lumicero/recipes-ing2inst huggingface dataset:
Title: Upside-Down Chocolate Apple Cake
Ingredients:
- 1/4 butter
- 3/4 margarine
- 1 brown sugar
- 2 lemon juice
- 1 1/2 apples
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/4 sugar
- 1/3 cocoa powder
- 1 butter
- 3/4 margarine
- 1 egg
- milk
- vanilla extract
Instructions:
1. Topping:.
2. Pour melted butter into 9x9 pan.
3. Add brown sugar and lemon juice.
4. Garnish with apple slices.
5. Cake:.
6. Preheat oven to 350°F.
7. Sift dry ingredients, cut in butter until consistency of large crumbs.
8. Mix egg, milk and vanilla together; incorporate into dry ingredients.
9. Pour cake mixture onto apple slices.
10. Bake for 35-40 minutes.
11. Cool 5 minutes and then turn onto cake plate.
12. Serve warm or cold with whipped cream.
Title: CHEATS DOUGHNUTS
Ingredients:
- 12 eggs
- 2 water
- 1/4 sugar
- 1/2 ground cinnamon
- 2 bananas
- 3 canola oil
- 6 -8
- 1 -2
Instructions:
1. in a wide bowl, whisk the eggs with the water until well combined. put aside.
2. in a wide bowl, mix the sugar and cinnamon together. put aside.
3. using a sharp knife, push the knife through the middle of each roll, lengthwise, from end to end but not quite all the way through. you are just making a pocket in the roll.
4. FOR THE BANANA "DOUGHNUTS":
5. cut the bananas in half lengthwise, then in half again so that a piece fits in each roll.
6. fill a frypan with about an inch of oil and heat on medium high heat.
7. when hot, dip 3 - 4 rolls (or how ever many you can fit in the pan) in the egg, coating them all over then place them in the hot oil.
8. fry, turning, to evenly brown each side. remove from pan, shake off excess oil then roll in the cinnamon sugar.
9. serve hot as they are, or as a dessert with custard or ice cream.
10. TO MAKE THE JAM OR NUTELLA "DOUGHNUTS":
11. split the rolls as above and fill with a couple of heaped teaspoons of jam or nutella.
12. cook as above.
13. NOTE: the amount of bananas you use just depends on how many you wish to make. they are optional. just make the jam and nutella if desired.
Title: Rhubarb Crisp (Easy!)
Ingredients:
- 2 sugar
- 1/4 flour
- 5 -6 rhubarb
- 1 butter
- 3/4
Instructions:
1. Mix flour and sugar together, add rhubarb, tossing well.
2. Place in a 9" x 13" baking dish.
3. Sprinkle dry cake mix and chopped nuts, if using, over rhubarb mixture.
4. Drizzle melted butter over all.
5. Bake at 350 degrees F for 50- 60 minutes.
6. Serve warm topped with vanilla ice cream, if desired.
Title: Pound Cake Croutons With Toasted Pecan Sauce
Ingredients:
- 4 1/2 sugar
- 3 cinnamon
- 1/2 margarine
- 1/2 brown sugar
- 1 1/4 corn syrup
- 2 pecans
- 1/2
- 1
Instructions:
1. Coat pound cake cubes with cooking spray.
2. Combine sugar and cinnamon; sprinkle over cubes and toss gently to coat. Place on baking sheet and bake at 300 degrees for 15-30 minutes or until lightly browned, stirring frequently.
3. Cool and store in air-tight container.
4. In a saucepan, melt margarine; stir in brown sugar and corn syrup.
5. Bring to a boil and boil 1 minute, stirring constantly.
6. Gradually stir in whipping cream; return to a boil.
7. Remove from heat; stir in pecans.
8. Serve warm or cool.
9. Store in refrigerator.
Title: "peanut Butter & Jam Sandwich" Muffins
Ingredients:
- 1 egg
- 1 brown sugar
- 1/4 milk
- 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2
- 2
Instructions:
1. Preheat oven to 400°F.
2. Beat egg, 1 cup peanut butter and the oil in large bowl with wire whisk until well blended. Add sugar; mix well. Gradually add milk, mixing well after each addition; set aside.
3. Mix flour, baking powder, baking soda and salt. Add to peanut butter mixture; stir just until moistened.
4. Spoon enough batter into each of 12 greased muffin cups to cover bottom of cup. Spoon 1/2 teaspoons each of the jam and remaining 2 tablespoons peanut butter over batter in cups. Cover evenly with batter.
5. Bake 15 minutes, or until lightly browned. Cool in pan 5 minutes. Remove to wire rack; cool completely.
6. VARIATION: Prepare as directed, using your favorite flavor of jam and variety of Peanut Butter.
Title: Chocolate-Marshmallow Sandwiches
Ingredients:
- 2/3 marshmallow creme
- 4 unsalted butter
- 8
- 2
Instructions:
1. In a glass bowl, microwave chips on 50 percent power for 1 minute; stir until completely melted and smooth.
2. Let cool slightly.
3. On one piece of bread, spread 1 T chocolate.
4. On another slice of bread, spread 1 T marshmallow creme.
5. Join slices and brush top with a little of the melted butter.
6. Repeat with remaining slices of bread.
7. Heat a medium-size nonstick skillet over medium heat.
8. Place sandwich, butter-side down, in pan and brush top with butter.
9. Cook for about 2 minutes, or until golden brown.
10. Flip and cook an additional 2 minutes.
11. Remove from skillet and serve immediately.
12. Repeat with remaining sandwiches.
Title: Tofu Pudding
Ingredients:
- 12 soft tofu
- 12 firm tofu
- 1/2 chocolate soymilk
- 1 real vanilla extract
- 1/4 Splenda sugar substitute
- 3 stevia
- 1/4
Instructions:
1. Put all ingredients in food processor and buzz until ingredients are thoroughly blended.
2. Enjoy!
Title: Maja Blanca (Filipino White Pudding)
Ingredients:
- 1/2 cornstarch
- 1/2 water
- 1/2 sugar
- 2 coconut milk
- 1 sweetened flaked coconut
Instructions:
1. Lightly grease an 8" square or round pan with vegetable oil and set aside.
2. In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well.
3. In a small bowl, mix cornstarch and water throughly until smooth. Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked. Make sure to stir continuously or it may scorch on the bottom.
4. Transfer into the prepared pan and let cool until firmly set. Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.
Title: Pistachio Cream Sandwich Cookies
Ingredients:
- 3/4 butter
- 3/4 powdered sugar
- 1 egg
- 1 1/2 flour
- 1/4 salt
- 1/2 pistachio nut
- 1 1/4 powdered sugar
- 1/4 butter
- 1/2 vanilla extract
- 2 -4 half-and-half
- 2 pistachio nuts
Instructions:
1. Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
2. Add the egg and blend well.
3. Reduce mixer speed to low; add the flour and salt and mix well.
4. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
5. Heat oven to 350*F.
6. Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
7. Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
8. Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
9. Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.
Title: Strawberry Delight
Ingredients:
- 1 fat-free cottage cheese
- 8 low fat cottage cheese
- 1 fat-free cool whip
- 1 strawberry Jell-O gelatin dessert
- Equal sugar substitute
Instructions:
1. In a large bowl, combine cottage cheese, Cool Whip, and fruit.
2. Add Jell-O until desired taste (I usually use half).
3. You can add Equal to achieve desired sweetness.
Title: Flourless Chocolate Cake (One Bowl!)
Ingredients:
- 4 bittersweet chocolate
- 1/2 butter
- 1/4 sugar
- 3/4 eggs
- 3 powdered sugar
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375°F and butter an 8-inch round baking pan. Cut a circle of wax paper to fit in the bottom of the pan and grease it as well.
2. Chop chocolate and butter into small pieces. In a double boiler (or metal bowl set over a saucepan) slowly melt chocolate with butter, stirring, until smooth.
3. Remove from heat so that the bowl will cool. Mix in almond extract. Then add the sugar and whisk until smooth. Next add the eggs and whisk. Finally sift 1/2 cup cocoa powder and whisk until mixed.
4. Pour the batter into pan and bake in middle of oven for about 22 minutes. Don't over cook! After the cake has cooled for 5 minutes, take it out of the pan, peel off the wax paper and sift the powdered sugar on top.
Title: Ricciarelli - Traditional Italian Almond Cookies
Ingredients:
- 1 almond paste
- 1 3/4 baking powder
- 1 orange zest
- 1/2 icing sugar
- 1
- 2
Instructions:
1. Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder.
2. Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended.
3. Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.
4. When you are ready to bake, pre-heat the oven to 300F degrees.
5. Place cookie sheet on the middle rack of the oven and bake until the cookies are a very light tan, 20 to 30 minutes. Take care NOT to bake until brown or crisp, as it is the softness that makes the ricciarelli so delicious!
6. Generously dust cookies with additional icing sugar while still warm, then carefully transfer to racks to finish cooling.
7. Ricciarelli cookies keep for several weeks in an airtight container.
Title: Ale 8 Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 3 baking soda
- 1 eggs
- 1 buttermilk
- 2 vanilla
- 1/2 mini marshmallows
- 1 butter
- 1 1/2 confectioners' sugar
- 1/2
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour and sugar in a large bowl-set aside.
3. Mix butter, cocoa, and Ale 8.
4. Bring to a boil, but do not boil.
5. Pour hot mixture over flour and sugar.
6. Mix well.
7. Add buttermilk, eggs, soda, and vanilla.
8. Beat until smooth then add marshmallows.
9. Bake for 30-35 minutes.
10. Topping.
11. Mix together 4 oz of Ale 8, butter, cocoa.
12. Bring to a boil.
13. Pour over confectioner's sugar.
14. Beat until smooth.
15. Pour over cake while hot.
Title: Frozen Chocolate Covered Bananas
Ingredients:
- 1 peanut butter
- 1/2 Splenda sugar substitute
- 1 -2 graham cracker
- 1 bananas
- 4 -8
Instructions:
1. Over low heat melt peanut butter. Add chocolate syrup and splenda. Combine well.
2. Peel bananas. Insert sticks into ends of bananas.
3. Dip in peanut mixture or spread on.
4. Cover with graham cracker crumbs.
5. Place on wax paper and freeze several hours or overnight.
Title: Washington Apple Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 2 salt
- 1 vanilla
- 1 pecans
- 1 apples
- 5 cream cheese
- 6 butter
- 1/4 confectioners' sugar
- 1 3/4 lemon juice
- 1
Instructions:
1. Butter a 9x13" cake pan and set aside.
2. In a large bowl, beat eggs at high speed until thick and light in color.
3. Combine sugar and oil and beat into eggs.
4. Stir together flour, cinnamon, baking soda and salt.
5. Add to egg mixture along with vanilla.
6. Stir in nuts.
7. Spread apple slices in bottom of buttered cake pan.
8. Pour batter over apples, spreading to cover.
9. Bake at 350 degrees 1 hour or until top is pale golden and apples are cooked.
10. Remove from oven.
11. Cool cake in pan on wire rack.
12. When completely cool top with cream cheese icing.
13. Cream Cheese Icing:.
14. Beat cream cheese until fluffy.
15. Beat in 1/4 c melted butter.
16. Stir in 1-3/4 c confectioners sugar and 1 tsp lemon juice.
17. Spread over cooled cake.
Title: Bavarian "Pulled" Apple Strudel (Gezogene Strudel)
Ingredients:
- 8 flour
- 2 eggs
- 2 warm water
- 2 1/2 salt
- 1 tart apples
- 8 -10 cinnamon
- butter
Instructions:
1. Work the flour, eggs, oil, water, and salt into a dough.
2. Divide into three parts.
3. Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min.
4. Place a old clean tablecloth on the table, roll out a ball a thin as you can.
5. Here comes the tricky part.
6. Make sure you are wearing no rings-- go under the dough like you are making your hands into claws with your fingers pointing down at the table and the soft part of your knuckles is what is going to pull the dough toward you.
7. You will do this all around in a circle until the dough is paper thin and you can see through it.
8. Brush generously with melted butter during this process.
9. Trim off the heavy edges.
10. Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a little melted butter over all.
11. Now take the tablecloth and fold about 5" over toward the center on each side forming a frame around the dough.
12. From the long side, Lift one side of the tablecloth and roll up completely.
13. Fold it as long as your pan is.
14. Seal edges.
15. Gently put rolled strudel into the pan Bake at 350* for about 45-55 min.
16. Until golden brown.
17. There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can be added to the apples, even meats have been done with this dough.
18. I prefer the apple and cheese myself.
Title: Peaches & Cream Cobbler
Ingredients:
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 nutmeg
- 4 all-purpose flour
- 1 1/2 sugar
- 2 baking powder
- 1 salt
- 1/2 butter
- 1/3 egg
- 1 milk
- 3 sugar
- 3
Instructions:
1. heat oven to 400*F.
2. in large bowl stir together all filling ingredients except peaches.
3. stir in peaches.
4. pour batter into 13x9" baking pan.
5. in medium bowl stir together all cobbler ingredients, except butter, egg and milk.
6. cut in butter until crumbly.
7. stir in egg and milk just until moistened.
8. crumble mixture over peaches; sprinkle with 3 tablespoons sugar.
9. bake for 40 to 45 minutes or until golden brown and bubbly around edges.
10. serve with whipped cream.
Title: Peanut Butter Bars
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2/3 peanut butter
- 2 eggs
- 1 vanilla
- 2 flour
- 2 oats
- 1 baking soda
- 1/2 salt
- 3 powdered sugar
- 4 butter
- 4 milk
- 2 -3 vanilla
- 1
Instructions:
1. Cream butter and sugars.
2. Mix in peanut butter, eggs and vanilla.
3. In a separate bowl combine flour, oats, baking soda and salt.
4. Combine two mixtures together.
5. Press evenly into a 15x10x2 cookie sheet (jelly roll pan).
6. Bake at 350°F for 15-18 minutes (till golden brown).
7. Mix the frosting ingredients together.
8. Spread the frosting over the warm bars.
9. Occasionally the frosting will be a little hard to spread. When this happens, I add either milk, or I microwave the frosting for 10-20 seconds and it is a lot easier to work with.
Title: Fresh Strawberry Pie
Ingredients:
- 1 water
- 1 sugar
- 1 strawberry Jell-O gelatin dessert
- 3 cornstarch
- 1/2 water
- 2 strawberries
- 1
Instructions:
1. Put 1 cup water and 1 cup of sugar in a saucepan and bring to a boil.
2. Mix 3 tablespoons of cornstarch with 1/2 cup of water cold water. Keep stirred as it can lump back up quickly.
3. Whisk the cornstarch mixture into the boiling sugar water.
4. Whisk constantly until it become thick -- about 3 minutes.
5. Remove from heat and whisk in Jell-O until dissolved and there are no lumps. Set aside.
6. Take a spoonful of glaze ( or more) and coat the bottom of the pre-baked pie shell.
7. While the strawberry glaze is cooling you can start placing your berries in the pie crust. I don't cut them up -- I leave them whole.
8. Then I spoon the glaze over the strawberries until each individual berry is coated with glaze. Add more berries to the top as it becomes easier to place them. It's like art! Fill all the nooks and crannies with glaze until the glaze is even (or slightly under) the edge of the pie crust.
9. Set in the fridge UNCOVERED until the glaze is set. But at least 1-2 hours.
10. You can make this pie a day in advance (I don't advise it), but after glaze is set, you need to cover it with plastic wrap so it doesn't absorb the odors in your fridge.
11. Enjoy!
Title: Painted Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 vegetable shortening
- 1 sugar
- 1 egg
- 1/2 vanilla
- 1/2 baking soda
- 2 1/2 salt
- 4 all-purpose flour
- 1 corn syrup
- water
Instructions:
1. Using a large bowl, cream the butter, shortening and sugar with an electric mixer. Add the egg and vanilla and bear until light and fluffy. In another bowl, mix the soda, salt and flour together. Stir the dry ingredients into the creamed ingredients until well blended.
2. Wrap in plastic wrap and chill for at least 30 minutes. Divided in half and wrap half in plastic wrap and return to refrigerator. Roll out other half to 1/8-inch thickness on a lightly floured surface. Cut with cookie cutters and place 2 inches apart on ungreased baking sheets.
3. Put one teaspoon corn syrup and 1/4 teaspoon water into each of four different cups. Tint each with food coloring. Stir well. Paint the unbaked cookies before baling using a small paintbrush.
4. Preheat the oven to 375ºF. Bake for 9 to 10 minutes or until cookies are lightly browned. Remove from cookie sheet and cool on wire rack.
Title: Sugar Cookie
Ingredients:
- 1 salted butter
- 1 brown sugar
- 1/2 white sugar
- 3/4 salt
- 2 eggs
- 1 vanilla bean paste
- 1 all-purpose flour
- 1/8
- 4
Instructions:
1. Preheat oven to 350 place butter and sugar into mixing bowl.
2. beat until creamy (usually 2-3 minutes).
3. add salt, eggs, vanilla, almond, butter extract and mix until well blended (don't over mix).
4. add flour one cup at a time and mix just until blended.
5. divide dough in half and roll each half between two pieces of parchment paper and refrigerate for at least 6 hours.
6. cut dough into shapes and place on cookie sheet in freezer for 10 minutes.
7. bake in 350 degree oven for 11-13 minutes, just until the edges begin to brown and the tops of the cookies are not glossy.
Title: Pumpkin Shell Casserole
Ingredients:
- 1 pumpkin
- 2 apples
- 1 raisins
- 1 pecans
- 1 lemon juice
- 1/4 nutmeg
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350°.
2. Wash pumpkin and cut a lid in the top.
3. Scrape out seeds and clean.
4. Combine remaining ingredients in a mixing bowl and toss gently.
5. Spoon mixture into pumpkin shell.
6. Replace lid and place pumpkin on lightly greased cookie sheet.
7. Bake for 1 hour and 15 minutes.
8. Remove from oven.
9. Top with sour cream if desired.
10. May be served hot or cold.
Title: Bisquick Steamed Cake
Ingredients:
- 2 Bisquick baking mix
- 2 eggs
- 1 white sugar
- 1 1/2 milk
- 1/2 baking powder
- 2 butter
Instructions:
1. In a large bowl mix ingredients well until smooth.
2. Pour into greased 8 or 9 inch cake pan (round or square, your choice).
3. Place in steamer and steam for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
4. I you desire you may spread cake with butter while hot and sprinkle with sugar or sugar and cinnamon.
5. Optional: if you have a large steamer you can make muffins.
6. Fill muffin tins 2/3 full and steam for 20 minutes or until a wooden pick comes out clean.
Title: Cookie Angels
Ingredients:
- 2/3 butter flavor shortening
- 1/4 sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 36
- 1
- 18
- 10
Instructions:
1. Preheat oven to 350F.
2. In a small mixing bowl, cream shortening and sugar; beat in egg.
3. Combine the flour, baking powder and salt; stir into creamed mixture.
4. Set aside 1/2 cup of dough; divide remaining dough intothree portions.
5. On a lightly floured surface, roll out each portion into a 6 inches circle; cut each into six wedges. Transfer to ungreased baking sheets.
6. For angel heads, roll teaspoonfuls of reserved dough into 18 balls; lightly press onto pointed end of each wedge. Press a pretzel into each side for wings.
7. Bake at 350F for 10-12 minutes or until lightly browned.
8. Remove to wire rack to cool completely.
9. FOr hair, in a small mixing bowl beat 1/4 cup vanilla frosting and confectioner's sugar until smooth; tint with food coloring. Press dough through a garlic press. Trim strands to desired length; place on heads.
10. For halos, attach yellow Life Savers.
11. Frost gowns with remaining frosting;sprinkle with crushed Life Savers Use decorating gels to add faces.
Title: Peanut Butter Sandwich Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 baking soda
- 1/2 salt
- 1/4 shortening
- 1/2 creamy peanut butter
- 1/2 light corn syrup
- 1/4 milk
- 1
Instructions:
1. Preheat oven to 350°.
2. Sift together dry ingredients.
3. Cut in shortening and peanut butter, until mixture resembles coarse meal.
4. Blend in syrup and milk.
5. Shape into 2-inch rolls; chill until hard.
6. Cut 1/8 to 1/4-inch thick slices.
7. Place half of the slices on ungreased cookie sheet; spread each with 1/2 teaspoon peanut butter.
8. Cover with remaining slices; seal edges with fork.
9. Bake for about 12 minutes.
10. Cool slightly and remove from sheet to wire rack.
11. Cool completely.
Title: All-In-One Holiday Bundt Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 2 ground cinnamon
- 1/4 fresh nutmeg
- 1 ground nutmeg
- 1 ground ginger
- 1/2 fresh ginger
- 2 salt
- 1 unsalted butter
- 1/2 unsalted butter
- 2 granulated sugar
- 1 light-brown sugar
- 1 1/4 eggs
- 1 vanilla extract
- 1 pumpkin puree
- 1 apple
- 1/4 fresh cranberries
- 2 pecans
- 2 1/2 confectioners' sugar
- confectioners' sugar
- maple syrup
- pecans
Instructions:
1. Heat oven to 350°F Butter a 9 or 10 inch (12-cup) bundt pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ground (but not grated, see next step) ginger and salt in a bowl to blend.
3. Beat the butter and sugars in a large bowl with mixer on medium speed until light and fluffy.
4. Add eggs, 1 at a time, beating well after each addition.
5. Beat in vanilla.
6. On low speed beat in pumpkin, apple and grated ginger, if using (mixture will look curdled).
7. Add flour mixture; beat just until blended.
8. With a rubber spatula, stir in cranberries and pecans.
9. Scrape into prepared pan; smooth top.
10. Bake 60 to 70 minutes until a wooden pick inserted in center comes out with moist crumbs attached.
11. Cool in pan on a wire rack 10 minutes before inverting on rack, turning right side up and cooling completely. (Cake will be about 2 inches high.).
12. Icing: Stir confectioners’ sugar and maple syrup in a small bowl until icing runs off tip of the spoon, adding more syrup a little at a time if needed.
13. Put cake on wax paper; drizzle with icing from tip of spoon.
14. Sprinkle with pecans; let icing set.
Title: Rosemary-Lemon Sandwich Cookies
Ingredients:
- 1 unsalted butter
- 3/4 granulated sugar
- 2 fresh rosemary
- 2 lemon peel
- 1/2 baking powder
- 1/4 salt
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/2 mascarpone cheese
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 400 degrees F. In mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add granulated sugar, rosemary, lemon peel, baking powder and salt. Beat until combined, scraping sides of bowl. Beat in vanilla. Beat in as much of the flour as you can. Stir in remaining flour.
2. Shape dough into 1-inch balls. Place 2 inches apart on a parchment paper-lined cookie sheet. With bottom of glass dipped in sugar flatten to 1/2-inch thickness. Bake 8 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool.
3. Meanwhile, in small bowl combine lemon curd and mascarpone cheese. Spread on flat side of half of cookies. Top with remaining cookies, flat side to filling. Sprinkle with powdered sugar. Serve immediately or refrigerate, in layers separated by waxed paper, in airtight container up to 24 hours. Let stand at room temperature for 30 minutes before serving. Sprinkle with powdered sugar.