lumicero/recipes-ing2inst huggingface dataset:
Title: Low Carb Creme Filled Almond Tea Cookies
Ingredients:
- 6 butter
- 2/3 heavy cream
- 1/2 baking powder
- 2 1/2 Splenda granular
- 1/4 butter
- 1/4 erythritol
- 1 Splenda granular
- 1/8 heavy cream
- 1/2
- 1/4
- 1
- 3
Instructions:
1. Using stand mixer on low speed, creme butter and add flours and creme and baking powder. Do not overmix. Add soy flour as needed to make a non sticky batter.
2. Preheat oven to 375 degrees F.
3. Roll out dough to less than 1/8" thick on a surface lightly floured with soy flour. A silicone mat is desirable. Use a round cutter such as a shot glass to cut round cookies 1 1/4" in diameter. A 1" copper pipe fitting from a home improvement store also works very well. Place the cookies on an ungreased cookie sheet 1/4 inch apart.
4. Using a fork, pierce each cookie in four parallel rows. Sprinkle each cookie with splenda. A salt shaker works well for this purpose.
5. Bake cookies for 8-10 minutes until golden and puffy. Do not brown.
6. Remove cookies from sheet to cooling rack at once. A metal spatula is best to remove cookies from sheet. They will be brittle, especially when hot.
7. Make the creme frosting. Either used powdered erythritol and splenda, or powder it yourself to the consistency of confectioners sugar using either a food processor with an S blade or a coffee grinder. Combine the powdered erythritol, splenda, almond extract, butter and heavy creme. Add the red food coloring and mix until smooth and creamy.
8. Make sandwiches with the cookies so the splenda coated side of the cookie is facing towards the outside. (optional) May gently heat creme frosting in microwave to facilitate spreading it onto cookie.
9. Refrigerate (optional).
Title: Carrot Souffle
Ingredients:
- 1 eggs
- 3 sugar
- 1/3 flour
- 3 vanilla
- 1 butter
- 1/2 nutmeg
- 1/8 brown sugar
- 3/4 butter
- 3
Instructions:
1. Boil carrots until soft.
2. Melt butter.
3. Combine all Souflee ingredients.
4. In batches, puree in a blender.
5. Pour into a buttered ovensafe dish.
6. Bake for 40 minutes at 350 degrees.
7. While baking, soften butter and combine all topping ingredients well, making a crumle.
8. Sprinkle topping on souflee and bake for 5 minutes.
Title: Peanut Butter Cookies
Ingredients:
- 1 egg
- 1 baking powder
- 1 Splenda granular
- 1
- 1/2
- 1/4
Instructions:
1. Thoroughly mix peanut butter, vanilla, egg, baking powder, and the two types of Splenda.
2. Roll by rounded tablespoonfuls and place on cookie sheet lined with parchment paper 3 inches apart.
3. Dip fork into brown sugar blend and flatten cookies using a cross hatch pattern.
4. Top with a few chocolate chips (pressed in), if desired.
5. Bake at 350F for 12 minutes, then slide parchment paper onto cooling rack and allow cookies to cool.
Title: Deep Fried Twinkie
Ingredients:
- 6 milk
- 1 white vinegar
- 1 flour
- 1 baking powder
- 1 salt
- 1 flour
- 1/2
Instructions:
1. Heat oil in deep fryer to 380 / 400 degrees.
2. Combine wet ingredients in one bowl, whisk dry ingredients in separate bowl.
3. Combine both into one bowl blending together. Best to set in refrigerator for 20 minutes.
4. Place a wooden stick into end of twinkie, sprinkle with flour to create a light dusting on twinkie.
5. Dunk twinkie into mixture and then place in fryer.
6. Fry for 2 - 5 minutes, until golden brown on both sides. Remove, let oil drain, let set for a few minutes and the ENJOY.
Title: White Chocolate Peppermint Cookies
Ingredients:
- 3/4 vegetable shortening
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 vanilla
- 1 egg
- 1 3/4 all-purpose flour
- 1/2 salt
- 3/4 baking soda
- 1 white chocolate chips
- 1/4
Instructions:
1. Preheat oven to 350°F Line cookie sheets with parchment paper.
2. Beat shortening, brown sugar, granulated sugar, milk and vanilla in large bowl of electric mixer on medium speed until well blended. Beat in egg.
3. Combine flour, salt and baking soda. Mix into shortening mixture at low speed just until blended. Stir in white chocolate chips. Shape into 1-inch balls. place 2-inches apart on prepared baking sheets.
4. Bake 8-10 minutes or until lightly browned. Do not overbake. Immediately sprinkle with about 1/4 teaspoons crushed candy. Cool 2 minutes. Remove to wire rack to cool completely.
Title: Apple Nut Pudding
Ingredients:
- 3 red apples
- 2/3 walnuts
- 1 pecans
- 1 egg
- 1 baking powder
- 2 sugar
- flour
Instructions:
1. Mix last 3 ingredients together without sifting.
2. Add first 3 ingredients.
3. Place in a small baking dish.
4. Bake at 350 F for 50 minutes.
Title: Pumpkin Bread Pudding Brulee
Ingredients:
- 1 3/4 half-and-half cream
- 3/4 sugar
- 2 unsalted butter
- 9 pumpkin puree
- 3/4 egg
- 4 Amaretto
- 1 vanilla extract
- 1 ground nutmeg
- 1 salt
- 1/4 golden brown sugar
- 1
- 6
Instructions:
1. Stir half and half and ¾ cup sugar in medium saucepan over medium heat until sugar dissolves.
2. Remove saucepan from heat; cool mixture to lukewarm.
3. Spread butter over 1 side of each bread slice.
4. Cut bread into ¾ inch pieces.
5. Divide among six 1 ¼ cup soufflé dishes or custard cups.
6. Whisk pumpkin, yolks, liqueur, vanilla, nutmeg and salt in medium bowl until blended.
7. Add half and half mixture; whisk until smooth.
8. Pour pumpkin custard over bread in dishes, dividing equally.
9. Let stand thirty minutes, occasionally pressing on bread to submerge.
10. Preheat oven to 350 degrees.
11. Place soufflé dishes in large roasting pan.
12. Pour enough hot water into roasting pan to come halfway up sides of soufflé dishes; tent loosely with foil.
13. Place roasting pan in oven. Bake puddings until knife inserted into center comes out clean, about 45 minutes.
14. Cool,cover and refrigerate at least 4 hours or overnight.
15. Before serving, preheat broiler.
16. Spoon 1 Tablespoon whipping cream over top of each pudding.
17. Sprinkle 1 Tablespoon brown sugar over each.
18. Broil puddings until tops are bubbly and golden brown, watching closely to avoid burning, about 2 minutes.
19. Serve immediately.
Title: Cocoa Chocolate Chip Cookies
Ingredients:
- 110 butter
- 70 sugar
- 1 salt
- 1 vanilla essence
- 1 all-purpose flour
- 70 cocoa powder
- 2 chocolate chips
- 70 walnuts
- 50
Instructions:
1. Preheat oven to 350°.
2. Cream butter, sugar, and salt.
3. Add egg yolk and continue creaming until mixture is combined.
4. Add vanilla essence and mix.
5. Add the rest of the ingredients (except chocolate chips and walnuts) and mix thoroughly.
6. Fold in chocolate chips and walnuts.
7. Drop dough on greased baking paper and bake for about 20 minutes.
8. Leave to cool.
Title: Me Amore' - Italian Love Cake
Ingredients:
- 1 eggs
- 1/3 eggs
- 8 whole milk ricotta cheese
- 3 granulated sugar
- 3 vanilla extract
- 3/4 all-purpose flour
- 1 granulated sugar
- 1 dark brown sugar
- 1/2 ground cinnamon
- 1/4 salt
- 1 1/2 unsalted butter
- 1/2
- 6
Instructions:
1. For The Cake:
2. Preheat the oven to 350 degrees*.
3. Grease and flour a 12x15x3 cake pan.
4. Prepare the cake according to the package instructions; using the 3 eggs and vegetable oil.
5. Pour the cake mix into the prepared pan, spread evenly, and set aside.
6. SPECIAL TIP: If desired, mix cake batter using 1 cup water and 1/4 cup Anisette, Limoncello, Frangelico or other liqueur in place of the 1 1/4 cups of water as called for on the package directions.
7. With a mixer on medium speed, beat the remaining eggs; add the ricotta cheese, sugar and vanilla. Beat until sooth and fluffy.
8. Carefully pour over the middle of the cake mix. DO NOT SPREAD OR BLEND THE TWO BATTERS TOGETHER.
9. Bake for 1 hour, or until a toothpick comes out clean when inserted. (Ricotta cheese will go to the bottom.)
10. Remove from the oven; cool in pan on baker's rack.
11. For The Topping:
12. In a food processor or blender, blend the first 5 ingredients together.
13. Add chilled butter cubes; cut in until the mixture looks like wet sand.
14. To Finish Off The Cake:
15. Cool cake until warm, about 1 hour. Evenly sprinkle the cinnamon-sugar crumbles over the cake.
16. Serve with vanilla ice cream or gelato and a cup of steaming espresso. "That's Amore' !".
17. ______________________________________________________________.
18. TO DRAIN RICOTTA CHEESE: Wrap ricotta in a double layer of cheesecloth. Place in a colander, weighed down with 2 or 3 soup-like cans from your pantry. Drain over a bowl in the refrigerator for at least 1 hour.
19. *NOTE: If using a glass baking dish or disposable foil pan, bake at 325 degrees for 1 1/2 hours.
Title: Frankenstein Snack Cakes
Ingredients:
- 1 flour
- 3 tea
- 1 baking powder
- 1/4 fine sea salt
- 5 eggs
- 3/4 granulated sugar
- 1/4
Instructions:
1. Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside.
2. In a small bowl, whisk together flour, matcha powder, baking powder, and salt.
3. In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color.
4. In a third bowl, whip egg white to medium-stiff peaks.
5. Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites.
6. Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely.
7. Use a knife, wet with warm water, to cut the cake into 3 inch squares.
8. Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.
Title: Licorice Chocolate Almonds
Ingredients:
- 200 white chocolate
- 200 cocoa powder
- 1/2
Instructions:
1. Roast the almonds on an oven tray in the oven for about 8-10 minutes at 360°F.
2. When the almonds are roasted, let them cook off for a bit.
3. In a small bowl, mix the cocoa and 1/2 tbsp RawSpiceBar’s Licorice Salt together.
4. Melting the chocolate requires a pot and a heat resistant bowl.
5. Take a pot and fill up half way with water.
6. Place a heat resistant bowl in the water, the bowl should float.
7. Chop the chocolate into large pieces and pour it into the bowl.
8. Slowly heat up the water and let it boil lightly. The chocolate will melt quickly, be careful not to get any water in the bowl or else the chocolate will clump together.
9. Pour almonds into the melted chocolate and mix them around.
10. Use a fork to take out the chocolate covered almonds and place them on a sheet of parchment/ baking paper. Let the chocolate solidify.
11. Put the chocolate covered almonds into the chocolate melt one more time. This will give them a thicker layer of chocolate. (Feel free to re-melt the chocolate in the above method if needed).
12. Take the almonds up and let them cook off – before the chocolate will completely solidify, roll them in the previously mixed cocoa powder and RawSpiceBar Licorce Salt.
Title: Chocolate Mint Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 4 water
- 1/2
- 1
Instructions:
1. Mix together all ingredients except chips for 4 minutes with mixer.
2. Add chips and mix by hand.
3. Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
4. Cool completely before removing from pan.
5. Sprinkle with confectioner's sugar before serving.
Title: Lemon Cooler Cookies
Ingredients:
- 1/4 butter
- 2 canola oil
- 3/4 sugar
- 1 egg
- 1 lemon peel
- 1/4 flour
- 2 baking powder
- 2 salt
- 1/2 baking soda
- 1/4
- 1/8
- 1
Instructions:
1. Preheat oven to 350°F
2. In a large mixing bowl, beat the butter, oil, and sugar.
3. Beat in the egg, egg white, lemonade concentrate, and lemon peel.
4. Combine the flour, baking powder, salt, and baking soda.
5. Gradually add to the egg mixture.
6. Using a cookie press fitted with the disk of your choice-press dough 2 inch apart onto ungreased baking sheets.
7. Sprinkle with yellow sugar.
8. Bake for 8-10 minutes or until the edges are lightly browned.
9. Cool on wire racks.
Title: George's Brown Rice Pudding
Ingredients:
- 2 skim milk
- 2 1/2 cooked brown rice
- 3 eggs
- 3/4 turbinado sugar
- 3/4 vanilla extract
- 3/4 ground nutmeg
Instructions:
1. Preheat oven to 375°F.
2. Combine all ingredients in a large bowl and mix well.
3. Grease 1.5-quart glass dish (olive oil works well). Pour mixture into dish and bake for 65-70 minutes.
4. Since the rice falls to the bottom, stir at about 50 minutes in and at about 60 minutes.
Title: Chocolate Chip Skookie (Cast Iron Skillet Cookie)
Ingredients:
- 12 unsalted butter
- 3/4 dark brown sugar
- 1/2 granulated sugar
- 2 vanilla extract
- 1 salt
- 1 all-purpose flour
- 1 3/4 baking soda
- 1/2
- 1
Instructions:
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Melt 9 tablespoons butter in 12-inch cast-iron skillet over medium heat. Continue to cook, stirring constantly, until butter is dark golden brown, has nutty aroma, and bubbling subsides, about 5 minutes; transfer to large bowl. Stir remaining 3 tablespoons butter into hot butter until completely melted.
2. Whisk brown sugar, granulated sugar, vanilla, and salt into melted butter until smooth. Whisk in egg and yolk until smooth, about 30 seconds. Let mixture sit for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.
3. Whisk flour and baking soda together in separate bowl, then stir flour mixture into butter mixture until just combined, about 1 minute. Stir in chocolate chips, making sure no flour pockets remain.
4. Wipe skillet clean with paper towels. Transfer dough to now-empty skillet and press into even layer with spatula. Transfer skillet to oven and bake until cookie is golden brown and edges are set, about 20 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cookie cool. Especially good served warm with ice cream.
Title: Apple Pecan Raisin Upside Down Cake
Ingredients:
- 3 apples
- 1 raisins
- 1/3 butter
- 1/2 light brown sugar
- 1/4 pecans
- 1 1/2 flour
- 1/2 white sugar
- 2 baking powder
- 1/2 salt
- 2/3 milk
- 1 egg
- 1/3 shortening
- 1 vanilla
Instructions:
1. Mix together in a heavy skillet the first five ingredients (apples thru pecans).
2. Simmer for 10 minutes and cool.
3. Mix together remaining ingredients and beat until well blended.
4. Pour batter over apple mixture and bake at 350° for 50 minutes.
5. Turn cake upside down onto plate immediately.
6. Leave for a few minutes so all the apples and sauce will fall onto the cake.
Title: Chinese Rosettes 1978
Ingredients:
- 1/2 cornstarch
- 2 flour
- 2 granulated sugar
- 1 ground cinnamon
- 1/2 vanilla
- 1 salt
- 1/4 egg
Instructions:
1. Beat the egg well with the milk.
2. Add dry ingredients until a batter is formed and smooth.
3. Heat the oil to 360 degrees.
4. Dip in the rosette iron to heat.
5. Dip into the batter 3/4 ways up.
6. Fry until golden.
7. Push off with a fork.
8. When cool dust with confectioners powdered icing sugar.
9. This recipe stays nice and crisp because of the cornstarch.
10. I have been using this one since 1978, and proved out to be the best for us due to the crispness.
11. Store in a large tin container.
12. I always double this amount when making.
Title: Norwegian Cardamom Cake
Ingredients:
- 3 -10 flour
- 1 3/4 baking soda
- 1 sugar
- 1 unsalted butter
- 1/2 eggs
- 3 ground cardamom
- 2 ground cinnamon
- 1/2 sour cream
- 2/3 confectioners' sugar
Instructions:
1. Pre-heat oven to 350 degrees.
2. Grease a 9-inch bundt pan with butter; dust with cookie crumbs. Set aside.
3. Combine flour and baking soda in small bowl; set aside.
4. Place sugar and butter in bowl of electric mixer; beat until light and fluffy, 3 minutes. Add eggs, one at a time, beating after each addition, about 5 minutes total.
5. Beat in cardamom and cinnamon.
6. Add flour mixture; beat until just combined. Add sour cream; beat until smooth, about 1 minute.
7. Pour batter into pan.
8. Bake until toothpick inserted in center of cake comes out clean, about 50 minutes.
9. Let stand 5 minutes; turn out on a wire rack. Cool completely.
10. Dust with confectioners' sugar.
Title: The Most Moist Chocolate Cake Ever
Ingredients:
- 1 chocolate cake mix with pudding
- 1 water
- 3 eggs
- 1 mayonnaise
- 1
Instructions:
1. In a bowl add cake mix, water,eggs, and mayo. Beat around three minutes.
2. Bake at 350* for time on package.
3. Cool -- frost and enjoy.
Title: Matcha (Green Tea) Shortbread Cookies
Ingredients:
- 2 salt
- 1 -2 butter
- 1/2 powdered sugar
- 1
- 1/2
Instructions:
1. Sift the flour, powdered tea and salt into a bowl.
2. In a mixer bowl, beat butter and powdered sugar until fluffy.
3. Add flour mixture to mixer bowl and mix slowly until dough just comes together.
4. Pull dough together carefully in a log, approximately 2 inches in diameter.
5. Wrap dough log and place in freezer for 30 minutes or until dough has firmed to the touch.
6. Slice dough into 1/4 inch rounds and place on a parchment or Silpat lined cookie sheet, approximately 1 inch apart.
7. Bake in a preheated 325 degree F oven for 16 to 18 minutes (or until the cookies are just starting to turn golden around the edges), turning the pan halfway through the baking time.
8. Remove cookies immediately from the cookie sheet and cool on a wire rack.
9. Store in an airtight container or wrap well and freeze.
10. The well-chilled cookie dough can also be rolled out and cut into desired shapes before baking.
11. NOTE 1-- powdered green tea is not merely green tea that has been pulverized in a food processor or food mill, it's a special kind of tea that has been prepared to dissolve nicely.
12. NOTE 2-- don't use the microwave to soften the butter, room temperature butter is the correct consistency for this recipe.
Title: Caramelized Bananas
Ingredients:
- 1 banana
- 16 brown sugar
- 1 butter
- 8
Instructions:
1. Peel all bananas and after doing so split down the middle and then cut in half, optional to cut in half but you do need to split, it is easier on me to quarter them and makes a good presentation.
2. Place cut bananas aside and melt 1 stick of butter, set the other stick aside in case you need more when cooking, if you use a lot when dredging the bananas then you will need to melt before starting to fry.
3. Once butter is melted start warming your skillet on medium high, watch closely as you will only want to slightly brown when cooking so it wont take long.
4. While skillet is heating up please take your bananas and start buttering both sides of each slice very well. I use a brush to do so or you can dredge them through the butter if you wish but please keep in mind doing so will soak up more butter so please be careful if you do not wish them buttery.
5. After all slices are done add butter in the skillet (enough to coat the bottom well).
6. Then start placing slices in the skillet, when you have a skillet full take brown sugar and start adding, no measurement is needed as you just cover them.
7. After you coat a side with brown sugar on the first coat flip them over and coat the next side and let them sit for about one minute.
8. After the minute is up flip and coat again as doing so add brown sugar in the pan and let it cook along with the rest, it does not have to be a lot but I judge it by the way people like caramel, so please just try a little at first as this is very rich.
9. When bananas are golden and slightly brown down the center they are done.
10. Remove from skillet and place on plate.
11. Add whip cream to top and serve hot :-).
12. Then repeat until you finish.
13. Also try other fruits with it, I top mine with cold strawberries from time to time.
14. Enjoy!
Title: Lighter Hershey's Chocolate Cake
Ingredients:
- 1 1/2 Splenda sugar substitute
- 1/2 sugar
- 1 3/4 flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 vanilla
- 2 egg
- 1 soymilk
- 2 water
- 1/2 unsweetened applesauce
- 1/2 boiling water
- 1/2
- 1
Instructions:
1. Heat oven to 350*.
2. Grease and flour two 9" round (or square!) pans.
3. Mix the Splenda through the salt ingredients together in a large bowl.
4. Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
5. Pour in boiling water and stir.
6. Pour batter into pans.
7. Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
8. Cool 10 minutes in the pans, then remove to cool completely.
9. Frost if desired, but I find this nice enough just by itself!
10. Hope you enjoy :).
Title: Guava Cheese Flan
Ingredients:
- 1 sugar
- 1/4 water
- 1 sweetened condensed milk
- 1 evaporated milk
- 5 eggs
- 1/2 guava paste
- 4 cream cheese
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350°F
2. Place sugar and water in 9-inch round cake pan.
3. Stir until sugar is slightly dissolved.
4. Place pan on stove on medium heat.
5. Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color.
6. Use oven mitts to swirl pan, coating bottom and sides with caramel.
7. Place pan on wire rack to cool and harden caramel slightly.
8. Meanwhile, place remaining ingredients in blender container; cover.
9. Blend until smooth.
10. Pour mixture over cooled and hardened caramel in pan.
11. Cover with foil.
12. Place a large shallow baking pan in oven.
13. Place cake pan in baking pan.
14. Carefully pour hot water into baking pan so it comes halfway up side of cake pan.
15. Bake 1 hour or until knife inserted in center comes out clean.
16. Remove cake pan from water bath.
17. Cool on wire rack.
18. Carefully loosen sides of custard from pan with a knife.
19. Cover and refrigerate 3 hours or until chilled.
20. May be chilled overnight.
21. To unmold, invert pan onto a large shallow plate or pie dish.
22. Garnish with mango and kiwi slices, if desired.
23. *Guava paste is available in the international aisle of grocery store, it is sold in bars.
Title: Crunchy Munchy Honey Cakes
Ingredients:
- 3 crunchy peanut butter
- 45 butter
- 3 honey
- 1 raw sugar
- 3 sesame seeds
- 3 sultana
- 1/2
- 50
Instructions:
1. Preheat oven to 180c (350f).
2. Set out approx 15 patty cases in patty trays.
3. Combine peanut butter, butter, honey and sugar in saucepan.
4. Heat over medium heat stirring until well mixed.
5. Place cornflakes, sesame seeds, sultanas and flaked almonds in large bowl.
6. Pour the honey mixture over the cornflakes mixture and stir gently until coated.
7. Fill the patty pappers with mixture.
8. Bake for 7-8 minutes.
9. Remove from oven and allow to rest for 15 minutes to cool and set.
10. Store in an airtight container.
Title: The Melting Pot Restaurant Flaming Turtle Fondue
Ingredients:
- 2 pecans
- 2 rum
- 1
- 1/3
Instructions:
1. Using a double boiler fondue pot, heat mixture of chocolate and caramel to a temperature no greater than 135°F
2. Stir frequently. (For thinner chocolate, slowly add whole milk while stirring until desired consistency is reached.)
3. Slowly pour rum into fondue pot.
4. Ignite liquor by touching lighted match to edge of pot.
5. After flame burns, sprinkle nuts over chocolate mixture.
6. Serve at 120°F with assorted fruits, marshmallows, cheesecake, brownies and more.
Title: Ruglah
Ingredients:
- 2 flour
- 6 sugar
- 1/2 raisins
- 2 cinnamon
- 1/2 sweet butter
- 1/2 cream cheese
- 1/2 walnuts
- powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Combine flour, butter, and cream cheese to make a dough.
3. Wrap in wax paper and refrigerate overnight.
4. Roll out dough on floured board to ¼ inch thickness.
5. Cut into small triangles.
6. Combine sugar, cinnamon, walnuts and raisins and fill triangles in center.
7. Roll up from the broad side to the pointed end to make into crescent shaped rolls.
8. Bake on ungreased cookie sheet until light golden brown about 20 to 25 minutes.
9. You will have to watch the first batch closely to gauge baking time as every oven is a little different as well as how closely you came to the correct thickness when rolling the dough.
10. Allow to cool and sprinkle with powdered sugar.
11. The raisin and walnut filling is traditional, but you can substitute any fruit jam or marmalade too.