lumicero/recipes-ing2inst huggingface dataset:
Title: The Best No Bake Chocolate Oatmeal Cookies
Ingredients:
- 1 sugar
- 1/2 cocoa powder
- 3 butter
- 1/2 vanilla extract
- 1 rolled oats
- 2 flaked coconut
- 1 mini marshmallows
- 1
Instructions:
1. Add milk and butter to a medium or large sauce pan and heat over medium heat until butter is melted.
2. Add sugar and cocoa powder and stir until well blended.
3. Turn heat to high and boil for 3 minutes.
4. Take off of heat and add marshmallows.
5. Once marshmallows are well blended, add vanilla.
6. Add coconut and oats and mix well.
Title: German Wine Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 2 vanilla
- 1/2 sweet wine
- 5 - 5 1/2 flour
- 1 powdered sugar
- 1 -2 milk
- 2 vanilla
- 1/8 salt
Instructions:
1. Preheat oven to 375 degrees. Cream butter and sugar together. Beat in eggs, vanilla and wine. Stir in flour, one cup at a time. Dough will be stiff. Roll out dough, on well-floured pastry sheet, to a 1/4 inch thickness. Cut into desired shapes with cookie cutter. Bake on greased cookie sheet for 10 minutes.
2. Make icing by combining above ingredients. (Should be an almost runny consistency). Frost cookies. These cookies will keep for up to one year in an airtight container.
Title: Cookie Fudge
Ingredients:
- 8 sweetened condensed milk
- 1 vanilla
- 2
- 10
Instructions:
1. Microwave chocolate and condensed milk in large microwaveable bowl on MEDIUM 2 to 3 minute or until chocolate is almost melted, stirring after each minute. Add vanilla; mix well. Stir in chopped cookies.
2. Line 8-inch square pan with foil or parchment paper, with ends of foil extending over sides of pan. Spread chocolate mixture into pan.
3. Refrigerate 2 hours or until firm. Use foil handles to lift from pan.
4. Cut into 1-inch squares.
5. Mint Fudge: Prepare as directed, using Oreo Double Delight Mint 'n Creme Cookies.
6. CHIPS AHOY! Fudge: Prepare as directed, using Chips Ahoy! Real Chocolate Chip Cookies.
7. Storage Know-How: Store between layers of waxed paper in airtight container at room temperature up to 1 week.
Title: Cinnamon Tea Cake
Ingredients:
- 2 butter
- 1/2 caster sugar
- 1 egg
- 1 vanilla extract
- 3/4 self-raising flour
- 3 all-purpose flour
- 1/2 milk
- 3/4 butter
- 1 caster sugar
- 1 ground cinnamon
Instructions:
1. Preheat the oven to moderate 350F (Gas 4/180C). Grease a 20cm (8 inch) round cake tin and line the base with baking paper.
2. Beat the butter (2 oz) and sugar (1/2 cup) until light and creamy. Add the egg gradually, beating well after each addition. Beat in the vanilla.
3. Fold in the sifted flours alternately with the milk. Stir until smooth.
4. Spoon into the tin and smooth the top. Bake for 30 minutes, or until a skewer comes out clean when inserted into the center.
5. Cool for 5 minutes in the tin, then on a wire rack. Brush top of cake with melted butter while still warm and sprinkle with the sugar and cinnamon mixture.
Title: Microwave Fruit Crisp for One
Ingredients:
- 1 apples
- 2 pear
- 2 brown sugar
- 1 quick-cooking oats
- 1/8 all-purpose flour
- 1 ground cinnamon
- margarine
Instructions:
1. .place fruit in small microwave bowl.
2. in another bowl, combine dry ingredients and.
3. cut in butter till crumbly.
4. then sprinkle this over fruit.
5. microwave on high 2 1/2 minutes or till tender.I have not yet tried this recipe.
Title: Coffee Shortbread
Ingredients:
- 1 1/2 butter
- 1 granulated sugar
- 2 1/2 all-purpose flour
- 1/4 brewed coffee
- 1 ground coffee
- 1/4 dried cranberries
- 1 granulated sugar
- 1/4 dried cranberries
- 1 egg
Instructions:
1. Set aside 1/4 c of your morning coffee to cool.
2. Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
3. Cream the butter and sugar together, then add the brewed coffee.
4. Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
5. Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
6. Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
7. Bake at 300 F for approximately 20 minutes.
Title: Fancy Fruit Salad
Ingredients:
- 2 watermelon
- 2 cantaloupe
- 2 honeydews
- 1 green grape
- 1 red grapes
- 1 sugar
- 2 lemon juice
- 2 lime juice
- 2
Instructions:
1. Combine the fruit in lg bowl.
2. Mix sugar and juices.
3. Pour over fruit and toss to coat well.
4. Cover and chill.
5. Serve with a slotted spoon.
Title: Tennessee T-Cakes
Ingredients:
- 3/4 dark brown sugar
- 1/4 white sugar
- 1/2 salted butter
- 1 egg
- 2 all-purpose flour
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Add the brown sugar and white sugar to the melted butter and set aside (some of the brown sugar will melt).
3. In mixer with paddle gently mix egg and bourbon vanilla.
4. Add the butter and sugar mixture to the egg mixture and beat on low until mixed well.
5. Add flour all at once to mixer. Mix well; you will see it look just like it did on the program, sticky and ribbon-like. I used a measuring cup to pour it into the paper cups without the mess of a melon baller.
6. Bake at 350 degrees F for 14 minutes, turning at 7 minutes.
7. Sprinkle with powdered sugar. Keep in closed container after cooled.
8. Note: (makes a Wilton mini tin full).
9. VARIATIONS:.
10. FOR KEY LIME:.
11. no vanilla, instead use 2 tsp key lime.
12. FOR LEMON:.
13. no vanilla, instead use 2 tsp lemon juice.
14. FOR FUDGE:.
15. Poke hole in hot t-cakes with large frosting tip. Fill with your favorite Hot Fudge Sundae topping.
Title: Pear and Raspberry Cobbler
Ingredients:
- 1/2 Splenda sugar substitute
- 3 flour
- 1 1/2 cinnamon
- 6 pears
- 6 raspberries
- 1 flour
- 1/4 Splenda sugar substitute
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 margarine
- 2/3 buttermilk
- 1
Instructions:
1. FOR FILLING: Mix Splenda, flour, and cinnamon. Toss with fruit. Pour into greased 12x8-inch baking pan. Bake at 400F for 15 minutes.
2. FOR TOPPING: Mix flour, Splenda, baking powder, baking soda and salt. Cut in margarine until mixture is crumbly. Combine buttermilk and orange rind. Stir into flour mixture just until moistened. Drop by large tablespoonfuls in 9 mounds on top of fruit.
3. Bake 25 minutes longer or until topping is golden brown.,.
Title: Winter Squash Spice Bundt Cake
Ingredients:
- 1 acorn squash
- 2 3/4 self-rising flour
- 1 raisins
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 1 1/2 sugar
- 1/2 egg substitute
- 1/2 applesauce
- 1/4 powdered sugar
Instructions:
1. Cut squash in half; discard seeds and membrane. Place squash halves, cut sides down, in an 11- x 7-inch baking dish. Add water to a depth of 1/4 inch.
2. Bake at 375° for 35 to 45 minutes or until tender; cool slightly.
3. Scoop out and mash pulp; discard shells.
4. Toss together 1/4 cup flour and raisins. Set aside.
5. Combine remaining 2 1/2 cups flour, cinnamon, nutmeg, and cloves; set aside.
6. Combine squash pulp, sugar, and next 3 ingredients; stir in flour mixture until blended. Stir in raisins. Pour into a 12-cup Bundt pan coated with vegetable cooking spray.
7. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely. Sprinkle with powdered sugar, if desired.
Title: Vanilla Macaroons
Ingredients:
- 5 flaked coconut
- 1 sugar
- 3 vanilla extract
- 1
Instructions:
1. Mix all the ingredients together, using your hands, if necessary, to get it all blended nicely.
2. Line two cookie sheets with parchment paper.
3. Place 1 inch diameter mounds on sheets, 1 inch apart. A small ice cream scoop works well.
4. Bake for 15-20 minutes or until just beginning to turn golden.
5. These were a bit tricky to get off the parchment paper, so immediately after taking them out of the oven, lift one corner of the parchment paper and let a few drops of water run under it (use a little cup or just put it under a slow running faucet), turning the cookie sheet to distribute evenly, pour off any excess. Remove macaroons immediately. This helps loosen the bottoms.
Title: Mincemeat
Ingredients:
- 4 beef
- 6 apples
- 1 raisins
- 1 1/2 cloves
- 1 1/2 cinnamon
- 1 1/2 allspice
- 2 salt
- 3 sugar
- 1 vinegar
- 1/2 water
Instructions:
1. Mix together.
2. Use a food processor to speed up the chopping.
3. Bring to a boil.
4. Seal in pint jars.
5. This is another of Grandma's recipes.
6. In the original it said to use l one calf's head.
7. Since calf heads are hard to find in today's supermarket, I substituted cooked beef.
Title: Mom's Pink Stuff Dessert ( Cherry Pie Filling, Pineapple )
Ingredients:
- 1 chunk pineapple
- 1 flaked coconut
- 14 pecan halves
- 16
- 1
Instructions:
1. Combine all the ingredients in a bowl, cover and chill for at least 30 minutes.
2. Place in a pretty bowl and enjoy.
Title: Vanilla Spice-Rubbed Grilled Peaches With Fresh Goat Cheese
Ingredients:
- 1/4 sugar
- 1/4 vanilla bean
- 1/2 fresh ground pepper
- 1/4 ground cinnamon
- 2 olive oil
- 1
- 2
Instructions:
1. Prepare a grill for medium direct heat.
2. For the rub, put the sugar in a small bowl. Scrape the seeds from the vanilla bean into the sugar using the tip of a sharp paring knife (tuck the bean into a bowl of sugar for vanilla sugar).
3. Mix the vanilla seeds with the sugar, using the tips of your fingers to break up clumps. Stir in the pepper and cinnamon.
4. Cut the peaches in half; remove the pits. Brush the cut sides lightly with oil; sprinkle generously with the spice rub (you will not use all the spice rub -- reserve the remaining for another use).
5. Place the peaches, cut sides up, on a lightly oiled grill; grill until the peaches are starting to soften and the skin side is marked by the grill, about 3 minutes.
6. Turn; grill until the sugar is nicely golden and caramelized, about 2 minutes (move to a cooler part of the grill if they are browning too quickly).
7. Turn the peaches cut-side up again; place 1 tablespoon of the goat cheese in the center of each.
8. Grill peaches until goat cheese is warmed and just beginning to melt, about 1 minute. Transfer to a platter.
9. Sprinkle the goat cheese with a little more of the spice rub.
10. Serve hot.
Title: Harvest Walnut Pie
Ingredients:
- 3 eggs
- 1 sugar
- 2 all-purpose flour
- 1 dark corn syrup
- 2 butter
- 1 vanilla
- 1 walnut pieces
- 1 1/2
Instructions:
1. Heat oven to 400 degrees.
2. Combine eggs, sugar, flour, corn syrup, butter and vanilla; blend well.
3. Pour into unbaked pie shell; arrange walnuts on top.
4. Bake in lower third of oven at 400 degrees for 15 minutes.
5. Reduce oven temperature to 350 degrees and bake for an additional 35 to 40 minutes or until center appears set.
6. Cool completely.
Title: Nigella Flourless Chocolate Brownies
Ingredients:
- 8 unsalted butter
- 1 vanilla extract
- 2 caster sugar
- 1 eggs
- 3 walnuts
- 1 3/4
- 3/4
Instructions:
1. Preheat oven to 340 degrees farenheit.
2. Melt butter and chocolate together in a heavy-based saucepan over low heat.
3. Take the pan off the heat and add vanilla and sugar, let cool a little.
4. Beat eggs into mix along with both nuts.
5. Pour mix into a 24xm square baking tin. (a spatula is very helpful for this step).
6. Bake in oven 25-30 min or until tops are set and the middle is still gooey.
7. Cut into 16 squares and serve.
Title: Iced Orange Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1/2 all-purpose flour
- 1 baking powder
- 2 1/2 salt
- 1 1/2 confectioners' sugar
- 1/2 butter
- 2
- 1/4
- 2
Instructions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in orange juice and peel.
4. Combine the flour, baking powder and salt; gradually add to the creamed mixture.
5. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
6. Bake at 350° for 10-12 minutes or until edges begin to brown.
7. Remove to wire racks to cool.
8. In a small bowl, combine icing ingredients until smooth; drizzle over cooled cookies.
Title: Italian Biscotti
Ingredients:
- 3/4 butter
- 1 sugar
- 3 eggs
- 3 flour
- 2 vanilla
- 2 anise seeds
- 3 3/4 baking powder
- 1
Instructions:
1. Cream butter, sugar and 1 tablespoon anise seed.
2. Add eggs and vanilla.
3. Combine flour, baking powder and 1 tablespoon Anise seed.
4. Add to cream mixture.
5. Add nuts, mix in, and form dough into 2 or 3 long thin rolls.
6. Place rolls on a ungreased baking pan or cookie sheet and bake cookie rolls at 350 degrees 15-20 minutes , or till light brown.
7. Remove from oven and cut diagonally into 1/2-3/4 inch slices.
8. Put back in oven and bake an additional 10-15 minutes or till Biscotti is lightly toasted.
9. You want the biscoti to dry slightly.
10. It will look somewhat like a elongated piece of french bread, except smaller.
Title: Mocha Chocolate Velvet Tart
Ingredients:
- 1 1/2 butter
- 1/3 sweetened condensed milk
- 1 evaporated milk
- 12 vanilla extract
- 1/2 instant coffee
- 2 white chocolate
- 1
Instructions:
1. Preheat oven to 375 degrees. Grease a 9” pie plate.
2. Combine crust ingredients in a bowl. Stir with a fork to combine well. Pat evenly against bottom and sides of prepared pie plate. Bake in preheated oven 8-10 minutes. Cool.
3. For the filling, place ingredients in a heat-proof bowl. Bring a small amount of water to a boil in a saucepan. Remove from heat. Place bowl over water ensuring the water does not touch the bottom of the bowl. Stir occasionally until chocolate is melted and combined with the other ingredients. (Chocolate may be melted in the microwave in 30 second intervals, just until melted; stirring occasionally. Do not over microwave or the chocolate will seize.) Pour mixture into cooled pie crust. Refrigerate overnight.
4. Drizzle with melted white chocolate.
Title: French Chocolate Cupcakes
Ingredients:
- 9 bittersweet chocolate
- 1 unsalted butter
- 1/2 sugar
- 5 eggs
- 1 unbleached all-purpose flour
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F Grease an eight-count muffin tin, and line with cupcake papers.
2. In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth.
3. Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute.
4. Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended.
5. Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4 inch up the side of the pan.
6. Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft.
7. Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit.
Title: Strawberry Rhubarb Cobbler With Candied Ginger (oamc)
Ingredients:
- 4 fresh rhubarb
- 2 strawberries
- 1/3 sugar
- 1/4 flour
- 1 flour
- 1 sugar
- 2 baking powder
- 2 salt
- 1 butter
- 1/4 sour cream
- 3/4 sugar
- 1 sour cream
- 1/3 ginger syrup
- 2/3
- 2
Instructions:
1. Fruit Layer: Combine rhubarb, strawberries, sugar, ginger and flour and pour into a 8x8 inch baking square.
2. Topping: In a large bowl combine flour, sugar, baking powder, and salt.Cut in butter with a pastry cutter, or 2 knifes, until mixture resembles fine crumbs. Fold in sour cream until well mixed.
3. Drop dough in 6 spoonfuls over fruit--it will not cover fruit entirely.Sprinkle with second amount of sugar.Bake for 30-40 minutes at 375 degrees, or until topping begins to turn golden.
4. Serve warm with Ginger Creme Fraiche.
5. Ginger Creme Fraiche: Pour whipping cream into a chilled bowl and beat with an electric mixer until soft peaks begin to form. FOld in sour cream and ginger syrup and mix well. Refrigerate until ready to serve.
6. To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months. Ginger Creme Fraiche may be frozen in a freezer container or made fresh at serving time.
7. To serve: Thaw both in fridge overnight. If desired warm Creme Fraiche before serving.
Title: One-Of-A-Kind Bread Pudding
Ingredients:
- 4 -5 eggs
- 3 raisins
- 1/2 sugar
- 1 - 1 1/2 milk
- 3 -4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1/2 vanilla essence
- 5
- 1
Instructions:
1. Heat oven to 325 degrees Farenheit.
2. Beat the eggs just until properly mixed.
3. Place all of the ingredients except butter into a large bowl and mix well. Let rest for about 10 minutes.
4. Pour into a well greased 10" or 11" rectangular glass baking dish.
5. Dot the top with the softened butter.
6. Bake until when a skewer inserted comes out clean and top is golden brown and crisp along the sides, About 1 hour to 1 hour and a half.
7. It may look a bit jiggly like a custard, but dont worry! it will set once cool.
8. I like it hot, but you can serve it cold also or at room temperature.
9. Enjoy!
Title: Easy Cream Cheesy Cherry Cupcakes
Ingredients:
- 1 maraschino cherries
- 1
Instructions:
1. Make cake mix as directed on box.
2. fill paper cup cake cups half full.
3. add 2-3 cherries for each uncooked cupcake.
4. bake as directed per cake mix box.
5. let cool.
6. add half of the remaining juice from cherries to icing, mix well.
7. add icing to cupcake tops.
8. place in fridge for 30 min to set icing.
9. enjoy!
Title: Baby Ruth Candy Brownies
Ingredients:
- 2/3 margarine
- 1 brown sugar
- 1/4 light corn syrup
- 1/4 vanilla extract
- 1 quick oatmeal
- 1 chocolate chips
- 12 Spanish peanut
- 6
- 2/3
- 1
Instructions:
1. Combine margarine, sugar and syrup in saucepan.
2. Stir over low heat until margarine melts and sugar dissolves.
3. Add peanut butter and vanilla extract.
4. Pour over oatmeal; mix well.
5. Press into a greased 13 x 9-inch pan.
6. Bake at 375 degrees F for 12 minutes.
7. Topping:
8. Melt chocolate and butterscotch chips.
9. Stir in peanut butter and peanuts.
10. Spread over top of brownies after removing them from the oven.
11. Cool and cut into squares.
Title: Sour Milk Spice Cakes
Ingredients:
- 1 eggs
- 2 sugar
- 1 butter
- 1/4 baking soda
- 1 flour
- 2 cream of tartar
- 1/2 clove
- 1/2 cinnamon
- 1 allspice
- 1 golden raisin
- 1/2
Instructions:
1. 2 tablespoons lemon juice to 1 cup milk will sour it.
2. Soak raisins in hot water.
3. Drain raisins.
4. Flour raisins with 1/2 cup flour.
5. Cream butter and sugar together.
6. Add eggs.
7. Sift dry ingredients together except soda.
8. Dissolve baking soda in sour milk and add to dry ingredients.
9. Beat wet and dry ingredients together until well mixed.
10. Add floured raisins and mix .
11. Fill mixture into paper cups in muffin pan.
12. Bake 425°F for 12 minutes or until inserted toothpick comes out clean.
13. Let cool.
Title: Fried Bananas
Ingredients:
- 6 all-purpose flour
- 2 sugar
- 1 egg
- 1/4 milk
- 1 salt
- 4 bananas
Instructions:
1. Mix together the flour, sugar, egg, milk and salt to make a smooth, paste-like batter.
2. Leave to rest for one hour.
3. Peel the bananas and slice each one in half lengthwise, then across into chunks about three inches long.
4. Dip the banana pieces into the batter and shallow fry in hot oil for a few minutes or until golden brown all over.
5. Drain quickly on a wire rack or paper towel, and serve warm.
6. If you like, serve them with real maple syrup, powdered sugar, or honey, for extra sweetness.
Title: Aunt Pittypat's Coconut Pudding
Ingredients:
- 2 cornstarch
- 3/4 sugar
- 1/4 salt
- 2 milk
- 3 vanilla extract
- 1/2 coconut
- 1/8
- 1/2
- 3
Instructions:
1. Combine cornstarch, 4 TB sugar, and salt; stir in milk gradually.
2. Cook over hot water until slightly thickened, stirring constantly.
3. Beat egg yolks; stir in hot milk mixture slowly.
4. Cook over hot water until mixture coats spoon, stirring constantly.
5. Cool.
6. Add vanilla and almond extracts. Pour into shallow baking dish; sprinkle with coconut.
7. Beat egg whites until stiff but not dry; add remaining sugar gradually, beating constantly.
8. Drop by spoonfuls on custard.
9. Bake at 160C for 15 minutes, until browned.
10. Cool.
Title: Dessert Topping
Ingredients:
- 2 white zinfandel wine
- 1 sugar
- 2 berries
Instructions:
1. In large Tupperware container combine wine and sugar.
2. Stir until sugar is dissolved.
3. Add berries.
4. Cover bowl and refrigerate overnight.
5. Spoon on top of angel food cakes, ice cream, frozen yogurt or use as topping for cheesecake (my fav).
Title: Greek "baklava" Walnut Honey-Glazed Cake
Ingredients:
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 - 1 cinnamon
- 1 orange zest
- 3/4 butter
- 1 sugar
- 3 eggs
- 1 vanilla
- 1/4 milk
- 1 1/2 walnuts
- 1 white sugar
- 1 honey
- 3/4 water
- 2 lemon juice
Instructions:
1. Preheat oven to 350 degrees F (second-lowest oven rack).
2. Butter a 9-inch square glass baking pan.
3. In a bowl combine flour with baking powder, salt, cinnamon and orange zest; set aside.
4. In a large bowl cream butter together with 1 cup sugar until fluffy (about 3-4 minutes, no sugar granules should remain).
5. Add in eggs and vanilla and beat well to combine.
6. Add in flour mixture alternately with milk mixing until just combined.
7. Stir in walnuts.
8. Transfer to prepared baking pan.
9. Bake for about 40-45 minutes or until cake tests done.
10. Cool for about 20 minutes then slice into diamond shapes.
11. Drizzle the honey glaze over the slices.
12. For the honey glaze; in a saucepan combine honey, 1 cup sugar and water; bring to a boil, reduce heat and simmer for 5 minutes stirring with a wooden spoon.
13. Add in lemon juice and continue to boil for 2 minutes.
14. Drizzle over cake.
Title: Bounty Cake
Ingredients:
- 9 eggs
- 300 sugar
- 300 coconut
- 150 chocolate
- 250 butter
Instructions:
1. For the sponge-cake:.
2. Separate egg whites and yolks.
3. Beat the egg white with 200 g of sugar and then dry it in the oven on a very low temperature (like meringues) in a large oven pan.
4. After it cools down cut it into 3 pieces.
5. For the cream:.
6. Beat butter with a mixer and refrigerate it.
7. Put yolks, 100 g sugar and chocolate in a small pot and pour water in another larger.
8. Place pot with the yolks on top of pot with water and cook on medium temperature until it turn into nice cream.
9. Add cream into butter.
10. Place one sponge, spread 1/3 of the cream on top and do it 3 times.
Title: Crunchy Butterscotch Cookies
Ingredients:
- 3/4 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 2 vanilla
- 1/2 all-purpose flour
- 1/2 cream of tartar
- 1/2 baking soda
- 1 salt
- walnuts
Instructions:
1. Cream together butter and brown sugar until light and fluffy. Add egg and vanilla; beat well.
2. Sift together flour, cream of tartar, baking soda and salt. Gradually add dry ingredients to creamed mixture; mix well. Stir in walnuts. Shape dough into a roll 1 1/2-inch in diameter. Wrap tightly in plastic wrap or waxed paper. Chill several hours or overnight.
3. Cut dough in 1/4 inch slices. Place about 1 1/2-inches apart on greased baking sheets.
4. Bake in 400°F oven 10 minutes or until golden brown. Remove from baking sheets. Cool on racks.
Title: Nuts and Honey Orzo Pudding
Ingredients:
- 1 orzo pasta
- 2 eggs
- 1 honey
- 3/4 raisins
- 1/2
- 1/4
Instructions:
1. Cook orzo according to package direction and drain.
2. In medium mixing bowl stir together the eggs, cooked pasta, milk, honey, 1/2 cup of almonds, and raisins; mix well.
3. Pour into a greased 1 1/2 quart casserole.
4. Bake, uncovered, in a 350°F oven for 20 minutes.
5. Stir the mixture to evenly distribute the raisins.
6. Bake for and additional 20 to 25 minutes or until nearly set (the center of this pudding remains soft set with the outside edge somewhat firmer).
7. Cool slightly on a wire rack; serve warm, with whipped cream and remaining almonds.