lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Banana & Choc Chip Mini Muffins
Ingredients:
- 500 eggs
- 2 olive oil
- 1/3 bananas
- 3 chocolate chips
- 1/2
Instructions:
1. Preheat 180 C in fanforced oven.
2. Heat peeled bananas in the microwave until soft and mash with a fork, allow to cool.
3. Mix together oil and eggs in a bowl with a whisk and add mashed banana, combine well.
4. Add cake mix and choc chips and mix until just combine with a wooden spoon,.
5. Spray a mini muffin tray with canola oil spray.
6. Bake for 20 to 25 minute.
Title: Cape Brownies
Ingredients:
- 1 butter
- 1/4 margarine
- 4 eggs
- 2 granulated sugar
- 1 1/2 flour
- 1/2 salt
- 2 vanilla extract
- 1 1/2 walnuts
Instructions:
1. Preheat oven to 350°.
2. In a large mixing bowl beat together the melted butter, cocoa, eggs and sugar.
3. Stir in the flour, salt and vanilla. Beat until smooth. Fold in the walnuts.
4. Spread mixture evenly into a lightly greased 9 x 13-inch baking pan.
5. Bake 35-40 minutes, or until done.
Title: Hussar's Kisses
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 unsalted butter
- 1/2 granulated sugar
- 1 lemon, rind of
- 1 egg
- 1/2 walnuts
Instructions:
1. Blend flour with butter, lemon rind, sugar and egg yolk.
2. Form into small balls.
3. Dip in slightly beaten egg white.
4. Roll in grated nuts.
5. Place on greased cookie sheet.
6. Poke holes in center of each cookie and place cherry in centers or fill with thick jam.
7. Bake in 375 degree F. oven until just lightly browned around edges, about 10-12 minutes.
8. Makes 30 cookies.
Title: Chocolate and Peanut Butter Trifle
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 1 1/2 vanilla
- 2 sugar
- 2 1/4 flour
- 3/4 baking powder
- 1 salt
- 1/2 water
- 1 1/2 milk
- 2 mini marshmallows
- 2/3 vanilla
- 3 instant chocolate pudding mix
- 2 milk
- 1 Cool Whip
- 2 chocolate curls
- 3 1/2
- 1
Instructions:
1. Cake: Cream butter, shortening and sugar in a large bowl Add egg and vanilla and mix well Combine dry ingredients in a small bowl.
2. Add alternately with water to creamed mixture.
3. Bake in a greased 9x13 pan at 350 for 35 minutes or until done.
4. Cool and break into small pieces.
5. Peanut Butter Cream: Place peanut chips, milk and marshmallows in the top of a double boiler over hot water.
6. Stir until melted.
7. Cool to lukewarm Whip cream until stiff Fold in vanilla and peanut butter mixture.
8. Mix pudding as per package directions.
9. Thaw Cool Whip and stir well.
10. Starting with chocolate cake add layers in a large clear bowl until ingredients are gone.
11. End with the Cool Whip Layer and top with chocolate curls and crushed peanut brittle.
12. Chill and serve.
Title: Mincemeat Upside Down Cake
Ingredients:
- 1/4 unsalted butter
- 3/4 light brown sugar
- 1 walnuts
- 2 1/2 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/4 vegetable shortening
- 1/2 granulated sugar
- 1 eggs
- 2 vanilla extract
- 1 buttermilk
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Pour melted butter into 13"x9" baking dish, tilting to cover bottom completely.
3. Scatter 1/4 cup brown sugar & the 1 cup chopped walnuts over butter.
4. Spread mincemeat over nuts, & set pan aside.
5. Sift remaining 1/2 cup brown sugar into large bowl, then whisk in flour, baking powder, baking soda, salt & spices, blending thoroughly.
6. In large mixer bowl, beat shortening & sugar together until light & creamed.
7. Beat in eggs, one at a time, then add vanilla.
8. Set mixer on low speed & mix in dry ingredients, alternating with buttermilk.
9. Pour over mincemeat.
10. Bake 40 minutes, or until done.
11. Remove from oven & immediately loosen sides of cake.
12. Invert onto large platter, but leave pan in place for 5 minutes before CAREFULLY lifting off.
13. May be served warm or cooled, with sweetened whipped cream or with ice cream.
Title: Barbie Doll Birthday Cake
Ingredients:
- 635 self-raising flour
- 510 caster sugar
- 510 butter
- 9 eggs
- 4 milk
- 250 butter
- 500 icing sugar
- 1 -2 hot water
Instructions:
1. Preheat oven to 150 degrees celcius/300°F.
2. Wipe a little butter around the inside of the bowl and tin, then line with greaseproof/baking paper.
3. Sift the flour into a mixing bowl.
4. Add the sugar, butter, eggs and milk.
5. Mix until it looks pale and creamy, using electric mixer or wooden spoon.
6. Divide proportionately between the pudding bowl and the tin and smooth the tops.
7. Bake for approximately 1 1/2 hours (If you stick a skewer into the centre it should come out clean).
8. Remove from oven, turn them out and gently remove baking paper. Allow to cool completely.
9. Mix the icing ingredients well.
10. If desired, carefully slice both cakes in half, horizontally and fill the middle with icing. (Cover and save the rest of the icing until later).
11. Place upside-down pudding bowl cake on top of round cake, with icing between them.
12. Wrap in foil or cling film and place in freezer for 20 mins or fridge for an hour. (this will firm up the cake to allow you to cut the hole for Barbie's legs, and create less crumbs when icing the cake).
13. Use a long knife(eg bread knife) to cut a hole in the centre of the cake, long enough for Barbie's legs, up to just below her waist.
14. Wrap Barbie's legs in cling wrap up to her waist and insert her into the hole in the cake.
15. Colour and flavour the buttercream and/or fondant icing as desired.
16. Ice a thin layer of buttercream all over the cake. Place in fridge for 15 minutes.
17. Smooth another layer of buttercream OR roll out the fondant icing and drape around the cake, imitating the folds of a dress. If using buttercream, you can neaten it by dippng a knife in hot water and smoothing it over the icing.
18. Pipe buttercream or wrap a piece of fondant icing around Barbie's torso.
19. Embellish as you please!
Title: Irish Cream Pound Cake
Ingredients:
- 1 1/4 butter
- 1 3/4 sugar
- 5 eggs
- 3 flour
- 3/4 Baileys Irish Cream
- 1 vanilla
- 1 1/2 powdered sugar
- 1 vanilla
- 2 irish cream
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 325°F
2. Generously grease and flour 12-cup bundt pan.
3. Beat butter in large bowl until smooth.
4. Add sugar and continue beating until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. At low speed, add flour and Bailey's liqueur alternately, beginning and ending with flour. Mix well after each addition.
7. Stir in vanilla and chocolate liqueur.
8. Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the center comes out clean.
9. Cool in pan 10 minutes; invert onto cooling rack.
10. Cool completely. Sprinkle with 1 tablespoon confectioners sugar if desired.
11. In small mixing bowl, beat whipping cream until soft peaks form.
12. Gradually add confectioners sugar.
13. Add vanilla and liqueurs.
14. Continue beating until stiff peaks form.
15. Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.
Title: Chocolate Terrine With Almonds and Ladyfingers
Ingredients:
- 8 bittersweet chocolate
- 1/4 unsalted butter
- 1 sugar
- 1/4 eggs
- 2 brandy
- 1 salt
- 2 ladyfingers
- 1
- 4
Instructions:
1. Lightly oil 10x4x3-inch loaf pan,. Line pan with plastic wrap, allowing plastic to overhang pan sides by 4-inches. Stir chocolate and espresso in heavy medium saucepan over low heat until melted and smooth, Set aside,.
2. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Beat in egg yolks one at a time, Stir in almonds and brandy and melted chocolate mixture,.
3. Using clean dry beaters, beat egg whites and salt in medium bowl until soft peaks form,. Fold egg whites into chocolate mixture, then fold in ladyfingers.
4. Transfer mixture to prepared pan. Tap pan against counter once; smooth off with off-set spatula. Cover with overhanging plasric wrap and refrigerate until firm, about 6 hours or overnight.
5. Unwrap plastic from atop chocolate terrine, Place plate atop terrine, Invert terrine onto platter. Remove pan, leaving plastic covering chocolate terrine. Refrigerate until ready to serve.
6. Remove plastic wrap from terrine, Using long sharp knife, cut terrine into thin slices. Transfer slices to plates and serve with whipped cream.
Title: Sans Rival
Ingredients:
- 6 granulated sugar
- 3/4 cashew nuts
- 1 1/2 vanilla extract
- 1 confectioners' sugar
- 1 water
- 1/3 butter
- 6 rum
- 1/2
- 2
Instructions:
1. Grease and flour three inverted 18" x 15" cookie sheets and set aside.
2. To make the meringue, beat egg whites until soft peaks are formed.
3. Gradually add the sugar, beating well after each addition.
4. Continue beating until egg whites are very stiff.
5. Fold in cashew nuts and vanilla.
6. Spread thinly in prepared pans.
7. Bake at 300 degrees Fahrenheit for 20 minutes or until golden brown.
8. Cut wafers down the center if desired.
9. Loosen and slide wafers to a flat surface and cool.
10. To make the frosting, boil sugar and water until it spins a thread.
11. Meanwhile, beat egg yolks until thick.
12. Pour syrup into eggyolks in thin streams while beating.
13. Cool the eggyolk mixture.
14. Cream in the butter.
15. Blend in the rum.
16. To assemble the Sans Rival, layer the wafers on top of eachother with frosting in between each layer.
17. Cover the top and sides with frosting and sprinkle the top with cashew nuts is desired.
18. Served chilled.
Title: Zesty Grilled Citrus-Mint Pineapple
Ingredients:
- 1 fresh pineapple
- 1 lime
- 1 of fresh mint
- 2 Splenda sugar substitute
- 1
Instructions:
1. Place pineapple in tupperware.
2. Mix juices, zest, mint, and splenda together.
3. Pour over pineapple.
4. Cover and refrigerate (no required time frame, just chill).
5. Occasionally shake to incorporate Place on preheated grill and grill both sides until light grill marks appear Serve and relish in its delicious juiciness.
Title: Moravian Christmas Cookies
Ingredients:
- 1 dark molasses
- 1 1/3 brown sugar
- 1/2 shortening
- 1 1/2 baking soda
- 1 flour
- 4 -5 cinnamon
- 1/2 mace
- 1/2 water
- 2 ginger
- 1/2 clove
- 1/2
Instructions:
1. Combine molasses, sugar, lard and soda dissolved in 2 tablespoons hot water over low heat. Melt and cool.
2. Add orange extract. Gradually add flour sifted with spices.
3. Dough should be firm.
4. Mix and knead thoroughly.
5. Cover well and set in cool place to ripen.
6. Roll small amounts of dough to 1/16" - 1/8" thick on a well floured board.
7. Cut into shapes with floured cutters. Use old-fashioned cookie cutters for added interest.
8. Place on greased tins, smoothing out any air bubbles.
9. Bake at 350° for 12 minutes or until light brown--watch carefully.
Title: Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 1/2 flour
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. roll into ball the size of small walnuts.
2. roll in a mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon.
3. place 2 inches apart on an un greased cookies sheet.
4. bake until golden brown;but still soft.
5. bake at 400 for 8-10 minute.
6. p.s. these cookies puff up at first,then flatten out.
Title: Ice Box Fruitcake
Ingredients:
- 24 marshmallows
- 28 -29 cherries
- 2 pecans
- 1 dates
- 16 graham crackers
- 1/4 butter
Instructions:
1. Melt butter and marshmallows.
2. Mix all and make a loaf.
3. Refrigerate.
Title: Upside Down Dream Cake
Ingredients:
- 1 brown sugar
- 9 butter
- 1 1/2 maraschino cherries
- 3 eggs
- 3/4 water
- 1 Cool Whip
- 4
- 1
Instructions:
1. Combine brown sugar and butter.
2. Stir in cherries, cherry syrup and nuts.
3. Spread evenly in bottom of two 9 inch layer pans.
4. Set aside until needed.
5. Combine cake mix, whipped topping mix, eggs and water in a large bowl and blend until moistened.
6. Beat at medium speed for 4 minutes.
7. Carefully spoon over cherry mixture in pans.
8. Bake in preheated 350* over for 30- 35 minutes.
9. Immediately turn cakes out onto a cooling rack, fruit side up.
10. Allow to cool and frost with additional whipped topping if desired.
Title: Aunt Mary's Italian Cream Cake
Ingredients:
- 1 baking soda
- 1 buttermilk
- 5 eggs
- 2 sugar
- 1/2 butter
- 1/2 shortening
- 2 flour
- 1 vanilla
- 1 pecans
- 4 coconut
Instructions:
1. Combined baking soda and buttermilk and let stand for a few minutes.
2. Cream sugar, butter, and shortening.
3. Add egg yolks one at a time, beating well after each addition.
4. Add buttermilk mixture and flour alternately until combined.
5. Stir in vanilla.
6. Beat egg whites until stiff.
7. Fold stiff egg whites into batter along with coconut and pecans.
8. Evenly divide mixture between 3 well greased and floured, 9 inch pans.
9. Bake at 325 for 25 minutes or until a toothpick comes out cleanly.
10. Top each layer with 'Aunt Mary's Cream Cheese Frosting' and sprinkle on pecans.
Title: Chocolate/Carob Dipped Peanut Butter Balls
Ingredients:
- 1 powdered milk
- 2 peanut butter
- 1 honey
Instructions:
1. Mix well and shape into balls. Dredge in powered sugar.
2. You can then dip them in melted carob or chocolate if you want. Place on cookie sheet and cool.
Title: Chocolate Pixies
Ingredients:
- 1/4 margarine
- 4 butter
- 2 flour
- 2 sugar
- 1/2 walnuts
- 2 pecans
- 1/2 baking powder
- 4 salt
- 3 eggs
- powdered sugar
Instructions:
1. In large saucepan melt margarine and choclate over low heat, stirring constantly until smooth.
2. Remove from heat, cool slightly Add flour, walnuts, baking powder,salt, sugar and eggs, add chocolate to mixture.
3. Cover dough with plastic wrap and refrigerate 1 hour for easier handling.
4. Heat oven to 300 degrees, shape dough into 1 inch balls, roll balls into powdered sugar, coating heavily, place 2 inches apart on greased baking sheet, bake for 13-18 minutes.
5. Remove from cookie sheet to cool.
Title: Blueberry Cobbler
Ingredients:
- 12 blueberries
- 1 fresh pineapple
- 1 cinnamon
- 1
Instructions:
1. Combine the blueberries and pineapple in a sauce pan on medium to high heat.
2. Whisk together the muffin mix and 1 teaspoon cinnamon in a bowl. Sprinkle the mixture evenly over the fruit.
3. Cover the pot and cook over medium heat until steam just begins to escape from the lid, about 5 minutes.
4. Reduce the heat to low. Cook for about 20 minutes or until the fruit is bubbly and the topping is firm to the touch.
5. Spoon into a bowl or cup and top with fresh whipped cream or other desired toppings.
6. Serve and Enjoy!
Title: Itsy Bitsy Spider Cookies
Ingredients:
- 1 peanut butter
- 24
- 1
Instructions:
1. Melt CANDIQUIK® Coating according to directions on package.
2. Dip tops of cracker or cookie in CANDIQUIK® Coating; place on wax paper to set. Place 2 M&M' s on top as eyes. Let dry.
3. Spread peanut butter on dipped cracker or cookie. Arrange 4 red licorice pieces (cut into 4 inch strips) on the peanut butter to form the legs.
4. Put a dab of peanut butter on another dipped cracker or cookie and place on top of cracker or cookie with legs.
Title: Lemon and Vanilla Puddle Pudding
Ingredients:
- 50 butter
- 200 lemon
- 1 lemon juice
- 100 eggs
- 3 all-purpose flour
- 50 milk
- 250 vanilla extract
- 1
Instructions:
1. Heat the oven to 350 degrees F.
2. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor.
3. Add the lemon juice, egg yolks, flour, milk and vanilla one by one until you have a smooth batter.
4. Whisk the egg whites until firm but not stiff and fold the mixtures together.
5. Pour into a buttered ovenproof souffle or baking dish and put in a baking tray half filled with hot water.
6. Bake for 45 to 50 minutes until the top is lightly browned and set and there is a gooey lemon curd below.
7. Serve hot with or without vanilla ice cream or whipped cream.
Title: Pina Colada Trifle
Ingredients:
- 1 lemon yogurt
- 1/2 eggs
- 1 heavy cream
- 3 marshmallow cream
- 1 1/2 maraschino cherry
- 2 coconut
- 1 1/2
- 2
- 1
- 2/3
- 1/4
Instructions:
1. Heat oven to 350 degrees. Coat 13x9" baking pan with nonstick cooking spray.
2. In a large bowl, beat cake mix, oil, yogurt, and eggs on low for 30 seconds.
3. Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
4. Spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely.
6. Trim off about 1" from edges and reserve for snacking. Cut cake into 1" cubes.
7. In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
8. Place half of the cake cubes in a 14-16 cup trifle dish; gently press to compact.
9. Sprinkle half of the coconut and scatter half of the cherries over cubes.
10. Spoon half of the whipped cream mixture evenly over cubes. Repeat layering.
11. Cover with plastic wrap; refrigerate for at least 3 hours.
12. Garnish with toasted coconut, if desired, before serving.
Title: Mock 7 Minute Frosting
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. mix the 2 ingredients together and spread on cooled cake. The cake must be stored in the fridge when using this frosting.
2. You can use chocolate cool whip with chocolate frosting or just mix and match.
Title: Cottage Cheese Cookies
Ingredients:
- 1/2 butter
- 1/4 cottage cheese
- 1 1/2 flour
- 2 baking powder
- 1/2 sugar
- 1/2 salt
Instructions:
1. Blend butter& cottage cheese thoroughly in mixing bowl.
2. Gradually add sifted dry ingredients.
3. After mixed, form into a roll.
4. Wrap in wax paper and chill several hours or overnight.
5. Slice thinly and bake on a buttered baking sheet at 350 degrees until lightly golden brown, about 10 minutes.
Title: Rhubarb Custard Dessert
Ingredients:
- 2 all-purpose flour
- 1/2 butter
- 2 sugar
- 1/4 all-purpose flour
- 1 salt
- 6 fresh rhubarb
- 1/4 salt
- 5 vanilla
- 6 sugar
- 1/4
- 1
- 3/4
Instructions:
1. Heat oven to 350F degrees.
2. In small bowl, combine all crust ingredients.
3. Mix until crumbly.
4. Press onto bottom of a 13 by 9 inch baking dish.
5. Bake for 15 minutes.
6. Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
7. Beat at medium speed until smooth, about 2 minutes.
8. With spoon, stir in rhubarb.
9. Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
10. Remove from oven and increase temperature to 400F degrees.
11. In large bowl, beat egg whites until soft peaks form, about 2 minutes.
12. Add salt and vanilla.
13. Continue beating while gradually adding sugar.
14. Beat until stiff peaks form.
15. Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
16. Continue baking for 6-8 minutes or until meringue is golden brown.
17. Cool completely; store refrigerated.
Title: Green-Olive Spoon Sweet
Ingredients:
- 250 green olives
- 300 sugar
- 200 water
- 1 lemon, zest of
- 1 cardamom pods
- 2 -3
Instructions:
1. Soak the olives in ample water for 24-48 hours, changing the water several times.
2. Drain, pat dry, and cut into thin slices.
3. Bring the sugar and water to a boil and simmer for five minutes.
4. Add the olives to the syrup.
5. Lower the heat and add the zest, lemon juice, and cardamom.
6. Simmer until it reaches 102C (215F).
7. Remove, cool, and place in jars.
Title: Cinnabon Clone Frosting
Ingredients:
- 1/2 butter
- 1 1/2 powdered sugar
- 4 cream cheese
- 1 vanilla
Instructions:
1. Soften butter and cream cheese.
2. Whip butter and cream cheese together.
3. Add sugar and vanilla and whip until light and fluffy.
Title: Chocolate Heaven Cake - Sugar Free
Ingredients:
- 5 eggs
- 2 butter
- 8 Splenda sugar substitute
- 2/3 vanilla
- 1 1/2 heavy cream
- 1 Splenda sugar substitute
- 1
- 1/2
- 3
Instructions:
1. Preheat oven 350°F Grease a 8" springform pan. Separate eggs and bring.
2. to room temperature. Melt chocolate and butter in microwave or on top of double boiler. Beat egg whites til stiff. In separate bowl beat yolks, Splenda,.
3. and vanilla. Add chocolate mixture, then almond flour. Gently fold into egg whites. Pour into pan and bake 20 - 25 minutes.[center will spring back when touched] Cool 10 minute and remove ring.
4. To make sauce melt chocolate., stir in cream, vanilla and Splenda. Slice cake and pour sauce on top. Keep refrigerated.
Title: Cereal Milk Donuts
Ingredients:
- 1 eggs
- 2 confectioners' sugar
- 1
- 3
- 1/3
- 2 1/2
Instructions:
1. Preheat oven to 325 degrees F. Spread 1 cup fruity pebbles on a baking sheet and toast for 8-10 minutes. Remove from oven, let cool and then stir into 2 cups milk. Let sit 10 minutes, strain to reserve milk and discard cereal.
2. Spray a donut pan with nonstick cooking spray; set aside. Using a hand mixer or stand mixer fitted with the whisk attachment, combine 1 box cake mix, 1 cup reserved cereal milk, eggs and vegetable oil and mix on medium spread until well combined and fluffy, about 2-3 minutes.
3. Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.
4. In a large bowl, whisk to combine confectioners sugar and 1/4 cup reserved cereal milk, adding more if needed 1 tablespoon at a time to make a thick glaze. Dip the donuts into the glaze, place icing side up on a wire rack over a baking sheet, and top with cereals, pressing gently to help adhere.
Title: Cream Soufflé- Ice Cream Suffle
Ingredients:
- 1 fresh strawberries
- 6 triple sec
- 1/4 sweet butter
- 1/2 sugar
- 2 vanilla ice cream
Instructions:
1. Combine 3 ounces of liqueur, sugar, and strawberries, orange juice and mix well and set aside.
2. To make the sauce, melt the butter in a large frying pan. When it begins to bubble, pour in 3 ounces of the liqueur. When the mixture is warm, carefully flame the liqueurs. When the fire goes out, add the strawberry sugar mixture. Then plunge the warm sauce over a nice scoop of vanilla ice cream
3. *You don’t have to flambé this, that is just optional but if you are willing it gives the desert and extra Ummft. You can just combine all the ingredients together except for strawberries and ice cream. Bring that mixture to a boil and then add the strawberries. Stir for about 1 min and pour the warm sauce over the ice cream to serve and eat right away!
Title: Santa Hats Meringue Cookies
Ingredients:
- 2 cream of tartar
- 1/2 vanilla extract
- 1/4 sugar
- 1/2
Instructions:
1. Heat the oven to 200°F.
2. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
3. Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
4. Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim.
5. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes.
6. Turn off the oven and leave the hats in it for an hour to crisp before removing.