lumicero/recipes-ing2inst huggingface dataset:
Title: Udos
Ingredients:
- 1 butter
- 28 margarine
- 2 dates
- 1/3 warm water
- 1/4 all-purpose flour
- 1
Instructions:
1. Melt butter or margarine and soak cream of wheat in it overnight. Next day, remove lumps. Add flour (approx. 1 cup). Dilute yeast in water and add yeast mixture to cream of wheat mixture. Grind dates and shape into oval patties. (One recipe should yield 40 pastries). Make 40 balls of cream of wheat mixture. Roll each ball in between wax paper with rolling pin. Put date patty at top (fold over) and shape around oval date patty; pinch with 2 fingers to make design while hiding oval date. On top, prick with fork to make a little design before baking. The end result, Udos will be like a half moon.
2. Bake at 375 degrees for 14 min---brown 1-2 minute under broiler.
Title: Cranberry-Orange Melt-Aways
Ingredients:
- 1/2 sugar
- 1/2 powdered sugar
- 1/2 butter
- 1/2 orange zest
- 2 vanilla
- 1 egg
- 1 flour
- 2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1/4 craisins
- 1/2
Instructions:
1. Mix sugars, butter and oil well.
2. Add egg, orange rind and vanilla.
3. Mix well.
4. Add flour, soda, cream of tartar and salt.
5. Add craisins.
6. Drop on cookie sheet and bake at 350é for 10-15 minutes.
7. Watch so they don't get dark.
Title: Glazed Paleo Éclairs
Ingredients:
- 2 eggs
- 100 coconut milk
- 40 flour
- 30 wine
- 1 apple cider vinegar
- 15 honey
- 15 cream of tartar
Instructions:
1. Preheat the oven to 350°F.
2. In a bowl, beat the egg together with the erythritol.
3. Sift in the sweet potato starch, while mixing continually.
4. Mix in the remaining wet ingredients until you have a nice and firm batter.
5. Line a baking pan with a sheet of parchment paper.
6. Take a tablespoon full of batter and place it on the parchment paper, creating your desired shape (I used long vertical rectangles).
7. Bake for 5 min at 180, then 3 min at 150.
8. Let the éclairs cool down and then glaze them with some sugar free icing.
Title: Simple Butter Cookies
Ingredients:
- 6 unsalted butter
- 3 1/2 caster sugar
- 9 plain flour
- demerara sugar
Instructions:
1. Put butter and sugar together in a bowl and beat until light and fluffy. Add flour and using your hands, gradually work it until the mixture forms a smooth dough. Roll into a sausage shape about 30cm long. Pat the sides to form either a square or a triangular log.
2. Sprinkle a thick layer of demerara sugar on a piece of baking parchment. Press each side of the dough into the sugar to coat it.
3. Wrap in cling film and chill in the fridge for 30 minutes until firm.
4. When ready to bake, preheat oven to Gas 3. Remove dough from cling film and cut into thick slices. Place slightly apart on a non-stick baking tray. Bake for 20 minutes, until they are just starting to brown.
Title: Impossibly Easy Pecan Pie
Ingredients:
- 1 1/2 pecans
- 3/4 brown sugar
- 1/2 Bisquick baking mix
- 1/4 butter
- 3/4 margarine
- 3/4 milk
- 1 1/2 light corn syrup
- 4 vanilla
- eggs
Instructions:
1. Preheat oven to 350 degrees F. grease a 9-inch pie plate. Sprinkle pecans in pie plate.
2. Beat remaining ingredients with fork until blended. Pour carefullly into pie plate.
3. Bake 45 to 50 minutes in preheated oven or until golden brown and knife inserted in center comes out clean. Let stand 5 minutes before cutting. Refrigerate any remaining pie.
4. To serve: You may wish to top off pie slices with whipped topping and a sprinkling of chopped pecans. Or serve it a la mode.
Title: Strawberry Shortcake Parfaits
Ingredients:
- 1 1/2 heavy whipping cream
- 12 orange marmalade
- 12 strawberries
- 24
Instructions:
1. In a large bowl, beat the cream with an electric mixer just until soft peaks form. Cut each scone in half horizontally.
2. To make each parfait: Use glasses about the same size as the scones. Place 1 strawberry in the bottom of the glass and top with 2 tablespoons cream. Place the bottom half of a scone, cut side up, on top, then dollop 1 teaspoon marmalade on the scone. Sandwich with the top half of the scone, cut side down, pressing down gently. Top with another 2 tablespoons cream and 1 strawberry.
Title: Rich and Fruity Lokshen Kugel
Ingredients:
- 2 sugar
- 1 ground cinnamon
- 8 mandarin oranges in light syrup
- 1 sour cream
- 1 cream cheese
- 1 sugar
- 1 vanilla extract
- 1/2 eggs
- 2 egg substitute
- 4
- 1
Instructions:
1. For the topping: Put the sugar and cinnamon in a small bowl, and mix them well. Set the topping mixture aside.
2. For the kugel: Cook the egg noodles in a 5-quart or similar pot following the package directions. While the noodles are cooking, drain cherries and mandarin oranges in a colander, and rinse them slightly with cool water. When the noodles are done cooking, drain them well, and return them to the pot off the heat. Set aside.
3. Preheat oven to 350 degrees Fahrenheit. Coat a 9"x13" baking dish with non-stick cooking spray or grease it well.
4. In a food processor(fitted with a steel blade) or a blender, combine the sour cream, cream cheese, sugar, vanilla, and eggs. Process until the mixture is completely smooth, about 1 minute or longer, scraping down the sides of the container once or twice. Pour the mixture over the noodles, then stir the noodles gently with a large spoon so that the cream cheese mixture is evenly distributed. Add the drained cherries and mandarin oranges, along with the pineapple, and gently stir so that the fruit is evenly distributed.
5. Transfer the noodle mixture to the prepared baking dish. Smooth the top, pushing down any cherries that have floated to the top. Sprinkle all of the reserved cinnamon-sugar topping over the top of the kugel.
6. Bake the uncovered kugel at 350 degrees for 1 hour or until set. Let it rest for at least 10 to 15 minutes before cutting it. Serve warm or at room temperature, cut into squares.
7. Notes: If the kugel is made ahead, let it cool to room temperature. Then cover the top tightly with plastic wrap, and refrigerate or freeze the kugel. Defrost it, covered, in the refrigerator for several hours or overnight. Shortly before serving the kugel, reheat it, covered, in a microwave oven or a 350 degree oven until warmed through.
8. Also, try to use the mandarin oranges canned in syrup. They hold their shape better than those canned in juice. For this recipe, all the syrup is drained off. And again, don't use non-fat sour cream or cream cheese.
Title: Nutmeg Raisin Victory Cake
Ingredients:
- 2/3 granulated sugar
- 2 vegetable shortening
- 1 egg
- 1 all-purpose flour
- 1/4 salt
- 2 baking powder
- 1 nutmeg
- 1/2 milk
- 2 cornstarch
- 1/3 raisins
Instructions:
1. Cream shortening and sugar well.
2. Beat in egg.
3. Mix together flour, salt, baking powder, and nutmeg in another bowl.
4. In a measuring cup, mix together the milk and the cornstarch until smooth.
5. Using a wooden spoon (a mixer would toughen the cake), stir in the dry mixture, alternating with the wet mixture, to the butter mixture, until all is combined well.
6. Stir in the raisins.
7. Pour into a greased 9" cake pan and bake at 350 F (preheated) for 25-30 minutes, or until a cake tester comes out clean.
8. Let cool in pan on a rack.
Title: Damp Almond Cake
Ingredients:
- 125 butter
- 1 sugar
- 3 eggs
- 1 plain flour
- 1/4
- 1 -2
Instructions:
1. Cream butter and sugar until light and fluffy Add all other ingredients and mix well Spoon into 20cm round tin lined with baking paper.
2. Bake in a preheated oven 170 C- 180 C for 35- 40 mins or until done.
3. Allow to cool in tin for 5 mins before turning out.
4. When cool dust with icing sugar.
5. Serve with whipped cream and berries (optional).
Title: Dreamy Treats
Ingredients:
- 1/2 shortening
- 3/4 sugar
- 4 salt
- 1/2 flour
- 1 sugar
- 1/4
Instructions:
1. Cream shortening and 3/4 cup sugar together in a bowl.
2. Add egg yolks gradually, mixing well after each addition.
3. Stir in flour and salt.
4. Chill thoroughly, sbout 2 hours.
5. Preheat oven to 350 degrees.
6. Drop cookies by rounded teaspoonful@ 2 inches apart onto an ungreased cookie sheet.
7. Flatten each with the bootom of a glass dipped in sugar.
8. Bake at 350 degrees for@ 8 minutes.
Title: You'll Never Go Back to Store Bought' English Eccles Cakes
Ingredients:
- 2 puff pastry
- 25 butter
- 1 sugar
- 100 currants
- 1/2 raisins
- 1/4 lemons, zest of
- 1/2 orange
- ground mixed spice
- nutmeg
- caster sugar
- water
Instructions:
1. Preheat the oven to 200C/425°F.
2. Cut the pastry into rounds approx 4 inches in diameter.
3. Cream the butter and sugar together, add the currants, lemon zest and spices.
4. Add spoonfuls of the mixture to the centre of each pastry round.
5. Gather the edges of each round to form a sealed ball, and with the smooth side uppermost, flatten onto a greased baking sheet.
6. Cut 2 slits in the top of each cake with a sharp knife, brush with water (not milk or egg) and dust with caster sugar.
7. Bake until golden brown for approx 20 minutes.
8. Allow to cool for around 20 minutes before serving whilst still warm-ish or wait until completely cooled.
9. To die for!
Title: Yaourtopita - Greek Yoghurt Cake
Ingredients:
- 400 fine semolina
- 400 sugar
- 500 eggs
- 5 vanilla extract
- 50 baking powder
- 5/8 lemon, zest of
- 1 salt
- 1 water
- 1/16 sugar
- 350 lemon peel
- 600
- 3
Instructions:
1. Cake:
2. Put the eggs, sugar and grated peel in a bowl and beat well with a hand whisk.
3. Add the yoghurt and beat well until it is well mixed.
4. Set aside 1 tbsp of semolina and put the rest in a bowl and add the almonds, vanilla, baking powder and salt, mix well.
5. Add this mixture to the yoghurt mixture and mix well.
6. Take an oven dish 30cm diameter and 5cm deep, butter it and sprinkle the tbsp of semolina you have previously set aside.
7. Put the mixture in the dish and bake in a preheated oven at 180 degrees Celsius for 30 minutes.
8. In the meantime prepare the syrup by boiling all the syrup ingredients for 5 minutes.
9. When the cake is ready, cut it into portions in the oven dish and pour the syrup over it.
10. Remember, the cake should be hot when you do this and the syrup warm.
11. Serve chilled.
Title: Brazil Nut Sticks
Ingredients:
- 2 eggs
- 2 brown sugar
- 1 brazil nut
- 1 3/4 flour
- 1/2 baking powder
- 1 cinnamon
- 1 salt
Instructions:
1. Beat eggs till light; beat in sugar.
2. Add everything else.
3. Chill dough for 30 minutes.
4. Heat oven to 350 degrees.
5. Break off pieces of dough and roll to pencil shape, about 3" long.
6. Place on greased baking sheets and bake at 350 degrees for 10 to 12 minutes.
Title: Sunrise Biscotti
Ingredients:
- 1/4 butter
- 3/4 white sugar
- 1 blood orange
- 2 honey
- 1/2 eggs
- 2 all-purpose flour
- 3 baking powder
- 1 1/2 salt
- 1/4 white chocolate chips
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. In large mixer bowl, add sugar, butter and honey.
3. Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
4. Cut orange in half and squeeze juice out of both halves; add to bowl.
5. Cream all together til light and fluffy.
6. Add almond extract and then both eggs, one at a time, beating well after each.
7. Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
8. With wooden spoon, stir in chopped pecans and white chocolate chips.
9. Dough will be slightly sticky.
10. Turn out onto lightly floured surface and divide into two halves.
11. Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
12. Gently flatten log into a long rectangle about 2-1/2 inches wide.
13. Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
14. Bake for 20 minutes in preheated oven, or until a pale gold color.
15. Remove from oven but leave logs on baking sheet til cool enough to handle.
16. Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
17. Return to baking sheet and arrange so that there is a little space between each cookie.
18. Return to oven and bake 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.
Title: Manuka Honey and Lemon Cupcakes
Ingredients:
- 1 1/2 self-rising flour
- 1/2 honey
- 1/2 sugar
- 2/3 butter
- 3 lemons, zest of
- 3 eggs
- 3
Instructions:
1. Preheat oven to 350F.
2. Beat butter, honey and sugar together.
3. Add eggs one at a time, incorporating well.
4. Add lemon juice and flour, mixing well.
5. Fold in zest. Best done by hand.
6. Fill a 12-cup muffin pan with paper cups and divide batter between them.
7. Bake 20-22 minutes or until done.
8. Serve with a dollop of slightly sweetened whipped cream or Cool Whip.
Title: Peppermint Pie
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 sugar
- 3 butter
- 1/3 eggs
- 2 sugar
- 1/2 unflavored gelatin
- 3 water
- 4 heavy cream
- 1/4
- 2/3
- 1/2
Instructions:
1. Heat oven to 375.
2. Mix graham cracker crumbs, 1/4 cup sugar, instant cocoa mix, and butter.
3. Press into a 9-inch pie plate.
4. Bake 6-8 minutes.
5. Cool.
6. Beat egg yolks, and sugar, cook till like custard texture.
7. Cool 5 minutes.
8. Add gelatin to 1 tablespoon cold water.
9. Add 3 tablespoons boiling water.
10. Add disolved gelatin and peppermint flavoring to egg whites and beat.
11. Add candy, almonds, into custard.
12. Add custard and cream to beat egg whites and fold.
13. Pour into a dish and chill.
Title: Grilled Pineapple Skewers With Coconut Caramel Sauce
Ingredients:
- 1/2 granulated sugar
- 1/4 water
- 1 pineapple
- 2/3 unsalted butter
- 1
Instructions:
1. TO MAKE THE CARAMEL SAUCE:
2. Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
3. Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
4. Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
5. Watch your hands!
6. Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
7. Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
8. TO TOAST THE COCONUT:
9. Preheat the broiler to low heat.
10. Sprinkle the coconut evenly over a baking sheet.
11. Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
12. Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
13. Transfer the toasted coconut to a plate.
14. TO COOK THE PINEAPPLE SKEWERS:
15. Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
16. Heat a cast iron grill pan over medium to high heat until it is very hot.
17. Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
18. Remove the pineapple skewers from the pan and place them on a serving platter.
19. Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
20. The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
21. Enjoy this romantic dessert!
Title: Refrigerator Eggnog Cake
Ingredients:
- 1 butter
- 2 powdered sugar
- 5 brandy
- 1/4 butter
- 1
- 1/2
Instructions:
1. Cream butter and sugar, then beat egg yolks one at a time.
2. Blend well.
3. Stir in brandy and almonds.
4. Cut the angel food cake into 5 horizonal slices.
5. With the extra butter, butter a plate.
6. Place a layer of cake and cover top generously with filling mixture,then repeat until all layers are in place.
7. Don't put filling on top layer.
8. Refrigerate for 24 hours.
9. Just before serving the cake, fort the cake with the whipped cream.
Title: Snowball Cookies (Boxed Cake Mix!)
Ingredients:
- 1/2 light olive oil
- 1 1/4 eggs
- 1 vanilla
- 2 walnuts
- 2 powdered sugar
- 1/2
Instructions:
1. HEAT oven to 350°F.
2. COMBINE olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet.
3. BAKE 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm.
Title: Wow That was Easy Chocolate Mousse!
Ingredients:
- 1/2 sugar
- 3 instant espresso powder
- 1/4
- 1
- 3
Instructions:
1. Combine the milk, sugar, and espresso powder in a small sauce pan.
2. Heat until the milk is hot but do not to a boiling.
3. Place the chocolate in a blender and pour in the hot milk and blend for 10 seconds.
4. Add the egg whites and blend for 1 minute.
5. Pour into 4 small serving dishes and chill for at least 3 hours before serving.
Title: Maple Leaf Sugar Cookies
Ingredients:
- 3 flour
- 1/4 salt
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 maple syrup
- 1 sugar
- 1/2
Instructions:
1. Measure 3 cups of sifted flour and salt into sifter.
2. Set aside. (I put the sifter on the flour tin lid, so I won't loose the flour that comes through before I sift into the other ingredients.).
3. Beat softened butter and the two sugars until light and creamy. (medium high speed on electric mixer).
4. Reduce speed and add egg yolk until well blended.
5. Add 1/2 cup maple syrup and mix until blended.
6. Remove beaters and now use a wooden spoon.
7. Slowly sift flour into bowl mixing with wooden spoon, until just well blended.
8. Divide dough into thirds and make each 1/3 into a flat disc.
9. Place on sheets of floured wax paper, with well floured hands.
10. Refrigerate for at least 2 hours, or overnight to thoroughly chill dough.
11. Take discs from refrigerator and roll out to 1/8" to 1/4" thickness, and put in freezer to firm for about 15 minutes. (this makes it easier to handle the cut cookies).
12. Preheat oven to 325°.
13. Line cookie sheets with foil and spray lightly with vegetable cooking spray.
14. Cut cookies from chilled dough and bake for 10-15 minutes, depending on thickness of cookie.
15. Move cookies to wire rack and brush with maple syrup (this is the other 1/2 cup of syrup) and sprinkle with sanding sugar. (I use red, yellow, and green sanding sugars, although the white is lovely too.).
16. Place in tin or serving plate when cool.
Title: Gravel
Ingredients:
- 4 unsalted peanuts
- 4 white chocolate
- 4 artificial sweetener
- 1
- 2
Instructions:
1. Mix together all of the ingredients in a large roaster pan.
2. Heat oven to 200.
3. Roast cereal mix for 10-15 minutes stirring occasionally till all is mixed together.
4. Pour out onto foil and spread out to cool.
5. Store in air free containers.
Title: Vanilla Crumb Pie
Ingredients:
- 1 light brown sugar
- 3/4 flour
- 2 light corn syrup
- 1/2 cream of tartar
- 1 salt
- 1/8 vanilla extract
- 3 eggs
- 2 water
- 1 1/4 flour
- 3/4 light brown sugar
- 1/2 cream of tartar
- 1/2 baking soda
- 1/2 salt
- 1/8 butter
- 3/8
Instructions:
1. Preheat oven to 350 degrees. Unroll pie crust and place in 9-inch pie plate; flute edges.
2. In a large saucepan combine brown sugar, flour, corn syrup, cream of tarter, salt, vanilla, and eggs. Slowly stir in water and cook over medium heat, stirring until mixture boils and rises. Remove from heat.
3. In a medium bowl, mix crumb topping ingredients until crumbly.
4. Poor cooled brown sugar mixture into crust to 3/4 full. (Ther may be some mixture left.) Use your fingers to sprinkle crumbs evenly on top.
5. Bake for 45-50 minutes or until golden and set.
Title: Zimtsterne
Ingredients:
- 2 1/4 confectioners' sugar
- 15 ground cinnamon
- 1 1/4 lemon zest
- 3
- 2
Instructions:
1. Sift the confectioners' sugar.
2. Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.
3. Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.
4. Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.
5. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
6. Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.
7. Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.
8. Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.
Title: Ukrainian Honey Cake
Ingredients:
- 1 buckwheat honey
- 1/2 butter
- 1 brown sugar
- 4 eggs
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 baking powder
- 1 cinnamon
- 1/8 clove
- 1 walnuts
- 1 sour cream
- 1 coffee
Instructions:
1. Heat honey to a boil.
2. Cool honey to room temperature.
3. Beat butter and 1/2 of the sugar until light.
4. Then beat in egg yolks one at a time.
5. Add honey, then stir in sifted dry ingredients,alternately with the wet ingredients.
6. Beat the egg whites until fluffy, and fold in the remaining sugar, beat until stiff.
7. Fold egg white mixture into honey mixture.
8. Spread evenly in greased deep round 9-inch spring-form pan.
9. Baked at 325F for 50 minutes. Then lower the heat to 300F and bake for another 25 minutes.
Title: Polish Cheesecake
Ingredients:
- 24 farmer cheese
- 1 sugar
- 1 vanilla
- 4 eggs
- 8 sour cream
- 1/2 lemon, zest of
- 10
Instructions:
1. Preheat oven to 350.
2. Generously butter a spring form pan.
3. Grind gingersnaps into fine crumbs and dust the bottom and sides of the pan with the crumbs.
4. Beat cheese. Add sugar. Beat until light and feathery.
5. Add the eggs, one at a time and beat well after each one.
6. Beat in vanilla and sour cream.
7. Pour into prepared pan and sprinkle the top with more gingersnap crumbs if desired.
8. Bake for 1 hour (center should be firm).
9. When cake is done, turn off the heat and leave in the oven for 40 minutes with the oven door closed.
10. Remove and let stand until cool. Refrigerate.
11. Top with fruit if desired. Remove sides of pan before serving.
Title: Olie Bollen
Ingredients:
- 2 eggs
- 3 flour
- 1 sugar
- 2 1/4 baking powder
- 1/8 nutmeg
- 1/4 salt
- 1 milk
- 1 raisins
Instructions:
1. Mix dry ingredients except for raisins.
2. Add milk and eggs and blend together.
3. Stir in raisins.
4. Drop by tablespoonfuls in 425 degree oil. Fry until brown.
5. Remove from oil and sprinkle with powdered sugar.
Title: Anise Cutout Cookies
Ingredients:
- 2 shortening
- 1 sugar
- 2 eggs
- 2 anise seed
- 6 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 sugar
- 1/2 ground cinnamon
- 1
Instructions:
1. In a mixing bowl, cream shortening and sugar until fluffy; add eggs and aniseed.
2. Combine flour, baking powder and salt; add to the creamed mixture; Add apple juice and mix well.
3. On a floured surface, knead until well blended, about 4-5 minutes; Roll dough to 1/2-inch thickness; cut into 2-inch shapes.
4. Place on greased baking sheets; bake at 375F for 12-16 minutes or until lightly browned.
5. Combine sugar and cinnamon; roll cookies in the mixture while still warm; cool on wire racks.