lumicero/recipes-ing2inst huggingface dataset:
Title: Frosted Brown Sugar Pecan Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 sugar
- 1 brown sugar
- 1 egg
- 2 vanilla
- 1/2 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1 pecans
- 1/2 pecan halves
- 1 brown sugar
- 1 1/2 - 1 2/3 half-and-half
- butter
- margarine
- powdered sugar
Instructions:
1. Beat butter at medium speed until creay,gradually add sugars,mixing well.
2. Add egg and vanilla,beat well.
3. Combine flour,soda and salt,gradually add to creamed mixture,mixing after each addition.
4. Stir in Chopped pecans.
5. Cover and chill for 30 minutes.
6. Shape dough into 1 inch balls,place on ungreased cookie sheets.
7. Bake at 350 for 10-12 mintes.
8. Let cool on wire racks and spread frosting over top.
9. FROSTING-----.
10. Combine brown sugar and half and half in a saucepan.
11. Cook over medim heat,stirring constantly until mixture comes to a boil,boil 4 minutes.
12. Remove from heat.
13. Stir in butter.
14. Add 1 1/2 cups powdered sugar and beat at medium speed until smooth.
15. Gradually add nough remaning powdered sugar to make desired spreding consistency.
Title: Pumpkin Chiffon Pie
Ingredients:
- 1 clove
- 1/4 sugar
- 1/2 vanilla
- 1/2 solid-pack pumpkin
- 1/2 butter
- 1/2 heavy cream
- 1/4 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1
- 1/4
- 1
- 1/2
Instructions:
1. Beat egg yolk, gradually adding in sugar. Beat until pale in color. Add the remaining ingredients, except the egg white, and mix well. Cool.
2. Beat the egg white until soft peaks form. Fold into the above mixture. Pour into the unbaked pie shell.
3. Bake in a preheated 400 degree oven for 10 minutes. Reduce the heat to 350 degrees and bake an additional 25 minutes.
Title: Best-Ever Sugar Cookies
Ingredients:
- 2/3 butter
- 3/4 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 2 flour
Instructions:
1. Preheat oven to 375.
2. Beat the butter on med-high for 30 seconds.
3. Add sugar, baking powder, and salt. Beat till combined.
4. Beat in egg and vanilla.
5. Beat in flour and mix until dough starts to form into a ball.
6. Flatten dough into a disk and wrap in plastic wrap. Chill for a couple of hours or until it's easy to handle.
7. Lightly flour your rolling surface and the rolling pin. Roll dough to 1/4" thick. Cut with cookie cutters of your choice.
8. Bake on parchment-lined cookie sheet at 375 for 7-9 minutes or until set but not browned.
9. Makes approximately 100 mini (1/2"), 36-48 medium (2.5-3"), or 20 large (5") cookies.
Title: Raspberry Choco-Nilla Mini Swirl Cupcakes
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1/2 salt
- 2 baking powder
- 1/2 butter
- 2 eggs
- 1 milk
- 1/2 pure vanilla extract
- 1/2 raspberries
- 1/2 chocolate chips
- 3 powdered sugar
- 1 lemon juice
- 1 cornstarch
- 1/2 cold water
- 2
Instructions:
1. Preheat oven to 360°F.
2. Cream butter on medium high on electric mixer.
3. Add in sugar little by little until butter and sugar are creamed together.
4. Add one egg into the mixture and mix until completely blended.
5. Sift together flour, sugar, salt, and baking powder together onto a sheet of wax paper.
6. Alternate adding in flour mixture and milk into the butter mixture until batter is formed.
7. Split batter into 3 separate sections, 2 of the sections slightly less than the other section.
8. Melt the chocolate on medium low heat with a double boiler. once melted add in the whole milk.
9. Once slightly cooled add chocolate into one of the sections that has slightly less batter, and incorporate.
10. Put raspberries into a small saucepan along with lemon juice, sugar, and half of the water.
11. Turn on stove to medium heat, and squish raspberries.
12. Mix cornstarch with remaining water and mix thoroughly.
13. Once raspberry mixture is slightly heated, add in cornstarch mixture.
14. Let sauce cook for 5-6 minutes, then remove from heat and let it cool slightly.
15. Add sauce into another slightly smaller portion of the batter, and mix thoroughly.
16. Add vanilla into the last portion of batter.
17. Grease mini cupcake tins.
18. Use 3 separate spoons for each of the different portions as you scoop 1/2 spoonfuls of batter onto the sides of the muffin tins (preferably raspberry on one side, chocolate on the other, and vanilla in the middle on top). Fill the tins 5/6 to the top.
19. Swirl with a toothpick.
20. Bake in oven for 5-7 minutes and keep them in the oven when the oven is turning off.
21. Take out of oven, and let cool before removing from tin.
22. Enjoy!
Title: George Clooney Cake (Chocolate)
Ingredients:
- 1 1/4 unsalted butter
- 3/4 sugar
- 1 sugar
- 1 all-purpose flour
- 1 vanilla extract
- 2 eggs
- 4 chocolate curls
- 1
Instructions:
1. Heat oven to 425 F degrees Grease bottom of 8-inch springform pan.
2. In medium saucepan over low heat, melt butter.
3. Add cocoa and 1 cup sugar, stirring until well blended.
4. Remove from heat; cool slightly.
5. Stir in flour and vanilla.
6. Add egg yolks, one at a time, beating well after each addition.
7. In small mixer bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture.
8. Spoon batter into prepared pan.
9. Bake 16 to 18 minutes or until edges are firm (center will be soft).
10. Cool completely on wire rack (cake will sink slightly in center as it cools).
11. Remove side of pan.
12. Refrigerate cake at least 6 hours.
13. In small mixer bowl, beat whipping cream until soft peaks form; spread over top of cake.
14. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving.
15. Garnish with chocolate curls, if desired.
Title: Strawberry Almond Tart
Ingredients:
- 1/2 sugar
- 1/2 almond paste
- 10 butter
- 3 eggs
- 1/2 vanilla extract
- 1/3 all-purpose flour
- 1 cornstarch
- 1/3 white rum
- 2 fresh strawberries
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly coat bottom and sides of 10-inch tart
3. pan with removable bottom with vegetable cooking spray. Line the outside of the pan with foil.
4. Combine sugar and almond paste in mixer bowl.
5. Beat at medium speed 2 to 3 minutes to break up paste. Beat in butter, scraping with rubber spatula, until smooth.
6. Beat in eggs 1 at a time, until blended; add vanilla.
7. Sift flour and cornstarch in bowl.
8. Stir into almond mixture and spread it into the.
9. pan.
10. Bake 20 to 25 minutes, until top springs back when gently pressed with finger.
11. Cool in pan on wire rack.
12. Remove side of pan.
13. Microwave preserves in cup on High 40 seconds.
14. Strain through sieve into small bowl; stir in rum.
15. Brush a thin layer over tart.
16. Arrange overlapping slices of strawberries on top of cake. Brush top with remaining preserves.
Title: Konafa (Phyllo/Custard Center)
Ingredients:
- 1 phyllo dough
- 1 unsalted butter
- 4 flour
- 2 sugar
- 2 pistachio nuts
- 1/2 milk
- 2 milk
- 1/2 heavy cream
- 1 1/4 sugar
- 1/2 water
- 1 lemon juice
- 2 rose water
- 2 pistachio nuts
Instructions:
1. Prepare the cream filling by mixing the flour, sugar and 1/2 cup milk to form a smooth paste.
2. Bring the 2 cups milk to a boil, then add the flour paste to the boiling milk slowly with continuous stirring, Let simmer with continuous stirring until very thick.
3. Ensure that it does not lump or stick to the bottom of the pan.
4. Allow the milk mixture to cool, then add the heavy cream and nuts, Mix well.
5. Prepare the syrup by stirring the sugar, water and lemon juice over medium heat until thick to the point that it coats the metal spoon.
6. Add rose water and cook with stirring for a few more minutes until well mixed.
7. Remove from heat and cool slightly in the refrigerator.
8. To prepare the Konafa, pull out and separate half pastry.
9. Pour half of the melted butter over the pastry.
10. Work the pastry to ensure that each phyllo is coated with the butter.
11. Spread the half of the sheets on the bottom of a 9x9x2 inches oven dish.
12. Pour cream filling on the pastry.
13. Cover the cream filling with the rest of the pastry sheets using the same method described above, add extra pistachio nuts on top.
14. Bake in an oven at 350°F for about 10-15 minutes, or until slightly golden in color.
15. Remove from the oven and immediately pour the cold syrup over the hot Konafa.
Title: Sugar Free Easy Chocolate Peanut Butter Fudge
Ingredients:
- 8 erythritol
- 1 sugar substitute
- 3/4 - 1 vanilla
- 1 salt
- 1/2
- 1
Instructions:
1. Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.
2. Mix in the rest of the ingredients, adjusting sweetener to taste.
3. Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.
Title: Pecan Snowballs
Ingredients:
- 1/4 butter
- 1/2 margarine
- 2 powdered sugar
- 2 vanilla
- 1 flour
- 1 pecans
- salt
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine. Stir in 2 teaspoons of vanilla. Add Confectioniors sugar,flour and salt. Roll dough into 1 inch balls and place them on the prepared cookie sheet. Bake for 20 to 25 minutes, until lightly browned. Cool, and roll in more confectioners' sugar.
Title: Swiss Chocolate Squares
Ingredients:
- 10 bittersweet chocolate
- 6 butter
- 3 sugar
- 1/4 cognac
- 1 -2 cocoa powder
- 8
Instructions:
1. Break up the chocolate. Melt it, together with the butter, in a sauce pan.
2. With a hand mixer, beat the egg yolks and sugar for at least 10 minutes until it becomes a light-colored thick mixture. Carefully fold in the liquid chocolate and butter. Flavor by adding the cognac. Beat the cream until it is stiff and fold into mixture.
3. Line a 5 inch × 5 inch mold with cling film. Pour the mixture into the mold and keep in the refrigerator for a minimum of 6 hours to set.
4. Before serving, remove from the mold. Use a wet knife dipped in hot water to cut into 1 inch square pieces. Dust with cocoa powder. It is essential to keep this dish cool until it is served.
Title: Coconut Layer Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 3/4 sugar
- 1 unsalted butter
- 1 cream of coconut
- 4 eggs
- 1 vanilla extract
- 1 buttermilk
- 1 salt
- 4 Cream Cheese Frosting
- sweetened flaked coconut
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
3. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
4. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy.
5. Beat in egg yolks and vanilla extract.
6. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
7. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry.
8. Fold beaten egg whites into batter.
9. Divide cake batter between prepared pans.
10. Bake cakes until tester inserted into center comes out clean, about 45 minutes.
11. Cool cakes in pans on rack 10 minutes.
12. Run small sharp knife around pan sides to loosen cakes.
13. Turn cakes out onto racks and cool completely.
14. Place 1 cake layer on cake plate.
15. Spread 1 cup Cream Cheese Frosting over cake layer.
16. Sprinkle 1 cup sweetened shredded coconut over.
17. Top with second cake layer.
18. Spread remaining frosting over top and sides of cake.
19. Sprinkle remaining coconut over cake, gently pressing into sides to adhere.
20. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
21. Makes 10 servings.
Title: Gluten-Free Pie/Tart Pastry
Ingredients:
- 1 1/2 sugar
- 1 salt
- 1/2 unsweetened applesauce
- 1/4 milk
- 1/4
- 2
Instructions:
1. Combine flour, sugar, and salt in a bowl; stir.
2. Stir oil, applesauce, and milk together; add to dry mixture.
3. Mix until it forms a ball; roll between 2 sheets of waxed paper or press into a greased 9" pie plate.
4. Prick with a fork and bake in a preheated 400* oven for 10-15 minutes for a baked pie shell.
5. Fill before baking if the recipe calls for an unbaked pie shell.
6. Enjoy!
Title: Super Easy Pineapple Upside Down Cake
Ingredients:
- 1 eggs
- 3 cinnamon
- 1/3 nutmeg
- 1 brown sugar
- 1 butter
- 1/2 margarine
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Oil and flour rectangle baking dish.
3. In small pan melt butter and brown sugar together.
4. Pour into baking dish.
5. Place pineapples on bottom of baking dish.
6. Mix cake mix as directed except instead of water I used the juice from the can of pineapple and added water to it to make up the difference.
7. Add cinnamon and nutmeg to batter and mix well.
8. Pour batter over brown sugar mixture and pineapple.
9. Lightly tap pan on countertop to remove air bubbles.
10. Bake as directed on the cake mix package.
11. When done, immediately place a dish on top of baking dish and flip to remove your cake.
12. Tip: When you oil the pan, use a little of the dry cake mix to"flour" the bottom and sides and then return excess to the mix for batter.
13. This way you don't get the white on the outside of your finished cake.
Title: Purple Plum and Apple Cake With Cider Glaze
Ingredients:
- 2 granulated sugar
- 1 egg
- 1 all-purpose flour
- 2 apple pie spice
- 2 baking soda
- 1 salt
- 1 1/2 purple plums
- 2 granny smith apples
- 1 pecans
- 2 mint leaf
- 2 butter
- 1 granulated sugar
- 1/4 apple cider
- 3 water
- 1/4
- 2
Instructions:
1. Combine sugar, oil, egg, and egg whites; beat with electric mixer at medium speed for 2 minutes. Gradually add combined dry ingredients, beating well after each addition. (Batter will be quite thick.) Add plums, apples, and chopped pecans; mix at low speed until well-blended.
2. Spoon batter into buttered and floured 10" bundt pan; smooth top. Bake at 325 F for about 1 hour and 30 minutes, or until springy to the touch and pick inserted into center comes out clean. Cool cake in pan for 15 minutes, then invert onto rack. Brush glaze over warm cake. Garnish with pecan halves. Let cake cool completely on wire rack; transfer to serving plate; garnish with mint leaves.
3. APPLE CIDER GLAZE: Combine all ingredients in medium saucepan. Place over medium-high heat; bring to a boil stirring constantly until sugar melts. Boil uncovered 3 minutes. Cool glaze 10 minutes before using.
4. NOTE: To toast pecans, place them on baking sheet; bake in preheated 350 F oven until slightly brown (10 minutes if large, 7 minutes if small; they continue to brown after removing from oven).
Title: Easy-Bake Oven Pink Sparkles Frosting
Ingredients:
- 4 shortening
- 2/3 powdered sugar
- 1/4 vanilla
- 2 milk
Instructions:
1. Stir together shortening, powdered sugar, vanilla and milk until smooth and creamy.
2. Spread 2 teaspoons of frosting on top of 1st layer.
3. Add 2nd layer and continue frosting.
4. Sprinkle with colored crystal sugars.
5. Frosts a 2 layer cake.
Title: Favorite Puff Pudding
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 fresh lemon rind
- 2 lemon juice
- 3 flour
- 2
- 1/4
- 1
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Beat butter, sugar and lemon peel in large bowl until light and fluffy.
3. Beat in egg yolks.
4. Stir in lemon juice, flour, cereal and milk.
5. (Mixture will look curdled, but this will not affect finished product).
6. In a separate bowl, beat egg whites to stiff peaks.
7. Gently stir in beaten egg whites.
8. Pour into greased 1 quart baking dish.
9. Place dish in a pan of hot water.
10. Bake for about 1 hour or until top is golden brown and pudding begins to pull away from the side of the dish.
11. (Pudding will have a cake-like layer on top with custard below).
12. Serve warm or cold with cream or whipped cream, if desired.
13. Variation: Mix ingredients as directed, and pour into 5 (5-oz) or 4 (6-oz) custard or souffle cups.
14. Bake at 325 degrees for 40 minutes or until tops are golden brown and pudding begins to pull away from the side of the dish.
15. Substitutions: You may substitute honey for sugar, and 2% milk for whole milk.
16. Enjoy!
Title: Creamy Custard Bake
Ingredients:
- 3 skim milk
- 1/2 sugar
- 2 sugar
- 1 egg substitute
- 1 1/2 vanilla
- 1/4 nutmeg
- 1/4 cinnamon
Instructions:
1. Whisk together all ingredients.
2. Pour into a 2 liter casserole dish.
3. Bake in a water bath at 350 for 40 minute.
Title: Apple Cider Gingerbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 dark brown sugar
- 1 ground ginger
- 1 baking soda
- 1/2 apple cider
- 1/3 molasses
- 1/4 apple cider vinegar
- 1 crystallized ginger
- 1
Instructions:
1. Preheat oven to 350°.
2. Into an 8 inch round cake pan, sift together the flour, brown sugar, ground ginger, and baking soda.
3. Make a well in the center of the flour mixture and add the apple cider, oil, molasses, vinegar and crystallized ginger.
4. With a fork just stir until the batter is smooth.
5. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Transfer the cake to a wire rack to cool.
Title: Lengua De Gato
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 flour
- 3 vanilla extract
- 1/4 sugar
- 1/8 butter
- 1 salt
Instructions:
1. Preheat oven 400°F.
2. Cream butter and sugar until fairly smooth.
3. Blend in egg whites small amount at a time, beating after each small addition.
4. Lastly fold in flour, vanilla extract and a pinch of salt for flavoring.
5. Spoon into pipe or pastry bag with a flat tip. Pipe into a cookie sheet 2 inches long and leave 3 inches space between each cookie for spreading.
6. Bake in preheated oven for about 10 minutes or until edges are golden brown top center of cookie should remain light.
7. Garnish top of cookies with butter and sugar. ENJOY!
Title: Texas Sheet Cake - Lighter Version
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1 ground cinnamon
- 1/4 salt
- 3/4 water
- 1/2 butter
- 1/4 buttermilk
- 1/2 vanilla extract
- 1 eggs
- 2 butter
- 6 nonfat milk
- 1/3 powdered sugar
- 1/4 pecans
- 3 vanilla extract
- 1/4
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. To prepare cake, coat a sheet pan with cooking spray and dust with the 2 teaspoons flour.
3. Combine 2 cups flour, granulated sugar, baking soda, cinnamon, and salt in a large bowl. Stir well with a whisk.
4. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan. Bring to a boil, stirring frequently. Remove from heat, pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 teaspoon vanilla extract, and eggs. Beat well.
5. *If you do not have buttermilk, you can substitute nonfat milk and mayonnaise. In a half cup measuring cup, fill halfway with milk and then spoon in mayonnaise until full.
6. Pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. Place on a wire rack.
7. To prepare icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla extract. Spread over hot cake. Cool completely on wire rack.
8. You can also make this cake in a 13x9 baking pan. Bake at 375 degrees for 22 minutes.
Title: Children's Party Cake (Phoney Fried Eggs)
Ingredients:
- 4 sugar
- 1/2 water
- 1/4 vanilla extract
- 1 1/2 cake flour
- 1 cream of tartar
- 4 salt
- 1/2 sugar
- 1/4
- 1/2
- 1
Instructions:
1. Make the Jelly roll cake.
2. Line a jelly roll pan with waxed paper and lightly grease.
3. Beat the egg yolks, sugar, water and vanilla until very thick.
4. Slowly fold in the flour until just blended.
5. In another bowl beat egg whites, cream of tartar and salt until frothy.
6. Gradually add the sugar.
7. Continue beating until stiff peaks form.
8. Fold egg white mixture into the egg yolk mixture.
9. Turn into the prepared pan and spread evenly right out to the edges.
10. Bake 350°F 15-20 minutes until the cake springs bake when you touch it.
11. Immediately loosen edges with a sharp knife and turn onto a clean tea towel.
12. Remove paper carefully& cool (If you have a rack large enough cool the cake on it).
13. Whip the cream until stiff, add 1 1/2 tsp sugar and a bit of vanilla.
14. When cool,cut out irregular shapes about the size of a fried egg and the same shape as a fried egg.
15. Arrange cut pieces on a large platter.
16. Spread apricot preserve on each piece (egg).
17. Cover with whipped cream.
18. Top each piece with a half apricot so it now looks like a real fried egg.
19. Serve.
Title: Mediterranean Olive Oil, Orange, and Almond Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 olive oil
- 3/4 milk
- 1 1/4 flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 1/2 orange zest
- 2 orange marmalade
- 1/3
Instructions:
1. Mix together wet ingredients plus sugar and zest.
2. add dry ingredients (reserving the marmalade and almond slivers).
3. bake 30 minutes at 375°F.
4. When unmoulded, melt the marmalade and spread over the cake.
5. Toast the almonds briefly in a dry skillet and distribute on top of the cake.
Title: Choco-Chip Cookies
Ingredients:
- 3/4 butter
- 1/2 vanilla extract
- 3/4 Equal sugar substitute
- 2 eggs
- 1 1/4 all-purpose flour
- 1/2 oats
- 1/4 fine salt
- 1/2 walnuts
- 1/2 cashews
Instructions:
1. Preheat the oven to 350 degrees F. Line an accordion pan with baking paper. Set aside.
2. In an electric mixer, cream butter together with vanilla and the brown and white sugars. Pour in eggs and beat until blended. Pour in flour, oatmeal, and salt. Mix well.
3. Blend nuts and chocolate chips by hand so as not to discolor the cookie batter.
4. Drop cookies into the prepared pan by spoonfuls. Bake for 20 minutes or until surface is firm. Transfer to a wire rack to firm up.
Title: Cookies-In-A-Jar (Gift-Giving)
Ingredients:
- 1 white chocolate chips
- 1/2 flour
- 1/2 baking soda
- 1 1/2 baking powder
- 3/4 brown sugar
- 1/4 rolled oats
- 1/2 white sugar
- 1/2
Instructions:
1. In a 1-quart glass jar with a tight-fitting lid layer the ingredients in the order listed (starting with the white chocolate chips).
2. Pack down firmly after each addition.
3. Attach a tag with the following instructions.
4. Set oven to 350°F.
5. In a large bowl cream 1/2 cup butter until light and fluffy.
6. Mix in 1 egg with 2 tablespoons water.
7. Add in the entire contents of the jar.
8. Drop by rounded spoonfuls onto a lightly greased baking sheet.
9. Bake for about 10-12 minutes.
10. Remove from baking sheet to cool on wire racks.
Title: Chocolate Pepper Cookies
Ingredients:
- 50 butter
- 75 caster sugar
- 50 brown sugar
- 1/2 vanilla
- 1 egg
- 125 flour
- 25 black pepper
- 1 baking chocolate
- 125 chocolate chips
Instructions:
1. Cream the butter and sugar.
2. Add the vanilla and then the egg.
3. Add the dry ingredients.
4. Lastly add the chocolate and mix until well combined.
5. Shape into a log and chill for 1 hour minimum.
6. Can remain chilled for up to one week if preparing in advance.
7. Cut off 4mm slices to form the cookies and bake on baking paper for 10-12 minutes at 180 degrees Celcius.
Title: Blackberry Roll
Ingredients:
- 2 flour
- 3 baking powder
- 1/4 salt
- 3 butter
- 2 blackberries
- 2 sugar
- 1 confectioners' sugar
- 1/2 butter
- sugar
Instructions:
1. Preheat oven to 350F and grease a baking pan.
2. Sift flour, baking powder and salt together into a large bowl; cut in butter and add enough ice water to make a stiff dough.
3. Let stand for a few minutes to rest.
4. Clean berries and cover with sugar.
5. Roll dough thinly on a floured board into an oblong sheet.
6. Spread berries over dough and roll as a jelly.
7. Place in prepared pan and bake for 30 minutes.
8. Mix the butter and sugar together; baste the roll and replace roll in oven.
9. Continue basting every five minutes while the roll continues to bake an additional 30 minutes.
10. Serve from the dish in which it was baked, sprinkled lightly with confectioners' sugar.