lumicero/recipes-ing2inst huggingface dataset:
Title: Candied Nuts
Ingredients:
- 1 sugar
- 1/2 water
- 1/2 salt
- 1 cinnamon
- 1 1/2 vanilla
- 2 1/2 pecan halves
Instructions:
1. Combine and cook sugar, water, salt, and cinnamon to 'soft ball' stage without stirring.
2. Remove from heat, add vanilla and pecan-halves.
3. Stir gently until the nuts are well coated and the mixture becomes creamy.
4. Turn out on wax paper.
5. Separate the nuts as they cool.
6. Enjoy!
Title: Chocolate Chip Cookie Dough Ball (Or Dip)
Ingredients:
- 1/2 butter
- 2 brown sugar
- 1/4 vanilla
- 8 light cream cheese
- 3/4 cream cheese
- 3/4 confectioners' sugar
- 3/4 pecans
Instructions:
1. In a saucepan, melt butter over low heat. Add brown sugar and stir until sugar melts. Remove from heat and whisk in vanilla. Let cool.
2. In a separate bowl, beat cream cheese and confectioner's sugar for 1 minute. Slowly beat in cooled butter mixture and beat again for 1 minute. Stir in chocolate chips.
3. Scoop into serving bowl and refrigerate for 1 hour; or place the mixture onto a piece of plastic wrap and form into a ball. Refrigerate for 1 hour and then roll ball in pecans and serve.
Title: Coconut Milk Cupcakes With Coconut Cream Cheese Frosting and Fre
Ingredients:
- 3/4 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 1 coconut milk
- 1 vanilla extract
- 2 1/4 flour
- 1 kosher salt
- 1 baking powder
- 1/2 - 3/4 sweetened flaked coconut
- 1/2 butter
- 1 Philadelphia Cream Cheese
- 1/2 - 1 powdered sugar
- 1/4 sweetened flaked coconut
- 1 fresh pineapple
Instructions:
1. CUPCAKES:
2. Preheat the oven to 350°F Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
3. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. (Be sure to scrape down the sides and bottom every once in a while to get all the rogued butter escaping the mixer).
4. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Turn off the mixer once ingredients are just combined.
5. Fold in the coconut Scoop into cupcake papers and bake for 18-22 minutes, rotating the pan after the first 15 to ensure even baking. Be sure to check witha toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they're ready.
6. FROSTING:
7. Cream the butter and cream cheese together, about 3 minutes. Scraped down the sides and bottom.
8. Slowly add the powdered sugar. Fold in the coconut. Spread onto cooled cupcakes.
9. Cut up a fresh (seriously, take the extra time and use a fresh one, not canned) pineapple. Place small wedges onto the cupcakes and serve. There will be plenty left over. Use it for pineapple salsa, cocktails, salads, or drinks. It's spring outside, there's a ton of fresh uses for pineapple. Go crazy.
Title: Chocolate Fruit Crumble
Ingredients:
- 2/3 bittersweet chocolate chips
- 1 quick oats
- 1/2 honey
- 3 coconut oil
- 3 brown sugar
- 4 apples
- 1 dates
- 1/2 nutmeg
- 2 cornstarch
Instructions:
1. Preheat oven to 350.
2. Mix chocolate chips, oats and honey in a small bowl for the topping.
3. Melt coconut oil over medium heat in a large skillet. Add sugar and cook together, stirring, until it becomes golden at the edges.
4. Add chopped apples and stir. Cook 5-10 minutes or until slightly softened.
5. Mix in dates and nutmeg.
6. Remove from heat and stir in the cornstarch.
7. Pour the fruit mixture into a greased 9 inch square pan.
8. Spread the topping over the top of the fruit.
9. Bake at 350 for 25 minutes or until the apples are soft and the topping is crispy.
Title: Blueberry Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1 milk
- 2 frozen blueberries
- 2 flour
Instructions:
1. Preheat oven to 350*.
2. Cream butter; gradually add sugar at med speed of mixer.
3. Add egg yolks 1 at a time, beat well.
4. Combine flour,baking powder,salt,cinnamon and nutmeg.
5. Add to cream mixture alternately with milk, beginning and ending with flour.
6. Mix just until blended.
7. Beat egg whites at high speed until stiff.
8. Fold into batter.
9. Mix blueberries with 2 t flour.
10. Fold into batter.
11. Pour into greased 8in square baking pan.
12. Bake for 50-55 minutes.
13. Let cool in pan.
Title: Caramelized Banana Rum Bread Pudding & Chocolate Rum Sauce
Ingredients:
- 1 butter
- 2 eggs
- 6 granulated sugar
- 2 cinnamon
- 2 nutmeg
- 1/2 vanilla
- 1/2 vanilla bean
- 1 salt
- 1 butter
- 1/4 margarine
- 1/3 sugar
- 4 bananas
- 2 rum
- 4 bittersweet chocolate
- 3/4 milk
- 3 dark rum
Instructions:
1. BREAD PUDDING:
2. Preheat oven to 325°F.
3. Brush 5 slices with butter and set aside.
4. Break remaining bread up into bite size pieces.
5. Brush a 10"x12-1/2" baking dish with butter.
6. Combine eggs, milk, cream, sugar and spices in medium bowl.
7. Whisk to combine and set aside.
8. In a large skillet, heat butter or margarine and add sugar.
9. Cook for 2-3 minutes, until golden caramel forms.
10. Add the banana slices and toss over high heat for 2 minutes or until just soft and golden.
11. Add rum remove from heat and cool.
12. Arrange broken bread in baking dish and spoon bananas on top.
13. Cover with buttered bread slices, in a single layer, and pour egg mixture over top.
14. Press bread down evenly and let stand for 30 minutes.
15. Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center.
16. CHOCOLATE RUM SAUCE:
17. Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts.
18. Bottom of bowl should not be touching the water.
19. Stir until smooth and serve warm with pudding.
20. Enjoy!
Title: Apricot & White Choc Slice
Ingredients:
- 2 white chocolate
- 125 raisins
- 3/4
- 1/2
Instructions:
1. Grease 19 cms square tin.
2. Line with baking paper.
3. Place chocolate in microwave bowl.
4. Microwave on medium for 2 minutes, stirring every 30 seconds till melted.
5. Add biscuits, apricots, raisins and coconut.
6. Stir to combine.
7. Press mixture into prepared pan.
8. Refrigerate, covered for 2 hours or till set.
Title: Mincemeat for Mince Pies
Ingredients:
- 900 tart cooking apples
- 2 oranges
- 1 lemon
- 200 raisins
- 200 sultanas
- 100 dried cranberries
- 175 dark muscovado sugar
- 1 ground cinnamon
- 1/2 mixed spice
- 1 ground ginger
- 1/4 nutmeg
- 100 butter
- 300 dry cider
- 5 rum
- brandy
Instructions:
1. peel,quarter and core the apples, then chop them into chunks and put in a lange heavy based pan. Add the juice and zest, then stir in remaining ingredients.
2. Slowly bring to the boil then reduce to a gentle simmer. Cook uncovered for about 1 hour, stirring occasionally.
3. When the mincemeat will be cooked it willbe thick and pulpy, the apple broken down and the dried fruit will be plump and shiny.
4. Pack into sterilized jars or cool and freeze in plastic containers.It will keep for 1 month in jars or 6 months in a freezer.
Title: Peach Fool With Almond Biscotti Cookies
Ingredients:
- 5 sugar
- 1/4 honey
- 1 honey
- 1 lemon juice
- 2 nutmeg
- 1/2 cornstarch
- 1 water
- 1 light sour cream
- 1/4
Instructions:
1. Combine first 5 ingredients in a blender or food processor and process until smooth.
2. Transfer to a heavy saucepan.
3. Blend cornstarch and water.
4. Stir in cornstarch mixture in a saucepan.
5. Cook over medium high heat, stirring, until mixture thickens and just comes to a boil.
6. Cool and stir sour cream into peach mixture.
7. Place crushed biscotti crumbs in the bottom of individual dessert dishes.
8. Then put peach fool on top of the cookie crumbs.
9. Then garnish with a light sprinkle of cookie crumbs.
10. Refrigerate and serve cold.
Title: Strawberry Almond Cream Roll Recipe
Ingredients:
- 3 eggs
- 1 granulated sugar
- 1/3 water
- 1 Amaretto
- 1 cake flour
- 1 baking powder
- 1/4 salt
- 2 strawberries
- 1 heavy cream
- 2 confectioners' sugar
- 1/2 Amaretto
Instructions:
1. Preheat oven to 375 degrees.
2. Line pan with aluminum foil and generously grease foil with margarine.
3. Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
4. Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
5. Beat at low speed until batter is smooth.
6. Pour into greased, foil-lined pan.
7. Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
8. While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
9. While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
10. Unroll cake, remove towel, and spread cake with half of whipped cream.
11. Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
12. Slice and top with additional whipped cream.
13. Note: Chill bowl and beaters before preparing whipped cream filling.
Title: Quick Christmas Pudding - a 'lite' Version of This Favourite
Ingredients:
- 5 self raising flour
- 1 baking powder
- 1 mixed spice
- 5 self raising flour
- 2 butter
- 2 eggs
- 3 black treacle
- 4 stout beer
- 3 dark rum
- 441 cooking apples
- 3 currants
- 4 dried cranberries
- 3 hazelnuts
- 1 lemon
- 1 orange
- 1 tea bags
- 2 water
- 15
Instructions:
1. In a suitable bowl place the tea bags and pour on the boiled water, allow to brew for a couple of minutes, then add the dried fruit and cover. Allow to soak for a minimum of an hour or preferably overnight.
2. Drain the fruit well and pat dry gently with a kitchen paper or a clean tea towel.
3. Sift the flour, baking powder and mixed spice into a large mixing bowl.
4. Add the butter and eggs.
5. Place the black treacle in a measuring jug, add the Irish stout and dark rum. Mix well and add to the egg butter and flour, (ensure that the black treacle is not left in the bottom of the jug).
6. Mix well to ensure all the ingredients are well blended. An electric mixer can be used for this.
7. Add the mincemeat, currants, cranberries, apple, hazelnuts, lemon & orange zest.
8. Mix well together with a spoon.
9. Don’t forget to let everyone have a gentle stir of the mix and make a wish.
10. Divide into the greased individual pudding basins OR a greased large pudding basin.
11. Cover the pudding/s with a circle of buttered grease proof paper that is large enough to cover the top of the basin.
12. Follow this with a square of aluminium foil with a pleat in the centre and seal well around the edge of the basin/s.
13. Either place the basins into a shallow roasting dish and put into a preheated oven 180°C, 350°F, Gas Mark 4 and pour 1cm (1/2inch) boiling water into the roasting in and bake for 45 -50 minutes. Allow to cool in the basins for 10 minutes, OR place the individual basins into a steamer and steam for an hour.
14. If using a large pudding basin steam for 2 hours in a steamer in a saucepan on top of the stove. DO NOT LET THE PAN BOIL DRY.
15. Allow to cool for 10 minutes.
16. Run a knife gentle around the edge of the basin and turn out onto a serving plate.
17. NB. If using a large pudding basin, turn the plate upside down and place on the top of the pudding basin and then invert both the basin and the plate at the same time.
18. The pudding can be flamed by warming the brandy first, lighting it and then pouring over the pudding. Though for a longer flame vodka can be used!
19. Serve with cream, brandy butter or brandy sauce.
Title: Noreta's Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 4 cocoa powder
- 1 water
- 1/2 buttermilk
- 2 eggs
- 2 baking soda
- 1 vanilla
- 1/2 butter
- 4 cocoa powder
- 6 milk
- 4 powdered sugar
- 1 vanilla
- 2/3 pecans
Instructions:
1. Heat oven to 350°F.
2. Grease and flour a 13 x9 baking pan.
3. In a large mixing bowl, stir together 2 cups of flour and 2 cups of sugar. Set Aside.
4. In a saucepan, bring 2 sticks butter, 4 TBSP Cocoa, and 1 cup water to a boil.
5. Pour over flour and sugar mixture.
6. Add in 1/2 cup buttermilk, 2 eggs, 2tsp baking soda, and 1 tsp vanilla.
7. Pour into greased and floured baking pan and bake for 30 minutes.
8. While baking, mix together the following:.
9. 1 stick softened butter, 4 TBSP cocoa powder, 6 TBSP milk, 4 cups powdered sugar, 1 tsp vanilla, 2/3 cup chopped pecans.
10. As soon as cake is out of oven, spread frosting over cake.
Title: Flour Bakery Apple Vanilla Pound Cake
Ingredients:
- 8 butter
- 2 vanilla bean paste
- 3 heavy cream
- 3 eggs
- 3/4 sugar
- 1 1/4 cake flour
- 1/2 baking powder
- 1/4 kosher salt
- 2 powdered sugar
- 1
Instructions:
1. Heat the oven to 350°F and place a rack in the center of the oven. Line a 9-by-5 inch loaf pan with parchment paper or butter and flour the pan. Set aside.
2. In a small pan, melt the butter and add vanilla paste. Whisk in the heavy cream and set aside to let the mixture come to room temperature.
3. In a stand mixer fitted with a whisk attachment, whip together the eggs and sugar until thick and lemony colored, 4 to 5 minutes on medium high speed. While the eggs and sugar are whipping, sift and stir together the cake flour, baking powder, and salt.
4. When the eggs/sugar are thick, add the dry mixture and gently fold by hand using a rubber spatula. Scoop a few large spoonfuls of the batter into the butter/cream mixture and stir to combine well. Once the butter/cream mixture is lightened, add it all into the batter and fold until completely combined.
5. Scoop into the prepared loaf pan. Layer and shingle the apples across the top in two rows. Bake in the 350°F oven for 50 to 60 minutes until the pound cake is golden brown on top and is firm when you press it in the middle. Remove the cake from the oven and let cool.
6. Sift a bit of confectioners’ sugar on top to finish off the cake and slice and serve. Use a very sharp serrated knife to gently slice through the apples. Pound cake may be stored in an airtight container at room temperature for up to 2 days.
Title: Oatmeal Cherry Almond Cookies
Ingredients:
- 1 brown sugar
- 1 unsalted butter
- 1 dried cherries
- 1 eggs
- 2 golden syrup
- 1 -2 self-raising flour
- 2 oats
- 1 1/2 baking soda
- 1/4
Instructions:
1. Cream sugar and butter. add eggs and golden syrup, mix well.
2. Meanwhile cook cherries in water (to cover) in microwave for about a minute to plump them up.
3. Discard half the liquid, cool.
4. Mix flour, baking soda, oats and nuts together. add cherries and cooking liquid to the wet ingredients; mix well.
5. Loosely fold the dry ingredients in, leave batter to sit for at least half an hour (can be refrigerated overnight, but the cookie texture will be different).
6. Drop teaspoons of the batter onto a greased cookie sheet.
7. Bake 13 to 15 minutes at 350 degrees.
8. Cool before storing.
9. They are soft, a little chewy, and not particularly sweet.
Title: Paula Deen's Chocolate Eclair Cake
Ingredients:
- 1 graham cracker
- 2 French vanilla instant pudding
- 3 1/2 milk
- 1 confectioners' sugar
- 3 butter
- 1 milk
- 6 light corn syrup
- 2/3 pure vanilla extract
- 4
Instructions:
1. Butter bottom of a 13x9 pan. Line with whole graham crackers.
2. Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
3. Fold in whipped topping.
4. Pour half the pudding mixture over crackers.
5. Spread half of frosting over top. (see below how to make frosting).
6. Place another layer of whole graham crackers on top on frosting layer.
7. Pour remaining half of pudding mixture over top.
8. Cover with another layer of whole graham crackers.
9. Spread remaining half of frosting on top.
10. For Frosting: Blend together sugar and cocoa.
11. Add butter and milk, mixing well.
12. Add corn syrup and vanilla and stir until creamy.
13. Refrigerate cake for 24 hours before serving!
14. Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.
Title: Pumpkin - Pineapple Cheesecake
Ingredients:
- 1/2 brown sugar
- 12 light cream cheese
- 1 solid-pack pumpkin
- 4 eggs
- 2 flour
- 4 pumpkin pie spice
- 1 vanilla extract
- 1
Instructions:
1. For the cake: Heat the oven to 350º F. Place a pan of hot water on the rack of oven. Coat an 8-inch springform pan with no-stick spray. Set aside 2 tablespoons of brown sugar. Beat the remaining sugar and cream cheese until smooth. Mix in the pumpkin, eggs, flour, spice and vanilla. Pour into the prepared pan and bake for 50 minutes. Turn off the oven and let the cake stand in the oven for 1 hour. Remove from the oven and cool on a rack to room temperature. Loosen the edge of the cake with a knife and refrigerate for at least 3 hours.
2. For the glaze: Drain the pineapple, reserving the syrup. Chop 1 pineapple slice finally; combine it with the reserved syrup and the remaining 2 tablespoons brown sugar in a saucepan and cook over medium-high heat for 8 minutes or until thick; do not stir. Just before serving, arrange the remaining pineapple slices on the cake and top with the glaze.
3. Nutritional Information Per Serving: Calories 220; Total fat 10g; Saturated fat 5g; Cholesterol 125mg; Sodium 240mg; Total carbohydrate 23g; Fiber 3g; Protein 8g; Vitamin A 180%DV*; Vitamin C 0%DV; Calcium 10%DV; Iron 8%DV.
4. * Daily Value.
Title: Mango Cup- A tasty milk and mango dessert!
Ingredients:
- 2 sweet mangoes
- 1/2 milk
- 30 pistachios
Instructions:
1. Peel the mangoes.
2. Cut and blend with the milk in a food processor.
3. Pour into glass dessert bowls.
4. Sprinkle with pistachio slivers.
5. Chill before serving for atleast 1 hour.
Title: Custard for Fillings
Ingredients:
- 1 1/4 milk
- 2 cornstarch
- 1/4 sugar
- 2 vanilla
- 1/2
Instructions:
1. Scald 1 cup of the milk in double boiler.
2. In a bowl, combine cornstarch and sugar; blend in remaining 1/4 cup milk till smooth.
3. Add to hot milk and stir till smooth.
4. Add egg yolks gradually till mixture thickens.
5. Cool and add vanilla.
Title: Pistachio Fluff
Ingredients:
- 1 pistachio pudding mix
- 1 crushed pineapple
- 1 small curd cottage cheese
- 1 fat-free cool whip
Instructions:
1. Mix in the dry pudding mix with the cool whip, well
2. Fold in the cottage cheese.
3. The fold in the pineapple.
4. Chill for a few hours till ready to serve.
Title: Tiramisu Panna Cotta
Ingredients:
- 2 unflavored gelatin
- 1/4 water
- 1 sour cream
- 1 instant coffee granules
- 1/4 dark chocolate
- 2 cocoa powder
Instructions:
1. SPRAY six 4-ounce ramekins or custard cups with nonstick cooking spray.
2. SPRINKLE gelatin over water in a small bowl; let stand for about 5 minutes or until softened.
3. WHISK Coffee-mate, cream, sour cream and coffee granules in small saucepan; cook over medium-low heat, whisking constantly, until coffee is dissolved. Add gelatin mixture to Coffee-mate mixture; whisk until gelatin is completely dissolved.
4. POUR into prepared ramekins or custard cups. Refrigerate for 4 to 5 hours.
5. TO UNMOLD, run a small knife around top rim of each ramekin, then dip ramekin bottoms in hot water for about 15 seconds and pat dry. Place dessert plates over ramekins; invert and shake gently to loosen. Garnish with grated chocolate or cocoa powder.
Title: Carrot Snacking Cake
Ingredients:
- 2/3 granulated sugar
- 2/3 light-brown sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/2 egg substitute
- 1/4 vanilla extract
- 1/2 flour
- 1 carrots
- 1 1/2 pecans
- 2 1/2 brown sugar
- 3
- 2
Instructions:
1. Preheat oven to 375°F.
2. Line a 9-inch square pan with foil.
3. Coat foil with non-stick cooking spray.
4. Whisk both brown and white sugars, baking powder, salt, fruit puree, oil, egg substitute and vanilla until thoroughly blended.
5. Stir in flour and carrots; scrape into prepared pan.
6. Combine 3 TBsp finely chopped pecans with 2 TBsp brown sugar; sprinkle over top of cake batter.
7. Bake 35 minutes or until cake springs back when very lightly pressed in center.
8. Cool in pan on a wire rack 10 minutes before lifting cake out by the edges of the foil.
9. Cut into squares.
Title: Pineapple Christmas Cake 1953
Ingredients:
- 6 green maraschino cherry
- 1/2 red maraschino cherry
- 1/2 golden raisin
- 1 eggs
- 2 butter
- 3/4 granulated sugar
- 1 all-purpose flour
- 3 cornstarch
- 2 salt
- 1/2 vanilla extract
- 1 crushed pineapple
- 2
- 1
Instructions:
1. Chop drained cherries in half.
2. Chop the candied pineapple rings into pieces.
3. Add the raisins, cherries, and pinapple in a bowl, dust with a tablespoon of the flour.
4. Cream room temp.
5. butter and white sugar until light and fluffy.
6. Beat in the two beaten eggs.
7. Stir in the sifted dry ingredients.
8. Stir in the extracts.
9. Stir in the can of undrained pineapple.
10. Stir in the fruits.
11. Pour into a greased and floured tube pan.
12. Let sit covered overnite on the kitchen counter.
13. Bake next morning.
14. Bake at 300 degrees F.
15. for 2 1/2 hours to 3 hours.
16. Tester will come away clean.
17. Wrap in foil then in saran wrap when cooled thoroughly.
18. Keep 4 weeks before cutting.
19. Note can add more drained cherries and candied pinepple only if desired but not too much.
20. This cake has no nuts, which is why I think it a favourite among the older generation!
Title: Gooey Chocolate Cake
Ingredients:
- 3/4 sugar
- 1/2 milk
- 1 butter
- 1 vanilla
- 1 flour
- 1/4 salt
- 1 baking powder
- 1 1/2 brown sugar
- 1 sugar
- 1/2 boiling water
- 1/2
- 1/4
- 1 1/4
Instructions:
1. Cream sugar and butter put all ingredients in bowl mix with milk.
2. Pour in 9 inch baking pan.
3. Sprinkle with nuts.
4. In bowl mix brown sugar and sugar and cocoa; mix well.
5. Sprinkle on cake batter.
6. Pour boiling water on top of cake.
7. Bake about 40 minutes at 350°F.
Title: Apple Cream Pennies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 dark brown sugar
- 1/2 white sugar
- 1 salted butter
- 2 eggs
- 2 pure vanilla extract
- 8 cream cheese
- 1/4 white sugar
- 1/4 apple butter
Instructions:
1. Preheat oven to 300° F degrees.
2. In a medium bowl combine flour, soda and salt.
3. Mix well with a wire whisk.
4. Set aside.
5. Blend sugars in a large bowl using an electric mixer set at medium speed.
6. Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
7. Add eggs and vanilla, and beat at medium speed until light and fluffy.
8. Add the flour mixture and blend at low speed until just combined.
9. Do not overmix.
10. Shape dough into marble-sized balls.
11. Place balls on ungreased baking sheets, 1 inch apart.
12. Bake 10-11 minutes.
13. Do not brown.
14. Transfer cookies to a cool flat surface with a spatula.
15. TO PREPARE THE FILLING: Blend cream cheese and sugar in medium bowl.
16. with an electric mixer on medium until fluffy.
17. Add apple butter and beat until smooth and thoroughly combined.
18. With a small knife spread 1 teaspoonful of apple cream on the bottom half of each cooled cookie.
19. Top with another cookie to create a sandwich.
20. Repeat with remaining cookies and filling.
Title: Mrs. Butterworth's Granola Bites
Ingredients:
- 3/4 light brown sugar
- 1/2 canola oil
- 1/4 oats
- 3 chocolate chips
- 1/4
Instructions:
1. Preheat oven to 350.
2. Lay oats on a baking sheet and toast for 10 to 15 minutes.
3. Add syrup, sugar, and oil to a small sauce pan, and bring to a boil over medium heat.
4. In a bowl, mix heated syrup and oats until well combined.
5. Let cool slightly (10 to 15 minutes) before adding chocolate chips to the mixture.
6. Spread oat mixture evenly in 8x8 inch pan and place in the refrigerator to cool for 20 to 25 minutes.
7. Once cool, cut into bite size squares.
Title: Sugar Glaze for Pastries
Ingredients:
- 1 water
- 1 sugar
- 4
Instructions:
1. Bring to boil water sugar anf glucose.
2. If adding liquid flavoring or liquor deduct amount from water above.