lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cinnamon Napoleons (Mille-Feuille)
Ingredients:
- 1 heavy cream
- 1 cinnamon graham crackers
- 2 cherries
- 1
Instructions:
1. Whip cream; add brandy and cocoa mix, and mix well.
2. Layer the graham crackers with the whipped cream, ending with a layer of whipped cream (1 cracker for each layer).
3. Let the stack sit overnight.
4. Serve garnished with a sprinkle of chopped nuts and a cherry, if desired.
Title: Lemon Love Cake (Sandra Lee)
Ingredients:
- 1 powdered sugar
- 1 lemon gelatin
- 1
- 1/2
- 1
- 1/4
Instructions:
1. To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
2. In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
3. To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
4. Cook's Notes:
5. Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.
6. Can also garnish with fresh lemon zest.
Title: French Coconut Pie
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 vinegar
- 1 vanilla extract
- 1 butter
- 1/4
- 1
Instructions:
1. Combine all ingredients except the pie shell in a bowl and mix well.
2. Pour into pie shell.
3. Bake at 350 degrees for 30 to 35 minutes. Cool completely before cutting.
Title: Warm Caramel Apple Cake
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 brown sugar
- 1/2 pecans
- 2 cooking apples
- 1 water
- 1 1/4 eggs
- 1/3 apple pie spice
- 3
- 1/4
- 2/3
- 1/2
Instructions:
1. Heat oven to 350°F In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over apple mixture.
3. Bake 41 to 47 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping. Store covered in refrigerator.
Title: Toll House Cookie Recipe, High Altitude, With Ghirardelli Chips
Ingredients:
- 2 1/2 water
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 2/3 granulated sugar
- 2/3 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 1/4
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda, and salt in a small bowl.
3. Cream butter, granulated sugar, brown sugar, and vanilla until it's a fluffy mixture. Scrape sides of bowl with spatula.
4. Add eggs, one at a time, beating well after each addition. Tip: First, crack eggs into a cup or dish to ensure no bits of shell enter the butter/sugar mixture.
5. Add flour mixture gradually, beating until mixed.
6. Stir in chocolate chips.
7. Stir in nuts (optional).
8. Drop by rounded tablespoon onto a lightly greased cookie sheet.
9. Bake for 9-11 minutes or until light golden brown around the edges and on the bottom of cookies.
10. Cool on baking sheets for two minutes; remove to wire racks to cool completely.
11. Repeat until all dough is baked into cookies. You can refrigerate the dough for baking later, bringing the dough to room temperature before baking.
12. Enjoy! (And probably share).
Title: Fruitcake
Ingredients:
- 1 1/2 butter
- 2 sugar
- 6 eggs
- 1/2 cream of tartar
- 1 milk
- 1 vanilla
- 1 flour
- 3 1/2 salt
- 1/2 golden raisins
- 2 walnuts
- 1
- 1/2
- 1
Instructions:
1. Beat butter until light and creamy.
2. Gradually add sugar, beating until smooth.
3. Beat egg yolks together, lightly then add to mixture.
4. Combine milk, brandy and vanilla.
5. Mix flour and salt together.
6. Alternately add milk mixture and flour mixture to butter mix.
7. Fold in fruits and nuts.
8. Beat egg whites with cream of tartar until stiff but not dry.
9. Fold whites into batter gently but thoroughly.
10. Pour mixture into two buttered and floured bread molds.
11. Bake at 275 degrees for 2 1/2 hours or until they test done with toothpick.
12. Cool then remove from loaf pans.
Title: How to Bake Cakes in Cans- Aka Tin Can Cakes
Ingredients:
- 1 butter
- 1 flour
Instructions:
1. You'll need 2 cans and a good can opener. I like to use the cans that are left from pie filling (21 oz). They are kinda wide and I find them easier to work with. They must be cleaned and free of dents (dents will stop the cake from popping out).
2. The important thing is to open the cans cleanly with no jagged edges which will tear the cakes when removing them and cut your hands.
3. The second important thing is to grease and flour the can very well and line the bottom with a little circle of greased parchment paper. You can use the standard butter or shortening and flour but I prefer to spray them with Baker's Joy. It's just so much simpler.
4. I make the recipes right in a 4 cup measuring cup and then simply pour/scrape the batter into the center of the cans. If you don't have one of those, drop the batter off of a serving spoon into the center of the can. Try to smooth the tops a little with a narrow rubber spatula. Tap the cans on the counter gently to remove air pockets. Bake according to your recipe.
5. Test for doneness using a long thin skewer.
6. After you bake the cake according to the recipe, let it cool on a rack for 10 minutes just like usual then run a thin knife around the edge of the cake and pop it out. Cool completely on the rack.
7. If the cake gets totally stuck, cut the bottom of the can off with your can opener and push the cake gently up out of the can (sort of like a push-up pop ice cream). Gently remove the can bottom from the cake with a thin knife.
8. Once the cake is cool, carefully slice it in half horizontally to make your 2 layers. Fill and frost according to your recipe.
9. Be very careful during this whole process not to cut yourself on the rims of the cans and supervise children when they're handling the cans.
10. Replace the cans after 2 or 3 uses or when you see any rusting or discoloration.
Title: Black Forest Cake
Ingredients:
- 2 cherries
- 1 granulated sugar
- 1/4 cornstarch
- 1 1/2 vanilla extract
- 2 confectioners' sugar
- 3
- 1/3
Instructions:
1. Drain cherries, reserving 1/2 cup juice.
2. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan.
3. Cook and stir over low heat until thickened.
4. Add vanilla and stir.
5. Split each cake layer in half horizontally.
6. Crumble one half layer, set aside.
7. Beat cold whipping cream and the confectioner's sugar in large bowl with an electric mixer set at high speed until stiff peaks form.
8. Reserve 1 1/2 cups whipped cream for decorative piping.
9. Place one cake layer on serving plate.
10. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping.
11. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third cake layer.
12. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
13. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake.
14. Spoon remaining cherry topping over top of cake.
Title: Sweet & Savoury Cheese Cookies
Ingredients:
- 500 flour
- 1 baking powder
- 2 salt
- 625 cheddar cheese
- 250 butter
- 60
Instructions:
1. Preheat oven to 200°C.
2. Grease gem trays- the really little muffin tray!
3. Sift flour, salt baking powder together.
4. Mix in cheese.
5. Mix in butter until it forms a dough.
6. Roll walnut sized balls of dough and place them in the gem tray.
7. Press small hollows into each ball with the handle of a wooden spoon.
8. Spoon in a small quantity of jam into each hollow.
9. Bake for approximately 15 minutes.
10. Cool on a wire rack and store in an airtight container.
11. Just before serving, top up hollows with additional jam.
Title: Diabetic Coffee Cake
Ingredients:
- 2 flour
- 3 baking powder
- 1/3 margarine
- 1 egg
- 1/4 milk
- 1/2 coffee
- 1/2 vanilla extract
- 1/2 sugar
Instructions:
1. Sift together the flour and baking powder. Fold in the margarine and set aside.
2. In a separate bowl, place the egg, milk, cold coffee, almond, vanilla and sugar substitute and mix well. Add in the flour mixture and beat until the batter is smooth.
3. Pour the batter into a greased 13 x 9 inch pan.
4. Bake for 30 minutes at 325 deg F.
5. Tips:
6. To check if the cake is done, insert a toothpick or knitting needle through the center. If the toothpick or needle comes out clean, you'll know your cake is ready.
Title: Cherry Banana Snicker Salad
Ingredients:
- 2 maraschino cherries
- 8 bananas
- 2 1/2 Cool Whip
- 2
Instructions:
1. Combine cherries, banana slices, and chopped snickers into a medium sized bowl.
2. Fold in Cool whip and mix until everything is coated with Cool Whip. (You may add in some cherry juice for more color and cherry flavor, making sure to mix it in without diluting the Cool Whip.).
3. Let salad stand overnight for best flavor.
Title: Vegan Applesauce Carrot Cake
Ingredients:
- 1 1/2 raisins
- 2 carrots
- 2 water
- 2 egg substitute
- 1 1/4 maple syrup
- 3 unsweetened applesauce
- 3 cinnamon
- 1 1/2 allspice
- 1 1/2 ground cloves
- 1/2 salt
- 1 1/2 unbleached flour
- 3 baking soda
- 1 1/2 walnuts
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9-inch spring form pan with spray oil.
3. In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
4. Remove and put in a large bowl.
5. Add the oil, apple sauce, egg replacers, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
6. In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
7. Don't over mix this.
8. Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
9. Once this is done cool on a metal rack and turn onto a plate.
Title: Wasp's Nest Cake
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 1
Instructions:
1. On the stovetop, mix pudding with milk and bring to a boil.
2. Dump in box of cake mix.
3. Stir and pour into a greased 9x13-inch pan.
4. Sprinkle on butterscotch morsels.
5. Bake in 350° oven for 30 minutes.
6. Let cool; serve.
Title: Hazelnut Mocha Balls
Ingredients:
- 1 instant coffee granules
- 1 vanilla
- 1 butter
- 2/3 sugar
- 1 1/2 flour
- 1/2 hazelnuts
- 60 bittersweet chocolate
- 12 shortening
- 1 1/2 hazelnuts
Instructions:
1. Dissolve coffee in vanilla.
2. Beat butter and sugar until fluffy.
3. Add the coffee mixture, flour and cocoa.
4. Shape 1 teaspoon of dough into balls.
5. Press a hazelnut into center of each ball.
6. Bake 2 inches apart on ungreased cookie sheets at 325 degrees Fahrenheit for about 15 minutes.
7. Cool 1 minute, then move to wire rack to cool completely.
8. Microwave chocolate and shortening until melted, about 1 minute. Stir smooth.
9. Drizzle over cookies, or roll cookies in chocolate and sprinkle with chopped nuts.
Title: Grandma Osborne's Applesauce Cake
Ingredients:
- 1 sugar
- 1 butter
- 1 margarine
- 1 1/2 egg
- 1 flour
- 1 baking soda
- 1/2 cinnamon
- 1 clove
- 1/2 applesauce
- raisins
Instructions:
1. Pre-heat oven to 350*F.
2. Grease a 9-inch square baking pan and set aside.rnCream together sugar and butter.
3. Blend in egg.
4. Sift dry ingredients together and add alternately with applesauce to the wet ingredients.
5. Stir until well blended.
6. Stir in raisins or nuts if using.
7. Pour into prepared pan and bake for 25 to 30 minutes.
8. Cool and serve from pan.
9. If you prefer, recipe will make 12 cupcakes.
Title: Devil's Lemon Sponge Cake
Ingredients:
- 1 lemon
- 6 self raising flour
- 6 caster sugar
- 6 margarine
- 3 eggs
- 1 baking powder
Instructions:
1. Pre heat oven to 175 degrees.
2. Grease 2 (8 inch diameter) circular cake tins.
3. Place all ingredients in a bowl or food processer.
4. Combine all iingredients until well mixed and smooth in consistency (whizz for about 20 seconds if using a food processer).
5. Divide the mixture equally between the two cake tins.
6. Bake in oven for 20-30 mins until the tops are lightly browned and springy to the touch.
7. Remove from oven and turn out onto a cake rack to cool.
8. Sandwich the two cakes together with your choice of filling - I like seedless raspberry jam or lemon curd.
9. Lightly dust the top of the cake with icing sugar.
Title: Aunt Phyllis' Chocolate Mousse
Ingredients:
- 8 granulated sugar
- 4 salt
- 3/4 water
- 1/8 coffee
- 1/3 vanilla
- 4
- 3/4
Instructions:
1. Beat whipping cream until stiff, cool in refrigerator.
2. Place water, sugar and salt in small saucepan. Boil, stirring occasionally, until clear and syrupy. Reduce heat, add chocolate and stir until melted. Remove from heat, pour into mixer bowl, and immediately blend in eggs (while still very hot). Add vanilla, blend for an additional 5 minutes.
3. Cool to room temperature, then fold in cold whipped cream by hand. Spoon into (4) 6-oz serving dishes and chill for 2 hours.
Title: White Turtle Cake
Ingredients:
- 1 water
- 1 eggs
- 1 pecans
- 1 margarine
- 3 powdered sugar
- 1 milk
- 1 vanilla
- 1/2 pecans
- 1
- 6
- 1
- 1/2
Instructions:
1. Preheat oven to 35o.
2. Combine cake mix, water, milk, oil and eggs-beat well.
3. Spread 1/2 of the batter into a greased 9x13 inch pan.
4. Bake 30 minutes.
5. Melt caramels with remaining milk, stirring constantly.
6. Stir in pecans.
7. Pour over hot cake and spread remaining batter over caramel layer.
8. Bake for 20 minutes.
9. Spread frosting over warm-not hot-cake.
10. ------Frosting---------.
11. Combine margarine, sugar and milk, beat well.
12. Add vanilla, mix well.
13. Frost cake and sprinkle pecans over top.
Title: Pumpkin-Glazed Pumpkin Cookies
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 brown sugar
- 1 eggs
- 1 pumpkin
- 2 1/2 vanilla
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 cinnamon
- 1/4 allspice
- 1 ginger
- 1 1/4 walnuts
- 2 sugar
- 1 butter
- 1/4 margarine
- 3 cinnamon
- allspice
- pumpkin
Instructions:
1. Cookies:
2. Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
3. Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
4. Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
5. Bake at 375 for 12-15 minutes.
6. Remove while hot onto rack.
7. Cool slightly. Spoon glaze over while cookies are still warm.
8. Spicy Pumpkin Glaze: Stir together powdered sugar, soft butter, cinnamon and allspice. Blend in mashed pumpkin to make a smooth glaze.
Title: Double-Ginger Gingersnaps
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 2 ground ginger
- 1/2 salt
- 3/4 unsalted butter
- 1 dark brown sugar
- 1 egg
- 1/4 molasses
- 2 fresh ginger
- 1/3 granulated sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk flour, baking soda, ground cinnamon, ginger and salt.
3. In another bowl, beat butter and brown sugar until well blended.
4. Add egg, molasses, and fresh ginger, until well combined.
5. Beat in flour mixture until blended.
6. Roll dough by rounded tablespoons into balls. Roll balls in granulated sugar.
7. Place 3 inches apart on ungreased baking sheets.
8. Bake 10 to 12 minutes, or until cookies flatten and crack.
9. Cool on sheets 2 minutes.
10. Remove to wire rack; cool completely.
Title: Chocolate Brownie Turtle Cake
Ingredients:
- 4 butter
- 4 eggs
- 3/4 granulated sugar
- 3 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 3/4 salt
- 3/4 pecans
- 1 chocolate chips
- 3/4 pecan halves
- 3/4
- 10
- 2
- 6
- 1/3
- 12
Instructions:
1. In a double boiler, melt semi-sweet and unsweetened chocolate with butter; set aside.
2. In a large bowl, whisk together eggs, sugar and vanilla until well combined.
3. Stir in chocolate mixture.
4. Mix together flour, baking powder and salt; stir into chocolate mixture.
5. Add pecans and chocolate chips, stirring until just combined.
6. Scrape mixture into a 9” springform pan lined with parchment or waxed paper on the bottom.
7. Bake at 350 degrees for 45 minutes, or until cake starts to pull away from side and cracks form on top.
8. Let cook in pan on rack.
9. In a double boiler, melt caramels with cream, stirring occasionally for 10 minutes or until smooth.
10. Pour over brownie cake in pan.
11. Refrigerate 30 minutes or until set.
12. In a double boiler, melt semisweet chocolate with cream, whisking until smooth.
13. Let cool slightly; pour over caramel layer.
14. Garnish with pecans.
15. Refrigerate for at least 4 hours.
Title: Brown Sugar Angel Food Cake
Ingredients:
- 1 1/2 vanilla
- 2 cream of tartar
- 1 1/2 salt
- 1 brown sugar
- 2 cake flour
- 1 1/4
Instructions:
1. Beat egg whites, vanilla, cream of tarter and salt until soft peaks form.
2. Gradually sift 1 cup brown sugar over egg whites and beat again until stiff peaks form.
3. Sift remaining cup of sugar with flour.
4. Fold into egg white mixture.
5. Bake in an ungreased tube pan for 45-50 minutes at 350.
Title: Vanilla Sandwich Cookies
Ingredients:
- 2 butter
- 1 eggs
- 2 butter
- 1/2 cream cheese
- 1 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat your oven to 350 degrees F.
2. In a large mixing bowl, combine the cookie ingredients.
3. Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
4. Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
5. Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
6. Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
7. Frost the underside of a cookie and place another cookie on top.
8. Wrap individually in plastic wrap and store in the refrigerator.
Title: Shaker Kentucky Shoo Fly Pie
Ingredients:
- 3/4 molasses
- 3/4 boiling water
- 1/2 baking soda
- 1 1/2 flour
- 1/2 brown sugar
- 1/4 butter
- 1
Instructions:
1. Preheat the oven to 375 degrees.
2. Sift together the flour, sugar and soda; cut the butter into the flour mixture. Set aside.
3. Combine molasses and boiling water, stirring until molasses melt.
4. Pour 1/3 of the molasses mix into the pie shell. Top with 1/3 of the crumb mix. Alternate the layers, ending with the crumbs.
5. Bake for 35 minutes. Cool to lukewarm before cutting.
Title: My Extra Special Brownies (Lower Fat)
Ingredients:
- 4 salted butter
- 2/3 fructose
- 1 vanilla extract
- 2 eggs
- 1/3 unsweetened applesauce
- 6 whole wheat pastry flour
- 1/4 walnuts
- 1
Instructions:
1. Spray bottom and sides of 8" square pan with cooking spray.
2. Adjust rack to bottom third of oven.
3. Preheat to 325 F for glass pan, 350 F for metal pan.
4. Pour melted butter into mixing bowl. Stir in each ingredient in the order given.
5. Pour into prepared pan; tilt to spread evenly.
6. Bake until toothpick in center comes out with moist and fudgy crumbs clinging to it (i.e., not "clean").
7. Cool in pan on a rack at least 15 minutes.
Title: Lagkage Danish Layer Cake
Ingredients:
- 4 cold water
- 3 sugar
- 1 all-purpose flour
- 1 cornstarch
- 1 1/2 baking powder
- 1 1/2 salt
- 1/2 vanilla
- 4
- 1
Instructions:
1. Beat the four egg yolks until lemon colored.
2. Add water and sugar and beat two minutes. Mix and sift the flour, cornstarch, baking powder and salt.
3. Add to the egg yolk mixture. Beat well. Beat the egg whites until stiff and fold into the yolk and flour mixture.
4. Add vanilla.
5. Bake in four ungreased (or use a little oil) nine-inch cake pans (round or square), in a quick, hot oven preheated to 450ºF for 10 minutes.
6. Fill with an assortment of fillings. Top with whipped cream.
Title: Wheat Germ Balls
Ingredients:
- 2 all-purpose flour
- 1 toasted wheat germ
- 1 shortening
- 3/4 sugar
- 1 egg
- 1 orange zest
- 1 vanilla extract
- 1/2 salt
- 3/4 toasted wheat germ
Instructions:
1. Combine all ingredients except the 3/4 cup wheat germ in a bowl.
2. With an electric mixer, beat on low speed until well mixed.
3. Chill dough until easy to handle. Form into 1 inch balls.
4. Roll dough balls in 3/4 cup wheat germ. Place on cookie sheet.
5. Bake in preheated oven at 350 Fahrenheit for 12-15 minutes.
Title: Sandi's Chocolate Chip Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 hot water
- 1/2 baking soda
- 1/2 vanilla
- 3/4 flour
- 1/2 salt
- 1 1/2 oatmeal
- 1 chocolate chips
Instructions:
1. Combine butter and sugars, cream, then add the egg and mix well.
2. Dissolve the baking soda in the hot water, and add that to the mixture along with the vanilla.
3. Add the dry ingredients, and lastly fold in the chocolate chips.
4. Place by tablespoonfulls on ungreased cookie sheets.
5. Bake at 325-350 on for 10-15 minutes.
Title: Skinny Banana Pudding
Ingredients:
- 1/2 stevia
- 2 sugar
- 1/3 cornstarch
- 3 unsweetened coconut milk
- 2 bananas
- 1 vanilla
- 1 maple syrup
- 1 applesauce
Instructions:
1. Mix stevia, sugar, and cornstarch until combined in a saucepan.
2. Turn heat to medium and slowly add coconut milk to saucepan while whisking to ensure dry and wet ingredients combine.
3. Add pureed bananas and continue whisking until mixture thickens.
4. Once mixture is to desired consistency, turn off heat and add vanilla, maple syrup, and apple sauce.
5. Refrigerate until cool and set (about 8 hours). Garnish with sliced banana, vanilla wafers, graham crackers, whipped cream, toasted coconut, or other garnishes of your choosing.
Title: Health Nut Cookies
Ingredients:
- 3/4 raisins
- 3/4 craisins
- 1 walnuts
- 1 pecans
- 1 peanuts
- 1/2 pine nuts
- 1/2 sunflower seeds
- 1/2 sesame seeds
- 1/2 wheat germ
- 1 whole wheat flour
- 1 baking powder
- 2 cinnamon
- 1 ground ginger
- 1/2 butter
- 1 peanut butter
- 1/2 light brown sugar
- 1 1/4 eggs
- 2 milk
- 1/4
Instructions:
1. Preheat oven to 350. Grease 2 baking sheets or line with parchment paper.
2. Combine nuts, fruit and seeds in large bowl.
3. Combine flour, baking powder, cinnamon and ginger in small bowl. Add to nut mixture and mix well.
4. In mixer, beat butter, peanut butter and brown sugar until creamy--about 5 minutes.
5. Add eggs and milk and beat until well combined.
6. Stir milk mixture into nut mixture to form a dough.
7. Drop by 1/4 cupfulls onto baking sheet. Bake for 13-15 minutes, until bottoms are brown and tops are just set.