lumicero/recipes-ing2inst huggingface dataset:
Title: Crisp Chocolate Hazelnut Biscotti
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 baking powder
- 2 salt
- 1 sugar
- 1 1/4 hazelnuts
- 1 1/2 eggs
- 4 vanilla extract
- 2
Instructions:
1. Set a rack in the middle level of the oven. Preheat to 325 degrees.
2. Sift flour, cocoa powder, baking powder and salt together in a medium bowl. Stir in sugar and nuts.
3. Whisk eggs and vanilla together and add to the dry ingredients. Use a rubber spatula to stir the dough together.
4. Scrape the dough out onto a lightly floured surface and press it together. Divide into 2 equal roll each into a log the approximate length of the pan. Flatten each log with the palm of your hand. It may help to moisten your hands for this step if the dough is sticking to them.
5. Bake the logs for about 30 minutes, or until they are well risen and firm when pressed with a fingertip. Leave the oven on and place racks in the upper and lower thirds.
6. Cool the baked logs on the pan on a rack.
7. After the logs of dough have cooled completely, place them on a cutting board and use a sharp serrated knife to cut them into straight or diagonal slices, 1/2 inch thick.
8. Arrange the slices, cut side down, on the prepared pans and return them to the oven to toast for about 15 minutes.
9. Cool the toasted biscotti on the pans on racks.
10. Drizzle with melted chocolate, if desired.
Title: Mary's Pea Picking Cake
Ingredients:
- 18 3/4 eggs
- 3 mandarin oranges
- 1/4 Cool Whip
- 6 vanilla pudding mix
- 8 crushed pineapple
- 1
- 20
Instructions:
1. Mix all cake ingredients for 1 minute or until well blended on low speed. Then mix on medium speed for 2 minutes.
2. Pour cake mix into 3 - 8" round greased and floured cake pans.
3. Bake for 25-30 min at 350 degrees.
4. Mix all frosting ingredients together (mixture will be thick).
5. Frost all layers of the cake when cooled and the sides.
6. Refrigerate for 24 hours before serving.
7. Store in a covered plastic container in the fridge.
Title: Godiva Tiramisu
Ingredients:
- 1 brewed coffee
- 4 sugar
- 3 salt
- 1/4 mascarpone cheese
- 1 heavy cream
- 8
- 1/2
- 8
- 16
- 8 -10
Instructions:
1. Mix the brewed coffee and 2 tbsp of the liqueur in a bowl and set aside.
2. Set a double boiler.
3. Beat yolks. Add the sugar and salt to the yolks and beat continuosly over your double boiler until the mixture reaches 160 degrees F. When ready, the mixture should be thick and lemon-colored. Remove from heat.
4. Add the extra chocolate liqueur and beat into the egg mixture.
5. Add the mascarpone and beat until smooth. Set aside.
6. In a separate bowl, whip the heavy cream to medium peak. Mix about 1/3 of the cream to the egg-mascarpone mixture, to lighten it. Then mix in the rest, folding lightly until no white steaks remain. Reserve.
7. Dip each of the Godiva Hazelnut Praline biscuits into the coffee-liqueur mixture for a moment. Place the biscuits in a serving dish ( a 9" x 13" ), repeat this process until you have a single layer of biscuits as your base.
8. Cover with a layer of the mascarpone mixture. Sprinkle the crushed Godiva Petite Mousse biscuits evenly across the mascarpone layer. Repeat the last 2 steps until you reach the top of the dish, finishing with a mascarpone layer. Dust the cocoa over the Tiramisu, cover with plastic and refrigerate for at least 6 hours, preferably overnight.
9. Garnish with a Godiva Dark Truffle heart biscuit and serve.
Title: Molasses Krinkles
Ingredients:
- 3/4 shortening
- 3/4 brown sugar
- 1 egg
- 1/2 molasses
- 1 cinnamon
- 2 1/4 flour
- 2 baking soda
- 1/2 clove
- 1 salt
- 1 ginger
Instructions:
1. Cream shortening, add sugar gradually, beat in egg and Fancy Molasses. Add sifted dry ingredients. Chill 1 hour. Shape into balls the size of walnuts. Place on greased cookie sheet. Press with fork. Brush top with cold water. Sprinkle each cookie with sugar.
2. Bake at 375F for 10 minutes.
Title: Atholl Brose
Ingredients:
- 140 rolled oats
- 520 yogurt
- 2 honey
- 1 frozen raspberries
- 2
- 125
Instructions:
1. Heat a medium frying pan over medium-high heat. Add oats and cook, stirring, for 2-3 minutes or until toasted. Set aside for 15 minutes to cool.
2. Combine yoghurt, honey and whiskey in a bowl. Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gently fold in the yoghurt mixture until combined.
3. Reserve 2 tbs of the oats and 16 raspberries. Fold the remaining oats and raspberries through the yoghurt mixture. Spoon the mixture among four serving glasses. Cover and place in the fridge for 1 hour to chill.
4. Sprinkle Atholl Brose with reserved oats and raspberries to serve.
Title: Snickers Pie
Ingredients:
- 4 marshmallows
- 12 milk
- 1/2 Cool Whip
- 8
Instructions:
1. Melt the first the Snickers candy bars, marshmallows and milk in microwave.
2. Cool.
3. Add Cool Whip.
4. Pour into chocolate pie crust.
5. Freeze.
6. Enjoy!
Title: Pumpkin Bars With Raisins
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 2 baking powder
- 1/2 salt
- 2 cinnamon
- 1 eggs
- 4 raisins
- 1 pumpkin
- 1 cream cheese
- 1 oleo
- 3/8 milk
- 1 vanilla
- 1 powdered sugar
- 1 3/4
Instructions:
1. Bars:
2. Mix all ingredients together well.
3. Pour in a greased sheet cake pan.
4. Bake at 350 degrees for 25 minutes, cool.
5. Frosting:
6. Mix all the frosting ingredients together; put on cooled bars and refrigerate.
Title: Candy Bar Brownie Crunch
Ingredients:
- 1 unsalted butter
- 4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 sugar
- 2 eggs
- 4 vanilla extract
- 1 pecans
- 1 heavy cream
- 10 light corn syrup
- 1/2 bittersweet chocolate
- 2 heavy cream
- 4 confectioners' sugar
- 2 vanilla
- 1/2 fresh raspberry
- 1
Instructions:
1. Preheat oven to 325*F.
2. Butter and flour an 8x8" baking pan.
3. Melt the butter and chocolate over low heat in a medium heavy saucepan, stirring occasionally. When the chocolate has melted, remove pan from the heat and cool 10 minutes.
4. Meanwhile, sift the flour, baking powder, and salt together in a mixing bowl and set aside.
5. In a medium bowl, use a wooden spoon to beat the sugar and eggs together until well mixed, about 2 minutes. Slowly pour the sugar/egg mixture into the cooled chocolate, stirring constantly, then stir in the vanilla. Add the flour mixture and stir just until the dry ingredients disappear(don't overmix).
6. Place the pecans and the chilled candy bars in a food processor, and pulse until coarse chunks form. Spread half of the brownie batter into the pan, top evenly with the pecan and candy bar mixture, then cover with remaining batter. Bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
7. While brownies are baking make whipped cream, so it has time to chill.
8. Remove the brownies from the oven, and cool completely. Run a paring knife around the rim of the brownies to loosen from pan. Drizzle the brownies with ganache, and set them aside for 30 minutes, until the ganache sets. Then cut the brownies into squares, and garnish with whipped cream, fresh raspberries, and chocolate shavings.
9. Chocolate Ganache:
10. Warm the cream in the microwave or in a small pan over medium heat until it is very hot but not boiling. Combine the corn syrup and chocolate in a mixing bowl. Pour the hot cream over the chocolate mixture and let it sit for 2 minutes to allow the chocolate to melt. Stir until the chocolate is completely melted, and the mixture is smooth.
11. Whipped Cream:
12. Beat the cream in a bowl with electric mixer at medium speed until it becomes frothy. Add the sugar and vanilla; continue beating until the cream holds soft peaks. Do not overbeat. Chill the cream, covered with plastic wrap, for no more than 1 hour if not using immediately.
13. Note:
14. If time is important, you can also make this recipe using a 21 ounce box of brownie mix. Prepare the brownies as directed on the box for cakelike brownies, using 3 eggs total. The brownies will cut neater if you allow the ganache to set for at least 30 minutes once it is spread on the brownies. Be sure to chill the candy bars before chopping them, so they don't turn to mush in the food processor.
Title: Karpaloruispuuro -- Rye Cranberry Pudding (Finland)
Ingredients:
- 2 cranberry juice
- 2 water
- 1/2 granulated sugar
- 1 salt
- 1 dark corn syrup
- 2 cornstarch
- 2
Instructions:
1. In a 2-quart saucepan, combine cranberry juice, 2 cups of water, sugar, salt & rye flour, then bring to a boil & cook, stirring constantly, for 10 minutes.
2. Cover, turn the heat to low & cook for another 45 to 60 minutes or until mixture is thickened & has a glossy appearance.
3. Stir in the corn syrup.
4. Dissolve cornstarch in the 2 tablespoons of cold water & add this to the pudding.
5. Brink to boiling point again & cook 5 minutes longer, stirring constantly.
6. Pour into a serving dish & cover while cooling to keep a skin from forming on the top.
7. Sprinkle the surface with sugar before serving.
Title: Chocolate Pudding Dessert
Ingredients:
- 1 flour
- 1/2 oleo
- 1/2 pecans
- 1 powdered sugar
- 1 cream cheese
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 instant chocolate fudge pudding
- 3 milk
Instructions:
1. Mix flour, oleo and pecans.
2. Bake in 9x13 pan for 15 minutes at 350 degrees.
3. Cool.
4. Mix powdered sugar, cream cheese, cool whip.
5. Spread over crust.
6. Mix vanilla pudding, chocolate pudding and milk.
7. Pour over cheese mixture.
8. Top with cool whip, grated Hersey bar, chopped pecans.
9. Keep refrigerated.
Title: Bourbon Brownies W/Praline Icing
Ingredients:
- 1/3 butter
- 1/2 sugar
- 2 water
- 1 eggs
- 2 flour
- 1 baking soda
- 1 1/4 salt
- 1/4 pecans
- 1/4 Bourbon
- 1/2 light brown sugar
- 2 -3 butter
- 1 milk
- 1/2 powdered sugar
- 1/4 pecans
- 1
- 3/4
Instructions:
1. BROWNIES:
2. In large saucepan, combine the butter, sugar, and water. Cook, over medium heat, until just boiling. Add chocolate chips, and stir until melted. Remove from heat and allow to cool slightly.
3. Stir in the eggs, bourbon, and vanilla, and beat lightly. Stir in the flour, baking soda, salt and pecans and mix well.
4. Spread the batter into prepared 8x8 baking dish. Bake in a preheated 350 degree oven for 20 minutes and cool in the pan. Top with Praline Icing.
5. PRALINE ICING:
6. In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly.
7. Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken.
8. Pour onto cooled brownies. Makes 1 1/2 cups.
Title: Scandinavian Almond Tarts
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 2 eggs
- 1/2 sugar
- 1 1/2
Instructions:
1. Lightly grease bottom of small muffin tins. Can use regular size muffin tin, but will reduce the amount of tarts produced with no affects to flavor.
2. Crust:.
3. Cream butter and sugar until light. Beat in egg, vanilla and flour.
4. Drop a rounded teaspoon of crust mixture into each greased small muffin cup, pressing batter over bottom and up around sides, leaving inside hollow; a coating 1/4 inch thick.
5. Almond Filling:.
6. With electric mixer, gradually add sugar to beaten eggs, beating until incorporated. Fold in ground almonds (or almond paste) and divide equally over crust.
7. Bake until set and browned at 325 degrees 25 to 30 minutes.
Title: Mexican Chocolate Slice-And-Bake Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 ground cinnamon
- 1/2 cayenne pepper
- 1/4 fine salt
- 1/4 unsalted butter
- 8 light brown sugar
- 1/2 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 1/2
Instructions:
1. Whisk together flour, cocoa, baking powder, spices, and salt.
2. In work bowl of a stand mixer outfitted with flat beater blade, beat butter and both sugars on medium speed until very light and fluffy, at least 5 minutes. Scrape down bowl and beater with rubber spatula.
3. Add egg and vanilla and beat on medium until incorporated.
4. Turn speed down to low and add flour mixture a spoonful at a time. Mix just until combined.
5. Divide dough in two equal pieces. Form each piece into a log 1-1/2" across. Wrap tightly in plastic wrap and refrigerate at least 2 hours, or up to 3 days. (You can freeze up to 1 month - just thaw in refrigerator overnight before continuing.).
6. Preheat oven to 350F and place racks in upper middle and lower middle positions.
7. Slice logs 1/4" thick. Place discs 1/2" apart on 2 baking sheets - you should get about 20 cookies on each sheet.
8. Bake 6 minutes. Rotate each sheet back-to-front, and swap racks top-to-bottom. Bake another 6-7 minutes, until edges are firm but centers are still soft.
9. Place sheets on wire racks and cool 5 minutes, then transfer cookies to racks to cool complete. Store in an airtight container at room temperature, up to 3 days.
Title: French Bread Pudding With Jack Daniels Sauce
Ingredients:
- 1 milk
- 1 unsalted butter
- 10 eggs
- 4 granulated sugar
- 1 1/2 vanilla
- 2 craisins
- 1 sultana
- 1 water
- 1 confectioners' sugar
- 1/4 - 1/2
Instructions:
1. Crumble the bread into a bowl. Pour the milk over it and let stand for one to two hours. I've found that the longer it soaks in the milk, the better the end result. Preheat the oven to 325 degrees. Grease a 9-by-13-by-2-inch baking dish with 1 to 2 tablespoons of the butter.
2. In another bowl, beat together 3 eggs, the granulated sugar and the vanilla. Microwave the dried fruit with the 1/4 cup of Jack Daniels for one to two minutes on high, or until plumped. Drain Jack Daniels and reserve for another use, then cool fruit for a few minutes and stir in to the egg mixture, then stir the egg mixture into the bread and milk, taking care not to break up the soaked bread.
3. Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour 10 minutes. Cool to room temperature.
4. To make sauce, stir 8 tablespoons butter and confectioners' sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot. Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add Jack Daniels to taste (we like it pretty strong!).
5. To serve, preheat broiler. Cut pudding into squares and transfer each square to a heatproof serving dish. Spoon whiskey sauce over pudding and run under broiler until bubbling. Or, alternatively, you can just serve the pudding warm with the sauce spooned over. Be careful if rewarming the sauce in the microwave as you can 'scramble' the egg and the sauce turns an unappetizing grayish color and it thickens - while it still tastes great, its not very pretty.
Title: Leah's Chocolate Torte
Ingredients:
- 1 1/2 flour
- 1/2 pecans
- 1/4 pecan pieces
- 3/4 butter
- 8 cream cheese
- 2 Cool Whip
- 1 powdered sugar
- 2 instant chocolate pudding mix
- 3 milk
Instructions:
1. Bottom Layer (Crust): Combine flour, crushed pecans and melted butter. Press into bottom of 9x13 inch pan. Bake at 350 degrees for 10-12 minutes. Allow to cool completely.
2. Middle Layer: Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over cooled crust.
3. Top Layer: Combine milk and instant pudding in large bowl. Beat with wire whisk 2 minutes or until well blended. Spoon over cream cheese layer. Refrigerate until set.
4. Spread remaining Cool Whip on top and sprinkle with pecan pieces just before serving. Refrigerate left overs. May substitute chocolate pudding with lemon pudding.
Title: Tropical Delight Cake
Ingredients:
- 1/2 flaked coconut
- 1/2 butter
- 2 crushed pineapple
- 1 eggs
- 1
- 3
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease 12-cup bundt cake pan.
3. Mix coconut, nuts, and butter; sprinkle in pan.
4. Drain pineapple thoroughly; reserve syrup.
5. Add enough water to syrup to measure 1 1/4 cups.
6. Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
7. Beat on medium speed, scraping bowl frequently, 3 minutes.
8. Do Not Overbeat!
9. Pour batter into prepared pan, and then spoon pineapple evenly over the batter.
10. Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
11. Cool 10 minutes; invert on wire rack.
12. Remove pan; cool completely.
Title: Cranberry Nut Bars
Ingredients:
- 2 eggs
- 1 sugar
- 1 flour
- 1/3 butter
- 1 1/4 margarine
- 1/2 ocean spray cranberries
- walnuts
Instructions:
1. Preheat oven to 350°.
2. Grease an 8-inch square pan.
3. Beat eggs in a mixing bowl until thick.
4. Gradually add sugar, beating until thoroughly blended.
5. Stir in flour and melted butter; blend well.
6. Add cranberries and walnuts mixing gently until combined.
7. Spread evenly into pan.
8. Bake 45 minutes or until golden brown.
9. Cool and cut into squares.
Title: Citrus Ambrosia Cake
Ingredients:
- 1 margarine
- 1/2 eggs
- 4 mandarin oranges
- 1 vanilla instant pudding mix
- 1 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Beat together cake, margarine,eggs, and mandarin oranges on medium speed.
2. Use three pans and bake at 350* for 25-30 until toothpick comes out clean.
3. Let cool well.
4. For the topping, Combine vanilla instant pudding, pineapple, and cool whip.
5. Beat until well mixed.
6. Frost each layer and refridgerate until set.
Title: Sour Cream and Lemon Pound Cake
Ingredients:
- 3 cake flour
- 1/2 baking powder
- 1/2 salt
- 1 unsalted butter
- 3 sugar
- 6 eggs
- 1/4 fresh lemon juice
- 1 lemon rind
- 1 sour cream
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease 16-cup tube pan.
3. Dust with cake flour; tap out excess flour.
4. Sift flour, baking powder and salt into medium bowl.
5. Using electric mixer, beat butter in large bowl at medium speed until fluffy.
6. Gradually add sugar and beat 5 minutes.
7. Add eggs 1 at a time, beating just until combined after each addition.
8. Beat in lemon juice and peel.
9. Using rubber spatula, mix in dry ingredients.
10. Mix in sour cream.
11. Transfer batter to prepared pan.
12. Bake cake until tester inserted near center comes out clean, about 1 hour 30 minutes.
13. Let cake cool in pan on rack 15 minutes.
14. Cut around cake in pan.
15. Turn out cake.
16. Carefully turn cake right side up on rack and cool completely.
17. (Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.).
Title: Melt in Your Mouth Sugar Cookies
Ingredients:
- 2 1/4 flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/4 salt
- 1/2 butter
- 1/2 confectioners' sugar
- 1/2 granulated sugar
- 2 granulated sugar
- 1 egg
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350.
2. On waxed paper, combine flour, baking soda, cream of tartar and salt.
3. In a large bowl, beat butter, confectioners sugar, and 1/2 cup granulated sugar on medium speed about 2 min or until creamy. Reduce speed to low, beat in egg, then beat in oil and vanilla. Gradually beat in flour mixture just until blended, occasionally scraping bowl.
4. Place remaining 2 tbsp sugar in a small bowl or saucer. Shape dough by rounded tsp into 3/4 inch balls. Place balls 2 inches apart on ungreased cookie sheet. Dip punch cup or glass with raised or cut design on bottom, or coarse side of meat mallet into sugar in bowl, use to flatten each ball into a 1 1/2 inch round.
5. Bake 10-11 min until edges are golden. Transfer to wire rack to cool. Store cookies in tightly covered container at room temp up to 1 week or in freezer up to 3 monthes.
Title: Boiled Chocolate Icing
Ingredients:
- 1 white sugar
- 2 butter
- 1 cornstarch
- 3 vanilla
- 1 boiling water
- 1
Instructions:
1. Put all the above ingredients in a cooking pot and boil till thick.
2. Let cool and spread on your favorite cake.
Title: Cherry Bombs
Ingredients:
- 1 Ben and Jerry cherry garcia ice cream
- 1 maraschino cherry
Instructions:
1. divde ice cream between 2 16 ounce glasses.
2. pour cherry soda over each glass of ice cream.
3. add whipped topping,cherry,and chocolate sprinkles.
4. serve quickly.
Title: Sweet Pasta for Dinner or Dessert
Ingredients:
- 1 half-and-half
- 1 lemon
- 1 orange
- 2 honey
- 1 kosher salt
- 12 linguine
- 1 lemon juice
- 3 hazelnuts
- 1/4
Instructions:
1. Bring a large pot of salted water to a boil over high heat.
2. In a large, heavy skillet heat the cream, zests, honey, and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.
3. Meanwhile, add the pasta to the pot of boiling water and cook until tender, stirring occasionally for 2-3 minutes.
4. Drain the pasta and it to the skillet with the cream sauce.
5. Add the lemon juice and stir to combine.
6. Place the pasta in serving dishes. Shave chocolate directly on top pasta (use a vegetable peeler) and sprinkle with hazelnuts, if desired.
Title: Passover Nut Cookies
Ingredients:
- 200 ground walnuts
- 200 powdered sugar
- 3 chocolate chips
- 100
Instructions:
1. Beat the egg whites until stiff, add the powdered sugar slowly. Fold in the ground nuts and chocolate.
2. With either a spoon or pastry bag, form small mounds on a greased parchment baking paper.
3. Bake at 140 Celsius for 10 minutes or until lightly brown.
Title: Cran-Orange Mini Bundt Cakes
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 2/3 granulated sugar
- 3/4 butter
- 3 eggs
- 2 vanilla extract
- 2 buttermilk
- 3/4 fresh cranberries
- 1 white chocolate chips
- 1
- 2
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray (or 12 individual mini bundt cake pans).
3. Combine flour, baking powder and salt in large bowl, set aside.
4. Beat the sugar and butter in large mixer bowl until creamy.
5. Beat in eggs one at a time, beating well after each addition.
6. Beat in orange peel and vanilla extract.
7. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions (so flour, buttermilk, flour, buttermilk, ending with flour).
8. Stir in morsels and then fold in cranberries.
9. Spoon into prepared pans, filling 3/4 full.
10. Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden.
11. Cool in pans on wire racks for 10 minutes.
12. Invert pans onto wire racks to release cakes and then cool completely. Drizzle with Glaze.
13. FOR GLAZE: Microwave white morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. (The morsels may retain some of their original shape.).
14. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
15. Whisk in 1/4 cup orange juice and 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.).
Title: German Springerle Cookies
Ingredients:
- 4 eggs
- 4 powdered sugar
- 20 baking soda
- 4 anise seed
- 1
Instructions:
1. Beat eggs until very light.
2. Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
3. Add anise oil and blend gently.
4. SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
5. Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
6. While working with one keep others covered.
7. Let stand 1 minute.
8. Dust springerle mold with flour and press into dough.
9. Cut cookies apart.
10. Place on lightly floured surface and let stand overnight.
11. Grease baking sheet and sprinkle with anise seeds.
12. Preheat oven to 300 degrees.
13. Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
14. Bake about 20 minutes and store tightly covered.