lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Potato-Pecan Pie
Ingredients:
- 1 egg
- 1 fresh sweet potatoes
- 1 1/2 sugar
- 1/4 unsalted butter
- 2 margarine
- 1 vanilla extract
- 1/4 salt
- 1/4 cinnamon
- 1/8 allspice
- 1/8 nutmeg
- 2 eggs
- 1/2 sugar
- 1/2 dark corn syrup
- 2 unsalted butter
- 1 margarine
- 1 vanilla extract
- 1 cinnamon
- 1/2 pecan halves
- heavy cream
Instructions:
1. Prepare pie shell,set aside.
2. Make sweet potato filling: In medium bowl, with electric mixer, beat 1 egg until frothy.
3. Add mashed cooked sweet potatoes, sugar, butter, vanilla extract, salt, cinnamon, allspice, and nutmeg; beat at medium speed until the mixture is smooth, about 2 minutes.
4. Make pecan topping: In medium bowl, with mixer, beat eggs until frothy.
5. Add sugar, corn syrup, melted butter, vanilla and cinnamon.
6. Beat at low speed just until mixture is well blended, about 1 minute.
7. Stir in pecans.
8. Preheat oven to 350 degrees Fahrenheit.
9. To assemble: Turn sweet potato filling into unbaked pie shell, spreading evenly.
10. Pour pecan topping over top.
11. Bake 60 to 70 minutes until set, and knife inserted in center comes out clean.
12. Remove pie to rack to cool.
13. Just before serving decorate with whipped cream.
Title: Sirups Kager (Danish Brown Spice Cookies)
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 dark corn syrup
- 1 cinnamon
- 1/2 ground cloves
- 3 3/4 - 4 baking soda
- flour
Instructions:
1. In a medium mixing bowl, cream butter or margarine, sugar and corn syrup. When well combined, stir in cinnamon, cloves and baking soda mixture. Slowly add flour and mix well after each addition until dough becomes stiff. Cover dough with plastic wrap and refrigerate until firm, approximately one hour. This time is included in the preparation time.
2. Preheat oven to 400 degrees. On a floured surface, roll dough to 1/8-inch thickness. Using a reindeer or desired shaped cookie cutter, cut shapes into dough. Dough can also be rolled into logs about 1-inch in diameter and sliced crosswise into 1-inch-thick rounds.
3. Bake on ungreased cookie sheets until lightly browned, about 8 to 10 minutes.
Title: Pears in Red Wine (Courtesy of Sara Moulton and another food Web
Ingredients:
- 3 pears
- 3 sugar
- 1/2 cinnamon stick
- 1 raisins
- 1/2 lemon juice
- 2
- 1
Instructions:
1. Place pears in a saucepan.
2. Add the wine, sugar, cinnamon stick and raisins.
3. Bring to a boil, reduce and let simmer for 5 to 10 minutes until pears are at the desired tenderness.
4. Remove pears and raisins from the syrup.
5. Discard the cinnamon stick.
6. Add the preserves and lemon juice.
7. Bring the syrup to a boil.
8. Let boil for 3 to 5 minutes to melt preserves.
9. Pour sauce over pears and serve.
Title: Low Carb Chocolate Creme Brulee
Ingredients:
- 2 heavy cream
- 1/4 Splenda granular
- 1 egg
- 1 vanilla
- 6
Instructions:
1. heat cream and chocolate until melted. Beat egg and splenda until blended. Add 1/3 of cream mixture in with egg mixture to warm the yolk and mix well. Add rest of the cream mixture to the egg mixture. pour into 4 ramekins and bake at 300 degrees for about 28-30 minutes or until firm.
2. I'm a chocoholic, so I like to put a chocolate on top of mine and let it melt!
Title: M&m Oatmeal Bars
Ingredients:
- 2 oatmeal
- 1 brown sugar
- 1 1/2 flour
- 3/4 salt
- 1 baking soda
- 1 oleo
Instructions:
1. spread 3/4 of this mixture in a greased 9x13 pan. Bake 12 minutes at 350 degrees.
2. Mix together and spread over crust:.
3. 1 can sweetened condensed milk.
4. 1/2 cup peanut butter.
5. then sprikle on 1 cup chocolate chips the rest of the crust mixture and 1 cup M&Ms.
6. Bake at 20 minuter at 350 degrees.
Title: Orange Angel Cake II
Ingredients:
- 15 -16 plain low-fat yogurt
- 3/4 grapefruit peel
- 1
- 1/2
Instructions:
1. Prepare angel cake as directed on package, except pour 1/3 cup of the thawed orange juice concentrate into a 2-cup measure; add enough water to the concentrate for the mixture to equal the amount of water called for in the package directions.
2. Continue with package directions, baking the batter in an ungreased 10" tube pan according to package directions.
3. Immediately invert cake (leave in pan); cool completely.
4. Loosen sides of cake from pan; remove cake from pan.
5. For topping, in a medium bowl gently stir together the thawed topping and yogurt. Fold in remaining orange juice concentrate.
6. Spread topping mixture over top and sides of cake. If desired, garnish with citrus roses made from grapefruit or orange peel. Store in the refrigerator.
7. Citrus Rose: Cut the peel from stem end of a Florida Orange or Grapefruit, forming a circular base (do not sever). Continue cutting a strip of peel about 3/4" to 1" wide in a spiral motion to opposite end of fruit, making one lon g, continuous strip and slicing thinly (do not cut into white membrane). Start coiling strip tightly, beginning at end opposite base. Coil the strip onto the base to form a rose. Garnish with mint leaves and small strips of peel, if desired.
Title: Super Easy Wine Cake
Ingredients:
- 1 eggs
- 3 white wine
- 1 1/4
- 1/3
Instructions:
1. Preheat oven to 350.
2. Beat together all the ingredients together.
3. Pour batter in greased 13x9 inch cake pan.
4. Bake for 30 minutes.
5. Cool cake.
6. Best served with fresh whipped cream.
7. (These are the same directions on the box. The only difference is the substitution of white wine for water).
Title: Macaroni Cake
Ingredients:
- 2 spaghetti
- 6 eggs
- 2 sugar
- 1 vanilla
- 1 cinnamon
- 2 butter
- 2
- 4
Instructions:
1. Cook the macaroni aldente and drain.
2. Wisk eggs,milk, cream, sugar, vanilla, and cinnamon in a large bowl.
3. Add cooked and drained macaroni.
4. Pour into rectangle baking pan.
5. Bake at 375 degrees for 30 minutes.
Title: Greek Rice Pudding
Ingredients:
- 2 eggs
- 3 vanilla pudding mix
- 1/2 sugar
- 14 water
- 29 cooked rice
- 2
Instructions:
1. In a medium saucepan combine, eggs, pudding mix, sugar and condensed milk.
2. Mix well.
3. Add water, then rice.
4. Bring to a boil over medium low heat, stirring constantly to prevent burning.
5. Remove from heat.
6. Cool at room temperature.
Title: Silky Chocolate Mousse
Ingredients:
- 300 dark chocolate
- 50 unsalted butter
- 3 eggs
- 1 caster sugar
- 1/4
- 300
Instructions:
1. Place chocolate and butter in medium heatproof bowl over a pan of barely simmering water; stir until chocolate is melted and smooth; remove from heat.
2. Stir in the egg yolks one at a time, then the liqueur. Transfer mixture to a large bowl, cool.
3. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until sugar is just dissolved. Fold the cream and meringue into chocolate mixture in two batches.
4. Spoon into 8 x 1/2 cup capacity dishes; cover and refrigerate several hours or overnight.
Title: Brioche Bread Pudding
Ingredients:
- 300 milk
- 1/4 creme fraiche
- 1 sour cream
- 2 eggs
- 120 sugar
- 1 vanilla
- 250 golden raisins
- 100
Instructions:
1. Mix together the milk, creme fraiche, eggs, sugar and vanilla until well blended, then stir in the raisins and orange peel. Pull off smallish hunks of brioche and stir into the milk mixture. Really mash the brioche around. Let it stand for about ten minutes, soaking up liquid, then smoosh it around some more with a wooden spoon. It can't be too smooshed up.
2. Spoon it into a loaf mold. I use the silicone pans because I find them so easy to use. If you DO use them, remember to let the bread pudding cool in the pan before trying to unmold it. Then bake at 200 degrees C for about 35 minutes, or until a knife comes out clean.
Title: Pineapple Upside Down Cupcakes
Ingredients:
- 1/4 sugar
- 1/4 butter
- 1 flour
- 1 egg
- 1/2 baking powder
- 1 1/2 vanilla
- 1 butter
- 1/4 light brown sugar
- 1/4 light corn syrup
- 1 pineapple rings
- 20
Instructions:
1. Preheat oven to 350.
2. Butter or spray (with cooking spray with flour) 10 holes in a cupcake pan.
3. Cut a 1/2 inch chunk out of 10 pineapple slices and place the slices (not the little chunks) individually in 10 cupcake holes. They should lie flat in the pan and look like a "whole" ring again.
4. In a small saucepan, melt and stir together butter, brown sugar and corn syrup.
5. Cook over low heat about 5 minutes or until it thickens slightly. Stir thoroughly to combine.
6. Pour about one teaspoon of this topping into the bottom of each pineapple ring covered cupcake hole.
7. In a medium sized mixing bowl, cream together the butter and the sugar until fluffy.
8. Add the egg and vanilla and mix thoroughly.
9. Add the baking powder, mix briefly then add the flour alternately with the pineapple juice.
10. Pour about 1/3 to 1/2 cup of batter over each pineapple slice and bake for 20 minutes.
11. Cool 20 minutes in pan then invert over a baking rack.
12. You may want to place parchment paper or a towel under the rack because they may drip.
13. Serve on a plate, pineapple side up.
Title: Double Choc Fudge Brownie Muffins
Ingredients:
- 250 butter
- 1 1/2 caster sugar
- 1 1/4 plain flour
- 1/8 baking powder
- 3/4 eggs
- 4 vanilla
- 1/2 chocolate
- 12
Instructions:
1. Preheat oven to 180 fan forced. lightly grease a cup cake tin or line with cases.
2. Place the butter and sugar into a saucepan and stir until the sugar nearly dissolves.
3. Sift the flour and baking powder and cocoa into a bowl.
4. Make a well in the centre, add eggs and vanilla.
5. Pour in the butter mixture and gently mix with a whisk.
6. Sppon mixture into muffin cases, place a piece of chocolate into each muffin.
7. Bake on a low shelf for 20 minutes until firm, cool for 10 minutes then flip onto cooling rack.
Title: World's Best Cookies Aka That 70s Elusive Cornflake Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 1 egg
- 1 quick-cooking oatmeal
- 1 flour
- 1 baking soda
- 1 salt
- 4 vanilla extract
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 325.
2. Cream butter, sugars, vanilla and egg.
3. Add oil.
4. Mix in dry ingredients.
5. Form dough into walnut sized balls.
6. Place on cookie sheet and flatten with a fork dipped in water.
7. Bake for 10- 12 minutes.
8. Cool on pan for a minute or two, then transfer to a rack to cook.
Title: The Yummiest Banana Pudding
Ingredients:
- 12 bananas
- 5 milk
- 2 instant vanilla pudding
- 5 cream cheese
- 8 sweetened condensed milk
- 14
- 12
Instructions:
1. Line the bottom of a 13x9 baking dish with half the cookies and a layer of bananas on top.
2. In a bowl combine the milk and pudding mix and blend well using a handheld mixer.
3. In another bowl, combine the cream cheese and condensed milk and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture into the pudding mixture and stir well until blended.
6. Pour the mixture over the cookies and bananas and cover with remaining cookies.
Title: 30-Day Muffins
Ingredients:
- 2 eggs
- 7 1/2 dark brown sugar
- 2 milk
- 1 vanilla extract
- 1/2 dates
- 5 raisins
- 4 all-purpose flour
- 12 salt
- 1/2 bicarbonate of soda
- 4
- 3
Instructions:
1. Whisk the eggs and sugar together, and pour in the milk and vanilla. Stir well.
2. Add the sunflower oil, dates and raisins.
3. Sieve the flour with the bicarbonate of soda and salt, and add to the mixture with the bran.
4. Mix again and cover tightly until needed - this mixture will keep in the fridge for up to 30 days (during which time the bran will swell).
5. Preheat the oven to 350°F
6. Stir the mixture before using. Fill muffin cases in a muffin tin until three quarters full. Bake for 15-20 minutes, or until firm to the touch and golden.
7. Cool on a wire rack before serving.
Title: Lavender-Vanilla Pillows
Ingredients:
- 1 water
- 1 butter
- 1 powdered sugar
- 1/2 vanilla bean
- 1 all-purpose flour
- 2 powdered sugar
Instructions:
1. Preheat oven to 325°.
2. Using a mortar and pestle, grind and crush the 1 teaspoon lavender.
3. In a small bowl, combine the lavender and the water; set aside for 10 minutes.
4. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
5. Add the 1/2 cup powdered sugar; beat until combined, scraping bowl occasionally.
6. Beat in lavender mixture and vanilla bean seeds.
7. Gradually add flour, beating on low speed until combined.
8. Divide dough into 36 equal portions (each about 3 teaspoons of dough).
9. With lightly floured fingers, press each portion of dough evenly into bottom of an ungreased 1 3/4-inch muffin cup.
10. Bake about 20 minutes or until edges are very lightly browned and pick comes out clean.
11. Cool in muffin cups on a wire rack for 10 minutes.
12. Using a thin knife, loosen edges of cookies from muffin cups and remove.
13. Transfer to a wire rack; cool.
14. Lightly sprinkle cookies with powdered sugar just before serving.
15. Store-layer cookies between sheets of waxed paper in an airtight container; cover.
16. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Tarte Aux Pruneaux (Prune Tart --Gascogny)
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/4 salt
- 12 unsalted butter
- 2 -3 water
- 3 prunes
- 1/2 unsalted butter
- 12 confectioners' sugar
- 1 eggs
- 3 flour
- 1/4 armagnac
- 1 1/2
- 1/4
- 1/3
Instructions:
1. To make the crust.
2. In a mixing bowl, combine the flour and salt.
3. Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
4. Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
5. On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
6. Lay the dough over the mold and gently press it into place on the bottom and sides.
7. Remove any excess dough and refrigerate the tart mold for at least one hour.
8. To make the Filling:
9. Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
10. Drain and set aside.
11. Preheat oven to 400°F.
12. In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
13. Add the eggs one at a time, beating continuously.
14. Fold in the flour and the ground almonds and mix gently but well.
15. Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
16. Bake for 30 to 35 minutes or until the surface turns golden brown.
17. Remove from over and pour the Armagnac over the tart.
18. Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
19. Serve at room temperature.
20. Note: If the edges of your tart brown too quickly place a ring of foil over the crust.
Title: Glossy German Chocolate Cake
Ingredients:
- 4 water
- 1/2 flour
- 2 baking soda
- 1 salt
- 1/4 butter
- 1 sugar
- 2 vanilla
- 4 buttermilk
- 1
- 4
Instructions:
1. Preheat oven to 350°F.
2. Line the bottoms of three 9 inch round cake pans with wax paper.
3. Microwave the chocolate and water in a large bowl on high for 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
4. Sift together flour, baking soda and salt; set aside.
5. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
6. Add egg yolks, one at a time, beating well after each addition.
7. Stir in chocolate mixture and vanilla.
8. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
9. Beat egg whites in another bowl with electric mixer on high speed until stiff peaks for.
10. Do not over beat. Gently stir into batter. Do not over mix.
11. Pour into prepared cake pans.
12. Bake 30 minutes or until cake springs back when lightly touched in the center. Immediately run spatula between cakes and sides of pans. Cool 15 minutes. Remove from pans; remove wax paper.
13. Cool completely on wire racks.
14. Spread coconut pecan frosting between layers and over the top of cake.
15. TAKE NOTE- Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet or semisweet chocolate plus 2 tablespoons granulated white sugar.
Title: Easy Blender Chocolate Mousse
Ingredients:
- 1 egg
- 1 vanilla extract
- 1 heavy cream
- 1
Instructions:
1. Place chocolate chips, egg and vanilla into blender and blend for 30 seconds.
2. Remove center of blender lid and while machine is running, slowly pour heated cream into the chocolate mixture.
3. Blend until well mixed and chocolate chips are melted.
4. Pour into parfait or wine glasses and refrigerate until set.
5. Can serve with a garnish of sweetened whipped cream.
Title: Easy Ginger Snaps
Ingredients:
- 2 sugar
- 1 ginger
- 2 eggs
- 2 butter
- 1 flour
- 3 vanilla
- 1
Instructions:
1. mix eggs,sugar,vanilla,butter,chopped nuts till creamy.
2. then add ginger and flour slowly.
3. should thicken.
4. set oven to 350
5. spoon full it on a tray.
6. press down a little.
7. should be in 10 mins.
8. or till golden brown.
9. let sit for 4 mins.
10. then eat.
Title: Jan's Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking soda
- 1
Instructions:
1. In electric mixing bowl combine butter and peanut butter. Gradually add sugars, beating until fluffy.
2. Beat in eggs, one at a time.
3. Add vanilla.
4. In a separate bowl combine flour and baking soda. Gradually add to the creamed mixture.
5. Add chips. Roll into small balls.
6. Place on a slightly greased cookie sheet and flatten slightly with the back of a spoon or the bottom of a glass.
7. Bake at 325°F for 15 minutes (check at 12 –13 minutes--usually done).
8. Cool slightly and remove to a wire baking rack to cool.
Title: Chocolate Chirpie Chip Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 12 chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In small bowl, combine flour, baking soda and salt; set aside.
3. In large bowl, combine butter, sugar, brown sugar.
4. and vanilla; beat until creamy.
5. Beat in eggs.
6. Gradually add flour mixture and insects, mix well.
7. Stir in chocolate chips.
8. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet.
9. Bake for 8-10 minutes.
Title: Lite Rice Pudding
Ingredients:
- 3/4 basmati rice
- 1 1/2 water
- 1 salt
- 4 skim milk
- 1/4 sugar
- 1/2 vanilla
- cinnamon
- cardamom
Instructions:
1. bring rice, water and salt to a boil over med-high heat.
2. turn heat to very low or off.
3. after rice has absorbed water (approximately 15 minutes) add milk and sugar.
4. cook over medium heat for 30-40 minutes stirring frequently.
5. the pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
6. remove from heat and stir in vanilla.
7. sprinkle cinnamon on the top.
8. cover with plastic wrap (rest on the surface of the pudding) to prevent a skin from forming.
Title: Snickerdoodle Cookies With Cinnamon Chips
Ingredients:
- 3 sugar
- 1 cinnamon
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 1/2 sugar
- 1/2 butter
- 1/2 shortening
- 2 eggs
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. In a small bowl, combine 3 tablespoons sugar and 1 tablespoon of cinnamon. Set aside.
3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
4. In a large bowl, mix the 1 1/2 cups sugar, butter, shortening, and eggs. Stir in the dry ingredients. Fold in the cinnamon chips.
5. Scoop dough into a rounded tablespoon balls (I used a medium sized dough/cookie scoop). Roll balls in the sugar/cinnamon mixture. Place 2 inches apart on non-stick cookie sheets.
6. Bake 8-10 minutes or until set. Immediately remove from sheets and cool completely on a wire rack.
Title: Triple Chocolate Brownie Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1
- 2/3
Instructions:
1. Heat oven at 350°F.
2. In large bowl combine brownie mix w/ nuts, butter, and egg; stir with spoon until well blended. Add cereal, chocolate chips, and oats; mix well. Drop dough by rounded tsp 2" apart onto ungreased cookied sheets.
3. Bake at 350° for 9-12 minutes or until edges are set (centers will be soft). Cool for 1 minute; remove from cookie sheet, cool for 10 mins or until completely cooled.
4. Store in tightly covered container.
Title: Easy Pignoli Cookies
Ingredients:
- 1 almond paste
- 1/2 granulated sugar
- 1/2 powdered sugar
- 2 vanilla extract
- 1/2 all-purpose flour
- 3 salt
- 1 pine nuts
- 1
Instructions:
1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or foil.
2. Combine grated almond paste, granulated and powdered sugars in bowl. Beat on low with electric mixer until texture of small crumbs.
3. Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
4. Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
5. Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter "no-nuts" side down onto a cookie sheet.
6. Bake 14-16 minutes or until light golden. Gently slide parchment paper off pans onto wire racks. When cookes are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.
Title: Pumpkin Walnut Cookies With Brown Butter Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 allspice
- 1/2 ground cinnamon
- 1/4 ground ginger
- 4 unsalted butter
- 1 1/2 light brown sugar
- 2 eggs
- 1 canned pumpkin puree
- 2 vanilla extract
- 1 walnuts
- 2 powdered sugar
- 3 milk
- 1 vanilla extract
- 3 unsalted butter
- walnut halves
Instructions:
1. Preheat oven to 375°; to make the cookies—in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
2. In another bowl, cream the butter and sugar until evenly combined.
3. Add in the eggs, pumpkin, and vanilla; beat well.
4. Add the dry ingredients and mix thoroughly; stir in the walnuts.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
6. *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
7. Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
8. To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
9. In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
10. Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
11. When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
12. Let icing set before stacking the cookies or they will stick together.
Title: Date Nut Squares
Ingredients:
- 1 instant coconut cream pudding mix
- 1 butter
- 1/2 egg
- 1 all-purpose flour
- 1/2 light brown sugar
- 1/2 water
- 1/4 eggs
- 2 vanilla extract
- 1 dates
- 8 flaked coconut
- 1/2 pecans
- 1/2 walnuts
Instructions:
1. Prehat oven to 350 degrees.
2. Butter a 13 x 9 pan, I use butter flavored cooking spray.
3. In a large bowl combine cake mix, pudding mix, butter and the lightly beaten egg.
4. Beat on low speed until crumbly.
5. Reserve 1/2 cup of crumbs.
6. Press remaining crumbs into prepared pan.
7. Bake@ 350 degrees for 15 minutes.
8. In a large bowl combine flour, brown sugar, water, 2 eggs,.
9. and vanilla extract.
10. Beat well until smooth.
11. Stir in dates, coconut, and nuts.
12. Spoon evenly over crust.
13. Spread carefully.
14. Sprinkle with the 1/2 cup of remaining crumbs.
15. Bake@ 350 for 20-25 minutes.
16. Cool and cut into squares.
17. Really delicious served warmed with whipped cream or vanilla ice cream.