lumicero/recipes-ing2inst huggingface dataset:
Title: Microwave Applesauce Cake
Ingredients:
- 1 all-purpose flour
- 2/3 sugar
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/3 shortening
- 1/2 applesauce
- 2 eggs
- 3 milk
- 1/4 raisins
- 1/2 graham cracker crumbs
Instructions:
1. Put all ingredients in mixing bowl.
2. Blend at low speed, then turn to medium for 2 minutes.
3. Grease a 8x8 glass square cake pan and coat with graham cracker crumbs.
4. Pour in batter.
5. Microwave at 50% power for 6 minutes, rotating 1/4 every 3 minutes.
6. Increase power to High.
7. Microwave 2 to 5 minutes, or until done.
8. The top of the cake will have alittle batter that will seem not to be cooked.
9. Let stand on countertop 5 to 10 minutes.
Title: Sticky Toffee Bread & Butter Pudding
Ingredients:
- 7 dates
- 1/2 bicarbonate of soda
- 3 butter
- 6 vanilla essence
- 6 caster sugar
- 1 heavy cream
- 3 milk
- 8 1/2 butter
- 8 1/2 golden syrup
- 3 1/2 dark brown sugar
- 3 1/2 heavy cream
- 3 1/2 brandy
- 3 1/2
- 1/2
Instructions:
1. Preheat oven to 170C/325F/Gas 3.
2. Put dates and bicarb of soda in a pan, barely cover with water and simmer until you get a thick 'mush'.
3. Butter one side of your Brioche slices or, if you're using rolls, cut them in half and butter each half. Arrange the brioche and date mixture in alternate layers in an oven-proof dish, starting and ending with a Brioche slice.
4. Beat the yolks, vanilla and sugar in a bowl. Heat the cream until scalding and then mix little by little into the egg mixture. Pour over the layered Brioche and leave to sink in for 15-20 minutes. Sprinkle the top with some brown sugar.
5. Bake for 40 minutes or until the custard mixture has set and the top is golden brown.
6. Whilst cooking, make the sauce by putting the butter, syrup and sugar in a bowl and bringing to the boil. Stir until it's smooth, remove from the heat and add the cream and brandy, stir and return to the heat briefly. Keep warm and serve with the pudding.
Title: Chocolate Dessert Cake
Ingredients:
- 100 chocolate
- 100 butter
- 1/4 caster sugar
- 2/3 instant coffee
- 1 hot water
- 2 eggs
- 3 cocoa powder
Instructions:
1. Grease a 20cm round cake tin. Line the base and sides of the tin and grease the paper.
2. Place the chocolate and butter in a saucepan over another saucepan containing boiling water, making sure the water doesn't bubble into the chocolate mix. Stir over low heat until melted.
3. Dissolve coffee in hot water. Add to the chocolate mix with the sugar and almond. Mix well.
4. Beat in egg yolks, one at a time. Beat egg whites to stiff peaks; gently fold into chocolate mixture, gradually.
5. Pour into tin. Cook in moderate oven for about 50 minutes or until firm to touch. Cover with foil if browning too much.
6. Cool in tin. Cover and refrigerate for several hours or overnight.
Title: Pumpkin Spice Cookies COPYCAT Taste of Home
Ingredients:
- 1 cream cheese
- 1 1/2 brown sugar
- 1/2 sugar
- 2 eggs
- 1 canned pumpkin
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1 - 1 1/2 pumpkin pie spice
- 1 baking soda
- 1 salt
- 1/2 baking powder
- 2 confectioners' sugar
- 1/4 butter
- 1 vanilla extract
- 2 -3 boiling water
- 2 pecans
Instructions:
1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a small bowl, combine the confectioners’ sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
4. Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts.
5. Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.
Title: Gingerbread With Pears
Ingredients:
- 2 unbleached white flour
- 1 sugar
- 2 ground ginger
- 1 ground cinnamon
- 1/2 salt
- 1 1/2 baking soda
- 1/2 unsulphured molasses
- 1/4 egg substitute
- 1/2 buttermilk
- 2 fresh lemon juice
- 2 fresh pears
Instructions:
1. Preheat oven to 350 degrees. Lightly oil an 8" square baking pan.
2. Peel, core & cut up pears before mixing other ingredients (since the baking soda will begin working as soon as it contacts the lemon juice you want the pears ready to go when mixing!)
3. Combine all the dry ingredients in a mixing bowl.
4. In a separate bowl, combine the wet ingredients (except pears). Pour the wet incredients mixture into the dry ingredients mixture.
5. Stir until just combined, don't overmix!
6. Stir in the pears.
7. Pour the batter into the prepared pan and bake for 45 - 50 minutes, until a knife inserted into the center comes out clean.
8. Cut into squares and serve warm OR cool to room temperature.
Title: Rich Choc-Caramel Self-Sauce Pudding
Ingredients:
- 220 chocolate
- 1 1/3 self raising flour
- 1/4 cocoa powder
- 1 caster sugar
- 125 butter
- 1 milk
- 1/2 brown sugar
- 1 3/4 boiling water
- frozen raspberries
- icing sugar
Instructions:
1. Preheat the oven to 180c/160c fan forced.
2. Place chocolate block in freezer for 20 minutes.
3. Grease a 3cm deep, 19 x 30 cm lamington pan.
4. Sift together the flour and 2 tablespoons cocoa into a bowl. Add the caster sugar, melted butter and milk. Whisk the mix until smooth and well combined. Spread the mixture into prepared pan. Break the chocolate pieces into squares and press pieces into the pudding mixture, (make sure the chocolate pieces are evenly spaced in pudding) and using a spatula smooth mixture over the top of the chocolate pieces. Place pan onto a baking tray.
5. Sprinkle brown sugar over the pudding mixture and sift over the remaining cocoa. Carefully pour boiling water, over the back of a large metal spoon, over mixture.
6. Bake pudding for 35 to 40 minutes or until the top is just set.
7. Stand for 5 minutes. Top pudding with raspberries and dust with icing sugar.
8. Serve with ice-cream.
Title: Norwegian Almond Cookies
Ingredients:
- 3/4 butter
- 1/2 powdered 10x sugar
- 1 fresh lemon juice
- 1 egg
- 1 all-purpose flour
- 1 1/2
Instructions:
1. Cream butter in a large mixing bowl.
2. Gradually add powdered sugar, beating until light and fluffy.
3. Sift almonds through a colander or coarse sieve; add to creamed mixture, mixing until well blended.
4. Add lemon juice and egg, mixing well.
5. Gradually blend in the flour, stirring well.
6. Press dough into a cookie press.
7. Press cookies 2 inches apart onto ungreased cookie sheets, using the discs you desire.
8. Bake at 400 degrees for 7-10 minutes.
9. Remove to wire racks to cool.
10. Store in airtight containers.
11. Yield: 5 1/2 dozen.
Title: Pammy's Cake in the Pudding Dessert (kids)
Ingredients:
- 1 prepared pudding
- 1 Cool Whip
- 1
Instructions:
1. Each child will need their own ingredients, a dinner plate, 1 cup measuring cup, small bowl, 2 teaspoons, a fork and a small dessert dish or a dixie cup.
2. Have each child wash hands, well.
3. Give each child a piece of cake on the dinner plate.
4. Have the child crumble the cake and put it into the measuring cup until full.
5. (They may need to wash their hands again).
6. Have the child dump the cake out of the measuring cup into their bowl.
7. Have them spoon the pudding over the top of the cake in the bowl.
8. With their fork, have the child"mash" pudding and cake together until mixed well.
9. Have the child use their first spoon to put the"dessert" into their dessert dish or dixie cup.
10. Have the child lick the first spoon.
11. Have the child use their second spoon to put cool whip on top of their"dessert".
12. Have the child lick the second spoon.
13. Put"desserts" in fridge until"dessert time".
14. Let them clean out their mixing bowls with their fingers BEFORE they wash their hands again.
15. Have each child clean up their work area.
Title: Dirt Cake
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/2 Cool Whip
- 3 chocolate chips
- 1
- 2
- 15 -30
- 1
Instructions:
1. Bake the cake according to its directions. Let it completely cool. I try baking it the day before to make sure its good and cool.
2. For this part take off your rings. In a large bowl crumble the cake until it looks like "dirt". Feel through the pile to make sure you've not left any large clumps of cake.
3. Next add your chocolate chips, peanut butter chips, pieces, and minis. by hand mix it all into the cake really well.
4. Then add the gummy worms and stir them inches.
5. Next gently fold in the cool whip. It's okay to have white spots.
6. Last drizzle the chocolate syrup over the top. Use the whole cup as it will soak into the cake.
7. If your not serving it immediately you will want to refrigerate it. And if its hot out you'll want to keep it somewhere cool and out of the sun.
8. It is really rich so you won't want large scoops.
Title: Ultimate Double Chocolate Chip Cookies
Ingredients:
- 1 1/4 light brown sugar
- 3/4 milk
- 2 vanilla
- 1 egg
- 1 all-purpose flour
- 1 3/4 salt
- 1 baking soda
- 3/4
Instructions:
1. Heat oven to 375 degrees. Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.
2. Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.
3. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.
4. Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool 2 minutes of baking sheet on a cooling rack; remove cookies to rack to cool completely.
Title: Warm Blueberry Cobbler
Ingredients:
- 3 blueberries
- 1 lemon juice
- 1 all-purpose flour
- 1 sugar
- 1 egg
- 6 butter
Instructions:
1. Heat oven to 375.
2. Put berries in a 10x6x2 inch baking dish.
3. Sprinkle with lemon juice.
4. Mix the sugar,flour,and egg,stirring until resembles coarse meal.
5. Spread this over the berries.
6. Drizzle melted butter over berries.
7. Bake for 30 minutes.
8. Serve warm with a dallop of whipped cream on side,if you choose.
Title: Strawberry Lime Stuffed Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 fine salt
- 2 eggs
- 2/3 sugar
- 3/4 unsalted butter
- 2 pure vanilla extract
- 1 1/3 confectioners' sugar
- 1 1/2 lime zest
- 2 lime juice
- 1 strawberries
- 6
Instructions:
1. Preheat the oven to 350°F
2. Line the muffin tin with cupcake liners.
3. Whisk the flour, baking powder, and salt together in a medium bowl.
4. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes.
5. While beating, gradually pour in the butter and then the vanilla.
6. While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients.
7. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
8. Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes.
9. Cool cupcakes on a rack in the tin for 10 minutes, then remove.
10. Cool on the rack completely.
11. For icing: Mix the confectioners' sugar and lime zest in a medium bowl.
12. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.)
13. Add food color to make a pale pastel green icing.
14. To assemble: Remove cupcake from its liner.
15. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom.
16. Stuff each cake with a strawberry and cover with a little bit of cake.
17. Spoon and spread icing over the top of the cupcakes.
18. Sprinkle with green sanding sugar.
19. Top with small mint leaves or candied leaves.
Title: Polish Applesauce Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 vanilla
- 2 eggs
- 1 flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 applesauce
- 1 salt
- 1 cinnamon
- 2 brown sugar
- 1/2 butter
- margarine
- walnuts
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar (or margarine). Add vanilla and eggs and beat well. Sift flour, powder, soda and salt together. Add to egg mixture and alternate when adding the applesauce mixing well.
3. Grease a 13x9x2" pan and pour in the mixture spreading out evenly.
4. Combine mixture for topping and spread evenly over batter and bake for 45 minutes.
5. Let cool in pan.
Title: Black Forest Cake With Chocolate-Almond Mousse Frosting
Ingredients:
- 1 eggs
- 3 water
- 1/3 cherry pie filling
- 1 1/3 light corn syrup
- 1 heavy whipping cream
- 1/2 chocolate chips
- 1 powdered sugar
- 1/4 instant coffee
- 1/4 salt
- 1/4 maraschino cherries
- 1/4 sour cherry
- 1
- 1/4
- 1
- 1/4
Instructions:
1. MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
2. COOL cakes completely in pans on wire rack.
3. COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
4. WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
5. TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
6. MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
7. BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
8. FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
9. GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
10. SLICE, serve and enjoy!
Title: Sin City Celebrity Fruit Salad
Ingredients:
- 2 1/2 honey
- 2 fresh lemon juice
- 2 vanilla extract
- 2 cantaloupe
- 1 honeydew melon
- 1 blueberries
- 1
Instructions:
1. Blend wine, honey, ginger, lemon juice, and vanilla in a saucepan over medium heat and bring to a boil.
2. Reduce heat to low and allow the mix to simmer for about 5 minutes, and then remove from heat and allow to cool.
3. Combine fruit in a large bowl and pour the cooled liquid over it. Refrigerate for at least 2 hours (cover with cling wrap) before serving.
Title: Low Calorie Fluffy Frosting
Ingredients:
- 1/2 sugar
- 1/4 cream of tartar
- 2 water
- 2 Sweet 'n Low
- 1/2 vanilla
- 2
Instructions:
1. Combine sugar, water, Sweet-n-low egg whites and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler.
2. Continue to beat at high speed for 4-5 minutes or until soft peaks form.
3. Remove from heat.
4. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake or cupcakes.
Title: Holiday Rum Cookie Balls
Ingredients:
- 3 powdered sugar
- 1 ground pecans
- 2 rum
- 2 Bourbon
- 1
- 1/2
Instructions:
1. Mix all ingredients together. Form into small balls, roll in extra powdered sugar. Place in metal container lined with wax paper to 'season' (ferment) for several days.
2. Serve during holiday season!
Title: Gluten Free, Vegan, Sugar Free Chocolate Cake With Frosting
Ingredients:
- 2 sorghum flour
- 1/2 tapioca flour
- 3/4 baking soda
- 1 1/2 xanthan gum
- 1 1/2 guar gum
- 1/2 sea salt
- 1 1/2 boiling water
- 1 prune
- 1/2 coconut oil
- 1 maple syrup
- 2 apple cider vinegar
- 1 vanilla
- 2 shortening
- 1 arrowroot
- 1 maple syrup
- 4 vanilla
- 2
- 2 -4
Instructions:
1. Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
2. In a medium sized bowl place the brown rice flour, tapioca flour, cocoa powder, baking soda, xanthan gum, and sea salt; mix together well with a fork or wire whisk.
3. Place the prunes in a small bowl and pour the boiling water over them. Let stand for about 10 minutes.
4. Place the prunes and water into a blender and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful not to over mix.
5. Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.
6. Frosting.
7. Place all ingredients into a mixing bowl and whip up with an electric mixer until light and fluffy. This can be made a day ahead of time, stored at room temperature Just re-whip before frosting the cake.
Title: Apple Crisp
Ingredients:
- 2 apples
- 1/4 water
- 1/2 brown sugar
- 1/2 sugar
- 1/2 nutmeg
- 1/2 cinnamon
- 1/4 salt
- 3/4 flour
- 1/2 butter
Instructions:
1. Peel and core apples. Slice thinly.
2. Put in a shallow 1quart casserole dish and sprinkle with water.
3. Mix together dry ingredients.
4. Cut in the butter to dry ingredient mixture. Mix until crumbly.
5. Sprinkle this mixture over the apples thickly and evenly. Do not mix.
6. Cover and bake at 350 degrees for 30min.
7. Uncover and bake until top is crisp (aprox 30 min).
8. Serve hot or cold.
Title: Walnut Tart Hungarian Style
Ingredients:
- 6 cake flour
- 1 eggs
- 4 salt
- 1/2 butter
- 2 1/4 baking powder
- 1 vanilla essence
- 2 walnuts
- 5 butter
- 1 1/2 chocolate
- 3
- 1/2
Instructions:
1. Preheat oven to 350 deg C/180 deg F.
2. Grease a loose-bottomed springform cake tin. If liked, sprinkle the greased sides with fine almonds. (You can also line the tin with baking paper, also the bottom, as the newest baking paper is non-stick).
3. Place all the ingredients for the tart in a food processor, and process for 1 - 2 minutes until the walnuts are very finely chopped and the mixture is smooth.
4. Pour this runny batter into the prepared tin, and tap the tin lightly to flatten the batter and remove air bubbles.
5. Bake for about 35 minutes. A skewer inserted into the centre should come out clean.
6. Cool the cake slightly, then remove the sides of the springform tin, leaving the cake on the base. Let cool down more.
7. To make the topping: put the butter and broken-up chocolate into a small pot over gentle heat (do NOT boil). Stir to warm and melt the chocolate into the butter.
8. Spread the softened or warmed apricot jam over the tart, and swirl the chocolate ganache over the jam.
9. If you want, round off with flaked or nibbed almonds.
Title: Halloween Twinkie
Ingredients:
- 7
- 1
Instructions:
1. Place pumpkin shaped candies on the cream part of a Twinkie.
2. Refrigerate 30 minutes.
Title: Easy and Yummy Cranberry Crunch
Ingredients:
- 2 unsalted butter
- 3 cranberries
- 3/4 sugar
- 1/2 pecans
- 0.333
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Use butter to generously grease a shallow 2 qt baking dish or deep 9' pie plate.
3. Place cranberries, sugar, and orange juice in prepared dish and stir well.
4. Place cookie dough and nuts in a small bowl.
5. Use hands to coarsely crumble dough and mix in nuts.
6. Crumble mixture over cranberries.
7. Bake until cranberries have popped and are bubbling and cookie dough is browned and crunchy, 30-40 minutes.
8. Serve warm, with vanilla ice cream.
9. NOTE: If you want to use frozen cranberries, you need to partially thaw them before using them.
Title: Easy German Chocolate Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 milk
- 4 light corn syrup
- 1 1/4 instant vanilla pudding
- 1/4 evaporated milk
- 3/4 pecans
- 1
- 1 1/3
- 1/2
Instructions:
1. Blend all ingredients in a large bowl. Beat 4 minutes at medium speed.
2. Pour into 3 greased and floured 9 inch layer pans.
3. Bake at 350 degrees for 30 minutes or until done.
4. Do not underbake. Fill with coconut pecan filling.
5. Blend corn syrup with instant pudding.
6. Gradually stir in evaporated milk.
7. Add coconut and pecans.
8. Chill 10 minutes.
Title: Peanut Buster Bar Dessert
Ingredients:
- 24 butter
- 1/4 vanilla ice cream
- 1/2 Spanish peanuts
- 2 powdered sugar
- 2 evaporated milk
- 1 chocolate chips
- 1 vanilla
- 1
Instructions:
1. Mix crushed cookies and melted butter-- pat into a 9x13 pan.
2. Freeze for one hour.
3. Spread ice cream evenly over crust, pour peanuts over the ice cream and using the back of a spoon press peanuts into ice cream.
4. Freeze for one hour again.
5. Place topping ingredients in a pan over medium heat.
6. Stir till melted together, cook 8 minutes stirring constantly.
7. Spread over ice cream filling-- freeze overnight.
8. Let soften slightly before serving.
Title: Low-Fat Vegan Brownies
Ingredients:
- 2 unbleached all-purpose flour
- 2 baking powder
- 3/4 salt
- 1 water
- 1 applesauce
- 1/2 vanilla extract
- 1/4
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 Degrees F.
2. In a large bowl, stir together the flour, cocoa powder, baking powder and salt. Pour in agave nectar, water, vegetable oil, applesauce and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
3. Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 30 minutes before cutting into squares.
Title: Vanishing Oatmeal Raisin Walnut Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 quick oats
- 1 old fashioned oats
- 1/2 raisins
- walnuts
Instructions:
1. Heat oven to 350 degrees.
2. Beat together margarine and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt.
5. Mix well.
6. Stir in oat, raisins, and walnuts.
7. Mix well.
8. Drop by rounded tablespoonfuls onto ungreased cookies sheet.
9. Bake 10-13 minutes or until golden brown.
10. Cook on cookie sheet and remove to wire rack.
11. Makes about 4 dozen cookies.
Title: Chocolate Chip Biscotti
Ingredients:
- 1/2 butter
- 2 eggs
- 1 sugar
- 1 vanilla
- 1 flour
- 1/2 cornstarch
- 1 1/2 baking soda
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together butter, eggs, sugar, and vanilla.
3. Add flour, cornstarch, and baking soda, blending well.
4. Add chocolate chips and nuts.
5. Form dough into two loaves on cookie sheet.
6. Bake 30-40 minutes.
7. Remove from oven, cut into slices, and arrange on cookie sheet side-down and not touching.
8. Return to oven for 10 minutes more.