lumicero/recipes-ing2inst huggingface dataset:
Title: Kheer
Ingredients:
- 1/2 basmati rice
- 2 water
- 2 milk
- 5 green cardamom pods
- 1 1/4 sugar
- 1/4 ground cardamom
- 1/2 ground nutmeg
- 1/4 rose water
- 1
Instructions:
1. Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
2. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
3. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
4. Remove from the heat. Sprinkle with the rose water.
5. Serve warm or chilled in dessert bowls.
Title: White Chocolate Cream Cheese Buttercream Frosting
Ingredients:
- 12 white chocolate
- 12 cream cheese
- 8 unsalted butter
- 1 1/2 vanilla
- 2 lemon juice
- 4 confectioners' sugar
Instructions:
1. Melt the chocolate in a double boiler or use the microwave at 30 second intervals, stirring in between, making sure chocolate is completed melted and not burning.
2. Remove from heat, set aside; cool until lukewarm. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed.
3. Add the melted chocolate, small amount at a time, making sure it does not seize on the side of the bowl, scrape and continue beating until well blended; add vanilla and lemon juice, mixing until incorporated.
4. Add sugar and mix until frosting is light and fluffy (add extra confectioners’ sugar if frosting is too soft. Store 2 weeks refrigerated.
Title: Glaceed Strawberries
Ingredients:
- 2 strawberries
- 2 sugar
- 1/2 water
- 1 light corn syrup
- 1/8 cream of tartar
- 1 water
Instructions:
1. Do not wash strawberries. Wipe with a dry towe. Place them on a tray in the refrigerator.Prepare another tray, covered with aluminum foil, for the berries after they have been glazed.
2. In a heavy 2 quart saucepan, mix the sugar, 1/2 cup water and corn syrup. Bring to a boil over moderate hear, stirring occasionally. Mix cream of tarter with 1 teaspoons water and stir into syrup. Raise the heat to high. Place a candy thermometer in the pan and let the syrup boil without stirring until the temperature reaches 290°F
3. Immediately remove from heat. Work quickly. Hold strawberries by stems and carefully dip into glaze to coat thoroughly. Remove from syrup and hold over pan to let excess run off.
4. Place on aluminum foil tray and refrigerate as soon as possible. Leave the thermometer in place while working, maintaining a temperature of 290F
5. Work quickly so the syrup won't turn dark.
Title: Plain Peanut Biscuits (Cookies)
Ingredients:
- 4 butter
- 1/2 sugar
- 1 golden syrup
- 1 baking soda
- 1 flour
- 1/2 - 3/4 raw peanuts
Instructions:
1. Melt together the butter, golden syrup and sugar.
2. Put other ingredients into a bowl and pour over melted mixture.
3. Mix well.
4. Put teaspoonful onto a cold ungreased tray and press down lightly with a fork.
5. Bake at 300'F for 15 minutes.
Title: " You Can't Eat Just One" Ice Box Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 walnuts
- 1 vanilla
- 1/2 baking soda
- 1 brown sugar
- 1 flour
- 2 salt
- 3 1/2
- 1/2
Instructions:
1. Cream butter and sugar.
2. Add eggs, and vanilla, and mix well.
3. Sift salt, soda, and flour, add nuts.
4. Mix dry ingredients into butter mixture.
5. Divide dough in 4 parts.
6. Make into logs 1 inch or so wide in wax paper.
7. Put in "ice box" (this was my grandmother's recipe) overnight, or if in a hurry, freezer for 15-30 minutes.
8. Preheat oven to 350°F.
9. Turn out cooled dough onto very lightly floured board.
10. Slice very thin, not potato chip thin, but no more than 1/4 inch. Space them 1 inch apart.
11. Bake until crisp and very, very lightly browned, about 5-6 minutes. The thicker you slice them, the longer the cooking time.
12. Enjoy with milk.
13. Share with your family, friends, and coworkers, but make sure to save some for yourself.
Title: Drunken Strawberries
Ingredients:
- 2 strawberries
- 1/4 sugar
- 2 amaretto liqueur
Instructions:
1. Wash and drain berries well.
2. Hull and quarter berries and place in a large bowl.
3. Add sugar and toss to coat berries.
4. Add amaretto and again stir to coat.
5. Cover bowl tightly and refrigerate until serving.
6. Serving suggestion: Place heaping amount into wine goblet and sprinkle with sliced roasted almonds or whipped cream. This would also be heavenly over pound cake or angel food cake topped with whipped cream.
7. **Feel free to play with the amounts of sugar (less, more or omitting it) and amaretto (more or less) to your taste -- some people prefer it sweeter and some prefer the stronger amaretto taste.
Title: Guilt Free Chocolate Mug-Sugar-Free, Fat-Free, Flourless
Ingredients:
- 4 sugar substitute
- 6 skim milk
- 1 plain nonfat yogurt
- 4 chocolate
- 2
- 3
- 2
- 1/4
Instructions:
1. Mix ingredients in mug.
2. Top (swirl-like motion) with syrup-Be generous!.
3. Microwave on high for 5 minutes. Cool. Enjoy a fudgy pudding like dessert! Yummy!
Title: Grandmother's Pound Cake
Ingredients:
- 1 butter
- 1 2/3 sugar
- 5 eggs
- 2 cake flour
- 1/4 salt
Instructions:
1. Set oven at 300 degrees.
2. Butter and flour 1 large or 2 small loaf pans.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time.
5. When creamy fold in the flour and salt.
6. Spoon in pan/pans.
7. Bake for 1 1/2 hours.
Title: Tangerine-Scented Almond Cookies (Amygdalota Me Mandarini)
Ingredients:
- 4 tangerines
- 1 sugar
- 2 confectioners' sugar
- 1
Instructions:
1. Peel tangerines and place the peels in a saucepan. Set the tangerines aside. Add enough cold water to cover the peels and bring to a boil. Drain the peels, and add fresh cold water to cover them, and bring them to the boil again. Drain and rinse with cold running water. Dry completely with paper towels.
2. Combine the almonds and tangerine peels in the food processor and pulse repeatedly until they are finely ground.
3. Juice the tangerine fruit by placing them in a sieve set over a bowl, and pressing against the fruit to mash and release all the juice.
4. Combine the almond mixture, sugar and 2/3 cup of the tangerine juice in a large saucepan, and simmer, stirring constantly, until the sugar has dissolved - about 7 minutes. Let cool.
5. Shape the mixture into tablespoon size portions, making a pear shape of about 1 1/2". Wet your fingers with remaining tangerine juice to make the job easier. Dredge each cookie in confectioner's sugar to coat. Wrap individually in cellophane, colored plastic wrap, or just place in a single layer in a container with a lid. Let stand 3 days before serving.
Title: Pineapple Upside-Down Cup
Ingredients:
- 20 crushed pineapple
- 1/3 lemon gelatin
- 1 egg substitute
- 3/4 sugar
- 1 vanilla extract
- 3/4 flour
- 1 baking powder
Instructions:
1. Drain pineapple, reserving 1/3 cup juice (discard or save for another use).
2. Line a 9-inch round baking pan with waxed paper; coat with nonstick cooking spray.
3. Spread pineapple over waxed paper; sprinkle with gelatin.
4. In a mixing bowl, beat egg substitute and egg white. Beat in sugar, reserved pineapple juice and vanilla. Combine flour and baking powder; add to egg mixture and stir well. Pour over gelatin. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; invert onto a serving plate.
5. Serve warm.
Title: Cream Cheese Flan
Ingredients:
- 2 sugar
- 1 evaporated milk
- 1 Philadelphia Cream Cheese
- 5 eggs
- 1 vanilla
- 1 salt
Instructions:
1. PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
2. PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
3. BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
4. REFRIGERATE several hours or unti chilled. When ready to serve, run a knife along the edge of the pan. Then, invert pan onto serving plate to unmold flan. If some caramel is stuck to the bottom of the pan, you can place the bottom of the pan in a sink full of hot water to heat it, and then spoon it over flan. Store any leftovers in refrigerator.
Title: South American Alfajores
Ingredients:
- 11 sweetened condensed milk
- 1/2 boiling water
- 3/4 butter
- 1 firm margarine
- 1 granulated sugar
- 1 egg
- 1 1/4 lemon peel
- 3/4 cornstarch
- 1 all-purpose flour
- 1/2 baking powder
Instructions:
1. Empty sweetened condensed milk into 8 inch glass pie plate. If you can’t find 11 oz. sweetened condensed milk then use 14 oz. Put 1/4 inch hot water into 2 quart shallow casserole. Set pie plate in water. Bake at 425°F for about 1 hour and 20 minutes to caramelize.
2. FOR THE COOKIES: Cream butter and sugar in medium bowl. Beat in egg and egg yolk. Add lemon peel, cornstarch, flour and baking powder. Stir. Work with your hands until dough sticks together. Let dough rest for 15 minutes. Roll dough a scant 1/4 inch thick on floured surface. Cut into 1 1/2 inch circles. Arrange on greased baking sheet. Bake in 325°F oven for 10 to 15 minutes. They should be dry but not brown. Cool.
3. Sandwich 2 cookies together with a layer of caramelized condensed milk. Spread a thin layer of caramelized condensed milk around outside edge of alfajores. Roll edge in coconut. Makes 30 alfajores.
4. Leftover caramelized sweetened condensed milk is great on toast.
5. Company’s Coming for Christmas.
Title: Mom's Apple Crunch
Ingredients:
- 6 -8 tart apples
- 1 sugar
- 2 flour
- 1/4 salt
- 1/2 cinnamon
- 1 1/2 oatmeal
- 1 1/2 flour
- 1 1/2 brown sugar
- 1/2 baking soda
- 1/2 baking powder
- 2/3 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the first 5 ingredients.
3. Mix well and place in a greased 9x13 baking dish.
4. Combine oats, flour, brown sugar, baking soda, baking powder and melted butter.
5. Crumble together well, and sprinkle over the apple mixture.
6. Bake for 35 to 40 minutes.
7. Serve warm with vanilla ice cream.
Title: Primal Donut Holes
Ingredients:
- 1/4 palm sugar
- 1/4 butter
- 1/2 nutmeg
- 1/4 vanilla extract
- 1/8 salt
- 1 egg
- 5
Instructions:
1. Preheat oven to 350.
2. Mix palm sugar, melted butter, nutmeg, vanilla extract, and salt in a bowl.
3. Mix in the egg.
4. Sift in coconut flour and mix well.
5. Set dough in fridge for 10 minutes to set. Lightly butter a glass baking dish.
6. Roll dough into 1" balls. Set balls in dish and bake for 15 minutes.
7. Let donut holes cool and then roll in more palm sugar, cocoa, cinnamon, coconut, etc.
Title: Raspberry Cream Cheese Coffee Cake
Ingredients:
- 1/4 sugar
- 8 cream cheese
- 1 raspberries
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 5 1/2 sugar
- 1/2 sour cream
- 1 vanilla extract
- 1 sugar
- 3/4 flour
- 1 butter
- 1/3
- 1/2
- 3
Instructions:
1. Preheat oven to 350°F Grease 8 or 9 inch springform pan and line the bottom with parchment paper. Set aside.
2. To make the filling: Mix together the cream cheese (softened) and sugar on medium-low speed until creamy. Add eeg white end mix on low just to combine. Set aside.
3. To make the cake batter: In a bow stir together flour, baking powder, baking soda and salt, set aside.
4. With an electric mixer cream together the butter (softened) and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries (washed & drained completely) onto cream cheese filling.
5. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs).
6. Sprinkle the streusel on top of raspberries.
7. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
8. Store in the fridge.
Title: Peanut Butter Sundae Dessert
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 milk
- 1 vanilla
- 1 3/4 water
- 3/4 brown sugar
- 1/4 salt
- 2 creamy peanut butter
- 1/2 Cool Whip
- 1 peanuts
Instructions:
1. Heat oven to 350 degrees.
2. In ungreased 9x9x2" pan stir together flour, brown sugar, baking powder and salt.
3. Add milk, oil and vanilla and mix with a fork until smooth; stir in peanut butter and spread evenly in pan.
4. Pour hot water over batter.
5. Bake 40 minutes.
6. Let stand for about 15 minutes.
7. Spoon into dessert dishes and top with hot fudge sauce and cool whip.
8. May also garnish with chopped peanuts.
Title: Coffee Cream Cheese Frosting
Ingredients:
- 1 instant coffee
- 1 hot water
- 1 cream cheese
- 4 1/2 powdered sugar
Instructions:
1. Beat the cream cheese in a large bowl with an electric mixer set on medium speed until light and fluffy.
2. Gradually beat in the powdered sugar until well blended.
3. Beat in the coffee mixture until well blended.
4. Makes about 2 cups of frosting or enough to frost one 13x9 inch cake.
Title: Old Fashioned Baked Cherry Dumplings
Ingredients:
- 4 granulated sugar
- 1 granulated sugar
- 2 brown sugar
- 1/4 quick-cooking tapioca
- 2 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 2 butter
- 1/2 egg
- 6 milk
- 1 nutmeg
- 1/3
- 1/2
Instructions:
1. preheat the oven to 400* in a shallow 2 quart casserole or 12x7" pan, combine the cherries, 1 cup of the granulated sugar, the brown sugar, tapioca and almond extract.
2. allow this to stand while you prepare the rest of the dumplings.
3. in a large mixing bowl, sift together the flour, baking powder, and salt.
4. cut in 4 tbls of the butter until fine crumbs are formed.
5. in a small bowl, bet the egg and add the milk.
6. combine with the flour mixture and stir unti just blended.
7. dot the cherries with the remaining 2 tbls of butter.
8. drop the batter by heaping tablespoons on top of the cherries.
9. you should have about 6 mounds.
10. in a small bowl, combine the remaining 2 tblspoons of sugar with the nutmeg.
11. sprinkle on top of the butter.
12. bake for 25-30 minutes or until the fruit is bubbling up in the middle of the pan and the dumplings are golden brown.
13. the baking time can vary quite a bit, depending on the pan you use the how big the cherries are.
Title: Blueberry Cream Cheese Pound Cake
Ingredients:
- 1 fresh blueberries
- 1 1/2 cream cheese
- 5 eggs
- 2 milk
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 350°F Grease 9X5X2-inch loaf pan.
2. Place 1/4 cup cake mix in medium bowl; add blueberries and toss until well coated.
3. Beat cream cheese in large bowl 1 minute on medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Add remaining cake mix alternately with milk, beginning and ending with cake mix, beating well after each addition. Beat 1 minute on medium speed or until light and fluffy.
5. Fold blueberry mixture into batter. Pour mixture into prepared pan. Bake 55 to 60 minutes or until wooden pick inserted into center comes out clean.
6. Cool in pan on wire rack 10 minutes. Remove cake to wire rack; cool completely.
7. Lightly sprinkle top with powdered sugar, if desired.
Title: Another Dump Cake
Ingredients:
- 1 eggs
- 1/2 powdered sugar
- 3 milk
- 1
- 1/2
- 2
- 1 -2
Instructions:
1. Preheat oven to 350.
2. Pour oil into 13 x 9 cake pan.
3. Dump cake mix and eggs on top.
4. Mix with a fork until most lumps are gone--batter will be very thick.
5. Spread batter out in pan.
6. Dump pie filling on top a lightly swirl into batter.
7. Sprinkle nuts over top, if using.
8. Bake for 25-30 minutes, or until top is golden brown.
9. Remove from oven and drizzle glaze over the top while still warm.
10. Suggested flavor combinations:.
11. chocolate cake, cherry pie filling.
12. spice cake, apple pie filling.
13. white cake, blueberry pie filling.
Title: Eskimo Cookies
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1 sugar
- 3 water
- 2 quick-cooking oatmeal
- 1 1/2 vanilla
- 1/3 powdered sugar
Instructions:
1. Place butter or margarine in medium size mixing bowl. Let stand on the kitchen counter about 1/2 hour or until and easy to stir (or soften butter in a glass cup or bowl at LOW power in the microwave oven for about 1 minute).
2. Add sugar. Cream (or blend) butter or margarine and sugar with wooden spoon until smooth and creamy. Add water, cocoa and oatmeal. Mix well.
3. Cover with plastic wrap. Chill in refrigerator for 2-3 hours.
4. Pour powdered sugar into small dish. With spoon, cut off small piece of dough (about size of walnut) and shape into ball. Roll ball in powdered sugar.
5. Store cookies in covered container in refrigerator.
Title: Mexican Poached Guavas
Ingredients:
- 3 guavas
- 1 1/3 sugar
- 1 cinnamon stick
- 8 cloves
- 2 lime zest
- 2 fresh lime juice
- 1/4 vanilla
Instructions:
1. Peel guavas, cut in half, scoop out the seedy center and leave the shells.
2. Set aside.
3. In a large saucepan combine the sugar, cinnamon, cloves, zest, juice and 2 1/2 cups water.
4. Simmer and stir.
5. cover and simmer 20 minutes.
6. Uncover, strain, return syrup to pan and bring to temp over medium heat.
7. Add the fruit.
8. Poach to tender but firm.
9. Around 8 minutes.
10. Remove fruit and boil the syrup to reduced to 1 cup.
11. Remove, stir in vanilla and pour over fruit-cool and serve.
Title: Simple Mochi
Ingredients:
- 1 water
- 1 sugar
- 1/4
Instructions:
1. Mix mochiko and sugar in a bowl.
2. Add water and mix thoroughly. (will be watery).
3. Put in a microwaveable dish. Cover with plastic wrap.
4. Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve.
5. Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane.
6. Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed.
7. Variations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.
Title: White Chocolate Mud Cake With Frosting
Ingredients:
- 300 white chocolate
- 200 butter
- 250 milk
- 165 caster sugar
- 2 vanilla extract
- 2 eggs
- 100 self-rising flour
- 150 plain flour
- 175 white chocolate
- 250 butter
- 275 icing sugar
- 1 vanilla essence
Instructions:
1. Prehead oven to 160C (145C fan forced). Grease a 20cm square cake pan and line with paper.
2. Place chocolate, butter, milk and sugar in a large saucepan over a low heat, stirring occasionally.
3. Remove from heat when chocolate and butter have melted, and stir mixture well until completely smooth. Allow mix to cool at room temp for 15 minutes.
4. Add vanilla and eggs to chocolate mixture and stir until well combined.
5. Sift flours together into a large bowl.
6. Add 1 cup of the chocolate mixture slowly and stir until a paste forms. Repeat until chocolate mixture has all been mixed in . The gradual method of combining wet and dry ingredients helps prevent lumps.
7. Pour mixture into prepared pan. Bake for about 70 minutes. When the cake is ready a skewer inserted into the cake should come out clean.
8. Cool on wire rack.
9. To make the icing - beat the butter with an electric mixer until it becomes lighter and flufflier. Add the vanilla and then gradually add icing sugar. Beat until light and fluffy.
10. Melt the chocolate in the microwave or over a double boiler for 2-3 minutes, set aside to cool for 5 minutes.
11. Pour chocolate into icing mixture and beat until well combined.
12. Pipe or spread icing on the cake.
Title: Soft Centred Chocolate Puddings
Ingredients:
- 185 dark chocolate
- 185 butter
- 3 butter
- 3 eggs
- 6 caster sugar
- 4 all-purpose flour
- cocoa powder
- creme fraiche
Instructions:
1. Preheat the oven to 230°C.
2. Break the chocolate into a heat proof bowl set over a pan of simmering water.
3. Add the butter and leave to melt.
4. In a separate bowl, whisk the eggs, yolks and sugar until thickened.
5. Whisk in the melted chocolate mixture, then sieve over the flour and quickly fold together.
6. Divide the mixture between 6 buttered molds or ramekins.
7. Bake the puddings for 6 minutes until the outside is set but the centre is soft.
8. Turn each pudding on to a plate, then gently lift off the moulds.
9. Place a spoonful of creme fraiche on top of each putting and dust with cocoa.
10. Serve immediately.
Title: Apple Pie
Ingredients:
- 500 apples
- 75 cashews
- 150 sugar
- 1 cinnamon
- 150
- 300
Instructions:
1. Roll out sugar pastry and arrange in pie mould.
2. Half Bake/ blind bake sugar pastry.
3. Peel and slice apple into thin.
4. Mix all the ingredients to apple.
5. Keep sugar pastry in side of pie mould.
6. Arrange the apple mixture in pie mould.
7. Cover the pie with sugar pastry and apply egg wash all over.
8. Bake at 200 C for 30 minutes until golden brown in color.
9. Dust with icing sugar at serving time.
Title: Weight Watchers Black and White Strawberries
Ingredients:
- 1/4 white chocolate
- 1 1/2 white chocolate chips
- 1/2 strawberries
- 2
Instructions:
1. Line a large baking sheet with wax paper. In a small microwavable bowl, combine the chocolate chips, liqueur, and 1 1/2 teaspoons water; microwave on High, stirring twice, until melted and smooth, about 1 1/2 minutes. Holding a berry by the hull, dip the berry halfway into the chocolate; set on the wax paper. Repeat with the remaining berries and chocolate.
2. In another small microwavable bowl, melt the white chocolate in the microwave on high, stirring once, until melted and smooth, about 1 minute. Dip a fork in the white chocolate; drizzle over strawberries. Refrigerate until the chocolate hardens. Serve chilled.
3. 1 serving = 2 points.
Title: Rainbow Cookies
Ingredients:
- 1 confectioners' sugar
- 1 butter
- 1 vanilla
- 2 1/2 flour
- 4 brown sugar
- 4 flour
- 4 water
- 1/3 creamy peanut butter
- 1
- 1/2
- 1/4
Instructions:
1. Blend together the butter with the sugar and the vanilla, creaming thoroughly.
2. Blend in the flour gradually.
3. Divide the dough into 4 equal parts.
4. Into one part, add 4 drops of red food color, into a second part, add 4 drops of yellow food color and into a third part, add 4 drops of green, blending very well each color with your hands.
5. Leave the fourth part without food color.
6. With your hands, roll down each part of dough in very long strips of about 1/2-inch-thick, placing the strips one along the other, side-by-side on a floured table or board.
7. With a rolling pin, roll out lengthwise at 1/8-inch thick, making a four-color strip of about 3 inches wide.
8. Repeat until all the dough is transformed into rainbow strips.
9. With a round-shape cookie cutter, cut cookies, trying to get a pair number of cookies if you plan to fill them (sandwich style).
10. Place cookies on a greased baking sheet and cook 8 to 10 min in a preheated oven at 350°F Do not brown.
11. Let cool and fill with the peanut butter filling.
12. Peanut butter filling:
13. Place the brown sugar and the flour in a saucepan and add the water.
14. Cook over medium heat stirring constantly.
15. When thick, remove from heat and add the peanut butter, then let cool.
16. Use 1 teaspoon between each pair of cookies.