lumicero/recipes-ing2inst huggingface dataset:
Title: Praline Cheesecake Squares
Ingredients:
- 2 1/2 all-purpose flour
- 1 butter
- 2/3 pecans
- 2 powdered sugar
- 3 cream cheese
- 4 eggs
- 1 sweetened condensed milk
- 2/3 granulated sugar
- 2 vanilla
- 1 brown sugar
- 1 pecans
- 1 vanilla
- 1 1/2
Instructions:
1. For crust, in a large bowl combine flour, melted butter, the 2/3 cup finely chopped pecans, and the powdered sugar; mix well. Press mixture into the bottom of a 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until crust is set and light golden brown around the edges.
2. Meanwhile, for filling, in a large mixing bowl beat cream cheese with an electric mixer on low to medium speed until smooth. Add eggs; beat well. Beat in sweetened condensed milk, granulated sugar, and the 2 teaspoons vanilla. Pour filling over baked crust. Bake in a 350 degree F oven for 35 to 40 minutes until set. Cool in pan on a wire rack.
3. For topping, in a medium saucepan combine brown sugar and whipping cream. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in the 1 cup chopped pecans and the 1 1/2 teaspoons vanilla. Pour topping over cheesecake. Cover and chill for 2 to 24 hours before serving. Cut into squares.
4. To Tote: Cover tightly. Transport in an insulated cooler with ice packs. (Or cut into squares and place in a single layer in a shallow container. Cover and transport in an insulated cooler with ice packs.).
5. For 24Sservings: Prepare using method above, except assemble and bake in an 8x8x2-inch baking pan.
Title: Jellied Cubes of Milk
Ingredients:
- 5 gelatin
- 1 milk
- 1 1/2 rose water
- 4 sugar
Instructions:
1. Sprinkle the gelatine on to 4 tablespoons of the milk in a cup.
2. Leave stand for 5 minutes.
3. Then stand the cup in a hot water and stir the gelatine until it dissolves completely.
4. Warm the remaining milk, stir in the gelatine and sugar.
5. Simmer (DO NOT BOIL) for 5 minutes, stirring continuously.
6. Remove from heat, stir in the rosewater and pour into a shallow baking dish (about 7" square) which has been freshly rinsed in cold water (do not dry).
7. Allow to set firmly in a cool place before cutting into squares with a sharp knife.
8. Arrange in a regular pattern or stack as a pyramid on a flat plate ready for the table.
Title: Krista's BTS Cake
Ingredients:
- 1 peanut butter
- 2 instant chocolate pudding mix
- 2 sweetened condensed milk
- 1 Cool Whip
- 1
- 1/2
- 12
Instructions:
1. oil and flour a 9x13 inch cake pan.
2. Mix the cake mix as directed and add one box of pudding, the pecans and peanut butter to the mixture.
3. Bake as directed.
4. As soon as the cake comes out, poke holes about every inch or so.
5. Pour the can of sweetened condensed milk evenly over the top.
6. Place cake in the refrigerator for 2 hours.
7. Once the cake is cooled, mix up the last box of chocolate pudding as directed.
8. Pour the caramel topping over the cake.
9. Layer the pudding on top of the caramel.
10. Layer cool whip or ready whip on top of the pudding.
11. Dust the top with toffee bits.
12. VIOLA!
Title: Chocolate Chip Cookie Brownie Pie
Ingredients:
- 25 butter
- 1/2 light corn syrup
- 1/2 eggs
- 3 sugar
- 1/3 vanilla
- 1/2 Cool Whip
- 2
- 8
Instructions:
1. Break 5 cookies in half and set aside.
2. Place rest of cookies in gallon zip-lock bag and roll into crumbs.
3. Mix cookie crumbs with 1/4 cup melted butter and press into bottom and sides of a 9" pie plate.
4. Mix 1/4 cup melted butter, corn syrup, eggs, cocoa, sugar and vanilla and pour into crust.
5. Bake at 350 degrees 15 minutes.
6. Insert cookie halves around the outside of the brownie, against the edge of the pie plate, to form a border.
7. Bake 10-15 minutes more.
8. Cool slightly, Cover with Cool Whip.
Title: Sweet Potato Pudding -- a Wok Recipe
Ingredients:
- 4 sweet potatoes
- 1 1/3 milk
- 1 sugar
- 4 eggs
- 3/4 ground allspice
- 3/4 ground cinnamon
Instructions:
1. Combine all ingredients, mixing well.
2. Pour into a greased, 9-inch, deep-dish pieplate or quiche dish.
3. Place steaming rack in wok; fill wok with water to 1 inch below rack.
4. Heat water to boiling; set pudding on steaming rack.
5. Cover wok and reduce heat; simmer 1 hour, adding more water if necessary.
6. Remove dish from wok; let stand 5 minutes before serving.
Title: Meringue and Raspberry Cream
Ingredients:
- 2 caster sugar
- 1/2 icing sugar
- 3/4 raspberries
- 1
- 200
- 1/4
Instructions:
1. To Make meringues, beat egg whites until stiff but not dry.
2. Add half the sugar and beat well.
3. Repeat with remaining sugar.
4. Pipe or spoon small amounts of meringue onto a greased oven tray.
5. Bake at 120 degrees celcius for 1 - 1 1/2 hours or until meringues are dry but not brown.
6. Whip cream with icing sugar.
7. Crumble 4 of the meringues into the cream.
8. Mash half the raspberries with a fork.
9. Fold into the meringue and cream mixture.
10. Leave to chill for 20 minutes.
11. Arrange 4 meringues on 2 plates.
12. Spoon the raspberry cream mixture over the top and add the remaining raspberries for decoration.
13. Mix the raspberry jam with 2 tablespoons of hot water.
14. Drizzle a small amount over each dessert.
15. Serve immediately.
Title: The Simplest Oreo Truffles
Ingredients:
- 1 Philadelphia Cream Cheese
- 36
- 4
Instructions:
1. RESERVE
2. 1/4 cup cracker crumbs.
3. Mix cream cheese with remaining crumbs.
4. FORM
5. 48 balls with the mixture of 1-in.
6. Dip them in melted chocolate, put them on a tray with wax paper. Sprinkle the balls with the crumbs which booked .
7. Refrigerate for 1 hour or until firm .
8. To easily cover with melted chocolate truffles , put the truffles , in batches , in a bowl of melted chocolate. Use 2 forks to move the truffles to coat evenly or use a lollipop stick . Hike the truffles and drain excess chocolate on the bowl. Put them on the prepared baking sheet, put them into the refrigerator 10 min until they have firmed up completely, or garnish according to the occasion.
Title: Tuscan Macaroons
Ingredients:
- 1 1/3 granulated sugar
- 3/4 confectioners' sugar
- 1 1/3
- 1
- 2
Instructions:
1. Pound or grind the almonds to a powder.
2. Add the granulated sugar, and half the confectioner's sugar.
3. Add the vanilla, and fold in the egg whites, a little at a time, until you have a smooth but not too runny mixture.
4. Shape into diamonds and sprinkle with remaining sugar.
5. Leave overnight in a very low heated oven.
Title: Heerlike Poeding
Ingredients:
- 1 all-purpose flour
- 1 milk
- 1 baking soda
- 1 baking powder
- 2 sugar
- 1/2 vinegar
- 1 egg
- 1 salt
- 1 boiling water
- 1/2 milk
- 1 vanilla extract
- 1 sugar
- 3/4 butter
- 2 margarine
Instructions:
1. Beat egg and sugar. Add rest of ingredients except milk.
2. Mix well, then add milk and mix well again. (The mixture will be very liquid, but that's okay.)
3. Bake for one hour at 350 deg F in a *deep* uncovered casserole dish -- say about 7 to 8 inches square or round and 3 or 4 inches deep.
4. Combine ingredients for syrup in saucepan.
5. Bring the syrup to the boil, then pour it into the dish, while the pudding is still hot from the oven.
6. Let stand for a few minutes before serving.
7. Can be served with whipped cream or vanilla ice cream. Leftovers may be reheated either in the oven or microwave.
Title: Lavender Creme Brulee
Ingredients:
- 2 heavy cream
- 2 sugar
- 4 sugar
- 1/4
- 2
Instructions:
1. Preheat oven to 350.
2. Heat cream in a pot to just below boiling. Add lavender oil and remove from heat.
3. In a bowl, cream eggs and 1/4 cup sugar with a fork. Try to avoid incorporating any air into the mixture.
4. SLOWLY pour cream into egg while continuing to mix with the fork. Again, avoid incorporating air. If you pour too quickly the cream will cook the egg instead of mixing with it.
5. Pour mixture into 4 ramekins and place into a water bath: put ramekins into a baking dish and add water to the baking dish so that it comes up the sides of the ramekins to the same height as the custard. Don't get any water into the ramekins!
6. Carefully place baking dish in the oven and bake 50-60 minutes. Actual time will depend on the geometry of your ramekins - shorter and wider bakes more quickly than taller, more compact ramekins. Custard is done with it is set, but still jiggly in the middle.
7. Carefully remove from oven (don't splash water onto the custards) and take the ramekins out of the water bath. Allow to cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least a couple hours (but not more than a day or so).
8. Immediately before serving, cover each custard with about half a tablespoon of sugar and caramelize with a torch. You can attempt to caramelize the sugar in your oven's broiler, but it's hard to control this way and you end up with some burned patches.
Title: Oklahoma Dirt Cake
Ingredients:
- 1 cream cheese
- 1 butter
- 1/2 powdered sugar
- 1 French vanilla instant pudding
- 2 French vanilla instant pudding
- 1 Cool Whip
- 3 milk
- 1 vanilla
Instructions:
1. Crush half the Oreo cookies in bottom of pan.
2. Mix margarine, sugar, cream cheese together.
3. In separate bowl, mix pudding, vanilla and milk.
4. Fold in Cool Whip.
5. Mix both bowls together.
6. Spread over cookies.
7. Crush remaining cookies and sprinkle on top.
Title: Amaretto Nectarines
Ingredients:
- 3 nectarines
- 2 honey
- 2 lime juice
- 6 ice cream
- Amaretto
Instructions:
1. Cut nectarines in half around the center.
2. Dig out pit with a spoon.
3. Place cut side up on a baking sheet.
4. Drizzle the honey and lime juice over the nectarine edges and in the pit cavity. Bake in a 325 oven for 30-45 minutes depending on the ripeness of the nectarines (check often).
5. Remove from oven and place in individual serving bowls.
6. Let cool a few minutes.
7. Add a scoop of ice cream to each bowl and a splash of amaretto.
8. Grate chocolate over top.
9. Enjoy!
Title: Extreme Lemon Bundt Cake
Ingredients:
- 1 instant lemon pudding
- 1 sour cream
- 4 lemon, zest of
- 1
- 2
- 1
- 1/2
Instructions:
1. Preheat oven as directed.
2. Mix all ingredients and bake as directed.
3. I use a Bundt pan or you may also use 2 large loaf pans.
4. These cakes can be frozen for 30 days and still taste like you just baked them!
Title: Delicious Skillet Apples
Ingredients:
- 4 butter
- 4 tart apples
- 2 -3 cornstarch
- 1/2 cold water
- 6 -8 brown sugar
- 1 cinnamon
- 1 nutmeg
Instructions:
1. In a large skillet melt butter over medium heat; add in apples.
2. Cook stirring constantly until apples are almost tender (about 6-7 minutes, do not cook until very soft!).
3. Dissolve the cornstarch cold in water or apple juice until smooth; add to skillet, then add in brown sugar, cinnamon and nutmeg, simmer stirring for about 2 minutes.
4. Spoon into bowls and top with vanilla ice cream.
Title: Torta De Quinua - Quinoa Cake
Ingredients:
- 2 1/4 quinoa
- 12 eggs
- 1 butter
- 1 powdered sugar
- 1 sugar
- 1/2 water
- Amaretto
Instructions:
1. Wash the quinoa well, rubbing it in your hands. You must change the water until it gets clear.
2. Then we boil the quinoa in water (3 measures of water and 1 of quinoa) and strain when it’s ready.
3. Beat the eggs and add them to the quinoa.
4. Add the butter and the powdered sugar.
5. When all is mixed, pour the mix in a dish and bake it for 20 minutes.
6. To make the syrup, boil the water and sugar until it becomes sticky. Add a little liqour of your choice for flavor, such as ammaretto.
7. When the cake is ready, cut it in 4 pieces and pour the syrup in the cuts.
8. Bake again for 10 minutes to 180º C (350º F) and serve.
Title: Supper Cherry Jello Salad
Ingredients:
- 6 raspberry Jell-O gelatin
- 1 1/2 boiling water
- 1 cherry pie filling
- 3 lime Jell-O gelatin
- 1 1/2 berries
- 8 boiling water
- 2 cream cheese
- 8 Miracle Whip
- 2 crushed pineapple
- 1 Cool Whip
- mini marshmallows
Instructions:
1. Dissolve raspberry jello in 1 1/2 cups boiling water.
2. Add pie filling mix.
3. Pour into 9 x 13" pan. Let set.
4. Dissolve lime jello in 1 1/2 cups boiling water. Let set.
5. Beat together cream cheese, Miracle Whip and pineapple.
6. Fold in Cool Whip and marshmallows.
7. Fold into lime jello.
8. Pour over cherry layer. and let chill/few hours.
Title: Cousin Carole's Fruit Cake (Gateaux Aux Fruits)
Ingredients:
- 1 egg
- 1 1/2 sugar
- 1 flour
- 1 1/2 salt
- 1 baking soda
- 2 brown sugar
- 1/2 vanilla
- 1/2 evaporated milk
- 1/2 butter
- 1/2 sugar
- 1
- 1/4
- 1
Instructions:
1. For the cake, preheat oven to 350 degrees F.
2. Mix all the cake ingredients together until just combined. Pour into a greased, medium sized, spring form cake pan. If using optional topping, place on top of cake prior to baking.
3. Bake for 45 minutes. It will be a very moist cake! Let cool slightly before removing outer rim of spring form pan.
4. For caramel sauce:
5. Combine all ingredients in a small sauce pan. Cook over low heat until of desired thickness. This will take up to 2 hours. Stir frequently to prevent burning, and don't over cook it, it will curdle.
Title: Easy Any Pie Filling Cobbler
Ingredients:
- 1/2 butter
- 1 margarine
- 3/4 sugar
- 1/2 flour
- 2 salt
- 3/4 baking powder
- 1 milk
Instructions:
1. Melt butter or margarine in 9 x 9 baking dish.
2. Mix sugar, flour, salt, and baking powder.
3. Add milk and mix well.
4. Pour batter into melted butter-- do not stir.
5. Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).
6. Bake@ 350° for 50 minutes to 1 hour or until golden brown.
Title: Mummys, and Monsters and Spiders, Oh My! Cupcakes
Ingredients:
- 24
- 4
Instructions:
1. Seperate your frosting, and color as desired, place a damp paper towel over your bowls of frosting, this keeps a crust from forming which can clog your decorating tips.
2. MONSTER CUPCAKES - let your imagination run wild!
3. Runts.
4. Licorice Candy.
5. Sour Strips.
6. Assorted Colored frosting Frosting.
7. For fur/ skin fill a cone with frosting and tip of choice for the type of fur you want (see intro for #'s) - I used : green monster - star tip , white monster - round tip , teal blue - leaf tip , bright blue - grass tip . For the white fangs on the green monster I used the round tip squeezed a little frosting then pulled away to make the fang.
8. Top with candies for eyes, tounges, fangs etc.
9. WORMS CUPCAKES.
10. Gummy Worms.
11. Chocolate wafer cookies.
12. Frost the cupcake ( I added cocoa to my butter cream just for these to start with a brown base). Crush a couple of Oreos, or other cookies without the cream, for the dirt, insert the worms, then added grass around the edges (Tip # 233) and a couple of flowers. I found it hard to get some of worms in whole, so cut them down before inserting. Another fun addition is to create tombstones or ghosts with vanilla finger cookies.
13. MUMMY CUPCAKES.
14. Use a touch of frosting to put your mini M & M eyes in place.
15. Use Tip 47 (ridges down) to create bands of white frosting for the mummy wraps, overlap and curve them a bit - mummy's aren't flat or symetrical. Leave a tiny gap for a smile. Once frosted I used a dot of black gel food color for the pupils on the eyes.
16. SPIDER CUPCAKES.
17. Chow Mein Noodles.
18. Chocolate, Melted with a little shortening.
19. Mini M & M's.
20. Black gel, melted chocolate or black food coloring (for the spider's web.
21. Black edible glitter.
22. Dip small clusters of the noodles in chocolate - a fork helps, place on waxed paper, dip individual legs and poke into the cluster; add red m&m eyes. Make ahead and let them completely firm - you may need to pop them into the fridge. Make extras in case of breakage.
23. Frost the cupcakes white, then to create the web, using black gel frosting from the store, or a small cone with melted chocolate (I dipped a tooth pick into my black gel food coloring) starting from the center make three thin concentric circles on top of the cupcake; take a thin knife or tooth pick and starting from the center to the outer edge drag throught the circles spacing the drags aobut 1/3" - 1/2" apart. (You could also use chocolate icing and pipe with white glaze) . Sprinkle black edible glitter around the edges. Top the web with your chocolate chow mein spider. If any legs fall off, a little dab of melted chocolate will glue them back into place.
24. NOTE:
25. A little egg white or egg white powder added to your frosting can give it a little extra firmness to hold piped shapes better.
Title: Halloween Fall Kisses Candy Corn Pixies
Ingredients:
- 1/4 butter
- 1 margarine
- 2 granulated sugar
- 1 eggs
- 1 3/4 vanilla extract
- 2 all-purpose flour
- 1/4 baking powder
- 48 salt
- powdered sugar
Instructions:
1. Beat butter, granulated sugar, eggs and vanilla in large bowl until well blended.
2. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended.
3. Place about 3/4 cup dough in each of three separate bowls.
4. Add yellow food coloring to one bowl, mixing until color of dough is uniform and close to color of candy piece.
5. Tint another bowl orange using yellow and red food coloring.
6. Cover; refrigerate doughs about 1 hour or until firm enough to handle.
7. Heat oven to 300°F
8. Remove wrappers from candies.
9. Taking a small pinch of dough from each bowl, shape dough into 1-inch balls.
10. Roll in powdered sugar.
11. Place 2 inches apart on ungreased cookie sheet.
12. Bake 14 to 16 minutes or until edges are set.
13. Cool about 2 minutes; press candy piece into center of cookie.
14. Remove from cookie sheet to wire rack.
15. Cool completely.
Title: Blueberry Pound Cake
Ingredients:
- 2 granulated sugar
- 1/3 butter
- 1/2 margarine
- 3 light cream cheese
- 1 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 2 blueberries
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 lemon low fat yogurt
- 1/2 powdered sugar
- 4 lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat granulated sugar, butter, and cream cheese at medium speed of a mixer until well blended (about 5 minutes).
3. Add eggs and egg white, 1 at a time, beating well after each addition.
4. Beat in vanilla.
5. Lightly spoon flour into dry measuring cups, and level with a knife.
6. Combine 2 tablespoons of flour with blueberries in a small bowl; toss to coat.
7. Combine remaining flour, baking powder, baking soda, and salt.
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.
9. Fold in blueberries.
10. Pour batter into a 10-inch tube pan (angel food cake pan) coated with cooking spray.
11. Sharply tap pan once on counter to remove air bubbles.
12. Bake at 350 degrees F for 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean.
13. Cool cake in pan 10 minutes on a wire rack; remove cake from sides of pan.
14. Cool 15 additional minutes on wire rack; remove cake from bottom of pan.
15. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake.
16. Cut into slices using a serrated knife.
Title: Walnut Coconut Cream Fruitcake
Ingredients:
- 1 pineapple slices
- 4 golden raisin
- 1 brandy
- 2 all-purpose flour
- 1 3/4 baking powder
- 1/2 salt
- 1/2 nutmeg
- 1/2 butter
- 2/3 sugar
- 3/4 vanilla
- 1 eggs
- 3 lemon rind
- 1 1/2 cream of coconut
- 1 walnuts
- 2
Instructions:
1. In large bowl stir together cherries, pineapple slices, raisins and brandy; let stand an hour or longer.
2. On waxed paper, or small bowl, stir together flour, baking powder, salt and nutmeg.
3. In a large bowl, cream butter, sugar and vanilla; Beat in egg yolks till blended. Stir in lemon rind.
4. Add 1/3 of flour mixture and 1/2 of coconut cream and stir til smooth. Repeat stir remaining flour till smooth.
5. Beat egg whites until stiff; fold in .
6. Pour over fruit mixture-stir in walnuts.
7. Spoon into well buttered pans and spread to smooth.
8. Set a shallow pan of hot water on lowest oven rack or floor of oven. Bake at 300°F on rack below center of oven until cake tester inserted into center comes out clean- 2 to 2-1/2 hours for 8-1/2 inch by 4-1/2 by 2-1/2 inch pan, or 1-1/2 to 2 hours for small pans.
9. Cool on racks. Store in refrigerator. Slices beautifully and tastes good when cold. Wrap in foil or plastic wrap. Makes 2 large loaves or 5 small loaves.
Title: St. Patrick’s Day Pistachio Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1/4 water
- 1/4 egg
- 1 instant pistachio pudding mix
- 2 vanilla extract
- 1 salt
- 1/2 baking powder
- 1 unbleached all-purpose flour
- 2 pistachio nut
- 1/2 - 2/3 granulated sugar
Instructions:
1. Preheat oven to 350°; lightly grease (or line with parchment paper) two baking sheets.
2. In a bowl, beat the butter, sugar, oil, water, egg, pudding mix, vanilla, salt, and baking powder together until smooth.
3. Add in the flour and nuts; beat until everything is well combined; the dough will be stiff.
4. Roll or scoop the dough into chestnut-sized balls; roll them in granulated sugar, if desired and place them on the prepared baking sheets, leaving a 1-2 inch space between.
5. Press the cookies down gently with the bottom of a drinking glass, dipped in sugar if necessary to prevent sticking.
6. Bake for 15 minutes, until they are just barely beginning to brown around the edges and are golden brown on the bottom.
7. Remove them from the oven and transfer to a rack to cool completely.
Title: Chocolate Mocha Cream Cheese Icing
Ingredients:
- 1/2 butter
- 1/4 cream cheese
- 1 instant coffee
- 1 milk
- 1/2 powdered sugar
- 1
- 3 1/2
Instructions:
1. Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy.
2. Gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.
Title: Popcorn S'mores
Ingredients:
- 3 graham cracker
- 1 marshmallows
- 1
Instructions:
1. Arrange the kisses on one square of the graham cracker and melt the chocolate, either over coals or in the microwave.
2. NOTE: The chocolate must be melted first because a toasted marshmallow is not hot enough to do this.
3. Roast the marshamallow.
4. When chocolate is melted, press popcorn into it and then place the marshmallow on top.
5. Top with second graham cracker square.
Title: Blueberry Banana Surprise
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/2 margarine
- 2 bananas
- 3 cream cheese
- 8 milk
- 1 sugar
- 1
- 1/2
Instructions:
1. For crust: mix graham crackers crumbs, melted margarine and 1/4 cup sugar in a 9x13 glass pan. Press into the bottom of the pan to make a crust. Chill in the refrigerator while making the topping. (Note: You may need to add a little more melted margarine if the crumbs appear to be too dry, however, you don't want the crust to be greasy.).
2. In a deep bowl, mix cream cheese, Dream Whip, milk and 1/2 cup sugar with a hand mixer until smooth.
3. Pour cream cheese mixture over crust.
4. Slice bananas in 1/4 inch slices and cover cream cheese mixture. (You may need more than 3 bananas if they are small.).
5. Pour blueberry pie filling over bananas and spread evenly.
6. Chill until ready to serve.
Title: Chocolate Chip Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 white sugar
- 2 light brown sugar
- 1 eggs
- 2 vanilla extract
- 2 creamy peanut butter
- 2 chunky peanut butter
- 1 flour
- 1/2 baking soda
- 1 salt
- peanuts
Instructions:
1. In a large bowl, cream butter and sugars together. Mix in one egg at a time until well blended. Add egg yolk and vanilla and beat until fluffy. Blend in peanut butter. Sift flour, baking soda, and salt together. Stir flour mixture into the dough. Fold in the chocolate chips.
2. Cover the dough with plastic wrap and refrigerate for 1 hour.
3. Preheat oven to 350 degrees.
4. Roll dough into 1 1/2 inch balls and place on a lightly greased baking sheet. Press down lightly with a sugar coated fork to make a criss-cross pattern.
5. Bake for 10 to 14 minutes in preheated oven. Cookies should look dry but not brown. Don't over bake them. Allow the cookies to cool a few minutes before removing from baking sheet.