lumicero/recipes-ing2inst huggingface dataset:
Title: Old Fashioned Sugar Cookies
Ingredients:
- 1 granulated sugar
- 1 confectioners' sugar
- 1 margarine
- 3/4 eggs
- 2 vanilla
- 2 baking soda
- 1 salt
- 1 cream of tartar
- 1 flour
- 4 1/2
Instructions:
1. In a large bowl, cream together granulate sugar, confectioners sugar, margarine and vegetable oil until light. Beat in eggs and vanilla until smooth. Combine baking soda, salt, cream of tartar and flour gradually to creamed mixture. Beat until smooth. Roll dough into balls, place on cookie sheet and flatten with bottom of glass that has been dipped in sugar.
2. Bake at 375 degrees for about 8 minutes or until lightly browned.
Title: North Croatian Farmers Cheese Dumplings
Ingredients:
- 500 farmer cheese
- 60 eggs
- 3 semolina
- 250 salt
- 5
Instructions:
1. Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
2. Heat large pot with water until it boils. Keep boiling.
3. Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
4. To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.
Title: Brownie Pudding Cake
Ingredients:
- 1/2 flour
- 3 sugar
- 1 baking powder
- 3/4 skim milk
- 1/4 apple butter
- 1 vanilla extract
- 1/2 sugar
- 5 boiling water
- 2
- 3/4
Instructions:
1. Stir together flour, 3 Tablespoons sugar, 2 tablespoons cocoa powder, and baking powder.
2. Add milk, apple butter, and vanilla.
3. Stir till smooth.
4. Transfer batter to 1-quart baking dish.
5. Combine the 5 Tablespoons sugar and 2 tablespoons cocoa.
6. Gradually stir in boiling water.
7. Pour evenly over batter.
8. Bake in 350 degree oven for about 30 minutes or until toothpick inserted into cake comes out clean.
9. Serve warm.
Title: Hazelnut Coconut Balls (Serbian Rafaelo Kuglice)
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 powdered milk
- 2 1/2 unsweetened coconut
- 1 unsweetened coconut
- 60 -100 hazelnuts
- 2 water
Instructions:
1. If you haven't purchased toasted, peeled hazelnuts, bake in 300 degree oven until the skin (peel) starts to fall off. If all of the peels do not come off entirely, that is OK.
2. Make a thick syrup by cooking the water, butter, unsweetened coconut (2 1/2 cups) and sugar.
3. Add the powdered milk to this mixture. Mix well, so that there are no lumps.
4. Allow two hours to cool. (To speed up this process, I pop this in the refrigerator).
5. Around each toasted hazelnut, put a little of the cooled mixture, forming them into balls, so that the hazelnut is in the center.
6. Roll each ball in the remaining coconut.
7. Recipe makes 60 - 100 balls, depending on the size.
Title: Rocky Road Brownie Bites
Ingredients:
- 1 egg
- 1 water
- 1/4 chocolate chips
- 1/3 mini marshmallows
- 1/2
- 1
- 24
Instructions:
1. Preheat oven according to brownie mix directions.
2. Prepare brownie mix according to box directions.
3. Mix in slivered almonds.
4. Coarsely chop chocolate chips and mix into brownie and almond mixture.
5. Spray mini muffin tin with non-stick spray.
6. Spoon brownie mixture into mini muffin tin.
7. Place one mini marshmallow on top of each brownie, press down slightly.
8. Bake according to brownie mix directions.
Title: Gooey Caramel Fudge Bars
Ingredients:
- 1 evaporated milk
- 2/3 butter
- 1 chocolate chips
- 3/4
- 1
Instructions:
1. Mix together cake mix, butter, and 1/3 cup of the evaporated milk.
2. In a greased cake pan, spread half of the batter evenly in the pan and bake at 350 degrees for 6 minutes.
3. Meanwhile, over low heat or in the microwave, melt unwrapped caramels and 1/3 cup evaporated milk until smooth and creamy, stirring often.
4. Remove half baked crust from oven and sprinkle with chocolate chips.
5. Drizzle caramel over crust.
6. Drop remaining batter on top of crust and bake for 14-17 minutes.
7. Cool slightly and refridgerate to allow caramel to set up.
Title: Honey Cookies
Ingredients:
- 2 sugar
- 2 eggs
- 1 1/3 honey
- 1/2 flour
- 4 cinnamon
- 2 baking soda
- 4 salt
- 1/2
Instructions:
1. Blend first four ingredients; stir in the last four ingredients.
2. Make into ball the size of walnuts.
3. Roll in sugar.
4. Place on ungreased cookie sheet and bake for 12 minutes in a 350 oven.
Title: Melt In Your Mouth Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 cornstarch
- 1/2 icing sugar
- 1/2 salt
- 2
Instructions:
1. Beat butter until creamy (not oily).
2. Sift cornstarch, icing sugar, salt, and flour.
3. Add to butter.
4. Work in with a spoon.
5. Turn mixture out onto a floured board.
6. Knead until it cracks slightly.
7. Pat to 1/3" thickness and cut with cookie cutters.
8. Bake at 325 degrees Fahrenheit for 20 minutes.
9. Yield 100 small cookies.
10. Note: Grandma says the secret to getting the best texture is to sift the dry ingredients 4 times before adding them to the butter.
Title: Crepe Cake With Espresso Chocolate Glaze
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 sugar
- 1/4 butter
- 1/3 cocoa powder
- 3/4 salt
- 1/2 vanilla
- 4 milk
- 4 eggs
- 3 sugar
- 1/2 hot water
- 1 1/4 salt
- 1 butter
- 3 powdered sugar
- 1
- 1/2
Instructions:
1. Combine all crepe ingredients in a blender and blend until smooth.
2. Allow batter to rest in the refrigerator at least half an hour.
3. In a small bowl, dissolve espresso powder in water. (If you don't dissolve the espresso powder, the glaze will be grainy).
4. In a medium saucepan, melt chocolate over medium-low heat.
5. Add remaining ingredients and whisk thoroughly until smooth.
6. Heat until just boiling, then remove from heat and scrape glaze into a bowl. Refrigerate until batter has finished resting.
7. Bring an 8" non-stick pan to medium heat (allow about 3 minutes for heat-up time).
8. Spray pan with cooking spray. Pour in a few tablespoons of batter and quickly tilt the pan so that the batter covers the bottom of the pan in a very thin layer.
9. Cook crepe until edges barely start to peel away from pan.
10. Gently slide a long metal offset spatula under the crepe and flip it over.
11. Cook crepe just another minute and slide onto a plate.
12. Spread crepe with a thin layer of glaze.
13. Cook another crepe, stack on top of the first, and spread with a bit of butter.
14. Cook another crepe, add to the stack, and sprinkle with powdered sugar using a sifter or strainer.
15. Repeat this sequence until batter runs out, leaving top crepe bare.
16. Spread remaining glaze over top crepe and allow it to drip down the sides.
17. Slice with a sharp knife and serve. The cake will keep in the refrigerator for at least a day.
Title: Cinnamon Sugar Sweetie Mix in a Jar
Ingredients:
- 2 3/4 all-purpose flour
- 1/4 salt
- 1 baking soda
- 2 cream of tartar
- 1 1/2 granulated sugar
- 1 cinnamon
Instructions:
1. Combine ingredients and store in an airtight container -- attach the following instructions.
2. INSTRUCTIONS:.
3. Combine 1/2 cup sugra and 1 tbls cinnamon in a small bowl, set aside.
4. Cream 1 cup butter till light and fluffy.add 2 eggs, blend in cookie mix.mix well.
5. Shape dough into 1" balls.roll in cinnamon sugar mix.
6. Arrange 2" apart on ungreased cookie sheet --
7. Bake at 350* for 15-18 minutes.
8. cool on wire racks.
Title: Crab and Cream Cheese Wontons (Sweet!)
Ingredients:
- 1 cream cheese
- 3 sugar
- 1 green onion
- 1 wonton wrapper
Instructions:
1. Chop the crab and the onion into tiny pieces.
2. Soak the onion in cold water. (The onion adds the tangy flavor. I only used the green and soaked it for a long time. If you like more onion, use the white and soak for less time).
3. (Food processor may be used for next steps.)
4. Add sugar to cream cheese and mix well.
5. Add crab, mix well.
6. Add onion, mix well.
7. Using a butter knife, take some of the mixture and put into the middle of each wrapper. Bring sites together so it looks like a X from above. (the mixture holds it shut. It's important that you DO NOT seal the wrappers. The oil getting inside is what gives it it's texture.).
8. Deep-Fry on 375ºF for 1-2 minutes - depending on how dark you want them. Even if they look soft when you take them out, they continue to cook after removed. Overcooking will burn the wrappers.
9. (If cheese escapes a little - this is normal. If it happens every time and becomes bothersome, then just close the corners together more so it's self-sealed better. The X shape is basic, but you can squish them together more if needed).
10. Place on paper towels to drain oil.
11. Serving depends on how much you use in each wrapper. Time depends on how quick you are.
Title: Honey Sweetened Oatmeal Bars
Ingredients:
- 1 water
- 1 1/4 butter
- 3/4 margarine
- 1/2 honey
- 1 3/4 all-purpose flour
- 1 1/2 quick-cooking oats
- 1/2 baking powder
Instructions:
1. Preheat oven to 350°F Grease and flour an 11x7 baking pan; set aside.
2. In a medium mixing bowl, cream together butter and honey. Add flour, oats and baking powder; mix thoroughly. Flatten half into pan.
3. Spread the pie filling over this and top with the remaining oat mixture. Bake for 30 minutes. Cool before cutting into bars.
Title: Apple Graham Cracker Dessert
Ingredients:
- 1 butter
- 2 Splenda sugar substitute
- 2/3 eggs
- 2 vanilla extract
- 1 graham cracker crumbs
- 1 1/2 baking powder
- 2 salt
- 1/2 nonfat milk
- 1/2 walnuts
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9x9-inch cake pan with non-stick spray.
3. In a large bowl, cream butter and Splenda. Beat in eggs and vanilla.
4. In a separate bowl, mix graham cracker crumbs, baking powder, salt.
5. Add dry ingredients to wet, mix well to combine.
6. Add milk and walnuts, stirring until just combined.
7. Spread half of mixture into prepared cake pan.
8. Spread half of pie filling over top.
9. Spread remaining batter carefully over apples and arrange remaining apple pie filling over top.
10. Bake for 45 to 50 minutes.
11. Place cake pan on a wire rack and let set for at least 10 minutes before removing from pan.
Title: Vegan "whipped Cream"
Ingredients:
- 1 coconut milk
- 1/3 powdered sugar
- 1/4 soymilk powder
- 2
Instructions:
1. Refrigerate can of coconut milk, metal mixing bowl and beaters for at least 4 hours.
2. When ready to prepare recipe, open coconut can and remove only the thick "cream" at the top of the can. Reserve the "milk" for another recipe.
3. Place chilled cococunt "cream" in chilled bown and beat with chilled beaters until thick and fluffy.
4. Slowly beat in rest of ingredients until smooth.
5. Cover and keep chilled until ready to serve.
Title: Gluten Free Sugar Cookies
Ingredients:
- 2 salt
- 1/4 baking powder
- 1/2 unsalted butter
- 1/2 sugar
- 1 egg
- 1 milk
- 2 pure vanilla extract
- 1/2
- 1/4
Instructions:
1. Whisk together flour, salt, and baking powder in a medium bowl.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar.
3. Add dry ingredients and mix until incorporated.
4. With mixer running, add egg, milk, vanilla, and almond extract; mix until incorporated.
5. Transfer dough to a lightly floured work surface. Divide in half and shape into 2 discs. Cover each with plastic wrap, and refrigerate for at least 1 hour.
6. Preheat oven to 350°F and line baking sheets with parchment paper; set aside.
7. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between.
8. Leftover dough can be rolled and cut once more.
9. Bake until lightly golden, about 10 minutes; do not allow to brown.
10. Transfer to wire racks to cool completely.
Title: Chocolate Mousse
Ingredients:
- 4 1/2 chocolate chips
- 4 sugar
- 2 water
- 2 red wine
- 4 eggs
- 1 graham cracker pie crust
- 1
Instructions:
1. Create a snow with the egg whites in a mixer.
2. Melt chocolate chips and combine with yolks, sugar, wine, and water. Mix well.
3. Fold the snow into the chocolate mixture.
4. Whip the rich's whip until it is smooth and thick. Fold into the mousse mixture.
5. Add to pie crust and freeze.
Title: Cranberry-Almond Biscotti
Ingredients:
- 2 1/3 flour
- 1 sugar
- 1 1/2 baking powder
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 2 eggs
- 2 vanilla extract
- 1 fresh cranberries
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to 325ºF.
2. Combine dry ingredients in a medium mixing bowl.
3. Beat eggs, egg whites, and vanilla in a separate bowl until frothy.
4. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed.
5. Add almonds and cranberries; mix thoroughly.
6. On a floured surface, divide batter in half and pat each half into a log about 14 inches long and 1 1/2 inches wide.
7. Place on a cookie sheet and bake in oven for 30 minutes.
8. Cool on wire rack.
9. Reduce oven temperature to 300ºF.
10. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
11. Let cool and store in a loosely covered container.
Title: Mean Chef's Twice-Baked Brioche
Ingredients:
- 1 1/2 sugar
- 1 water
- 1/2 vanilla bean
- 1 unsalted butter
- 4 almond paste
- 1/2 eggs
- 1/2 all-purpose flour
- 2 powdered sugar
- 1/2
- 1/4
Instructions:
1. Bake a brioche loaf according to directions (can use old previously frozen brioche or croissants).
2. Trim crust from all sides and top of brioche (not bottom).
3. Cut loaf into thick slices (much like the shape of a thick biscotti) so that they will stand up on a sheetpan.
4. For syrup: Put all ingredients into a sauce pan, boil over meduim heat for 1 minute to dissolve the sugar, cool completely and discard vanilla pod.
5. Can be kept for a week refrigerated.
6. For the Cream: Working at low speed in mixer fitted with the paddle attachment, beat butter, almonds, and almond paste together until creamy.
7. Add eggs one at a time and mix until fully blended.
8. Add flour and mix for another minute.
9. Fold in almond extract.
10. Can be kept refrigerated for 3 days.
11. Preheat oven to 325.
12. Set a cooling rack over a sheetpan to be used for draining the syrup soaked pieces.
13. Line another sheetpan with parchment for baking.
14. One by one submerge the brioche slices into the soaking syrup, making sure that they are well moistened.
15. Place each slice onto rack to drain.
16. As soon as the last slice has been soaked, begin working on the first slice that you submerged.
17. Spread a thin layer of the almond cream over the top and sides of each slice.
18. Place the coated slices standing on the uncoated bottom on the parchment lined sheetpan.
19. Press sliced almonds into cream on the top of each slice.
20. Bake for about 20 minutes, untilthe cream is golden brown.
21. Cool.
22. Dust with powdered sugar before serving.
Title: Pineapple Tarts
Ingredients:
- 1/4 butter
- 1 cream cheese
- 1/8 salt
- 1 flour
- 1
Instructions:
1. Cream the butter and cream cheese together; then add the salt and flour; mix with a fork.
2. Make into 8 balls and refrigerate overnight.
3. Roll out and cut into circle with a saucer.
4. Fill with 1 tablespoons pineapple preserves; fold over in half. Brush with a beaten egg white.
5. Bake at 375 degrees for 12-15 minutes.
6. Sprinkle with powered sugar, if desired.
Title: Hot Buttered Rum Sauce
Ingredients:
- 3/4 light brown sugar
- 1 cinnamon
- 3/4 heavy cream
- 1/2 dark rum
- 1/2 sea salt
- 2 1/2 unsalted butter
Instructions:
1. In a small heavy saucepan over medium heat, stir in brown sugar and heavy cream until sugar is melted.
2. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced.
3. Stir in Challenge Butter until melted.
Title: Raspberry Zucotto
Ingredients:
- 375 raspberries
- 110 caster sugar
- 60 brandy
- 60 kirsch
- 750 Cointreau liqueur
- 250 ricotta cheese
- 200 dark chocolate
- 45
Instructions:
1. Combine the raspberries with the sugar in a bowl and set aside for a couple of hours, then drain off and discard any liquid.
2. Mix the brandy and other liqueur, set aside 2 tablespoons of this mixture and sprinkle the remainder over the raspberries.
3. Line a bowl of about 1.5 litre capacity with cling film. Cut the cake into long thin triangles and use to line the bowl, overlapping neatly and leaving no holes. Sprinkle generously with some of the reserved alcohol mixture.
4. Whisk the cream until it holds its shape. Stir in the ricotta, then gently fold in the raspberries and chocolate.
5. Fill the sponge-lined bowl with the raspberry cream mixture.
6. Once the bowl is filled, cover with more pieces cake, and sprinkle over the last of the alcohol.
7. Cover with cling film and chill in the fridge for at least 12 hours.
8. Just before serving, take the zucotto out of the fridge, unmould and peel off the cling film.
9. Cut into wedges. Dust with icing sugar and extra raspberries and serve.
Title: Cheats Baileys Custard
Ingredients:
- 300 ready-to-serve custard
- 1/2 Baileys Irish Cream
Instructions:
1. Pour custard into a jug or bowl and mix in the Baileys.
2. What could be more simple!
3. Enjoy over all puddings where you would use plain custard, eg. fruit crumbles, fruit sponges, steamed puddings or with some fruit and/or icecream.
4. A spoon of whipped cream on top if you like and a sprinkle of chopped nuts or chocolate.
5. Enjoy!
Title: Cardamom-Flavored Fruit Salad (Salatat Al-Fawaakih)
Ingredients:
- 1 cantaloupe
- 2 seedless oranges
- 2 tangerines
- 1/2 apples
- 1/2 seedless raisin
- 2 honey
- 1/2 water
- 1/4 ground cardamom
- fresh lemon juice
Instructions:
1. Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
2. When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
3. Make sure to include some of the sauce with each serving!
Title: Fall Berry Crisp
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 cinnamon
- 3/4 unsalted butter
- 10 berries
- vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees.
2. Combine flour, sugar and cinnamon.
3. Blend in butter with a pastry cutter or two knives until mixture is crumbly.
4. Place the berries in one large buttered casserole dish or two smaller buttered baking dishes and generously sprinkle with the crumb mixture.
5. Bake 20-25 minutes.
6. Serve warm with scoops of vanilla ice cream. Enjoy!
Title: Thick Shakes With Strawberry-Mascarpone Panini
Ingredients:
- 6 sugar
- 1/2 milk
- 2 heavy cream
- 1 vanilla beans
- 2 strawberry
- 1 orange zest
- 1/2 mascarpone
- 1 unsalted butter
- 1 strawberry ice cream
- 8
- 1/2
- 2
Instructions:
1. Fill a large metal bowl with ice water and set another large metal bowl in it- Set a strainer in the bowl.
2. In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar until slightly pale.
3. In a medium saucepan, heat the milk with the cream and vanilla beans and seeds until small bubbles appear around the edge.
4. Add the hot milk to the egg mixture in a thin stream, whisking constantly.
5. Return the vanilla mixture to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon until slightly thickened, about 5 minutes.
6. Strain the vanilla sauce into the bowl in the ice bath and let cool completely, stirring occasionally.
7. Meanwhile, in a saucepan, combine the strawberries, orange juice, zest, vinegar and the remaining 1/4 cup of sugar; season very lightly with salt and pepper.
8. Bring to a boil and cook over moderately high heat, stirring frequently, until the mixture has become jammy, about 10 minutes- Transfer the jam to a bowl and let cool.
9. Heat a panini press or griddle over low heat. Spread the mascarpone on 4 of the brioche slices.
10. Spoon 3 tablespoons of the jam on each of the other 4 slices and close the sandwiches.
11. Brush the sandwiches with butter and grill or press until golden, about 5 minutes.
12. Transfer the panini to a cutting board and dash with confectioner's sugar.
13. Halve each sandwich.
14. Put 1 pint of ice cream and half of the vanilla sauce in a blender and blend until smooth.
15. Pour into 2 large glasses.
16. Repeat with remaining ice cream and vanilla sauce to make 2 more shakes.
17. Serve the milk shakes right away, with the panini.
Title: Scalloped Apples
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 3/4 self-rising flour
- 1 cheddar cheese
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray 13 x 9 baking dish with oil.
3. Pour pie filling into baking dish.
4. Cream butter and sugar.
5. Slowly add flour and cheese.
6. Spoon this mixture over the apple pie filling and spread as much as possible (mixture will be thick).
7. Bake 35- 40 minutes or until golden brown.
8. Serve warm or cold.
9. Enjoy!
Title: Cuban Rum Cake - Cake De Ron
Ingredients:
- 3 flour
- 2 baking powder
- 1/2 baking soda
- 1 1/2 salt
- 1 1/2 butter
- 2 sugar
- 3 pure vanilla extract
- 1 eggs
- 2 lemon peel
- 1/2 dark rum
- 1/4 heavy whipping cream
- 1 butter
- 5 dark rum
- 1/4 sugar
- 1/4 powdered sugar
- 3/4
Instructions:
1. Preheat oven to 350°.
2. Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
3. With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
4. Beat in the lemon peel and then add in the rum and banana liqueur.
5. Gradually add the flour, alternating with the cream.
6. Blend mixture until just combined.
7. Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
8. Make the syrup: melt the butter in a 2-quart saucepan.
9. Add rum, banana liqueur, and sugar.
10. Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
11. Let cool.
12. Remove cake from the oven and place it on a cooling rack.
13. Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
14. Let stand for 30 minutes, so that the syrup soaks inches.
15. Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.
Title: Vegan "berger"-Style Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 14 soymilk
- 1 white vinegar
- 1/2 vanilla
- 1/3 granulated sugar
- 1/2 Ener-G Egg Substitute
- 1 canola oil
- 1 chocolate chips
- 1 confectioners' sugar
- 1 corn syrup
- 4 1/3 vanilla extract
- 2 salt
- 1
Instructions:
1. Make cookies:.
2. Preheat oven to 350°F.
3. Whisk together flour, baking soda, and salt in a bowl. Mix the soy milk and vinegar well, and then add vanilla.
4. Beat together Earth Balance and sugar in a large bowl with an electric mixer until for about 3 minutes, then add prepared egg replacer and oil, beating until combined well. Mix in flour mixture and soy milk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
5. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
6. Make fudge while cookies chill:.
7. Melt chocolate chips and Earth Balance in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tablespoons boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tablespoons more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.
8. When cookies are cool, top liberally with chocolate fudge. Allow to cool before serving. Store wrapped in plastic in a cool dry place (or refrigerator).