lumicero/recipes-ing2inst huggingface dataset:
Title: Turkey Hill Six-Layer Frozen Peanut Butter Pie
Ingredients:
- 1 graham cracker pie crust
- 1/2 peanut butter
- 1/4 honey
- 1 vanilla ice cream
- 1/2 peanuts
- 4 cashews
Instructions:
1. Mix peanut butter and honey. Stir into softened ice cream.
2. Spoon half of ice cream mixture into pie crust.
3. Sprinkle with half of chopped nuts.
4. Drizzle 2 oz. fudge sauce over the nuts.
5. Spoon remaining ice cream mixture into pie crust.
6. Sprinkle with remaining nuts.
7. Drizzle 2 oz. fudge sauce over nuts.
8. Freeze until firm (about 6 hours or overnight).
9. Garnish with whipped topping and additional fudge if desired.
Title: Strawberry Amaretto Pastries
Ingredients:
- 0.5 puff pastry sheets
- 1/2 granulated sugar
- 2 orange
- 1 sour cream
- 1 powdered sugar
- 1/2 strawberries
- 1/4
- 1 1/2
- 12
Instructions:
1. Preheat oven to 400°F.
2. Unfold pastry dough onto a large cooking stone.
3. Coarsely grate half of the almonds.
4. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough.
5. Lightly press almond mixture into dough.
6. Cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares.
7. Separate squares evenly over surface of baking stone.
8. Bake 16-18 minutes or until puffed and golden brown.
9. Remove from baking stone; cool completely.
10. Lightly toasted the almonds, then coarsely chop the almonds and set aside.
11. Zest entire orange.
12. Combine zest and remaining 1 tablespoon sugar; set aside.
13. Whisk sour cream, powdered sugar and almond extract.
14. Fold in whipped topping.
15. Slice strawberries.
16. Split open each pastry square; arrange half of the strawberries into bottom of each shell.
17. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds.
18. Top with remaining sliced strawberries and sprinkle with sugared orange zest.
19. Place tops of pastry shells over filling.
20. Serve immediately.
Title: Butterscotch Brownies With Brown Sugar Butter Icing
Ingredients:
- 1 unsalted butter
- 3 golden brown sugar
- 4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1 kosher salt
- 2 pecans
- 1 unsalted butter
- 2 golden brown sugar
- 4 brown sugar
- 1/3 half-and-half
- 1 vanilla extract
Instructions:
1. Make the brownies: preheat oven to 350°; line a 13 x 18 inch pan with aluminum foil and grease with butter or cooking spray.
2. Using an electric mixer fitted with paddle attachment, beat 1 cup butter and the 3 cups brown sugar on med-high speed until fluffy, about 2 minutes.
3. Add in the eggs and 1 tablespoon vanilla and continue beating for another minute.
4. In a bowl, stir together the flour, baking powder, and salt.
5. Beat the flour mixture into the butter mixture on low speed until incorporated.
6. Stir in the pecans.
7. Pour into the prepared pan, smoothing the top.
8. Bake until the bars are set and slightly puffed, 25-30 minutes; cool completely before icing.
9. Make the icing: in a saucepan set over medium heat, melt 1 cup butter and 2 cups brown sugar.
10. Once the mixture is lightly bubbling, decrease heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.
11. Using an electric mixer fitted with paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.
12. Add the melted butter mixture and beat until combined.
13. Pour over the cooled brownies and spread evenly.
14. Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into squares.
15. **Left uncut in the pan, the bars will keep at room temperature, covered, for up to 3 days.
16. Cut them the day you'll serve them; once cut, they can be wrapped and frozen for up to 3 weeks.
Title: Cocoa Puffs
Ingredients:
- 1 water
- 4 butter
- 1 flour
- 4 eggs
- 3 sugar
- 3 flour
- 3 vanilla extract
- 1/2 milk
- 2 butter
- 1 baking chocolate
- 2 evaporated milk
- 1 sugar
- 1 butter
- 3 vanilla extract
- 1/2 salt
- 1
- 1/4
Instructions:
1. Choux Pastry:
2. Heat oven to 400°F.
3. Put the water and butter in a saucepan and heat to boiling.
4. Remove from heat, add the flour and stir until a ball of dough forms and pulls away from the side of the pan.
5. Add eggs one at a time, beating well after each addition.
6. Scoop onto foil-lined baking sheet. I used a pastry bag with a wide tip to make little balls. Make them small, approximately an inch in diameter or so, you want these to be one or two bites per puff.
7. Bake at 400 for 15 minutes, then lower the temperature to 325 and bake for 30 minutes, or until dry-looking. When done, they should easily be removed from the foil.
8. Allow to cool completely. I left them in the (cold) oven overnight.
9. Chocolate Pastry Cream Filling:
10. Put sugar, egg yolks, flour and vanilla into a saucepan and mix well.
11. In a separate saucepan, and milk and butter and heat to scalding.
12. Very slowly, add the milk mixture to the egg yolk mixture, whisking constantly.
13. Cook on low heat, stirring, until the mixture reaches the boiling point.
14. Cook 4 minutes longer, stirring constantly.
15. Add the grated chocolate and cook one minute longer.
16. Remove from heat, pour into a bowl and let cool, stirring occasionally.
17. Once cool, press plastic wrap to the surface (to keep a skin from forming) and refrigerate until ready to use.
18. Note that this filling is not very sweet, you may want to add more sugar to taste.
19. Chantilly Frosting:
20. Combine milk, sugar, egg yolks, butter, vanilla and salt in a saucepan. Use a large saucepan as the mixture bubbles and spits during cooking.
21. Cook on medium heat, stirring constantly, until thick, approximately 12 minutes.
22. Remove from heat, and continue to stir until cool and thick.
23. Use immediately or refrigerate for later use (it will become quite thick but still spreadable).
24. Assembly:
25. Use the tip of a knife to make a small hole in the bottom of each pastry puff.
26. Using a pastry bag, fill the puffs with the chocolate pastry cream filling.
27. Frost the tops of the puffs with the chantilly frosting, My frosting was pretty thick, but I could still spread it with a butter knife.
28. Enjoy! Store leftovers in the refrigerator but they won't last long!
Title: Fluffy Chocolate Mocha Icing
Ingredients:
- 16 marshmallows
- 4 instant coffee granules
- 1/3 water
- 1/2
Instructions:
1. In a heavy-bottomed saucepan melt marshmallows, coffee granules and water stirring constantly; cool.
2. Fold in the whipped cream into cooled marshmallow mixture.
3. Spread on or between cakes.
4. Refrigerate cake and any leftover icing.
Title: Zucchini Chocolate Chip Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 4 butter
- 1/2 olive oil
- 1/2 white sugar
- 1 3/4 eggs
- 2 vanilla extract
- 1/2 zucchini
- 1 chocolate chips
- 2 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin cups or use paper liners. Mix together the flour, baking soda, salt, cinnamon, nutmeg and hot chocolate mix. Set aside.
2. In a large bowl, cream together the butter, olive oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour milk and vanilla. Beat in the flour mixture, just until incorporated. Stir in the grated zucchini and chocolate chips. Pour batter into prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until the top of the cupcakes springs back when lightly pressed. Cool in pans over a wire rack for at least 10 minutes before removing from baking cups. They are really gooey when fresh from the oven.
Title: Vanilla/Chocolate Custard Filling for Cannoli
Ingredients:
- 2 1/2 milk
- 5 sugar
- 3/4 all-purpose flour
- 2/3 butter
- 2 vanilla
- 1
Instructions:
1. Prepare basic cream puff recipe as above. Let cool.
2. Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
3. Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming.
4. Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
5. To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp chocolate coco powder stirring until combine. Continue with rest of recipe. Fill puffs just before serving.
Title: Dark Chocolate Sauce
Ingredients:
- 2/3 sugar
- 3 cocoa powder
- 3 salt
- 1/4 water
- 1/2 butter
- 5 vanilla
- 2
Instructions:
1. Mix together sugar, cocoas & salt with water in a saucepan enough to combine them together.
2. Add the 5 tbs butter & heat over medium heat until it comes to a boil stirring constantly. Continue stirring & let it boil for 1 minute.
3. Remove from the heat & add the vanilla.
4. Put over ice cream, frozen yogurt, dip fresh fruit in it or whatever else you want to do with it. Store remainder in an airtight container in the fridge.
Title: Lemon Torte With Raspberries
Ingredients:
- 1 boiling water
- 1/2 fresh raspberries
- 0.5 sugar
- 1
- 2
- 1
Instructions:
1. Dissolve jello in boiling water. Stir in thawed lemonade and skim milk. Cover and chill 1 to 1 1/2 hours, or until mixture mounds when spooned.
2. After chilling, beat mixture with mixer on med. speed for 5-6 minutes, or until fluffy.
3. Arrange angel food on bottom of a spring form pan. Pour gelatin over cake and cover. Refridgerate 4 hours or more.
4. Mix raspberries and sugar. Cute cake in wedges and top with raspberries.
Title: Apple Whup and Bakes
Ingredients:
- 1 apple
- 12 -16 wonton wrappers
- cinnamon
- sugar
Instructions:
1. Cut apple into 12 to 16 slices, depending on the size. You will be able to figure out how many you need after the first wonton goes together, so you may want to cut the first slice, put together the first wonton, then cut the rest of the apple.
2. Set up your work area: Wrap the wontons in a damp paper towel so they don't dry out while you're working. You will need a small bowl of water for sealing the edges. And you will need either a greased cookie sheet if you are baking them now, or an ungreased one for flash freezing.
3. Place a wrapper on your work surface, sprinkle a tiny pinch of cinnamon and sugar in the middle and lay a slice of apple on top.
4. Wet two adjoining edges, and fold the wonton wrapper in half diagonally. Press as much air out as you can and then press the edges together well to seal them. Place on cookie sheet.
5. To bake, whether fresh or frozen, preheat oven to 400 degrees F. Bake the Whup and Bakes for 15 to 20 minutes.
6. NOTE: These can be made vegan, if you are able to find the particular brand (Wei-Chuan) of gyoza wrappers which are vegan. Gyoza wrappers are round, so they will end up looking like half circles.
Title: Mom's Chocolate Eclair Cake
Ingredients:
- 1 graham cracker
- 3 French vanilla pudding mix
- 1 half-and-half
- Cool Whip
Instructions:
1. Prepare the 3 small French Vanilla Pudding with half and half as you would for regular pudding.
2. Mix in Cool Whip.
3. Alternately layer graham crackers with pudding mix.
4. Begin with crackers on the bottom, filling, crackers, filling, and crackers on top.
5. Put in fridge over night to soften crackers.
6. Frost in the morning with chocolate frosting.
7. Keep chilled.
Title: Milhojas De Dulce De Leche (Argentina)
Ingredients:
- 1 puff pastry
- 1/2 powdered sugar
Instructions:
1. Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
2. Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
3. Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
4. Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
5. Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
6. Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over).
7. Dust with powdered sugar and serve.
Title: Hershey's Syrup Cake
Ingredients:
- 1/2 margarine
- 1 butter
- 4 sugar
- 1 eggs
- 1 flour
- 1/4 baking powder
- 1 salt
- 1/2 margarine
- 1 butter
- 1/3 sugar
- 1/2 milk
- chocolate chips
Instructions:
1. For cake: Cream margarine and sugar; then add eggs one at a time and beat well, after each.
2. Sift dry ingredients and add to above mixture.
3. Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan.
4. Do not over bake.
5. Ice while hot.
6. For icing: Boil margarine, milk and sugar together for two to three minutes.
7. Add chocolate chips, beat until smooth.
8. Pour on cake.
Title: Plantain Gingerbread
Ingredients:
- 1/2 sugar
- 1/2 water
- 2 plantains
- 2 1/3 all-purpose flour
- 1/2 salt
- 1 1/2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/3 butter
- 1 margarine
- 2/3 molasses
- boiling water
Instructions:
1. Preheat the oven to 350 degrees F.
2. Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
3. Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
4. Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream. Serve warm or cooled.
Title: Creamy Butterscotch Pudding Recipe from Toh
Ingredients:
- 1/2 dark brown sugar
- 2 cornstarch
- 1/8 salt
- 2 nonfat milk
- 2 butter
- 1 vanilla extract
- 1 1/2
Instructions:
1. In a small saucepan, combine the brown sugar, cornstarch and salt.
2. Add milk and egg yolks; stir until smooth.
3. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened.
4. Remove from the heat; stir in butter and vanilla.
5. Cool to room temperature, stirring several times.
6. Pour into four individual dessert dishes.
7. Cover and refrigerate for 1-2 hours or until chilled.
Title: Dark and Dreamy Brownies
Ingredients:
- 2 eggs
- 6 water
- 1 mini marshmallows
- 1/2 pecans
- 5 egg
- 2 water
- 1
Instructions:
1. Each brownie mix will be made separately, so set 1 aside for now.
2. For bottom layer, follow directions on box for making cake like brownies. Mine called for 3 eggs, 1/2 cup oil and 1/4 cup water.
3. Spread in the bottom of a 9 x 13 pan.
4. Place all the nuts, broken up chocolate bars and marshmallows on top of this layer.
5. Make the other brownie mix the same as the first and spread over the top. This gets a bit trickey to do over the marshmallows, so I just spooned it on and spread it out the best I could.
6. Bake at 350 for 35-50 minutes.
7. Mine took quite awhile, so start checking the center at the 35 minute mark. When checking, remember there are melted chocolate bars in there, so don't mistake this for it not being baked all the way through.
8. Serve with whipped cream, ice cream or keep them plain.
Title: Chocolate Cup Mousse Shots
Ingredients:
- 1/2 sugar
- 1/4 water
- 4 heavy cream
- 2 creme de menthe
- 2 pecans
- 2 1/4 rum
- 1 Cointreau liqueur
- 2 brazil nut
- 1/2 Cointreau liqueur
- 3 Cointreau liqueur
- 1/2 lime peel
- 1/2 lime juice
- 2 banana rum
- 1 Baileys Irish Cream
- 3 Kahlua
- 1 Kahlua
- 1/2 strong black coffee
- 3
- 1
- 3
- 1
- 3
- 1/2
- 2
- 3/4
- 3
- 1
Instructions:
1. Mix the 1/2 cup of sugar with 1/4 cup of water in a saucepan and bring to a boil. Boil 3 to 4 minutes. Meanwhile, place the 4 egg yolks in the bowl of an electric mixer. ( Use a stand mixer here if you have one ) Gradually add the hot sugar syrup, beating constantly. Continue beating for 5 to 6 minutes at high speed, or until the mixture is thick and creamy. Beat the egg whites with a rotary or electric beater until stiff and shiny. As soon as they are ready, add to the mixture and beat in with a wire whisk. Finally, fold in the whipped cream. Pour into a large serving bowl and refrigerate until ready to make Mousse Shots.
2. For each flavor, use about 2 cups of the prepared White Mouse in a separate bowl. Spoon each flavor into chocolate cups and add the nut in the middle if desired. Refrigerate until served.
3. Grasshopper: Fold in 1 1/2 shots of Crème de Mint, 1 shot Van Gogh Amsterdam Chocolate Liqueur and 2 drops green food color. ( optional Pecan piece ).
4. Mai Tai: Fold in 2 shots good aged rum, 1/2 shot Cointreau, 1/2 shot Torani Orgeat Almond Syrup ( Can be purchased at good coffee stores ) 2 drops McCormick Pink NEON food color. ( optional Brazil nut ).
5. Harvey Wallbanger: Fold in 2 shots Cointreau, 1 shot Galliano, 1/2 teaspoon finely grated orange peel, 3 drops yellow and 1 drop red food color. ( optional Filbert ).
6. Pina Colada: 2 shots Malibu Coconut rum, 1 shot Pineapple juice ( No color ) ( optional Almond ).
7. Margarita: 2 shots good aged Tequila, 1/2 shot Cointreau, 1/2 shot fresh squeezed lime juice, 1/2 teaspoon finely grated lime peel, 2 drops green food color.
8. Beam Me Up Scotty: 3/4 shot Banana Rum, 3/4 shot Bailey's Irish Cream, 3/4 shot Kahlúa, 3 drops McCormick Blue NEON food color.
9. Coffee: 2 shots Kahlúa, 1 shot good strong black coffee.
Title: Doggie Birthday Cake for Dogs
Ingredients:
- 1 egg
- 1/4 peanut butter
- 1/4 vanilla extract
- 1 honey
- 1/3 carrot
- 1 whole wheat flour
- 1 white flour
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 6 cup ring mold.
3. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well.
4. Stir in the carrots and mix thoroughly.
5. Sift together the flour and baking soda and fold into the carrot mixture.
6. Spoon cake batter into prepared pan.
7. Bake in preheated oven for 40 minutes.
8. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Title: Mini Peach Bread Pudding
Ingredients:
- 1/4 sugar
- 3 1/2 milk
- 4 eggs
- 1/4 vanilla
- 4 1/2 hot water
- 1
Instructions:
1. In a bowl, whisk together sugar, milk, eggs and vanilla until smooth. Fold in bread and peaches and mix well.
2. Cover and refrigerate for 1 hour.
3. Preheat oven to 300. Spoon bread mixture into ramekins.
4. Place ramekins in roasting pan and pour hot water to come a quarter of the way up the sides. Bake for 50 minutes or until toothpick inserted in the center comes out clean.
Title: Hidden Chocolate Mint Cookies
Ingredients:
- 1/4 shortening
- 1/4 butter
- 1/2 margarine
- 1/4 granulated sugar
- 1 brown sugar
- 1 egg
- 1/2 water
- 1 1/2 vanilla
- 2 flour
- 1/2 flour
- 1/4 baking soda
- 2 salt
Instructions:
1. Mix the shortening, sugars and egg.
2. Stir in water and vanilla.
3. Stir together the dry ingredients then mix into the batter.
4. Chill the dough.
5. Enclose each wafer into about 1 tablespoon of dough.
6. Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.
Title: Chocolate Crunchies
Ingredients:
- 1 chocolate chips
- 1/4 white corn syrup
- 1 water
- 1 butter
- 2 1/2 margarine
Instructions:
1. Measure first four ingredients into a 3-quart saucepan. Cover pan.
2. Place on heat controlled top burner. Heat at 175 for 5 minutes.
3. Remove cover. Stir mixture. Add cereal and blend well.
4. Drop by teaspoonfuls onto waxed paper. Cool at room temperature.
Title: Zucchini Apple Pie Filling
Ingredients:
- 6 zucchini
- 1 1/4 sugar
- 1 1/2 flour
- 1 1/2 cream of tartar
- 1 1/2 cinnamon
- 1 salt
Instructions:
1. Pre slice and simmer until tender add all Ingredients then place in 9 inch pie shell
2. 40 to 45 minutes
3. you can also use this as an apple crisp baken time is the same and prep time is the same takes about 20 mins to prepare.
Title: Holiday Dessert Mold
Ingredients:
- 12 milk
- 3 Jello Instant Vanilla Pudding Mix
- 1 instant white chocolate pudding and pie filling mix
- 1 Cool Whip
- 1 Jell-O instant lemon pudding
- 2
Instructions:
1. Cut cake slices in half to form triangles.
2. Arrange triangles in bottom and up side of a 9 or 10 inch springform pan.
3. Pour 1-1/2 cup milk into large bowl.
4. Add vanilla pudding mix.
5. Beat with whisk 1 minute.
6. Gently stir in half of the whipped topping.
7. Spoon pudding mixture over cake in pan.
8. Pour remaining milk into large bowl.
9. Add lemon pudding mix.
10. Beat with whisk 1 minute.
11. Gently stir in remaining whipped topping.
12. Spoon pudding mixture over pudding in pan.
13. Drizzle with chocolate.
14. Refrigerate 4 hours or overnight.
Title: Date Nut Roll
Ingredients:
- 3 sugar
- 1 evaporated milk
- 3 butter
- 3 margarine
- 1 light corn syrup
- 1 dates
- 1 pecans
- 6 walnuts
- vanilla extract
Instructions:
1. In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup.
2. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates.
3. Cook, stirring occasionally, until candy thermometer registers 238°F degrees, or until a little in cold water forms a soft ball.
4. Remove from heat.
5. Add nuts and vanilla.
6. Beat until thick.
7. Turn out on board; divide in half.
8. Shape each half into a roll 1 3/4" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
9. In top of double boiler, melt chocolate pieces over hot, not boiling, water.
10. Remove from heat.
11. Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over.
12. Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3" thick.
Title: Blue Ribbon Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 granulated sugar
- 1 brown sugar
- 1/2 egg
- 1 1/4 vanilla extract
- 3/4 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- granulated sugar
Instructions:
1. Cream butter, peanut butter, both sugars, egg and vanilla.
2. Sift together all the dry ingredients; blend into creamed mixture.
3. Shape in 1 inch balls; roll in granulated sugar.
4. Place 2 inches apart on a ungreased cookie sheet.
5. Press balls with a fork making a crisscross on top or press a peanut half into the top of the balls.
6. Bake at 375 degree oven for 10 to 12 minutes.
7. Cool slightly; remove from pan.
Title: Creme De Menthe Balls (No-Bake Cookies)
Ingredients:
- 12 pecans
- 3/4 powdered sugar
- 1 light corn syrup
- 2 green creme de menthe
- 1/3 - 1/2 powdered sugar
Instructions:
1. Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe, blending to make a stiff dough.
2. Roll into 1" balls, then roll in additional powdered sugar to coat.
3. I use the food processor makes life alot easier!