lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Love Cake
Ingredients:
- 2 ricotta cheese
- 1 sugar
- 4 eggs
- 1 vanilla
- 1 instant chocolate pudding mix
- 1 milk
- 8 non-dairy whipped topping
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
3. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
4. Spoon over unbaked cake.
5. Bake cake for 1 hour.
6. Cool.
7. Mix instant pudding with milk; fold in whipped topping.
8. Spread over cake; refrigerate.
Title: OMG Chocolate and Almond Clusters Copycat Recipe
Ingredients:
- 1/3
- 6
- 1
- 1/4
Instructions:
1. Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray.
2. Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl.
3. Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits ‘O Brickle Toffee Bits}.
4. Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted.
5. Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares.
6. Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use). When set, lift clusters from the tin foil and peel it away. OR – Spread the mixture evenly over the tin foil in the cookie pan into a ½ to ¾ inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces.
7. Store in a re-sealable container.
8. Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.
Title: Banana Cream Cake
Ingredients:
- 1 eggs
- 4 instant banana pudding mix
- 1 instant banana pudding mix
- 1 milk
- 1 Cool Whip
- 1
Instructions:
1. Combine all cake ingredients and mix well.
2. Bake in a greased and floured 13x9 cake pan at 350° for 25 minutes or until done.
3. Combine all frosting ingredients in small mixer bowl and mix well.
4. Frost cake and chill until serving time.
Title: Gluten Free Mandarin & Almond Syrup Cake
Ingredients:
- 300 heavy cream
- 1 ground cardamom
- 1/2 mandarin oranges
- 3 eggs
- 6 caster sugar
- 2 baking powder
- 1 vanilla essence
- 1 caster sugar
- 1 mandarin juice
- 1/2 water
- 1/4 ground cardamom
- 1/4 butter
Instructions:
1. Combine the cream, icing sugar and cardamom in a small bowl. Cover with plastic wrap and place in the fridge.
2. Place mandarins in a saucepan. Cover with cold water. Bring to the boil over high heat. Drain. Repeat 2 more times. Set aside to cool. Quarter, leaving peel intact. Remove and discard any seeds.
3. Preheat oven to 160°C Brush a round 22cm (base measurement) cake pan with melted butter to grease. Line the base and side with non-stick baking paper.
4. Place the mandarin in the bowl of a food processor. Process until smooth. With the motor running, add the eggs, 1 at a time, until combined. Add the almond meal, caster sugar, baking powder and vanilla. Process until just combined. Pour mixture into the prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
5. Meanwhile, combine the extra sugar, mandarin juice and water in a small saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes or until the syrup thickens slightly.
6. Pour three-quarters of the hot syrup over the cake. Set aside for 20 minutes to cool slightly. Transfer to a serving plate. Cut the cake into slices. Divide among serving plates and drizzle over the remaining syrup. Top with a dollop of the cream mixture and sprinkle with extra cardamom to serve.
Title: Strawberry Smothered Twinkies
Ingredients:
- 2 strawberries
- 1/4 - 1/2 sugar
- 10
Instructions:
1. Wash strawberries and drain well. Hull and slice each strawberry into several pieces.
2. Place strawberries in medium-sized container and mash with potato masher until you reach the consistency you desire.
3. Sprinkle with 1/4 to 1/2 cup of sugar, depending on how sweet you like the sauce.
4. Cover and refrigerate sauce for several hours. Do not add water; the strawberries will make their own juice.
5. Place Twinkies in individual dishes and top with strawberry sauce and whipped cream.
Title: Southern Peach Cobbler
Ingredients:
- 8 white sugar
- 1/4 brown sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 fresh lemon juice
- 1 cornstarch
- 2 all-purpose flour
- 1 white sugar
- 1/4 brown sugar
- 1/4 baking powder
- 1 salt
- 1/2 unsalted butter
- 6 boiling water
- 1/4 white sugar
- 3 ground cinnamon
- 1
Instructions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Title: Healthy Brownies (Gluten Free Too!)
Ingredients:
- 3/4 chocolate chips
- 1/4 butter
- 3 eggs
- 6 dates
- 1 vanilla
- 1/2 sugar
- 1/3 baking soda
- 1
- 1/4
Instructions:
1. In a large microwave safe bowl melt chocolate chips with butter.
2. In a blender blend eggs, diced dates, and vanilla.
3. Pour blender contents into chocolate mix.
4. Fold in cocoa, flour, and sugar.
5. Add baking soda.
6. Pour batter (it will be thick) into a greased square baking pan.
7. Bake at 350 degrees for about 18 minutes.
Title: Mom's Banana Chocolate Chip Muffins
Ingredients:
- 1/2 margarine
- 3/4 white sugar
- 1 egg
- 1 flour
- 1 1/2 baking soda
- 1 nutmeg
- 1/4 salt
- 1/2 chocolate chips
- 1/4
Instructions:
1. Mix in the order given and fill muffin tins 3/4 full.
2. Bake at 350 for approximately 20 minutes (until toothpick comes out clean).
Title: Cajeta Flan With Cream Cheese
Ingredients:
- 2 sugar
- 1 evaporated milk
- 1 Philadelphia Cream Cheese
- 5 eggs
- 1 vanilla
- 1 salt
- 1/4
Instructions:
1. PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
2. PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
3. BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
4. REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.
Title: Choco-Nut Delight
Ingredients:
- 1 chocolate graham cracker
- 1/4 peanut butter
- 2 Equal sugar substitute
- 4 butter
- 1 creamy peanut butter
- 1/3 powdered sugar
- 3 confectioners' sugar
- 6
Instructions:
1. DO CRUST. Combine first 4 ingredients. Spread and press half of mixture into pan. Chill for 10 minutes.
2. DO FILLING. Whip all-purpose cream until stiff. Whip in peanut butter and powdered sugar until blended. Break peanut bars into chunks and gently stir into peanut butter cream.
3. ASSEMBLE. Spread half of the mixture into the crust. Freeze for 20 minutes. Sprinkle remaining crust mixture evenly over peanut butter cream. Spread remaining peanut butter mixture over the crust.
4. FREEZE for 30 minutes. Serve and enjoy.
Title: Microwave Mug Cheesecake
Ingredients:
- 2 low-fat cream cheese
- 1/2 low-fat sour cream
- 1/4 vanilla
- 2 sugar
- 2 lemon juice
- 1/2 cornstarch
- 1/2 graham cracker
- 1 unsalted butter
- 1
- 1/2
Instructions:
1. In a 1 cup or larger microwave proof mug, beat the cream cheese until light and fluffy with a small whisk. Mix in the sour cream, sugar, egg, lemon juice and cornstarch. Whisk about 2 minutes until light. Alternatively, the mixture may be mixed in a small bowl with a hand held electric mixer and then poured into the mug. Add any "mix-ins.
2. Microwave on medium for 2 1/2 minutes* (in a 650 watt microwave). Since microwave powers are different, you may need to experiment. You want the center to just start to bubble, and then stop cooking. If it is allowed to bubble and cook further, the mixture will "break" and you'll need to start over. Make a note of the successful cooking time for your microwave. Take out of the microwave and let cool to room temperature and then refrigerate until fully chilled, about 1 1/2-2 hours. If any liquid has formed, carefully pour out.
3. Sprinkle with mixed graham cracker mixture and top with any topping of your choice.
Title: Bakewell Tart With Rice Flour
Ingredients:
- 2 butter
- 2 sugar
- 2 baking powder
- 1 egg
- 1 Amaretto
- 1
Instructions:
1. From this recipe I made one 9" tart and 6 small individual tarts in a mince pie tin. You could use a larger tart dish or make around 16 individual small tarts.
2. For sweet rice flour pastry use recipe http://www.food.com/recipe/rice-flour-pastry-16478/ (I add a couple of pinches of xanthan gum to this linked recipe so the pastry holds together better).
3. Line pan/dish with pastry by pressing in the pastry dough. You can press it fairly thin and it will hold together with the xanthan gum added. If you get holes or the pastry is so thin you can see the tin through it you can just press in a little more dough and it will blend together. Bake blind for 5 minutes at gas mark 5.
4. Now make the sponge mix for the topping. Cream together the butter and sugar. Add egg, rice flour and the baking powder then beat. Add almond essence (or amaretto).
5. Line the pastry with strawberry jam (apricot jam also works well for a frangipane test) and pour the sponge mix over it into the pastry.
6. Bake at gas 7 until sponge is golden brown. (Approximate timings I think around 20-30 minutes for a single tart and 15-20 minutes for small individual tarts).
7. The sponge will froth up as it cooks but this will settle once it's out of the oven.
Title: K&p's Double Chocolate Peanut Butter Cookies
Ingredients:
- 1 1/4 salted butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 3/4 baking soda
- 1
- 2
Instructions:
1. Cream together butter, sugar, then add the eggs and vanilla.
2. Mix together cocoa and baking soda.
3. Add cocoa and baking soda to butter, sugar, eggs and vanilla and blend well.
4. Add flour into creamed mixture
5. Add peanut butter chips.
6. Bake at 350° for 7-8 minutes.
Title: Banana Yogurt Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 granulated sugar
- 3/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 2/3 plain low-fat yogurt
- 1/2 banana
- 1/4 lemon, rind of
- 1 vanilla
- 1 light corn syrup
- 3 water
- 2 fresh raspberry
- 2
- 1/4
Instructions:
1. In a large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda and salt; set aside.
2. In a medium bowl, stir together yogurt, banana, oil, lemon peel and vanilla; set aside.
3. In a small mixer bowl, beat egg whites until soft peaks form.
4. Gradually add remaining 3/4 cup sugar; beat on high speed until stiff peaks form.
5. Stir yogurt-banana mixture into flour mixture until moistened.
6. Fold in about a fourth of the egg-white mixture to soften; then fold in remaining egg whites.
7. Preheat oven to 350°F.
8. Pour the batter evenly into a greased and floured 9 by 9 by 2-inch baking pan.
9. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
10. Cool cake in the pan on a wire rack for 10 minutes.
11. Remove cake from pan and cool completely on the wire rack place cake in a storage container or wrap with plastic wrap and store; this cake slices better when held overnight.
12. For icing, stir together corn syrup and water; add cocoa powder, stirring till smooth.
13. Drizzle chocolate over cake in a Lacy design.
14. Let stand about 30 minutes, until set.
15. Serve with raspberries.
Title: Maritime Gingersnaps
Ingredients:
- 1/2 molasses
- 1/4 shortening
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 2 ground ginger
- 1 cinnamon
- 1 ground cloves
- 1/4 salt
Instructions:
1. Preheat oven to 375°F.
2. Combine molasses and shortening in a small pan; heat, stirring constantly, just to boiling over medium heat. Remove immediately from heat and allow to cool.
3. Meanwhile, measure remaining ingredients into a large bowl. When molasses mixture has cooled, pour over flour mixture and mix well to combine. Chill dough for 10 minutes.
4. Shape into small (about quarter-sized) balls and arrange 2 inches apart on baking sheets. Flatten with bottom of a drinking glass or with fingers.
5. Bake until dry and crisp, about 8-10 minutes. Watch carefully as they may easily burn.
6. When done, place pan on cooling rack and cool cookies on baking sheet for 5 minutes. Remove from baking sheet to cooling rack and cool completely.
7. Once completely cooled, store in an airtight container.
Title: Xtra Special Celebration Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 2 salt
- 1 vinegar
- 2/3 vanilla
- 2 cold water
- 1
- 2
- 1
Instructions:
1. Heat the oven to 350°F Grease 2 round 9-inch pans; dust with flour.
2. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.
3. Mix oil, vinegar, and vanilla.
4. Stir oil mixture and water into flour mixture until well blended, about one minute.
5. Immediately pour batter into pans, dividing evenly.
6. Bake about 35 minutes, until toothpick insterted in center comes out clean.
7. Let cool 10 minutes.
8. Remove from pans, let cool completely, and frost. Stack the two rounds together to make a double-layer cake.
Title: Homemade Confetti Cake
Ingredients:
- 3 flour
- 2 sugar
- 3/4 baking powder
- 1 non-fat powdered milk
- 1/2 sea salt
- 1/2 water
- 1 1/4 vanilla extract
- 3 eggs
- 2
- 1/2
- 3
Instructions:
1. Mix flour, sugar, sprinkles, baking powder, powdered milk and salt with a paddle.
2. Add water, vanilla extract, butter extract, vegetable oil, eggs and mix until smooth. Scrape in between mixing.
3. Bake at 350F until cake bounces to touch and toothpick comes out clean.
Title: Pennsylvania Dutch Cake and Custard Pie
Ingredients:
- 1 sugar
- 1/3 flour
- 2 apple pie spice
- 1 applesauce
- 1 sour cream
- 2/3 molasses
- 1/3 egg
- 1 sugar
- 1/2 margarine
- 1/4 butter
- 1/2 egg
- 1 vanilla
- 1 all-purpose flour
- 1 1/4 baking powder
- 1 salt
- 1/2 baking soda
- 1/4 powdered sugar
- 1/2 coffee
- 2
Instructions:
1. Prepare pie according to package directions for filled one-crust pie, using a 9 inch pie pan or 9 inch deep dish pie pan. Heat oven to 350 degrees. In a medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice and mix well. Stir in remaining filling ingredients; blend well and set aside.
2. In a small bowl, combine 1/2 cup sugar and margarine. Beat until well blended. Add sour milk, 1 egg and vanilla and beat until smooth. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, salt and baking soda and mix well. Spoon into crust lined pan. Carefully pour filling mixture over batter.
3. Bake at 350 degrees for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.
4. In a small bowl, combine glaze ingredients and blend well. Drizzle over hot pie. Serve slightly warm.
Title: Pecan Delight Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 margarine
- 1 brown sugar
- 3 eggs
- 1 vanilla
- 1 milk
- 3/4 - 1 pecan halves
- 2
Instructions:
1. Mix FLOUR, BAKING POWDER, SALT (set aside).
2. In a large bowl whisk together (or use mixer)MARGARINE or BUTTER.
3. and BROWN SUGAR. Whisk in 3 EGGS, RUM EXTRACT, VANILLA. whisk all until fluffy and creamy.
4. Sift in 1/4 of flour mix at a time, and whisk batter together adding a splash of milk after each addition. Should be cake batter consistency.
5. Mix in chopped PECANS.
6. Fill 24 paper cups in cupcake trays with batter. Tap trays on counter to settle batter. Set a PECAN half on top.
7. Place on center rack in preheated (350 degree) oven. Bake 20 minutes or until top springs back when lightly pressed with fingertips.
8. Remove from pans and cool on rack.
Title: Warm Amaretto Apples
Ingredients:
- 2 golden delicious apples
- 1 1/2 unsalted butter
- 2 sugar
- 2 raisins
- 2 amaretto liqueur
- 2
Instructions:
1. Peel apples, core, cut into 1/2-inch dice and set aside.
2. Melt butter in medium skillet over medium-high heat.
3. Add apples, sprinkle with sugar and saute until tender, about 6 minutes.
4. Stir in raisins.
5. Add liqueur and cook until liquid reduces to glaze, about 1 minute.
6. Divide between 2 dessert dishes.
7. Garnish with almonds and whipped cream. Serve immediately.
Title: Penuche Frosting
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 1/4 milk
- 2 powdered sugar
Instructions:
1. Blend butter and brown sugar in saucepan.
2. Bring to a boil.
3. Boil 2 minutes, stirring constantly.
4. Add milk.
5. Bring to a boil, stirring constantly; cool to lukewarm.
6. Add powdered sugar gradually, beating constantly until of spreading consistency.
Title: Blender Chocolate Mousse
Ingredients:
- 2 gelatin
- 1/2 milk
- 3/4 milk
- 1 egg
- 1/4 sugar
- 1/8 salt
- 1 vanilla
- 1 chocolate chips
- 1 heavy cream
- 1 1/2
Instructions:
1. Place gelatin and 1/2 cup cold milk in blender while heating milk.
2. Add 3/4 cup warm milk& blend on high.
3. Add next 5 ingredients and blend again.
4. Add cream& blend again.
5. Add ice cubes, blend one last time.
6. Pour into mold& chill.
Title: Chocolate Chip Cookie Cake
Ingredients:
- 1 butter
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 2 hot water
- 1/2 salt
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to the batter along with the salt. Stir in flour, chocolate chips, and nuts (optional). Drop by large spoonfuls onto ungreased cookie sheet.
3. Bake for about 10 minutes in the preheated oven, or until the edges are slightly browned.
4. The secret to making a good cookie cake is using parchment paper (in the same aisle as the cling wrap and aluminum foil). Parchement paper keeps the dough from spreading and doesn't allow the dough to stick to the pan.
5. Cut the parchment paper to fit the cookie sheet or baking stone (I prefer to use a baking stone for more even heating, but any type of baking pan will do).
6. After you've put the parchment paper on the stone or pan, use a spatula to evenly spread the cookie dough into whatever shape you desire (circle, heart, square, etc.).
7. Place the cookie sheet or baking stone into the preheated oven, and follow the directions for cooking time. Cookie cakes can take a little longer to bake, so make sure to check the cookie frequently.
8. Once the edges are slighly browned, remove the cookie from the oven. Slide the cookie and parchment paper from the cookie sheet, and let it cool completely before frosting it.
Title: Debbies Pineapple Upside Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 pineapple rings
- 1/2 maraschino cherry
- 1/2 pecan halves
- 1 1/2 self rising flour
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 buttermilk
- 1/2 vanilla extract
- 1
Instructions:
1. In an iron skillet, melt butter.
2. Sprinkle brown sugar in pan.
3. Place pineapples onto sugar.
4. Place cherry in middle of each ring.
5. Lay pecan halves, top side down, around pineapple rings. set aside.
6. In a mixing bowl, cream butter and sugar.
7. Add eggs one at a time, beating after each.
8. Mix buttermilk and pineapple juice. Set aside.
9. Alternately add wet and dry ingredients to butter mixture.
10. (always start with dry and end with dry).
11. Add vanilla extract.
12. DO NOT OVERMIX DOUGH.
13. Pour into the prepared skillet, over fruit mixture.
14. Bake 375 degree oven for 45 minutes.
15. Wait 4 minutes then Invert cake onto plate.
Title: Pumpkin Pie Bars
Ingredients:
- 1 1/3 flour
- 3/4 granulated sugar
- 1/2 brown sugar
- 3/4 butter
- 1 old fashioned oats
- 1/2 pecans
- 1 Philadelphia Cream Cheese
- 3 eggs
- 1 pumpkin
- 1 pumpkin pie spice
Instructions:
1. HEAT oven to 350°F Line 13x9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.
2. RESERVE 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 minute Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture.
3. BAKE 25 min.; cool 10 minute Use foil to transfer dessert from pan to wire rack; cool completely.
Title: Tapioca Pudding
Ingredients:
- 1 milk
- 2 sugar
- 1 1/2 quick-cooking tapioca
- 1 vanilla extract
- 1/2
Instructions:
1. In a saucepan, combine the milk, sugar, tapioca, and egg; let stand 5 minutes.
2. Cook and stir over medium heat until mixture comes to a full boil.
3. Remove from heat; stir in vanilla.
4. Spoon or pour into serving dishes, and allow to cool at least 5 minutes.
5. May be cooled longer and/or in the refrigerator. May be served warm or cold. (I like warm my husband prefers chilled.).
Title: Scotch Whisky Syllabub
Ingredients:
- 1/3 lemon juice
- 1/4 lemon peel
- 1 berries
- 1/4
- 1
Instructions:
1. In a large measuring cup or bowl combine first 3 ingredients (lemon juice - lemon peel). Cover and let stand at room temperature for 4-6 hours.
2. Stir sugar into mixture.
3. Beat cream in a separate bowl and gradually add Scotch mixture, beating until soft peaks form.
4. To serve: spoon into goblets and garnish with berries.
Title: Zimbabwe Cookies
Ingredients:
- 10 butter
- 1/4 sugar
- 1 lemon zest
- 2 ground nutmeg
- 1 vanilla extract
- 1/4 honey
- 1 egg
- 1 raw sweet potato
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 butter
- 4 lemon juice
- 1 1/2 powdered sugar
- 2 water
Instructions:
1. Cream together butter and sugar in bowl. Blend in lemon zest, nutmeg, honey and egg. Fold in sweet potato.
2. In separate bowl. sift flour, baking powder, baking soda and salt.
3. Add it to the first mixture and blend well.
4. Arrange cookie dough by rounded teaspoons on un-greased or wax-papered cookie sheet.
5. Bake at 350 degrees for 7 minutes.
6. To make glaze: Use wooden spoon or whisk to combine all ingredients in glass container until smooth.
7. Add more water by the drop until glaze is easy to spread on cooled cookies.