lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chiffon Cupcakes
Ingredients:
- 1 1/2 cake flour
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/4 eggs
- 1/2 sugar
- 4 sugar
- 3/4
- 2
Instructions:
1. Sift cake flour, cocoa, baking powder, baking soda, and salt into a large bowl and set aside.
2. Whisk together egg yolks, oil, and 1/3 cup water until blended. Whisk in 3/4 cup sugar. Add to flour mixture and stir until well blended.
3. Beat egg whites until frothy. Gradually add remaining 2 tablespoons sugar, beating just until soft peaks form. Add egg-white mixture to batter and fold in until evenly blended.
4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
5. Bake in a 325° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
6. Frost with your favorite frosting.
Title: Individual Hot Chocolate Cakes
Ingredients:
- 10 bittersweet chocolate
- 4 butter
- 4 eggs
- 4 sugar
- butter
- sugar
Instructions:
1. In a large bowl set over a saucepan of simmering water, melt the chocolate and the butter together until smooth.
2. Remove from heat and whisk in 2 tablespoons of sugar and the egg yolks.
3. Butter six 6-ounce custard cups or ramekins to use as cake molds.
4. Sprinkle the insides with sugar and tap out any excess.
5. Adjust the oven rack to the center of the oven and preheat to 400 degrees.
6. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they are frothy.
7. Increase the speed and whip until the egg whites start to form soft, wet peaks.
8. Whip in the remaining 2 tablespoons sugar and beat just until the whites form shiny, droopy peaks.
9. Fold one-third of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate batter.
10. Divide the batter into the prepared cake molds, set them on a baking sheet and bake for 12 minutes, until they feel just slightly baked in the center.
11. Remove from oven and let stand for a moment before unmolding onto serving plates.
12. serve these with something simple, such as coffee ice cream or a flavored creme anglaise.
Title: Mars Bar Slice
Ingredients:
- 3 butter
- 90 chocolate
- 3
- 200
Instructions:
1. Grease and line a slice tin with baking paper.
2. Melt Mars Bars with butter, and mix with rice bubbles.
3. Pour mixture into tin, and press down firmly.
4. Melt chocolate and pour over slice.
5. Set in the fridge, then remove from the tin, and cut into squares.
Title: Super Shooter Basic Spritz Cookies
Ingredients:
- 1/2 butter
- 1/4 margarine
- 3/4 Crisco shortening
- 1 granulated sugar
- 2 egg
- 2 vanilla extract
- 1/4 all-purpose flour
- 1/4 baking powder
- salt
Instructions:
1. Preheat oven to 375°F Place butter and shortening in a large mixing bowl and cream together on medium high speed.
2. Add sugar gradually; beat until light and fluffy, about 5 minutes.
3. Add egg and vanilla; mix well using medium speed.
4. Combine flour, baking powder, and salt in separate bowl.
5. Add flour mixture to butter/sugar mixture in three additions; mix well after each addition.
6. The dough will be stiff.
7. Assemble and fill super shooter with dough; use desired disc.
8. Press cookies on ungreased, uncoated baking sheet (no teflon).
9. Bake for 10-12 minutes or until lightly browned around the edges.
10. Do NOT overbake.
Title: Peanut Butter Popcorn
Ingredients:
- 1/4 honey
- 1/2 sugar
- 1/3 vanilla
- 1/2
Instructions:
1. Prepare a clean paper shopping bag or oversized mixing bowl.
2. Pop the popcorn.
3. Pour the popcorn into the paper bag or bowl to cool, being careful to leave any unpopped kernels in the pan. Coated with peanut butter caramel, the unpopped kernels are a serious tooth hazard.
4. Mix the honey and sugar in a small saucepan and bring to a boil. Let it simmer for a couple minutes, then remove from the heat and add the peanut butter. Stir vigorously until all the peanut butter is melted, then mix in the vanilla.
5. Immediately pour the peanut butter caramel over the popcorn and stir with a long-handled wooden spoon until it's all coated. Cover tightly after it's cooled.
Title: Apple Bread Pudding With Brandy Butterscotch Sauce
Ingredients:
- 1 apples
- 1 1/2 eggs
- 8 half-and-half
- 5 dark brown sugar
- 1 1/4 ground cinnamon
- 2 1/2 ground nutmeg
- 1 ground cloves
- 1/2 ground hazelnuts
- 1 butter
- 1/2 honey
- 1/2 brandy
- 1/2
- 1/4
Instructions:
1. PREHEAT THE OVEN to 350°F
2. Lightly grease a 9- by 13-inch baking dish.
3. CRUMBLE THE BREAD into coarse crumbs, using your hands.
4. Sprinkle two-thirds of the crumbs into the prepared baking dish.
5. Arrange the apple wedges over the bread in rows, overlapping them slightly.
6. COMBINE THE EGGS, half-and-half, 1 cup of the sugar, 2 teaspoons of the cinnamon, and the nutmeg and cloves in a large bowl.
7. Beat well, then pour the mixture over the apples and bread.
8. In another bowl, combine the ground hazelnuts with the remaining bread crumbs, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon.
9. Sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid.
10. Bake until the pudding is lightly browned and a knife inserted in the center comes out clean, 60 to 70 minutes.
11. MAKE THE SAUCE while the bread pudding is baking.
12. Combine the butter and honey in a deep, medium-sized saucepan (the mixture will expand when it boils) and heat over medium-low heat until both are melted and smooth.
13. Bring to a boil without stirring and simmer for 5 minutes.
14. Reduce the heat and carefully stir in the cream and brandy.
15. Cook 1 minute longer.
16. Set aside and keep warm until needed.
17. LET THE BREAD PUDDING sit for a few minutes before cutting into serving pieces.
18. Drizzle a little of the brandy butterscotch sauce over each serving, passing the extra sauce separately.
Title: Awesome Peanut Butter Oatmeal Cookies!!!
Ingredients:
- 1 butter
- 3/4 sugar
- 1 brown sugar
- 1 peanut butter
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 1 baking powder
- 1/2 salt
- 2 1/2 quick-cooking oats
- 3/4 raisins
Instructions:
1. Mix softened butter with sugars and peanut butter. Add egg and vanilla. Blend in dry ingredients.
2. Form into large balls and press down onto a greased cookie sheet.
3. Bake in a 350 degree oven for 13 minutes.
4. Note: If optional raisins are used, plump raisins by boiling in 1 cup water for 2 minutes.
Title: Orange Marmalade Mousse
Ingredients:
- 3 oranges
- 3 orange marmalade
- 6 icing sugar
- 2
Instructions:
1. Slice the tops off the oranges and hollow out the orange, removing the pips from the orange flesh.
2. Finely chop the flesh and mix with the icing sugar.
3. Whip the cream until nearly hard and add the orange mixture, mix well, then gently fold in the marmalade.
4. Spoon the mixture back into the hollowed shells, replace lid and chill slightly before serving.
Title: Fudgy Brownies
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/4 cocoa powder
- 1 vanilla
- 1 egg
- 1 flour
- 1 baking powder
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350. While the oven is preheating, put an 8x8 pan with the butter in the oven to melt the butter.
2. In a bowl mix the brown sugar, cocoa and melted butter. Add the vanilla and egg. Mix well.
3. On top of this put the white flour and baking powder, I swirl them together and then mix into the wet mixture. Add chips.
4. Bake for 15 minutes, no longer! The edges will be dry looking and the centre will look like it isn't completely done.
5. I add all sorts of different chips to this recipe, or chop up left over Easter treats, chocolate bars etc. Anything goes!
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 1/4 sugar
- 1 flour
- 7 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 margarine
- 1 1/2 light brown sugar
- 1 1/4 hot water
Instructions:
1. Preheat oven to 350°F.
2. In bowl, stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Stir in milk, butter and vanilla. Beat until smooth. Pour batter into an ungreased 8 or 9-inch square baking pan.
3. Stir together remaining sugar, brown sugar, and remaining cocoa; sprinkle mixture evenly over batter. Pour hot water over top. Do not stir. Bake for 35-40 minutes or until center is almost set. let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping.
Title: Favorite Sugar Cookies
Ingredients:
- 2 sugar
- 1 butter
- 2 vanilla
- 2 eggs
- 4 milk
- 3 1/2 flour
- 1/2 salt
- 1/2 baking soda
Instructions:
1. Cream together butter and sugar. Beat in vanilla eggs and milk.
2. Sift together dry ingredients. add to wet ingredient and blend.
3. Roll into balls. Flatten on ungreased cookie sheet.
4. Bake at 350° for 5-6 minutes or until they turn pale golden. They should NOT brown. Remove from oven. Transfer to cooling rack after 1 minute. When completely cooled, Frost with buttercream frosting.
Title: Brownie Recipe
Ingredients:
- 1 eggs
- 4 sugar
- 2 vanilla
- 1 instant coffee
- 2 all-purpose flour
- 1
- 2
Instructions:
1. Start by mixing the oil and sugar beat it for 5 minutes add the eggs. Keep beating it for another 5 minutes on a low speed or you can also do it manually if you don't have an electric mixer. Add the vanilla, instant coffee, all purpose flour, melted chocolate mixed it well until all the ingredients are well incorporated and the mixture is really smooth.
2. Heat the oven for 15 minutes at 375 celcius. Spread some butter on the bottom and around the pan before pouring the mixture into the pan. Put the brownie mixture into 9x9 or 9x11 inches baking pan. Bake it for 35 to 45 minutes. Let it cool down before cutting into serving pieces. Enjoy!
Title: Mexican Chocolate Cake With Caramel Cream Frosting
Ingredients:
- 3/4 brewed coffee
- 1/2 ground cinnamon
- 3 all-purpose flour
- 2 baking powder
- 1 salt
- 3/4 baking soda
- 1/2 butter
- 3/4 margarine
- 1 3/4 sugar
- 3 eggs
- 3/4 buttermilk
- 2 vanilla
- 1 cream cheese
- 1
- 1/2
Instructions:
1. Heat oven to 350°F Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper.
2. In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly. In another medium bowl, mix flour, baking powder, salt and baking soda until well blended; set aside.
3. In large bowl, beat butter and sugar with electric mixer on high speed until creamy. Add eggs, one at a time, beating well after each addition; set aside. Stir buttermilk and vanilla into coffee mixture. Starting with flour mixture, alternately beat flour mixture, 1/3 at a time, and coffee mixture, 1/3 at a time, into butter mixture on medium speed, scraping bowl occasionally. When all ingredients have been added, beat 30 to 60 seconds longer or until batter is smooth and well blended. Pour into pans.
4. Bake 32 to 37 minutes or until toothpick inserted near center comes out clean and cake springs back when touched lightly in center. Cool in pans on cooling racks 10 minutes. Remove cakes from pans to cooling racks (leave paper on cakes). Cool completely, about 30 minutes.
5. In large bowl, beat dulce de leche and cream cheese on high speed about 2 minutes or until blended and smooth; scrape side of bowl. Beat in whipping cream until stiff peaks form.
6. On serving plate, place 1 cake, rounded side down; remove paper liner. Spread 3/4 cup of the frosting over top to within 1/2 inch of edge. Remove paper from other cake. Place cake, rounded side up, on first cake. Frost side and top of cake with remaining frosting. Serve immediately, or refrigerate until serving.
Title: " Welcome Home " Ginger Molasses Cookies
Ingredients:
- 2 flour
- 2 baking soda
- 1 cinnamon
- 2 ginger
- 1/2 clove
- 1/2 allspice
- 1/2 salt
- 1/2 shortening
- 1/4 butter
- 1 egg
- 1/3 molasses
- 3/4 dark brown sugar
- 1/2 granulated sugar
Instructions:
1. Combine flour, baking soda, spices, and salt in a small bowl. Whisk together.
2. Combine brown sugar, shortening, and butter. Beat well.
3. Add egg and molasses. Beat well.
4. Add flour mixture. Mix until combined.
5. Chill dough for at least 30 minutes, preferably longer.
6. Preheat oven to 350 degrees.
7. Form dough into 1 1/4 inch balls. Roll in granulated sugar and place on cookie sheet.
8. Bake at 350 degrees for approximately 11-12 minutes, or until cookies are cracked slightly on top but are still very soft to the touch.
9. Allow to cool 2 minutes on cookie sheet, then move to rack to cool completely before storing.
Title: Almond Tart
Ingredients:
- 6 frozen puff pastry
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1/2 self-raising flour
- 1/2 milk
- 1/4 plum jam
- 1/2 almond paste
- 2
Instructions:
1. Take 2/3s of the puff pastry and roll out thinly to line a buttered 10 inch quiche dish or tart pan, allowing a 1 inch overhang all around.
2. Roll out the remainder of the pastry slightly thicker and cut into strips that are ½ inch wide and set aside.
3. Cream the butter with the sugar.
4. Add 1 egg and beat well.
5. Add 1 tblsp of the flour.
6. Add second egg and beat well.
7. Mix the almond extract with the milk and add it to the batter along with remaining flour.
8. Preheat oven to 400 degrees F.
9. Spread jam on the pastry in dish to within 1 inch of the rim.
10. Sprinkle the grated almond paste on top.
11. Cover with the batter using a spatula, being very careful not to disturb filling Make a lattice with the pastry strips over the top and crimp the edges, turning in the overhang of pastry to form a rim.
12. Crimp.
13. Bake in preheated oven for 20 minutes.
14. Reduce oven temperature to 350F and bake 15 minutes longer.
Title: Strawberry Trifle-No Cream Cheese
Ingredients:
- 1 instant pudding mix
- 1 sour cream
- 1 milk
- 1 fresh strawberries
- 2
- 1
Instructions:
1. In a large mixing bowl beat, instant pudding mix, orange peel, sour cream, and milk.
2. beat at low speed until thick.
3. using a spatula fold in whipped cream and mix (do not beat).
4. in trifle bowl layer 1/2 of cake pieces.
5. next layer 1/3 strawberries.
6. next layer 1/2 pudding mixture.
7. repeat layers.
8. arrange strawberries on top.
9. cover and refrigerate at least 2 hours.
Title: Cream Cheese Brownie Sundaes
Ingredients:
- 1 eggs
- 3 butter
- 1/2 margarine
- 1 cream cheese
- 2 powdered sugar
- 1/3 ice cream
- 1/2
Instructions:
1. Beat cake mix, 1 egg, and butter with an electric mixer at medium speed until combined.
2. Press mixture into the bottom of a lightly greased 13x9 inch baking dish.
3. Beat cream cheese and sugar with and electric mixer at medium speed until smooth.
4. Add remaining 2 eggs, 1 at a time, beating well after each addition.
5. Gradually add cocoa, beating until blended.
6. Pour mixture evenly over chocolate layer.
7. Bake at 350°F for 35-40 minutes, or until a wooden pick inserted in center comes out clean.
8. Cool.
9. Cut into squares.
10. Serve with a scoop of ice cream and chocolate sauce.
Title: Orange Salad
Ingredients:
- 2 hot water
- 2 apricots
- 1 pineapple
- 1 sugar
- 20 egg
- 1/2 cornstarch
- 1 cheese
- 1 lettuce
- 1
Instructions:
1. Drain both apricots and pineapple.
2. MIX FRUIT WITH JELLO TO SET.
3. COOK SUGAR, FRUIT JUICE, EGG, AND CORNSTARCH.
4. WHIP ONE PACKAGE DREAM WHIP AND FOLD INTO COOLED CUSTARD.
5. PLACE ON TOP OF SET JELLO.
6. ADD TOPPING OF GRATED CHEESE IF DESIRED.
7. SERVE ON LETTUCE LEAF.
Title: Aloha Chippers
Ingredients:
- 1/2 chocolate chips
- 1/2 white chocolate chips
- 1 coconut
- 1/2 flour
- 1 1/4 sugar
- 1/3 brown sugar
- 1/3 butter
- 1/2 baking soda
- 1/2 salt
- 1/8 vanilla
- 1 dark rum
- 1 egg
- 1 coconut
- 1/4
Instructions:
1. Preheat oven to 375.
2. Line cookie sheets with parchment paper. Combine butter, sugars, flour, baking soda and salt. Mix in vanilla, egg and rum. Stir in chocolate chips, white chocolate chips and the nuts and 1/2 cup coconut. Drop cookies by teaspoonsfuls about 2 inches apart on the cookie shees. Sprinkle coconut on top. Bake 8-10 minutes until just firm in the center.
Title: Coffee Mousse
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 2 instant coffee granules
- 1/4 boiling water
- 2 sugar
- 2 instant coffee granules
- 2
Instructions:
1. In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes.
2. In a small saucepan, dissolve coffee in boiling water; add gelatin mixture.
3. Cook and stir coffee just until gelatin is dissolved (do not boil).
4. Remove from the heat; stir in sugar substitute.
5. Add ice cubes; stir until ice cubes are melted and mixture begins to thicken.
6. In a mixing bowl, beat coffee mixture and about 2/3 cup whipped topping until blended.
7. Fold in 1-1/3 cups topping by hand.
8. Transfer to four individual serving dishes.
9. Top each with 1 tablespoon whipped topping.
10. Refrigerate for at least 2 hours.
11. Dust with crushed coffee granules.
Title: Svisker Gröt - Norwegian Prune Pudding
Ingredients:
- 1/2 prune
- 2 water
- 1 sugar
- 1/8 salt
- 1 cinnamon stick
- 1/2 water
- 1/3 cornstarch
- 1 lemon juice
Instructions:
1. Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
2. Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
3. Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
4. Remove cinnamon and add lemon juice.
5. Pour into a mold, chill and serve with cream.
6. **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).
Title: Turkish Soldier Buttons Cookies
Ingredients:
- 2 all-purpose flour
- 1 powdered sugar
- 1 butter
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a cookie sheet.
3. Mix together flour, powdered sugar, butter, egg, and vanilla.
4. Shape dough in to 1-1/2 inch rounds; place on cookie sheet.
5. Press down the center with your thumb.
6. Fill each hole with jam.
7. Bake 12 minutes or until the bottoms are lightly browned.
Title: Chocolate Hazelnut Cake
Ingredients:
- 1 buttermilk
- 1 eggs
- 3 canola oil
- 1/2 milk
- 1 marzipan
- 3
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Coat two 9-inch round cake pans with cooking spray.
3. At low speed beat cake mix, buttermilk, eggs, and oil until combined, 30 seconds.
4. Increase speed to medium-high; beat 2 minutes. Stir in half of chopped candy.
5. Divide batter between pans. Bake 25-30 minutes or until toothpick inserted into centers comes out clean.
6. Cool on racks 5 minutes. Remove from pans; cool completely on racks.
7. Combine 3/4 cup frosting, chocolate-hazelnut spread, milk, and remaining candy.
8. Place 1 cake layer on serving plate; spread with frosting mixture. Top with remaining cake layer. Spread top and side of cake with remaining frosting. Garnish with marzipan fruit and chocolate leaves, if desired.
Title: Apple Dessert
Ingredients:
- 6 apples
- 1 raisins
- 1/4 cider
- 2 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Combine apples, raisins, and almonds in serving bowl.
2. Drizzle apple juice or cider over fruit and sprinkle with cinnamon and nutmeg.
3. (If the apples are not sweet enough, you can drizzle a small amount of honey over the fruit).
Title: Individual Amaretto Flans
Ingredients:
- 1/2 sugar
- 2 water
- 2/3 sugar
- 1/8 salt
- 3 eggs
- 2 milk
- 2 Amaretto
- 1/4
Instructions:
1. Preheat oven to 325.
2. In a small, heavy saucepan combine the 1/2 cup sugar and the water. Cook over medium-high heat until the sugar dissolves, then keep cooking about 5 more minutes, until a nice golden brown. Immediately pour into 6 (6 oz.) custard cups, tilting so that the caramelized sugar coats the bottoms.
3. Whisk together the remaining sugar, the eggs, salt and egg yolks.
4. Heat milk over medium-high heat to 180 (tiny bubbles will form around the edge); don't let it boil. Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain through a sieve into a bowl, discarding solids. Divide evenly into the custard cups.
5. Place cups in the bottom of a broiler pan; add hot water to a depth of 1 inch. Bake at 325 for 40 minutes or until centers barely move when cups are touched. Remove cups from the pan and cool completely on a wire rack. Cover and chill at least 8 hours.
6. To serve, loosen the edges of each flan with a knife. Cover each cup with a dessert plate (upside down), and invert flans onto plates.
Title: Twinkie Dessert
Ingredients:
- 10 bananas
- 4 -5 instant vanilla pudding
- 1 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Layer the Twinkies in a a 13 X 9 dish placing the cream side up.
2. Slice Bananas on top of Twinkies. Set Aside.
3. Mix in a bowl Vanilla Pudding (use it dry remember) 1 20oz can of crushed pineapple (drained) Mix together well.
4. Fold in 1 12 oz cool whip.
5. Keep refrigerated.
Title: Strawberry Surprise Cake
Ingredients:
- 1 strawberry gelatin
- 1 frozen strawberries
- 1 mini marshmallows
- 2 1/4 flour
- 1 baking powder
- 1/4 salt
- 1 1/2 sugar
- 1/2 butter
- 3 eggs
- 1 vanilla
- 1 milk
Instructions:
1. Preheat oven to 350 degrees. Grease (don't flour) a 9x13 pan.
2. In a small bowl, combine the gelatin and the strawberries, with their liquid. Set aside.
3. Sprinkle the marshmallows evenly across the bottom of the prepared pan.
4. Sift together the flour, baking powder and salt.
5. In a large bowl, use a mixer to beat the sugar and butter, until the mixture is light and fluffy.
6. Beat in the eggs, one at a time.
7. Beat in the vanilla.
8. Beat in the flour mixture, in thirds, alternating with the milk. Make sure to beat well and scrape the bowl between additions.
9. Pour the mixture over the marshmallows, gently spreading it edge to edge.
10. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
11. Cool.
12. Top with whipped cream and fresh strawberries.
Title: Ginger and Poppy Seed Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1/4 poppy seed
- 1 1/2 cinnamon
- 1 ground ginger
- 1/2 baking soda
- 1/2 salt
Instructions:
1. In a large mixing bowl, cream butter and sugar. Add eggs and vanilla. Add remaining ingredients and mix. Shape dough into a large roll, and wrap in plastic wrap or waxed paper.
2. Refrigerate dough for at least 2 hours, or up to overnight.
3. Preheat oven to 375 f. Unwrap dough and slice into 1/4 slices. Place on greased baking sheet and bake for 10 minutes or until golden. Let cool.
Title: Chocolate-Dipped Spritz Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 1/2 salt
- 1/4 baking powder
- 11
Instructions:
1. Cream butter and sugar in mixing bowl.
2. Beat in egg and vanilla.
3. Combine flour, salt and baking soda, gradually add to creamed mixture.
4. Using a cookie press, press dough onto ungreased cookie sheet.
5. Bake at 375° for 7-9 minutes.
6. Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
7. Remove to cooling rack and let cool completely.
8. Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
9. I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
10. Let harden on wax paper.
Title: Nana's Fruit Loaf
Ingredients:
- 2 water
- 1 sugar
- 1 butter
- 2 flour
- 2 baking soda
- 1
Instructions:
1. boil mixed fruit, water, sugar and butter.
2. put in a bowl to cool.
3. then mix together with flour and baking soda.
4. put into a greased loaf tin.
5. bake for 1 hour at 180 degrees.