lumicero/recipes-ing2inst huggingface dataset:
Title: Paludah (Fresh Melon and Peach Compote)
Ingredients:
- 1 melon
- 1/2 salt
- 2 sugar
- 1/2 lemon juice
- 3 rose water
- 2
Instructions:
1. Cut melon in half and remove seeds and stringy pulp.
2. Using melon baller or small spoon, scoop out as many melon balls as possible.
3. Put melon balls in deep bowl.
4. Pour any juice from shells over melon balls, and discard shells.
5. Toss with salt.
6. Add peaches, sugar, lemon juice and rose water.
7. Toss gently to combine.
8. Cover tightly and refrigerate at least 2 hours, or until thoroughly chilled.
9. Serve in individual dishes.
10. Top with crushed or shaved ice if desired.
Title: Martha Stewart's Peanut-Butter Surprises
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 1/2 granulated sugar
- 1/2 light-brown sugar
- 1 1/4 eggs
- 2 pure vanilla extract
- 1 creamy peanut butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment. Sift together flour, cocoa powder, baking powder, and baking soda, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vegetable shortening, granulated sugar and 1 cup brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between additions. Add vanilla; beat to combine. Gradually add dry ingredients; mix on low speed until fully combined. Add chocolate chips; mix on low just until combined. Cover bowl with plastic wrap; chill until firm about 1 hour.
3. In a small bowl using a rubber spatula, stir together peanut butter and remaining 1/4 cup brown sugar.
4. Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 2 teaspoons peanut butter mixture. Top with a second tablespoon of flattened dough. Carefully mold dough to cover "surprise.".
5. Bake until firm, about 12 minutes, rotating halfway through. Transfer baking sheets to wire racks to cool for 5 minutes. Remove cookies from baking sheets, and let cool completely on wire racks.
Title: Tiny Chocolate Cones
Ingredients:
- 125 dark cooking chocolate
- 30 butter
- 2 vanilla
- 1/2
Instructions:
1. To make the cones:- Cut twenty-five 9cm foil squares.
2. Fold each diagonally in half to make a triangle. Hold each triangle with the long side towards you.
3. Bring lower right point over to meet top point. Roll left side of foil around right side to form a cone with a tight point at the bottom; secure with tape. Repeat with the other squares.
4. Place chocolate and butter in a medium bowl.
5. Heat, covered on HIGH 2 - 2 1/2 minutes, or until melted.
6. Remove from microwave and stir until smooth.
7. Stir in cream and vanilla.
8. Set the bowl over iced water; beat mixture until fluffy.
9. Fold in nuts, keeping 1 Tbsp.
10. Spoon the mixture in a piping bag fitted with a medium star tube; pipe into foil cones.
11. Sprinkle with reserved nuts.
12. Put in the refrigerator for a least 1 hour or until set. Cheers, Doreen Doreen Randal, Wanganui.
13. New Zealand.
Title: Graham Cracker Cake
Ingredients:
- 12 graham crackers
- 1/2 butter
- 2 eggs
- 1/2 honey
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees. Put the graham crackers in a brown paper bag, and smash them up. Squish and pound vigorously. Sitting on the bag insures very fine crumbs. You should end up with about 2 cups.
2. Melt the butter in a large pan over low heat. Stir the eggs and honey in a bowl with the melted butter.
3. In another bowl mix the graham cracker crumbs, baking powder, baking soda and salt. Pour half the graham cracker mixture into the honey mixture and stir well. Add the milk to the honey mixture, and stir again. Add the rest of the crumbs, and mix well.
4. Grease a 9-inch square baking pan, and pour in the batter. Bake for 20 minutes or until the cake is nicely browned. YIELD 8 servings.
Title: Rhubarb and Strawberry Crisp (Gluten-Free, Vegan)
Ingredients:
- 4 rhubarb
- 1 strawberry
- 1/2 raw sugar
- 1 ground cinnamon
- 1 salt
- 2 arrowroot
- 1/4 raw sugar
- 1/4 rolled oats
- 3/4 walnuts
- 1/4 ground cinnamon
- 2 salt
- 1/4 olive oil
- 3 strawberries
- 6
Instructions:
1. Preheat the oven to 400°F/200°C Coat inside a 2-quart baking dish or 8-inch square baking dish with oil and set aside.
2. In a medium bowl, combine the fruits, sugar, cinnamon, salt, and arrowroot starch and transfer the mixture to the baking dish.
3. Clean the bowl and combine the flour, sugar, rolled oats, walnuts, cinnamon, salt, and olive oil. Spread the mixture on top of the filling.
4. Bake for 10 minutes. Then reduce the heat to 350°F/180°C and bake for another 25 minutes or until the filling is bubbly.
5. Serve warm or chilled with a strawberry garnish and vegan ice cream (optional). Don't forget to infuse love!
Title: Cappuccino Rice Pudding
Ingredients:
- 1 water
- 4 instant coffee granules
- 1 1/2 low-fat milk
- 1 instant chocolate pudding mix
- 1/2 ground cinnamon
- 1 cooked rice
- 3
- 1/4
- 1 1/2
Instructions:
1. In boiling water dissolve coffee granules in a small measuring cup, set aside to cool.
2. In a medium mixing bowl combine milk, pudding mix and cinnamon.
3. Beat on low speed of hand mixer for about 2 minutes.
4. Fold in coffee, cooled rice and 1 cup of whipped topping.
5. Spoon mixture into serving dishes.
6. Dollop whipped topping onto each serving, dust with Cocoa.
Title: Toffee Grapes
Ingredients:
- 500 black grapes
- 3/4 sugar
- 1/2 water
- 6
Instructions:
1. Line 2 baking trays with non stick baking paper.
2. Insert a toothpick into the base of each grape.
3. Combine sugar and water in saucepan.
4. Stir over low heat until sugar dissolves.
5. Increase heat to high, bring to a boil.
6. Boil without stirring for 5 minutes or till syrup turns golden.
7. Use a pastry brush dipped in water to brush down the side of pan.
8. Remove from heat, allow bubbles to subside.
9. Dip each grape into toffee to coat.
10. Place upright on lined tray.
11. Cool then serve with a shot of Frangelico.
Title: Healthy Fresh Peach Whip
Ingredients:
- 1 powdered sugar
- 1/4
- 1
Instructions:
1. Beat all ingredients together until stiff, 10-15 minutes.
2. Serve at room temperature or chilled, with whipped cream if desired.
Title: Chocolate Shortbread Sandwiches
Ingredients:
- 125 butter
- 2/3 confectioners' sugar
- 3/4 all-purpose flour
- 1/4 cocoa powder
- 1/3 dark chocolate
- 125
- 1/4
Instructions:
1. Place butter and icing sugar in the bowl of an electric mixer, and beat until light and creamy.
2. Add flour, rice flour and cocoa powder, and mix till a smooth dough forms.
3. Roll out dough between sheets of non-stick baking paper until it is 2mm (1/8 inch) thick.
4. Cut dough into 6cm (2 1/2 inch) circles (or any shape you like maybe hearts) and place them on a baking tray lined with non-stick baking paper.
5. Bake dough circles in a preheated 315F (160C) oven for 15 minutes or until biscuits are firm to touch.
6. Cool biscuits on wire racks.
7. To make filling, place chocolate and cream in a saucepan over low heat and stir until smooth.
8. (You can use the microwave) Refrigerate mixture until it is firm.
9. To serve, sandwich 2 biscuits together with a spoonful of chocolate filling.
Title: Ultra-Easy Pumpkin Pie Squares
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1 pumpkin
- 2 eggs
- 2/3 evaporated milk
- 1 1/2 cinnamon
- 1 ground ginger
- 1/2 nutmeg
- 1/4 ground cloves
- 1/2 brown sugar
- 1/2 sugar
- 1/4 brown sugar
- 1 cinnamon
- 1/3 butter
- 1/3 margarine
- walnuts
Instructions:
1. Grease and flour a 8X11 inch baking pan.
2. Preheat oven to 350°.
3. Disregard instructions on cake mix box, you're not going to bake a cake.
4. Mix dry cake mix (minus 1 cup dry mix) and melted butter.
5. Add egg and mix till it holds together (different cake mixes react differently, so you may need to add a small amount of milk 1/2 tsp. at a time, if necessary to hold mixture together).
6. Pat crust mixture into pan with your fingers, coating bottom and up the sides about 1 inch.
7. Mix together the filling ingredients, along with the reserved 1 cup of dry cake mix, and pour into the crust.
8. Mix the topping ingredients (minus the optional nuts) together with a fork or pastry blender till mixture is crumbly.
9. Mix in nuts, if desired.
10. Sprinkle topping mixture over filling and bake for 45-60 minutes or until a cake tester comes out clean.
11. Cool and serve with whipped cream.
Title: Buttery Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 12 butter
- 1 1/4 brown sugar
- 1 egg
- 1 vanilla
- 2 chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Sift together dry ingredients.
3. Melt butter and cool to room temperature.
4. Add sugar, eggs and vanilla to melted butter.
5. Stir in dry ingredients.
6. Add chocolate chips and chopped walnuts (optional).
7. Roll into 1/2 cup balls or use medium size ice-cream scoop.
8. Place on parchment lined cookie sheet - 6 cookies per sheet.
9. Bake for 12 to 18 minutes depending on size.
10. Cool on racks.
Title: Pizelles (Italian Waffle Cookies)
Ingredients:
- 6 eggs
- 2 granulated sugar
- 1/2 margarine
- 1/2 canola oil
- 1 vanilla
- 1 all-purpose white flour
- 3 baking powder
- 4 powdered sugar
- 4
Instructions:
1. Prepare pizelle iron according to manufacture's instructions.
2. Beat eggs well with sugar, then blend in the slightly cooled melted margarine.
3. Add oil, extracts, baking powder, and flour (add this 1 cup at a time, mixing in slowly).
4. Pour small ladlefuls of batter onto your heated pizelle iron and cook for just 30 seconds to 1 minute or according to the directions on your pizelle iron.
5. They will be lightly golden when cooked, but still soft -- remove quickly with tongs to a cooling rack.
6. As the next cookie is baking, the first cookie will cool and get crisp -- dust both sides withpowderd sugar, and remove to plate.
7. Serve with coffee.
Title: Cornish Loaf
Ingredients:
- 1 self raising flour
- 1/4 margarine
- 1/2 butter
- 1 sugar
- 2 cherries
- 1/2 eggs
- 1/2 milk
- 2 walnuts
- 2 mixed spice
- 1
Instructions:
1. Heat oven to Gas Mark 3, 160 C degrees.
2. Rub margarine into flour until mixture resembles fine breadcrumbs.
3. Add all other dry ingredients.
4. Mix eggs with milk together lightly.
5. Mix milk mixture into dry mixture.
6. Bake in 2 loaf tins for approximately 1 hour or until a knife inserted into the loaf comes out clean.
Title: Grilled Apricot and Peach Shortcake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 baking powder
- 1 sea salt
- 1 1/2 heavy cream
- 1 egg
- 3 apricots
- 6 light brown sugar
- 1/2 turbinado sugar
- 1 amaretto liqueur
- 1 heavy cream
- 1 1/2 Amaretto
- 1
Instructions:
1. preheat oven to 425
2. line a baking sheet with parchment paper.
3. whisk together the flour, granulated sugar, baking powder and salt in a medium bowl.
4. stir in1 1/2 cups cream until the dough comes together.
5. flour your work surface and turn the dough into it.
6. knead until smooth and uniform in apperance.
7. pat the dough to a 1 inch thickness.
8. punch out rounds using a biscuit cutter or rim of a glass. you should have six biscuits.
9. arrange biscuits on parchment lined tray.
10. whisk together 1 tablespoon of cream and the egg. brush the tops of biscuits with this egg wash and sprinkle with turbinado sugar.
11. bake for 15-20 minutes.
12. preheat your grill to medium heat.
13. toss the peaches and apricots with brow sugar and amaretto.
14. place the fruit on the grill, cut side down at first, and cook two minutes per side.
15. remove from grill and place in a bowl to cool.
16. slice the biscuits in half , divide fruit into biscuits.
17. with electric mixer beat 1 1/2 cups cream and 1 tablespoon amaretto until stiff peaks form. top with whipped cream and other half of the biscuit.
Title: Ricotta Vanilla Bread Pudding
Ingredients:
- 2 unsalted butter
- 6 golden raisin
- 1/2 milk
- 1 ricotta cheese
- 15 sugar
- 1/2 eggs
- 2 sour cream
- 1 lemon zest
- 1 vanilla extract
- 1 ground cinnamon
- 1/4
Instructions:
1. Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
2. Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
3. Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.
Title: Coconut Butterballs
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 1 vanilla extract
- 1 unsifted flour
- 3/4 flaked coconut
Instructions:
1. Cream butter, sugar and vanilla together.
2. Add flour all at once and blend
3. Add coconut mixing well.
4. Shape into small balls and place on an ungreased cookie sheet.
5. Chill 15 minutes.
6. Bake at 350°F for 15 minutes or until lightly browned.
7. Roll in additional powdered sugar while warm.
8. Yield: 3 dozen.
Title: Sunsweet's Fudgy Chocolate Cake
Ingredients:
- 1 water
- 3/4 sugar
- 2 sugar
- 1 1% low-fat milk
- 1/4 flour
- 1/2 baking powder
- 1 salt
- 4
- 1
- 3/4
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Bring prunes and water to a boil in a small saucepan; heat and simmer for 10 minutes, stirring frequently, until mixture is very thick and liquid has been absorbed; let cool.
3. Spray a 9 inch springform pan liberally with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.
4. Beat together remaining sugar, butter spread, milk, extract, egg whites and prunes in a medium bowl for 3 minutes on high speed with an electric mixter.
5. Beat in dry ingredients on low speed, then beat for a few minutes on high to make a light batter.
6. Spread in prepared pan and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
7. To serve, drizzle slices with melted raspberry jam.
Title: Merridee's Apple Brownies With Butter Sauce
Ingredients:
- 1/4 shortening
- 1 sugar
- 1 egg
- 1/2 cinnamon
- 1/2 nutmeg
- 1 flour
- 1 salt
- 1 baking soda
- 2 tart apples
- 1/2 walnuts
- 1/2 butter
- 1 vanilla
- 1/2 milk
- 1/2 sugar
- 1/2 brown sugar
Instructions:
1. Preheat oven to 350 degrees.
2. For brownies cream shortening, sugar and egg for one minute.
3. Add sifted dry ingredients and blend thoroughly.
4. Stir in apples and walnuts.
5. Pour into greased and floured pie pan.
6. Bake for 30 minutes or until golden brown.
7. For butter sauce combine all ingredients except vanilla and bring to a rolling boil.
8. Remove from heat and add vanilla.
9. Serve over warm brownies.
Title: Cardamom Peppernuts
Ingredients:
- 3/4 butter
- 1 1/4 sugar
- 1 vanilla
- 1/2 lemon juice
- 1 cream of tartar
- 6 cardamom
- 1/2 milk
Instructions:
1. Cream butter and sugar. Stir in vanilla or lemon juice.
2. Sift together flour, cream of tartar, and cardamom.
3. Add dry ingredients alternately with milk, stirring well.
4. Roll dough into snakes about the diameter of a dime, and freeze snakes on wax paper (They can remain in the freezer for several days, and you can bake cookies in batches when you have time.).
5. When ready to bake, preheat oven to 350.
6. Take one or two snakes out of the freezer at a time, and cut into 1/4-inch sections.
7. Arrange on greased cookie sheet, and bake 10-12 minutes, until lightly brown.
8. Cool and store in airtight container in a cool place.
Title: Miracle Whip Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 4 sugar
- 1 Miracle Whip
- 1 water
- 1 vanilla
- 2
Instructions:
1. Mix all dry ingredients together.
2. Add miracle whip, water& vanilla.
3. Mix thoroughly.
4. Pour into a 8x8 pan.
5. Bake 35-40 minute@375.
Title: Cherry Crisp (From Cooking Light)
Ingredients:
- 6 sweet cherries
- 1/3 sugar
- 1/4 cornstarch
- 1 fresh lemon juice
- 1/4 salt
- 1/8 flour
- 1/2 old fashioned oats
- 1/2 light brown sugar
- 1/2 salt
- 1/8 butter
- 6
- 1/3
Instructions:
1. Combine ingredients for filling in a large bowl. Spoon into an 11x7 baking dish that has been sprayed with cooking spray.
2. Combine flour, oats, brown sugar, and salt in a medium bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in almonds. Sprinkle evenly over cherry mixture.
3. Bake at 375 degrees for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.
Title: Bourbon Glazed Peaches
Ingredients:
- 16 butter
- 4 brown sugar
- 1/4 Bourbon
- 1/4 ground cinnamon
- 1/4
Instructions:
1. Thaw peaches in microwave.
2. Combine remaining ingredients in small saucepan over medium heat.
3. Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.
Title: Cinnamon Crusted Coffee Cake
Ingredients:
- 9 eggs
- 3 brown sugar
- 1/3 cinnamon
- 1 1/3 walnut pieces
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat cake mix with eggs, oil and coffee in large bowl with electric mixer on medium speed until well blended.
3. Pour evenly into 2 greased (9 inch) round cake pans.
4. Mix brown sugar and cinnamon in medium bowl.
5. Stir in coconut and walnuts.
6. Sprinkle evenly over cake batter.
7. Bake 30 minutes.
8. Cool completely on wire racks before removing cake layers from pans.
Title: Chocolate Chip Pavlova
Ingredients:
- 4 cream of tartar
- 1/2 granulated sugar
- 1 vanilla
- 1 pistachios
- 1 heavy whipping cream
- 2 butter
- 1 margarine
- 1/2 heavy whipping cream
- 1/4 powdered sugar
- 1
- 4
Instructions:
1. PAVLOVAS:
2. Heat oven to 250°F.
3. Line baking sheet with parchment paper.
4. Beat egg whites in large bowl at medium speed until foamy, about 1-2 minutes.
5. Add cream of tartar; continue beating until egg whites form soft peaks, about 1-2 minutes.
6. Increase speed to high.
7. Beat gradually adding 3/4 cup superfine or granulated sugar, until glossy and stiff peaks form, about 2-3 minutes.
8. Gently stir in remaining superfine or granulated sugar, 1 cup chocolate chips and vanilla.
9. Spread egg white mixture into 8 (4") circles (1/2 cup each) on prepared baking sheet, mounding slightly around edges.
10. Bake for 30-35 mins or until edges are crisp.
11. Remove from oven; cool 15 minutes.
12. Remove from parchment.
13. TOPPING:
14. Meanwhile, combine 1 cup chocolate chips, 1/2 cup whipping cream and butter or margarine in 1qt saucepan.
15. Cook over low heat, stirring constantly, until chocolate is melted and sauce is smooth, about 2-4 minutes.
16. Drizzle 1-1/2 teaspoons chocolate sauce onto each individual dessert plate.
17. TOPPING:
18. Beat 1 cup whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form.
19. Gently stir in powdered sugar.
20. Place each pavlova on chocolate-coated plate.
21. Spread 1/4 cup whipped cream mixture in center of each pavlova; top with 1/2 cup fruit.
22. Drizzle with remaining chacolate sauce.
23. Place some of the fruit alongside the pavlovas.
24. Enjoy, you deserve it!
25. TIP:(1) Use remaining chocolate sauce over ice cream, cake or fresh fruit. (2) 1 pkg (12oz) mini real semi-sweet chocolate chips = 2 cups. (3) When using for Passover, look for real chocolate chips and powdered sugar, which are avilable at specialty food markets.
Title: Blackberry Kutchen
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 1/8 salt
- 1 baking powder
- 1/4 butter
- 2 pure vanilla extract
- 1 fresh blackberries
- 2 frozen blackberries
- 1 1/2 plain low-fat yogurt
- 2 all-purpose flour
- 1/2 sugar
- 2 egg
- 1 lemon zest
- 1 1/2 salt
- 1 pure vanilla extract
- 1
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
2. For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
3. In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder.
4. Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.)
5. Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
6. Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.
7. To serve, remove the pan bottom. Transfer to a platter.
Title: Rachael Ray Apple Cake
Ingredients:
- 1 egg
- 1 water
- 1/2 butter
- 1 mcintosh apple
- 1 ground cinnamon
- 1/2 sugar
- 1/4 ice cream
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease a 9 by 9-inch square cake pan (can use a disposable foil cake pan) with 1 tbs butter.
2. Prepare cake mix as described on cake box, with 1/2 cup water and the egg.
3. Peel and dice apple into small bits. Sprinkle apples with cinnamon and sugar and mix well.
4. Pour cake batter into prepared cake pan. Spread apples on top of cake batter, evenly covering the entire top of the cake. ( I tend to put a little more towards the edges so that when the cake rises in the oven the apples don't fall to the center of the cake.).
5. Bake 20 to 25 minutes.
6. Best if served warm with ice cream. Very good at room temperature though.
Title: Lavender Cookies
Ingredients:
- 1/4 butter
- 1 lemon
- 4 all-purpose flour
- 1
- 1 1/4
Instructions:
1. Place the sugar and lavender leaves in a food processor.
2. Process until the lavender is very finely chopped, then add the butter and lemon rind and process until light and fluffy.
3. Transfer to a large bowl.
4. Sift in the flour and beat until the mixture forms a stiff dough.
5. Place the dough on a sheet of parchment paper and place another sheet on top.
6. Gently press down with a rolling pin and roll out to 1/8 - 1/4 inch thick.
7. Remove the top sheet of paper and stamp out circles from the dough using a 2 3/4 inch round cookie cutter.
8. Re-knead and re-roll the dough trimmings and stamp out more cookies,.
9. Using a spatula, carefully transfer the cookies to a large, greased cookie sheet.
10. Prick the cookies with a fork and bake in a preheated oven,
11. 300 degrees for 12 minutes, or until pale golden brown.
12. Let cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.
Title: Old Fashion Pound Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 5 -6 eggs
- 2 mace
- 1 vanilla
- 1 -2
Instructions:
1. Cream shortening and sugar.
2. Add eggs one at a time, beating well after each.
3. Add the remaining ingredients.
4. Bake in a greased bundt pan in a preheated 350 degree oven.
5. Bake for 45 to 60 min (1 hour is best).
6. Chocolate powder can be added to half of mixture and swirled in to make a marble cake.
Title: German Chocolate Cake
Ingredients:
- 2 Spago's Chocolate Chiffon Cake
- 2 sugar
- 6 heavy cream
- 8 unsalted butter
- 2 2/3 sweetened flaked coconut
- 2 2/3 pecans
- dark chocolate
- Dark Chocolate Ganache
- pecans
Instructions:
1. Filling: Combine all ingredients in a saucepan.
2. Stir constantly over medium heat until mixture is thickened and bubbly.
3. Reduce heat to low and cook stirring for 1-2 minutes more.
4. Let filling cool until spreadable.
5. Will keep 1 week in refrigerator.
6. Soften before using.
7. Spread filling between cake layers and on top of cake.
8. Ice sides with very soft ganache.
9. Coat sides with pecans.