lumicero/recipes-ing2inst huggingface dataset:
Title: Secret Treat Molasses Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 brown sugar
- 1/2 egg
- 2 1/2 molasses
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1 2/3 confectioners' sugar
- 2 water
- 1/4 vanilla extract
Instructions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Beat in molasses. Combine the flour, baking soda, salt, cinnamon and ginger; add to creamed mixture and mix well. (The dough will be very stiff.) Cover and refrigerate for 1-2 hours or until easy to handle.
2. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into 2-1/4-in. to 2-1/2-in. circles. Place 1/2 teaspoon preserves on half of the circles; top with remaining circles. Pinch edges together to seal. Place on greased baking sheets.
3. Bake at 350° for 10 minutes or until lightly browned. Cool on wire racks. Combine glaze ingredients and frost cooled cookies. Yield: about 2 dozen.
Title: A Honey of an Oatmeal Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 sugar
- 1 light brown sugar
- 2 eggs
- 1 vanilla
- 1 honey
- 2 quick-cooking oats
- 1 dried cranberries
- raisins
Instructions:
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda, and salt then set aside.
3. In a mixing bowl cream butter, sugars, eggs, vanilla, and honey until well blended.
4. At low speed, slowly add flour mixture.
5. Add oats and dried fruit, mix until well incorporated.
6. Drop dough by rounded tablespoons onto greased or parchment papered cookie sheet 2" apart.
7. Bake 15 minutes.
Title: Mocha Krispies
Ingredients:
- 3 margarine
- 1 mini marshmallows
- 6 cocoa powder
- 1
Instructions:
1. Melt butter and marshmallows over low heat till marshmallows are melted.
2. Sprinkle malted milk, cocoa, and espresso over mixture and stir till well mixed.
3. Add crisped rice and mix till evenly coated.
4. Spread in a 9x13-inch pan.
Title: Brown Sugar Pound Cake With Brown Sugar Glaze
Ingredients:
- 1 shortening
- 1/2 butter
- 1 light brown sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1 evaporated milk
- 1 vanilla extract
- 1/2 butter
- 1 light brown sugar
- 3/4 evaporated milk
- 3 powdered sugar
- 1 vanilla extract
Instructions:
1. Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
2. Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
3. Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
4. BROWN SUGAR GLAZE:
5. Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
6. Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.
Title: Bajan Banana Cake
Ingredients:
- 1 banana
- 3 rolled oats
- 2 cornmeal
- 5 raisins
- 4 salt
- 1/2
- 4
- 1/4
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease an 8-inch loaf pan. Combine all ingredients in large bowl until soft and moist. Spoon into greased loaf pan and bake 30 minutes or until knife comes clean when inserted.
3. Serve warm or at room temperature.
Title: Walnut Shortbread
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1 vanilla extract
- 1 all-purpose flour
- 3 1/2 salt
- 1/4 walnuts
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. In the bowl mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts.
3. In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture.
4. Add the walnuts and mix on low speed until the dough starts to come together.
5. Dump onto a work surface dusted with flour and shape into 2 flat disks. Wrap each disk in plastic and chill for 2 hours.
6. On the flour-dusted work surface, roll the dough, one disk at a time, until it is 1/2-inch thick.
7. The walnuts may make it difficult to roll the dough out without it cracking; press the cracks together as best you can.
8. Dough scraps may be re-rolled as often as necessary.
9. Cut into 2 1/2 inch squares with a fluted cutter (or cut into any shape you like). Place the cookies about 1/2 inch apart on an ungreased baking sheet.
10. Bake for approx 20 minutes, or until the edges begin to brown. Cool on racks. Store covered up to 5 days.
Title: Lemon Semifreddo With Orange and Mango Salad
Ingredients:
- 1/2 heavy cream
- 2 sugar
- 1 1/4 lemon juice
- 8 lemons
- 1/2 salt
- 3 oranges
- 1 mango
- 3 mint leaves
- 1
- 10
Instructions:
1. Line a loaf pan with plastic wrap. Be sure to leave plenty of plastic around the edges so they can be folded over to cover the top. Put the almonds in the bottom of the prepared pan in an even layer. Make it pretty because this will become the top when serving. Put it aside.
2. Whip the cream with an electric beater until it forms medium peaks. Refrigerate until ready to use.
3. Bring a saucepan with about 1 inch of water to a boil over low heat. In a metal bowl, combine the 1 1/4 cups of sugar, egg yolks, lemon juice and zest and the pinch of salt. Whisk to combine. Put the metal bowl on the saucepan and reduce the heat under the saucepan so the water is just at a simmer. Whisk the egg mixture until it gets very light and fluffy, this will take about 4 to 5 minutes (it took me almost 20 minutes to do this). For an insurance policy, you can take the temperature of this mixture. It should be about 165 degrees F on an instant-read thermometer. Remove from heat and beat with an electric mixer until the mixture has doubled in volume and the bottom of the bowl is cool when touched (mine was still warm when the volume doubled).
4. Fold in the reserved whipped cream in increments (I did it in 4 increments). Do this gently but quickly. When it is a homogeneous mixture, pour it into the prepared loaf pan. Fold the plastic over the top and transfer to the freezer. Freeze at least 4 to 5 hours, but this can be done overnight or a couple days in advance.
5. Combine the oranges, mangoes, mint and remaining 1 tablespoon of sugar in a small bowl. Let the mixture macerate for about 1 hour before serving (I did this one day in advance and it's fine).
6. To serve:
7. Remove the loaf pan from freezer and open the plastic. Turn the semifreddo out onto a serving platter and remove plastic. With a hot knife, slice the semifreddo into 1-inch slices and garnish with the orange/mango salad.
8. So refreshing!
Title: Marshmallow Octopus
Ingredients:
- 8 marshmallows
- 64
- 16
- 4
Instructions:
1. Put 8 pretzel sticks in each large marshmallow to form the octopus arms.
2. Add little glops of peanut butter for eyes and then place a red hot on top of each glop of peanut butter.
Title: Nutty Clusters
Ingredients:
- 2 butter
- 1/2 sugar
- 1 egg
- 1 buttermilk
- 1/3 vanilla
- 1 flour
- 1 3/4 baking soda
- 1/2 butter
- 1 powdered sugar
- 2 water
- 2
- 2 -3
Instructions:
1. Preheat oven to 400 degrees.
2. Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat. Cool.
3. Cream butter and sugar in large bowl until smooth.
4. Beat in egg, melted chocolate, buttermilk and vanilla.
5. Stir in flour, soda and nuts.
6. Drop dough onto cookie sheet. Bake at 400 deg. for 8-10 minutes.
7. Remove from cookie sheet to a wire rack. Frost while still warm.
8. Melt chocolate and butter in small saucepan over low heat, stirring until completely melted.
9. Add powdered sugar and water, mixing until smooth.
10. 3 1/2 -4 doz. cookies.
Title: Banana in Coconut Milk
Ingredients:
- 4 bananas
- 14 coconut milk
- 2 sugar
- 1 salt
- 1 mint leaf
Instructions:
1. Heat coconut milk until boiled.
2. Add banana, sugar and salt and cook for 5 minutes.
3. Add mint leaf and turn off the heat.
Title: To Die for Two Layered Confetti Cake With Peanut Butter Chocolat
Ingredients:
- 1 eggs
- 3 water
- 1/3 creamy peanut butter
- 1 1/3 butter
- 3/4 powdered sugar
- 1/2 vanilla extract
- 2 milk
- 1/2
- 1/4
- 2 1/2
Instructions:
1. Follow directions on cake box for the cakes.
2. Beat the peanut butter and butter in medium bowl with electric mixer at medium speed until smooth. Add powdered sugar and vanilla; beat at low speed for 1 minute or until crumbly. Slowly add milk, beating until creamy. Pipe or spread onto the cakes.
Title: Protein Banana "popsicles"
Ingredients:
- 10 bananas
- 2 low-fat vanilla yogurt
- 1 peanut butter
- 2
- 10
Instructions:
1. Cut the bananas in half crosswise and put a stick in the cut end of each half.
2. Microwave the peanut butter for about 30 seconds, then mix inthe vanilla yogurt and the protein powder.
3. Smear the mixture on the outside of each banana half and wrap in a square of plastic wrap.
4. Freeze overnight and enjoy!
Title: Pepparkakor
Ingredients:
- 1 1/2 sugar
- 1 3/4 ginger
- 1 1/2 cinnamon
- 1 1/2 clove
- 1 margarine
- 12 butter
- 1 1/2 flour
- 3 1/2 baking soda
- 1
Instructions:
1. Stir the syrup with sugar, spices and margarine until well mixed.
2. Whip the cream till frothy and stir into the batter, a little at a time.
3. Dissolve the baking soda in a little water and add together with part of the flour.
4. Cover the dough which should be quite firm, let stand until the following day.
5. Knead the dough, adding the remaining flour.
6. Roll out a small part and bake a test cookie in 350 degree oven.
7. Bake about 10-15 minutes or until done.
8. If the cookie spreads, add a little more flour to the dough.
9. Roll out the dough and cut with cookie cutters.
10. You can cut the cookies into any shape you want.
11. Let the cookies cool on the cookie sheet after baking.
12. The cookies may be decorated with white frosting made of sifted powdered sugar stirred with egg white and a few drops vinegar or lemon juice to a thick smooth paste.
Title: Cranberry Mincemeat Tarts or Pie #2
Ingredients:
- 1 whole berry cranberry sauce
- 1 orange, zest of
- 1
- 1/3
- 24 -26
- 1
Instructions:
1. In saucepan, combine mincemeat and cranberry sauce, stir constantly till almost boiling on medium heat.
2. Remove from heat.
3. Grate orange zest, peel orange and chop segments.
4. Add orange zest, chopped orange and liqueur.
5. Spoon into tart shells and place on baking sheet.
6. Fill pie shell and use top crust or make fancy cut-outs with pastry.
7. Bake in preheated 400°F oven for about 20 minutes or until pastry is golden.
8. For pie bake for about 35 minutes.
9. I can only fit 1 pie and 1 sheet of tarts at a time in my oven so cooking time includes the 2nd pan of tarts while pie is still cooking.
Title: Darrell's Quick Fruit Salad
Ingredients:
- 1 mandarin oranges
- 1 chunk pineapple
- 1 vanilla yogurt
- 1/2 ground nutmeg
- 2 cinnamon
- 1
Instructions:
1. Combine drained fruit in bowl with lid.
2. Stir in yogurt, chopped nuts and nutmeg or cinnamon (if desired).
3. Chill and serve.
4. Saves in refrigerator for no more than 5 days.
Title: Chocolate Espresso Torte
Ingredients:
- 5 unsalted butter
- 3 eggs
- 1/4 sugar
- 4 salt
- 1/2 all-purpose flour
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
2. In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
3. Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
4. Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
5. Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).
Title: Banana-Caramel S'mores
Ingredients:
- 1 graham cracker
- 2 -3 marshmallows
- 1 bananas
- 4
Instructions:
1. Arrange the kisses on a graham cracker square and melt--don't overmelt the chocolate as the caramel will escape and run.
2. Toast the marshmallow.
3. When chocolate is melted, press the banana slices into it; then add the marshmallow.
4. Top with remaining graham cracker.
Title: Spiced Gyngerbrede
Ingredients:
- 1/2 shortening
- 2 3/4 flour
- 2 baking soda
- 1 salt
- 1/2 brown sugar
- 1/2 cinnamon
- 1 eggs
- 3 mace
- 1 molasses
- 1 sorghum
- 1 nutmeg
- 1/4 raisins
- 1/2 coffee
- 1/4
Instructions:
1. George Washington's mother's recipe uses no ginger.
2. Fruit juice or coffee may be substituted for brandy.
3. Cream shortening and orange rind together.
4. Add brown sugar gradually and cream thoroughly.
5. Blend in well beaten eggs.
6. Beat hard for 1-2 minutes to make a smooth batter.
7. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy.
8. Add raisins.
9. Pour in well greased and floured 8" X 12" X 2-1/2" pan. bake at 350 degrees for 30-35 minutes.
Title: Avocado- Mascarpone Dream Cream Dessert
Ingredients:
- 1/4 mascarpone cheese
- 1/4 sweetened condensed milk
- 2 avocado
- 1
Instructions:
1. Combine mascarpone cheese, whipping cream, condensed milk, and ½ cup of diced avocados in a large mixing bowl.
2. With an electric mixer, beat all ingredients together until smooth and creamy.
3. Fold in remaining ½ cup of diced avocados into avocado cream.
4. Transfer to serving glasses. Cover and refrigerate until ready to serve.
5. Garnish with diced avocado. (Optional).
Title: Aunt Mary's Southern Cake
Ingredients:
- 3 flour
- 3 sugar
- 1 shortening
- 6 eggs
- 1 buttermilk
- 1/2 salt
- 1/4 baking soda
- 1 vanilla
Instructions:
1. Cream together flour, shortening, 2 cups sugar, and then add yolks one at a time. Add buttermilk, salt, soda, and vanilla.
2. In a seperate bowl beat egg whites until stiff and add 1 cup remaining sugar. Gently fold this into other batter.
3. Pour into two greased and floured loaf pans and cook at 350 degrees for for one hour and 10 minutes or until done.
4. I cut strawberries and toss with sugar to make their own syrup and pour these over cooled cake slices.
Title: Roasted Strawberry Meringues
Ingredients:
- 4 caster sugar
- 1 white vinegar
- 1 heavy cream
- 1 1/4 strawberries
- 16 caster sugar
- 1/3
Instructions:
1. Preheat the oven to 200c. To make the roasted strawberries, place the strawberries in a small baking dish and sprinkle with the 1/3 cup castor sugar. Roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove and set aside.
2. For the meringues, reduce the oven temperature to 120c. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thick and glossy.
3. Place spoonfuls of the egg white mixture onto two baking trays lined with baking paper. Using the back of a teaspoon, make a dent in the centre to create a nest and bake for 25 minutes or until the meringues are crisp on the outside.
4. Turn off the oven and allow the meringues to cool in the oven for 30 minutes.
5. To serve, spoon the roasted strawberries into the centre of each meringue and top with the cream.
Title: Chocolate Irish Dream Cake
Ingredients:
- 1 instant chocolate fudge pudding
- 1 sour cream
- 1 Baileys Irish Cream
- 3/4 eggs
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Stir all ingredients together except chocolate chips. Beat for 2 minutes on medium speed. Fold in chocolate chips.
3. Pour into greased and floured bundt or tube pan. Bake for 55-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then remove.
4. Serve with whipped cream or vanilla ice cream.
Title: English Trifle
Ingredients:
- 1 frozen raspberries
- 6 ladyfingers
- 6 sweet sherry
- 8 heavy cream
- 1/2 sugar
- 2 heavy cream
- 1/4 sugar
- 1 1/3 Grand Marnier
- 4
- 3
- 2
Instructions:
1. Prepare Creme Anglaise: bring 1 1/3 cups heavy cream to a boil in a small heavy saucepan; remove from heat but keep hot.
2. Beat the egg yolks with the sugar in the top of a double-boiler until smooth.
3. Gradually stir in hot cream, and cook, stirring constantly, over simmering water, until mixture is thick enough to coat the back of a spoon (about 10 minutes).
4. Remove from heat, stir in Grand Marnier, and cool.
5. Place drained raspberries in blender; puree; add 1 tbsp.
6. of raspberry syrup to thin mixture if needed; set aside.
7. Arrange ladyfingers, dividing evenly, along the sides of 4 large wine glasses.
8. Sprinkle each with 1 1/2 tbsp.
9. of sweet sherry; top with 2 peach halves.
10. Pour cooled Creme Anglaise over the tops of the peach halves, dividing evenly among the glasses.
11. Top each glass with raspberry puree; chill.
12. Whip the 1/2 cup heavy cream in a small bowl with sugar until stiff; spoon a layer of whipped cream on each trifle.
13. Sprinkle with toasted almonds; serve.
Title: Chocolate Espresso Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 3 cocoa powder
- 2 1/2 baking powder
- 1 3/4 salt
- 1/4 unsalted butter
- 12 dark brown sugar
- 1/2 sugar
- 1 eggs
- 1/2 vanilla extract
- 3 chocolate chips
- 1
Instructions:
1. Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl and set aside.
2. Melt chocolate in a metal bowl set over a pot of simmering water, stirring occasionally so it will melt evenly; remove from heat when smooth.
3. In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add eggs and vanilla and mix until combined.
4. Pour in melted chocolate and beat until combined.
5. Add flour mixture and chocolate chips and mix on low just until incorporated.
6. Cover dough and refrigerate for about 15-20 minutes until it is firm enough to scoop.
7. Preheat the oven to 350 degrees F. Line several cookie sheets with parchment paper or silicone baking mats.
8. Roll dough into 1½-inch balls and place on sheets about 2 inches apart.
9. Bake for 8 to 10 minutes—cookies will still appear soft but will firm up upon cooling. Cool cookie sheets on wire racks before removing cookies with a metal spatula.
Title: Judy's Nut Ball Cookies
Ingredients:
- 3/4 ground pecans
- 1 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 2 1/4 cake flour
- 1/4 salt
- powdered sugar
Instructions:
1. Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mixing well.
2. Sift flour and salt, then stir into nut mixture.
3. Chill until firm.
4. Roll into 1" balls, then roll each ball 3 times in the extra powdered sugar.
5. Place 2 inches apart on cookie sheet.
6. Bake at 350°F until set but not brown.
Title: Sour Cream Chocolate Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 3/4 sour cream
- 1/4 shortening
- 1 water
- 1 1/4 baking soda
- 1 salt
- 1 vanilla
- 1/2 baking powder
- 2 eggs
- 4 powdered sugar
- 4 butter
- 1 margarine
- 3 milk
- 1 1/2 vanilla
- 3
Instructions:
1. Heat oven to 350°F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
3. In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
Title: Mom's Red Devils' Food Cake
Ingredients:
- 2 sugar
- 1/2 unsalted butter
- 3 eggs
- 1/2 milk
- 3/4 hot water
- 1/4 warm water
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 2 bittersweet chocolate
- 1 vanilla
Instructions:
1. Cream sugar and butter.
2. Add egg yolks and one egg white, beat well.
3. Add chocolate to 3/4 cup hot water and stir thoroughly.
4. Mix baking soda and 1/4 cup warm water.
5. Sift flour with salt; add in sour milk and cooled chocolate mixture.
6. Stir until smooth, then add baking soda mixture and vanilla.
7. Beat egg whites until stiff, then fold into batter.
8. Pour into 8” greased pan and bake at 275º for 1 1/2 hrs, check with toothpick. Be patient, with the large amount of liquid it can take a while to bake.
Title: Chocolate and Yoghurt Dessert
Ingredients:
- 1 chocolate
- 1 brown sugar
- 1/2
- 6
Instructions:
1. Combine cream and yoghurt.
2. Beat mixture with electric beater till thick and fluffy.
3. Fold through grated chocolate.
4. Pour into 6 individual ramekins.
5. Sprinkle with brown sugar.
6. Leave in refrigerator overnight to set.
Title: Butternut Squash Bundt Cake
Ingredients:
- 3 flour
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1 butter
- 2 sugar
- 4 eggs
- 2 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 12-cup bundt pan with cooking spray.
3. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
4. Beat the butter and sugar until creamy.
5. Add the eggs, one at a time, mixing well after each addition.
6. Add the vanilla.
7. Add the flour mixture alternately with the squash. Mix until well blended.
8. Pour into the prepared bundt pan.
9. Bake for 60 minutes. Stick a toothpick in the middle of the cake to see if it comes out clean. If not, bake for 5 more minutes.
10. Repeat if necessary.
11. Remove pan from oven and place on a wire rack for 10-15 minutes. Remove cake from pan and let cool on rack.
Title: Simple Sesames
Ingredients:
- 2 butter
- 1 1/2 sugar
- 3 all-purpose flour
- 1 sesame seeds
- 2 coconut
- 1/2
Instructions:
1. In large mixer bowl cream butter.
2. Gradually add sugar and continue beating until light and fluffy.
3. Add flour and mix just until combined.
4. Stir in sesame seed, coconut and almonds just until well mixed.
5. Divide dough into thirds.
6. Place one third on long sheet of wax paper.
7. Shape into a long roll 2 inches in diameter.
8. Repeat with remaining dough.
9. Wrap and refrigerate until firm.
10. Preheat oven to 300°F.
11. Cut rolls into 1/4-inch slices.
12. Bake on ungreased cookie sheets 30 minutes.
13. Remove to wire racks to cool.
Title: It's the Berries!
Ingredients:
- 1 sour cream
- 1 vanilla
- 1 salt
- 1 1/2 brown sugar
- 2/3 egg
- 1 flour
- 2 1/2 cranberries
- 1 1/2 pecans
- 1/2 sugar
- 2 butter
Instructions:
1. Preheat oven 325°F.
2. In a small bowl, stir sour cream, vanilla, and salt with a spoon.
3. In another small bowl, combine brown sugar, oil,a nd egg with an electric mixer.
4. Pour both mixtures into a larger bowl and mix together.
5. Gradually add the flour to the mixture. Fold in cranberries and pecans without stirring too thoroughly.
6. Pour batter into cups of a greased muffin pan. Sprinkle tops with sugar and place a dab of butter on each.
7. Bake for 30 minutes.