lumicero/recipes-ing2inst huggingface dataset:
Title: Almost Fat Free Banana Pudding!!!
Ingredients:
- 1 bananas
- 8 -10 fat free cream cheese
- 1 sugar free fat free French vanilla pudding and pie filling mix
- 1 1% low-fat milk
- 1 skim milk
- 2 -3
- 1
Instructions:
1. Line a 9 x 13 glass dish with nilla wafers.
2. Top them with 3/4 the sliced bananas (leave some to mix in the pudding mixture, or you can line them all on top of wafers).
3. In a bowl mix the pudding and milk with a mixer until smooth and creamy, but not too thick, to taste.
4. In a separate bowl, mix cream cheese and condensed milk with mixer until smooth.
5. Fold whipped topping into pudding mixture.
6. Mix cream cheese mixture into pudding mixture.
7. If you left any bananas, mix them into the final mixture and pour over the bananas in the dish.
8. Refrigerate overnight for best results.
Title: Chocolate Cobbler
Ingredients:
- 1 all-purpose flour
- 3/4 granulated sugar
- 6 baking powder
- 2 fine sea salt
- 1 unsalted butter
- 1/4 pure vanilla extract
- 1/2 brown sugar
- 6 chocolate chips
- 1 pecans
- 1 water
- 1/2 vanilla ice cream
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350°F Lightly grease a medium-sized 8 x 8 inch (or any small to medium-sized) baking dish.
2. In a medium mixing bowl, combine the flour, granulated sugar, 3 tablespoons cocoa powder, baking powder, espresso powder and salt. In another bowl, whisk together milk, melted butter and vanilla. Add the liquid mixture to the flour-sugar mixture, and stir to combine (the batter will be thick.) Pour into the prepared baking dish.
3. In a separate bowl, combine the brown sugar and remaining 3 tablespoons cocoa powder. Sprinkle the brown sugar-cocoa mixture evenly over the batter, followed by the chocolate chips and pecans. Pour the hot water over the top, but do not stir.
4. Transfer the baking dish to the oven and cook for 40 minutes, until the center is just barely set. Allow to cool for 5 to 10 minutes before serving warm with vanilla ice cream.
Title: Boston Cream Cupcakes
Ingredients:
- 3/4 unsalted butter
- 1 1/2 sugar
- 1 vanilla
- 3 eggs
- 2 all-purpose flour
- 1 cornstarch
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 buttermilk
- 1 milk
- 3 sugar
- 1/3 cornstarch
- 2 vanilla extract
- 1 unsalted butter
- 1/2 heavy cream
- 1 heavy cream
- 1 corn syrup
- 1 bittersweet chocolate
- 8 unsalted butter
- 2
Instructions:
1. To make cupcakes: Preheat oven to 350°F.
2. Cream butter and sugar together with an electric mixer; add vanilla and eggs.
3. Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
4. Line muffin pans with paper liners.
5. Fill each about three-quarters full with batter.
6. Bake 15-20 minutes.
7. To make pastry cream: Bring milk just to boil in medium saucepan.
8. Whisk egg yolks, sugar and cornstarch together in a bowl.
9. Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
10. Add a little more hot milk to the egg mixture and stir well again.
11. Then add all of the hot milk and stir.
12. Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
13. Pour pastry cream into clean bowl and whisk in vanilla.
14. Whisk in butter 1 ounce at a time until smooth.
15. Cover surface with plastic wrap and chill until cool.
16. Fold whipped cream into chilled pastry cream.
17. To make chocolate glaze: Bring cream and corn syrup to boil.
18. Pour hot cream over chopped chocolate in a medium bowl.
19. Let hot cream sit on the chocolate for about 5 minutes.
20. Stir until chocolate is dissolved and smooth.
21. Stir in butter.
22. To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
23. OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
24. OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
25. Drizzle chocolate glaze over top of each cupcake.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 1 1/2 butter
- 2 1/2 sugar
- 1/2 salt
- 6 eggs
- 3 cake flour
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter and flour a 12-cup bundt pan.
3. Beat cream cheese, butter, sugar and salt in large bowl until smooth.
4. Add eggs, one at a time, alternately with flour, stirring well after each addition.
5. Blend in vanilla and extract of your choosing.
6. Pour into pan.
7. Bake 30 minutes.
8. Reduce oven temperature to 320 degrees F and bake about another 45 minutes.
9. Cool in pan before turning out.
Title: Chocolate Almond Tiramisu Crepes
Ingredients:
- 8 mascarpone cheese
- 1/4 pure vanilla extract
- 2 ladyfingers
- 1 brewed coffee
- 1/4 Splenda granular
- 4 pure vanilla extract
- 4 fresh cherries
- 1
- 1/4
- 1
- 4
- 1
- 4
Instructions:
1. In small/medium bowl, mix filling ingredients well with whisk, chill in fridge.
2. Prepare coffee and espresso, pour into small bowl, and add extracts and Splenda, stir well. *Taste for sweetness, add more Splenda if desired.
3. Set aside or chill if desired.
4. Prepare crepes and keep warm in low oven. *Frozen crepes can be used, follow package directions.
5. Divide filling and place evenly down center of each crepe.
6. One at a time, dip (both sides) each Lady Finger into coffee mixture turning over several times to soak just a tiny bit.
7. Place each Lady Finger on top of filling down center of each crepe.
8. Roll up (or fold over sides) of each crepe and place seam-side down onto plates.
9. Drizzle each with 1 Tbl. s/f chocolate syrup.
10. Top each with a 1/4 cup s/f Cool Whip.
11. Sprinkle each with sliced almonds.
12. Top each with a fresh cherry.
13. Sprinkle each with cocoa powder.
14. Serve immediately.
15. Serves 2-4.
16. *If pits are not removed, please warn guests!
Title: Coconut Banana Ladoo
Ingredients:
- 1/4 ghee
- 8 sugar
- 50 coconut
- 1 pistachios
- 1
Instructions:
1. Bring the milk to a boil.
2. Keep stirring on low flame till it is reduced to half the quantity.
3. Heat ghee in a wok.
4. Add sugar.
5. Reduce the flame when sugar melts.
6. Add the grated coconut and keep stirring it.
7. Add the thickened milk and stir till the mixture leaves the sides of the wok.
8. When cool, roll the mixture into ladoos (small round balls).
9. Serve!
Title: Almond and Apricot Sables
Ingredients:
- 1 unsalted butter
- 1/4 granulated sugar
- 1 egg
- 2 all-purpose flour
- 1 salt
- 1/2
- 1
Instructions:
1. Cream butter and sugar until creamy.
2. Add egg and vanilla pulp and mix until smooth and well incorporated.
3. Sift flour and salt into butter mixture.
4. Use a wooden spoon to mix together.
5. Add almonds and dried apricots and mix.
6. Divide dough in half and roll out in plastic wrap to make log.
7. Wrap tightly and refrigerate for at least 2 hours.
8. Preheat oven to 325°F.
9. Line baking sheet with parchment paper.
10. Cut dough into ½ inch rounds and place on baking sheet.
11. Bake for 12 to 15 minutes or until edges are golden brown and centre is pale.
12. Remove from baking sheet and cool on cooling rack.
13. Store in an airtight container for up to 2 days.
Title: Pistachio-Topped Lemon-Olive Oil Cake
Ingredients:
- 3/4 unsalted shelled pistachio
- 2/3 unsalted shelled pistachio
- 1/2 unsalted butter
- 6 sugar
- 1 1/4 eggs
- 4 lemon zest
- 1 fresh lemon juice
- 1 vanilla bean
- 1 extra virgin olive oil
- 1/4 extra virgin olive oil
- 2 all-purpose flour
- 2/3 salt
- 1/4 lemon, zest of
- 1 sugar
- 2 water
- 1/4 creme fraiche
- 2
Instructions:
1. MAKE THE CAKE:
2. Preheat the oven to 350°F.
3. Butter a 10-inch round cake pan, line the bottom with parchment paper and butter the paper.
4. In a food processor, pulse the almonds with 2/3 cup of the pistachios until finely ground.
5. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until it’s the texture of moist sand.
6. Add the eggs one at a time, beating well between additions.
7. Add the lemon zest, lemon juice and vanilla seeds and beat until smooth.
8. Gradually beat in the olive oil in a thin stream.
9. Using a rubber spatula, fold in the ground nuts, flour and salt.
10. Scrape the batter into the prepared pan.
11. Bake the cake for about 55 minutes, or until a toothpick inserted in the center comes out clean.
12. Transfer the pan to a rack and let the cake cool for 15 minutes.
13. Invert the cake onto the rack and peel off the parchment paper.
14. Invert the cake again onto a serving plate.
15. Meanwhile, toast the remaining 1/2 cup of pistachios in a pie plate for about 8 minutes, or until fragrant.
16. MAKE THE SYRUP:
17. In a small saucepan, combine the lemon zest, lemon juice, sugar and water and bring to a simmer over moderate heat, stirring until the sugar is dissolved.
18. Pour the syrup over the warm cake and scatter the toasted pistachios all over the top.
19. Let stand for 1 hour, then cut into wedges and serve with creme fraiche.
20. **The cake can be kept in an airtight container at room temperature for up to 2 days.
Title: Brownie "martinis"
Ingredients:
- 1 Kahlua
- 2 -3 vanilla ice cream
- 3 fresh raspberry
- 1
Instructions:
1. Fill the bottom of a double-boiler half full of hot water. Place over medium-high heat and bring to a boil. Pour the hot fudge sauce into the top half and stirring occasionally, heat long enough to melt. Do not bring to a simmer.
2. One at a time, dip each martini glass into the chocolate to coat the rim and twirl several times to coat. Allow the excess to drip off. Place each glass on a small serving saucer and set aside at room temperature. Stir the Kahlua into the remaining hot fudge sauce.
3. Cut each brownie into 4 small pieces and place on a microwave-plate. When you are ready to finish off the desert, heat the brownies just along enough to warm. Place 2 pieces in each glass and top first with a small scoop of ice cream or gelato and then the warm fudge sauce.
4. Garnish with the fresh raspberries and drizzles of caramel sauce.
Title: Easy Pumpkin Cake
Ingredients:
- 15 solid pack pumpkin
- 3 eggs
- 1/3 sugar
- 1/3 pumpkin pie spice
- 18 1/4 cream cheese
- 1
- 16
- 3
Instructions:
1. Combine the first 4 ingredients, mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes.
2. Pour into a greased 15x10x1-inch baking pan. Bake at 350 for 25-35 minutes or until toothpick inserted near the center come out clean. Cool on a wire rack.
3. Combine the frosting and cream cheese. Spread over cake.
4. Store in the refrigerator.
Title: Mom's 50 Year Hard Sauce
Ingredients:
- 1 brown sugar
- 2 cornstarch
- 1 1/2 boiling water
- 2 molasses
- 1 butter
- 1 vanilla
- 1 cherry brandy
Instructions:
1. In a saucepan, stir together the sugar and cornstarch.
2. Add the remaining ingredients, and boil until thick.
3. Add cherry brandy-- every time you walk by.
Title: Silky Smooth Chocolate Frosting/Icing
Ingredients:
- 2 2/3 confectioners' sugar
- 2/3 butter
- 2 vanilla
- 1 half-and-half cream
- 2 milk
Instructions:
1. In a bowl using an electric mixer at medium speed beat the sugar with butter, melted chocolate and vanilla until combined.
2. Add in half and half cream and continue to beat at high speed until smooth and fluffy (you may need to add in a little more cream or milk until desired consisyancy is achelived).
Title: Lavender Pound Cake
Ingredients:
- 1 1/2 sugar
- 1 unsalted butter
- 6 cake flour
- 3 1/2 milk
- 1 baking powder
- 2 vanilla extract
- 1
- 2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Butter and lightly flour a 13x9x2" baking pan.
3. In a mixer, cream butter and sugar until light and fluffy.
4. Beat in egg yolks one at a time.
5. On low speed, add cake flour alternately with milk.
6. Beat in baking powder and vanilla.
7. Beat in lavender flowers.
8. Pour into prepared pan and bake for 50 minutes at 350 degrees, until cake tester inserted in center comes out clean.
9. Cool in pan for 15 minutes, then turn out on to a pretty platter and cool completely.
Title: Date Nut Pinwheel Cookies
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1/2 nutmeg
- 2/3 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 8 dates
- 1/2 sugar
- 1/2 water
- 2 lemon peel
- 1/2 walnuts
Instructions:
1. Sift together flour, baking powder, salt, and spices. Set aside.
2. Cream butter and sugar. Add egg and vanilla, and blend thoroughly.
3. Add flour mixture, blending to make a soft dough. Refrigerate dough about 1 hour.
4. Meanwhile, make filling. In a small saucepan, add dates, sugar, and water. Cook until mixture thickens, about 5 minutes. Mix in peel and nuts. Cool.
5. Divide cookie dough in half. Roll 1/2 into 8x10 rectangle. Spread 1/2 of filling over rolled dough. Beginning at long end, roll dough, jelly roll fashion, and wrap in plastic. Repeat with other half of dough. Refrigerate both rolls several hours or overnight.
6. With a thin, sharp knife, slice cookies into 1/4" slices. Place on cookie pan lined with parchment paper. Bake at 375F for 8-10 minutes.
7. ORANGE-FIG cookies: Make filling of 1-1/4 C figs, 1/4 C sugar, 3/4 C water. Cook approximately 10 minutes, then add 1 tbsp orange peel and 1/2 C finely chopped walnuts. Proceed as above using orange-fig filling instead of date filling.
Title: No-Bake Lime Cheesecake Bars
Ingredients:
- 285 graham cracker crumbs
- 1 salt
- 50 brown sugar
- 113 unsalted butter
- 225 cream cheese
- 400 sweetened condensed milk
- 125 lime juice
- 1 lime zest
- 250 heavy whipping cream
Instructions:
1. Combine the graham cracker crumbs, salt, brown sugar, and melted butter.
2. Press into a 9x13-inch baking pan. Chill in the fridge 1 hour.
3. In a large bowl, beat the cream cheese until smooth with a hand-held mixer or stand mixer with a paddle attachment.
4. Add sweetened condensed milk, lime juice, and zest and mix until smooth.
5. In a separate, chilled bowl, beat the heavy whipping cream to stiff peaks.
6. Gently fold whipped cream into cream cheese mixture in two additions until just combined.
7. Spread evenly on top of graham cracker crust.
8. Chill in the fridge 4 hours, or overnight.
Title: Apricot Pudding
Ingredients:
- 4 blackstrap molasses
- 1 maple syrup
- 2 rice pudding
- 2
- 1 3/4
Instructions:
1. Preheat oven to 350.
2. Grease a deep pie pan.
3. Place 2 slices of breadat the bottom of the dish.
4. Mix molasses and maple syup together.
5. drizzle half the syrup mixture on the bread.
6. Spoon half of the rice pudding on next, then half of the preserves.
7. Repeat the process with the bread, pudding, and preserves, then drizzle the remaining syrup on top.
8. Bake for 30 minutes or until golden brown.
Title: Orange Fluff Frosting / Filling
Ingredients:
- 250 marshmallows
- 20
- 250
Instructions:
1. In a heavy saucepan, heat the orange juice and marshmallows, over medium-low heat till marshmallows melt.
2. Cool until it thickens a little.
3. Whip cream and fold orange juice mixture into cream.
4. Add food coloring if desired.
Title: Pineapple Banana Creamy Dessert
Ingredients:
- 1/3 butter
- 1 1/2 graham cracker crumbs
- 10 icing sugar
- 2 bananas
- 1 lemon juice
- 1/2 water
- 1 coconut milk
- 1 cream cheese
- 1 crushed pineapple
- 1 vanilla extract
- 1 banana chips
- 16
Instructions:
1. Melt butter.
2. Place graham cracker crumbs and 2 tbsp icing sugar into 9" square baking pan (or equivalent size bowl), add melted butter and mix until even.
3. Set aside 1/3 cup of graham mixture and press remainder into bottom of pan.
4. Drain pineapple, reserving 3 tbsp juice.
5. Cut bananas into slices and place in bowl with water and lemon juice to prevent browning. After a few minutes, lay slices on paper towel, cover with another paper towel to dry.
6. Spread banana slices over graham cracker crust.
7. Set aside 2 tbsp of "cream" at the top of the coconut milk can and pour the rest into a medium bowl.
8. Add 4 tbsp icing sugar and mix a few seconds.
9. Add cream cheese and beat until smooth.
10. Set aside 1/3 cup of pineapple, then add remaining pineapple to cream cheese mixture and mix until even, then spread over bananas in pan.
11. Place reserved coconut cream and whipping cream in medium bowl and beat on high until it thickens.
12. Add reserved pineapple juice, remaining 4 tbsp icing sugar and vanilla, and beat until soft peaks form.
13. Fold in reserved pineapple and spread over cream cheese mixture in pan.
14. Sprinkle reserved graham cracker mixture over whipped cream mixture and place banana chips on top.
15. Serve immediately, or better yet, chill a few hours.
Title: Creme Bachique (White Wine Cream)
Ingredients:
- 2 white wine
- 1/2 sugar
- 1 lemon twists
- 7 -8 cinnamon stick
Instructions:
1. Preheat oven to 325°F (160°C).
2. Pour wine into a saucepan & add the sugar + lemon peel (or cinnamon stick).
3. Bring to a boil, remove pan from heat source & allow ingredient flavors to infuse till mixture is tepid. Remove & discard lemon peel (or cinnamon stick).
4. In a bowl, stir the egg yolks w/a spoon to mix them well & add wine mixture slowly, stirring constantly.
5. Pour the mixture thru a fine strainer into individual ramekins & set them in a shallow pan partly filled w/boiling water.
6. Bake creams for 20 min or till set. Allow to cool slightly & serve warm -- or -- refrigerate till well-chilled & serve cold.
7. NOTES: 1) The recipe did not suggest a particular wine, but did say to use a GOOD white wine. -- 2) The recipe also did not include serving or garnish suggestions, but my choice would be to use the egg whites to make some "Forgotten Cookies" & serve them w/a ramekin of the cream on a dessert plate. I do so hate wasting anything. :-).
Title: Brownie Trifle
Ingredients:
- 1 water
- 1/4 egg substitute
- 1/2 dry instant coffee
- 1/2 fat-free sugar-free instant chocolate pudding mix
- 1 skim milk
- 1
- 2
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Prepare brownie mix as directed on package for 13×9-inch pan, using water, oil and egg product and stirring coffee into batter.
3. Bake and cool as directed.
4. Cut brownies into 1-inch squares.
5. Place half of the brownie squares in bottom of 3-quart glass bowl.
6. Prepare pudding mix as directed on package for pudding, using skim milk.
7. Pour half of the pudding over brownies in bowl.
8. Top with half each of the toffee bits and whipped topping.
9. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
10. Sprinkle with reserved toffee bits.
11. Cover and refrigerate at least 4 hours before serving.
12. Cover and refrigerate any remaining trifle.
Title: Blackberry Smash Pink Lemonade Pops
Ingredients:
- 3/4 fresh blackberries
- 1 water
- 1 1/4
- 200
Instructions:
1. needed: 16 pops with 1/4 cup capacity molds.
2. Place blackberries in large bowl and smash with wooden spoon. Add frozen lemonade concentrate, water and mixed berry blend. Pour into popsicle molds leaving ½-cm room at top for expansion. Freeze until hard.
Title: My Mom's Apple Dumplings
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1/3 shortening
- 3/4 buttermilk
- 8 apples
- 4 cinnamon
- 4 butter
- 2 sugar
- 1 sugar
- 1/2 water
Instructions:
1. Sift flour twice. Once on its own and a second time with the baking soda and salt. Cut in shortening until the mixture is fine, like a cornmeal.
2. Add buttermilk. Mix until a stiff dough forms.
3. Turn dough out on to a floured board and knead slightly.
4. Roll the dough into a 20x10 inch rectangle. Cut into 8 5" squares.
5. Place an apple (already cored, peeled, and sectioned) into the center of each square. Stand it up as if you were putting a puzzle together. Top each apple with 1/2 TBS butter, some sugar, and cinnamon.
6. Fold the corners of each square to the top and center, covering each apple completely. Make sure the tops are sealed well.
7. Place the dumplings on a greased baking pan (a casserole pan) and bake for 15 minutes at 425 degrees.
8. In the meantime, make a simple syrup with the 1 cup of sugar and 1/2 cup water (heat until sugar dissolves in a pan).
9. Pour this syrup over the dumplings, and place back in oven to bake for another 15 minutes at 425 degrees.
10. Serve with ice cream for desert or milk for breakfast! Yummy!
Title: Peaches and Cream Dessert
Ingredients:
- 3/4 all-purpose flour
- 1 vanilla pudding mix
- 1 baking powder
- 1 egg
- 1/2 milk
- 3 butter
- 1 cream cheese
- 1 sugar
- 1 cinnamon
- 1/2
Instructions:
1. Stir together flour, pudding mix and baking powder.
2. Combine egg, milk and melted butter.
3. Add to dry ingredients.
4. Mix well.
5. Spread into a greased 8 x 8 x 2 inch pan.
6. Drain peaches.
7. Save 1/3 cup liquid.
8. Sprinkle peaches on batter.
9. Beat together cream cheese, 1/2 cup sugar and 1/3 cup peach liquid.
10. Pour over peaches in pan.
11. Combine 1 T.
12. Sugar, 1/2 teaspoon cinnamon and sprinkle over all.
13. Bake at 350* for 45 minutes.
14. Cool.
Title: Praline Cheesecake
Ingredients:
- 1 graham cracker crumbs
- 1/4 pecans
- 1/4 butter
- 3 cream cheese
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 2 brown sugar
- 1/2 butter
- 1/4 pecan halves
Instructions:
1. For crust:
2. Heat oven to 450. In small bowl, combine graham cracker crumbs, chopped pecans, and melted butter. Press firmly in bottom of ungreased 9-inch springform pan.
3. For filling:
4. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 1 cup brown sugar. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream and vanilla; beat until smooth. Pour into crust-lined pan. Bake at 450 for 10 minutes. Reduce oven temperature to 250; bake an additional 65 to 75 minutes or until center is set. Cool 10 minutes; carefully remove sides of pan. Cool completely.
5. For topping:
6. In small saucepan, combine 1/2 cup brown sugar and 1/4 cup butter. Cook over medium heat until thick and well blended, stirring constantly. Spread evenly over top of cooled cheesecake. Press pecan halves into topping while topping is still warm. Refrigerate at least 2 hours before serving. Store in the refrigerator.
Title: Triple Chocolate Biscotti
Ingredients:
- 5 flour
- 1 1/2 cocoa powder
- 2 baking powder
- 1 butter
- 2 sugar
- 6 eggs
- 1 vanilla extract
- 2 chocolate chips
- 12 chocolate
Instructions:
1. Cream butter and sugar.
2. Beat in eggs one at a time until smooth.
3. Add vanilla extract.
4. Sift dry ingredients together and combine with egg mixture.
5. Stir in chocolate chips.
6. Shape dough into 6 long loaves and brush each with beaten egg yolk.
7. Bake at 400 degrees for 25 minutes.
8. Remove loaves and let cool completely.
9. Cut loaves diagonally into 1" pieces.
10. Place pieces on baking sheet cut side down.
11. Bake at 350 degrees for 15 minutes.
12. Turn pieces over and cook 10 minutes or until well cooked.
13. Remove biscotti from baking sheet and cool on rack.
14. Dip tops of biscotti in tempered chocolate.
Title: Yummy Oatmeal Raisin Cookies
Ingredients:
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/8 wheat germ
- 2 butter
- 3/4 light brown sugar
- 3/4 sugar
- 3/4 eggs
- 2 vanilla extract
- 1 molasses
- 1 honey
- 1 rolled oats
- 1 3/4 raisins
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Blend flour, baking powder, cinnamon, nutmeg, salt and wheat germ in mixing bowl.
3. In a separate mixing bowl, combine butter, brown sugar and sugar and blend well.
4. Add one egg at a time and blend well.
5. Add vanilla, molasses and honey and blend well.
6. Pour half of wet mixture into dry mixture and blend. Add remaining wet mixture and blend well.
7. Add oats and raisins and evenly blend in dough.
8. Spoon by teaspoonfuls onto ungreased baking sheet and bake for 10-12 minutes (for my oven, it's exactly 10 minutes).