lumicero/recipes-ing2inst huggingface dataset:
Title: Decorative Ginger Cookies
Ingredients:
- 1 sugar
- 1 molasses
- 1/2 water
- 1/3 egg
- 1 flour
- 5 1/2 baking soda
- 3 cream of tartar
- 3 ground ginger
- 3 ground cinnamon
- 1
Instructions:
1. In a large mixing bowl, combine the sugar, molasses, water, oil and egg.
2. Combine flour, baking soda, cream of tartar, ginger and cinnamon; add to molasses mixture and beat until combined.
3. Cover and refrigerate for 1 hour or until easy to handle.
4. On a well floured surface, roll out dough to 1/8th" thickness. Cut with floured cookie cutters of your choice.
5. Using a floured spatula, place the cookies 1 inch apart on greased baking sheets.
6. If cookies will be hung, usea a plastic straw to make a hole about 1/2 inch from the top of each.
7. Bake at 375 degrees for 10-12 minutes or until edges are lightly browned.
8. Use straw to reoped holes.
9. Remove to wire racks to cool completely.
10. Decorate with frosting if desired. Let dry completely.
11. Thread ribbon through holes.
12. Times do not reflect chilling time.
Title: Zucchini Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 flour
- 3 baking powder
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1/2 vanilla
- 3/4 zucchini
- 1 carrots
- 1 1/2
Instructions:
1. Beat eggs, sugar and oil.
2. Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
3. Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
4. Let cool and sprinkle with powdered sugar.
Title: White Texas Sheet Cake Ii
Ingredients:
- 1 butter
- 1/2 salt
- 1 vanilla
- 1 water
- 2 1/4 flour
- 1/2 buttermilk
- 2 sugar
- 2 eggs
- 1 baking soda
- 1/2 butter
- 1 vanilla
- 4 milk
- 4 confectioners' sugar
Instructions:
1. Heat butter& water together.
2. Add sugar, salt& flour; mix well.
3. Add remaining ingredients.
4. After batter is well blended, pour into well greased and floured 15X11X1 jelly roll pan.
5. Bake 350 degrees for 20-22 minutes.
6. Cool cake.
7. Prepare frosting: Mix butter, milk& vanilla till smooth.
8. Add sugar and spread on cooled cake.
Title: Meringue Cookies
Ingredients:
- 2 cream of tartar
- 1/4 vanilla extract
- 1
Instructions:
1. Beat egg whites and cream of tartar until light and fluffy. Make sure you don't get ANY yolk in it. If you do, start over! Using a metal bowl is best.
2. Gradually add sugar to egg white mixture and continue beating until mixture stands in stiff peaks. Gently fold almonds into meringue with extract and food colouring (optional).
3. Drop meringue by teaspoonful onto lightly greased baking sheet. Bake at 300F for 30 minutes. Let cool.
Title: Unbelievable Peanut Butter Cake
Ingredients:
- 2 flour
- 1 Splenda granular
- 1/2 salt
- 1 baking soda
- 1 water
- 1 peanut butter
- 4 eggs
- 3 skim milk
- 1/2 vanilla
- 1 peanut butter
- 1/2 skim milk
- 4 powdered sugar
- 6
- 4
Instructions:
1. Bring to boil group 2.
2. Add group 1 and group 3.
3. Pour into an ungreased sheet pan. Bake at 350°F for 10 minutes. Cool 10 minutes.
4. Bring to a boil the first three ingredients for the frosting--remove and add 4 cups powdered sugar. Spread over cake and enjoy!
Title: Creamy Rice Pudding
Ingredients:
- 2 butter
- 1/2 margarine
- 1/2 long-grain rice
- 1/2 sugar
- 1 ground nutmeg
- 2 milk
- 2 half-and-half
- 3/4 vanilla
- dark raisin
Instructions:
1. Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain. Pat dry and brush both sides of cooker with butter.
2. Combine rice, sugar, salt, nutmeg, milk, half-and-half and vanilla in cooker.
3. Place covered cooker in in cold oven. Set oven at 350 degrees F or 180 degrees Celsius Bake 1 hour; stir in raisins. Bake covered, stirring once or twice in the first hour, until pudding is crusty, about 2 hours. Remove cover; bake until top is brown, 8 to 10 minutes. Serve warm or cold; pour cream over each serving.
Title: Oatmeal Cake
Ingredients:
- 1 rolled oats
- 1 1/4 boiling water
- 1/2 butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1 2/3 flour
- 1 vanilla
- 6 butter
- 1/4 brown sugar
- 1
- 1/2
Instructions:
1. Mix oats and boiling water; set aside for 20 min.
2. Cream butter& sugars thoroughly.
3. Add eggs, one at a time, beating well after each addition.
4. Blend in oatmeal mixture Sift together remaining dry ingredients.
5. Fold into batter.
6. Stir in vanilla Pour into greased and floured 9 by 13 inch pan Bake in a 350 oven for 30 to 35 mins While the cake is baking, mix all topping ingredients thoroughly after baking, but before the cake cools, spread the topping on and broil about 2 minutes"or until it turns golden brown and delicious" watch it carefully though bc the sugar will caramalize& then BURN!
7. (which doesnt taste very good).
Title: Peach Crisp
Ingredients:
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1/3 sugar
- 1 ground cinnamon
- 1/4 salt
- 1/4 canola oil
- 3 1/2 fresh lemon juice
- 1 all-purpose flour
- 1/2 sugar
- 1/3 vanilla ice cream
- 2 water
- 1/3
Instructions:
1. FOR THE TOPPING: Preheat the oven to 375F, with the rack in the middle position.
2. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look llike clumpy wet sand. Stir in almonds and set aside.
3. FOR THE FILLING: In a large saucepan of boiling water, working batches , blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cold enough to handle, peel off skin, halve, pit and cut peaches into 1/2-inch wedges.
4. In a medium bowl, mix together peaches, lemon juice, flour and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until topping turns a deep, golden brown and the filling is bubbling around the edges, 30-35 minutes. Serve warm or at rooom temperature with vanilla ice cream, if desired.
Title: Magic Chocolate Potion
Ingredients:
- 7 sugar
- 5 skim milk
- 5 cocoa powder
- 3 butter
- 1
Instructions:
1. Mix the sugar, cocoa, and milk together in a small saucepan on low heat until it is combined.
2. Bring the mixture to a boil.
3. Now lower the heat and stir in the butter completely.
4. Add the sifted flour and stir it until it is mostly combined with the chocolate, on low heat.
5. Return the mixture to a boil and boil it while stirring it for about 10 seconds more.
6. Turn off the heat and put the saucepan full of chocolate onto a large bowl of ice to cool it before you pour it into tupperware for storage, pour it over ice cream as hot fudge sauce, or pour it into a cup of milk to make a great cup of chocolate milk.
Title: Devil's Food Pound Cake With Chocolate Glaze
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1/2 eggs
- 1 water
- 4 corn syrup
- 2 confectioners' sugar
- 1 2/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Blend all ingredients in a large bowl.
3. Beat at medium speed for 2 minutes, careful not to overmix.
4. Bake in a greased and floured 10-inch tube pan at 350 degrees for 50-60 minutes.
5. Cake will be done when center springs back when touched lightly.
6. Let cool right side up for 25 minutes.
7. Remove from pan.
8. To make the chocolate glaze, combine the cocoa, water oil and corn syrup in a small saucepan. Cook and stir over low heat until mixture is smooth. Remove from heat.
9. Immediately beat in 1 cup confectioners sugar.
10. Drizzle over cake.
Title: Four Berry Crisp
Ingredients:
- 1 sweet cherries
- 1 tart cherries
- 1 1/2 frozen blueberries
- 1 1/2 frozen strawberries
- 2 white sugar
- 1 quick-cooking oats
- 1 brown sugar
- 1 flour
- 1/2 butter
Instructions:
1. To make the filling mix the berries and the white sugar.
2. Pour the berries into a 8x8-inch pan. (I prefer a glass or Pyrex dish.).
3. Mix the remaining ingredients for the topping. This should be a crumbly topping.
4. Sprinkle the topping on the berries evenly.
5. Bake for 40-50 min at 350°F until the topping is golden brown.
6. Let cool or serve warm. I like it with vanilla ice cream or a dollop of whipped cream.
Title: Old Fashioned Strawberry Shortcake with Grand Marnier Cream
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 3 sugar
- 3/4 salt
- 1/2 baking soda
- 2 unsalted butter
- 2/3 buttermilk
- 3/4 buttermilk
- 1 sugar
- 1 strawberries
- 4 sugar
- 1 sour cream
- 2 Grand Marnier
- 1/2
- 2
Instructions:
1. Preheat oven to 425 degrees.
2. In bowl, sift together flour, baking powder, sugar, salt and baking soda.
3. Stir in orange rind.
4. Cut in butter until mixture resembles bread crumbs.
5. Stir in enough buttermilk (roughly 3/4 cup) until dough clings together.
6. Place dough on a floured board and knead 4 or 5 times.
7. Roll or pat into 8" round.
8. Place on cookie sheet.
9. Brush with the 1 Tbsp buttermilk and sprinkle with 1 tsp sugar.
10. Bake for 15 to 20 minutes or until golden brown.
11. Cool on rack, then split into two horizontally.
12. In bowl, mix strawberries and 1/2 cup sugar.
13. Let sit for 30 minutes.
14. Just before serving, whip cream along with 2 Tbsp sugar until cream forms stiff peaks.
15. Fold in sour cream and Grand Marnier.
16. To serve, spread bottom cake layer with 3/4 of cream mixture.
17. Top with 3/4 of the strawberries.
18. Put the second cake layer on top and decorate with the remaining cream and strawberries.
Title: Cardamom Balls
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1 honey
- 1/2 vanilla
- 1 egg
- 1 3/4 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1 powdered ginger
- 1/8 powdered clove
- 1/4 allspice
- 1/4 nutmeg
- 1/2 - 1 cardamom seed
Instructions:
1. Heat oven to 375.
2. Cream shortening and sugar.
3. Add honey, vanilla and egg, beat until lighter in color.
4. Sift flour, salt, soda, and spices.
5. Add dry to the shortening mixture blending well.
6. Form into balls one inch across.
7. Bake on a lightly greased cookie sheet and bake for 9 minutes. I use a dark baking sheet and that helps them keep their shape better.
Title: Lethal Peppermint Chocolate Cake
Ingredients:
- 1 cocoa powder
- 3 buttermilk
- 1 1/3 eggs
- 1/2 vanilla
- 3 cream cheese
- 1 butter
- 1 powdered sugar
- 3 milk
- 1/2 heavy cream
- 1/2 chocolate chips
- 3
- 2 -3
- 1 -2
- 3/4
- 1
- 1/2 - 1
Instructions:
1. Grease and flour 2 round cake pans.
2. Preheat oven to 350.
3. In a large mixing bowl, beat together cake ingredients on low for 1 minute, scraping sides of bowl occasionally.
4. Increase mixing speed to medium high and beat for 2 minutes more.
5. Pour batter into cake pans and bake for 25-30 minutes, or until they test done.
6. Remove from oven and cool completely.
7. While cooling, prepare Ganache:.
8. Put all ganache ingredients in 2 cup glass measuring cup.
9. Cook on 50% power in microwave for 2-3 minutes, stirring well after each minute until chocolate is completely melted and mixture is smooth.
10. Cover tightly and let sit for 3-4 hours or until it reaches spreading consistency. If it gets too thick, place in a pan of hot water over medium heat and stir until softens.
11. To make filling:.
12. Place butter and cream cheese in mixing bowl.
13. Cream together until smooth and fluffy.
14. Add candy, sugar, flavoring (or schnapps) and about 2 Tbs milk.
15. Beat, adding additional milk until mixture is fluffy.
16. When cakes are cool, layer them with the filling between layers, reserving about 1/2 cup of the filling for garnish, if you wish.
17. Frost layers with cooled ganache.
18. Pipe remaining filling on top of cake, or just sprinkle with crushed candy canes.
19. Refrigerate to set ganache.
Title: Berry Buttermilk Pie
Ingredients:
- 1/2 butter
- 1 3/4 sugar
- 3 eggs
- 1 buttermilk
- 1 vanilla
- 1 lemon, zest of
- 1 strawberries
- 2 confectioners' sugar
- 1 fresh strawberries
- 8
Instructions:
1. Preheat the oven to 400ºF.
2. Cream the butter and sugar until light and fluffy, then add the eggs one at a time and beat until well-blended.
3. Add the buttermilk, vanilla and lemon zest. Mix well, pour into the pastry shell and bake for 5 minutes.
4. Reduce the heat to 350ºF and bake for an additional 40 minutes or until the custard sets.
5. Cool on a wire rack and chill before serving.
6. Serving: In a blender or food processor, puree the berries with the confectioners' sugar, top each pie slice with the berry sauce and one whole strawberry.
Title: Buttercake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 1 baking powder
- 2/3 milk
Instructions:
1. Preheat oven to 350*F. Brush a 9-inch round cake pan with oil. Line bottom with parchment paper.
2. Using electric beaters, beat butter & sugar in a small mixing bowl until light & creamy. Add eggs one at a time, beating well after each addition. Add vanilla; beat to combine.
3. Transfer mixture to a large bowl. Using a metal spoon, fold in the sifted dry ingredients alternately with the milk. Stir the mixture until just combined & almost smooth.
4. Spoon mixture into prepared pan; smooth surface.
5. Bake cake for 40 minutes or until skewer comes out clean. Leave in pan for ten minutes, then turn onto wire rack to cool.
6. Note: The cake may need to be moistened with simple syrup. Frost with your favorite icing.
Title: Ozark Pudding
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 vanilla
- 1/3 flour
- 1 baking powder
- 1/8 salt
- 2 apples
- 1/2 walnuts
Instructions:
1. Preheat the oven to 325 degrees.
2. In a mixing bowl, combine eggs, sugar and vanilla, mixing until light and fluffy.
3. Add the flour, baking powder and salt.
4. Mix well.
5. Fold in the apples, and nuts.
6. Grease a 9x9 baking dish.
7. Pour into dish and bake for approximately 30 minutes.
8. Serve warm.
Title: Double Chocolate Girl Guide Brownies
Ingredients:
- 4 butter
- 1 sugar
- 1 1/2 eggs
- 3 white flour
- 10 chocolate chips
- 1
Instructions:
1. In a double boiler melt chocolate squares and 1/4 of the butter.
2. Pour into a bowla dn beat in sugar and remaining butter.
3. Add eggs while beating.
4. Stir in crushed cookies and flour.
5. Spread into greased 13" X 9" pan.
6. Sprinkle chocolate chips and M&Ms over top and press lightly into batter.
7. Bake at 350F for 35-40 minutes.
8. Cool before cutting into.
Title: Ma'amoul (Lebanese Date Stuffed Pastries)
Ingredients:
- 8 dates
- 1/4 water
- 8 plain flour
- 4 butter
- 2 rose water
- 2 water
- icing sugar
Instructions:
1. Combine the dates and 1/4 cup water in a jsmall pan over a gentle heat and cook until softened, then set aside to cool.
2. Sift the flour into a bowl, and add the diced, chilled butter and rub the butter into the flour until the mixture resembles breadcrumbs.
3. Combine the orange-blossom water or rose water with the 2 tablespoons of water and sprinkle over the flour; then mix into the flour using a round-bladed knife. Cover the dough and rest for approximately 30 minutes.
4. Take a spoonful of dough and shape into a round, make a hollow with your finger and spoon a little of the date stuffing into the hollow, then seal the opening and reshape into a round.
5. Continue until the dough runs out.
6. Place the pastries on a lightly greased baking sheet, cover loosely with foil and bake in a pre-heated moderate oven (180°C; 350°F) for 20-25 minutes. Remove the foil about halfway through the cooking, but keep an eye on them to ensure that they do not brown.
7. Remove and cool on wire racks until firm.
8. When thoroughly cooled, roll in sifted icing sugar.
Title: Blackberry Jam Cake
Ingredients:
- 3/4 butter
- 1 sugar
- 3 eggs
- 1 vanilla
- 2 1/4 cake flour
- 1 baking soda
- 1/4 salt
- 1 cinnamon
- 1 clove
- 1 allspice
- 1/2 nutmeg
- 1/4 buttermilk
- 1 cream of tartar
- 1/8
Instructions:
1. Cream butter; add sugar and continue to cream until light and fluffy.
2. Add egg yolks, one at a time, beating well after each addition.
3. Stir in vanilla.
4. Sift together spices and dry ingredients. Add alternately with buttermilk and jam to creamed mixture.
5. Add cream of tartar to egg whites and beat until stiff; fold into batter.
6. Pour into two greased and floured 9 inch cake pans.
7. Bake at 375* for 30 minutes or until cake tests done.
Title: Baked Bananas With Tamarind Sauce
Ingredients:
- 4 bananas
- 1/4 sweetened flaked coconut
- 1/4 brown sugar
- 1 butter
- 2 lime, juice of
- 1 tamarind juice
- 1 honey
- 8 dijon-style mustard
- 4
- 2
- 1
Instructions:
1. BANANAS:
2. Preheat the oven to 350ºF.
3. Peel the bananas and split lengthwise.
4. Arrange in a buttered, shallow casserole dish.
5. Spoon the tamarind sauce over the bananas, then top with the coconut and almonds.
6. Mix the brown sugar with the melted butter and pour over the bananas.
7. Bake ripe bananas for 20 minutes; if the bananas are not very ripe, bake for 30 minutes.
8. Serve hot.
9. TAMARIND-APRICOT SAUCE: (MAKE THIS FIRST).
10. Combine the tamarind nectar and apricot jam and bring to a boil.
11. Continue to boil until the mixture thickens.
12. Stir in the honey.
13. Add the mustard if desired.
14. Allow to cool slightly.
Title: No Spread Sugar Cookies
Ingredients:
- 6 flour
- 1 baking powder
- 2 unsalted butter
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 1 salt
- 1
Instructions:
1. Cream butter and sugar until light and fluffy, five minutes.
2. Add eggs and vanilla.
3. Mix well.
4. Mix dry ingredients and add gradually to butter mixture.
5. Mix until flour is completely incorporated and the dough comes together.
6. Chill for 1 to 2 hours.
7. Roll to desired thickness on Reynolds Parchment Paper and cut into desired shapes.
8. Bake on ungreased Reynolds Parchment Paper-lined baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.
Title: Angel Food Cake With Berry Sauce
Ingredients:
- 2 fresh strawberries
- 1 fresh blueberries
- 1/3 sugar
- 1 lemon juice
- 1/4 amaretto liqueur
- 1/4
- 1
Instructions:
1. In a food processor, pulse 1 pint strawberries to coarse puree. Pour into a large bowl. Slice remaining strawberries and add to bowl along with ½ of the blueberries.
2. In a small saucepan, combine remaining blueberries, sugar and lemon juice. Bring to a boil. Cook until sugar dissolves and becomes syrupy, about 3 minutes.
3. Pour blueberry sauce into bowl with strawberries. Stir in amaretto and almond extract. Cover and refrigerate 8 hours.
4. To serve cut cake into slices and spoon berry sauce over top.
Title: Lemon Meringue Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 egg
- 2 flour
- 1 baking powder
- 1 milk
- 1/3 vanilla
- 1/2 water
- 2 sugar
- 1 flour
- 3/4 lemon, rind of
- 1/3 lemon juice
- 1/2 butter
- 1/4 cream of tartar
- 1 sugar
- 4
- 1/2
Instructions:
1. For cake, cream together butter and sugar.
2. Beat in egg plus egg yolks.
3. Sift together dry ingredients.
4. Stir vanilla into milk.
5. Add dry ingredients alternately with milk.
6. Mix well and pour into a buttered and floured 9 inch round cake pan.
7. Bake at 350*F for 25 to 30 minutes, til top springs back when lightly touched.
8. REmove from pan and cool completely on a wire rack.
9. For filling, stir together in top of double boiler, sugar and flour.
10. Stir in egg yolks, water, lemon peel and lemon juice.
11. Cook over simmering water until mixture bubbles and thickens.
12. Remove from heat.
13. Let cool 5 minutes, then stir in butter until melted.
14. Mix well.
15. Let cool completely.
16. For meringue beat together egg whites and cream of tartar until soft peaks form.
17. Continue to beat while slowly adding sugar, until stiff peaks form and is glossy.
18. To assemble, place cake on oven proof plate, spread with lemon filling then cover completely with meringue.
19. Bake at 350*F until meringue is lightly browned, about 10 minutes.
20. Remove from oven and cool completely.
21. Serve to some very appreciative friends and family!
Title: Cranberry Cream Topping:
Ingredients:
- 1 heavy cream
- 1 lemon juice
- 1/2 powdered sugar
- 1 jellied cranberry sauce
Instructions:
1. Whip cream stiff.
2. fold in lemon juice.
3. Lightly fold in cranberry sauce and powder sugar.
Title: Apple Streusel Cake
Ingredients:
- 1 brown sugar
- 1 apple
- 1 walnuts
- 1/4 all-purpose flour
- 1 cinnamon
- 3 butter
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/2 butter
- 3 eggs
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1/3 confectioners' sugar
- 1/2
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 or 10 in tube pan.
3. For the streusel, combine brown sugar, apples, pecans, flour, and cinnamon in a med.
4. bowl.
5. Stir in the melted butter.
6. For the cake, combine flour, baking soda, and baking powder in a medium bowl.
7. Mix well.
8. Beat the butter and sugar in large bowl until light and fluffy.
9. One at a time, add the eggs, beating well after each addition.
10. Next add the vanilla.
11. Alternately beat flour mixture and orange juice into egg mixture.
12. Next spoon half of the batter into the tube pan.
13. Then sprinkle with half of the streusel.
14. Making an even layer,spoon the rest of the batter over the streusel.
15. With a knife, swirl the batter creating a marble pattern.
16. Bake for 15 minutes at 350.
17. Remove the cake from the oven.
18. Sprinkle with the remaining streusel.
19. Bake for about 30-35 min or until toothpick inserted in center comes out clean.
20. Cool completely.
21. Combine the orange juice and confectioners sugar for the glaze.
22. Mix well.
23. Turn cake out onto a platter.
24. Invert so the streusel is on top.
25. Drizzle the glaze over the cake and serve.
Title: Italian Chocolate Cookies
Ingredients:
- 1/2 butter
- 3/4 vegetable shortening
- 2 1/4 sugar
- 6 eggs
- 2 milk
- 14 flour
- 3 baking powder
- 1 vanilla
- 1 salt
- 1/2 confectioners' sugar
- 1 lemon juice
- 2
- 1
- 1/4
Instructions:
1. Cream butter, then cream shortening.
2. Add sugar and mix.
3. Add remaining ingredients and mix well until smooth consistency.
4. Roll a golf-ball size amount of batter into a ball.
5. Place on greased cookie sheet. Bake at 325 degrees about 25 minutes.
6. Keep checking to see if they are not too doughy, or too done.
7. Frost with white frosting.
8. Italian White Frosting: Beat egg whites until stiff.
9. Add sugar and juice. Stir until completely mixed.
10. Dip chocolate cookies into frosting mixture upside down, holding onto bottom.
11. Place on waxed paper until frosting dries.
12. When dried, put into covered containers.
13. Makes enough frosting for approximately 10 dozen cookies.
Title: Almond Butter Shortbread With Grape Glaze
Ingredients:
- 1 butter
- 1/2 almond butter
- 1/2 brown sugar
- 1/2 salt
- 2 all-purpose flour
- 2/3 sea salt
Instructions:
1. Preheat oven to 325°F.
2. In a large mixing bowl combine butter, almond butter, brown sugar, and salt. Beat with an electric mixer on medium speed until combined. Gradually add flour until incorporated.
3. On a piece of waxed paper pat dough into an 8x6-inch rectangle; cut into 48 equal pieces (about 1-inch squares). Roll pieces into balls. Place 2 inches apart on a parchment covered cookie sheet. Using a flat bottomed measuring cup dipped in flour, flatten dough balls to 1/4-inch thickness [I used my fingers instead of the cup].
4. Bake 12 minutes or until lightly browned and tops of cookies are set. Remove cookie sheet from oven. Stir jam to create a spreadable consistency. Top each cookie with a generous 1/2 tsp jam, spreading jam not quite to edges. Return to oven and bake 2 more minutes.
5. While cookies are warm, top with a sprinkle of sea salt, if desired.
6. Place cooled cookies in a single layer in an airtight container. Refrigerate up to 3 days or freeze up to 1 month. Thaw before serving.
7. *Note: Can also use natural or regular peanut butter. If you use regular peanut butter the dough will be a bit softer. Cover and chill for 30-60 minutes until firm enough to shape and cut.
Title: Zebra Cookies
Ingredients:
- 1 shortening
- 12
- 1/3
- 1
Instructions:
1. Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.
2. Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
3. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.