lumicero/recipes-ing2inst huggingface dataset:
Title: Miniature Grapefruit Souffles With Ginger
Ingredients:
- 1 3/4 unsalted butter
- 1 grapefruit juice
- 1/2 fresh ginger
- 1 granulated sugar
- 5 granulated sugar
- 2 grapefruit zest
- 2 cornstarch
- 1/4 all-purpose flour
- 2 coarse salt
- 9 cream of tartar
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter six 6-ounce ramekins. Dust with granulated sugar, and refrigerate, uncovered.
2. Bring juice to a boil in a saucepan. Reduce heat, and simmer until reduced to 1 cup, about 12 minutes. Remove from heat, and stir in ginger.
3. Combine 1/4 cup plus 2 tablespoons granulated sugar and zest. Whisk in yolks, cornstarch, and flour, and then the juice mixture.
4. Return to pan. Set over medium-high heat. Cook, whisking constantly, until thickened, 2 to 3 minutes.
5. Let mixture cool, stirring occasionally, to room temperature. Stir in yogurt.
6. With a mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Add salt and cream of tartar, and beat until soft peaks form.
7. With machine running, gradually add remaining 2 tablespoons sugar, and beat until stiff, glossy peaks form. Gently fold in grapefruit mixture in 3 additions.
8. Divide mixture among prepared ramekins, and place them on a rimmed baking sheet.
9. Bake until golden and puffed, 20 to 25 minutes. Dust with confectioners' sugar. Serve immediately.
Title: Mocha Tapioca Pudding
Ingredients:
- 1 sugar
- 3 tapioca
- 1/8 salt
- 3 2/3 milk
- 1 egg
- 1 vanilla extract
- 2 instant coffee granules
- 2 -3
Instructions:
1. Combine the sugar, tapioca and salt in a saucepan; stir in the milk and egg.
2. Let stand 5 minutes.
3. Add chocolate and coffee granules.
4. Cook over medium heat, while stirring, until the mixture comes to a full boil and chocolate is well blended (about 15 minutes).
5. Remove from heat and stir in the vanilla extract.
6. Cool for 20 minutes; stir.
7. Chill until ready to serve.
8. Serve with whipped cream.
Title: Crock Pot Meredith’s Molten Blondies
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 brown sugar
- 1/4 butter
- 1 vanilla
- 1/2 milk
- 1/2 chocolate chips
- 1/2 walnuts
- 1 pecans
- boiling water
Instructions:
1. In a bowl, mix together flour, baking powder and salt.
2. in a separate bowl, beat 1 cup brown sugar with butter until creamy. stir in vanilla. add dry ingredients alternately with milk, beating well after each addition. stir in chips and nuts, if using. spread mixture evenly in prepared slow cooker stoneware.
3. in a heatproof measure, combine remaining brown sugar and boiling water. pour over batter. cover and cook on high for 2 1/2 to 3 hours, until cake layer looks cooked. serve warm with vanilla ice cream. serves 6-8.
4. delicious & dependable slow cooker recipes.
Title: Chocolate Buttercream Icing
Ingredients:
- 6 unsalted butter
- 1 egg
- 1 sugar
- 4 water
- 1/2 brandy
- 1/3 dark rum
- 1 1/2
Instructions:
1. Melt chocolate with 2 tablespoons of the butter.
2. reserve.
3. Place whole egg and egg yoks in medium mixer bowl, beat at high speed 1 minute.
4. Reserve.
5. Measure sugar and water into 1 quart nonaluminum saucepan, stir well.
6. Cook over low heat until mixture simmers, cover and simmer 5 minutes.
7. Uncover sugar syrup, simmer slowly over low heat until it reaches soft ball stage-- 234 degrees to 240 degrees on a candy thermometer.
8. While beating at high speed, immediately drizzle the sugar syrup into the reserved egg mixture.
9. Continue beating until bottom of bowl is cool to touch.
10. Gradually beat reserved chocolate mixture and the brandy into sugar mixture until thoroughly blended.
11. Place remaining butter in small mixer bowl, beat at medium speed until fluffy.
12. While beating chocolate mixture at high speed,add beaten butter, about 1 tablespoon at a time.
13. When all butter has een added, beat about 5 minutes.
14. Refrigerate buttercream, stirring every 10 minutes, until firm enough to spread, usually 30 to 40 minutes.
Title: Chocolate Slime
Ingredients:
- 8 white chocolate baking squares
- 2 heavy cream
Instructions:
1. In a medium-size, microwave-safe bowl, melt the chocolate in a microwave for 1 minute.
2. Stir and microwave for additional 10 second intervals until smooth.
3. Add the cream and food coloring and stir thoroughly.
4. Keep warm in a double boiler or fondue pot and serve with chunks of cake and fresh fruits.
Title: Chocolate Valentine Cake with Glossy Chocolate Frosting
Ingredients:
- 6 boiling water
- 1/3 butter
- 3/4 eggs
- 3 salt
- 1/2 flour
- 1 3/4 sugar
- 1 1/4 vanilla
- 1 baking powder
- 3 milk
- 2/3 sugar
- 1/4 cornstarch
- 3/4 butter
- 2 salt
- 6 boiling water
- 2 vanilla
- 1/2
- 3/4
- 1
Instructions:
1. To prepare the cake: Preheat oven to 350* (F).
2. Grease and flour a 9x13x2 inch pan; set aside.
3. Melt chocolate in boiling water; cool.
4. In a separate bowl, cream butter and sugar.
5. Add egg yolks, one at a time, beating well.
6. Stir in cooled chocolate and vanilla.
7. Sift together flour, baking powder and salt.
8. Add sifted ingredients to cake batter, alternating with milk.
9. Add red food coloring.
10. In another bowl, beat egg whites until stiff, but not dry.
11. Fold into batter.
12. Pour into prepared baking dish.
13. Bake 35-40 minutes, or until toothpick comes out clean.
14. Cool; frost with prepared frosting.
15. For frosting: Mix sugar, cornstarch and salt together.
16. Add sugar mixture to boiling water, stirring constantly over medium heat, until mixture comes to a boil.
17. Boil for one minute then remove from heat.
18. Stir in chocolate bits until smooth.
19. Stir in butter and vanilla.
20. Spread on cake while still warm.
Title: Watergate Cake
Ingredients:
- 1 eggs
- 3 warm water
- 1 instant pistachio pudding mix
- 1 pistachio pudding mix
- 1 milk
- 1/2
- 2
- 1
- 1 1/4
Instructions:
1. For cake, mix all ingredients in a mixing bowl.
2. Transfer to floured 13x9 inch pan.
3. Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
4. For topping, mix all ingredients and spread on cake when cool.
5. Must be refrigerated.
Title: Chunky Fudge Cookies
Ingredients:
- 1 1/2 brown sugar
- 1/4 butter
- 1/4 eggs
- 2 flour
- 1 baking powder
- 1
- 1/4
- 1
Instructions:
1. Melt chocolate in a bowl on top of a double boiler or in the microwave for 1 to 1 1/2 minutes. Add the sugar, butter, eggs and almond extract. Stir in the flour, baking powder and SNICKERS® Bars, blend.
2. Drop heaping tablespoons of batter on an ungreased cookie sheet. Bake in a preheated oven at 350°F for 10 to 12 minutes.
3. Cool on the cookie sheet.
Title: Chocolate Oatmeal Cake
Ingredients:
- 1/2 rolled oats
- 1 hot water
- 1/2 margarine
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 1 baking powder
- 4 baking soda
- 1 butter
- 1 milk
- 2 vanilla
- 1 icing sugar
- 1
- 2
Instructions:
1. Mix oats, water, margarine, brown sugar, eggs and vanilla together well.
2. Fold in flour, baking soda, cocoa, and baking powder.
3. Bake in 8x8 pan at 350F for 35 minutes.
4. Icing: beat butter, milk, and vanilla together, then add icing sugar and cocoa, beat until creamy.
5. Ice cake after it has cooled!
Title: Mint Creme Brulee
Ingredients:
- 2 heavy cream
- 5 sugar
- 6 of fresh mint
- 1 sugar
- 3
Instructions:
1. Heat cream in a small pot with fresh mint. Simmer, stirring occasionally so a skin doesn't form, until the mint leaves are wilted and the cream smells strongly of mint (10-20 minutes or so, or longer to taste).
2. Meanwhile, cream together the eggs and sugar in a mixing bowl. Try not to incorporate a bunch of air into the mixture. I like to use a fork to do this.
3. Strain the cream to remove the mint leaves. Let it cool somewhat.
4. SLOWLY pour the strained cream into the eggs and sugar, mixing as you do so (if you go too fast you'll end up cooking the egg).
5. Pour the mixture into 6 ramekins. Place in a baking dish and fill the baking dish with water up to the level of the cream in the ramekins. DON'T splash water into the ramekins. The water bath helps keep the cream from overheating as it cooks, but if you get water in the cream it will not set properly.
6. Bake at 350 for about 30 minutes. How long will depend on the shape of your ramekins. The cream is done when it is set but still jiggly in the center.
7. Remove ramekins from the water bath and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge for at least a couple hours.
8. When ready to eat, top with a teaspoon or two of sugar and caramelize with a torch. Try to melt the sugar without burning it. Don't make your layer too thick or it will burn. You can also caramelize the sugar by placing the ramekins under the broiler, but I've never had success this way, I always end up with burned patches.
Title: Grilled Pineapple With Sweet Lime- Black Pepper Sauce
Ingredients:
- 1 -2 black peppercorns
- 1/4 light corn syrup
- 1/4 fresh lime juice
- 1 dried mint
- 2 pineapple
- 1/4 of fresh mint
Instructions:
1. In a small saucepan, combine pepper, corn syrup, lime juice, and dried mint; cook over medium heat, stirring occasionally, about 5 minutes or until just warm.
2. Remove from heat and let cool to room temperature.
3. Meanwhile, place the pineapple slices on the grill over a medium fire and cook until lightly charred, about 4 minutes per side; brush with the lime-pepper sauce during the last 30 seconds of cooking, then remove from grill.
4. Stir the fresh mint into the remaining sauce and serve 2 slices of pineapple per person, topped with several tablespoons of the sauce.
Title: Chocolate Chunk Cookies With Pecans Dried Apricots
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 salt
- 1 unsalted butter
- 1 granulated sugar
- 1/2 light brown sugar
- 2 eggs
- 9 bittersweet chocolate
- 1/4 apricot
- 1 pecans
Instructions:
1. Preheat oven to 375°F.
2. In a bowl whisk together, flour, baking soda, baking powder and salt.
3. In another bowl with an electric mixer beat together butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture until just combined.
4. Chop chocolate into 1/2 inch pieces and stir into batter with apricots and pecans. Working in batches drop dough in heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake in upper and lower thirds of oven, switching positions of sheets halfway through baking about 12 minutes total or until golden. Cool on cookie sheets on racks for 5 minutes and then transfer with a spatula to racks to cool completely.
5. Keep in airtight container at room temperature for about 5 days.
Title: Cherry Almond Cake
Ingredients:
- 1 sour cherry
- 1/4 sour cherry
- 1 all-purpose flour
- 2 all-purpose flour
- 1 double-acting baking powder
- 1/4 salt
- 3/4 unsalted butter
- 3/4 granulated sugar
- 1 granulated sugar
- 3 eggs
- 1 vanilla
- 1/4 confectioners' sugar
Instructions:
1. Preheat the oven to 375°F Line the bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, butter the paper, and dust the pan with flour, knocking out the excess.
2. Working over a bowl pit 1 pound of the cherries, reserving any juice.
3. In a food processor grind fine the almonds with the flour, the baking powder, and the salt.
4. In a bowl with an electric mixer cream the butter with 3/4 cup of the granulated sugar until the mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and stir in the flour mixture, the vanilla, the almond extract, and the reserved cherry juice.
5. In another bowl with the electric mixer, beaters cleaned, beat the egg whites until they just hold stiff peaks, stir one fourth of them into the batter to lighten it, and fold in the remaining whites gently but thoroughly.
6. Turn the batter into the pan, smoothing the top, arrange the cherries evenly on it, pressing them into the batter slightly, and sprinkle them with the remaining 1 tablespoon granulated sugar.
7. Bake the cake in the middle of the oven for 30 to 35 minutes, or until a tester comes out clean, and let it cool in the pan on a rack for 10 minutes.
8. Invert the cake onto the rack, invert a cake plate over it, and invert the cake onto the plate.
9. Dust the cake with the confectioners' sugar and garnish it with the additional cherries. Serve the cake warm or at room temperature.
Title: Harvest Crisp
Ingredients:
- 2 apples
- 1/4 sugar
- 17 sweet cherries
- 1 1/2 blueberries
- 1 cranberries
- 1 walnuts
- 1/4 raisins
- 3 quick-cooking tapioca
- 3/4 flour
- 3/4 old fashioned oats
- 1/2 brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/3 butter
Instructions:
1. Mix together apples and sugar, set aside for 15 minutes.
2. Mix together cherries, blueberries, cranberries, 1/2 cup nuts, raisins, tapioca, and reserved cherry juice. Stir into apple mixture. Spread evenly in an ungreased 8 inch baking dish.
3. To prepare topping: In a bowl, mix together flour, rolled oats, brown sugar, cinnamon, and nutmeg. Cut butter into flour mixture until coarse crumbs form. Stir in 1/2 cup nuts. Sprinkle topping evenly over filling.
4. Bake in a 375 degree oven for 40 minutes.
Title: Fruit Cocktail Salad
Ingredients:
- 1 Miracle Whip
- 1 miniature marshmallow
- 2
- 1
Instructions:
1. Drain fruit and add to mixture of whipped topping and miracle whip.
2. Add marshmallows.
3. NOTE: 1 pk Dream Whip can be substituted for whipped topping.
Title: Longlife Brownies
Ingredients:
- 1 1/2 hazelnuts
- 1/2 whole wheat flour
- 3/4 brewer's yeast
- 1/3 baking powder
- 1/4 nonfat milk
- 1 1/2 papayas
- 1 pumpkin
- 1 endive
- 1 1/2 egg
- 6 canola oil
- 1 1/2 vanilla extract
- 1/3 salt
- 2 stevia
- 1
- 1 1/2
- 2
- 1
- 1/2
- 1 1/2
- 1
Instructions:
1. Spray a 9x13x1" non-stick brownie pan with canola oil.
2. Preheat oven to 325°F.
3. Combine in mixing bowl: rice bran, psyllium, cocoa, protein powder, flour, brewer's yeast, baking powder.
4. Mix by hand until uniform and without lumps. Stir in hazelnuts. Set aside.
5. Blend on high until smooth: egg whites, egg, milk, oil, vanilla extract, almond (or peppermint) extract, pumpkin, endive, papaya (or guava), sucralose (or stevia), salt, calcium, zinc.
6. Add liquid to dry ingredients; mix vigorously and thoroughly.
7. Pour batter into pan(s) and spread evenly. Wet the back of the mixing spoon with hot water (or spray a little canola oil on it) and use it to push the batter around to make it an even depth and to make a smooth, flat top. Pay special attention to the edges; it is easy to leave gaps and low spots there.
8. Cook 30 minutes in the upper half of the oven. Do not attempt to use the "toothpick test" (where you cook until an inserted toothpick comes out clean). If you do, the Brownies will be overcooked.
9. Let cool. The mix will rise substantially in the oven but will shrink back somewhat during cooling.
10. When cool enough to handle (5 minutes or so) cut in 4 by 4 pattern to make 16 rectangular Brownies.
11. Put these *upside down* on a towel or cooling rack.
12. This allows moisture to evaporate from the bottom and improves the texture noticeably.
13. Cool for at least another 10 minutes.
Title: Chocolate Chunk Cookies
Ingredients:
- 1 light brown sugar
- 3/4 granulated sugar
- 1 baking soda
- 1 salt
- 1 butter
- 2 vanilla extract
- 2 eggs
- 2 1/4 unbleached flour
- 1 1/2 old fashioned oats
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. In a stand up mixer fitted with a paddle attachment, blend sugars until well combined. Add butter, a little at a time. Add baking soda, salt, vanilla extract, and eggs and continue to beat.
3. Slowly add flour, oats, and chocolate chips. Beat just until combined. Do not over beat. Scrape down sides with a spatula.
4. Using an ice cream scooper - scoop out dough onto a cookie sheet about 3 inches apart. Bake in preheated oven about 25 minutes or until golden brown. Let cool on rack.
Title: Fresh Cherry Cobbler
Ingredients:
- 4 cherries
- 3/4 granulated sugar
- 1 quick-cooking tapioca
- 1/3 water
- 1 butter
- 1/2 butter
- 1 1/4 flour
- 2 baking powder
- 1/2 salt
- 1 sugar
- 1 milk
Instructions:
1. Combine in a large saucepan the cherries, 3/4 cup sugar, tapioca and water.
2. Let stand at least one hour and up to several hours, stirring occasionally.
3. Cook and stir till slightly thickened and bubbly, about 5 to 10 minutes at a good boil.
4. Add 1 TBS butter and set aside.
5. Pre-heat oven to 350 degrees.
6. Put the 1/2 cup butter in a 9 X 13-inch glass baking dish and put the dish in the preheating oven.
7. While the butter is melting, mix the batter by combining flour, baking powder, salt, sugar and milk.
8. When the butter is completely melted, remove the pan and pour the batter into the melted butter.
9. The batter will immediately begin to cook, which is what you want.
10. Carefully spoon the cherry mixture evenly over the batter.
11. Return dish to oven and bake for approximately 20 minutes, or until batter sets and is browned.
12. As the cobbler cooks, the batter will begin to rise up around the cherry mixture.
13. Serve warm (or at room temperature) with vanilla ice cream, if desired.
Title: Top Chef Strawberry Crisp With Whipped Cream
Ingredients:
- 6 1/2 strawberries
- 1 white sugar
- 2 vanilla bean
- 1/2 flour
- 1/2 cornstarch
- 2 flour
- 6 brown sugar
- 2 3/4 salt
- 1 ginger
- 1 cinnamon
- 1 nutmeg
- 1 lemon zest
- 1 butter
- 2 1/8 vanilla extract
- 1 honey
- 1/2 heavy whipping cream
- 1 sugar
- 1/4 vanilla bean
- 1/4
Instructions:
1. Filling:
2. In a medium bowl, combine berries with lemon juice and toss gently.
3. In a small bowl, mix together sugar, vanilla seeds, flour, and cornstarch.
4. Add sugar mixture to berries and gently mix to coat berries.
5. Crisp Topping:
6. In a standing mixer fitted with a paddle attachment, combine flour, sugar, salt, ginger, cinnamon, nutmeg and lemon zest. Mix on medium low speed until combined.
7. Add butter and mix on low until butter is incorporated into the mixture and mixture is fluffy.
8. Add vanilla and honey and mix until just combined.
9. Note: You may have extra topping. Freeze any extra topping in a freezer safe plastic bag and use within three months.
10. Whipped Cream (optional:
11. In standing mixer fitted with a whisk attachment, whip cream on medium speed until it forms medium stiff peaks.
12. Add sugar and vanilla seeds and whip to stiff peaks, being careful not to over-whip.
13. To assemble crisps:
14. Heat oven to 375°F.
15. Fill each ramekin with 3/4 cup strawberry mixture.
16. Top with 1/3 cup crisp topping mixture.
17. Bake until turning golden brown.
18. Remove from oven, let cool slightly.
19. To serve:
20. Top with whipped cream.
Title: Cafe Latte Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/3 butter
- 1 egg
- 1 milk
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2 instant coffee powder
- 1/4 ground cinnamon
- 1/2 salt
- 1/4 baking soda
- 1/4 baking powder
Instructions:
1. Preheat oven to 400 F and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars. Beat in egg, milk and vanilla.
3. In a small bowl, whisk together flour, coffee powder, cinnamon, salt, baking soda and baking powder. Stir the flour mixture into butter mixture.
4. Drop dough by rounded spoonfuls, forming 1-inch in diameter mounds, on the baking sheet.
5. Bake until cookie are golden at the edges, about 8-11 minutes.
6. Cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Title: White cake
Ingredients:
- 1 white sugar
- 1/2 butter
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 3/4 baking powder
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
3. In a medium bowl, cream together the sugar and butter.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour and baking powder, add to the creamed mixture and mix well.
6. Stir in the milk until batter is smooth.
7. Bake for 30 to 40 minutes, or until golden brown and toothpick comes out clean.
Title: Low Carb Bavarian Cream..or ( Cream Puff Filling)
Ingredients:
- 1 heavy whipping cream
- 1/4 sugar-free vanilla pudding
- 1 sugar-free white chocolate pudding mix
- pumpkin pie spice
Instructions:
1. Mix all ingredient in bowl until cream is thick, almost a butter consistency.
2. ENJOY!
Title: Grilled Nutella and Banana Sandwich
Ingredients:
- 2 bananas
- 2 butter
- 5
Instructions:
1. Spread nutella over each slice of pound cake.
2. Place banana over Nutella on one of the cake slices.
3. Fold second cake slice onto the first to make a sandwich.
4. Spread butter on one side of sandwich. Grill, buttered side down, until golden brown.
5. Butter second side of bread, flip, and grill until golden brown.
6. Enjoy!
Title: Grilled Fruit With Yogurt Dip
Ingredients:
- 1 strawberry
- 1 cantaloupe
- 1 honeydew melon
- 4 lime juice
- 2 plain yogurt
- 1 vanilla
- 1 sugar
- 2
Instructions:
1. Hull and wash strawberries.
2. Cut melons vertically and remove seeds. Cut each half of melons in half and then make 2 inch wedges from them.
3. Mix the vinegar and lime juice in a bowl and place melon wedges in a large bag and coat evenly and cook wedges on a med flame grill for 4 mins each side or carmelized nicely. With left over marinade put strawberries in the bag and coat evenly and cook each for 3 mins each side.
4. After removing fruit from grill remove the rinds from the melon and cut in 2 inch pieces.
5. Leave the strawberries whole.
6. Mix the yogurt vanilla and sugar in a serving bowl. Have some toothpicks handy to grab the fruit. Dip and enjoy.
Title: Molasses Cake
Ingredients:
- 1/2 brown sugar
- 1/2 butter
- 1 shortening
- 1 blackstrap molasses
- 2 baking soda
- 1 flour
- 1 allspice
- 1 hot water
- egg
Instructions:
1. Cream together brown sugar and butter.
2. Add molasses and baking soda disolved in hot water.
3. Add dry ingredients to mixture. Beat well.
4. Put into greased, floured 9x9x2 inch pan,
5. Bake at 350 F for 35 minutes.
6. The following may also be added to this recipe- rasins, chopped nuts or candied fruit for fruit cake.
Title: Orange Slice Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 shortening
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2 quick-cooking oats
- 2 flaked coconut
- 1
Instructions:
1. Cream sugars and shortening until fluffy.
2. Add eggs and vanilla; beat well.
3. Stir together dry ingredients.
4. Stir into creamed mixture.
5. Stir in oats, candy and coconut.
6. Roll about a tablespoon of the mixture into balls.
7. Place on greased cookie sheet.
8. Bake at 350° for about 10 minutes or till lightly browned.
9. Remove and cool on a wire rack.
Title: Healthy Raspberry Almond Torte Cookies
Ingredients:
- 1 rolled oats
- 1 whole wheat flour
- 1 cinnamon
- 1/4 salt
- 1/8 maple syrup
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Mix the almonds and rolled oats in a food processor or blender and grind until they turn into fine/medium crumbs.
3. In a bowl mix the almond and rolled oat mixture with the flour, cinnamon and salt.
4. In a seperate bowl mix the maple syrup with the oil and then add to dry ingredients.
5. Form walnut sized balls and place on oiled cookie sheet. Press thumb in center and fill each depression with 1/2 tsp raspberry jam.
6. Bake for 10-15 min or until golden brown.
Title: Mexican Wedding Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 2 powdered sugar
- 1 water
- 2 vanilla
- 1/2 flour
- 1/4 pecans
- 1/2 cinnamon
- lemon peel
- tangerine peel
- powdered sugar
Instructions:
1. In a large mixer bowl beat the butter until softened.
2. Add powdered sugar and beat until fluffy.
3. Add water& vanilla and beat well.
4. Stir in flour, nuts& cinnamon (or peel if you are using that).
5. Shape dough into 1-inch balls.
6. Flatten slightly with the bottom of a glass that has been dipped in powdered sugar.
7. If the dough is hard to handle chill it for a while.
8. Place cookies on an ungreased cookie sheet.
9. Bake 325F degrees for 18-20 minutes or until lightly browned.
10. Cool on cookie sheet for 5 minutes.
11. Remove cookies and roll in powdered sugar.
12. Cool throughly on wire racks.
13. Traditionally each cookie is wrapped in white tissue paper then twist the top and shred the ends so the cookies look like bon bons.