lumicero/recipes-ing2inst huggingface dataset:
Title: Butterscotch-Rum Ripple Cake
Ingredients:
- 1 butter
- 2 sugar
- 1 sour cream
- 3 flour
- 1 baking soda
- 1 salt
- 1 vanilla extract
- 1 eggs
- 6 instant butterscotch pudding mix
- 1
- 3/4
Instructions:
1. Combine first 8 ingredients and 5 eggs in large mixer bowl.
2. Beat about 3 minutes.
3. Mix 2 cups batter, remaining egg, pudding mix and topping in small mixer bowl.
4. Beat about 1 minute.
5. Pour half the plain cake batter into greased floured 12-inch bundt pan.
6. Spoon half the butterscotch over the top.
7. Cut through batter with knife to marble.
8. Bake at 350° 1 1/4 hours or until cake tests done. May garnish with rum-flavored confectioners' sugar glaze.
Title: Easy Sour Cream Kifli
Ingredients:
- 1 butter
- 4 all-purpose flour
- 3 sour cream
- 1 1/2 walnuts
- 3 granulated sugar
- 1 1/2 lemon, rind of
- 1 1/2
- 1
- 2
Instructions:
1. For dough:
2. Cut butter into flour.
3. Mix egg yolks with sour cream and add to flour mix.
4. Mix well.
5. Divide dough into 6 or 8 parts.
6. Flatten each into small patty shape.
7. Wrap each patty in plastic wrap and chill at least 6 hours or overnight.
8. For filling:
9. Combine nuts, sugars, and lemon rind and set aside.
10. Beat egg whites a little with a fork and set aside.
11. To assemble:
12. Remove one patty at a time from fridge and roll out on a floured board to a 9" circle.
13. Now smear some egg white over the circle of dough.
14. Sprinkle about 2 tablespoons of sugar/nut mixture over that.
15. Cut into 12 pie-shaped wedges.
16. Roll up, curve into crescent shape, dip tops in egg whites, then in nut mixture and arrange on prepared cookie sheets.
17. Repeat with balance of dough.
18. Bake at 350 degrees F. for 15 to 20 minutes.
19. Makes 72, 96, or more, depending on how many times you divide the dough.
Title: Dollywood Bread Pudding
Ingredients:
- 1 1/4 granulated sugar
- 1/2 cinnamon
- 1/4 butter
- 1/3 raisins
- 1 half-and-half
- 8 eggs
- 1 vanilla extract
- 8
Instructions:
1. Preheat oven to 400°F
2. Grease 9 x 13-inch baking dish.
3. Combine 1/4 cup sugar with cinnamon.
4. Toss bread cubes, melted butter, raisins and sugar-cinnamon mixture in a large bowl.
5. Spread evenly in greased pan.
6. Set aside.
7. Whisk eggs lightly in bowl.
8. Bring cream, remaining sugar and vanilla to a boil.
9. Gradually whisk cream mixture into eggs. Pour over bread mixture.
10. Place pan in water bath.
11. Bake 35 to 40 minutes until custard sets and top is golden brown.
Title: Hoot 'n Holler Whiskey Cake
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 3 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 nutmeg
- 1/4 milk
- 1/4 molasses
- 1/4 baking soda
- 1 golden raisin
- 1 pecans
- 1/4
Instructions:
1. Preheat oven to 325F.
2. Grease and flour a 9 x 5-inch loaf pan.
3. Cream butter with the sugar and the eggs.
4. Mix together the flour, baking powder, salt, nutmeg, and add it to the butter mixture. Stir in the milk.
5. Put the baking soda into the molasses and mix. Add it to the butter and milk mixture.
6. Add the raisins, nuts and whiskey. Pour into loaf pan and bake for 1-1 1/2 hours. (Test after 1 hr.)
7. Remove pan to wire rack and cool for 10 minutes. Turn cake out of pan onto rack. Cool Completely.
8. Keep leftover cake wrapped in foil, in the refrigerator.
Title: Banana Carrot Cake
Ingredients:
- 1 sugar
- 1 canola oil
- 2/3 eggs
- 2 flour
- 1 1/2 salt
- 1 baking powder
- 2 baking soda
- 1/2 cinnamon
- 1 nutmeg
- 1/2 clove
- 1/4 quick-cooking oats
- 1 carrot
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Combine sugar, banana, and oil.
3. Add eggs, one at a time, beating well after each addition.
4. In a separate bowl, combine flour, salt, baking soda, baking powder, and spices.
5. Add to banana mixture and mix well.
6. Stir in carrots and oats; mix well.
7. Spread in greased 9x9 inch baking pan. Sprinkle with nuts.
8. Bake at 350F for 40 minutes or until toothpick inserted in center comes out clean.
Title: Non-Dairy Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 6 baking soda
- 2 salt
- 1 vinegar
- 2 canola oil
- 3/4 vanilla
- 2 water
- 2
Instructions:
1. Sift first 5 ingredients together in an ungreased 9x13-inch pan.
2. Make 3 wells and in each hole place the next 3 ingredients.
3. Pour 2 cups of water over top mix with a fork or wire whisk.
4. Bake at 350° for 30-35 minutes.
Title: Date Balls
Ingredients:
- 1/2 sugar
- 1 egg
- 1 dates
- 2 oleo
- 1 1/2 walnuts
- 1 salt
- 1/2 vanilla
- 1
Instructions:
1. Mix first 4 ingredients and boil in pan until it leave the sides, stirring continuoulsy.
2. Then add the remaining ingredients and shape into walnut size balls.
3. Roll in coconut and enjoy!
Title: Pumpkin Pie Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 2 ground cinnamon
- 1 1/2 nutmeg
- 1 ground ginger
- 1/4 salt
- 1 pumpkin
- 1 evaporated milk
- 3/4 butter
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350°. In a large bowl, mix first 8 ingredients. Pour into a greased 9x13-inch baking pan.
2. Using a pastry blender, cut butter into cake mix until crumbly. Sprinkle cake mixture over pumpkin mixture. Sprinkle with pecans.
3. Bake 1 hour. Serve warm.
Title: Parish Patch Sawdust Pie
Ingredients:
- 1 1/2 coconut
- 1 1/2 graham cracker crumbs
- 1 1/2 pecans
- 1 1/2 sugar
- 1
Instructions:
1. combine coconut, graham cracker crumbs, pecans and sugar.
2. mix with egg whites.
3. pour mixture into pie shell --
4. bake at 350* for 35 minutes.
Title: Mocha Nut Butterball Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 2 vanilla
- 2 instant coffee powder
- 1/4 - 1/2 flour
- 1 3/4 salt
- 1/2 walnuts
- 2
Instructions:
1. Cream butter and sugar well.
2. Add Vanilla and cream till light and fluffy.
3. Add flour coffee, cocoa, flour and salt.
4. Mix well and add nuts.
5. Shape in 1 inch balls.
6. Put on ungreased sheets and bake 325 deg.
7. for 15 minutes.
8. Roll in confectioners sugar while warm and again when cooled.
Title: Cinnamon Torte
Ingredients:
- 2 3/4 flour
- 2 cinnamon
- 1 1/2 butter
- 2 sugar
- 2 eggs
- 6 icing sugar
- 2 vanilla
- 1 maraschino cherries
- 8 chocolate curls
- 3/4
Instructions:
1. Grease as many 9" layer cake pans as you have. Or you can line with parchment paper.
2. preheat oven to 375.
3. With a mixer beat butter and sugar until light and fluffy. add eggs one at a time while mixer is on. Add flour and cinnamon a little at a time mixing well.
4. Let rest 15 minutes.
5. Divide dough into 15 portions and pat one portion at a time into cake pan. It will be very thin but this is what makes your layers.
6. Bake for 8-12 min or until it starts to brown on the edges. Dump out of the cake pan and do again until all layers are made.
7. At this point you can wrap and store these cookie layers until you are ready to use them. The torte is self do not take long to assemble.
8. Whip the cream, vanilla and icing sugar together until stiff.
9. Set about 1 1/2 cup aside for decorating the top of the Torte.
10. Place a small amount of whip cream on the bottom of the cake plate ( this is to anchor or cookie) and place your first cookie on it. Spread with Cream and continue doing this until all cookies and cream are gone.
11. Put the remaining whipped cream into a piping bag and do 8 rosettes of whip cream on the top on the Torte.
12. Place a cherry on top of each rosette and sprinkler with chocolate curls.
13. Refrigerate 4 hours or overnight.
Title: Raspberries and Ricotta Mousse
Ingredients:
- 300 ricotta cheese
- 2 lemon juice
- 2 cream of tartar
- 1 sugar
- 1/2 fresh raspberries
- 1/2
Instructions:
1. Mousse: In a food processor, mix ricotta and lemon juice until very creamy and homogeneous.
2. In a bowl, whisk egg whites and tartar cream with a mixer until you have soft picks. Add sugar gradually while whisking until firm and straight picks, around 5 minutes. At low speed, incorporate the mixture of ricotta until all is homogeneous.
3. Raspberry Garnish: In a bowl, mix raspberries with jam.
4. Distribute the mousse in 4 parfait glass or ramequin (or any cute bowls you have) and add raspberry garnish. Put in the fridge. It's better if it's eaten the same day.
Title: Christmas Cupcakes
Ingredients:
- 110 butter
- 110 dark brown sugar
- 2 eggs
- 110 self-raising flour
- 1/2 ground cinnamon
- 1 allspice
- 1 nutmeg
- 6 water
- 40 raisins
- 40 icing sugar
- boiling water
Instructions:
1. Preheat the oven to 190. Line cupcake tin with eight paper cases.
2. Cream the butter and sugar together until light and fluffy.
3. Mix the eggs together in a seperate bowl and gradually beat into the creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
4. Fold in the flour and spices, adding enough water to bring the mixture to a dropping consistency. Stir in the fruit.
5. Dividie the mixture between the prepared cases. Bake in the middle of the preheated oven for about 15 minutes, or until the cakes are well risen, golden and feel spongy to the touch.
6. Mix together the icing sugar with a very little boiling water and when the cakes have cooled, drizzle over the top.
Title: Mashed Potato Spice Cake
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 1 mashed potatoes
- 1 walnuts
- 1 cinnamon
- 1 clove
- 1 nutmeg
- 2 1/2 all-purpose flour
- 1/2 milk
- 2 baking powder
- sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Greas and flour a 9x13 inch pan; set aside.
3. Cream sugar, and butter in a large bowl with electric mixer until fluffy.
4. Add egg yolks, potatoes, walnuts, cinnamon, cloves and nutmeg; beat until smooth.
5. Stir in flour, milk and baking powder.
6. Beat egg whites in a small bowl woth mixer until stiff.
7. Fold egg whites into batter.
8. Pour into prepared pan.
9. Bake 45 minutes or until toothpick inserted into center comes out clean.
10. Dust with confectioner's sugar.
Title: Spanish Tortas De Aceite
Ingredients:
- 3 1/3 all-purpose flour
- 3 anise seed
- 1 sesame seeds
- 2 orange zest
- 1 instant yeast
- 1 salt
- 3/4 extra virgin olive oil
- 3/4 water
- 2/3
- 1/2
Instructions:
1. Whisk together flour, 3 tablespoons sugar, anise seeds, sesame seeds, orange zest, yeast, and salt together in large bowl.
2. Stir in oil and 2/3 cup water to make soft dough. Cover bowl with plastic wrap, and let dough rise 1 to 2 hours, or until doubled in size.
3. Preheat oven to 425°F Line 2 baking sheets with parchment paper. Spread remaining 1/2 cup sugar on plate.
4. Divide dough into 16 equal pieces. Flatten each piece into small circle, and pull edges together toward center. Pinch to form ball with taut top to press out any air bubbles, and let rest 5 minutes.
5. Roll each ball into 6-inch circle. Press each circle on one side into sugar, and place sugar-side-up on baking sheet.
6. Bake 14-16 minutes, or until deep golden and crisp. Cool on wire rack, and keep stored in airtight container.
Title: Pineapple Carrot Cookies
Ingredients:
- 2 crushed pineapple
- 3/4 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 carrot
- 1 pecans
- 1 1/2 flour
- 1 cinnamon
- 1/2 baking powder
- 1/4 salt
Instructions:
1. preheat oven 375 degrees.
2. In large bowl, beat butter and sugars until light and fluffy.
3. beat in egg and vanilla.
4. beat in drained pineapple, carrots and pecans.
5. In medium bowl, combine remaining ingred.
6. beat into pineapple mixture until blended.
7. drop heaping tablespoons of batter 2 in apart onto greased cookie sheets.
8. bake 15-20 minutes or until golden.
9. leave on cookie rack for 2 minutes and then place on cool surface.
10. They are great with milk.
Title: Creme Brulee - Low Fat
Ingredients:
- 2 nonfat milk
- 2 non-fat powdered milk
- 3/4 egg substitute
- 1/3 Splenda sugar substitute
- 1 vanilla extract
- 3 sugar
- fresh raspberry
Instructions:
1. Preheat oven to 325.
2. Gradually stir milk into milk powder.
3. Stir in egg substitute, 1/3 c splenda, and vanilla.
4. Pour mixture into custard cups.
5. Bake in pan filled with hot water to 1" deep about 35 minutes, until custard is set.
6. Chill.
7. Sprinkle 1/2 tsp sugar over top of each custard and place cups on baking sheet.
8. Broil 4" from heat until sugar is caramelized.
9. Serve with fresh raspberries.
Title: Maple, Apple, and Cheddar Pie
Ingredients:
- 1/2 sugar
- 2 all-purpose flour
- 1/2 ground cinnamon
- 1/4 salt
- 5 apples
- 1 1/2 white cheddar cheese
- 1/4 maple syrup
- 1 maple syrup
- 2 pecans
- 1/4
Instructions:
1. Preheat oven to 375; roll out half of pie dough and fit into a 9-inch pie pan; set aside.
2. Filling: in a large bowl , stir together sugar, flour, cinnamon, and salt; add in apples and toss gently to coat.
3. Add in cheese and 1/4 cup maple syrup; toss gently to combine.
4. Transfer filling to pastry-lined pan; drizzle with cream.
5. Trim pastry even with edge of pie pan; roll out remaining pie dough; fit on top of pie; crimp edges as desired; cut slits in pastry to allow steam to escape.
6. Cover edge of pie with foil to prevent overbrowning.
7. Bake for 40 minutes; remove foil; bake 20 minutes more or until apples are tender and pastry is golden brown.
8. Transfer to a wire rack; brush with the 2 tablespoons maple syrup; sprinkle with pecans.
9. Cool for 1 hour; serve slightly warm.
Title: Fruit Cocktail Cake
Ingredients:
- 1 all-purpose flour
- 2 white sugar
- 1 1/2 baking soda
- 1/2 walnuts
- 1 pecans
- 2 salt
- 1/3 eggs
- 1/3 brown sugar
- 1/3 flaked coconut
- 1/4 butter
- 1/2 margarine
- 1 evaporated milk
- 1 sugar
- raisins
Instructions:
1. CAKE:
2. In a large mixing bowl, mix flour, white sugar, baking soda, and salt. Add eggs and fruit cocktail, including syrup. Stir well by hand. Pour into a greased 13x9x2 - inch baking pan. Combine brown sugar, coconut, and nuts. Sprinkle over batter. Bake in preheated 350F oven for 40-45 minutes or until it tests done. As cake cools, prepare topping.
3. TOPPING:.
4. Slowly heat butter, evaporated milk, 1 cup sugar, and raisins until sugar dissolves and mix boils. Pierce cooled cake with fork. Cover cake with hot sauce.
Title: Little Log Cabin Bundt Cake
Ingredients:
- 1 eggs
- 1 water
- 4 pecans
- 3/4
- 1
Instructions:
1. Combine all ingredients except pecans in a large bowl, mix until combined.
2. Stir in half the pecans.
3. Sprinkle remaining pecans in a lightly greased 10" Bundt pan.
4. Pour batter over pecans.
5. Bake at 350 degrees for 50 minutes or until toothpick in center comes out clean.
Title: Twelfth Night Cake - Kings Cake- Epiphany Not Mardi Gras
Ingredients:
- 2 butter
- 16 brown sugar
- 8 eggs
- 3 1/4 flour
- 1 baking soda
- 2 mace
- 1 cinnamon
- 4 raisins
- 15 currants
- 10 citron
- 1/2 lemon peel
- 1/2 water
- 12 confectioners' sugar
- 2/3 shortening
- 1/4 salt
- 48 vanilla extract
- 1 1/4
- 3/4
- 1/2
Instructions:
1. Beast butter at medium speed until creamy; gradually add brown sugar, beating well.
2. Add eggs, one at a time, beating after each addition.
3. Combine 3 cups of flour, baking soda, and mace.
4. Gradually add to the butter mixture. Mix at a low speed just until blended.
5. Combine remaining 1/4 flour slivered almonds, raisins, currants, citron, and lemon peel until coated evenly.
6. Stir mixture into batter.
7. Spoon batter into three greased and wax paper-lined 9-inch round cake pans. (Drop bean and pea at this time). Bake at 375 for 30-35 or until wooden pick comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
8. Spread apricot filling between layers of cake. Spread White Buttercream Forsting on top and sides. Decorate as desired.
9. White Buttercream Frosting:
10. Combine water and meringue powder in a large bowl; beat at high speed until soft peaks form.
11. Add 4 cups of confectioners sugar, 1 cup at a time, beating at low speed after each addition. Add remianing sugar alternately with shortening, beating after each. Stir in flavorings.
12. Yields: 7 cups frosting for one 3-layer cake.
Title: Cappuccino Fudge Cupcakes
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 3 sugar
- 3/4 eggs
- 1 milk
- 2 instant espresso
- 1 3/4 instant coffee granules
- 1 1/2 instant espresso
- 1/4 instant coffee granules
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 1 1/2 salt
- 4 heavy cream
- 1/2 sugar
- 1/2 instant espresso
- instant coffee granules
- ground cinnamon
Instructions:
1. Place butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and gradually add sugar, beating about 3 minutes, or until light and fluffy. Turn to speed 4 and add eggs, one at a time, beating for 30 seconds after each addition. Stop and scrape bowl. Dissolve instant espresso in milk. Set aside.
2. Combine flour, baking powder, and salt. Turn to stir speed and add a third of the flour mixture alternately with half of the milk mixture, mixing 15 seconds after each addition.
3. Spoon batter into 8 greased and floured custard cups. Place cups on a baking sheet. Bake at 350 F for 30-35 minutes, or until toothpick inserted into cupcake comes out clean. Remove from custard cups and cool on wire rack.
4. Coffee Cream, Combine cream, sugar, and espresso in mixer bowl. Attach wire whip to mixer. Turn to speed 8 and whip cream until stiff.
5. Fudge Sauce, Place chocolate, cream, and cinnamon in a small saucepan. Cook and stir over low heat until chocolate is melted an mixture is combined.
Title: Classic Linzer Hearts
Ingredients:
- 1 2/3 all-purpose flour
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 unsalted butter
- 16 granulated sugar
- 2/3 pecans
- 1 confectioners' sugar
- 1
Instructions:
1. You will also need: cookie sheet and parchment paper.
2. Combine flour and spices together in a bowl.
3. Beat together butter and sugar for 5 minutes. Electric mixer at medium speed, with a paddle attachment gives best results.
4. Lower speed and add almonds and flour/spice mixture. Finish mixing dough with rubber spatula as needed.
5. Roll dough into 2 balls, and then flatten with hands or rolling pin onto sheets of plastic wrap. Once dough is about 1/2 inch thick, completely wrap dough and chill until firm. Dough will be ready in about an hour, but can be left for days.
6. Preheat oven to 350 degrees. Place racks in upper and lower thirds of oven.
7. Take out 1 roll of chilled dough. Gently roll or pound with hands soften. Roll to 1/4 inch thick.
8. Use 2 different sized heart shaped cookie cutters to cut the dough. Use the smaller one on half of the hearts to make a "window".
9. Place dough on parchment paper on cookie sheets.
10. Scrap remaining dough together and roll out. Switch this dough out for the chilled dough. Roll out more cookies as above.
11. Bake cookies about 15 minutes or until pale golden.
12. While cookies are baking reduce jam in small pot on the stove top. Let it boil, then lower heat to simmer for about 5 minutes or until thickened.
13. Once cookies are cool, dust windowed hearts with confectioner's sugar.
14. Place spoonful of jam on backside of whole hearts. Place windowed piece on top to make a sandwich with raspberry jam showing through window.
15. Store cookies in sealed container between sheets of parchment paper.
Title: Cherry Filling for Cake
Ingredients:
- 2 Cool Whip
- 1 cherry pie filling
Instructions:
1. Fold the Cool Whip and cherry pie filling together.
2. Spread over bottom cake layer, place top layer over the filling.
3. Spread Cool Whip over cake, top with cherry pie filling.
Title: Kryddkaka - Swedish Spice Cake - Traditional Recipe!
Ingredients:
- 2 eggs
- 1 sugar
- 1 1/4 all-purpose flour
- 2 cinnamon
- 1 ground cardamom
- 1/2 clove
- 1 1/2 baking powder
- 1/3 water
- 1/4 butter
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs until very light and fluffy. Add sugar gradually while beating.
3. Sift together flour, spices and baking powder. Fold this into the egg mixture gently, so as not to deflate eggs.
4. In a small saucepan, heat butter and water over low heat until butter has melted. Once butter melts, bring to a boil and add while still boiling hot to the batter (first mixture). Combine thoroughly.
5. Butter a 7 3/4 inch tube pan and sprinkle evenly with the bread crumbs. Pour cake batter into pan.
6. Bake in preheated 350°F oven 45-50 minutes or until cake tests done.
7. Serve unfrosted or dusted with icing sugar.
Title: Weight Watchers 0 Pt Carrot Cake
Ingredients:
- 1 pumpkin puree
- 1 water
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Mix all ingredients.
3. Spray 9x13-inch cake pan to grease.
4. Fill cake pan. Smooth top as best as possible.
5. Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).
Title: Apricot Clafouti
Ingredients:
- 1 self raising flour
- 1/2 caster sugar
- 1/4 eggs
- 2 milk
- 1/2 butter
- 90
Instructions:
1. Drain Apricots and place in dish (3 cup capacity) I find a shallow one works best for this dessert.
2. Melt butter in a pyrex jug in microwave.
3. Add milk and return to microwave and heat until mixture is warm (not too hot or else eggs will cook when you add them).
4. Add eggs to the warm milk and butter and stir vigorously.
5. Sift flour and sugar in bowl.
6. Make well in centre, gradually stir in combined butter,milk and eggs.
7. Spoon batter evenly between apricots.
8. Bake in moderate oven 180 C for 30minutes until firm and golden brown.
Title: Experimental Oatmeal Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 1/2 cinnamon
- 1/4 salt
- 1/4 brown sugar
- 1/4 white sugar
- 1 egg
- 1/3 applesauce
- 1/2 corn syrup
- 1/4 skim milk
- 1 vanilla
- 5 quick-cooking oatmeal
Instructions:
1. Mix all the dry ingredients together in one bowl.
2. Mix all the wet ingredients in another bowl.
3. Add the wet ingredients to the dry and mix well.
4. Adding a little skim milk if needed.
5. Bake 350 for 10 minutes, let cool and place on rack.
Title: Mini Kisses Peanut Butter Blossoms
Ingredients:
- 1/2 shortening
- 3/4 creamy peanut butter
- 1/3 sugar
- 1/3 light brown sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 3/4 chocolate chips
- granulated sugar
Instructions:
1. Heat oven to 375°F.
2. Beat together the shortening and peanut butter. Beat in sugar and brown sugar. Beat in egg, milk, and vanilla.
3. Combine flour, baking soda, and salt; gradually blend into peanut butter mixture.
4. Shape dough into 1" balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8-10 minutes or until lightly browned. Remove from oven; immediately place 3 chocolate chips on top of each cookie, pressing down slightly. Remove cookies from baking sheet and cool completely on wire rack.
Title: Delicious Purim Hamentaschen!
Ingredients:
- 3 flour
- 4 baking powder
- 3/4 granulated sugar
- 3/4 salt
- 2 vanilla
- 3/4 eggs
- 1/2 prune filling
- 3 raspberry pie filling
- 1
Instructions:
1. In 2 separate bowls, mix one for the dry ingredients and the other for the vanilla, OJ, oil and eggs.
2. Add the wet mixture slowly into the dry making sure that it has a nice doughy consistency.
3. If you are not sure, sticking to the spoon=too moist, crumbly=too dry.
4. You can add either a little flour or OJ to solve the problem.
5. Let the dough set in the fridge for around and hour.
6. Separate dough, after the fridge, into three equal balls.
7. Flour your rolling surface and roller well, repeating frequently as necessary (dough that is sticking to either, needs flouring).
8. No worries, doesn't change the taste.
9. Roll dough to 1/8 " thickness, you will get the hang of it!
10. Using a glass or cookie cutter, cut into pieces.
11. One teaspoon of the filling in placed in the center and then you pinch your cookie corners into a triangle.
12. Bake for 15 minutes only at 375 degrees.
13. If you like sweetened cookies, sprinkle with some extra sugar before putting it into the oven. Enjoy!