lumicero/recipes-ing2inst huggingface dataset:
Title: Cookie or Cake Icing, Frosting or Filling
Ingredients:
- 1/2 powdered sugar
- 1/4 cocoa powder
- 1 powdered sugar
- 1 half-and-half
- 1 water
- 1 butter
- 1/4 corn syrup
- vanilla extract
- coconut
Instructions:
1. Whir up powdered sugar and cocoa powder in a whirry thing to make it smooth. Or sift it if you have one of those gadgets. Mix together all ingredients except coconut until smooth and silky in your choice of whirry thing.
2. Definition of whirry thing:Bullet, Blender, Food Processor, Stand mixer, Immersion blender, hand mixer, whisk or helpful child.
3. When icing is smooth, mix in coconut. Or whatever you like to make it yummy. Or not. Corn syrup can be substituted with jam or jelly, a chance to add more flavor, but it won't harden as well. If you would prefer colored icing to chocolate, use the extra powdered sugar instead if cocoa powder and use any flavoring or food coloring to suit your needs.
4. Control the thickness with the milk/liquid. Control the hardness with the corn syrup and butter, this is written for a glossy medium thickness and finished texture.
5. Spread it, drizzle it, dip fruit in it, dip cookies in it, anything that needs icing or frosting or a glaze, this works. Grandkid's fingers work well as a base surface for icing, if applied shortly before they go home to their parents -- Enjoy!
Title: Pineapple Upside Down Outrageous Carrot Cake
Ingredients:
- 1/4 unsalted butter
- 2/3 brown sugar
- 1 pineapple
- 1 maraschino cherries
- 2 1/4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 3 eggs
- 3/4 low-fat buttermilk
- 3/4 granulated sugar
- 2 vanilla extract
- 2 crushed pineapple
- 1 carrots
- 4 1/2 walnuts
- 1 1/2 coconut
- 1 1/2 golden raisins
- 2 granulated sugar
- 1 low-fat buttermilk
- 1/2 baking soda
- 1/2 light corn syrup
- 1 unsalted butter
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish.
2. FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange pineapple slices over brown sugar & place a cherry in center of each slice.
5. FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.
6. In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.
7. Add egg mixture to dry ingredients, mixing thoroughly.
8. Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.
9. Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.
10. FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.
11. Bring to boil & boil 5 minutes.
12. Remove from heat & add vanilla.
13. Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake.
14. Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.
15. Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter].
16. Refrigerate when completely cooled. DO NOT REHEAT!
Title: Almond Joy Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/3 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 3 cornstarch
- 1 baking soda
- 1 1/2 kosher salt
- 1
- 1/2
Instructions:
1. Line two cookie sheets with silicone baking mats or parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugars until fluffy and well-combined.
3. Beat in eggs one at a time, scraping down the sides as needed.
4. Stir in vanilla and almond extracts until incorporated.
5. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
6. Stir in flour mixture until just incorporated.
7. Stir in coconut and chocolate chips until just combined.
8. Cover and refrigerate dough at least 3 hours (up to 24 hours). It will hold its shape better if you refrigerate it for 8-24 hours.
9. Toward the end of the chilling time, preheat oven to 350°F.
10. Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
11. Bake for 8-9 minutes. You want the edges to be just barely golden brown.
12. Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
13. Transfer to wire rack to finish cooling.
Title: Pineapple Dream Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 2 baking soda
- 1/2 salt
- 2 eggs
- 1 vanilla extract
- 1 crushed pineapple
- 1 walnuts
- 1/2 pecans
- 1 butter
- 1 1/2 cream cheese
- 1 icing sugar
- vanilla extract
Instructions:
1. Put all cake ingredients in a large bowl. Mix for one minute by hand with a wooden spoon.
2. Pour batter into UNGREASED 9” x 13” pan.
3. Bake at 350 degrees Fahrenheit for 40 to 50 minutes or until cake tests done (toothpick in center comes out clean).
4. Remove cake from oven and cool completely on rack before frosting.
5. For frosting: Beat the butter and cream cheese together. Add icing sugar and vanilla extract and beat until creamy.Frost cooled cake.Refrigerate cake until needed.
Title: Walnut Apricot Bites
Ingredients:
- 1 fresh ginger
- 1 ground walnuts
- 1 ground cinnamon
- 1/3 walnut halves
- 1/4
- 4
Instructions:
1. Place apricots, agave, and ginger in a food processor work bowl. Cover and process until very finely chopped.
2. Place the ground walnuts on a piece of wax paper; stir the cinnamon into the ground nuts.
3. Wrap each walnut piece in about 2 to 3 teaspoons of the apricot mixture. Roll each in the walnut-cinnamon mixture.
Title: Peanut Butter Rice Krispies Cookies
Ingredients:
- 6 peanut butter
- 1/2 confectioners' sugar
- 4 water
- 1 butter
- 1/2
- 1
- 2
Instructions:
1. Melt butterscotch chips and peanut butter in a heavy sauce pan over low heat , stirring until blended.
2. Stir in Rice Krispies.
3. Pack half of the mixture into an 8-inch square pan (that has been sprayed with cooking spray) and chill.
4. Smooth flat with the back of a spoon.
5. Stir over low heat chocolate chips, confectioners sugar, butter and water until smooth.
6. Pour over the chilled mixture.
7. Top with reserved Rice Krispies.
8. Chill and cut into pieces.
Title: Pajas
Ingredients:
- 1 pecan halves
- 1 unsalted butter
- 2 1/2 sweetened flaked coconut
- 1/2 chocolate chips
- 1/2 sweetened condensed milk
- 8
Instructions:
1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper, or use a nonstick pan.
2. Melt butter in the microwave about 30 seconds. Toss the pecans in the melted butter to evenly coat. Spread the nuts on an ungreased baking sheet and bake 10 to 15 minutes, or until golden and aromatic. Let cool, then chop roughly.
3. Place the chopped pecans and the remaining ingredients in a bowl and mix with a wooden spoon until evenly moistened.
4. Spoon about 1 tablespoon of batter for each cookie onto the lined baking sheet and gently flatten (these cookies do not spread). Bake 10 minutes or until the coconut turns very pale golden, being careful not to overbrown.Let rest on cookiesheet 5 minutes then transfer to wire racks to cool.
Title: Grandmother's Fresh Peach Cobbler
Ingredients:
- 9 all-purpose flour
- 4 sugar
- 2 1/3 salt
- 1/2 fresh lemon juice
- 2 ground cinnamon
- 2 ground nutmeg
- 1/4 peach brandy
- 1 1/2 butter
- 2
- 1/2
Instructions:
1. Combine first 7 ingredients and mix well.
2. Allow to sit until enough syrup has formed allowing the mix to be brought to the boil.
3. Reduce heat immediately and gently simmer for 10-15 minutes until peaches are tender.
4. The time may be increased if peaches are extra firm, in order to cook them to the tender state.
5. When peaches are tender, remove from heat, and add the almond extract, peach brandy and butter, stirring to mix well.
6. Pie Pastry:
7. Roll out half of the pie pastry and cut to fit a baking dish or pan 8 X 10" (slightly larger will work).
8. Butter the pan or dish generously and spoon half the hot peach mixture into pan.
9. Cover the peaches with the prepared pie crust.
10. Place into a preheated oven 475* for about 12 minutes.
11. Spoon the remaining peaches over the crust and top again with the remaining crust,.
12. which has been rolled out and cut into strips to make a lattice work top.
13. Place back into the oven, and bake for another 12-15 minutes until it is the desired golden brown that you like.
Title: Caribbean Smuggler's Haitian Bungle Rum Cake
Ingredients:
- 1 1/2 butter
- 1 brown sugar
- 1 granulated sugar
- 5 eggs
- 3/4 milk
- 1/4 rum
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 pecans
Instructions:
1. Heat overn to 325.
2. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugars, beating 5 to 7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Combine milk, rum and vanilla extract.
5. Combine flour, baking powder, and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
6. Beat at low speed just until blended after each addition.
7. Fold in pecans. Next, pour batter into a greased and floured 13 cup Bundt pan and bake for one hour and 20 minutes or until a wooden pick inserted in center of cake comes out clean.
8. Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan and let cool completely on wire rack. May drizzle with over lightly with a confectioner's sugar icing, if desired.
Title: Trifle
Ingredients:
- 8 instant pudding mix
- 2 icing sugar
- 2 milk
- 250
- 2 -3
- 600
Instructions:
1. You also need 1 Cadbury Flake chocolate bar.
2. Drain the fruit, reserving the juice.
3. Break the sponge into pieces and layer in and up the sides of the serving bowl.
4. Put a tbsp at a time of the reserved cocktail juice - you don't want it soggy, but you don't want it hard either. You should have a fair bit of juice left.
5. Make one of the pudding mixes with 300ml milk and pour onto the sponges.
6. Using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through.
7. Put the fruit on top of that, make the other pudding with the remaining 300ml milk and pour that on top of the fruit.
8. Again using a knife, poke around a bit to make sure the mixture gets right down to the bottom to mix it through.
9. Whip the cream with the icing sugar and put on top of the last pudding mix and crumble the flake over the whipped cream.
10. Leave in the fridge about 5-10 minutes (or more) before serving.
11. Brilliant for breakfast the next day.
Title: El Tesoro Mousse Cake Recipe
Ingredients:
- 180 unsalted butter
- 250 eggs
- 5 vanilla extract
- 200
- 1
Instructions:
1. Preheat the oven to 160°C (fan). Line a 25cm cake tin with non-stick baking paper.
2. Melt the cacao and butter by placing them in a large heatproof bowl set over a pan of simmering water.
3. Meanwhile, beat the eggs with the sugar and the vanilla extract until pale yellow and fluffy.
4. Pour the cacao mixture into the eggs and beat to combine.
5. Stand the lined tin in a roasting tray and fill the tin with the mousse mixture.
6. Pour enough boiling hot water into the roasting tray to come halfway up the side of the tin. Bake for 30 minutes or until set. Leave to cool in the tin.
7. Willie's Tip: In Venezuela - or anywhere hot and full of living things - the mousse cake would have to be kept in the fridge. Then, to turn it out, we'd run the dish over a gas flame or heat the sides with a blowtorch.
Title: Lemon Bars
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 icing sugar
- 2 eggs
- 1 sugar
- 2 lemon juice
- 1 lemon rind
- 1/2 icing sugar
- 1 lemon juice
- 1 water
Instructions:
1. TO PREPARE Bars:
2. Combine flour, butter, powdered sugar; mix thoroughly. Spread in a 9-inch square pan. Bake at 350 degrees for 15 minutes. Meanwhile, mix together eggs, sugar, lemon juice and lemon rind; spread over first layer in pan. Return to oven for 25 minutes. When cool, frost with Lemon Glaze. Cut into 1 inch x 1-1/2 inch bars.
3. TO PREPARE Lemon Glaze:.
4. Mix powdered sugar, lemon juice and water together and spread thinly over Dainty Lemon Bars.
Title: Peanut Butter Shortbreads with Chocolate Ganache
Ingredients:
- 4 flour
- 1/2 baking powder
- 1/4 salt
- 12 unsalted butter
- 1 3/4 confectioners' sugar
- 1 creamy peanut butter
- 1 1/2 pure vanilla extract
- 6 bittersweet chocolate
- 1/2 heavy cream
Instructions:
1. Preheat oven to 325 degrees.
2. In a large bowl, whisk together the flour, baking powder and salt.
3. In another bowl, beat the butter until creamy (I use an electric handheld mixer) Add confectioners<U+0092> sugar and peanut butter, and beat until light and fluffy.
4. Add the vanilla extract.
5. Next beat in the dry ingredients at a low speed.
6. Divide the dough into three portions, and shape into logs about 2-2 ½<U+0094> inches in diameter.
7. Wrap the three logs in plastic wrap and refrigerate until firm, at least 2-3 hours.
8. Slice the logs into 1/3<U+0094> disks, and arrange on cookie sheets lined with parchment paper.
9. Place cookies about 1<U+0094> apart.
10. Bake each sheet in the oven for 20 minutes, or until just golden.
11. If you prefer to do two sheets at a time, be sure to change the sheets from the top to bottom rack halfway through cooking.
12. When cookies are removed from the oven, gently make a 1 ½<U+0094> round indentation in the center of each one.
13. (A shot glass works well for this) While the sheets of cookies cool, add chopped chocolate to a heatproof bowl.
14. Next, slowly bring the heavy cream to a boil in a small saucepan, and pour over chopped chocolate.
15. Let the chocolate melt a bit, and then whisk until smooth.
16. After the ganache has cooled for a bit, spoon it into the cookie indentations (about a tsp).
17. Cookies can be stored in an airtight container for a week.
Title: Savoiardi (Lady Fingers)
Ingredients:
- 3 sugar
- 3/8 salt
- 3/8 vanilla
- 1 confectioners' sugar
- 1/2 granulated sugar
- 3 butter
- 1
- 1/2
Instructions:
1. Beat egg yolks and 3/8 cup sugar until yellow and foamy.
2. Add flour and salt, mix until smooth.
3. Add vanilla to egg yolk/flour mixture.
4. Beat egg whites until firm and fold into egg yolk mixture until thoroughly blended.
5. Butter a baking sheet (or line with parchment).
6. Drop batter by Tablespoonfuls on to baking sheet, shape into"fingers" 3 inches long.
7. Mix Confectioner's and granulated sugars together, sprinkle half the sugar mixture over the fingers.
8. Let the unbaked fingers stand for about 10 minutes.
9. Sprinkle fingers with remaining half of sugar and let stand for 5 minutes.
10. Bake in a preheated 375°F oven for about 10 minutes or until golden.
11. Remove from pan and cool on cake rack.
Title: Apple Crisp
Ingredients:
- 3 butter
- 2 quick oats
- 1 brown sugar
- 1 unbleached all-purpose flour
- 2 baking soda
- 1 salt
- 6 -8 butter
- 2 apples
- 2 cinnamon
- nutmeg
Instructions:
1. Butter Dutch oven or 9x12 inch pan.
2. Mix together oats, brown sugar, flour, baking soda, and salt.
3. Add melted butter and combine.
4. Cover bottom of Dutch oven or pan with half of crust mixture.
5. Mix apples with cinnamon and nutmeg.
6. Layer in Dutch oven or pan about 2 inches thick over bottom crust.
7. Spread remaining crust mixture on top.
8. Bake for 40 to 50 minutes with coals on top of and beneath Dutch oven.
9. For conventional cooking, bake in 350 oven for 40 to 50 minutes.
Title: Chocolate Log Cake
Ingredients:
- 4 eggs
- 120 caster sugar
- 120 plain flour
- 15 cocoa powder
- 500 dark chocolate
- 500 unsalted butter
- 100
Instructions:
1. Chocolate Sponge:
2. Whisk eggs with sugar, at high speed, until the eggs have tripled in size and becames thick and airy.
3. Fold in the flour and cocoa powder.
4. Spread on a baking tray, with parchment paper.
5. Bake in oven 200C for about 5 minutes.
6. Ganache:.
7. Boil the cream in saucepan. Pour the cream unto the chopped cooking chocolate, and stir slowly, until all the chocolate has melted and smooth.
8. Cool in refrigerator.
9. With a knife, trim the sides of the sponge to shape a rectangle or square. Sprinkle the sponge cake with some thin sugared syrup to keep the cake moist. Spread a thin layer of ganache of the sponge, leaving half an inch on the wide side to roll the cake.
10. Roll tightly using a parchment paper to aid you. Cover the log with ganache, and top with chocolate dipped cherries.
Title: Easy Gingerbread Cookies
Ingredients:
- 1 butterscotch pudding mix
- 3/4 Vegetarian butterscotch pudding mix
- 3/4 butter
- 1 brown sugar
- 2 1/4 egg
- 1 flour
- 1 baking soda
- 1 1/2 ground ginger
- ground cinnamon
Instructions:
1. Cream pudding and pie filling mix with butter and sugar; add egg, and blend well.
2. Combine flour, baking soda, ginger, and cinnamon; blend into pudding mixture.
3. Chill dough for 1 hour or until firm.
4. Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter.
5. Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree, if desired.
6. Bake at 350F for 10 to 12 minutes.
7. Remove from oven and cool on wire rack.
8. Decorate if desired.
Title: Pumpkin Rice Pudding
Ingredients:
- 1 solid-pack pumpkin
- 2 carrots
- 3/4 sugar
- 1 cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
- 2 eggs
- 3 milk
- 3 Bourbon
- 1/4 dark rum
- 2 cooked brown rice
- 1 dark raisin
Instructions:
1. Set rack as low as possible in oven and preheat to 350 degrees.
2. Generously butter a 13x9-inch baking dish.
3. Have ready another, larger, shallow baking pan to hold water around the 13x9.
4. With an electric mixer or in a food processor, blend the pumpkin, grated carrots, sugar, cinnamon, ginger, cloves and egg yolks.
5. Lightly beat the whole eggs, then add slowly in 3 additions to pumpkin batter, blending just until absorbed each time.
6. Transfer to a large mixing bowl.
7. Whisk in milk and bourbon.
8. Stir in the cooked rice and raisins (or mixed dried fruit, such as diced dates, apricots or Fruit Bits).
9. Pour the rice mixture into the prepared baking pan, then set that pan in the larger shallow pan.
10. Place in oven.
11. Fill larger pan with very hot tap water to come halfway up sides of dish.
12. Bake, uncovered, 15 minutes.
13. Open oven and stir gently.
14. Continue baking, uncovered, for about 1 1/2 hours longer, or until a knife inserted into center comes out clean.
Title: Chocolate Hazelnut Biscotti
Ingredients:
- 4 butter
- 1/2 vanilla
- 1/2 eggs
- 3 sugar
- 1 1/4 all-purpose flour
- 3 baking powder
- 1/2 hazelnuts
- 1
Instructions:
1. Preheat oven to 350.
2. Lightly grease a flat baking sheet.
3. Melt chocolate& butter in a heavy saucepan over very low heat; remove from heat& stir in vanilla, and let cool.
4. Beat the eggs at medium speed with an electric mixer until they are frothy; gradually add sugar and beat until thick and pale (about 5 minutes).
5. Add the chocolate mixture, stirring until blended.
6. Combine flour& baking powder; stir into chocolate mixture, then stir in nuts.
7. Flour your hands and form the dough into a 13" log.
8. Place the log onto the prepared baking sheet and brush with the egg white.
9. Bake 45 minutes, until firm to the touch; cool on a wire rack.
10. Cut the log with a serrated knife crosswise into 24 half-inch slices, and place flat on an ungreased baking sheet.
11. Bake again at 350 for 10 minutes, then turn and bake for another 10 minutes on the other side.
12. Remove to a wire rack to cool.
Title: Eggnog Pots De Creme
Ingredients:
- 1 1/2 half-and-half
- 1/2 cornstarch
- 3 nutmeg
- 2
- 1/2
Instructions:
1. In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot.
2. In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk.
3. Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan.
4. Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken.
5. Immediately remove from heat.
6. Pour into 6 small serving dishes.
7. Sprinkle with nutmeg.
8. Refrigerate at least 8 hours until well chilled and set.
Title: Double-Chocolate Pudding
Ingredients:
- 1/3 sugar
- 2 cornstarch
- 4 salt
- 1 bittersweet chocolate
- 1 vanilla extract
- 1/2
- 1
Instructions:
1. Mix sugar, cocoa, cornstarch and salt in heavy saucepan.
2. Gradually add half of milk, whisking until mixture is smooth.
3. Whisk in remaining milk.
4. Continue whisking over medium heat until pudding thickens and comes to boil, about 5 minutes.
5. Continue to boil 1 minute longer, whisking constantly.
6. Remove pudding from heat.
7. Add chocolate and vanilla, whisk until chocolate melts and pudding is smooth.
8. Divide between 2 dessert dishes.
9. Cool puddings in freezer 20 minutes and serve.
Title: Red Velvet Bundt Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 3 cake flour
- 3 baking soda
- 1/4 sour cream
- 1 vanilla extract
- 2 walnuts
- 2
- 1
- 1/4
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy.
2. Gradually add sugar, beating until light and fluffy.
3. Add eggs, 1 at a time, beating just until blended after each addition.
4. Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture.
5. Stir in vanilla; stir in red food coloring.
6. Use batter immediately, following baking directions for desired cake.
7. Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and 30 minutes. Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes. Bake at 325° in baby Bundt pans for 25 to 30 minutes. Bake at 350° in muffin pans 23 to 28 minutes.
8. Spray pans with vegetable cooking spray with flour.
9. Once cake is done and cooled, melt frosting slightly in microwave.
10. Pour frosting onto cake allowing it to pool around the bottom of the cake.
11. Decorate top of cake with chopped walnuts.
Title: J. Eddie Peck's Italian Bread Pudding
Ingredients:
- 5 eggs
- 5 sugar
- 1 milk
- 1 rum
- 3
Instructions:
1. Spray the inside of a 9"x12"x3" glass baking dish with non-stick cooking spray.
2. Arrange bread cubes evenly in dish.
3. In a medium-sized bowl, beat eggs and sugar.
4. Add milk and rum to mixture, mix until thoroughly blended.
5. Pour the liquid mixture over the bread.
6. Let mixture stand for 15 minutes while the bread absorbs the liquid.
7. Preheat oven to 325 degrees.
8. Bake until pudding surface is lightly browned (about 50 minutes).
9. Serve warm; top pieces with whipped cream.
Title: Creamy Soft Butter Cookies
Ingredients:
- 1 cream cheese
- 1/2 salted butter
- 1/2 sugar
- 1/2 brown sugar
- 3 vanilla
- 1 baking soda
- 1/2 sorghum flour
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream cream cheese and margarine, until smooth.
3. Add sugar, brown sugar, and syrup then beat until smooth.
4. Mix in baking soda and flour to form dough.
5. Spread onto greased 18"x12" cookie sheet.
6. Bake 15 minutes or until golden brown.
Title: Fortune Cookies
Ingredients:
- 2 flour
- 1/2 sugar
- 1/2 water
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. ** Also need 12 slips of paper with fortunes and 1 empty muffin tin.
2. Pre-heat oven to 400°F.
3. Beat egg whites with an electric mixer until very frothy with soft peaks just beginning to form.
4. Mix in the flour, sugar, almond extract, vanilla, and water.
5. Spread 1 tablespoon of batter on an ungreased baking sheet to make a 5-inch circle.
6. Repeat so you have two cookies.
7. Bake for 4-6 minutes until edges are lightly browned.
8. QUICKLY remove cookie from pan with a thin spatula, flip it, and place the fortune slip of paper on top.
9. Pinch the two opposite sides of the cookie together around the paper.
10. Bend the cookie over the edge of a cup and place it in the muffin tin to cool.
11. Repeat with the second cookie.
12. Repeat until the batter is used up.