lumicero/recipes-ing2inst huggingface dataset:
Title: Gypsy Tart
Ingredients:
- 8 evaporated milk
- 1 dark muscovado sugar
- 12
Instructions:
1. Preheat oven 400°F, 200°C, Gas 6.
2. Roll out pastry and use to line 10 inch (25cm) flan ring and bake blind for 15-20 minutes until cooked.
3. Let it cool.
4. Whisk evaporated milk and sugar together for 10-15 minutes until light and fluffy.
5. Pour into the pastry case and bake for 10 minutes.
6. It will have a slightly sticky top but will not set completely until it has cooled completely.
7. Serve cold.
Title: Chocolate Pasta With Raspberry Coulis
Ingredients:
- 14 bread flour
- 2 cocoa powder
- 9 powdered sugar
- 1/2 kosher salt
- 4 eggs
- 1/3 extra-large eggs
- 2 water
- 1 fresh raspberry
- 1 salt
- 1 powdered sugar
- fresh raspberry
- white chocolate
Instructions:
1. Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
2. In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
3. Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best.
4. Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly.
5. Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds.
6. To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.
Title: Lemon Pudding Cake
Ingredients:
- 1 water
- 1 1/4 lemon peel
- 1/3 eggs
- 1 lemon flavor instant pudding and pie filling
- 3 milk
- 2
- 2 3/4
Instructions:
1. Heat oven to 350*. Spray 13x9 inch pan with cooking spray (do not use dark or nonstick pan.).
2. In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan; set aside.
3. In medium bowl, beat pudding mix and milk with wire whisk or spoon 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
4. Bake 50 to 60 minutes or until top springs back when lightly touched in center and edges begin to pull away from sides of pan (center will be set but slightly jiggly.) Cool 20 minutes. Top of cake will have irregular surface and appear sunken in center.
5. Spoon warm pudding cake, top side down, into bowls; top with whipped creal. Store covered in refrigerator.
Title: Brats Dr Pepper Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 2/3 vanilla
- 4 cream cheese
- 1 butter
- 1 margarine
- 1 vanilla
- 1/2 powdered sugar
- 1/4 pecans
- 1 maraschino cherry
- 1
Instructions:
1. Cake: Combine first 3 ingredients, beating with mixer until well blended.
2. Add eggs, one at a time, beating well after each addition.
3. Add Dr Pepper, mix well (about 5 min on med to med high speed will thicken that batter).
4. Pour batter into 3 waxed-paper-lined 9 inch cake pans.
5. (If you choose cherries, replace 1/4 cup of Dr. Pepper with 1/4 cup cherry juice).
6. Bake 15 325 degrees for 35 min.
7. Cool in pans 10 min.
8. before removing.
9. Frost when cool.
10. Frosting:Beat first 5 ingredients until light and fluffy.
11. (mix in pecans or cherries optional).
12. or (use cherries or pecans as decoration after cake is frosted).
Title: Chocolate - Pear Sundaes
Ingredients:
- 1 honey
- 1/4
- 2
- 1/2
Instructions:
1. Drain pears, reserving syrup.
2. In small bowl combine fude topping, honey, and orange peel.
3. Add 1 to 2 teaspoons reserved pear syrup to thin.
4. Just before serving, spoon topping over pear halves in dessert dishes.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 3/4 white sugar
- 3/4 peanut butter
- 1 egg
- 1 vanilla extract
- 3/4 all-purpose flour
- 1/4 whole wheat flour
- 1 baking soda
- 1/2 salt
- 1 rolled oats
- 1
Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.
Title: Victorian Citrus Glazed Poppy Seed Cake
Ingredients:
- 1/2 poppy seed
- 1/2 milk
- 3/4 unsalted butter
- 1 1/2 granulated sugar
- 2 brandy
- 2 lime rind
- 1 eggs
- 1 cake flour
- 8 salt
- 2 fresh lime juice
- 1/4 brandy
- 1/4
- 2
- 1/3
Instructions:
1. Soak the poppy seeds in the milk for 4 hours or more. Rinse the seeds under cold running water, and then drain well.
2. Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or a 10-inch tube pan.
3. Cream the butter and gradually beat in 1 1/4 cups granulated sugar. Beat in the brandy, grated lime and orange rinds, lavender powder and poppy seeds. Add the egg yolks, one at a time, beating well after each addition.
4. Continue beating for about 5 minutes, or until the mixture is very light and creamy.
5. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat until the peaks are stiff but not dry.
6. Sift the flour and salt over the egg yolk mixture a third at a time, folding in after each addition. Gently fold in a quarter of the egg whites; then fold in the rest.
7. Pour the batter carefully into the prepared pan. Bake 1 hour, or until a toothpick comes out clean when tested in the center. If you like a tangy cake,make a syrup by combining the lime juice and orange juice (and brandy!) in a glass measuring cup; stir in the superfine sugar until it has completely dissolved.
8. Immediately upon removing from the oven, prick the top of the cake with a long-tined fork or thin skewer and pour the citrus-brandy syrup all over the top to cover it completely. Allow syrup to soak in and let stand until cool, about 1 hour, before removing pan. Place cake on serving platter and garnish with sprigs of fresh edible flowers.
Title: Chewy Date and Walnut Pinwheel Cookies
Ingredients:
- 3/4 dates
- 6 sugar
- 6 water
- 2 lemon juice
- 1/2 fresh lemon rind
- 1/2 ground walnuts
- 1 egg
- 2 flour
- 1/4 baking soda
- 1/4 salt
- 2/3 butter
- 1 1/4 brown sugar
- 1 1/2 vinegar
- 1
Instructions:
1. Combine dates, sugar and water in saucepan.
2. Cook until thickened and dates have broken down to a paste about 5 minutes, stirring constantly (add water a tsp at a time if you feel it is sticking).
3. Remove from heat and blend in lemon juice, lemon rind and the nuts.
4. Set aside to cool thoroughly.
5. Sift together flour, baking soda and salt.
6. Cream the butter, brown sugar and orange rind.
7. Beat in the egg and vinegar (the vinegar will slightly"curdle" the butter, don't worry this is normal).
8. Blend in the dry ingredients (dough will be somewhat stiff).
9. Chill dough several hours or overnight.
10. On wax paper, roll dough into a 15x10 inch rectangle.
11. Spread with the date mixture to within 1/4 inch of all sides.
12. Starting with the long side of the dough roll as for jelly roll, using the wax paper to help you.
13. Slice roll in half place on platter cover and refrigerate 1 hour.
14. Slice into 1/4 inch thick slices and place on cookie sheet (grease the sheet if you are not using a non-stick sheet).
15. Bake in 375F oven for 12 minutes until slightly golden (do not brown).
16. Remove from oven and let sit on cookie sheet for 2 minutes before removing and cooling on rack.
Title: Strawberry Pie Wsoo Radio Recipe 1968
Ingredients:
- 1 strawberries
- 2 white sugar
- 1 corn syrup
- 3 cornstarch
- 3 salt
- 1/4 cold water
- 1 strawberry gelatin
- 3
Instructions:
1. Prebake your favourite pie crust and cool.
2. Wash, hull and slice your berries.
3. Combine the remaining ingredients in a saucepot and over medium heat cook about five minutes, until thickened.
4. Remove from heat and add the strawberry gelatin powder, mix well.
5. Let cool.
6. Place sliced berries into shell alternating with the glaze so all are covered.
7. Chill in refrigerator until set.
8. Garnish with whipped cream if so desired.
Title: Rogene's Coconut Cake With Coconut Cream Cheese Frosting
Ingredients:
- 18 3/4 instant vanilla pudding
- 1 water
- 1 1/4 eggs
- 4 coconut
- 1/4 walnuts
- 2 margarine
- 1 coconut
- 4 cream cheese
- 2 milk
- 8 powdered sugar
- 2 vanilla
- 3 1/2
- 1/2
Instructions:
1. Blend cake mix, pudding mix, water, eggs and oil in large bowl.
2. Beat for 4 minutes at medium speed.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9" cake pans.
5. Bake for 35 minutes at 350 degrees.
6. To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
7. Spread coconut on papertowels to cool.
8. Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
9. Blend in vanilla.
10. Stir in 1 3/4 cup coconut.
11. Frost the cake and top with remaining coconut.
Title: Bran Squares
Ingredients:
- 1 butter
- 2 brown sugar
- 4 eggs
- 2 vanilla
- 1/2 salt
- 2 flour
- 2 confectioners' sugar
- 4 raisins
Instructions:
1. Blend butter and sugar.
2. Add eggs and beat well.
3. Stir in vanilla and salt.
4. Crush bran flakes slightly and add with flour to first mix.
5. Add raisin (to your taste)>.
6. Fold only until combined.
7. Spread in greased 9x13 pan.
8. Bake at 350 degrees for 25 minutes or until set.
9. Remove and sprinkle with confectioners' sugar on top.
10. Cut when Cool.
11. Enjoy!
Title: Bread-And-Butter Pudding With Whiskey Sauce
Ingredients:
- 6 sultanas
- 8 butter
- 1 butter
- 1 milk
- 1 vanilla bean
- 1 sugar
- 3/4 eggs
- 3 milk
- 1 sugar
- 3
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Soak sultanas in hot water for 10 minutes, then drain.
3. Butter the bread.
4. Remove crusts and cut into triangles.
5. Arrange in a greased deep casserole dish along with raisins.
6. In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
7. Remove the vanilla bean.
8. Add milk mixture to the eggs.
9. Through a strainer, pour the egg-and-milk mixture onto the bread.
10. Leave to soak.
11. Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
12. To make the whiskey sauce: Boil the milk, then remove from heat.
13. In a separate saucepan, mix the sugar and egg yolks.
14. Add egg mixture to milk and return to heat.
15. Cook gently over low heat, stirring constantly, until sauce thickens slightly.
16. Stir in whiskey.
17. Serve warm.
Title: Mom's Chocolate Cake
Ingredients:
- 3/4 baking soda
- 1 boiling water
- 1 sugar
- 2/3 flour
- 1 3/4 buttermilk
- 3
- 1
Instructions:
1. Mix cocoa, soda, and water.
2. Add alternately the spry, sugar, flour, and milk.
3. Put in greased pan (also floured).
4. Start in a cold oven, set for 250°.
5. Finishes baking in about 1 hour.
Title: Strawberry Chocolate Chip Cake With Strawberry Icing
Ingredients:
- 1 instant strawberry pudding mix
- 1 milk
- 1 3/4 eggs
- 2 butter
- 1 1/2 powdered sugar
- 1/2 fresh strawberries
- 3 3/4 vanilla
- 1/2 milk
- 1
Instructions:
1. Mix all ingredients for the cake, except the chocolate chips, with an electric mixer until well combined.
2. Fold in the chocolate chips.
3. Pour into a greased 10x15-inch baking pan or 30-48 cupcake tins lined with cupcake papers.
4. Bake at 350°F for about 25 minutes for a sheet cake or 18-22 minutes for cupcake, or until toothpick comes out clean.
5. Cool completely.
6. Beat the butter for the frosting with electric mixer.
7. Add powdered sugar and beat.
8. Add strawberries and vanilla.
9. If needed to make the icing spreadable, add a bit of milk a teaspoon at a time.
10. Spread icing on cake or pipe icing onto cupcakes.
11. Store in the refrigerator.
Title: Peanut Butter Cookies
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 3 baking soda
- 1 1/2 salt
- 18 creamy peanut butter
- 2 butter
- 2 brown sugar
- 2 granulated sugar
- 2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees. In medium bowl, with wire whisk, stir flour, baking powder, baking soda, and salt until blended.
2. In large bowl, with mixer at medium speed, beat peanut butter, butter, and both sugars until creamy. Reduce speed to low and beat in vanilla, then eggs, one at a time. Beat on medium speed until creamy, about 2 minutes. Reduce speed to low and beat in flour mixture, just until combined.
3. Drop rounded tablespoons of dough onto ungreased cookie sheets, 2 inches apart.
4. Optional: Sprinkle a little bit of sugar on the tops of each cookie before placing in the oven and use the tines of a fork to create a crosshatched pattern.
5. Bake until lightly browned, 12-14 minutes. With a wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.
Title: Citrus Apricot Puff Pudding
Ingredients:
- 1 puff pastry
- 1/2 orange, zest of
- 1/2 marsala wine
- 1/3 sweet sherry
- 2 flour
- 2/3 lemon, zest of
- 1/2 lemon juice
- 3 white chocolate
- 3 coconut milk
- 3 Grand Marnier
- 2
- 4
- 2
Instructions:
1. Begin with filling: In the top of a double boiler, combine marsala and flour until smooth. Add jam, rind, and juices and heat, stirring continuously with a whisk until thickened. Spoon three tablespoons of the hot mixture into the egg yolks, stirring to temper, then add the yolks to the pot and continue stirring until thick and coating the whisk. Turn off heat, pour apricot cream into another container and set aside.
2. For ganache: Heat coconut milk and Grand Marnier in the top of the double boiler until just barely simmering. Put white chocolate into a bowl, and pour coconut milk over white chocolate, let sit a few moments and then stir to combine melted chocolate. Set aside.
3. For pastry: Preheat oven to 375°F Spray either a standard loaf pan or a 8x9 baking pan with cooking spray. Separate puff pastry sheets and roll out roughly to the size of your baking pan or loaf pan. Lay a sheet in the bottom of the pan, and spoon 2 or 3 teaspoons of apricot cream filling over it, spreading almost to the edges. Combine diced apricots and orange zest in a bowl. Spread the apricots & zest mixture over this and top with another sheet of pastry. Continue layering pastry, cream and fruit mixture, ending with a sheet of pastry. Top the sheet with a final layer of apricot cream, and then bake for 30 minutes, until the edges have puffed up golden brown. The cream on top should be smooth and shiny.
4. Drizzle the white chocolate ganache over all and garnish with any left over apricot and orange zest mixture and crumbled bits of white chocolate.
Title: Sweet Tamales
Ingredients:
- 1/2 rum
- 1/2 dark raisin
- 1/2 white raisins
- 2/3 vegetable shortening
- 2/3 sugar
- 2 masa harina
- 1 milk
- 1 coconut milk
- 1 baking powder
- 1 salt
- 1 cinnamon
- 3/4 unsalted butter
Instructions:
1. If using corn husks, soak in warm water for a 1/2 hour until pliable and then drain. If using banana leaves, Defrost the banana leaves overnight in the refrigerator if frozen, and cut off any hard sections or sections with holes. Cut the leaves into unbroken 12 inch pieces. If the leaves are pliable, proceed with the recipe. If not steam the banana leaves in the top of a double boiler until soft and pliable, 20 to 30 minutes. Set aside until ready to assemble the tamales.
2. In a small saucepan gently heat the rum. Place the raisins in a small bowl and cover with the warm rum. Let the raisins soak and absorb the rum while you prepare the masa.
3. In the bowl of an electric mixer beat the vegetable shortening until very light, about 1 minute. Add the sugar and half of the masa and beat until combined. Mix the milk and coconut milk and add alternately with the remaining masa in several batches to the mixture until the mixture is the consistency of medium-thick cake batter. Add baking powder, salt, and cinnamon, and beat for 30 more seconds. Add the melted butter and beat to incorporate, being careful not to overmix.
4. Spoon about 3 tablespoons of the masa batter into the center of a banana leaf. Place about 2 teaspoons of the plumped raisins in the center. Fold 1 side over the batter and then the other to enclose the filling. Bring the bottom and the top over the filling to create a package. Tie the tamale with a piece of string, and repeat with the remaining masa batter and filling.
5. If using corn husks spoon about 2 tablespoons masa down the center of the husk and then about a tsp of raisins. Fold both sides over the masa and then fold up the bottom. (Please refer to the photos for guidance).
6. Line an insert steamer with a layer of unused banana leaves. Lay the tamales in the lined steamer, and steam over simmering water until the tamales are cooked through and release easily from the banana leaf wrappers about 1 1/2 hours.
Title: Almond Hearts
Ingredients:
- 6 butter
- 2 margarine
- 1/4 confectioners' sugar
- 1/2 all-purpose flour
- 1/4 baking powder
- 1/3
Instructions:
1. Beat the butter and confectioners' sugar together until smooth.
2. Gradually beat in the almonds, flour and baking powder.
3. Stir in the almonds extract.
4. Place in a pastry bag fitted with a medium star tip and pipe into heart shapes on a greased cookie sheet, well spaced to allow for spreading.
5. Bake in a preheated oven at 375 degrees F for 10 to 12 minutes, until golden.
6. Cool slightly, then transfer to a cooling rack.
Title: Pineapple Slice
Ingredients:
- 2 1/2 graham cracker crumbs
- 1 butter
- 2 eggs
- 1 1/2 icing sugar
- 1 crushed pineapple
- 1
Instructions:
1. Combine 2 cups of crumbs and 1/2 cup butter.
2. Spread into a 9 x 13 baking pain and bake for 10 mintues at 375°F.
3. Cream 1//2 cup butter and icing sugar.
4. Add eggs one at a time, beating well after each addition.
5. Spoon mixture over cooled crust.
6. Fold drained pineapple into cream.
7. Spoon over egg mixture.
8. Sprinkle 1/2 cup crumbs over top,.
9. Refridgerate for several hours or overnight.
Title: Creamy Layered Fruit Sensation
Ingredients:
- 1 2% low-fat milk
- 3 instant vanilla pudding
- 1/4 frozen mixed berries
- 2 1/2 berries
- 2
- 1 1/2
- 2
Instructions:
1. Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly.
2. Pour milk into another large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping.
3. Layer half the cake cubes in bottom of 2L glass serving bowl or 2L round baking dish. Reserve a few berries for garnish. Top with layer of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours or up to 6 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving.
4. Also great with Jell-o chocolate instant pudding.
Title: Apple Crisp
Ingredients:
- 5 apples
- 3 sugar
- 1/2 oats
- 1/4 brown sugar
- 1/4 whole wheat flour
- 1/4 ground cinnamon
- 1/4 margarine
Instructions:
1. Place fruit in 8 in round baking dish, stir in sugar.
2. For topping, combine oats, brown sugar flour and cinnamon.
3. Cut in margarine til mix resembles coarse crumbs.
4. Sprinkle over apples.
5. Bake at 375 degrees for 30-35 minutes.
6. Serve warm with ice cream.
Title: Yummy Parkin - British Gingerbread / Cake
Ingredients:
- 100 black treacle
- 75 golden syrup
- 150 butter
- 100 soft brown sugar
- 175 plain flour
- 2 ground ginger
- 1 ground cinnamon
- 1/2 nutmeg
- 275 oatmeal
- 1 egg
- 150 full-fat milk
- 1 bicarbonate of soda
Instructions:
1. Preheat the oven to 180C/ Gas 4. Line a deep 20cm square cake tin with nonstick baking paper. Put the black treacle, golden syrup, butter and sugar in a pan and heat gently, stirring, until the butter and sugar have dissolved. Set aside until lukewarm.
2. Sift the flour, ginger, cinnamon and nutmeg into a bowl. Stir in the oatmeal. Lightly beat the egg and milk with a fork, add bicarbonate of soda and stir into the flour mixture, along with the butter and treacle until evenly mixed – don’t overbeat. Turn into the tin and bake for about 50 minutes, or until firm when lightly pressed in the middle.
3. Leave for 10 minutes, then turn out and cool on a rack. Keep in an airtight container for two days before eating (to make sure it's good & sticky!).
Title: North Croatian Vanilla Cookies (“vanila-Kifli”)
Ingredients:
- 200 butter
- 115 sugar
- 250 flour
- 3 baking powder
- 1/3 hazelnuts
- 20
- 125
Instructions:
1. Mix butter and sugar, vanilla sugar, yolks, baking powder and flour. Mix grounded hazel-nuts. Make dough.
2. Make long “sausages” out of dough, cut it into small 2 inch pieces and shape “young moon shape” thick as a little finger.
3. Bake about15 min on 150C (depends how thick they are) , but be careful, it burns easily.
Title: Caribbean Bananas
Ingredients:
- 4 bananas
- 2 margarine
- 1 lemon juice
- 1/2 ground cinnamon
- 1/8 ground cloves
- 1/3 brown sugar
Instructions:
1. Heat oven to 350.
2. Cut bananas crosswise in half:cut each half lengthwise in half.
3. Place cut sides up in square baking dish,9 x 9 x 2 incesMix margarine, lemon juice, cinnamon, and cloves; brush over bananas.
4. Sprinkle with brown sugar.
5. Bake uncovered about 15 minutes or until bananas are HOT!
Title: Pepper Nuts Pfeffernusse
Ingredients:
- 3 eggs
- 3/4 dark brown sugar
- 3/4 white sugar
- 1 lemon, rind of
- 1 citron
- 1 flour
- 1/2 baking powder
- 2 1/2 ground cinnamon
- 1 powdered clove
- 1 powdered allspice
- 1/2 cardamom powder
- 1/2 black pepper
- 1/4 rum
- 1/2 brandy
- 1/3 confectioners' sugar
- 1 1/2 cornstarch
- 1/2 vanilla
- 1 rum
- 1/2 brandy
- water
Instructions:
1. FOR THE PFEFFERNUSSE: Beat eggs with both sugars until mixture is very thick and almost white. Add lemon rind, fruit, peel, and almonds and mix well. Sift flour with baking powder and spices and stir into egg mixture.
2. Knead on a floured board until smooth. Shape into long rolls about 1 inch in diameter and cut into 1/2 to 3/4 inch slices. Arrange on 3 or 4 large buttered cookie sheets and let DRY uncovered in a cool room or refrigerator overnight.
3. Just before baking, turn over each cookie and sprinkle with rum, brandy, or arrack.
4. Bake in preheated 300°F oven for about 20 minutes.
5. Roll each cookie in confectioner's sugar while warm, or let cool and ice.
6. These last for weeks if stored in an airtight container. Makes about 9 dozen cookies.
7. VARIATION: Any of spices mentioned are optional and to taste. Candied fruits are usually omitted in Scandinavia and 1 1/2 teaspoons powdered ginger is substituted for pepper.
8. In Pennsylvania Dutch country this dough (Pefferniss) is allowed to ripe at room temperature for 1 to 2 weeks, after which it is shaped into rolls, chilled and cut as described. It is then baked without being dried.
9. FOR THE WHITE SUGAR GLAZE: For cookies and cakes, and especially for Lebkuchen.
10. Combine sugar, cornstarch, flavoring and rum or brandy. Gradually stir in hot water, a tablespoonful at a time, until you have a smooth thick paste. Spread on warm cookies. If mixture cools and thickens as you work, thin with additional hot water. Sugar sprinkles can be scattered on the glaze before it hardens. Makes 1/4 cup, or enough to ice about fifteen 1 1/2 inch cookies.
11. Visions Of Sugarplums.