lumicero/recipes-ing2inst huggingface dataset:
Title: The Best Almond Biscotti
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 3/4 eggs
- 2 baking powder
- 1 butter
- 1/4 salt
- 1/4 vanilla extract
- 1
Instructions:
1. Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
2. Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
3. Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
4. Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
5. Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
6. Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Title: Kitchen Kouture Peanut Butter Blossoms
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 sugar
- 1/2 brown sugar
- 1 vanilla
- 1/2 shortening
- 1/2 peanut butter
- 2 eggs
- 2 milk
- 24 sugar
Instructions:
1. Combine shortening, sugars, egg, vanilla and peanut butter.
2. Add dry ingredients and milk.
3. Shape dough into small balls, then roll in sugar.
4. Place on an ungreased cookie sheet.
5. Bake 10 minutes at 350.
6. 1 minute before they are done, place a kiss in middle of each cookie pressing until the edges crack.
Title: Belgium biscuits
Ingredients:
- 1/4 butter
- 1 sugar
- 1 egg
- 1 baking soda
- 1 cinnamon
- 2 flour
- 1 mixed spice
- 1 golden syrup
Instructions:
1. Cream the butter and sugar, add the egg and syrup, then the dry ingredients.
2. Roll and cut in the usual way.
3. Bake on a greased tray for 15-20 minutes in a moderate oven[350 F/180 C].
Title: Dutch Spice Cake
Ingredients:
- 1 2/3 plain flour
- 1 1/2 baking powder
- 2 ground cinnamon
- 3/4 ground cloves
- 1/2 salt
- 1 ground nutmeg
- 1 brown sugar
- 3/4 milk
- 100 butter
- 100 walnuts
Instructions:
1. Preheat oven to 160 C.
2. Grease a 20 x 30 cm lamington pan and line with baking paper.
3. Sift flour, baking powder, cinnamon, salt and nutmeg into big bowl.
4. Stir in sugar, make well in centre, add milk and butter.
5. Using wooden spoon, stir till smooth.
6. Spoon into prepared pan, smooth top.
7. Sprinkle with walnuts.
8. Bake 30 - 35 minutes, cool in pan 5 minutes.
9. Cool on rack, cut into squares.
10. Serve with cream and honey.
Title: Pistachio Cookes
Ingredients:
- 1 Crisco shortening
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1 flour
- 7 milk
- 1 instant pistachio pudding mix
- 1 baking powder
- 5 powdered sugar
- 1 butter
- 10 milk
- 2 1/2 vanilla
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream Crisco, sugar and eggs together.
3. Add remaining cake ingredients except the nuts to form a soft dough.
4. Sprinkle in nuts and knead them into the dough.
5. Pinch off chunks of dough and roll into ping pong size balls, placing them on a non stick cookie tray.
6. Bake 12-15 minutes.
7. Allow to cool completely before adding the glaze.
8. Mix glaze ingredients together in a large bowl and spoon over each baked cookie. Allow to set 45 minutes.
Title: Gabe's Yummy Chocolate Chip Cookies
Ingredients:
- 2/3 shortening
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 chocolate chips
Instructions:
1. Place shortening and white sugar in a large bowl. Measure brown sugar, packing it in a measuring cup. Add to large bowl. Mix until mixture is fluffy- a fork works well for this. Crack an egg into a custard cup and pour into the mixture. Add vanilla and mix.
2. In a separate bowl measure flour, baking soda, and salt. Stir.
3. Pour the flour mixture slowly into the large bowl of wet ingredients. Mix well using a wooden spoon. No flour should be visible. Stir in chocolate chips.
4. Drop by rounded teaspoonfuls on a greased baking sheet. Bake at 375°F for 11 minutes.
Title: Simple Marble Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/4 cream cheese
- 1/2 sugar
- 1 egg
- 1/3 vanilla
- 1
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Combine brownine mix, eggs, water and oil in large bowl.
3. Pour into a 9X13 pan.
4. Beat cream cheese with mixer until creamy.
5. Add sugar, egg and vanilla; mix well.
6. Drop by Tablespoonfuls over brownie batter and swirl in with a knife.
7. Bake 35-40 minutes or until cream cheese mixture is lightly browned.
8. Cool before cutting to serve.
9. Keep refrigerated.
Title: Apple Rhubarb Crisp
Ingredients:
- 3/4 all-purpose flour
- 3/4 golden brown sugar
- 1/2 old fashioned oats
- 1/2 cinnamon
- 1/4 clove
- 6 butter
- 1/2 walnuts
- 1 1/2 golden delicious apples
- 3/4 rhubarb
- 3 sugar
- 2 all-purpose flour
- 1/2 vanilla extract
- vanilla ice cream
Instructions:
1. For topping: Mix first 5 ingredients in medium bowl.
2. Rub in butter until mixture begins to clump together.
3. Mix in nuts.
4. For filling: Preheat oven to 400F.
5. Combine apples, rhubarb, sugar, flour and vanilla extract in large bowl and toss to coat.
6. Transfer to 8x8x2 inch glass baking dish.
7. Sprinkle topping evenly over fruit.
8. Bake until fruit is tender when pierced with knife tip and topping is crisp, about 45 minutes.
9. Cover with foil if topping is browning too quickly.
10. Cool 20 minutes.
11. Serve warm with vanilla ice cream.
Title: Williamsburg Orange Cake
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1 raisins
- 1/2 walnuts
- 1/2 shortening
- 2 sugar
- 2 eggs
- 1 vanilla
- 1/2 orange, zest of
- 1 buttermilk
- 1/3
Instructions:
1. Preheat the oven to 350°F.
2. Sift together the flour, baking soda and salt. Stir raisins and nuts into the dry ingredients and set aside. In a mixing bowl, cream the shortening and blend in 1 cup of the sugar.
3. Beat the eggs and add to the creamed mixture. Add vanilla and orange zest and mix well.
4. Add the flour mixture in thirds, alternating with 1/2 cup buttermilk, and mix until well blended. Pour batter into a greased 9-inch square pan and bake for 40 minutes.
5. While the cake is baking, combine the orange juice with the remaining cup of sugar.
6. Spread tthis glaze over the top of the hot cake and immediately return it to the oven for about 10 minutes, until the glaze bubbles and the cake tests done when you insert a toothpick or wooden skewer near the center.
7. Let the cake cool in the pan before turning it out onto a serving plate.The glaze may be sticky so run a dull knife around the edges of the cake before coaxing it out of the pan.
Title: Brown Sugar Apple Cake
Ingredients:
- 3/4 brown sugar
- 1/2 milk
- 3 pecans
- 1/2 egg
- 1 cinnamon
- 1 1/2
- 1
Instructions:
1. Mix ingredients together until well combined.
2. Use a 9"x9" square baking dish.
3. Bake in 350° F oven for 50 minutes or until an inserted toothpick comes out clean.
Title: Black Forest Chokecherry Pie
Ingredients:
- 1 cornstarch
- 2 sugar
- 3 salt
- 1 cream cheese
- 1/8 powdered sugar
- 1/2
- 8
- 3/4
- 4
- 6
- 2
Instructions:
1. Divide juice into 1/2 cup and 1-1/2 cup portions.
2. Mix cornstarch and 1/2 cup juice.
3. Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
4. Add cornstarch-juice mixture; cook to thicken.
5. Add salt and almond extract.
6. Set aside to cool.
7. To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
8. For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
9. For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
10. Spread onto pudding sauce carefully, using a spoon for best results.
11. Mound the rest of the whipped topping around the edges or all in center.
12. Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
13. Serve chilled.
Title: Dark Chocolate-Chunk Brownies
Ingredients:
- 10 bittersweet chocolate
- 1/2 butter
- 3 eggs
- 1 sugar
- 1/4 salt
- 1/2 vanilla
- 3/4 all-purpose flour
Instructions:
1. Chop chocolate into about 1/2-inch chunks; about 2 cups.
2. In a small, microwave-safe bowl, combine half the chocolate and the butter.
3. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes.
4. Stir until mixture is smooth.
5. Let stand until just warm to touch.
6. In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth.
7. Add chocolate mixture and stir until well blended.
8. Add flour, about a third at a time, stirring after each addition just until blended.
9. Add remaining chopped chocolate and mix just until chunks are evenly distributed.
10. Line bottom and sides of a 9-inch square baking pan with cooking parchment, draping over rim a little.
11. Scrape batter into pan; spread level.
12. Bake in a 325°F oven just until the surface develops a thin crust (like the delicate layer of ice that forms on freezing water) and a fingertip pressed very gently in the center leaves a soft impression, 20 to 25 minutes; take care not to overbake.
13. Cool completely in pan on a rack, at least 1 hour.
14. Lift brownie out on parchment, peel off parchment, and set brownie on a board.
15. Cut into 8 squares or wedges or 16 triangles.
Title: Banana Chocolate Chip Oatmeal Cookies
Ingredients:
- 1/2 margarine
- 1/2 applesauce
- 1/2 brown sugar
- 1/2 Splenda granular
- 2 banana
- 1 vanilla
- 1 salt
- 1/2 baking soda
- 2 all-purpose flour
- 3/4 whole wheat flour
- 1 quick oatmeal
- 1
- 3
Instructions:
1. Preheat oven to 375 degrees F.
2. Blend margarine, brown sugar, Splenda and applesauce.
3. Add egg whites, vanilla and banana and blend throughly.
4. Combine flours, baking soda and salt; blend into wet mixture.
5. Stir in oatmeal and chocolate chips.
6. Drop by tablespoonfuls onto greased cookie sheet or parchment paper.
7. Bake for 10 minutes. Cool on wire rack.
Title: Pfefferneusse
Ingredients:
- 2 1/4 plain flour
- 1 allspice
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1/4 ground ginger
- 1/4 white pepper
- 1/4 baking powder
- 1/2 unsalted butter
- 125 brown sugar
- 3/4 golden syrup
- 1/4 egg
- 1 icing sugar
- 1/2 butter
- 1 milk
- 2
Instructions:
1. Preheat oven to 180 degrees Celsius Line 2 baking trays with non-stick baking paper. Sift flour, cocoa, spices and baking powder together into a bowl.
2. Beat butter with electric beaters until smooth and creamy. Add brown sugar and golden syrup and beat until well combined. Add egg and beat until smooth.
3. Add dry ingredients and mix to a stiff dough. Turn out into a lightly floured surface and knead lightly until smooth. Pinch off walnut sized pieces of dough and roll into balls.
4. Arrange onto baking trays, leaving a little room between each for spreading. Bake for 15 minutes. Cool for 5 minutes then transfer to wire racks to cool completely. Store in an airtight container for 2 weeks.
5. To decorate, sift icing sugar into a small bowl. Add butter and milk and stir until spreadable. transfer to a piping bag or a snap-lock bag. Snip the corner and drizzle across biscuits.
Title: Berry Crunch
Ingredients:
- 1 butter
- 1/4 applesauce
- 1/2 oatmeal
- 1 cinnamon
- 1 raspberries
- 1 1/2 huckleberries
Instructions:
1. preheat oven to 350.
2. mix first five ingredients and spread half the mixture in the bottom of a lightly oiled 9x13 inch pan.
3. distrubute berries over bottom layer.
4. pour remaining mixture over the berries and bake for 30 minutes, or until lightly browned.
Title: Luscious Lemon Bars
Ingredients:
- 2 all-purpose flour
- 1 butter
- 1/2 powdered sugar
- 1/4 salt
- 4 eggs
- 1 2/3 granulated sugar
- 3 all-purpose flour
- 1/2 baking powder
- 6 lemon juice
- 1 vanilla extract
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 9 x 13 baking pan, set aside.
3. In a bowl (or food processor) mix flour, butter, powdered sugar and salt until mixture forms coarse crumbs.
4. Press mixture evenly into prepared baking pan.
5. Bake 18-20 minutes or until golden brown.
6. In a large bowl whisk eggs.
7. In another bowl stir together sugar, flour and baking powder.
8. Gradually whisk sugar mixture into beaten eggs. Whisk in lemon juice and vanilla.
9. Pour lemon mixture over hot baked crust.
10. Bake 20-25 minutes or until top and sides are lightly browned.
11. Once cool, cut into bars or squares using a long wet knife. Sprinkle tops with powdered sugar.
Title: Creamy Eggnog Pudding
Ingredients:
- 2 1/2 granulated sugar
- 1/2 tapioca starch
- 3 nutmeg
- 1/4 butter
- 4 Bourbon
- 1 pure vanilla extract
- 2
- 1/2
Instructions:
1. Heat 2 cups of the milk in a medium saucepan over medium heat until it just begins to simmer.
2. In a heatproof bowl, whisk together sugar, tapioca and nutmeg. Whisk in egg yolks until mixture forms a thick yellow paste, then whisk in remaining 1/2 cup milk until smooth.
3. Whisk some of the hot milk into the yolk mixture, 1/4 cup at a time, whisking constantly (this will temper the egg yolks rather than cook them). When about half of the milk has been added and yolk mixture is warm to the touch, return entire mixture to the saucepan. Whisk over medium heat until mixture thickens and starts to bubble, then cook for 2 minutes more, whisking constantly so custard stays smooth and does not burn. Remove from heat and stir in butter, followed by bourbon and vanilla.
4. Pour pudding into a heatproof bowl or serving dish. Cover with plastic wrap, pressing the plastic wrap onto the surface of the pudding to prevent a skin from forming. Chill for 2 hours or more.
5. To serve, crumble some vanilla wafer cookies into individual bowls or serving dishes. Top with a spoonful of pudding, followed by a dollop of whipped cream and a pinch of fresh nutmeg.
Title: Nutter Banana Delight
Ingredients:
- 24 instant vanilla pudding
- 2 milk
- 5 bananas
- 6 -8 sweetened condensed milk
- 2
- 1
Instructions:
1. In a food processor, chop cookies and place in bottom of a 9" x 13" pan to make "crust".
2. Mix 1 package vanilla pudding with 4 cups milk and 2 tablespoons whipped topping.
3. Pour over cookie crust.
4. Slice 6 - 8 bananas and layer over pudding.
5. Mix 1 package pudding and 1 cup milk and 1 can condensed milk and add remaining container of whipped topping.
6. Pour over bananas.
7. Let pan sit 10 - 15 minutes.
8. Top with 1 8-ounce container of whipped topping and refrigerate until pudding is firm.
Title: Gateau St. James
Ingredients:
- 8 bittersweet chocolate
- 8 unsalted butter
- 8 sugar
- 8 eggs
- 5 cocoa powder
Instructions:
1. Preheat oven to 350.
2. Spray 10-inch springform pan and line bottom with parchment round.
3. Spray again and dust with cocoa powder.
4. Grind chocolate and almonds in food processor until fine.
5. Cream butter and sugar.
6. Add yolks one at a time, beating well.
7. Add chocolate/almond mixture and blend well.
8. Beat whites to soft peaks.
9. Mix 1/3 of whites into chocolate mixture to lighten (it will be stiff).
10. Fold remaining whites into chocolate mixture.
11. Bake until tests done, about 30 minutes.
12. Cool.
13. Unmold upside down on to platter.
Title: Strawberry Glaze
Ingredients:
- 1 strawberry gelatin
- 1 vanilla pudding mix
- 1 1/4 water
Instructions:
1. In medium sauce pan on high add all ingredients and bring to a boil. Stirring constantly!
2. Remove from heat. Let stand five minutes.
3. For Pie: Prepare crust and let cool.
4. Arrange cut strawberries in pie crust. Pour glaze over strawberries. Refrigerate for 3-4 hours, or until set.
5. For Short cakes. Cut strawberries and leave in med size glass bowl. Pour glaze over strawberries. Refrigerate 3-4 hours, or until set.
6. Then serve over short cakes.
Title: Arabie Spice Cake
Ingredients:
- 12 butter
- 1 1/2 granulated sugar
- 3 eggs
- 3/4 buttermilk
- 2 all-purpose flour
- 2 nutmeg
- 3/4 cinnamon
- 1 salt
- 1 baking powder
- 1 baking soda
- 1 vanilla extract
- 1 walnuts
- 1
Instructions:
1. Pre-heat oven to 350°F.
2. Cream butter and sugar. Add eggs.
3. Mix dry ingredients together (setting walnuts aside).
4. Add buttermilk and dry mixture alternately to creamed butter/sugar/egg mixture.
5. Mix well. Add vanilla and lemon extract. Fold in walnuts.
6. Pour mixture into a tubed pan (greased and floured).
7. Bake in 350° F oven until center tests done with a toothpick (50-60 minutes).
8. Remove from pan and let cool.
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 flour
- 1 1/2 light brown sugar
- 1/2 baking powder
- 2 heavy cream
- 1 vanilla
- 2
- 1 1/4
Instructions:
1. In large bowl, mix flour, 1 cup of the sugar, 1/4 cup of the cocoa and baking powder.
2. Stir in the cream and vanilla.
3. Spread in a 9 inch square pan or 7 x 11 pan.
4. Mix remaining brown sugar and cocoa and sprinkle over top.
5. Pour on coffee slowly and carefully place in over.
6. Bake till the sauce bubbles through the cake,approximately 30 minutes, depending on your oven.
Title: Easy Blackberry Cobbler
Ingredients:
- 4 fresh blackberries
- 1 lemon juice
- 1 egg
- 1 sugar
- 1 all-purpose flour
- 6 butter
- mint sprig
Instructions:
1. Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
2. For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.
Title: Lemon Delicious
Ingredients:
- 150 unsalted butter
- 2 lemon rind
- 1/3 lemon juice
- 1 1/2 caster sugar
- 3/4 self-raising flour
- 1 1/2 milk
- 4 eggs
- 6
Instructions:
1. Preheat oven to 180 C (fan forced 160 C).
2. Grease six 1 cup capcity ovenproof dishes.
3. Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl and whisk to combine.
4. Using an electric mixer, beat eggwhites on high speed until soft peaks form.
5. Using a metal spoon, fold in 1/4 if the eggwhite mix into the lemon mixture.
6. Gently fold in remaining eggwhite.
7. Spoon mixture into prepared dishes.
8. Place dishes in a large baking dish and pour boiling water into baking dish until halfway up the sides of the smaller dishes.
9. Bake for 25 to 30 minutes or until golden and set.
10. Dust with icing sugar mixture.
Title: Light & Easy Bread Pudding
Ingredients:
- 2 eggs
- 2 1/4 1% low-fat milk
- 1 1/2 Splenda granular
- 1 1/2 ground cinnamon
- 1 vanilla extract
- 5 raisins
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Whisk together eggs, milk, Splenda® Granular, cinnamon, and vanilla in a large bowl. Gently stir in bread cubes and raisins. Pour mixture into a 1 1/2-quart ungreased baking dish.
3. Bake 40 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.
4. Note. Bread Pudding may be prepared in individual baking dishes. Baking time will be decreased by approximately 10 minutes.
5. Exchanges per serving: 1 1/2 starch.
Title: Cherry Cheesecake Brownies
Ingredients:
- 6 cream cheese
- 5 butter
- 1/3 sugar
- 2 eggs
- 1 vanilla
- 1 water
- 1/3 eggs
- 1/3 dried cherries
- 2
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350. Spray 13 x 9 inch pan with vegetable mist.
2. Beat filling ingredients on low speed until well combined, set aside.
3. Place brownie mix, water, oil, and eggs in mixing bowl and stir with a wooden spoon until well mixed.
4. Stir in cherries.
5. Scrape half batter into prepared pan and spread evenly.
6. Spread cream cheese filling over batter.
7. Dollop remaining batter over filling and swirl with a dinner knife to marble the batter.
8. Scatter the chocolate chips evenly on the top.
9. Bake for 25 to 30 minutes, or until lightly browned. Cool completely before cutting.
Title: Light Fruitcake
Ingredients:
- 3/4 maraschino cherry
- 16 sugar
- 1 1/4 vegetable shortening
- 3/4 eggs
- 4 walnuts
- 1 raisins
- 3 crushed pineapple
- 1 all-purpose flour
- 1 ground cinnamon
- 4 baking soda
- 1 ground cloves
- 2 salt
- 1
- 1/2
Instructions:
1. Drain cherries, reserving 3 tablespoons juice. Cut in half. Drain prunes, reserving 6 tablespoons syrup. Pit prunes.
2. Cream sugar, shortening and eggs or egg substitute at medium speed of a mixer for two minutes. Stir in cherries, reserved cherry and prune juice, prunes, walnuts, whiskey, pineapple and raisins. Combine flour and dry ingredients, add to creamed mixture and stir well.
3. Spoon batter into a 10 inch tube or bundt pan coated with cooking oil spray. Bake in a preheated 350 degree oven for 1 hour and 15 minutes or until a toothpick or wooden skewer comes out clean. Let cool in pan for 10 minutes on a wire rack, remove from pan and let cool completely. Store in tightly wrapped plastic wrap. Slice and enjoy.
Title: Friendship Toffee Cookies in a Jar
Ingredients:
- 1 salt
- 1/2 pecans
- 1/2 dark brown sugar
- 1/2 biscuit mix
- 2 light brown sugar
- 1/2 chocolate chips
- 1
- 1/2
Instructions:
1. Layer first 3 ingredients in one quart wide mouth jar, packing each layer firmly.
2. Layer one cup biscuit mix, brown sugar, salt, vanilla powder and remaining biscuit mix on top.
3. Fill any remaining space with chocolate chips, secure lid and attach following instructions --
4. INSTRUCTIONS:.
5. combine mix, 1/2 cup melted butter and one large egg in a medium bowl.mix well.
6. Shape dough into 1" balls.
7. Arrange on greased cookie sheet.
8. Bake at 375* for 10-12 minutes.
Title: Samali ( Semolina and Ground Almond Cake)
Ingredients:
- 1 unsalted butter
- 1 confectioners' sugar
- 4 eggs
- 1 pure vanilla extract
- 1 1/2 semolina
- 2 baking powder
- 1 lemon zest
- 1 salt
- 1 fresh lemon juice
- 1/2 granulated sugar
- 2 1/2 water
- 2 cinnamon stick
- 1 cloves
- 4 -5 lemon zest
- 1 brandy
- 2
Instructions:
1. With an electric mixer in a large bowl, whip the cup of butter until soft. Add the confectioners' sugar a little at a time and whip until fluffy. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and continue whipping for about 5 minutes.
2. Combine the semolina, baking powder, almonds, and lemon zest in a small bowl. Slowly add the semolina mixture to the butter and sugar, beating to combine thoroughly.
3. Preheat the oven to 375 degrees F. Butter a 12- by 18-inch glass baking pan. In a medium metal bowl, place the egg whites, salt, and lemon juice and whip with an electric mixer until stiff peaks form. Fold the meringue into the semolina mixture, working fast to combine. Pour the batter into the prepared pan and bake until set, 35 to 40 minutes.
4. About 15 minutes before the samali is finished baking, prepare the syrup: Combine the granulated sugar and water in a medium saucepan and bring to a boil. As soon as the sugar dissolves, add the spices, zest, and brandy. Reduce the hear to medium-low and simmer until the syrup is viscous, about 10 minutes.
5. When the samali is baked, pull it out of the oven and reduce the oven temperature to 300 degrees F. Score it into 3-inch square pieces with a sharp paring knife. Pour the warm syrup over the hot samali and place back in the oven. Bake until the syrup is absorbed, another 5 to 7 minutes, and remove from the oven. Let cool and serve.