lumicero/recipes-ing2inst huggingface dataset:
Title: The Essential Crisp Sugar Cookies (King Arthur Flour)
Ingredients:
- 1 unsalted butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla extract
- 1/2 unbleached all-purpose flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1 salt
- 1/4
Instructions:
1. In a large bowl, cream the butter and sugar together; beating until fluffy. Beat in the egg until smooth, then add the vanilla and almond extracts.
2. In a separate bowl, whisk together the dry ingredients, then add the butter mixture, mixing until the dough is smooth. Refrigerate the dough for 2 to 3 hours or overnight.
3. Preheat the oven to 375. Line cookie sheets with parchment paper.
4. Transfer the dough to a floured work surface and roll to 1/4 inch thick. This dough is fairly soft, so put a piece of plastic wrap over it while you roll it out. Cut out shapes with your favorite cutters and put on cookie sheets.
5. Bake the cookies for 8 minutes, until set and just slightly colored around the edges. Remove from the oven, let them cool on sheet for 2 minutes to firm up, then transfer to a rack to cool.
Title: Pumpkin Upside Down Cake
Ingredients:
- 1 pumpkin
- 1 1/4 sugar
- 1 cinnamon
- 1/2 ginger
- 1 nutmeg
- 1 evaporated milk
- 3 eggs
- 1 pecans
- 1 butter
- 1
Instructions:
1. Mix pumpkin, sugar, cinnamon, ginger, nutmeg, milk and eggs; pour into buttered 9"x13" baking dish.
2. Sprinkle cake mix over the top of the pumpkin mixture, sprinkle nuts over cake mix and then drizzle the melted butter over the top of the entire cake.
3. Bake for 1 hour@ 350 degrees or until inserted toothpick comes out clean.
4. Serve with whipped cream or Cool Whip.
Title: Ww 4 Points - Yogurt With Honey and Walnuts
Ingredients:
- 1/2 walnut halves
- 2 yogurt
- 6 honey
Instructions:
1. *To make yogurt cheese: spoon 1 (32 oz) container plain nonfat yogurt into a coffee filter; set over a bowl and let stand in refrigerator 2 hrs or overnight. Discard the liquid.
2. To make: Heat a large skillet over med heat.
3. Add the walnuts and toast, shaking the pan often, 6-7 minutes.
4. Transfer nuts to cutting board, allow to cool, and chop.
5. Spoon the yogurt cheese in each of 6 bowls.
6. Top each with the honey and sprinkle with walnuts.
7. 4 Points for 1/3 cup yogurt with 1 tbsp honey and 1 tbsp walnuts.
Title: Pear Crisp
Ingredients:
- 8 pears
- 1/4 sugar
- 1/2 ground cinnamon
- 1 ground allspice
- 1/4 ground ginger
- 1/4 all-purpose flour
- 1 old fashioned oats
- 1 brown sugar
- 1/2 baking powder
- 1/2 butter
- 1/2 of fresh mint
- pear
Instructions:
1. Toss pears with orange juice; place in a greased 13x9x2-inch baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over the pears.
2. In a large bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly.
3. Sprinkle over pears.
4. Bake at 350°F for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm.
5. Garnish with mint and additional pears if desired.
6. Yield: 12 servings.
Title: Orange Cookies
Ingredients:
- 3/4 sugar
- 3/4 butter
- 1 egg
- 1/2 cake flour
- 2 1/2 salt
- 1/2 baking powder
- 2 vanilla
- 1 powdered sugar
- 1/2 butter
- 1 1/2 orange, zest of
- 1 1/2 orange
- 1
- 1/4
Instructions:
1. In a food processor, blend sugar and butter until well combined. Add carrots, egg, vanilla, and almond extract, salt and baking powder, and continue combining until a smooth, pureed consistency is reached.
2. Transfer to a large bowl, add the cake flour gradually, beating with a mixer between additions. Batter will be thick.
3. Drop by rounded teaspoons onto greased cookie sheet. Bake for 10 - 12 minutes in a pre-heated 350 degree oven until the tops look set and dull. Bottoms will not brown. Let cool completely and then frost. Makes about 42 (2-inch) cookies.
4. While the cookies are baking, make the icing.
5. Icing: Melt the butter, sift the powdered sugar. Combine all ingredients and whisk until all lumps are gone. At your discretion, this can be a thin glaze or add more powdered sugar to make a thicker icing. Personally, I prefer it thicker. Thinner tends to run off and puddle.
Title: Banana Loaf Cake
Ingredients:
- 2 butter
- 3 bananas
- 1 bicarbonate of soda
- 1 baking powder
- 1 sugar
- 1 1/2 plain flour
- 1 egg
- 2 milk
Instructions:
1. Preheat oven to 175C fan forced (for conventional I would recommend about 185C).
2. Grease and line (with baking paper) a standard loaf tin.
3. Sift flour, bi-carbonate and baking powder together.
4. Cream butter and sugar with a stand mixer or hand held mixer until well mixed.
5. Add the egg and mashed banana and mix well together.
6. Add the sifted flour and baking powder till incorporated and mix well and then add the 2 tablespoons milk and mix through.
7. Add sifted flour and baking powder till incorporated.
8. Pour mix into prepared loaf pan.
9. Bake for 35 to 40 minutes, test with skewer for doneness (should come out clean).
10. Would recommend to leave in pan for 5 to 10 minutes before turning out.
Title: Cheddar Cookies
Ingredients:
- 1/4 oregano
- 1/4 salt
- 1/2 pepper
- 1 red pepper flakes
- 1/4 cheddar cheese
- 3/4 butter
- flour
Instructions:
1. Put spices and butter in a pot.
2. Stir while heating until it starts to bubble.
3. Reduce heat.
4. Stir in flour.
5. Remove from pot and place in mixing bowl.
6. Mix in cheese.
7. Roll into log (refrigerate if necessary).
8. Use cheese cutter to cut into medallions.
9. Bake at 400 for 20 minutes.
10. Remove from cookie sheet.
11. Cool.
12. Serve with Tabasco sauce.
Title: Yogurt Strawberry Fool Pie
Ingredients:
- 2 unsalted butter
- 1/2 fresh strawberries
- 1 sugar
- 1/3 vanilla yogurt
- 2 heavy whipping cream
- 1 mint leaf
- strawberry slices
Instructions:
1. Preheat oven to 300 degrees.
2. Combine the vanilla wafers and softened butter in a bowl. Press mixture evenly onto the bottom and sides of an ungreased 9" pie plate.
3. Bake 15-20 minutes or just until browned. Set aside to cool, at least 30 minutes.
4. In a medium sized bowl combine the strawberries, sugar and yogurt.
5. Beat the whipping cream in another bowl until stiff peaks form (approximately 3-4 minutes.).
6. Gently fold in the whipping cream with the strawberry mixture.
7. Carefully spoon into the prepared crust.
8. Cover pie well and freeze until firm, at least 8 hours or overnight.
9. Remove pie from freezer 30 minutes prior to serving. Garnish each serving with mint leaf and strawberry slice if desired.
Title: Fluffy Strawberry Meringue Pie
Ingredients:
- 3 cream of tartar
- 1/4 sugar
- 1 pecans
- 1/2 vanilla
- 1/2 fresh strawberries
- 1 mini marshmallows
- 2 Cool Whip
- 4
- 8
Instructions:
1. In a mixing bowl, beat egg whites and cream of tartar, until soft peaks form. Gradually add sugar till stiff glossy peaks form and sugar is dissolved. Fold in crackers and pecans and vanilla.
2. Spread on bottom and up sides of a greased 10 inch deep dish pie plate. Bake at 350* for 20-25 minutes or till lightly browned. Cool completely.
3. Slice the strawberries and mash slightly. Drain juice and reserve 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat till marshmallows are melted. Refrigerate till cooled and partially set. Remove from fridge and add strawberries and whipped topping to marshmallow mixture. Add a drop of red food coloring if desired. Spoon mixture into meringue shell and smooth top. Refrigerate several hours or overnight to set completely.
4. Note: prep time does not include chill time.
Title: Norwegian Rice Pudding
Ingredients:
- 3/4 long-grain rice
- 6 boiling water
- 1 milk
- 1 salt
- 2 butter
- 2 sugar
- 1/2 nutmeg
- 1/2 heavy cream
- 1
Instructions:
1. Place the rice in a strainer and pour the boiling water over the rice. Drain well.
2. Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy.
3. Stir in the butter, sugar, almond extract, nutmeg and almonds.
4. Serve warm or chilled, with whipped cream.
Title: Pineapple Pie No Bake
Ingredients:
- 1 French vanilla instant pudding
- 2 sour cream
- 12 cream cheese
- 4 brown sugar
- 2 vanilla
- 1/2 graham cracker crust
- 1
Instructions:
1. In a medium mixing bowl, blend undrained pineapple, 8 ounces of the sour cream, and both pudding mixes. mix well -- pour into graham cracker crust. smooth out to crust edges.
2. For the topping.
3. Mix 4 ounces sour cream, 4 ounces cream cheese, brown sugar & vanilla. Mix until smooth consistency. Pour/spread over pie. chill for 4 hours. SERVE!
Title: Amish Shoo Fly Cupcakes
Ingredients:
- 1 1/2 boiling water
- 1 baking soda
- 1 dark molasses
- 3 flour
- 1 brown sugar
- 1/4 butter
- 1/4 margarine
- unsweetened applesauce
Instructions:
1. Add baking soda to boiling water; then add molasses and set mixture aside.
2. Make a crumb mixture from flour, brown sugar and margarine, and reserve 1 cup of this aside.
3. Mix together the remaining crumb mixture, liquid mixture and applesauce.
4. Pour (batter is thin) into cupcake pan lined with cupcake papers, and sprinkle reserved crumb mixture on top of each cupcake.
5. Bake at 350°F for 20 to 25 minutes.
Title: Double Vanilla Cupcakes
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 kosher salt
- 2/3 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/3 buttermilk
- 2 pure vanilla extract
- 1/2 unsalted butter
- 3 powdered sugar
- 1/4 pure vanilla extract
- 1 1/2 kosher salt
Instructions:
1. Preheat oven to 375 degrees.
2. Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
3. Sift the flour, baking powder, baking soda, and salt together into a bowl.
4. In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
5. Add the sugar and continue beating until pale.
6. Add the eggs one at a time, beating well after each addition.
7. Add half of the flour mixture and mix on low speed just until blended.
8. Add the buttermilk and vanilla and beat on low speed until smooth.
9. Add the remaining flour mixture and beat just until blended.
10. The batter will be thick.
11. Divide the batter between the muffin cups, filling each about ¾ full.
12. Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
13. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
14. In a bowl, using an electric mixer, beat the butter until light and fluffy.
15. Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
16. Beat on med-high speed until smooth.
17. Spread the frosting on the tops of the cupcakes and serve.
Title: A Healthy Carrot Cake Recipe for Memorial Day
Ingredients:
- 3 sea salt
- 2 baking soda
- 1 cinnamon
- 1 nutmeg
- 1 eggs
- 5 carrots
- 1/2 raisins
- 1/4 walnuts
- 3
- 1
Instructions:
1. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
2. In a separate bowl, mix together eggs, agave and oil.
3. Stir carrots, raisins and walnuts into wet ingredients.
4. Stir wet ingredients into dry.
5. Place batter into 2 well greased, round 9 Inch cake pans.
6. Bake at 325 degrees for 35 minutes.
7. Cool to room temperature and spread with coconut frosting.
8. Serve.
Title: Vegan Chai Cupcakes
Ingredients:
- 1 soymilk
- 4 chai tea teabags
- 1/4 canola oil
- 1/2 granulated sugar
- 1/2 stevia
- 1 vanilla extract
- 1 whole wheat flour
- 1 1/3 baking soda
- 1/4 baking powder
- 1/2 salt
- 1 ground cinnamon
- 2 ground cardamom
- 1 ground ginger
- 1/2 ground cloves
- 1/4 white pepper
- 1 confectioners' sugar
- 1/2 cocoa powder
- 2 ground cinnamon
- 1 ground nutmeg
- 1/4 ground mace
Instructions:
1. Preheat oven to 375°F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
2. In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
3. Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
4. To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
Title: Pumpkin Cake - 4 Layer
Ingredients:
- 1 pumpkin
- 1 milk
- 1/2 eggs
- 1/3 pumpkin pie spice
- 4 cream cheese
- 1 1/2 icing sugar
- 1 pecans
- 1
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Grease and flour 2 9" round cake pans.
3. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 teaspoons spice in large bowl and beat at medium speed with electric mixer until well blended. Pour into pans.
4. Bake 28-30 minutes or until done.
5. Cool 10 minutes then remove from pans. Cool completely.
6. Beat cream cheese until creamy.
7. Add sugar, remaining pumpkin and 1/2 tsp spice. Mix well.
8. Stir in whipped topping.
9. Cut each cooled cake in half with a serrated knife.
10. Put on serving plate.
11. Spread cream cheese filling between layers. Do not do top of cake.
12. Drizzle with caramel topping just before serving.
13. Sprinkle pecans on top.
14. Store leftover cake in refrigerator.
Title: Chocolate and Chili Cupcakes
Ingredients:
- 1 sweet butter
- 1 self-rising flour
- 1 1/2 baking powder
- 4 eggs
- 1 powdered sugar
- 4 sweet butter
- 2
- 1/2
- 1 1/2
- 1/2
- 3
- 1/2
Instructions:
1. Preheat oven to 350°. Place 18 baking cups in muffin pans.
2. In a large bowl, combine the first 7 cupcake ingredients; beat with an electric mixer until smooth, 2-3 minutes; stir in chocolate chips.
3. Spoon batter into the cups; bake 20 minutes.
4. Remove pans from the oven and cool for 5 minutes; remove cupcakes and cool on a rack.
5. Make the frosting: blend all the frosting ingredients together in a food processor.
6. Spread the frosting on the cooled cupcakes.
Title: Fudge-Almond Layer Cake
Ingredients:
- 3 butter
- 1 granulated sugar
- 1 light brown sugar
- 1/2 eggs
- 3 cake flour
- 2 1/4 baking soda
- 2 salt
- 1/2 sour cream
- 1/4 vanilla
- 1 water
- 1 instant coffee
- 1 1/3 butter
- 2 powdered sugar
- 2 water
- 2
- 1/2
- 2
- 1/2
- 1/4
- 1
Instructions:
1. Heat oven to 375 degrees. Grease and flour two 9 x 1 1/2-inch round layer cake pans; set aside.
2. To make cake: In double boiler over simmering water melt chocolate, stirring until smooth; remove from heat and set aside. In large mixer bowl, thoroughly cream butter and sugars. Add eggs one at a time, beating well after each addition. Mix in chocolate. In another bowl, mix the flour, baking soda and salt. Beat the flour mixture into the cake mixture alternately with the sour cream to blend thoroughly. On low speed, mix in the coffee and vanilla to blend thoroughly. Pour batter into pans, dividing equally. Tap pans on counter a few times to release air bubbles. Bake in center of oven about 30 minutes until pick inserted into centers comes out clean. Cool on racks 10 minutes, then invert onto racks to cool completely. If cake tops are rounded, trim with serrated knife to level. Carefully cut each cake horizontally into two equal layers.
3. To make Chocolate Ganache: In 1-quart saucepan, bring cream to boil; immediately reduce heat to low and gradually add chocolate chips, stirring until melted and mixture is smooth. Refrigerate until mixture reaches thin spreading consistency, stirring occasionally.
4. To make Mocha Filling: In small saucepan over low heat, mix water, cocoa and instant coffee until thoroughly blended and coffee is dissolved; set aside to cool. In mixer bowl, cream butter. Gradually beat in 1 cup of sugar. Gradually beat in coffee mixture. Beat in remaining sugar.
5. To assemble cake: Place one cake layer on serving plate; spread evenly with half the mocha filling. Top with another cake layer; spread evenly with 1/3 cup of the Chocolate Ganache. Add another cake layer and spread with the remaining Mocha Filling. Top with last cake layer. Spread top and sides evenly with the remaining Chocolate Ganache. Arrange almonds on top of cake. In small saucepan over low heat, stir caramels and water until caramels are completely melted and mixture is smooth. Cool slightly and drizzle over top of cake. Refrigerate cake one to four hours. Cut into wedges to serve.
6. *To toast almonds, spread in an ungreased baking pan. Place in 350-degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to ensure even browning. Almonds will continue to brown slightly after removing from oven. Note : If desired, include additional toasted sliced almonds between layers.
Title: Apple and Golden Syrup Pudding (Australia)
Ingredients:
- 2 1/4 granny smith apples
- 2 granulated sugar
- 2 water
- 1 all-purpose flour
- 1/3 light brown sugar
- 1/3 egg
- 1 unsalted butter
- 4 golden syrup
- 1/3 light brown sugar
- 1/3 golden syrup
- 1/3 boiling water
- 1 1/4 powdered sugar
- 2
Instructions:
1. FOR THE PUDDING: Preheat oven to 350 degrees F, then butter the inside bottom of a 2-quart casserole dish. Place casserole dish on a baking tray.
2. Place apples in a medium, microwave-proof bowl, then sprinkle with sugar & water.
3. Cover & microwave on high for 6-8 minutes or until tender, then cool in the bowl for 10 minutes.
4. Drain the apples & arrange them in the prepared casserold dish.
5. In a large bowl, whisk together the flour & brown sugar.
6. In another bowl, whisk together the milk, egg, melted butter & golden syrup, then add this mixture to the flour ixture & gently stir to combine.
7. Spoon mixture over apples & smooth the surface.
8. FOR THE SYRUP: Evenly sprinkle a second 1/3 cup of brown sugar over the pudding mixture.
9. In a heatproof container, combine the second 1/3 cup of golden syrup with the boiling water, then drizzle this mixture over the pudding.
10. Bake for 50-55 minutes or until golden & cooked through ~ If necessary, cover the pudding lightly with aluminum foil if/when the top is a deep golden.
11. FOR A GARNISH: When finished baking, set aside to cool for 5 minutes, then dust with powdered sugar (if using) & serve with ice cream, if desired.
Title: Small Fruit Cobbler
Ingredients:
- 2 berries
- 1 1/2 Bisquick
- 1 egg
- 3/4 milk
- 1/4 sugar
- 1/2 cinnamon
- 1 sugar
Instructions:
1. Spray a 8-10 inch square baking pan.
2. Mix Bisquick, egg, milk, and 1/4 cup sugar.
3. Pour mixture in pan.
4. Lay fruit on top of mixture and sprinkle cinnamon and sugar on top.
5. Bake 350* for 25 to 30 minutes.
Title: Honey Spice Upside-Down Cake
Ingredients:
- 6 butter
- 3/4 margarine
- 1 light brown sugar
- 1 lemon
- 1 3/4 canned pears
- 1 all-purpose flour
- 1 baking soda
- 3/4 cinnamon
- 1/4 ginger
- 1/3 salt
- 1/3 shortening
- 1/2 sugar
- 1 honey
- 1 fresh lemon rind
- 1/2 egg
- hot water
Instructions:
1. Melt butter or margarine in a 10-inch cast iron skillet. Add brown sugar, stirring until mixture is bubbly. Remove from heat.
2. Arrange pear halves and lemon slices over the bottom of the skillet in butter sugar mixture.
3. Sift flour, soda, spices, and salt onto wax paper.
4. Beat shortening and sugar together until light and fluffy. Beat in the honey, egg and lemon rind. Stir in dry ingredients, half at a time, blending well after each addition. Stir in hot water.
5. Carefully spoon batter over fruit in the skillet, spreading as evenly as possible.
6. Bake at 375 F for 40 minutes or until center springs back when lightly touched with fingertip.
7. Loosen cake around the edges of the skillet with a knife blade. Cover skillet with a serving plate; invert and let stand 5 minutes. Lift off the skillet.
8. Serve warm with a favourite topping. Whipped sweetened cream cheese or whipped cream or vanilla yogurt or ice cream are all good choices. Makes 6 to 8 servings depending on how you cut them.
Title: No Bake Banana Pudding Cake
Ingredients:
- 3 milk
- 2 vanilla instant pudding mix
- 30 bananas
- 4 non-dairy whipped topping
- 8
Instructions:
1. Pour milk into large bowl.
2. Add dry pudding mixes.
3. Beat with wire whisk 2 minutes or until well blended.
4. Let stand 5 minutes.
5. Arrange half of the wafers on the bottom of a 13 x 9 inch pan.
6. Top with layers of half each of the banana slices, pudding and whipped topping.
7. Repeat starting with wafers and ending with whipped topping,.
8. Crumble the 2 remaining wafers over the top of the whipped topping.
9. Chill for 3 hours before serving.
Title: Apple Streusel Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 cake flour
- 8 wheat flour
- 1 butter
- 1 margarine
- 1 sugar
- 3 baking powder
- 1/2 - 3/4 eggs
- 3 -4 apples
- 1 1/2 - 2 cinnamon
- 1/8 clove
- 1/4 nutmeg
- 1/4 butter
- 1 margarine
- 2/3 flour
- sugar
Instructions:
1. Mix ingredients for the dough in a large mixing bowl until completely mixed.
2. Spread out dough on a lightly oiled 13x9 inch baking dish. Flatten the dough in the pan until it reaches all the corners and equally distributed.
3. Place sliced apples on top in 2 to 3 rows slightly overlapping each other.
4. Sprinkle cinnamon, ground cloves, and ground nutmeg on top.
5. Sprinkle sliced almonds on top.
6. Preheat oven to 350°F or 180°C.
7. Make the streusel: in a separate bowl mix butter, flour, and sugar together with your hands until it forms small crumbles. You may need to add more flour to the mixture until you reach the desired crumbles.
8. Sprinkle streusel (butter, flour, and sugar crumbles) on top.
9. Bake for about 1 hour.
Title: Ovos Moles De Papaia (Papaya and Egg Yolk Pudding)
Ingredients:
- 1 - 1 1/2 papaya
- 1/4 fresh lime juice
- 1/4 lemon juice
- 2 water
- 1 sugar
- 4 cinnamon stick
- 5 whole cloves
Instructions:
1. Combine the papaya, lime or lemon juice, and water in blender and blend at high speed for about 30 seconds. Scrape sides with a rubber spatula, and blend again until the mixture is a smooth purée.
2. With the back of a spoon, rub the purée through a fine sieve into a 2- to 3-quart enamel or stainless-steel saucepan. Mix in the sugar, cinnamon stick and cloves and, stirring constantly, bring to a boil over high heat,.
3. Stirring occasionally, cook briskly until the syrup reaches a temperature of 230°F on a candy thermometer or a few drops spooned into cold water immediately form coarse threads.
4. Remove pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.
5. In a deep bowl, beat the egg yolks with a wire whisk or a electric beater for about 1 minute, or until the yolks thicken slightly.
6. While beating constantly, pour the hot syrup into the egg yolks in a thin stream and continue to beat until the mixture is smooth and thick and is a bright, deep yellow color.
7. Divide the mixture among four 4-ounce heatproof dessert dishes, and let cool to room temperature. The dessert will thicken further as it cools. Serve at once, or refrigerate for at least 2 hours and serve it chilled.
Title: Cocoa Kiss Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1 sugar
- 1 2/3 vanilla extract
- 1/4 all-purpose flour
- 1 pecans
- 1 powdered sugar
Instructions:
1. Beat butter, sugar and vanilla in a large bowl until creamy.
2. Stir together flour and cocoa.
3. Gradually add butter mixture, beating until blended.
4. Add pecans.
5. Beat until well blended.
6. Refrigerate dough about 1 hour or until firm enough to handle.
7. Heat oven to 375°.
8. Remove wrappers from kisses.
9. Mold tablespoon of dough around each kiss, covering completely.
10. Shape in to balls and place on ungreased cookie sheet.
11. Bake 10-12 minutes or until set.
12. Cool for 1 minute on cookie sheet then transfer to wire rack and cool completely.
13. Roll in powdered sugar.
14. Enjoy!