lumicero/recipes-ing2inst huggingface dataset:
Title: Basic Pie & Pastry Crust + Tips & Tricks
Ingredients:
- 3 flour
- 1 shortening
- 1/2 salt
- 1/2 - 2/3 water
Instructions:
1. Cut shortening into flour/salt until it looks like peas.
2. Add very cold water all at once and quickly toss with a fork; shape into a ball being careful not to over knead.
3. Divide dough in half and roll thin.
4. This makes two single piecrusts or one double crust pie.
5. TIPS AND TRICKS:
6. To avoid a soggy crust, try brushing the bottom of the crust with egg white before adding fruit; filling the shell *just* before baking also helps prevent sogginess; sogginess can also be caused from the oven temperature being too low or the time too short.
7. For a flakier upper crust, brush lightly with cold water before popping in the oven; also keep ingredients and dough cold until baked.
8. To prevent the crust from shrinking, avoid stretching the dough as you roll it and avoid stretching it when placed in the pie plate; allowing the pie shell to rest about 30 minutes before baking will also help prevent shrinking.
9. Never shake the flour while placing in the measuring cup; instead, level it with the back of a knife.
10. Toss ingredients with a fork, lightly and quickly, rather than stirring.
11. Don't use too much water; about 1/2 c of iced water to 2 cups of flour.
12. To prevent burning of the crust, try baking the pie in a large paper bag stapled closed, being sure that it doesn't touch any part of the oven; or use an oven- roasting bag.
13. Try rolling some grated cheese into the dough when making an apple pie.
14. Try adding toasted slivered almonds to piecrust that you intend to fill with a cream filling or cherry filling.
Title: Lavender Apricot Compote
Ingredients:
- 2 butter
- 1/4 sugar
- 1 salt
- 2 apricots
- 2
Instructions:
1. Melt the butter in a large pan over medium-low heat. Sprinkle with sugar and let it melt without stirring for 3-5 minutes, until blonde and lightly caramelised. Add the salt and apricots and stir to coat. Cover and cook until tender, about 8 minutes.
2. Remove the fruit from the skillet with a sloted spoon and set aside in a large bowl, leaving as much of the cooking juices as you can in the pan.Sprinkle the lavender over the juices, turn the heat to medium-high, and cook uncovered until thick and syrupy, 4-5 minutes, stirring regularly. (I leave the lavender buds in the compote, but if you think you might be bothered by them, strain the reduced juices through a fine-mesh sieve into a bowl. Discard the lavender, and return the juices to the pan.).
3. Return the apricots to the pan and stir delicately to coat. Let cool until slightly warm or at room temperature. Serve with ladyfingers or thin butter cookies.
Title: Caramel Banana Sundaes
Ingredients:
- 3 brown sugar
- 2 butter
- 2 vanilla extract
- 1/2 ground cinnamon
- 1/2 firm bananas
- 1/4 vanilla ice cream
- 2
Instructions:
1. In a skillet, combine brown sugar, butter, cream, extracts and cinnamon. Bring to a boil over medium heat; stirring constantly. Cook for 2 minutes.
2. Remove from heat; add bananas and stir until coated. Return to heat and cook 2 minutes longer; stirring occasionally.
3. Serve warm over ice cream.
Title: Cinnamon Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 2 ground cinnamon
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 milk
Instructions:
1. Sift the first four ingredients together.
2. Cream butter until softened.
3. Add sugar gradually, creaming until fluffy.
4. Beat the egg yolks until thick and lemon-colored.
5. Add to creamed mixture and beat well.
6. Alternately add the dry ingredients in thirds and the milk in halves to creamed mixture.
7. Turn batter into 2 well-greased 8 inch round layer cake pans.
8. Bake at 375 degrees about 20 minutes.
9. Serve and enjoy with your favorite ice cream.
Title: Paula Deen's Chocolate Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 2 vanilla extract
- 3 1/4 flour
- 3/4 baking powder
- 2 salt
- 1/2 powdered sugar
- 2 water
- 1/4 vanilla extract
- 1/4
Instructions:
1. Beat butter until soft and creamy. Gradually add sugar, beat well. Add eggs and vanilla, beat well.
2. Combine flour, cocoa, baking powder, and salt; gradually add to butter mixture, mix well. Cover and chill for 1 hour. Preheat oven to 350 degrees and grease cookie sheets.
3. Divide dough in half, roll 1 portion on a well floured surface to 1/8-inch thickness. Cut with cookie cutters and place on sheets. Sprinkle with colored sugar, if desired. Repeat with 2nd portion.
4. Bake for 10 minutes, cool 2 minutes on sheets, then move to wire racks. When completely cooled, decorate with icing.
5. For the icing, whisk together all the ingredients, add food coloring as desired. Makes 3/4 cup.
Title: Pear and Almond Friands
Ingredients:
- 6 butter
- 185 icing sugar
- 120 plain flour
- 240 pear
- 110
- 1
- 20
Instructions:
1. Preheat oven to 200°C or 180°C if using a fan-forced oven and grease a 12 hole muffin pan (1/3 cup/80ml size) or friand pan.
2. Whisk the egg whites in a medium bowl until frothy.
3. Add the melted butter. almond meal, sifted icing sugar and flour, then the chopped pear. Stir until combined.
4. Place into the 12 muffin/friand pans and sprinkle with the flaked almonds.
5. Bake for about 20 minutes. Stand 5 minutes in the pan, before turning out.
6. Allow to cool on a wire rack.
Title: Easy Southern Banana Pudding
Ingredients:
- 3 milk
- 2 Jello Instant Vanilla Pudding Mix
- 30 bananas
- 3 Cool Whip Topping
- 1
Instructions:
1. BEAT pudding mixes and milk with whisk 2 minute Let stand 5 minute.
2. ARRANGE half the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with COOL WHIP.
3. REFRIGERATE 3 hours.
Title: Salted Caramel S-More
Ingredients:
- 8 peanut butter
- 4 salt
- 2 marshmallows
- 8
- 4
Instructions:
1. Put all 4 marshmallows on (clean) sticks.
2. Roast for about 5 minutes (if the marshmallow sets fire or gets burnt take it out of the fire).
3. get 4 of the crackers and put on the 1 piece of caramel each.
4. Add 1 pinch of salt on each piece of the caramel.
5. Add 1 marshmallow on each S-more then on top add the remaining pinches of salt.
6. And Finally add half a teaspoon of peanut butter on each s-more then add the remaining crackers on each top.
Title: Pennsylvania Dutch Pastry
Ingredients:
- 2 flour
- 2 Philadelphia Cream Cheese
- 1 butter
Instructions:
1. Blend in bowl. Knead with your hands until it is the consistency of dough. Separate into loaves and refrigerate over night. Next day, cut off small pieces and roll out in powdered sugar.
2. Cut 4 squares out of each rolled out piece, use a pizza cutter with ragged designer edge, fill each square with either apricot, cherry, pecan or prune filling.
3. Take one corner and roll to the other, like a crescent.
4. Place on greased cookie sheet, brush on raw beaten egg and bake at 375F for approximately 10 minutes or until golden brown, cool on plate; sprinkle with powdered sugar.
Title: Cocoa Pistachio Pinwheels
Ingredients:
- 1 instant pistachio pudding mix
- 3 pistachios
- 2 light brown sugar
- 6
- 1/4
- 2
Instructions:
1. Divide dough in half.
2. Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half.
3. Shape into a small rectangle.
4. Wrap in plastic and refrigerate for 1 hour.
5. Into the remaining dough, knead the cocoa powder and the brown sugar.
6. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour.
7. Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle.
8. Repeat with chocolate dough, straightening edges with a ruler.
9. Remove top sheet of waxed paper from chocolate dough.
10. Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side.
11. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll.
12. Roll spirals as tightly as possible.
13. Wrap in plastic and refrigerate for 2 hours.
14. Heat oven to 350°F.
15. Cut dough into 1/4-inch thick slices.
16. Place on ungreased baking sheets and bake for 12 minutes.
17. Remove from baking sheets and cool completely on a wire rack.
Title: Chocolate Mint Bars
Ingredients:
- 1 sugar
- 1/2 margarine
- 4 eggs
- 1 flour
- 1 salt
- 1/2 vanilla
- 1 powdered sugar
- 3 green creme de menthe
- 3 margarine
- 3/4 chocolate chips
- 6 margarine
- 6
Instructions:
1. BOTTOM LAYER: mix all ingredients together and put in a 9 x 13 pan.
2. Bake 350° for 30 minutes.
3. Cool.
4. MIDDLE LAYER: Mix all ingredients together and spread on cooled cake.
5. Refrigerate at least an hour.
6. TOP LAYER: Melt together and let cool slightly and then spread over mint layer.
7. Cut into 1" squares.
Title: Cranberry Cobbler
Ingredients:
- 3 fresh cranberries
- 1 1/2 sugar
- 1/2 walnuts
- 2 pecans
- 3/4 eggs
- 1/2 all-purpose flour
- butter
Instructions:
1. Preheat oven to 325°F Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
2. In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
3. Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
Title: Sloppy Hazelnut Pudding
Ingredients:
- 2 Cool Whip
- 1 Jell-O pudding mix
- 2
- 7 7/8
Instructions:
1. Prepare two boxes of Jello chocolate instant pudding as instructed then set a aside.
2. Unwrapp the hazelnut candy and place in a food processor, crush up fine. Once crushed up fine add the candy mixture to you're pudding and mix together well.
3. In you're deep dish bowl, we are going to start preparing layers.
4. Take you're chocolate pound cake, break it apart into crumbles to make a first layer in you're deep dish bowl. (Make sure to leave some cake to prepare other layers).
5. Next put a layer of you're candy pudding mixture.
6. Followed by a layer of cool whip.
7. Repeat these layers, making sure you end up with crumbled cake on top. (Remember these layers are thrown together for a sloppy look, not for perfection. Enjoy!) Allow to set in the refrigerator for about three hours before serving.
Title: Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 3 instant pistachio pudding mix
- 1 milk
- 1 pistachio nut
- 1
- 1 1/2
- 1
- 1/4
Instructions:
1. Cake: Preheat oven to 350 degrees.
2. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with waxed paper and spray again.
3. In a large bowl, beat cake mix, pudding mix, eggs, oil, and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
4. Equally divide batter between prepared cake pans.
5. Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool cake layers in pans on wire rack for 15 minutes.
7. Turn cake layers out directly onto rack and cool completely.
8. Frosting: In a large bowl, beat pudding mix and milk and mix for two minutes on medium-high speed.
9. Fold in whipped topping.
10. Place 1 cake layer on a serving plate and frost top with 1 cup of frosting.
11. Place remaining cake layer on top and frost top and sides.
12. Garnish with chopped nuts.
13. Refrigerate for at least 1 hour before serving.
14. Store in refrigerator.
Title: Meyer Lemon Custard Cups
Ingredients:
- 3/4 sugar
- 2 sugar
- 1/4 all-purpose flour
- 1 salt
- 1 1/3 eggs
- 2 lemon juice
- 1/3 lemon peel
- 2 creme fraiche
- 1 sour cream
Instructions:
1. Preheat oven to 350 degrees.
2. Butter eight 3/4 cup ramekins or custard cups. Whisk 1/2 cup plus 2 tbsp sugar, flour, and pinch of salt in medium bowl to blend. Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk until blended. Add flour mixture to yolk mixture and whisk custard until blended.
3. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar to whites and beat until stiff but not dry. Fold 1/4 of whites into custard. Fold remaining whites into custard in 2 additions (custard will be slightly runny).
4. Divide custard equally among prepared ramekins. Place ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake custard cups until golden brown and set on top (cakes will be slightly soft in center), about 27 minutes.
5. Chill custard cakes uncovered until cold, at least 4 hours, then cover and keep refrigerated. Can make one day ahead.
6. Using electric mixer, beat creme fraiche in medium bowl until softly whipped.
7. Run small knife aoround each custard cake to loosen. Invert each cake onto plate. Place dollup of creme fraiche atop or alongside cakes and serve.
Title: Walnut Butter Cookies
Ingredients:
- 1 ground walnuts
- 6 sugar substitute
- 3 rum
- 2 eggs
- 3/8 butter
- 1 walnuts
- 1/3
Instructions:
1. Preheat oven to 350.
2. Cream egg yolks with sugar substitute.
3. Beat egg whites until stiff and set aside.
4. Cream together all ingredients except coarsely chopped walnuts and fold in egg whites.
5. Put dough (1 tablespoon at a time) on buttered cookie sheet, place walnuts on top, and bake for about 40 minutes or until golden.
Title: Pumpkin Frosting
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 1/4 pumpkin puree
- 1/2 cinnamon
- 1/2 ginger
- 1/2 nutmeg
- 2 non-dairy whipped topping
Instructions:
1. Mix instant pudding, milk, pumpkin, and spices.
2. Beat on high one minute.
3. Add whipped topping just until combined.
4. Refrigerate until firm.
5. Frost and fill cake of your choice.
Title: Vegan Almond Cookies
Ingredients:
- 120 all-purpose flour
- 180 sugar
- 120 salt
- 1/4 baking powder
- 1 baking soda
- 1
- 150
Instructions:
1. Preheat oven to 350 F, or 180°C.
2. Combine all dry ingredients in mixer. Mix until thoroughly combined.
3. Add the oil and mix until the dough forms. The dough should hold its shape, if it looks like crumbs - add a bit more oil.
4. Roll into 10 gram (1 inch) balls.
5. Place onto lined cookie sheets, 1 inch apart and bake until golden brown: 15-20 minutes.
6. Store in an airtight container.
Title: Apple-Cinnamon Wontons
Ingredients:
- 2 apples
- 1 light brown sugar
- 1 fresh lemon juice
- 1/2 ground cinnamon
- 24 wonton wrappers
- 1 1/2 powdered sugar
Instructions:
1. Preheat oven to 350ºF. Coat a large baking sheet with butter flavored cooking spray.
2. In a medium bowl, combine apples, brown sugar, lemon juice and cinnamon; toss to coat apples.
3. Place wonton wrappers on a flat surface. Drop apple mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes. Place wontons on individual plates and sift with powdered sugar. Serve with ice cream on the side.
Title: best ever Banana Pudding
Ingredients:
- 6 bananas
- 1 vanilla pudding mix
- 2 chocolate pudding mix
- 4 milk
Instructions:
1. peel and slice bananas into 1/4" slices.
2. crumble the vanilla wafers into med chunks.
3. then layer the banana slices and wafers into 1/2" alternating layers till you fill up a large bowl.
4. then mix the 4 cups of milk in accordance with the directions for the pudding.
5. then pour the pudding covering the bananas and wafers.
6. cover tightly with foil and refrigerate for 24 hrs.
Title: Decadently Rich Port and Chocolate Christmas Cake
Ingredients:
- 340 prunes
- 375 currants
- 375 raisins
- 1 1/4 port wine
- 250 port wine
- 1 butter
- 1 vanilla essence
- 4 dark brown sugar
- 1 eggs
- 1 orange, juice of
- 1/3 orange, zest of
- 1 1/2 treacle
- 1/2 plain flour
- 1 self-raising flour
- 1 mixed spice
- 1 nutmeg
- 200 cinnamon
- 250 dark cooking chocolate
- 200 walnuts
Instructions:
1. You will also need: Brown paper- enough to wrap a double layer around the cake tin.
2. Use a pair of scissors to cut up the prunes.
3. Combine prunes, currants, raisins and 1 cup of the port together in a large bowl and mix well.
4. Allow to stand for 2 hours, stirring occasionally.
5. Meanwhile, spray a deep 23cm-round (9") cake tin with cooking oil, then line the base and sides of the tin with two layers of baking (silicone) paper- bringing the paper 5cm (2") above the rim of the tin.
6. When the fruit has been soaking for two hours, preheat the oven to a slow 160C (310F).
7. Add the orange rind, juice and treacle to the fruit mixture and stir to combine.
8. Place the chopped chocolate, cherries and walnuts into a mixing bowl.
9. Add the sifted flours and spices to this bowl and stir lightly to combine.
10. Now, chop the butter into smallish pieces and transfer to a small bowl.
11. Beat with an electric mixer until the colour of the butter changes to pale yellow.
12. Add vanilla and beat for an extra minute.
13. Add sugar and beat until the mixture looks light and creamy and all the sugar crystals have dissolved.
14. (This is an important step- if the sugar crystals don't dissolve your cake will develop a crusty top).
15. Add the eggs, one at a time, beating well after each addition.
16. Add the butter and egg mixture to the fruit and mix well.
17. Next, add the flour mixture to the fruit, and stir lightly with a wooden spoon until just combined.
18. (Do not beat the mixture or the cake will be tough- a light hand ensures a good cake).
19. Call in the family and have everyone give the cake a stir while they make a Christmas wish.
20. Spoon the batter evenly into the cake tin.
21. Run your hand under the tap and then use it to smooth the top of the cake.
22. Now, wrap a double thickness of brown paper around the tin and secure it with string.
23. Place the cake in the centre of the pre-heated 160c (310F) oven and bake for 3- 3 1/2 hours, or until a skewer, inserted into the centre of the cake, comes out clean.
24. Remove the cake from the oven and, while still hot, pour over the extra port.
25. Now, wrap the cake (tin and all) in a thick, clean towel.
26. Keep wrapped for at least 24 hours, or until the cake is completely cold.
27. Store the cake, well covered, in its tin in a cool, dry place- or in the refrigerator if it's really hot where you live.
28. Each week before Christmas, use a skewer to poke several holes in the top of the cake and pour over a little more port- this is called'feeding' the cake.
29. Close to Christmas, you can ice this cake with the traditional Christmas cake icing (frosting) if you wish, but it will still be spectacularly good without it.
30. Serve small portions as this cake is very, very rich.
Title: Ukrainian Christmas Honey Cookies Medianyky
Ingredients:
- 4 flour
- 1 cinnamon
- 1/2 clove
- 1/2 ginger
- 1/2 nutmeg
- 1 powdered sugar
- 2 baking powder
- 2 honey
- 1 egg
- 2
- 1
- 20
Instructions:
1. Sift together flour, spices, powdered sugar, and baking powder.rnrnNote: powdered sugar sometimes called icing sugar, confectioners' sugar or XXX sugar, all the same thing.
2. Add eggs, honey, and orange peel to make a stiff dough.
3. On a floured work surface, roll out dough about 1/2 inch thick.
4. Cut shapes with cookie cutter, place on nonstick baking sheet, and brush with glaze.
5. Place 1/2 almond in the middle of each, sprinkle with coarse sugar, and bake in preheated 350 degrees oven until done, about 15 minutes.
6. Cool on racks.
7. Store in tightly covered tins.
Title: Winter Fruit Cobbler
Ingredients:
- 2 raisins
- 2 fresh cranberries
- 1/4 frozen cranberries
- 2 sugar
- 1/2 cornstarch
- 1 ground allspice
- 1 all-purpose flour
- 2 sugar
- 2 baking powder
- 1/4 salt
- 1/4 butter
- 1/2 margarine
- milk
- sugar
- ground cinnamon
Instructions:
1. To prepare filling:
2. In medium saucepan combine raisins, cranberries, sugar, cornstarch and allspice. Gradually stir in orange juice.
3. Bring to a boil over high heat; reduce heat to low and simmer; stirring until cranberries begin to pop and mixture thickens slightly.
4. Pour into shallow 1-1/2-quart baking dish.
5. To prepare topping:
6. In small bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Mix in milk lightly with fork. Drop spoonfuls of batter over filling; sprinkle lightly with additional sugar mixed with a little cinnamon. Bake in preheated 400 degree oven about 25 minutes or until golden.
Title: Applesauce Drop Cookies
Ingredients:
- 1 raisins
- 1 applesauce
- 1 brown sugar
- 1/2 shortening
- 1 egg
- 2 all-purpose flour
- 1/2 salt
- 1 cinnamon
- 1 baking soda
- 1/2 nutmeg
- 1/4 clove
- 1
Instructions:
1. Mix raisins and applesauce, set aside.
2. Combine sugar, shortning and egg, beat until fluffy. Stir in applesauce and raisins.
3. sift flour with salt, soda and spices, add and mix well.
4. Stir in nuts.
5. Drop soft dough by spoonfuls about 2 inches apart on greased baking sheet.
6. Bake at 375 degrees for 13-15 minutes.
Title: Weetabix Cake
Ingredients:
- 2 Weetabix
- 1 sultana
- 2 self raising flour
- 1 sugar
- 1 milk
- 1 mixed spice
Instructions:
1. Add the first four 'dry' ingredients together and then add the milk and mixed spice.
2. Stir again and pour the mix into a greased loaf tin.
3. Bake at 325°F for about 45 minutes.
Title: Chocolate Slices With Blueberries
Ingredients:
- 1 1/2 bittersweet chocolate
- 8 butter
- 4 eggs
- 8 sugar
- 5 vanilla
- 1 1/4 chili pepper
- 1 salt
- 1 currants
- 1
- 6
- 3/4
- 1
Instructions:
1. In a sieve defrost wild blueberries.
2. In a double boiler or a heatproof bowl over a water bath or in the microwave, melt chocolate.
3. Add butter and melt. let cool while rest of the batter is being prepared.
4. In a large bowl at medium speed, mix eggs, sugar, vanilla, dried chilies, almond extract, and salt. Beat for 8-10 minutes until mixture triples in volume.
5. Add chocolate mixture at low speed until blended. Fold in ground almonds and defrosted wild blueberries.
6. Butter a 9-inch springform pan. Line bottom of pan with parchment paper.
7. Securely wrap outside with heavy-duty aluminum foil, (to keep batter from seeping out). pour batter into springform pan and place in a shallow roasting pan.
8. Pour 1 cup hot water into roasting pan being careful that no water splashes into cake batter.
9. Place pans in a 350°F oven for 40-45 minutes.
10. When done, remove springform pan from water, let cool on wire rack for 30 minutes, then invert cake onto serving plate. Sprinkle remaining wild blueberries on top of cake and drizzle with jelly glaze all over.
Title: Sugar Cookie Name Cards
Ingredients:
- 2 1/4 flour
- 3/4 butter
- 1 margarine
- 2 sugar
- 1 1/2 eggs
- 1 baking powder
- 1/4 vanilla extract
- salt
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine all dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients together and mix with an electric mixer until blended. Gradually add the dry stuff to the wet stuff until combined thoroughly.
3. Roll dough out on lightly floured surface until about 1/8" thick. Cut into various shapes using cookie cutters or even just cut with a knife into rectangles.
4. Use a straw to cut out a hole in the cookie. Be sure to leave enough room around the edges of the hole so it's not too thin.
5. Place shapes on a cookie sheet and bake for 5-7 minutes. When you remove cookies, you may have to poke the straw through the hole again to re-open it.
6. Transfer to a cooling rack.
7. Decorate name card with icing/decorator gel and tie a ribbon or string of yarn through the hole to hang the card.
Title: Three-Season Gingerbread Cookies
Ingredients:
- 1 margarine
- 1 sugar
- 1 egg
- 1 molasses
- 4 1/2 all-purpose flour
- 1 ground ginger
- 1 1/2 baking soda
- 1/2 ground cloves
- 1/2 salt
- 1 vanilla
- 1 ground cinnamon
Instructions:
1. In a mixing bowl combine margarine, molasses, egg, cinnamon and sugar. Mix until smooth and creamy. Add the dry ingredients and mix well. Refrigerate overnight.
2. Lightly flour a surface and roll out the dough to approximately 1/8th inch thickness.
3. Cut into desired shapes and place 1 inch apart on a lightly greased baking sheet. Bake at 350 degrees for 7 to 9 minutes.