lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal-Apple Crisp
Ingredients:
- 1/2 whole wheat flour
- 3/4 quick-cooking oats
- 3/4 dark brown sugar
- 3/4 ground cinnamon
- 1/2 butter
- 6 granny smith apples
- 1/2 raisins
- 3
Instructions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine 1/4 cup sugar, 1/4 teaspoon cinnamon, apples, and raisins in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture.
4. Bake at 375° for 30 minutes or until apples are tender.
5. Top each serving with about 1/3 cup frozen yogurt.
Title: Aunt Yuhdits Nut and Meringue Layer Cake.
Ingredients:
- 180 icing sugar
- 1 3/4 sugar
- 120 sugar
- 6 instant coffee granules
- 1/4 boiling water
- 1 icing sugar
- 1
- 250
- 1
- 2/3
Instructions:
1. Preheat oven to 170°C.
2. Mix nuts and icing sugar.
3. Whisk eggs white with 1 tablespoon sugar until white.
4. Gradually add the 1/4 cup of sugar whisk until stiff peaks form.
5. Fold nut and sugar mix, into the meringue.
6. Cover a tray with baking paper, pour a thin layer of meringue to desired shape.
7. Sprinkle some nuts over (if not roasted already).
8. Bake for 25 mins or until done (not hard).
9. When cool cut into 2 or 3.
10. Whip cream and mix with filling ingredients .
11. Pipe or gently spread filling over layers taking care not to break meringue.
12. Chill in fridge - then serve.
Title: Crêpes With Apple & Pistachio
Ingredients:
- 250 plain flour
- 1/2 salt
- 4 eggs
- 1/4 unsalted butter
- 1 butter
- 2 milk
- 500 icing sugar
- 2 ice cream
- 4 granny smith apples
- 1/2 unsalted butter
- 1 caster sugar
- 1/4 ground cinnamon
- 3 ground cardamom
- ground nutmeg
- pistachio nuts
Instructions:
1. To make the crêpes: Combine the flour, salt, eggs, butter and milk in a processor and blend until smooth. Stand for 1 hour. Brush a crêpe pan with a little of the extra melted butter and heat over a moderate heat. Add about 1/4 cup of the batter, rotate the pan to distribute evenly and cook for about 30-40 seconds, or until the bottom is set and golden. Flip the crêpe over to cook on the other side for about 20 seconds. Slide onto a heatproof plate and plate and keep warm in a low oven until all the crêpes have been cooked.
2. To make the apple filling: Peel, core and thinly slice the apples. Melt the butter in a (preferably non-stick) pan, add the apple, sugar and spices and cook over a moderate heat, stirring frequently until the apple is soft, about 10 minutes. Stir in the pistachios and set aside.
3. To cook: Preheat the oven to 200°C Place a crêpe on a flat surface, and place about 2 tablespoons of the filling onto a quarter of the crêpe. Fold in half and then into quarters. Repeat with the remaining crêpes. Arrange in a lightly buttered ovenproof dish, slightly overlapping. Bake until heated through, about 5-10 minutes.
4. To serve: Lightly dust the crêpes with icing sugar and serve with cream or ice cream.
Title: Lemon Meringue Pie
Ingredients:
- 1 sugar
- 1 1/4 water
- 1 1/2 cornstarch
- 5 salt
- 5 lemon zest
- 1 fresh lemon juice
- 1 unsalted butter
- 1/2 cream of tartar
- 2 sugar
- 5 cornstarch
- 1/2
- 1/3
- 1
Instructions:
1. For filling, whisk sugar, water, and cornstarch in a heavy-bottomed saucepot.
2. Whisk in egg yolks and salt and cook over low heat for 5 minutes, whisking constantly.
3. Increase heat to medium and, still whisking, cook until filling becomes glossy and thick, about 5 more minutes.
4. Remove from heat and strain.
5. Stir in lemon zest, lemon juice and butter until butter dissolves.
6. Pour immediately into cooled pie shell and let cool 15 minutes.
7. Chill completely before finishing with meringue, about 4 hours.
8. For meringue, preheat oven to 350 °F.
9. Whip egg whites with cream of tartar until foamy.
10. While whipping, gradually pour in sugar and whip on one speed less than highest until whites hold a stiff peak.
11. Whisk in cornstarch and dollop over chilled lemon filling.
12. Use sweeping motions with your spatula to create swirls and peaks.
13. Bake pie for 10 minutes, just until meringue browns lightly.
14. Let pie cool or chill until ready to slice.
Title: Empire Biscuits
Ingredients:
- 6 margarine
- 3 icing sugar
- 4 plain flour
- 4 cornflour
- 1 baking powder
- 6 icing sugar
- milk
- water
- dried cherries
Instructions:
1. Pre heat the oven to 350 degrees F or 175 C.
2. Put all the ingredients in a large mixing bowl and mix until they are well combined and you have a soft dough. Using your hands to mix is the best way.
3. Turn the dough out on to a floured surface and gently roll the dough out to about 1/4inch thickness. Cut into rounds using a cookie cutter. Place them on a lightly grease baking tray.
4. Bake for about 10 to 15 minutes, depending on the size of the cookies and your oven. My 3 inchers take 15 minutes. They should be a light golden brown.
5. Allow to cool on the tray for about 5 minutes, to let them firm, then move to a wire rack to cool completely.
6. Sandwich a teaspoon of jam between two cookies, and repeat with the remaining cookies.
7. In a small bowl, mix the icing sugar with a little water or milk to make a spreadable consistency. Spread on top of the sandwiched cookies.
8. Top each cookie with a cherry or decoration of your choice.
9. Leave until icing has set, then enjoy!
Title: Beet and Carrot Whole Wheat Cake
Ingredients:
- 2 whole wheat flour
- 1/4 wheat germ
- 1/4 brown sugar
- 2 cinnamon
- 2 salt
- 1 eggs
- 5 walnuts
- 1 1/2 raisins
- 3 dates
- 1 1/2 coconut
- 1 baking soda
- 1
- 2
Instructions:
1. Mix the flour, wheat bran, wheat germ, brown sugar, cinnamon and salt together with fingers until lumps in sugar are gone.
2. Add beaten eggs, then oil. Stir in grated vegetables, nuts, raisins or dates and coconut.
3. Finally, add the baking soda.
4. Butter and wax paper line a 9 x 13 inch pan.
5. Bake at 350°F for 1 hour and for 15 minutes more at 300°F
6. Store covered for a few days.
7. Wheatland Bounty.
Title: Peanut Butter Ice Cream Topping
Ingredients:
- 1 sweetened condensed milk
- 1/2 butter
- 1/2 creamy peanut butter
- 1/2 vanilla
Instructions:
1. Combine all ingredients in a sauce pan, over medium heat, until butters are melted and incorporated.
2. Use warm or store refrigerated in an airtight container for up to 2 weeks.
Title: Chocolate Nut Tart
Ingredients:
- 1 1/4 butter
- 1/3 granulated sugar
- 1/4 eggs
- 4 corn syrup
- 1 light brown sugar
- 1/2 butter
- 1/2 vanilla
- 1
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350°F Line a 9-inch springform pan with parchment paper. Do not grease.
2. In a bowl, combine vanilla wafers, 1/3 cup butter, and granulated sugar. Pour mixture into prepared pan, and press mixture evenly over the bottom and sides of the pan.
3. In a large bowl, beat eggs with a fork. Stir in corn syrup. Add brown sugar, ½ cup butter, and vanilla and stir until sugar is dissolved. Stir in almonds and chocolate. Place prepared pan on a baking sheet. Carefully pour filling into pan and bake in a 350°F oven for 40 minutes. Remove the outer ring of the springform pan before presentation.
Title: Banana Pudding
Ingredients:
- 2 vanilla instant pudding mix
- 2 nonfat milk
- 1 Cool Whip Free
- 2 bananas
- 2
- 10
Instructions:
1. combine vanilla and milk, mix for 2 minute.
2. add sweetened condensed milk.
3. fold in cool whip.
4. layer vanilla wafers, then bananas at bottom of casserole dish.
5. spread pudding mixture over top.
6. repeat.
7. decorate with bananas and wafers.
Title: Blackberry Cobbler
Ingredients:
- 1 flour
- 1 granulated sugar
- 1/4 salt
- 2 baking powder
- 1 milk
- 2 blackberries
- 1 butter
Instructions:
1. Preheat oven to 400°.
2. Sift dry ingredients together.
3. Add the milk & beat well.
4. Melt butter in a 3 " deep 8 X 8 baking pan.
5. Pour in the batter & then add the berries on top.
6. Bake for 30-35 minutes or until golden brown. The batter will rise to the top of the cobbler & make a light, rich crust.
7. NOTE: Be sure to test the the center because it tends to be the last to bake & might be under-cooked.
Title: Oreo Strawberry Shortcake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/4 fresh strawberries
- 3 fresh strawberries
- 16
- 2
- 3
Instructions:
1. Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened.
2. Beat for 2 minutes at medium speed.
3. Stir in 1/2 cup chopped cookies.
4. Pour into 2 greased and floured 9-inch round cake pans.
5. Bake at 350°F for 25-35 minutes or until toothpick inserted near center comes out clean.
6. Cool in pans on wire racks for 10 minutes; remove from pans.
7. Cool completely.
8. Fold 3/4 cup chopped cookies and sliced strawberries into whipped cream in large bowl.
9. Place 1 cake layer on serving plate; spread with half the whipped cream mixture.
10. Top with remaining cake layer; spread top with remaining half of whipped cream mixture.
11. Garnish with strawberries and remaining chopped cookies.
Title: Cherry and Chocolate Brownies
Ingredients:
- 200 dark cooking chocolate
- 150 butter
- 1 brown sugar
- 3 eggs
- 1 plain flour
- 1
- 425
Instructions:
1. Preheat oven to 180°C; lightly grease a 16cm x 26cm pan and line it with non-stick baking paper.
2. Place the chocolate and butter in a microwave-safe dish (a microwave Tupperware jug is ideal for this purpose); microwave on medium/50% power, stirring once, for 2 minutes or until the chocolate and butter have melted.
3. Stir the sugar into the chocolate mixture, stirring well to thoroughly dissolve any lumps; stir in the eggs, flour and coconut; once these ingredients are well combined, add the cherries.
4. Pour the mixture into the prepared pan and bake for 40 minutes; leave in the pan to cool; then cut into squares to serve.
Title: Country Inn Pumpkin Bundt Cake
Ingredients:
- 1/2 pecans
- 1/2 brown sugar
- 1/4 butter
- 1 instant butterscotch pudding mix
- 1 cinnamon
- 1 clove
- 1/2 allspice
- 1/2 eggs
- 3 canned pumpkin
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Thoroughly grease a bundt pan.
3. Mix together the pecans and brown sugar, cut in the butter and sprinkle in bottom of the bundt pan.
4. Mix dry cake mix with dry pudding mix and spices.
5. Blend eggs, oil, apple juice, and pumpkin together then beat into cake mixture until thoroughly combined.
6. Pour into bundt pan.
7. Bake 45-50 minutes or until sides separate from pan.
8. Cool for 10 minutes and invert onto cake platter.
Title: Chocolate Pudding Cake II
Ingredients:
- 1 flour
- 2/3 sugar
- 1/4 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 1/4 brown sugar
- 1 water
- 1/2
- 3/4
- 1/4
- 1 3/4
Instructions:
1. Combine flour, sugar, cocoa, baking powder and salt. Blend in milk, vegetable oil and vanilla.
2. Stir in nuts.
3. Pour into a greased 9 x 9-inch pan; spread evenly.
4. Combine brown sugar and 1/4 cup cocoa.
5. Spread evenly over batter.
6. Pour hot water over batter.
7. Do not stir.
8. Bake at 350 degrees f or 45 minutes.
Title: Pink Lady Pie
Ingredients:
- 1 1/2 butter
- 1/4 sugar
- 1/4 marshmallows
- 3/4 heavy cream
- 12 frozen raspberries
- 1 1/2
- 1
Instructions:
1. Blend the vanilla wafers, butter, and sugar together and press firmly into a 9-inch pie plate. Bake at 375°F for 5 minutes. Cool and chill.
2. Heat orange juice in a double boiler. Add marshmallows and stir until melted.
3. Cool mixture and chill in the refrigerator until partially set.
4. After it is partially set, fold in the whipped cream and raspberries.
5. Pour filling into crust.
6. Top with extra whipped cream if desired.
Title: Get Your Quick Fix Peanut Butter Cookie
Ingredients:
- 1/4 crunchy peanut butter
- 1/4 sugar
- 1 Egg Beaters egg substitute
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients and shape into a giant cookie on a greased cookie sheet. Press a pretty pattern into the cookie with a fork and sprinkle with sugar.
3. Bake for 10 minutes.
Title: Nut Crescents
Ingredients:
- 1 butter
- 1/3 granulated sugar
- 1 vanilla
- 1 water
- 2 all-purpose flour
- 1/2 walnuts
- powdered sugar
Instructions:
1. Cream first 3 ingredients and water.
2. Stir in flour and nuts; mix well.
3. Shape into crescents.
4. Place on ungreased cookie sheet.
5. Bake at 350 degrees for 15 to 20 minutes.
6. Cool on a rack; roll in powdered sugar.
Title: Low Cal Easy Energy Bars
Ingredients:
- 1/4 butter
- 1 dates
- 2 eggs
- 1/2 - 1 sugar
- 1/2 salt
- 1/4 baking powder
- 1/2 flour
- 1 walnuts
- 1/4 - 1/2 pecans
- cinnamon
Instructions:
1. Coat a 9-inch square pan with cooking spray.
2. Preheat oven to 350 degrees Fahrenheit.
3. Melt butter gently in a heavy bottom saucepan. Remove pan from heat.
4. Add dates, eggs, sugar and salt. Mix well.
5. Mix in baking powder.
6. Gently stir in flour, nuts and cinnamon.
7. Spread batter into prepared baking pan evenly.
8. Bake at 350 degrees Fahrenheit for 45 minutes or until toothpick inserted near center comes out clean.
9. Cut into 12 bars (4 rows one way and 3 rows the other way) or other serving size desired.
Title: Cheap and Easy Ramen Dessert
Ingredients:
- 1 strawberry sauce
- 1 honey
- 1 cinnamon
- 1 sugar
- Cool Whip
Instructions:
1. Cook ramen according to package directions.
2. Drain.
3. Place noodles in fridge until chilled.
4. Remove from fridge and place on a plate.
5. Add as much honey as desired, use a squeeze bottle for this.
6. Sprinkle on some cinnamon and sugar.
7. Add a drizzling of strawberry sauce.
8. Top with copious amounts of whipped cream and one more drizzling of strawberry sauce for colour.
9. Enjoy!
Title: No Butter Peanut Lover's Peanut Butter Cookies
Ingredients:
- 1/2 peanuts
- 1 flour
- 1/2 baking soda
- 1 egg
- 1 brown sugar
- 1/4 milk
- 1 crunchy peanut butter
- 1/3
Instructions:
1. Preheat oven to 375.
2. Crush peanuts into small bits with a rolling pin. Roast for 8 - 12 minutes, stirring a couple of times.
3. Use a fork to mix flour and soda together in a bowl.
4. In another bowl mix egg, sugar and liquid.
5. Mix in peanut butter with egg mixture.
6. Mix in peanut bits and chocolate chips (if you're using them) with egg mixture.
7. Mix flour and egg mixtures together.
8. Roll into small balls between your palms and flatten with a floured fork on a greased cookie sheet, or push a large chocolate wafer into the top of the ball, flattening the ball in the process.
9. Bake 12 on a cookie sheet at a time as far from the edges of the cookie sheet as possible.
10. Bake 9 1/2 minutes
11. Cool on wire rack.
Title: Malted Milk Cookies
Ingredients:
- 2 brown sugar
- 1 margarine
- 1/3 butter
- 2 sour cream
- 2 vanilla
- 3 3/4 eggs
- 3/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 brown sugar
- 1/4 margarine
- 4 butter
- 3 3/4 milk
- 1/3 powdered sugar
- 1/2 vanilla
Instructions:
1. Heat oven to 375°F.
2. Mix brown sugar, margarine, sour cream, vanilla, and eggs in a bowl.
3. Stir in remaining ingredients except malted milk frosting.
4. Drop by the spoonful onto ungreased cookie sheet about 2" apart.
5. Bake 10-14 minutes or until the edges are starting to brown.
6. Remove cookie immediately from the cookie sheet to a wire rack.
7. Cool completely.
8. Make malted milk frosting: heat brown sugar, margarine, and milk over a medium heat until margarine melts.
9. Remove from heat and stir in remaining ingredients.
10. Add additional milk if necessary, a teaspoon at a time until it is spreading consistency.
11. Frost cookies with malted milk frosting.
12. Sprinkle with crushed malted milk balls, press into the frosting.
Title: Frosted Cranberry Squares
Ingredients:
- 1 crushed pineapple
- 2 ginger ale
- 7 jellied cranberry sauce
- 1 cream cheese
- 1 pecans
- 1 butter
- 1/2 margarine
- 1
Instructions:
1. Drain pineapple, reserving syrup.
2. Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool.
3. Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set.
4. Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture.
5. Turn mixture into 9x9x2 dish. Chill until firm.
6. Fold cream cheese and whipping topping together until blended. Spread over firm gelatin.
7. Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad.
8. Chill. Cut into 9 squares to serve.
Title: Black and Blueberry Cobbler
Ingredients:
- 2 flour
- 1/4 sugar
- 2 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 3/4 buttermilk
- 1 sugar
- 1 lemon zest
- 2 lemon juice
- 2 water
- 2 fresh blueberries
- 2 fresh blackberries
- 2 cornstarch
- 3 water
- 1 vanilla extract
Instructions:
1. Place oven rack in lower third of oven.
2. Heat to 450 degrees F.
3. You'll need a 13x9-inch baking dish or a shallow 3-quart baking dish.
4. Dough: Whisk flour, 1/4 cup sugar, baking powder, baking soda and salt in a medium bowl until blended.
5. Cut in butter with a pastry blender until coarse crumbs form.
6. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
7. Filling: Mix sugar, zest and lemon juice mixture in a large deep skillet over high heat.
8. Stir in 1 pint blueberries and cook, stirring, about 10 minutes until hot and bubbly.
9. Stir in cornstarch mixture, bring to a boil and boil 1 minute or until thickened.
10. Stir in remaining blueberries, blackberries and the vanilla.
11. Spread in baking dish.
12. Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms.
13. Drop eight 1/4-cupfuls, evenly spaced, over hot filling.
14. Sprinkle biscuits with remaining 2 T sugar.
15. Bake 15-20 minutes or until biscuits are golden and filling is bubbly.
16. Cool in dish on a wire rack.
17. Serve warm or at room temperature.
Title: Almond Crescents
Ingredients:
- 2 shortening
- 2/3 sugar
- 1 1/3 salt
- 3 1/3 powdered sugar
- 1/2 cinnamon
- 1
Instructions:
1. Cream together first three ingredients.
2. Sift toether flour and salt.
3. Blend flour mixture into the creamed mixture.
4. Chill dough for several hours or over night.
5. roll with hand into pencil-thick.
6. Cut into 2 1/2 inch lengths.
7. Form into crescent shapes on ungreased baking sheet.
8. Bake @ 325 for 14-16 minutes until set but not browned.
9. Cool on pan.
10. While slightly warm, carefully dip in 1 cup sifted powdered sugar with 1 tsp of cinnamon mized inches.
Title: Nutella Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 1 brown sugar
- 4 egg
- 3/4 hazelnut extract
- 1 hazelnuts
- 1/2
- 18
- 36
Instructions:
1. Sift together flour, cocoa, baking soda, and salt in a bowl.
2. Beat Nutella and butter with an electric mixer until smooth and combined. Beat in the brown sugar, then egg and hazelnut extract (if using). Add the flour mixture with mixer on low speed until dough comes together.
3. Transfer dough to a large sheet of plastic wrap or wax paper. Use the wrap to shape into a 2-inch-diameter log. Secure tightly, and chill for 2 hours, or overnight.
4. Preheat oven to 350°F Slice dough log into 1/4-inch-thick slices, rolling log 90 degrees between slices to keep edges round.
5. Transfer slices to greased or parchment paper–lined baking sheet. Bake 9-11 minutes, or until cookies are firm and dry. Transfer to wire rack to cool.
6. Decorate with 1/2 tsp Nutella and 1 hazelnut per cookie.
Title: Chocolate Enchiladas
Ingredients:
- 4 -60 flour tortillas
- 4 -8 vanilla ice cream
- 2 powdered sugar
- 2
- 1/2 - 1
- 1/4
Instructions:
1. Place chocolate bar on flour tortilla.
2. Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
3. Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
4. Fry each enchilada on each side to brown.
5. Place on paper towels to absorb grease.
6. Place on plate.
7. Scoop ice cream on top.
8. Drizzle chocolate syrup over top.
9. Dust with powdered sugar.
10. Enjoy!
Title: Truy's Tres Leche Cake
Ingredients:
- 1 sugar
- 5 milk
- 5 vanilla
- 1/3 all-purpose flour
- 1 baking powder
- 1 evaporated milk
- 1 1/2
- 1
Instructions:
1. Preheat oven 350. Butter and flour bottom of 9in springform pan.
2. Beat egg yolks with 3/4c sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking flour.
3. In a small bowl, beat egg whites until peaks form. Gradually add 1/4c sugar. Beat until firm but not dry. Fold white mixture to yolk mixture.
4. Pour into pan. Bake for 45-50 minutes Allow to cool for 10 minutes Remove cake let cool completely.
5. Mix condensed milk evaporated milk and 1/4 of whipping cream.
6. Using a fork poke the cake so the milk mixture will absorb into the cake.
7. Pour the milk mixture onto the cake.
8. Whip the remaining whipping cream with 2-4T of powdered sugar and 1-2t of vanilla. Spread on cake. I put strawberries on mine but it tastes good without them too.
Title: Macaroon Pom Poms
Ingredients:
- 2 1/4 sweetened flaked coconut
- 3 1/2 caster sugar
- 4 all-purpose flour
- 2
Instructions:
1. Preheat the oven to 325°F Line 2 baking sheets with baking parchment.
2. In a medium bowl, mix together the coconut, sugar and flour and add the egg whites. Mix everything together well.
3. Divide the mixture between the small bowls.
4. Add enough gel color to each bowl to reach the desired shade.
5. Roll the mixture into small balls and place on the baking sheet in batches. Bake for 15-20 minutes. until firm. Leave to cool on a wire rack.
Title: Lime Nut Buttons
Ingredients:
- 4 1/2 flour
- 1/4 salt
- 1/2 confectioners' sugar
- 1/3 pecans
- 1/4 sweetened flaked coconut
- 4 unsalted butter
- 2 lime zest
- 1 pure vanilla extract
Instructions:
1. Several hours before baking:.
2. In a small bowl, combine flour and salt. In a food processor, combine 1/2 cup confectioner's sugar, pecans, and coconut. Process till pecans are finely ground. With electric mixer, beat butter till creamy. Add the pecan mixture, beat till well blended. Beat in lime zest and vanilla. Scrape down sides of bowl and add flour mixture beating until just combined. Remove the dough from the bowl, wrap in plastic and chill until firm, about 3 hours.
3. To bake:.
4. Heat oven to 350*F. Measure the dough into heaping teaspoon size pieces and roll each piece between the palm of your hands to form a ball. Place the balls 1 1/2" apart on ungreased cookie sheets. Bake until edges of cookies just begin to brown., 12 to 14 minutes.
5. Let cool on cookie sheets 3 to 4 minutes, then roll in confectioner's sugar while they are still very warm. Repeat rolling to create a delicate powdery coating. Enjoy!
Title: English Toffee
Ingredients:
- 1 sugar
- 1 butter
- 1 corn syrup
- 3 water
- 1 english walnuts
- 24
Instructions:
1. Boil all ingredients to 290 degrees.
2. Butter 9x13 pan and spread with english walnuts.
3. Pour hot mixture over nuts and crumble hershey bars over. cool and it will crackle.
Title: Totally Addictive Peanut Butter Balls
Ingredients:
- 1 wheat germ
- 1/4 chocolate chips
- 1 pure maple syrup
- 1/2
- 1
Instructions:
1. Spoon entire jar of peanut butter into a bowl.
2. Add remaining ingredients and stir.
3. Form into bite size balls, arrange on a platter and refrigerate for several hours.
4. Enjoy!
5. You can add more or less of things like the wheat germ, chocolate chips and maple syrup to suit your tastes, but the consistency should allow you to form solid balls.
6. You can also vary your ingredients and add things like raisins, nuts, flax seeds etc.
Title: Seven Minute Frosting (Diabetic)
Ingredients:
- 2 cream of tartar
- 1/4 sugar substitute
- 1/3 water
- 1/3 salt
- 1/4 vanilla extract
- 1
Instructions:
1. Combine egg whites, cream of tartar, sugar substitute, water and salt in top of double boiler. Beat til frothy.
2. Place over boiling water.
3. Beat constantly until it thickens and will hold peaks.
4. Remove from boiling water.
5. Beat in vanilla.
6. Continue beating until smooth and of spreading consistency.
7. (will also cover 30 cupcakes).