lumicero/recipes-ing2inst huggingface dataset:
Title: Keeneland Bread Pudding With Bourbon Sauce
Ingredients:
- 2 sugar
- 2 milk
- 8 eggs
- 2 -3 vanilla extract
- 1 raisins
- 1 cinnamon
- 1 butter
- 2 powdered sugar
- 1 Bourbon
Instructions:
1. Whisk sugar into milk until dissolved. Add eggs and vanilla to taste and stir. Place bread in mixture and let soak several hours or overnight.
2. Pour into a pyrex dish or stainless pan. Sprinkle with raisins and cinnamon and push them into mixture.
3. Bake at 250 degrees for an hour to an hour and a half.
4. To make sauce: Melt butter and add powdered sugar. Whip bourbon into mixture to create a sauce onsistency. Ladle sauce over hot bread pudding and serve.
Title: Chocolate Caramel Thumbprint Cookies
Ingredients:
- 1/2 butter
- 2/3 sugar
- 1 egg
- 2 milk
- 1 vanilla extract
- 1 flour
- 1/3 salt
- 1/4 pecans
- 1 heavy whipping cream
- 12 -14 shortening
- 3
- 1/2
- 1
Instructions:
1. In a mixing bowl cream butter and sugar.
2. Beat in egg yolk, vanilla, and milk.
3. Combine flour, cocoa, and salt; add to creamed mixture.Refrigerate 1 hour or until easy to handle.
4. Roll dough into 1 inch balls. Beat egg white.Dip balls into egg white and roll in the nuts.
5. Place 2 inches apart on greased cookie sheets.
6. Make a 3/8 - 1/2 inch indentation in the center of each ball with the end of a wooden spoon (or your thumb!).
7. Bake at 350 for 10-12 minutes. Remove to cool on wire racks.
8. In a heavy saucepan, melt caramels with cream over low heat; stir until smooth.
9. Using 1/2 tsp caramel mixture, fill each cookie.
10. Melt chocolate chips and shortening in microwave; drizzle over cookies.
Title: Lady Fingers
Ingredients:
- 2/3 cake flour
- 3 eggs
- 9 granulated sugar
- 1 vanilla extract
- 1 salt
Instructions:
1. Line two cookie sheets with Silpat (or baking parchment, or butter and flour).
2. Preheat oven to 300°F.
3. In the large bowl of an electric mixer, beat egg yolks with the 1/2 cup of the sugar and the vanilla, until the mixture is thick and light-colored and forms a flat ribbon falling back upon itself. Once or twice, stop the mixer and scrape down the sides.
4. With a clean bowl and beater, whip the egg whites with a pinch of salt until foamy. Add remaining 1 tblsp of sugar and whip until the whites are stiff but not dry. This stage is signaled when you can turn the bowl upside down and the whites stay put.
5. Using a rubber spatula, scoop 1/4 of the whites into the yolk mixture and fold them lightly together. Don’t over-mix – streaks of the whites should remain. Sift about 1/4 of the flour over the whipped batter, fold the mix over itself a couple of times, then add another 1/4 of the whites and fold gently. Repeat, until all flour and whites are used and you can still see those streaks.
6. This is the point at which you would get out your piping bag for regular lady-fingers. If you want to do that, pipe fingers that are 3-3.5” long and 1” apart. Then sift them with confectioner’s/icing sugar. For trifle, simply evenly divide the mixture between the two cookie sheets and gently spread into thin sheets. Dust with the icing sugar and bake for about 15-20 minutes until lightly golden.
7. Remove from oven, cool and then slice into fingers.
Title: Red Edge Roll - Ups
Ingredients:
- 4 sugar
- 1/4 cinnamon
- 4 8-inch flour tortillas
- 1 low fat cottage cheese
- 2 strawberries
Instructions:
1. In small bowl, combine sugar and cinnamon.
2. On griddle or skillet, heat tortillas.
3. Place 1/4 cup cottage cheese in center of 1 tortilla; top with 1/2 cup strawberries.
4. Sprinkle with 1 tsp sugar and cinnamon mixture.
5. Fold up bottom third of tortilla, then fold in both side, leaving top open.
6. Repeat with remaining ingredients to make 4 wraps.
Title: Deep Dish Rhubarb Pie
Ingredients:
- 4 fresh rhubarb
- 1 1/4 sugar
- 1/3 flour
- 2 lemon juice
- 1/4 cinnamon
- 1/8 ground nutmeg
- 1 butter
- 1
Instructions:
1. Preheat oven to 450°F.
2. Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
3. Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
4. Prick crust with the tines of a fork to allow steam to escape.
5. Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.
Title: Decadent Chocolate-Lemon Ganache Cake
Ingredients:
- 3 heavy whipping cream
- 2 lemon rind
- 6 cake flour
- 1 baking powder
- 3 1/3 baking soda
- 1 salt
- 1 unsalted butter
- 1/4 sugar
- 1 eggs
- 2 vanilla
- 4 lemon yogurt
- 1
- 1 2/3
Instructions:
1. Heat whipping creamand 2 t. lemon rind in large saucepan over medium-low heat until hot. Add chocolate chips and cook 5 min or until melted, stirring constantly. Cool, cover and chill at least 5 hours.
2. Meanwhile, melt unsweetened chocolate and 1 T. lemon rind in small saucepan; let cool.
3. Stir together flour, baking powder, soda and salt. Set aside.
4. Beat butter until creamy; add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended. Stir in vnilla. Add flour mixture alternately with yogurt, beginning and ending with dry things. Stir in melted unsweetened chocolate mixture just until blended. Divide batter among 3 lightly greased 9-inch round cakepans.
5. Bake at 350 for 25 min or till tests clean. Cool in pans on racks 10 minute Remove from pans and cool completely on racks.
6. Meanwhile, beat chilled whipping cream mixture at medium until soft peaks form. Be careful not to overbeat. Frost cake. Store in fridge.
Title: World Class Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1 1/2 baking soda
Instructions:
1. Cream together peanut butter and sugar.
2. Add egg and baking soda and mix thoroughly.
3. Roll into 1 inch balls and drop onto cookie sheet.
4. Using the back of a spoon flatten in a cross-hatch pattern.
5. (Wet spoon or dip in sugar to keep dough from sticking) Bake at 375 degrees for 12- 15 minutes.
Title: Apricot Sandwich Tea Cakes
Ingredients:
- 3 flour
- 1/2 baking soda
- 1 unsalted butter
- 2 unsalted butter
- 2 vanilla extract
- 2 sugar
- 2 lemon
- 1 orange zest
- 2/3 salt
- 1
- 1/2
- 1/4
- 1
Instructions:
1. Combine the flour and baking soda in a food processor.
2. Sprinkle the butter chunks inches.
3. Pulse until the consistency of fine crumbs.
4. Turn out the mixture into a large bowl.
5. In a medium bowl, beat the egg yolks with the brandy (orange juice or schnapps) vanilla, almond extract, lemon and orange zests and salt until well blended Stir then knead the egg yolk mixture into the flour mixture until evenly incorporated.
6. If the dough seems dry, add up to 2 tbs of water a little at a time until evenly incorporated.
7. Divide the dough in half.
8. Place each portion between large sheets of wax paper.
9. Roll out each portion 1/8" thick, check the underside of the dough and smooth out any wrinkles that form.
10. Stack the rolled portions (paper still attached) on a baking sheet.
11. Freeze for 15 minutes or until chilled and slightly firm.
12. Preheat the oven to 350°F.
13. Grease several cookie sheets or coat with nonstick spray.
14. Working with 1 portion at a time and leaving the remaining dough in the freezer, gently peel away then pat one sheet of wax paper back into place.
15. Flip the dough over and peel off the other sheet, throw this away.
16. Using a 2-1/4" cookie cutter, cut out the cookies.
17. Using a mini cutter, cut out the center piece of half of the cookies.
18. Using a spatula, transfer the cookies to a baking sheet and freeze until firm again.
19. Reroll the scraps, using up the dough until it's gone.
20. Bake the cookies, 1 sheet at a time, in the upper rack of the oven for 8-12 minutes or until just slightly colored on the tops and started to darken at the edges.
21. The cookies with the cutouts will cook faster than the ones without, so watch so those don't start to burn.
22. Transfer the cookie sheet to a wire rack and et the cookies firm up for 1-2 minutes, then transfer the cookies to the wire racks, let stand until cooled Once cooled, spread about 1 tsp of the preserves or jam on the underside of each cookie bottom.
23. Center the tops over the bottoms.
24. Very lightly press them together until the jam shows through the cutout.
25. Store in an airtight container for up to 1 week.
26. Freeze for up to 2 months, but do not fill until just before serving if you plan to freeze them.
Title: Chocolate Pudding Pops
Ingredients:
- 2 1/2 reduced-fat milk
- 1/2 sugar
- 1/2 cornstarch
- 1 salt
- 1 vanilla extract
- 1 bittersweet chocolate
- 1
- 2
Instructions:
1. Combine the first 6 ingredients in a medium saucepan over medium high heat, stirring with a whisk.
2. Cook for 8 minutes or until thick and bubbly, stirring constantly.
3. Remove pan from heat.
4. Add vanilla extract, and cocoa, stirring until smooth.
5. Transfer the mixture to a bowl, and place the bowl in an ice-filled bowl.
6. Cover surface of pudding directly with plastic wrap, and cool completely.
7. Spoon chocolate mixture evenly into 6 (4 ounce) icepop molds.
8. Top with lids, and insert craft sticks.
9. Freeze 4 hours or until thoroughly frozen.
Title: Ginger Pear Upside Down Cake
Ingredients:
- 1 1/2 cake flour
- 1 cinnamon
- 2 ginger powder
- 1 1/4 baking powder
- 1/2 salt
- 1/2 black pepper
- 1/4 clove
- 1/4 allspice
- 1/4 baking soda
- 1/2 full-fat milk
- 1 vanilla
- 1/2 butter
- 3/4 brown sugar
- 1 egg
- 1/2 light molasses
- 3 pears
Instructions:
1. Set oven to 350 degree.
2. Grease a 9-inch round cake pan with non-stick spray and line the bottom with parchment paper.
3. In a bowl sift together flour, 1 tablepoon plus 1 teaspoon cinnamon and the next 7 ingredients.
4. In a bowl small cup or bowl combine milk and vanilla.
5. In a large bowl beat the butter and brown sugar until light and fluffy (about 3-4 minutes).
6. Add in egg and beat until well combined.
7. Add in molasses and beat well.
8. Mix in the dry ingredients alternately with the milk/vanilla mixture.
9. Arrange the pears the pears in the bottom of the pan.
10. Pour the batter on top.
11. Bake for about 40 minutes, or until the cake test done.
12. Cool for 10 minutes in the pan.
13. Using a small knife, cut around edges of the pan to loosen cake.
14. Turn cake onto a rack and cool slightly, then peel off parchment paper.
Title: Pistachio Pudding Cake
Ingredients:
- 10 1/4 instant pistachio pudding mix
- 3 1/2 eggs
- 4 water
- 1/4 instant pistachio pudding mix
- 1/2 heavy whipping cream
- 1 1/2
- 3 1/2
- 1
Instructions:
1. Mix all the cake ingredients together and pour into two 9” cake pans or one bunt pan.
2. Place in oven for 35 -45 minutes at 350 degrees or until a toothpick poked into the center of the cake comes out cleanly. Let the cake cool completely before frosting.
3. Pistachio Icing.
4. Place your bowl and beaters from your electric mixer in the fridge for 10-15 minutes.
5. Once the bowl and beaters are chilled start to mix the heavy cream and one box of Instant Pistachio pudding slowly at first then gradully increase to the maximum speed of your mixer till you have soft peaks. Don't beat it for too long or you'll have Pistachio butter -- LOL.
Title: Cranberry Walnut Salad
Ingredients:
- 1 fresh cranberries
- 1/2 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 pineapple tidbits
- 1 Cool Whip
- 1/4 walnuts
Instructions:
1. In a food processor combine cranberries and sugar. Process until cranberries are chopped very very small. Set this mixture aside.
2. Drain pineapple, and reserve the liquid.
3. Pour jello into a bowl and dissolve with 1 cup bowling water. When jello is dissolved, mix in reserved pineapple juice and place in refrigerator until set.
4. When jello is set mix in cranberries, cool whip, and walnuts. Stir until all is combined.
5. Refrigerate until ready to serve.
Title: Eggless Ginger Crinkles
Ingredients:
- 2 flour
- 2 baking soda
- 2 ginger
- 1 cinnamon
- 1/2 ground cloves
- 1 dark brown sugar
- 1 butter
- 1/4 molasses
- 1/4 granulated sugar
Instructions:
1. Stir the first 5 ingrendients together in a large bowl.
2. Beat the wet ingredients in a seperate bowl.
3. Mix the two together and stir well.
4. Form into 1 inch balls (about the size of a large cherry).
5. Roll in the granulated sugar and place 2 inches apart in an ungreased cookie tray.
6. Bake at 375 oF (180oC) for 10-12 minutes.
Title: Red Velvet Shortbread Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 sugar
- 2 salt
- 1/4 butter
- 1/2 shortening
- 1
- 2
- 1
Instructions:
1. Preheat oven to 325°.
2. In a food processor, combine flour, sugar, cocoa powder, and salt; cover and process until combined.
3. Add in butter and food coloring; cover and process with on/off pulses until mixture resembles fine crumbs and starts to cling.
4. Continue processing just until mixture forms a ball.
5. On a lightly floured surface, gently knead dough ball until nearly smooth.
6. Roll or pat dough until 1/4-inch thick; cut dough with a floured 1 1/2-inch scalloped round cookie cutter.
7. Place cutouts 1 inch apart on an ungreased cookie sheet.
8. Bake for about 20 minutes or until centers are set; transfer cookies to a wire rack; cool.
9. In a small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted.
10. Drizzle cookies with melted white chocolate; let stand until chocolate sets.
Title: Vegan White Frosting
Ingredients:
- 1 3/4 confectioners' sugar
- 6 soy margarine
- 2 apple cider vinegar
- 1 vanilla extract
Instructions:
1. In a large mixing bowl, using an electric hand mixer on low speed, cream the powdered sugar with the soy margarine, adjusting the speed up to high once the powdered sugar is incorporated into the margarine.
2. Add the cider vinegar and vanilla extract, and continue to mix on high speed until frosting holds stiff peaks.
3. Store in a covered dish or container in the refrigerator until ready to use.
Title: United Cake of America
Ingredients:
- 1.5 water
- 3 cherry gelatin
- 1/3 blueberry gelatin
- 1 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 3 (8-9 inch) round cake pans.
3. Line with parchment paper or waxed paper.
4. Prepare cake mix according to pkg.
5. Directions, halving ingredients for half package.
6. Divide batter among three bowls.
7. Beat cherry gelatin into 1 portion.
8. Beat blueberry gelatin into another portion.
9. Pour batter into prepared pans.
10. Bake for 28 to 30 minutes, or until done.
11. Cool in pans for 15.
12. Remove from pans and cool on wire racks.
13. To assemble, place blueberry cake layer on cake plate.
14. Spread whipped topping over top.
15. Place white cake layer on top.
16. Spread whipped topping over top.
17. Place cherry cake layer on top.
18. Frost top and sides with remaining whipped topping.
19. Chill until serving time.
Title: Maple Pecan Pie
Ingredients:
- 9 light brown sugar
- 1/2 eggs
- 3 maple syrup
- 1 butter
- 2 vanilla
- 1 pecans
- 1 1/4 - 1 1/2
Instructions:
1. Preheat oven to 350 degrees and place rack at lowest position.
2. Beat eggs and add maple syrup, brown sugar, melted butter and vanilla.
3. Blend well and stir in pecans.
4. Pour into pie shell.
5. Bake for 40- 45 minutes or until golden brown and the filling is set. After first 15-20 minutes of baking, use a pie shield to protect crust if it gets too brown. Cool.
Title: Broiled Grapefruit with Port Wine
Ingredients:
- 2 grapefruits
- 2 port wine
Instructions:
1. Preheat broiler.
2. Cut grapefruit into halves.
3. Trim a thin section of the uncut end of each half so the grapefruit can sit without wobbling.
4. Section the grapefruit.
5. Place grapefruit in a baking pan, sprinkle with wine, place pan about 2 inches from the broiler and broil about 5 minutes.
6. Watch carefully to keep them from burning.
Title: Strawberry Meringue Roulade
Ingredients:
- 4 sugar
- 1 1/4 vanilla extract
- 1 1/4 strawberries
- 2 powdered sugar
- 1 strawberry
- 1/2
Instructions:
1. Position rack in center of oven and preheat to 400°F.
2. Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
3. Grease the parchment paper with shortening.
4. Beat egg whites in large bowl until soft peaks form.
5. Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
6. Spread meringue evenly in prepared baking sheet.
7. Bake until pale golden, about 8 minutes.
8. Reduce oven temperature to 325°F.
9. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
10. Remove baking sheet from oven.
11. Run knife around pan sides to loosen meringue.
12. Turn out onto sheet of parchment paper.
13. Carefully peel off parchment paper.
14. Cool meringue 25 minutes.
15. Whip cream and vanilla in medium bowl to stiff peaks.
16. Mix sliced strawberries and preserves in another medium bowl.
17. Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
18. Spread whipped cream over strawberry mixture.
19. Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
20. Place roulade, seam side down, on platter.
21. Refrigerate at least 1 hour and up to 4 hours.
22. Dust roulade with powdered sugar.
23. Cut into slices.
24. Transfer to plates.
25. Garnish with whole strawberries, if desired.
26. Serve roulade chilled.
Title: Nut Butter Icing
Ingredients:
- 3 margarine
- 1/2 dry sweetener
- 1/3 peanut butter
- 2 soymilk
- 1/3
Instructions:
1. In a medium bowl or food processor, mix together the margarine, sweetener, and nut butter.
2. Add the milk and mix well.
3. Stir in nuts before using.
Title: Eggnog Butter Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 flour
- 3 baking powder
- 2 1/2 salt
- 3/4 water
- 2 light corn syrup
- 1 1/2 confectioners' sugar
- 3
- 2
- 1/2
- 2 3/4
Instructions:
1. Beat butter until creamy.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, one at a time, beating well.
4. Blend in flavorings.
5. Stir together flour, baking powder, and salt.
6. Add flour mixture and wet ingredients (Egg Nog and Milk) to butter mixture alternately, beating until smooth after each addition.
7. Turn into greased and floured 10 inch tube or bunt pan.
8. Bake at 350 degrees for 50 to 55 min or until cake tests clean with tooth pick.
9. Cool in pan for 15 minutes.
10. Remove from pan.
11. Cool, right side up, on rack.
12. To make Icing: Combine egg nog, light corn syrup and rum extract. Gradually add 2 3/4 cup sifted confectioners sugar, beating until smooth.
13. For Icing: combine confectioners sugar with wet ingredients beat until smooth.
14. High Altitude Directions 5000- 6500 feet: Cake-Decrease baking powder to 2 1/4 teaspoon. Bake at 375 degrees for 40 to 55 minutes. Icing-Add 1 to 1 1/2 teaspoons egg nog.
Title: Chocolaton (Cuban Chocolate Mousse)
Ingredients:
- 6 eggs
- 12 butter
- 1 sugar
- 3/4 vanilla
- 1
Instructions:
1. Melt the butter and chocolate chips together. This can be done on top of the stove in a double boiler, or in a microwave oven for about 1 1/2 minutes.
2. Stir the melted chocolate and melted butter together until smooth.
3. Whip the egg whites into a fluffy meringue.
4. When the meringue starts to peak, add the sugar, bit by bit.
5. Fold in the egg yolks.
6. Add the (warm) chocolate mixture and the vanilla to the meringue.
7. Gently blend together until it is completely mixed.
8. Pour into a serving bowl or individual cups.
9. Chill for at least an hour before serving.
10. Decorate with chocolate chips.
Title: Soft Orange-Clove Gingerbread Cookies
Ingredients:
- 3 1/4 flour
- 1 baking soda
- 1/2 salt
- 1 1/2 orange zest
- 2 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1 1/2 light brown sugar
- 1 unsalted butter
- 2 margarine
- 1 dark molasses
- 1 water
- egg
Instructions:
1. Mix all dry ingredients together and cut in the butter.
2. Add the wet ingredients. Knead a few seconds.
3. Roll out on a lightly floured surface pretty thick, about 1/4 inch. Cut out cookies and bake at 350 degrees F for 12-14 minutes.
4. *NOTE: Cookies should be baked but still soft and chewy, not crisp. Serving size is approximate.
Title: Sweet Autumn Pumpkin Cake
Ingredients:
- 1 sugar
- 1/2 canola oil
- 1/2 maple syrup
- 2 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1/2 ground cloves
- 1 pumpkin puree
- 1 salt
- 1/2 maple syrup
- 1/8 powdered sugar
- 1/8 nonfat milk
- 2 soymilk
Instructions:
1. Preheat oven to 375°F.
2. Mix together dry ingredients for cake in bowl and set aside.
3. Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
4. Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
5. Add maple flavoring while mixing.
6. Pour batter into greased 8x8 or 9x11 pan. Make note that times given are for 8x8 so watch your cake closely.
7. Bake at 375F for 25 minutes.
8. For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
9. When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
10. Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.
Title: Sandesh
Ingredients:
- 100 panir
- 2 milk
- 2 powdered sugar
Instructions:
1. Blend all the ingredients in a mixer.
2. . Spread on a serving plate and decorate with silver foil or fruits.
3. Cool.
4. Cut into decorative pieces and serve.
Title: Angel Lush Cake
Ingredients:
- 1 crushed pineapple
- 1 vanilla flavor instant pudding and pie filling mix
- 1 Cool Whip Topping
- 1 berries
Instructions:
1. Mix pudding and pineapple in bowl. Gently stir in whipped topping.
2. Cut cake horizontally into thirds.
3. Spread one-third pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Refrigerate at least 1 hour or until ready to serve. Garnish with your favorite seasonal berries.
Title: Bev's Own Stewed Apples
Ingredients:
- 4 butter
- 7 cooking apples
- 1/2 sugar
- 1/2 brown sugar
- 2 cinnamon
- 1/4 nutmeg
- 1/2 water
Instructions:
1. In a 10" skillet (w/lid) melt butter over medium heat; turn off heat.
2. Mix in sugar and brown sugar, cinnamon, nutmeg and add 1/2 cup water, stirring to combine.
3. Bring mixture to a boil and allow to boil until beginning to thicken.
4. Reduce heat to medium; stir in apple slices, turning to coat.
5. Cook over medium to medium high heat 4-5 minutes, stirring, allowing sauce to continue to thicken.
6. Reduce heat to low, cover apples and cook until tender, stirring occasionally, another 5-10 minutes, adding more water if necessary, until apples are tender (cooking time will depend on the thickness of your apple slices).
7. Sauce will thicken as it cools.
Title: Sour Cream Cookies
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 4 flour
- 2 baking powder
- 1/2 baking soda
- 1/4 sour cream
- 1 vanilla
Instructions:
1. Cream shortening and sugar, then add eggs and cream.
2. After, add the rest of the ingredients.
3. Mix.
4. Spoon into sugar and roll.
5. Place on cookie sheet 2 inches apart.
6. Bake at 325 degrees for 12-14 minutes.
7. Enjoy!
Title: Tropical Pudding
Ingredients:
- 1 unflavored gelatin
- 1 3/4 papaya nectar
- 2 sugar
- 2 lime rind
- 1 plain nonfat yogurt
- 1 mango
- 1/4 fresh lime juice
- 1
Instructions:
1. Sprinkle gelatin over papaya juice nectar in a medium saucepan, and let stand for 1 minute.
2. Add sugar and cook papaya mixture over medium heat, stirring constantly, until gelatin and sugar dissolve. Remove mixture from heat and stir in lime rind. Chill mixture until consistency of unbeaten egg white.
3. Add plain yogurt, pineapple and coconut extract, stirring well. Spoon ½ c pudding mixture in 6 individual dessert bowls; set aside.
4. Peel and slice mango, brushing each slice with the lime juice. Arrange slices evenly over pudding mixture. Serve chilled.
Title: Chocolate Chip Cookie Crust
Ingredients:
- 2 granulated sugar
- 2 unsalted butter
- 4
Instructions:
1. Prepare your pan by lining with parchment paper.
2. Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.