lumicero/recipes-ing2inst huggingface dataset:
Title: French Market Fruit Pizza With Lagniappe!
Ingredients:
- 2 cream cheese
- 2 pineapple chunks
- 2 bananas
- 1 fresh strawberries
- 2 mandarin oranges
- 1 kiwi
- 2 confectioners' sugar
- 2 Cool Whip
- 2 bananas
- 6 fresh blueberries
- 2 fresh raspberry
- 1 maraschino cherry
- 2
- 1
Instructions:
1. Lightly spray bottom of two pizza pans with non-stick cooking spray.
2. Spread one package of cookie dough out over each pizza pan. Bake at 350 degrees for 12 minutes.
3. Completely cool.
4. Soak bananas in juice from pineapples and chill to prevent browning.
5. Beat cream cheese with confectioners sugar and cool whip.
6. Spread 1/2 of cream cheese and sugar mixture over each cooled cookie.
7. Spread one can of blueberry pie filling over cream cheese spread.
8. Place remaining fruit over top of pizza as desired.
9. Refrigerate until ready to serve.
10. If you have remaining fruit left over, place it all in a large bowl and toss 1 package of cherry flavored jello in and mix well for a "twist" on fruit salad.
Title: Maraschino Party Cake
Ingredients:
- 1/2 shortening
- 1 1/3 sugar
- 4 maraschino cherry juice
- 1/4 all-purpose flour
- 2 1/4 baking powder
- 3 salt
- 1 milk
- 1/2 maraschino cherries
- 16 sugar
- 1/2 water
- 1 1/2 corn syrup
- 2 cream of tartar
- 1/3 vanilla extract
- 1/3 maraschino cherry
- 1/4
- 1
Instructions:
1. In large mixing bowl, cream shortening and sugar.
2. Add egg whites and cherry juice.
3. Mix well.
4. Combine the flour, baking powder and salt.
5. Add to the creamed mixture alternately with the milk.
6. Stir in cherries and nuts.
7. Place the batter in two greased and floured 9" round baking pans.
8. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks to cool completely.
10. For frosting, combine the sugar, egg whites, water, corn syrup and cream of tartar in heavy saucepan over low heat or double boiler over simmering water.
11. With a portable mixer, beat on low speed for 1 minute.
12. Continue beating on low over low heat until frosting reaches 160 F, about 8-10 minutes.
13. Pour into mixing bowl.
14. Add vanilla.
15. Beat on high until stiff peaks form, about 7 minutes.
16. Spread between the layers and over top and sides of cake.
17. Garnish with cherries if desired.
Title: Redwood Room Apple Pie
Ingredients:
- 1 cornstarch
- 1/2 sugar
- 1/4 lemon juice
- 1 butter
- 3 apples
- 20 cream cheese
- 9 sugar
- 8 egg
- 1/3 coconut
- 1 walnuts
- 1/2
Instructions:
1. Combine cornstarch and sugar in a saucepan.
2. Stir in cream, mixing well.
3. Cook over medium heat until boiling; stir in butter, lemon juice.
4. Add drained apples and simmer 10 minutes, stirring occasionally.
5. Cool.
6. Spoon into baked crust, filling 3/4 full.
7. Make topping; beat cream cheese and sugar until fluffy.
8. Beat in egg.
9. Spoon over apple filling.
10. Sprinkle on coconuts and walnuts.
11. Bake at 350 degrees Fahrenheit for 15 minutes. Topping should be golden brown.
12. Cool before serving.
Title: Sour Cream Coffee Cake, Light
Ingredients:
- 3/4 old fashioned oats
- 4 1/2 all-purpose flour
- 1 whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/3 butter
- 2 eggs
- 1 vanilla extract
- 1 light sour cream
- 2 walnuts
- 1/2 ground cinnamon
- 1 butter
Instructions:
1. Preheat oven to 350°.
2. Spread oats in a single layer on a baking sheet. Bake at 350° for 6 minutes or until oats are barely fragrant and light brown.
3. Coat a 9-inch springform pan with cooking spray; set aside.
4. Reserve 1/4 cup oats; set aside. Place remaining oats in a food processor; process 4 seconds or until finely ground. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine processed oats, flours, baking powder, baking soda, and salt; stir with a whisk.
5. Place granulated sugar, 1/4 cup brown sugar, and 1/3 cup butter in a large bowl. Beat with a mixer at medium speed for 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to sugar mixture alternately with sour cream, beginning and ending with flour mixture. (Batter will be slightly lumpy because of oats.) Spoon batter into prepared pan; spread evenly.
6. Combine remaining 1/4 cup oats, remaining 1/4 cup brown sugar, nuts, and cinnamon in a bowl. Cut in 1 tablespoon butter with a pastry blender or 2 knives until well blended. Sprinkle top of batter evenly with nut mixture. Bake at 350° for 38 minutes or until a wooden pick inserted in center comes out clean, top is golden, and cake begins to pull away from sides of pan. Cool cake in pan for 10 minutes; remove from pan.
Title: Banana Bars
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease a 9x13 pan.
3. In a large bowl cream butte and sugar.
4. Add egg and vanilla.
5. Mix well.
6. Blend in bananas.
7. In another bowl combine flour, salt, and baking powder.
8. Add this to creamed mixture.
9. Mix well.
10. Divide batter in half.
11. Add half to your greased pan.
12. Add the cocoa powder to the other half.
13. Mix well.
14. Drop by spoonfuls on top of the batter in pan.
15. Swirl with a knife.
16. Bake for 25 minutes or until knife comes out clean.
17. Cool completely.
18. Frost if you you choose, or top with powdered sugar.
Title: Molten Chocolate Lava
Ingredients:
- 2 1/2 dark semi-sweet chocolate
- 1 1/3 unsalted butter
- 1/3 cornstarch
- 2 cornstarch
- 2 3/4 sugar
- 7 eggs
- 8 Grand Marnier
- 2
Instructions:
1. Chop chocolate into small pieces.
2. Melt butter and pour over chocolate.
3. Whisk together until the chocolate is completely melted.
4. Whip eggs and egg yolks together with an electric mixer for 1 minute.
5. Mix sugar and cornstarch together and add to eggs; whip until frothy (approximately 4 minutes).
6. Add Grand Marnier liqueur.
7. Add melted chocolate and blend together.
8. Fill 5 4-inch ramekins ¾ full and bake at 425°F for 14 minutes.
9. Serve immediately (any leftover mix will keep in the fridge for 5 days).
Title: Anise-Almond Cookies
Ingredients:
- 2 flour
- 1/2 salt
- 1/4 butter
- 1 sugar
- 1 egg
- 1
- 1 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Mix flour, almonds and salt, set aside.
3. Beat butter and sugar until creamy.
4. Blend in egg and extract.
5. Gradually mix in flour mixture.
6. Drop by rounded tablespoon onto ungreased cookie sheet.
7. Bake 10 - 12 minutes until golden brown.
Title: Mailenderli
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 kirsch liqueur
- 1/2 salt
- 3 eggs
- 3 flour
- 1 water
- 1 lemon
Instructions:
1. Beat butter and sugar till fluffy.
2. Beat in lemon rind.
3. Beat in kirsch.
4. Beat in salt.
5. Beat in 2 eggs, one at time.
6. Stir in flour till no longer sticky--may need more flour.
7. Knead gently--don't over handle or dough will get tough.
8. Refrigerate overnight.
9. Grease cookie sheet next day.
10. Roll dough out to 1/4 inch thickness.
11. Cut out with small cookie cutters.
12. Leave 1 inch between cookies.
13. Beat together egg and water; brush on cookies.
14. Bake 15 minutes in 350°F oven or until golden.
Title: Hand Me Down Chocolate Cake
Ingredients:
- 3/4 butter
- 3/4 eggs
- 2 vanilla
- 1 water
- 1 1/3 flour
- 1 3/4 sugar
- 1 3/4 baking soda
- 1 1/4 salt
- 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs and vanilla.
3. Beat one minute at medium speed.
4. Combine flour, baking soda and salt.
5. Add alternately with water to creamed mixture.
6. Pour batter into two greased and floured 8" pans.
7. Bake at 350 degrees for 35-40 minutes.
8. Cool.
9. Frost with chocolate frosting.
Title: Raspberry Cakes With Lavender
Ingredients:
- 2 eggs
- 4 sugar
- 5 1/2 plain flour
- 1 baking powder
- 50 white chocolate
- 100 sugar
- 2 raspberries
- 1 cornstarch
- 100
- 3
- 1
Instructions:
1. Line 12 muffin tins with paper cases.
2. Mix eggs and sugar with electric mixer until very light and fluffy. Carefully fold in flour and baking powder with spatula. Mix in melted white chocolate just until combined.
3. Divide the mixture among the paper cases and bake for about 20 minutes until the cakes are golden brown. Remove from the over, wait for 5 minutes to cool down and then set the cakes on a wire rack to cool down completely. Remove from the paper casings.
4. While baking, make the raspberry sauce. Set the raspberries with syrup and starch into a small frying pan over a medium heat and cook for about 10 minutes until the sauce is jam-like. Let it cool down.
5. To make the cream, beat the double cream with 2 tablespoons of lavender syrup and 1 tablespoon of sugar into soft peaks.
6. Cut the cool cakes on halves. Spread the sauce over the bottom halves and add a tablespoon of cream. Cover with remaining halves.
7. Just before serving, dust the cakes lightly with icing sugar.
Title: Wicklewood’s Schooldays Chocolate Concrete (Gluten Free)
Ingredients:
- 7 plain flour
- 7 granulated sugar
- 4 butter
- 2 cocoa powder
Instructions:
1. Pre-heat the oven to 180 C.
2. In a mixing bowl, mix the flour, sugar and Cocoa, add the butter.
3. Rub all the ingredients together until it has a crumble consistency.
4. Grease and line a 9” baking tin with parchment paper.
5. Pour the mixture in and pat it down.
6. Bake in the oven for 20 minutes.
7. Serve warm or cold.
Title: Serabi
Ingredients:
- 200 flour
- 1 baking powder
- 300 coconut cream
- 50 pandan extract
- 50 vanilla extract
- 1/4 eggs
- 50 salt
- 500 butter
- 100 coconut milk
- 25 brown sugar
- 2 granulated sugar
- 1/2 vanilla pod
- salt
Instructions:
1. Pancake :
2. Mixed and sieved the flour and baking powder in a bowl.
3. beat the egg and the salt until foamy.
4. Mix in the coconut cream and the pandan leaves extract, add in the egg mixture. Pour in the mixture little by little into the flour. Let stand for 1 hour.
5. Heat the small non-stick pan. Grease with butter. Cook the batter like a pancake. Repeat process until the batter are all used (make 20 pancakes).
6. Sauce:
7. Put to boil all of the sauce ingredients. Let cool.
8. Stack two pancakes in a bowl, pour over the sauce on top!
Title: Chips Ahoy Dessert
Ingredients:
- 1 Cool Whip
- 1 milk
- 1
Instructions:
1. Dip cookies in milk.
2. Shake and lay (1 deep) in 9x13 pan.
3. Add a layer of Cool Whip.
4. Repeat three times.
5. Shave hershey bar on top.
6. Refrigerate over night.
Title: Pineapple, Mandarin Orange, Jello Mold - Dessert Salad
Ingredients:
- 1 hot water
- 1 sour cream
- 1 pineapple tidbits
- 1 mandarin orange segments
- 1 maraschino cherry
- 1 coconut
- 1
- 1/4
Instructions:
1. In a large mixing bowl add the hot water to the jello, stirring till dissolved. Stir in orange juice. Chill until mixture begins to thicken ( I chill it in a sink half full of ice cubes, about 20 minutes ).
2. Stir in sour ceam and sherbet, beat until thick and foamy. Fold in pineapple, mandarin orange segments and cherries. Pour into a lightly oiled 2 quart mold.
3. Chill for 8 hours.*.
4. Unmold, sprinkle with toasted coconut and serve.
5. * Chill time is listed as cook time.
Title: Our Version of Zucchini Bread
Ingredients:
- 3 eggs
- 1/4 sugar
- 1 vanilla
- 1 zucchini
- 1 carrot
- 1 all-purpose flour
- 3 salt
- 1 baking soda
- 1 cinnamon
- 1 baking powder
- 1/4
- 1
- 1/2
Instructions:
1. Using the big bowl from your mixmaster, mix all wet ingredients.
2. Gradually add dry ingredients to wet mixture, so as not to make a mess, and mix well.
3. Pour into mini-loaf tins, you should get about 8-10. You can also use 1 normal loaf tin.
4. Bake at 180C/350F for 20 mins or until skewer comes out clean.
5. Freezes well as mini-loaves or whole loaf, sliced before freezing.
Title: Banana Pudding Bread
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 30 banana
- 1 milk
- 1/2 walnuts
- 1
Instructions:
1. Beat butter in mixer at medium speed till creamy; gradually add sugar, beating well. Add eggs, one at a time; beating after each one.
2. Combine flour, baking powder, salt, and vanilla wafers; add to creamed mixture alternately with banana and milk, beginning and ending with flour mixture.
3. Mix at low speed after each addition.
4. Stir in 3/4 cup walnuts.
5. Spoon batter into a greased and floured loaf pan.
6. Sprinkle with remaining walnuts.
7. Bake at 350 degrees for 55 minutes- 1 hour or till a toothpick comes out clean- loosely covering with foil after 45 minutes.
8. Let cool in pan on a wire rack 10 minutes; remove from pan and let cool completely on rack.
Title: Choco-Avocado Mousse
Ingredients:
- 150 avocados
- 250 cocoa powder
- 2 vanilla extract
- 30 maple syrup
- 2
- 30
Instructions:
1. Combine avocado, cocoa powder, almond milk, vanilla extract, and maple syrup in a food processor and puree until smooth.
2. Melt chocolate in a double boiler. Set aside to cool.
3. Combine pureed ingredients and melted chocolate.
4. Chill in the refrigerator.
Title: Low-Fat Strawberry Angel Food Cake Roll
Ingredients:
- 1 powdered sugar
- 2 sugar-free instant vanilla pudding mix
- 1 fresh strawberries
- 1
- 3
- 2
Instructions:
1. Line a 15x10x1" baking pan with waxed paper.
2. Prepare cake according to pkg. directions.
3. Pour batter into prepared pan.
4. Bake at 350º for 15-20 minutes or until cake springs back when lightly touched.
5. Cool for 5 minutes.
6. Turn cake onto a lint-free kitchen towel dusted with powdered sugar.
7. Gently peel off waxed paper.
8. Roll up jelly-roll style in the towel, starting with a short end.
9. Cool on a wire rack.
10. In a bowl, whisk yogurt, pudding mix and food coloring, fold in whipped topping.
11. Unroll cake, spread filling evenly over cake to within 1/2" of edges.
12. Roll up.
13. Wrap and freeze.
14. *Remove 30 minutes before slicing.
15. Plate with additional whipped topping and sliced fresh strawberries.
Title: Jane's Coconut Sugar Cookies
Ingredients:
- 1 butter
- 1 flour
- 3 sugar
- 2 coconut
- 1 baking soda
- 1 baking powder
- 1 vanilla
- 1 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine butter, oil, soda, powder, extract, sugar, and salt.
3. Add flour, coconut, and macadamias (if using).
4. Roll dough into 1 inch balls, and place on cookie sheet.
5. Use a glass, dipped in the remaining cookie dough (to "grease"), then dip in sugar, and flatten cookies.
6. Bake for 10-15 minutes, until lightly browned on the bottom.
7. Cool for approximately 1 minute on cookie sheet, then remove to wire rack.
Title: Lemon-Poppy Seed Bundt Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 poppy seeds
- 3 powdered sugar
- 2 lemon juice
- 1 lemon zest
- 1 -2
- 1/4
Instructions:
1. Heat oven to 350°F Grease 12 cup bundt cake pan with shorting and lightly flour.
2. Beat cake mix, oil, water, and eggs in large bowl with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Stir the poppy seeds into batter and pour into pan.
3. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, and then turn upside down on wire rack. Remove from pan and cool 2 hours.
4. Meanwhile, make lemon glaze. Mix sugar, 1 tablespoon lemon juice and lemon peel; mix and add the rest of lemon juice 1 teaspoon at a time until smooth and the consistency of thick syrup.
5. Spread lemon glaze over the top of the cooled cake, allowing some to drizzle down the sides. Store loosely covered at room temperature.
Title: Swedish Gingersnaps
Ingredients:
- 2 sugar
- 1 1/2 butter
- 2 eggs
- 1 1/2 molasses
- 1/2 ginger
- 1 clove
- 1 allspice
- 1/2 cinnamon
- 1 salt
- 4 baking soda
- 4 flour
- sugar
Instructions:
1. Cream butter and sugar; add eggs and molasses.
2. Stir in spices and soda.
3. Mix in flour.
4. Roll into balls the size of walnuts and then in sugar.
5. Place 2-inches apart on cookie sheets.
6. Bake in 350° oven for 10-11 minutes until golden brown.
Title: Yankee Apple Crisp
Ingredients:
- 6 -8 granny smith apples
- 1/3 - 1/2 butter
- 3/4 brown sugar
- 1/2 flour
- 3/4 rolled oats
- 1 -2 cinnamon
- 3/4 nutmeg
- 1/2 walnuts
Instructions:
1. Preheat Oven to 375 degrees.Lightly grease or spray a 9x13 pan (pyrex is good) or any other 2 qt baking dish.
2. Melt butter in medium pot or bowl, remove from stove or microwave and stir in oats, brown sugar, flour, spices and nuts if using.
3. Peel, core and slice apples (thin or a little thicker - I use my corer/peeler/slicer which makes them pretty thin), then place in pan - I like to sprinkle the apples with a little cinnamon.
4. Sprinkle crumbs over tops of apples covering as much as possible but a few gaps are ok.
5. Bake for 45 minutes, if crumbs start to get too brown before the apples are done, you can float a piece of foil loosely over the top. Apples should be very soft when poked with a thin knife.
6. Serve warm or at room temperature, wonderful with fresh whipped cream or vanilla ice cream.
7. NOTES:
8. You can use other apples, Granny Smiths are pretty tart but that makes a nice contrast with the sweet topping. You can add a couple of teaspoons of sugar if you think they might be too tart for you or use a combo of apples - you can use your favorites, but avoid ones the go to total mush when baked.
9. I often stir 2-3 tsp of flour into to the apples to avoid watery juice in the bottom of the pan after baking.
10. I like to use whole wheat pastry flour (not regular whole wheat) for added flavor and nutrition, or a little wheat germ in with the white flour is good too.
11. You can use this for other fruits also - sometimes I add in some frozen raspberries or sub peaches for the apples, they like blueberries and raspberries too. Peaches will probably need the extra sugar and flour added to them and a little ground ginger and/or cloves added to the topping is delish!
Title: Jack's Bread Pudding
Ingredients:
- 7 -8 milk
- 3 eggs
- 2 sugar
- 2/3 salt
- 1/4 butter
- 1 vanilla extract
- 1 1/2 nutmeg
- 1/2 cinnamon
- 1/2 baking powder
- 1/4
Instructions:
1. Coat a 8"X 12" casserole dish with butter. Pull bread into 3/4" pieces & set aside. Beat the eggs in a large bowl. Add the sugar & salt to the milk & stir well to dissolve the sugar.( Can add optional 1 tsp Almond Extract in addition to the Vanilla) Add all of ingredients, except the bread, to the eggs & mix well. Now add the bread & mix well so all the bread is soaked. Add to casserole dish & sprinkle top lightly with ground Nutmeg. Bake @ 350' oven for 45 minutes.
2. watch for Sauce.
Title: Whole Grain Molasses Crinkles
Ingredients:
- 3/4 vegetable shortening
- 1 brown sugar
- 3 molasses
- 4 salt
- 1/4 whole wheat flour
- 2 1/4 baking soda
- 2 ground cloves
- 1/2 cinnamon
- 1 ground ginger
- 1 flax seed meal
- 1
Instructions:
1. Preheat oven to 375°F.
2. Cream shortening & gradually add sugar.
3. Blend in egg whites & molasses.
4. Sift flour once then sift flour with salt, baking soda, cloves, cinnamon, & ginger. Stir in flax seed meal.
5. Combine with shortening mixture & mix well.
6. Chill 1 hour.
7. Shape dough into small balls and bake on ungreased cookie sheet 12-15 minutes.
Title: Kahlua Fudge Topping
Ingredients:
- 1 sugar
- 2/3 brown sugar
- 1/2 heavy cream
- 1 Kahlua
- 1/4 butter
- 1/2 vanilla
- 1 1/2
Instructions:
1. In a heavy saucepan, combine cocoa and sugars. Add next 3 ingredients and stir over medium heat until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Cool.
2. Store in a covered container in refrigerator. Serve warm or at room temperature.
Title: B-52 Cake
Ingredients:
- 10 1/2 chocolate
- 1 1/3 Grand Marnier
- 5 1/4 heavy cream
- 10 1/2 unsalted butter
- 5 1/3 Kahlua
- 3 1/3 white chocolate
- 1 Bourbon
- 1/4 unsalted butter
- 1/2 heavy cream
- 2 Mint Creme Anglaise
- 2
- 1 1/2
Instructions:
1. Line the bottom of an 8" springform pan with parchment paper.
2. Then proceed as follows: Grand Marnier Layer.
3. In a double boiler, melt the chocolate with the Grand Marnier.
4. In a small pan, bring the cream[i]just[/i] to a boil.
5. Incorporate the hot cream into the melted chocolate slowly with a whisk.
6. Pour into pan and chill until set.
7. Kahlua Layer.
8. In a double boiler, melt the milk chocolate with the butter and Kahlua.
9. Cool to room temperature and then whisk in the egg yolk.
10. When cool, pour over first layer which has been set.
11. Chill until set.
12. Whiskey Layer.
13. In a double boiler, melt the chocolates and butter.
14. Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
15. Cool to room temperature and then add to layers already set.
16. Freeze overnight until hardened, cover with plastic wrap.
17. Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.
Title: Happy April Fool’s Day – Burmese Mochi
Ingredients:
- 1/2 glutinous-rice flour
- 1/4 water
- 2 palm sugar
- 1 flaked coconut
Instructions:
1. In a bowl combine sticky rice powder and water; mix well.
2. Get dough the size of plum and make a little well inside and place the palm sugar and close the dough after and roll with your palms in a circular motion to make a ball.
3. Repeat above instruction until all the dough is gone.
4. Let water boil in a 6 qt pot. Place all mocha into the pot but make sure to place the mochi balls away from each other. Cook for 5 minutes and take the mochi balls out of the water.
5. Place on the plate and garnish with coconut flakes.
Title: Basic Pie Crust 101
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 kosher salt
- 1/2 coarse salt
- 3
Instructions:
1. Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it; the heat from your hands will melt the shortening, causing the pastry to be "heavy," not light and fluffy.
2. Once the mixture is the right texture,, add the ice water and combine with a fork. It may appear to need more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap it with plastic, and refrigerate at least 30 minutes.
3. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but soft enough to work with.
4. Using a floured rolling pin,roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whichever is easiest for you.
Title: Gingerbread Biscotti
Ingredients:
- 3 all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1 1/2 pumpkin pie spice
- 1/2 butter
- 1/4 molasses
- 2 eggs
- 1 sugar
- 1 white chocolate baking bar
- 1
- 3
Instructions:
1. Heat oven to 350. Lightly spoon flour into measuring cup; level off.
2. In large bowl, combine flour, 1/3 cup sugar, baking powder and pumpkin pie spice; mix well.
3. Add butter, molasses, eggs and egg yolk; beat until well blended and dough forms.
4. Divide dough in half. Shape each half into 10-inch roll; place on large ungreased cookie sheet. Press each half of dough into 10x3-inch rectangle. Brush rectangle with egg white; sprinkle with 1 tablespoon sugar. Discard any remaining egg white.
5. Bake at 350 for 20 minutes or until lightly browned. Cool on cookie sheets 15 minutes.
6. With serrated knife, cut each rectangle crosswise into 1/2-inch slices. Place slices, cut side down, on same cookie sheet.
7. Return to oven; bake 10 minutes. Turn cookies; bake an additional 5 to 10 minutes or until crisp and deep golden brown.
8. Immediately remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
9. Meanwhile, melt white chocolate in small saucepan over low heat, stirring constantly. Drizzle over cooled cookies.