lumicero/recipes-ing2inst huggingface dataset:
Title: Tiramisu for Six
Ingredients:
- 1/2 granulated sugar
- 1/2 brandy
- 2 rum
- 12 ladyfingers
- 3 mascarpone cheese
- 1/4 orange zest
- 8 heavy cream
- 1 chocolate-covered coffee beans
- 1 chocolate chips
- 1/2 ground cinnamon
- 1/4
- 1
Instructions:
1. In a medum bowl, mix together the espresso, 1/4 cup of sugar and the brandy or rum. Cool. Briefly dip 8 of the ladyfingers into the coffee and then lay them in the bottom of a 4-cup shallow serving dish. Do not soak the ladyfingers. Reserve the coffee mixture.
2. In a medium heat-proof bowl, whisk the egg yolks together, and then whisk in the remaining sugar and the orange juice. Set the bowl over a pot of simmering water, and with a hand-held mixer or a whisk, whip for 3 to 4 minutes, or until the eggs are thick and light yellow in color. Remove from the heat and whip until cool.
3. Cream the mascarpone until softened, and mix with the eggs. Add the orange zest and orange liqueur. In another bowl, whip the cream to soft peaks and then fold it into the mascarpone mousse. Fold in the chopped espresso beans or chocolate chips.
4. Spread two-thirds of the mascarpone mousse over the ladyfingers Break up the last 4 ladyfingers and briefly soak them in the coffee-brandy mixture. Scatter them over the mousse and then cover with a smooth layer of the remaining mousse. Chill for 2 hours, dust the tiramisu with the cinnamon, and serve.
Title: Chocolate Shortbread
Ingredients:
- 1 1/2 flour
- 1/3 butter
- 3/4 powdered sugar
- 3/4 vanilla
- 1/2 salt
- 1/2
- 1/8
- 12
Instructions:
1. Lightly grease a 9-inch fluted tart pan with removable bottom or a cookie sheet; set aside. Preheat oven to 325 degrees F.
2. In a medium mixing bowl, combine flour and cocoa powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, vanilla, almond extract, and salt. Beat until combined, scraping sides of bowl occasionally. Add flour mixture and combine until mixture resembles fine crumbs and starts to cling. Form mixture into a ball and knead until smooth.
3. Pat dough evenly into prepared pan or pat to 9-inch circle on the prepared cookie sheet. Using your fingers, scallop the edge, if desired. Score into 12 wedges and prick each wedge 3 times with fork tines, making sure to go all the way through the dough. Press an almond slice into each wedge about 1/2-inch from the edge.
4. Bake in preheated oven about 30 minutes or until top looks dry. Cool in pan on a wire rack for 5 minutes. Remove sides of tart pan, if using Cool completely on wire rack. Cut into wedges.
Title: McKinley Tea Cakes
Ingredients:
- 1 1/2 powdered sugar
- 1 1/2 granulated sugar
- 1 margarine
- 1 eggs
- 2 vanilla
- 2 all-purpose flour
- 4 1/2 baking soda
- 1 baking powder
- 1 cream of tartar
- 1
Instructions:
1. Combine the powdered sugar, granulated sugar, margarine, oil, eggs and vanilla.
2. Cream well.
3. Add in the flour, baking soda, baking powder, and cream of tartar.
4. Mix well.
5. Chill the dough in the refrigerator for 1 hour.
6. Pinch off pieces of the dough and roll in small walnut-sized balls.
7. Place on a cookie sheet.
8. Bake at 300-325 degrees for 10-15 minutes, depending on your oven and how crisp you like them.
9. Baking for approx.
10. 10 minutes will yield a softer cookie, as they get crisper the longer they bake.
Title: Banana-Bread Banana-Pudding Cake
Ingredients:
- 18 eggs
- 4 vanilla
- 1 bananas
- 3 pudding
- 1 milk
- 2 vanilla
- 4 banana
- 1 lemon juice
- 1 non-dairy whipped topping
- 1
- 16
- 1
- 4
Instructions:
1. In a large mixing bowl, mash bananas until no large chunks are left.
2. Add eggs and the 1 T vanilla and mix on high speed for about 2 minutes.
3. Lower speed to medium, slowly add the cake mix, then the oil.
4. Mix just long enough to incorporate all ingredients.
5. Pour into 9x13 baking pan and bake 30-35 minutes at 350 degrees.
6. When finished, remove from oven and immediately make 16-20 holes all over the surface of the cake (I use a small wooden dowel for this, but the handle of a wooden spoon works nicely).
7. Allow cake to cool completely; while it's cooling, slice the banana into thin slices and toss the slices in the lemon juice, then set aside.
8. When cake is cooled, whisk 3 cups of the milk with the two boxes of pudding and the teaspoon of vanilla.
9. Working very quickly while the mixture is still thin, pour half the pudding over the holes of the cake, setting aside the remaining half of the pudding.
10. Arrange 16 of the vanilla wafers on top of the cake, covering the holes.
11. To the reserved pudding, whisk in the remaining cup of milk and allow it to set (about 2 minutes); then evenly spread pudding over vanilla wafer layer.
12. Drain the lemon juice off the bananas and layer them over the pudding.
13. Swirl whipped topping over the top, taking care not to pick up the bananas or the pudding.
14. Crush remaining 4 vanilla wafers, sprinkle cookie crumbs over cake.
15. Refrigerate at least 6 hours (overnight is better).
Title: Ranger Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 white sugar
- 2 brown sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- 2 salt
- 2 rolled oats
- 1 coconut
- 1 raisins
Instructions:
1. Cream together first 5 ingredients.
2. Set aside.
3. Stir together next 4 ingredients.
4. Add dry ingredients to wet and mix together well.
5. Stir in rice krispies, oats, coconut, and raisens.
6. Drop by spoonfuls onto greased cookies sheet.
7. Bake at 375 for 8-10 minutes.
Title: The 1 Recipe (Fruit Cobbler)
Ingredients:
- 1 blackberries
- 1 milk
- 1 flour
- 1 butter
- 1 sugar
Instructions:
1. Preheat oven to 375 f.
2. Using a 2-quart casserole dish, combine all ingredients together.
3. Bake for 1 hour. Enjoy!
Title: Apple-Toffee Tartlets
Ingredients:
- 1 baking apples
- 2 brown sugar
- 1/2 butter
- 1/4 salt
- 2 powdered sugar
- 1/8
Instructions:
1. Preheat oven to 375 degrees F. Let piecrusts stand according to package directions. In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt. Set aside.
2. On a lightly floured surface, unroll one piecrust at a time. Using a round 3-inch cookie cutter, cut out dough. Reroll scraps once to cut enough additional rounds to make 24 total. Press dough rounds into 24 ungreased 1-3/4-inch muffin cups. Spoon about 1 tablespoon of the apple mixture into each cup.
3. Bake in the preheated oven about 18 minutes or until crust is golden brown and filling is bubbly. Remove from muffin cups and cool completely on a wire rack. If desired, sprinkle cookies with powdered sugar. Makes 24 tartlets.
4. To Store: Layer cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Title: Fig Cake the Original
Ingredients:
- 2 1/2 sugar
- 3/4 butter
- 4 eggs
- 1 buttermilk
- 2 all-purpose flour
- 3 cinnamon
- 1/2 nutmeg
- 1 clove
- 1/2 vanilla
- 1/2 baking soda
- 1 pecans
- 1
Instructions:
1. Cream sugar and butter add beaten eggs.
2. Mix baking soda with buttermilk and add to first mixture.
3. Gradually add flour and spices.
4. Add figs,extract, nuts and cherries.
5. Bake in greased and floured tube pan 1 hour and 20 minute at 300 F.
Title: Earthquake Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 coconut
- 1/2 pecan pieces
- 1 margarine
- 1 cream cheese
- 1/2 powdered sugar
- 8 vanilla
- 1
Instructions:
1. spray 9x13" pan with oil and set oven to 350°F.
2. spread the coconut and pecan pieces evenly on the bottom of pan.
3. prepare the cake mix according to directions on box, and pour over coconut and pecan pieces
4. mix well together: margarine, cream cheese, vanilla and powered sugar.
5. spoon over cake in dollops, no need to spread evenly.
6. bake for approx 40-50 minutes.
7. check with toothpick for doneness.
8. cake will be cracked on top, but should be a moist cake.
Title: Coconut Buttermilk Cake (Christine's)
Ingredients:
- 2 sugar
- 2 self-rising flour
- 1 buttermilk
- 1 eggs
- 4 coconut oil
- 1/2 sugar
- 1 water
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix up all the ingredients for the cake.
3. Pour into greased and floured pan. I bake mine in a Bundt-type pan.
4. Bake for 45 to 60 minutes until toothpick inserted comes out clean.
5. Meanwhile, boil sugar and water together for 1 minute.
6. As soon as the cake comes out of the oven, pour the liquid over it slowly. When it is soaked up, turn cake pan onto plate and cool completely before removing the pan.
Title: Quick Easy 20 Min Xmas Pudding
Ingredients:
- 2 English puddings
- 200 Kahlua
- 150 brandy
- 1 1/2
- 1/2
Instructions:
1. Mix pudding, apricots and nuts in a bowl.
2. Add 1 ½ glasses of Kailua and ½ cup of brandy or whisky leave for 10 minutes.
3. empty into a calico square and tie it into a ball thread a wooden spoon over the top.
4. place it into a saucepan with water, suspending it with the wooden spoon.
5. boil for 20 minutes.
Title: Berry Long Cake
Ingredients:
- 1 berries
- 1/2 sugar
- 2 brandy
- 1 pure vanilla extract
- 1/3 butter
- 1/4 brown sugar
- 1/4 all-purpose flour
- 4 candied ginger
- 1 1/2 unsalted butter
- 1/2 all-purpose flour
- 1/2 cornmeal
- 2 sugar
- 1 baking powder
- 1 ground ginger
- 6 fine sea salt
- 2 unsalted butter
- 2/3 eggs
Instructions:
1. Center an oven rack and preheat the oven to 375°F.
2. Grease a 2 1/2 quart square baking dish, or a 9 inch square cake pan, with 1 tablespoon soft butter.
3. In a large bowl, toss together the berries with the sugar and the brandy or vanilla. Set aside at room temperature while making the rest of the cake.
4. To make the topping, combine the sugar, flour, and ginger in a small bowl. Blend the butter into the dry ingredients, using either your fingertips or a fork, until the mixture forms crumbs. Put the topping in the freezer while you mix the cake batter.
5. To make the cake, combine the flour, cornmeal, sugar, baking powder, ginger, and salt in a large bowl. Add the butter and using your fingertips, work it completely into the dry ingredients. In a separate bowl, whisk the eggs and milk together and stir them into the dry ingredients until combined. Spread the batter into your buttered pan. Evenly distribute the sugared berries on top of the batter. Scatter the chilled topping over the berries. Place the dish in the center of the oven. Bake until the berries bubble and the cake is firm (ignoring those places where the crumb topping has melted into the cake, since it’s hard to tell in those oh-so-buttery spots), 40 to 45 minutes.
6. Cool the cake on a wire rack for 30 minutes and serve warm from the dish.
7. Well wrapped and stored at room temperature, this cake keeps for up to 2 days.
Title: Pie Crusts for 2
Ingredients:
- 1/2 all-purpose flour
- 1/4 salt
- 1/4 sugar
- 3 unsalted butter
- 4 unsalted butter
Instructions:
1. Put the flour, salt, and sugar into the food processor bowl. Give a quick pulse to mix the dry ingredients. Add in the butter cubes, trying to sprinkle them evenly around the bowl. Pulse again (approx. 15 times) until your butter is about the size of small peas. Remove the processor lid and sprinkle 4 teaspoons of ice water around the mixture. (You can add up to an additional 2 teaspoons if you need to). Pulse again until you see small dough bits.
2. Take 2 sheets of waxed paper and lay them out. Dump the dough bits out onto one of the sheets. Do a very short knead, just enough to bring the bits together. You will see butter clumps still - that's a good thing! Divide the dough ball in half. Wrap each half in a sheet of waxed paper and stash in the refrigerator for 30 minutes. The time in the refrigerator will hydrate the flour - don't skip this time.
3. Make sure you have a rack set in the center of the oven and preheat to 375°F.
4. Tart/Cake Pans: Grease the cake pans with the room temp butter and place them on a cookie sheet to make it easier to take them in and out of the oven. Jumbo Muffin Pan: Line 2 muffin cups with aluminum foil and then lightly grease the foil with room temp butter.
5. Take the crust from the refrigerator and roll out each into 6 inch rounds. Fill your pan of choice with the crust. Make sure you tuck the overhanging dough to the inside. If you are using a tart pan, make sure you press into the grooves. If using a muffin pan, you may have to pleat the dough a bit for a proper fit.
6. Prick the bottom of the crust with a fork several times; this is called docking. Place the crusts in the freezer for 15 minutes to firm them up a bit.
7. Remove the crusts from the freezer and line with aluminum foil, pressing it snug against the dough. Fill with pie weights; if you don't have pie weights, you can use dried beans or uncooked rice instead. Place in the oven to bake for 15 minutes. If using a muffin tin, fill the empty cups about halfway with water to keep your pan from scorching.
8. Take the pan out of the oven and remove the foil and weights. For partially baked crusts, return to the oven for 4-5 minutes, or until dry. For fully baked crusts, return to the oven for 8-10 minutes or until lightly golden brown.
Title: Granny Hampton's English Shortbread
Ingredients:
- 1/2 butter
- 2 all-purpose flour
- 1/2 powdered sugar
Instructions:
1. (Handle this dough as little as possible).
2. Combine ingredients until it forms a ball.
3. Roll dough out to 1/2" thick.
4. Cut into shapes or into wedges and prick with a fork.
5. Colored sugar may be added for a decorative touch or they can be iced once cooled.
6. Bake in 300 degree oven for 8-10 minutes- you should not brown this shortbread so watch closely and remove from oven just before they edges turn brown.
7. No need to grease cookie sheets.
Title: Suanne and Ben's Chinese Sponge Cake
Ingredients:
- 4 eggs
- 1 flour
- 1/2 sugar
- 1 baking powder
- 1/2 baking soda
- 1 vanilla extract
- 1/2 evaporated milk
- 4 milk
- butter
- margarine
Instructions:
1. The baking powder and flour are mixed together.
2. They are then sifted and set aside.
3. Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
4. You will need four eggs. Crack it into a mixing bowl.
5. Beat the eggs.
6. Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
7. You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
8. You gradually mix in the flour mixture and blend.
9. Whisk until smooth and completely blended.
10. Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
11. Bring the water to boil.
12. Place the cake into the pan with boiling water.
13. Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
14. toothpick to check when the cake is done.
15. Remove the cake from the pan and slice. Best served when warm. Enjoy!
Title: Amish Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 1 vanilla
- 2 3/4 flour
- 1 baking soda
- 1/2 salt
- 2 cream of tartar
- 1 sugar
- 1 cinnamon
Instructions:
1. Cream together the shortening and sugar.
2. Add eggs and beat well, stir in the vanilla.
3. Mix together the flour, baking soda, salt, and cream of tartar. Add to butter mixture.
4. Stir together the 1 T sugar and cinnamon.
5. Roll dough into balls and roll in sugar mix. Bake 8 minute at 400.
Title: Sicilian Cannoli
Ingredients:
- 3 ricotta cheese
- 1/2 sugar
- 1/2 vanilla
- 1/2 candied citron peel
- 2 flour
- 1/4 sugar
- 1/8 salt
- 4 butter
- 5 water
- 2 eggs
Instructions:
1. Combine all filling ingredients in a bowl, cover and refrigerate.
2. In a large bowl, stir together flour, sugar, and salt. Work in the butter until mixture forms fine crumbs. Add water and 1 egg, and mix into a dough. Knead for 10 minutes, using additional flour as needed. Let the dough sit in a cool place for 2 hours.
3. Using a pasta machine, roll the dough out and cut into 24 -4" circles. Keep the circles covered with a towel as you work.
4. Seal each dough circle around a cannoli core with a dab of the remaining beaten egg. Fry in oil for 20 seconds, remove and cool.
5. Immediately before serving, pipe the filling into the shells.
Title: Japanese Fruitcake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 1/4 cake flour
- 1 baking powder
- 3/4 milk
- 1 vanilla extract
- 1 ground cinnamon
- 1 ground allspice
- 1/4 ground cloves
- 1 raisins
- 1 1/2 flaked coconut
- 1 sugar
- 2 cornstarch
- 1 water
- 1 crushed pineapple
- 2 oranges
- 1 1/2 sugar
- 1/4 cold water
- 1 cold water
- 2 light corn syrup
- 1 salt
- 1 vanilla extract
- 1
Instructions:
1. Cake:
2. Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour, and baking powder, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition, stir in vanilla.
4. Divide batter in half, stir spices and raisins into one hals. Pour plain batter into 2 greased and floured 9 inch round cake pans; por spiced batter into 2 greased and floured 9 inch round cake pans.Bake at 350F for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire racks.
5. Spread filling between layers. Spread frosting on top and sides of cake.
6. Filling:
7. Combine all ingredients in a medium saucepan, stirring until cornatarch dissolves. Cook over medium heat , stirring constantly 1 minute or until thickened and bubbly.Cool completely, before spreading on cake. ( 3 1/3 cups).
8. Frosting:
9. Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed with an electric mixer 30 seconds or just until blended.
10. Place over boiling water, beat constantly on high speed 7 minutes or until stiff peak form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. (4 1/2 cups).
Title: Witch’s Cupcake House
Ingredients:
- 4 chocolate graham crackers
- 12
- 1 1/2
- 1/2
- 8
- 4
Instructions:
1. For orange frosting take 1 cup of white frosting and mix with orange food gel until frosting is bright orange then transfer to a piping bag.
2. For purple frosting take the remaining . cup of white frosting and mix with purple food gel until frosting is bright orange then transfer to a piping bag.
3. For the dark chocolate frosting transfer . cup to a piping bag.
4. For the white frosting transfer . cup to a piping bag.
5. Pipe the orange frosting onto the plain cupcakes.
6. For the legs take the black licorice and cut into 2inch strips. Pipe the white frosting over the licorice to create white strips for the legs. Attach pink and white candy corns with frosting to each of the licorice legs. One candy corn per leg.
7. Using the dark chocolate frosting attach the legs to the cupcakes.
8. For the house you will need 3 graham crackers. Cuts one of the graham crackers down the middle on the diagonal. Pipe the dark chocolate frosting on the edge of the half and full cracker to create a roof shape.
9. For the chimney cut a 1inch strip of the green licorice at a diagonal angle and attach to the roof with frosting.
10. Once you have the roof assembled place on top of the cupcake.
11. Enjoy!
Title: Rose Water and Cardamom Custard
Ingredients:
- 4 ground cardamom
- 1/4 - 1 sugar
- 3/4 rose water
- 6 pistachios
- 1 -2
- 1/2
Instructions:
1. Mix custard powder with 1/2 cup of milk until smooth.
2. Add 3.5 cups of milk, cardamom and sugar into a saucepan.
3. Bring to the boil on medium heat, stirring frequently as not to scorch.
4. Remove milk from heat.
5. Add in the custard powder slowly stirring all the time.
6. Place milk back onto heat stir constantly until smooth and custard has thickened (+ - 5 minutes).
7. Remove from heat.
8. Add rose water stir well.
9. Cool.
10. Add whipping cream and mix well.
11. Place in a bowl and sprinkle with ground pistachios.
12. Serve chilled.
Title: Blueberry Pudding Cake
Ingredients:
- 2 blueberries
- 2 lemon juice
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 cinnamon
- 3/4 sugar
- 1/2 milk
- 1 egg
- 1/4 butter
- 1 vanilla
- 1 sugar
- 1 cornstarch
- 1 boiling water
Instructions:
1. Put blueberries and lemon juice in an 8"X8" baking pan.
2. Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar.
3. Beat in milk, egg, melted butter and vanilla.
4. Drop all over berry mixture.
5. (Berries do not have to be totally covered).
6. Mix together 1 cup sugar and the cornstarch.
7. Sprinkle over the batter.
8. Pour boiling water over it all, holding a large spoon under the stream of water.
9. Bake at 350F for 40-50 minutes or until done.
Title: Caramel Madness Cookies
Ingredients:
- 1/2 sweetened coconut
- 24 skim milk
- 12 parchment paper
- 1/4
- 3
Instructions:
1. Heat oven to 300.
2. On a baking sheet, toast coconut, turning every 5 minutes, until golden, about 15-20 minutes. Let cool.
3. Cover a cookie sheet with parchment paper, set wafters on top.
4. In a bowl, microwave caramels and milk on high, stirring often until smooth, 2-3 minutes.
5. With spatula, fold coconut into caramel mixture.
6. Spread 1 tbsp of caramel mixture onto each wafer.
7. Let cookies cool, 5 minutes.
8. Microwave chocolate chips, stirring often, until melted, 1-2 minutes.
9. Transfer into a small resealable bag, snip off corner.
10. Drizzle cookies with chocolate.
11. Let cool.
Title: Instant No Bake Pineapple Cheese Pie
Ingredients:
- 1 crushed pineapple with juice
- 8 fat-free cool whip
- 8 fat free cream cheese
- 1/3 Splenda granular
- 1 graham cracker crust
Instructions:
1. Drain pineapple, drink juice.
2. Cream together splenda and cream cheese.
3. Mix in cool whip.
4. Add pineapple and gently mix thoroughly.
5. Pour into crust,(you can use any type of crust)
6. Refrigerate several hours before serving.
7. This has a lot of filling. Will be very high. If you don't want a thick pie, then save remaining and eat like pudding. YUM!
Title: Red Velvet Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 1 distilled white vinegar
- 1 vanilla extract
- 3 all-purpose flour
- 1/3 salt
- 1/2 baking soda
- 1/4 whole buttermilk
- 1 cream cheese
- 1 sugar
- 1/3 egg
- 1 vanilla extract
- 1
Instructions:
1. Make the filling: in a small bowl, beat cream cheese and sugar at medium speed with a mixer until smooth.
2. Add egg and vanilla, beating until combined; set aside.
3. Preheat oven to 325°.
4. Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
5. In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Beat in vinegar and vanilla.
8. In a medium bowl, combine flour, cocoa, salt, and baking soda.
9. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
10. Spoon half the batter into prepared pan.
11. Top evenly with cream cheese filling.
12. Spoon remaining batter over filling.
13. Bake for 1 hour and 10 minutes to 1hour and 15 minutes OR until a pick comes out clean.
14. Let cool in pan for 10 minutes.
15. Remove from pan, and cook completely on a wire rack.
16. Garnish with powdered sugar, if desired.
Title: Peaches in Red Wine
Ingredients:
- 6 dry red wine
- 1 sugar
- 2 of fresh mint
Instructions:
1. Combine peaches, wine and sugar in a medium sized bowl.
2. Let stand at room temperature 30 minutes.
3. Spoon into desert dishes and garnish with mint.
Title: Almond Shortbread Cookies
Ingredients:
- 2 flour
- 1/2 brown sugar
- 1 butter
- 1
- 1/4
Instructions:
1. Combine flour, brown sugar, butter, and almond in bowl with pastry blender until forms dough.
2. Roll dough to 1/8th inch thickness on lightly floured surface.
3. Cut with cookie cutter or knife.
4. Place on ungreased sheet and gently press almond sliver in center for garnish.
5. Bake in preheated 350 degree oven until just set & lightly golden. 6-8 minutes.
6. Time of baking and quantity varies with size of cookie cutters.
7. I get 6 dozen or more with a 2X2 cookie size.