lumicero/recipes-ing2inst huggingface dataset:
Title: Puligi - Samoan Coconut Pudding
Ingredients:
- 1 sugar
- 3/4 coconut milk
- 2 flour
- 1 sugar
- 1 baking soda
- 1 baking powder
- 3 cinnamon
- 1/4 nutmeg
- 1 clove
- 1 vanilla essence
- 2 eggs
- 1 milk
- 1/2
Instructions:
1. In a saucepan over medium heat place 1 cups sugar & allow to dissolve into syrup. Reduce heat and still stirring add coconut milk (Attention! Caramelized sugar and coconut will bubble and it’s really hot!). Don’t stop to stir until sugar is melted and the syrup is smooth. Set aside to cool.
2. In a bowl mix all dry ingredients together.
3. In another bowl mix all wet ingredients including coconut caramel (it you like reserve ¼ cup for the glaze) combing them well together.
4. Add flour mixture to liquid mixture.
5. Pour batter in a greased mold.
6. Cooking method in oven with foil; Cover the butter with a greased aluminum foil and bake in pre-heated oven at 350°F/180°C for about 1 hour.
7. Cooking method in oven with boiling water; Bake in pre-heated oven where you placed a fire resistant bowl with hot water at 350°F/180°C for about 45-55 minutes.
8. Cooking method in steamer; This takes 1-1 ½ hours.
9. Take puligi out only when ready (wooden stick test) and glaze it brushing the reserved coconut caramel (option) on it.
10. Enjoy this warm (but not hot) with vanilla ice cream, cold with hot custard or simply plain.
11. Enjoy.
Title: Upside Down Zucchini Gingerbread
Ingredients:
- 1/4 margarine
- 3/4 dark brown sugar
- 1 1/2 zucchini
- 1 unsweetened coconut
- 1/3 canola oil
- 1 egg
- 1/2 dark molasses
- 1/2 honey
- 1 buttermilk
- 2 1/2 all-purpose flour
- 2 ground ginger
- 1/2 ground cinnamon
- 1 3/4 baking soda
- 1/2 salt
- 1/2 zucchini
Instructions:
1. Preheat oven to 350°F.
2. Coat sides of 9x13x2-inch baking pan (or 2 8x8-inch pans)with nonstick cooking spray.
3. Place pan on low heat on burner and melt margarine in bottom of pan. Remove from burner and spread brown sugar over bottom of pan, dissolving in the melted margarine.
4. Mix 1 1/2 cups zucchini and coconut together, layer over brown sugar and pat down gently.
5. Mix oil, egg, molasses, and honey; beat.
6. Add buttermilk and beat.
7. Add dry ingredients and beat well. Stir in 1/2 cup zucchini and pour batter over coconut and spread carefully. Bake for 35-35 minutes or until wooden pick inserted in center comes out clean.
8. Turn out on a platter while hot. Cut into squares. Serve with whipped cream or vanilla ice cream.
Title: Red Velvet Cupcakes W/ White Chocolate Peppermint Cream Cheese F
Ingredients:
- 1 vanilla instant pudding mix
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/2 white chocolate
- 1 reduced-fat cream cheese
- 3 butter
- 1 confectioners' sugar
- 6
- 4
- 1
- 2 - 2 1/2
- 6
Instructions:
1. Preheat oven to 350. Line 24 cupcake tins with paper liners; set aside.
2. In a lg mixing bowl, combine cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs. Blend with electric mixer on LOW for 30 seconds; scrape sides with rubber scraper. Increase mixer speed to MEDIUM and beat for 2 minutes, scraping sides if necessary. Batter should look thick and well-combined.
3. Fold in chocolate chips.
4. Spoon or scoop 1/3 c batter into each prepared cupcake cup, filling each 3/4rds full.
5. Bake for 18-20 minutes until they spring back when lightly touched w/ your finger.
6. Remove from oven and cool in pans for 5 minutes on wire rack.
7. Run knife around each cupcake and gently lift from the pan using the knife, grasping gently w/ fingertips. Cool on wire rack for 15 minutes before frosting.
8. FROSTING:.
9. Place white chocolate in a small glass bowl in the microwave oven on HIGH power for one minute. Remove and stir with wooden spoon or rubber scraper until smooth. Set aside to cool.
10. In a large mixing bowl, combine cream cheese and butter; beating with electric mixer on LOW speed for about 30 seconds til well-combined.
11. Add cooled white chocolate and blend on LOW speed for appx 30 seconds until well-combined.
12. Add peppermint extract and 2 cups confectioners sugar; blend on LOW speed until well-combined, appx 30 seconds; increase mixer speed to MEDIUM and beat til the frosting is fluffy, appx 1 minute, adding upto 1/2 c additional confectioners sugar if necessary to make it a spreadable consistency.
13. ICE cupcakes by placing a heaping tablespoon of frosting on each cupcake, swirling to spread with a short metal spatula, covering the tops of each cupcake.
14. Place in frig for appx 20 minutes until the frosting sets.
15. OPTIONAL: Before chilling, sprinkle tops of frosted cupcakes w/ crusted pepperment candies.
Title: Teresa Heinz Kerry's Pumpkin Spice Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 canned pumpkin puree
- 1 vanilla
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 allspice
- 1 walnuts
- 1 raisins
Instructions:
1. Heat oven to 375.
2. Cream butter and sugar.
3. Beat in egg, pumpkin and vanilla.
4. Sift together flour, baking powder, salt, cinnamon and allspice.
5. Stir into pumpkin mixture.
6. Stir in chopped walnuts and raisins.
7. Drop by teaspoonfuls onto well greased.
8. cookie sheet.
9. Bake for 12-15 minutes or until golden.
Title: Bread Pudding with Whiskey Sauce
Ingredients:
- 4 sugar
- 4 milk
- 3 1/2 eggs
- 4 vanilla
- 1 salt
- 1 butter
- 1/4 raisins
- 1/2 sugar
- 1/4 water
- 1/8 butter
Instructions:
1. BREAD PUDDING:
2. Break bread into ovenproof dish (1-1/2 quart at least).
3. Soften bread with small amount of milk.
4. Beat sugar and egg yolks.
5. Add milk, stir well.
6. Add vanilla and salt.
7. Pour milk mixture over bread.
8. Fold in raisins if used.
9. Cut butter into chunks and fold in.
10. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean.
11. Make meringue adding 2 level tablespoons sugar to each egg white.
12. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling).
13. Serve warm
14. WHISKEY SAUCE:
15. Cook until dissolved.
16. Remove from heat, add whiskey to individual taste.
Title: Rocky Road Brownies
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 chocolate chips
- 3 miniature marshmallows
- 2 salted peanuts
- 2
- 1
Instructions:
1. Preheat oven to 350°; position oven rack in the lower third of the oven.
2. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
3. In a bowl, mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened.
4. Stir in 1 cup chocolate chips; spread batter into prepared pan.
5. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
6. Remove pan from oven and immediately sprinkle with marshmallows, remaining 1 cup chocolate chips, and the peanuts.
7. Cover pan with cookie sheet for about 5 minutes to soften (slightly) the chocolate chips and marshmallows.
8. Remove cookie sheet; transfer to a wire rack and cool completely.
Title: Yummy Dessert
Ingredients:
- 2 margarine
- 1/2 icing sugar
- 2 eggs
- 2 butter
- 1 bananas
- 4 -7 pineapple tidbits
- 1 frozen strawberries
- 2
Instructions:
1. Combine graham wafer crumbs and margarine.
2. Press into 9x13 pan.
3. Beat icing sugar, eggs, and butter and spread on crumbs.
4. Cut bananas in half lengthwise and lay on top.
5. Spread on pineapple and strawberries.
6. Whip some cream and spread on top.
7. Chill 3-4 hours.
8. Cut in squares.
Title: Chocolate Eclair Cake
Ingredients:
- 2 vanilla instant pudding mix
- 3 milk
- 1 sweetened condensed milk
- 1 chocolate-covered graham cracker cookies
- 1 milk
- 1/4 white sugar
- 1/3 butter
- 1 vanilla extract
- 2
- 1
Instructions:
1. In a large bowl, combine pudding mix and 3 cups milk; mix well.
2. Fold in whipped topping and beat with mixer for 2 minutes, stir in sweetened condensed milk.
3. In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
4. Spread 1/2 of the pudding mixture over crackers, then top with graham crackers.
5. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
6. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla.
7. Mix well and cool.
8. Pour sauce over graham cracker layer and refrigerate until set; serve.
Title: Almond Raspberry Torte
Ingredients:
- 1 1/2 all-purpose flour
- 2 1/4 baking powder
- 1/4 salt
- 3/4 butter
- 1 sugar
- 1 1/2 vanilla
- 3 eggs
- 3/4 milk
- 1/2 almond paste
- 1 1/4 butter
- 1 milk
- 1/3
- 2
Instructions:
1. Grease and flour two 9-inch round baking pans and preheat oven to 375°.
2. In large mixing bowl, stir together flour, baking powder and salt.
3. Set aside.
4. Beat butter with electric mixer at medium speed for 30 seconds.
5. Add sugar and vanilla; beat until thoroughly mixed.
6. Add eggs one at a time, beating after each addition.
7. Add dry mixture and milk alternately, beating after each addition (batter may appear curdled).
8. Spread batter into prepared pans.
9. Bake at 375° for 20 to 24 minutes until cake tests done.
10. Cool on wire racks for 10 minutes.
11. Remove cakes from pans and then cool completely on wire racks.
12. When completely cool, cut layers in half horizontally (I like to wrap in plastic wrap and freeze first--as cutting the layers in half is easier with a frozen cake).
13. Meanwhile, make Almond Filling: In small bowl, crumble almond paste.
14. Add softened butter and beat with electric mixer on low speed.
15. Add milk and beat until smooth.
16. To assemble: Spread one cake layer with one-third of Almond filling, then with 2 rounded tablespoons of jam.
17. Repeat layering two more times.
18. Top with final layer (You will use about half of the jam).
19. Cover cake tightly (I wrap with plastic wrap) and refrigerate at least 6 hours or overnight.
20. No more than one hour before serving, beat whipping cream with an electric mixer on low speed until stiff peaks form.
21. Spread whipped cream over cake.
22. Press toasted almond slices around base of cake.
23. Just before serving, drizzle jam over cake (You may need to think it just a little with water-- I use a pastry bag with a round tip so I can maintain control of the flow of jam).
24. Serve immediately.
Title: Banana Roulade With Hazelnut Cream
Ingredients:
- 1/4 hazelnuts
- 1 flour
- 1 1/2 flour
- 6 sugar
- 1 bananas
- 1 1/2 powdered sugar
- 6 reduced-fat cream cheese
- 2 vanilla extract
- 1/2 powdered sugar
- 1/4
- 1
- 1 1/2
Instructions:
1. Preheat oven to 375.
2. Place hazelnuts on a baking sheet. bake at 375 for 8 minutes or until lightly browned. Turn nuts out onto a towel. Roll up towel, rub off skins. Cool. Place nuts in a pood processor, process until finely ground.
3. Increase oven temp to 400.
4. Coat a 15-by-10-inch jelly roll pan wityh cooking spray, line the bottom with wax paper. Coat wax paper with cooking spray; dust with 1 tbsp flour.
5. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife.
6. combine flour and nuts, stirring well with a whisk. Beat egg yolks in a large bowl with a mixer on high speed 4 minutes. Add 1/3 cup sugar, beating until thick and pale. Add flour mixture, beating until just combined. Stir in banana.
7. Beat egg white with a mixer on high speed until soft peaks form using clean dry beaters. Gradually add 2/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into banana mixture; gently fold in remaining egg white mixture.
8. Gently spread batter into prepared pan. Bake at 400 for 12 minutes or until cake springs back when touched lightly in center. Loosen cake form sides of pan, turn out onto a dishtowel dusted with 1 tbsp powdered sugar.
9. Carefully peel off wax paper; cool cake 1 minute. Starting at a long end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely.
10. Combine cream cheese, hazelnut-chocolate spread, and vanilla; beat wilt a mixer at medium speed until smooth. Gradually add 1 1/2 cups powdered sugar, beating until just blended.
11. Unroll cake carefully, and remove towel. Spread cream cheese mmixture over cake, leaving a 1/2 inch border.
12. Re-roll cake, and place, seam side down, on a platter. Cover and chill 2 hours. Sprinkle with 1 tbsp powdered sugar. Cut cake into 14 slices.
Title: Easy Berry Cobler
Ingredients:
- 2 berries
- 1 butter
- 1
Instructions:
1. Preheat oven to 350.
2. In a 13x9 pan, spread frozen berries evenly.
3. Sprinkle dry cake mix over berries.
4. Melt butter and pour on top of the berries and cake mix.
5. Bake at 350 degrees for 50 minutes.
Title: Aunt Barb's Apple Crisp
Ingredients:
- 5 apples
- 1 1/2 brown sugar
- 1 flour
- 1 oatmeal
- 1 1/2 cinnamon
- 1 1/2 nutmeg
- 2/3 butter
- margarine
Instructions:
1. Butter bottom of a 9x13 pan and dump the apples in.
2. Combine rest of the ingredients in a bowl and sprinkle over the top.
3. Bake at 375 degrees for 30-35 minutes until apples are soft.
Title: Elaine's Holiday Cut out Sugar Cookies - Christmas
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 3 1/2 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 375.
2. Cream butter and sugar.
3. Add eggs and vanilla. Mix well.
4. Add flour, baking powder and salt. Mix well.
5. Refrigerate for at least 1 hour, to chill dough before rolling.
6. Roll dough thickly. (about 1/4"). If you roll them too thin, they are hard to work with.
7. Cut shapes, and put on an ungreased baking sheet.
8. Bake 10-12 minutes.
9. Cool on rack.
10. Frost with your favorite frosting, icing, or glaze.
Title: Cranberry Apple Crisp
Ingredients:
- 1 fresh cranberries
- 1 cinnamon
- 4 apples
- 1 flour
- 1/2 sugar
- 3/4 oatmeal
- 1/2 flour
- 1 brown sugar
- 2 butter
- 2
Instructions:
1. Mix cranberries, apples, sugar, cinnamon and flour and put in an oven proof pan (i use an 8 X 8 inch square glass pan).
2. Mix topping ingredients and sprinkle on top of cranberry mixture.
3. Bake at 350 degrees for 40 minutes.
4. Serve with whipped cream or ice cream if desired.
Title: Lemon Meringue
Ingredients:
- 1/4 sugar
- 3 cornstarch
- 3 flour
- 1 salt
- 1/2 hot water
- 3 lemon peel
- 1/2 lemon juice
- 1/3 vanilla
- 3 cream of tartar
- 1/2 sugar
- 1/4
- 6
Instructions:
1. Mix 1/4 cup sugar with cornstarch, flour and salt.
2. Add hot water and cook, stirring, until boiling.
3. Add egg yolks, stirring constantly.
4. Add the lemon juice and peel.
5. Combine thoroughly and pour into individula pyrex dishes or a pie plate.
6. Make meringue by beating the egg whites with the cream of tartar and vanilla until foamy.
7. Gradually add sugar and keep beating until stiff peaks form.
8. Spread over lemon pudding.
9. Bake at 350 for 12-15 minutes or until lightly browned.
Title: Currant & Lemon Cake
Ingredients:
- 1 currants
- 1/2 lemon juice
- 400 butter
- 4 eggs
- 2 sugar
- 2 lemon rind
- 4 1/2 self-rising flour
- 1 milk
Instructions:
1. Place currants, lemon juice, and butter in a pan and heat to melt butter.
2. Cool slightly.
3. Beat in eggs with a wooden spoon.
4. Add sugar, rind, flour and milk. Mix well.
5. Bake in a lined roasting dish at 160 C for about 1 hour.
Title: Almond Cake With Meringue and Whipped Cream Filling
Ingredients:
- 1 eggs
- 1/2 milk
- 4 sugar
- 1/3 sugar
- 1 1/4 pure vanilla extract
- 1 butter
- 1
- 2
- 1/2
- 1
- 3
- 2
Instructions:
1. Grease and flour three 9" round cake pans.
2. Preheat oven to 350 degrees.
3. Cake:
4. Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
5. Divide batter between the three prepared pans. Set aside.
6. In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
7. Gently fold in sliced almonds.
8. Spread mixture evenly over the cake batter in pans.
9. Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
10. Cool 20 minutes, remove from pans.
11. Cool completely before you put the filling between the layers.
12. Filling and decoration:
13. Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
14. Melt chocolate over low heat and stir in butter.
15. Drizzle cake with chocolate mixture.
16. Chill before serving.
17. Enjoy!
Title: Spice Cake
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1/4 cream of tartar
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 clove
- 1 cinnamon
- 1/2 raisins
- 1/2 brown sugar
- 1 sour cream
- 1 plain yogurt
- 1 egg
Instructions:
1. Combine all dry ingredients, except sugar.
2. Combine sugar and sour cream in a separate bowl.
3. Add a beaten egg to sugar and sour cream mixture.
4. Add dry ingredients mixture to sour cream mixture.
5. Stir until well blended. Fold in Nuts and/or raisins if using.
6. Pour into 8x8-inch non-stick cake pan, sprayed with cooking spray.
7. Bake at 350 degrees for 20 -25 minutes, or until a toothpick inserted comes out clean. (If using a dark baking pan then it may be done within 20 mins).
Title: Blueberry Amaretti Crisp With Fresh Vanilla Mascarpone Cream
Ingredients:
- 200 amaretti cookies
- 1/2 brown sugar
- 1/4 flour
- 1/2 butter
- 1/4 blueberries
- 6 sugar
- 3 cornstarch
- 2 mascarpone cheese
- 1/2 vanilla extract
- 1/2 sugar
- 1/2
- 3
Instructions:
1. Topping: Place about 3/4 of the package in a large zip lock bag. Crush the cookies by hand -- small chunks of cookie should be visible. There should be about 1-2/3 cups total. Add almonds, brown sugar, flour. Add melted butter and mix with hands until well incorporated (Crumbs can be stored at room temperature for up to 2 days.
2. Fruit: In a container, measure out the blueberries and let thaw. (This can be done in advance) Drain off excess liquid and add sugar and cornstarch. Butter an 8" square baking dish and add the berries.
3. Preheat oven to 350°F Top berries with crumb mixture. (Pan is quite full, but does not spill over when baking) Bake for 35 minutes or until edges are bubbly. (Watch towards the end as the topping can burn quite easily).
4. Mascarpone Cream: Using an electric mixer, whip marscarpone with cream and sugar until thick like firmly whipped cream. Add vanilla. Cover and chill until needed, up to 2 days. (Remove from fridge and bring to room temperature just before serving, optional).
5. To serve: Serve crisp warm or at room temperature topped with a dollop of mascarpone cream. Garnish with a few toasted almonds.
Title: Sven's Schoggikuchen (Wet Chocolate Cake)
Ingredients:
- 125 flour
- 200 sugar
- 3 eggs
- 150 chocolate
- 125 butter
- 2 kirsch
- 2 icing sugar
Instructions:
1. Preheat to oven at 250°C (480°F).
2. Mix well with a food processor flour, sugar and eggs.
3. Melt your chocolate with the butter in small pan or in the microwave.
4. Add the chocolate mixture and the Kirsch to the dough. Mix well again.
5. Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
6. Transfer your dough.
7. Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
8. Decorate with icing sugar before it’s completely cold.
9. The cake should be still wet inside!
10. Enjoy and -- the day after is even better!
Title: Extra Light Ghirardelli Ultimate Chocolate Chip Cookies
Ingredients:
- 2 1/4 whole wheat flour
- 1 baking soda
- 1/2 salt
- 1 unsweetened applesauce
- 3/4 pumpkin puree
- 3/4 Splenda sugar substitute
- 4 brown sugar
- 2 vanilla
- 1 walnuts
- pecans
Instructions:
1. Preheat oven to 375 degrees.
2. Stir flour with baking soda and salt, set aside.
3. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
4. Gradually blend dry mixture into wet mixture.
5. Stir in nuts and chocolate chips.
6. Drop tablespoon of dough per cookie onto ungreased cookie sheets.
7. Bake at 375 degrees for 9-11 minutes or until golden brown.
Title: Birthday Ice Cream Cone Cupcakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3
- 3
- 24
- 2
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Make cake batter as directed on box. Put cones in muffin cups. Fill each cone 2/3 full of batter.
3. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean.
4. Cool completely, about 30 minutes.
5. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
6. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Fill cones about 1/2 full to make 36 to 40 cones. Bake 20 to 25 minutes.
Title: Marzipan Cake
Ingredients:
- 1 almond paste
- 1/4 butter
- 1/2 sugar
- 1 eggs
- 2 flour
- 1/4 baking powder
- 1 water
- 1
- 2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Butter and flour a 9" cake pan.
3. Cream the almond paste with the butter and sugar.
4. Mix in the almonds.
5. In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
6. Combine the flour and baking powder and stir into butter mixture.
7. Mix with a few strokes as possible.
8. Pour batter into cake pan and bake for 20-25 minutes.
9. Do not over bake!
10. Heat water and preserves and brush on the top of warm cake.
Title: Old Fashioned Molasses Cookies
Ingredients:
- 4 flour
- 2 baking soda
- 1 1/2 ground ginger
- 1/2 ground cinnamon
- 1/8 salt
- 12 molasses
- 1/2 shortening
- 1/4 butter
- 1/3 boiling water
Instructions:
1. Soft together dry ingredients.
2. Combine all other ingredients and mix well.
3. Cover and chill several hours or overnight.
4. Turn onto well-floured surface.
5. Roll to 1/4" thickness and cut with 3 1/2" cookie cutter.
6. Sprinkle with sugar and place on ungreased baking sheet.
7. Bake at 375 for 9-12 minutes.
8. Cool on racks.
Title: Orange Hazelnut Biscotti
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 olive oil
- 1 eggs
- 3 sugar
- 2 toasted hazelnuts
- 1 bittersweet chocolate
- 1 shortening
- 3
- 1
Instructions:
1. Oven to 350 degrees.
2. Lightly grease baking sheets.
3. Combine flour, baking powder, baking soda and salt in a bowl.
4. Beat oil, orange peel, orange juice, eggs and sugar in large bowl until smooth.
5. On low speed, beat flour mixture into orange mixture. Add hazelnuts.
6. Divide dough in half; shape each half into 10x1 1/2" log on floured work surface. Place logs on prepared sheets.
7. Bake for about 30 min.
8. Cool on baking sheets on racks for 10 min.
9. Slice diagonally into 1/2" thick slices.
10. Lay slices back on baking sheets.
11. Bake 10 min.
12. Remove baking sheets from oven; turn biscotti over.
13. Bake another 10 min.
14. remove biscotti from baking sheets to wire racks to cool.
15. Chocolate Glaze: Combine chocolate and vegetable shortening in small saucepan.
16. Melt over low heat, stirring frequently, until smooth.
17. Cool slightly.
18. Dip cooled biscotti into chocolate mixture. Cool on wire rack.
Title: Perfect Vegan Snickerdoodles
Ingredients:
- 1 vegan margarine
- 1 1/2 granulated sugar
- 1 vanilla
- 4 soymilk
- 2 cornstarch
- 3 unbleached white flour
- 1/2 salt
- 1 baking powder
- 1 tapioca starch
- 2 cornstarch
- 4 cinnamon
- 1 granulated sugar
- cocoa powder
Instructions:
1. Preheat your oven to 300°F.
2. In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
3. In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
4. In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
5. Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.