lumicero/recipes-ing2inst huggingface dataset:
Title: World's Best Chocolate Cake
Ingredients:
- 1/4 butter
- 1/2 water
- 1 sugar
- 1/2 flour
- 2 eggs
- 2 buttermilk
- 2 baking soda
- 1/2 vanilla
- 1
Instructions:
1. Mix together sugar and flour and set aside.
2. Bring cocoa, butter, water, and oil to a rapid boil.
3. Remove from heat and immediately sift in sugar mixture.
4. Beat eggs and slowly stir into hot mixture.
5. Add buttermilk, baking soda and vanilla.
6. Bake at 350 degrees for 45 minutes in a greased 9 X 13 pan.
7. Use your favorite frosting to coat, or sprinkle on powder sugar for a garnish.
Title: Vera's Rhubarb Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 2 1/2 rhubarb
- 1 flour
- 1/2 butter
- 2 cinnamon
- 1 brown sugar
Instructions:
1. Method: Preheat oven to 350.
2. Cream shortening and sugar.
3. Beat in egg and vanilla.
4. Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk.
5. Toss rhubarb with the tbsp of flour and mix gently into batter.
6. Spoon into 9x13 pan and smooth surface.
7. Topping: Combine all ingredients and sprinkle over batter.
8. Bake for 50- 60 minutes.
Title: Awesome Punch Bowl Cake
Ingredients:
- 1 crushed pineapple
- 1 fresh strawberries
- 2 bananas
- 2 -3 vanilla instant pudding mix
- 2 milk
- 3 sweetened condensed milk
- 1 Cool Whip
- 12 Cool Whip
- 16
Instructions:
1. Prepare yellow cake mix as directed on package. Bake on cookie sheet or jelly roll pan.
2. Let cake cool. Tear into small pieces.
3. Mix 2 packages vanilla pudding mix with 3 cups milk and 1 can sweeten condensed milk. Let this mixture set 30 minutes. Fold in 12 ounces Cool Whip.
4. Put mixture in the refrigerator to set. Begin layering ingredients in punch bowl starting with cake, then strawberries, then pineapple, then bananas.
5. Next pour some of the pudding mixture over layers.
6. Next add a layer of Cool Whip over (using 16 ounce carton) the layers.
7. Continue layering using the order just given until punch bowl is full. Refrigerate until ready to eat.
8. This makes a very large cake and is best when prepared the day before serving.
9. In a pinch, you can skip the last layer of Cool Whip and it is still wonderful.
Title: Hungarian Sponge Cake (Piskota Torta)
Ingredients:
- 8 eggs
- 1/2 sugar
- 1/2 cake flour
- 1 lemon juice
- 1 vanilla extract
- 1/4 baking powder
- salt
Instructions:
1. Preheat oven to 325F.
2. Beat egg yolks until light yellow medium mixing bowl.
3. Add sugar, lemon juice (or vanilla), and mix until thick.
4. Add baking powder and flour gradually and mix well.
5. In a clean bowl beat egg whites and salt until very stiff.
6. Carefully fold egg whites into the yolk mixture.
7. Grease and flour two 9" cake pans and pour batter evenly into them.
8. Bake for one hour, remove from pans, and cool on cooling racks.
Title: Frangelico Balls
Ingredients:
- 1 icing sugar
- 1 hazelnuts
- 3/4 cinnamon
- 2 instant coffee
- 1 1/2 boiling water
- 1 pure vanilla extract
- 1/2 white sugar
- 2 icing sugar
- 1
Instructions:
1. In a large bowl, mix together the crumbs, the first amount of icing sugar, nuts, cocoa and cinnamon; combine well.
2. Dissolve coffee in boiling water, then stir in liqueur and vanilla into coffee.
3. Mix wet mixture into dry mixture until all ingredients are moistened.
4. Shape mixture into one-inch balls (depending on the temperature in your kitchen, you may have to chill mixture first to get them to hold together properly) and roll in either white sugar or icing sugar.
5. Keep prepared balls refrigerated in a covered container.
6. These will be great straight-off, but will improve if allowed to mellow for at least a day or two before serving.
Title: Banana-nut Cake
Ingredients:
- 2 1/3 all-purpose flour
- 1 2/3 sugar
- 1 1/4 bananas
- 2/3 shortening
- 2/3 buttermilk
- 3 eggs
- 1 1/4 baking powder
- 1 1/4 baking soda
- 1 salt
- 2/3
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour oblong pan 13-by-9-by-2 inches or two 9-inch. or three 8-inch round layer pans.
3. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.
4. Then, beat on high speed, scraping bowl occasionally, 3 minutes.
5. Pour into pans.
6. Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
7. Cool cake.
Title: Summer Surprise Dessert
Ingredients:
- 1 seedless grapes
- 1 blueberries
- 1 fresh strawberries
- 1 brown sugar
- 1 sour cream
- 2
Instructions:
1. In 9x12-inch glass dish, combine fruit and mix well.
2. Sprinkle brown sugar over the fruit.
3. Top with sour cream.
4. Cover with plastic wrap; refrigerate 3 to 4 hours.
5. The sour cream will seep through the brown sugar to the fruit.
6. To serve: gently stir the fruit; spoon into sherbet glasses.
7. TIP: Any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc.
8. However, fresh peaches, fresh grapes, and fresh blueberries are a necessity.
9. Frozen or canned fruits are not recommended.
Title: Strawberry-Rhubarb Compote With Matzo Streusel Topping-Passover
Ingredients:
- 1 1/4 sugar
- 3 potato starch
- 2 strawberries
- 1 1/2 rhubarb
- 2 fresh lemon juice
- 1 fresh lemon zest
- 1 1/4 light brown sugar
- 2/3 potato starch
- 1/4 cinnamon
- 1/2 salt
- 1/4 unsalted butter
- 10 margarine
Instructions:
1. Put oven rack in middle position and preheat oven to 425°F.
2. Prepare compote: Stir together sugar and potato starch, then gently toss with strawberries, rhubarb, lemon juice, and zest. Transfer mixture to an ungreased shallow 3-quart (13x9x2-inch) baking dish.
3. Make topping and bake: Whisk together matzo cake meal, brown sugar, potato starch, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Crumble streusel evenly over top of compote and bake until fruit is bubbling and topping is golden, 30 to 40 minutes. Cool to warm on a rack before serving.
Title: Almond Joy Macaroons
Ingredients:
- 1 sweetened flaked coconut
- 1/4 flour
- 1/4 sugar
- 1/4 light corn syrup
- 1/4 cream of coconut
- 3 unsalted butter
- 2 vanilla extract
- 1 salt
- 1
- 32
Instructions:
1. Preheat oven to 350 degrees.
2. Line two baking sheets with parchment paper.
3. Mince 1 1/2 cups of coconut in a food processor and transfer to a bowl.
4. Add remaining ingredients, EXCEPT kisses.
5. Mix gently with your hands until combined.
6. Chill dough at least 1 hour (but no more than 24).
7. Shape a heaping tablespoon of dough around a kiss. Make sure it is enclosed completely. (This takes a little practice).
8. Place 1 inch apart on lined baking sheet.
9. Bake until firm and deep golden on the bottom and light golden on the top--about 16-18 minutes.
10. Cool on pan for 5 minutes and transfer to cooling rack.
11. These are a little sticky so I keep them in mini muffin papers or paper bonbon cups.
Title: Chocolate Oreo Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 cream cheese
- 1 1/3 powdered sugar
- 8
- 1/2
- 8
- 12
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
3. While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
4. Cool cakes completely.
5. To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
6. NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!
Title: Super Easy Self-Saucing Spiced Chocolate Cake
Ingredients:
- 1 whole wheat flour
- 1 baking powder
- 5 cocoa powder
- 2 ground cinnamon
- 2 mixed spice
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 brown sugar
- 1 cocoa powder
- 6 boiling water
- 2 1/2
Instructions:
1. Preheat oven to 350°F Set aside an oven-proof dish that's at least 3 x 6 x 9 inches (2 litre capacity). Grease it, unless it's non-stick.
2. Sift the first 5 ingredients into a bowl (this prevents lumps) then stir in the 1/2 cup of sugar. Make a well in the centre.
3. Combine the next 3 ingredients and pour into the well. Stir to combine everything, but don't overmix. It will seem dry, but that's ok. Put this mix into the prepared dish.
4. Dissolve the remaining cocoa and sugar in the boiling water. Ladle gently and careful on top of the cake mixture.
5. Bake for 30 - 40 minutes, or until a toothpick comes out clean.
Title: The Best Sweet Potato Pie Ever-Bar None
Ingredients:
- 15 canned sweet potatoes
- 1 butter
- 2 sugar
- 2 evaporated milk
- 1 cinnamon
- 1 nutmeg
- 1/4 salt
- 2 vanilla
- 4 lemon juice
- 3
Instructions:
1. Blend the sweet potatoes , evaporated milk , lemon juice and egg yolks together in a blender or food processor until smooth.
2. In a separate bowl mix the sugar , cinnamon and nutmeg together.
3. Poor the melted butter over the sugar mix and stir together.
4. Pour the blended sweet potato mixture into the sugar and butter mix and stir together.
5. Add the vanilla.
6. This volume of liquid won't fit in my blender so I blend this again in smaller batches to ensure everything is well mixed.
7. Pour into unbaked pie shells and bake at 375 degrees for approximately 1 hour or until a knife comes clean from the center of the pie. Start checking the pie at 45 minutes as your oven may cook faster than mine. Makes 2 deep dish pies. Cool completely before slicing.
Title: Black Forest Cupcake
Ingredients:
- 2 1/8 all-purpose flour
- 2 white sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 3/4 eggs
- 3 milk
- 1 vanilla extract
- 1/2 cherries
- 1 white sugar
- 2 cornstarch
- 1 vanilla extract
- 1/4 heavy whipping cream
- 1 confectioners' sugar
- 3 white chocolate baking bar
- 1/3 chocolate bar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour cupcake pans; cover bottoms with waxed paper.
2. n a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. pipe arounid top of cupcake. garnish with your choice of design from the chocolate bars. drizzle with berry syrup. serve.
Title: Chocolate Chip Cookies Adapted from Jacques Torres
Ingredients:
- 2 cake flour
- 1 2/3 bread flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 1/2 coarse salt
- 1 1/4 unsalted butter
- 1 1/4 light brown sugar
- 1 granulated sugar
- 2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 1/4 bittersweet chocolate
- sea salt
Instructions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
5. Note: Disks are sold at Jacques Torres Chocolate http://www.mrchocolate.com/detail.aspx?ID=58;.
6. Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Title: Cupcakes Gaurav
Ingredients:
- 18 flour
- 71 butter
- 17 sugar
- 14 eggs
- 12 vanilla
- 11 chocolate
Instructions:
1. Cream the butter and sugar.
2. Add vanilla and fold in the eggs & flour until all the ingredients are mixed thoroughly.
3. Line a muffin or cup cake baking tray with paper cups.
4. Slowly pour the cake mixture into each cup about half filled.
5. Sprinkle the top with shredded almonds or chocolate rice.
6. Bake until golden brown.
Title: Pears in Chocolate Cinnamon Syrup
Ingredients:
- 4 water
- 1/2 sugar
- 1/4 cocoa powder
- 2 cinnamon sticks
- 2 pears
- 4
Instructions:
1. Stir water, sugar, cocoa, syrup and cinnamon sticks in large saucepan over heat until sugar dissolves.
2. Bring to boil.
3. Add pears and simmer for 10 - 15 minutes.
4. Remove pears.
5. Boil syrup until reduced.
6. Serve pears with syrup and ice-cream.
Title: Light (Or Yellow) Fruitcake
Ingredients:
- 3 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 3/4 salt
- 3/4 shortening
- 3/4 butter
- 1 vanilla
- 2/3 eggs
- 2 1/4 golden raisins
- 2 1/2 candied citron peel
- 3 flaked coconut
- 2 pecan halves
- 2/3
- 1
- 1 1/2
- 2
Instructions:
1. Heat oven to 275°F.
2. Line 2 9x5x3 inch loaf pans with foil, and grease.
3. Put all ingredients (except fruits and nuts) in a large mixer bowl.
4. Mix for 1/2 minute on low speed, scraping bowl constantly.
5. Beat for 3 minutes on high speed, scraping bowl occasionally.
6. Stir in fruits and nuts.
7. Spread mixture evenly in pans.
8. Bake for 2 1/2 to 3 hours or until wooden toothpick inserted in center comes out clean.
9. If cakes start to get too brown, cover the top with aluminum foil for the last hour of baking.
10. Remove from pans and cool on racks.
11. When cool, wrap tightly in plastic wrap or foil and store in a cool place for 3-4 weeks (to mellow) before serving.
Title: Microwaved Norwegian Baked Apples
Ingredients:
- 2 red baking apples
- 2 brown sugar
- 4 cinnamon
- 1/2 pecans
- 1/3 nutmeg
- 1/8 raisins
- 1/4
Instructions:
1. in 8 inch microwave safe dish.
2. Combine remaining ingredients; spoon equal portions into and over each apple half.
3. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable).
4. Cover with plastic wrap and let stand 3 minutes.
5. Note: Time based on 650 watt oven, adjust time for different wattage oven.
Title: Double Dark Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 brown sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 vinegar
- 6 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In an 8 inch square cake pan, stir flour, sugar, cocoa, baking soda and salt.
3. Make a well in the centre of the dry ingredients and add the water, oil, vinegar and vanilla.
4. Stir until smoothly combined.
5. Bake in oven for 30 to 35 minutes.
Title: Easy Peanut Butter Cookies
Ingredients:
- 1 sweetened condensed milk
- 3/4 peanut butter
- 2 biscuit mix
- 1 vanilla extract
- granulated sugar
Instructions:
1. Preheat oven to 375.
2. In large bowl, beat milk and peanut butter until smooth.
3. Add biscuit mix and vanilla; mix well.
4. Shape into 1 inch balls. Roll in sugar.
5. Place 2 inches apart on ungreased baking sheets. Flatten with fork.
6. Bake 6-8 minute or until lightly browned [ do not over bake ] Cool. Store tightly covered at room temperature.
Title: Chocolate Peanut Butter Pie
Ingredients:
- 20 butter
- 8 graham crackers
- 9 silken tofu
- 3/4 honey
- 1/4 vanilla extract
- 12
- 1
Instructions:
1. Process cookies and 3 tablespoons of melted butter in a food processor until the mixture looks like fine crumbs, about 1 minute.
2. Shape the crumbs into a pie crust, using a 9-inch pie plate. Start from the middle and work your way to the edges, then up the sides, up to the top rim.
3. Bake the crust in a 350 degree oven for 10 minutes, the remove to cool. Once cool enough to handle without oven mitts, place the crust in the refrigerator for an hour.
4. Put the graham crackers in a zip-top plastic bag, seal the bag, and break them up with your hands. When they get too small to break, roll a rolling pin back and forth over the bag until the crackers are tiny crumbs.
5. In a saucepan set over medium high heat, combine 5 tablespoons of melted butter, peanut butter, cane sugar, and the graham cracker crumbs. Stir until combined, then remove from heat to cool.
6. Pour water into a saucepan so it fills it up about a half-inch.
7. Turn the burner on to medium and bring the water to a simmer.
8. Set a metal or glass bowl on the saucepan and place the chocolate in the bowl. Stir the chocolate occasionally as it melts over the simmering water. Don't let any water get into the chocolate or it will get hard or stop melting.
9. Once the chocolate is completely smooth, use oven mitts to remove the bowl from the pan.
10. Process the melted chocolate, tofu, and honey in a food processor until completely smooth, about 30 to 45 seconds. Add the vanilla and process until combined.
11. Remove the crust from the fridge.
12. Pour the cooled peanut butter filling into the bottom of the pie crust and smooth it out with a spatula. Then pour the chocolate filling on top and smooth it out.
13. Cover the pie with plastic wrap and chill for at least 3 hours before serving.
Title: Mail on Sunday Blackcurrant Macaroons
Ingredients:
- 1 icing sugar
- 40 black currant jam
- 75
- 25
Instructions:
1. Pre-heat oven to 200C / 180C Fan or Gas mark 6.
2. Perepare a greased baking sheet/tray.
3. Whisk the egg white in a bowl until stiff.
4. Sprinkle over icing sugar tbsp at a time whisking well with each addition until you have a glossy mixture.
5. Fold desiccated coconut into mixture in 2 parts.
6. Spoon 1/2 teaspoon of mixture on the baking sheet spacing them slightly apart.
7. Using a wet teaspoon handle make a little cavity in the centre of each macaroon.
8. Place a small drop of jam in the centre.
9. Bake for 8-10 minutes until golden brown at the tips.
10. Leace to cool and then dust with icing sugar.
11. To remove from baking sheet loosen with a flat spatula.
Title: Chocolate-Cherry Brownies
Ingredients:
- 1 maraschino cherries
- 2/3 butter
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/4 quick-cooking oats
- 3/4 sugar
- 1 eggs
- 2 vanilla extract
- 1 pecans
- 1/2 shortening
- 1/2
- 2
Instructions:
1. Cut 12 cherries in half, and set aside. Chop the remaining cherries, and set aside.
2. Combine butter and 1/2 cup chocolate morsels in top of a double boiler; bring water to a boil. Reduce heat to low; cook until the butter and chocolate melt, stirring occasionally. Remove from heat, and let cool slightly.
3. Combine the flour and next 3 ingredients in a large mixing bowl; stir well and set aside.
4. Add sugar, eggs, and vanilla to reserved chocolate mixture, stirring with a wire whisk until blended. Add to the reserved flour mixture, beating at low speed of an electric mixer until blended. Stir in reserved chopped cherries and pecans (pecans are optional).
5. Spread mixture in a greased 13x9x2 inch pan. Bake at 350 degrees for 25 to 28 minutes, or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Cut into squares, and top each square with a reserved cherry half.
6. Combine 1/2 cup chocolate morsels and shortening in the top of a double boiler; bring water to a boiil. Reduce heat to low; cook until chocolate and shortening melt, stirring occasionally. Drizzle over the brownies.
Title: Sugar Cookie 2009
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 2 baking soda
- 1 cream of tartar
- 1 salt
- 1/8 vanilla
- 1 eggs
- 3 all-purpose flour
- 1 3/4 sugar
Instructions:
1. Preheat oven 300 degrees.
2. Line flat no sided cookie sheets with parchment.
3. Cream butter and crisco until mixed only about 40 seconds
4. Add in the sugar just til blended.
5. Add in the soda, and salt, and cream of tartar.
6. Add in the vanilla.
7. Add in the yolks.
8. Add in the flour, and just blend until a dough comes together.
9. Roll into balls a little bigger than a hazel nut, but smaller than a walnut.
10. Roll into coloured sugar.
11. Place onto parchment two inches apart.
12. Bake 12 to 14 minutes.
13. The 12 minutes mark seems to be the one everyone here has good results with.
14. Dont let cookies brown on edges, but golden light bottoms.
15. They are still puffy looking when taken from the oven.
Title: Grapefruit Meringue Shells
Ingredients:
- 3 cream of tartar
- 1/8 sugar
- 3/4 sugar-free vanilla pudding mix
- 7/8 grapefruit juice
- 1 milk
- 1 red grapefruit
- 1
Instructions:
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
2. Drop eight mounds onto a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Cool on wire racks.
3. For filling, combine the pudding mix, grapefruit juice and milk in a small saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled.
4. Just before serving, spoon pudding into meringue shells. Garnish with grapefruit and whipped topping.
Title: Roxstarbakes Cut out Sugar Cookie
Ingredients:
- 3 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 powdered sugar
- 1 egg
- 1 milk
- 2
Instructions:
1. Preheat oven to 375 degrees F.
2. Sift dry ingredients and set aside.
3. Beat butter and sugar until light in color.
4. Add egg, milk and vanilla until just combined.
5. Gradually add flour on low speed and then beat until dough becomes a ball.
6. Now add chocolate chips until just combined/.
7. Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
8. Role to ¼ inch thick. Make sure the dough isn’t sticking to the surface.
9. Bake 7 minutes rotating half way.
10. Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
11. Tip: If you have left overs from your project, you can store in a zip lock for a week.
Title: Girl Guide Bananas Boats
Ingredients:
- 4 bananas
- 2 chocolate chips
- 1/2 mini marshmallows
Instructions:
1. Peel the banana down just one side, leaving the skin attached at the bottom of the banana so you can fold it back up later.
2. Give everyone a spoon and have them hollow out the banana like a canoe.
3. Don't take out all the flesh, just create a little trough for the chocolate and marshmallows.
4. You can eat what you hollow out.
5. Break up the aero bar into small pieces and stuff the chocolate into the hollowed out bananas, along with the marshmallows.
6. Fold the peel back up over the banana and wrap tightly in foil.
7. Bury the bananas in hot coals for 2-3 minutes.
8. Take out and let cool for a couple minutes.
9. When they are still warm, but not so hot they burn your hands, unwrap and enjoy!
Title: Pecan Crisps
Ingredients:
- 1/2 butter
- 1/4 granulated sugar
- 1 confectioners' sugar
- 2 vanilla
- 1 pecans
- 2 flour
- 1/4 salt
Instructions:
1. In a bowl beat the butter& granulated sugar.
2. Add the vanilla, chopped pecans, sifted flour& salt& mix well.
3. On a greased cookie sheet, take a good teaspoon of the dough& form into crescents.
4. Bake in a pre-heated 350 degree oven until they just begin to turn golden.
5. Remove from oven& immediately dip& roll the crescents in the powdered sugar& place onto a plate.