lumicero/recipes-ing2inst huggingface dataset:
Title: Festival Berry Parfaits
Ingredients:
- 2 strawberries
- 1 blackberry
- 1 raspberries
- 1 sugar
- 1 mascarpone cheese
- 1 heavy whipping cream
- 1 vanilla
- 3 powdered sugar
- of fresh mint
- berries
Instructions:
1. Place all the berries (cut the strawberries into pieces if they are too large) in a large bowl and sprinkle with the sugar. Stir to combine and leave to macerate for about 30 minutes.
2. Using a mixer, beat the mascarpone, heavy whipping cream, powdered sugar and vanilla extract just until soft peaks form.
3. Take four wine or parfait glasses and layer the berries with the cream. Garnish with a sprig of fresh mint and a few fresh berries.
4. The parfait can be made about an hour or two before serving. Cover and store in the refrigerator.
Title: Easy Apple Strudel
Ingredients:
- 0.5 puff pastry sheets
- 1 egg
- 1 water
- 1 flour
Instructions:
1. thaw pastry sheet at room temp for 30 minute preheat oven to 375*F. mix egg and water and set aside.
2. unfold pastry on lightly floured surface. roll into 16"X12" rectangle. with short side facing you, spoon pie filling on bottom half of pastry to within 1" of edges. strating at the short side, roll up like a jelly roll. place seam-side down on the baking sheet. tuck ends under to seal. brush with egg mixture. cut several2"-long slits 2" apart on top.
3. bake 35 min or until golden. cool on baking sheet on wire rack for 30 minute slice and serve warm.
Title: Chèvre Au Coulis De Framboises
Ingredients:
- 3/4 sugar
- 2 pine nuts
- 6 frozen unsweetened raspberries
- 1/2 maple syrup
- 10 egg
- 1 -2 all-purpose flour
- 1 unsalted butter
- 1/4
- 2
Instructions:
1. Put the bread crumbs, sugar and pine nuts into the bowl of a food processor and pulse to a coarse meal. Transfer the mixture to a pie plate and clean out the food processor bowl.
2. Place the thawed berries and maple syrup into the food processor bowl and purée.
3. Place a strainer over a bowl and force the raspberry purée through it to remove all the seeds. Set the purée aside.
4. Break the egg into a small bowl and beat lightly.
5. Place the flour on a sheet of waxed paper.
6. Cut or shape the goat cheese into small rounds.
7. Dust each round with some flour, dip in the egg and then in the breadcrumb coating. Transfer to a baking sheet and refrigerate for about 30 minutes.
8. Just before serving: Preheat oven to 400ºF.
9. Melt the butter in a microwave or skillet and drizzle on the goat rounds.
10. Bake in the oven for 8-10 minutes or until golden.
11. To serve: Divide the raspberry sauce among 4 dessert plates. Using a metal spatula, place the hot cheese rounds on top of the sauce and serve.
Title: Pan Dushi (New Year's Cake)
Ingredients:
- 1 milk
- 1/4 brandy
- 2 sugar
- 1/2 butter
- 4 flour
- 1/2 raisins
- 1/4 salt
- 1/2 nutmeg
- 1/2 cinnamon
- 2 eggs
- 5 baking powder
- 3
Instructions:
1. Preheat oven to 350°F.
2. Dissolve the sugar in milk, add butter and beat.
3. Add the eggs and beat until its well incorporated.
4. Add flour with baking powder along with salt and spices.
5. Lastly blend in the fruit and brandy. Bake in a tube form pan at 350 degrees F for 45 minutes to 1 hour.
Title: Skippy Quick Cookies
Ingredients:
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F.
2. In medium bowl, combine all the ingredients.
3. Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
4. With fork, gently flatten cookie and press criss-cross pattern into top.
5. Bake 8-10 minutes or until lightly browned and slightly puffed.
6. Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
7. Cool completely before removing from baking sheets.
8. Note: You can put the sprinkles on the cookies before baking them.
Title: Black Bean Brownies (Gluten-Free, Dairy-Free)
Ingredients:
- 1 black beans
- 3 eggs
- 5 canola oil
- 1 sugar
- 1/2 fava bean flour
- 1/2 xanthan gum
- 1 vanilla
- 1 baking powder
- 1/2 cayenne
- 1/2
Instructions:
1. Preheat oven to 350° and spray an 8-inch square baking pan with non-stick cooking spray. Set aside.
2. To the bowl of a food processor, add black beans and process until a paste forms.
3. Add eggs, oil, sugar, cocoa, flour, xanthan gum, vanilla, baking powder and cayenne. Process until smooth and well combined.
4. Stir in chocolate chips and spread batter into prepared pan.
5. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and refrigerate for easier cutting. Store in sealed container or in refrigerator.
Title: Apple Crisp
Ingredients:
- 4 tart apples
- 3/4 brown sugar
- 1/2 all-purpose flour
- 1/2 oats
- 1/3 butter
- 3/4 margarine
- 3/4 ground cinnamon
- ground nutmeg
- ice cream
Instructions:
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.
4. Makes 6 servings.
5. (Nutrition Information:
6. 1 Serving (1 Serving)Calories 320(Calories from Fat 100),Total Fat 11g(Saturated Fat 5g,Trans Fat 1g),Cholesterol 25mg;Sodium 80mg;Total Carbohydrate 52g(Dietary Fiber 3g,Sugars 36g),Protein 2g;Percent Daily Value*:Vitamin A 8%;Vitamin C 2%;Calcium 4%;Iron 8%;Exchanges:1 Starch;1 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 Fat;Carbohydrate Choices:3 1/2;*Percent Daily Values are based on a 2,000 calorie diet.).
Title: Strawberry Angel Food Trifle
Ingredients:
- 1 strawberries
- 2 fat-free cool whip
- 1 dark chocolate
- 4 white chocolate
- 4
Instructions:
1. Cut up the angel food cake into 1-inch size pieces.
2. In a trifle bowl, layer the bottom with half of the angel food cake pieces.
3. Spread half of the container of Cool Whip over the angel food cake layer.
4. Spread half of the strawberries over the Cool Whip layer.
5. Shave dark and white chocolate over the strawberries.
6. Repeat steps 2-5 one more time.
Title: Quick and Delicious Fruit Cobbler
Ingredients:
- 1/2 sugar
- 1/2 flour
- 1/2 milk
- 1 baking powder
- 1/4 salt
- 2
Instructions:
1. Preheat oven to 350°F.
2. Combine sugar, flour, milk, baking powder and salt in bowl.
3. Pour into greased 9"x9" baking pan.
4. Add fruit.
5. Bake 40 minutes.
Title: Apricot Cream Cheese Cake
Ingredients:
- 18 eggs
- 3/4 butter
- 3 cream cheese
- 1/2 sugar
- 2 lemon juice
- 1/2
- 2
Instructions:
1. Mix cake ingredients. Cream together filling ingredients by hand.
2. In a bundt pan; Pour in cake batter, spoon filling around pan, being careful not to let filling touch sides.
3. Bake 350 for 50 minutes.
Title: Peach Preserve Cake
Ingredients:
- 1 brown sugar
- 3/4 white sugar
- 1 shortening
- 1 buttermilk
- 1 baking soda
- 1 clove
- 1/2 allspice
- 1/2 pecans
- 1 flour
- 3 eggs
- 4
Instructions:
1. Cream sugar and shortening together.
2. Add eggs, one at a time to sugar and shortening mixture.
3. Add preserves and mix well.
4. Dissolve soda in butter and milk then add this alternately with spices.
5. Fold in pecans.
6. Bake in a bundt pan at 350° for 45 minutes or until done. Frost with favorite frosting or sprinkle with powdered sugar.
Title: Mini Tiramisu Eclairs
Ingredients:
- 1/3 water
- 2 instant coffee granules
- 2 granulated sugar
- 2 ladyfingers
- 8 mascarpone cheese
- 1 1/2 cream cheese
- 2 powdered sugar
- 1/2 butter
- 1
Instructions:
1. Stir together first 3 ingredients until sugar is dissolved; set aside 2 tablespoons mixture.
2. Brush cut sides of ladyfingers evenly with remaining coffee mixture.
3. Stir together mascarpone cheese, 1/2 cup powdered sugar, and chocolate syrup until blended.
4. Spoon or pipe mascarpone cheese mixture evenly onto 24 cut sides of ladyfinger halves; top with remaining ladyfinger halves, cut sides down.
5. Microwave chocolate morsels, butter and cream at HIGH 30 seconds or until melted, stirring twice.
6. Place chocolate mixture in a small heavy-duty zip-top bag.
7. Snip a tiny hole in 1 corner of bag, and drizzle over eclairs.
8. Let stand until firm.
9. Stir together reserved coffee mixture and remaining 1 cup powdered sugar, stirring until blended.
10. Place coffee-powdered sugar mixture in small heavy duty zip-top bag; seal bag.
11. Snip a tiny hole in 1 corner of bag.
12. Drizzle eclairs evenly with coffee-powdered sugar mixture.
13. Place on a serving platter, cake stand, or in candy boxes, if desired.
Title: White Choc Cherry Brownies
Ingredients:
- 125 unsalted butter
- 240 white chocolate
- 3/4 caster sugar
- 2 eggs
- 1 vanilla extract
- 3/4 plain flour
- 1/2 self raising flour
- 240 white chocolate
- 3 icing sugar
Instructions:
1. grease square cake pan 23cm.
2. line with baking paper.
3. place butter chocolate in pan and sir over low heat til melted and smooth without boiling.
4. stir in sugar.
5. allow to cool 5 minute.
6. stir in eggs vanilla extract sifted flours extra chopped chocolate.
7. spread in pan.
8. cut chocolate bars into strips and place evenly on top and press down slightly.
9. cook in 180 degrees oven.
10. 35min til golden brown cool in pan.
11. turn out slice trim edges and cut into squares dust with icing sugar.
Title: Crock Pot Caramel Rice Pudding
Ingredients:
- 3 cooked white rice
- 1/2 raisins
- 1 vanilla
- 14 sweetened condensed milk
- 12 evaporated milk
- 2 sugar
- 1/4 Splenda granular
- 1/2 salt
- ground cinnamon
Instructions:
1. Spray inside of 3 quart crock pot with nonstick cooking spray.
2. Combine all ingredients in crock pot.
3. Cover and cook on low for 3-4 hours or until liquid is absorbed and mixture is thickened.
4. Stir well. Serve warm.
Title: Gran's Favorite Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 salt
- 1/2 butter
- 1/2 cocoa powder
- 4 water
- 1 eggs
- 2 buttermilk
- 1/2 baking soda
- 1 vanilla
- 1 butter
- 6 sugar
- 1 1/2 milk
- 1/3 mini marshmallows
- 1 chocolate chips
- 1/2 vanilla
- 1
Instructions:
1. Cake:.
2. Place flour, sugar and salt in mixing bowl; set aside.
3. Bring butter, oil, water and cocoa to a boil; add to flour mixture and beat well.
4. Add beaten eggs, soda, buttermilk and vanilla; combine well.
5. Pour into greased 13x9 pan and bake at 350 for 25 minutes or until done. Frost with Fudge Icing.
6. Icing:.
7. Bring to boil butter, sugar and milk for 1 1/2 minutes; remove from heat.
8. Add marshmallows and chocolate chips; mix until melted. Cool, then add vanilla.
9. Spread over slightly warm cake.
Title: Brownies
Ingredients:
- 2 sugar
- 1 1/2 self rising flour
- 1/2 eggs
- 1 vanilla
- 4
- 2
Instructions:
1. Preheat Oven to 350. Spray a 9 x 13 pan with a flour/oil cooking spray.
2. Mixing dry ingredients first,blend all together. This will be a thick batter.
3. Bake 25-30 minutes. You will know they are ready when they slightly pull away from the sides of the pan and there may be a slight crack across the top.
4. Let cool completely and cut in squares.
Title: Ginger Cake
Ingredients:
- 1/2 granulated sugar
- 1/2 applesauce
- 2 canola oil
- 2 eggs
- 1 molasses
- 1 1/2 flour
- 1/2 flax seed meal
- 1/2 toasted wheat germ
- 2 baking soda
- 1/2 - 1 ground cinnamon
- 1/2 - 1 ground cloves
- 1/2 - 1 ground ginger
- 1/4 salt
- 1 hot water
- 1 powdered sugar
- apple
Instructions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl; beat at medium speed until well blended (about 1 minute).
3. Add eggs, 1 at a time, beating well after each addition.
4. Stir in molasses.
5. Combine flour and next 7 ingredients (through salt) in a large bowl.
6. Add flour mixture and 1 cup hot water alternately to sugar mixture, beginning and ending with flour mixture.
7. Spoon batter into a 13 x 9 inch baking pan coated with cooking spray.
8. Bake 30 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pan.
10. Cut into 12 squares; sprinkle with powdered sugar and serve with apple, if desired.
Title: Pine Nut Crescents
Ingredients:
- 1 butter
- 2/3 brown sugar
- 3 orange flower water
- 1 orange zest
- 1 vanilla
- 1/2 flour
- 2 3/4 pine nuts
- 1/2 honey
- 3
Instructions:
1. Preheat oven to 325 degrees.
2. In a large bowl, cream butter and sugar.
3. Beat in yolks one at a time.
4. Beat in orange flower water, orange peel and vanilla.
5. Add flour and sitr until well blended.
6. To form cookie, roll 1 tablespoon dough into 2-1/2" rope and form into crescent.
7. Scatter pine nuts over cookies and press in firmly.
8. Warm honey over low heat and brush liberally over cookies.
9. Bake 15 to 20 minutes or until golden.
Title: Green Mountain Grasshopper (Backpacking)
Ingredients:
- 1 instant pistachio pudding mix
- 3/4 creme de menthe
- 9
- 6
Instructions:
1. In each of three zip lock bags, place 3 tablespoons pudding and ¼ cup milk.
2. Carry the cookies and crème de menthe separately. Put the crème de menthe in a small screw top container or get the “personal-size” bottles of liquor they use on airplanes.
3. On the trail, add ½ cup of cold water to one bag of pudding. Shake 1-2 minutes. Allow to set for 5 minutes. Top with broken Oreos and crème de menthe.
Title: Fresh Berry Pavlova by Splenda®
Ingredients:
- 6 cream of tartar
- 1/8 Splenda granular
- 1/2 water
- 4 lemon juice
- 1 cornstarch
- 4 Splenda granular
- 1/2 berries
- 1 raspberries
- 1 water
- 1/4 Splenda granular
- 1
Instructions:
1. Meringue: Put egg whites and cream of tartar in electric mixer, and begin to whip slowly.
2. Meanwhile, combine SPLENDA® Granulated sugar, water and lemon juice in a small stainless steel sauce pan. Heat until liquid reaches 175°F (88°C) on a sugar thermometer or until liquid has almost reduced and begins to look "sticky". Slowly pour SPLENDA® mixture into beating egg whites, which should be at a soft peak stage. Add cornstarch, and turn mixer to high. Continue to mix until egg whites are stiff. Do not over-mix!
3. On a parchment paper lined baking tray, spread meringue or pipe, to form a bowl, about 10 inches (25 cm) in diameter.
4. Bake at 225°F (109°C) for about 1 hour or until it just begins to colour. Leave oven ajar and let cool completely.
5. Filling: Whip cream and SPLENDA® Granulated till stiff. Gently fold in berries/fruit.
6. Topping: Combine raspberries, water and SPLENDA® Granulated in a non-reactive saucepan (such as stainless steel) and simmer gently till thick. Puree well and strain through a fine sieve to remove seeds.
7. Assembly: Gently remove baked meringue, and place on serving platter. Spoon cream-fruit mixture into centre. Drizzle with raspberry puree.
8. Servings: One 10 inch pavlova or 8 servings.
9. Canadian Living Test Kitchen.
Title: Rolled Buttercream Fondant
Ingredients:
- 1 light corn syrup
- 1 shortening
- 1/2 salt
- 1 vanilla extract
- 2 confectioners' sugar
Instructions:
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Title: Peach Crisp
Ingredients:
- 1 all-purpose flour
- 1/2 brown sugar
- 1/4 salt
- 1/2 butter
- 1 margarine
- 1 sugar
- 1/4 cornstarch
- 1 1/2 rolled oats
- 1/2 brown sugar
- 1/4 all-purpose flour
- 5 butter
- margarine
Instructions:
1. In a bowl, combine flour, brown sugar and salt.
2. Cut in butter until crumbly.
3. Pat into a greased 9" square baking pan.
4. Bake at 350 for 15 minutes.
5. Meanwhile, drain the peaches and reserve juice in a medium saucepan.
6. Add the sugar and cornstarch; bring to a boil, stirring constantly.
7. Boil for 2 minutes or until thickened.
8. Remove from the heat; stir in peaches.
9. Pour into the crust.
10. For topping, combine oats, brown sugar and flour.
11. Cut in the butter until crumbly.
12. Sprinkle over filling.
13. Bake at 350 for 25-30 minutes or until golden and bubbly.
Title: Lemon Myrtle Biscuits (Cookies)
Ingredients:
- 250 white sugar
- 250 raw sugar
- 500 butter
- 4 self raising flour
- 25 eggs
Instructions:
1. Cream together sugar and butter.
2. Add the eggs one at a time.
3. Mix together the sifted flour and Lemon Myrtle.
4. Once the eggs are combined stir in the flour and Lemon Myrtle mix until combined. Do not over mix the dough.
5. Roll dough mixute into small balls about the size of a walnut. Place on to greased biscuit baking trays.
6. With a floured fork, press each ball slightly.
7. Bake in a moderate oven for 12 to 15 minutes or until golden brown.
8. Cool on a tray.
9. Store in an airtight container.
Title: Crunchy Popums (Peanut Butter)
Ingredients:
- 2 peanut butter
- 1 powdered sugar
- 36
Instructions:
1. Mix peanut butter and sugar in medium bowl. Add 1-1/2 cups of the crushed cookies; stir until well blended.
2. Shape peanut butter mixture into 60 balls, using 1 heaping teaspoonful for each ball. Roll in remaining 1-1/2 cups crushed cookies until balls are evenly coated; cover.
3. Refrigerate at least 1 hour.
4. Store leftover balls in refrigerator.
Title: Chocolate Chip Oatmeal Cookies With Cherries + Pecans +++
Ingredients:
- 1 unbleached all-purpose flour
- 1/4 whole wheat pastry flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 old fashioned oats
- 1/4 pecans
- 1/2 walnuts
- 1/2 dried cherries
- 1/4 bittersweet chocolate
- 1 unsalted butter
- 8 dark brown sugar
- 3/4 real vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F (175°C).
2. Use parchment paper or a silpat* to line several standard baking sheets and set aside.
3. In a bowl, sift together the flours, baking powder, baking soda and salt. Set aside.
4. In another bowl combine the oats, pecans, walnuts, Raisin Bran, coconut, dried cherries and chocolate.
5. In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Slowly add the egg and vanilla, and beat until incorporated.
6. Gently sift, or with the mixer down to low, add the flour mixture to the bowl. Stir until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix.
7. Roll these portions lightly between your hands in about 1/4 cup portions, then place on each baking sheet, spaced evenly. You can make them small, but adjust your baking time a few minutes less. Wet your hands and lightly press the dough to a 1-inch thickness.
8. sprinkle with sea salt as you put into the oven.
9. Bake the cookies, two trays at a time, in a preheated oven for 12 minutes. Rotate the trays top to bottom and back to front and bake for another 5 minutes or until the cookies are uniformly golden, but still wet in the middle. They should appear slightly undercooked.
10. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.
Title: Orange Shortbread Cookies
Ingredients:
- 100 unsalted butter
- 50 sugar
- 1 orange, zest of
- 1/2 all-purpose flour
- 170 cornflour
- 30
Instructions:
1. Cream butter and sugar together until light and fluffy.
2. Add in the orange juice and zest and mix well.
3. Fold in sieved flours and mix until well combined.
4. Press dough together and wrap up in plastic wrap. Freeze for 10 minutes.
5. Preheat oven to 170 degrees Celsius Line two baking trays with parchment paper.
6. Roll the dough out between 2 plastic sheets to a 5mm thickness.
7. Cut out with cookie cutters.
8. Place the cut dough on the prepared baking tray. Poke some holes on top with a fork.
9. Bake in preheated oven for about 20-25 minutes, or until lightly golden.
10. Remove and cool on wire racks.
Title: Ghoraybeh (lebanese Shortbread Cookies)
Ingredients:
- 1 ghee
- 1 powdered sugar
- 2 flour
- 1 arak
- 1 baking powder
Instructions:
1. Mix butter, sugar, flour and baking powder and arak together.
2. Work into a dough.
3. Take a generous tablespoon of the dough and make it into a ball.
4. Press down into a circle.
5. Place on cookie sheet, and press your finger into the center of the dough to form a ring shape.
6. Continue with the rest of the dough.
7. (Traditionally, the dough is formed into short snakes, and formed into circles, and a shelled pistachio is placed at the join).
8. Bake at 300 degrees for 10 minutes (do not brown the cookies--they're supposed to be white).
9. Stores at room temperature for up to a week.
Title: Shamrock Kiss Cookies
Ingredients:
- 1 eggs
- 2/3 water
- 1/3 butter
- 2 margarine
- 4 powdered sugar
- 1 milk
- 1 vanilla
- 1
- 1/2
- 2 -3
Instructions:
1. Heat oven to 350 degrees F.
2. Combine cookie mix and cocoa in large bowl and mix well.
3. Add oil, eggs, and water Mix with fork or spoon until well blended (dough will clump together and be easy to handle) Shape dough into balls, using about 1 level measuring teaspoon of dough for each ball Cluster 4 balls together on ungreased cookie sheet to form Shamrock Flatten each"leaf" just slightly For stem, shape 1 ball into pencil shape and tuck stem under bottom of Shamrock leaves Bake 7-8 minutes or until set After cooling slightly remove cookies to wire rack and cool completely.
4. Shamrock Frosting Combine softened butter, powdered sugar, hot milk or cream, vanilla, and food coloring.
5. Mix until smooth.
6. Outline shamrock and stem with Shamrock Frosting Place small amount of frosting in center of cookie Press mini kiss in center of frosting.
Title: White Chocolate and Raspberry Muffins
Ingredients:
- 300 plain flour
- 2 baking powder
- 150 caster sugar
- 1 egg
- 1 vanilla extract
- 225 milk
- 50 butter
- 100 fresh raspberries
- 75 white chocolate
Instructions:
1. Preheat the oven to 200°C Cut parchment or greaseproof paper into 6in circles and push, creasing the paper to fit, into a muffin tin.
2. Sift the flour and baking powder into a large bowl and stir in the sugar.
3. Crack the egg into a separate bowl and whisk in the vanilla extract, milk and melted butter.
4. Stir the liquid into the dry ingredients with the raspberries and chocolate, taking care not to over-mix.
5. Spoon the mixture into the parchment cases and bake for 30 minutes until golden brown.
Title: No-Bake Chocolate/Peanut Butter Bars
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1 1/2 creamy peanut butter
- 6
- 2
- 1
Instructions:
1. In large heavy pan (or Dutch oven), over medium heat, bring the sugar and corn syrup to a boil.
2. Cook while continuously stirring for 2-3 minutes until sugar is dissolved.
3. Remove from heat and stir in peanut butter until combined.
4. Add cereal and mix well.
5. Press the mixture into an ungreased 13" X 9" X 2" pan.
6. Melt the chocolate and butterscotch chips in the microwave until smooth.
7. Spread over the cereal mixture.
8. Refrigerate until set and cut into bars.
Title: Malcha's Oatmeal Chocolate Chip Cookies
Ingredients:
- 3/4 shortening
- 1 granulated sugar
- 1 light brown sugar
- 1 vanilla extract
- 1/2 baking soda
- 1/2 salt
- 1 egg
- 1/4 water
- 1 flour
- 3 oats
- 1
Instructions:
1. In a large bowl mix together the first 8 ingredients until well blended.
2. Gradually stir in flour, oats and chocolate chips.
3. Drop by rounded spoonfuls onto cookie sheets and bake at 350° for 10-13 minutes.
4. Cookies are done when the peaks and edges are a golden brown but there are still some'shiny' dough looking spots across the top.
5. DON'T OVERBAKE!
6. You want'em nice and chewy-gooey, not crunchy!
7. You can add nuts & raisins to this recipe; if you choose to add raisins, increase the water by 1/8 cup.