lumicero/recipes-ing2inst huggingface dataset:
Title: In-A-Hurry Candy Cane Cupcakes
Ingredients:
- 1 water
- 1 eggs
- 2 canola oil
- 1/2
- 1
- 5
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grind candy canes in your coffee grinder attachment of your food processor or in a really clean coffee grinder (especially good if you have never used this to grind coffee beans!).
3. Beat eggs, oil, water, and vanilla extract until smooth.
4. 4Stir in dry cake mix and 1/3 cup of powdered candy cane.
5. Mix well.
6. Pour into greased or papered cupcake tins.
7. Bake for 15 - 20 minutes at 350°F (until fork comes out clean when inserted into center of cupcake).
8. Let cool completely.
9. Frost with white icing.
10. Sprinkle remaining candy cane mixture on top of icing (color will change once set).
11. 1Store in an airtight container.
12. Enjoy!
Title: No-Bake Maple Oat Cookies
Ingredients:
- 3/4 white sugar
- 1/4 brown sugar
- 4 butter
- 4 milk
- 1 1/2 rolled oats
- 2
Instructions:
1. Combine the sugars, butter and milk in a medium saucepan.
2. Bring just to a boil.
3. Turn off heat, stir in maple extract, and then oatmeal.
4. Drop from tablespoons onto a greased cookie sheet (I like to stick it in the freezer to quicken things up), or waxed paper.
5. Chill until firm and devour them all before your family/friends get to them!
Title: Chocolate Ganache
Ingredients:
- 3/4 chocolate
- 1
Instructions:
1. Put chocolate and cream into a saucepan and heat gently, stirring until chocolate has melted and mixture is smooth.
2. Transfer to bowl of an electric mixer and beat until cool and thick.
3. Frosting can be used to spread over cupcakes or piped as decoration.
4. Variation:
5. White, milk or dark chocolate can be used, depending on the cupcakes.
Title: Orange Macadamia Nut Cookies
Ingredients:
- 4 all-purpose flour
- 2 powdered sugar
- 1 cornstarch
- 2 butter
- 1 walnuts
- 2 granulated sugar
- 1 powdered sugar
- 4 -6 butter
- 2
- 3
- 1
- 2 -3
Instructions:
1. In a large mixing bowl stir together flour, powdered sugar, and corn starch.
2. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
3. Stir in nuts.
4. Combine yolks,1 tbsp orange peel, and 4 tablespoons of the orange juice; add to flourmixture stirring until moistened.
5. If necessary, add remaining orange juice to moisten.
6. On a lightly floured surface, knead dough until it forms a ball.
7. Shape dough into 1-1/4-inch balls.
8. Arrange balls on ungreased cookie sheet; flatten to 1/4-inch thickness by pressing with the bottom of a glass dipped in sugar.
9. Bake in a 350 degree oven for 12 to 15 minutes or until edges begin to brown.
10. Transfer cookies to wire racks; cool completely.
11. Orange Frosting: In a bowl stir together powdered sugar, butter, orange peel, orange juice to make icing spreading consistency.
12. Frost with Orange Frosting.
13. Garnish with additional finely shredded orange peel if desired.
Title: Cola Quick Cake
Ingredients:
- 1 chocolate instant pudding
- 1 eggs
- 1
- 1/2
- 4
Instructions:
1. Combine the cake mix, pudding, soda, vegetable oil, and eggs in a mixing bowl.
2. Beat at medium speed until blended.
3. Spoon into a greased 9x13 inch cake pan.
4. Bake at 350.
5. I frosted it with a Mocha Frosting.
Title: Lovina Eicher's Homemade Pie Dough
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 unsalted butter
- 1 egg
- 1/3 cold water
- 1 apple cider vinegar
Instructions:
1. In a large bowl, combine the flour and salt. Stir to blend.
2. Add the lard and rub into the flour with your fingertips until the mixture resembles course crumbs. (I cheat and use my stand mixer for this, or you could use a food processor -- or a pastry cutter).
3. Add the egg, water and vinegar and stir with a fork until the dry ingredients are moistened.
4. Form the dough into a ball and divide into 3 balls.(I refridgerate it at this point, at least 30 mins or longer Form a ball into a disk and roll it out to 1/8 inch thickness on a floured surface.
5. Fit the dough into a 9-inch pie pan and trim the edges to a 1 inch overhang. Fold the dough under and crimp the edges.
6. If not using now, form the remaining 2 balls of dough into disks, place each in a resealable plastic bag, and freeze for up to 3 months.
7. Preparation time includes resting time.
Title: Tropical Fruit Cakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 1/4 rum
- 1/4 light corn syrup
- 2 fresh ginger
- 1 vanilla
- 1 brazil nut
- 1 3/4 rum
- 1/2 rum
- 1/3
- 1/4
Instructions:
1. Grease and lightly flour eight 1-cup fluted tube pans or six 4-1/2x2-1/2x1-1/2-inch individual loaf pans and set pans aside.
2. In a medium bowl combine flour, baking powder, and baking soda; set aside.
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds, add brown sugar; beat until combined.
4. Add eggs, one at a time, beating on medium speed until combined (The batter may appear curdled).
5. Combine 1/4 cup rum or pineapple juice, 1/4 cup pineapple juice, the corn syrup, ginger, and vanilla.
6. Add flour mixture and rum mixture alternately to butter mixture, beating on low speed after each addition just until combined.
7. Fold in fruit bits and nuts.
8. Spread batter in prepared pan.
9. Bake in a 325 degree oven for 20 to 25 minutes for fluted tube pans or 30 to 35 minutes for loaf pans or until a toothpick inserted into centers comes out clean.
10. Cool cakes in pans on wire racks for 10 minutes. Remove from pans; cool at least 1 hour on racks.
11. Poke holes in cakes using a wooden toothpick or bamboo skewer.
12. Soak eight or six 8-inch-square pieces of double thickness 100-percent cotton cheesecloth with the 1/3 cup rum or pineapple juice and wrap each cake in rum- or juice-soaked cheesecloth.
13. Wrap each cake tightly in foil or seal in a plastic bag.
14. Chill in refrigerator for 24 hours.
15. Remove foil or remove cakes from bags; drizzle with 1/4 cup rum or pineapple juice. Rewrap with foil or return to plastic bags and refrigerate at least 24 hours.
16. Remove cheesecloth before serving.
17. If desired, sprinkle with sifted powdered sugar. Makes 6 or 8 cakes (24 servings).
18. Make-Ahead Tip: Prepare Tropical Fruit Cake as directed through until the 24 hr chill, except refrigerate up to 5 days. (Or prepare Tropical Fruit Cakes as directed through up to 24 hr chill, except do not sprinkle with powdered sugar. Place in self-sealing freezer bags. Seal, label, and freeze up to 3 months.)
19. To serve, thaw frozen cakes in freezer bags in the refrigerator overnight. Serve as directed.
Title: Upside-down Pineapple Cake
Ingredients:
- 1 granulated sugar
- 1 milk
- 2 1/4 all-purpose flour
- 2 eggs
- 1/2 unsalted butter
- 1 vanilla extract
- 2 baking powder
- 1/2 salt
- 1 sweetened flaked coconut
- 1 crushed pineapple
- 1/3 light brown sugar
- 2 unsalted butter
Instructions:
1. Heat oven to 350 degrees.
2. Coat 9 inch springform pan with non-stick cooking spray.
3. CAKE: In a bowl, add flour,sugar,butter,milk,eggs,bak`Ñ powder,vanilla and salt.
4. With mixer on low speed, beat for 1 minute, until blended.
5. Then mix on high speed for 3 minutes until blended.
6. Spread batter evenly into pan.
7. Bake in oven at 350 degrees for 55-60 minutes.
8. You can use a wooden tooth pick inserted in center to see if it comes out clean, means its done.
9. PINEAPPLE TOPPING: In a bowl, gently stir together drtained pineapple, coconut,brown sugar and butter until well mixed.
10. Remove cake from oven when done.
11. Heat oven to broil.
12. Spread pineapple topping over top of hot cake.
13. Broil 4 inches from heat for 5 minutes, or until topping begins to brown.
14. Remove cake and let cool for 10 minutes.
15. Remove side of pan.
16. Serve when cooled.
Title: Tomato Soup Cake
Ingredients:
- 3 shortening
- 1 eggs
- 1 sugar
- 1 baking soda
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/2 clove
- 1 raisins
- 1/2 walnuts
Instructions:
1. Cream shortening, eggs and sugar.
2. Stir baking soda into the can of soup and watch the reaction!
3. Add to the creamed mixture.
4. Stir in the sifted flour, baking powder, salt and spices.
5. Then add raisins and nuts.
6. Pour into a greased 9x5inch loaf pan.
7. Bake at 350 degrees for approximately 40-45 minutes.
8. Cool about an hour and then remove from pan by turning the loaf upside down on the palm of your hand.
9. Wrap the loaf tightly in plastic wrap.
10. It can be sliced and served plain or topped with a thin glaze of powdered sugar and lemon juice together to desired consistency.
Title: Lemon Tiramisu from Lidia Bastianich
Ingredients:
- 5 eggs
- 5 -6 lemons
- 1 sugar
- 1 1/2 water
- 1 mascarpone cheese
- 2 ladyfingers
- 40
Instructions:
1. Pour just enough water in a double-boiler pan so the water level is right below the bottom of the mixing bowl when it is sitting in the pan. Separate the eggs, putting yolks into the large bowl of the double boiler and the whites into another stainless-steel bowl for whipping by hand or with an electric mixer.
2. Remove the zest of two or more of the lemons, using a fine grater, to get 2 tablespoons of zest. Squeeze out and strain the juice of these and the other lemons to get 3/4 cup of fresh lemon juice.
3. To make the base for the tiramisù, heat the water in the double boiler to a steady simmer. Off the heat, beat the egg yolks with 1/4 cup of the sugar and 1/2 cup of the limoncello until well blended. Set the bowl over the simmering water, and whisk constantly, frequently scraping the whisk around the sides and bottom of the bowl, as the egg mixture expands and heats into a frothy sponge, 5 minutes or longer. When the sponge has thickened enough to form a ribbon when it drops on the surface, take the bowl off the double-boiler pan and let it cool.
4. Meanwhile, pour the remaining cup of limoncello, all of the lemon juice, 1 cup water, and 1/2 cup of the sugar in a saucepan. Bring to a boil, stirring to dissolve the sugar, and cook for 5 minutes, evaporating the alcohol. Let the syrup cool completely.
5. In another large bowl, stir the mascarpone with a wooden spoon to soften it, then drop in the grated lemon zest and beat until light and creamy. Whip the egg whites with the remaining 1/4 cup sugar, by hand or by machine, until it holds moderately firm peaks.
6. When the cooked limoncello sponge (or zabaglione) is cooled, scrape about a third of it over the mascarpone, and fold it in with a large rubber spatula. Fold in the rest of the zabaglione in two or three additions. Now fold in the whipped egg whites in several additions, until the limoncello-mascarpone cream is light and evenly blended.
7. Pour some of the cooled syrup, no deeper than 1/4 inch, into the shallow-rimmed pan to moisten the ladyfingers (savoiardi). One at a time, roll a ladyfinger in the syrup and place it in the casserole or baking dish. Wet each cookie briefly—if it soaks up too much syrup, it will fall apart. Arrange the moistened ladyfingers in neat, tight rows, filling the bottom of the pan completely. You should be able to fit about twenty ladyfingers in a single layer.
8. Scoop half of the limoncello-mascarpone cream onto the ladyfingers, and smooth it to fill the pan and cover them. Dip and arrange a second layer of ladyfingers in the pan, and cover it completely with the remainder of the cream.
9. Smooth the cream with the spatula, and seal the tiramisù airtight in plastic wrap. Before serving, refrigerate for 6 hours (or up to 2 days), or put it in the freezer for 2 hours. To serve, cut portions of tiramisù in any size you like, and life each out of the pan and onto dessert plates.
Title: Caramel Apple Bars
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 shortening
- 1 3/4 brown sugar
- 1 all-purpose flour
- 1 quick-cooking oats
- 1/2 salt
- 1/2 baking soda
- 4 1/2 pecans
- 3 baking apples
- 1 all-purpose flour
- 3 butter
- margarine
Instructions:
1. In a mixing bowl, cream butter, shortening and brown sugar until fluffy.
2. Add flour, oats, salt and baking soda; mix well.
3. Stir in pecans if desired.
4. Set aside 2 cups.
5. Press remaining oat mixture into the bottom of an ungreased 13-in. x 9-in. x 2-in. baking pan.
6. For filling, toss apples with flour; spoon over the crust.
7. In a saucepan, melt the caramels and butter over low heat; drizzle over apples.
8. Top with the reserved oat mixture.
9. Bake at 400° for 25-30 minutes or until lightly browned.
10. Cool before cutting into bars.
Title: Ginger-Pear Cobbler
Ingredients:
- 12 bosc pears
- 1 light brown sugar
- 1/4 all-purpose flour
- 1/4 butter
- 1/2 margarine
- 1 pecans
- 1 fresh ginger
- 1 lemon rind
- 1 egg
- 1 water
Instructions:
1. In a large bowl, toss pears with brown sugar and flour.
2. Melt butter in a skillet over medium-high heat; add in pear mixture; cook and stir often for 10 minutes or until tender.
3. Remove skillet from heat; stir in pecans, ginger, and lemon rind.
4. Transfer mixture to a lightly greased 2-quart baking dish.
5. Roll piecrusts to press out fold lines; cut into 1/2-inch strips; arrange strips in a lattice design over filling.
6. Reroll remaining strips and scraps; cut leaf shapes from piecrusts using a small 1-inch leaf shaped cookie cutter.
7. Score designs in leaves using a paring knife, if desired.
8. Arrange leaves around inner edge of baking dish, forming a decorative border over ends of lattice.
9. In a small bowl, whisk egg and water together; brush over pie crust.
10. Bake in a 425° oven for 20-25 minutes or until golden brown.
Title: Chocolate Flan
Ingredients:
- 2 eggs
- 1 Splenda sugar substitute
- 2 cornstarch
- 1 2% low-fat milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Coat a 3-cup flan mold with nonstick cooking spray.
3. Whisk together eggs, Splenda, cocoa, cornstarch, and almond extract until smooth.
4. Stir in milk and evaporated milk.
5. Pour mixture into mold.
6. Set mold in baking pan, and pour water into the pan until it reaches halfway up the mold so flan cooks evenly and doesn't crack.
7. Bake 2 hours (flan will not look completely set yet, will firm up more while cooling).
8. Let cool at room temperature for 1 hour; then refrigerate for several hours before serving.
9. To serve, invert mold onto a plate or spoon flan out of mold.
Title: Bonnie Stern's Extra-Large Apricot Oatmeal Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 brown sugar
- 1/2 white sugar
- 1 egg
- 2 water
- 1 pure vanilla extract
- 3/4 all-purpose flour
- 3/4 baking soda
- 1 salt
- 3 rolled oats
- 1 1/2
Instructions:
1. Cream butter until light, then beat in brown and white sugars.
2. Add egg, water and vanilla and mix in.
3. In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter.
4. Add apricots.
5. Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper.
6. Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes.
7. Cool on racks.
8. Cookies should be crispy around the edges and chewy in the middle.
Title: Easy Horchata Pudding
Ingredients:
- 1/2 rice
- 1 1/2 skim milk
- 2 sugar
- 1 vanilla extract
- 1/2 ground cinnamon
Instructions:
1. Combine all ingredients in a large microwave-safe bowl.
2. Microwave on high for 10 minutes, stirring every 2 minutes.
3. Microwave on medium (50% power) for about 10 more minutes, stirring every 2 minutes. Add more milk if it gets dry before it's ready.
4. You can tell when it's done when there are no hard pieces of rice remaining. It will also be relatively thick.
5. Serve hot or cold. I like it cold with a spoonful of Nutella -- yum!
Title: Lime Syrup Friands
Ingredients:
- 1/2 plain flour
- 1 2/3 butter
- 1 1/2 limes, zest of
- 5 sugar
- 180 water
- 2 lime juice
- 1/2
- 1/4
Instructions:
1. Lime Syrup: Combine sugar, water and lime juice in a small saucepan, and stir over low heat until sugar is dissolved. Bring to the boil, simmer two minutes, remove from heat.
2. Grease 12 friand pans with melted butter.
3. Sift flour and icing sugar into a large bowl, stir in almond meal.
4. Whisk egg whites until frothy but not firm. Fold into dry ingredients.
5. Add melted butter and stir until just combined.
6. Spoon mixture into prepared pans 3/4 full, sprinkle each friand with lime shreds.
7. Bake in moderate oven 180 degrees celcius for 15-20 minutes or until golden and springy to the touch.
8. Stand in pans two minutes, turn onto a cake cooler. Drizzle with Lime Syrup.
Title: Simple Peanut Butter Banana Grahams
Ingredients:
- 2 mascarpone cheese
- 2 creamy peanut butter
- 1 Splenda sugar substitute
- 1 banana
- 4 graham crackers
Instructions:
1. Beat mascarpone and peanut butter in small bowl on low speed until well blended and creamy. Chill for about 20 minutes in refrigerator.
2. Break graham crackers in half so you have 2 squares from each, 8 altogether.
3. Spread about 1/2 tablespoon of peanut butter mixture on each square.
4. Slice banana into coins, not too thick, and place 2 slices on top of peanut butter mixture.
5. Enjoy!
Title: Honey Cinnamon Rhubarb Sauce
Ingredients:
- 4 rhubarb
- 3/4 honey
- 1 cinnamon
Instructions:
1. Cut off any rhubarb leaves or roots.
2. Chop rhubarb. (I use the slicing attachment on my food processor.).
3. Place rhubarb in large glass bowl. (I use an 8-cup glass measuring cup.).
4. Cover loosely and microwave for 5 minutes.
5. Stir and microwave another minute or two if needed, until the rhubarb pieces are no longer visible.
6. Stir in honey and cinnamon. Taste! Add more honey or cinnamon, if desired.
7. Serve warm or cold! Freezes well.
Title: Apple Cinnamon Rings
Ingredients:
- 1/4 sugar
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 2 unsalted butter
- 1 1/2 apples
- 3/4 heavy cream
Instructions:
1. Combine first 4 ingredients in a bowl.
2. Melt butter in a heavy nonstick skillet over medium heat.
3. Cook apples 3 minutes.
4. Turn and sprinkle with cinnamon mixture.
5. Cover and cook another 3 minutes until apples are just tender.
6. Serve apples with cinnamon sauce and warm cream.
Title: Karen's Marvelous Mystery Dessert
Ingredients:
- 1 milk
- 3 instant pudding mix
- 1 cream cheese
- 8 Cool Whip
- 2
- 1
Instructions:
1. Prepare cake mix as directed on box.
2. Pour about half in 9" x 13" pan (you don't want too thick of a cake layer, but it's your choice!) Bake at 325 degrees until done, set aside to cool.
3. Cream together the milk, pudding mix, and cream cheese.
4. Spread mixture over surface of baked cake.
5. Allow to set.
6. Pour fruit filling on top.
7. Spread Cool Whip on top.
8. Refrigerate until ready to serve.
Title: Super Easy Strawberry Shortcake
Ingredients:
- 8 cream cheese
- 8 fresh strawberries
- 2 frozen strawberries
- sugar
Instructions:
1. Slice strawberries.
2. Place strawberries in a bowl and sprinkle sugar on top.
3. Place bowl in fridge so sugar will create a syrup with the strawberries (This can be done the night before but should be done no less than one hour before to allow the sugar time to "do it's thing").
4. Preheat oven according to instructions on biscuit package.
5. Remove biscuits from can and spread on a baking sheet.
6. Pull biscuits apart into a top and bottom section.
7. Cut slices of cream cheese and put between the two biscuit halves and mash sides together with your thumb to create a pocket around the cream cheese.
8. Bake according to biscuit package instructions.
9. Place warm biscuits in bowls and spoon strawberries on top.
10. Top with whipped cream and ENJOY!
Title: Celebration Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3
- 1
- 2
- 1
- 3 -4
Instructions:
1. Prepare and bake cake as package directs for 13x9 pan.
2. Cool cake and leave in pan.
3. Using a table-knife handle, poke holes throughout cake, about 1-inch apart and halfway to bottom.
4. Combine Eagle Brand, orange juice concentrate and orange rind; mix well.
5. Spoon small amount of mixture into each hole; spread remaining mixture evenly over top.
6. Chill 3-4 hours.
7. Just before serving, spread whipped cream or frosting over cake and garnish as desired as desired.
Title: Blackberry Cupcakes With Chocolate Frosting
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 ground nutmeg
- 1/2 salt
- 1/4 applesauce
- 6 butter
- 1/3 light brown sugar
- 1 egg
- 1 vanilla extract
- 1/3 buttermilk
- 2/3 blackberry
- 8 Cool Whip
- 1/4 confectioners' sugar
- 1 chocolate pudding
- 1 milk
- fresh blackberries
Instructions:
1. CUPCAKES:.
2. Preheat oven to 350 degrees. Line muffin tins with paper liners.
3. Whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt in small bowl - set aside.
4. Beat butter til fluffy in medium bowl.
5. Gradually beat in sugar til fluffy with mixer on high.
6. Lower mixer speed to medium - beat in egg, then vanilla.
7. Lower the mixer speed to low - beat in flour mixture alternately with buttermilk til blended.
8. Blend in jam until nearly blended.
9. Spoon into prepared muffin tins.
10. Bake 20 mins until cakes are spongy.
11. Cool cupcakes on wire rack.
12. FROSTING:.
13. Mix pudding mix and sugar together to get out lumps.
14. Add milk and whip together.
15. Mix in the Cool Whip.
16. Put in the fridge to set.
17. Once cupcakes have cooled, frost liberally.
18. Garnish with fresh blackberries.
Title: Individual Rainbow Cheesecakes
Ingredients:
- 1 graham cracker crumbs
- 1 sugar
- 1/4 butter
- 1 cream cheese
- 1/4 granulated sugar
- 1/2 fresh lemon juice
- 1/2 pure vanilla extract
- 1 egg
Instructions:
1. In a small bowl combine the graham cracker crumbs, sugar, and melted butter.
2. Press mixture evenly over the bottom of the prepared individual cheese cake tins.
3. Bake in preheated oven for 10 minutes.
4. Set aside to cool.
5. Increase the oven temperature to 350 degrees F.
6. With a hand mixer, beat the cream cheese until smooth. A.
7. dd the sugar, lemon juice, and vanilla extract and beat until smooth.
8. Add the egg, beating until incorporated.
9. Seperate the cheesecake filling into different bowls, one for each color and add different food coloring to each bowl, mixing well and adjusting color as needed.
10. Gently spoon the cheesecake filling over the graham cracker base, alternating between colors.
11. Bake for about 20 minutes or until the cheesecake batter is just set.
12. Remove from oven and place on a wire rack to cool.
13. Garnish with fresh berries, if desired.
Title: Stickies
Ingredients:
- 2 flour
- 1 salt
- 1/2 margarine
- 3 margarine
- 4 -5 brown sugar
- 1/2 cinnamon
Instructions:
1. Preheat the oven to 325 degrees Fahrenheit.
2. Mix the flour and salt together.
3. Cut in the 1/2 cup margarine with the ice water.
4. Roll out like you would a pie crust.
5. Sprinkle the brown sugar over the top.
6. You can use honey or maple syrup, but it will be messier and even stickier, if that is possible.
7. Dot with the 3 tablespoons margarine, and sprinkle with a dash of cinnamon.
8. Roll up into a thick roll like a cigar.
9. Slice the roll into 1/4 to 1/2 inch pieces.
10. Place the slices close together on a cookie sheet, so they won't come apart.
11. Bake for about 30 minutes.
12. Take these out of the pan while they are still warm or they will stick badly.
Title: Cream Cheese Wreath Cookies
Ingredients:
- 1 butter
- 8 cream cheese
- 1 sugar
- 2 vanilla
- 2 salt
- 3 1/2
- 1
Instructions:
1. In a mixer beat the butter until smooth.
2. Add the cream cheese, sugar, egg yolks, and vanilla until smooth blending each ingredient before adding the next.
3. If you are going to add color to the dough this is the stage to do it. Mix in your coloring to the desired tone.
4. Add Flour and salt to the mixture.
5. Line a baking sheet with parchment paper or grease the sheets (whichever you prefer).
6. Place dough into a cookie press and if using a star pattern, press out approximately 3-4 inches of dough.
7. Form the strings into circles and decorate with sprinkles and candied cherries.
8. Place decorated cookies in a 400 degree oven for 7-8 minutes.
Title: Vanilla Sugar
Ingredients:
- 3 -10 vanilla beans
- sugar
Instructions:
1. Mix vanilla and sugar in a bowl. Transfer to a covered container, using a piece of parchment, if desired.
2. Store airtight for several days before using. Replenish as needed.
3. Previously spent vanilla beans are also fine to use as long as they have been dried out on paper towels for about a day, it is also OK if the bean has been scraped of its seeds.