lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread & Lemon Curd Trifle W/ Blackberry Sauce
Ingredients:
- 3 all-purpose flour
- 2 ground ginger
- 2 baking soda
- 1 1/4 ground cinnamon
- 3/4 ground cloves
- 1/2 ground nutmeg
- 1/4 salt
- 3 crystallized ginger
- 10 unsalted butter
- 1 golden brown sugar
- 3 eggs
- 1 molasses
- 1 boiling water
- 2 1/2 lemon peel
- 2 heavy cream
- 2 sugar
- 2 vanilla
- 1/4 fresh blackberries
- 1 frozen blackberries
- 2 sugar
- 1 salt
- lemon juice
Instructions:
1. Position rack in center of oven and preheat to 350 degrees F.
2. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
3. Sift flour and next 6 ingredients into medium bowl.
4. Mix in crystallized ginger.
5. Using an electric mixer, beat butter in large bowl until fluffy.
6. Beat in brown sugar.
7. Beat in eggs, 1 at a time.
8. Gradually beat in molasses, followed by 1 cup boiling water.
9. Mix in grated lemon peel.
10. Gradually mix in dry ingredients.
11. Transfer batter to prepared pan.
12. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
13. Transfer to a rack to cool for 15 minutes.
14. Run a knife around the pan sides.
15. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
16. Blackberry Sauce:
17. Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted.
18. Transfer to a blender and blend until smooth.
19. Pour through a strainer into a bowl.
20. Stir in the framboise and lemon juice.
21. Set aside until ready to use.
22. To assemble:
23. Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce.
24. Repeat 2 more times.
25. Top with remaining whipped cream.
26. Cover and refrigerate for at least 4 hours or overnight before serving.
Title: Chocolate-Malted-Peanut Butter Icing
Ingredients:
- 1/4 sugar
- 1/4 peanut butter
- 1 water
Instructions:
1. Melt the butter and the peanut butter together.
2. Stir in the malted milk powder.
3. After it is mixed well, add enough hot water or cream to allow the icing to spread well.
4. Use on cake or cup cakes and enjoy!
Title: Christmas Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 4 flour
- 2 baking soda
- 1 salt
- 2 vanilla
- 1 sugar
- 2
Instructions:
1. Cream the first 5 ingredients until light and fluffy.
2. Sift the dry ingredients and gradually add to wet ingredients until mixed well.
3. Form into small balls and roll in sugar.
4. Place on lightly greased cookie sheet and flatten slightly with fingers, not too thin, just a little.
5. Bake at 350° for 8-10 minutes.
6. As soon as you remove cookies from oven, press a Hershey's Kiss into the center of the cookie, and cool completely.
Title: Twinkie Cake
Ingredients:
- 10 instant vanilla pudding
- 2 milk
- 4 crushed pineapple
- 1 bananas
- 2 -3 Cool Whip
- 8 -16 maraschino cherry
- pecans
Instructions:
1. Split Twinkies in half.
2. Place in a 13 x 9 inch baking dish, filling side up.
3. Mix 4 cups of cold milk and vanilla puddings together.
4. Spread pudding mixture over the Twinkies.
5. Layer the drained pineapple.
6. Layer sliced bananas over pineapple.
7. Cover with Cool Whip.
8. Sprinkle with nuts and place cherries on top.
9. Note: I used 1 package of vanilla and 1 package of banana cream pudding mix.
10. You can use fresh strawberries also, or whatever you want.
Title: 3 Layer Cake
Ingredients:
- 1 1/2 flour
- 1 pecans
- 1 1/2 Cool Whip
- 8 powdered sugar
- 1 cream cheese
- 1 instant pudding mix
- 2 milk
- 3
Instructions:
1. Layer 1: Heat oven to 375. In a bowl mix (by hand) 1 1/2 cups of flour, 3/4 cups of chopped pecans (the rest will be used later) and 3/4 cups of soft margarine. Pat the mixture into a nongreased 13x9 pan. Bake for 15 minutes and then let cool.
2. Layer 2: In a bowl mix with a hand mixer the 1 cup cool whip, 1 cup powdered sugar, and 8oz package of cream cheese until fluffy. Spread on the 1st layer.
3. Layer 3: In a bowl mix with a hand mixer the 2 small boxes of instant pudding and 3 cups of cold milk. Spread on the 2nd layer.
4. Top with left over cool whip and leftover pecans.
Title: Ginger Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 salt
Instructions:
1. Preheat the oven to 350* F.
2. Line cookie sheets with parchment paper or nonsitck baking mats.
3. Using an electric mixer at low speed, cream the shortening and sugar until throughly combined.
4. Add the egg and molasses and beat until completly incorporated.
5. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
6. Stir until combined.
7. Roll the dough into balls about 1-inch in diameter.
8. Roll the balls in sugar.
9. Place balls 1/2-inch apart on prepared cookie sheets and flatten them slightly with your fingertips.
10. Bake for 12 mintes.
11. Cool on wire rack.
Title: Lemon Syrup Cake
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1 sugar
- 4 eggs
- 2/3 sour cream
- 1 lemon zest
- 4 lemon juice
- 2/3 powdered sugar
- 4 lemon juice
- 3
Instructions:
1. Sift flour and baking powder with sugar.
2. Whisk eggs, sour cream, lemon rind, lemon juice and oil together.
3. Pour into dry ingredients.
4. Spread in a 8 inch pan and Bake at 350 degrees for 45 to 50 minutes until golden brown.
5. For syrup.
6. combine ingredients and drizzle over cake while still warm.
Title: Creme De Menthe Bars
Ingredients:
- 1/2 butter
- 4 oleo
- 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 2 graham crackers
- 1 1/2 coconut
- 1 butter
- 1 1/2 creme de menthe
- 3 instant vanilla pudding
- 2 powdered sugar
- 2 butter
- 1/4 chocolate chips
- 1
Instructions:
1. Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
2. Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
3. Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!
Title: Biji Salak - Sticky Rice Balls in Sweet Coconut Sauce
Ingredients:
- 2 glutinous-rice flour
- 1 tapioca starch
- 1 1/2 water
- 1/2 salt
- 150 palm sugar
- 50 caster sugar
- 1 water
- 6 water
- 2 coconut milk
- 1 screwpine leaves
- coconut
Instructions:
1. take your rice flour and tapioca starch in a large bowl and make a well in the center.
2. Add water and salt, and mix well.
3. Then you will need to knead the dough until it can be rolled and shaped (dough should be moist).
4. Roll 1/2 inch diameter balls with the dough.
5. Cut diagonally 1 inch in length.
6. Bring 8 cups of water to a boil, and drop in the rice balls, and allow water to come back to a boil.
7. Simmer rice balls for 4 minutes, drain, and set aside.
8. Make Palm Sugar Syrup.
9. Take 150g palm sugar, 50g castor sugar and 1 cup water, and allow sugars to dissolve completely and cook down to thicken slightly; You will want to measure it out as it should make approximately 1 cup palm sugar syrup.
10. Then make the sauce.
11. Take 6 cups water, 2 cups coconut milk, 1 cup palm sugar syrup, and pinch of salt, and bring to a boil.
12. Add your rice balls and simmer for approximately 20 minutes.
13. Cool and serve at room temperature.
14. Top with freshly grated coconut when serving.
Title: Banana Pudding Supreme
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 2 milk
- 1 instant vanilla pudding
- 1 non-dairy whipped topping
- 4 bananas
- 1
Instructions:
1. Cream the cheese with milk until smooth.
2. Stir in sweetened condensed milk and pudding mix.
3. Fold in half of the whipped topping.
4. Layer pudding, cookies and bananas in dish.
5. Top with remaining topping.
6. Chill.
Title: Grandma's Hamantashen Cookies
Ingredients:
- 3/4 sugar
- 1/4 butter
- 2 margarine
- 1 eggs
- 2 vanilla
- 3 flour
- 2 baking powder
- 1/8 unsalted butter
- 1 prune jam
Instructions:
1. pre-heat oven to 375'F.
2. cream butter and sugar.
3. add eggs one at a time.
4. beat well.
5. add vanilla and orange juice.
6. add flour and baking powder (and salt if needed).
7. mix until the dough can form a ball.
8. roll dough on a well floured board to about 1/8inch thick.
9. cut into 3inch rounds.
10. place about a teaspoon of filling in the center of each round.
11. pinch dough upward in three places at the outer edge to make the traditional three-cornered hat shape.
12. bake for 15-20 minutes on greased or parchment lined baking sheet until slightly golden brown.
13. remove from pan and let cool on a cooling rack for at least 10minutes.
Title: Chocolate Dipped and Stuffed Strawberries
Ingredients:
- 2 strawberries
- 8 cream cheese
- 1 chocolate
- 1/2 confectioners' sugar
- 1/4
Instructions:
1. wash and thoroughly dry the strawberries.
2. using a small melon baller (or a paring knife) scoop out the top of the strawberry removing stem and some of the center.
3. melt chocolate in microwave at medium heat. use small intervals like 30 - 45 seconds. mix between each interval, do not overheat.
4. Dip strawberries in chocolate and place on wax paper to dry.
5. While they are drying mix the cream cheese, sugar and syrup using an electric mixer.
6. you can either scoop the filling into the strawberries with the melon baller or pipe it in using a pastry bag for a nicer presentation.
Title: Peanut Puffs
Ingredients:
- 1/2 margarine
- 2 butter
- 3/4 sugar
- 1/2 peanuts
- 1 vanilla extract
- flour
- powdered sugar
Instructions:
1. preheat the oven to 325.
2. grease a baking sheet with cooking oil spray or a small amount of margarine.
3. cream margarine and sugar in medium mixing bowl.
4. add peanuts,vanilla & flour,mix well.
5. using your fingers roll dough into small balls about 1 inch across.
6. place the balls on the greased baking sheet.
7. bake for 35 minuites.
8. remove from the oven.
9. while still warm roll puffs in the powdered sugar.
10. roll in the sugar again when puffs are cool.
Title: Chocolate Sheath Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/4 salt
- 1 oleo
- 4 water
- 1 eggs
- 2 buttermilk
- 1/2 baking soda
- 1 baking powder
- 1 vanilla
- 1 margarine
- 1 oleo
- 4 milk
- 6 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Mix sugar, flour and salt in mixing bowl. In a saucepan put oleo or butter, cocoa and 1 cup water. Bring to a boil and pour over above mixture. Stir. Then add eggs, buttermilk, soda, baking powder and vanilla. Mix and bake in well greased and floured jelly roll pan or a 9 x 13-inch cake pan, about 400° for 20 minutes or until done. Ten or fifteen minutes after putting cake in oven, make icing and spread on cake as soon as it's done.
2. -ICING:--.
3. Bring to a boil: oleo, cocoa and milk. Then remove from heat and add 1 box powdered sugar and vanilla. Beat well and add 1 cup chopped nuts if desired.
Title: B. C. Candied Fruit Cookies
Ingredients:
- 1 margarine
- 1 icing sugar
- 1 egg
- 2 1/4 all-purpose flour
- 1/4 cream of tartar
- 1/2 pecans
- 1/2
- 1
Instructions:
1. Mix butter, sugar and egg; stir in remaining ingredients.
2. Divide dough in half; shape each half into roll 1 1/2 inches in diameter.
3. Wrap tightly in plastic wrap and chill at least 4 hours, (Can be frozen at this point if desired).
4. Heat oven to 375°F.
5. Cut rolls into 1/8 inch slices; place 1 inch apart on ungreased baking sheet.
6. Bake about 8 minutes.
7. Remove immediately from baking sheet.
Title: Sugar Cookies (Williams-Sonoma)
Ingredients:
- 1 1/4 unsalted butter
- 3/4 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 2 salt
- 1/4 sugar
Instructions:
1. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale.
2. Add the sugar in 3 additions, beating on low speed for 2 minutes after each addition.
3. Beat the egg yolk and vanilla into the butter mixture until well blended.
4. Sift the flour and salt together onto a sheet of waxed paper.
5. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
6. Scrape the dough out onto a work surface and divide into 4 equal portions.
7. Shape into disks, wrap in plastic wrap, and refrigerate for at least 2 hours or for up to overnight.
8. Preheat oven to 350 degrees; lightly grease 2 baking sheets or line them with parchment paper.
9. Remove the dough disks from the refrigerator and let stand at room temperature for about 15 minutes.
10. Working with 1 disk at a time, roll out between 2 sheets of waxed paper to a thickness of 1/8 to ¼ inch.
11. Using cookie cutters, cut into circles or other shapes.
12. Repeat with the remaining dough portions, then gather up the scraps and reroll them.
13. If the scraps of dough have become sticky, refrigerate them for 10 minutes before rerolling.
14. For best results, do not roll the same dough more than twice.
15. Using an offset spatula, transfer the cookies to the prepared pans.
16. Sprinkle with the sugar.
17. If using intricately shaped cutter, refrigerate the cutout cookies for 15-30 minutes before baking.
18. Bake the cookies until they are lightly golden on the bottom, 10-12 minutes.
19. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.
Title: Cherry Loaf Pound Cake
Ingredients:
- 2 flour
- 1/2 cake-and-pastry flour
- 1 salt
- 1 butter
- 1 sugar
- 4 eggs
- 2
Instructions:
1. Combine flour and salt.
2. Stir well to blend.
3. Mix 1/2 cup flour mixture with cherries.
4. Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
5. Add eggs 1 at a time, beating well after each addition.
6. Add remaining flour gradually.
7. Stir in extract and floured cherries, mixing until well blended.
8. Spread in greased loaf pan.
9. (I use a veg. spray).
10. Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
11. Don't be concerned if cake cracks on top, it is supposed to.
Title: Apple Crisp
Ingredients:
- 6 unbleached all-purpose flour
- 1/4 turbinado sugar
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 - 1/4 salt
- 5 unsalted butter
- 3/4 apples
- 2 1/2 lemon zest
- 1/2 fresh lemon juice
- 1 1/2 turbinado sugar
- 1/4
Instructions:
1. To Prepare Topping:.
2. Place flour, sugar, spices, and salt in food processor and process briefly to combine.
3. Add butter and pulse 10 times at 4 seconds a pulse.
4. Add nuts and process again in 4 or 5 one-second pulses.
5. Refrigerate the topping while preparing the filling.
6. Preheat oven to 375 degrees.
7. To Prepare Filling:.
8. Peel, quarter, and core apples.
9. Cut peeled apples into 1 inch chunks.
10. Toss apples with zest, lemon juice, and sugar.
11. Scrape fruit into 8 inch square baking pan (or 9” deep-dish pie pan).
12. Distribute topping evenly over the fruit.
13. Bake for 40 minutes.
14. After 40 minutes, increase oven temperature to 400 and continue baking until topping turns deep golden brown (about 5 minutes more).
15. Serve warm (the crisp can be made ahead by a few hours and kept at room temperature, then re-heated in a warm oven before serving).
16. To double the recipe to serve 8 -12, place ingredients in a 13" x 9" baking dish and bake for 55 minutes at 375 without an increase in temperature at the end.
Title: Chocolate Bar Cream Cheese Cupcakes
Ingredients:
- 2 chocolate bars
- 1 cream cheese
- 1 warm water
- 1/2 eggs
- 1/2 vanilla
- 4
- 2
Instructions:
1. Place a rack in the center of the oven and preheat to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
2. Break the chocolate bars into quarters, stack them on top of each other, and slice down the short end of the stack with a sharp knife. You will have about 1 cup of 1/4 inch shavings. Set them aside.
3. Place the cake mix, cream cheese, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend for 2 minutes more, scraping down the sides again if needed. Stir in the chocolate shavings.The batter should look thickened and smooth. Spoon or scoop 1/3 cup batter into each lined cup, filling it three quarters of the way full. Place the pans in the oven.
4. Bake the cupcakes until they spring back when lightly pressed with your finger 20 to 23 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes .
Title: Angie’s Carrot Cake
Ingredients:
- 3/4 sugar
- 1 1/2 eggs
- 3 vanilla
- 1 1/2 salt
- 2 baking soda
- 1 cinnamon
- 2 carrots
- 1/2 raisins
- 2 crushed pineapple
- 1
- 1/2
Instructions:
1. mix and combine oil, sugar, eggs, vanilla - mix sifted flour, salt, baking soda and cinnamon together - add to oil mixture - mix well until blended.
2. butter large pan - bake until toothpick is dry - 350 degrees for 45-60 minutes, depending on your oven.
3. CREAM CHEESE ICING FOR CARROT CAKE.
4. 1 - 8 oz. cream cheese - softened.
5. 1 - stick unsalted butter - softened.
6. 1 cup confectionary sugar.
7. 2 tablespoons orange juice.
8. 1 tablespoons fresh lemon juice.
9. ½ cup heavy cream.
10. beat cream cheese and butter until blended - beat in 3/4 cup sugar, oj and lemon juice until light & fluffy - beat heavy cream on medium-high speed until it forms soft peaks - gradually add remaining 1/4 cup sugar and beat to stiff peaks - fold whipped cream into cream cheese mixture to blend - makes 3 cups.
Title: Cinnamon Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 1/4 salt
- 1/3 granulated sugar
- 1 ground cinnamon
- 1 pecan halves
- walnut halves
Instructions:
1. In large bowl beat butter with 1 1/2 cups sugar until light and fluffy.
2. Beat in eggs and vanilla.
3. In separate bowl, mix together flour, baking.
4. powder and salt.
5. Stir into butter mixture until combined.
6. In small bowl,.
7. mix together 1/3 cup sugar and cinnamon; set aside.
8. Shape dough into 1 inch balls; roll in cinnamon mixture.
9. Place 2 inches apart on lightly buttered.
10. baking sheets.
11. Press nut into top of each ball.
12. Bake at 350ºF oven for 12-15 minutes or until golden on bottom.
Title: Gingerbread Trifle (With Lemon Cream and Cherry Sauce)
Ingredients:
- 1 brown sugar
- 1/2 cornstarch
- 2 ground cinnamon
- 1/2 cranberry juice cocktail
- 1 1/2 pears
- 1 1/2 vanilla
- 1 prepared lemon pudding
- 1
Instructions:
1. Make gingerbread according to directions. When cool enough to handle cut into 1-in cubes.
2. MAKE CHERRY SAUCE: combine brown sugar, cornstarch and cinnamon in a medium saucepan. Stir in cranberry juice cocktail. Add frozen cherries. Cook and stir until thick and bubbly then cook an additional 2 minutes. Cover and cool without stirring. NOTE: this mixture can be made up to three days ahead, covered and refrigerated until needed.
3. MAKE LEMON CREAM:
4. Beat whipping cream and vanilla just till soft peaks form. Fold in lemon pudding. Stir gently until combined.
5. TO ASSEMBLE:
6. Spoon 1/3 the lemon cream into a trifle dish. Add 1/3 the cherry sauce. Top with half the pears and 1/2 the gingerbread.
7. Repeat this layer once and top with remaining 1/3 cherry sauce.
8. Keep refrigerated.
Title: Puppy Chow (Snack for the Troops!)
Ingredients:
- 1 chocolate chips
- 1 peanut butter
- 1/2 - 2/3 powdered sugar
Instructions:
1. Melt chocolate chips and peanut butter in a pan. Watch close, this usually doesn't take more than 5 minutes.
2. Put Chex in a very large bowl for one batch or a large bowl for multiple batches, depending on the situation of your dishes. Pour chocolate/peanut butter mix over Chex and stir to coat evenly.
3. Coat pieces with powdered sugar to taste.
Title: Peanut Butter Swirl Brownies- Veganized!
Ingredients:
- 1 sugar
- 1/4 margarine
- 1/4 applesauce
- 1/2 - 1 vanilla extract
- 3/4 egg substitute
- 3/4 unbleached white flour
- 1/4 baking powder
- 1/3 salt
- 1/4 - 1/3 chocolate chips
- 1/3 peanut butter
- 1 margarine
- 1/2 vanilla
- 1 unbleached white flour
- 2 -3 sugar
- egg substitute
Instructions:
1. Very easy. Cream the sugar and margarine. Add the next three ingredients and mix well.
2. Dump the next three dry ingredients in on top and mix well, then add the chocolate chips and almonds to combine. (NOTE: If you can find vegan peanut butter chips, use them! Amaaazing flavor! Unfortunately I can't get them anymore.).
3. Spread the chocolate batter in a greased & floured 8" square pan.
4. From peanut butter to egg replacer: cream these ingredients together in a separate bowl.
5. Drop dollops of peanut butter into the top of the chocolate, and use a fork to swirl it in patterns like you were making a marbled cake. (Hint- you just may have a little extra safely vegan batter to sample. *wink*.
6. Bake at 350 F for about 30-35 minutes. Watch them, check after 25 minutes or so and remove from oven as soon as the middle is no longer complete goo. This seems to be the key to the ultimate chewy-divine brownie experience.
7. When completely cooled, cut into 16 squares, or as desired. If you don't wait, it goes pretty crumbly. (Ahem, this girl knows from experience. LOL.).
8. Finally -- enjoy!
Title: Cherry Pecan Drops
Ingredients:
- 1 granulated sugar
- 3/4 shortening
- 2 milk
- 1 vanilla
- 2 eggs
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 pecans
- 1 dates
- 1/3 maraschino cherry
- 1 1/2 maraschino cherries
- 15
Instructions:
1. Heat oven to 375 degrees.
2. Grease cookies sheets.
3. In large bowl, combine sugar, shortening, milk, vanilla, and eggs; beat well.
4. Stir in flour, baking powder, baking soda, salt, pecans, dates, and 1/3 cup chopped cherries; mix well.
5. Cover dough with plastic wrap and refrigerate until chilled for easier handling, if desired.
6. Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
7. Form into balls; place 2-inches apart on greased cookie sheets.
8. Press maraschino cherry piece into top of each ball.
9. Bake for 10-15 minutes until light golden brown.
Title: Red Currant Jelly Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 2 eggs
- 1/2 vanilla
- 2 1/2 all-purpose flour
- 1/4 salt
- 1 1/2 walnuts
- 3 -4 red currant jelly
Instructions:
1. In large bowl of an electric mixer, beat butter and sugar until creamy.
2. Separate eggs.
3. Place whites in a small bowl, lightly beat; set aside.
4. Add egg yolks and vanilla to butter mixture.
5. Beat well.
6. In another bowl, stir together flour and salt.
7. Gradually add flour & salt to butter mixture, Blending thoroughly.
8. With your hands, roll dough into balls about 1-inch diameter.
9. Dip each ball in eggs whites, then roll in finely chopped walnuts to coat.
10. Place on greased baking sheets,spacing 1 inch apart.
11. With your thumb or the tip of a spoon (I use my thumb), make an indentation inthe center of each ball.
12. Neatly fill each indentation with 1/4 teaspoon jelly or jam.
13. (If using icing fill each cookie after baking.) Bake in a 375° oven for 12-15 minutes or until lightly browned.
14. Let cool on baking sheets for about 1 minute, then transfer to rack and let cool completely.
15. This is when I fill each with icing.
Title: Banana Pudding Milkshake
Ingredients:
- 1 instant vanilla pudding
- 3 1/2 vanilla ice cream
- 10 bananas
- 3 vanilla extract
- 1 banana
- 1
- 1/4
Instructions:
1. In a blender, combine the pudding mix, milk, ice cream, 3 bananas, 1 cup crumbled wafers, and vanilla extract.
2. Blend on high until smooth and completely combined.
3. Fill four tall chilled glasses halfway with the milkshake mixture, then place a few whole wafer cookies in each. Finish filling the glasses with the rest of the milkshake.
4. Top each with a dollop of fresh whipped cream and garnish with wafers, a few banana slices and sprinkles.