lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cake
Ingredients:
- 6 eggs
- 6 caster sugar
- 2 water
- 1 plain flour
- 6 baking powder
- 2 dark chocolate
- 1 water
- 300 sugar
- 300 granulated sugar
- 200 water
- 5 honey
- 300
- 150
- 2
Instructions:
1. SPONGE:
2. Separate the eggs then mix the egg yolks with the sugar, oil and water until it doubles in volume and becomes whiter.
3. In a bowl mix the flour, cocoa and baking powder then fold it in with the egg yolks.
4. Mix the egg whites until stiff and fluffy then add it to the yolk mixture and fold them gently from top to bottom.
5. Line a baking tray (30X20) with grease proof paper and pour in the chocolate mixture. Bake at 180C/gas mark 4 for 30-35 minutes or until a cocktail stick comes out clean after you stick it in the middle of the cake.
6. When the sponge is done lift it out of the tray and put it aside to cool.
7. When it has cooled down completely, cut it in half, lift the top and put it aside.
8. SYRUP:
9. Put a sauce pan on a low heat with the water, sugar and cognac and let it simmer until the sugar has melted. With a spoon drip the syrup on the sponge until it is moist.
10. CREAM:
11. Melt the chocolate with the double cream. When melted take it off the heat and leave it to cool down, then mix the chocolate cream until fluffy.
12. Spread the cream on the bottom part of the cake then put the other part on top. Keep a bit of cream for decorating.
13. GLAZE:
14. First put a bowl or pan in the fridge (I used a glass bowl) then in a sauce pan put the water and pour the sugar in the middle. Let it simmer for 12-15 minutes until you get a glossy syrup. To check if it is done get a glass with cold water and drip a few drops of the syrup and if it forms little bubbles on the bottom of the glass then it is done. Add the honey and take it off the heat.
15. Pour the syrup into the cold bowl and mix until it becomes stiff and it turns white.
16. After you've put the cake together cut it into squares. Put the bowl with the glaze in a pan with water, making sure the bottom of the bowl doesn't touch the water. Add 1-2 tbsp of cold water to the glaze and mix everything together until you get a creamy texture, then add the cocoa. Put one tbsp of glazing on each square then pipe a bit of cream on top.
17. ENJOY!
Title: Sage Cookies
Ingredients:
- 1 3/4 flour
- 1/3 sugar
- 1/4 cornmeal
- 1/2 butter
- 2 sage
- 3 sage
- 1 milk
- fresh sage leaf
- sugar
Instructions:
1. Stir flour, sugar, and cornmeal in a medium mixing bowl.
2. Cut in the butter with a pastry blender until the mixture resembles finem crumbs and starts to cling.
3. Stir in snipped or crushed herbs.
4. Add milk and stir with a fork to combine.
5. Form mixture into a ball and knead dough till smooth.
6. Divide dough in half.
7. Roll half of the dough at a time unto a lightly floured surface to 1/8-inch thickness.
8. Cut out dough using a 2 1/2 inch round or oval cookie cutter.
9. Combine egg white and 1 tablespoon water in a small bowl.
10. Brush cutouts with the mixture. If desired, place one or two small sage leaves on each cutout, and brush with egg mixture.
11. Sprinkle cutouts with sugar and place on an ungreased cookie sheet.
12. Bake at 375 for about 7 minutes or until the edges are firm and the bottoms are slightly browned.
13. Transfer to wire racks to cool.
Title: Wild Rice Pudding With Dried Fruit
Ingredients:
- 1 1/2 half-and-half
- 1 1/2 heavy cream
- 1/3 maple syrup
- 3 eggs
- 3 vanilla extract
- 3/4 nutmeg
- 1/2 golden raisin
- 1 cooked brown rice
- 1/2
- 1
Instructions:
1. Preheat the oven to 325 degrees Fahrenheit. Butter a shallow 1-quart baking dish.
2. In a large bowl, combine the light cream, heavy cream, maple syrup, whole eggs, egg yolks, vanilla, nutmeg, dried fruit, raisins, wild rice, and brown rice.
3. Turn the mixture into the prepared dish and bake, uncovered, for 35 minutes.
4. Stir the mixture in the baking dish and bake for an additional 5 minutes, or until the custard is set. Serve warm or chilled.
Title: Cake Mix Peanut Butter Pudding Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 eggs
- 4 crunchy peanut butter
- 1/4 banana
- 1
Instructions:
1. Combine all ingredients in large mixer bowl.
2. Blend, beating at medium speed for 4 minutes.
3. pour into greased and floured 10" tube pan.
4. Bake at 350 for 55-60 minutes.
5. Remove and finish cooling on rack.
6. top with prepared whipped topping and banana slices if desired.
Title: Swirled Peanut Butter Chip Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1 vanilla extract
- 1 milk
- 2 eggs
- 1
Instructions:
1. Mix flour, granulated sugar, salt and baking powder in a large bowl.
2. In a separate bowl, mix melted butter, brown sugar, eggs and vanilla extract until blended.
3. Pour butter mixture into flour mixture and mix together until well blended, adding milk halfway through mixing.
4. Refrigerate for about an hour or freeze for 20-30 minutes, until dough is firm. Meanwhile, preheat oven to 350 degrees.
5. Drop rounded tablespoons of dough onto baking sheets covered with aluminum foil or parchment paper.
6. Bake about 10 minutes, or until edges are brown and center of cookie is still soft.
7. Let sit on cookie sheet for 2 minutes them move to wire rack to finish cooling.
Title: Cranberry-Hazelnut Biscotti
Ingredients:
- 4 1/2 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 2 fennel seeds
- 2 sugar
- 4 unsalted butter
- 5 eggs
- 2 vanilla extract
- 1 dried cranberries
- 1 1/2 hazelnuts
- 1/2 white chocolate
- 1/2
Instructions:
1. Preheat oven to 350 degrees and line baking sheets with parchment paper.
2. In a large bowl, whisk or sift together flour, baking soda, baking powder, salt and fennel seeds and reserve.
3. In a large bowl using an electric mixer, beat together sugar, butter, eggs, vanilla extract and orange rind until thouroughly blended, about 2 minutes. Reduce speed to low and add flour mixture, mixing in to just combine. Stir in cranberries and hazlenuts.
4. Divide dough into 4 equal parts and form each part into logs that are approximately 10 inches long and 2 inches wide.
5. Transfer logs to baking sheets and bake until golden brown and an inserted skewer comes out clean, about 25 to 30 minutes, Remove from oven and cool 5 minutes.
6. Transfer baked dough to a cuttingboard and cut logs diagonally and on a bias into 1/2-inch thick slices.
7. Reduce oven to 325 degrees. Place slices cut-side up on parchment paper-lined baking sheets and bake for another 5 minutes. Remove from oven, turn cookies over and bake an additional 5 minutes. Remove from oven and cool for 2 minutes before transferring cookies to a wire rack to cool completely.
8. Melt white chocolate and place in piping bag, or food storage bag with small hole cut in tip end. Drizzle white chocolate over cookies and allow to set up before serving.
Title: Sugar-Crusted Butter Loaf Cake with Walnuts
Ingredients:
- 1 3/4 all-purpose flour
- 1 margarine
- 3/4 butter
- 3 white sugar
- 2 eggs
- 1/2 baking powder
- 1 salt
- 1 lemon, zest of
- 3/4 lemon juice
- walnuts
- sugar
Instructions:
1. Combine flour, baking powder and salt in a bowl and set aside.
2. Cream margarine/butter with the sugar until fluffy and smooth.
3. Add in the eggs, one at a time and beat until mixture becomes nice and smooth.
4. Add in the lemon zest along with the lemon juice into the margarine batter and mix well.
5. Now gradually mix in the flour mixture to form the final batter.
6. Make sure the batter is smooth.
7. Finally, fold the walnuts into the batter.
8. Pour batter into prepared/greased loaf pan (e. g. a 9 X 5 one).
9. Before putting it in the oven, sprinkle white sugar generously over the top of the batter so that most of the top layer has a bit of sugar over it.
10. Bake in the oven (that was preheated at 180 degrees Celcius) for 1 hour (might need a bit more time depending on the oven) or when a tooth pick inserted in the center of the cake comes out clean.
11. Serve warm or cold!
Title: Pear and Raspberry Crisp
Ingredients:
- 4 pears
- 1 raspberries
- 1/2 sugar
- 3 cornstarch
- 1/4 cinnamon
- 1 vanilla
- 1 butter
- 1/2
- 3
Instructions:
1. Heat oven 350* In large bowl toss pears, raspberries, sugar, cornstarch,cinnamon and vanilla. In 8 or 9 inches square baking dish spread fruit mixture.
2. In medium bowl mix remaining ingredients. Sprinkle over fruits.
3. Bake 45-50 minutes or until pears are tender. Cool 13 minutes.
4. Serve with ice cream and garnish withextra raspberries.
Title: Capirotada (mexican Bread Pudding)
Ingredients:
- 4 water
- 3 cinnamon sticks
- 1 sugar
- 1 raisins
- 1 brandy
- 2 American cheese
- 1 pecans
Instructions:
1. Place raisins in a small bowl and pour enough Brandy so that raisins plump up.
2. In a small sauce pan, add water, cinnamon sticks, and sugar. Boil over medium heat for about 10 minutes.
3. Remove cinnamon sticks and pour raisins into mix.
4. Place toasted bread slices in 9 x 13 baking pan.
5. Layer ingredients: cheese, pecans, bread -- etc. Repeat steps until all bread is used. (Save some pecans for last topping).
6. Pour cinnamon mix over bread pudding and sprinkle pecans on top.
7. Bake at 350 for 30 minutes.
Title: Upside Down Lemon Pie
Ingredients:
- 4 eggs
- 1 1/2 cream of tartar
- 1 sugar
- 2 pecan pieces
- 1 lemons
- 1/2 lemon
- 1 gelatin
- 1 1/2 water
Instructions:
1. Spray a 9 inch pie plate. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until foamy. Gradually add 1 cup of sugar and beat until stiff. Fold in the nuts. Line the bottom and sides of the prepared pie plate with meringue. Bake in a 325 oven for 25 minutes. Push down to form the shape of a crust, leaving a 1 inch rim. Bake for 25 minutes more. Cool the meringue completely.
2. In a medium bowl, beat the egg yolks until slightly thickened. Add lemon juice, rind and 1/2 cup of sugar. In the top of a double boiler over simmering water, cook the lemon mixture, stirring constantly until thick enough to coat the back of a wooden spoon. Soften the gelatin in the water. Add the gelatin to the lemon mixture. Stir to dissolve. Cool completely. Fold 2/3 of the whipped cream into the lemon mixture. Pour the lemon filling into the meringue. Garnish with remaining cream.
Title: Sugar-Free Peanut Butter Pie
Ingredients:
- 1 1/2 pecans
- 4 butter
- 1 sugar-free instant vanilla pudding mix
- 1 Cool Whip
- 1/2 Cool Whip
- 1 1/4 2% low-fat milk
- 2 peanuts
- 2
- 1/4
Instructions:
1. Prepare one pecan crust.
2. Blend together the pecan, and melted butter.
3. Pack it firmly into a pie pan with your hand.
4. Bake in a 350°F oven until lightly brown.
5. Remove and cool.
6. Filling:
7. Whisk together the pudding mix and milk until Creamy.
8. Add 1/2 cup Cool Whip, and the peanut butter. Mix throughly.
9. Pour into the baked, and cooled pie shell, cover with the rest of the Cool Whip.
10. Put in freezer for 1 hour to set.
11. Melt the two squares of chocolate.
12. Remove pie from freezer and drizzle with melted semi sweet chocolate, and the crushed peanuts.
13. Cover and chill 2 hours before serving.
Title: Diner Cheesecake
Ingredients:
- 13 1/2 graham cracker crumbs
- 1 1/2 sugar
- 3/4 cinnamon
- 3/4 butter
- 5 Philadelphia Cream Cheese
- 1 3/4 sugar
- 4 flour
- 1 butter
- 1/2 eggs
- 7 vanilla
- 2 heavy cream
- 1 evaporated milk
- 1/2
Instructions:
1. Crust:
2. Mix all ingredients together and press into sides and bottom of a 10" x 2 3/4" springform pan. This makes alot of crust sometimes I will cut if in half or freeze half.
3. Filling:
4. In large bowl, cream the cheese. Add sugar, lemon, flour, butter and mix thoroughly.
5. Add vanilla, evaporated milk, eggs and heavy cream. Mixture will be thin.
6. Bake at 350 degrees for approximately 1 hour 15 minutes. This depends on your oven. I always put a tray with water under it to catch drippings and help prevent cracking. When it looks like it has set turn off oven and let it rest in the oven for a few minutes. This may also help to prevent cracking.
Title: Brandy Snaps
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/3 dark corn syrup
- 2 brown sugar
- 3/4 brandy
- 1/2 all-purpose flour
- 1 ground ginger
- 2 confectioners' sugar
- 1 brandy
Instructions:
1. Heat oven to 350 degrees F.
2. Heat butter, corn syrup and brown sugar to boiling in saucepan, stirring frequently; remove from heat. Stir in 2 teaspoons brandy. Mix flour and ginger; gradually stir into syrup mixture. Drop dough by teaspoonfuls about 5 inches apart onto lightly greased cookie sheets. Bake until cookies spread into 3- or 4-inch rounds and are golden brown, 6 to 8 minutes.
3. Cool cookies 1 to 3 minutes before removing from cookie sheets. Working quickly, roll each cookie around greased handle of wooden spoon; slip from spoon and place on wire racks. If cookies become too crisp to roll, return to oven to soften about 1 minute.
4. Beat whipping cream and confectioners sugar in chilled bowl until stiff; fold in 1 tablespoon brandy. Using pastry tube with plain or star tip, pipe whipped cream into each end of cookies.
Title: Vegan Cookie Biscuits
Ingredients:
- 1 cake flour
- 3/4 walnuts
- 1 semisweet vegan chocolate chips
- 1 salt
- 1/4 baking powder
- 1/4 applesauce
- 1/2 maple syrup
- 1/2 water
- 2 vanilla extract
- 2
- 1/4
Instructions:
1. Line two baking sheets with parchment paper or spray with baking spray.
2. Mix dry ingredients in one bowl.
3. Whisk wet ingredients together in another small bowl, beating vigorously with a whisk until emulsified.
4. Stir wet ingredients into dry ingredients, mixing until everything is moistened.
5. Let sit five minutes.
6. Drop slightly rounded tablespoons of dough onto baking sheets, about 1 inch apart. Bake one sheet at a time on the center rack of oven until cookies are slightly golden, about 10-15 minutes. Caution, cookies bake very quickly.
Title: Rasberry Coconut Cake
Ingredients:
- 1 flaked coconut
- 3 heavy whipping cream
- 6 butter
- 1/4 confectioners' sugar
- 3/4
- 1
Instructions:
1. Prepare cake batter according to package directions.
2. Fold in 2/3 cup coconut.
3. Pour into to greased and floured 9 inch round baking pans, and bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
4. Let cool 10 minutes before removing from pans to wire racks to cool completely.
5. In a microwave, melt white chocolate and cream at 70% power for 1 minute. Stir.
6. Microwave at 10-20 second intervals, stirring until smooth. Cool to room temperature.
7. In a small bowl, combine jam, and 1 cup coconut. Spread over 1 cake layer, and top with 2nd cake layer.
8. In a small bowl, beat butter until fluffy, Add the confectioners sugar, and beat until smooth.
9. Gradually beat in white chocolate mixture.
10. Spread over top and sides of cake.
11. Toast remaining coconut, and spread over cake.
Title: Orange Sugar Cutout Cookies
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 butter
- 3/4 sugar
- 2 eggs
- 2 orange zest
- 1
- 1/2
Instructions:
1. In a medium bowl, combine the flour, baking powder, and salt.
2. In a large bowl, with an electric mixer on medium speed, beat the butter and granulated sugar for 3 minutes, or until light and fluffy.
3. Beat in the eggs, orange juice, orange peel, and orange extract.
4. Beat in the flour mixture, a little at a time, until well-blended.
5. Divide the dough into thirds, wrap each portion in plastic wrap, and refrigerate for 3 hours.
6. Preheat the oven to 350°F and grease baking sheets or use silpats.
7. Place one-third of the dough on a lightly floured surface, leaving the remaining two-thirds in the refrigerator.
8. Using a floured rolling pin, roll to 1/8 inch thickness.
9. Using floured cookie cutters, cut into shapes.
10. Arrange on the prepared baking sheets and repeat until all the dough has been used.
11. Bake for 11 minutes, or until lightly browned.
12. Cool on a rack for 2 minutes- Remove to the rack to cool completely.
13. (If you want, before baking and after cutting out shapes, mix 1 egg white and 2 Tablespoons water, then brush each cookie with this mixture and sprinkle on colored sugar for holidays).
Title: Cranberry Apple Crisp
Ingredients:
- 4 -5 sliced apples
- 1 crushed pineapple
- 1 whole berry cranberry sauce
- 3/4 brown sugar
- 1 quick-cooking oatmeal
- 1/2 flour
- 1/4 margarine
- 1 cinnamon
Instructions:
1. Preheat oven to 325.
2. Spray PAM in a 9x13 baking dish.
3. Layer: apple slices, drained pineapple (make sure they are drained very well or the result will be liquidy), cranberries.
4. Mix together sugar, oatmeal, flour, melted margarine, and cinnamon and sprinkle on top of fruit.
5. Bake uncovered for 40 minutes.
Title: Peanut Butter Cake With Crumb Topping-Award Winning
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 3/4 honey
- 2 eggs
- 1 vanilla
- 2 flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 3/4 buttermilk
- 1/2 peanut butter
- 3/4 sugar
- 2 flour
- 1 chocolate chips
Instructions:
1. Preheat oven to 350.
2. spray 13x9 baking pan.
3. beat together butter, peanut butter and honey in large bowl until well blended.
4. blend in eggs and vanilla.
5. sift together dry ingredents add to peanut butter mixture alternating with buttermilk beating well with each addition.
6. pour into prepared pan.
7. combine topping ingredents and crumble over cake batter.
8. bake 25-30 minutes or until a toothpick inserted into center come out clean.
9. serve warm or room temperature.
Title: Lotsa Apples Apple Cake
Ingredients:
- 2 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1/3 dark brown sugar
- 1 eggs
- 2 apples
- 4
Instructions:
1. Preheat the oven to 350°F Oil a 9"x13" pan and set it aside.
2. In a large bowl, mix the flour, baking powder, baking soda, cinnamon and salt.
3. Push the flour mixture to one side of the bowl.
4. Measure the sugar into the other side of the bowl, and break the eggs over it.
5. Pour over the oil, and beat the eggs and oil into the sugar, then mix in the flour.
6. The dough will be quite stiff.
7. Peel the apples, or not, as you prefer.
8. Chop the apples, and mix in two thirds of them.
9. There will seem to be far too many apples, but get them mixed in as best you can.
10. Spread the batter evenly in the pan.
11. Spread the remaining apples evenly over the top.
12. Press them down until the batter pushes up around them.
13. Bake at 350°F for 45 minutes or until done.
Title: Lemon Bar Cupcakes
Ingredients:
- 1 eggs
- 3 lemon pudding mix
- 1/2
- 18
- 1
Instructions:
1. Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
2. Make cake mix according to package directions adding lemon pudding mix.
3. Fill each muffin tin 3/4 way full and bake for 15 - 18 minutes or until toothpick inserted near center comes out clean or with moist crumbs. Cool completely.
4. Core cupcakes with small knife or cupcake corer. Toss centers (or save to put back on top of cupcakes). Be careful not to go through bottom of cupcake. Fill with 1 tablespoon of lemon pie filling.
5. Frost as desired. (recipe on here as Lemon Bar Frosting).
Title: Mini Pumpkin Pies
Ingredients:
- 1 pumpkin puree
- 2 egg
- 1 milk
- 1/4 butter
- 1/2 brown sugar
- 3 pure vanilla extract
- 1/3 ground nutmeg
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Take pie crust and cut out circles to fit inside greased muffin tin. Don’t roll the dough out too thin or else the pie will fall apart after it’s cooked.
3. In a blender or food processor, blend all ingredients until smooth.
4. Evenly divide the pie filling into pie crust.
5. Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean.
6. Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate.
7. Enjoy!
Title: Quick Nut Fudge
Ingredients:
- 1 powdered sugar
- 1/2 table salt
- 1/4 butter
- 6 evaporated milk
- 1/4 vanilla extract
- 1
Instructions:
1. Butter the bottom and sides of an 8” X 8” pan.
2. Place 6 TB butter and evaporated milk together in the top of a double boiler or large heatproof bowl.
3. Place over simmering water and stir until butter is melted.
4. May add 1/4 cup dark chocolate chips if desired, allow to melt.
5. Sift powdered sugar, cocoa, and salt into bowl with melted butter.
6. Stir with wooden spoon or rubber spatula until the mixture is smooth and shiny, about 5 minutes.
7. Stir in vanilla until combined; stir in nuts.
8. Spread quickly in buttered 8” X 8” pan.
9. Cool completely, cut into 1” squares to serve.
Title: Quick Chocolate Fondue for Two
Ingredients:
- 1 1/2 heavy whipping cream
- 1/4 sugar
- 1/4 light corn syrup
- 4 chocolate chips
- 1
Instructions:
1. In a large saucepan, combine whipping cream, sugar and corn syrup and heat until boiling over medium heat. Remove from heat and stir in chocolate chips and hot fudge topping, mixing well.
2. Transfer into a fondue pot or other receptacle to keep warm while dipping. Yum!
Title: Soft Chocolate Chip Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 butter
- 1/2 brown sugar
- 3/4 white sugar
- 1/4 vanilla instant pudding mix
- 1 eggs
- 2 vanilla extract
- 1 white chocolate chips
- 1
Instructions:
1. combine oil, butter, sugars, egg, & vanilla.
2. mix in dry ingredients, then chips.
3. bake for 10-12 minutes at 350*F.
Title: Mary's Bread Pudding
Ingredients:
- 1/4 - 1/2 butter
- 3 eggs
- 1 1/2 sugar
- 12 evaporated milk
- 15 vanilla
- 1
- 5 -6
Instructions:
1. Preheat oven to 325 degrees.
2. Melt the butter in the baking dish. Beat the eggs with the sugar. Add evaporated milk and vanilla; mix well in a large mixing bowl. Add the cubed bread and fruit cocktail or peaches and stir.
3. Pour into a 2.5 liter or 2.5 quart baking dish and bake for 50-60 minutes.
Title: Cannoli Cookies
Ingredients:
- 9 all-purpose flour
- 1/2 baking soda
- 1/2 table salt
- 4 unsalted butter
- 1/4 whole milk ricotta cheese
- 1 granulated sugar
- 1 orange zest
- 1 pure vanilla extract
- 1 egg
- 4 1/2 chocolate chips
Instructions:
1. In a medium bowl, whisk the flour with the baking soda and salt until well blended.
2. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and ricotta on medium-high speed until light and fluffy, about 2 minutes.
3. Add the sugar, orange zest, and vanilla; beat until blended, about 3 minutes. Scrape the bowl. On medium speed, add the egg and beat until blended. Add the flour mixture and mix on low speed until almost completely blended. Pour in the chocolate chips and continue mixing until just incorporated. Scrape the dough down from the sides of the bowl, cover with plastic, and refrigerate until slightly firmer, about half an hour.
4. Heat the oven to 350°F Line large baking sheets with nonstick baking liners or parchment. Drop the batter by rounded tablespoons about 2 inches apart on the prepared baking sheets. Bake until the cookies are light golden, about 15 minutes. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
5. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.
Title: Vanilla Custard Cups (Baked)
Ingredients:
- 1 egg
- 1 milk
- 3 brown sugar
- 3/4 vanilla extract
- 1/8 salt
- 1/8 ground nutmeg
Instructions:
1. In a bowl, beat (can use a hand mixer) first five ingredients until blended.
2. Pour into two ungreased 6-oz. custard cups.
3. Sprinkle with nutmeg, if desired.
4. Place cups in a 9-in. square baking pan.
5. Fill pan with hot water to a depth of 1 inch.
6. Bake, uncovered, at 350F for 30-35 minutes, or until a knife inserted in the center comes out clean.