lumicero/recipes-ing2inst huggingface dataset:
Title: Low Calories Pumpkin Oat Meal Cookies
Ingredients:
- 1 rolled oats
- 1 salt
- 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/4 baking powder
- 1/2 maple syrup
- 1/3 pumpkin puree
- 1/2 raisins
- 1/2
- 1/4
Instructions:
1. Preheat a oven to 350°F.
2. Lightly roast the nuts in an oven.
3. Put the 1st to 7th ingredients ("DRY") into a bigger bowl, mix.
4. Put the 8th to 10th ingredients ("WET") into a smaller bowl, mix.
5. Put "3-DRY" into "4-WET", mix (do not over mix). Put dried raisin in the bowl, mix until barely combined.
6. Divide the dough using an ice cream scoop on the cookie sheets.
7. Press each piece of dough with the bottom of a coffee mug to make it flat and circular. If you prefer, decorate pumpkin seeds.
8. Bake the cookies for 20 to 30 mins in the oven (or until the edge of the cookies become slightly brown).
9. The following are Recipe of Pumpkin Puree, if you want to make by yourself.
10. Cut a kabocha-pumpkin in half. Remove seeds and bowel.
11. Line aluminum foil with baking tray and place pumpkins cut-side down. Roast it in a oven at 375F for about 60 minutes.
12. Hollow pumpkins.
Title: Death-By-Chocolate Cake
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 4 milk
- 1 1/4 brown sugar
- 3/4 vanilla extract
- 1 shortening
- 2/3 sugar
- 1 eggs
- 3 butter
- 3/4 confectioners' sugar
- 3 1/2 evaporated milk
- 5 vanilla extract
- 1 1/2 cocoa powder
- 1/2 white chocolate
- 3 dark chocolate
- 3 strawberries
- 3
- 20
Instructions:
1. For the Cake: Sift flour, baking soda, and salt together. Heat chocolate and milk in the top of a double boiler until chocolate melts. Add brown sugar and beat until smooth. Cool and add vanilla extract.
2. In another bowl,cream shortening with sugar until fluffy. Add eggs one at a time, beating thoroughly after each is added.
3. Add sifted dry ingredients and cooled chocolate mixture alternately in small amounts, beating well after each addition.
4. Pour into greased pans and bake at 350 degrees ferhenhite for 30 to 35 minutes or until knife comes out clean. Makes 3 9" layers.
5. For frosting: Sifted sugar and cocoa together, set aside. Cream the butter. Add remaining ingredients and continue creaming until mixture is well blended and fluffy.
6. Assembly: Smooth frosting between each 9" layer and on the top of the cake also. Smooth remaining frosting around outside.
7. Hull and halve the strawberries.
8. Melt seperately the white and milk chocolate. Dip each strawberry half first in the milk, than the white chocolate. Set aside to dry on wax paper.
9. Once dry, place at intervals around top and bottom of cake.
10. Melt dark chocolate and drizzle over the whole cake. Let chill in the fridge for about an hour or as many as five.
Title: Banana Sour Cream Crunch Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 sour cream
- 1/2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/4 ground cinnamon
- 12
- 1
Instructions:
1. Pour package of butterscotch chips into a medium bowl and combine with 1 teaspoon cinnamon so most of chips are coated. Preheat oven to 350 degrees F.
2. In a mixing bowl, cream butter with sugar, then beat in eggs. Add mashed bananas, vanilla, and sour creame. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Gently incorporate dry ingredients into the banana mixture, stirring to blend.
3. Heavily grease and lightly flour bundt pan. Sprinkle half of the cinnamon/chip mixture in bottom of bundt pan then gently pour cake batter over top of the chips. Sprinkle the remaining chip mixture over top of cake. Bake for 45 minutes or until toothpick or cake tester comes out clean. Cool on wire rack for 10 minutes then remove from cake pan.
4. This is a very moist cake and I never made a glaze or icing for it but you may lightly dust with powdered sugar, if desired.
Title: Farmer Brownies
Ingredients:
- 1/4 hot water
- 1 butter
- 3/4 flour
- 2 1/2 baking powder
- 1 salt
- 1/2 sugar
- 2 eggs
- 2 buttermilk
- 1/2 vanilla
- 1
Instructions:
1. Mix cocoa with hot water and stir in butter. Allow to cool.
2. Sift dry ingredients together and stir into cocoa mixture.
3. Beat in buttermilk, then vanilla. Add nuts and stir to mix well.
4. Spread on greased 10" x 15" jelly roll pan.
5. Bake at 350 degrees until done. (about 25 minutes in my oven).
6. May frost with your favorite chocolate frosting. I like to do this while the brownies are still warm.
Title: Raspberry-Jam Bread Pudding
Ingredients:
- 3 eggs
- 4 milk
- 4 sugar
- 1 salt
- 1/4 vanilla extract
- 1 butter
- 1/3 margarine
- 3/4
Instructions:
1. Place bread cubes in a 2 quart casserole.
2. Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
3. Gradually beat scalded milk into eggs.
4. Beat in 1/2 cup sugar, salt, vanilla, and butter.
5. Pour milk mix over bread cubes.
6. Bake in preheated 350 F oven for 25 minutes.
7. Spread jam evenly over top of pudding.
8. Beat egg whites until stiff but not dry.
9. Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
10. Bake for another 15 minutes.
Title: Tempting Strawberry Parfait With a Key Lime Twist
Ingredients:
- 1 1/2 Cool Whip
- 4 ricotta cheese
- 1 brandy
- 1 key lime juice
- 1 honey
- 1 frozen strawberries
- 8 graham crackers
- 4 pecans
- 1
Instructions:
1. Strawberry layer - Heat the orange juice with strawberries on medium heat for about 5 minutes until they are soft. Taste the.
2. Strawberry-Orange mixture when chilled, depending on the ripeness of the fruit you may need to increase the sweetness to taste with honey or confectioners sugar.
3. Mash with potato masher or for a smooth puree blend in a food processor. Allow to cool.
4. Cream layer - Combine thawed Cool Whip, ricotta, brandy, lime and honey.
5. Cracker layer - Crush the graham crackers coarsely and mix with pecans.
6. Parfait - Layer the mixture into a wine glass. Start with the strawberry layer then next sprinkle the graham cracker layer on top.
7. Pour the cream layer on top. Repeat with graham crackers, strawberry and top with the cream.
8. Chill for 30 minutes.
9. Garnish with a pecan, strawberry or orange slice.
Title: Shauna's Secret Gingerbread Cookies
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 1 pudding
- 1 egg
- 2 flour
- 1 baking soda
- 1 ground ginger
- 1 1/2 ground cinnamon
- 2 icing sugar
- 1 warm water
- 1
Instructions:
1. Beat the sugar, pudding mix and butter first until fluffy, then add the egg and beat it some more. Scrape down occasionally, the color of the mixture should lighten once it’s reached the right consistency.
2. Mix remaining ingredients.
3. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm. Heat oven to 350°F.
4. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, rerolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray or lined with parchment paper.
5. BAKE 10 to 12 minute or until edges are lightly browned. Cool on baking sheets 3 minute Remove to wire racks; cool completely. Decorate as desired.
Title: Kolatki/Kolacki (Ukrainian Christmas Cookies via Czechoslovakia)
Ingredients:
- 1 butter
- 1 cream cheese
- 4 lemon, zest of
- 1 sugar
- 1 flour
- 6 poppy seed filling
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter, cream cheese, sugar, egg yolks and lemon zest.
3. Stir in flour, creating stiff dough.
4. Mold dough into hamburger-size patties and refrigerate for at least 8 hours.
5. Roll patty out 1/8-1/4 inch thick, preferably on chilled marble or glass cutting board.
6. Cut dough into 2 1/2 inch squares.
7. Place squares on cookie sheet (ungreased is OK).
8. In each square, dab about 1/3 teaspoon pastry filling.
9. Fold one corner halfway over pastry so that it points to opposite corner.
10. With pastry brush, dab egg white onto folded corner.
11. Fold opposite corner onto folded corner.
12. Press lightly to fix with egg white.
13. Optional: Brush egg white over top of cookie and dust with confectioners' sugar.
14. Bake cookies for 15-20 minutes or until edges are slightly brown.
Title: Berry Buckle Cake
Ingredients:
- 1 frozen mixed berries
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat your oven to 350 degrees.
2. In an un-greased cake pan, pour in the berries.
3. After that pour in the whole bag of cake mix, and then pour the whole can of soda over it all.
4. Bake for about 30-35 maybe even 40 minutes.
5. Top with whipped cream or vanilla ice cream.
6. Enjoy :).
Title: Autumn Trifle W/ Roasted Apples, Pears and Pumpkin-Caramel Sauce
Ingredients:
- 6 sugar
- 2 cake flour
- 3/4 vanilla extract
- 1/2 ground cinnamon
- 2 unsalted butter
- 1 1/2 unsalted butter
- 2 sugar
- 1/4 heavy whipping cream
- 1/2 canned pumpkin puree
- 1 fuji apples
- 1/2 bosc pears
- 3 fresh lemon juice
- 3 unsalted butter
- 2 ladyfingers
- 2 dry sherry
- 3 1/2 sugar
- 1/3 vanilla extract
- 2 bosc pears
- 2 fresh lemon juice
- 1
- 8
- 1
Instructions:
1. For cinnamon pastry cream: Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.).
2. For pumpkin-caramel sauce: Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.).
3. For roasted fruit: Preheat oven to 400°F Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
4. For assembly: Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side inches Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side inches Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.).
5. Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
Title: Rum-Infused Grilled Pineapple
Ingredients:
- 1 pineapple
- 3 -5 dark rum
- 2 light brown sugar
- 6 ice cream
- 1
Instructions:
1. Preheat grill to medium high.
2. Peel pineapple and cut crosswise into 6 slices.
3. In a small bowl, mix rum and sugar.
4. Place pineapple in a bowl and drizzle the rum/sugar over the slices.
5. Stir well so every piece gets coated (may let stand for 3-5 minutes, to absorb flavors.).
6. On a medium hot grill, place the slices for about 5-8 minutes, turning once. Remember to watch closely since the sugars can burn and become overly charred.
7. Top with your favorite Ice cream and some whipped topping. (or fresh whipped cream!).
Title: Butterscotch Chip Spice Cookies
Ingredients:
- 2 all-purpose flour
- 1 cinnamon
- 1 ground ginger
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 1/4 brown sugar
- 1 egg
- 1 vanilla extract
- 12 powdered sugar
- 1/4
Instructions:
1. Stir flour, cinnamon, ginger, baking soda, and salt together in a small bowl; set aside.
2. Cream butter and brown sugar with a mixer until smooth.
3. Beat in egg and vanilla.
4. Mix in flour mixture JUST until blended. Do not overmix or cookies could become tough.
5. FOLD in butterscotch chips, shape into a wedge, cover and wrap tightly with plastic wrap, and CHILL dough until firm, a minimum of 1 hour.
6. Preheat oven to 350 degrees.
7. Line 2 baking sheets with parchment paper.
8. Sift powdered sugar.
9. Shape dough into 1 1/2 inch balls, roll balls of dough in powdered sugar, and arrange on prepared baking sheets, spacing 3 inches apart.
10. Bake 12 to 15 minutes, or until golden and just set.
11. Let cookies COOL on the pan for 5 minutes, then transfer to a rack.
Title: Coconut Oatmeal Cookies II
Ingredients:
- 1 1/4 butter
- 3/4 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 2 1/2 quick oats
- 3/4 flaked coconut
- 1 white chocolate chips
Instructions:
1. Preheat oven to 350.
2. Cream together butter, and both sugars.
3. Mix in the egg and vanilla.
4. Stir in flour and baking soda.
5. Stir in the oats, coconut and white chips.
6. Drop by tablespoon onto ungreased cookie sheets.
7. Bake for 10-12 minutes or until lightly brown.
8. Let cool on cookie sheets about 5 minutes and remove to wire racks to finish cooling.
Title: Pumpkin Pie Dump Cake
Ingredients:
- 1 pumpkin puree
- 1 eggs
- 3 evaporated milk
- 1 butter
- 1 sugar
- 1 1/2 cinnamon
- 2 ginger
- 1/2 nutmeg
- 1/2
Instructions:
1. Preheat Oven to 350'.
2. Mix all except cake mix and butter until blended.
3. Transfer to an ungreased 9x13 pan, and sprinkle dry cake mix over entire mixture.
4. Then pour melted butter over cake mix.
5. Bake at 350' for 45 minutes to 1 hour but no longer.
6. Cool before serving.
Title: Just Plain Old Pound Cake
Ingredients:
- 8 eggs
- 2 1/2 sugar
- 2 plain flour
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325°F.
2. Prepare bundt pan by spraying with Cookers Joy or grease pans and lightly flour them, bumping off extra flour.
3. Cream eggs and sugar.
4. Add vanilla.
5. Alternate adding the flour and oil until well mixed.
6. Pour into a bundt or tube pan.
7. Bake for 50 to 60 minutes.
8. Test with tooth pick inserted into cake. If it comes out clean, cake is done. If there is batter on the tooth pick, bake for 5 more minutes and test again.
Title: Cherry Cheese Flakies
Ingredients:
- 8 phyllo dough
- 1/3 butter
- 1 cream cheese
- 2 sugar
- 1/2 fresh lemon rind
- 2 lemon juice
- 1/4 cherry pie filling
- 1
Instructions:
1. Lay one sheet of phyllo dough on a damp tea towel.
2. Brush lightly with melted butter.
3. Repeat layering of dough and buttering (3-times)--cut dough into 6 rectangles with scissors round corners gently pleat each rectangle to fit into greased muffin cups (2-1/2 inch).
4. Bake at 350°F for 6-10 minutes, or until crisp and browned.
5. Cool.
6. Beat cream cheese, sugar, lemon rind and juice until smooth.
7. Fold in whipped cream.
8. Spoon mixture and cherry filling into each cup.
Title: Emily's Famous Ccc's
Ingredients:
- 2 margarine
- 2 dark brown sugar
- 1 1/2 white sugar
- 6 flour
- 1 1/2 salt
- 1 1/2 baking soda
- 2 vanilla
- 3 eggs
- 4
Instructions:
1. Preheat oven to 325.
2. Cream margarine and sugars.
3. Add vanilla and eggs.
4. Mix flour salt and baking soda together in a separate bowl.
5. Add dry ingredients to the margarine sugar egg mixture.
6. (It will be dry do not add water.) Mix well but for a short time.
7. Add chocolate chips.
8. Mix shortly.
9. Refrigerate dough 2 hrs (optional.).
10. Spray cookie sheets with non-stick spray.
11. Roll dough into 1-inch diameter balls.
12. Space balls with about 2 inches apart.
13. (We usually have 20 to a sheet.) Put in oven bake at 325.
14. Play around with the temperature.
15. We have had success at 270-350.
16. Check after 7 minutes.
17. The cookies should be brown on the edges but not all over.
18. Remove.
19. The cookies continue to cook once removed from the oven.
20. Happy Baking!
Title: Poached Peaches in Mint Syrup
Ingredients:
- 3 water
- 1 1/2 sugar
- 4 mint leaves
- 18 mint sprigs
- 4
Instructions:
1. Combine water and sugar in a deep saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to a simmer and add peaches. Simmer 5 minutes.
2. Remove peaches from syrup, and put peaches in a bowl.
3. Stir the torn mint leaves into syrup and simmer 1 minute.
4. Pour the hot syrup over the peaches.
5. Cool and refrigerate several hours.
6. To serve: place each peach in a small bowl, spoon syrup over and garnish with mint sprig.
Title: White Chocolate Risotto
Ingredients:
- 8 arborio rice
- 1 vanilla bean
- 1/2 sugar
- 3 white chocolate chips
- 1 half-and-half
- 2 dried cherries
Instructions:
1. Melt the butter in a heavy-bottomed saucepan. Scrape the vanilla bean into the butter and combine. Add the rice and saute for a minute or two.
2. Add the sugar and one-third of the half-and-half. Cook, stirring constantly, until most of the half-and-half has been absorbed.
3. Add the second third of the half-and-half; cook, stirring constantly, until most of it is absorbed by the rice.
4. Continue adding the remaining half-and-half in small portions, stirring and waiting for the liquid to be absorbed between each addition.
5. When rice is nearly finished, drain the cherries (reserving the alcohol) and add to the rice. Add the white chocolate and stir until completely melted and combined.
6. Once the white chocolate has melted, do NOT put it back on the heat. Serve immediately, with a splash of heavy cream if it suits you.
Title: Lime Cream Torte
Ingredients:
- 2/3 butter
- 1 2/3 sugar
- 2 1/2 all-purpose flour
- 1/4 lime juice
- 1 water
- 3 eggs
- 1 lime rind
- 3 1/2 baking powder
- 1 salt
- 1 sweetened condensed milk
- 1/2 lime juice
- 2 heavy whipping cream
- 1 lime
Instructions:
1. Grease two 9-inch round cake pans, line with waxed paper and grease waxed paper.
2. In a mixing bowl, cream the butter and sugar.
3. Add the flour, lime juice, 1/2 cup water and the eggs.
4. Beat on high 2 minutes.
5. Add the remaining 1/2 cup water along with the rest of the cake ingredients.
6. Spoon into pans and bake at 375°F for approximately 30 minutes, until a toothpick comes out clean.
7. Cool in pans 15 minutes.
8. Invert on cooling racks, carefully remove waxed paper and cool completely.
9. Slice each round horizontally to make 4 layers.
10. Make filling: in a small bowl combine sweetened condensed milk and lime juice, mixing well.
11. In a large mixing bowl, whip cream till stiff peaks form.
12. Reserve 1 cup whipped cream.
13. Fold lime juice mixture into whipped cream just until blended.
14. Assemble cake: place the first layer cut side up on plate, top with 1/3 of filling.
15. Repeat with remaining layers, the last layer should be cut side down.
16. Use reserved whipped cream to decorate top layer.
17. Refrigerate 2-3 hours before serving.
18. Garnish with lime slices.
19. Note: I use 4 large limes for this recipe.
Title: Super Fudgy Brownies
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 1/4 baking powder
- 1/2 kosher salt
- 1/2 bittersweet chocolate
- 8 granulated sugar
- 1 1/4 eggs
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Brush a 9-inch square baking pan with butter; line the bottom and 2 sides of the buttered pan with parchment paper (leaving a 2-inch overhang for lifting), then butter the paper and set pan aside (this makes for easy removal; it's worth the time!).
3. In a small bowl, whisk the flour, cocoa powder, baking powder, and salt; set aside.
4. Place the chocolate and butter in a large heat-proof bowl set over (not in) a saucepan of gently simmering water.
5. Heat, stirring occasionally, until smooth, 2 to 3 minutes.
6. Remove bowl from saucepan.
7. Add sugar and mix to combine.
8. Add eggs and vanilla and mix to combine.
9. Add flour mixture; mix until just moistened (do not over-mix unless you like your brownies tough).
10. Transfer to prepared pan; smooth top.
11. Bake until a toothpick inserted in center comes out with just a few crumbs attached, 50 to 60 minutes.
12. Cool in pan for 30 minutes.
13. Using paper overhang, lift brownies out of pan, leaving on paper to cool completely on a wire rack.
14. Using a dampened serrated knife, cut into 16 squares.
15. Store in an airtight container at room temperature for up to 2 days.
Title: Pumpkin Sheet Cake With Cream Cheese Frosting
Ingredients:
- 1 solid pack pumpkin
- 2 sugar
- 1 eggs
- 4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 salt
- 1/2 cream cheese
- 1 butter
- 5 margarine
- 1 vanilla extract
- 1 3/4 confectioners' sugar
- 3 milk
Instructions:
1. In a mixing bowl, beat pumpkin, sugar and oil.
2. Add eggs; mix well.
3. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended.
4. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 350 degrees F for 25-30 minutes or until cake tests done.
6. Cool.
7. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth.
8. Gradually add sugar; mix well.
9. Add milk until frosting reaches desired spreading consistency. Frost cake.
10. Sprinkle with nuts.
Title: Crowdie-Mowdie -- a Steamed Pudding (Scotland)
Ingredients:
- 2 oatmeal
- 1 salt
- 3 milk
Instructions:
1. The night before intending to serve this at a midday meal, combine all the ingredients in a heatproof, ceramic container.
2. Stir well to combine, then cover it & let it stand overnight.
3. In the morning, set the loosely covered container in a saucepan of water & steam for about 4 hours.
4. Slice into 4 sections & serve.
Title: Old-Fashioned Molasses Crinkles
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 3/4 - 1 ground ginger
- 1/2 ground allspice
- 1/2 ground cloves
- 1/4 cayenne pepper
- 1/2 salt
- 1/2 vegetable shortening
- 1/4 unsalted butter
- 1 dark brown sugar
- 1 egg
- 1/2 molasses
- granulated sugar
Instructions:
1. Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined.
2. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
3. Put oven racks in upper and lower thirds of oven and preheat to 375°F.
4. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on two ungreased baking sheets.
5. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.
Title: Rum / Bourbon Balls
Ingredients:
- 1 rum
- 1/3 sweetened condensed milk
- 1
- 2/3
Instructions:
1. Crush Vanilla Wafers by putting in bag and smashing with a rolling pin or putting in a food processor or blender. Add Bourbon (your alcohol of choice) and set aside.
2. Melt chocolate chips gradually eight in the microwave or over a double boiler.
3. Add sweetened condensed milk to the melted chocolate, stir into the crushed cookie mixture.
4. Roll into about 1" balls and then roll in the powdered chocolate milk mix. Place on a wax paper lined cookie sheet and allow to set.
5. Store in a tin or tightly covered container and kept in the refrigerator for at least one week.
6. They get better with age!