lumicero/recipes-ing2inst huggingface dataset:
Title: Potato Chip Chocolate Chip Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 nutmeg
- 1/2 margarine
- 1 sugar
- 3/4 dark brown sugar
- 1 egg
- 1 vanilla
- 2 bittersweet chocolate chips
- 4
- 3
Instructions:
1. Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
2. In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
3. Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
4. Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
5. Beat in the egg, then the egg white and vanilla.
6. Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
7. Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
8. Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
9. Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
10. Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.
11. Cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.
Title: 4 Ingredient Chocolate Chip Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 2 eggs
- 1 1/2 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. Line one or two baking sheets with parchment paper.
3. Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips.
4. Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.
Title: No Cook Marshmallow Frosting
Ingredients:
- 1/4 salt
- 2 sugar
- 1/4 vanilla
- 3/4
- 1 1/4
Instructions:
1. Add salt to egg whites; beat until frothy.
2. Gradually add sugar, beating until smooth and glossy.
3. Slowly add Karo syrup, beating until frosting stands in firm peaks.
4. Add vanilla.
Title: Fruit & Cottage Cheese Rolls (Sugar Free)
Ingredients:
- 12 small curd cottage cheese
- 1 margarine
- 1/4 salt
- 1/3 wheat flour
- 2 cream cheese
- 6 sour cream
- Splenda sugar substitute
- cinnamon
- allspice
Instructions:
1. Cream the first four ingredients with mixer.
2. Add flour and mix thoroughly.
3. Divide into 3 balls. Cover and chill overnight.
4. On a board, spread 2 tablespoons potato flakes.
5. Roll out one ball in a circle about 1/8 to 1/4 inches.
6. Use a pizza cutter and cut into 12 wedges.
7. Roll up each wedge. Start at long edge.
8. Do the same for the other two rolls.
9. Preheat 350°.
10. Spray Pam on baking sheets, place all wedges on baking sheets.
11. Bake about 20 minutes until slightly browned.
12. Cool.
13. Serve with dipping sauce or plain with tea and coffee.
Title: Traditional Pastry Piecrust
Ingredients:
- 2 unbleached all-purpose flour
- 1 salt
- 3/4 Crisco shortening
- 2 Crisco shortening
- 5 water
- 1/2 heavy cream
Instructions:
1. In a medium bowl, mix together the flour and the salt.
2. Add the Crisco to the flour mixture.
3. Use a pastry blender and mix the ingredients together with an up-and-down chopping motion until the dough forms coarse, pea-size crumbs.
4. Add the ice-cold water, 1 tablespoon at a time, delicately incorporating each tablespoon into the flour mixture before you add the next.
5. You may have to use 1 more or 1 less tablespoon of water than the amount recommended, depending upon the humidity in your kitchen at the time of baking.
6. You will know you have added just the right amount of water when the dough forms a ball that easily holds together.
7. Wrap the ball of dough with plastic and place it in the refrigerator to chill for at least 30 minutes.
8. Once the dough has chilled, divide the ball in half.
9. Roll out dough on a lightly floured surface, place dough in pie pan; crimp edges; brush heavy cream over the crimped edges to create a perfect, golden brown finish.
10. Line the bottom of the crust with parchment paper and place pie weights on top to ensure the edges do not fall into the shell while the crust is baking.
11. Prebaked pie shells—bake the crust at 425 degrees on the middle rack of the oven for 15-20 minutes, or until a golden brown color is achieved.
12. Before removing the shell from the oven, make sure that the crust under the parchment paper has turned a golden brown.
13. Partially baked pie shells—bake the pie shell for only 10 minutes so the crust only begins to bake.
Title: Peanut Butter Brownies
Ingredients:
- 1/2 unsalted butter
- 1 3/4 sugar
- 1 creamy peanut butter
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 2 heavy cream
- 3 unsalted butter
- 1/2
- 1
Instructions:
1. Preheat oven to 350F with the rack in the middle.
2. Butter a 13 x 9 inch baking pan, then line the bottom of the pan with parchment paper and butter the parchment.
3. Beat together butter and sugar with an electric mixer at medium-high speed until mixture is light and fluffy, then add peanut butter and beat until incorporated.
4. Beat in whole eggs, egg yolk and vanilla. Reduce mixer speed to low and mix in flour until just combined.
5. Stir in 1 1/2 cups of chocolate chips, then spread the batter in the baking pan, smoothing the top.
6. Bake until the brownies are deep golden, puffed on top, and a wooden pick inserted in center comes out with some crumbs adhering, approximately 40-45 minutes.
7. Cool completely in pan for about 1 1/2 hours.
8. To make the ganache: Put 1 1/2 cups chocolate chips in a heatproof bowl.
9. Bring the cream to a boil in a small saucepan, then pour over chocolate chips and let mixture stand one minute.
10. Gently whisk in butter until it is incorporated, chocolate is melted, and a smooth mixture forms.
11. Spread ganache on cooled brownies and let stand until set, about 15 minutes. Cut into 32 bars.
Title: Peppermint Patty Brownies
Ingredients:
- 2 flour
- 1 baking powder
- 1 salt
- 1 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 5 vanilla
- 1
Instructions:
1. Preheat oven to 350°F Lightly coat a 13x9-inch baking pan with cooking spray.
2. Into a large mixing bowl, sift flour, cocoa powder, baking powder and salt. Set aside.
3. In a second large bowl, use an electric mixer to beat butter and sugar until fluffy. One at a time add eggs, beating well after each addition. Add vanilla and mix well.
4. Add dry ingredients and mix well.
5. Spread about 2/3 of the batter into prepared baking dish. Arrange unwrapped peppermint patties in a single layer over batter. Carefully spread remaining batter over patties.
6. Bake for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted near center comes out clean. Top will appear uneven.
7. Cool completely on a wire rack in the pan, then cut into bars.
Title: Mamma Maculan's Winter Fruitcake
Ingredients:
- 8 unsalted butter
- 2 pears
- 10 apples
- 10 sugar
- 1 1/2 golden raisins
- 8 sweet dessert wine
- 2 vanilla extract
- 4 ground cinnamon
- 1 eggs
- 1/8 lemon, zest of
- 3 salt
- 1 confectioners' sugar
- 1/4 seedless grapes
- 1/2
- 16
Instructions:
1. Preheat oven to 400 degrees. Butter a 9" cake pan and coat the bottom and sides with a thin layer of bread crumbs. Place the pears, apples, butter, and sugar in a 1-quart pot; cook over medium heat, covered, until the fruit breaks down into a puree, about 20 minutes, stirring often and removing the lid if the mixture becomes too liquid; cool to room temperature.
2. Meanwhile, soak the raisins in the Torcolato. Heat the milk in a saucepan with the vanilla extract, and cinnamon; put the breadcrumbs in a bowl and pour the hot milk over them; set aside for 30 minutes to let the bread crumbs absorb the milk. In a large bowl, beat the eggs with the fruit puree, lemon zest and salt using a wire whisk. Using a wooden spoon, fold in the bread crumbs and raisins, including the Torcolato used to soak the raisins. Pour the mixture into the prepared cake pan and smooth the top with a rubber spatula.
3. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean; cool on a rack and unmold. Dust the cake with the sifted confectioner's sugar and garnish with the grapes. Serve with glasses of the same dessert wine used in the cake.
Title: Double Chocolate European Style Buttercream
Ingredients:
- 6 eggs
- 1 1/2 granulated sugar
- 1/4 salt
- 1 unsalted butter
- 3 vanilla extract
- 1 dark chocolate
- 1
Instructions:
1. Set-up a pan with about an inch of water and warm it to 160 degrees.
2. Chop chocolate and place in a clean, dry, bowl that fits in the pan without touching the water, but is within an inch or so.
3. Stir chocolate (with a clean, dry spoon) occasionally until almost melted.
4. Remove from heat and continue stirring until smooth, the residual heat will finish the job.
5. In a large bowl that will also fit over the pan with water (I use the bowl from my standing mixer), place eggs, cocoa, sugar and salt.
6. Whisk lightly until blended.
7. Turn heat up so water simmers, place the bowl with the egg mixture over the simmering water and whisk gently until the mixture reaches 165 degrees.
8. 160 degrees is the <U+0091>instant<U+0092> kill temperature for salmonella and many other nasty bacteria.
9. If you don<U+0092>t have an instant read thermometer, then the mixture should feel fairly warm, but not too hot.
10. If you start to smell eggs cooking then you<U+0092>re too hot.
11. (It<U+0092>s OK, so long as there are no actual egg chunks) Place the bowl on your mixer, or pour it into your mixer bowl, and, with a whisk attachment, beat at high speed until cooled to room temperature.
12. I like to do this in the winter and open up a window next to my mixer.
13. If you don<U+0092>t have a standing mixer, you can place your bowl in an ice bath and do it with a hand mixer on high speed.
14. Lower speed on mixer to medium-low, add vanilla extract.
15. Start adding butter one chunk at a time mix until each chunk is incorporated.
16. When all butter is added whip on high speed for a minute or so.
17. Turn off mixer, add chocolate and run on low speed until incorporated.
18. Use immediately, keep at a cool room temperature for a day, refrigerate for a week, or freeze for 3 months.
19. Re-whip before using.
Title: Harvest Baked Apples
Ingredients:
- 8 baking apples
- 1/2 brown sugar
- 1/4 cinnamon
- 1/2 light cheddar cheese
- 1 raisins
- 1/4 pecans
- 1/4
Instructions:
1. Preheat oven to 350F.
2. Remove cores to within 1/2 inch of bottoms.
3. Pierce skins with a sharp knife.
4. Place apples in a shallow baking dish.
5. Combine juice, sugar and cinnamon and pour over apples.
6. Bake 30-35 mins or til apples are tender basting occasionally.
7. Remove from oven.
8. Combine cheese, raisins and pecans.
9. Spoon evenly into centres of apples.
10. Allow to stand 1-2 minutes.
Title: Nut Loaves With Bittersweet Glaze
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 2 margarine
- 5 sugar
- 3 eggs
- 1 buttermilk
- 2 vanilla
- 1 butter
- 2 margarine
- 2 salt
- 1 confectioners' sugar
- 1 3/4 water
- 3
Instructions:
1. LOAVES:
2. Prepare 2 9x5-inch loaf pans by greasing and flouring. Set aside.
3. Preheat oven to 350°F.
4. In medium bowl mix together flour, soda, and salt.
5. In large mixing bowl, cream butter. Gradually beat in sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in chocolate. Alternately add flour mixture and buttermilk, beating after each addition. Mix in vanilla and nuts.
6. Pour into prepared loaf pans and bake for about 60 minutes, or until cake tester inserted in centers comes out clean. Cool 10 minutes; remove from pans and finish cooling on racks.
7. BITTERSWEET GLAZE:
8. Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Remove from heat and add salt. Alternately add sugar with water until of spreading consistency.
9. Top loaves with glaze. Garnish with chopped nuts, if desired.
Title: Lemon Bisque
Ingredients:
- 1 evaporated milk
- 1 boiling water
- 1 3/4 lemon juice
- 1/4 sugar
- 1 graham cracker crumbs
- 2 1/2
Instructions:
1. Chill unopened can of evaporated milk in the refrigerator overnight.
2. Dissolve jello in hot water and chill till partially set.
3. Whip till light and fluffy.
4. Add lemon juice and sugar.
5. Whip the chilled milk; fold in jello mixture.
6. Line the bottom of a 9x13 pan with half of the graham cracker crumbs.
7. Gently pour bisque mixture into pan (if you pour to fast you will move the crumbs).
8. Top with remaining crumbs.
9. Chill till set; about 5 hours or a little less.
10. Serves 12.
Title: Tropical Fruit Terrine
Ingredients:
- 500 gelatin powder
- 375
- 15
- 90
Instructions:
1. Combine the coconut water, gelatin and sugar in a saucepan. Simmer for about 3 minutes or until gelatine and sugar has dissolved.
2. Coat the bottom of a small loaf pan with the gelatin mixture. Put in the freezer to set a bit for 3-5 minutes.
3. Arrange fruits on top.
4. Pour in remaining gelatin.
5. Wrap with plastic and chill for at least 4 hours.
6. To remove from the mould, dip the loaf pan in hot water for a few seconds and invert onto a serving platter.
Title: Aunt Alma's Sour Cream Date Cookies
Ingredients:
- 1 sugar
- 1 egg
- 1 sour cream
- 1 baking soda
- 2 flour
- 1 dates
- 1/2 salt
Instructions:
1. Mix well.
2. Take a teaspoon of dough and roll it in sugar.
3. Then place it on a cookie sheat.
4. Bake at 375 tell golden brown.
Title: Bourbon Pie
Ingredients:
- 2 granulated sugar
- 4 eggs
- 1/4 heavy cream
- 3 Bourbon
- 1 unsalted butter
- 1 1/2 cornmeal
- 1 1/2 all-purpose white flour
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. Whisk all ingredients together.
3. pour into pie shell.
4. Bake 35 minutes or until top is crusty.
Title: Nutmeg Cookie Logs
Ingredients:
- 2/3 sugar
- 1 margarine
- 2 vanilla
- 2 egg
- 1 flour
- 3 vanilla
- 1/4 nutmeg
- 1 powdered sugar
- 2 margarine
- 3 half-and-half
- 3/4
- 2 -3
Instructions:
1. In large bowl, combine sugar, 1 cup margarine, 2 tsps vanilla, 2 tsps rum extract, and egg, beat till light and fluffy --
2. lightly spoon flour into measuring cup.level off add flour and 1 tsp nutmeg --
3. mix well.cover dough with plastic wrap and chill 1 hour --
4. preheat oven to 350* --
5. divide dough into 12 pieces.shape into long rope, shape each piece of dough into 1/2" diameter and 15" long -- cut into 3" lenths --
6. place on ungreased cookie sheet.bake at 350* for 12-15 minutes. or light golden brown.
7. place on racks to cool.
8. in a small bowl, spread on tops and sides of cookies -- if desired mark frosting with tines of fork.to resemble bark --
9. sprinkle with nutmeg -- let stand until frosting is set.
Title: Chocolate Chip Ice Cream Pie
Ingredients:
- 1/2 sour cream
- 1/3 chocolate chip ice cream
- 2
- 1/4
- 1
Instructions:
1. Coat bottom and sides of an 8-inch pie plate lightly with butter.
2. Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.
3. Microwave on HIGH (100% power) until hot for about 45 seconds.
4. Stir until smooth.
5. Reserve ¼ cup of the chocolate mixture.
6. Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
7. Press mixture over bottom and up sides of prepared pie plate
8. Freeze until firm about 15 minutes.
9. Combine reserved chocolate mixture and sour cream in a small bowl, mix well.
10. Spread half the ice cream in the prepared pie plate.
11. Drizzle with half the sour cream mixture
12. Top with remaining ice cream and drizzle with remaining sour cream mixture.
13. Freeze covered pie for 1 hour or until firm.
Title: Chocolate-Peanut Butter Layered Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 brown sugar
- 1 baking soda
- 1 salt
- 1/4 water
- 1/3 white vinegar
- 1 vanilla
- 1 cream cheese
- 1/2 creamy peanut butter
- 1 granulated sugar
- 1 powdered sugar
- 3/4 chocolate chips
- 1/3
- 1/4
Instructions:
1. Heat oven to 350°F Place paper baking cup in each of 18 regular-size muffin cups.
2. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not overmix).
3. In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy.
4. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.
5. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.
Title: Lemon Cream Cheese Bars
Ingredients:
- 1 egg
- 1 margarine
- 8 cream cheese
- 1 powdered sugar
- 3 eggs
- 2 vanilla
- 1
Instructions:
1. Mix first layer by hand and press in the bottom of a greased 9 x 13 pan.
2. For second layer, mix cream cheese, powdered sugar, eggs and vanilla together.
3. Add nuts (optional).
4. Spread over first layer.
5. Bake at 350 degrees for 40 minutes.
6. Sprinkle additional powdered sugar over top when taken from oven.
7. Cool and cut into squares.
Title: Apple Cupcakes
Ingredients:
- 2 apples
- 2 sugar
- 2 water
- 1 butter
- 2 cinnamon
- 2 nutmeg
- 1/2 ground cloves
- 3 1/2 flour
- 2 baking soda
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line muffin tins with cupcake papers.
3. Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
4. Cool; add flour and soda.
5. Fill paper lined cupcake tins 2/3 full.
6. Bake until cupcakes spring back when touched in the center.
Title: Banana Chocolate Chip Cake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 2 vanilla
- 1 bananas
- 3/4 baking soda
- 1 plain yogurt
- 2 sour cream
- 1 baking powder
- 3/4 flour
- chocolate chips
- pecans
Instructions:
1. Process butter, sugar, eggs and vanilla for 2 minutes, scraping down bowl once or twice.
2. While machine is running, drop chunks of bananas through the feed tube. Process until blended ( I mash my bananas before hand).
3. Meanwhile, dissolve baking soda in yoghurt or sour cream. Let is stand for l to two minutes Yoghurt will nearly double in size, so use a 2 Celsius measuring cup.
4. Add to batter and process for 3 seconds.
5. Add flour and baking powder.
6. Process with 4 quick on/off turns, just until flour mixture disappears.
7. Add remaining ingredients.
8. Bake in 2 greased and floured 8 inches pans for 25-30 minutes at 350°F
9. (I also use waxed paper on the bottom of the pans - just cut a circle for the bottom - it makes it easier to take the cake out ) or until cake tester come out clean.
10. Cool for 10 minute
11. Remove from pan.
12. Cool before icing.
13. Butter Icing.
14. -----------------.
15. 1/4 cup butter.
16. dash of salt.
17. 2 cups icing sugar.
18. 2-3 tablespoons hot milk or cream.
19. 1 teaspoons vanilla.
20. 2/3 cup cocoa plus 4 more tablespoons butter.
21. Combine all ingred. and process until smooth and blended Ice the cool cakes.
Title: Sweet ' Sloppy Joes'
Ingredients:
- 16 butter
- 1 peanut butter
- honey
Instructions:
1. Slice and toast the hot cross buns (or if you don't have anything at all to cook with, it's just as good cold!).
2. Spread with anything you want (or leave plain).
3. Warm the mincemeat in a microwave or on a stove until it starts to bubble, then put about a tablespoon in each bun. Enjoy while warm!
Title: Diabetic Living No Bake Pumpkin Cheesecake
Ingredients:
- 3/4 graham cracker
- 3 canola oil
- 2 Splenda sugar substitute
- 1 unflavored gelatin
- 1/4 water
- 1.5 light cream cheese
- 1 pumpkin
- 2 Splenda sugar substitute
- 1 ground cinnamon
- 3/4 ground cinnamon
- pomegranate
Instructions:
1. To make crust - Preheat oven to 350 degrees F. In a small bowl, combine crushed graham crackers, canola oil, and sugar. Mix well. Spread evenly in bottom of an 8- or 9-inch springform pan; press firmly onto bottom. Bake for 5 minutes. Cool on a wire rack.
2. To make pie - In a small saucepan, stir together gelatin and the water; let stand for 5 minutes to soften. Cook and stir over low heat until gelatin dissolves; set aside to cool slightly.
3. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add pumpkin, sugar, the 1 teaspoon cinnamon, and the gelatin mixture; beat until well mixed. Fold in the three-quarters container of dessert topping. Spread mixture into crust in springform pan. Cover and refrigerate for 4 to 24 hours or until set.
4. Using a thin metal spatula or table knife, loosen the cheesecake from the side of the springform pan. If desired, use a wide spatula to remove cheesecake from bottom of pan and place on a serving plate. Cut into wedges to serve. If desired, top with additional whipped topping. If desired, garnish with additional cinnamon, chopped pecans, and/or pomegranate seeds.
5. Tip
6. *Sugar Substitutes: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 tablespoons sugar for both crust and filling.
Title: Millionaire Pie
Ingredients:
- 1 sweetened condensed milk
- 1 pecans
- 1/4 fresh lemon juice
- 1 crushed pineapple
- 1 Cool Whip
- 2 graham cracker pie crusts
Instructions:
1. Mix all ingredients together.
2. Fill pie crusts.
3. Refrigerate 1 hour or more.
Title: Gluten Free Awesome Chocolate Chip Cookies
Ingredients:
- 1/4 margarine
- 1/2 brown sugar
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 3/4 baking soda
- 3/4 salt
- 1/2 chocolate chips
- 1/2
- 1
Instructions:
1. By hand blend margarine, sugars, egg, & vanilla until creamy.
2. In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
3. Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).
Title: German Pfeffernusse With Frosting (Pepper Nuts)
Ingredients:
- 1 1/2 liquid honey
- 1/4 shortening
- 1 egg
- 4 all-purpose flour
- 1 salt
- 1 baking soda
- 1 baking powder
- 1 nutmeg
- 1 allspice
- 3/4 ground cardamom
- 1/2 black pepper
- 1/4 anise seed
- 2 liquid honey
- 1 anise seed
- 1/2 ground cardamom
- 1/4 icing sugar
- 2
Instructions:
1. FOR THE COOKIES: Heat honey (do not boil) in a 4 quart sauce pan. Add shortening and cool. Beat in egg.
2. Sift dry ingredients together; gradually stir into the honey mixture. Knead dough slightly in bowl or on a board. Let dough stand 30 to 40 minutes.
3. Shape dough into 1 inch balls and place on lightly greased baking sheets. Bake in a preheated 350°F oven for 13 to 15 minutes. Yield: 96 to 108 cookies.
4. FOR THE FROSTING: Combine egg whites, honey and spices in a 1 quart bowl. Gradually beat in icing sugar, using a beater or mixer.
5. Place 12 to 14 Pfeffernusse in a bowl with 2 tablespoons of frosting. Stir gently to coat all sides. Place on a wire rack for frosting to harden. Store in a tightly closed container.
6. Wheatland Bounty.
Title: Caramel Chocolate Ginger Swirls
Ingredients:
- 1 butter
- 1/4 egg
- 1 all-purpose flour
- 1/4
- 1
Instructions:
1. Preheat oven to 350*F.
2. Combine the gingerbread mix following package instructions. Roll dough into 1" balls. Place on ungreased cookie sheet. Lightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.
3. Place 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set.
4. If desired, put frosting in a plastic sandwich bag, clip off tip to make tiny hole, and press bag to squeeze out frosting to make letter or number(or design) on top of each cookie. Serve immediately. Enjoy!