lumicero/recipes-ing2inst huggingface dataset:
Title: Pavlova Roll
Ingredients:
- 4 sugar
- 1 1/2 vanilla essence
- 1 white vinegar
- 1 boiling water
- 2 brown sugar
- 1 coconut
- 1 sugar
- 4 lemon, juice and zest of
- 1/2
- 1
Instructions:
1. To make the pavlova: Beat the egg whites until soft peaks, then slowly add the sugar. When stiff, add the vanilla essence, white vinegar and boiling water.
2. Spread the mixture about 2cm (3/4 inch) thick in the shape of a rectangle onto a foil-lined baking sheet. Sprinkle with a mixture of brown sugar and coconut and bake for 10 - 15 minutes at 150C/300Fgas 1-2. Cool and turn out onto a clean tea towel.
3. To make the filling: beat the egg yolks lightly and add the sugar, lemon rind and juice. Microwave on medium until thick - check and stir at 30 second intervals. Cool and mix with the cream.
4. Spread over the pavlova and roll up, using the tea towel to help.
Title: Ida's Gooseberry Dumplings
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1 baking powder
- 1/4 salt
- 1 butter
- 1/2 milk
- 2 gooseberries
- 1 sugar
- 2 cornstarch
Instructions:
1. Dumplings:
2. Put water on to boil.
3. Mix your ingredients gently, just until mixed.
4. Drop by scant tablespoonful into boiling water.
5. Cover and cook for approximately 15 minutes.
6. Remove from water and either set aside, or put into the gooseberry pool if it is ready.
7. Gooseberries:
8. Drain gooseberries, reserving the juice.
9. Mix ingredients into a skillet and heat over medium heat until thick.
10. Add the dumplings.
11. Serve warm with whipped cream.
12. Enjoy.
Title: Cherry Snowballs
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1 maraschino cherries
- confectioners' sugar
Instructions:
1. In a mixing bowl, cream butter and confectioners' sugar; gradually add flour. Shape a tablespoonful of dough around each cherry, forming a ball. Place 1 inches apart on ungreased baking sheets.
2. Bake at 325° for 18-20 minutes or until the bottoms are browned. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Title: Apple Cake With Frosting
Ingredients:
- 1 sugar
- 2 eggs
- 1/2 flour
- 2 cinnamon
- 2 baking soda
- 2 salt
- 2 confectioners' sugar
- 1 cream cheese
- 1 butter
- 1 vanilla extract
- 1/4
- 1
Instructions:
1. CAKE: Preheat oven to 350 degrees F.
2. Butter a 9 x 13-inch baking pan.
3. In a small bowl, combine flour, cinnamon, baking soda, and salt.
4. In a large bowl, combine apple pie filling, sugar, vegetable oil, and eggs; mix well.
5. Add flour mixture; mix well.
6. Turn batter into prepared pan.
7. Bake for 1 hour.
8. Cool.
9. FROSTING: Combine cream cheese and butter; cream well.
10. Add powdered sugar and vanilla extract; mix well.
11. Frost top of cake.
Title: Cookies 'n Cream Cake
Ingredients:
- 1 cold water
- 1 1/4 boiling water
- 3
- 1
- 1/2
- 6
Instructions:
1. Move oven rack to lowest position. Heat oven to 350°F.
2. Beat cake mix and cold water in large bowl on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold crushed cookies into batter.
3. Pour into ungreased angel food pan. Gently cut through batter in pan using metal spatula or knife.
4. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
5. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height. Let stand 2 hours.
6. Remove from pan by gently pulling cake away from side of pan, taking care not to tear cake. Turn pan over; press on removable bottom of pan, or shake pan gently to remove cake.
7. Beat frosting mix and boiling water in small bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form.
8. Frost cake, and garnish with the 6 Oreo cookie halves.
Title: Cinnamon Coffee Crinkles
Ingredients:
- 2 eggs
- 2 instant coffee
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1 ground cinnamon
- 1/4 salt
- 1/2 butter
- 1/2 shortening
- 1 1/2 granulated sugar
- powdered sugar
Instructions:
1. Heat the oven to 400°F.
2. Stir the eggs and instant coffee in a small bowl until well blended; set aside.
3. Mix the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl, set aside.
4. Beat the butter, shortening, granulated sugar and egg mixture in a large bowl with an electric mixer set on medium speed until light and fluffy.
5. Stir in the flour mixture.
6. Shape the dough into 1 inch balls.
7. Roll the balls in the powdered sugar.
8. Place 2 inches apart on ungreased baking sheets.
9. Bake for 10-12 minutes or until set.
10. Remove the cookies from the baking sheets.
11. Cool completely on wire racks.
12. Store in a tightly covered container.
Title: Uncle Bill's and Jackie's Wedding Cake
Ingredients:
- 1 1/2 red cherries
- 1/2 sultana raisins
- 2 1/4 walnut pieces
- 1/2 dark rum
- 3 ground mace
- 1 1/2 all-purpose flour
- 2 1/4 butter
- 1 1/4 shortening
- 1 1/2 granulated sugar
- 4 1/4 eggs
- 1 1/4 salt
- 1 1/2
- 2 1/2
- 9
- 1
Instructions:
1. In a large mixing bowl with a tight fitting lid, combine cherries, peel, mixed fruit, pineapple wedges, raisins, almonds, walnut pieces, whole almonds and rum. Mix well.
2. Sprinkle mace over mixture and mix well.
3. Cover and let marinate for 24 hours, stirring at least 3 times during the 24 hours.
4. Prepare a set of 3 - 9 inch round by 4 inch deep Xmas pans and 2 - 8 inch by 4 1/2 inch bread loaf pans by lining complete interior with either brown paper or parchmet paper.
5. After lining the pans, grease the inside with a vegetable oil.
6. After the 24 hours of marinating, add 3 cups of flour to fruit mixture and using a wooden spoon, mix to coat fruit well.
7. In a medium size bowl, beat together butter and shortening.
8. Add sugar and beat well.
9. Add eggs, one at a time and beat well after each addition.
10. Add remaining 1 1/4 cups of flour and salt to egg mixture and stir well until combined.
11. Add this mixture to the fruit mixture and mix by hand until well blended.
12. Preheat oven to 325°F.
13. Fill the prepared pans 3/4 full and level.
14. The 9 inch round pans will take about 2 1/2 hours to bake.
15. The loaf pans will take about 2 hours to bake.
16. If top starts to brown too quickly, place a piece of aluminum foil over the top.
17. To test for doneness, insert a wooden tester and if comes out dry, then the cakes are cooked.
18. Remove from oven and let the cakes sit in the pans for about 15 minutes before removing from pans onto wire racks to cool.
19. Peel off paper that lined the cakes and discard.
20. When the cakes are completely cooled, wrap each cake with plastic wrap, then overwrap with aluminum foil.
21. Store in a cool place for 4 to 6 weeks.
22. Makes about 13 pounds.
23. If desired, coat the cakes with your choice of prepared icing.
Title: Peach Custard Pie
Ingredients:
- 1 sour cream
- 1 sugar
- 1 all-purpose flour
- 3 vanilla extract
- 1/4 all-purpose flour
- 1 sugar
- 4 unsalted butter
- 1/2
- 1/4
Instructions:
1. Place prepared unbaked pie shell in the freezer for 15 minutes; preheat oven to 425°.
2. In a large mixing bowl, whisk the sour cream, sugar, egg yolks, flour, and vanilla together until smooth; set aside.
3. Arrange peach slices in the chilled pie shell in tight, stacked concentric circles; you don't have to make it look perfect, just relatively neat.
4. Slowly and evenly pour the sour cream mixtgure over the peaches.
5. Gently shake the pan to help the mixture settle between the peaches.
6. Place the pie on the center oven rack; bake for 30 minutes.
7. Meanwhile, to make the streusel topping: combine the flour, sugar, and butter in a mixing bowl; toss to blend.
8. Using your fingers, rub the butter into the dry ingredients until the mixture resembles coarse crumbs; refrigerate until ready to use.
9. Remove pie from oven and lower oven temperature to 400°.
10. Dump the streusel in the center of the pie, spreading it evenly over the top with your hands.
11. Tamp it down very gently.
12. Return pie to oven, placing it so the part that faced teh back of the oven now faces forward.
13. Continue to bake for about 25 minutes or until the topping is golden brown--may tent loosely with aluminum foil during the last 10 minutes to prevent overbrowning.
14. Transfer pie to a wire rack; let cool at least 2 hours; once cooled to room temperature, cover loosely with foil and refrigerate before serving.
Title: Blueberry Bliss Crisp
Ingredients:
- 3 cooked brown rice
- 3 fresh blueberries
- 1/4 brown sugar
- 3 brown sugar
- 1 light margarine
- 1/4 whole wheat flour
- 1/4 pecans
- 1 ground cinnamon
- 3 light margarine
Instructions:
1. In mixing bowl combine rice, blueberries and 3 tablespoons sugar.
2. Preheat oven to 375F degrees. Grease 8 glass custard cups or 8x8" baking dish with margarine.
3. Spoon rice mixture into cups or baking dish; set aside.
4. Combine flour, remaining sugar, pecans and cinnamon in bowl. Cut in margarine with pastry blender until mixture resembles wet sand.
5. Sprinkle over rice mixture.
6. Bake 20 minutes or until thoroughly heated.
Title: Easy Brownie Nut Biscotti
Ingredients:
- 1 eggs
- 3 water
- 3 milk
- 2
- 1
Instructions:
1. Heat oven to 350°F.
2. Grease a 13 x 9-inch baking pan, and line the bottom and sides with foil leaving a 2-inch overhang on the short sides.
3. In a large bowl stir together the brownie mix and nuts.
4. Stir in eggs, water and almond extract until the ingredients are moistened and the batter is stiff.
5. With a spatula spread the batter into the prepared baking pan in an even layer.
6. Bake for about 35 minutes or until the cake is firm to the touch in the center.
7. Using the foil overhang carefully remove the brownie from the pan onto a wire rack, then let cool for 5-6 minutes.
8. Cut the brownie in half lengthwise, scoring the surface with a serrated knife and completing the cutting through with a large sharp knife, then cut crosswise into 3/4-inch thick slices.
9. Place the brownie biscotti cookies cut-side down on a large baking sheet.
10. Bake in a 350°F oven for 23-25 minutes or until crisp.
11. Transfer to a wire rack; let cool.
Title: German Poppy Seed Gugelhupf Mohngugelhupf
Ingredients:
- 1 unsalted butter
- 1 confectioners' sugar
- 4 eggs
- 1 lemon, zest of
- 2 cake flour
- 2 baking powder
- 1 salt
- 3/4 poppy seed
- 1/2 milk
- 2 golden rum
- 1 vanilla extract
Instructions:
1. Position a rack in the center of the oven and heat to 350°F Using a cylinder shaped pastry brush, butter the inside of a 9 to 9 1/2 inch Gugelhupf mold or fluted cake pan. Coat with flour, tapping out the excess.
2. Beat the butter in a medium bowl using a handheld electric mixer on high speed until smooth, about 1 minute. On low speed, beat in the confectioners’ sugar. Return the speed to high and beat until the mixture is very pale and light in texture, about 3 minutes. One at a time, beat in the eggs, then the lemon zest.
3. Sift the flour, baking powder, and salt together into a bowl, and stir in the ground poppy seeds. Mix the milk, rum, and vanilla in a glass measuring cup. Stir in half of the flour, then half of the milk, then repeat. Spread evenly in the pan.
4. Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Invert onto the rack to unmold and cool completely.
5. MAKE AHEAD: The cake is best the day it is made. Cover leftovers tightly in plastic wrap and store at room temperature. To refresh, heat slices in a toaster oven.
6. NOTE: Buy poppy seeds in bulk from a purveyor with a steady turnover, such as a central European delicatessen or Middle East or Indian grocer (poppy seeds are used in the cuisines of the East, too). Poppy seeds in tiny jars from the supermarket are likely to be prohibitively expensive and rancid. Store poppy seeds in an airtight container in the refrigerator or freeze them for up to 6 months. Always give poppy seeds a good sniff before using to check for any hint of rancidity.
7. Poppy seeds are usually ground before use to crack their tough hulls, which releases their flavor and moisture. Use an electric coffee grinder or blender. Grind the seeds in 1/4 cup batches until they look smaller than whole seeds and begin to clump together. A blender takes longer than a grinder, about 1 minute and be sure to stop the blender occasionally to loosen the ground seeds that collect around the blade. Serves 10-12.
8. Kaffehaus.Rick Rodgers.
Title: Kugelhopf
Ingredients:
- 1 1/2 warm water
- 2 milk
- 1 butter
- 6 sugar
- 1/3 flour
- 3 3/4 salt
- 1 eggs
- 2 golden raisins
- 1 3/4
- 2
Instructions:
1. In small bowl, stir together yeast and warm water; let stand 5-10 minutes, until foamy.
2. In small saucepan, combine milk, butter and sugar.
3. Heat over medium heat, stirring often, until butter melts and sugar dissolves.
4. In large mixing bowl, combine four and salt.
5. Stir in yeast mixture.
6. Gradually add milk mixture, blending at low speed.
7. Increase speed to medium and add eggs, one at a time.
8. Stir in raisins and orange peel.
9. Generously grease pan. (I'm using my new bundt pan for this).
10. Spoon dough into prepared pan. (Dough will be sticky).
11. Cover with oiled plastic wrap and a towel.
12. Set in warm place to rise until doubled, about 2 hours.
13. Heat oven to 375°F.
14. Bake 15 minutes. Cover loosely with foil and continue baking 15-20 minutes in pan.
15. Invert onto cooling rack.
16. Cool completely.
17. Dust with powdered sugar before serving. (or optionally with a glaze).
Title: Orange Creamsicle Cake
Ingredients:
- 1 eggs
- 1 water
- 3 Cool Whip
- 1/2 sour cream
- 1 1/4 sugar
- 1
- 4 -8
- 12
- 1/4 - 1/2
- 1 1/2
Instructions:
1. Combine cake mix, eggs, water, jello and oil. Beat well with mixer.
2. Pour into two 9 greased and floured 9" cake pans.
3. Bake in a preheated oven at 350 for 30 minutes or until done.
4. Cool and cut in half horizontally, to make four layers. Frost between layers, top and sides. Store in the refrigerator.
5. For Frosting:
6. Mix drained coconut, and sour cream.
7. in a separate bowl combine orange juice and sugar, stir until dissolved.
8. Combine all ingredients, adding more if too stiff.
Title: Pineapple - Coconut Cream Dream Pie
Ingredients:
- 20 reduced fat margarine
- 1/4 Splenda sugar substitute
- 3/4 cornstarch
- 1/3 coconut milk
- 1 reduced fat margarine
- 1 unsweetened flaked coconut
- 5 Splenda sugar substitute
- 2
- 1
- 2
Instructions:
1. Heat oven to 350 degrees. Generously coat a 9 inch pie plate with spray.
2. Process the cookies in a food processor until fine crumbs. Add margarine and process until crumbs are moist. Press into the pie plate. Bake 12 minutes until toasted around the edges and cool on a wire rack.
3. Mix Splenda and cornstarch in a 2-qt. saucepan. Add enough pineapple juice to the coconut milk to make 2 1/2 cups. Stir into the sugar mixture, then bring to a boil over medium heat, stirring occasionally, but not briskly. Boil one minute. Remove from heat.
4. Whisk yolks to mix; gradually whisk in about half the hot mixture; return to saucepan. Stir over low heat for 2 minutes. Remove from heat, stir in margarine till melted. Stir in pineapple and coconut. Pour into crust. Cover surface with plastic wrap to prevent a skin from forming and refrigerate 3 hours.
5. Before serving: beat the cream and sugar to stiff peaks if using cream. Spread over pie and garnish with pineapple chunks, shredded coconut, or mint sprigs.
Title: Yorkshire Parkin
Ingredients:
- 125 butter
- 125 golden syrup
- 125 black treacle
- 125 sugar
- 250 plain flour
- 250 oatmeal
- 1 salt
- 4 ground ginger
- 2 ground cinnamon
- 1 baking soda
- 1 egg
Instructions:
1. Preheat oven to 150°C/Gas 2/300°F and grease an oven proof dish, approx 10x10 or equivalent.
2. Over a very low heat, melt the butter with the golden syrup, treacle and sugar, stirring continuously until the sugar is all melted.
3. In a bowl sift together flour, oatmeal, baking soda, salt, ginger and cinnamon.
4. Make a well in the centre and pour in the melted butter mixture.
5. Beat together.
6. When combined add the egg and mix until you have a smooth soft batter.
7. If the batter seems to be stiff add 1tbsp of milk.
8. Pour into the greased oven dish and bake 50-60 minutes in the top half of your oven.
9. Cool and cut into squares.
10. This will last a long time if you store it in an airtight cookie tin.
Title: Lime Sour Cream Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 unsalted butter
- 1 1/2 lime zest
- 1/2 fresh lime juice
- 1 half-and-half cream
- 3/4 sugar
- 2 unsalted butter
- 5 cornstarch
- 3/4 sour cream
Instructions:
1. In a med. sized bow stir together cracker crumbs and butter. Press onto the bottom and sides of a deep 8 inch pie plate.
2. Bake at 350 approximately 8 mins - or until crisp.
3. Allow to cool.
4. In a metal bowl set over simmering water whisk together the zest,.
5. lime juice, the half-and-half, sugar and butter.
6. Sift in cornstarch and combine.
7. Cook, whisking for 5 -7 mins., or until it is thickened and opaque.
8. Allow to cool completely.
9. Fold in sour cream.
10. Pour into cooled crust and chill, covered, for at least 1 hours (more is fine).
11. Garnish with whipped cream and lime slices.
Title: Fresh Fruit Crisp
Ingredients:
- 1 all-purpose flour
- 3/4 rolled oats
- 1 brown sugar
- 1 ground cinnamon
- 1/2 butter
- 4 white sugar
- 1/2 cornstarch
- 1 water
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9x13 inch baking dish. Cover with fruit.
3. In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over fruit. Cover fruit with remaining crumble mixture.
4. Bake in preheated oven 45 minutes, until bubbly and golden.
Title: Baci Di Dama
Ingredients:
- 250 butter
- 60 icing sugar
- 1/2 salt
- 1 rum
- 300 flour
- 75 dark chocolate
- 30 butter
Instructions:
1. Whisk the butter, icing sugar and salt until frothy and the mixture forms little peaks. Mix in the rum. Add the flour and bind everything together quickly to form a dough. Stand aside to cool for 30 minutes wrapped in cling film.
2. From the dough, make approximately 50 round cookie shapes and place these at least 2.5 cm apart on a baking tray covered with grease-proof paper. Put aside to cool for 10 minutes. Preheat the oven to 180 °C.
3. Bake the cookies in the bottom half of the oven for 15–17 minutes. The bottoms can get slightly brown, the tops should still be light in colour. Allow to cool on a cooling rack.
4. For the filling, melt the chocolate and the butter in a bowl over the hot bain marie. Stir and pour into a litre measure. Allow to cool a little. Use the mixer to beat it into a frothy light brown crème. Smooth this mixture onto the base of one of the baked cookies, and cover with a second cookie. Allow to set on a piece of grease-proof paper.
5. HINT. If kept sealed and in a cool place sweet kisses will keep fresh for about a week.
Title: Brandy Custard
Ingredients:
- 1 evaporated milk
- 4 eggs
- 6 sugar
- 1/2 cognac
- 3/4 milk
- 1/2 cinnamon
- 1/8 nutmeg
Instructions:
1. Preheat oven to 350.
2. Beat all together. Pour into oven proof souffle dish. Place dish in large pan filled with 1 inch of hot water. Place in oven.
3. Bake about one hour or until knife inserted in center of custard comes out clean. Cool to room temperature. Refrigerate until well chilled.
4. Unmold by running a knife around the sides of the dish to loosen custard. Turn onto serving plate.
Title: Secret Ingredient Peanut Butter Chocolate Buckeye Candy (Vegan)
Ingredients:
- 15 garbanzo beans
- 1/4 maple syrup
- 2 vanilla extract
- 3/4 sea salt
- 1/4 chocolate chips
- 3 -6
- 10
- 1/2
Instructions:
1. Drain and rinse the chickpeas. If you want to remove the clear outer skin of the chickpea feel free. It does make for a smoother texture, but is not necessary.
2. Place the chickpeas, maple syrup and extract in a food processor fitted with a metal blade. Process on high for 30 seconds. Scrape down the sides. Add the peanut butter and salt. Pulse to combine.
3. At this point, how the dough comes together varies. You basically want to add enough powdered peanut butter (or flours) to form a sort of dough. I generally add 2-3 tablespoons of powder, process and see where its at. The dough should be fairly smooth and able to roll into ball.
4. Place the mixture in a bowl, cover with a lid or plastic wrap and chill at least 4 hours; or overnight. The mix needs time to firm and for the flavors to come together. Beans take a while to fully absorb flavor.
5. When the mix is thoroughly chilled, use a measuring teaspoon to scoop a slightly heaping amount and form into a ball. The ball should be about 1” in diameter. I usually get about 40 or so balls. Resist the urge to make these big. The chocolate layer will add to the overall size and richness.
6. Place the chocolate chips and oil in a microwave safe bowl. Microwave chocolate on high in 20 second bursts – stirring after each interval. Microwave until completely melted. NOTE: If you find the chocolate is too thick for dipping, add another 1/2 teaspoon of oil.
7. Pour some or all of the melted chocolate into a small mug to give some depth for dipping.
8. Using a toothpick, pierce a peanut butter ball and dip it into the melted chocolate until it's about half-way up the candy. Alternatively, you could place the ball onto a fork and dip it into the chocolate that way. If you find the chocolate is a little thick for dipping, you can add a teaspoon of vegetable oil to thin it out.
9. Place the dipped balls on a parchment lined cookie sheet. Chill for an hour or two to set.
10. Best served at room temperature. Enjoy!
11. Because we don't eat all of these immediately, I generally store them in an airtight container in the refrigerator. Like stated above, these are best served without a chill. The peanut flavor comes through better.
Title: Chocolate Cherry Cha-Chas
Ingredients:
- 1 2/3 unbleached all-purpose flour
- 2/3 baking soda
- 1 unsalted butter
- 1 light brown sugar
- 1 1/3 vanilla extract
- 1 salt
- 1/2 eggs
- 2 dried cherries
- 3/4 raisins
- 3/4
Instructions:
1. Preheat oven to 375°; line 2 sturdy cookie sheets with parchment paper or silicone liners.
2. Sift the flour, cocoa, and baking soda into a bowl; set aside.
3. In a bowl, cream the butter, brown sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy.
4. Beat in the eggs, one at a time, and scrape the bowl well.
5. Add the dry ingredients and mix just until no streaks remain.
6. Fold in the chocolate chips, dried cherries, and raisins by hand.
7. Drop the dough by heaping tablespoonfuls at least 2 inches apart onto the prepared baking sheets.
8. Bake for 14 minutes, rotating the pans halfway through the baking time.
9. Remove the cookies from the oven while they still look a little underdone; they will crisp up when they set.
10. Let cool on the pans for a few minutes to firm up slightly, then transfer to a wire rack to cool completely.
Title: Terry's White Chocolate Macadamia Biscotti, (Tender Biscotti)
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 2 Amaretto
- 2 unbleached all-purpose flour
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 white chocolate chips
- 2/3
Instructions:
1. In a mixing bowl cream butter and sugar until light and fluffy.
2. Beat in eggs, vanilla and liqueur.
3. In a bowl combine the flour, baking powder and salt.
4. Add to the creamed mixture, mixing until blended.
5. Fold in nuts and chocolate chips. Divide dough in half.
6. On a greased and floured baking sheet pat out into two logs about 1/2 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart.
7. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned.
8. Transfer from baking sheet to a rack.
9. Let cool for 5 minutes. Place on a cutting board.
10. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick.
11. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly.
12. Let cool on a rack.
13. Store in a tightly covered container.