lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger Cookies (No Gluten, No Sugar)
Ingredients:
- 55 butter
- 2 molasses
- 2 honey
- 115 arrowroot
- 1/2 baking soda
- 1/2 - 1 mixed spice
- 1 ginger
Instructions:
1. Melt the butter, honey and molasses in a medium saucepan.
2. Remove from heat and stir in the remaining ingredients.
3. Allow to stand. If after 5-10 minutes it's not a bit of a firm dough, you might add a bit more arrowroot.
4. Roll into small balls and bake for 10-15 minutes at 170°C/350°F.
Title: Cinnamon Frosted Oatmeal Raisin Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 light brown sugar
- 2 eggs
- 2 1/4 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 ground cinnamon
- 2 raisins
- 3 oatmeal
- 1 confectioners' sugar
- 1 ground cinnamon
- 2 milk
Instructions:
1. Preheat oven to 350. Prepare cookie sheets by lining with parchment paper.
2. In an electric mixer beat the softened butter and sugars until fluffy. Add eggs and vanilla. Mix thoroughly.
3. In a separate bowl mix the Flour,Baking Powder Cinnamon, and Salt. Add to Sugar/Butter Mixture and combine but do not over mix.Add Oats and Raisins. Drop by tablespoons onto prepared cookie sheet.Bake for 13-14 minute Be careful not to over bake.Leave on the cookie sheet until cool completely. Cookies will continue to bake and become crispy.
4. In a medium bowl mix the confectioners sugar, the cinnamon and the milk. You may need less or more of the milk to make a glaze.Place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.
Title: Chocolate Raspberry Torte
Ingredients:
- 9 chocolate graham crackers
- 2 fat-free cool whip
- 1
- 1/2
Instructions:
1. Mix jam and almond extract into the cool whip.
2. Layer one graham cracker on a plate, frost with the cool whip; continue alternating cracker and frosting.
3. After the last cracker is added and frosted, turn the entire stack on its side and completely frost the "torte".
4. Refrigerate 24 hours before serving.
Title: War Cake
Ingredients:
- 2 raisins
- 2 hot water
- 1/2 shortening
- 2 white sugar
- 1 cold water
- 3 1/2 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 clove
- 1 nutmeg
Instructions:
1. Cook raisins in hot water for 20 minutes. After cooking raisins pour them over the sugar and shortening and stir well and set aside. Let cool overnight or until shortening hardens.
2. The next day, add cold water and rest of ingredients and pour into a well greased and floured 9x13 pan, and bake in a 350F oven for 45 - 60 minutes.
3. Cool for a few minutes and remove from pan.
Title: Cherry-Cinnamon Crisps
Ingredients:
- 1 dried cherries
- 1/3 butter
- 1/4 sugar
- 1/4 ground cinnamon
- 1
Instructions:
1. Heat oven to 375°F Grease 2 cookie sheets with shortening, or spray with cooking spray.
2. If using crescent rolls: Unroll dough; separate into 2 rectangles, about 7x6 inches each. Press perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles, about 7x6-inches each.
3. Sprinkle cherries evenly over dough, pressing into dough. Brush rectangles with half of the butter. In small bowl, mix sugar and cinnamon. Sprinkle half of sugar mixture evenly over dough.
4. Starting with one short side of each rectangle, roll up; pinch edge to seal. With serrated knife, cut each roll into 3 slices. Place each slice, cut side down, between 2 sheets of plastic wrap or waxed paper; roll or press each into 5-inch round. Remove plastic wrap; place 2 inches apart on cookie sheets.
5. Brush rounds with remaining butter; sprinkle with remaining sugar mixture. Cover rounds with plastic wrap or waxed paper; press or roll sugar mixture into dough.
6. Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.
Title: Vanilla Sugar
Ingredients:
- 2 vanilla beans
- 2 sugar
Instructions:
1. Place vanilla beans in container of electric blender and process until powdered.
2. Add sugar,process until sugar is fine.
3. Store in an airtight container.
Title: Graham Kerr's Basic Pie Crust
Ingredients:
- 1 1/2 cake flour
- 1 Splenda granular
- 2 light olive oil
- 1/4 margarine
- 1 butter
- 4 vinegar
Instructions:
1. In a food processor, combine flour, Splenda & salt. Pour in the oil & pulse until mixed. Cut the margaine or butter into small pieces and add to flour mixture. Pulse 10 times or until mixture is full of pea sized lumps.
2. Pour in the vinegar and ice water. Pulse 10 more times or until dough begins to hold together. Remove dough from processor bowl & gather into 2 equal size balls, wrap separately in plastic wrap and refrigerate for at least 30 minutes before rolling.
3. **** To make by hand: Combine the flour, Splenda & salt and stir in the oil. Add the margarine or butter & mix with a pastry cutter or 2 knives until the size of small peas. Add the vinegar & ice water, mixing with a fork just until dough hold together. Divide in half, form into balls & refrigerate as above.
Title: Quince Jelly With Apple and Aloe Vera
Ingredients:
- 1 quinces
- 1 apple
- 1 1/2 sugar
Instructions:
1. To make this quince jelly you just need 4 ingredients, 1 kg of quince, 1 kg of apple, 1 dl of a sweet Aloe Vera drink, and 1,5 kg of sugar. Using a sweet Aloe Vera Drink is quicker than having to prepare the Aloe Vera.
2. Peal the quinces and the apples and take out their seeds. Cut them into small pieces.
3. Put the quinces, apples, the sweet Aloe Vera drink and the sugar in a pan. Stir the pan and simmer it for about 1 hour. Blend everything with an hand blender until the mixture looks like a puree.
4. Stir it again and let the puree simmer for 10 minutes. After those 10 minutes put a little bit of that jelly in a plate. Draw a road in the middle of the jelly with a spoon and see if that road stays like that. If it doesn`t stay like that continue to stir the puree. When it stays like that your quince jelly with apple and Aloe Vera is ready to put in a sterilized bowl.
5. Put a vegetable paper on top of the quince jelly with apple and Aloe Vera. Let it cool, and then you may eat it!
6. It is really tasty!
Title: Cookies for a Crowd
Ingredients:
- 13 flour
- 9 sugar
- 8 salt
- 8 baking soda
- 2 cream of tartar
- 8 butter
- 16 eggs
- 16
Instructions:
1. In a gigantic bowl, combine first 5 ingredients and mix well with hand mixer.
2. Cut in butter, by slices, until mixture resembles cornmeal.
3. Add eggs and flavoring and mix well.
4. Shape approximately 3-4 cups of dough into a long tube. Cover tube with plastic wrap or foil and refrigerate overnight.
5. When ready to bake, slice dough into rounds approximately 1/4-inch thick and place 2-inches apart on lightly greased cookie sheet (or parchment covered cookie sheet).
6. Bake at 325°F for 15-18 minutes. Cool.
7. In the past, I have added chocolate chips, raisins and nuts to the basic mix for a different type of cookie.
Title: Peppermint Twist Kisses
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1/2 salt
- 1 1/4
- 1/4
- 4 -8
- 36
Instructions:
1. In large mixing bowl, cream butter and sugar.
2. Add the egg yolk and extracts; mix well.
3. Combine flour and salt.
4. Gradually add to creamed mixture.
5. Divide dough in half; tint one portion red.
6. Divide each into four portions.
7. Cover and refrigerate for 1 hour.
8. Shape each portion into a 9-inch log.
9. Place one red log next to one white log.
10. twist gently to create one swirled roll.
11. Roll gently until roll becomes one log.
12. Repeat with remaining dough.
13. Cut each log into nine slices.
14. Roll each into a ball.
15. Place 1 inch apart on ungreased baking sheets.
16. Flatten slightly with a glass.
17. Bake at 350 for 10-12 minutes until edges are lighthly browned.
18. Press chocolate kisses into the center of warm cookies.
19. Remove to wire racks to cool.
20. Yields about 3 dozen cookies.
Title: Orange Spice Sugar
Ingredients:
- 1 sugar
- 1 ground cinnamon
- 1/2 nutmeg
- 1/4 ground cardamom
- 1/4 ground ginger
- 1/8
Instructions:
1. Combine all ingredients in an 8 inch square baking dish.
2. Bake at 200 for 15 minutes,stirring occasionally.
3. Remove from oven and cool completely.
4. Place mixture in small grinder or blender and process until sugar is fine.
5. Store in airtight container.
Title: Holiday Gumdrop Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 margarine
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 quick-cooking oatmeal
- 1 sweetened coconut
- 1 pecans
- 1
Instructions:
1. Cream the butter, margarine and sugar together in a mixer.
2. Add vanilla, and the eggs one at a time until well blended.
3. Sift the flour, baking powder, baking soda and salt.
4. Add the sifted flour to the butter and egg mixture and mix well.
5. By hand, stir in the coconut flakes, chopped pecans, oatmeal and sliced gumdrops until just mixed.
6. Refrigerate the dough until it is well-chilled (at least 3 hours).
7. Note: This will help the cookies keep their shape.
8. Once the dough is chilled, pre-heat the oven to 350°.
9. Take about 1 heaping tablespoon of dough and roll into a ball.
10. Place on a greased or parchment lined cookie sheet about 6 inches apart.
11. Bake for about 10 minutes or until light brown.
Title: Almonds-Cashews-Coconut-Sugar-Semolina-Milk Delight!
Ingredients:
- 1 cashews
- 1 semolina
- 1 gram flour
- 1 milk
- 2 sugar
- 4 ghee
- 2 water
- 4 coconut
- 1 cardamom powder
- 1
Instructions:
1. Soak the almonds in hot water.
2. Peel them.
3. Chop into halves.
4. Prepare a fine paste in the mixer by adding a little water at a time to the almonds.
5. Chop cashewnuts.
6. Grind the cashewnuts in the mixer with a little water to prepare another fine paste.
7. Heat a non-stick pan.
8. Add semolina.
9. Fry on medium flame until it turns golden in colour and you can inhale its fragrance in your kitchen and in every end of your house.
10. Grind the coconut to a fine paste in the mixer by adding a little water.
11. Put a very large skillet/pot on heat.
12. Add sugar.
13. Add 4 cups water.
14. When it comes to a boil, remove the scum floating on top by adding a tbsp of milk.
15. Continue to boil the syrup, adding a little milk (I had to add thrice) and removing the scum as it came to a boil.
16. Make a syrup of one-thread consistency often checking with a spatula by dropping the syrup from a height into the pot/skillet in which it is cooking- When it falls, it should fall in"one thread".
17. Next, add the gramflour to the syrup, mixing as you do so, and taking care that no lumps are formed.
18. Add the semolina.
19. Mix well.
20. Add the almond paste, cashewnut paste and coconut paste.
21. Keep mixing vigorously.
22. Add the ghee.
23. Mix well.
24. Keep mixing continously.
25. Your hands are gonna pain, but, I promise, when this is ready, your gonna lick the fingers at the end of those same hands of yours clean.
26. Ok, keep going- Keep mixing with all your power!
27. After about 30-40 minutes, you will notice the mixture change colour- it turns slightly darker than what it was before.
28. Now add the cardamom powder.
29. Mix well.
30. Now, you will also see that the mixture starts leaving the sides of the pot/skillet.
31. Immediately, turn off the heat.
32. Grease a large"thali" (stainless steel plate).
33. This plate should be about 3 cms in height.
34. Transfer the yummy mixture into the thali.
35. Once it cools down to room temperature, you will see it has"set" beautifully.
36. Oh how adorably tempting it looks and you will inhale it's aroma that's wafting through your house!
37. Garnish with sliced almonds if you please (optional).
38. Serve or store in an airtight container and serve when desired.
39. Can be stored for 1 week.
40. ENJOY!
41. HAPPY EASTER!
Title: Banana Flan
Ingredients:
- 1/2 sugar
- 1/3 sugar
- 2 fresh lemon juice
- 1 milk
- 2 eggs
- 1 dark rum
- 1 pure vanilla extract
- 1/4 ground cardamom
- 2 -3 cinnamon
- 2 bananas
- bananas
Instructions:
1. Preheat the oven to 325°F.
2. Begin by caramelizing a 1-quart souffle dish or a 6-inch-diameter cake pan; In a small heavy-bottomed saucepan, combine 1/2 cup of the sugar, and 3 tablespoons of water. Cook the mixture over medium-high heat until the sugar caramelizes-it will have a rich golden-brown hue. Immediately remove the saucepan from the heat. Working quickly, pour the caramel into the souffle dish or cake pan. Using potholders to protect your hands, tilt the dish in all directions to coat the bottom and about one inch of the adjacent sides. Continue tilting the dish until the caramel has hardened, then set the dish aside.
3. To prepare the custard, put the milk into a heavy-bottomed saucepan over medium heat. As soon as the milk reaches a boil, remove the pan from the heat and set it aside. In a bowl, whisk together the eggs and the remaining 1/3 cup sugar, then stir in the rum, vanilla, cardamom or cinnamon, banana puree, and the remaining 2 teaspoons of lemon juice. Stirring constantly to avoid curdling the eggs, pour the hot milk into the banana mixture. Transfer the custard to the caramelized dish.
4. Set the custard dish in a small roasting pan and pour enough hot tap water into the pan to come 1 inch up the sides of the custard dish. Bake the flan until a knife inserted in the center comes out clean-20 to 30 minutes. (Take care not to insert the knife so deep that it pierces the caramel coating.) Remove the flan from the hot-water bath and let it cool to room temperature. Put the flan into the refrigerator until it is chilled- about 3 hours.
5. To unmold the chilled flan, invert a serving plate over the top of the dish, then turn both over together. The dish should lift away easily; if it does not, turn the dish right side up again and run a small sharp knife around the top of the custard to loosen it. If you like garnish the flan with a ring of banana slices. Cut the flan into wedges and spoon some of the caramel sauce over each one before serving.
Title: Rosehip and Hibiscus Icing
Ingredients:
- 2 tea bags
- 1/4 boiling water
- 1 icing sugar
Instructions:
1. Steep tea for 3-2 minutes.
2. Pour teaspoon by teaspoon, into icing sugar while mixing until desired consistancy is achieved.
3. Drizzle away!
Title: Double-Chocolate Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 granulated sugar
- 1 instant chocolate pudding mix
- 1 butter
- 3/4 light brown sugar
- 1 vanilla
- 2 eggs
- 1
Instructions:
1. Preheat oven to 375°F.
2. Sift together flour, baking soda, granulated sugar, and pudding mix.
3. In a large mixing bowl, cream together butter and brown sugar.
4. Continue mixing and add the vanilla and the eggs (one at a time), scraping bowl as needed, until mixture is light and fluffy.
5. Gradually mix in flour mixture -- about 1/3 at a time.
6. Stir in chocolate morsels.
7. Drop by heaping teaspoonfulls (~1oz balls) on to parchment-lined baking sheet; bake at 375°F for 10 minutes.
8. Cool on wire racks.
Title: Coconut Pineapple Cheese Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1/2 sugar
- 1 cornstarch
- 1 cream cheese
- 3 milk
- 2 butter
- 1 margarine
- 1 vanilla
- 1/3 egg
- 3 sugar
- 1 cornstarch
- 1/2 crushed pineapple with juice
- 1 egg
- 1/2 coconut
Instructions:
1. Mix the dry cake mix (reserving 1/2 cup), 1/2 C butter and 1 egg.
2. Grease and flour a 13x9" pan.
3. Press the mixture into the bottom and bake at 350 degrees until light golden brown (about 15 min).
4. Beat together all the filling ingredients in a small bowl and set aside.
5. Combine the 1/2 C reserved cake mix with the sugar and cornstarch for the topping.
6. Stir into that the crushed pineapple, flavoring and 1 egg.
7. Toast the coconut on a cookie sheet for about 5 minutes in a 375 degree oven.
8. Pour the FILLING over the partially baked crust.
9. Spoon the pineapple TOPPING over the filling.
10. Sprinkle the toasted COCONUT over the pineapple filling.
11. Bake for 350 degrees for 35-40 minutes.
12. When done it should be a light golden brown and the filling should be set.
13. Cool, then refrigerate for 2 hours before serving.
Title: Choux Pastry
Ingredients:
- 1/2 butter
- 2 salt
- 1/4 all-purpose flour
- 1 1/4 eggs
- 4 egg
- 1 cold water
- 1
Instructions:
1. Prehaet oven to 425°F Combine the butter, sugar, salt and 1 cup water in a large heavy saucepan. Bring to a boil over medium high heat, stirring occasionally.
2. As soon as mixture is boiling, remove pan from heat. Add the flour all at once and beat vigorously with a wooden spoon to mix flour smoothly into the liquid.
3. Return the pan to medium heat and cook, stirring until the mixture forms a ball, pulling away from sides of pan. This will take about 1 minute. Remnove from heat and let cool for 3-5 minutes.
4. Add a little of the beaten eggs and beat well to incorporate. Add a little more egg and beat in well. Continue beating in eggs until mixture becomes a smooth and shiny paste.
5. While still warm, shape choux puffs, eclairs, profiteroles or rings on a baking sheet lined with parchment paper.
6. Glaze with 1 egg beaten with 1 teaspoon cold water. Put into the preheated oven , then reduce the heat to 400°F Bake until puffed and golden brown.
Title: Lemon Blueberry Pie Ice Cream
Ingredients:
- 1 lemon zest
- 1 lemon juice
- 2 sugar
- 1/2 salt
- 1 heavy whipping cream
- 2 vanilla
- 1 graham crackers
- 1 blueberries
- 3/4 powdered sugar
- 5
- 2 1/2
- 1/4
Instructions:
1. Combine the milk, ¼ C sugar, lemon zest, lemon juice, and salt in a medium saucepan.
2. Scald the milk mixture over medium heat, stirring often, for appx. 5 minutes.
3. In a separate mixing bowl, whisk egg yolks and remaining 1/4 C sugar. Whish until light and fluffy.
4. Add the hot milk mixture to the egg mixture by spoonfuls. Whisk together until smooth.
5. Return mixture into the saucepan and cook over medium heat, until the curd is thick enough to cover the back of a spoon (approx. 5 minutes). Place the custard in the freezer to cool for approximately 5 minutes.
6. Combine the whipping cream, vanilla creamer, and vanilla in a separate bowl. Add to the curd mixture. Cover with plastic wrap and let chill in the refrigerator for at least 2 hours (overnight is fine too).
7. Combine blueberries and powdered sugar in a saucepan over medium heat. Stir and bring to a boil.
8. Reduce heat, stirring occasionally. Mixture should begin to thicken between 7-10 minutes. Remove from heat and let cool.
9. Make Ice Cream mixture according to your machines directions. {Mine churned for appx 30 min}. Add chunks of grahm cracker during the last few minutes of churning.
Title: Slab Strawberry Shortcake
Ingredients:
- 3 1/2 all-purpose flour
- 1/2 granulated sugar
- 5 baking powder
- 1/2 salt
- 1 butter
- 2 eggs
- 2 heavy whipping cream
- 1 strawberry
- 1/4 granulated sugar
- 2 heavy whipping cream
- 1/3 powdered sugar
- 1 vanilla
Instructions:
1. Heat oven to 400°F. In large bowl, stir together the flour, 1/2 cup granulated sugar, baking powder and salt until blended. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
2. In small bowl, beat eggs and 2 cups whipping cream just until blended. Stir into flour mixture until mixture forms a soft dough. Using lightly floured fingers, pat and press dough in bottom of 15x10x1-inch ungreased pan.
3. Bake 16 to 20 minutes or until golden brown. Cool completely, about 1 hour.
4. Meanwhile, in large bowl, mix strawberries and 1/4 cup granulated sugar; stir occasionally. Refrigerate until ready to use.
5. When ready to serve, in chilled large bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Spread top with whipped cream. Using slotted spoon, spoon sugared berries over top. Cut into 4 rows by 4 rows. Store covered in refrigerator.
6. If serving later in the day, prepare strawberries 1 hour before assembling shortcake.
7. Top shortcake with sugared berries right before serving so juiciness is controlled.
Title: Char's Chocolate Cake
Ingredients:
- 2 cake flour
- 1 3/4 sugar
- 3/4 baking powder
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1 canola oil
- 3/4 eggs
- 3
Instructions:
1. Preheat the oven to 350*F.
2. Grease sides and bottoms of two 9" baking pans, or one 9x13" pan. Lightly flour the greased pans.
3. Combine flour, sugar, cocoa, baking powder, baking soda, and salt.
4. Add the buttermilk, oil, and eggs in a large bowl with the mixer at low speed until just moistened.
5. Pour batter into pans and bake 30-33 minutes for the 9" round or loaf pans and 35-38 minutes for the 9x13" pan. cupcakes, bake for 19-22 minutes.
Title: Fresh Apricot Berry Crumble
Ingredients:
- 2 apricots
- 8 light brown sugar
- 1 fresh lemon zest
- 2 raspberries
- 1 1/2 blackberry
- 3/4 blueberries
- 3/4 fresh lemon juice
- 2 whole wheat flour
- 1 rolled oats
- 3/4 ground cinnamon
- 2 sea salt
- 1/4 light margarine
- 10
Instructions:
1. Adjust oven rack to lowest third of oven and preheat to 375°F.
2. Place apricots in shallow 2 qt baking dish.
3. Place almonds in food processor and add 1/4 c brown sugar. Grind until fine. Add lemon zest and grind 5-10 seconds more.
4. Sprinkle sugar/almond mixture over apricots & toss to coat.
5. Add berries to topt of apricots and drizzle with lemon juice.
6. Place flour, oats, cinnamon, salt, and 3/4 c brown sugar in food processor. Process 10-20 seconds.
7. Add margarine and process until crumbly. Sprinkle over fruit.
8. Bake 55 minutes until top is golden brown and filling bubbles.
9. Cook & serve.
Title: Pretty in Pink Salad
Ingredients:
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1 walnuts
- 1
Instructions:
1. In a mixing bowl, combine cherry filling, sweetened condensed milk, pineapple and walnuts; mix well.
2. Gently fold in whipped topping.
3. Spoon into a glass serving bowl or individual parfait glasses. Let chill before serving.
Title: Peach Tart with Island Crust
Ingredients:
- 9 pecans
- 1 margarine
- 3 cream cheese
- 1/2 sugar
- 8 dark rum
- 1/3 vanilla
- 2 lemon juice
- 1 fresh raspberry
- 1/4 honey
- 2 -4
- 2
- 1/3
- 1/4
- 2
Instructions:
1. For crust-----------.
2. Crumble macaroons (two cups).
3. In large mixing bowl stir together macaroon crumbs, pecans and margerine.
4. Press mixture onto bottom and sides or and 11" tart pan with a removable bottom Bake in 350 oven until golden brown, 15-18 minutes.
5. Cool on a wire rack.
6. For filling---------.
7. In a chilled mixing bowl beat whipping cream until soft peaks form, set aside In a small bowl beat cream cheese and sugar until fluffy.
8. Add rum, vanilla and almond extract, beat until smooth.
9. Gently fold in whipped cream.
10. Turn mixture into cooled crust, spread evenly.
11. Cover and chill for 2-4 hours.
12. Before serving, toss peach slices with lemon juice.
13. Arrange peaches and raspberries over filling.
14. For glaze-------------.
15. In a medium saucepan combine preserves and honey, stir until melted.
16. Strain glaze if desired to remove and large pieces of fruit.
17. Brush or spoon the glaze over fruit.
Title: Chocolate Pixies
Ingredients:
- 1/2 shortening
- 4 sugar
- 2 eggs
- 4 vanilla
- 2 flour
- 2 baking powder
- 2 salt
- 1/2 confectioners' sugar
- 2
Instructions:
1. Melt the shortening and chocolate in a bowl over hot water; cool slightly.
2. Take off heat and using an electric mixer, blend in the sugar.
3. Beat in eggs--one at a time beating for 1 minute after each addition.
4. Add the vanilla.
5. Add the flour, powder, and salt and mix well.
6. Chill for 15 minutes as the dough will be very soft.
7. Put the confectioners sugar in a shallow bowl so you can put the rolled balls in it.
8. Roll dough into balls the size of a walnut and roll in the confectioners sugar.
9. Bake in a 300 degree oven for 12-15 minutes.
10. Should be soft to touch in oven; should be chewy when done.
Title: Chocolate Vodka Sauce
Ingredients:
- 4 heavy cream
- 4 milk
- 1 butter
- 2 corn syrup
- 1 vanilla extract
- 12 vodka
- 4
Instructions:
1. Combine the cream, milk, butter and corn syrup in a small, heavy saucepan over a moderate heat. Cook, stirring gently, until a thin glaze develops on top. Do not boil.
2. Add the vanilla extract and chocolate (a few pieces at a time) while continuing to stir until all the chocolate has melted and the mixture is smooth.
3. Stir in the vodka
4. Remove from the heat and cool.
5. Top your favorite dessert with it!