topping and remaining flour until smooth; drizzle over top.
7. Sprinkle with the reserved crumb mixture. Bake for 18-20 minutes or until golden brown.
8. Cool on a wire rack for 2 hours before cutting.
9. Yield: about 4-1/2 dozen.
Title: Double Dd Coconut Pie
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 milk
- 1 1/2 Cool Whip
- 1
- 8
Instructions:
1. Mix pudding and milk.
2. Add coconut.
3. Add 1/2 of Cool Whip.
4. Pour into shell.
5. Add other half Cool Whip on top.
6. (If you want, hold back a little coconut to sprinkle on top).
7. Refrigerate and serve.
Title: Chocolate Muffins
Ingredients:
- 2 butter
- 1 sugar
- 2 eggs
- 1 1/2 flour
- 1/2 coffee
- 2 baking powder
- 1 1/2 vanilla
- 1/2
Instructions:
1. Cream together the butter and sugar.
2. Beat egg whites until stiff; beat egg yolks until creamy.
3. Add to sugar the egg yolks, then beat well.
4. Add flour, coffee, cocoa, baking powder and vanilla and mix til well blended. Fold in the egg whites.
5. Put into greased muffin tins and bake about 20 minutes in a moderate oven. You may use more cocoa if you like.
Title: 3 Minute Chocolate Cake in a Cup
Ingredients:
- 4 flour
- 4 sugar
- 2 egg
- 1 milk
- 3 vanilla
- 3 salt
- 1 baking powder
- 1
Instructions:
1. Put all ingredients in a large mug and mix well.
2. Microwave for 3 minutes.
3. You will see cake rise, but it will fall when you take it out of the microwave. Microwave times may vary. If it looks done 15 or so seconds earlier, take it out.
4. Eat, but be careful, it's HOT!
Title: Pineapple Almond Cake With Cream Cheese Frosting
Ingredients:
- 2 flour
- 1 baking soda
- 3/4 ground ginger
- 1/4 salt
- 2 eggs
- 1 2/3 sugar
- 1/2 unsalted butter
- 1 cream cheese
- 1 powdered sugar
- 10
- 1 2/3
Instructions:
1. Preheat oven to 350^F.
2. Butter and flour 13x9x2 inch baking pan.
3. Combine the flour, baking soda, ginger, and salt in a medium bowl.
4. In a larger bowl, combine the eggs, sugar and 1/4 cup butter until fluffy.
5. Mix in 1/2 cup of the almonds and the pineapple with syrup.
6. Gradually add the flour mixture and transfer to the baking pan.
7. Bake until a tester comes out clean, about 40 minutes.
8. Cool on a rack about 20 minutes.
9. Meanwhile, beat the cream cheese, powdered sugar and remaining 1/4 c butter until blended.
10. Spread over warm cake and sprinkle with remaining almonds.
Title: Homemade Oreos
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 sugar
- 1 stevia
- 1/2 butter
- 1 egg
- 1 vanilla
- 1 heavy whipping cream
- 1/4 sugar
- 2 vanilla
Instructions:
1. In a medium size bowl, mix together flour, cocoa, baking soda, baking powder, salt, and sugar.
2. Beat in the butter and egg. Mix until the dough comes together in a mass.
3. Take about a teaspoon size of dough and roll it into a ball, place on the cookie sheet and press down. Continue with the rest of the dough, placing each two inches apart. Cook in oven on 375 for 9 minute.
4. For the filling, beat the cream, sugar, and vanilla.
5. Using a frosting or ziploc bag, pipe filling onto half of the cookies.
6. Press a unfrosted cookie onto each of the frosted cookies.
7. Enjoy!
Title: Caramel Pecan Cake
Ingredients:
- 1/2 butter
- 3 sugar
- 1 fresh lemon juice
- 6 eggs
- 8 sour cream
- 1/4 baking soda
- 3 cake flour
- 1/2 salt
- 1 vanilla
- 1 sugar
- 2 1/2 egg
- 1 butter
- 1/2 evaporated milk
- 3/4 vanilla
- 1 salt
- 1/4 pecans
- 1
Instructions:
1. cream butter, add sugar and fresh lemon juice.
2. cream until light and fluffy --
3. add eggs, one at a time, mixing well after each addition.
4. combine baking soda to sour cream; sift flour twice with salt.
5. turn mixer onto low speed and alternately add sour cream and flour to batter.
6. add flavorings --
7. pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
8. to prepare icing:.
9. in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
10. put on low fire and let come to a slow boil --
11. in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
12. add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
13. you must cook this slowly to prevent the milk from scorching.
14. remove from fire and let cool slightly.; then add salt and flavorings.
15. beat until icing reaches a spreading consistency.
16. ice on cooled cake.
17. sprinkle top with chopped pecans.
Title: Merry Elf Hats
Ingredients:
- 2 vanilla
- 1/2 cream of tartar
- 1/8 sugar
- 2 -3 bittersweet chocolate
- 2/3 cashews
- 6
- 3/4
Instructions:
1. In a medium mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet; set aside.
2. Preheat oven to 300 degrees.
3. Add vanilla, cream of tartar, and food coloring to the egg whites. Beat whites at medium speed until soft peaks form.
4. Add sugar, 1 tablespoon at a time, beating about 5 minutes on high speed until stiff peaks form.
5. Spoon meringue into pastry bag fitted with 1/2-inch round tip. Pipe small 1-inch-high mounds that end in an angled tip about 1 inch apart on prepared sheet.
6. Bake about 15 minutes or until edges are very lightly browned. Transfer cookies to a wire rack; cool.
7. When cookies are cool, dip bottoms into melted chocolate, then into chopped nuts.
8. Set on waxed paper until chocolate is firm.
9. If desired, add a dot of colored icing to each tip.
Title: Mocha Cookies
Ingredients:
- 4 unsalted butter
- 3 all-purpose flour
- 1/2 double-acting baking powder
- 1/2 salt
- 1/2 eggs
- 1/2 sugar
- 4 instant espresso powder
- 1 1/2 vanilla
- 1 1/2
- 2
Instructions:
1. In a metal bowl set over a saucepan of simmering water melt the unsweetened chocolate, 1½ cups of the chocolate chips, and the butter, stirring until the mixture is smooth, and remove the bowl from the heat.
2. In a small bowl stir together the flour, the baking powder and the salt. In a bowl beat the eggs with the sugar until the mixture is thick and pale and beat in the espresso powder and the vanilla.
3. Fold the chocolate mixture into the egg mixture, fold in the flour mixture, and stir in the remaining 1½ cups chocolate chips.
4. Let the batter stand for 15 minutes. Drop the batter by heaping tablespoons onto baking sheets lined with parchment paper and bake the cookies in the middle of a preheated 350° F oven for 8 to 10 minutes, or until they are puffed and shiny and cracked on top. Let the cookies cool on the baking sheets, transfer them to racks, and let them cool completely.
Title: Mandel Bread
Ingredients:
- 3 eggs
- 1 sugar
- 3 1/2 flour
- 1 vanilla extract
- 1 chocolate chips
- 1
- 10 -12
- 3/4
- 3
Instructions:
1. Mix eggs with sugar.
2. Alternatingly add flour and oil to the egg and sugar mixture.
3. Add almond and vanilla extracts (sometimes I omit the vanilla and double the almond.
4. Mix together.
5. Add chocolate chips and almonds.
6. Cover two baking sheets with parchment paper and on them form three long, skinny loaves (2-3 inches wide.
7. Sprinkle with cinnamon-sugar mixture.
8. Bake for 30 minutes at 350°F.
9. Cut loaves into slightly less than finger thick pieces and lay flat on baking sheets.
10. Bake until golden, approximately 5 minutes.
Title: Tortas De Calabaza / Pumpking Patties
Ingredients:
- 2 pumpkin
- 1/2 salt
- 2 sugar
- 1/4 cinnamon
- 2 eggs
- 1 vanilla extract
Instructions:
1. Preparing the Mixture:
2. Extract the inside of pumpking and mash well to soft set aside,.
3. Mix salt sugar and Cinnamon together , add eggs and Vanilla extract , blend together with the mashed pumpking.
4. Ready to FRY :
5. In Frying pan , HOT Vegetable OIL, Take the mashed mixture with and make into spoonfulls and drop in oil into soft golden color on the outside.
6. Fry aprox 3 minutes (depends on temperature ) ensure they golden and not burned.
Title: Strawberry Shortcake Roll
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 vanilla
- 3/4 flour
- 1/4 salt
- 1 baking powder
- 2 strawberries
- 1 heavy cream
Instructions:
1. Prepare jelly roll pan linin it with waxed paper or parchment paper, and butter the paper. This ensures it is easy to get the cake roll out of the pan. I just use a cookie sheet with edges, it doesnâ200231t have to be a jelly roll pan.
2. Preheat the oven to 375, and separate the 4 eggs.
3. Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I donâ200231t have to wash out the mixer bowl.
4. Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.
5. In a separate bowl combine the flour, salt and baking powder.
6. Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.
7. Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.
8. Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.
9. Once it has completely cooled inside the towel unroll the sponge cake, and spread with whipped cream and strawberries. Roll it back up and serve with more strawberries and cream.
Title: Leave It to Beaver's Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 2 vanilla
- 1 chocolate chips
- 2 1/2 flour
- 1 salt
- 1 baking soda
Instructions:
1. Preheat oven to 375°F.
2. Mix shortening, sugars, eggs and vanilla thoroughly.
3. Blend dry ingredients.
4. Add the dry ingredients into the shortening mixture.
5. Mix in chocolate chips.
6. Drop by rounded teaspoons on an ungreased cookie sheet.
7. Bake about 10 minutes or until pale golden.
Title: Red Rice Risotto, Ice Cream & Strawberry Plum Compote T-R-L
Ingredients:
- 4 heavy cream
- 4 sugar
- 1/2 vanilla extract
- 6 candied ginger
- 1/2 ginger powder
- 4 butter
- 2 strawberries
- 5 -6 plums
- 1/2 sugar
- 4 water
- 2 vanilla ice cream
Instructions:
1. RED RICE RISOTTO:
2. Combine the cream, sugar, vanilla bean and the ginger in a saucepan over low heat.
3. Bring the mixture to a simmer and simmer for 2-3 minutes, remove the vanilla bean, scraping the seeds into the mixture.
4. When the mixture is creamy, not thick, add the butter to the rice, and stir to incorporate.
5. Slowly stir in the rice and return to a simmer, stirring occasionally.
6. STRAWBERRY-PLUM COMPOTE:
7. Heat the ingredients for the Strawberry-Plum compote in a saucepan to compote consistency. Reserve.
8. TO SERVE:
9. Place the rice into bowls and place the compote in the center of the risotto and top each with a scoop of ice cream and serve.
Title: Snickers Surprises
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 light brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 powdered sugar
Instructions:
1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. slowly add eggs and vanilla until thoroughly combines. Then mix in flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all Snickers Miniatures.
5. Remove dough from refrigerator. divide into 1 tablespoons pieces and flatten.
6. Place a Snickers Mini in the center of each piece of dough.
7. Form the dough into a ball around each mini.
8. Place on a greased cookie sheet and bake at 325F for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more then 1 tablespoons of dough per cookie.).
9. Let cookies cool on baking rack or wax paper. Immediately dust with powdered sugar or you can drizzle chocolate over the top using a favorite recipe.
Title: Banana Pecan Custard Kugel
Ingredients:
- 1 salted butter
- 1 cream cheese
- 8 mascarpone cheese
- 4 sour cream
- 8 granulated sugar
- 2 eggs
- 6 pure vanilla extract
- 2 cinnamon
- 2 bananas
- 2 pecans
- 1 1/2
- 2
- 3
- 3/4
Instructions:
1. In a mixer fitted with the paddle attachment or beaters, cream the butter.
2. Add the cream cheese and Mascarpone and beat until blended.
3. Add the sour cream and mix.
4. Add the sugar and beat until dissolved.
5. Add the eggs one at a time and incorporate fully after each one.
6. Add the vanilla. Almond extract, cinnamon and cream.
7. In a large mixing bowl add the cooked noodles and custard and mix well by hand.
8. Spray a 10-inch spring form pan with pan spray to grease.
9. Sprinkle a little sugar around the edges of the spring form pan.
10. Pour the custard into the spring form pan and place the spring form in a roasting pan.
11. Slice the bananas and place around the kugel in a pattern.
12. Place pecans around the bananas and sprinkle the entire kugel with crushed toffee bits.
13. Place in a preheated 350-degree oven.
14. Pour water into the roasting pan to come up half way around the spring form pan. You are creating a water bath for the custard to bake inches This makes for a very moist and creamy kugel.
15. Bake for 1-½ hours.
16. Remove from oven and carefully remove from the water bath.
17. Let cool and refrigerate at least a day before serving.
18. Can be served chilled or at room temperature.