lumicero/recipes-ing2inst huggingface dataset:
Title: Nanci's Awesome Chocolate Brownies
Ingredients:
- 1 pecans
- 1 1/4 walnuts
- 1/2 cake flour
- 3/4 salt
- 1 1/3 baking powder
- 15 butter
- 1 instant coffee granules
- 2 1/4 sugar
- 4 eggs
- 1 vanilla
- 14 sweetened condensed milk
- 18
Instructions:
1. Oven 325'.
2. Spray a 9"X13" baking pan with cooking spray. Line with 2 sheets of parchment paper or aluminum foil perpendicular to each other, pushing them into the corners. Spray with cooking spray.
3. Whisk the flour, salt and baking powder together in a small bowl and set aside.
4. In a large heat-proof bowl melt the butter in the microwave.
5. Whisk in the cocoa until smooth.
6. Stir in the espresso powder or coffee.
7. Gradually whisk in the sugar and add the eggs, one at a time until blended.
8. Stir in the vanilla.
9. Fold the flour mixture in carefully in 3 additions until smooth.
10. Fold in nuts, if desired.
11. Spread evenly in the baking pan and place in the oven on the middle rack.
12. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out with only a few crumbs.
13. Place sweetened condensed milk in a pan and heat until just simmering. Add chocolate and stir until smooth.
14. Pour over warm brownies IMMEDIATELY and spread evenly.
15. Cool completely. Remove from pan with parchment or foil, lay flat and slice with a knife sprayed with cooking spray.
Title: Cherries in the Snow 2
Ingredients:
- 2 cherry pie filling
- 1 white sugar
- 1/2 all-purpose flour
- 2 cream cheese
- 1 vanilla extract
- 1
Instructions:
1. In a saucepan, combine cherries, sugar and flour.
2. Bring to a boil over medium-high heat, stirring constantly.
3. Continue to boil for 5 minutes.
4. Remove from heat and set aside to cool.
5. In a large bowl, beat cream cheese and vanilla until smooth.
6. fold in whipped topping.
7. Pour half of the cream cheese mixture into a 9x12 inch glass dish.
8. Crumble the angel food cake and sprinkle evenly over the top of cream cheese mixture in dish.
9. Spread remaining cream cheese mixture over cake.
10. Cover top with cherry mixture.
11. Refrigerate for at least 5 hours.
Title: Old Fashioned Pineapple Filling and Frosting
Ingredients:
- 1/2 butter
- 5 evaporated milk
- 1 1/2 sugar
- 3 crushed pineapple
- 1
Instructions:
1. In a heavy saucepan, melt butter.
2. Add sugar and evaporated milk to melted butter and stir.
3. Stir in egg yolks and cook over medium heat until mixture thickens-- about 5 minutes.
4. Remove from heat and stir in drained pineapple.
5. Pour over warm cake.
Title: Vietnamese Husband and Wife Cake (Banh Phu The)
Ingredients:
- 4 water
- 1 sugar
- 1 1/3 flaked coconut
- 1/2
- 5
- 2/3
- 1
- 2
Instructions:
1. Mix water, flour, sugar and shredded coconut, heat on low flame and stir for about 10 minutes.
2. Cook mung bean until tender, may take up to 1 hour on stove top. Drain then put back on stove.
3. Pour in sugar syrup and oil.
4. When most of the liquid has evaporate, add extract and remove from heat.
5. Put a thin layer of dough in small individual molds or cupcake tins.
6. Layer a small spoon of stuffing on top and top with another layer of dough.
7. Place them in steamer for about 20 minutes or until the dough is transparent.
8. Remove from molds, let cool and serve with green tea.
Title: Snickerdoodles (Cinnamon Cookies)
Ingredients:
- 3/4 sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla
- 1 1/2 flour
- 1/4 salt
- 1/4 baking soda
- 1/4 cream of tartar
- 2 sugar
- 2 cinnamon
Instructions:
1. In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla.
2. In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar.
3. Stir into the butter mixture until well mixed.
4. Cover and refrigerate the dough for several hours.
5. In a small bowl combine the 2T of sugar and the 2t of cinnamon.
6. Grease a cookie sheet with non-stick spray, shortening, etc.
7. Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture.
8. Place the cookies on the cookie sheet making sure they are 2-inches apart.
9. Bake for 8-10 minutes at 375 degrees.
10. Remove with a pancake turner or something else and place on a cooling rack.
Title: Pfefferneuse
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 2 cinnamon
- 1/2 clove
- 1/2 mace
- 1/4 white pepper
- 2 eggs
- 1 sugar
- 1 lemon zest
- 1/2 citron
- confectioners' sugar
Instructions:
1. Sift flour, baking powder, cinnamon, cloves, mace and pepper together.
2. Beat eggs until light, then beat in sugar until very light and fluffy.
3. Stir in dry ingredients.
4. Mix in lemon zest and citron.
5. Break off small pieces of dough and roll into 1-inch balls.
6. Place cookies on greased cookie sheet about 1 inch apart. these cookies do not spread.
7. Cover with waxed paper and let sit overnight.
8. Bake at 350 for 20 minutes.
9. Cool on wire racks.
10. Roll in confectioners' sugar to coat.
11. Store in tightly covered container for about 1 week to mellow.
12. Keep a slice of soft bread in container to keep cookies from becoming rock hard.
Title: Melon Chiffon Cake With Sparkling Fruit
Ingredients:
- 6 cantaloupe
- 4 cantaloupe
- 3/4 watermelon balls
- 3/4 cake flour
- 8 granulated sugar
- 1 2/3 baking powder
- 2/3 salt
- 2 ground allspice
- 1/4 canola oil
- 1/4 cream of tartar
- 1/3 powdered sugar
- 1/4 fresh sage leaf
- 1
Instructions:
1. Allow egg whites and yolks to stand at room temperature for 30 minutes. In a blender, combine the 3/4 cup cantaloupe and 2 tablespoons of the sparkling wine. Cover and blend until smooth. Set aside. Grease and lightly flour a 10-inch fluted tube pan; set aside.
2. In a large bowl, combine the remaining sparkling wine and the 8 cups cantaloupe. Toss gently to coat. Cover and chill until ready to serve.
3. Preheat oven to 325 degrees F. In a large bowl, combine cake flour, granulated sugar, baking powder, salt, and allspice. Make a well in the center of the flour mixture.
4. Add egg yolks, pureed cantaloupe mixture, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is very smooth. Wash beaters thoroughly with soap and warm water; dry beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour egg yolk mixture in a thin stream over beaten egg whites, folding gently as you pour. Pour into prepared pan; spread evenly.
5. Bake for 45 to 50 minutes or until top is golden brown and springs back when lightly touched. Immediately invert cake in pan; cool completely. Loosen sides of cake from pan; remove cake. Place cake on a serving plate. If desired, sprinkle with powdered sugar and garnish with fresh sage. Serve cake with chilled cantaloupe mixture and, if desired, dessert topping.
Title: French chocolate pear cake
Ingredients:
- 1 flour
- 3 flour
- 6 sugar
- 3/4 applesauce
- 1/3 vanilla
- 4 baking powder
- 1
Instructions:
1. Spray a 9 or 10" pan, ideally a springform, with cooking spray.
2. Combine egg whites, sugar and vanilla, add and stir in cocoa, flour and baking powder.
3. Stir in apple sauce.
4. Carefully stir in the cubed pears, (count out 6 half-pears, eat any extras).
5. Pour batter into greased pan and bake at 350° for about 45 minutes.
6. Cool and unmold, dust with cocoa and/or powdered sugar to decorate.
Title: Cherries in the Snow
Ingredients:
- 2 cream cheese
- 4 Cool Whip
- 1 vanilla
- 1 -2 cherry pie filling
Instructions:
1. Mix first three ingredients.
2. In a 9x11 glass baking dish place half of the cream cheese mixture, sprinkle the crumbled angel food cake over it then the other half of the cream cheese mixture.
3. Top with cherry pie filling.
4. Chill!
Title: Chocolate Bread Pudding With Pecan Streusel Topping
Ingredients:
- 1 pecan halves
- 1/4 brown sugar
- 1/4 flour
- 1 cinnamon
- 1/4 salt
- 1 1/2 unsalted butter
- 4 brown sugar
- 3/4 eggs
- 1 1/2 sugar
- 6 vanilla
- 2 unsalted butter
- 3/4 Kahlua
- 1 sugar
- 1 egg
- 1/3
- 1
- 1/2
- 1
- 3/4
Instructions:
1. In a medium bowl, combine all the ingredients for the pecan streusel and toss together with your fingertips until crumbly and evenly blended. Refrigerate until needed.
2. Butter an 9x13 glass loaf pan and dredge it with sugar.
3. In the top of a double boiler, melt chocolate over simmering water. Add the brown sugar and cream, whisk until smooth and remove from heat. Cool for 10 minutes.
4. Preheat the oven to 325 degrees. In a very large bowl, whisk together thoroughly the eggs, egg yolks, sugar, and vanilla.
5. Stir 1/4 cup of this custard mixture into the chocolate to temper it, then add all of the chocolate mixture back into the custard.
6. Add the bread cubes to the bowl, toss until they are evenly coated, and let sit in the refrigerator for 20 minutes. Pour into prepared loaf pan and place in a larger pan.
7. Fill the larger pan with boiling water to come halfway up the sides of the loaf pan. Top with pecan streusel and bake for about 2 hours, until center feels slightly firm.
8. While cooking, make the Kahlua sauce: In the top of a double boiler, melt the butter and then add the Kahlua and sugar. Whisk until sugar is dissolved.
9. Whisk 1 tablespoon of the Kahlua mixture into the egg to temper it, then return the whole mixture to the double boiler and cook, stirring constantly, over simmering water until slightly thickened. Strain into a warmed pitcher and cover with foil to keep warm.
10. Slice the warm pudding and serve with a pool of the warm Kahlua sauce on one side of the plate and a spoonful of whipped cream on the other.
Title: Chocolate Chip and Candied Bacon Cookies
Ingredients:
- 1 bacon
- 1/2 dark brown sugar
- 2 1/4 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 4 bacon drippings
- 4 shortening
- 1/2 butter
- 1/2 sugar
- 1 dark brown sugar
- 2 eggs
- 1 vanilla extract
- 1 apple cider vinegar
- 1 pecans
- 3 chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together flour, baking soda, baking powder and salt together in a bowl and set aside.
3. Put the 1/2 cup brown sugar in a medium size bowl. Doing one strip of bacon at a time, put bacon in the bowl and totally coat with the brown sugar. Place the bacon flat on parchment lined baking sheet. Repeat until all are done. Any left over sugar can be sprinkled onto the bacon in the baking sheet. Bake for about 12 minutes. Turn each piece of bacon over and baste with the bacon grease. Return to the oven and bake an additional 12 minutes (or until the bacon is well cooked and crisp -- do not burn!). Remove from oven and set on rack to cool. Break up (or cut up) the bacon into small pieces the size of the chopped nuts and chocolate chips. Set aside until needed.
4. In a large mixing bowl, cream together the bacon grease, shortening, butter and sugars. Add the eggs, vinegar and vanilla. Slowly add in the flour mixture, and mix just until you no longer see flour. Then fold in the bacon, nuts and chocolate chips. Refrigerate dough in covered bowl for 3 hours minimum (I do mine over night).
5. Preheat oven to 350 degrees.
6. Line baking sheets with parchment paper.
7. Drop a tablespoon of cookie dough at a time onto the parchment paper. Bake for 10 to 15 minutes (depending on your oven). The cookies should be golden brown. Don't remove them from the pan right away, wait a couple of minutes first, then place cookies on a wire cooling rack. (If you don't have a wire cooling rack, place on a wax paper lined surface to cool completely).
Title: Worlds Best Cookies
Ingredients:
- 1 margarine
- 1 egg
- 1 pecans
- 1/2 baking soda
- 1/2 vanilla
- 1 sugar
- 1 brown sugar
- 1 rolled oats
- 1 flour
- 1 salt
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Cream together both sugars and margarine until light and fluffy.
3. Add egg and salad oil.
4. Add oats, cornflakes, coconut and nuts, stirring well.
5. Add vanilla, flour, salt. Mix well and form into pecan sized balls.
6. Place on an ungreased cookie sheet. Flatten with a fork dipped in to water.
7. Bake for 12 minutes.
8. Allow to cool on cookie sheet a few minutes before removing.
Title: Christmas Beer Cake
Ingredients:
- 3 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 1 1/2 margarine
- 3 sugar
- 1 1/2 eggs
- 1/2 sour cream
- 1 1/2 beer
- 1/2 vanilla
- 2 sugar
- 2/3 cinnamon
- walnuts
Instructions:
1. Preheat oven to 350°.
2. Grease 10-inch tube pan.
3. Sift flour, baking powder, baking soda and salt into large mixing bowl.
4. Cream together in separate bowl butter and sugar. Add eggs, sour cream, beer and vanilla. Stir vigorously approximately two minutes.
5. Add to dry ingredients and mix until all ingredients are well blended.
6. In a separate bowl, mix sugar, cinnamon and walnut chips.
7. Spoon one-third of cake batter into greased 10-inch tube pan. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter and sprinkle remainder of cinnamon mixture on top.
8. Bake 45 to 50 minutes or until browned on top and cake tester comes out clean.
Title: Chocolate Mousse Cake W/Cake Mix
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 cold water
- 1 instant chocolate pudding mix
- 2 heavy cream
- 1/2
- 1
Instructions:
1. Preheat oven to 350F (175 degrees C).
2. Prepare and bake cake mix according to package directions for two 9-inch layers.
3. Cool and remove from pans.
4. In a large bowl, mix together sweetened condensed milk and melted chocolate.
5. Gradually stir in the water, then instant pudding until smooth.
6. Chill for at least 30 minutes.
7. Remove the chocolate mixture from the refrigerator, and stir to loosen.
8. Fold in whipped cream and return to the refrigerator for at least another hour.
9. Frost between layers and top and sides.
10. Garnish, if you like.
Title: Effortless Raspberry Iced Mousse
Ingredients:
- 18 low-fat cream cheese
- 1 3/4 sugar
- 8 lemon juice
- 9 frozen raspberries
Instructions:
1. It says "tip the cream cheese and sugar" into a large bowl, squeeze in a few drops of lemon juice and beat with a wooden spoon until smooth and creamy" (you can do this an hour or two ahead).
2. Gently stir in raspberries until they begin to break up and mixture is "streaked" pink; taste and add a little more lemon juice, if you like.
3. Spoon into glasses and serve.
Title: Chocolate Chip Cake With Chocolate Frosting
Ingredients:
- 2 1/4 all-purpose flour
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 1/4 butter
- 2 sugar
- 1 2/3 eggs
- 4 sour cream
- 1/2 vanilla extract
- 2 milk
- 1 confectioners' sugar
- 2
- 60
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter and flour 2 (9 inch) round cake pans.
3. Mix 2 1/4 cups flour, baking powder, baking soda and salt.
4. Toss 3/4 cup mini chocolate chips with remaining 2 T flour; reserve.
5. In bowl on medium-high speed, beat 1 cup butter and sugar until fluffy, 2 minutes.
6. Beat in eggs, one at a time.
7. Beat in sour cream and vanilla until combined.
8. Alternately beat in flour mixture with milk.
9. Stir in reserved flour-chocolate chips mixture.
10. Divide evenly between pans.
11. Bake 35 minutes or until toothpick inserted into centers comes out clean.
12. Cool 10 minutes.
13. Transfer from pans to racks.
14. Cool completely.
15. Meanwhile, in microwave-safe bowl, microwave remaining 1 1/2 cups chocolate chips on high, stirring often, until melted, about 1 minute.
16. Stir until smooth.
17. Cool to room temperature, 10 minutes.
18. On medium, beat remaining 1 cup butter until fluffy; beat in melted chocolate, then gradually beat in confectioners' sugar, until fluffy.
19. Place one cake layer on serving plate; spread with 1 cup frosting.
20. Top with remaining cake layer.
21. Spread cake top and side with remaining frosting.
22. If desired, press additional chocolate chips along bottom edge of cake.
23. Cover top with Kisses and Hugs candies.
Title: Moist & Decadent Dark Chocolate Brownies
Ingredients:
- 6 bittersweet chocolate
- 1/2 unsalted butter
- 2 vanilla extract
- 3 eggs
- 1 1/2 sugar
- 1/4 sea salt
- 1 unbleached all-purpose flour
- 2 unsalted butter
- 1 1/2 warm water
- 2 vanilla extract
- 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 375ºF. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean.
2. While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick.
3. Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel.
Title: Inside-Out Peanut Butter Cups
Ingredients:
- 4 unsalted butter
- 6 light brown sugar
- 2 1/2 creamy peanut butter
- 1/4 vanilla extract
- 1 all-purpose flour
- 1 confectioners' sugar
- 2 creamy peanut butter
- 1 unsalted butter
- 2 1/2 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Place 12 regular-sized muffin liners or 24 mini-muffin liners into an appropriately-sized muffin tin.
2. With a stand mixer or hand mixer, cream together butter, brown sugar, peanut butter and vanilla until light and fluffy. Add flour gradually until combined; it will be fairly crumbly.
3. Place 1/3 of the mixture into half the muffin liners, pressing it into the bottoms only. Divide the remaining mixture among the remaining liners, pressing it up the sides of the liners, as well as the bottoms.
4. Bake 12-15 minutes until set and lightly browned. Cool to room temperature.
5. Combine the filling ingredients in the top of a double boiler, stirring often until smooth and creamy. Divide equally amongst the cup shells.
6. If the flat shells can be removed whole, simply lay on on top of each cup. If not (they are fairly fragile), crumble them up and divide amongst the cups, completely covering the filling.
7. Refrigerate 2 hours, or until filling has set. Once filling is set, they may be stored at room temperature in an airtight container.
Title: Italian Wedding Cakes
Ingredients:
- 4 flour
- 1/2 shortening
- 3/4 sugar
- 2 vanilla extract
- 5 eggs
- 4 baking powder
Instructions:
1. Combine flour and shortening as if for pie crust. Add baking powder and combine.
2. In a separate bowl, beat eggs and then add sugar and vanilla.
3. Add flour mixture to egg mixture.
4. To shape cookies, you can simply roll them into 1-inch balls or you can roll them into logs and fold them into pretzel shapes. They will puff up some but will mostly retain whatever shape you form them into.
5. Bake at 350 degrees for 12 to 14 minutes. They will not brown much.
6. Cool and frost with your favorite glaze and add sprinkles. For convenience, you can melt store-bought frosting.
Title: Warm Soft Chocolate Cakes
Ingredients:
- 1/2 unsalted butter
- 4 bittersweet chocolate
- 2 eggs
- 2 sugar
- 1/4 flour
- 2
Instructions:
1. In a double boiler over simmering water, heat the butter and the chocolate until the chocolate is almost competely melted.
2. While that's heating, beat together the eggs, egg yolks, and sugar with a whisk or electric mixer until light and thick.
3. Beat together the melted chocolate and butter, it should be quite warm.
4. Add the egg mixture to the chocolate mixture, then quickly beat in the flour till just combined.
5. Butter and lightly flour four 4-ounce ramekins (note: you can use cocoa powder in place of the flour for dusting to avoid white flour residue on your finished cakes).
6. Divide the batter evenly between the ramekins.
7. At this point, you can refrigerate the desserts until you are ready to eat, for up to several hours, but be sure to bring them to room temp before baking.
8. Heat the oven to 450.
9. Bake the ramekins on a baking sheet for 6-7 minutes; the center will be quite soft but the sides should be set.
10. Invert each ramekin onto a plate and let it sit for about 10 seconds.
11. Unmold by lifting up one corner of the ramekin, the cake will fall out onto the plate.
12. Serve immediately.
13. OPTIONAL: Garnish with fresh raspberries, strawberries, or dust with powdered sugar.
14. Can also serve with a dollop of lightly sweetened whipped cream.
Title: Cinnamon Apple Bundt Cake
Ingredients:
- 1 instant vanilla pudding
- 1 sliced apples
- 1/3 water
- 1 eggs
- 1 pecans
- 4 walnuts
- 1/2 sugar
- 1/4 cinnamon
Instructions:
1. Wipe a 10 inch Bundt pan well with shortening or oil. Sprinkle with nuts. Set aside.
2. Combine cake mix, 1/3 cup vegetable or peanut oil, pudding mix, water, and eggs, beating for 2 minutes at medium speed.
3. Pour 1/3 batter into prepared pan, sprinkle 2 tablespoons sugar and cinnamon over batter. Spread half of the can of apples. Pour 1/3 more batter into pan. Sprinkle 2 tablespoons sugar and cinnamon over batter. Spread the second half of the apples. Cover with the remaining batter.
4. Bake at 350°F for 50-60 minutes until cake tests done when toothpick inserted in center. Cool 25 minutes on a rack then remove cake from pan and cool completely.
5. Note: Two cups fresh pared apples, diced, dusted with flour may be substituted for the canned apples.
Title: Fresh Apple Gingerbread
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 sugar
- 1/3 eggs
- 2 molasses
- 1/2 flour
- 3/4 baking soda
- 1 salt
- 1/2 ground ginger
- 1/2 cinnamon
- 1/4 nutmeg
- 1 1/4 clove
- 1/3 apples
- milk
Instructions:
1. Cream together butter and sugar. Beat in eggs one at a time. Blend in molasses.
2. Mix flour, baking soda, salt and spices; add to creamed mixture alternately with the milk, beginning and ending with four mixture. Stir in apple.
3. Pour into greased and floured 9x9 inch baking pan. Bake in preheated 350 F oven for 45 to 50 minutes, until cake tester inserted in center comes out clean.
4. Cool in pan for 10 minutes and turn out onto rack. Serve warm with cream if desired.
Title: LEMON CHARLOTTE..only 4 Ingredients
Ingredients:
- 4 sponge cake fingers
- 300
- 1
- 400
Instructions:
1. line the base of a 22 cm. (8 1/2") springform tin with baking paper.
2. line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed.
3. cover the base with more sponge fingers, cutting to fit.
4. beat the cream and condensed milk together, slowly adding lemon juice. will thicken then go a bit runnier with the last lot of juice.
5. place 1/3 of the filling over sponge fingers.
6. another layer of sponge fingers. another 1/3 of filling.
7. another layer sponge fingers and last of the filling.
8. refrigerate for at least 8 hours or over night.
9. decorate as desired. I used whipped cream, strawberries and slices of lemon.
Title: Ginger Mint Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 1 ground ginger
- 1/2 butter
- 1/2 sugar
- 1 egg
- 3 candied ginger
- 1/4 of fresh mint
- 3
Instructions:
1. Mix dry ingredients (except sugar) in medium mixing bowl.
2. Cream butter, sugar, candied ginger and fresh mint in bowl of electric mixer.
3. Add egg and mix until well combined.
4. Add whipping cream and mix until well combined.
5. Add flour mixture and mix slowly until it just holds together.
6. Roll dough into a log and slice off rounds.
7. Arrange rounds on parchment paper on cookie sheet, sprinkle each cookie with granulated sugar and bake at 350 degrees for approximately 14 minutes--just until the edges turn golden.