lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Whoopie Pies (Gobbs)
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1 powdered sugar
- 1/2 salt
- 9 eggs
- 1 1/2 sugar
- 1 pumpkin puree
- 16 cream cheese
- 1 powdered sugar
- 4 unsalted butter
- 2 vanilla
Instructions:
1. Cake:.
2. Preheat oven to 375f.
3. Combine flour,baking powder, baking soda, cinnamon, nutmeg & salt & set aside.
4. Beat eggs on medium speed & slowly add sugar until combined & slightly thickened.
5. Add pumpkin & beat to combine thoroughly.
6. Add dry ingredients to pumpkin mixture & mix gently until just combined (no longer).
7. Place parchment paper on baking sheet & dollop heaped tablespoons of mix about 2 1/2 inches round onto tray (about 10-12 per tray).
8. Bake for 13-15 minutes until cakes spring back when touched.
9. Remove cakes & paper from tray to cool.
10. When cooled completely, dust with powdered sugar using sieve & turn half of the cakes over to have the flat side up.
11. Filling:
12. Combine cream cheese, butter, vanilla, powdered sugar & beat on medium high speed until combined.
13. Put mix into piping bag or zip lock bag with one bottom corner snipped off & squeeze about 3 tablespoons of filling onto the flat side of half the cakes.
14. Top with the dry half of the cakes & push gently to fill out your pies.
15. Keep chilled in air tight container.
Title: Sticky Gingerbread
Ingredients:
- 125 butter
- 100 demerara sugar
- 225 plain flour
- 2 eggs
- 300 molasses
- 1 ginger powder
- 4 ginger syrup
- 2 milk
- 2 bicarbonate of soda
- 1/2
Instructions:
1. Preheat oven to 160°C/Gas Mark 3/325°F.
2. Line a 18cm/7in loaf tin with parchment paper.
3. Cream the butter and sugar together, before adding the 2 eggs and mixing in well.
4. Next, add the molasses followed by the ginger powder and flour (sifted).
5. Incorporate the chopped stem ginger and syrup into the mixture.
6. Dissolve the bicarbonate of soda in the milk and mix in well.
7. Pour into the loaf tin and bake for approximately 50 minutes.
8. Use a skewer to test, it should be clean but the cake should have some moisture when you press down on it, almost like a brownie.
Title: Gingerbread House
Ingredients:
- 2 1/2 flour
- 1 1/2 ground cloves
- 2 ground cinnamon
- 2 ground ginger
- 3/4 baking soda
- 1/2 butter
- 3/4 sugar
- 1/4 milk
- 1/4 corn syrup
- honey
Instructions:
1. In a saucepan, cook the butter, sugar, milk and corn syrup at low heat until the butter has melted and the sugar has dissolved.
2. Remove from heat then pour into a mixing bowl and let it cool for a few minutes.
3. Sift together the flour, cloves, cinnamon, ginger and baking soda; add to the butter mixture and mix until combined.
4. Refrigerate the dough for about 30 minutes, then roll the dough to about 1/8 inch thickness.
5. Cut out shapes and transfer them onto a cookie sheet lined with parchment paper. Bake at 400 degrees F for 10 minutes, or until golden brown.
Title: Lemonsicle Pops
Ingredients:
- 1 1/4 water
- 2/3 sugar
- 1 lemon rind
- 1 fresh lemon juice
- 1/2
Instructions:
1. Combine water and sugar in a microwave safe bowl, and heat on high for 3 minutes or until bboiling.
2. Stir until sugar dissolves.
3. Stir in rind and let cool completely.
4. Stir mixture through a sieve into a bowl, and discard rind.
5. Stir in juice and liqueur,.
6. Divide mixture among 6 (4 ounce) ice pop molds, and top with lid.
7. Insert craft sticks.
8. Freeze for 4 hours or until thoroughly frozen.
Title: Cherry Nugget Pie
Ingredients:
- 1 sour pitted cherries
- 1/4 lemon juice
- 1 pecans
- 1 sweetened condensed milk
- 1/2 graham cracker pie crust
- 1
Instructions:
1. Mix the cherries, lemon juice, pecans and sweetened condensed milk.
2. Fold in whipped creme.
3. Pour mixture into pie crust.
4. Chill for 2 hours.
Title: Babbino Huey
Ingredients:
- 2 all-purpose flour
- 3 sugar
- 1/3 butter
- 1 sugar
- 3/4 butter
- 1/4 light corn syrup
- 1 egg
- 2/3 evaporated milk
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine 1 cup flour and 3 tablespoons sugar.
3. Cut in 1/3 cup butter until it becomes fine crumbs.
4. Pat evenly into bottom of an ungreased 9 x 9 pan.
5. For the filling, cream sugar and butter together.
6. Add corn syrup and egg until just combined.
7. Stir in 1 cup flour with the evaporated milk alternately.
8. Do not mix more that just necessary to mix ingredients together (the batter is supposed to look curdled).
9. Pour mixture over crust.
10. Bake for 35 minutes or until the cake is almost firm when you gently shake it.
11. Cool in pan on wire rack.
12. Dust cake with sifted confectioners sugar before serving.
Title: Moroccan Honey & Mint Syrup Cake
Ingredients:
- 160 butter
- 310 sugar
- 1 1/2 of fresh mint
- 6 eggs
- 230 self-raising flour
- 210 water
- 200 sugar
- 180 of fresh mint
- 1 1/2 butter
- 75 honey
- 180
Instructions:
1. Preheat the oven to 150ºC. Beat the butter, sugar and mint until they begin to change colour. Add small quantities of the egg, coconut and flour, beating well between each addition to prevent the mixture from curdling. Repeat until you have used these ingredients up.
2. Line a lightly greased spring-release cake-tin with baking paper. Pour the batter inches Bake for 1-11/2 hours (you can make the mint syrup during this time). Check the cake is baked by inserting a skewer in the centre. If it comes out clean, the cake is ready. Remove from the oven and allow it to cool in the tin for 5-10 minutes.
3. For the mint syrup.
4. Place all ingredients in a saucepan and bring to the boil, stirring occasionally to ensure the sugar is dissolved. Remove from the heat and allow to cool for 30- 45 minutes. Strain through a sieve and discard the mint leaves. Use the syrup as directed.
5. To assemble.
6. Preheat the oven to 170ºC. With the cake still in the tin, prick 60-70 holes in the top. Pour the mint syrup evenly over the cake, allowing it to soak inches.
7. Place the butter, honey and almonds in a saucepan and melt them together, stirring until all are well combined. Do not allow to boil. Remove from the heat and immediately spread this topping on the cake.
8. Place the cake back in the oven and bake the topping to a light amber colour (about 15 minutes). Remove and allow to cool in the tin for 20-30 minutes. Take the cake out of the tin carefully and while it is still warm, gently remove the baking paper. Dust the cake with icing sugar before serving.
Title: Ez Low Cal Bananas Foster
Ingredients:
- 1 light butter
- 1 banana
- 2 vanilla
- 1/2 cinnamon
- 1/4
Instructions:
1. Melt butter with brown sugar, vanilla, and cinnamon in a 10 inch skillet over low heat until sugar dissolves.
2. Add banana slices and continue cooking over low heat for about 1 minute per side while carefully spooning sauce over bananas as they are cooking.
3. Stir in the rum extract and then remove from heat.
4. Serve alone or with your favorite vanilla ice cream.
Title: Chocolate Tapioca
Ingredients:
- 1 1/2 milk
- 2 minute tapioca
- 1 egg
- 3 sugar
- 1/8 salt
- 1 real vanilla
- 2 baker's unsweetened chocolate squares
Instructions:
1. Scald 1 cup of milk on the double boiler.
2. Add the tapioca and cook for 20 minutes or until it is clear.
3. Add sugar and salt. Add the tapioca to the egg yolk mixture. Put back over boiler and cook until thickened.
4. Remove from heat. Add the stiffly beaten egg whites, vanilla, and chocolate; blend with the rest of the 1/2 cup of scalded milk.
Title: Peachy Cake
Ingredients:
- 26 margarine
- 1/2
- 18 1/2
Instructions:
1. oven temperature - 350.
2. Put whole can of peaches in the bottom of a 9x13 cake pan.
3. In seperat bowl mix rest of ingredients until crumbly.
4. Sprinkle on top of peaches.
5. Bake for 40 minutes.
Title: Pistachio Baklava Cups
Ingredients:
- 2 miniature phyllo cups
- 1/3 honey
- 2 lemon juice
- 1 sugar
- 3 ground cinnamon
- 1/2 ground cloves
- 1/4 butter
- 1
Instructions:
1. Heat oven to 350ºF. Place fillo shells on rimmed baking sheet. Stir honey and lemon juice in small cup until blended; set aside.
2. Pulse pistachios, sugar, cinnamon and cloves in food processor just until chopped. Add melted butter; pulse just to distribute.
3. Spoon a rounded teaspoonful into each shell. Bake 8 to 10 minutes until lightly browned.
4. Spoon about 1 tsp honey mixture over hot filling. Cool on baking sheet on wire rack.
Title: Summer Pudding
Ingredients:
- 5 sugar
- 1 1/2 water
- 1/4
- 4 -6
Instructions:
1. Take a 2 pint pudding basin, or souffle dish.
2. Cut the bread to get the base and sides of the dish.
3. Put the blackberries and blackcurrants and sugar to taste into a pan with the water.
4. Simmer gently until almost soft, add the raspberries and strawberries and cook for a further 3 minutes.
5. Put the mixture in the basin (reserving 2-3 oz juice). Top with the bread, pressing down firmly.
6. Cover the basin with a plate or saucer to fit the top exactly.
7. Place a weight on top and leave in the refrigerator overnight. Turn out on to a serving dish just before serving.
8. Use the reserved juice to cover any parts of the bread which have been left white. Serve with whipped cream.
Title: Carrot Cake
Ingredients:
- 2 baking powder
- 2 baking soda
- 1 1/2 salt
- 1 cinnamon
- 2 1/2 sugar
- 2 eggs
- 1 1/2 carrots
- 4 crushed pineapple
- 2 3/4 walnuts
- 1 coconut
- 1 icing sugar
- 1
- 1/4
Instructions:
1. Grease and line three 9-inch round baking tins.
2. Sift together flour, baking powder, soda, salt and cinnamon.
3. In a large bowl, blend together sugar, oil and eggs. Gradually add flour mixture to the sugar mixture, blending well. Tnen add the carrots, drained pineapple, nuts, and coconut; blend thoroughly.
4. Turn into greased pans.
5. Bake at 350F for 45 minutes and test for doneness. Cool a few minutes before removing from pans.
Title: Mango Pop 'em Balls
Ingredients:
- 1 1/4 dried mango
- 1/2 sesame seeds
- 1/4 cashews
- 1/4
- 2
Instructions:
1. Place all ingredients except mango juice in a food processor and blend until fairly smooth.
2. Add juice, a bit at a time, until you have the right consistency to form the mixture into balls.
3. Form into balls and allow to harden.
Title: Swedish Spice Cookies
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 3/4 salt
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 sugar
- 2 sugar
- 3/4 butter
- 2 eggs
- 1 1/2 vanilla extract
Instructions:
1. In a medium bowl, stir flour, baking powder, salt, 1 teaspoon of the cinnamon and nutmeg; set aside.
2. In a large mixer bowl at medium speed, beat 1 cup of the sugar and butter until creamy.
3. Add eggs and vanilla; beat well.
4. At low speed, beat in flour mixture until well blended.
5. Divide dough into three portions.
6. Cover and chill for 1 hour.
7. In a small bowl, stir remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon; set aside.
8. Preheat oven to 375°.
9. On a lightly floured surface, roll one portion of dough at a time to about 1/4-inch thickness.
10. Dip cutters in flour and cut cookies, place cookies 1 inch apart on ungreased baking sheets.
11. Sprinkle with cinnamon-sugar.
12. Bake for 9 to 12 minutes or until edges are light brown.
13. Cool cookies on wire racks, store in an airtight container.
Title: Vegan Chocolate Cupcakes With Vegan Vanilla Frosting!
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 canola oil
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1/3 cocoa powder
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 3 sugar
- 1/2 margarine
- 1/4 vanilla-flavored soymilk
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
3. Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
4. In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
5. Add in two batches to thewet ingredients, beating until no large lumps remain.
6. Pour into lined cupcakes filling about 3/4 full.
7. For the frosting: mix margarine, soy milk, and vanilla.
8. Blend in sugar until creamy enough to your preference.
Title: Poppy Seed Chiffon Cake With Chocolate Whipped Cream Icing
Ingredients:
- 1/2 poppy seed
- 1 boiling water
- 2 flour
- 1 3/4 sugar
- 1 baking powder
- 1 salt
- 1/2 vanilla
- 2 1/2 eggs
- 7 baking soda
- 1/4 cream of tartar
- 1/2 sugar
- 1 vanilla
- 1/2
- 2
- 3
Instructions:
1. Set oven to 350 degrees.
2. Prepare a 10-inch ungreased tube pan.
3. In a small bowl, soak the poppy seeds in boiling water for about 25-30 minutes.
4. In a large bowl, sift together flour, sugar, baking powder and salt.
5. Make a "well" in the middle, and add/pour in the oil, poppy seeds (with water) vanilla, egg yolks and baking soda.
6. Beat until smooth (about 5 minutes).
7. In another bowl, beat the egg whites until stiff peaks form.
8. Pour the egg yolk mixture over the egg whites in the bowl; GENTLY fold to combine (do not beat).
9. Pour the batter into the tube pan.
10. Bake for 1 hour or until cake tests done.
11. Invert pan to cool completely before icing.
12. For icing: whip cream.
13. Add in the sugar, vanilla and cocoa; beat/blend until combined.
14. **NOTE** Store the whipped cream icing in the fridge, and frost the cake JUST before serving.
Title: Slice and Bake Sugar Cookies
Ingredients:
- 2 margarine
- 2 granulated sugar
- 3 eggs
- 2 vanilla extract
- 1 flour
- 6 baking soda
- 1 cinnamon
- 1/2
Instructions:
1. in a large bowl, cream margarine and sugar together, beat in eggs, vanilla and lemon extract till light and fluffy --
2. in seperate bowl, combine flour, baking soda and cinnamon --
3. gradually stir flour mixture into egg mixture, until blended.divide dough into 4 equal pieces -- shape each piece into an 8x10 roll --
4. wrap each roll in wax paper or plastic wrap -- , freeze, wrap each frozen dough in aluminum foil and again with these printed instructions.When I make them for gifts for friends.I like to overwrap the aluminum foil with fabric for the holidays --
5. INSTRUCTIONS:.
6. store dough in refrigerator till ready to bake --
7. cut chilled dough into 1/4" slices.place on lightly greased cookie sheets.
8. bake at 350* for 8-10 minutes or edges are golden.
9. each roll makes about 3 dozen -- I cut mine a little thicker.so it will be less.grandchildren like to decorate these as well -- so grandma always includes colored sugars.
Title: German Apple Pudding Cake
Ingredients:
- 2 apples
- 1 sugar
- 1 egg
- 1 flour
- 1 1/2 cinnamon
- 1 raisins
- 1/2 brown sugar
- 1/2 water
- 1 white sugar
- 1/2 butter
- 1/2 raisins
- 1/2
Instructions:
1. Mix apples & sugar and leave to stand till sugar dissolves. Add eggs,mix well.Add dry ingredients followed by nuts and raisins & nuts. Pour into 8" x 8" tin and bake in 375 degrees oven 40-45 minutes.
2. Take cake out of tin and stand on cooling tray.
3. Topping:.
4. mix sugars/flour/water and cook on top of stove till slightly thick & clear.Add remaining ingredients and pour over hot cake.
Title: Coconut Custard With Mango and Whipped Cream
Ingredients:
- 1 sweetened condensed milk
- 1 1/3 eggs
- 2 vanilla extract
- 2 sweetened flaked coconut
- 1/2 powdered sugar
- 3/4 mango
- 3/4
- 2
- 1
Instructions:
1. Preheat oven to 350^F.
2. In a 13x9x2 in baking pan, place 6 3/4 cup custard cups.
3. In a medium bowl, whisk the first 5 ingredients together.
4. Add the coconut and mix well.
5. Equally divide between the six custard cups.
6. Pour hot water into baking pan to come half way up the sides of the custard cups.
7. Bake about 30 minutes, or until custards are just set.
8. Remove from pan and refrigerate at least 2 hours until cold.
9. Can be made well in advance.
10. For the Topping: Beat cream and powdered sugar in a medium bowl until stiff peaks form.
11. Spoon or pipe onto custards and sprinkle with diced mango.
Title: Italian Creme Cake
Ingredients:
- 1/2 butter
- 1/3 shortening
- 1 3/4 sugar
- 4 vanilla
- 1 all-purpose flour
- 1 3/4 baking powder
- 1 1/2 baking soda
- 1/4 buttermilk
- 3/4 pecans
- 3/4 cream cheese
- 4 butter
- 12 vanilla
- 6 confectioners' sugar
- 1 1/2 coconut
- 6 -7 pecan halves
- 1/2
Instructions:
1. Grease and flour three 8- or 9-inch round baking pans.
2. Preheat oven to 350°F.
3. In large bowl, beat butter and shortening with mixer until combined.
4. Add sugar; beat on medium speed until light and fluffy.
5. Add egg yolks and vanilla; beat well.
6. In another bowl, combine flour, baking powder and soda.
7. Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined.
8. Stir in chopped pecans.
9. Thoroughly wash and dry beaters.
10. In clean bowl, beat egg whites with mixer on high speed until stiff peaks form.
11. Stir about one-third of egg whites into the cake batter, then fold in remaining whites.
12. Divide batter evenly between prepared pans.
13. Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean.
14. Cool on wire racks for 10 minutes.
15. Remove from pans and cool completely on wire racks.
16. Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
17. Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth.
18. (Makes about 4 cups frosting).
19. Assemble cake, frosting between layers and top.
20. Sprinkle top with toasted coconut and garnish with pecan halves.
21. Cover loosely and store in refrigerator.
22. This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time).
23. If you make 9 x 13-inch cake, you will only need half of frosting recipe.
Title: Lime Cornmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1 lime peel
- 2 1/2 lime juice
- 1 1/2 all-purpose flour
- 1 yellow cornmeal
- 1/2 confectioners' sugar
- 1 lime juice
- 2 water
- 2
Instructions:
1. Beat butter and sugar in a large bowl with mixer on medium speed until fluffy.
2. Beat in yolk,lime peel and juice.
3. On low speed, beat in flour and cornmeal.
4. On a lightly floured surface with lightly floured hands, roll dough into an 8 inch long log.
5. Wrap and freeze 1 hour or until firm enough to slice neatly.
6. Heat oven to 350 F.
7. Cut log in 1/4 thick slices.
8. Cut each slice in half.
9. Place 2 inch apart on ungreased cookie sheet (s).
10. Bake 12 minutes or until edges of cookies begin to brown lightly.
11. Cool on sheet 1 minute before removing.
12. ICING: Whisk sugar,juice and water in bowl until smooth.
13. Whisk in a tiny amount (less than 1 drop) food color until lightly tinted.
14. Scrape into a small ziptop plastic bag, snip tip off 1 corner and drizzle icing over cookies.
15. Let dry.
Title: Koolaid Pie
Ingredients:
- 1 graham cracker pie crust
- 2 Cool Whip
- 1
Instructions:
1. In a large bowl combine Cool whip, Koolaid& Condensed milk.
2. Stir with spoon until mixture is well mix (lump free) Pour into Pie Shell (mixture will be thick and you may have to spoon out).
3. Smooth out top of pie with back side of spoon.
4. Place in frig.
5. for 1-2 hours.
6. Serve Chilled.
Title: Strawberry Bruschetta
Ingredients:
- 4 butter
- 3 strawberries
- 12 sugar
- 2
Instructions:
1. Toast both sides of the Italian bread under the broiler until lightly browned.
2. Remove and spread butter on one side of the bread.
3. Arrange strawberries on top of each slice of the buttered side of the bread.
4. Sprinkle strawberries with the sugar and place back in the broiler until sugar starts to carmelize (about 2 to 3 minutes).
Title: Easy Orange Balls
Ingredients:
- 12 confectioners' sugar
- 1 butter
- 1/4 vanilla extract
- 1/2 pecans
- 1/2 confectioners' sugar
- 1 coconut
Instructions:
1. Combine cookie crumbs and 1 cup confectioners' sugar.
2. blend in butter.
3. Stir in orange juice concentrate and add vanilla and nuts.
4. Shape mixture into balls about the size of walnuts.
5. Shake in food storage bag with sifted confectioners' sugar or coconut.
6. Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.
Title: Sweet Angel Cupcakes
Ingredients:
- 18 1/4 poppy seeds
- 2 powdered sugar
- 1 1/2 water
- 1/2 water
- 1 1/2
- 1
- 2
Instructions:
1. Prepare cake mix according to pkg directions.adding poppy seeds and 1 tsp almond extract.
2. Fill lined muffin cups with batter about 2/3 full.
3. sprinkle batter with almonds, then bake at 3508 for 15-20 minutes or tops are golden brown.
4. combine powdered sugar, water and remaining 1/2 tsps almond extract.stirring till smooth.
5. Drizzle icing over cupcakes.allow to harden.
6. Store in an airtight container.
Title: No Bake Heath Bar Cake
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 4 Cool Whip
- 1
- 3
Instructions:
1. In a buttered 9” x 13” pan break angelfood cake into chunks and spread evenly over the bottom.
2. In a medium bowl, whisk together pudding mix and milk and pour over cake.
3. Spread Cool Whip on top of cake-pudding mixture.
4. Crush Heath bars into small chunks with a rolling pin and sprinkle on top of whipped cream.
5. Cover cake with plastic wrap and refrigerate at least 3 hours before serving.
Title: Peanut Butter Cake
Ingredients:
- 3/4 butter
- 3/4 creamy peanut butter
- 2 brown sugar
- 3 eggs
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla extract
- 1/2 peanuts
Instructions:
1. Cream butter and peanut butter; gradually add sugar, beating well at medium speed with electric mixer. Add eggs, one at a time, beat well after each addition.
2. Combine four, baking powder and salt; add to creamed mixture alternately with milk, begininng and ending with flour. Mix after each addition.Stir in vanilla.
3. Pour batter into a greased and floured 13x9x2 inch pan. Bake at 350F for 45 to 50 minutes ot until wooden pick inserted in center comes out clean. Let cool completely on wire rack.
4. Frost your favorite chocolate frosting, sprinkle with peanuts. cut into squares.
Title: Butterscotch Brownies
Ingredients:
- 4 butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1/2 walnuts
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees, and grease a 9x13 inch baking pan, set aside.
2. In a medium saucepan, melt the butter over medium heat.
3. Add brown sugar, and stir 1-2 minutes, or until a thick peanut butter like consistancy.
4. Remove from heat, and stir in the beaten egg, and vanilla, followed by the flour, salt, and baking powder.
5. Once combined, stir in the nuts.
6. Spread the batter into prepared pan and bake until the edges begin to brown.and a toothpick inserted comes out clean, about 25-30 minutes.
7. Cut into 2 x 2 inch squares while warm and sprinkle with powdered sugar.
Title: Peppermint Wreath
Ingredients:
- 16 butter
- 1 milk
- 1 powdered sugar
- 2 vanilla extract
- 1
- 1/2
- 1/4
Instructions:
1. With scissors, cut each roll in half horizontally. Arrange 20 halves to form a thick circle (cut side down) on a large baking sheet or pizza pan sprayed with non-stick cooking spray. Place remaining 12 halves on top. Spray rolls with Butter Flavored Spray and cover with plastic wrap.
2. Let rise until double.
3. Remove wrap and bake at 350°F for 20-25 minutes or until golden brown. Remove from pan and let cool. Drizzle icing over rolls and sprinkle with candy. Place ribbon on wreath.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1/2 baking soda
- 1/4 salt
- 1 1/4 all-purpose flour
Instructions:
1. Place peanut butter and butter in mixer bowl.
2. Beat for 1 minute or until mixture is smooth. Scrape bowl.
3. Add sugar, brown sugar, egg, and vanilla. Beat about 1 minute and stop and scrape bowl.
4. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds. Turn up and mix 30 seconds more.
5. Roll dough into 1 inch balls. Place about 2 inches apart on ungreased baking sheets.
6. Press flat with fork in a criss-cross pattern to 1/4 inch thickness.
7. Bake at 375 for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.