lumicero/recipes-ing2inst huggingface dataset:
Title: Jan's Black Bean Brownies With Chocolate Cream Cheese Icing
Ingredients:
- 14 black beans
- 3 eggs
- 1 vanilla
- 1 baking powder
- 1 margarine
- 1/2 cream cheese
- 2 margarine
- 4 vanilla
- 6 chocolate
- 2
- 1/2
- 2
Instructions:
1. Preheat oven to 350. Line a 8x8 square pan with buttered parchment paper.
2. In a small double boiler, or in the microwave, melt the chocolate and butter.
3. In a food processor, pulse the black beans until well blended. Add the remaining ingredients, except chocolate. When all is blended, pour the chocolate into the top of the food processor and blend again.
4. Pour the batter into the pan. Bake until done.
5. Frosting:
6. In a bowl, cream the cheese and sugar. Melt the chocolate and margarine; add vanilla, pour into the cream cheese mixture and beat until smooth.
7. Frost the brownies when cool. The brownies and the frosting will firm up as they cool. They will be dense and delicious.
8. Frost the cooled.
Title: Cobbler Cake Sugar Free
Ingredients:
- 1 eggs
- 3 milk
- 2 Splenda granular
- 1 cinnamon
- 2 applesauce
- 1 vanilla
- 1
Instructions:
1. Mix all ingredients except fruit cocktail on low to med for 3 minutes Stir in fruit cocktail pour into greased bundt pan. Bake at 350 for 1 hour. Immediately flip onto a plate to cool.
2. *added special touch before pouring batter in pan sprinkle some cinnamon sugar this adds a special kick to the outside.
3. **use pie filling in place of fruit cocktail great taste!
Title: Healthy Peanut Butter & Honey Cookies
Ingredients:
- 2 whole wheat pastry flour
- 1 oats
- 1/2 honey
- 1 vanilla
- 1 salt
Instructions:
1. Place peanuts and flour in a food processor and whiz for about 1 minute until nuts and flour are about the same texture.
2. Microwave honey. This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough.
3. Place flour-and-nut mixture in a mixing bowl and add the salt if the peanuts are not already salted. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.).
4. Note: The dough should hold together without being dry and crumbly. If needed, add a tablespoon of water, but be careful not to get it so wet that it sticks to your hands. It should be like piecrust. If it is too dry, the cookies will crumble and not hold together, but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky!
5. Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork - it won't stick even if dry, but will break unless you press on the tines).
6. Bake at 350 degrees F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies, so take them out before it looks like they're done!
7. Let them cool on the cookie sheet before removing.
Title: Sand Cups For Kids
Ingredients:
- 2 milk
- 1 instant vanilla pudding
- 1 Cool Whip Topping
- 1
Instructions:
1. Also need 8 to 10 (7 oz.) Clear plastic cups.
2. Decorations:miniature umbrellas,gummy sea shells, worms and sharks,candy stars chopped peanuts.
3. Pour milk into a large mixing bowl.
4. Add pudding mix.
5. Beat with whisk until well blended, 1 to 2 minutes.
6. Let stand 5 minutes.
7. Stir in whipped topping and half of crushed cookies.
8. Place 1 tablespoon crushed cookies into the bottom of the cups.
9. Fill cups 3/4 full with pudding mixture.
10. Top with remaining crushed cookies.
11. Refrigerate 1 hour.
12. Decorate.
Title: Inside out Carrot Cakes
Ingredients:
- 3 unsalted butter
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1 ground ginger
- 1 ground cloves
- 1/8 nutmeg
- 1/8 ground black pepper
- 6 brown sugar
- 1/2 egg
- 1 sour cream
- 1/4 vanilla
- 3/4 carrots
- 1 1/2 unsweetened dried shredded coconut
- 1/4 cream cheese
- 5 powdered sugar
- 2/3 heavy cream
- 1 milk
Instructions:
1. Preheat oven to 350°. Put a dab of butter in each corner of 2 large baking sheets and line with parchment.
2. In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, whisk together oil, brown sugar, egg, sour cream, and 1/4 teaspoons vanilla; stir in dry ingredients with a wooden spoon until well combined. Add carrots and coconut, stirring until just combined.
3. .Drop 1-tbsp. circles of batter onto baking sheets about 1 inches apart. Bake until cooked through and browned slightly, 14 to 18 minutes. Cool on baking sheets.
4. Using a stand mixer or hand mixer, beat cream cheese until very soft. Add butter and beat until smooth and well blended. Add powdered sugar a third at a time, beating until smooth after each addition. Beat in cream and remaining 1/2 teaspoons vanilla.
5. Flip cakes over and spread about 1 1/2 tablespoons frosting on half of them. Top each with a remaining cake, flat side down, to sandwich the frosting.
6. ENJOY!
Title: Creme Brulee (Vegan)
Ingredients:
- 1 vanilla bean
- 1/2 vegan margarine
- 1/4 raspberries
- 1 kiwi fruits
- 1 hazelnut-flavored liqueur
- 3 Amaretto
- 2
- 1
Instructions:
1. Using a high powered blender, blend the almonds and water you soaked them in until thoroughly smooth. NOTE: Add a little water at a time, you don't want this to be runny.
2. Add the soy cream and vanilla, butter and agave syrup. Blend until smooth and make sure the mixture is thick and creamy.
3. Pour the mixture into small ramekins to about 1/8 of an inch from the top.
4. Refrigerate for 3 hours.
5. When cold, remove from the fridge and distribute the fruit evenly over the top of the creme brulee. Sprinkle with the sugar. Do this from high above the dessert. This will ensure that it will heat properly.
6. Just before serving sprinkle the dessert with some of the liquor. Then from above the dessert turn on the blow torch and ignite the dessert.
7. A low flame should result, serve the dish with the flame glowing.
8. Bon Appetit.
Title: Fruit and Nuts Cream Cheese Loaf
Ingredients:
- 1 flour
- 1 baking powder
- 3/4 sugar
- 1/4 salt
- 1 vanilla
- 1/2 cream cheese
- 1/2 butter
- 2 eggs
- 1 dried cranberries
- 1/2
Instructions:
1. in a mixer, cream the cream cheese then add the butter and mix until fluffy.
2. add the sugar and beat in the eggs one at a time until fully incorporated into the mixture.
3. add vanilla.
4. add the chopped nuts and cranberries.
5. sift together the flour, baking powder and salt.
6. add to the mixture and mix well.
7. garnish with nuts and cranberries on top.
8. transfer into a loaf pan and bake at 325 degrees fahrenheit for 32 minutes or until cake tester comes out clean.
Title: Chocolate Peanut Butter Cupcakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 milk
- 3 vanilla instant pudding mix
- 1 peanut butter
- 1 roasted peanuts
- 1/2
- 1 1/2
- 4
- 1/4
Instructions:
1. Preheat oven to 350. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool 30 minutes only (to be filled, cupcakes must be warm).
2. Pour milk into medium bowl. Add dry pudding mix. Beat with with wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one of the corners from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 T. of the filling.
3. Microwave whipped topping and chocolate in small microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.
4. Please note Jello instant pudding is Vegetarian.
Title: Malted Chocolate Chip Cookies - Vegan
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 dark brown sugar
- 1/4 margarine
- 1/3 vanilla extract
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix all the dry ingredients together.
3. Mix all the wet ingredients together.
4. Mix everything together.
5. Shape into 8-12 balls, put on cooked sheet lined with parchement. Flatten slightly. Leave room between them because the will spread out.
6. Bake for 10-12 minutes at 350°F.
Title: Oats and Pumpkin Evening Cake
Ingredients:
- 1 1/2 brown sugar
- 3/4 pumpkin
- 1 1/2 flour
- 4 oats
- 2 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 2 raisins
- 2
- 1/2
Instructions:
1. Heat oven to 180° C / 350°F.
2. Cream sugar and soft margarine until fluffy.
3. Mix in grated pumpkin and egg whites.
4. Combine flour, 1 1/4 cups oats and remaining ingredients in a separate bowl & Gradually add to pumpkin mixture and mix until well combined.
5. Pour into a cake tine & bake for approx 50 mins or until a skewer inserted comes out clean.
Title: Mom's Peanut Butter Cookies!
Ingredients:
- 1/2 shortening
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 egg
- 1 all-purpose flour
- 1 1/4 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
Instructions:
1. Mix thoroughly shortening, peanut butter, white sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill.
2. Heat oven to 375. Lighty grease cookie sheet. shape into one inch balls. Press in a crisscross pattern with fork to flatten. Place 2 inches apart. Bake 10-12 minutes or until set but not hard.
Title: Macarons Aux Amandes (French Almond Macaroons)
Ingredients:
- 115 sugar
- 165 vanilla extract
- 1 -2 caster sugar
- 1/2
Instructions:
1. Roasting Almonds: preheat oven (220°C). Roast blanched almonds on baking tray for about 10 or until golden brown. Do not over-roast. Remove from oven and let cool completely.
2. Making Cookies: Preheat oven (180°C).
3. Reserve some almonds for decoration (optional).
4. Ground the roasted almonds with sugar in food processor.
5. While motor is running add as much egg white as need to make a smooth and soft dough, which is still sticky. Add almond or vanilla extract and mix well. The dough has the right consistency, if you can form ball with moistened hands, but is sticky.
6. With slightly moistened hands form walnut sized balls. Put dough balls on baking tray flatten them slightly.
7. Optional: decorate cookies with halved almonds and/or slightly dust cookies with caster sugar.
8. Bake for 10-12 minutes or until the macaroons are slightly golden on top and firm.
9. Take tray out of the oven and let cool cookies on tray for a few minutes. Then remove the cookies carefully from tray and let cool completely on cooling rack.
10. NOTE on egg white: you may need more than 1 egg white. But start with one and mix very well. Only if the dough is too crumby after mixing add some more egg white.
11. Yield is a guess.
Title: Chocolate-Cherry Hazelnut Rocky Road Pizza Pie
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 sugar
- 2 unsalted butter
- 1/2 egg
- 1 heavy cream
- 1/4 hazelnuts
- 1/4 mini marshmallows
- 4
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Make the pizza crust: Combine the flour, sugar, and cocoa in the bowl of a food processor fitted with a metal blade. With the machine on pulse, add the butter, bit by bit, and then the egg. Process until the dough is thoroughly blended and masses together.
2. Between 2 sheets of wax paper or parchment, roll the dough into an 11 1/2" circle. Chill at least 30 minutes.
3. Preheat oven to 400 degrees. Peel off the wax paper and place the dough on a nonstick or parchment-lined cookie sheet. Prick holes all over with a fork. Bake for 12 minutes, until set. Place on a rack to cool.
4. Make the Rocky Road Pizza Topping: Combine the cherries and apricot chinks in a small saucepan and add enough water to cover. Bring to a simmer, then remove from the heat. Let cool in the liquid and drain well.
5. Put the chocolate in a medium bowl. Over medium heat, bring the cream just to a simmer. Pour the hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth. Let sit for 15 minutes to thicken.
6. Mix the drained fruit, nuts and 1 cup of the marshmallows into the chocolate. Spread the filling over the crust and scatter the remaining 1/2 cup of marshmallows on top. Return to the oven to heat up for 3-4 minutes. Slice into wedges and serve warm. It can be stored at room temperature for 3 days.
Title: Rolo Cookies
Ingredients:
- 2 1/2 flour
- 3/4 baking soda
- 1 granulated sugar
- 1 brown sugar
- 1 butter
- 1 vanilla
- 2 eggs
- 2 pecans
- 1 walnuts
- 52 sugar
- 1
Instructions:
1. Preheat oven to 350°F (It's important to make sure the oven is preheated to 350°). The cookies should be done in exactly 10 minutes.
2. In a medium bowl, combine flour, cocoa powder, and baking soda; mix well.
3. In a large bowl, beat the sugars and butter until light and fluffy.
4. Add vanilla and eggs; beat well.
5. Add flour mixture; blend well.
6. Stir in 1/2 cup of the chopped nuts.
7. For each cookie, weigh out 3/4 ounce of dough (approximately 1 tablespoon) and shape around a Rolo, covering completely.
8. In a small bowl, combine rest of nuts and 1 tablespoon of sugar.
9. Roll unbaked cookie in nut/sugar mixture. Place on a parchment paper lined cookie sheet, 2 inches apart.
10. Bake 10 minutes or until set and slightly cracked. DO NOT OVERBAKE.
11. Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks.
12. Note: I get exactly 52 cookies--this leaves 2 Rolo candies to eat.
Title: Peanut Butter Cup Brownies
Ingredients:
- 1 unsalted butter
- 8 bittersweet chocolate
- 4 eggs
- 3 sugar
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 8 kosher salt
Instructions:
1. Heat oven to 400°F.
2. Melt the butter and chocolate in a pan over low heat.
3. Using a mixer, beat the eggs and sugar until pale yellow and fluffy. Lower speed and pour in the melted chocolate and vanilla. Mix in the flour and 1/4 teaspoon salt. Fold in the peanut butter cups.
4. Scrape into a buttered 9-by-13-inch baking dish. Bake until the tip of a knife comes out clean, about 35 minutes.
5. TIP:
6. Gourrmet chocolate contains high-quality cocoa beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.
Title: Ice Cream Sundae Cupcakes
Ingredients:
- 10 vanilla ice cream
- 1 frozen cherries
- 1
- 10
Instructions:
1. Place cupcakes on a large plate or platter.
2. Place one scoop of ice cream on top of each cupcake.
3. Spoon Whipped Cream Frosting onto ice cream.
4. Top with gluten free sprinkles and finish with a cherry.
5. Serve.
Title: Strawberries and Cream Squares
Ingredients:
- 1 walnuts
- 16 cream of tartar
- 3 sugar
- 1/4 baking powder
- 1 icing sugar
- 1/2 strawberries
- 1/2 strawberry
- 1
- 2
- 1/2
- 2
- 1
Instructions:
1. Heat oven to 300*F.
2. Grease an 8 inch square pan.
3. In food processor bowl with metal blade or blender, combine walnuts and crackers; process until mixture resenbles coarse crumbs.
4. In large bowl, beat egg whites and cream of tartar until foamy.
5. Gradually add sugar, baking powder and 1/2 tsp almond extract, beating continuously at high speed untilsugar is dissolved and stiff peaks form.
6. Fold in crumb mixture.
7. Spoon into greased pan, spreading evenly.
8. Bake for 30 minutes or until set.
9. Cool completely.
10. In small bowl, beat whipping cream until soft peaks form.
11. Add powdered sugar and 1/2 tsp almond extract, beat until stiff peaks form.
12. Fold in 2 cups strawberries.
13. Spoon over cooled crust.
14. Chill until serving time.
15. Garnish with the whole strawberries if desired.
Title: Banana Cream Cake
Ingredients:
- 3 eggs
- 150 caster sugar
- 75 plain flour
- 150 bananas
- 225 lemon juice
- 50 icing sugar
- 2
Instructions:
1. Preheat oven 190c.
2. Grease a deep 20cm cake tin, line base with paper.
3. Place the eggs and sugar in a bowl and whisk until thick and holds shape when tipped.
4. Fold in the flour.
5. Pour in to tin and level.
6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
7. Turn out on to wire rack peel off paper and cool.
Title: Tennessee Mountains Stack Cake
Ingredients:
- 3/4 butter
- 1 sugar
- 1 molasses
- 3 eggs
- 4 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 milk
Instructions:
1. Cream butter and sugar well.
2. Add molasses,scraping cup to get it all out.
3. Add eggs,one at a time,beating well after each addition.
4. Sift dry ingredients together and add alternately with milk.
5. Spoon batter into six greased and floured round cake pans,spreading batter about 1/3 inch thick in each pan.
6. Bake about 15 mintues in 350 oven.
7. When cool,put thick applesauce between the layers,and stack them up and sprinkle the top with powdered sugar.
Title: Creamy Raisin Date Pie
Ingredients:
- 1/4 dates
- 1/4 seedless raisin
- 2 brandy
- 2 water
- 3/4 sugar
- 3 eggs
- 2 cornstarch
- 1 vanilla extract
- 1 1/2 sour cream
- 1/4 salt
- 1/8 ground nutmeg
- 1 prepared graham cracker crusts
Instructions:
1. Heat oven to 400 degrees.
2. In a small bowl combine raisins,dates,brandy and water.
3. Microwave on high for 1 minute to soften the raisins.
4. In a large bowl, whisk together sour cream,sugar, eggs,vanilla extract,salt, nutmeg and cornstarch.
5. Add the raisin date mixture and stir to combine.
6. Pour into the graham cracker piecrust.
7. Bake in your oven at 400 degrees for 10 minutes.
8. Reduce oven temperature to 350 degrees and bake for another 30 minutes or until center is set.
9. Remove pie to wire rack if you have one.
10. Let cool.
11. Serve warm.
Title: Holiday Raisin Shortbread Bars
Ingredients:
- 2 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1/2 nutmeg
- 1/2 butter
- 1/2 powdered sugar
- 1 raisins
- 1/2 water
Instructions:
1. Preheat oven to 350 degrees.
2. Combine water and raisins in a small saucepan. Bring to a boil and continue to boil for about 5 minutes. Drain and set aside.
3. Spray 8 inch square baking dish with 'bakers spray'. (Non-stick spray with flour in it).
4. Combine all dry ingredients except for sugar. Set aside.
5. With hand-held mixer beat sugar and room temperature butter until creamed. Slowly add, in 3 batches, the dry mixture. Fold in cooled raisins.
6. Pat dough into baking dish and bake for about 20 minutes or until sides are golden and toothpick comes out clean.
7. Cool and cut into bars. They are very yummy eaten warm.
Title: French-Style Pie Crust
Ingredients:
- 2 flour
- 1/4 sugar
- 1/4 butter
- 2/3 egg
- 1 vanilla extract
- 2 water
- 1 -3
Instructions:
1. Stir together flour, sugar and almond meal in bowl.
2. Cut butter into flour mixture until uniformly the size of small peas. (I use my Kitchen Aid mixer but a pastry knife works well too).
3. Add egg and vanilla along with enough cold water to form a ball. Do not overwork.
4. Set aside to rest for at least 30 minutes somewhere cool but not in the refrigerator. (I usually use it right away and it still works).
5. Roll out dough on a slightly floured surface and transfer to a 9-inch pie pan. (I use two sheets of wax paper, one on the counter and one on top of dough, and roll out that way. It's much easier to put into pie pan.).
6. Add filling and bake using recipe guidelines for the filling of your choice.
Title: Mixed Berry Bread Pudding With Lemon Fondant (Tyler Florence)
Ingredients:
- 4 butter
- 3/4 sugar
- 3/4 eggs
- 1 heavy cream
- 1 vanilla extract
- 1/2 lemon zest
- 4 sugar
- 2 mixed berries
- 2 confectioners' sugar
- 2 water
- 2 lemons, zest of
- 2
Instructions:
1. Preheat oven to 350°F Generously butter a large casserole dish, or 8 6-ounce ramekins. Pour in sugar, and rotate dish so all of the buttered surfaces are coated with sugar; knock out any excess sugar.
2. In a medium bowl, whisk together eggs, milk, cream, vanilla, lemon zest and sugar, until well combined.
3. Roughly tear bread into large pieces with your hands. Add bread to custard and stir to combine. Spread berries evenly over the bottom of the casserole, or divide amongst the prepared ramekins. Pour custard mixture into pan or divide amongst ramekins, and push down to submerge the bread. Sprinkle the top evenly with additional sugar, then refrigerate 10-15 minutes to soak.
4. Bake in preheated oven 25 minutes, or until puffy, the custard is set, and the top is golden-brown. Set aside.
5. In a mixing bowl, stir together confectioner's sugar, water, lemon zest and lemon juice, until smooth.
6. When slightly cooled, if using individual ramekins, invert each pudding onto a serving plate; otherwise, simply dish a portion onto each plate. Drizzle pudding with lemon fondant. Serve with additional fresh berries.
Title: Summertime Peach Crumble (Raw Food)
Ingredients:
- 5 dates
- 5 ground cinnamon
- 1 water
- 1/8 dates
- 3/4 coconut oil
- 4
- 2
Instructions:
1. FOR THE BASE ~ Place chopped peaches in large bowl & set aside.
2. In blender or food processor, blend 5 dates, cinnamon & enough water to get a syrupy consistency.
3. Pour this date syrup over peaches & refrigerate at least 1 hour.
4. FOR THE TOPPING ~ When peach/date mixture has chilled, in a food processor, blend almonds, 4 dates & coconut oil to desired consistency.
5. Top peach/date mixture with this topping & enjoy.
Title: Pistachio-Cream Cheese Cookies
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 powdered sugar
- 1/2 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- 2 oranges
- 1/2 lemon peel
- pistachio nut
Instructions:
1. In a large bowl beat butter and cream cheese on medium speed for about 30 seconds. Add powdered sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Add peel and as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (if needed).
2. Divide the dough into halves. Shapes each half into a roll about 1 1/2 inch in diameter. Place pistachio nuts on a piece of wax or parchement paper. Roll each dough roll in pistachio nuts. Wrap each roll in plastic wrap or wax paper. Chill for about an hour or until dough is firm enough to slice.
3. Heat oven to 375.
4. Cut rolls into about 1/4 inch slices. Place 1 inch apart on an ungreased cookie sheet.
5. Bake for 7 to 9 minutes or until edges are light brown. Transfer to wire racks to cook.
6. Makes about 44 cookies.
7. Uncooked dough can be frozen for up to 2 months. Baked cookies can be stored between layers of waxed paper in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.
Title: Dodo- Fried Plantains
Ingredients:
- 4 plantains
- 3
Instructions:
1. Heat about 1/2" oil in a skillet over medium heat. Add the plantains, a few pieces at a time and sauté until lightly browned. Turn and sauté the second side.
2. Remove to a paper towel-lined plate and repeat with the rest of the plantains. .
Title: Pink Cherry Coconut Cookies Aka Santa's Blushing Whiskers
Ingredients:
- 3/4 sweet unsalted butter
- 3/4 shortening
- 1 1/2 granulated sugar
- 1/4 baking soda
- 1/4 salt
- 1 egg
- 1 milk
- 3 vanilla
- 1/2 all-purpose flour
- 1/2 red maraschino cherries
- 1/2 dried shredded coconut
- 4 1/2
- 2 1/4
- 9
- 1 1/2
Instructions:
1. Cream together butter and shortening.
2. Add sugar, baking soda, salt and beat to combine, scraping down the sides as needed.
3. Beat in egg, egg yolk, milk, and extracts.
4. Grab a wooden spoon, and stir in flour, one a cup at a time (using a mixer now would toughen the dough).
5. Mix in food coloring (enough drops to tint dough pink) and cherries (make sure they are very well drained).
6. Divide dough into 3 portions, and then form each portion into a 10" log and roll in coconut so that the outside of the dough is covered (press with your fingers if needed).
7. Wrap well in wax paper and chill at least 4 hours until very firm.
8. Preheat oven to 375F.
9. Slice off 1/4" thick rounds and bake on parchment lined baking sheets 2 inches apart for approximately 12 minutes.