lumicero/recipes-ing2inst huggingface dataset:
Title: Cheddar-Biscuit Fresh Peach Cobbler
Ingredients:
- 4 lemon juice
- 2 sugar
- 1/2 cornstarch
- 1 1/2 salt
- 2 butter
- 1/2 biscuit mix
- 3 cheddar cheese
- 2 milk
- 1 butter
- 2/3
- 1
Instructions:
1. In large bowl, combine the peaches, lemon juice and extract.
2. Transfer to a greased 13-inch by 9-inch by 2-inch baking dish.
3. Combine the sugar, cornstarch and salt; sprinkle over peaches.
4. Dot with butter.
5. Bake, uncovered, at 400 degrees for 15 minutes.
6. Meanwhile, in bowl, combine biscuit mix and cheese.
7. Combine milk and butter; stir into biscuit mixture just until blended.
8. Drop by tablespoonfuls onto hot peach mixture.
9. Bake 20-25 minutes longer or until biscuits are golden brown.
10. Serve warm.
Title: Zabaione
Ingredients:
- 4 sugar
- 4 marsala
- 8 vanilla
- 1/4
Instructions:
1. In top of double boiler, combine all ingredients.
2. Place over hot water and beat constantly until frothy, smooth and slightly thick.
3. Serve plain or on spong cake.
4. Delicious hot or cold.
Title: Chocolate Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 1 vanilla
- 3 flour
- 1/2 baking powder
- 1/2 salt
- 4 milk
- 1
Instructions:
1. Cream together the butter and shortening.
2. Add sugar and mix well.
3. Add eggs, one at a time, beating after each addition.
4. Add vanilla.
5. Sift all dry ingredients together.
6. Add dry ingredients and milk alternately until creamy.
7. Bake in 10 inch tube pan or bundt pan.
8. Bake at 325 degrees F for 1 hour and 20 minutes.
9. If you do not want a chocolate pound cake, just leave off the cocoa.
Title: Cranberry Tarts
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 1 cream cheese
- 3/4 sugar
- 1/2 pecans
- 1 egg
- 2 butter
- 1 vanilla
- 48 -72 fresh cranberries
Instructions:
1. Heat oven to 325°F.
2. For crust combine first three ingredients in small bowl.
3. Beat at medium speed until dough forms a ball.
4. Divide dough into 24 equal pieces.
5. Place 1 piece of dough into each ungreased mini muffin cup.
6. Press dough evenly onto bottom and up sides of muffin cup.
7. For filling combine sugar, pecans, egg, 2 tablespoons butter and vanilla in small bowl.
8. Place 2 or 3 cranberries in each pastry-lined cup.
9. Spoon 2 teaspoonfuls sugar mixture over cranberries.
10. Bake 22 to 25 minutes or until golden brown.
11. Loosen tarts from pan while hot by running knife around inside of rim.
12. Cool completely, then remove from pans.
Title: Pumpkin Gooey Butter Cake (Paula Deen)
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 pumpkin
- 1 eggs
- 3 vanilla
- 1 butter
- 8 powdered sugar
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 350.
2. To make the cake: Combine all of the ingredients and mix well.
3. Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
4. Prepare filling.
5. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
6. Add the eggs, vanilla, and butter, and beat together.
7. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
9. Make sure not to over bake as the center should be a little gooey.
10. Serve with fresh whipped cream or cinnamon-flavored ice cream.
Title: Jamaican Chocolate Tower Cake
Ingredients:
- 2 1/4 cake flour
- 1 3/4 sugar
- 3 baking powder
- 1 salt
- 6 eggs
- 1/2 liquid shortening
- 3/4 water
- 2 vanilla
- 3 cream of tartar
- 1/2 margarine
- 3/4 egg
- 1 hot water
- 3 powdered sugar
- 3 vanilla
- 6 salt
- 2
- 1
Instructions:
1. Sift cake flour, 1 c of the sugar, baking powder and salt into a medium size bowl.
2. Beat egg whites with cream of tartar until foamy white in a large bowl, beat in remaining 3/4 c sugar, 1 t at a time until meringue forms soft peaks.
3. Blend liquid shortening, water, vanilla and egg yolks into flour mixture.
4. Add melted chocolate, beat one minute with electric mixer at low speed or 75 strokes by hand.
5. Fold into meringue until no streaks of white remain.
6. Pour into ungreased 10 inch angel food cake pan.
7. Bake in 325 oven for 1 hour and 20 minutes or until top springs back.
8. Turn pan upside down and set on a bottle.
9. Cool cake completely.
10. Turn onto a wire rack.
11. Split cooled cake into 3 layers.
12. Prepare frosting by melting butter and chocolate in large saucepan.
13. Remove from heat.
14. Beat in powdered sugar gradually with all remaining ingredients until frosting is smooth and creamy.
15. Put cake layers back together with frosting.
16. Spread remaining frosting on sides and tops.
Title: Coconut Cranberry Chews
Ingredients:
- 1 1/2 butter
- 2 sugar
- 1 vanilla
- 2 flour
- 3 1/4 baking powder
- 1 salt
- 1/4 dried cranberries
- 1 1/2
Instructions:
1. With a mixer on medium speed, beat butter, sugar, orange peel and vanilla until smooth.
2. In another bowl mix flour, baking powder and salt.
3. Add butter mixture and beat on low speed for about 5 minutes.
4. Stir in cranberries and coconut.
5. Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
6. Bake in a 350° oven for 8 minutes.
7. Remove from oven and let cookies cool on sheets for 5 minutes.
Title: Walnut and Raisin Cookies
Ingredients:
- 1/4 walnuts
- 1/4 raisins
- 1/4 flour
- 3/4 baking powder
- 1 butter
- 1/3 powdered sugar
- 1/3 egg
- 1 vanilla essence
- 1/2
Instructions:
1. Preheat oven to 325°F/ 160°C.
2. Cream the butter and sugar together.
3. Add the egg slightly beaten and the vanilla essence.
4. Sift the baking powder and the flour together.
5. Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
6. Now add this to the butter mix and fold gently.
7. Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
8. Bake for 20 minutes or till light golden brown.
9. Cool for 5 minutes.
10. Now take them out of the tray and cool completely on a wire rack.
11. Store in a air tight container.
Title: Crisp Caramel Cluster (No Bake--For the Kids)
Ingredients:
- 1/2 butter
- 1 milk
- 1/4 walnuts
- 6 flaked coconut
- 2/3
- 1
Instructions:
1. In a saucepan melt the butter, caramels, and milk over low heat till smooth.
2. Add the corn flakes, walnuts, and coconut; mix well.
3. Pile them into little clusters on a wax paper lined cookie sheet.
4. Cool.
Title: Croatian Cornbread (Bazlamaca)
Ingredients:
- 16 cottage cheese
- 1/2 granulated sugar
- 2 eggs
- 1/2 salt
- 1/4 butter
- 1/2 yellow cornmeal
- 1/2 flour
- 1/4 baking soda
- 1/2 sour cream
- 1 milk
- 1/2 raisins
Instructions:
1. Mix first four ingredients.
2. Add remaining ingredients. Mix well.
3. Place in a greased 9" x 9" pan.
4. Bake in a 425 degree oven until the top is nice and brown, about an hour and 15 minutes.
Title: Rich Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1/4 cornstarch
- 1 1/2 flour
Instructions:
1. Preheat oven to 375.
2. Whip butter, stir in cornstarch, flour, and sugar.
3. Beat low for 1 minute, then on high for 3-4 minutes.
4. Then I just squish is all together into a ball with my hands!
5. Roll 2 inch pieces into balls and place on ungreased cookie sheet.
6. Flatten slightly with fork.
7. Bake for 12-15 minutes but do not bake until browned.
Title: Red, White and Blue Cobbler
Ingredients:
- 1 1/4 flour
- 1/2 sugar
- 1/4 salt
- 1 1/2 baking powder
- 3/4 milk
- 1/3 butter
- 2 blueberries
- 1 rhubarb
- 1/3 sugar
- 1 vanilla extract
Instructions:
1. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl, stir.
2. Add in milk and melted butter, stir.
3. Spread batter into a greased 8-inch square baking pan.
4. Sprinkle blueberries and rhubarb evenly over batter.
5. Sprinkle with 1/3 cup sugar and drizzle with vanilla.
6. Bake at 350 degrees for 40-55 minutes or until a pick comes out clean.
7. Served top with cool whip, ice cream or plain.
Title: German Frankfurt Crown Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 6 eggs
- 1 1/2 fresh lemon rind
- 8 rum
- 4 baking powder
- 3 1/2 white flour
- 1 sugar
- 3/4 water
- 6 rum
- 1 unsalted butter
- 1 sugar
- 1/2 butter
- 1 sugar
- 2 water
- 1
- 1/2
- 1
Instructions:
1. To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
2. Beat in egg yolks, one at a time.
3. Mix in lemon rind and 2 tablespoons rum.
4. Sift baking powder and flour together.
5. Gently mix into butter mixture.
6. Beat egg whites until stiff but not dry.
7. Gently fold the beaten egg whites into the batter.
8. Pour into a well-greased 10 inch tube pan.
9. Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
10. Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
11. Slice cake crosswise into 3 layers.
12. Pour about 2 tablespoons rum over EACH layer.
13. For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
14. Beat egg yolks until very light and fluffy, 5 to 10 minutes.
15. While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
16. Beat 5 minutes more, until very thick and doubled in bulk.
17. Slowly beat in rum.
18. Beat the butter in a small bowl until soft and light.
19. Beat butter into the egg mixture a little at a time.
20. Continue beating until thick.
21. Chill until mixture can be spread.
22. If mixture is too soft, beat in additional butter.
23. While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
24. Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
25. Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
26. Pour syrup into prepared baking pan.
27. When cool, break up praline and grind it in a blender for a few seconds.
28. Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
29. To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
30. Repeat with second layer.
31. Place third layer on top.
32. Spread tops and sides of cake with apricot glaze.
33. Press praline powder into glaze.
34. Any remaining butter cream can be used to decorate top of cake.
Title: Eggless, Butterless, Milkless Cake
Ingredients:
- 2 self-rising flour
- 1 sugar
- 1/2 water
- 1 mayonnaise
- 1 vanilla
- 2 confectioners' sugar
- 1
Instructions:
1. Heat oven to 350.
2. Grease and flour 10 inch tube pan.
3. In med.
4. mixing bowl; combine flour, sugar, cocoa and mix well.
5. In small bowl with wire whisk gradually beat water with mayonnaise until evenly combined; stir in vanilla.
6. Then pour this mixture into dry ingredients and mix well.
7. Spoon into prepared pans.
8. Bake 45- 50 minutes or until center springs back.
9. Cool cake for 10 minutes.
10. Then remove from pan and cool completely on baking rack.
11. When cool place on cake plate and dust with powdered sugar.
Title: Berry Bars - Dairy Free
Ingredients:
- 16 blackberries
- 2 1/2 cornstarch
- 1 lemon juice
- 2 flour
- 2 rolled oats
- 1 brown sugar
- 1 1/4 baking powder
- 3/4 salt
- 1/2 allspice
- 1 cinnamon
- 1 margarine
Instructions:
1. Preheat oven to 400.
2. Grease a 13x9x2 pan.
3. Warm berries in a saucepan until the juices run.
4. Reserve 1 cup of the juice, adding water if needed.
5. Cook, stirring constantly until thickened.
6. Stir in the blackberries and set aside.
7. Combine all dry ingredients except margarine.
8. Then, cut in the margarine until crumbly.
9. Press 2/3 (about 4 cups) of the mixture into prepared pan.
10. Bake for 15 minutes.
11. Cool slightly.
12. Spread blackberry sauce over this crust.
13. Crumble remaining batter over this and press lightly.
14. Bake for another 20-25 minutes.
Title: Pineapple Upside Down Cupcakes
Ingredients:
- 6 butter
- 1/2 milk
- 1 flour
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 3/4 sugar
- 1/2 vanilla extract
- 6 butter
- 3/4 brown sugar
- 6 maraschino cherries
- 1 pineapple rings
Instructions:
1. Heat oven to 350 degrees. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until butter melts, the transfer to a small bowl to cool.
2. Meanwhile, prepare the pineapple topping. Into each cup of a 12 cup muffin pan, add 1/2 tablespoon of unmelted butter, the evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until butter melts, about 3 minutes.
3. Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay pineapple quarters on each side. Press the fruit down gently into the butter/sugar mixture, then set prepared pan aside.
4. Finish making the batter. In a medium size bowl, combine the flour,baking powder, salt and stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
5. Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 25 minutes.
6. Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Make 12 cupcakes.
Title: Fresh Apple Cake With Butter Pecan Glaze
Ingredients:
- 3 all-purpose flour
- 2 ground cinnamon
- 1 baking soda
- 1/2 salt
- 2 brown sugar
- 1 1/2 eggs
- 3 apples
- 4 pecans
- 1 vanilla extract
- 2 butter
- 1/4 margarine
- 1/2 pecan halves
- 3/4 brown sugar
- 1/4 heavy cream
- 1/4 corn syrup
- 1/8
Instructions:
1. Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
2. COMBINE flour, cinnamon, baking soda and salt; set aside.
3. BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
4. Stir in apples, pecans, and vanilla.
5. POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
6. COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
7. Butter Pecan Glaze.
8. MELT butter in small saucepan; add pecans.
9. COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
10. BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
11. COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.
Title: Snow White Float
Ingredients:
- 1 vanilla ice cream
- 2 -3
Instructions:
1. If the ice cream is not thawed, put it in the microwave for 5-10 seconds.
2. Put vanilla ice cream in a glass. Fill to about the top.
3. Pour soda into the glass to the top of the ice cream.
4. Add a straw and enjoy!
Title: Peanut Butter Brownies
Ingredients:
- 1 sugar
- 3/4 brown sugar
- 1/4 shortening
- 1/2 peanut butter
- 3 eggs
- 1 1/2 vanilla
- 2 baking powder
- 1 3/4 salt
- 3/4
- 1/4
Instructions:
1. 350 degrees oven. Mix all dry ingredients together. Cream together the sugar, shortening and peanut butter.
2. Add the eggs and vanilla, then add the dry ingredients and mix well. Add nuts last.
3. Press the dough into a cookie sheet and bake for 30 minutes. Cut bars while still warm.
4. Pastry flour sub: To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all-purpose flour with 2/3 cup (90 grams) cake flour. OR Combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Do this for each cup.
Title: Lady Baltimore Cake (With Frosting)
Ingredients:
- 2 1/2 flour
- 2 1/4 baking powder
- 4 eggs
- 1 1/2 sugar
- 1 sugar
- 1 baking powder
- 2 lemon juice
- 2/3 orange zest
- 1/4 pecans
- 3 raisins
- 2
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Butter and flour two 9 inch round cake pans. Line the bottom of each with a circle of wax paper.
3. Prepare the cake:
4. Toss the flour and baking powder together in a bowl.
5. In a mixing bowl, cream the eggs and sugar together just until blended. Beat in the oil and orange juice, then slowly beat in the flour mixture just until smooth.
6. Spoon the batter into the prepared cake pan and bake until an inserted toothpick comes out clean--about 30 minutes.
7. Cool in the pans on wire racks for 30 minutes then remove the cake from the pans and let cool to room temperature on wire racks.
8. Prepare the frosting:
9. Whisk the egg whites, sugar, baking powder, orange juice, lemon juice, and orange zest together in the top of a double boiler. Cook over boiling water, beating constantly (and carefully!) with a hand-held electric mixer for 7 minutes. Remove the pan from the heat. The frosting should be satiny and fluffy.
10. Gently fold the pecans and raisins into the frosting and let the frosting sit for a few minutes.
11. Fill the cake with frosting and spread over sides and top.
12. (Decorate with Candied Orange Zest (see Recipe #169729) if you want!).
Title: Pumpkin Surprise
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 4 ground cloves
- 4 ginger
- 4 cinnamon
- 1 butter
- 1/2 walnuts
- 1
Instructions:
1. Mix together pumpkin, sugar and spices; add milk and eggs.
2. Spread pumpkin mixture into bottom of ungreased glass 9 x 13-inch dish.
3. Distribute dry cake mix across top of pumpkin mixture. Drizzle butter over the top of cake mix. Sprinkle chopped walnuts generously across the top.
4. Bake at 350° for one hour. Let the "surprise" sit for 20 minutes before slicing into it.
Title: Champagne-Coconut Cake
Ingredients:
- 2 3/4 baking powder
- 1 salt
- 1 shortening
- 2/3 sugar
- 1 1/2 marshmallows
- 3/4 butter
- 6 marshmallows
- 6 white wine
- 1/4 flaked coconut
- 16 powdered sugar
- 1 light corn syrup
- 1 water
- 1 vanilla
- 1/4 salt
- 1/4
- 1 1/2
- 1
- 3
- 2 -3
Instructions:
1. Resift flour with baking powder and salt. Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne alternately, mixing to smooth batter.
2. Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half of meringue into batter, mixing gently but thoroughly with whisk. Gently fold in remaining meringue.
3. Turn into 2 greased and floured 9-inch cake pans. Bake at 350 degrees F for 25 to 30 minutes, just until cake tests done. Let stand 10 minutes then turn out onto wire racks to cool.
4. When layers are cool, fill with Coconut Filling between layers. Using 2/3 cup Fondant Frosting, spread thin layer smoothly over top and sides. This seals any crumbs. Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth layer. Cover sides of cake with second layer of frosting.
5. Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake. Makes 10-12 servings.
6. Coconut Filling: Combine butter, marshmallows and wine in top of double boiler. Set over simmering water and stir occasionally until marshmallows are melted. Remove from heat and stir in coconut. Cool until thick enough to spread.
7. Fondant Frosting: Sift sugar into top of double boiler. Add corn syrup and water. Stir over simmering water until smooth. Blend in vanilla, salt, and almond extract. Stir in food color, if desired. Keep frosting warm while using so it spreads smoothly.
Title: Vera's Italian Sesame Seed Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 1 canola oil
- 1 vanilla
- 3 baking powder
- 3 1/2 flour
- 1/2 milk
- sesame seeds
Instructions:
1. Mix all ingredients together.
2. Roll into ball or log (I make logs).
3. Roll each ball or long into milk and then into seeds.
4. Bake on greased and floured cookies sheet for 10-12 minutes or until a very light brown.
Title: Apple Pear Compote
Ingredients:
- 4 dry white wine
- 1 honey
- 1/2 vanilla extract
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 1/8 ground ginger
- 1 granny smith apple
- 1 mcintosh apple
- 10 pears
- non-dairy whipped topping
Instructions:
1. In large saucepan, combine wine, honey, vanilla and spices.
2. Cook over high heat until mixture boils.
3. Add Granny Smith apple.
4. Reduce heat and cook until liquid is reduced by half, about ten minutes.
5. Add McIntosh apples and pears.
6. Cook until fruit is tender and liquid is mostly evaporated and syrupy.
7. Top with whipped topping and serve.
8. Truly delicious.
Title: Lemon Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1/2 sour cream
- 3 flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1 vanilla extract
- 1 lemon juice
- sugar
Instructions:
1. Cream butter and sugar.
2. Add sour cream; blend well.
3. Add vanilla and lemon juice or extract.
4. Add dry ingredients.
5. Chill 3 to 4 hours.
6. When ready to bake, preheat oven to 350 degrees F.
7. Grease cookie sheets.
8. Shape dough into small balls and roll in extra sugar.
9. Flatten balls using the bottom of a glass after arranging on cookie sheets.
10. Bake 10 minutes or until lightly browned.
Title: Never Fail Chocolate Sauce
Ingredients:
- 2 butter
- 1/4 sugar
- 1 1/4 canned milk
- 1 salt
- 1/2 vanilla
- 1
Instructions:
1. Melt chocolate and butter in double boiler. Add sugar and mix well.
2. Slowly add milk and salt. Cook and stir occasionally until thick. When cooled, add vanilla.
Title: Godiva Chocolate Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 3 baking soda
- 1/2 butter
- 1 confectioners' sugar
- 1 1/2 egg
- 1 vanilla extract
- 1 granulated sugar
Instructions:
1. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until softened. Stir until smooth.
2. Mix flour and baking soda in medium bowl.
3. Place butter in large bowl and beat until creamy, using a hand-held electric mixer at medium speed. Add sugar and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla extract and beat well. Beat in chocolate mixture.
4. Add flour mixture in two additions, mixing on low speed after each addition. Wrap dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat oven to 375°F.
6. Roll out quarter of dough at a time on a floured surface to 1/4-inch thickness. Cut into shapes, using a cookie cutter. Place on ungreased baking sheets and sprinkle with granulated sugar.
7. Bake for 8 to 10 minutes or until lightly browned at edges. Remove from baking sheets and cool on racks. Store cookies in an airtight container.
Title: Sticky Mandarin Loaves
Ingredients:
- 125 butter
- 1 caster sugar
- 3 eggs
- 1 mandarin orange zest
- 1/2 plain flour
- 3/4 baking powder
- 1/2 caster sugar
- 1/3 lemon juice
- 1/2 mandarin juice
- 1/4 white sugar
- 1/4 mandarin orange zest
Instructions:
1. Preheat oven to 160°C Grease twelve 1/2 cup (125ml) capacity loaf or friand pans. Place on an oven tray.
2. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add eggs, one at a time, beating well between each addition. Add mandarin rind, almond meal, flour, baking powder and yoghurt and stir to combine. Spoon evenly among pans and smooth over. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.
3. Combine the extra sugar, lemon and mandarin juice in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook for 2-3 minutes or until syrup thickens. Remove from heat and set aside to cool slightly. Pour evenly over each cake and set aside to cool slightly. Top with sugar and peel to serve.