lumicero/recipes-ing2inst huggingface dataset:
Title: Gourmet Magazine's Easy Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 1 white sugar
- 1 egg
- 1 baking soda
- 1/2 salt
Instructions:
1. In a large bowl, with an electric mixer, beat the peanut butter and sugar until well combined.
2. In a small bowl, lightly beat the egg, then beat it into the peanut butter mixture along with the soda and salt until well combined.
3. Roll 1-inch balls of dough and arrange them on greased cookie sheets.
4. With a fork, flatten and make a crosshatch pattern.
5. Bake until puffed and golden, about 13 minutes.
6. Let rest on baking sheet a minute or so before removing.
Title: Nutter Butter Turkeys
Ingredients:
- 8 jelly beans
- 8
- 4
- 16
- 8
- 1/2
Instructions:
1. Create the tail feathers: Push 7 candy corns into the sides of the double-stuff oreos.
2. Add the turkey body. Add frosting to a plastic bag. Snip a small piece from the corner. Pipe or spoon a dab of white frosting onto the center of the Oreo. Press a Nutter Butter cookie on top of the Oreo cookie. I had some leftover melted peanut butter chips and used that instead of frosting in this step.
3. Add the face: Cut 8 candy corns in half for the noses. Pipe or dab a fat "T" onto the upper area of the Nutter Butter cookie. Press two M&M eyes into the frosting. Next add the candy corn nose, then add a red jelly bean (lengthwise) below the nose.
4. Eye detail: (Option 1) Using a tube of black decorating gel, pipe a dot on each eye. You can then follow up with a tiny dot of white icing if you want extra detail, using a toothpick. (Option 2) Switch the colors and pipe a dot of white frosting onto the brown eyes, then add a tiny dot of black gel with a toothpick.
Title: Graham Peanut Butter Crunchies
Ingredients:
- 1/2 - 1 crunchy peanut butter
- 1 brown sugar
- 1 granulated sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 2 baking soda
- 2 salt
- 1/2 graham cracker crumbs
- 1 milk
- 1/3
Instructions:
1. Heat oven to 350 degrees.
2. Place sheets of foil on countertop for cooling cookies Combine shortening, peanut butter, brown sugar and granulated sugar in large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Beat in eggs and vanilla.
5. Combine flour, baking soda, and salt.
6. Mix into creamed mixture at low speed until just blended.
7. Stir in crumbs and milk.
8. Form dough into 1 inch balls.
9. Place 2 inches part on ungreased baking sheet.
10. Make crisscross pattern on dough with floured fork.
11. Bake at 350 degrees 10-11 minutes or until edges of cookies are lightly browned.
12. Do not overbake.
13. Remove cookies to foil to cool immediately.
Title: Cherry Chocolate Pudding Cake
Ingredients:
- 1 brown sugar
- 1/3 hot water
- 2 sugar
- 2 eggs
- 1 cherry pie filling
- 1/4
- 1 -2
- 2
- 1
Instructions:
1. Heat oven to 350°F
2. In ungreased 13x9-inch pan, combine brown sugar, 1/3 cup cocoa and hot water; stir until sugar is dissolved.
3. In large bowl, combine pancake mix, sugar and 1/4 cup cocoa.
4. Stir in oil, almond extract, eggs and pie filling; mix just until dry ingredients are moistened.
5. Spoon batter over sauce mixture in pan.
6. Bake for 35 to 45 minutes or until top springs back when touched lightly in center.
7. Serve warm with ice cream or whipped cream, if desired.
Title: Lemon Ginger Icebox Cake
Ingredients:
- 3 heavy cream
- 1/4 fresh lemon zest
- 3 flaked coconut
- 9
- 20
- 10
- 2
Instructions:
1. Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
2. Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
3. Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
4. Spread a layer of cream over the cookies and lemon curd.
5. Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
6. Refrigerate overnight and cut with sharp knife to serve.
Title: Cardamom Toast
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 buttermilk
- 2 eggs
- 1/2 salt
- 12 cardamom seeds
- 1/2 flour
- 3 baking soda
- 1
Instructions:
1. Cream butter and sugar.
2. Add milk and beaten eggs and dry ingredients.
3. Put into a 9X13 pan.
4. Bake at 350 degrees for 30 to 40 minutes, do not underbake.
5. When warm, cut into 1/2 inch strips,3 across.
6. Toast in 300 degree oven on cookie sheets about 30 minutes on each side.
Title: Rhubarb Torte
Ingredients:
- 1 butter
- 4 sugar
- 2 sugar
- 1 cornstarch
- 3 rhubarb
- 4 water
- 1/2 miniature marshmallows
- 1 instant vanilla pudding
- 1 1/2
- 1
Instructions:
1. prepare crust,reserving 2 tablespoons(to sprinkle on top) and pat into a 9x9" pan,chill.
2. Combine sugar and cornstarch .
3. stir in Rhubarb and water.
4. cook and stir until thickened. reduce heat and continue to cook for 2-3 minutes.
5. spread onto crust,cool.
6. WHIP Whipping cream and fold in marshmellows.
7. pour over Rhubarb.
8. Prepare pudding and pour over marshmellow mixture.
9. Top with reserved crust curmbs.
10. ENJOY!
11. Note Standing time is cooking time, which is approximate.
Title: Tracey's Scottish Microwave Dumpling
Ingredients:
- 1/2 butter
- 1 water
- 3/4 sugar
- 1 allspice
- 1 cinnamon
- 1/2 sultana raisin
- 1/2 golden raisin
- 1/2 currants
- 1 1/2 molasses
- 1 flour
- 2 eggs
- 1 baking soda
Instructions:
1. Completely line a 2 liter microwave bowl with plastic wrap, taking care to take out the wrinkles.
2. Combine first 9 ingredients in a microwaveable bowl and heat until butter has melted (can be done in a pot on the stove).
3. Add flour and baking soda and mix together, then add eggs and mix well.
4. Pour into plastic-wrapped bowl and and cook uncovered in the microwave for 9-10 minutes.
5. Allow to cool a few minutes, then invert bowl onto a plate. Serve with custard, caramel sauce, or butter,.
Title: Fudge Cookies
Ingredients:
- 1/2 butter
- 1/4 flour
- 1 sugar
- 1 eggs
- 2 vanilla
- 1 baking soda
- 1 salt
- 1/4
Instructions:
1. Stir cocoa into butter, cool slightly.
2. Stir in 1/2 cup flour, sugar, eggs, vanilla, baking soda and salt.
3. Sir in remaining flour.
4. Cover and refrigerate until firm, about 3 hours or over night.
5. Heat oven to 300 degrees. Grease cookie sheets.
6. Shape dough into 1-inch balls, roll in powderedsugar. place balls 2-inches apart on cookie sheet.
7. Bake 10-12 minutes until tops have crackled appearance and are set.
8. remove from cookie sheet and let cool.
Title: Lemon Blueberry Buttermilk Pie
Ingredients:
- 1 sugar
- 1 1/2 cornstarch
- 1 cornstarch
- 1 1/2 unsalted butter
- 8 eggs
- 3 pure vanilla extract
- 1 buttermilk
- 1/2 lemon zest
- 2 fresh lemon juice
- 2 water
- 1/4 fresh blueberries
- 1
- 1 1/2
Instructions:
1. Position oven rack in the center of oven; preheat oven to 350 degrees; line a cookie sheet with parchment paper or foil.
2. In a bowl, whisk the sugar, cornstarch, butter, eggs, vanilla, buttermilk, zest, and lemon zest until smooth.
3. Pour mixture into the prebaked pie shell.
4. Place the pie plate on the prepared cookie sheet; bake 40 minutes or until the crust is golden brown and the custard is set (may need to cover pie crust edges to prevent overbrowning).
5. Remove to a wire rack to cool to room temperature before topping with the blueberries.
6. In a small, heavy-bottomed saucepan over medium heat, whisk the apricot preserves and the water together until melted.
7. Strain through a fine-meshed strainer into a bowl.
8. Add in the blueberries and using a rubber spatula, stir gently to coat.
9. Pile the blueberries on top of the cooled pie.
10. Serve the pie chilled or at room temperature; keeps lightly wrapped in the refrigerator for up to 2 days.
Title: Almost Paleo Brownies
Ingredients:
- 12 chestnuts
- 6 pitted dates
- 1/2 Splenda sugar substitute
- 1/2 palm sugar
- 1/2 cocoa powder
- 1/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1/2 coconut oil
- 1 seltzer water
- 6 vanilla extract
- 3
- 3/4
- 2
- 1
Instructions:
1. Preheat the oven to 350 and line a small (2 qt) glass baking dish with parchment.
2. In a food processor, blend the chestnuts with the dates until the mixture reaches a slightly damp, mealy flour-like consistency.
3. Add the chestnut/date mixture to a bowl with the rest of the dry ingredients and whisk until well blended, breaking up any larger chunks of cocoa with the whisk.
4. Roughly chop the dark chocolate squares into chunks and mix with the dry ingredients.
5. Melt the butter and coconut oil and add, along with the remaining wet ingredients, to the dry mixture and stir with a wooden spoon until evenly blended.
6. Pour/spread into parchment in pan and bake (upper rack) for 25 min or until fork inserted into center only has a little batter on it.
Title: Crunchy Chocolate Chip Cookies
Ingredients:
- 100 butter
- 50 sugar
- 1 vanilla
- 1 honey
- 1 egg
- 200 flour
- 1/2 baking soda
- 1 salt
- 100
Instructions:
1. In a big bowl cream butter until frothy.
2. Add in sugar and vanilla while beating continously.
3. Add honey and egg. Mix well.
4. In another bowl mix flour, baking soda and salt. Add to butter mixture little by little as to prevent excessive dusting.
5. Fold in chocolate chips and work into a smooth dough.
6. Using your hands take little portions of dough, roll them into balls (approx. the size of a walnut), place on a paper-lined baking sheet and flatten slightly.
7. Bake in the preheated oven at 180°C/350F for 15-20 minutes.
Title: Caramel Cream Cookies
Ingredients:
- 1 butter
- 2/3 brown sugar
- 2 vanilla extract
- 1/2 flour
- 2 1/2 pecans
- 1/3 salt
- 1/4 butter
- 2 butter
- 1 1/2 powdered sugar
- 1 1/2 vanilla
- 2 -3
- 1/2
Instructions:
1. In large bowl, cream butter and brown sugar.beat in egg yolks and vanilla --
2. combine dry ingredients in a seperate bowl.
3. gradually add to creamed mixture.
4. shape into 2 10" rolls.
5. Wrap each roll in plastic wrap.refrigerate 2 hours.
6. unwrap and cut into 1/4" slices.
7. Place 2" apart on ungreased cookie sheet.
8. bake at 350* for 11-13 minutes, or golden brown.
9. remove to rack to cool.
10. to prepare FILLING:.
11. heat butter in saucepan over medium heat until golden brown.
12. remove from heat and add powdered sugar, vanilla and enough cream to be of spreading consistency.
13. spread on bottoms of each cookie and top with another cookie.
Title: Apple Crumble With Tea Masala Spices
Ingredients:
- 3 apples
- 3/4 brown sugar
- 3/4 flour
- 3/4 rolled oats
- 1/3 butter
- 1/2 - 1 margarine
Instructions:
1. Preheat oven to 375ºF/190°C.
2. Grease bottom and sides 10 inch square pan with butter or margarine.
3. Distribute apples in the mold.
4. In bowl combine remaining ingredients and mix well.
5. With your hands form crumbles. Sprinkle the crumbles over apples.
6. Bake about 30 minutes or until topping is golden brown and apples are tender.
7. Serve warm with ice cream or custard.
8. Note: You can reduce the amount of butter to ¼ of cup and add 2 tablespoons of light cream cheese.
Title: Banana Cake With Chocolate Frosting
Ingredients:
- 2 flour
- 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1/4 buttermilk
- 1 banana
- 1 powdered sugar
- 1/2 salt
- 1/4 butter
- 1/2 milk
- 3 -4 vanilla extract
- 1
Instructions:
1. Cream together butter, sugar, eggs and vanilla on high speed of electric mixer for 1 1/2 minutes.
2. Add buttermilk.
3. Mix together flour, baking powder, baking soda and salt.
4. Add flour mixture alternately with mashed banana.
5. Beat only enough to blend, about 2 minutes.
6. Pour battered into 2 greased and floured 9 inch round cake pans and bake in preheated 350 degree (Fahrenheit) oven for 30 to 35 minutes.
7. Cool cake then prepare frosting.
8. Mix together powdered sugar, cocoa and salt.
9. Add gradually to butter, beating with electric mixer, adding just enough milk so that mixture is not stiff (If you add too much it will get too thin when you continue beating).
10. After all ingredients are blended, mix on high speed of your mixer for 3 to 4 minutes, carefully adding small amounts of milk if too thick.
11. Fill and frost cooled layers.
Title: Pistachio Tea Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 sour cream
- 8 pistachio nut
- 1/2 sugar
- 3 -4 cinnamon
- 1
- 6
- 2
Instructions:
1. Mix together the first 5 ingredients in a large bowl and beat well.
2. In a small bowl mix the nuts, sugar and cinnamon.
3. In a lightly greased bundt pan, pour 1/3 batter and 1/2 nut mixture. Repeat ending with the last of the batter. You should have batter, nuts, batter, nuts, batter. And don't worry if layers are not even, it will all work out in the end.
4. Bake for 50 minutes to 1 hour in a 350° oven. Cool completely before removing from pan.
5. Serve as is or simply dust with confectioners' sugar.
Title: Rocky Road Fudge Bars
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 - 3/4 vanilla
- 1 flour
- 1 baking powder
- 1 eggs
- 1 cream cheese
- 2 sugar
- 8 butter
- 1/2 egg
- 1/4 vanilla
- 1 flour
- 1/2 mini marshmallows
- 6 butter
- 2 milk
- 1/4 vanilla
- 2 cream cheese
- 1/4 powdered sugar
- 1
- 1/4
- 1
- 2
- 3
Instructions:
1. Heat oven to 350.
2. Grease 9x13 pan.
3. In large saucepan, melt butter and chocolate over low heat.
4. Add remaining bar ingredients and spread into pan.
5. In small bowl combine all the filling ingredients except for the nuts and chocolate chips.
6. Beat one minute at medium speed and stir in the nuts.
7. Spread over bar mixture.
8. Sprinkle with chocolate chips.
9. Bake at 350 for 25-35 minutes or until toothpick comes out clean.
10. Sprinkle with Marshmallows and bake 2 minutes longer.
11. Meanwhile in large saucepan, melt the remaining butter, chocolate and cream cheese and milk over low heat.
12. Remove from heat and stir in powdered sugar and vanilla until smooth.
13. Pour over marshmallows and swirl together.
14. Chill until firm, cut into squares.
Title: Carrot Cake
Ingredients:
- 3/4 walnuts
- 3/4 carrot
- 1 1/4 unbleached all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 nutmeg
- 2 eggs
- 1 1/3 light brown sugar
- 1/2 unsalted butter
- 1/2 dried currant
- 1/2 cream cheese
- 4 unsalted butter
- 2 confectioners' sugar
- 3/4 vanilla extract
- 3/4
Instructions:
1. Lightly toast the walnuts (Spread the nuts in a single layer on a baking sheet lined with parchment paper and toast in a preheated 350°F (180°C) oven until the skins start to darken and wrinkle. When the nuts are cool enough to handle, wrap them in a kitchen towel and rub vigorously to remove skins. Not every speck will come off.) and then coarsely chop; set aside. Peel the carrots and cut into 1/2-inch (12-mm) slices.
2. Bring a large saucepan three-fourths full of water to a boil. Add the carrots and cook until tender, 10-15 minutes. Drain and let cool. In a food processor, purée the cooked carrots. You should have about 1 cup (8 fl oz./225 ml) purée.
3. Preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square baking pan with parchment (baking) paper.
4. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together onto a sheet of waxed paper; set aside.
5. In a large bowl whisk together the eggs and brown sugar until well combined. Whisk in the milk and melted butter. Whisk in the dry ingredients and then the carrot purée. Using a large rubber spatula, stir in the walnuts and currants.
6. Pour the batter into the prepared pan and smooth the top. Bake until lightly browned and a skewer inserted into the center comes out clean, 45-50 minutes. Let cool completely on a wire rack. Run a table knife around the edge of the pan and invert the cake onto a serving plate. Peel off the parchment paper.
7. To make the frosting, using a stand mixer, beat the cream cheese, butter, confectioners' sugar, and vanilla with the paddle on medium speed until combined. Using a straight frosting spatula, spread the frosting on the top and sides of the cake. Refrigerate the cake if not serving immediately. Remove it from the refrigerator 30 minutes before serving.
Title: Chocolate Peanut Butter Squares
Ingredients:
- 1 butter
- 1 margarine
- 1 confectioners' sugar
- 2 peanut butter
- 6 graham cracker crumbs
Instructions:
1. Melt 2 sticks butter.
2. Add confectioners' sugar, peanut butter, and graham cracker crumbs. Mix well; press into a 13 x 9 inch pan.
3. Melt 2 sticks of butter and chocolate chips.
4. Allow to cool, stirring occasionally.
5. Pour evenly over peanut butter mixture.
6. Chill.
7. Ready in about half an hour, or when chocolate sets.
Title: Pecan Macaroon Cookies
Ingredients:
- 2 1/2 plain flour
- 1/3 baking soda
- 2 baking powder
- 1/2 salt
- 1 1/4 butter
- 1 margarine
- 1 white sugar
- 2 brown sugar
- 1 eggs
- 1 coconut
- 1 pecans
- 1 vanilla
- rolled oats
Instructions:
1. Mix shortening and sugars, then add eggs.
2. Sift together flour, soda, baking powder and salt.
3. Mix together well.
4. Mixture will be very stiff.
5. Add coconut, pecans, oatmeal and vanilla.
6. Roll into small balls the size of a walnut.
7. Place on a lightly greased cookie sheet and bake at 325 degrees for approximately 20 minutes.
8. Makes about 3 dozen cookies.
Title: Fresh Fruit Crisp
Ingredients:
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/4 cinnamon
- 1/2 butter
- 1/4 apples
- 2 sugar
- 2
Instructions:
1. Combine all dry ingredients but the granulated sugar in a food processor.
2. Cut the butter in smallish pieces - no need to soften.
3. Blend in food processor until butter is in small pieces and is well mixed.
4. Peel, core and slice fruit to make 5-6 cups.
5. Place fruit in a 10x6x2 baking dish an sprinkle with granulated sugar.
6. Cover fruit with crumb mixture. Bake at 350 for 40-45 minutes.
7. Serve warm with ice cream - it's great!! Enjoy!
Title: Low Calorie Sticky Date Cake/Pudding
Ingredients:
- 120 dates
- 1 1/2 black tea
- 1 Splenda granular
- 1/2 eggs
- 2 vanilla
- 1 low-fat milk
- 1/2 self-raising flour
- 2 baking powder
- 1/4
Instructions:
1. Preheat oven to 180°C Grease and line a 25 cm x 15 cm loaf tin.
2. Place dates, tea and oil in a saucepan and bring to the boil. Simmer for 3-4 minutes. Remove from heat and allow to cool.
3. In a mixing bowl, combine eggs, milk, sugar and vanilla. Fold in sifted flour and baking powder. Pour in date mixture and mix until just combined.
4. Pour into prepared tin and bake for 35-40 minutes.
Title: Chocolate Silk Pudding
Ingredients:
- 2 skim milk
- 1/3 sugar
- 3 cornstarch
- 3 margarine
- 1 1/2 vanilla extract
- 1/2
- 1/4
- 1
Instructions:
1. Place milk in a 1 1/2 qt casserole dish. Microwave uncovered on high for 3 minutes or until milk is hot but not boiling.
2. Combine sugar, cornstarch, and cocoa and stir into hot milk.
3. Microwave uncovered on high for 3 minutes or or until thickened, stirring after 1 1/2 minutes.
4. Add margarine and extracts and stir well. Refrigerate for about an hour. Top with almonds.
Title: Caramel Popcorn Balls, Homemade and Old Fashioned
Ingredients:
- 3 butter
- 1/4 light brown sugar
- 1 light corn syrup
- 1/2 sweetened condensed milk
- 2/3 vanilla extract
- 1/2
Instructions:
1. Pop corn in the microwave using package's directions one bag at a time, removing any unpopped kernels.
2. popped corn in warm (not hot) oven to keep warm and set aside.
3. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup.
4. Stir well and bring to boiling over medium heat.
5. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C).
6. Stir in vanilla.
7. Pour caramel over popped corn and stir to coat.
8. Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.
Title: Peppermint Truffle Chocolate Cake
Ingredients:
- 1 sweetened condensed milk
- 2/3 light sour cream
- 1/2 eggs
- 1 powdered sugar
- 8 cream cheese
- 1/3 milk
- 3
- 3/4
- 1 1/2
- 1 -2
- 6
Instructions:
1. Combine filling ingredients in medium microwave safe bowl. Microwave on high for 30 seconds or until melted and smooth. Set aside.
2. Combine all cake ingredients and beat until smooth. Spoon into greased and floured 12 cup bundt pan.
3. Drop spoonfuls of the filling over the batter, taking care to keep the filling away from the sides of the pan.
4. Bake at 350 for 35 to 45 minutes or until done via toothpick test. Cool in pan for 10 minutes, invert onto wire rack and cool for about an hour.
5. In medium bowl combine the glaze ingredients and beat with wire whisk until smooth. Add additional milk until desired drizzling consistency. Sprinkle with the crushed peppermint candies.
6. Store in refrigerator.
Title: Snowballs
Ingredients:
- 400 sultanas
- 1 cocoa powder
- 200 vanilla essence
- 1 milk
- 1
- 1/2
Instructions:
1. Crush the biscuits using a rolling pin. I usually put them inside a large Ziplock type bag and roll them until they are reasonably fine.
2. Mix all ingredients together in a large bowl until one sticky mess. Add milk if the mixture is too dry.
3. Roll tablespoons of the dough into balls and then roll in the coconut.
4. Refrigerate.
Title: Bavarian Apple Torte
Ingredients:
- 1/2 unsalted butter
- 1/3 sugar
- 1 pure vanilla extract
- 1 flour
- 8 cream cheese
- 1/3 sugar
- 1 pure vanilla extract
- 1/4 egg
- 1 apples
- 2 -3 sugar
- 2 cinnamon
- 1/2 fresh nutmeg
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 9-inch pie pan with Crisco.
3. CRUST: Mix together Butter, 1/3 Cup Sugar, 1 Teaspoon Vanilla Extract, 1 Cup Flour. Press into pie pan evenly across bottom and up the sides.
4. FILLING: Mix until creamy: 8 ounces Cream Cheese, 1/3 Cup Sugar, 1 Teaspoon Pure Vanilla Extract, 1/4 teaspoon Pure Almond Extract, 1 Egg. Pour into the crust.
5. APPLE LAYER: Peel, core and thinly slice Apples. Arrange over cream cheese mixture.
6. Mix together 2 Tablespoons Sugar with 1/2 Teaspoon Cinnamon, 1/4 Teaspoon Fresh Grated Nutmeg and sprinkle over apples.
7. TOPPING: 1/2 Cup Sliced Toasted Almonds.
8. Bake at 350 degrees for 1 hour.
9. Cool and refrigerate.
10. Hint #1: I purchase almonds already sliced, and simply toast them in a non-stick skillet at medium-high heat until fragrant and just starting to turn golden, just 2 or 3 minutes.
11. Hint #2; Have all ingredients at room temperature, and make the recipe in the order as written, saving the apple-peeling until just before you sprinkle on the almonds.
12. Hint #3: Use real vanilla extract, not vanilla flavor. It makes a big difference in the quality of flavor.
Title: Family Favorite Vanilla, Coconut Pecan Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/3 shortening
- 1/2 water
- 1/2 milk
- 1/2 brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1 1/2 real vanilla
- 2 flour
- 1 baking powder
- 1/2 salt
- 2 oatmeal
- 1 pecans
- 1/2 chocolate chips
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the butter, shortening, water, milk, sugars, vanilla and eggs until smooth.
3. In a separate bowl, mix the flour, oatmeal, baking powder, and salt.
4. Add dry ingredients in two separate batches to the creamed mixture; blending well after each.
5. Stir in the coconut, pecans and optional chocolate chips if so desired.
6. Drop by tablespoonfuls about 2 inches apart and bake roughly 13-14 minutes or until cookies no longer look wet.
7. Cool slightly before moving onto a cooling rack.