lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Roulage (White Chocolate Roll)
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 vanilla extract
- 1 cake flour
- 2/3 baking powder
- 1 salt
- 1 powdered sugar
- 1 -2 unflavored gelatin
- 3/4 cold water
- 1 1/2 white chocolate
- 3 vanilla extract
- 2/3 butter
- 1/2 powdered sugar
- 1/2 milk
- 2 vanilla extract
- 1 -3
- 1/2
Instructions:
1. Cake:
2. Lightly oil bottom and sides of a 15x10x1 inch jellyroll pan with vegetable oil; line with wax paper and lightly oil and flour wax paper. Set prepared pan aside.
3. Beat egg yolks at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar; beat until mixture is thick and pale (about 5 minutes). Stir in vegetable oil and vanilla; set aside.
4. Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves; fold into yolk mixture. Combine flour, baking powder and salt; gradually fold into egg mixture. Spread batter evenly into pan. Bake 350 degrees for 8 to 10 minutes.
5. Sift powdered sugar in 15x10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan and turn out onto towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; cool completely on a wire rack, seam side down.
6. Unroll cake; spread spread with White Chocolate Cream Filling and carefully reroll. Place cake on platter, seam side down. Can sift powdered sugar over roll or frost with Buttercream Frosting and top with chocolate curls.
7. White Chocolate Cream Filling:
8. Sprinkle gelatin over water in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves. Add grated white chocolate, stirring constantly, until chocolate melts; cool 5 minutes.
9. Combine whipping cream and gelatin mixture in a small mixing bowl; beat at medium speed with an electric mixer until thickened (do not overbeat). Stir in vanilla and chill. (Yields 1 1/2 cups).
10. Buttercream Frosting:
11. Beat butter at medium speed with an electric mixer; gradually add sugar, beating until light and fluffy. Add 1 teaspoon milk; beat until spreading consistency. Add milk, if needed. Stir in vanilla. (Yield 1 1/2 cups).
12. Note:
13. To make white chocolate curls, melt 3 ounces white chocolate-flavored baking bar; pour onto wax paper in a 3 inch wide strip. Let cool until chocolate feels slightly tacky, but is not firm. Pull a vegetable peeler or cheese plane across chocolate until curl forms.
Title: Marilla's Plum Pudding - Anne of Green Gables
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 butter
- 1/2 raisins
- 1/2 currants
- 1/2 walnuts
- 1/4 milk
- 1/2 molasses
- 1/4 egg
- 1 boiling water
Instructions:
1. Equipment You Will Need:.
2. 1 quart bowl or pudding mould.
3. extra sugar for sprinkling.
4. knife for chopping.
5. cutting board.
6. extra flour for sprinkling.
7. large mixing bowl.
8. measuring cups.
9. measuring spoons.
10. pastry blender.
11. wooden spoon.
12. small saucepan.
13. small bowl.
14. large pot with lid.
15. aluminum foil.
16. string.
17. *canning rack.
18. toothpicks.
19. oven mitts.
20. * You can use a mason-jar ring or a hollowed out tuna fish can.
21. Directions:.
22. Grease the inside of the pudding mould or bowl, then sprinkle it with a bit of extra sugar. Shake the mould until the inside surface is covered with sugar.
23. Chop the raisins and currants with the knife. Sprinkle them with a little of the extra flour and set them aside.
24. Measure out the flour, sugar, bread crumbs, baking powder, salt, cinnamon and nutmeg into the large bowl. Mix with the wooden spoon.
25. With the pastry blender, cut in the butter until the mixture looks like course bread crumbs.
26. Add the chopped raisins, currants, and walnuts to the flour mixture. Mix with the wooden spoon.
27. Pour 1/2 cup milk into the small saucepan and place it over low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
28. Break the egg into the small bowl. Then add it to the fruit and flour mixture. Add the hot milk and molasses. With the wooden spoon mix everything well.
29. Spoon the mixture into the pudding mould or bowl. Make a cover for the mould with 2 layers of aluminum foil and butter the side of the foil next to the pudding. Tie string around the foil cover to keep it tight.
30. Set the canning rack in the large pot. Set the covered pudding on top. Carefully pour some boiling water down the side of the large pot until it comes half way up the pudding mould.
31. Set the large pot over high heat until the water boils. Turn the heat down to medium low and put the lid on. (If needed, add more water during the cooking.).
32. Steam the pudding for 3 hours. Insert a clean toothpick into the centre of the pudding (right through the foil). If it comes out clean, the pudding is done. If pudding clings to the toothpick, check again in 15 minutes.
33. When the pudding is done, use oven mitts to remove it from the large pot. Remove the foil and let the pudding stand for 10 minutes.
34. Turn the pudding upside-down onto a warm platter. Serve it with Caramel Pudding Sauce.
Title: Neopolitan Flan (Aka Caramel Flan Cake)
Ingredients:
- 60 sugar
- 1 water
- 3 water
- 400 milk
- 4 eggs
- 1 vanilla extract
- 130 flour
- 1 baking powder
- 100 caster sugar
- 5 eggs
- 1 vanilla extract
- 80
Instructions:
1. DIRECTIONS.
2. PAN AND OVEN PREP:
3. Use a deep 9 inch round pan, and a larger pan to set it in for a bain marie(water bath).
4. Put empty cake pan into larger pan and, holding the cake pan down so it doesn't float, add hot water to a depth of 3/4 inch.
5. Remove cake pan from larger pan and put larger pan in oven to preheat all to 350*F while making cake.
6. CARAMEL LAYER:
7. Mix sugar and 1 Tbs water and heat until caramelized(brownish in color).
8. Carefully add remaining water and stir to dissolve.
9. Pour into, and cover bottom of, 9 inch round pan.
10. Set aside.
11. FLAN LAYER:
12. Pour warm milk into beaten egg and vanilla mix; making sure not to cause eggs to foam.
13. Strain the mixture 3 TIMES, making sure there are no solid particles left.
14. Set aside.
15. SPONGE CAKE LAYER :
16. Mix all ingredients on high speed for 7 to 8 minutes until the mix becomes light and fluffy.
17. Divide into 3 portions, tint 1 portion pink and another green(see picture).
18. Pour pudding mixture carefully over caramel layer in cake pan.
19. Carefully pour layers of the tinted and untinted cake batter over this, alternating colors(see picture).
20. Layer of cake batter will look messy but will smooth out after a few minutes.
21. Return cake pan to bain marie and bake for 1 hour.
22. Cool on cake rack for 10 minutes before flipping onto serving plate.
Title: Marbled Chocolate Sour Cream Cake
Ingredients:
- 1 eggs
- 1 sour cream
- 4 water
- 1/4 sugar
- 1/2 powdered sugar
- 1/4
Instructions:
1. Melt the chocolate in the microwave in a medium size bowl for 1 minute, stir, then continue to heat it for 10-20 second bursts until stirs smooth and totally melted, set aside.
2. Mix the rest of the items (except powdered sugar) together, beating on low speed until moist then on high speed for 2 minutes.
3. Take 2 cups of the cake batter and stir into the melted chocolate.
4. Using a greased bundt or round tube pan, spoon in the two batters alternately.
5. Bake at 375 degrees for 35-45 minutes; check for doneness with a toothpick.
6. Cool in the pan for 20 minutes, then remove from pan and cool completely before sprinkling with powdered sugar (right before serving).
Title: Pina Colada Cake
Ingredients:
- 18 1/2 cream of coconut
- 1/3 pineapple
- 15 maraschino cherries
- 8 eggs
- 8 Cool Whip
- 4 French vanilla instant pudding
- 2
- 12
- 3
Instructions:
1. In large bowl, combine cake mix, 1/2 can cream of coconut, oil (according to boxed cake mix), eggs, pineapple, maraschino cherries, and rum extract.
2. Mix at medium speed for 2 minutes.
3. Pour into well greased 13x9 pan.
4. Bake 35 - 40 minutes. Cool.
5. With skewer, poke holes in cake about 1 inch apart, almost to bottom of cake.
6. Pour remaining coconut cream over cake.
7. Chill for 30 minutes.
8. Mix cool whip and 1/2 of 3 ounce box of french vanilla pudding.
9. Mix well and spread over cake.
10. Keep refrigerated.
Title: Cherry Crisp
Ingredients:
- 1/2 flour
- 1/2 quick-cooking oats
- 1/2 brown sugar
- 1/4 butter
- 1 cherry pie filling
- 1/2 pecans
- 1/4
Instructions:
1. Combine the flour, oats and brown sugar.
2. Cut in the softened butter.
3. Pat 1/2 of the mixture on the bottom and sides of a 9" pie pan to form a crust.
4. Spread with the cherry pie filling to which the almond flavoring has been added.
5. Add the chopped pecans to the remaining flour-oatmeal mixture; spread evenly around the outer rim of the pie, leaving the center open.
6. Bake in a 375 degree oven for 25 to 30 minutes.
7. Let cool before serving.
Title: Peanut Butter Crinkles
Ingredients:
- 1 peanut butter
- 1/2 butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 2 flour
- 1 baking soda
Instructions:
1. Cream peanut butter and butter until soft.
2. Add sugar gradually, continue to cream until light and fluffy.
3. Add eggs.
4. Beat well.
5. Mix in flour, salt and baking soda.
6. Drop 2 inches apart on ungreased baking sheet.
7. These should be about 1 1/2 inches in size.
8. Press each cookie down with a fork.
9. Do this a second time at a right angle.
10. Bake 8 to 10 minutes.
11. Do not overbake.
Title: Coca Cola Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 3 buttermilk
- 1 eggs
- 1/2 baking soda
- 2 vanilla
- 1 miniature marshmallows
- 1 butter
- 1 1/2 pecans
- 1/2 confectioners' sugar
- 1
- 6
- 3
Instructions:
1. Combine flour and sugar in a bowl.
2. In a sauce pan, heat butter, cocoa, and cola to the boiling point.
3. Pour over flour mixture.
4. Mix well.
5. Add buttermilk, eggs, soda, vanilla, and marshmallows.
6. Mix well.
7. bake at 375 for approximately 30 minute or until nothing sticks to fork or toothpick.
8. ICING:
9. Combine butter, cocoa, and cola in a saucepan. Heat to boiling. Pour over powdered sugar and beat well.
10. Add pecans, stir well. Pour over hot cake.
11. Let cool. Cut and enjoy !
Title: Scandinavian Rhubarb Cake
Ingredients:
- 1 1/4 flour
- 1 1/2 baking powder
- 1/4 ground cardamom
- 1/4 ground mace
- 1/4 ground ginger
- 2 eggs
- 1 sugar
- 1/4 butter
- 1/3 milk
- 1 rhubarb
- 2
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a 9 inch round cake pan.
2. Slice rhubarb stalks into bite-sized pieces and sprinkle them with 1-2 tablespoons sugar. Set aside.
3. In a small bowl, sift together flour, baking powder and spices.
4. In a large bowl, beat 2 eggs with 1 cup sugar until pale and fluffy. Add almond extract, melted butter, and milk and stir until well mixed. Stir in flour mixture and stir until smooth.
5. Pour batter into cake pan and scatter the rhubarb pieces over the top. Optional: sprinkle with coarse sugar. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Title: Easy GingerSnap Cookies!
Ingredients:
- 1 molasses
- 1/2 butter
- 3 1/4 flour
- 1 ginger
- 1/2 baking soda
- 1 1/2 salt
Instructions:
1. Pretheat oven to 425.
2. Grease a baking sheet.
3. Heat molasses in saucepan, until it boils.
4. Put the butter into large mixing bowl, combine hot molasses.
5. Sift together salt, baking soda and flour .
6. Blend in ginger.
7. Blend mixture well.
8. Let mixture chill in refrigerator, just until cold.
9. Take out,roll batter very thin.
10. Cut with cookie cutter.
11. Using the spatula, put on baking sheet.
12. Bake for approximately 5 minutes,or until golden.
Title: Orange Hazelnut Thumbprints
Ingredients:
- 225 flour
- 75 sugar
- 50 hazelnuts
- 1 orange
- 100 butter
- 1 applesauce
- 16
Instructions:
1. In a big bowl combine flour and sugar. Add hazelnuts and orange zest.
2. Add buter and cut it in using your fingers until mixture resembles breadcrumbs.
3. Add applesauce and knead into a smooth dough (it should be well workable).
4. Take walnut sized portions of the dough and roll them into balls. Make an indentation into each ball using either your finger or a spoon handle.
5. Fill each indentation with about 1/2 ts of jam.
6. Bake cookies on a paper-lined baking sheet in the preheated oven at 180°C/350°F for about 12 minutes or until edges are lightly browned.
7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Title: Old Fashioned Stack Cake
Ingredients:
- 2 sugar
- 1 baking soda
- 6 flour
- 1 vanilla
- 1/2 buttermilk
- 2 eggs
- 1/2 molasses
- 3 baking powder
- 1 salt
- 1 butter
Instructions:
1. Cream sugar and butter together; add eggs, 1 at a time,beating well after each addition.
2. Sift flour, measure with dry ingredients.
3. Add dry ingredients alternately to batter with butter, milk, and vanilla.
4. Work dough like biscuit dough.
5. Divide into 6 or 7 parts.
6. Pat into cake pans and bake 10 to 12 minutes in 375 degree oven.
7. Stack and add dried cooked apples between layers.
8. Thanksgiving and Christmas cake.
Title: Vincent Price's Chocolate Butter Cream Frosting
Ingredients:
- 6 dark rum
- 1/2 brandy
- 4 butter
- 2
- 1/2
Instructions:
1. Using your electric blender, blend together at high speed the hot coffee and the chocolate pieces (make sure the cover is on) for about 20 seconds or until smooth. (Mr. Price does not indicate what he means by "chocolate pieces" but I think semi-sweet chocolate chips would probably serve well.).
2. Add the egg yolks and dark rum or brandy, cover, and mix at high speed for about 10-15 seconds until the yolks are well incorporated.
3. With the blender running, individually drop in the pieces of butter. From Mr. Price: "If vortex ceases to form, break surface of mixture with a rubber spatula, being careful not to dip too deeply into the blades.".
4. You may needs to use a small rubber spatula to occasionally work the sides of the blender to make sure all the butter is incorporated.
5. When all butter is into the mixture, you should have enough butter cream to fill and frost an 8-inch layer cake. Final note from Mr. Price: "In very warm weather it may be necessary to chill the cream before spreading over a cake.".
Title: California Apple Cake
Ingredients:
- 4 apples
- 1 3/4 sugar
- 1/2 eggs
- 1 vanilla
- 2 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 2
- 1
Instructions:
1. In a large mixing bowl, combine the apples and sugar; mix well. (Actually I do this as I'm slicing them, so that the sugar keeps the apples from getting dark.)
2. Stir in oil, nuts, eggs and vanilla; mix well.
3. Combine dry ingredients and add to apple mixture. Blend well to ensure that you won't have little pockets of flour in the finished cake.
4. Spoon into a 9x13 pan that has been sprayed with cooking spray.
5. Bake for 50 minutes to 1 hour at 350° (325° if you use a pyrex pan). It's important not to overcook this cake, so check it at the lower baking time. The center should be just barely set and the edges still fairly soft.
6. Cool in pan before cutting.
7. Cut with a sharp knife so that you cut through the apples, rather than dragging half of a slice from an adjacent piece of cake.
8. You'll probably need something like a pancake turner to get the slices out, especially the first few.
9. This cake doesn't come out in nice, neat slices, but it tastes wonderful.
10. It can be served either warm or cold.
Title: Chocolate Shortbread X-Mas Trees
Ingredients:
- 1 powdered sugar
- 1 butter
- 1 3/4 flour
- 1/3 vanilla
- 1 ground cinnamon
- 1/2 white chocolate chips
- 1 1/2 shortening
- 2
Instructions:
1. Heat oven to 350°.
2. Combine powdered sugar and butter in mixer bowl.
3. Beat until creamy, 1-2 minutes.
4. Add flour, cocoa, vanilla, cinnamon until well mixed for about 1-2 minutes.
5. Roll out dough on lightly floured surface one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
6. Cut with X-mas tree cookie cutters.
7. Bake for 10-12 minutes.
8. Melt baking chips and shortening in 1-quart saucepan over low heat, stirring occasionally until smooth.
9. After cookies are cooled, drizzle glaze over cookies.
10. Let stand until set.
Title: Chocolate Eclair Dessert Yummy!!
Ingredients:
- 1 graham crackers
- 2 French vanilla instant pudding
- 1 Cool Whip
- 3 milk
- 1
Instructions:
1. Mix pudding and milk in the Cool Whip.
2. Use 9x13inch pan and put layer of crackers on the bottom.
3. Pour half of pudding mixture over crackers then put another layer of crackers on top. Pour the rest of the mixture and top off with crackers. Frost the top.
4. Put in refrigerator over night--yummy!
5. You can use any flavor pudding you want.
Title: A Big Dose of Lime Snowball Cookies
Ingredients:
- 1 1/2 unbleached flour
- 1/2 cornstarch
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 fresh lime juice
- 1 lime zest
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl combine the flour and cornstarch and blend well. Set aside.
3. In a larger mixing bowl, using electric mixer, beat the butter and 1/2 cup confectioner's sugar until light and fluffy.
4. Mix in the fresh lime juice, lime zest, and lime oil if using.
5. Beat in the flour mixture until smooth.
6. Refrigerate cookie dough until just firm, approximately 45 minutes.
7. Line two aluminum baking sheets with parchment paper.
8. Butter a measuring spoon and measure out a scant 1 tablespoon of the dough. Form into balls and place on the prepared baking sheets. Space the cookies 1" apart.
9. Bake cookies for about 23 minutes or until browned on bottom and golden brown on top. Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
10. Cool the cookies completely on baking sheet.
11. Yield is estimated.
Title: Sparkling Chicks
Ingredients:
- 1 1/3 all-purpose flour
- 1 baking powder
- 1/3 butter
- 1/4 margarine
- 1 granulated sugar
- 1 egg
- 1/4 vanilla extract
- 1
- 1/4
Instructions:
1. In a medium bowl, sift flour and baking powder; set aside.
2. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy.
3. Beat in egg, whipping cream and vanilla extract until well combined.
4. Stir in flour mixture into butter mixture until a stiff dough forms.
5. Knead in yellow food coloring until blended.
6. Wrap dough in waxed paper and chill for 2 hours.
7. Preheat oven to 375°F.
8. Roll out dough to 1/4-inch thickness.
9. Draw a chick and use it as a template, cut out shapes.
10. Place shapes on ungreased baking sheets.
11. Using a small spoon, sprinkle cutouts with yellow sugar.
12. Bake cookies until set, 7-9 minutes.
13. Place baking sheets on wire racks; cool slightly.
14. Transfer cookies to racks; cool completely.
15. Using yellow frosting fitted with a small writing tip, pipe outlines on cookies; pipe on wings.
16. Place candy heart decors on beaks.
17. Place melted chocolate in a resealable plastic bag; snip off 1 corner.
18. Pipe on eyes.
19. Enjoy!
20. Happy Easter!
Title: Chocolate Cashew Truffle Bars Recipe
Ingredients:
- 1 unsalted butter
- 7 sugar
- 2 eggs
- 4 all-purpose flour
- 1 vanilla
- 1 cashews
- 1 dark chocolate
- 1/2 light corn syrup
- 9 unsalted butter
- 3/4 white chocolate chips
- 1 cashews
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Line a 9-by-13-inch cake pan with nonstick foil. Set aside.
2. Bottom brownie layer:
3. Whisk in the chopped unsweetened chocolate, stirring until smooth. Beat in sugar until combined. Add eggs, one at a time, beating on medium speed with an electric mixer until well-mixed. Mix in flour and vanilla. Fold in cashews and mini chocolate chips. Pour batter into prepared pan.
4. Bake 25 minutes. Do not overbake. Cool on a rack to room temperature before adding the topping.
5. Truffle Topping:.
6. Pour 1/2 inch of water in the bottom section of a double-boiler and bring to a simmer. Place chopped dark or semi-sweet chocolate in the top section of the double-boiler and place on top of simmering water. Remove from heat and stir chocolate until melted and smooth. Set top bowl of chocolate aside.
7. Empty water from bottom section, add heavy whipping cream and corn syrup. Bring slowly to a boil, mixing to combine. Pour cream mixture into melted chocolate, whisking until smooth. This is the ganache. Let the ganache cool 5 to 7 minutes until it thickens to a custard consistency. Whisk in softened butter. Let cool completely to room temperature, then briskly whisk the ganache until it lightens in color.
8. Lift brownies from the pan using the foil. Peel down the sides. Cut the brownies into 1-inch squares and separate the squares about 1/4-inch apart.
9. Mix white chocolate chips and cashews together. In a hand chopper or food processor, chop until pieces are no more than 1/4-inch in size.
10. Pour chocolate ganache evenly over cut brownies so that it drips down the sides in between each square. Sprinkle with chopped white chocolate and cashews. Let rest at room temperature until chocolate ganache sets up.
11. Store chocolate cashew truffle bars in a covered container to keep them from drying out. Serve these truffle squares at room temperature for best flavor and texture.
12. Yield: about 72 (1-inch) squares.
Title: Blueberry Kuchen
Ingredients:
- 1 flour
- 2 flour
- 1/8 salt
- 1/2 sugar
- 2 sugar
- 1/2 butter
- 1 white vinegar
- 5 fresh blueberries
- 1/8 cinnamon
Instructions:
1. Preheat oven to 400°F (204°C).
2. In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. With lightly floured fingers, press dough into 9-inch springform pan about 1/4 inch thickness on bottom, less thick and 1 inch high around sides.
3. Mix remaining 2 tablespoon flour, 1/2 cup sugar and cinnamon. Toss with 3 cups of blueberries to mix. Add blueberries on top of dough.
4. Bake on the middle rack for 40 to 50 minutes or until crust is golden brown and filling bubbles. Remove from oven and place on cooling rack.
5. Sprinkle with remaining 2 cups blueberries. Cool for at least 30 minutes.
6. Run a pairing knife around the crust edge to separate from the pan before opening springform.
7. Serve with a scoop of vanilla ice cream.
Title: Matcha and White Chocolate Cookie Sandwiches
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 flour
- 1 1/3 white chocolate
- 2
- 1
Instructions:
1. Combine the flour and matcha and sift 3 times.
2. Put the butter in a bowl and knead until smooth. Add the granulated sugar little by little, and mix until it becomes white and pomade-like.
3. Add the egg yolk, and mix evenly.
4. Add the sifted flour ingredients and mix with a rubber spatula.
5. Wrap in plastic wrap, and chill in the fridge for around an hour until hardened.
6. Sandwich the dough in two sheets of plastic wrap and roll out with a rolling pin thickness and then cut out shapes. If the dough becomes soft, chill it in the fridge. If you don't have a cookie cutter, cut into squares with a knife.
7. Line the cookies on a baking sheet lined with parchment paper, and bake for 13 minutes at 350'F.
8. When the cookies have sufficiently cooled on a rack, sandwich with the chocolate melted over hot water. Chill in the fridge, and when they have hardened, they are done!
Title: Vegan Peanut Butter Cookies
Ingredients:
- 1 all-purpose flour
- 3/4 old fashioned oats
- 1 baking powder
- 1/4 salt
- 1 creamy peanut butter
- 1/8 soymilk
- 1/2 sugar
Instructions:
1. Preheat oven to 375°F Lightly grease a cookie sheet.
2. Combine flour, salt and baking powder in a large mixing bowl. Set aside.
3. In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft. Stir in sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
4. Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients. Mix until slightly moist.
5. Add rolled oats. Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.
6. Drop by spoonfuls onto cookie sheet and press fork marking onto the middle.
7. Bake for about 10 minutes.