lumicero/recipes-ing2inst huggingface dataset:
Title: Cappuccino Pound Cake
Ingredients:
- 3/4 honey
- 1/2 sugar
- 1 eggs
- 4 milk
- 1/2 sour cream
- 1/2 Creme de Cacao
- 1 Kahlua
- 1 flour
- 2 baking powder
- 1/2 baking soda
- 2 instant coffee
- 1 cinnamon
- 1 nutmeg
- 2 clove
- 1/4 instant coffee
- 1/4 sugar
- 1 Kahlua
- 1
- 2
- 1
Instructions:
1. Mix all wet ingredients together and beat for 4 minutes with electric mixer.
2. Mix all dry ingredients together and add to wet mixture, mix well.
3. Spread into greased and floured tube pan. Bake at 325F for 1 hour 10 minutes.
4. Coffee Kahlua Cream Glaze:
5. Beat all ingredients until stiff and
6. spread over cool cake.
Title: Sandbakkels (Norwegian Almond Cookies)
Ingredients:
- 1 butter
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 flour
- 1
- 3 3/4
Instructions:
1. Cream together butter, shortening, and sugar.
2. Add egg, egg yolk, and almond extract. Beat until well mixed.
3. Add flour until you have a fairly stiff dough.
4. Refrigerate for 1 hour.
5. Press about 2.5- 3 teaspoonful dough into a greased 3-inch sandbakkel tin. Start at bottom and press evenly and thinly as possible up the sides. (Note these do not fill the tin, they make a shell).
6. To make a pattern on the inside (optional), take an empty sandbakkel tin and put it on top of the filled sandbakkel tin and press lightly, carefully remove the top tin.
7. Bake at 350 degrees for about 10 minutes or until lightly brown.
8. Remove from oven and place upside down on cooling rack. Tap bottoms while still warm to remove from sandbakkel tins.
9. Makes about 5 dozen.
Title: Omm 'Ali (Egyptian Bread and Butter Pudding)
Ingredients:
- 1 coconut
- 1 unsalted butter
- 1 milk
- 1
Instructions:
1. Dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp.
2. Crush with fingers and place in lightly greased oven dish.
3. Mix nuts and coconut, and scatter on top.
4. Warm the sweetened milk and pour over the dessert.
5. Dab with butter or cream, and placed in moderately hot oven (325-375 F) until top is browned.
Title: Jersey Wonders (Des Mervelles), Aka Doughnuts / Donuts
Ingredients:
- 1 1/2 self-raising flour
- 4 butter
- 8 caster sugar
- 6 eggs
Instructions:
1. Sieve flour and sugar and rub in butter, chopped into small pieces. Add whisked eggs to make a light dough.
2. With floured hands make the dough into golf ball sized shapes. Place these on a lightly floured tray and cover with a damp cloth for two hours.
3. Then roll out each of the balls into oblongs two inches x four inches.
4. With a sharp knife slit the centre of each oblong and twist the top end (of the oblong) through the slit.
5. Drop four to six Wonders at a time into a large pan of hot oil, cook for 2 minutes on each side until golden brown.
6. Drain on kitchen paper.
7. Preparation time includes 2 hours resting.
Title: Easy Hamantaschen
Ingredients:
- 18 1/2 all-purpose flour
- 1 eggs
- 2 water
- 2 butter
- 1/2 margarine
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine cake mix, flour, eggs, and water in mixer bowl.
3. Mix until well blended.
4. Roll out 1/4 of the dough at a time on a lightly floured surface until 1/8 inch thick.
5. Cut dough into 2 1/2 inch circles.
6. Place 1 teaspoon of fruit filling in center of dough.
7. Draw up 3 sides of circle up to form a triangle.
8. Pinch edges together, moisten edges with water if needed.
9. Place on lightly greased cookie sheet.
10. Bake for 6-8 minutes our until golden brown.
Title: Healthy Soft Molasses Cookies
Ingredients:
- 3/4 margarine
- 1 shortening
- 1/2 brown sugar
- 2 raw sugar
- 1/4 molasses
- 1/3 whole wheat pastry flour
- 1 soymilk
- 2 ground flax seeds
- 1 baking soda
- 1 ground ginger
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 allspice
- 1 nutmeg
- 1/2 fresh ginger
- 2 salt
- white sugar
Instructions:
1. Preheat oven to 350°F.
2. Prepare egg substitute:
3. Combine ground flax seed and soy milk.
4. Microwave about 1 minute.
5. Remove from microwave and stir until mixture thickens to egg consistency.
6. Cookies:
7. Cream together shortening and brown sugar.
8. Stir in egg substitute and molasses.
9. stir in dry ingredients and mix well.
10. Cover and chill till firm (2 hours).
11. Roll dough into small balls and coat with white sugar.
12. Place on lightly greased cookie sheet.
13. Bake for 9-10 minutes (soy flour makes cookies brown faster).
14. Leave on sheet until set.
Title: Pumpkin Bread Pudding With Caramel Rum Sauce
Ingredients:
- 1 pumpkin
- 2 eggs
- 1 half-and-half
- 3/4 brown sugar
- 1 cinnamon
- 1/2 ginger
- 1/2 allspice
- 1/4 clove
- 1/4 salt
- 1 vanilla
- 5 brown sugar
- 1 butter
- 1/2 heavy cream
- 1/2 dark rum
- 1/4
Instructions:
1. TO MAKE THE BREAD PUDDING:.
2. In a large bowl, whisk pumpkin, eggs, half and half, brown sugar, spices, salt and vanilla. Stir in bread cubes and let stand 15 minutes.
3. Pour bread misture into a greased 8x8-inch square glass baking dish and bake at 350F for 20-25 minutes, or until custard is set.
4. TO MAKE THE CARAMEL RUM SAUCE: Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over the bread pudding.
Title: Glazed Lemon Blueberry Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 3 cake flour
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 1/2 fresh lemon zest
- 2 1/2 fresh lemon juice
- 1 fresh blueberries
- 1/2 confectioners' sugar
- 1/2 fresh lemon juice
Instructions:
1. Preheat oven to 325°, center rack.
2. Butter a 10" tube pan.
3. In large mixing bowl, cream butter and sugar on medium speed until light and fluffy; about 3 minutes.
4. Add eggs, one at a time, beating well and scraping down sides of the bowl after each addition.
5. Sift together flour, soda and salt; add to butter mixture in three additions alternating with buttermilk, beginning and ending with dry ingredients.
6. Stir in lemon zest and juice.
7. Gently fold in blueberries.
8. Pour batter in prepared pan smoothing top with a rubber spatula
9. Bake 1 hour and 15 minutes of until a tester inserted in center comes out clean and the cake has begun to pull away from sides of the pan. Transfer pan to a wire rack to cool, about 10 minutes.
10. Meanwhile, whisk together glaze ingredients.
11. Invert cake onto a rack. Prick surface numerous times with a toothpick.
12. Brush glaze over the surface; let cool to room temperature.
13. Store wrapped in plastic up to two days at room temperature.
Title: Chocolate Creme Brulee
Ingredients:
- 1 heavy cream
- 1 sugar
- 1/2 vanilla
- 2 cocoa powder
- 1
- 11
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a medium size saucepan.
3. Over medium-high heat.
4. Combine heave cream, sugar, liqueur and vanilla.
5. When mixture is warm.
6. Add coco powder and chocolate.
7. Whisk until blended.
8. Place egg yolk in a large stainless steel bowl.
9. Slowly add the warm chocolate mixture to the eggs.
10. A little at a time while whisking.
11. Strain and pour into individual ramekins.
12. Place the ramekins in a large baking pan.
13. pour enough hot water in the pan.
14. To come half up the sides of the ramekins.
15. Bake until firm in the center (about 30 min).
16. Remove the ramekins from the water bath.
17. Cool completely.
18. Place in refrigerator for 2 hours.
19. Dust with sugar.
20. Carmelize with a propane torch.
21. Serve immediately.
Title: Dream Whip Cake
Ingredients:
- 1 eggs
- 1 cold water
- 4 milk
- 1 instant pudding mix
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 2 9-inch round cake pans with floured cooking spray.
3. Beat cake mix, Dream Whip, eggs, and water on low speed until moist, then on medium speed for 4 minutes. Pour mixture into pans.
4. Bake for 30 minutes. Cool Completely.
5. Frost with Fluffy Frosting.
6. Frosting:.
7. Beat ingredients with electric mixer in a large bowl on a low speed until blended.
8. Beat on high speed for 4-6 minutes, until soft peaks form.
Title: White Chocolate Bliss Macadamia Cookies
Ingredients:
- 200 baking chocolate
- 3/4 brown sugar
- 1/4 butter
- 2 regular margarine
- 1 eggs
- 1/2 vanilla
- 1/4 flour
- 2 baking powder
- chocolate
Instructions:
1. Preheat oven to 350°F
2. Melt the semisweet chocolate on very low heat until melted and smooth. Stir constantly to prevent chocolate from burning.
3. Stir in the sugar, butter, eggs, and vanilla, using a wooden spoon until well blended.
4. Stir in the flour and the baking powder.
5. Stir in the white chocolate and the nuts.
6. Drop by scant 1/4 cupfuls onto ungreased cookie sheets.
7. Bake for 13 to 14 minutes or until the cookies are puffed and feel set to the touch.
8. Cool one minute, remove from the cookie sheets. Transfer to wire racks to cool completely.
9. ** You may substitute toasted slivered almonds.
Title: Pavlova - an Absolute Gem of a Recipe!
Ingredients:
- 6 boiling water
- 5 white vinegar
- 2 1/4 cornflour
- 6 white sugar
- 2 1/4 vanilla essence
- 2 1/4
Instructions:
1. Mix the cornflour and sugar together. Beat the egg whites until soft peaks form. Add the vinegar and vanilla. Add the flour and sugar then add the boiling water. Beat on high until the mixture becomes thick and glossy (around 10-15 minutes).
2. Pile onto a flat plate (if you don't have a pav plate - use a pizza plate)lined with baking paper. Pile it about 5cm high and smooth out the sides a little. Don't go to the edges of the plate as it will spread out. You don't want to end up with a meringue pancake!
3. Cook in a moderate oven (180 deg. celsius) for 10 minutes and then turn down to 130 degrees celsius for another 1hr and 20 minutes. Make sure to watch that it doesn't start to colour too much. Cool in the oven. Leave it there until ready to decorate if possible.
4. Decorate as you wish - cream, strawberries, kiwi fruit, passionfruit or your fruit of choice or just good old cream and grated chocolate. Refrigerate until ready to serve.
Title: Rosemary Pine Nut Cookies
Ingredients:
- 3 1/2 fresh rosemary
- 1/4 pine nuts
- 2 1/4 pine nuts
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 ground ginger
- 10 salt
- 1 unsalted butter
- 2 granulated sugar
- 3 extra virgin olive oil
- 1 heavy cream
- egg
Instructions:
1. Preheat oven to 325°F.
2. Finely chop rosemary in a food processor. Add pine nuts, pulse until coarsely ground.
3. Transfer to a large bowl. Whisk in 2 cups of the flour, the baking soda,ginger and salt. Set aside.
4. Put butter and sugar in a separate bowl and with an electric mixer, mix on high speed until pale and fluffy, about 5 minutes. Mix in oil and reduce speed to low. Mix in flour mixture. Add cream and mix until well combined, about 2 minutes. Mix in egg and remaining 1/2 cup flour.
5. Shape dough into 3/4 inch balls and space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers and top each with one pine nut. Sprinkle with sanding sugar.
6. Bake cookies rotating sheets halfway through until edges are golden, about 13 minutes. Let cool about 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Can be stored in airtight containers up to 3 days.
Title: Leftover Chocolate/Jam Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 cocoa powder
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1 milk
- 1/2 applesauce
- 1/2 boiling water
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a Bundt pan or any other pan holding 9-10 cups.
3. Sift togther the sugar, flour cocoa, baking soda, baking powder and salt.
4. Add eggs, milk and apple sauce.
5. Mix for 2-3 minutes with an electric mixer.
6. Add jam, mix carefully.
7. Add boiling water and mix carefully on lowest speed for about one minute.
8. Pour into prepared pan.
9. Bake for 40-45 minutes or until a skewer comes out clean.
10. Let stand for 5-10 minutes before removing from pan.
11. Let cool completely.
Title: High Hats
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 granulated sugar
- 1/2 egg
- 1/2 sour cream
- 1 3/4 vanilla
- 1/3 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 32 marshmallows
- 1 butter
- 1 margarine
Instructions:
1. Cream butter and sugar together in bowl.
2. Beat in egg.
3. Add sour cream and vanilla.
4. Mix.
5. Stir flour, cocoa, baking powder, baking soda and salt together.
6. Add to sour cream mixture.
7. Mix well.
8. On lightly floured suface roll out dough to 1/8 inch thick.
9. Cut into 2 inch rounds.
10. Place on lightly greased baking sheet.
11. Bake in 350 degree F.
12. oven for 10-12 minutes.
13. Cut marshmallows in half.
14. Scissors do this well.
15. Place marshmallow half in center of hot cookie immediately upon removal from oven.
16. Let stand to cool.
17. Coating: Melt chocolate chips and butter in small saucepan over low heat.
18. Spoon over top of marshmallow while holding cookie.
19. Place on waxed paper to set.
20. *Ifdough seems to sticky, chill for 1/2 hour.
Title: Lemon-Pecan Shortbread Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 2 pecans
- 3 walnuts
- 2 sugar
- 1/2 lemon peel
- butter
Instructions:
1. In a bowl, combine flour, nuts, sugar and lemon peel. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling (dough will still be crumbly). Knead until smooth and form into a ball.
2. On lightly floured surface, roll dough until 1/2 inch thick. Using a 1-1/2-inch to 3-inch scalloped cookie cutter, cut into rounds. Place 1 inch apart on an ungreased cookie sheet.
3. Bake in a 325 degrees F oven for 18 to 20 minutes for small cookies or 20 to 22 minutes for larger cookies or until bottom starts to brown and center is set. Remove and cool on a wire rack. 20, 1-1/2-inch cookies or 5, 3-inch cookies.
Title: Ginger Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/2 salt
- 1/2 ground cloves
- 3/4 shortening
- 1 sugar
- 2 molasses
- 1 egg
Instructions:
1. Preheat oven to 350.
2. In a bowl, combine the flour, baking soda, cinnamon, ginger, salt, and cloves. Set aside.
3. In another bowl, beat the shortening for 30 seconds; add the sugar and beat until fluffy. Add the molasses and egg to the shortening mixture; beat until combined. Add the flour mixture and beat on low speed until well combined.
4. Shape the dough into 1½-inch balls. Either dip the balls in water and roll in additional sugar (for crunchier coating) or just roll the balls in additional sugar (for lighter coating).
5. Arrange the cookies three inches apart on an ungreased cookie sheet. Bake for 15 minutes, or until brown on bottom. Remove to wire racks to cool.
Title: Double Chocolate-Chip Cookies
Ingredients:
- 1/2 salted butter
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 white flour
- 3/4 wheat flour
- 1/2 baking powder
- 1/2 baking soda
- 3/4 dark chocolate
- 3/4 cocoa powder
- 3/4
Instructions:
1. Heat oven to 350°F
2. Cream the butter and sugars in a medium/small bowl with an electric mixer on high speed or by hand.
3. Lower speed to medium and add the eggs and vanilla.
4. Sift together the flours, cocoa, baking soda, & baking powder.
5. On low speed, add the dry mixture to the butter mixture.
6. Beat until fully incorporated.
7. Fold in 1/2 cup of each of the chocolate chips.
8. Melt the rest of the chocolate in the microwave or over the saucepan and incorporate into the dough.
9. Form the dough into approximately 1 1/2-inch balls(I used a tbsp measuring spoon to size). Place on parchment- or foil-lined baking sheets, 2 inches apart, flatten slightly with your palm.
10. Bake until centers are just set, about 8-10 minutes.
11. Let cool on sheets for 2-5 minutes.
Title: Chocolate-Cinnamon Quesadillas
Ingredients:
- 2 sugar
- 1 ground cinnamon
- 1/2 flour tortillas
- 2 wheat flour tortillas
- 1 powdered sugar
Instructions:
1. Sprinkle 1 tablespoon of chocolate,1/2 tablespoon of sugar and 1/4 teaspoon cinnamon over half of each tortilla.
2. Fold tortillas in half to cover ingredients.
3. Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides,about 2 minutes per side.
4. Sprinkle each with 1/2 teaspoon of powdered sugar:serve.
Title: Small Batch Quick Fudge Frosting
Ingredients:
- 2 unsalted butter
- 1 1/2 bittersweet chocolate
- 1 1/2 sugar
- 1 salt
- 1/4 pure vanilla extract
- 1/2
Instructions:
1. Combine butter & chocolate in a saucepan over low heat. Stir until melted. Stir in sugar & salt; gradually whisk in cream. Cook over med. heat, stirring constantly until mixture is hot & smooth. Do not let it boil.
2. Remove the pan from heat & stir in vanilla. Let mixture cool slightly then use it as a warm glaze for cupcakes or brownies, or let it cool until frosting consistency & frost.
Title: Aloha Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 1 eggs
- 4 crushed pineapple
- 1 margarine
- 1 cream cheese
- 1/4 vanilla extract
- 1 milk
- 2 confectioners' sugar
- 2
- 3 3/4
Instructions:
1. For cake: Preheat oven to 350°; grease and flour a 10-cup bundt pan and set aside.
2. In a large bowl of an electric mixer, sift together sugar, flour, baking soda, cinnamon and salt; add oil and eggs and mix on medium speed until combined, about 2 minutes.
3. Place pork and beans in a blender or food processor and puree until smooth; add pureed beans to batter along with pineapple and mix on medium speed until smooth, about 2 minutes.
4. Pour batter into bundt pan and bake for 45 to 55 minutes or until cake tests done with a toothpick inserted in the middle.
5. Remove pan from oven and cool cake in the pan on a wire rack for 20 minutes; loosen edges of cake from pan and turn out on wire rack to cool completely.
6. For frosting: In a large bowl of an electric mixer, combine margarine, cream cheese, vanilla and milk; beat on medium speed until smooth, about 4 minutes; slowly add confectioners' sugar and continue to beat until smooth, about 3 minutes.
7. Frost cooled cake.
Title: Double Chocolate Mocha Biscotti
Ingredients:
- 2 1/4 cocoa powder
- 1/4 arrowroot
- 2 coffee
- 1 sea salt
- 1/4 baking soda
- 1/2 dark chocolate
- 1/2
Instructions:
1. In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
2. Pulse until ingredients are well combined.
3. Pulse in agave nectar until the dough forms a ball.
4. Remove dough from food processor and work in dark chocolate with your hands.
5. Form dough into 2 logs on a parchment lined baking sheet.
6. Bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
9. Remove from oven and allow to cool, set, and become crispy.
10. Serve.
Title: Chocolate Chunk Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 sugar
- 3/4 light brown sugar
- 1 vanilla
- 2 eggs
- 1 3/4
- 1
Instructions:
1. Sift dry ingredients.
2. Beat butter, sugar, brown sugar and vanilla until creamy.
3. Add eggs one at a time, beating well after each addition.
4. Gradually beat in flour mixture.
5. Stir in chunks and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake for 9 to 11 minutes at 375 degrees.
Title: Cookie Cakes
Ingredients:
- 40 -60 butter
- 100 -120 sugar
- 3/4
Instructions:
1. Put your biscuits in a plastic bag and beat with a rolling pin.
2. Melt butter along with the sugar, then stir it in with the biscuits.
3. Bake at 180 celcius for 40 minutes.
Title: Peachy Pear Bread Pudding
Ingredients:
- 3 light margarine
- 2 canned pears
- 1/2 dried cranberries
- 1/2 egg
- 1/4 egg substitute
- 1 sugar
- 1/2 Splenda granular
- 1/3 cinnamon
- 1/2 nutmeg
- 1/4 nonfat milk
- 1 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven 350°F.
2. Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
3. Arrange peaches and pears on top of bread and sprinkle cranberries over all.
4. In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
5. Gradually add milk to egg mixture, stirring well. Stir in vanilla.
6. Pour egg mixture over bread mixture; do not stir.
7. Bake for 45 to 50 minutes, or until pudding is lightly browned.
8. Serve warm topped with a small amount of fat-free whipped topping if desired.
Title: Nutty Carrot Cake
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 2 carrots
- 3 eggs
- 1 vanilla
- 2 1/2 flour
- 2 baking powder
- 2 cinnamon
- 3/4 salt
- 3/4 baking soda
- 1/2 milk
- 1/2 cream cheese
- 1 milk
- 1 vanilla
- 1 confectioners' sugar
- 3
Instructions:
1. Pre heat oven to 350 degrees.
2. Cream margarine and sugar together until light and fluffy.
3. Blend in carrots, eggs and vanilla.
4. Add combined dry ingredients alternately with milk, mixing well after each addition.
5. Stir in nuts.
6. Pour into greased foulred 9x13 pan.
7. Bake for 45 to 50 minutes or until wooden pick inserted into center comes out clean and dry.
8. While baking make frosting:
9. Combine cream cheese, milk and vanilla, mixing until blended. Gradually add sugar, mixing well after each addition.
10. After cake has cooled frost cake and top with chopped nuts if desired.
Title: Low Fat Amaretto Biscotti
Ingredients:
- 2 flour
- 3/4 white sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/2 egg
- 1
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Combine dry ingredients together in a small bowl.
3. Mix together the egg, egg whites and extract in a larger bowl.
4. Add dry ingredients from small bowl to the ingredients in the larger bowl, mixing well.
5. Form the dough into two logs each about 8 inches long.
6. Place logs onto a cookie sheet sprayed with cooking spray. Bake for 30 minutes.
7. Let cool slightly and cut diagonally into 1/2 inch slices making 36 slices. Place slices flat end up onto cookie sheet and bake until dry (about another 8 to 10 minutes).
8. Cool and store in airtight container.
9. Variation: sprinkle dried slices with powdered sugar while still warm before serving.
Title: Nana's Pepper Cookies "tarralli"
Ingredients:
- 1 dry white wine
- 2 dry yeast
- 2 semolina flour
- 3 unbleached all-purpose flour
- 1/2 olive oil
- 1 salt
- 1 black peppercorns
Instructions:
1. In a small pan, heat the oil until just warm to the touch (maybe 70-80°F), and set aside.
2. In a small pan, heat wine until very warm to the touch (about 100°F).
3. Sprinkle yeast over the warm wine and let sit for several minutes until it softens; then stir to mix.
4. In a large bowl, add all the other ingredients, including the warm oil.
5. Add the wine/yeast mixture to the bowl.
6. Use your hands to mix everything well, until a dough is formed.
7. Turn dough out onto an unfloured board; knead the dough until smooth and elastic.
8. Place dough in a clean, dry bowl.
9. Cover the dough with a clean, damp, kitchen towel (not terry cloth), and let rise for about 30 to 60 minutes in a warm place.
10. Cut the dough into small pieces.
11. Roll each piece into a long, thin, rope (about the thickness of your little finger).
12. Cut the rolled ropes of dough into 4-inch long pieces and join the two ends of each piece together so that it forms a round, doughnut like shape.
13. Continue the rolling and shaping with all the remaining dough.
14. Heat oven to 350-375°F Fill a pot with water, and bring to a rolling boil.
15. Drop the shaped dough into the boiling water (a few at a time).
16. When the taralli come to the surface, remove them with a slotted spoon, and place them on a clean kitchen towel (not terry cloth) to dry.
17. When all the taralli have been boiled and dried, place them on a cookie sheet and bake them for about 15-20 minutes, or until crisp and golden brown.
18. Remove from cookie sheet and cool on a rack.
19. When cool, serve with a glass of wine for dunking.