lumicero/recipes-ing2inst huggingface dataset:
Title: Paula's Easy Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 carrots
- 2 crushed pineapple
- 1 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1/2 cinnamon
- 2 cream cheese
- 1 butter
- 1 powdered sugar
- 1/2 - 1 vanilla
- 1
Instructions:
1. Mix all cake ingredients together with a spoon.
2. Pour in 12x14 sheet pan sprayed with Pam.
3. Bake at 350°F degrees for 35-40 minutes.
4. Mix icing ingredients together and spread on cooled cake.
Title: Buttercream
Ingredients:
- 1 butter
- 8 confectioners' sugar
- 1/2 vanilla extract
- 2
Instructions:
1. Place butter in a large mixing bowl - whip for 3-5 minutes until very fluffy.
2. Add 4 cups of powdered sugar and combine well.
3. Add milk & vanilla and continue to combine.
4. Add powdered sugar, 1 cup at a time until frosting is thick and spreadable **you may not use all 8 cups**.
Title: Best Butter Cookies
Ingredients:
- 1/2 butter
- 1 1/2 caster sugar
- 1 vanilla essence
- 1 egg
- 1 1/2 plain flour
- 2 lemon juice
Instructions:
1. Preheat oven at 190C, fan forced. Line baking trays with baking paper.
2. Mash butter till its soft (not melted!). Add sugar, in 3 parts until well combined. Then add vanilla essense and egg. Beat batter until it looks gooey. Sift flour in 3 parts. Add in the lemon juice and mix well. The resulting batter should be like dough, hard enough to roll with a wooden roller but not too soft.
3. Cover working space for cookie rolling with a little but of flour, the wooden roller too. Roll the batter and cut out with cookie cutters and place them on the trays at least 1inch apart. Sprinkle with sugar before putting tray in oven.
4. Place in oven and bake for 15 ~ 22 mins or until slightly brown at the edges.
5. Note: The cookies will look white like they arent done yet but they are brown on the edges, means they are done. Also when cooling them, let them cool completely before putting in storage cause if not they will become very hard like rocks.
Title: Hand Held German Chocolate Pecan Pies
Ingredients:
- 1 sugar
- 3/4 light corn syrup
- 6 butter
- 3 eggs
- 1 1/2 pecans
- 1 flaked coconut
- 1 vanilla extract
- 1
- 1.5
- 1
Instructions:
1. In a medium saucepan, combine sugar, corn syrup, melted butter, eggs and pecans.
2. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring frequently.
3. Remove from heat.
4. Add chocolate, coconut, and vanilla, stirring until chocolate melts.
5. On a lightly floured surface, unroll 1 piecrust. Cut into rounds, using a 4 1/2-inch cutter and rerolling dough as needed. Repeat procedure with remaining piecrusts.
6. Preheat oven to 400*. Lightly grease two baking sheets; set aside.
7. Place 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with beaten egg yolk.
8. Place 1 heaping tablespoon chocolate mixture in center of piecrust round.
9. Fold dough over filling, crimping edges with a fork to seal.
10. Repeat with remaining piecrust rounds and chocolate mixture.
11. Place pies on prepared baking sheets.
12. Bake for 15 to 18 minutes or until lightly browned.
Title: Toblerone Fondue
Ingredients:
- 2/3 heavy cream
- 4 cognac
- 1
Instructions:
1. In a medium saucepan, bring the cream to a simmer.
2. Remove from heat and add chopped chocolate.
3. Let stand long enough for the chocolate to begin to melt, about 3 minutes.
4. Add the liqueur and whisk until smooth.
5. Transfer mixture to a ceramic fondue pot or chafing dish and keep warm.
6. Serve with dipping ingredients such as pound cake, angel food cake, strawberries, sliced peaches, or bananas.
Title: Almond Balls - Sugar Free
Ingredients:
- 1/4 Splenda sugar substitute
- 1 coconut
- 3 almond butter
- 1 mascarpone cheese
Instructions:
1. Mix almond extract and sweetener. Spoon over coconut and mix well. Mix.
2. almond butter, cheese, and sweetner until fully blended.
3. Roll into 1/4 inch balls and place in freezer for 10 minutes.
4. To Store: Wrap well in waxed paper and store in freezer bag.
Title: Nee Nee's Prized Coconut Cake
Ingredients:
- 2 boiling water
- 1 butter
- 1 confectioners' sugar
- 4 cake flour
- 3 baking powder
- 2 salt
- 1/4 milk
- 1 vanilla
- 1 coconut
- 1 sugar
- 4 water
- 2 salt
- 1 1/3 cream of tartar
- 1/2 vanilla flavoring
- 6
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees. Combine boiling water to butter and sugar. Cream well with mixer. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together, three times. Add these dry ingredients to the creamed mixture, alternating with the milk. Add vanilla. Fold in coconut and beaten egg whites, by hand. Pour into 3 nine-inch cake pans that have been well greased and floured. Bake for 20-25 minutes according to your oven.
2. Icing:
3. Combine egg whites, sugar, syrup, water, salt and cream of tartar. Place in double boiler over boiling water. Beat with a hand mixer until mixture stands with "peaks" (approximately 10 minutes). Remove from heat, add vanilla and continue beating until thick enough to spread. Use fresh or frozen grated coconut to sprinkle between each layer along with the icing and sprinkle generously on the top and sides. Keep any leftovers refrigerated.
Title: Raspberry Creme Brulee
Ingredients:
- 2 nonfat milk
- 2 non-fat powdered milk
- 3/4 egg substitute
- 1/3 sugar
- 2 sugar
- 1 vanilla
- 36 -42 fresh raspberries
Instructions:
1. Stir together 1/2 cup non-fat milk and non-fat milk powder until blended.
2. Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla.
3. Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups.
4. Pour custard mixture over raspberries.
5. Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set.
6. Chill.
7. Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard.
8. Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.
Title: Rice Pudding
Ingredients:
- 2/3 rice
- 1/4 sugar
- 1/8 salt
- 2 milk
- 1 butter
- 1 vanilla
- 2 milk
- 1
Instructions:
1. Mix first six ingredients in a large saucepan over medium heat, bringing to a boil.
2. Continue cooking over low heat for 20 minutes, stirring almost constantly.
3. Beat egg yolk and milk together, then slowly stir into mixture.
4. Remove from heat and serve with cinnamon sugar(optional).
Title: Chocolate Mousse Cake with Chocolate Whipped Cream
Ingredients:
- 1 hazelnuts
- 3 butter
- 2 heavy whipping cream
- 1 eggs
- 6 vanilla
- 1 all-purpose flour
- 1/2 sugar
- 1/4 heavy whipping cream
- 1/2 hazelnuts
- 1/2
Instructions:
1. Grease a 9 inch springform pan.
2. In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
3. Combine ground hazelnuts and melted butter.
4. Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
5. In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
6. Stir over low heat until chocolate is melted.
7. Remove cream from heat.
8. In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
9. Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
10. In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
11. Stir about 1/4 of the egg mixture into the melted chocolate.
12. Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
13. Turn mixture into prepared pan.
14. Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
15. (Center will be slightly soft).
16. Cool cake for 20 minutes.
17. Remove pan sides.
18. Cool on a rack 3 to 4 hours.
19. Cake may be served at room temperature or chilled.
20. If serving the cake the next day, cover and store in the refrigerator.
21. Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
22. Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
23. Stir over low heat until all the chocolate is melted.
24. Remove from heat and stir until there are no chocolate specks remaining.
25. Pour mixture into a bowl and chill well.
26. Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
Title: Irish Chocolate Bread Pudding With Sauce
Ingredients:
- 2 irish cream
- 6 sugar
- 1/4 vanilla extract
- 1/2 cornstarch
- 2 water
- 2 chocolate
- 14 imported white chocolate
- 6 eggs
- 6 sugar
- 4 sugar
- 1/2 vanilla extract
- 4
- 2
- 1/2
Instructions:
1. For sauce:
2. Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated.).
3. For bread pudding:
4. Combine bread, chocolate, and white chocolate in large bowl; toss to blend. Using electric mixer, beat eggs, 1/2 cup plus 2 tablespoons sugar, and vanilla in another large bowl to blend. Gradually beat in 1 1/2 cups cream and milk. Add cream mixture to bread mixture; stir to combine. Let stand 30 minutes.
5. Preheat oven to 350°F Spray 13x9x2-inch glass baking dish with nonstick spray. Transfer bread mixture to prepared dish, spreading evenly.
6. Drizzle with remaining 1/2 cup cream. Sprinkle with remaining 2 tablespoons sugar. Bake pudding until edges are golden and custard is set in center, about 1 hour. Cool pudding slightly.
7. Drizzle bread pudding with sauce and serve warm.
Title: Banana Pound Cake
Ingredients:
- 2 unsalted butter
- 2 sugar
- 4 eggs
- 4 self-rising flour
- 2 bananas
Instructions:
1. Preheat the oven to 350 degrees.
2. Heavily grease and flour a 10-inch Bundt pan.
3. In a large bowl, cream together the butter and sugar.
4. Beat in the eggs.
5. Beat in 2 cups of the flour, then beat in the bananas.
6. Beat in the remaining 2 cups of flour.
7. Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, or until a wooden pick inserted into the middle comes out clean.
8. Turn cake out onto a rack to cool.
Title: Nutella Mousse
Ingredients:
- 1 heavy cream
- 1/4 instant coffee granules
- 1/2
Instructions:
1. Combine heavy cream and coffee granules in a small mixing bowl.
2. Stir until dissolved, about 5 minutes.
3. Add Nutella.
4. Beat with electric mixer on medium for 1 minute.
5. Scrape sides and bottom of bowl, and continue beating for about 1 minute until very soft peaks form.
6. (Note: Mousse mixture is very soft/loose at this point, but will firm up when chilled.) Divide evenly into individual serving dishes, and chill at least 4 hours.
7. If desired, top with whipped cream just before serving.
8. (Weight Watchers: 10 pts).
Title: Nicaraguan Tres Leches
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 unsalted butter
- 1 white sugar
- 5 eggs
- 1 1/2 vanilla extract
- 2 sweetened condensed milk
- 2 evaporated milk
- 1 heavy whipping cream
- 1 1/2 white sugar
- 1 vanilla extract
- 1
Instructions:
1. tPreheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. tSift flour and baking powder together and set aside.
3. tCream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well.
4. tAdd the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. tBake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake all over with a fork.
6. tCombine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture.
7. tWhip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!
Title: Overnight Raspberry (Or Strawberry) Meringue Torte
Ingredients:
- 1 1/2 salt
- 1/4 cream of tartar
- 1/2 sugar
- 2 1/2 vanilla extract
- 1 1/2 butter
- 2 frozen raspberries
- 3 strawberries
- 1 1/2
Instructions:
1. Preheat oven to 450°F.
2. Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
3. Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
4. Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
5. Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
6. Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).
Title: Orange Glazed Pound Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 confectioners' sugar
- 1/3
- 1/4
- 1 -2
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Grease and flour a 10 inch tube pan.
3. Combine cake mix, eggs, sour cream, oil, 1/4 cup orange juice and orange peel in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan. Bake at 375 degrees for 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 25 minutes. Invert onto cooling rack. Cool completely.
4. Combine sugar and remaining 1 to 2 tablespoons orange juice in small bowl. Stir until smooth. Drizzle over cake.
Title: Peanut Butter Cookies
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1/4 salt
- 1/2 shortening
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
Instructions:
1. Sift flour add baking soda and powder and salt; sift again.
2. Cream shortening and peanut butter.
3. Gradually add the sugar and cream thoroughly.
4. Add the well beaten egg.
5. Combine the dry ingredients and creamed mixture.
6. Chill.
7. Form into 1-inch balls and place on lightly greased and floured sheet.
8. Flatten with fork, making a criss-cross design.
9. Bake at 375° 8-10 minutes.
Title: Harvest Baked Apples
Ingredients:
- 4 apples
- 1/4 quick oats
- 1 lemon juice
- 3/4 brown sugar
- 1 cinnamon
- 4 butter
- 1/4 pecans
- walnuts
Instructions:
1. Cut all ingredients together in a bowl except apples. Place apples in a glass baking dish.
2. Stuff each of them as full as you can get them with the oatmeal mixture, sprinkling the remainder over the tops.
3. Bake in a 425°F oven for 20 min or till very soft.
4. Serve while still warm with vanilla or caramel ice cream.
Title: Torani Watermelon Agua Fresca
Ingredients:
- 1 1/2 strawberries
- 2 limes
- 2 cantaloupe balls
- 20 fresh mint leaves
- 14
Instructions:
1. Combine all the ingredients and stir well.
2. Chill before serving.
3. Serve in little plastic cups.
4. Note: Cook time is chill time.
Title: Amanda Milk Chocolate Frosting
Ingredients:
- 3 butter
- 2 confectioners' sugar
- 1 1/2 milk
- 2 vanilla extract
- 1
Instructions:
1. Melt butter in medium pan.
2. Stir in cocoa until dissolved.
3. Add sugar, milk, extract.
4. Cook and stir until blended.
5. *Optional* add more milk for softer spreading.
Title: Basic Vanilla Glaze
Ingredients:
- 1 powdered sugar
- 2 milk
- 1/4 vanilla
Instructions:
1. In a small bowl, combine ingredients; mix until smooth.
2. Let stand for 5 minutes.
Title: Carnival Cruise Cake
Ingredients:
- 1/4 butter
- 1 5/8 egg
- 1 sugar
- 1/8 flour
- 1/8
Instructions:
1. Melt chocolate and butter over low heat.
2. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture.
3. Pour into greased 4-ounce ramekins.
4. Bake at 400 F for 12-14 minutes.
5. Makes one serving to share. Double or triple recipe for guests.
Title: Melt in Your Mouth Sugar Cookies
Ingredients:
- 2 1/2 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/4 salt
- 1/2 butter
- 1/2 powdered sugar
- 1/2 granulated sugar
- 2 granulated sugar
- 1 egg
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350°F On waxed paper, combine flour, baking soda, cream of tartar and salt.
2. In large bowl, with mixer at medium speed, beat butter, powdered sugar and 1/2 cup sugar, about 2 minutes or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour and mixture just until blended, occasionally scraping bowl.
3. Place remaining 2 tablespoons granulated sugar in saucer. Shape dough by rounded teaspoons into 1/4 inch balls. Place balls 2 inches apart, on ungreased large cookie sheet.
4. Dip punch cup or glass with raised or cut design on bottom or coarse side of meat mallet into sugar in saucer, use to press and flatten each ball into 1 1/2 inch round.
5. Bake cookies 10-11 minutes or until edges are golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.
6. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
Title: Elsie's Fork Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 2/3 vanilla
- 1 -2 flour
- 4 eggs
- 3 baking soda
- 3 cream of tartar
- 2 salt
- 1/2 flaked coconut
- 1
Instructions:
1. Cream sugar, lard, eggs and vanilla. Add in dry ingredients.
2. Roll into balls and place on a greased cookie sheet.
3. Press down with a fork.
4. Bake at 350 for 8-10 minutes.
Title: Mary's No Fuss Chocolate Cake
Ingredients:
- 2 1/2 flour
- 1/2 cornstarch
- 2 sugar
- 3/4 baking soda
- 2 salt
- 1 vanilla
- 2 vinegar
- 3/4 cold water
- 2 coffee
- 2
- 2/3
Instructions:
1. Mix together flour, cornstarch, sugar, cocoa, baking soda, and salt in a large bowl.
2. Make 3 wells in the dry ingredients.
3. Pour vanilla, vegetable oil, and vinegar in separate holes.
4. Pour cold water and coffee over all.
5. Whisk until smooth.
6. Pour into a greased and floured 13 x 9 inch pan.
7. Bake at 350 degrees Fahrenheit for 50 minutes.
8. Test center for doneness.
Title: Confectioners Sugar Replacement for Diabetics (Sugar Free)
Ingredients:
- 2 cornstarch
- 2 Splenda granular
- 1
Instructions:
1. Combine all ingredients in food processor or blender.
2. Whip until well blended and powdered.
Title: Light Chocolate Chip Cookies (Cook's Illustrated)
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 4 unsalted butter
- 1 egg
- 2 vanilla extract
- 1 light brown sugar
- 1/2
Instructions:
1. Melt butter and set aside to cool.
2. Put oven rack in middle position and preheat oven to 350 degrees. Line two baking sheets with parchment or foil.
3. Whisk the flour, baking soda and salt together in a medium bowl; set aside.
4. In a large bowl, whisk the melted butter, egg and vanilla together.
5. Stir in the brown sugar until smooth, smearing any clumps against the side of the bowl.
6. Stir in the flour mixture and 1/3 cup (3 oz.) of the chocolate chips until thoroughly combined.
7. Using level tablespoon of dough each time, roll dough into balls and place on cookie sheets about 2 1/2 inches apart.
8. Press remaining chips into top of the dough( about 3 chips per cookie.).
9. Bake, one tray at a time, until edges are golden and centers are just set, 11-13 minutes. Do not overbake.
10. Cool the cookies on baking sheets for 5 min., then transfer to a wire rack or serve warm.
Title: St. Patrick's Shamrock Cookies
Ingredients:
- 1/4 brown sugar
- 1/4 vanilla extract
- 1 flour
- 1/4 salt
- 1/2 butter
- margarine
Instructions:
1. Preheat oven to 325°F
2. In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.
3. Stir in vanilla.
4. Add flour and salt to the butter and blend well.
5. With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick.
6. Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets.
7. Re-roll scraps.
8. Sprinkle green sugar crystals on each cookie.
9. Bake 20 to 25 minutes, until cookies are pale golden, not brown.
10. Let stand 2 minutes.
11. Remove to a rack and let cool completely.
Title: Fresh Fruit With Lemon Creme
Ingredients:
- 1 cream cheese
- 1/4 honeydew melon
- 1 cantaloupe
- 1 kiwi fruits
- 2 fresh strawberries
- 3 lemon peel
- 1 lime peel
Instructions:
1. Combine all dressing ingredients in small bowl with wire whisk.
2. Cover; refrigerate 1t least 30 minutes.
3. Meanwhile, just before serving, arrange fruit on serving platter.
4. Serve with dressing; garnish with lemon peel or lime peel, if desired.
5. Enjoy!
Title: Peach & Blueberry Crisp With Spiced-Pecan Topping
Ingredients:
- 2 unsalted butter
- 3 all-purpose flour
- 1/2 light brown sugar
- 1/2 ground cinnamon
- 1/4 table salt
- 2/3 pecans
- 3 blueberries
- 3 granulated sugar
- 1/4 cornstarch
- 3 nutmeg
- 1/4
Instructions:
1. Position a rack in the center of the oven and heat the oven to 375°F Lightly butter a 9-inch square metal or ceramic baking pan.
2. In a small bowl, combine the flour, brown sugar, cinnamon, and 1/8 teaspoons of the salt. With your fingers, work the butter into the flour mixture until the mixture readily clumps together when pressed. Mix in the pecans.
3. In a large bowl, toss the blueberries and peaches. In a small bowl, combine the granulated sugar with the cornstarch, nutmeg, and the remaining 1/8 teaspoons salt and toss this mixture with the fruit.
4. Spread the fruit into the prepared baking pan. Pressing the streusel into small lumps, sprinkle it over the fruit. Bake until the fruit is bubbling in the center and the topping is crisp and well browned, 45 to 50 minutes. Cool slightly and serve warm.
Title: Cafe Chocolate Chip Cookies
Ingredients:
- 180 butter
- 1/3 caster sugar
- 125 sweetened condensed milk
- 1 1/2 self-raising flour
- 250 chocolate chips
Instructions:
1. Preheat oven to 180°C.
2. Place the butter and sugar in a mixing bowl.
3. using an electric mixer, beat until light and creamy.
4. Beat in the condensed milk.
5. Add the flour and mix on low speed until smooth.
6. Stir in the choc bits until well combined.
7. Roll about 2 teaspoonfujls of the mixture into balls and place on baking paper-lined trays.
8. Press each ball gently with a floured fork.
9. Bake for 12-15 minutes or until lightly golden.
10. Remove from the over and allow to cool on the tray.
Title: Mini Peaches and Cream Pies
Ingredients:
- 6 cream cheese
- 1 egg
- 1 sugar
- 4 miniature graham cracker pie crusts
- 15
Instructions:
1. Preheat oven to 300 degrees.
2. Beat cream cheese, egg and 1 Tablespoon sugar in a large bowl until smooth, 2-3 minutes.
3. Divide cream cheese mixture among crusts. Place pies on a baking sheet.
4. Bake pies until filling is almost set, but still slightly jiggly, about 12 minutes. Remove from heat.
5. Drain sliced peaches, reserving 1 Tablespoon liquid. Top each pie with 2 or 3 peach slices.
6. Combine reserved peach liquid and remaining sugar in a small bowl. Drizzle over each pie.
7. Serve warm.