lumicero/recipes-ing2inst huggingface dataset:
Title: Macadamia Chocolate Chip Cookies
Ingredients:
- 1 granulated sugar
- 3/4 dark brown sugar
- 1/2 eggs
- 2 buttermilk
- 2 vanilla extract
- 2 baking soda
- 1 1/2 salt
- 1/2
- 1
- 1/2
- 2
- 1
Instructions:
1. COMBINE shortening, granulated sugar, brown sugar, eggs, buttermilk and vanilla in large bowl; beat at medium speed of electric mixer until light and fluffy.
2. COMBINE flour, oats, baking soda and salt in small bowl. Add gradually to shortening mixture at low speed until well blended. Stir in chocolate chips and nuts. Cover. Refrigerate at least 30 minutes.
3. HEAT oven to 325ºF. Coat baking sheet with no-stick cooking spray.
4. DROP dough by rounded or heaping teaspoons 3 inches apart onto prepared baking sheet.
5. BAKE 14 to 16 minutes or until light golden brown. Cool 2 minutes on baking sheet before removing to cooling rack to cool completely.
Title: Caramel Crunch Bars
Ingredients:
- 4 1/2 honey graham crackers
- 1 milk
- 2 peanuts
- 1/2 miniature marshmallow
- 1/2 baking chocolate
- 1/2
- 4
Instructions:
1. Line a 8-inch pan with foil, with ends extended over the sides of the pan.
2. Grease the foil.
3. Place graham crackers on bottom of the pan, cutting if needed to fit.
4. Microwave the caramel bits with the milk on high for 2 minutes or until completely melted stirring every 30 seconds.
5. Pour over graham crackers, top with peanuts, marshmallows and pretzels.
6. Drizzle with chocolate.
7. Refrigerate for 1 hour; use foil handles to lift out of pan before cutting into bars.
Title: Turtle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 evaporated milk
- 1 1/3 butter
- 14 chocolate chips
- 1/2 pecans
- 3/4
- 1
Instructions:
1. Mix German Chocolate cake according to package directions on box and pour half of the batter into a 9x13 baking pan, bake at 350F for 15 minutes.
2. Melt the caramels with the evaporated milk and the butter, spread this mixture over the half of the batter baked above.
3. Sprinkle with chocolate chips and pecans.
4. Pour remaining batter into pan and bake for 20 minutes.
5. Cool completely.
6. Frost with a nice chocolate frosting and sprinkle with toffee chips.
Title: Easy Pie Crust- Single Crust
Ingredients:
- 1 flour
- 1/4 salt
- 1/2 butter
- 4 cream cheese
Instructions:
1. Bring butter and cream cheese to room temperature.
2. Mix all ingredients together with two knives or by hand until it forms a ball.
3. Turn out onto a floured board and knead until smooth.
4. Roll out to the desired thickness and line the pie plate.
5. Bake according to the directions for the pie you are making, usually 10 minutes at 425 degrees and then 30-40 minutes more at 350 degrees.
6. Enjoy!
Title: Guanti and/or Chruscik
Ingredients:
- 3 eggs
- 2 milk
- 2 sugar
- 2 vanilla
- 1/4 salt
- 1/2 flour
- 2 shortening
- 3 flour
- 1/2 baking powder
- 1/2 vanilla
- 1 brandy
- 3/4 sugar
- 3 eggs
- 1/4 cream cheese
- 1/4 sour cream
- 2 salt
- 1/4 butter
- milk
- shortening
Instructions:
1. Guanti: In a large bowl, beat eggs until light, add sugar, milk, Crisco, salt and vanilla, and mix well.
2. Beat in flour, until dough is formed.
3. Using about 1/4 of the dough at a time, roll dough to wafer thinness on a floured board (or put dough through a pasta machine).
4. Using a dough cutting wheel, or knife, cut the dough into strips about 2 1/2 inches wide by 4 inches long.
5. Continue with remaining dough.
6. Deep fry the dough strips in hot oil or Crisco, until lightly golden (about 1-2 minutes).
7. Remove from pan and drain on paper towels or brown paper.
8. Sprinkle with powdered sugar OR lightly coat with a honey syrup (honey thinned with water) before serving.
9. Chrúscik (pronounced kris-chick-e): Mix together flour, salt and baking powder.
10. Melt butter and cream cheese with milk.
11. In a large bowl, combine sugar, eggs, vanilla and brandy and mix well.
12. Add flour mixture and cream cheese mixture alternately to the egg mixture, mix well after each addition.
13. Dough should be soft.
14. On a floured pastry cloth, roll dough 1/8 inch thick.
15. Cut dough into 3 inch strips.
16. Cut a small slit in the center of each strip.
17. Pull one end of the strip through the slit in the center, forming a"twist" in the middle.
18. Fry in hot oil until light golden on each side.
19. Remove from pan, drain on brown paper.
20. Sprinkle with powdered sugar.
Title: Carrot-Pecan Butter Cake
Ingredients:
- 2 3/4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 2 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1/2 nutmeg
- 1/4 ground allspice
- 1/4 ground cloves
- 1 milk
- 1 vanilla extract
- 8 butter
- 1/4 brown sugar
- 1 1/2 granulated sugar
- 5 eggs
- 3/4 pecans
- 1 3/4 carrots
- icing sugar
Instructions:
1. Preheat oven to 350F.
2. Butter and flour a bundt pan.
3. Sift 2 ¾ cup flour, baking powder and all the spices into a bowl.
4. Combine milk and vanilla in a separate bowl.
5. Beat butter on high speed until light and fluffy, about 3 minutes.
6. Add sugar in 2 additions, beating 2 minutes between each addition.
7. Add brown sugar; beat a further 2 minutes.
8. Add 3 of the yolks; beat another 2 minutes.
9. Add remaining 2 yolks and 3 of the whites; beat 4 minutes.
10. On low speed, beat in flour mixture in 3 additions and milk mixture in 2, beginning and ending with flour.
11. Stir in carrots and pecans.
12. Beat remaining 2 whites until foamy, add pinch of salt; continue beating until firm, not stiff, peaks form.
13. Fold carefully and thoroughly into cake batter.
14. Pour into prepared pan.
15. Bake in lower third of oven for 55 minutes to 1 hour.
16. Just before serving, sprinkle with icing sugar.
Title: Sweet and Sticky Caramel Nut Rolls
Ingredients:
- 2/3 pecans
- 4 unsalted butter
- 1/2 golden brown sugar
- 2 fresh lemon juice
- 1 -2 flour
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/8 sea salt
Instructions:
1. Position the rack in the center of the oven and preheat to 375 degrees F.
2. Place the nuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 10 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside.
3. Lightly butter a 9-inch-diameter glass or ceramic pie dish.
4. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Remove from heat. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted nuts evenly over the syrup in the dish and set aside.
5. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl.
6. Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup nuts on top.
7. Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead.
8. Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm.
9. Enjoy!
Title: Cinnamon Pecan Twistcookies
Ingredients:
- 1/4 light brown sugar
- 1/4 pecan pieces
- 1/2 ground cinnamon
- 1 puff pastry
- 1 egg
Instructions:
1. Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy.
2. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg.
3. Spread sugar mixture over pastry. Cut in half, then cut into 8 (1/2-inch-wide) strips.
4. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10 to 15 minutes, until firm.
5. Preheat oven to 400 degrees F.
6. Bake until golden, rotating pans halfway, 18 to 20 minutes. Cool on a rack.
Title: Ww 4 Points - Red Velvet Cake
Ingredients:
- 1 fat free sugar-free instant cheesecake pudding mix
- 8 fat-free cool whip
- 1 skim milk
- 1
- 2
Instructions:
1. Mix cake mix and diet soda.
2. Pour in 13"x9" pan sprayed with Pam.
3. Bake at 350 for 30 minutes or until done. Cool completely.
4. Mix pudding and milk.
5. When thickened, spread on cake.
6. Spread Cool Whip over all.
7. Cover and refrigerate leftovers.
8. 4 points per serving (serves 15).
Title: Deep Dish Chocolate Chip Cookies
Ingredients:
- 1 vanilla ice cream
- 1
Instructions:
1. Fill ramekins 1/2" deep with raw cookie dough.
2. Place ramekins on a cookie sheet and put in middle rack of oven.
3. Bake 375 degrees for 12-18 minutes or till top starts to turn golden brown (you want them slightly underdone, but not too doughy).
4. Remove from oven and place each ramekin on a pretty napkin so that you can hold the hot dish as you eat.
5. Top with a scoop of ice cream and enjoy!
Title: Neiman Marcus Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/2 margarine
- 1 icing sugar
- 1/4 cream cheese
- 4
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13 x 9" baking pan.
3. In a large bowl, combine the cake mix with 1 egg, butter Or margarine; mix until smooth.
4. Pat the mixture into prepared baking pan.
5. Sprinkle with the chocolate chips and the chopped nuts evenly over the cake-crust in the pan.
6. in a bowl, mix together the icing sugar, cream cheese and the remaining 2 eggs until well blended; pour over the semi-sweet chocolate chips and the nuts.
7. Bake for about 40 minutes.
8. Let cake cool a little before cutting.
9. Serve warm or cooled-- DELICIOUS!
Title: Oatmeal Apple Streusel
Ingredients:
- 3 apples
- 2/3 flour
- 2/3 brown sugar
- 1/2 oatmeal
- 1 cinnamon
- 1/2 margarine
- 1 salt
Instructions:
1. Butter a baking dish and place in it the 3 apples peeled and sliced.
2. Mix with a fork or pastry blender: flour, brown sugar, oatmeal, cinnamon, margarine, and salt.
3. Spread flour mixture over the apples.
4. Bake at 350°F for about 25 minutes or intil the apples are tender.
Title: Easy Caramel Apples
Ingredients:
- 2 sweetened condensed milk
- 2 butter
- 1/4 cream of tartar
- 6 golden delicious apples
Instructions:
1. Pre-prepare the apples by washing and drying them first. Remove the stems and spear through the bottom trying to keep it somewhat central.
2. Make the caramel sauce by melting the butter and sweetened condensed milk together, use high heat at first then lower the heat and keep it on low-medium after it's been completely melted and blended.
3. Add the cream of tartar and blend.
4. Turn the stove off and dip the apples in the caramel sauce. If it hardens and you can't dip, keep it on low heat until it's spreadable again.
5. Put the caramel-coated apples on the wax paper and refridgerate for 2-3 hours.
6. Feel free to top with shredded coconut, white chocolate shavings, etc. before setting.
Title: Almond Joy Cups
Ingredients:
- 1 egg
- 1 margarine
- 1/2 flour
- 3/4 white sugar
- 1/2 evaporated milk
- 1/2 marshmallows
- 14 flaked coconut
- 7 evaporated milk
- 1/4 margarine
- 3/4
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease mini-muffin tins.
2. In a bowl, combine cake mix, egg, melted margarine and flour until well blended. Roll into 1" balls and place in prepared mini muffin pans. Press into bottom and up sides of muffin cups. Bake in preheated oven until set, approximately 10 minutes.
3. While cups are baking, combine 1/2 cup white sugar and 1/2 cup evaporated milk in microwave safe bowl. Microwave 2 minutes on high, until mixture comes to a boil. Sit in marshmallows until melted, then stir in coconut until well combined.
4. Spoon into baked shells while mixture is still warm.
5. In a microwave safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons margarine. Microwave on high 1 minute, remove and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover.
6. Cool completely before removing from pans. Store in refrigerator or freezer.
Title: Rice Pudding (Arroz Doce)
Ingredients:
- 5 water
- 1 1/2 rice
- 6 butter
- 1 salt
- 1/2 sugar
- 3
- 1 1/2 - 2
Instructions:
1. In a large pot add water rice and butter and begin cooking, You want to cook the rice until almost all of the water has been obsorbed,
2. in a seperate pot add milk and salt, on very low heat begin to warm the milk, You should warm the milk as the rice is cooking.
3. When the rice is ready add in the warm milk, mix well you will need to keep a close eye on the rice now, the milk will start to thicken the rice and it could stick, continue stirring on medium heat until it thicken
4. then add the sugar 1/2 a cup at a time mixing well.
5. Finally take the 3 egg yolks and beat together slowing add to the rice mixture while stirring as to not scramble the egg. this will add that nice yellow color to the pudding.
6. Plate and top with cinnamon. let stand 10-15 minute to thicken.
Title: Omg Chocolate Lava Cake
Ingredients:
- 2 dark semi-sweet chocolate
- 1 1/2 heavy cream
- 1 butter
- 7 dark semi-sweet chocolate
- 8 butter
- 1 vanilla extract
- 3 eggs
- 1/3 cake flour
- 1/8 salt
- 1/8 cream of tartar
- 1/4 sugar
Instructions:
1. Chocolate Lava Centers:.
2. Chop chocolate into pieces. Place in a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.
3. Place mixture into the refrigerator to cool. Every few minutes whisk until mixture has a frosting like consistency.
4. Put mixture into a plastic bag with the end snipped off. Pipe out cherry sized balls.
5. Freeze until ready to use.
6. Cake Batter:.
7. Chop chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath (or double boiler). Remove from heat.
8. Add vanilla extract and 3 egg yolks. Whisk together until chocolate mixture is smooth.
9. Add well sifted cake four and gently incorporate into the chocolate mixture.
10. Place the 3 egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk or hand mixer, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.
11. Using a rubber spatula, carefully fold 1/3 of the egg whites into chocolate mixture. Then fold in another 1/3 of the egg whites. Then fold in the last 1/3.
12. Deposit batter into large non-stick muffin tins - fill 3/4 full. Ramekins can also be used; simply butter insides and dust with cocoa powder.
13. Push a chocolate lava center into the center of each cake batter.
14. Bake at 375 F for 15 minutes. Do not overbake or you will lose your lava center!
15. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
16. Serve warm. If you need to reheat, pop it in a microwave for 30 seconds.
Title: Old Fashioned Molasses Cookie
Ingredients:
- 3 3/4 flour
- 2 baking soda
- 1/2 salt
- 1 ginger
- 3/4 butter
- 2/3 sugar
- 1 egg
- 1/4 apple butter
- 1 molasses
Instructions:
1. Sift together flour, baking soda, salt, ginger together.
2. Cream butter and sugar.
3. Add egg and beat until light and fluffy.
4. Add apple butter; add molasses; blend.
5. Add dry ingredients; mix.
6. Chill dough for 2 hours or more.
7. Roll as thin as possible.
8. Cut into large cookies.
9. Place on lightly greased cookie sheet.
10. Bake in moderate oven, 375 degrees Fahrenheit, for 10 minutes.
Title: Moist Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/4 salt
- 3/4 baking soda
- 1 vanilla extract
- 1 1/4 flour
- 1 sugar
Instructions:
1. Preheat oven to 375°.
2. Mix all ingredients together. Once all mixed put the mixture in the fridge for about 10 minute.
3. take out of the fridge and roll into 1-inch balls.
4. Take the balls and roll into suger and place on a cookie sheet.
5. Take a fork and push down on the batter ball about 1/2 of the way down. Then push down on the again. (so as to make a criss cross fashion #).
6. Bake for 10-12 minutes or until golden.
7. Take out and let sit for 3 minutes.
Title: Nikki's Apple Crisp!
Ingredients:
- 6 apples
- 1/2 water
- 3 sugar
- 1 1/2 brown sugar
- 3/4 butter
- 1 1/2 quick oats
- 1 1/2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1 cinnamon
Instructions:
1. Put apples in a 9 x 13 pan. Mix sugar and water and pour over apples.
2. Sprinkle cinnamon over apples.
3. Mix remaining ingredients and sprinkle over apples.
4. Bake at 375 F for 45 minutes!
Title: Ginger Hazelnut Cookies
Ingredients:
- 1/2 unsalted butter
- 2 brown sugar
- 1 vanilla extract
- 2 eggs
- 1/4 ginger
- 3 ground ginger
- 1 flour
- 1/4 baking soda
- 3/4 salt
- toasted hazelnuts
Instructions:
1. In a large bowl beat butter, sugar and vanilla until creamy.
2. Beat in the eggs one at a time.
3. Stir in ginger.
4. In another bowl, stir flour with baking soda and salt.
5. Add flour mixture and nuts to butter mixture.
6. Stir until a soft dough forms.
7. Shape dough into a log, 14 inches long and 2 inches wide.
8. Refrigerate overnight.
9. At this point you can also freeze.
10. To bake preheat oven to 400*.
11. Cut dough into 1/4 inch rounds.
12. Bake for 10 minutes or until golden.
13. Cool on a rack.
Title: Winter Spiced Fruit
Ingredients:
- 12 prunes
- 8 dried figs
- 4 dried pear halves
- 4 crystallized ginger
- 3 clove
- 1 allspice berries
- 5 peppercorns
- 5 star anise
- 1 cinnamon stick
- 1 port wine
- 1
Instructions:
1. Combine everything in a heavy non reactive pan and bring to a boil.
2. Lower the heat, cover and simmer for 30 minutes.
3. If the dried fruits are not sufficiently tender, add 1/4 cup of water and simmer and additional 15 minutes.
4. Once the fruit is sufficently tender, remove the fruit to a serving bowl and strain the liquid over the fruit.
Title: Apple Cake With Lemon Glaze
Ingredients:
- 1 3/4 flour
- 1/2 butter
- 1/4 confectioners' sugar
- 1/4 vanilla extract
- 1 sugar
- 1 apples
- 1 3/4 citron
- 1/4 lemon juice
- 1/2 confectioners' sugar
- 1/4 lemon juice
- 1/4 lemon zest
- 2
- 1
Instructions:
1. Preheat oven to 375.
2. Mix flour and butter until crumbly. Add the almonds and sugar. Knead together well.
3. Divide the dough into 4 sections. Roll each section into even thin layers. HERE'S WHERE GEOMETRY IS NEED. You will need to cut each piece into the desired size you will need. These will be large cookies that you'll put together to form your cake, so your layers must be uniform.
4. Put the layers on a cookie sheet (you'll have to bake 2 at a time but it's ok). Bake for 12 - 15 minutes till the layers are light golden.
5. Carefully slide them off the cookie sheet and cool.
6. Make your filling:.
7. Bring the sugar and 3/4 cup water to a boil. Add chopped apples. A few minutes later add almonds, citron and lemon juice. Cook the mix until it becomes lie a thick jelly consistency. Careful, so it doesn't burn. Remove from heat and cool.
8. Once you've baked and cooled your large cookies, spread a layer of filling on each layer and cover top with the lemon glaze, letting it drip down the sides. Chill overnight in refrigerator. Before serving you'll need to let the cake stand at room temp for about 1 hour to get abit soft.
Title: Organic Chocolate Cupcakes
Ingredients:
- 3 flour
- 2 sugar
- 1/2 salt
- 1 baking soda
- 2 coconut oil
- 2/3 warm water
- 2 vinegar
- 2 vanilla extract
- 3 heavy whipping cream
- 1 powdered sugar
- 1/4 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift all the dry ingredients together in a large bowl.
3. Add oil, water, vinegar and vanilla.
4. Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
5. Bake 10-15 minutes. Until toothpick comes out clean.
6. Cool completely.
7. Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
8. Top cooled cupcakes with icing and serve, or refrigerate until needed.
Title: Zabaglione Classic
Ingredients:
- 6 sugar
- 1/2 sweet marsala wine
- 1/4 lemon, rind of
- 1 brandy
- 1
Instructions:
1. Measure the ingreadients into the top of double boiler and place over boiling water. Beat constantly with a rotary beater until mixture tickens and mounds like whipped cream.
2. Remove from heat.
3. Serve hot or chilled in tall parfait glasses alone or as a topping for sponge cake or canned fruit.
Title: Feta and Watermelon Salad
Ingredients:
- 1/4 watermelon
- 1/2 feta
- 1 parsley
- 1 cracked black pepper
- extra virgin olive oil
Instructions:
1. Cut twelve rounds of watermelon so that wedges are 1/2 inch thick, remove rind.
2. In a medium bowl, combine the feta, parsley, black pepper and olive oil. toss gently to combine.
3. Sprinkle watermelon wedges with the feta mixture.
4. Serve immediately.
Title: Cranberry Orange Cookies With Crystallized Ginger
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 vegetable shortening
- 3/4 powdered sugar
- 3 orange zest
- 2 fresh cranberries
- 1 candied ginger
- 1 1/2 powdered sugar
- 1 -3 oranges
- 2
- 1
- 4 -6
Instructions:
1. Combine flour, baking powder and salt.
2. Cream sugar and shortening together until light and fluffy.
3. Add cream, orange extract and grated orange rind.
4. Gradually add flour mixture.
5. Fold in cranberries and candied ginger.
6. Form dough into 2 logs, each about 1 1/2- inches in diameter.
7. Wrap in waxed paper and chill for at overnight.
8. Preheat oven to 375° and lightly grease cookie sheets.
9. Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
10. For glaze mix together orange juice, powdered sugar and food coloring.
11. Drizzle on cooled cookies.
Title: Pumpkin Dessert
Ingredients:
- 8 fat free cream cheese
- 1/4 low-fat milk
- 1 sugar-free instant vanilla pudding mix
- 1 pumpkin
- 1 cinnamon
- 1/2 pumpkin pie spice
- 1 fat-free cool whip
- 1
Instructions:
1. With mixer blend cream cheese, and milk together.
2. Then mix in Splenda, pudding mix, pumpkin, cinnamon, and pumpkin pie spice.
3. Fold in Cool Whip and refrigerate 1 hours.
Title: Mom T's Yule Crispies
Ingredients:
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 2 baking powder
- 1 cinnamon
- 1 pecans
- confectioners' sugar
Instructions:
1. Topping - Combine cinnamon, pecans and confectioners sugar and set aside.
2. Preheat oven to 375 degrees.
3. Cream butter and sugar, then add eggs one at a time. Add vanilla.
4. Add the flour and baking powder and mix well.
5. Form into small balls. Roll in topping. Place on greased cookie sheet and flatten slightly.
6. Bake 8-10 minutes or until a light golden brown.
Title: Any Fruit Fast Fat Free Cobbler
Ingredients:
- 1/2 white sugar
- 1/2 flour
- 1/2 skim milk
- 1 baking powder
- 1/4 salt
- 2
Instructions:
1. Combine all of the ingredients except the fruit in a bowl.
2. Pour it into an 8x8 pan coated with cooking spray.
3. Add the fruit right on top.
4. The crust will come up over the fruit and cover it.
5. Bake in a 350 degree oven for 40 minutes.