lumicero/recipes-ing2inst huggingface dataset:
Title: Tuppakaka
Ingredients:
- 2 eggs
- 1 1/4 white sugar
- 1/3 butter
- 1 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Grease cake pan and coat with breadcrumbs.
3. Mix wet ingredients.
4. Slowly fold in all dry ingredients except for almonds.
5. Pour batter into pan and sprinkle with almonds on top.
6. Bake for about 25 minutes. Allow to cool completely on a wire rack.
7. You can make a simple sugar syrup glaze to coat the top if you desire.
Title: The Best Brownies Ever
Ingredients:
- 2 unsalted butter
- 2 granulated sugar
- 1 1/2 brown sugar
- 1 1/2 pure vanilla extract
- 6 eggs
- 1 1/3 all-purpose flour
- 2 baking soda
- 3/8 salt
- 1/2 walnuts
- 2 pecans
- confectioners' sugar
Instructions:
1. Preheat the oven to 350*F.
2. Spray a 9 by 13 inch baking pan lightly with nonstick spray.
3. Line the bottom with parchment paper.
4. Set aside.
5. Mix together the melted butter, granulated and brown sugars, vanilla and eggs.
6. Beat well on low speed with a mixer.
7. Stir together dry ingredients and fold into the egg mixture.
8. Blend well.
9. Pour into prepared pan.
10. Smooth the top with a wet knife or metal spatula.
11. Place the pan on a baking sheet and bake for 35 to 45 minutes, or until set and slightly firm but not dry.
12. Let cool completely on a wire rack, then freeze for 1 hour.
13. Unmold and peel off the parchment paper.
14. Cut into squares roughly 2 1/2 by 2 1/2 inches.
15. Wrap each in waxed paper and keep frozen or refrigerated.
16. To serve for a party, pile the brownies on a platter and dust with confectioners sugar.
17. Variation: Brownies under the snow.
18. Cut the brownies into small squares and toss them in superfine sugar or regular granulated sugar that has been pulverized in a food processor.
Title: Pastissets (Powdered Sugar Cookies from Spain)
Ingredients:
- 2/3 vegetable shortening
- 1/3 unsalted butter
- 1/2 sugar
- 1 lemon peel
- 1/2 cinnamon
- 1/4 flour
- 2 confectioners' sugar
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, with a wooden spoon, beat together the lard and butter.
3. Incorporate the sugar, egg yolk and lemon peel into the lard/butter mixture.
4. In a separate bowl, combine the cinnamon and flour; work into the lard mixture with your hands to form a smooth dough.
5. On a floured surface, roll the dough 1/4 inch thick and cut with a 3-inch scalloped cookie cutter (or other shape).
6. Arrange cookies on a greased or parchment lined cookie sheet and bake for about 10 minutes, or until golden.
7. Allow to cool briefly on the cookie sheet as they are delicate when warm.
8. When cool, coat with confectioner's sugar.
Title: German Black Forest Cake
Ingredients:
- 1 2/3 cake flour
- 2/3 baking soda
- 1 1/2 salt
- 1 shortening
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1 buttermilk
- 1 1/2 kirsch
- 1/2 butter
- 1 confectioners' sugar
- 3 1/2 salt
- 1 very strong coffee
- 1 heavy whipping cream
- 2 vanilla extract
- 2 kirsch
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Line the bottoms of two 8-inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoons salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat into flour mixture, alternating with 1 cup buttermilk, until combined. Pour into prepared pans.
3. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Using a thin but sturdy string (dental floss works well), wrap the string around one of the cakes at the halfway mark, horizontally. Tie the string once and pull slowly, cutting through the cake forming two layers. Repeat on other cake. Sprinkle cut side of each layer with kirsch.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee, beat adding buttermilk as needed for consistency. Place first layer of cake on plate(cut side down works best for frosting). Spread with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with remaining layers.
5. In a seperate bowl, whip the cream to stiff peaks. Beat in 1/2 tsp vanilla and 1 TBS kirsch. Frost top and sides of cake. Decorate with chocolate shavings made with a vegetable peeler on chocolate.
Title: Swedish Cream Cookies
Ingredients:
- 1 real butter
- 2 flour
- 1/3
Instructions:
1. mix all ingredients chill for 1-2 hours divide in 1/3's and roll out in 1/8 inch thick on a floured board, cut with a 1 1/2 to 1 3/4 cookie cutter or small glass (I use a shots glass).
2. I sprinkle with a mix of cinnamon and sugar mixture. Bake on an ungreased cookie sheet after pricking each wafer with a fork 3-4 times.Bake at 350 for 6-8 minutes.
3. FILLING.
4. 1/4 cup real butter.
5. 1 egg yolk.
6. 3/4 cup powder sugar.
7. 1 teaspoons vanilla.
8. folor coloring of your chose.
Title: Chocolate Coconut Brownies
Ingredients:
- 1 egg
- 1 pecans
- 2 flaked coconut
- 2 butter
- 3/4 dark brown sugar
- 1 1/2 bittersweet chocolate
- 8 eggs
- 2 pure vanilla extract
- 2 instant coffee granules
- 1 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 13x9x2 inch baking pan, set aside.
3. In a small mixing bowl beat 1 egg until fluffy and light in color.
4. Stir in butterscotch topping.
5. Fold in pecans and coconut.
6. Set aside.
7. In a large mixing bowl beat the butter for 30 seconds.
8. Bean in brown sugar until fluffy.
9. Beat in cooled chocolate.
10. Beat in the eggs, vanilla and instant coffee.
11. Sift together the flour, baking powder, baking soda and salt.
12. Beat into chocolate mixture 1/3 at a time.
13. Stir in chocolate chips.
14. Spread evenly into prepared pan.
15. Spread nut mixture over batter.
16. Bake for 35 minutes or until just set.
17. Cool on a wire rack.
18. Cut into 24 bars.
Title: White Chocolate Raspberry Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 white chocolate
- 2 white chocolate
- 4 vanilla
- 1/4 fresh raspberry
- 1 white chocolate curls
- 4
- 1
- 8
- 1
- 1/2 - 1
Instructions:
1. Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over…so I usually make cupcakes).
2. Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23–25 minutes. Let cool.
3. Next, brush glaze over cooled cake.
4. Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
5. Use a peeler to create the curls by scraping the side of a block of white chocolate.
6. Dot the top cake with raspberries and generously sprinkle with white chocolate curls.
Title: Add Peanuts to Macaroons for a Tasty Holiday Treat
Ingredients:
- 4 granulated sugar
- 1/2 vanilla
- 1 salt
- 1/2 sweetened coconut
- 2 3/4 peanuts
- 1
Instructions:
1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. Whisk egg whites with sugar, vanilla and salt until well combined. Stir in coconut and peanuts.
3. Using 2 dessert spoons (as mixture is sticky), gather a heaping tablespoon (about 22 mL) of the mixture. Place on baking sheet and form into a tight mound. Repeat with remaining mixture, stirring mixture in bowl occasionally. Set macaroons about 2 inches (5 cm) apart on baking sheet.
4. Bake 1 sheet at time until tops of cookies are golden brown, about 13 to 15 minutes. If macaroons aren't perfectly shaped, edges can be trimmed with scissors, if desired.
5. Remove from oven and cool for 10 minutes on baking sheet. Then remove to a rack to cool completely, about 20 minutes.
Title: Gluten Free Chocolate Cake Roll
Ingredients:
- 5 cocoa powder
- 3 powdered sugar
- 1 salt
- 1/4 vanilla
- 1 1/2
Instructions:
1. Beat egg whites until stiff, not dry. In separate bowl, beat yolks until thick and lemon colored. Sift cocoa, sugar and salt. Gradually beat dry mixture into yolks. Add vanilla or almond extract. Fold yolk mixture into beaten egg whites.
2. Line jelly roll pan with Reyolds Release foil. Spray foil with PAM. Pour batter into pan.
3. Bake at 325 for 15 minutes.
4. Allow cake to cook. Spread Cool Whip or softened ice cream on cake. Use the foil to roll the cake. Peel foil from cake as you roll. Cake may then be refrigerated or frozen.
Title: Cool, Creamy Chocolate Dessert-Cooking Light
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 powdered sugar
- 6 butter
- 1/4 pecans
- 1 powdered sugar
- 1/2 fat free cream cheese
- 1/2 1% low-fat milk
- 8 chocolate instant pudding
- 3
- 2
Instructions:
1. Preheat oven to 325°.
2. Crust: Combine flour and powdered sugar in a food processor. Pulse 2 times or until combined.
3. Add butter and pulse 10 times or until it resembles coarse meal.
4. Stir in pecans then firmly press into the bottom of a 13x9" pan coated with cooking spray. Bake for 20 minutes or until lightly browned.
5. Cool completely.
6. Filling: Place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy.
7. Fold in half of the whipped topping. Spread cream cheese mixture on the cooled crust. Cover loosely and refrigerate for 1 hour.
8. Combine pudding and milk in a large bowl. Cover and refrigerate for 1 hour.
9. Spread the pudding mixture over the cream cheese mixture.
10. Spread the remaining whipped topping over the pudding layer.
11. Cover and chill for 30 minutes.
12. Sprinkle with cocoa if desired.
Title: Maple Walnut Bundt Cake
Ingredients:
- 1/2 butter
- 2 unsalted butter
- 3 unsalted butter
- 1 all-purpose flour
- 1 baking powder
- 2 salt
- 3 pure maple syrup
- 1 egg
- 1 1/4 walnuts
- 1 unsalted butter
- 3 pure maple syrup
- 3 heavy cream
- 2 powdered sugar
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 325°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
2. Whisk the flour, baking powder, and salt in a bowl until well combined.
3. In the bowl of a stand mixer fitted with paddle attachment, beat the butter on medium speed for 2 minutes, until light and fluffy.
4. Add the maple syrup and beat for about 3 minutes, or until smooth.
5. Add the egg yolks one at a time and then the egg, beating well after each addition.
6. With the mixer on low, add the flour mixture (in three increments) alternating with the milk (in two increments), beginning and ending with flour and beating until just incorporated.
7. Fold in the chopped walnuts.
8. Pour batter into prepared pan, smooth the top; bake for 55-65 minutes, until a cake tester comes out clean.
9. Let the cake cool for about 15 minutes in the pan on a wire rack, then invert the cake onto the rack and let it cool completely.
10. Make the icing-in a small nonreactive saucepan over low heat, heat the butter with the maple syrup and the cream, until the butter has completely melted.
11. Remove the pan from the heat and whisk in the powdered sugar and salt until smooth.
12. Let cool for 10-15 minutes before drizzling.
13. Drizzle cooled cake with icing, garnish with walnut halves, and let the icing set for about 10 minutes before serving.
14. The cake will keep in an airtight container at room temperature for up to 2 days.
15. The uniced cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.
Title: Pumpkin Trifle
Ingredients:
- 1 Pumpkin Spice Bread
- 2 instant pudding mix
- 1 pumpkin pie filling
- 1/2 brown sugar
- 1/3 ground cinnamon
- 1
Instructions:
1. Prepare pudding according to package directions. Set aside.
2. Mix the pie filling, brown sugar and cinnamon. Fold into pudding.
3. In a trifle bowl, layer the bread, pudding mixture and whipped topping. Repeat layers.
4. Refrigerate overnight.
Title: Orange Flourless Cake for the Reagan Family
Ingredients:
- 6 bittersweet chocolate
- 3/4 unsalted butter
- 1 sugar
- 2 sugar
- 4 orange, zest of
- 2 confectioners' sugar
- 1
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F.
2. Butter a 10 inch round cake pan and dust with Passover cake meal.
3. Line the bottom of the pan with parchment paper, then butter and dust the parchment paper.
4. Gently melt the chocolate over a double boiler. Stir the butter into the chocolate to melt, and stir until smooth.
5. Remove from double boiler and whisk the sugar and orange zest into the chocolate mixture.
6. Add the eggs and egg yolks and whisk well. Sift the cocoa powder over the chocolate mixture and the batter until totally smooth.
7. Pour the batter into the pan and bake for approximately 35-40 minutes or until the top has formed a good crust.
8. Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a serving platter. Dust with confectioner's sugar.
9. Serve with candied orange peel, and vanilla ice cream or whipped cream.
Title: Karithopita, Walnut Cake
Ingredients:
- 4 butter
- 1/4 eggs
- 4 flour
- 1 1/2 baking powder
- 4 cinnamon
- 1 salt
- 1 walnuts
- 2 sugar
- 1 1/2 water
- 1 1/2 cinnamon bark
- 1 fresh lemon juice
- 1 brandy
- 1
Instructions:
1. Cream the butter& sugar until light& fluffy.
2. Add egg yolks, beat well.
3. Sift together the flour, Baking powder, cinnamon& salt.
4. Beat egg whites stiff.
5. Fold the flour into the butter/sugar then mix in about 1/3 of the egg whites.
6. Fold in the groung walnuts and then fold in the last of the egg whites, use a metal spoon to blend mixture well, evenly and quickly.
7. Spread in a buttered 9x12 cake pan and bake in 350f oven for 45 minutes or until cake is done.
8. Meanwhile dissolve the sugar in the water over medium heat add cinnamon bark& lemon juice and bring to a boil, boil for 10 minutes.
9. Remove from heat, remove bark, stir in the brandy& cool.
10. Pour cold syrup over the hot cake and let the cake cool.
11. Cut into squares or diamonds.
12. Serve with whipped cream.
Title: Ultimate Cake Cut-Out Cookies
Ingredients:
- 2 sugar
- 1/2 shortening
- 1/2 butter
- 2 vanilla
- 2 eggs
- 5 1/3 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 ground nutmeg
- 1 sour cream
- 1 cream cheese
- 1 milk
- 1 vanilla extract
- 4 powdered sugar
Instructions:
1. Heat oven to 375* Mix sugar, shortening, margarine, vanilla and egg. Stir in remaining ingredients.
2. Divide dough in 4 equal parts. Roll each part ¼ inch thick and cut with cookie cutters.
3. Bake until no identation remains when touched, 6 to 8 minutes.
Title: Chocolate Blackout Cake
Ingredients:
- 1 1/4 sugar
- 1/4 cornstarch
- 1/2 table salt
- 2 half-and-half
- 1 vanilla extract
- 6 unsalted butter
- 2 all-purpose flour
- 8 baking powder
- 1 1/2 baking soda
- 2 table salt
- 1/2 strong black coffee
- 1/2 buttermilk
- 3/4 light brown sugar
- 1 granulated sugar
- 1 eggs
- 1 vanilla
- 1
- 2
- 1
Instructions:
1. FOR THE PUDDING:.
2. Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2-4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
3. FOR THE CAKE LAYERS:.
4. Adjust oven rack to middle position and heat oven to 325°F Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.
5. Melt butter in large saucepan over medium hat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars, until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.
6. Divide batter evenly between pans and baker until toothpick inserted n center comes out clean, 30-35 minutes. Cool layer in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
7. TO ASSEMBLE CAKE:.
8. Cut each in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days).
Title: Wyn's Coconut Dessert
Ingredients:
- 250 vegetable shortening
- 4 icing sugar
- 1
- 3
- 1
Instructions:
1. Melt lard in a saucepan over low heat or in a microwave.
2. Mix Rice Krispies, icing sugar, cocoa, coconut and melted lard until well combined.
3. Spoon mixture into paper muffin liners.
4. Set in the refrigerator overnight.
Title: Applesauce Spice Cake
Ingredients:
- 1 applesauce
- 1 1/4 eggs
- 3 vanilla
- 1/3 cinnamon
- 1 ginger
- 1/2 cardamom
- 1/2
- 1/4
Instructions:
1. Pre-heat the oven to 350.
2. Grease and flour a 13 x 9 cake pan or two 9-inch cake pans.
3. Put all ingredients into a mixing bowl and mix on low speed for 1 minute.
4. Stop the mixer and scrape the sides and bottom of the bowl.
5. Mix for 2 minutes on high speed and pour into pan(s).
6. Bake until a cake tester comes out clean, about 40 minutes for a 13 x 9 pan, 30 minutes for 9-inch pans.
7. Frost as desired.
Title: Coconut Sugar Cookies With Chocolate Glaze
Ingredients:
- 1 coconut oil
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2 baking soda
- 1/2 cream of tartar
- 2 all-purpose flour
- 1 confectioners' sugar
- 1 vanilla
- 1 coconut milk
- 2
Instructions:
1. Preheat oven to 325.
2. Beat together coconut oil and sugar. If the oil is too cold, it won't blend well and should be warmed gently in the microwave until soft, but not liquid.
3. Mix in the egg and vanilla.
4. Mix in the flour, cream of tartar and baking soda. It should form a stiff dough. Add a little more flour if necessary.
5. Shape dough into 1 inch balls by hand and place on an ungreased cookie sheet.
6. Flatten with the bottom of a glass until about 1/4 inch thick.
7. Bake at 325 for 20 min or until just starting to brown on the bottom.
8. While cookies are baking, make the glaze. Mix all remaining ingredients except the coconut milk.
9. Add coconut milk slowly until the glaze can be poured, but is still pretty thick.
10. After cookies are baked and cooled, add the glaze. Spoon some on each cookie and then spread it around.
11. Wait until glaze is shiny and dry on top before wrapping cookies.
Title: (Leftover) Rice Pudding
Ingredients:
- 2 rice
- 3 milk
- 1/2 sugar
- 1/4 salt
- 1/8 nutmeg
- 2 vanilla
- 1/2 raisins
- 1 cinnamon
Instructions:
1. Combine all ingredients in a saucepan.
2. Heat over medium-high and stir often until milk and rice thicken, about 20 minutes or so.
3. Put into dessert cups and chill until ready to eat.
Title: Colonel Sanders’ Hotwater Pie Crust
Ingredients:
- 1 1/4 all-purpose flour
- 5 salt
- 1 baking powder
- 1 sugar
- 1 hot water
- 1
Instructions:
1. Mix the dry ingredients.
2. Barely melt the lard.
3. Add the hot water to lard and then pour it into bowl with the dry ingredients.
4. Mix with a spoon until all the flour is saturated, then when cool enough, work it by hand until thoroughly mixed, working in additional flour as needed.
5. Roll dough on floured surface until 1/8-1/4 inch thick.
6. Place into tin pie plate.
7. Trim dough around edges.
8. Flute edges.
9. Pie shells may be frozen, sealed in a plastic bag until ready to use.
10. Follow baking directions for your favorite pie recipes.
Title: Pastry Shell for 11" Fruit or Quiche Tarts
Ingredients:
- 1 1/4 all-purpose flour
- 1 sugar
- 1/4 salt
- 1/2 unsalted butter
- 2 cold water
Instructions:
1. Place flour, sugar, and salt in food processor bowl. Add butter slices. Process, using rapid on/off pulces until mixture resembles small particles.
2. Add 1 Tablespoon of water; process a couple seconds more. Add other Tablespoon water; pulse again The dough should be damp enough to form a rough mass. Add a few more drops of water if necessary.
3. Roll dough out onto a generously floured work surface until it is about 1/8 inch thick. Cut dough into shape of tart pan and transfer to pan, patting some of the overhang in around the edge to make the sides of the shell thicker than the bottom. Trim off remaining overhang. The quiche/tart is now ready to be filled and baked.
Title: Jamaican Sweet Potato Pudding
Ingredients:
- 2 sweet potatoes
- 1/4 flour
- 1/2 raisins
- 1/4 baking powder
- 1 evaporated milk
- 6 coconut milk
- 5 brown sugar
- 1 vanilla
- 2 nutmeg
- 1/2 salt
- 1/2 sherry wine
- 1/4 rum
- 1/4 butter
- 1
Instructions:
1. Preheat oven to 350°F
2. Mix grated potato, yam, flour, raisins and baking powder.
3. Mix evaporated milk, coconut milk, sugar, vanilla, nutmeg, salt, sherry, rum and butter.
4. Pour milk mixture into potato mixture and beat until smooth.
5. Pour into a greased 9-inch pan.
6. Rest mixture about half hour.
7. Bake at 350°F about 1 to 1 1/2 hours until centre is set.
Title: Primrose Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 1 salt
- 1/2 shortening
- 1 milk
- 2 eggs
- 1 vanilla
Instructions:
1. Measure shortening into mixing bowl.
2. Measure flour, sugar, baking powder, and salt into a strainer/sifter.
3. Sift flour mixture into shortening.
4. Add about 3/4 of the milk.
5. Beat 300 strokes.
6. Add egg, vanilla, and remainder of milk.
7. Beat 150 strokes.
8. Pour into greased cake pan.
9. Bake at 375º F for 20 - 25 minutes.
10. Remove and let cool before frosting.
Title: Tuti Fruiti
Ingredients:
- 6 caster sugar
- 1 egg
- 1 self-raising flour
- 4 butter
- 4 coconut
- 1
Instructions:
1. cream butter and sugar.
2. add other ingredients.
3. grease swiss rolls tin.
4. bake 25 minutes at 325 degrees.
Title: 1-2-3-4 Cake (Orange)
Ingredients:
- 1 butter
- 2 margarine
- 4 sugar
- 3 eggs
- 2 all-purpose flour
- 1 cream of tartar
- 1 baking soda
- 1 vanilla
- 1 raisins
Instructions:
1. Pour boiling water over raisins and let sit while preparing rest of cake.
2. Cream butter and sugar, beat in eggs.
3. Sift flour, cream of tartar and soda. Add to creamed mixture alternately with orange juice and vanilla. Drain raisins; add to batter.
4. Pour into 9"x13" pan or two 9-inch layer pans which have been buttered and floured.
5. Bake at 350 F for 45 minutes for large pan or 30 minutes for layer pans (be sure to test for doneness).
6. Can be iced or served with sliced berries and whipped cream. Really good plain too!
Title: Old World Butter Horns
Ingredients:
- 1/2 butter
- 2 flour
- 1 small curd cottage cheese
- 1/4 salt
- 1/2 sugar
- 1/2 dates
- 2 milk
- 1/2 powdered sugar
- 1/4
Instructions:
1. Add salt to flour and sift if needed.
2. Use a food processor to quickly cut chilled butter and cottage cheese into flour as with making any pastry dough (process until dough forms ball). Two dinner knives will also work well, if a food processor is not available.
3. Divide dough into 4 equal parts, form into balls, wrap in plastic wrap and chill overnight or for at least 4 hours.
4. Remove chilled dough balls from the refrigerator one at a time and sprinkle with flour.
5. Roll each ball into a 8-10 inch circle on a well floured surface.
6. Cut circles into 8 wedges (pie slice style).
7. Place 1 teaspoons of cooled filling near edge of wide end of wedge, roll up towards small end and form each cookie into a crescent (horn).
8. Place folded side down on ungreased cookie sheet.
9. Bake in preheated oven (400F) for 15-20 minutes.
10. Place on rack to cool and sprinkle immediately with powdered sugar.
11. FILLING.
12. Place all filling ingredients into heavy saucepan (cast iron preferred).
13. While stirring continuously, cook until it forms a thick solid sticky mass.
14. Set aside to cool thoroughly before use.