lumicero/recipes-ing2inst huggingface dataset:
Title: Banana-Nut Sandwich Cookies
Ingredients:
- 1 all-purpose flour
- 3/4 brown sugar
- 1/4 butter
- 1/2 milk
- 1 -2 powdered sugar
- 1 1/2 butter
- 1/2 vanilla
- 1 white chocolate chips
- 1/2 shortening
- 2
Instructions:
1. For cookies: In a large bowl, stir together muffin mix, flour and brown sugar.
2. Add the melted and slightly cooled butter all at once.
3. Using a fork, stir just till a soft dough forms (if necessary, add enough milk to form dough).
4. Turn dough out onto a lightly floured surface.
5. Pat or lightly roll till 1/8 to 1/4 inch thick.
6. Cut out cookies using a cookie cutter.
7. Place two inches apart of cookie sheets, lightly coated with nonstick cooking spray.
8. Bake in a 350 degree oven for 9 to 10 minutes or till cookies begin to brown.
9. Remove cookies to a wire rack to cool.
10. For butter cream filling: In a medium bowl, beat powdered sugar, the 1/2 cup softened butter and vanilla with an electric mixer till creamy.
11. Spread a scant tablespoon of filling on the bottom of 1 cookie, put together with another cookie, bottom sides together, to make a cookie sandwich.
12. Repeat with the remaining cookies and filling.
13. Place white or chocolate pieces and shortening in a small microwave-safe bowl and microwave on 50% power (medium) for 1 to 2 minutes or till pieces are melted and smooth.
14. Cool slightly (about 5 minutes).
15. Transfer to a heavy resealable plastic bag.
16. Cut off tip of one corner of bag.
17. Pipe melted chocolate onto cookies to resemble laces on footballs, or whatever design you'd like based on what shape you made the cookies.
18. Makes 12 (2 1/2 inch) sandwich cookies.
Title: Shirley's Chocolate Sheet Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 oleo
- 4 baking soda
- 1 eggs
- 2 cinnamon
- 1 vanilla
- 1 buttermilk
- 1/4 oleo
- 1/2 buttermilk
- 6 vanilla
- 4 powdered sugar
- 1 pecans
- 1 - 1 1/2
- 2
Instructions:
1. CAKE:
2. Sift together 2 cups sugar and 2 cups flour. Bring to a boil. 2 sticks oleo, 1 cup water, 4 tablespoons cocoa. Add to flour and sugar and mix well. Add 1 tablespoons soda, 2 eggs (slightly beaten). 1 teaspoons cinnamon,1 teaspoons vanilla and 1/4 cup buttermilk and mix well. Pour into a greased 11x9 sheet pan. Bake 20 minutes at 350°F.
3. FROSTING:
4. Combine 1 stick oleo, 6 tablespoons buttermilk and 4 tablespoons cocoa and bring to a boil. Remove from heat. Mix in 1 teaspoons vanilla, 1-1 1/2 lb powdered sugar and 2 cups chopped pecans or more. Pour over hot sheet cake, and cool before cutting.
Title: Herby Fruit Salad
Ingredients:
- 2 oranges
- 1 pineapple
- 1 pomegranate
- 1 lime
- 1 honey
- 4 coconut milk
- 1
Instructions:
1. Lop the bottoms off the oranges and use a sharp knife to remove the skin. Run the knife between the white pith on both sides and remove the orange segments.
2. Put the segments in a large bowl with the pineapple and pomegranate. Add the lime juice, honey, and coconut milk.
3. Stir well, then put it in the fridge to chill. When it's dishing-up time, finish with the chopped coriander and serve.
Title: Hot Chocolate Fudge Sponge Pudding
Ingredients:
- 1 granulated sugar
- 2 all-purpose flour
- 2 baking soda
- 3 milk
- 1 vanilla extract
- 2 granulated sugar
- 1 boiling water
- 1/2
- 6
- 1 1/2
Instructions:
1. Mix the dry ingredients for the base in a casserole dish.
2. Add the wet ingredients make sure to mix well and keep level.
3. Sprinkle the dry sauce ingredients on top then poor the boiling water on top of the dry ingredients.
4. Put in microwave for 15 minutes.
Title: Stout & Irish Cream Cupcakes
Ingredients:
- 1 unsalted butter
- 1 all-purpose flour
- 3/4 granulated sugar
- 2 baking soda
- 2 salt
- 1 1/2 eggs
- 3/4 sour cream
- 2 bittersweet chocolate
- 2/3 heavy cream
- 8 butter
- 2/3 unsalted butter
- 2 powdered sugar
- 2 irish cream
- 2
- 5
- 6
Instructions:
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes in each cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container.
Title: Eggnog & Dried Cherry Bread Pudding
Ingredients:
- 6 dried tart cherry
- 1/2 eggs
- 4 dark rum
- 1/4 ground cinnamon
- 1/2 salt
- 1/4 vanilla ice cream
- 1
Instructions:
1. Grease a shallow 2-quart casserole dish. Place bread in casserole; sprinkle with cherries.
2. In a medium bowl, mix eggs until well beaten. Add rum, if using, cinnamon, and salt, whisking until blended. Stir in eggnog. Pour eggnog mixture over bread, pressing bread into custard.
3. Cover and refrigerate bread mixture for 30 minutes or overnight to allow bread to absorb custard, stirring once.
4. Preheat oven to 350 degrees. Bake bread pudding, uncovered, 50 to 55 minutes or until center is almost set. Cool in pan on wire rack for 15 minutes.
5. Just before serving, place ice cream in small microwaveable serving bowl; heat in microwave oven on High 30-35 seconds, stirring once. Remove bowl from microwave and stir until smooth, but still thick and cool.
6. Serve 'sauce' with warm bread pudding.
Title: Banana Pound Cake
Ingredients:
- 1 shortening
- 1/2 butter
- 3 sugar
- 5 eggs
- 3 bananas
- 3 milk
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Beat shortening and butter at medium speed with an electric mixer about 2 minutes or until creamy.
2. Gradually add sugar, beating 5-7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Combine banana, milk, and vanilla.
5. Combine flour, baking powder, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture.
6. Beat at low speed just until blended after each addition.
7. Pour batter into a greased and floured 10-inch tube pan.
8. Bake at 350 degrees for 1 hour and 20 minutes or until cake tests done.
9. Cool cake in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
Title: Ohhh Chocolate Bread Pudding
Ingredients:
- 1 1/2 unsalted butter
- 1 milk
- 1 heavy cream
- 3 sugar
- 10 Belgian chocolate
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 450.
2. Slice crusts off brioche. Cut into 3/4 inches slices. Dip slices into melted butter and place on baking rack. Place rack on top of a baking sheet (to catch drips) and toast for 5-10 min, watching closely to make sure they don't burn.
3. Arrange toasted slices in a 9x13 pan.
4. In a large bowl, whisk the egg yolks and sugar.
5. Melt chocolate in a bowl that has been placed in a wide skillet of barely simmering water.
6. Put milk and cream in a saucepan and scald (i.e., bring it nearly to a boil but don't let it boil, and stir actively to keep the milk skin from forming).
7. When the milk has been scalded, whisk gradually into the egg mixture. Then whisk in melted chocolate and vanilla.
8. Pour mixture over brioche. Cover with plastic wrap and weigh down (I place books on top of the plastic wrap). Let sit for an hour.
9. Preheat oven to 325. Take plastic wrap off and replace with foil. Puncture foil with a fork. Place pan inside a larger pan filled with boiling water and bake for 1 1/2 hours or until liquid is absorbed and the bread looks a bit shiny.
10. Serve with creme anglaise drizzled on top.
Title: Chocolate Chip Woolworth Cookies (Chocolate Chip)
Ingredients:
- 2 butter
- 680 chocolate chips
- 4 flour
- 2 brown sugar
- 2 bicarbonate of soda
- 1 salt
- 2 sugar
- 500 chocolate
- 5 blended oatmeal
- 4 eggs
- 2 baking powder
- 2 vanilla essence
- 3
Instructions:
1. Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180°C.
2. The above quantities make 112 cookies. Enjoy!
Title: Cyprus - Caramel Pudding - Poutigka (Pronounced Boutinga)
Ingredients:
- 2 sugar
- 3 water
- 2 lemon juice
- 5 eggs
- 1 sweetened condensed milk
- 4 boiling water
- 1 vanilla extract
- 3 sweetened condensed milk
- 1 water
- 1 cornflour
- 4 eggs
- 6 vanilla extract
- 3 milk
- 1
- 1/3
Instructions:
1. To prepare the caramel, place the sugar, the water and the lemon juice in a saucepan and place over low heat.
2. Bring to a boil, stirring constantly until the mixture turns into a rich golden caramel colour.
3. Pour the caramel into a 27x39 cm oval oven proof dish and spread with a spoon to cover it's base and the sides.
4. To prepare the first cream, beat the eggs and while beating pour in the milk, then gradually stir in the water and add the vanilla.
5. Fold in the bread cubes and almonds if using.
6. Pour over the caramel.
7. Place the dish over a roasting tin of boiling water and bake in a preheated, moderate oven (160 degrees Celsius) for about 1 hour or until a knife inserted into the centre comes out clean.
8. Remove from the oven and allow to cool for 1 1/2 - 1 1/2 hours.
9. Prepare the second cream as follows: pour the milk into a pan.
10. Stir in the cornflour dissolved in some of the water, the remaining water, the vanilla and the well-beaten eggs.
11. Pour this cream over the first one and allow to cool.
12. Spread the Dream Topping/cool Chip on top.
13. Sprinkle with the roasted almonds if using.
14. Notes: 1. Place 1 - 2 slices of lemon in the roasting tin with the boiling water so as to prevent it from tarnishing. 2. When you pour over the second cream do not worry if the first one has partly moved away from it surrounds.
Title: Tutti-Frutti Cake
Ingredients:
- 1/2 shortening
- 1 1/4 sugar
- 2 1/4 flour
- 1/2 vanilla
- 1 crushed pineapple
- 1/2 salt
- 1/2 baking powder
- 3 maraschino cherries
- 3 cherry juice
- 16
- 1/4
Instructions:
1. Cream shortening and sugar.
2. Mix nuts and fruits with 2 tablespoons of flour taken from bulk.
3. Mix flour, baking powder and salt well. Add to creamed mixture alternately with liquid.
4. Fold in egg whites.
5. Bake in 2 round layer cake pans at 350° till cake springs back when touched in middle, about 35 minutes.
Title: Death by Chocolate Cake
Ingredients:
- 4 eggs
- 1 sour cream
- 1/2 water
- 1/2 chocolate instant pudding
- 18 chocolate
- 6
- 12
Instructions:
1. Beat eggs, sour cream, water,and oil together in a large bowl until
2. thoroughly mixed. Add cake mix and pudding mix. Beat until smooth.
3. Stir in chocolates Pour into a greased dish
4. bake for 1 hour.
5. make a chocolate glazing and cover the cake.
Title: Chocolate Sticks
Ingredients:
- 300 flour
- 40 sugar
- 30 egg
- 120 butter
- 9 unsalted butter
- 1
- 300
- 100
- 50
Instructions:
1. Preheat oven to 350 F
2. Grease a baking sheet.
3. Blend the four, nuts and grated chocolate together on a pastry board.
4. Make a well in the centre.
5. Add sugar, vanilla sugar and egg to the well.
6. Mix a littel to the dry ingredients into the egg mixture.
7. Cut the cold butter into small pieces over the flour mixture.
8. Work together all the ingredients quickly to make a smooth dough.
9. Chill for 1/2 hour.
10. Shape the dough into rolls about the thickness of a finger.
11. Cut the rolls into 5 cm (2") pieces.
12. Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
13. Cool cookies.
14. Glaze:.
15. Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
16. Dip the ends of the cooled cookies int the chocolate.
17. Allow dipped cookies to cool on waxed paper until the chocolate has set.
Title: Royer Buttermilk Pie
Ingredients:
- 1/2 butter
- 3 sugar
- 3 eggs
- 1/4 flour
- 1 buttermilk
- 3/4 nutmeg
- 1 vanilla
- 10
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar together.
3. Add eggs, flour and sugar to mixture and mix thoroughly.
4. Add buttermilk, nutmeg and vanilla to mixture and mix thoroughly.
5. Pour into unbaked pie shell. Bake for 1 1/2 hours or until set and knife comes out clean.
Title: Starlight Mint Surprise Cookies
Ingredients:
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 10 walnuts
Instructions:
1. Sift together the flour,baking soda and salt.
2. Cream the butter, sugars.
3. Add the eggs, vanilla- beat well.
4. Blend in the dry ingredients.
5. Cover and chill at least two hours or overnight.
6. Take a tablespoon size amount of dough and enclose/conceal mint in dough.
7. Place on ungreased baking sheet.
8. Place walnut half on top.
9. Bake at 375° for 9-12 minutes.
Title: Fudgy Turtle Pie
Ingredients:
- 1 graham cracker crust
- 12 sweetened condensed milk
- 1 butter
- 2 eggs
- 1/4 water
- 2 vanilla extract
- 2 salt
- 1 pecans
- 1
- 3/4
Instructions:
1. Preheat oven to 325 degrees.
2. In small heavy sauce pan over low heat, melt caramels with 1/3 cup sweetened condensed milk.
3. Spread evenly on bottom of prepared pie crust.
4. In a medium sauce pan over low heat, melt chocolate with the butter.
5. In large bowl, beat eggs with remaining sweetened condensed milk, water, vanilla, and salt.
6. Add chocolate mixture; Mix well.
7. Pour into pie shell.
8. Top with pecans.
9. Bake 35-40 min, or until center is set.
10. Cool. Serve with a big scoop of vanilla ice cream or whipped cream.
11. Refrigerate leftovers.
Title: Light Black Forest Crepes
Ingredients:
- 1 reduced-fat cream cheese
- 1/2 reduced-fat sour cream
- 1/2 vanilla extract
- 2/3 confectioners' sugar
- 8
- 1
- 1/4
Instructions:
1. In small mixing bowl, beat the cream cheese, sour cream and vanilla until smooth.
2. Gradually beat in confectioners' sugar.
3. Spread about 3 T over each crepe to within 1/2 inch of edges and roll up.
4. Arrange in an ungreased 13-inch by 9-inch by 2-inch baking dish.
5. Bake, uncovered, at 350 degrees for 5-7 minutes or until warm.
6. To serve, top each recipe with 1/4 cup pie filling and drizzle with 1 1/2 teaspoons chocolate syrup.
Title: Homemade Strawberry Shortcake
Ingredients:
- 4 strawberries
- 2 flour
- 1/4 shortening
- 3 baking powder
- 3/4 milk
- 1 salt
Instructions:
1. Preheat oven to 450°F.
2. Wash, trim, and slice strawberries. (I use an entire carton) Place in a medium size bowl. Add a 1/4 cup of sugar and mix gently, and place in the refrigerator.
3. In a mixing bowl; measure flour, baking powder and salt. Cut in shorting until mixture looks like cornmeal. Stir in almost all of the milk. If dough is not pliable add enough milk to make soft and puffy. round up dough and place on a lightly floured board, kneed lightly for 20 -25 seconds.
4. I use a cookie scoop to measure out biscuits instead of rolling them out.
5. Place an ungreased baking sheet.
6. Bake 10 to 12 minutes or until golden brown.
7. Server warm or cold. Top with milk or ice cream and whip cream.
Title: Costa Rican Raisin Cake
Ingredients:
- 1 cornstarch
- 1/2 brewed coffee
- 3/4 granulated sugar
- 1 seedless raisin
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 eggs
- 2 flour
- 2 cream of tartar
- 1 1/2 baking soda
- 1 1/2 milk
- 1/2 vanilla extract
- 1
Instructions:
1. Mix cornstarch and coffee in saucepan until smooth.
2. Add 1/2 cup sugar and cook over low heat, stirring constantly until thickened.
3. Add raisins and nuts and set aside while preparing batter.
4. Beat butter until soft and fluffy.
5. Add brown sugar and remaining white sugar and continue beating until thick and light in color.
6. Add cream of tartar and baking soda together and add alternately with milk.
7. Add vanilla and mix well.
8. Pour 1/2 the batter into a buttered 8-inch square pan.
9. Spread with raisin mixture and cover with remaining batter.
10. Bake in preheated 350°F oven for 40 minutes or until knife comes out clean.
11. Cool and turn out of pan and cut into nine squares.
Title: Ina Clara Chocolate Cake
Ingredients:
- 1 margarine
- 1 water
- 4 sugar
- 2 flour
- 2 baking soda
- 1 sour cream
- 8 vanilla
- 1 margarine
- 1/2 milk
- 4 powdered sugar
- 1/3 vanilla
- 1
Instructions:
1. For cake:.
2. In a saucepan, bring to a boil 2 sticks margarine, water, and 4 T. cocoa.
3. Cool slightly.
4. Add sugar, flour, baking soda, sour cream and vanilla, mixing well.
5. Bake in a greased 9 x 13 pan 35 - 40 minutes at 350 degrees.
6. Cool slightly. Frost while cake is warm.
7. For Frosting:.
8. In a saucepan, bring to a boil 1 stick margarine, 4 T. cocoa and milk.
9. Remove from heat and add powdered sugar and vanilla.
10. Beat well, spread on warm cake. Cool on rack.
11. Allow cake to cool completely before serving. Best if refrigerated. Very rich cake.
Title: Unbelievable Chocolate Kahlua Cake
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 canola oil
- 1 skim milk
- 1/4 egg
- 1/3 Kahlua
- 1
- 3
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 13x9-inch baking pan with nonstick cooking spray and dust with COCOA.
3. Place all ingredients except chocolate chips in a large bowl.
4. Beat with mixer for 2 minutes or until well blended.
5. Stir in chocolate chips.
6. Pour batter into prepared pan.
7. Bake for 50 minutes,or until toothpick inserted in the middle comes out clean.
8. Cool before cutting.
Title: Pistachio and Lemon Cake ( Naturally Gluten and Lactose Free)
Ingredients:
- 3 lemons
- 300 pistachios
- 200 sugar
- 6 eggs
- 1 salt
- 1 baking powder
- 1 icing sugar
Instructions:
1. Boil the whole lemons in boiling water for 1 hour.
2. Pre heat oven to 180°C Grease and line a 22cm cake tin with baking paper Drain the lemons and Cool.
3. Cut the cooked lemons in half and remove the pips.
4. Puree in a blender until smooth.
5. Blanch ( boil) 200g of the pistaccios in boiling water for 30 seconds then blend with the other 100g.
6. Sererate the egg yolks from the egg whites.
7. Whisk the yolks with the sugar until light then fold in the pistaccio cream, the lemon cream and baking powder.
8. whisk the egg whites with a pinch of salt till stiff. Fold into the lemon pistacchio mixture.
9. Pour th emixture int th eprepared cake tin and bake for about 40-45 minutes.
10. Cool, remove from cake tin and dust lightly with icing sugar. Decorate with some candied peel.
Title: Apple and Peanut Butter Soup
Ingredients:
- 2 milk
- 1 cooking apple
- 4 peanut butter
- 1 porridge oats
- 2 ground ginger
- 1/4
Instructions:
1. Heat milk to just below boiling point.
2. Add all other ingredients and simmer for 15 minutes.
3. Liquidise and reheat if needed.
Title: Summer Angel Food Cupcakes
Ingredients:
- 18 crushed pineapple
- 1 1/4 powdered sugar
- 1 lime juice
- 1/2 coconut
- 2
- 1
Instructions:
1. Preheat oven to 375. Prepare angel food cake mix as directed on box, replacing the 1 1/4 C water with the crushed pineapple. Add the coconut extract.
2. Bake as directed for cupcakes (12-20 minutes until done).
3. Mix together powdered sugar and lime juice to make a glaze. Add more of either to get desired consistancy and flavor. Drizzle with glaze and sprinkle with toasted coconut.
Title: Caramelized Banana With Rum Sauce
Ingredients:
- 2 bananas
- 2 butter
- 1 vanilla extract
- 2 brown sugar
- 4 rum
- 2
Instructions:
1. Melt the butter in a frying pan. Cut the bananas lengthwise and brown them in the butter.
2. Set the bananas aside on a plate.
3. Still on the heat, pour the sugar in the frying pan and allow it to slightly caramelise. Add the vanilla, the orange juice and the rum.
4. Cover and allow to cook for about 5 minutes. Coat the bananas with this sauce. Serve warm.
5. Very good served over ice cream, with the sauce drizzled over top.
Title: Browned Butter-Pecan Shortbread
Ingredients:
- 1 1/2 butter
- 3/4 brown sugar
- 3/4 powdered sugar
- 3 all-purpose flour
- 1 1/2 pecans
Instructions:
1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown.
2. Remove pan from heat immediately, and pour butter into a small bowl.
3. Cover and chill 1 hour or until butter is cool and begins to solidify.
4. Beat butter at medium speed with an electric mixer until creamy.
5. Gradually add brown sugar and powdered sugar, beating until smooth.
6. Gradually add flour to butter mixture, beating at low speed just until blended.
7. Stir in pecans.
8. Shape dough into 4 (8-inch) logs.
9. Wrap logs tightly in plastic wrap, and chill 4 hours or until firm.
10. Cut logs into 1/4-inch-thick rounds; place on lightly greased baking sheets.
11. Bake at 350° for 8 to 10 minutes or until lightly browned.
12. Transfer to wire racks to cool.
13. **Cook time does not include butter chill time of one hour or dough chill time of 4 hours.
Title: Chocolate Mallow Slices
Ingredients:
- 1 1/2 miniature marshmallows
- 2
Instructions:
1. Melt chocolate over low heat, stirring until smooth,. Remove from heat. Mix in marshmallows and rice krispies until completely coated with chocolate mixture. Spoon mixture into waxed paper and shape into a log about 18-inches long wrap tightly in the waxed paper and refrigerate about 1 hour until firm.
2. Cut into slices to serve.
Title: Magi’s Turbans
Ingredients:
- 3/4 butter
- 1 brown sugar
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1/2 clove
- 1/4 light molasses
- 1 egg
- 2 3/4 flour
- 3/4 granulated sugar
- 56
Instructions:
1. Beat butter, brown sugar, soda, and spices with electric mixer on medium speed, until well blended and paler in color.
2. Beat in molasses and egg (the mixture will look curdled).
3. Gradually beat in flour on low speed, until just blended.
4. Cover and chill for 1 hour, or until firm enough to handle.
5. Put granulated sugar in small bowl; roll dough into balls by tablespoons, and roll in sugar.
6. Place 1 ½ inches apart on ungreased baking sheets and bake 10-12 minutes at 350, until tops crack but cookies are still soft to touch.
7. Place baking sheet on wire rack. Immediately press chocolate kiss into the center of each cookie.
8. Transfer cookies from baking sheet to rack to cool completely; store in airtight container for up to 2 weeks, or freeze for up to 3 months.