lumicero/recipes-ing2inst huggingface dataset:
Title: Schaumtorte
Ingredients:
- 3 sugar
- 1 vanilla
- 1/2 vinegar
- 1/2
Instructions:
1. Preheat oven to 200 degrees F.
2. Beat egg whites until very stiff peaks form. Add sugar a tablespoon at a time. After all sugar is beaten into the egg whites add vanilla and vinegar.
3. Bake in a greased 8 inch square pan until little droplets appear, almost 1 hour.
4. Top with fruit and whipped cream.
5. Note: This recipe can easily be doubled and baked in a 9X13 pan.
Title: Gourmet Magazine Tiramisu
Ingredients:
- 1/3 water
- 1/2 sugar
- 2/3 brandy
- 1/4 heavy whipping cream
- 1 1/2 sugar
- 1/3 vanilla extract
- 2 mascarpone cheese
- 1 ladyfinger
- 1/2 cocoa powder
Instructions:
1. For the SYRUP, combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool.
4. Add coffee and optional brandy.
5. For the FILLING, whip cream with sugar and vanilla until soft peaks form.
6. Fold cream into softened mascarpone.
7. ASSEMBLE a layer of the ladyfingers (or sponge cake slices) in the bottom of a shallow 2-quart baking dish or gratin dish.
8. Sprinkle with half the syrup.
9. Spread with half the filling.
10. Repeat with remaining ladyfingers, syrup and filling, spreading the top smooth, using a metal spatula.
11. Cover with plastic wrap and refrigerate for up to 24 hours before serving.
12. Immediately before serving place cocoa in a fine strainer and shake a light coating on surface.
Title: Gene's Fried Apples
Ingredients:
- 2 butter
- 6 -8 apples
- 3/4 sugar
- 1 cinnamon
Instructions:
1. Melt butter in skillet.
2. Slice apples and put in skillet.
3. Cover and cook until half done (10 minutes).
4. Add sugar and stir.
5. Cover and cook until desired consistency.
6. Stir in cinnamon and cook for 2 to 3 more minutes.
Title: Carrot Cheesecake
Ingredients:
- 1 water
- 1 eggs
- 1/2 raisins
- 6 cream cheese
- 1/2 granulated sugar
- 3 vanilla
- 1 1/2 powdered sugar
- 2 water
- 2 ground cinnamon
- 1 walnuts
- 1 powdered sugar
- 1/2 milk
- 1
- 3 -4
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour 10-inch springform pan; set aside. In large bowl combine carrot cake mix, 1 cup water, oil, and 3 of the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on medium speed for 3 minutes. Fold in raisins. Pour into pan.
2. In another large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in granulated sugar and vanilla until smooth. Beat in remaining 3 eggs just until combined. Slowly pour over carrot cake layer. Place cheesecake on baking sheet.
3. Bake for 1-1/2 to 1-3/4 hours or until center is set (top will be uneven and center may fall slightly as it cools). Cool in pan on wire rack for 15 minutes. Using small sharp knife, loosen the cake from the sides of the pan. Cool 30 minutes. Remove sides of pan; cool completely, and refrigerate at least 4 hours before serving.
4. Preheat oven to 325 degrees F. Line a small baking pan with foil; lightly coat foil with cooking spray. In small bowl combine 2 tablespoons powdered sugar, 1 tablespoon water, and cinnamon. Stir in walnuts. Spread nuts in even layer in prepared baking pan. Bake 8 minutes or until nuts are lightly toasted, stirring once. Cool.
5. In medium bowl combine 1 cup powdered sugar and enough milk to make of drizzling consistency. Cut cheesecake into wedges and place each wedge on serving plate. Drizzle each serving with some of the powdered sugar icing. Break up walnuts and place atop cheesecake wedges. Makes 16 servings.
Title: Healthy Chewy Ginger Cookies
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1 1/2 flour
- 1/2 wheat germ
- 1/4 molasses
- 1 egg
- 1/2 ground cloves
- 1/2 allspice
- 1 ground ginger
- 2 cinnamon
- 1/2 baking soda
- 3 1/2 salt
- crystallized ginger
Instructions:
1. Beat butter, sugar, molasses and egg. Beat at speed 3 for 30 sec.
2. Whisk together flour, wheat germ, cloves, ginger, cinnamon, ground ginger, baking soda, and salt.
3. Add wet to dry. Mix well.
4. Add crystallized ginger HINT: chop with wet knife.
5. Chill for an hour (can chill overnight).
6. Preheat oven to 375°F.
7. roll into 1-inch ballls, roll in granulated sugar (optinal).
8. Place on greased cookie sheet two inches apart.
9. Bake 8-10 minutes DO NOT OVERBAKE.
Title: Grandmother's Super Flaky Pie Crust
Ingredients:
- 2 all-purpose flour
- 3/4 margarine
- 3 water
Instructions:
1. preheat oven to 350 F degrees (Fahreinheit).
2. pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
3. Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
4. transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
5. cover pie dough with another sheet of wax paper.
6. roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
7. peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
8. Then,carefully peel the wax paper from pie dough, and ease into pan.
9. repeat steps 4-8 with other half of dough.
10. Bake for 15 min, or so or until golden brown in color.
11. Fill with any pie filling!
Title: Apple Bread Pudding With Hard Cider Sauce
Ingredients:
- 2 unsalted butter
- 4 eggs
- 3 heavy cream
- 1 apple cider
- 1 light brown sugar
- 2 unsalted butter
- 1/2 salt
- 1/2 cinnamon
- 6 granny smith apple
- 1 unsalted butter
- 1 sugar
- 4 hard alcoholic cider
- 1/2
- 4
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 10 by 14-inch baking dish with the butter and set aside.
2. In a large bowl, beat the eggs. Add the cream, cider, sugar, melted butter, salt, and cinnamon, and whisk to combine. Add the bread, fresh and dried apples, and stir to combine.
3. Pour into the prepared dish, cover with plastic wrap and refrigerate until the bread is well saturated, up to 1 hour.)
4. Bake until the top is golden brown and the center is firm, about 1 hour.
5. Remove from the oven and let sit on a wire rack for 15 minutes. Cut into pieces and drizzle with the Hard Cider Sauce. Serve immediately.
6. Hard Cider Sauce:
7. In the top of a double boiler, melt the butter over simmering water. Add the sugar and whisk to combine, whisking for 1 minute.
8. Add the cider and whisk until the sugar is dissolved, 2 minutes.
9. Remove from the heat and add the egg yolks, 1 at a time, whisking constantly.
10. Return to the heat and continue whisking until the sauce is pale and slightly thickened, 5 minutes.
11. Remove from the heat.
12. Spoon the sauce over the pudding and serve immediately. (Note: The sauce will thicken and set up as it cools. If you desire a thicker consistency, serve the sauce slightly cooled.).
Title: Magic Bars
Ingredients:
- 1/2 butter
- 1 1/2 graham cracker crumbs
- 1 pecans
- 1 sweetened condensed milk
- 284 sweetened coconut
- 1
Instructions:
1. Melt butter, sprinkle crumbs over butter.
2. Make this in a 9x13 pan.
3. Layer chocolate chips, coconut, nuts and condensed milk.
4. Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.
Title: Saltless Sugar Cookies That Rock
Ingredients:
- 1 flour
- 1 sugar
- 1/2 unsalted butter
- 1 baking powder
- 2 nutmeg
- 1 cinnamon
- 2 vanilla extract
- 1
Instructions:
1. preheat the oven to 350 degrees.
2. Mix flour,sugar,baking powder,and other dry ingredients together.
3. make sure the butter is soft or heat it up and add to the dry ingredients, and mix it all together.
4. once you get a good dough together, add your food coloring and mix it in[or if you want add the drops of food coloring to the butter if you head it up and mix that all together it will make mixing the food color easy].
5. then make little balls/shapes or anything you want really, and place them on your nonstick cookie sheet.
6. takes about 10-20 minutes for the cookies to get done.
7. you can also decorate them at the end with food coloring, if you use q-tips you can even draw on them with the food coloring.
Title: Deluxe Carrot Cake
Ingredients:
- 1 1/2 sugar
- 3/4 eggs
- 3 buttermilk
- 3/4 pure vanilla extract
- 2 flour
- 2 baking soda
- 2 ground cinnamon
- 2 salt
- 1/4 carrots
- 2 flaked coconut
- 1 walnuts
- 1 raisins
- 1 cream cheese
- 1 butter
- 8 pure vanilla extract
- 1/2 powdered sugar
- 2
- 3 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat together the sugar, oil, eggs, buttermilk and vanilla.
3. In a second bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend.
4. Gradually add the dry ingredients to the batter. Mix gently.
5. Fold in the carrots, coconut, walnuts, pineapple and raisins with a spoon.
6. Pour into a greased 9 x 13 pan and bake at 350 degrees for about 1 hour or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
7. For the frosting: In a mixing bowl, cream together the cream cheese and butter until fluffy. Add the vanilla and stir. Sift the powdered sugar in gradually and beat until thoroughly blended.
Title: Easy Eclair Dessert
Ingredients:
- 8 graham crackers
- 3 vanilla instant pudding mix
- 5 1/4 skim milk
- 8
- 1
Instructions:
1. Cover the bottom of a 13 X 9 inch pan with whole graham crackers; set aside.
2. Combine pudding mixes and milk in large bowl; fold into whipped topping.
3. Spread pudding mixture over the graham crackers.
4. Top with another layer of crackers.
5. Spread frosting over the crackers.
6. Cover and refrigerate.
7. Dessert is best made 2-3 days ahead of time.
Title: Best-Ever Gingerbread
Ingredients:
- 1 granulated sugar
- 1/4 salt
- 1 ginger
- 1/2 cinnamon
- 1/4 clove
- 1 molasses
- 1 baking soda
- 2 boiling water
- 1 all-purpose flour
- 2 1/2 eggs
- 2
Instructions:
1. Set oven to 350°.
2. In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
3. Stir in the oil, then the molasses, mixing well.
4. Mix soda with boiling water and immediately stir into the mixture.
5. Gradually blend in the flour, to prevent lumping.
6. Then mix in eggs.
7. Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
Title: Banana Caramel Parfait
Ingredients:
- 2 low-fat vanilla ice cream
- 8 bananas
- 4
- 1
Instructions:
1. Place biscotti in a ziplock bag, crush with rolling pin (or something heavy).
2. Remove lid from caramel topping and microwave for 30 secs until melted.
3. Slice the bananas and set aside.
4. Scoop 1/4c of ice cream into a parfait glass and top with sliced bananas then a lil caramel followed by a lil whipped topping.
5. Create another layer same order, then top with a little bit of the biscotti and caramel for presentation ^_^.
6. So simple! Try this recipe with different flavor combinations like chocolate biscotti, ice cream, whipped topping and chocolate sauce. Kids love this and you're getting them to eat fruit ^_^.
Title: Fruits in Syrup
Ingredients:
- 2 sugar
- 4 water
- 2 dry sherry
- 2 lemon juice
- 1 lime juice
- 2 orange
- 1 1/2 fresh pineapple
- litchis
Instructions:
1. Cook the sugar and water into a syrup.
2. Cool and stir in sherry and lemon/lime juice.
3. Peel and segment the orange; Toss with the pineapple and litchis.
4. Pour the syrup over the fruits.
5. Chill 1 hour before serving.
Title: Raisin Puffs
Ingredients:
- 1 water
- 1 1/2 raisins
- 3 1/2 flour
- 1 baking soda
- 1/2 salt
- 2 sugar
- 1 butter
- 2 eggs
- 1 vanilla
- 1 cinnamon
Instructions:
1. In a small saucepan, bring water to a boil.
2. Stir in raisins.
3. Continue to boil (watching carefully and stirring if necessary) until the water is absorbed by the raisins.
4. Set aside and cool.
5. Combine flour, baking soda and salt in a small mixing bowl; set aside.
6. In a large mixing bowl cream 1 1/2 cups sugar with the butter.
7. Beat in eggs and vanilla.
8. Mix in dry ingredients.
9. Stir in raisins.
10. In a small bowl, combine 1/2 cup sugar and cinnamon.
11. Shape dough into 1 - inch balls.
12. Roll balls in sugar and cinnamon mixture.
13. Place 2-inches apart on an ungreased cookie sheet.
14. Bake at 375°F for 8 minutes.
15. Important! Bake for only 8 minutes for a soft cookie - they become firm as they cool.
Title: Quick Milk Cake
Ingredients:
- 2 panir
- 1 1/2 sugar
- 4
Instructions:
1. Start with heating the milk in a non-stick saucepan.
2. Stir frequently. When it comes to a boiling temperature, add the crushed paneer.
3. From then on--keep stirring till all the milk evaporates and you have your milk cake.
4. Add the sugar and mix well. (Some people like it a bit darker than cream color).
5. Spread it on alum. foil or baking sheet (about 0.5-1" thick).
6. Cut into pieces to store. (Mine usually doesn't last to store, everyone likes to eat it warm).
7. Enjoy!
Title: Chocolate Nut Cranberry Espresso Biscotti
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 milk
- 1 milk
- 1 egg
- 1 vanilla
- 1 walnuts
- 1 dried cranberries
- 3/4
- 1 1/3
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together all dry ingredients (first 7 ingredients listed).
3. In a small bowl, whisk egg.
4. Add coffee, milk and vanilla.
5. Mix well.
6. Add egg mixture to dry ingredients.
7. If resulting mixture is too dry, add a little more coffee (1/4 tsp at a time).
8. Add chips, nuts and cranberries.
9. Turn dough onto well-floured board and with floured hands, form into 2 logs, each about 13-14 inches long and 3 1/2 inches wide.
10. Bake on greased and floured (or parchment-lined) baking sheet for 20-25 minutes.
11. Remove from oven (reduce oven temperature to 300 degrees at this point) and let cool for 8 minutes.
12. Using serrated knife, cut on a diagonal into 1/2 inch pieces.
13. Lay, cut side down, on baking sheet and bake another 6-8 minutes, one side only.
14. For a harder biscotti, bake 5 minutes EACH side.
Title: White Chocolate and Cherry Bread Pudding
Ingredients:
- 1 baguette
- 8 white chocolate
- 1 1/2 dried cherries
- 1 sugar
- 1 cinnamon
- 1 nutmeg
- 6 eggs
- 2 heavy cream
- 2 vanilla extract
- 1 unsalted butter
- 1/2
- 1/3
Instructions:
1. Preheat oven to 325°F
2. In large mixing bowl, toss together baguette slices, white chocolate, and dried cherries. Set aside.
3. In second large mixing bowl, stir together sugar, cinnamon, and nutmeg.
4. Measure out 1/4 cup of mixture into small bowl and set aside.
5. In third large mixing bowl, whisk together eggs, cream, milk, and vanilla.
6. Whisk egg mixture into larger bowl of sugar mixture, then pour over bread-chocolate mixture and stir to combine.
7. Pour batter into 9- by 13- by 2-inch baking pan and sprinkle with remaining 1/4 cup sugar mixture.
8. Scatter butter cubes over top and bake until golden brown and just set in middle, 50 to 60 minutes.
9. Remove from oven and spread cherry jelly evenly over top. Serve warm or at room temperature.
10. Cook's note: Bread pudding can be baked 1 day ahead, chilled, and reheated in 350°F oven until heated through, about 20 minutes.
Title: Honey Cake
Ingredients:
- 1 1/3 liquid honey
- 1 all-purpose flour
- 1 baking powder
- 2 3/4 baking soda
- 2 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1/2 ground ginger
- 1/4 salt
- 1/4 walnuts
- 1 eggs
- 1 sugar
- 4
- 1/4
- 1
Instructions:
1. Put honey in a small saucepan and bring just to a boil.
2. Remove from heat.
3. Stir in coffee and orange rind.
4. Cool slightly.
5. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
6. Take 2 tbsp.
7. of this mixture and toss with the nuts.
8. Set aside.
9. In electric mixer with a large bowl, beat eggs until lemon coloured.
10. Beat in the oil.
11. Add sugar gradually and beat until pale and thickened, about 3 minutes.
12. Remove bowl from mixer.
13. Using a whisk, alternately fold dry mixture and liquid mixture into eggs, making three additions of dry and two of liquid.
14. (Start with dry mixture and end with dry mixture.) Do not overwhisk.
15. Fold in the nuts.
16. Pour into a greased and floured ten inch bundt pan.
17. Bake in preheated 325F.
18. oven for 60-65 minutes or until cake springs back when lightly pressed, and a cake tester inserted in centre comes out clean.
19. Let cool in pan on a rack for 30 minutes.
20. Remove from pan and let cool completely on rack.
Title: Digestive Biscuits
Ingredients:
- 3/4 whole wheat flour
- 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 cream of tartar
- 1/4 butter
- 4 brown sugar
- 5 vanilla
- 1 half-and-half cream
- 1/2
- 3
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh.
3. You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4. Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5. Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens.
6. Store in an airtight tin -if storage is even necessary! They will go fast.
Title: Black Forest 'strata'
Ingredients:
- 6 bittersweet chocolate
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 kosher salt
- 3/4 instant espresso powder
- 1/2 granulated sugar
- 1 unsalted butter
- 12 vanilla extract
- 1 eggs
- 2 heavy cream
- 2 granulated sugar
- 1/2 bittersweet chocolate
- 9 dried cherries
- 2 heavy cream
- 1 bittersweet chocolate
- 1
- 4
Instructions:
1. For the cookies:
2. Heat the oven to 375°F and arrange the rack in the middle.
3. Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.
4. Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color.
6. Beat in vanilla extract, then add eggs one at a time until fully incorporated. Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.
7. Add dry ingredients and beat at low speed just until incorporated.
8. Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes.
9. Transfer cookies to a rack and let cool to room temperature. (makes 36 cookies).
10. For the chocolate crème anglaise:
11. Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat.
12. Bring to a boil and immediately remove from heat.
13. Whisk together remaining sugar and egg yolks until pale and well incorporated.
14. While constantly whisking, slowly pour in 1/2 of the hot cream.
15. Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat.
16. Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.
17. Melt chocolate over low heat and whisk into crème anglaise. Cool and refrigerate.
18. For the garnish:
19. Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.
20. Drain cherries and reserve lambic.
21. Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.
22. To assemble:
23. For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate. Repeat twice to make three complete layers. Refrigerate until ready to serve.
24. Note: After assembling your desserts, you’ll have some leftover chocolate cookies. We’re sure you’ll figure out what to do with them!
25. Belgian lambics are becoming more popular and therefore more commonplace. Lindemans Kriek Lambic is the most widely available kriek lambic, and it can be found at most gourmet grocery stores and liquor stores.
Title: Peanut Butter Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/4 salt
- 2/3 peanut butter
- 1/2 shortening
- 2/3 brown sugar
- 1/2 sugar
- 1 egg
Instructions:
1. Preheat oven to 350 Lightly grease a baking sheet.
2. Sift together the flour, baking soda and salt. Set aside.
3. Cream the peanut butter, shortening ,brown sugar, white sugar and the egg. Stir the dry ingredients into the creamed mixture. Shape into small balls and place on a greased baking sheet approximately 3 inches apart. Press 1/2 thick with floured fork. Bake at 350 for 12-15 minutes or until nicely browned. Makes 4 dozen.
Title: Pumpkin Orange Bundt Cake
Ingredients:
- 1 fat free egg substitute
- 2/3 pumpkin puree
- 3/4
- 1
Instructions:
1. Preheat your oven to 325.
2. Mix cake mix, can of pumpkin, and egg subsutitute with a mixer on medium speed. Slowly add the orange juice until it is mixed through. Make sure there are no lumpps in the batter and pour into a bundt pan that has been sprayed with no fat cooking spray.
3. Bake at 325 for 30 minutes or until set.
4. Enjoy!
Title: Primary Delight
Ingredients:
- 1 flour
- 1 margarine
- 1/2 cream cheese
- 1 Cool Whip
- 1 1/2 powdered sugar
- 1 instant pudding mix
- 1 milk
- 2 1/2
Instructions:
1. Mix together crust ingredients with pastry blender in a 13x9" pan.
2. Pat down to make a crust and bake at 350 deg for 20-25 min.
3. Mix bottom layer ingredients in a bowl and pour over crust.
4. Mix top layer ingredients in another bowl and pour over cream cheese.
5. Refrigerate until firm and spread the rest of the Cool whip over the top.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 granulated sugar
- 1 brown sugar
- 1/2 egg
- 1 1/4 vanilla
- 3/4 all-purpose flour
- 1/4 baking soda
- salt
Instructions:
1. Preheat oven to 375 degrees F.
2. Thoroughly cream butter, peanut butter, sugars, egg and vanilla.
3. In a seperate bowl, sift together dry ingredients, blend into creamed mixture.
4. Shape in 1 inch balls, roll in granulated sugar. Place two inches apart on ungreased cookie sheet. Press fork tines in crisscross pattern across the top of the cookie to flatten it.
5. Bake at 375 F for 10 to 12 minutes. Cool slightly, remove from pan.
Title: Almond Nut Piecrust
Ingredients:
- 3/4 butter
- 1 sugar
- 2
Instructions:
1. Preheat oven to 400.
2. In food processor, finely chopped almonds. Add butter and pulse to blend. Stir in sugar.
3. Using your fingers, press mixture against the bottom and sides of a 9 inch glass pie plate.
4. Bake for 8 minutes or until lightly browned.
Title: German Pfeffernusse Cookies - Gluten Free
Ingredients:
- 250 dark brown sugar
- 200 unsalted butter
- 60 egg
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground ginger
- 1/4 white pepper
- 1/4 black pepper
Instructions:
1. Preheat oven to 190°C Line baking trays with greaseproof or baking paper.
2. Mix all ingredients in an electric mixer on a medium speed, until roughly mixed. Do not overbeat.
3. Using a spatula then,scrape down the sides of the bowl and mix until well combined.
4. Leaving the mixture in the bowl, knead with your hands (gloved if you wish!) until all of the ingredients are well mixed.
5. Roll mixture into balls, about the size of walnuts.
6. Place on baking sheets about 1/2 inch/ 1 cm apart. Bake for about 10 minutes at 190°C.
7. Allow the biscuits to cool completely on the trays. Store in an airtight container.