lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Syrup Loaf Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1 sugar
- 2 eggs
- 1 lemon, zest of
- 1 self-rising cake flour
- 1 salt
- 4 milk
- 4 lemon juice
- 1/2 confectioners' sugar
Instructions:
1. Butter a 9x5" loaf pan and line with parchment or wax paper. Make sure the lining comes an inch or so up the sides of the pan for easier unmolding later. Preheat oven to 350*.
2. Cream together butter and sugar, and add the eggs and lemon zest, beating them in well. Add the flour and salt, folding in gently but thoroughly, and then the milk. Spoon into the prepared loaf pan and put in the oven.
3. While the cake is baking, start making the syrup: put the lemon juice and sugar into a small saucepan and heat gently so that the sugar dissolves.
4. Bake the cake 45 minutes or until golden, risen in the middle (it will sink a little on cooling), and an inserted cake tester comes out clean. As soon as the cake is out of the oven, puncture the top all over with the cake tester or a suitable implement. Pour over the syrup, trying to let the middle absorb it as well as the sides, then leave it to soak up the rest. Don't try to take the cake out of the pan until it is completely cold, as it will be sodden with syrup and might crumble.
Title: Bisquick Cinnamon Peach Cobbler
Ingredients:
- 1/2 butter
- 1 Bisquick
- 1 sugar
- 1 milk
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter in a 9x13” glass pan.
3. In a mixing bowl, combine Bisquick, sugar, milk and cinnamon.
4. Pour batter into bakin pan on top of the melted butter.
5. Pour can of peaches over the top (do not drain). Feel free to use an extra can of peaches - but drain the 2nd can.
6. Bake for 45–50 minutes.
7. Serve with vanilla ice cream -- yum!
Title: Classic Baked Cheesecake
Ingredients:
- 40 flour
- 105 caster sugar
- 55 butter
- 90 cream cheese
- 330 ricotta cheese
- 500 eggs
- 4 caster sugar
- 295 lemon juice
- 60 lemon rind
- 1 vanilla extract
- 1/2 cornflour
- 1 1/2 water
- 1 1/2 raspberries
- blueberries
- icing sugar
Instructions:
1. Preheat oven to 150 C.
2. Place the ground almonds, flour sugar and butter in a bowl and rub with your finger tips to form a rough dough.
3. Using the back of a spoon, press the mixture into the base of a lightly greased 20 cm-round spring form tin lined with non-stick baking paper.
4. Bake 25 - 30 minutes or until lightly golden. Set aside.
5. Place the cream cheese, ricotta, eggs, second measure of sugar, lemon juice and rind and vanilla in a food processor. Combine the cornflour and water in a small bowl until smooth and add to the cheese mixture. Process until smooth.
6. Grease the sides of the cake tin with butter and pour the filling over the base. Tap the tin lightly to remove any air bubbles.
7. Bake for 1 hour. Turn the oven off and allow the cake to cool in the oven with the door closed for an hour.
8. Refrigerate until cold. Top with raspberries and blueberries and dust with icing sugar to serve,.
Title: Best Gingerbread Men
Ingredients:
- 3/4 margarine
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 cinnamon
- 1/4 - 1/2 ground cloves
- 1/4 - 1/2 ginger
- 3 1/2 flour
- 2 baking soda
- 1/2 salt
Instructions:
1. Cream margarine and sugar together. Add egg and mix. Add molasses and spice and stir well.
2. In a separate bowl, combine flour, baking soda and salt.
3. Add flour mixture to creamed mixture a bit at a time. Stir after each addition.
4. Turn dough onto floured surface and knead a couple of times to make sure it is well mixed.
5. Divide dough in half, wrap half in plastic wrap and set aside (I put in the refrigerator).
6. Roll out half the dough on floured surface with floured rolling pin to about 1/4-inch thickness.Cut with floured gingerbread man cutter.
7. Place 1/2-inch apart on ungreased cookie sheet.
8. Decorate with candies now or wait until cookies are cool and decorate with frosting.
9. Bake at 325 degrees for 12 minutes or until edges are slightly browned.
10. Remove cookies to wire rack to cool.
11. Store cookies tightly covered for up to 2 weeks.
Title: Date and Muesli Slice
Ingredients:
- 3 1/2 light brown sugar
- 1 dried dates
- 1 self-rising flour
- 1/2 muesli
- 2 roasted sunflower seeds
- 1 poppy seed
- 2 sultanas
- 2/3 low-fat yogurt
- 1 egg
- 1 3/4 icing sugar
- 1 -2 lemon juice
Instructions:
1. Preheat the oven to 350F/180C/Gas4. Line a 11x17 shallow baking pan with baking parchment.
2. Mix together all the ingredients except the icing sugar, lemon juice and pumpkin seeds.
3. Spread the mixture evenly in the pan and bake for about 25 minutes, until golden brown. Remove from oven and allow to cool.
4. To make the topping, put the icing sugar in a bowl and stir in just enough lemon juice to give a thick, spreading consistency.
5. Spread the lemon topping over the baked mixture and sprinkle generously with pumpkin seeds.
6. Allow icing to set before cutiing into squares or bars.
Title: Miriam's Low Fat Magic Brownies
Ingredients:
- 1/3 prune puree
- 1/4 skim milk
- 1 instant coffee
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/3 baking powder
- 1 baking soda
- 1 salt
- 1/2 sugar
- 1/2
- 2
- 6
- 2/3
Instructions:
1. Preheat oven to 325°F.
2. Combine the first 5 ingredients; stir well, and set aside. Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside.
3. Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended.
4. Sprinkle flour mixture over egg white mixture, and fold in gently. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray.
5. Bake at 325°F for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack.
6. Makes 35 brownies. I suggest enjoying them with a big glass of skim milk!
7. Note: To make prune puree, combine 1-1/3 cups (8 oz.) pitted prunes and 6 T water in the container of a food processor. Pulse on and off until prunes are finely chopped. Makes 1 cup.
Title: Flourless, No Sugar Added Chocolate Cake
Ingredients:
- 2 unsalted butter
- 1 sour cream
- 2 pure vanilla extract
- 1/2 salt
- 1/2
- 2
- 5
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
3. Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
4. With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
5. Pour into prepared pan and smooth the top.
6. Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
7. Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
8. This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
9. *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
10. 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
11. 1 g. Sugar.
12. www.ycchocolate.com.
Title: Vegan Banana Crumble
Ingredients:
- 4 bananas
- 1/2 granulated sugar
- 1/2 quick-cooking oats
- 1/2 whole wheat pastry flour
- 1/2 unbleached flour
- 1/2 brown sugar
- 1/2 vegan margarine
- 1/4 unsweetened coconut
- nutmeg
- cinnamon
Instructions:
1. Preheat your oven to 350'F.
2. Lightly oil 12 individual ramekins or one 9 inch square or round pan.
3. Peel the bananas and slice them, then add to a bowl and add the sugar, give it a gentle mix to coat the banana and set aside.
4. To make the crumble melt the earth balance margarine, set aside. Mix the oats, flour, brown sugar, coconut and butter together. Mix well so that all the dry ingredients are coated with the earth balance.
5. Put your banana into the pan covering the bottom completely with banana. Add the crumble topping and sprinkle a little nutmeg on top.
6. Bake for about 20 minutes or until bubbly.
7. Serve warm or at room temperature.
8. Bon Appetit!
Title: Roasted Pears and Cranberry Syrup
Ingredients:
- 2/3 dry red wine
- 2/3 cranberry juice
- 1/3 granulated sugar
- 1/2 ground ginger
- 1 1/4 cinnamon
- 1 lemon juice
- 1/3 walnuts
- 1/3 dried cranberries
- 5 raisins
- 1 1/2 bosc pears
- vanilla yogurt
Instructions:
1. In a medium saucepan, bring wine, juice, sugar, ginger, 1/2 teaspoons cinnamin and lemon juice to a boil. boil for 1-2 minutes, stirring to dissolve sugar.
2. In a small bowl, mix together walnuts, cranberries, and remaining cinnamon. Using melon baller, or apple corer, seed and core pears from bottom wide end. Using vegetable peeler, peel pears, leaving stem intact; trim bottom if necessary to stand upright. Spoon walnut stuffing inside cavities and pack firmly.
3. Stand pears upright in 9-inch square cake pan.
4. Pour wine mixture over pears. Bake in a 400F oven, basting every 12-15 minutes, for 25-30 minutes or just until pears are tender when pierced with sharp knife.
5. Let cool for 10 minutes. With spatula, remove pears to plate. (Pears can be made up to 8 hours ahead).
6. Pour sauce into a medium saucepan and bring to a low rolling boil; cook until syrupy and reduced to about 1/3 cup, 12-15 minutes. Let cool to room temperature.
7. To serve, spread 1/4 cup yogurt on each plate; stand each pear upright in centre of yogurt. Drizzle with syrup, allowing it to swirl into yogurt. (if syrup is too thick, reheat slightly, on low or add just a little juice).
Title: Best Gingerbread Cookies.....ever!!!!!
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 butterscotch pudding mix
- 1 egg
- 2 flour
- 1 baking soda
- 1 ground ginger
- 1 1/2 cinnamon
Instructions:
1. Beat butter, sugar, pudding and egg.
2. Mix well.
3. Add flour, baking soda, ginger and cinnamon.
4. Roll out and cut with cookie cutter.
5. Bake @ 350* for 10-12 minutes.
6. Makes 4-5 doxen depending on the size of cookies.
Title: Natasha's Railroad Cookies
Ingredients:
- 2 dates
- 1/2 granulated sugar
- 1/2 water
- 1 vanilla extract
- 1/2 ground pecans
- 1 butter flavor shortening
- 2 granulated sugar
- 1 light brown sugar
- 3 eggs
- 1 vanilla
- 4 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1/2 cream of tartar
- 1/2 salt
Instructions:
1. For Filling:
2. Combine dates, granulated sugar and water in a medium saucepan; bring to boiling. Reduce heat and simmer, stir over medium-low heat for 3 minutes or until water is absorbed and mixture is thick, stirring constantly to prevent scorching. Stir in vanilla and ground nuts. Cool.
3. Beat shortening, granulated sugar, and brown sugar in a very large mixing bowl. Add eggs and vanilla; beat well. Stir together 2 cups of flour, the baking soda, cinnamon, cream of tartar, and salt in a medium bowl. Add to sugar mixture; beat well. Beat or stir in the remaining flour to make a firm dough. Divide dough into two portions; wrap and chill until easy to handle.
4. Roll half of the dough on a lightly floured surface into a 13x9 inch rectangle and 1/4 inch thick. Spread with half of the filling. Roll up jelly-roll style, starting from one long edge. Cover the roll with plastic wrap and refrigerate for 2-24 hours. Repeat with remaining dough and filling.
5. Slice and roll into 1/4 inch thick slices. Place about 2 inches apart on a lightly greased cookie sheet. Bake in a 350 degree Fahrenheit oven about 8 minutes or till lightly browned. Cool on wire rack. Store in tightly covered container.
Title: Graham Cracker Eclair
Ingredients:
- 2 instant vanilla pudding
- 3 milk
- 1 graham crackers
- 16
- 1
Instructions:
1. Place milk and pudding in large bowl, whisk for 2 minutes. Let stand for 5 minutes.
2. Meanwhile cover bottom of 9x13 pan with Graham Crackers, breaking rectangles to cover as much of the pan as possible, forming an even layer.
3. Stir Whipped Topping in with Pudding, incorporate well. Pour half the mixture and repeat. Top with second layer with Graham Crackers. Refrigerate for 3 hours.
4. Melt the Chocolate Frosting in microwave enough to pour, about 30 seconds. Mix frosting so that its pourable but not too hot. Pour over, spread and refrigerate until ready to serve. Optional to top with chopped nuts or shaved chocolate.
Title: Coconut Cranberry Macaroons
Ingredients:
- 2/3 sugar
- 2 dried cranberries
- 1/2 orange, zest of
- 1 pure vanilla extract
- 2 fine salt
- 1/2
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Line 2 baking sheets (cookie pans) with parchment.
3. Whisk sugar, egg whites, cranberry, orange zest, vanilla and salt in large bowl.
4. Toss coconut with egg mixture until completely coated.
5. Moisten finger tips with water.
6. Form about 1 heaping tablespoon of batter into pointed mounds or pyramids on prepared sheets (like little Christmas trees), space about 1 inch apart.
7. Bake until edges are golden brown and entire macarron is nicely toasted and dry about 16-20 minutes.
8. Transfer to rack to cool. Serve.
Title: The Best Brownies (With Kahlua) Your Search Stops Here!
Ingredients:
- 3/4 unsalted butter
- 4 eggs
- 4 sugar
- 2 Kahlua
- 1/4 all-purpose flour
- 1 1/4 baking powder
- 1/2 salt
- 1/2 pecans
- 1
Instructions:
1. 1Place the butter and chocolate in a medium microwave safe bowl. Heat covered at 30 second intervals stirring each time until melted.
2. In separate bowl, beat eggs and sugar for one minute, the add Kahlua and cooled chocolate mixture and blend until smooth.
3. Add flour baking powder and salt. Beat until just blended Do not over beat! Stir in nuts.
4. Pour into a greased pan smoothing even with a spatula.
5. Bake at 350°F 25-30 minutes.
Title: Fried-Fruit Pie
Ingredients:
- 10 butter
- 4 apples
- 2 1/2 pears
- 2 1/2 raisins
- 1 arrowroot
- 1/2 cardamom
- 1 cinnamon
- 1/2 powdered clove
- 1/4 mace
- 1/4 anise seed
- 1/4 nutmeg
- 1/4 salt
- 1
- 1/8
Instructions:
1. Bake pie pastry at 425 degrees F. for about 8 minutes. Remove from oven.
2. Put 2 tablespoons of cool almond milk into a shot-glass and dissolve arrowroot in it while gently heating the remaining milk.
3. pour almond milk with arrowroot into the heated almond milk and stir. turn heat to low.
4. Melt butter in a heavy skillet.
5. Toss apple and pear slices in butter and fry for about 5 minutes.
6. Stir in the dried fruit.
7. Stir the red sandalwood powder into the almond milk (or cardamom), then stir it into the fruit mixture along with the remaining ingredients.
8. Place the fruit mixture into pie pastry.
9. Bake pie at 350 degrees F. about 35 minutes or until fruit is soft. I baked it for longer because it took about 50 minutes to get soft.
Title: Ginger Pumpkin Mousse
Ingredients:
- 4 eggs
- 7 granulated sugar
- 1 unflavored gelatin
- 1 1/2 pumpkin puree
- 3/4 ground cinnamon
- 1/2 ginger
- 1/4 nutmeg
- 1 heavy cream
- crystallized ginger
Instructions:
1. Beat eggs with sugar until mixture is light colored and thick.
2. Add gelatin and beat to blend well.
3. Mix in pumpkin puree and spices and chill mixture until it begins to set.
4. Whip cream into soft peaks; fold into pumpkin mixture.
5. Pour into 4 to 6 dessert dishes or a large serving bowl.
6. Chill for 4 hours.
7. Before serving decorate with crystallized ginger.
8. Makes 4 to 6 portions.
Title: Carrot Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/4 butter
- 1/2 carrot
- 2 eggs
- 1/2 milk
- 3 granulated sugar
- 1/2 confectioners' sugar
Instructions:
1. preheat oven to 375 degrees.
2. in a mixing bowl combine flour & baking powder. add butter & mix well.
3. in another bowl mash carrots. add eggs, milk, sugar and whipping cream. mix well.
4. add dry mixture to egg mixture. knead dough with hands until smooth.
5. refrigerate fo 1/2-1 hour.
6. roll out dough on a floured surface. cut with cookie cutters.
7. place the cookies on a greased cookie sheet and punture cookies with a fork to take out any air.
8. bake the cookies for 15 minutes. cool. sprinkle with sifted confectioners' sugar.
Title: Orange Biscuits Cookies
Ingredients:
- 125 butter
- 1/2 sugar
- 1 egg
- 1 orange, zest of
- 1 self-raising flour
- 1 rolled oats
- 1
Instructions:
1. Preheat oven to 200°C (400°F).
2. Cream butter and sugar together.
3. Add egg and grated orange rind and combine with sifted flour, coconut and rolled oats.
4. Shape into teaspoon-sized rounds and place on a greased baking tray.
5. Bake for 10-12 minutes.
Title: Rum Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 1/2 flour
- 1/2 baking powder
- 1 dark rum
- 1/4 vanilla extract
- 1 pecans
- 1/2 sugar
- 1 butter
- 1/2 water
- 1/4 rum
- 1/4
Instructions:
1. Preheat oven to 325°F Grease entire 12-cup tube pan and line bottom with parchment paper.
2. In a large bowl, beat butter and shortening at medium-high speed with an electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine flour and baking powder.
4. In a small bowl, combine milk, rum and vanilla.
5. Gradually add flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture, beating well after each addition.
6. Pour batter into prepared pan; sprinkle evenly with chopped pecans.
7. Bake 1 hour and 10-15 minutes or until toothpick inserted into center comes clean.
8. Pierce top of cake 8-10 times with a thin skewer. Pour Rum Glaze over hot cake.
9. Let cake cool in pan for 15 minutes. Remove from pan, invert onto wire rack and let cool completely. Serve cake pecan side up.
10. Rum Glaze:
11. In a medium saucepan, combine all ingredients. Bring to a boil over medium heat, stirring until sugar is dissolved.
Title: Milk Chocolate Frosting
Ingredients:
- 1 3/4 butter
- 6 margarine
- 1/2 salt
- 2 1/2 powdered sugar
- 1/4 milk
- 1 vanilla extract
Instructions:
1. Instructions.
2. Combine the chocolate chips, butter and salt in a medium microwave-safe bowl.
3. Microwave the mixture on Medium-high (70%) power for 1 minutes, stir.
4. The morsels may retain some of their original shape. If necessary,.
5. microwave at additional 10-15 seconds intervals, (to prevent burning.
6. of the chocolate) stirring just until smooth. Alternatively, you can.
7. melt the chocolate on a hot water bath.
8. Transfer the mixture to a large mixer bowl. Stir in the vanilla.
9. extract. Gradually beat in the sugar, alternating with the milk until.
10. you get a smooth frosting.
Title: Witches Fingers
Ingredients:
- 1 marzipan
- 9 cornstarch
- 1
Instructions:
1. Knead coloring into marzipan until pale green.
2. Dust hands and surface with cornstarch.
3. Divide marzipan into 9 pieces; roll into 5-inch- long ropes; shape fingers.
4. Score"wrinkles" with knife.
5. Add almond"fingers".
6. Decorate with red-gel"blood".
Title: Pioneer Woman Apple Dumplings
Ingredients:
- 2 granny smith apples
- 2 butter
- 1 sugar
- 1 1/2 vanilla
- 1 cinnamon
- 1
Instructions:
1. Peel and core apples.
2. Cut apples into 8 slices each.
3. Roll each apple slice in a crescent roll.
4. Place in a 9 x 13 buttered pan.
5. Melt butter, then add sugar and barely stir.
6. Add vanilla, stir, and pour over apples.
7. Pour Mountain Dew around the edges of the pan.
8. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
9. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.
10. Then go to confession. Quickly.
Title: Low Fat Crumbs Cake (Kosher-Dairy)
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 light brown sugar
- 3/4 cinnamon
- 1 kosher salt
- 60 butter
- 1/2 baking powder
- 1/2 baking soda
- 1 vanilla extract
- 1/2 buttermilk
- 1 egg
Instructions:
1. Preheat oven to 360°F.
2. In a bowl, mix: flour, sugar, cinnamon, salt & butter until all is crumbled.
3. Set aside 1/2 cup for topping.
4. Add to the bowl: baking powder, baking soda, buttermilk, vanilla extract & egg - use hand mixer on medium speed until batter is smooth. (Batter is more thick than thin -- ).
5. Spray baking pan with cooking spray and pour batter into pan.
6. Evenly spread the 1/2 cup crumbs mixture on top.
7. Bake for about 30 minutes, until cake in ready and bouncy to touch, or a toothpick inserted in the middle comes out dry.
8. Enjoy!
Title: Spiced Almond Wafers
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 1/2 dark brown sugar
- 2 eggs
- 2 ground cinnamon
- 1 1/2 ground ginger
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/4
Instructions:
1. Line 2 mini loaf pans with plastic wrap.
2. Whisk together flour, baking soda, and salt. Beat butter and sugar with a mixer on medium speed for 4 minutes.
3. Reduce speed to low. Add eggs and spices. Beat in flour mixture in 3 additions.
4. Press cookie dough into pans, and cover tightly with plastic wrap. Freeze for 1 1/2 hours (or up to 1 month).
5. Preheat oven to 400 degrees. Remove dough from 1 pan. Let soften slightly. Cut eight 1/8-inch-thick slices with a sharp knife.
6. Cover remaining dough, and freeze in pan until ready to slice and bake.
7. Place slices 1 1/2 inches apart on a cookie sheet lined with a nonstick baking mat.
8. Top each with 2 to 3 almond slices. Freeze until firm, 5 minutes.
9. Bake until dark golden brown, 10 minutes. Let cool on sheet on a wire rack. Repeat.
Title: Paula Dean's Ooey Gooey Chocolate Chip Cake
Ingredients:
- 1 egg
- 1 butter
- 1/2 cream cheese
- 1 eggs
- 2 pure vanilla extract
- 1 confectioners' sugar
- 1 butter
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
2. Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
Title: Chewy Chocolaty Bliss
Ingredients:
- 3/4 dark brown sugar
- 1/2 sugar
- 2 eggs
- 1/2 pure vanilla extract
- 1 all-purpose flour
- 3/4 whole wheat pastry flour
- 1 1/4 baking soda
- 3/4 fine salt
- 1
- 6
Instructions:
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or grease.
2. Whisk the sugar, eggs, oil, and vanilla in a bowl until smooth.
3. Whisk the flours, baking soda, and salt in another bowl. Stir the dry ingredients into the wet ingredients being careful to not overmix. Stir in the chocolate chips.
4. Scoop heaping tablespoons of the dough onto the pan and roll the dough into balls. Space the cookies at least two inches apart.
5. Bake 12 to 14 minutes (golden but still soft in center).
6. Transfer cookies with a spatula onto a plate or rack to cool. Enjoy!
Title: Raspberry Sauce
Ingredients:
- 12 frozen unsweetened raspberries
- 3/4 granulated sugar
- 1/2 water
- 1/2 vanilla extract
- 2 cornstarch
- 2 water
- 1 butter
Instructions:
1. In a saucepan over medium heat, stir together 1 1/2 cups raspberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla.
2. In a small cup, combine the cornstarch and two tablespoons of water. Mix well.
3. Pour this into the boiling raspberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.
4. Remove the pan from the heat.
5. Add 1 tablespoon of butter and mix until the butter has completely melted.
6. Allow the mixture to cool for 15 minutes, then add the last of the raspberries and stir to mix.
7. Serve over whatever dessert you'd like!
8. Refrigerate the leftovers.