lumicero/recipes-ing2inst huggingface dataset:
Title: Divinity Squares
Ingredients:
- 1/2 all-purpose flour
- 3/4 baking soda
- 1/4 brown sugar
- 1/3 margarine
- 1/3 butter
- 14 margarine
- 1/4 butter
- 1/2 brown sugar
- 1/2
- 1 1/4
Instructions:
1. Base: mix base ingredients, press into greased 8" pan and bake at 350°F for 10 minutes.
2. Filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base.
3. Topping: melt chocolate chips & stir in cereal until well coated. Spread on top of caramel filling. Chill to set.
Title: Caramelized Tomato Dessert
Ingredients:
- 2 granulated sugar
- 1/2 water
- 6 tomatoes
- 3 pears
- 3 cinnamon
- 1/2 vanilla bean
- 1 star anise
- 2 orange zest
- 1/2 lemon zest
- 1/2 orange
- 1/2
- 2 1/2
Instructions:
1. Mix water and sugar in a large skillet. Place over medium heat and allow to simmer.
2. Slice 1/2" off the top of each tomato. Carefully, scoop out the interior of each tomato, placing the flesh into a strainer over a bowl. Leave the outer walls of the tomatoes intact. Press the tomato pulp through the strainer with the back of a spoon.
3. Peel pears and dice very small. Add almonds and cinnamon.
4. Split vanilla bean lengthwise. Scrape out the seeds and add to the pears; place the now-empty vanilla pod into the cooking caramel with the star anise.
5. Add orange and lemon zests to pears. Add juice of 1/2 orange, and the tomato liquid to pears.
6. When caramel is brown and thick, remove from heat and add 2 1/2 c orange juice. Return to heat and allow to simmer until caramel dissolves into orange juice. Remove vanilla bean pod and star anise pods and discard.
7. Stuff tomato shells with pears. Pack tightly and allow to overflow a little. Spoon a little caramel sauce into each tomato. Top with reserved tomato slices.
8. Pour a little caramel sauce in the bottom of a large baking dish. Place tomatoes in dish and pour remaining sauce over. Bake in preheated 350F oven for 10 minutes. Baste with caramel sauce and cook another 15 minutes. Serve with vanilla ice cream.
Title: Pineapple Chiffon Pie
Ingredients:
- 2 gelatin
- 1/2 cold water
- 1/2 sugar
- 1/8 salt
- 2 lemon juice
- 1 1/2
- 1
Instructions:
1. Soak gelatin in cold water for five minutes; add sugar and salt and dissolve into hot pineapple.
2. Cool slightly and add lemon juice.
3. Continue to cool; when it begins to thicken, beat until light and foamy.
4. Fold in whipped cream and pile into baked pie shell; continue chilling until firm.
Title: Strawberries in Cointreau
Ingredients:
- 250 strawberries
- 2 Cointreau liqueur
- 60 dark chocolate
- 3 heavy cream
Instructions:
1. Place the strawberries and Cointreau in a medium bowl and stir until well combined. Cover and place in the fridge for 1-2 hours to macerate.
2. Run a vegetable peeler to peel along the long edge of the block of chocolate to make chocolate curls. Set aside until serving.
3. To serve, spoon the strawberry mixture into serving bowls. Top with cream and chocolate curls.
Title: Pumpkin Ice Cream Pie
Ingredients:
- 1 graham cracker crust
- 1 vanilla ice cream
- 1 canned pumpkin
- 1/2 brown sugar
- 1 cinnamon
- 1/8 salt
- 1/4 ground nutmeg
- 1/4 ground cloves
- pecans
Instructions:
1. In large bowl soften ice cream.
2. Beat in remaining ingredients until smooth.
3. Pour into ready made graham cracker crust.If desired garnish with nuts.
4. Freeze until firm 4 or 5 hours.
5. Let stand at room temp a bit to soften slightly before serving.
6. Cook time is the time for pie to freeze, may vary.
Title: Blueberry Crumble
Ingredients:
- 1/2 butter
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 3/4 sugar
- 1 egg
- 1 pure vanilla extract
- 1/2 milk
- 5 blueberries
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1/4 brown sugar
- 1 flour
- 6 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 10 inch springform pan and set aside.
3. In a medium bowl sift together the flour, baking powder, and salt.
4. Set aside.
5. With an electric mixer in a large bowl cream together the butter and sugar until light and fluffy, around 3-4 minutes.
6. Turn down to low and add the egg and vanilla.
7. When well combines alternately add the flour mixture and milk.
8. Turn off mixer and gently fold in berries.
9. Pour batter into prepared pan, sprinkle topping generously over cake.
10. Bake for 60 minutes or until a toothpick comes out batter free.
11. Remove from oven and cool on a wire rack.
12. After 30 minutes slide a knife around the edges to loosen and remove side.
13. To make Topping:rnIn a medium bowl mix the dry ingredients together.
14. Cut in the butter using a pastry blender or a fork, not your hands, until fine crumbs form.
15. Now use your hands to form some large clumps.
16. You can make this a day or two before making the the blueberry crumble, just store covered in the fridge.
Title: Nalesniki (Crepes)
Ingredients:
- 1 skim milk
- 1 flour
- 1 egg
- 1 butter
- 2 Splenda granular
- 1/2 vanilla
- 1 salt
Instructions:
1. Whisk together all ingredients until smooth. Let the batter sit in the fridge for at least 30 minuts so the liquid absorbs the flour. Preheat a frying pan or a round griddle. Spray with cooking spray. Ladle about 3 tablespoons of batter and swirl around so that it runs and coats the bottom. You want a very thin layer. Cook about a minute and flip, cook a few seconds. Keep warm.
2. You can fill the crepes with jam, sweetened farmers cheese (take farmers cheese <or ricotta if farmers cheese is not available> and thin it out with a bit of cream, sweeten with whatever you want: honey, sugar, sweetner). You can also fill it with pudding and fruit or a chocolate hazelnut spread such as nutella like they serve in Paris. Fold into quarters or roll up and sprinkle with powdered sugar or drizzle with some melter chocolate. The possibilities are endless. Bon Apetit!
Title: Cherry Swirl Cake
Ingredients:
- 18 1/4 water
- 1 1/4 cherry pie filling
- 1/3 Cool Whip Topping
- 3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix cake mix according to package directions using the water, oil and egg whites. Pour into prepared 9 X 13 inch cake pan. Spread evenly.
3. Drop cherry pie filling on top by spoonfuls and then swirl it through the cake with a knife. Do not mix too much. You want the swirled effect.
4. Bake for 30 minutes or until cake tests done.
5. Cool completely.
6. Top with the Cool Whip topping and chill at least 2 hours before serving. Keep leftovers chilled.
7. Variations: try other pie fillings.
Title: Melt-In-Your-Mouth Lemon Drop Cookies
Ingredients:
- 2 butter
- 1 powdered sugar
- 3 1/2 all-purpose flour
- 1/2 cornstarch
- 2 lemon zest
- 1 vanilla extract
- 1 powdered sugar
- 2 1/3 lemon juice
- 2 lemon zest
Instructions:
1. Heat the oven to 350°F
2. In large bowl, beat butter and 1 cup powdered sugar with electric mixer on medium speed. Stir in flour, cornstarch, lemon zest and vanilla until well blended.
3. Shape dough into 3/4-inch balls and place about 1 1/2 inches apart on a parchment-lined cookie sheet and flatten a little.
4. Bake 9 to 11 minutes, or until edges are light golden brown. Remove carefully from cookie sheet to wire rack. Cool completely.
5. Whisk together 1 cup powdered sugar, lemon juice, and zest in a small bowl. Stir in additional juice if necessary, or powdered sugar to thicken.
6. Dip the tops of the cooled cookies in icing and place on the parchment paper that you baked the cookies on, to harden.
Title: Anise Toasties
Ingredients:
- 16 eggs
- 3/4 anise seed
- 5 powdered sugar
- 2
- 1
Instructions:
1. Heat oven to 325°F
2. Grease and flour a 15 X 10X 1- inch jelly roll pan.
3. In a large bowl, blend cake mix, oil and eggs at low speed until moistened, beat 2 minutes at highest speed.
4. Fold in anise seed and almonds.
5. Bake at 325F for 20 to 30 minutes or until golden brown.
6. Cool 5 minutes.
7. With a sharp knife, cut three equal strips lenghthwise, cut 12 strips crosswise.
8. Place bars 2 inches apart on ungreased cookie sheets.
9. Increase temperature to 350F and bake for 8 to 12 minutes, or until cut side begins to toast.
10. Remove from cookie sheets immediately; cool 10 minutes.
11. Sprinkle with powdered sugar. Store loosely covered.
Title: Molten Chocolate Pudding
Ingredients:
- 180 dark chocolate
- 100 dark chocolate
- 140 unsalted butter
- 3 eggs
- 3 caster sugar
- 85 plain flour
- 2/3
Instructions:
1. Preheat oven to 180C and grease eight 175ml dariole moulds (or similar ramekins).
2. Break 40g of the chocolate into 5g squares and set aside.
3. Place remaining 140g of chocolate with the butter in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Set aside to cool.
4. Place eggs, extra yolks and sugar into a bowl and beat with an electric mixer until pale and fluffy.
5. Pour into melted chocolate/butter mic, then add the flour.
6. Using a wooden spoon stir until the the mixture is combined.
7. Pour evenly into each mould to 3/4 full.
8. Push a sqaure of the reserved chocolate into the centre of each pudding.
9. Place moulds on a tray and bake in the oven for 9 minutes.
10. Remove from oven and stand for 1 minute before inverting on a plate.
11. Serve immediatly drizzled with the extra melted chocolate and vanilla icecream.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 baking soda
- 1 cinnamon
- 3/4 flour
- 8 cream cheese
- 4 butter
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Mix eggs and sugar together. Add remaining ingredients. Bake on a greased cookie sheet (grease pan and put waxed paper on top, then grease and flour waxed paper). Bake at 350 degrees for 15 minutes.
2. Remove warm cake from pan onto a dish towel covered with powdered sugar. Wrap up and let cool. Mix filling ingredients. Unwrap and spread with filling. Roll up like jelly roll and wrap in aluminum foil and keep refrigerated. Slice and serve.
Title: Miss Ina's Down Home Rice Pudding
Ingredients:
- 2 rice
- 3 water
- 4 unsalted butter
- 1 ground cinnamon
- 1 vanilla extract
- 1/2 nutmeg
- 1/2 evaporated milk
- 3/4 brown sugar
- granulated sugar
Instructions:
1. Preheat oven to 350°F Grease an 8" square baking dish and set aside.
2. Combine all ingredients in rice cooker. Cover and turn on.
3. When rice cooker turns itself off, transfer contents to prepared baking dish. Bake in preheated oven 30-40 minutes.
Title: Old-Fashioned Southern Butter Rolls
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 shortening
- 1/2 water
- 1/2 butter
- 1/4 sugar
- 1/2 nutmeg
- 2 milk
- 2/3 sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350. Grease a large baking dish; set aside.
2. In a large bowl, combine flour and salt. Cut shortening in until mixture looks like course crumbs. Add water, and stir just until combined. Use your hands to press dough together until it forms a ball.
3. Turn out onto a floured surface, and roll dough out into a large rectangle. The dough should be rolled fairly thinly, like you would dough for cinnamon rolls. Spread butter evenly over the top, then sprinkle with 1/4 cup sugar and nutmeg. Roll up tightly, and pinch ends to seal. Cut into 12 equal slices. Place cut side down in baking dish.
4. In a saucepan, heat 2/3 cup sugar, milk, and vanilla until bubbles form. Remove from heat, and pour over top of rolls. Bake 30-40 minutes.
5. *Note: These rolls can also be made without the milk sauce if you'd like, with a little milk or cream being poured over individual servings instead.
Title: Ultra Vegan Carrot Cake
Ingredients:
- 3 carrots
- 2 flour
- 1 1/4 sugar
- 1/2 salt
- 2 baking powder
- 1/2 baking soda
- 2 cinnamon
- 1/2 canola oil
- 3/4 raisins
- 1 walnuts
- 1 tofutti better-than-cream-cheese
- 1/4 vegan margarine
- 1/4 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Do not use a hand mixer for this recipe, use a ladle or spoon.
3. Mix all the dry Ingredients together.
4. Then mix in the Carrots and the Oil to the dry ingredients.
5. Add the Orange Juice and mix it all together.
6. Fold in the nuts and raisins.
7. Grease pan with cooking spray or oil.
8. Put the batter into cake pan.
9. Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.
10. Let cool completely.
11. Beat cream cheese and margarine together.
12. Beat in powdered sugar and vanilla together with hand mixer.
13. Pipe into a plastic ziplock bag and close bag.
14. When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.
15. Or you can always just frost it regular.
Title: Steamed Cranberry Pudding With Orange Marmalade Sauce
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/4 salt
- 1/4 ground ginger
- 1/4 ground nutmeg
- 1/8 clove
- 1/3 sugar
- 1/3 dark brown sugar
- 2 butter
- 1 vanilla extract
- 1 egg
- 1/2 low-fat milk
- 1 1/2 fresh cranberries
- 1/2 golden raisin
- 3 pecans
- 1 3/4 low-fat milk
- 3 sugar
- 1 cornstarch
- 1 egg
- 2 orange marmalade
- 1 butter
- 1/2 vanilla extract
- 1/2
Instructions:
1. Pudding:
2. Combine flour, baking powder, cinnamon, salt, ginger, nutmeg and cloves in a small bowl with a whisk. Set aside.
3. Beat the sugar, brown sugar, butter, vanilla and egg in a large bowl at medium speed of a mixer until well blended (about 2 minutes).
4. Add flour mixture to the sugar mixture alternately with milk, beginning and ending with flour mixture.
5. Stir in cranberries, raisins and pecans.
6. Spoon batter into a 6-cup steamed-pudding mold coated with cooking spray. Cover tightly with lid (also coated with cooking spray) and secure tightly. Place mold on a shallow rack in a stockpot; add enough hot water to come halfway up sides of mold. Cover and steam over medium-low heat for 2 1/2 hours or until a wooden pick inserted in the center of the pudding comes out almost clean, adding additional water as needed.
7. Cool on wire rack for 10 minutes.
8. Invert mold onto a platter and slice pudding. Serve pudding warm with Orange Marmalade Sauce (recipe below).
9. Sauce Recipe: Combine low-fat milk, sugar, cornstarch and egg in the top of a double boiler; stir well with a whisk.
10. Cook over simmering water until thick (about 6 minutes); stirring constantly.
11. Remove from heat and stir in marmalade, butter, orange rind and vanilla. Serve warm over the pudding.
Title: Matcha Green Tea and Strawberry Rice Crispie Treats
Ingredients:
- 3 butter
- 40 marshmallows
- 6
- 5/8
- 1/2
Instructions:
1. Pulverize strawberries in a coffee mill or blender. Set aside. In large saucepan melt 1.5 tbsp.butter over low heat. Add marshmallows and stir until completely melted. Add pulverized strawberries. Mix quickly. Remove from heat. Add 3 cups crisped rice cereal. Stir until well coated. Rub hands in olive oil or butter until well-coated and press rice treats into a 9 x 11 pan, pressing down and only using half the pan.
2. In large saucepan melt 1.5 tbsp.butter over low heat. Add marshmallows and stir until completely melted. Add matcha powder. Mix quickly. Remove from heat. Add 3 cups crisp rice cereal. Stir until well coated. Rub hands in olive oil or butter until well-coated and press rice treats into a 9 x 11 pan, pressing down and using the other half of the pan.
3. Cut rice treats into squares, aligning on a plate in a checkerboard pattern. Alternatively, you can use a smaller 8" square pyrex dish and layer the strawberry crispies on top of the matcha crispies. You can also form them into small balls.
Title: Creamy S'mores Pie
Ingredients:
- 16 honey graham crackers
- 1/3 butter
- 1/4 margarine
- 3 sugar
- 1/2 miniature marshmallows
- 1 milk
- 4 non-dairy whipped topping
Instructions:
1. Mix graham cracker crumbs, butter, and sugar; press into bottom& side of 9" pie plate to form crust.
2. Combine marshmallows and milk in large microwave-safe bowl.
3. Cook marshmallow mixture in microwave, 2 to 2-1/2 min on high, stirring after 1 min, until smooth and melted.
4. Refrigerate marshmallow mixture for 40 min or until completely cooled.
5. Gently fold whipped topping into cooled marshmallow mixture.
6. Add in 3 of the chopped candy bars; stir gently.
7. Spread into graham crust& top with remaining chopped chocolate bar.
8. Refrigerate 3 hrs or until firm.
Title: Pineapple Glazed Apple Pie
Ingredients:
- 7 granny smith apples
- 3/4 tart apples
- 1 1/2 white sugar
- 3 cornstarch
- 1 margarine
- 1/2 vanilla
- 1/4 salt
- 1 Cool Whip
Instructions:
1. In large pot add 1 1/4 cup pineapple juice and sugar. Bring to a low boil, add apples.
2. Simmer about 4 minutes, apples should be tender but not soft.
3. With slotted spoon take out apples and drain in colandar, have a dish underneath to catch liquid.
4. In small bowl, add 1/4 cup pineapple juice and cornstarch. Stir to dissolve.
5. Add to hot pineapple mixture, stirring until thickened. Turn the heat down when thickening. Should be clear and not milky.
6. Take off the heat. Stir in margarine vanilla and salt. Cool about 30 minutes, do not stir. Take any juice drippings from apples and stir into mixture.
7. Pour half of the mixture in the pie shell covering bottom.
8. Arrange apples in the circle around the shell. Spoon other half over the applies, smooth with the back of a spoon. Chill.Before serving top with whipped cream or cool whip in the center.
9. Optional Serving: Place 8 slices of Kiwi fruit on top of pie for 8 servings.
Title: Chocolate Dipped Pecan Logs
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 2 vanilla extract
- 4 all-purpose flour
- 1/2 salt
- 1/2 pecans
- 6 bittersweet chocolate
Instructions:
1. Preheat oven to 325*F.
2. Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
3. Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
4. Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
5. Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
6. Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
7. When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
8. Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
9. As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!
Title: Brownies With Caramel Sauce
Ingredients:
- 300 chocolate
- 150 butter
- 300 margarine
- 200 brown sugar
- 4 flour
- 100 eggs
- 70 hazelnuts
- 140 margarine
- 10 brown sugar
- 70 water
- 2 -3 evaporated milk
- vanilla extract
Instructions:
1. Melt the chocolate and the margarine on a bain marie and transfer the mixture in an other large bowl.
2. Blend the sugar and the eggs untill they smooth.
3. Combine the sugar-eggs mix on chocolate-margarine and mix them untill they smooth.
4. After that add the flour and mix once again until you have a homogenized mixture.
5. Empty the mixture on a buttered and sugared baking pan (at this point you ca now add the chopped hazelnuts).
6. Baking time: approximately 25 mins in 185'C.
7. For the caramel sauce combine all the ingredients, except the milk and the vanilla extracts, on a pan and let them boil for 4-10 mins in medium temperature. After that add the milk and the vanilla extracts and mix.
Title: Vegan Gingerbread Cookies
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/2 clove
- 1/4 allspice
- 1/4 nutmeg
- 1 ground ginger
- 1 salt
- 1 vegetable shortening
- 1 dark brown sugar
- 1 molasses
- 3 milk
- 3/4 vanilla extract
Instructions:
1. Whisk together dry ingredients in small bowl.
2. In large bowl, beat shortening and sugar together.
3. Beat in molasses.
4. Beat in milk and vanilla.
5. Gradually beat in flour mixture.
6. It should be a barely crumbly mixture that is able to be pressed together.
7. Press into ball and turn out onto sheet of plastic wrap.
8. Make a cylinder shape with the dough that you will be able to slice into rounds later, wrap tight, and chill at least an hour.
9. Preheat oven to 325 degrees Fahrenheit.
10. Remove from plastic wrap and slice into 1/4 inch rounds using a sharp knife.
11. Arrange about an inch apart onto a cookie sheet lined with parchment paper. If you are not using parchment paper, be sure to grease the cookie sheets.
12. Arrange rounds on cookie sheet and/or parchment paper sheets, and allow to come to room temperature, about 15 minutes.
13. Bake for 12 minutes. I baked each batch for 12 minutes exactly and that was the perfect time - just keep an eye on them. Enjoy!
Title: Fudgy Chocolate Biscotti
Ingredients:
- 125 butter
- 1 caster sugar
- 2 eggs
- 2 flour
- 1 bicarbonate of soda
- 1/2 cocoa powder
- 1
- 1/2
Instructions:
1. Beat butter and sugar in a small bowl with electric beaters until fluffy.
2. Add eggs, one at a time, and beat until combined.
3. Transfer to a large bowl and stir in the sifted flour, bicarb soda and cocoa.
4. Stir then add nuts and chocolate and mix in to a smooth dough.
5. Divide dough in half and roll each half into a 30cm log shape.
6. Place onto a greased oven tray.
7. Cook in 180 degree C oven for about 30 minutes.
8. Cool on tray.
9. Using a serrated knife, cut biscotti diagonally into 1 cm thick slices.
10. Place slices in a single layer onto baking paper lined oven trays.
11. Cook at 150 degrees C for 15 minutes or until biscotti are crisp around the edges but sligtly soft in the centre.
12. Cool on trays and serve with fresh brewed coffee.
Title: Tiramisu
Ingredients:
- 1/3 eggs
- 4 butter
- 3 1/2 flour
- 1/2 mascarpone
- 2 marsala wine
- 3 dark chocolate
- 1/4
- 1/3
- 2
- 16
- 1/3
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Genoise Sponge: Whisk sugar and eggs until at ribbon stage. Fold in melted butter. Then, fold in sifted flour and cocoa. Pour into lined Swiss roll pan and bake for 10 minutes. Allow to cool.
3. Filling: Mix sugar and egg yolks until fluffy. Add Mascarpone and wine; mix until smooth.
4. Assembly: Once sponge is cool, tear into chunks and press into bottom of a shallow dish. Mix the espresso and coffee liqueur together and drizzle over sponge.
5. Spread Mascarpone mixture over sponge layer then dust with cocoa and add chocolate shavings.
6. Refrigerate for at least one hour before serving.
Title: Kingfisher's Banana Bread Pudding
Ingredients:
- 1 1/2 bananas
- 10 eggs
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 cardamom
- 1 1/4 milk
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 raisins
- 1 salt
- 2 rum
- 6 butter
- 1/2 vanilla extract
- 1 1/2
Instructions:
1. Place bread in the bottom of a very large casserole.
2. Mix all other ingredients and pour over bread.
3. Soak overnight.
4. Bake 100 minutes at 350ºF, covered, in bain-marie (water bath).
Title: Buttery Cut-Out Christmas Cookies
Ingredients:
- 1 butter
- 3 cream cheese
- 3/4 sugar
- 1 egg
- 1 vanilla
- 3 all-purpose flour
Instructions:
1. Combine the first five ingredients in a large mixing bowl.
2. Beat at about medium speed until well combined and creamy, about 3-4 minutes.
3. Gradually add flour, and beat until well mixed, about 2-3 minutes more.
4. Divide dough in half, and wrap each on in plastic wrap.
5. Refrigerate until firm, at least two hours.
6. Preheat oven to 375°.
7. Roll out dough half on a lightly floured surface to about 1/4" thick.
8. Keep the other half in the fridge until ready to use.
9. Cut out the shapes your prefer, using a 2 1/2 inch cookie cutter.
10. Place 1" apart onto ungreased cookie sheets.
11. (I lined my sheets with nonstick "release" foil).
12. If I'm making Christmas cookie shapes, I sprinkle the cookies with red, green, or multi-colored sugars before baking.
13. Bake for 7-9 minutes or until edges are just slightly browned.
14. Note: I find 8 minutes is the magic number for my oven. These cookies may also be baked plain, and decorated with icings after they are cooled.