lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry-Cream Cheese Muffins
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 3 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 6 butter
- 1 strawberry
- 3/4 buttermilk
- 2 buttermilk
- 1 egg
- 1 cream cheese
Instructions:
1. Heat oven to 400.
2. Grease bottoms of 12 muffin cups or line with paper liners.
3. Combine flour, 3/4 cup of the sugar, baking powder, and baking soda in medium bowl.
4. With pastry blender or 2 knives, cut in butter until mixture is crumbly.
5. Stir in strawberries.
6. Whisk all of buttermilk and egg in small bowl until blended.
7. Gently stir buttermilk mixture into flour mixture just until combined.
8. Divide evenly among muffin cups.
9. Dip cream cheese pieces in 2 tbsp of sugar; place in center of each muffin.
10. Press cream cheese until until level with batter. (Do not cover cream cheese with batter.)
11. Sprinkle muffins with remaining 1 tbsp sugar.
12. Bake 20-25 minutes or until light brown and toothpick inserted off center comes out clean (do not put toothpick in cream cheese).
13. Cool on wire rack 10 minutes.
14. Remove from pan; serve warm or at room temperature. Store in refrigerator.
Title: Pudding Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 4 water
- 1
- 1/2
Instructions:
1. MIx all ingredients well, Pour into well greased and floured bundt or tube pan.
2. Bake at 350 degrees for 45 minutes or until toothpick comes out clean.
3. Cool in pan 10 minutes, remove to wire rack to cool completely.
4. Frost as desired.
Title: Mock Chocolate Torte
Ingredients:
- 1 1/2 buttermilk baking mix
- 3/4 sugar
- 1/3 egg
- 1 milk
- 2/3 shortening
- 2 vanilla
- 1 strawberry
- 1/2 powdered sugar
- 2 vanilla
- 1 maraschino cherry
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 8 x 8-inch square pan.
3. In large bowl, add baking mix, sugar, cocoa, egg, milk, shortening, and 1 teaspoon vanilla.
4. Beat on low speed for 30 seconds, then on medium speed for four minutes.
5. Pour into prepared pan.
6. Bake for 30 minutes or until toothpick inserted in center comes out clean.
7. Cool on wire rack for 10 minutes.
8. Remove from pan.
9. Cool completely.
10. Carefully split cake to make two layers.
11. Spread bottom layer with preserves.
12. Spread 1 cup of chocolate cream over preserves.
13. Top with second layer.
14. Frost top and sides of cake with remaining chocolate cream. Garnish with cherries and almond slices if desired. Refrigerate any remaining torte.
15. For chocolate cream: beat 2 cups chilled whipping cream, 1 cup powdered sugar, 1/2 cup cocoa, and 1 teaspoon vanilla in a chilled bowl until stiff.
Title: Chocolate Cake
Ingredients:
- 2 1/2 white sugar
- 1 1/2 baking soda
- 2 salt
- 1 xanthan gum
- 2 1/2 cocoa powder
- 1/2 vanilla
- 2/3 vinegar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare a 9x13 pan.
3. Combine rice flour, sugar or Splenda, baking soda, salt, xanthan gum, and cocoa powder in a bowl.
4. Add oil, vanilla, vinegar, and soda pop, with the soda pop last.
5. Stir (do not whip) until combined.
6. Pour in prepared pan.
7. Bake 35 to 40 minutes or until cake tests done.
8. Frost when cool or dust with powdered sugar if desired.
Title: Lemonade Cake Trifle
Ingredients:
- 1 lemon pudding mix
- 2 Cool Whip
- 1 frozen blueberries
- 1 frozen raspberries
- 1
Instructions:
1. Combine fruits and reserve a small amount for garnish.
2. Spread approximately 1/2 of cake into bottom of trifle dish.
3. Then place a layer of 1/2 of combined fruits.
4. Follow with a layer 1/2 of pudding.
5. Repeat the cake layer, fruit layer and pudding layer Top with a layer of Cool Whip and garnish with reserved fruit. Lemonade Cake You will need: 1 - 3 oz pkg lemon Jello 3/4 cup hot tap water 1 lemon cake mix 4 eggs 3/4 cup oil 1 can frozen lemonade concentrate 1 cup sugar Preheat oven to 300.
6. Grease and flour a Bundt pan.
7. Dissolve Jello in hot water and set aside - DO NOT JELL.
8. In a large bowl, mix next 3 ingredients.
9. Add Jello and beat together 3 minutes.
10. Turn into Bundt pan.
11. Bake 1 hour or until inserted knife comes out clean.
12. Meanwhile: While cake is baking mix next 2 ingredients and let sit. While cake is still warn, loosen it from edges of pan but leave cake in pan.
13. Pour lemonade mixture over cake allowing it to run down the sides.
14. Save some lemonade mixture. When you turn your cake out onto your, rack put some wax paper under rack and pour saved lemonade mixture over top of cake. This cake is simply divine.
Title: Chocolate Mint Brownies
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/2 butter
- 4 eggs
- 16 powdered sugar
- 2 margarine
- 1/2 water
- 1 margarine
- 1/2 - 3/4
- 3
- 6
- 1
Instructions:
1. Cake Layer:.
2. preheat the oven to 350 degrees.
3. grease a rectangular 13x9x2 pan.
4. In a large mixer bowl combine all ingredients until smooth
5. Pour into the pan and bake 25-30 minutes.
6. Cool completely before adding mint layer.
7. Mint layer:.
8. combine all the ingredients and beat until smooth
9. spread evenly on the cake layer cover and chill for 30 minutes or until set.
10. Chocolate topping:.
11. In a small saucpan over very low heat stir until smooth, cool slightly and pour over the chilled layer,
12. spread out evenly and chill for another half hour.
Title: Blueberry Peach Crisp
Ingredients:
- 2 blueberries
- 2 brown sugar
- 2 all-purpose flour
- 1/4 whole wheat flour
- 1/4 old fashioned oats
- 1/4 ground cinnamon
- 3/4 ground nutmeg
- 1/2 canola oil
- 3
Instructions:
1. Preheat oven to 400° F. Spray a 9-inch square pan with cooking spray. Place the peach slices in the bottom of the pan. Cover the peaches with blueberries and sprinkle 2 tablespoons of brown sugar over the fruit.
2. Mix the all-purpose flour, whole-wheat flour, oats, 2 tablespoons of brown sugar, cinnamon and nutmeg together. Drizzle the canola oil over the top and mix until combined. Sprinkle the topping over the fruit and place into the preheated oven for 25 minutes or until the peaches are soft. Remove from the oven and cool for 15 minutes before serving.
3. Preheat oven to 400° F. Spray a 9-inch square pan with cooking spray. Place the peach slices in the bottom of the pan. Cover the peaches with blueberries and sprinkle 2 tablespoons of brown sugar over the fruit.
4. Mix the all-purpose flour, whole-wheat flour, oats, 2 tablespoons of brown sugar, cinnamon and nutmeg together. Drizzle the canola oil over the top and mix until combined. Sprinkle the topping over the fruit and place into the preheated oven for 25 minutes or until the peaches are soft. Remove from the oven and cool for 15 minutes before serving.
Title: Brown Sugar Baked Stuffed Apples
Ingredients:
- 2 raisins
- 1/4 brown sugar
- 6 -8 baking apples
- 1 ground cinnamon
- 2 butter
- 1/2 water
Instructions:
1. Mix raisins and brown sugar together in a small bowl.
2. Stand apples upright on bottom of slow cooker, and spoon raisin-brown sugar mixture into centers of apples, dividing evenly.
3. Sprinkle stuffed apples with cinnamon, and dot with butter.
4. Add water along edge of slow cooker.
5. Cover and cook on low 3-5 hours, or on high 2 1/2 - 3 1/2 hours, or until apples are tender, but not collapsing.
6. Serve warm as is, or with ice cream, or frozen yogurt.
Title: Ma's One Egg Cake
Ingredients:
- 1 3/4 flour
- 1 1/4 sugar
- 2 1/2 baking powder
- 1/2 salt
- 1/3 butter flavor shortening
- 2/3 milk
- 1 vanilla
- 1/3 milk
- 1 egg
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 9 inch x 9 inch pan.
3. Sift dry ingredients together.
4. Add shortening, the 2/3 cup milk, and the vanilla; beat for 2 minutes.
5. Add the 1/3 cup milk and egg; beat for 2 more minutes.
6. Pour into prepared pan.
7. Bake for about 45-50 minutes or until done. You might check a little earlier because my oven runs cool. If doubling or tripling the recipe, you'll have to increase the cooking time substantially.
8. UPSIDE DOWN CAKE:
9. If making pineapple upside down cake, use the strained juice in the batter, reducing the milk by the amount of juice used.
10. Drop pieces of butter and sprinkle brown sugar on pan.
11. Lay pineapple rings down.
12. Pour cake batter on top.
Title: Tortilla Cookies
Ingredients:
- 1 flour tortilla
- powdered sugar
Instructions:
1. Cut flour tortilla into 8 triangles.
2. Fry in oil until bubbly and brown about 1-2 minute.
3. Dust with powdered sugar.
4. *These are also good with chocolate drizzled over them or dusted with cinnamon and sugar, be creative.
Title: Rice Pudding With a Twist
Ingredients:
- 1 1/2 medium grain rice
- 3 milk
- 1/2 soymilk
- 1/2 kosher salt
- 1 1/2 raisins
- vanilla extract
- vanilla ice cream
Instructions:
1. Place rice, milk, optional raisins, and salt in the inner pot and stir. Place inner pot into the rice cooker, cover and press the steam/cook button. Allow to cook until rice cooker switches to Keep-Warm mode.
2. Stir in vanilla extract and vanilla ice cream, stir thoroughly and serve warm or chilled.
Title: Brown Sugar Skor Cookies
Ingredients:
- 1 butter
- 1 1/3 brown sugar
- 2 eggs
- 1 vanilla
- 3 1/4 all-purpose flour
- 1 1/4 baking soda
- 1/2 ground cinnamon
- 1/4 salt
- 1/2
Instructions:
1. Cream butter and brown sugar together in large bowl.
2. Beat in eggs, 1 at a time. Add vanilla. Mix.
3. Stir in remaining ingredients.
4. Divide in two and shaped inot rolls or try this:
5. Line an empty fil box for with plastic wrap.
6. Spoon cookie dough into the box, packing it well in the corners.
7. You need 2 boxes for this recipe.
8. Refrigerate overnight or until ready to bake.
9. Slice 1/4 inch thick.
10. Arrange on parchment lined cookie sheet.
11. Bake in 375°F oven for 10 to 12 minutes until browned.
12. Makes 3 1/2 dozen cookies.
13. You can replace the butter with hard margarine.
14. Instead of Skor Jean Pare made these with chopped almonds.
Title: Peanut Butter Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 butter
- 1/2 creamy peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 vanilla extract
- 1 egg
- 1 3/4 chocolate chips
- 3 sugar
Instructions:
1. PREHEAT oven to 375°F
2. COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in chocolate chips.
3. DROP dough by rounded tablespoonfuls onto baking sheets lined with parchment paper. Press down slightly with bottom of glass dipped in granulated sugar.
4. BAKE for 8 to 10 minutes.
Title: Raspberry Butter Bundt Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/4 salt
- 1 milk
- 1 vanilla extract
- 250 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 1/2 fresh raspberries
- 1/2 frozen raspberries
- lemon juice
- powdered sugar
- fresh raspberry
Instructions:
1. Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
2. Grease and flour a 10-cup bundt pan.
3. Sift the flour, baking powder and salt into a medium bowl and set aside.
4. Stir the milk and vanilla extract together in a small bowl, and also set aside.
5. Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
6. Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
7. With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
8. Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
9. Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
10. Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
11. Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
12. Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
13. Turn cake out onto a cake rack to cool.
14. Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
15. Serve with clotted cream.
Title: Almost Guilt-Free Pineapple Orange Cake
Ingredients:
- 1 - 18 1/4 mandarin oranges
- 1 unsweetened applesauce
- 4 crushed pineapple
- 1/2 sugar-free instant vanilla pudding mix
- 1
Instructions:
1. In a large bowl, beat cake mix, oranges, egg whites and applesauce on low speed for 2 minutes.
2. Pour into a 13x9x2in. baking dish coated with nonstick cooking spray.
3. Bake at 350 degrees for 25-30min.
4. Cool on wire rack.
5. Topping:.
6. In a bowl, combine pineapple and pudding mix.
7. Fold in whipped topping just until blended.
8. Spread over cake.
9. Refrigerate for at least 1 hour before serving.
10. Enjoy!
Title: Tamarind Balls (Pulp Method)
Ingredients:
- 4 tamarind pulp
- 1 baking soda
- 1 salt
- 1/2 boiling water
- 4 granulated sugar
- 1/2 scotch bonnet peppers
- habanero pepper
- black pepper
Instructions:
1. break tamarind into segments.
2. Sprinkle with soda and salt and pour boiling water on tamarind.
3. Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
4. Stir in 2 cups of sugar and blend well.
5. Cover and set aside at room temperature overnight.
6. Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
7. Shape into balls and allow leave a couple hours to dry.
8. Roll balls in sugar. Wrap in paper squares and store.
9. Will keep for up to two weeks.
Title: Red Velvet Pecan Praline Pound Cake
Ingredients:
- 1/2 warm water
- 1/2 granulated sugar
- 1/2 pecans
- 1/3 pecans
- 1/2 butter
- 1/2 vegetable shortening
- 2 granulated sugar
- 6 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/2 buttermilk
- 1/2
- 1
- 1/2
Instructions:
1. To make Pecan Praline Powder:
2. Prepare a jelly roll pan by lining with foil and buttering the bottom.
3. Combine 1/2 cup water with 1/2 cup granulated sugar in a heavy bottomed skillet over high heat and cook until the mixture begins to turn a light caramel color (about 8 minutes). When sugar becomes caramel colored, quickly add 1/2 cup toasted chopped pecans and mix with a wooden spoon until nuts are covered with caramel.
4. Take off heat and immediately pour mixture onto the buttered foil-lined jelly roll pan, spreading out the hot sugar-nut mixture. Allow it to cool. Once it cools completely, break it into pieces and pulverize in a food proccesor. Grind it a bit coarsely, so you can see nut bits, but that is a personal preference. Set aside. Makes about 2/3 cup.
5. To Make Pound Cake: Preheat oven to 300 degree F.
6. Grease, flour and sprinkle with finely chopped pecans (1/3 cup untoasted) a 10-inch tube pan.
7. Cream together butter, shortening and sugar until fluffy. Blend in eggs one at a time, beating well after each addition.
8. Add red food coloring and vanilla extract. In another bowl stir together flour, cocoa powder and baking powder.
9. Beat flour mixture in three parts into creamed mixture, alternating with buttermilk. Begin and end with flour. Stir in chocolate chips and Pecan Praline Powder.
10. Pour batter into prepared pan. Bake for 1 hour and 15 minutes or until toothpick tests clean. Cool 15 minutes in pan, then invert onto serving plate and allow to cool completely before serving. Dust with cocoa powder or confectioners sugar for a pretty presentation.
Title: Shortcut Strawberry Shortcakes
Ingredients:
- 8 sugar
- 1/2 butter
- 1/4 fresh strawberries
- 1
Instructions:
1. Wash and slice the strawberries and sweeten if desired.
2. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
3. Place the melted butter in a bowl and the sugar in a separate bowl. Separate the biscuits. Using the layers as a guide, peel the biscuits in half. Dip each in butter and roll in sugar. Place each half back together and place on the parchment.
4. Bake until golden brown, but do not rely on the time on the can. (Due to the sugar, these burn easily). Let cool completely.
5. To serve, peel the biscuit halves back apart, fill with berries, replace top and dollop on the topping.
Title: Black Bourbon Fruitcake
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 ground cinnamon
- 1 ground allspice
- 1 salt
- 1/2 ground nutmeg
- 1 butter
- 1 1/4 light brown sugar
- 3 eggs
- 1/2 dark molasses
- 1/2 coffee
- 1/2 raisins
- 15 red cherries
- 1 1/3 green cherries
- 1 1/3 citron
- 1 1/2 dates
- 1 1/2 lemon peel
- 3/4 pecan pieces
- 3/4 currant jelly
- 1 pecans
- 1 cherries
- 24
- 1/4
Instructions:
1. Preheat oven to 300 degrees. Spray two loaf pans. (The internet recipe specified lining the bottoms of the pans with waxed paper and grease the paper. I did not.) Sift together flour, baking powder, cinnamon, allspice, salt and nutmeg onto a piece of waxed paper. Set aside. Beat together butter and brown sugar in a large mixing bowl until light and fluffy. Beat in eggs, flour mixture, molasses, coffee and bourbon. Fold in raisins, red cherries, green cherries, citron, dates, orange peel, lemon peel and pecan pieces. Divide batter evenly between the two pans. Bake on the center rack of your oven for 2 to 2 1/2 hours or until cake tester inserted comes out clean. Remove cakes from pans to wire rack to cool. For the topping, melt the jelly. Brush with jelly and arrange pecan and cherry halves on tops. Wrap carefully in triple layer of cheesecloth soaked in bourbon. Seal tightly with foil. Refrigerate.
2. Note: I do not have my clipping that I originally used. That's why I went to the internet to find it. The internet recipe calls for different amounts of the candied fruits and the amount of jelly, so you might want to look it up to compare. Also I did not mix in the bourbon when I made it, nor did I soak it with bourbon. It is still good, but be sure to refrigerate.
3. I do not remember how long it took to make this.
Title: Alice Rosen's Strudel
Ingredients:
- 1/2 margarine
- 1/2 sour cream
- 2 flour
- 1 walnuts
- 1 raisins
- 1 coconut
- 1
Instructions:
1. Combine srtudel ingredients and roll into 6 balls.
2. Refrigerate overnight.
3. Roll out the balls thin, then spread with jam.
4. Follow with the rest of the filling ingredients.
5. When finished, roll up dough.
6. Brush with melted butter, if you like.
7. Bake at 350 degrees for 45 minutes or until brown.
8. Cut when cool.
Title: Date Torte
Ingredients:
- 4 sugar
- 1 vanilla extract
- 1 baking powder
- 1 salt
- 1 dates
- 1/4
- 1
Instructions:
1. Preheat oven to 350F and line an 8" square cake pan with waxed paper.
2. Beat egg whites until they begin to stiffen; add sugar slowly, continuing to beat until mixture holds it's shape.
3. Add vanilla.
4. Mix cracker crumbs with baking powder and salt; combine with dates and nuts, then fold in egg whites.
5. Pour into prepared pan and bake for 30 minutes.
6. Cut into squares and serve with whipped cream.
Title: Rich Chocolate Pudding
Ingredients:
- 1/4 sugar
- 2 cornstarch
- 1 milk
- 1 butter
- 1/2 vanilla
- 1/2
Instructions:
1. Mix sugar, cocoa and cornstarch, whisk in milk until smooth.
2. Whisk over medium to medium-high heat and bring to a boil. Boil for 2 minutes.
3. Remove from heat, stir in semi-sweet chocolate, butter and vanilla. Chill.
Title: Peach Cake With Cream Cheese Frosting
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 all-purpose flour
- 2 salt
- 1 baking powder
- 1 ground cinnamon
- 1 cream cheese
- 2 unsalted butter
- 3 vanilla extract
- 4 powdered sugar
- 1 ground ginger
- 2
- 1/2
Instructions:
1. The cake--center oven rack and preheat oven to 375°; grease and flour a 10-inch tube pan.
2. In the bowl of a mixer, combine the eggs, sugar, and oil; mix on medium speed until just blended.
3. In another bowl, dry whisk the flour, salt, baking soda, and cinnamon together.
4. Add to the egg mixture and beat until just combined; the batter will be sticky.
5. With a spatula or wooden spoon, fold in the peaches and nuts.
6. Pour the batter into the prepared cake pan and bake for 50 minutes, or until cake tests done.
7. Let the cake cool for 10 minutes in the pan, then unmold onto a cake rack; let cool completely.
8. The frosting--with the mixer on medium speed, beat the cream cheese, butter, and vanilla extract until smooth.
9. Gradually add the powdered sugar and ginger; beat until smooth.
10. Apply the frosting to the cooled cake.
11. Cut into thick slices and serve.
Title: Chewy Drizzled Cinnamon Chip Cookies
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1/4 light corn syrup
- 1 egg
- 1 flour
- 2 1/2 baking soda
- 2 salt
- 1/4 walnuts
- 1 pecans
- 2/3 shortening
- 1 1/2
Instructions:
1. Beat butter and brown sugar in a large bowl until fluffy.
2. Add egg and corn syrup; mix well.
3. Place 1 cup cinnamon chips in a microwave safe bowl. Microwave for 1 minute at 50% power; stir. If necessary, microwave at 50% power in 15 second increments, stirring after each heating, until chips are melted when stirred.
4. Stir melted chips into butter mixture.
5. Stir together flour, baking soda and salt; add to cinnamon chip mixture, beating just until blended.
6. Cover and refrigerate for 1 hour or until firm enough to handle.
7. Heat oven to 350* (300* convection oven).
8. Shape dough into 1 inch balls (or #60 scoop); roll each ball into nuts, lightly pressing nuts into dough.
9. Place dough 2 inches apart on ungreased cookie sheets. (Flatten cookies slightly if using convection oven.).
10. Bake 8 minutes (5 minutes convection) or until edges are firm. Cool slightly; remove from sheets to wire rack. Cool completely.
11. Prepare drizzle: Heat cinnamon chips and shortening in a medium microwave safe bowl. (Use same timing and heating method as above.).
12. Drizzle evenly over cooled cookies.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 shortening
- 1 vanilla
- 1 peanut butter
- 1 egg
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
Instructions:
1. Cream shortening and sugar thoroughly.Add vanilla and peanut butter.Add egg and beat well.
2. Sift dry ingredients and add to creamed mixture.
3. Roll into balls.Place on greased cookie sheets.And press down with floured fork tines.
4. Bake in moderate oven (350 Deg. F).
5. For 12 to 15 Minutes.
6. To vary this recipe sprinkle tops with chocolate peices.Press lightly.
Title: Thin Mints
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 cornstarch
- 6 salt
- 1/2 white sugar
- 1 butter
- 1/2 2% low-fat milk
- 1/3 vanilla extract
- 1/2
- 3/4
Instructions:
1. In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
3. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
4. Preheat oven to 375F before slicing your cookies.
5. Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet. Cookies will not spread very much.
6. Bake at 375F for 13-15 minutes. Cookies should be crisp when they cool.
7. Drizzle with melted chocolate, if desired.
Title: Grammy's Rice Pudding
Ingredients:
- 3/4 cooked rice
- 3 sugar
- 2 eggs
- 3/4 skim milk
Instructions:
1. Beat eggs, sugar, and milk together.
2. Add rice and add cinnamon and raisins to taste; stir.
3. Microwave for 10 minutes, stirring halfway through.