lumicero/recipes-ing2inst huggingface dataset:
Title: Hot Milk Sponge Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 skim milk
- 1 margarine
- butter
Instructions:
1. Preheat oven to 325 degrees F.
2. In mixing bowl, beat eggs.
3. Add sugar and vanilla.
4. Beat until light.
5. In a separate bowl, combine flour, baking powder and salt.
6. Fold dry ingredients into egg mixture.
7. In a small saucepan, bring milk and margarine to a boil.
8. Slowly add milk mixture to batter, stirring carefully.
9. Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
10. Bake 30-35 minutes.
11. I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.
Title: Peaches and Cream Shortcakes With Cornmeal-Orange Biscuits
Ingredients:
- 1/4 sugar
- 1 1/2 orange zest
- 1 1/2 all-purpose flour
- 1/2 yellow cornmeal
- 3 golden brown sugar
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 2/3 sugar
- 2 vanilla extract
- 1/3 powdered sugar
- 1/2
- 1
- 3
Instructions:
1. For biscuits: Preheat oven to 400°F.
2. Line large baking sheet with parchment paper.
3. Mix 1/4 cup sugar and orange peel in small bowl, mashing peel with back of spoon until mixture is pale orange.
4. Whisk flour, cornmeal, brown sugar, baking powder, and salt in large bowl.
5. Add butter; rub in with fingertips until mixture forms coarse meal.
6. Add 2/3 cup milk; stir with fork until dough is evenly moistened, adding more milk by tablespoonfuls if dry.
7. Drop dough by 1/3 cupfuls onto prepared sheet, forming 8 mounds and spacing 1 1/2 inches apart.
8. Using fingertips, flatten each biscuit to 2-inch round.
9. Sprinkle with orange sugar.
10. Bake biscuits until golden brown and tester inserted into centers comes out clean, about 18 minutes; transfer to rack.
11. (Can be made 8 hours ahead. Cool completely. Store airtight at room temperature.) For filling: Toss peaches, 1/3 cup sugar, and vanilla in large bowl; let stand 15 minutes, tossing occasionally.
12. Using electric mixer, beat cream and sugar in medium bowl until peaks form.
13. Using serrated knife, cut each biscuit horizontally in half.
14. Place bottom halves on plates.
15. Spoon peaches and their juices onto each biscuit.
16. Top with whipped cream and biscuit tops.
Title: Buttermilk Cupcakes
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 1 baking soda
- 2/3 buttermilk
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line the cups of 18 muffin cups with paper liners and set aside.
3. In medium bowl, cream butter and sugar together with an electric mixer till light and fluffy, then add the eggs one at a time, beating after each addition till well blended.
4. In a small mixing bowl, combine the flour, salt, and baking soda and mix well.
5. Add alternately with the buttermilk to the creamed mixture, ending with the flour mixture and beating till well blended.
6. Fill the cups of each cup till half full and bake for 20 to 25 minutes or until done.
7. Let the cupcakes cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Title: Dr. Bird Cake
Ingredients:
- 3 flour
- 1 cinnamon
- 1 salt
- 1 baking soda
- 2 sugar
- 1 1/3 vanilla
- 1 1/2 crushed pineapple
- 1 eggs
- 3 bananas
- 2
- 1
Instructions:
1. Stir together in bowl, flour, cinnamon, salt, baking soda, and sugar.
2. Make a well in center and add oil, vanilla, pineapple (including juice), and eggs.
3. Stir to blend, do not beat.
4. Add bananas and nuts, then stir mixture only.
5. Pour into greased bundt pan.
6. Bake at 350°F for 1 hour and 20 minutes.
7. Cool before serving.
8. You can dust cake lightly with powdered sugar if desired.
Title: Grandma's Wine Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 sherry wine
- 3/4 nutmeg
- 3/4
- 1
Instructions:
1. Combine.
2. Mix about 5 minutes on medium speed.
3. Grease angel food cake pan.
4. Cook at 350 degrees for about 45 minutes.
5. Cool about 5 minutes before turning out.
6. Glaze powdered sugar and water- make runny.
7. Poor over cooled cake.
Title: German Chocolate Layer Cake With Coconut Pecan Frosting
Ingredients:
- 4 cake flour
- 2 1/2 sugar
- 1 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 2/3 buttermilk
- 1 vanilla
- 1 eggs
- 2 evaporated milk
- 3/4 light brown sugar
- 1/2 granulated sugar
- 1/2 butter
- 1/2 vanilla
- 1 angel flake coconut
- 3 pecans
- 1 1/3
- 1
Instructions:
1. Grease two 9-inch layer cake pans and line bottoms with waxed paper.
2. Sift together flour, sugar, baking soda, baking powder, and salt.
3. Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
4. Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
5. Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
6. Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
7. In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
8. Remove from heat (mixture might appear a bit curdled).
9. Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
10. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
11. Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.
Title: Devil's Delight Cake
Ingredients:
- 18 1/4 eggs
- 4 water
- 1 miniature marshmallow
- 1/2 butter
- 1 confectioners' sugar
- 1 milk
- 6 vanilla
- 1/2
- 2 2/3
- 4 -6
- 1
Instructions:
1. Heat oven to 350°F Grease and flour 13x9 pan.
2. In a large bowl, combine cake mix, eggs, oil, and water. Beat on low just until blended. Increase speed to medium; beat 2 minutes.
3. Stir in marshmallows and chocolate chips.
4. Pour batter into prepared pan. Bake until toothpick comes out clean: 35 minutes for 9x13, 45 minutes for Bundt pan, 15 minutes for cupcakes, 30 minutes for 2x9" round pans.
5. Cool 10 minutes before removing from pan.
6. In a small bowl, combine all ingredients for frosting. Beat to spreading consistency.
7. Cool completely and frost with Easy Cocoa Frosting.
Title: Autumn Maple Leaf Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 maple syrup
- 1 flour
- 3 salt
- 1/2 powdered sugar
- 2
Instructions:
1. Cream butter and sugar together.
2. Add 1/2 cup of maple syrup and egg yolk, mix well.
3. Sift in flour and salt, combine well.
4. Divide dough in half and wrap in plastic wrap and chill about 2 hours (this makes rolling and cutting the cookies possible. If you skip the chilling step you will have a huge mess when you try to roll them out!).
5. Heat oven to 350 degrees.
6. Roll dough 1/8 inch thick and cut with cookie cutters (leaf shapes are the most fun!).
7. Place on baking sheet (ungreased is fine).
8. Bake apx 12 minutes.
9. Cool on pan about 5 minutes and move to wire rack (leave them too long and they will stick!).
10. To make glaze- combine 1/2 cup maple syrup and 2 cups powdered sugar (be sure to sift the powdered sugar if you don't want lumpy glaze!). You can dip, drizzle or pipe on the glaze. You can easily cut the glaze in half- it makes a lot!
Title: Mccormick Best Chocolate Chip Cookies
Ingredients:
- 3 flour
- 1 baking soda
- 3/4 salt
- 1 1/3 butter
- 1 1/4 sugar
- 1 light brown sugar
- 2 eggs
- 4 pure vanilla extract
- 1
Instructions:
1. Heat oven to 375 degrees F.
2. Mix flour, baking soda, and salt; set aside.
3. Beat butter, sugars, eggs and vanilla until creamy.
4. Gradually mix in flour mixture.
5. Stir in chocolate chips.
6. Drop dough by rounded tablespoon about 2-inches apart on ungreased cookie sheets.
7. Bake 8-10 minutes or until bottoms are browned.
Title: Fudgy Brownies from Scratch
Ingredients:
- 3/4 baking soda
- 1/2 boiling water
- 1/3 white sugar
- 1/2 eggs
- 2 all-purpose flour
- 2 vanilla extract
- 1/3 salt
- 1 1/3
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. Grease and flour 9x13 inch pan.
3. In a large bowl, stir together the cocoa and baking soda, add 1/3 c veg oil and boiling water. Mix until well blended and thickened.
4. Stir in the sugar, eggs, and remaining 1/3 c veg oil. Mix together.
5. Finally add the flour, vanilla, and salt. mix just until all of the flour is absorbed.
6. Spread evenly in prepared pan.
7. Bake for 35 to 40 minutes, or until toothpick inserted comes out clean. Allow to cool before cutting.
Title: Low-Fat Low-Carb Cheesecake
Ingredients:
- 4 fat free cream cheese
- 4 Splenda granular
- 1/2 eggs
- 1/2 salt
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 2" deep, 9" pie pan or similarly sized pan.
3. Combine the Neufchatel and fat-free cream cheese in a mixer on medium speed for three minutes.
4. Add the Splenda, pinch of salt, and vanilla syrup and mix again on low speed to avoid splashing the ingredients over the side of the bowl.
5. Add the eggs one at a time, mixing in between.
6. After the last egg is incorporated, mix on medium speed for three more minutes.
7. Pour the batter into the prepared pan.
8. Bake for 1 hour.
9. Remove and cool to room temperature, then chill in refrigerator.
Title: British Bread and Butter Pudding
Ingredients:
- 8 butter
- 1/4 brown sugar
- 3 milk
- 2 ginger
- 1 -2 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Butter the slices all over, both sides and line the dish.
2. Sprinkle over the dried fruit or other fruits (fig and banana -- ).
3. Sprinkle approximately 2TB brown sugar over that and add a cover of more buttered bread, covering all the fruit.
4. Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle about 1TB more brown sugar over the top and then a little cinnamon, ginger and nutmeg.
5. Bake in a low oven, approx 140C, 275F, for a couple of hours until it rises up and the sugar caramelizes on top.
6. Serve hot with ice cream or cold with custard.
Title: Pineapple Cream Pie
Ingredients:
- 1 graham cracker pie crust
- 8 cream cheese
- 14 sweetened condensed milk
- 1/3 lemon juice
- 15 7/8 heavy cream
- 1 1/3 - 1 2/3 dark chocolate
Instructions:
1. Process cream cheese in a food processor till smooth.
2. Add in the condensed milk and the lemon juice and process till smooth.
3. Take the blade out and stir in the pineapple by hand then pour into the pie shell. The 15 7/8 oz of pineapple is a direct metric conversion My pineapple comes in 20 oz cans. I spoon out 3/4 of the can and then drain. I then add the other 1/4 of the can.
4. Place in the fridge to set,.
5. Whip the cream until stiff.
6. After pie has set, spread or pipe the whipped cream, over the top of the pie.
7. Finely grate chocolate over the top of the pie.
Title: Four Ingredient Pie Crust
Ingredients:
- 2 all-purpose flour
- 1 shortening
- 1/2 water
- 1/4 salt
- flour
Instructions:
1. Mix together salt and flour.
2. Blend in shortening until crumbling.
3. Add water and mix to form a ball.
4. Roll in flour to coat (lightly).
5. Roll out pie crust with rolling pin VERY thin (about 1/8th of an inch thick).
6. Cut out your crust and transfer to pan.
7. Use a fork to poke holes in bottom of crust before filling or baking.
8. Bake at 350°F 10-15 minutes unless filled.
Title: Chocolate Mint Dessert
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 14 chocolate Cool Whip
- 1/4
- 1
Instructions:
1. Prepare pudding as per.
2. directions.
3. Reserve 2 Tbsp crushed cookies.
4. Add remaining cookies to pudding.
5. Spoon into bowl.
6. Top with reserved cookies and candy canes.
Title: Anise Flavored Cream With Fresh Orange Salad
Ingredients:
- 4 1/3 Pernod
- 1 1/3 skim milk
- 2 cornflour
- 4 light brown sugar
- 4 pistachios
- 4 oranges
- 2 honey
- 1 vanilla bean
Instructions:
1. Preparation time: 20 minutes.
2. Cooking time: 3 minutes.
3. Utensils: Pans, cutting boards, knives, tablespoons, wood spoons, big bowls, blender.
4. Preparation:
5. The cream.
6. Pour the Pernod in a pan, warm it up and flame it. Add the milk and bring it to boil, stirring constantly. Let it cool down while adding 4 tablespoons of the Pernod milk mixture to the corn flour, and then slowly add the rest of the milk and sugar.
7. Pour this preparation into a pan, warm over low to medium heat and continue stirring until the mixture becomes thick. Fill small glasses with this preparation and decorate with crushed pistachios. Place them in the refrigerator for 45 minutes.
8. The orange salad.
9. Peel the oranges exposing the flesh and slice them in thin circles. Warm the honey.
10. Open the vanilla stick and let it infuse in warm honey.
11. Presentation:
12. Place a few orange slices on a plate, dressed with honey and enjoy with the glass of anise-flavored cream.
Title: Dad's Bread Pudding
Ingredients:
- 6 eggs
- 1/2 salt
- 1 sugar
- 1 vanilla
- 1/2 cinnamon
- 1 1/2 milk
- 9 raisins
- 1/2
Instructions:
1. In a mixing bowl whisk the eggs.
2. Add the salt, sugar, vanilla, cinnamon, milk, (and raisins if using) and mix well.
3. Remove the crust from the bread and gently tear into small pieces (don't squish the bread!).
4. Add the pieces of bread in to the mixing bowl and fold in until well incorporated and everything is wet.
5. Pour everything into a greased 8x8 glass baking dish.
6. Bake at 350 for 1 hour or until set.
7. Let stand a few minutes and serve warm with caramel sauce or ice cream!
Title: Jelly Roll Recipe for an 11x17 Inch Pan
Ingredients:
- 2 sweet butter
- 2/3 all-purpose flour
- 1/2 baking powder
- 5 eggs
- 1 vanilla
- 1/2 salt
- 1/2 granulated sugar
- 3 powdered sugar
- 1
Instructions:
1. Lightly grease a 11 x 17 inch sheet pan, line with wax paper. Grease and lightly flour the paper.
2. Place rack in center of oven and preheat to 400.
3. Melt butter and set aside to cool.
4. In a medium bowl, mix together flour and baking powder. Stir together egg yolks, vanilla and melted butter.
5. Mix in half the flour mixture.
6. Beat egg whites and salt in a large bowl until soft peaks begin to form. Gradually beat in granulated sugar until stiff, glossy peaks form. Fold one large spoonful of beaten egg white mixture into yolk mixture, then add into the remaining egg white mixture and partially fold together.
7. Sift remaining flour mixture over the top. Gently fold together until thoroughly mixed.
8. Quickly spread batter in prepared sheet pan.
9. Bake 8-10 minutes or until top springs back when touched.
10. Sift 2 Tbsp of powdered sugar onto a clean kitchen towel. Invert the cake onto it and gently remove the paper. Trim about 1/2 inch from the edges.
11. Starting with one long edge, roll up jelly-roll fashion. Wrap in a towel and let cool (about 1 hour)
12. Unroll cake onto a board. Spread with filling. Reroll, placing seam down. Sift remaining powdered sugar over top. Let rest for an hour. Cut into slices and serve.
Title: Individual Chocolate Indulgence Cake
Ingredients:
- 1 bittersweet chocolate
- 6 butter
- 1/4 sugar
- 2 eggs
- 1/4 all-purpose flour
- 1 bittersweet chocolate
- 10 1/2 heavy cream
- 1/2 unsalted butter
- 2 sugar
- 1/3
Instructions:
1. Preheat the oven to 400 degrees F.
2. In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted.
3. Add eggs and whisk until well combined; add flour and mix only until combined.
4. Do not overmix or the cake will be rubbery.
5. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray.
6. Distribute batter among the four molds.
7. Place molds on a sheet pan and bake for 10 to 12 minutes.
8. Do not overbake.
9. For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil.
10. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate.
11. Whisk well, stirring into the edge of the saucepan to combine.
12. The ganache should be homogenous and smooth.
13. Set the ganache aside.
14. In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar.
15. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally.
16. The butter should be completely melted and the sugar completely dissolved.
17. Once the mixture has come to a boil, pour it into the warm ganache.
18. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk.
19. As the chocolate sauce cooks, it will begin to thicken slightly.
20. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl.
21. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming.
22. Let the chocolate sauce cool to room temperature before storing in the refrigerator.
23. When cold, the sauce will become thick enough to be scooped with a spoon.
24. Invert molds onto individual serving plates.
25. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.
26. The sauce can be reheated whenever needed.
27. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid.
28. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
29. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate.
30. It will keep in the refrigerator for up to three weeks.
31. It can also be frozen for up to two months if stored in an airtight container.
32. Thaw in the refrigerator and heat as described above until liquid.
Title: Self-Crust Pumpkin Pie
Ingredients:
- 1/2 fat free egg substitute
- 15 pumpkin puree
- 1/3 white sugar
- 1/3 brown sugar
- 1/4 salt
- 1 1/2 cinnamon
- 3 white flour
- 1 dry milk
- 1 water
Instructions:
1. Mix all ingredients except water together in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
4. Pour batter into pan.
5. Bake at 350° for 45-55 minutes or until knife inserted 1 inch from the center comes out clean.
6. **Keep pie chilled after cooking.
Title: Rava Ladoos
Ingredients:
- 2 1/2 semolina
- 1 powdered sugar
- 2 1/2 ghee
- 3 -5 cardamom powder
- 1/2
Instructions:
1. Roast the rava (semolina) till pinkish brown in colour.
2. Add coconut, powdered sugar and ghee.
3. Roast a little more.
4. Quickly remove from fire.
5. Add cardamom powder.
6. Bind into ladoos while still warm.
7. Decorate with cashews/almonds and raisins.
8. If you wish to make it look really attractive, you can decorate it with silver warakh (edible silver foil).
Title: Peanut Butter Tart
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 1 peanut butter
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 40
Instructions:
1. Preheat oven to 375 degrees F.
2. In a medium bowl, cream together the brown sugar, sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture.
3. Shape into 1 inch balls and press them into the cups of mini muffin pan.
4. Bake for 12 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie, be sure to leave the cup a little indented.
5. It is important that you let the cookies to cool completely before removing from their pans or they may break apart.
Title: Washington Pudding
Ingredients:
- 2 cherries
- 1 sugar
- 1 flour
- 1 baking powder
- 2 butter
- 1/2 milk
Instructions:
1. Sift into a mixing bowl the flour, sugar, and baking powder.
2. Add the milk and mix well.
3. Add the melted butter and mix well.
4. Pour the batter into a baking dish, then pour the cherries on top-juice and all.
5. Bake in a 325 F oven for about 45 minute.
6. When it is done, the cherries will be on the bottom and the batter on the top.
7. You may add red cake coloring or almond extract to the cherries if desired.
Title: Scottish Petticoat Tails
Ingredients:
- 8 flour
- 4 cornflour
- 4 butter
- 4 icing sugar
- caster sugar
Instructions:
1. Preheat oven to 350°F.
2. Grease a baking sheet.
3. In a mixing bowl, cream butter and icing sugar.
4. Sift in both flours and work into a smooth dough (if dough is too dry, add a little water to moisten).
5. Divide into 2 equal portions.
6. Roll out on a floured surface and shape into two thin rounds.
7. Place round on prepared baking sheet and prick all over with a fork.
8. Mark each round into six triangles.
9. Bake for 30 to 25 minutes until pastry becomes a light golden colour.
10. Sprinkle with castor sugar while pastry is warm.
11. Cut into triangles according to marks made and cool on wire rack.
Title: Baba Au Rhum (Lighter Version)
Ingredients:
- 2 all-purpose flour
- 1/4 sugar
- 2 dry yeast
- 1/2 fresh yeast
- 1/4 milk
- 3 butter
- 2 eggs
- 1 1/2 sugar
- 1/2 water
- 1 rum
- fresh lemon juice
Instructions:
1. (Except for the milk, all the other ingredients must be at room temperature. So put them out of the fridge before start cooking).
2. Dissolve completely the yeast in two tablespoons warm water (40°C) and let stand for 5-10 minutes.
3. Add the milk, the butter, the sugar and half cup of flour in a mixer bowl. Start beating them.
4. Add the eggs and half of the rest flour until you have a dough.
5. Add the rest of the flour. Cover the bowl with a plastic wrap and a blanket. Let it stand for one hour. There must be some bubbles in the dough.
6. Butter a cake pan and dust it with a little butter, as well.
7. Put the dough in the pan and let it stand covered for 30-45 minutes more.
8. Bake in a preheated oven at 175°C for about one hour.
9. When you take it out of the oven, using tooth pick make some holes on the cake and pure over as it is still hot the warm syrup.
10. Let it cool and when it is cold and it had absorbed the syrup transfer into a serving plate.
11. Syrup:
12. Boil the water with the sugar for 5 minutes and remove from heat.
13. Add the lemon juice and the rum.
Title: Mexican Sugar Cookies
Ingredients:
- 2 1/2 shortening
- 1 sugar
- 1 anise seed
- 2 eggs
- 6 flour
- 1 baking powder
- 1/2 cream of tartar
- 1/2 salt
- 1/4 ground cinnamon
- 3 sugar
- 1
Instructions:
1. Preheat oven to 350 deg. Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
2. Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Meanwhile, combine cinnamon and sugar. Sprinkle freshly baked cookies with the cinnamon-sugar mixture while still warm.
Title: Strawberry Nachos
Ingredients:
- 3 strawberries
- 1/3 sugar
- 1/4 Amaretto
- 1/2 nonfat sour cream
- 1/2 sugar
- 2 ground cinnamon
- 1/8 flour tortillas
- 6
- 2
Instructions:
1. Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well.
2. Cover and chill 30 minutes.
3. Drain, reserving juice for another use.
4. Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well.
5. Cover and chill.
6. Arrange tortilla wedges on 2 baking sheets; lightly coat with cooking spray.
7. Sprinkle evenly with cinnamon-sugar.
8. Bake at 400 degrees for 7 minutes or until crisp.
9. Cool on wire rack.
10. To serve, arrange 8 tortilla wedges on a serving plate; top with about 1/3 cup strawberry mixture and 2 1/2 tablespoons sour cream mixture.
11. Sprinkle with almonds and chocolate.