lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Pineapple Loaf Cake
Ingredients:
- 1 1/2 sweetened flaked coconut
- 1/2 unsalted butter
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 sugar
- 3 eggs
- 1 sour cream
- 1 pineapple chunks in juice
Instructions:
1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.
2. Using electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix).
3. Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.
Title: Poker Dater Cake
Ingredients:
- 1 1/2 dates
- 1 water
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 1/4 vanilla
- 1 3/4 flour
- 1 1/4 baking soda
- 6 chocolate chips
- 1/2 pecans
Instructions:
1. Bring to boil then simmer finely chopped pitted dates until soft you might need more water if they do not soften with just 1 cup of water.
2. Cream butter, sugar, vanilla and eggs add soften dates to batter mix add 3 oz's of chocolate chips.
3. Keep remaining 3 oz's of chocolate chips and pecans for topping of cake batter before putting in the oven.
4. Pour batter into 9 x 13 pan sprinkle the remaining chocolate chips to the top of the cake batter with the nuts.
5. Bake at 350 for 1 hour until the center of the cake is done.
6. If the cake center is not done bake a little bit longer.
7. When you take the cake out of the oven the center will sink.
8. Let cool before serving.
9. Will freeze well.
Title: Snickerdoodles
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
Instructions:
1. Heat oven to 400 degrees.
2. Mix shortening, butter, sugar, and eggs thoroughly.
3. Blend dry ingredients and stir in to shortening, sugar, egg mixture.
4. Roll into balls size of small walnuts. Roll in 1/4 cup sugar mixed with 2 teaspoons of cinnamon.
5. Place 2" apart on ungreased cookie sheet.
6. Bake 8 to 10 minutes. Makes about 4 dozen 2" cookies.
Title: Applesauce Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 cinnamon
- 2 baking soda
- 1/2 salt
- 1 1/2 eggs
- 2 applesauce
- 1 butter
- 1/4 powdered sugar
- 1 vanilla
- 1 cinnamon
- 1/2
Instructions:
1. Sift dry ingredients together into large mixing bowl.
2. Make well in center and add wet ingredients.
3. Beat for 4 minutes.
4. Pour into greased bunt pan and bake at 350 for one hour.
5. Mix last 4 ingredients with enough milk to make it ‘drippy’ – it doesn’t take much.
6. Spread on cake while it is still warm.
Title: Chocolate Easter Eggs
Ingredients:
- 1/4 butter
- 2 chocolate pudding mix
- 1/2 milk
- 1 confectioners' sugar
- 1 vanilla extract
- 8
Instructions:
1. Combine butter, pudding mix and milk in a sauce pan.
2. Bring to boil and simmer for 2 minutes, stirring constantly.
3. Remove from heat.
4. Immediately add sugar and vanilla extract, stir until smooth.
5. When cool, shape into eggs and place on wax paper.
6. Chill until firm.
7. Melt chocolate and dip eggs.
8. Place on wax paper.
9. Let stand until coating hardens.
Title: German Onion Cake
Ingredients:
- 2 onions
- 2 butter
- 1 salt
- 1/4 black pepper
- 1/4 dried marjoram
- 2 all-purpose flour
- 1/4 cornstarch
- 4 baking powder
- 5 vegetable shortening
- 3/4 - 1 milk
- 1 egg
- 3/4 sour cream
- 2 poppy seeds
- 1/4 paprika
Instructions:
1. In medium skillet, saute the onions in butter over low heat until they just begin to brown, about 15 minutes.
2. Season with 1/4 tsp of the salt, the marjoram and the pepper.
3. Set aside to cool.
4. Preheat oven to 450°F.
5. In a food processor bowl place flour, cornstarch, baking powder, and the remaining salt; mix.
6. Add the shortening and process just until it is the texture of soft crumbs.
7. Add the milk and mix quickly to form a soft dough.
8. Oil a 10 inch round cake pan and lightly use your fingers to spread the dough out evenly.
9. Spread the cooked onion over the top.
10. Beat the egg and sour cream together.
11. Spoon the mixture over the onion, and spread it out to the very edge of the pan.
12. Sprinkle lightly with poppy seeds and paprika.
13. Bake for 20 minutes.
14. Let cool slightly, then cut into wedges.
Title: No Bake Crispy Squares
Ingredients:
- 1 peanut butter
- 1 corn syrup
- 2 vanilla
- 1/2 butter
- 3 peanuts
- 3 butter
- 1 1/2
- 2 1/2
- 7
Instructions:
1. In a pot over medium heat melt butter, then add in peanut butter, corn syrup and vanilla; stir with a wooden spoon until smooth.
2. Add in cereals and crushed peanuts; mix to combine; remove from heat.
3. Quickly transfer to an 8 x 8-inch baking dish, press down gently to even out the top.
4. In the microwave melt the chocolate chips with 7 tablespoons butter until the chocolate is melted stirring with a small whisk or spoon to completely combine.
5. Spread over the mixture in the pan and chill for about 2 hours, or until the chocolate topping is firm.
Title: German Bienen Stich (bee Sting Cake)
Ingredients:
- 1/2 cottage cheese
- 4 Quark
- 4 milk
- 1/4 sugar
- 1 salt
- 1 flour
- 1 baking powder
- 1/4 butter
- 1/2 sugar
- 1/2 vanilla
- 1 milk
- 1/2 sugar
- 3 milk
- 1/4 unsalted butter
- 1
- 1/2
Instructions:
1. Dough:
2. Make sure cottage cheese is well drained then push the cottage cheese through a sieve (or in blender).
3. Blend in oil, sugar and salt (If mixture is in a blender turn it into a bowl.).
4. Mix in 1 cup flour, baking powder, and add milk.
5. Knead remaining flour into dough add a little more if necessary.
6. Grease a 20cm (8-9") springform pan and spread evenly with dough.
7. Topping:
8. Melt butter, add sugar and stir until it dissolves.
9. Add vanilla and milk, stir in almonds.
10. Let topping cool.
11. Spread on top of dough.
12. Bake for 20 minutes at 200 deg C or 400 deg F.
13. Cool cake.
14. Filling:
15. Blend custard powder, 1/4 cup of the milk and sugar, stirring until custard powder is dissolved.
16. Boil the remainder of the milk (3/4 cup), add to custard milk mixture stirring until thickened.
17. Cream butter and add the custard bit by bit.
18. Cover with plastic wrap and let chill in fridge.
19. Assembly:
20. Cut the cooled cake horizontally (to make 2 layers).
21. Spread chilled custard cream on bottom half of cake (cut side up).
22. Replace the top layer, almonds on top.
Title: Spiced Golden Raisins & Oranges
Ingredients:
- 1/2 granulated sugar
- 1/2 water
- 2 lemon juice
- 2 cinnamon sticks
- 1/2 ground allspice
- 1 crystallized ginger
- 2/3 golden raisin
- 3 oranges
Instructions:
1. Combine the sugar & water in a small saucepan and bring to a boil.
2. Add the allspice, ginger, lemon juice, cinnamon sticks, & raisins. Simmer over medium heat for 10 minutes or until the syrup has thickened.
3. Remove the cinnamon sticks then transfer syrup to a bowl, refrigerate for 10 minutes.
4. Cut the peel & pith from the oranges. Slice into 1/2 inch rounds then cut into quarters. Place into a medium glass bowl. (Make sure to remove any seeds).
5. Pour the cooled syrup & raisins over the oranges & gently stir to coat. Chill for 2 hours before serving.
Title: Yummy Chocolate Cake (Lighter Version)
Ingredients:
- 18 1/4 sugar-free instant chocolate pudding mix
- 2 1/8 water
- 1 3/4 nonfat milk
- 3 sugar-free instant chocolate pudding mix
- 1 1/4 chocolate curls
- 1/4
- 8
Instructions:
1. In large mixing bowl, combine the cake mix, pudding mix, water and egg whites. Beat on low speed for 1 minute; beat on medium for 2 minutes.
2. Pour into a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray.
3. Bake at 350 for 12-18 minutes or until a toothpick inserted near the center comes out clean.
4. Cool on wire rack.
5. FROSTING.
6. Place milk and extract in a large bowl.
7. Sprinkle with a third of the pudding mix; let stand for 1 minute.
8. Whisk pudding into milk.
9. Repeat twice with remaining pudding mix.
10. Whisk pudding 2 minutes longer.
11. Let stand for 15 minutes.
12. Fold in whipped topping.
13. Frost cake.
14. Garnish with chocolate curls if desired.
Title: Peach (Or Apple) Cobbler
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 3/4 salt
- 3 sugar
- 1/4 shortening
- 3/4 apples
- 8 sugar
- 2 all-purpose flour
- 2 ground cinnamon
- 1/2 vanilla extract
- 1 butter
- 1/3 margarine
Instructions:
1. Combine first 4 ingredients; cut in shortening until mixture resembles coarse meal. Sprinkle cream over mixture and toss with fork until dough forms a ball. Knead 4 or 5 times; wrap in plastic wrap, and chill at least 1 hour.
2. Meanwhile, combine fruit, 2 cups sugar, flour, and cinnamon in a dutch oven; set aside until syrup forms. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes or until tender. Remove from heat, and stir in vanilla and butter until melted.
3. Preheat oven to 475°F Roll half of pastry to a 12- x 8-inch rectangle. Spoon half of fruit into a lightly buttered 12- x 8- x 2-inch baking dish; place pastry on top. Sprinkle with a little sugar; bake for 15 minutes, or until very lightly browned. Spoon remaining fruit on top; roll remaining pastry to 1/8-inch thickness and cut into 1 inch strips. Arrange strips in lattice design over fruit. Sprinkle with sugar.
4. Bake 20 additional minutes or until browned.
Title: Blueberry Linzer Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 powdered sugar
- 1/2 frozen blueberries
- 1/2 sugar
Instructions:
1. For the cookies: Cream butter and sugar. Add eggs and vanilla- beat well. Add flour, baking powder, and salt, mix well. Cover and refrigerate until firm enough to roll- 45 minutes or so.
2. Divide the dough in half, and roll out to 1/4 inch thickness. Cut one batch of bottoms, then follow with an equal number of tops until you run out of dough, rolling the cut out centers back into the rest of the dough. (I used a large glass for my cookies, and a baby bottle cap to cut out the centers of the tops.).
3. Bake at 375 for 6-8 minutes 'til lightly browned. (I normally like chewy cookies, and under cook my dough- these are best if they aren't overly chewy for structural reasons.).
4. Cool cookies on a rack when they come out, placing the bottoms upside down once they are cool enough to handle. Sprinkle the tops with powdered sugar if desired.
5. Meanwhile, combine the berries, sugar, and jelly in a small saucepan over medium-high heat. Bring the mixture to a boil, reduce heat to low and simmer for 3-5 minutes. (I used my hand blender to smooth out the berries.) Remove from heat, allow to cool a little- the goal is to have it warm enough to spread on the cookies, but not too hot to handle.
6. OK, the assembly: spread a thin layer of filling onto the bottom cookie, keeping away from the very edge. Top off with a top, being careful not to disturb the powdered sugar.
7. After all of the cookies are 'glued' together, evenly distribute the remaining filling between the cookies, spooning it into the centers. Allow the centers to cool completely before moving (aprox. 30 minutes.) I placed a layer of wax paper in between when I stacked the cookies, because while the filling firms and isn't at all sticky, I didn't want to test it out.
8. EDIT: After making these with a tough batch of berries I discovered that you will need to add about 1/3 cup of flour to thicken the sauce if you strain the berries out - just bring it to a boil after straining.
Title: Bannana Pudding
Ingredients:
- 2 1/2 milk
- 2/3 sugar
- 2 flour
- 2 vanilla extract
- 1 bananas
- 2 -3
Instructions:
1. Mix yolks and milk well.
2. in a seperate bowl mix flour and sugar.
3. put the milk and yolk mixture in a pot on the stove in medium high heat( or 4).
4. add flour and sugar mix into pot.
5. Stir on stores for 15 min (dont stop).
6. Let cool for about 5min.
7. add waflers and bannanas in a seperate pan(in this pan the pudding will be served).
8. then add pudding to pan.
9. decorate.
10. cover loosely and store in refigerator for a couple of hours.
Title: Texas Chocolate Cake Icing
Ingredients:
- 1/2 butter
- 4 milk
- 6 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Bring butter, cocoa and milk to a boil.
2. Take off heat.
3. Add vanilla and sugar.
4. Mix and spread on hot cake.
Title: Strawberry-Lemon Meringue Nests
Ingredients:
- 3 lemons
- 1 cornstarch
- 6 unsalted butter
- 1 1/4 unsalted margarine
- 4 sugar
- 1/4 eggs
- 1/2 cream of tartar
- 1 heavy cream
- 1 strawberry
- mint leaf
Instructions:
1. PREPARE LEMON-CURD:.
2. From lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.
3. In 2-quart saucepan, with wire whisk, mix cornstarch, lemon peel, and lemon juice until smooth.
4. Add butter and 3/4 cup sugar; heat to boiling over medium heat.
5. Boil 1 minute, stirring constantly.
6. In small bowl, beat egg yolks slightly.
7. Into yolks, beat small amount of hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent lumping.
8. Reduce heat to low; cook, stirring constantly, until mixture is thick, about 5 minutes.
9. Pour lemon curd into medium bowl; cover surface with plastic wrap and refrigerate at least 3 hours or until well chilled. (Lemon curd can be refrigerated up to 3 days.).
10. PREPARE MERINGUE NESTS:.
11. Preheat oven to 225ºF.
12. Line large cookie sheet with foil or cooking parchment. (I have found that using parchment paper is better).
13. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
14. Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks.
15. Spoon meringue into 6 mounds on cookie sheet.
16. With back of spoon, form a well in center of each mound to create a nest.
17. Bake nests 2 1/2 hours.
18. Turn off oven and let nests remain in oven 1 hour to dry out.
19. Cool nests on cookie sheet on wire rack.
20. If not using right away, store in airtight containers.
21. Just before serving, in small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
22. Gently fold whipped cream into lemon curd.
23. In medium bowl, toss strawberries with preserves.
24. Spoon lemon-curd mixture into meringue nests.
25. Top with strawberry mixture.
26. Garnish with mint.
Title: Grandma Lily's Nanaimo Bars
Ingredients:
- 1/2 butter
- 1/2 sugar
- 3 egg
- 1 vanilla
- 1 graham cracker crumbs
- 2 coconut flakes
- 1 butter
- 1/4 powdered sugar
- 2 butter
- 1
- 2
- 1
Instructions:
1. Stir butter, sugar, and cocoa till smooth.
2. Add egg and vanilla.
3. Heat in a double boiler until melted.
4. Remove heat adn add crumbs and coconut.
5. Mix well and spread in a 9x12 pan.
6. Let cool- this is the crust layer.
7. Mix the butter, powdered sugar and custard powder with a little milk until smooth.
8. This is the icing middle layer.
9. Melt 2 squared of baking chocolated with 1 Tablespoon of butter
10. Pour over the top.
11. Refrigerate till firm, cut and serve.
12. Must be kept in the fridge.
Title: Gluten Free Ginger Bread Pudding
Ingredients:
- 3/4 tapioca flour
- 1/4 potato starch
- 2 baking soda
- 1 1/2 salt
- 1/4 ground ginger
- 1 cinnamon
- 1 1/2 ground cloves
- 1/4 nutmeg
- 1/8 black pepper
- 1 candied ginger
- 3 molasses
- 1/2 boiling water
- 1 1/4 butter
- 4 butter
- 2 dark brown sugar
- 1/4 dark brown sugar
- 1/3 egg
- 1
Instructions:
1. Mix all dry ingredients (including candied ginger) together and set aside. Stir molasses into ½ cup of boiling water mixture and set aside.
2. Mix butter and ¼ cup brown sugar until fluffy, then beat in egg until smooth. Add half the reserved flour mixture to the butter mixture and stir until just mixed. Stir in molasses/water mixture. Add remaining flour mixture and stir until all dry ingredients are incorporated.
3. Pour into greased baking dish (8-9”) and sprinkle remaining brown sugar over top.
4. Finally, whisk remaining ¾ cup boiling water with reserved 2 tablespoons butter. Pour over batter in pan, but do not stir! Bake for 30-35 minutes at 350 degrees until the top is cracked, set, and slightly spongy feeling when pressed lightly. Cool and serve warm with your choice of topping!
Title: Drunken Plantains
Ingredients:
- 3 plantains
- 1/4 butter
- 3 rum
- 1 orange, juice and zest of
- 1 ground cinnamon
- 1/4 dark brown sugar
- 1/2 mint sprig
- creme fraiche
Instructions:
1. Preheat oven to 350 degree.
2. Peel the plantains and cut them in half lenghtwise.
3. Put plantains in a shallow baking dish, dot them all over with butter.
4. Spoon on the rum and orange juice.
5. Mix the orange zest, cinnamon and brown sugar in a bowl. Sprinkle the mixture over the plantains.
6. Bake for 25-30 minutes until plantains are soft, the sugar has melted into the rum and orange juice to make a sauce.
7. Meanwhile, slice almond and fry them in alittle oil until they are golden.
8. Sprinkle the finished plantains with the almonds.
9. Garnish with mint sprigs and serve with creme fraiche.
Title: Parfait Peanut Butter Delights
Ingredients:
- 2 cream cheese
- 6 peanut butter
- 3/4 graham cracker crumbs
- 1/2 graham cracker crumbs
- 2 sugar
- 1 butter
- 4 1/2
- 1 1/4
Instructions:
1. In a small mixing bowl, beat cream cheese and peanut butter until smooth. Fold in 1/2 cup whipped topping; set aside.
2. Combine all of graham cracker crumbs and sugar. Stir in butter until coarse crumbs form. Press 1 tablespoon of crumb mixture into each of four parfait glasses.
3. Spoon about 2 tablespoons peanut butter mixture over crumbs; sprinkle with 2 tablespoons chocolate chips. Repeat layers.
4. Top with remaining whipped topping and chocolate chips.
Title: Pumpkin Crunch Cake
Ingredients:
- 1 eggs
- 2 pumpkin pie filling
- 1 2/3 pumpkin pie spice
- 2 flaked coconut
- 1/3 butter
- 1/4 margarine
- 3
Instructions:
1. Preheat oven to 350°F Grease 13 x 9-inch baking pan.
2. Combine 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl.
3. Beat on low speed until moistened.
4. Beat on medium speed for 2 minutes.
5. Pour into prepared pan.
6. Combine remaining cake mix, coconut and nuts in small bowl.
7. Cut in butter with pastry blender until mixture is crumbly.
8. Sprinkle over batter.
9. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
10. Cool in pan on wire rack.
Title: Double Chocolate Caramel Coffee Cups (Cookie Mix)
Ingredients:
- 1 water
- 1 egg
- 1 marshmallow creme
- 3
- 1
- 2
- 1/2
- 2
Instructions:
1. Heat oven to 375°F.
2. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.
3. In large bowl, dissolve espresso granules in water.
4. Add cookie mix, oil and egg; stir until soft dough forms.
5. Shape dough into 36 (1-inch) balls; place in muffin cups.
6. Bake 8 to 9 minutes or until set.
7. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup.
8. Cool 30 minutes; remove from pan.
9. In small bowl, stir frosting and liqueur until well blended.
10. Gently stir in marshmallow creme.
11. Spoon frosting mixture evenly into each cookie cup.
12. Store covered in refrigerator.
13. Before serving, use fork to drizzle each cookie cup with caramel topping.
Title: Deb's Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 3/4 margarine
- 3/4 peanut butter
- 1/2 white sugar
- 1 vanilla
- 1 1/2 egg
- 3/4 all-purpose flour
- 1/4 baking soda
- salt
Instructions:
1. In a large bowl, beat butter, sugar, peanut butter, vanilla and egg until light n fluffy.
2. In a smaller bowl stir together flour, baking soda and salt.
3. Gently stir in the flour mixture into the butter mixuture until well blended.
4. Using a teaspoon, gather enough dough to form a ball aprox. 1".
5. Drop on to cookie sheet about 2" apart and gently push down making a criss cross mark on top of ball (till slightly flattened) using a fork dipped in sugar. (I use a dark colored cookie sheet.).
6. Bake in oven at 370°F for approximately 12 minute or unitl golden brown.
7. Remove to racks to cool.
8. *I have used this recipe to place the 1" dough balls into mimi muffin tins and bake for 12 minute As soon as they come out of the oven, I push in a mimi reeses peanut butter cup, or a hershey chocolate kiss.
9. Works great!
Title: Watergate Salad
Ingredients:
- 1 crushed pineapple
- 1 pistachio pudding mix
- 1 Cool Whip
- 1/2 bananas
- 3 miniature marshmallow
- 1 maraschino cherry
- 1/2
Instructions:
1. Put pineapple with juice in a bowl.
2. Stir in pudding mix.
3. Mix well.
4. Stir in remaining ingredients.
5. Chill until ready to serve, at least 1 hour.
Title: Cookie Dough Brownies
Ingredients:
- 2 sugar
- 1 1/2 flour
- 1/2 salt
- 1/2 eggs
- 1 walnuts
- 4 butter
- 1/2 brown sugar
- 1/2 sugar
- 1/2 milk
- 1/4 vanilla
- 2 flour
- 1 chocolate chips
- 1 shortening
- 1
Instructions:
1. Mix all ingredients for the brownies in the kitchen-aid
2. Spread batter into 13 inch pan
3. Bake at 350 degrees for 30 minutes.
4. Cool completely.
5. in a separate bowl mix ingredients for cookie dough filling with a fork
6. spread filling over cooled brownies.
7. melt ingredients for the glaze in a sauce pan over medium heat until smooth.
8. spread glaze on top of brownie filling.
9. enjoy!
Title: Streusel Apple Pie Cookies
Ingredients:
- 1 shortening
- 1/2 brown sugar
- 3/4 powdered sugar
- 2 vanilla
- 3/4 salt
- 1/2 pumpkin pie spice
- 1/2 cinnamon
- 1 egg
- 2 baking powder
- 1 all-purpose flour
- 2 1/4 apples
- 3 rolled oats
- 1 1/2 granulated sugar
- 2 brown sugar
- 2 cinnamon
- 1/4 pumpkin pie spice
- 1/4 butter
- 4 1/2
- 1/2
Instructions:
1. Line 2 baking sheets with parchment paper or lightly coat with baking spray.
2. In a large bowl use an electric mixer to cream together shortening, both sugars, vanilla, salt and spices scraping bowl with silicon spatula.
3. Beat in egg and yolks, scraping bowl as needed.
4. Beat in baking powder, and flour again scraping the bowl as needed.
5. Mix in the apples and refrigerate for 30 minutes.
6. While dough is chilling pre heat oven to 375 degrees.
7. Meanwhile, make streusel topping. In a food precessor combine oats, both sugars, and spices. Pulse 2 or 3 times, enough to just chop the oats.
8. Drizzle in the melted butterthen pulse 1 or 2 more times to just mix. Set aside.
9. Drop 1 TBSP balls of chilled dough on prepared cookie sheets leaving about 2 inches in between each.
10. Use fingers to slightly flatten each cookie; they will be sticky.
11. Carefeully sprinkle with streusel mixture, bake for 13 to 15 minutes use a spatula to transfer cookies to a wire rack to cool.
12. Be sure to let baking sheet cool in between batches.
13. If desired just before serving drizzle each cookie with caramel sauce.
Title: Macadamia Butter/Cranberry Cookies
Ingredients:
- 2/3 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1/2 vanilla
- 1 egg
- 1 flour
- 1 1/4 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/8 dried cranberries
- 1/2
Instructions:
1. In food processor, process nuts and butter until smooth.
2. In large bowl, combine macadamia nuts, butter and sugars.
3. Beat in vanilla and egg.
4. Combine dry ingredients. Stir into sugar mixture. Mix in cranberries. Chill 10 minutes.
5. Roll dough into 1-inch balls. Dip into sugar and place on baking sheet covered with parchment paper.
6. Press each cookie with a fork. Dip fork in water and press cookie again to form crisscross pattern. Bake at 375º for 10 minutes.