lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Crisp
Ingredients:
- 2 fresh blackberries
- 2 frozen blackberries
- 1 sugar
- 1 1/2 cornstarch
- 1/2 water
- 1/2 lemon juice
- 1/4 quick-cooking oats
- 1/4 flour
- 1/2 brown sugar
- 1/4 cinnamon
- butter
- margarine
- vanilla ice cream
Instructions:
1. Place blackberries in a greased 1-qt. baking dish.
2. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth; pour over berries.
3. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly.
4. Sprinkle over berries.
5. Bake, uncovered, at 375 degrees for 20-25 minutes or until filling is bubbly.
6. Serve warm with ice cream.
Title: Mohr Im Hemd (Austrian Chocolate Hazelnut Pudding)
Ingredients:
- 2 1/8 unsalted butter
- 3/4 powdered sugar
- 3 milk
- 1 3/4 chocolate
- 3 1/3 granulated sugar
- 3/4 hazelnuts
- 3 cake flour
- 1/2
- 1 3/4
- 1/2
Instructions:
1. Whip together butter and powdered sugar.
2. Moisten diced white bread with milk. Add diced bread and chocolate heated gently until liquid to butter mix. Whip egg whites and granulated sugar to an oily consistency, carefully fold the whisked egg whites into the mixture. Stir in flour, bread crumbs and grated hazelnuts.
3. Prepare 6 small pudding molds by buttering the insides and dusting them with bread crumbs. Pour mixture into the molds, place molds in water in a double boiler and finish puddings in a pre-heated 350 degree F oven for about 45 minutes.
4. Unmold puddings onto dessert plates, serve with chocolate sauce and very lightly-sweetened whipped cream.
Title: Milky Way Cake
Ingredients:
- 6 margarine
- 1/2 pecans
- 1 shortening
- 1 sugar
- 1 eggs
- 4 buttermilk
- 1 all-purpose flour
- 2 baking soda
- 1/2 vanilla
- 2 cream cheese
- 1 margarine
- 1/2 confectioners' sugar
- 1
Instructions:
1. Combine Milky Way bars, margarine and pecans in large pan on stove and heat until melted: Let cool.
2. Combine shortening and sugar.
3. Mix well.
4. Stir in eggs and buttermilk.
5. Mix just until thoroughly mixed.
6. Mix flour and soda.
7. Add flour mixture to candy mixture and third mixture, stirring gently.
8. Bake at 350 degrees for 30-45 minutes in four layer cake pans or one 9" x 13" and 9" square pan (Recipe can be halved- this makes a 9" x 13" size cake).
9. Note: not unusual to require additional baking time.
10. -----------Frosting------------ÿ.
11. Mix well and spread on cool cake.
12. Can use electric mixer or blender on frosting to make it smooth.
13. Also, halve the frosting recipe if making only half the cake.
Title: Decadent Chocolate Delight
Ingredients:
- 18 sour cream
- 1 chocolate chips
- 1 water
- 1 eggs
- 4 instant chocolate pudding mix
- 3/4 vanilla ice cream
- 1
Instructions:
1. Grease inside of slow cooker.
2. Combine cake mix, sour cream, chips, water, eggs, oil and pudding mix and mix well. Pour into slow cooker.
3. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Serve hot or warm with ice cream.
Title: Flan
Ingredients:
- 1/2 sugar
- 2 water
- 2 eggs
- 3 lemon zest
- 1/4 sweetened condensed milk
- 1 low-fat milk
- 1 1/2
Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.
2. Place a kitchen towel in the bottom of a large baking dish or roasting pan and place a 9-inch cake pan in the center.
3. Bring the sugar and water to a boil in a small saucepan, swirling the pan gently, until the sugar has dissolved, about 3 minutes.
4. Reduce to a simmer and cook, gently swirling the pan occasionally, until the mixture has caramelized to a deep, dark mahogany color, 7 to 10 minutes.
5. Carefully and slowly pour the caramel into the cake pan, being careful not to splash caramel onto yourself or outside of the cake pan, and cool slightly until hardened.
6. Bring a kettle or large saucepan of water to a boil over high heat.
7. Meanwhile, whisk the whole eggs and egg yolks together in a medium bowl until thoroughly combined, about 1 minute.
8. Whisk in the zest, sweetened condensed milk, and low-fat milk.
9. Pour the mixture into the cake pan, and gently place the roasting pan on the oven rack.
10. Being careful not to splash any water inside the pan of custard, pour the boiling water into the roasting pan until the water reaches halfway up the side of the cake pan.
11. Bake until the center of the custard is just barely set, is no longer sloshy, and an instant-read thermometer inserted in the center registers 170 to 175 degrees, 30 to 40 minutes (start checking the temperature after 25 minutes).
12. Carefully remove the roasting pan from the oven and carefully transfer the cake pan to a wire rack and let cool to room temperature, about 2 hours.
13. Wrap the cake pan with plastic wrap and refrigerate the custard until completely chilled, at least 2 hours and up to 24 hours.
14. Run a knife around the cake pan to loosen the custard.
15. Invert a large serving platter over the top of the cake pan, and grasping both the cake pan and platter, gently flip the custard onto the platter, drizzling any extra caramel sauce over the top (some caramel will remain stuck in the pan).
16. Serve immediately.
Title: Mascarpone Creams
Ingredients:
- 4 amaretti cookies
- 4 Amaretto
- 4 eggs
- 1/4 mascarpone cheese
- 1
Instructions:
1. Place the Amaretti crumbs in a bowl, add the Amaretto and set aside to soak. Meanwhile, beat the egg yolks with the superfine sugar until pale and thick. Fold in the mascarpone cheese and soaked cookie crumbs.
2. Whisk the egg whites in a separate bowl until stiff, then gently fold into the cheese mixture. Divide the mascarpone cream among 4 serving dishes and let chill for 1-2 hours. Sprinkle with toasted slivered almonds just before serving.
Title: Lemon Poppy Seed Pound Cake
Ingredients:
- 2 1/2 powdered sugar
- 2 butter
- 6 eggs
- 2 lemon zest
- 3 lemon juice
- 4 flour
- 3 baking powder
- 1 poppy seed filling
- 1 powdered sugar
- 1 -2 lemon juice
Instructions:
1. In large bowl, beat sugar with butter until light and fluffy.
2. Add eggs 1 at time, beating well at medium speed after each addition.
3. Beat in lemon peel and juice.
4. At low speed, gradually beat in flour and baking powder.
5. In medium bowl, blend 3 cups of the batter with poppy seed filling.
6. Spread half of plain batter in bottom of ungreased 10” tube or bundt pan.
7. Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter.
8. Bake at 350°F approximately 1¼ hour until a toothpick inserted comes out clean.
9. Cool 15 minutes, then remove from pan.
10. Cool about 1 hour until all cooled.
11. Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency.
12. Drizzle glaze over cake.
Title: Chocolate Oat Cake-Mix Cookies
Ingredients:
- 1 eggs
- 2 butter
- 1/2 margarine
- 1/2 oatmeal
- 1/4 all-purpose flour
- 6 water
- 1 -2 instant coffee
Instructions:
1. In a mixing bowl, combine dry cake mix, flour, eggs, butter, and oats, and chips.
2. Add the extra water if dough is too crumbly.
3. Drop by heaping tablespoons onto ungreased baking sheets.
4. Bake at 350 degrees for 9-11 minutes, or until set.
5. Note: I baked the cookies with the additional flour in regular altitude but preferred using 375 temperature.
6. Cool for 5 minutes and remove to wire racks.
Title: Genoise
Ingredients:
- 2/3 cake flour
- 1 salt
- 3 eggs
- 2 granulated sugar
- 1/2 unsalted butter
- 1/4 confectioners' sugar
Instructions:
1. Coat a 12x16-inch rimmed baking sheet or a 9-inch round cake pan with cooking spray. Line with parchment; coat with cooking spray. Dust with flour, tapping out excess. Stir together flour and salt into a medium bowl; set aside. Preheat oven to 450F for sheet cake or 400F for round cake, with rack in lower third.
2. Put egg, egg yolks and granulated sugar in the heatproof bowl of an electric mixer. Set over a pan of simmering water; whisk until sugar has dissolved and mixture is warm to the touch. Return bowl to mixer fitted with the whisk attachment. Beat on medium-high speed for 2 minutes. Raise speed to high. Beat until mixture is pale and thick, about 4 minutes.
3. Remove bowl from mixer. Sift flour mixture over the top; using a large rubber spatula, carefully fold into egg mixture, cutting through middle and lifting gently over sides. When almost incorporated, pour melted butter down side of bowl; gently fold to incorporated completely.
4. Spread batter evenly in sheet pr pan with a large offset spatula. Bake until golden brown and springy to the touch, about 6 minutes for 12x16-inch cake and 15 minutes for 9-inch round cake.
5. For the 12x16 -inch cake: Run a small knife around side of sheet; invert onto a wire rack. Remove parchment, For the roll, transfer cake to a dish towel dusted with confectioners' sugar, and roll up starting at a short end for the torte, reinvert cake onto the rack. Let cool completely. For the 9-inch round cake: Let cool in pan on a wire rack for 15 minutes; run a small knife around sides of pan. Invert onto rack; remove parchment, and reinvert onto rack. Let cool completely.
6. Shave Chocolate for the decoration.
Title: Better-For-You Pound Cake
Ingredients:
- 1 buttermilk
- 1 1/4 unsweetened applesauce
- 1/3 flour
- 4
- 1
- 1/2
Instructions:
1. Preheat oven to 350. Lightly mist a 12 cup Bundt pan with vegetable oil spray.
2. Place cake mix, buttermilk, applesauce, egg whites, and flour in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase speed to medium, beat 2 minutes more, scraping down sides again if needed. Pour batter into prepared pan. Place pan in oven.
3. Bake cake until it is golden brown and springs back when lightly pressed with your finger, 35-40 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes.
4. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Poke holes in top and sides of cake with a wooden skewer or toothpick. Brush the cake generously all over with the condensed milk. Sprinkle with the toasted almonds. Lightly cover cake with plastic wrap and store in the refrigerator overnight.
5. The next day, slice and serve with fruit.
Title: Grammie Bea's Old Fashioned Cornflake Custard Pudding
Ingredients:
- 1 milk
- 2 eggs
- 1 vanilla
- 1 salt
- 1/2 sugar
- 4
Instructions:
1. Mix all ingredients in a glass baking dish.
2. Preheat oven at 375, and then turn down to 350 when you put the casserole dish in the oven.
3. Cook 25-35 minutes or until top is golden brown.
4. Serve hot or cold with whipped cream.
Title: Fresh Fig Oat Muffins
Ingredients:
- 1 nonfat yogurt
- 1/4 Splenda sugar substitute
- 1 whole wheat flour
- 1/4 oats
- 1 1/4 salt
- 1 baking powder
- 2 non-fat soymilk
- 1/2 vanilla
- 2 black mission fig
- 1 sugar-free maple syrup
- 1 black mission fig
- 1/4 lemon juice
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 375°F.
2. Spray a Texas size (jumbo) muffin tin with nonstick coating.
3. Mix together flour, salt, and baking powder in medium bowl.
4. In large bowl, beat oil, yogurt, Splenda, and egg white. Add flour mix alternately with soy milk until gently combined. Fold in vanilla, almond extract, and 1 cup figs. Pour/spoon into prepared pan.
5. Filling mixture: Combine syrup, figs and lemon juice in saucepan and bring to a boil. Cook on medium heat and mash the mix with a spoon until thick (around 5 - 10 minutes).
6. Use a spoon to creat a "hollow" in each muffin. Place a spoonful of the fig mix in each muffin.
7. Bake for 20 - 25 minutes or until toothpick comes out clean.
Title: Alsatian Apple Cake
Ingredients:
- 1 butter
- 4 apples
- 3 eggs
- 1/3 honey
- 1/4 milk
- 2 vanilla
- 1 flour
- 3/4 baking powder
- 1/2 baking soda
- 1 salt
- 1 egg
- 1/4 butter
- 1 brown sugar
- 2
Instructions:
1. Preheat the oven to 425°. Generously butter a 12-inch cake pan or 10-inch springform pan.
2. Beat together the 3 eggs, honey, oil, milk, vanilla and rum.
3. Sift in the flour, baking powder, baking soda and salt. Stir to combine.
4. Peel, core and cut the apples into eighths (or more if the apples are large). As you're working, drop the apple slices into the batter & combine to avoid them turning brown.
5. Bake for 30 minutes, tenting with aluminum foil if the top becomes too brown.
6. While it's baking, make the topping by beating together the 1 egg, melted butter and brown sugar.
7. After 30 minutes, spread the topping evenly over the cake and bake another 10 minutes, until carmelized on top.
8. Cool in the pan on a rack. Serve warm or cool. It reheats nicely.
Title: Maple Krispie Cookies
Ingredients:
- 1 butter
- 1 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F degrees.
2. In large bowl, mix all ingredients well (will be crumbly).
3. Roll into 1-inch balls.
4. Place 2 in apart on lightly sprayed cooking sheet.
5. Bake for 10-12 minutes. Cool for 1 minute.
6. Remove and cool completely.
Title: Cranberry -Almond Biscotti Light/Diabetic Version
Ingredients:
- 2 1/3 flour
- 1 Splenda granular
- 1 1/2 baking powder
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 100 egg substitute
- 2 vanilla extract
- 1 fat-free evaporated milk
- 2 fresh cranberries
- 1
- 2
Instructions:
1. Preheat oven to 325ºF.
2. Combine dry ingredients in a medium mixing bowl.
3. Beat egg substitute, egg white, and vanilla in a separate bowl until frothy.
4. Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed (I used a whisk).
5. Add almonds and cranberries; mix thoroughly.
6. On a floured surface, divide batter in half, knead 4 times by folding over, and pat each half into a log about 14 inches long and 1 1/2 inches wide.
7. If you find the mixture is too dry, add 2 tbs of fat free evaporated milk.
8. Place on a cookie sheet and bake in oven for 30 minutes.
9. Cool on wire rack.
10. Reduce oven temperature to 300ºF.
11. Cut biscotti into 1/2 inch slices. Stand upright on cookie sheet and bake another 20 minutes.
12. Let cool and store in a loosely covered container.
Title: Chocolate Glaze
Ingredients:
- 0.333 heavy cream
- 3 1/2 bittersweet chocolate
- 4 unsalted butter
- 7 bittersweet chocolate
- 4 1/2 water
- 1 creme fraiche
- 1/2 heavy cream
- 1/3 sugar
Instructions:
1. Start with the chocolate sauce.
2. Put all ingredients into a heavy-bottomed sauce pan and bring to a boil, stirring constantly with a wooden spoon.
3. Reduce heat to low and stir until sauce thickens enough to coat the back of a spoon (10-15 minutes).
4. To make the glaze, bring the heavy cream to a boil in a small saucepan.
5. Remove from heat and slowly add the chocolate, stirring with a wooden spoon.
6. Continuing to stir gently, slowly add the butter piece by piece.
7. Once the butter is incorporated, add the chocolate sauce. Stir to combine.
Title: Pineapple Donuts
Ingredients:
- 3 eggs
- 3/4 coconut milk
- 1/4
- 1/3
- 20
- 10
Instructions:
1. Preheat oven to 325 degrees F. Spray 2 donut pans with cooking spray; set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine yellow cake mix, eggs, pineapple juice, coconut milk and vegetable oil until batter is thick and smooth, about 2 minutes on medium speed.
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. Melt the yellow and light cocoa candy melts according to instructions. Dip each donut into the melted yellow chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Let set completely.
5. Transfer melted light cocoa candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe crossing lines onto each donut, about 4 going in each direction. Top with pineapple top cutouts.
Title: Julianna's Junk It N'awlins Bread Pudding
Ingredients:
- 8 chocolate chips
- 1 raisins
- 1 dried cranberries
- 1 sugar
- 1 milk
- 1 heavy cream
- 1 eggs
- 1 butter
- 2 ground cinnamon
- 2 ground nutmeg
- 2 vanilla extract
- 3 butter
- 8 powdered sugar
- 1 Bourbon
- 1
- 2
- 1/2
- 1 1/2
- 1
- 1/2
Instructions:
1. Combine the stale bread, PB, chocolate, and butterscotch chips, nuts, shredded coconut, raisins, and dried cranberries.
2. Mix together the sugar, milk, cream, eggs, melted butter, cinnamon, nutmeg, and vanilla.
3. Pour the egg mixture over the bread mixture.
4. The mixture should be moist but not soupy.
5. Pour into a buttered 9x13 inch baking dish.
6. Place on middle rack in non-preheated oven.
7. Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown.
8. When the bread pudding is done baking, prepare the WHISKEY SAUCE.
9. Heat butter and sugar over medium heat until all the butter is absorbed.
10. Remove from heat and blend in egg yolk.
11. Pour in bourbon gradually to taste, stirring constantly.
12. Sauce will thicken as it cools.
13. Serve warm over bread pudding.
14. ***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste.
Title: Apple Pecan Crumble
Ingredients:
- 8 tart apples
- 1 lemon, juice and zest of
- 1 sugar
- 1/2 cinnamon
- 1 flour
- 3/4 pecan pieces
- 3/4 flour
- 2 flour
- 3/4 light brown sugar
- 3/4 salt
- 1 nutmeg
- 1/8 ground allspice
- 1/3 unsalted butter
Instructions:
1. Preheat oven to 350ºF. Lightly butter a 10-inch baking dish or pie plate.
2. In a medium-size bowl, combine apples with lemon juice and zest. Sprinkle the sugar, cinnamon and flour over the apples and stir to combine. Spoon into the baking dish.
3. For the crumble topping, combine the dry ingredients in a medium-size bowl. Stir in the melted butter. Spread the topping evenly over the apples.
4. Place baking dish on a parchment- or foil-lined baking sheet; bake until the juices are bubbling and thick, 40 to 50 minutes. Serve warm with whipped cream.
Title: Healthified Carrot and Zucchini Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 ground ginger
- 1/4 baking soda
- 1/4 salt
- 1/2 carrots
- 1 1/2 zucchini
- 1 brown sugar
- 3/4 raisins
- 1/2 walnuts
- 1/2 canola oil
- 1/3 unsweetened applesauce
- 1/4 honey
- 1/4 vanilla
- 1 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F In a large bowl, combine flour, baking powder, ginger, baking soda and salt. In another large bowl, stir together egg product, carrot, zucchini, brown sugar, raisins, walnuts, oil, applesauce, honey and vanilla. Add carrot mixture to flour mixture, stirring just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
2. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
3. For frosting: In a medium mixing bowl, beat cream cheese and powdered sugar with an electric mixer on medium speed until fluffy. Frost bars with frosting. Cut into bars.
Title: Creme Mensikoff
Ingredients:
- 375 butter
- 375 sugar
- 375 sherry wine
- 3 sponge cake fingers
- 3
- 24
Instructions:
1. Find a cake tin with a removable base, and grease the inside.
2. Mix all the ingredients together into a thick cream.
3. Place some of the sponge fingers upright around the edge of the tin, with the sugary side against the tin.
4. Spoon in some of the mixture, and as the fingers remain in place, add more until they go all the way round the tin, spooning in more mixture as you go.
5. Keep spooning in the mixture until it is right up to the top.
6. Put a heavy weight on top and leave in the fridge ideally overnight or longer.
7. Keep chilled.
8. Decorate with a Glace Cherry in the centre, or according to your imagination!
9. SERVING HINTS: Remove from the tin, but keep on the base to serve. This dessert is so rich, that a one-finger portion is usually sufficient to start with!
Title: Lindsay's Chocolate Cafe Chocolate Chip Cookies
Ingredients:
- 2 1/2 rolled oats
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 walnuts
- 1 1/2
- 4
Instructions:
1. In a medium bowl, combine oats, flour, baking powder, baking soda and salt. Set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium speed until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture with a wooden spoon until combined. Stir in chocolate pieces, nuts and grated chocolate.
3. Drop dough from a large cookie scoop (3 Tbs) 4 inches apart onto ungreased cookie sheets. Bake in a 375* oven for 9-10 minutes or until edges are light brown. Cool on cookie sheets 1 minutes. Transfer to wire racks and let cool. Makes about 30 cookies.
Title: Suzanne's Chocolate-Chocolate Chip Butter Ball Cookies
Ingredients:
- 1 butter
- 2/3 brown sugar
- 1 vanilla
- 1 egg
- 2 flour
- 1/8 salt
- 1/2 chocolate chips
- 2
Instructions:
1. Cream butter and brown sugar.
2. Beat in vanilla and eggs.
3. Sift together flour,salt and cocoa.
4. Stir dry ingredients into creamed mixture,then fold in chocolate chips.
5. With damp hands,roll dough from a rounded teaspoon into 1" balls.
6. Place on greased baking sheet @ 350F for 20 minutes.
Title: Saucy Apple Swirl Cake
Ingredients:
- 1/4 sugar
- 2 cinnamon
- 1 applesauce
- 1 2/3 eggs
- 3
Instructions:
1. Blend the sugar and cinnamon.
2. Preheat oven to 350 degrees.
3. Grease a 10 inch tube pan and dust it with 1 T of the cinnamon sugar mixture.
4. Save remainder for cake.
5. Blend cake mix, applesauce and eggs until moistened.
6. Then beat as directed on cake mix package.
7. Reserve 1 1/2 cup batter.
8. Pour remaining batter into prepared tube pan.
9. Sprinkle batter in pan with remaining cinnamon sugar mixture.
10. Top with reserved batter.
11. Bake for 35-45 minutes or until cake tests done.
12. Cool cake in pan top side up for 15 minutes.
13. Invert on serving plate and serve.
Title: Guilt Free Chocolate Bundt Cake
Ingredients:
- 18 1/2 unsweetened applesauce
- 1 egg substitute
- 1 sugar-free instant chocolate pudding mix
- 1 water
- 1
Instructions:
1. Preheat oven to 350°.
2. Spray a Bundt pan with a nonstick cooking spray.
3. In a large mixing bowl, mix all ingredients.
4. Pour into the bundt pan and bake for 30-45 minutes, depending on your oven. Or insert a toothpick into the cake and if it comes out clean, the cake is done.
5. Sprinkle with powdered sugar.
Title: Cream Puffs
Ingredients:
- 1 water
- 3 butter
- 5 flour
- 1 sugar
- 1/2 vanilla
- 4 eggs
- 1 -2 butter
- 1 boiling water
- 6 icing sugar
- 1
Instructions:
1. Bring the butter and water to the boil in a large saucepan.
2. Add flour at once and beat until mixture leaves the sides of the saucepan.
3. Remove from heat, add sugar and vanilla.
4. Then beat in eggs one at a time.
5. Place dessertspoonfuls on to a greased tray and bake for 30 minutes or until golden at 400F degrees.
6. Slit while hot.
7. Cool thoroughly and fill with whipped cream and ice with chocolate icing.
8. Icing- Warm butter and water together, then mix in sieved icing sugar and cocoa.
9. Beat well.
10. *Or use your own personal favourite chocolate topping.
Title: White Chocolate Pumpkin Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 pumpkin pie spice
- 1/2 baking soda
- 1 butter
- 1 1/2 brown sugar
- 1 pumpkin puree
- 2 eggs
- 1 vanilla extract
- 2 white chocolate chips
- 1/2 pecans
Instructions:
1. Preheat oven to 300°F.
2. In a small bowl whisk together the flour, pumpkin pie spice and the baking soda.
3. In a medium bowl cream the butter and sugar.
4. Beat in pumpkin pie puree until combined.
5. Then beat in the eggs and vanilla.
6. When the mixture is combined slowly beat in the flour mixture.
7. Then stir in the white chocolate and the pecans.
8. Drop dough by rounded tablespoon 2 inches apart on a ungreased cookie sheet.
9. Bake at 300°F for 20 to 22 minutes until just set.