lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Squares
Ingredients:
- 2 eggs
- 2/3 shortening
- 1 1/2 sugar
- 1 banana
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 vanilla extract
- 1/2 banana
Instructions:
1. In a bowl, beat egg whites until soft peaks form and set aside.
2. In another bowl, cream shortening and sugar.
3. Beat in egg yolks and mix well.
4. Add bananas.
5. Combine flour and baking soda and add to creamed mixture alternately with milk, beating well after each addition.
6. Add vanilla and fold in egg whites.
7. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
8. Bake at 350° for 45-50 minutes. Cool.
9. If desired, garnish with a dollop of whipped cream and a few banana slices.
Title: Raspberry Poke Cake
Ingredients:
- 1 water
- 1 1/4 raspberry Jell-O gelatin
- 1/3 boiling water
- 3 cold water
- 1 fresh raspberry
- 1
- 1/2
- 2
Instructions:
1. Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
2. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
4. *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.
Title: Lemony Rhubarb Upside Down Cake
Ingredients:
- 4 fresh rhubarb
- 1 sugar
- 4 miniature marshmallows
- 1 eggs
- 1 water
- 3
- 1/3
- 1 1/3
Instructions:
1. Spray a 13 x 9 baking pan with a vegetable cooking spray (such as Pam).
2. Layer rhubarb, sugar, marshmallows and dry jello.
3. Make cake mix according to package directions and pour evenly over mixture in pan.
4. Bake at 350 degrees for 1 hour.
5. Cool and turn pan upside down over a foil line cookie sheet.
6. Cut into squares and enjoy!
Title: Banana Cream Deelight
Ingredients:
- 1 flour
- 2 sugar
- 1/2 butter
- 1/4 pecans
- 1 cream cheese
- 8 Cool Whip
- 1 powdered sugar
- 3 bananas
- 1 French vanilla instant pudding
- 2 milk
- 8 Cool Whip
- 1 walnuts
Instructions:
1. Mix together flour, sugar, butter and pecans.
2. Press into a 9 x 13 inch pan.
3. Bake 15 minutes at 375 degrees.
4. Cool.
5. Beat 8 ounces cream cheese with powdered sugar; fold in 8 ounces Cool Whip.
6. Spread over cooled crust.
7. Slice bananas; lay on top of cheese mixture.
8. Mix pudding and milk; beat until thick.
9. Spread over bananas.
10. Top with Cool Whip.
11. Sprinkle with nuts.
Title: Christmas Crunch Bars
Ingredients:
- 1 chocolate chips
- 1
Instructions:
1. Put 1 cup of Rice Krispies (red and green) in a bowl and set aside.
2. In a small bowl add 1 cup of chocolate chips and microwave until melted.
3. Combine Rice Krispies with melted chocolate. Shape as you wish.
4. Put in freezer until hardened.
5. When ready take out and enjoy!
Title: Carmelitas
Ingredients:
- 32 heavy cream
- 1/2 butter
- 3/4 brown sugar
- 3/4 flour
- 1 rolled oats
- 1 baking soda
- 1
- 6
Instructions:
1. Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.
2. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda.
3. Press half of the oatmeal mixture into the bottom of an 8x8 inch pan and bake at 350 degrees for 10 minutes.
4. Remove pan from oven and sprinkle chocolate chips over crust.
5. Pour caramel mixture over chocolate chips.
6. Crumble remaining oatmeal mixture over caramel.
7. Put back in oven and bake another 15-20 minutes until the edges are lightly browned.
8. Remove from oven and cool completely before cutting into 2"x2" squares.
9. To make this in a 9x13 inch pan, double the recipe. :-).
Title: My Sweet Grandmother's Sweet Potato Pie
Ingredients:
- 2 sweet potatoes
- 1/4 butter
- 1 sugar
- 6 eggs
- 1/2 cinnamon
- 12 allspice
- 1 evaporated milk
Instructions:
1. Preheat over to 325 degrees.
2. Peel and boil the potatoes in water until tender.
3. Drain and mash the potatoes well with the stick of butter and 1/2 cup sugar.
4. Taste; add the rest of the sugar if not sweet enough.
5. Mix in the eggs and cinnamon (or allspice).
6. Add the evaporated milk into the mixture until it appears loose. It may or may not require all of the canned milk.
7. Pour into the unbaked pie shell.
8. Bake until middle is set.
Title: Orange Blossom Almond Pastries
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1 unsalted butter
- 1/4 almond paste
- 1/2 unsalted butter
- 1 sugar
- 1/4 egg
- 2 powdered sugar
- 1
- 3
- 1/2
Instructions:
1. For Pastry:.
2. Combine flour and salt in large bowl. Add butter and rub with figertips until mixture resembles coarse meal. Add enough ice water by tablespoonfuls just to bind dough, tossing mixture with fork. Divide dough into 2 pieces. Lightly dust dough with flour and flatten each piece into rectangle. Wrap in plastic and refrigerate at least 1 hour.
3. Filling:.
4. Finely grind almonds in processor. Add almond paste, butter, 2 tablespoons sugar, egg and 1 tablespoon orange blossom water. Process until smooth. Transfer to small bowl and refrigerate 1 hour.
5. Position rack in center of oven and preheat to 400°F Roll out pastry rectangle on lightly floured surface to 13x15 inch rectangle. Trim to 12 inch square. Cut into sixteen 3 inch squares. Place 1 teaspoon filling 1/2 inch from 1 corner to 1 pastry square. Beginning at same corner, roll corner of dough tightly over filling and continue rolling as for jellyroll. Pinch ends firmly to seal in filling. Gently shape into crecent. Place crescent on large baking sheet. Repeat with remaining dough squares and filling. Roll, cut, fill and shape remaining pastry rectangle. Bake until golden brown, about 20 minutes. Cool slightly.
6. While pastries are still warm, brush lightly with remaining 2 tablespoons orange blossom water. Turn pastries 1 at a time in powdered sugar to coat. Transfer to rack and cool completely.
7. Store in airtight container at room temperature.
Title: Peanut Butter - Butterscotch Pudding !
Ingredients:
- 2 milk
- 1/2 chunky peanut butter
- 1 butterscotch pudding mix
Instructions:
1. Pour milk into bowl.
2. Add peanut butter and pudding mix.
3. Beat on slow speed or by hand until mixed.
4. Mix no longer than one minute.
5. Pour the mixture into serving cups or dishes.
6. Let set for about 5 minutes. Refrigerate shortly before serving.
7. Optional garnishes may be chopped nuts or chocolate sprinkles.
Title: Mr. Rainier Dessert Sauce
Ingredients:
- 1/2 granulated sugar
- 1/3 water
- 8 marshmallows
Instructions:
1. Combine sugar and water; bring to the boil.
2. Cook about ten minutes before adding marshmallowsj.
3. Beat until marshmallows are dissolved.
4. Serve at once.
Title: Ginger Kids
Ingredients:
- 1/2 margarine
- 2 1/2 butter
- 1/2 all-purpose flour
- 1/2 sugar
- 1 molasses
- 1 egg
- 1 baking soda
- 1/2 ground ginger
- 1/2 ground cinnamon
- ground cloves
Instructions:
1. In a large mixing bowl beat margarine or butter with an electric mixer on med.
2. to high speed about 30 seconds, or till softened.
3. Add about half the remaining flour and all of the sugar, molasses, egg, baking soda, ginger, cinnamon, and cloves.
4. Beat until thoroughly combined, scraping sides of bowl occasionally.
5. Beat or stir in remaining flour.
6. Divide dough in half; cover and chill about 3 hours or until dough is easy to handle.
7. Preheat oven to 375°.
8. On a lightly floured surface, roll out each half of dough to 1/8-inch thickness.
9. Using a 3 to 4 inch cookie cutter, cut dough into shapes.
10. Place 1 inch apart on a greased cookie sheet.
11. Bake in a 375° oven for 5-6 minutes, or till edges are firm.
12. Cool on cookie sheet for 1 minute and then transfer to a wire rack to cool completely.
Title: Cookies & Cream Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 3/4 granulated sugar
- 1/3 canola oil
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1/3 cocoa powder
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1
Instructions:
1. Preheat your oven to 350 and line your cupcake pan with paper liners. In a large bowl, whisk together the soy milk and vinegar and set it aside to curdle. Add the sugar, oil, and vanilla to the soy mixture and beat until foamy.
2. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry mix in two batches to the wet ingredients and beat until no large lumps remain. Mix in cookie chunks.
3. Pour into lined pan, filling each cup 3/4 full and bake 18-20 minutes or until toothpick inserted in cake comes out clean. Transfer to a wire rack and cool completely.
4. To make Vegan simply choose a Vegan Oreo style cookie. Note Ingredients vary from country to country. Check your ingredients before using.
Title: Jalisco Jericalla
Ingredients:
- 1 1/2 milk
- 2 cinnamon sticks
- 1 vanilla extract
- 1 1/2 sugar
- 8
Instructions:
1. Bring milk and cinnamon sticks to a boil in a saucepan, stirring constantly so as not to scorch.
2. Reduce heat, and simmer for 10 minutes, add vanilla.
3. Remove from heat; cool.
4. Stir in sugar, and cook over low heat, stirring occasionally for 30 minutes.
5. Remove from heat and cool.
6. Meanwhile, beat egg yolks and add to cooled milk mixture.
7. Preheat oven to 350°F.
8. Divide mixture among 8 heat-resistant dessert dishes or ramekins.
9. Bake in a water bath (bain marie) for 30 to 35 minutes or until a toothpick inserted in center of custard comes out clean.
10. Brown under broiler for 3 to 5 minutes or until tops are golden or use a Crème Brûlée torch.
11. Refrigerate for 2 hours.
12. Un-mold onto dessert plates.
13. If you wish, you can garnish the plates with a raspberry sauce, a few fresh raspberries and a sprig of mint.
Title: Sour Cream Banana Cake
Ingredients:
- 125 butter
- 3/4 caster sugar
- 1 vanilla extract
- 2 eggs
- 3/4 sour cream
- 1 self-raising flour
- 2 1/4 bicarbonate of soda
- 1/4 white chocolate
- 180 sour cream
- 1/4
Instructions:
1. Preheat oven to 180°C
2. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
3. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.
4. Add eggs, 1 at a time, beating well after each.
5. Using a metal spoon, gently fold in sour cream and bananas.
6. Sift flour and bicarbonate of soda over batter and gently fold through.
7. Spoon batter into cake pan, smooth surface, and bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean.
8. Stand for 5 minutes before turning out onto a wire rack.
9. Icing:
10. Place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water. Heat, stirring constantly with a metal spoon, for 3 minutes or until smooth.
11. Remove from heat and stand for 10 minutes or until slightly thickened, then pour icing over cake, allowing it to drizzle down sides. Serve warm.
Title: Tiramisu
Ingredients:
- 1/4 water
- 1/4 granulated sugar
- 1/2 mascarpone cheese
- 12 confectioners' sugar
- 3/4 Grand Marnier
- 3 orange zest
- 1/2 heavy cream
- 1 1/2 ladyfingers
- 16 -18 chocolate
- 3 ground cinnamon
- 1 ground coffee
Instructions:
1. TO MAKE THE SYRUP:.
2. In a small saucepan, heat the water and sugar until thickened. Remove from the heat and add the espresso. Set aside.
3. TO MAKE THE CREAM:.
4. In the bowl of a standing mixer or by hand, cream the mascarpone with the confectioners sugar, Grand Marnier, and orange zest. In another bowl, whip the cream to soft peaks and then fold into the soften mascarpone.
5. TO ASSEMBLE THE TIRAMISU:.
6. Break up 4-6 ladyfingers and soak them in a third of the syrup. Dip the remaining ladyfingers in the syrup and then rest them on the inside of 4 wineglasses. Dip the ladyfingers just enough to soak up the syrup but not to make them soggy.
7. Pipe or spoon a third of the cream into the glasses, then add some of the soaked ladyfinger pieces, and a third of the chocolate. Repeat this until you have used all the cream.
8. Garnish the tiramisu with a dusting of cinnamon and the coffee, Chill for 1 or 2 hours and serve.
Title: Turtle Cookies
Ingredients:
- 18 1/2 water
- 1 eggs
- 2 pecan halves
- 2 butter
- 1/2 vanilla extract
- 1 powdered sugar
- 2 milk
- 1/2
- 1
- 2
Instructions:
1. Combine dry cake mix, water, oil and eggs, mixing well and set aside.
2. Arrange pecans in clusters of 3 on greased baking sheets.
3. Shape dough into 1 inch balls.
4. Center each on a cluster of pecans and flatten slightly.
5. Bake 8-10 minutes at 375*.
6. Cool and frost.
7. FROSTING: Sift powdered sugar and cocoa, set aside. Cream butter and vanilla, then add the powdered sugar mixture and milk alternately until desired consistency.
Title: Dawn V's Raspberry & Coconut Cupcakes
Ingredients:
- 125 butter
- 1 caster sugar
- 3 eggs
- 1/2 plain flour
- 1/4 self-raising flour
- 1/2 coconut
- 1/3 sour cream
- 150 raspberries
- 60 butter
- 160 cream cheese
- 2 icing sugar
- 3
Instructions:
1. Preheat the oven to 180°C (160°C fan forced) Line a 12 cup standard muffin tin with papers and set aside.
2. In a large bowl beat the butter and sugar together until fluffy.
3. Add the eggs one at a time and beat well. Add the sour cream.
4. In another bowl mix together the flours and coconut.
5. Combine the dry ingredients to the wet and mix until just combined.
6. Fold in the raspberries (or if going for a neater look add them by hand once the mix is in the cups).
7. Fill each muffin tin 3/4 full and bake in the oven for 15-20 minutes or until a light golden and a skewer comes out clean.
8. Leave in tin to cool and then flip onto a cooling rack.
9. --To make the icing----.
10. Combine the butter and the cream cheese and mix with a electric beater until fluffy.
11. Add the coconut essence and the icing sugar gradually until the frosting is white and fluffy.
12. Spread icing over cold cupcakes and decorate accordingly - I normally leave them plain.
Title: Fresh Peach Lush
Ingredients:
- 1 pecans
- 1 plain flour
- 1/2 butter
- 8 cream cheese
- 16 Cool Whip
- 1 powdered sugar
- 1 vanilla
- 3 cornstarch
- 2 1/2 sugar
- 1
Instructions:
1. Mix first layer above ingredients and spread in 13 x 9 pan.
2. Bake at 350ºF for 15 minutes.
3. Cool completely.
4. Mix second layer all, except for 1/2 of the Cool Whip, and spread over cooled crust.
5. Combine peaches, cornstarch and sugar.
6. Cook over medium heat 5-10 minutes until thickened.
7. Remove from heat and cool completely.
8. Spread over second layer.
9. Top with 8 ounces Cool Whip.
Title: Maggie's 'Fifteens'!
Ingredients:
- 15 walnuts
- 15 marshmallows
- 15 sweetened condensed milk
- 15
- 1/2
- 3/4
Instructions:
1. Mix the first four ingredients.
2. Add enough condensed milk to bring all the ingredients into a ball.
3. Divide the ball into two and make two sausage like rolls.
4. Scatter half the quantity of dessicated coconut on the worktop.
5. Roll one'sausage' over it to coat well.
6. Scatter the remaining half and roll the other'sausage' as well.
7. Place'sausages' on a tray and refrigerate until firm- about 2 hours.
8. Cut into 1/2 inch discs.
9. *Note:Can be made in large quantities and kept refrigerated in zip lock bags.
10. Lasts for weeks.
Title: Pineapple Torte
Ingredients:
- 1/2 eggs
- 1 milk
- 3 sugar
- 1/4 flour
- 3/4 crushed pineapple with juice
- 1 eggs
- 4 fresh lemon juice
- 1 butter
- 2 margarine
- 2 vanilla
- 1 sugar
- 1 water
- 1 1/2 light corn syrup
- 5 salt
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350F.
2. In large bowl, combine cake mix, 1/2 cup reserved pineapple juice, eggs, oil and milk.
3. Beat with mixer on low speed, then on medium speed for 3 minutes.
4. Divided batter evenly between 2 greased and floured round cake pans, and bake for 25 minutes to 30 minutes, or untiol cake tests done.
5. Cool cakes and cut each layer in half.
6. Filling: Combine sugar and flour and place in medium saucepan.
7. Add remaining filling ingredients, and cook over medium heat, stirring constantly until mixture thickens (about 3-4 minutes).
8. Remove from heat and let cool.
9. 7 Minute Frosting: Combine sugar, water, egg whites, corn syrup, and salt in top of double boiler; beat constantly on high speed of mixer over boiling water for 7 minutes.
10. Remove from heat and add vanilla.
11. Continue beating until stiff peaks form (about more minutes) and frosting reaches spreading consistency.
12. Assemble cake by filling first layer with half of the pineapple filling, placing second layer on top and filling with about with about 1 cup of 7 minute frosting.
13. Place third layer on top and fill with remaining pineapple filling.
14. Top fourth layer and frost cake top and sides with remaining frosting.
Title: Plum Cake " Tatin" Barefoot Contessa - Ina Garten
Ingredients:
- 6 unsalted butter
- 10 -12 purple plums
- 1 3/4 granulated sugar
- 2 extra-large eggs
- 1/3 sour cream
- 1/2 lemon zest
- 1/2 pure vanilla extract
- 1 all-purpose flour
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 kosher salt
- confectioners' sugar
Instructions:
1. Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
2. Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
3. Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time.
4. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
5. Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean.
6. Cool for 15 minutes, then invert the cake onto a flat plate.
7. If a plum sticks, ease it out and replace it in the design on top of the cake.
8. Serve warm or at room temperature, dusted with confectioners' sugar.
Title: Madeleines - Mini Ones!
Ingredients:
- 40 self raising flour
- 40 caster sugar
- 40 unsalted butter
- 15 egg
- 1 orange flower water
- 1 vanilla essence
- 1/2 icing sugar
Instructions:
1. Sift the flour into a bowl and stir in the sugar.
2. Place the butter into a small pan and melt very gently over a low heat.
3. Pour the butter into the flour and sugar and add the almonds, egg, orange flower water and vanilla essence. Mix together well.
4. Cover the bowl and place in the refrigerator for 1 hour. After 50 minutes, preheat the oven to 200ºC, 400ºF, Fan oven 180ºC, Gas mark 6.
5. Remove bowl from the refrigerator and stand the mould on a baking tray.
6. Place spoonfuls of the stiff mixture into the cups, pressing the mixture down evenly and spreading it slightly into the shape of the cups.
7. Bake for approx 10 minutes until golden and well risen.
8. Leave to cool for a few minutes in the mould then turn out onto a cooling rack.
9. Dredge the Madeleines with icing sugar.
Title: Fresh Mango Tacos
Ingredients:
- 1 1/2 granulated sugar
- 1/2 ground cinnamon
- 6 flour tortillas
- 2 butter
- 1 1/2 vanilla ice cream
- 2 mangoes
- 1/2 honey
Instructions:
1. Combine cinnamon and sugar—mix well. Lightly butter each side of the flour tortillas and sprinkle with cinnamon sugar.
2. Place tortillas in a preheated non-stick pan and cook on both sides until lightly brown. Remove to plates and top each with vanilla ice cream and some mango.
3. Drizzle with a little honey and add a squeeze of lemon.
Title: Betty's Apple Crisp
Ingredients:
- 6 -8 tart baking apples
- 1 sugar
- 1 cinnamon
- 3/4 flour
- 1/2 unsalted butter
Instructions:
1. Preheat oven to 350°F.
2. Peel and core apples.
3. Cut into slices.
4. Place in a buttered 9-inch baking dish.
5. Combine sugar, cinnamon, flour, and butter.
6. Mix with hands until lumps form.
7. Pack closely over apples.
8. Bake about 1 hour or until bubbly.
Title: Hazelnut Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 orange, zest of
- 2 sugar
- 1 eggs
- 1/3 pure vanilla extract
- 3 toasted hazelnuts
- 1
Instructions:
1. Preheat oven to 325, and grease a large parchment-lined baking sheet.
2. Sift flour, baking powder, espresso powder and salt into a medium bowl. Add toasted hazelnuts, which I like to break into smaller pieces.
3. In another bowl, combine orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
4. Add egg mixture to flour mixture. Stir with wooden spoon and blend well.
5. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Arrange cylinders on the baking sheet, leaving at least 3-inches between them.
6. Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting.
7. Transfer cylinders to a cutting board and carefully slice crosswise on the diagonal, with a serrated knife, into ½-inch slices. Put slices back onto the baking sheet, laying them flat and not overlapping.
8. Bake a second time for 20 minutes, turning them over after 10 minutes.
Title: Creamy Poppy Seed Fruit Salad
Ingredients:
- 4 sugar
- 4 orange zest
- 1 low-fat yogurt
- 3/4 lemon juice
- 1 poppy seed
- 2
- 1
Instructions:
1. Using a food processor or blender, combine all dressing ingredients by pulsing for 5 seconds.
2. Pour over fresh fruit or drained canned fruits of choice.
3. Dressing Yield = 1 cup.
4. Serving size = 4 tablespoons dressing and 1 cup of fruit.
Title: Berry Cobbler
Ingredients:
- 1 berries
- 2 sugar
- 2 canola oil
- 2 egg
- 1 unbleached flour
- 1/2 baking powder
- 3/4 salt
- 1/8
- 1/4
Instructions:
1. Preheat oven to 350.
2. Lightly coat a 6-inch round metal baking pan with cooking spray. Spread the berries in the pan and sprinkle with 1 teaspoon orange zest.
3. In a medium bowl, cream together the sugar and oil. Whisk in the egg until the mixture is thick and smooth. Sift in the flour, baking powder and salt, alternating with milk, stirring until combined. Stir in remaining orange zest.
4. Spread the mixture over the berries. Bake for 15-20 minutes, until tester inserted in middle comes out clean. Cool in pan on a wire rack before serving. To serve, spoon into small dessert bowls.
Title: Big and Sturdy Chocolate Chip Cookies
Ingredients:
- 1/2 pecan pieces
- 1/2 rolled oats
- 1/2 butter
- 1/2 light brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 bread flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 dark chocolate
Instructions:
1. Preheat oven to 350 degrees F.
2. Spread pecan pieces over half of a large cookie sheet.
3. Spread oats over other half of cookie sheet.
4. Bake pecans and oats for 8-10 minutes or until aromatic and toasted.
5. Remove from oven and let cool.
6. In a medium bowl, stir (by hand) melted butter, brown sugar and white sugar until smooth.
7. Stir in the egg and vanilla, being careful not to over-beat.
8. Mix together the bread flour, baking powder, baking soda, cinnamon and salt and stir into sugar mixture.
9. Stir toasted oats and pecans.
10. Stir in chocolate chunks.
11. Using a packed quarter cup measure, shape dough into balls and place on a dish.
12. Refrigerate shaped dough balls for at least 3 hours.
13. Preheat oven to 375 degrees F.
14. Line a cookie sheet with parchment and place thoroughly chilled dough balls about 3 inches apart on cookie sheet.
15. Bake cookies for 15 minutes, covering loosely with sheet of foil after first 10 minutes to prevent over browning.
16. Remove from baking sheets to cool on wire racks.
17. Let cool completely.