lumicero/recipes-ing2inst huggingface dataset:
Title: Golden Nuggets
Ingredients:
- 1/2 margarine
- 1/3 sugar
- 1 egg
- 1 1/4 all-purpose flour
- 1/4 salt
- 1/2 cinnamon
- 1/2 vanilla extract
- 2 walnuts
- 2
- 1 1/2
Instructions:
1. Cream together margarine and sugar until light and fluffy. Add egg and beat well.
2. Add sifter flour, salt, cinnamon, vanilla, orange rind and juice. Mix well. Chill.
3. Shape into 1” balls. Roll in nuts. Bake @ 325 degrees for about 20 minutes.
Title: Chocolate Ribbon Pie
Ingredients:
- 4 cream cheese
- 2 sugar
- 1 milk
- 1 1/2 Cool Whip Topping
- 1 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 2 chocolate curls
- 8
Instructions:
1. In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
2. Gently stir in whipped topping. Spread onto bottom of crust.
3. Pour 2 cup milk into clean large bowl.
4. Add dry pudding mixes.
5. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
6. Pour over cream cheese layer.
7. Refrigerate 4 hours or until set.
8. Just before serving, top with chocolate curls.
9. Store any leftover pie in refrigerator.
Title: High Altitude Chiffon Cake With Variations
Ingredients:
- 2 1/2 cake flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1 salt
- 1/2 cold water
- 4 vanilla extract
- 3/4 cream of tartar
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350F (these directions are for 5000 - 7500 feet elevation).
2. Mix and sift flour, sugar, baking powder, and salt into mixer bowl.
3. Make a well in center and add oil, egg yolks, water, and vanilla.
4. Mix 1 minute on low speed of upright mixer or medium speed of portable mixer, scraping frequently.
5. Place egg whites and cream of tartar in another mixer bowl.
6. Using clean beaters, beat to stiff peaks but not dry.
7. Add beaten eggs whites to batter by thirds.
8. With a rubber spatula, fold 15 strokes after the first and second addition and 25 strokes after the third.
9. Pour batter into an ungreased, 10-inch tube pan.
10. Bake at 350° for 55-65 minutes or until done.
11. Remove from oven and cool in inverted pan.
12. **Lemon Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup plus 2 Tbsp cold water and 2 Tbsp strained lemon juice. Omit vanilla and add l Tbsp grated lemon rind.
13. **Orange Chiffon Cake: In place of the 3/4 cup cold water, substitute 1/2 cup cold water and 1/4 cup strained orange juice. Omit vanilla and add l Tbsp grated orange rind.
14. **Pineapple Chiffon Cake: In place of the 3/4 cup cold water, substitute 3/4 cup cold, unsweetened pineapple juice.
Title: 1/2 Guilty Peanut Butter Blossoms
Ingredients:
- 1/4 butter
- 1/2 plain yogurt
- 3/4 peanut butter
- 4 stevia powder
- 1/3 brown sugar
- 1 egg
- 2 milk
- 1 vanilla extract
- 1/2 salt
- 1 1/2 flour
- 1 baking soda
- 50
Instructions:
1. Beat butter, yogurt, and peanut butter until smooth. Add Stevia and sugar and beat well.
2. Add egg, milk and vanilla while mixing slowly.
3. In separate bowl mix flour, salt and baking soda. Slowly add to butter mixture. Mix well.
4. Roll into 1 inch balls (I don't roll in sugar and they will be a little sticky) and place on increased baking sheet.
5. Bake 6-7 minutes.
6. Pull out and put a Hershey kiss in each cookie while still hot.
Title: Apple Cinnamon Bundt Cake
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 2 1/2 baking powder
- 2 granulated sugar
- 1 eggs
- 4 vanilla extract
- 1/4 apples
- 2 ground cinnamon
- 3 granulated sugar
- 2
- 5
Instructions:
1. Preheat oven to 350°F Grease and flour one 10 inch tube pan or bundt pan.
2. Combine the ground cinnamon and 5 teaspoons of the sugar together and set aside. Peel, core and slice the apples then toss with the cinnamon mixture.
3. In a large mixing bowl, combine the flour, salt, baking powder and 2 cups of the sugar.
4. Stir in the vegetable oil, beaten eggs, orange juice and vanilla, mixing well.
5. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples. Pour the remaining batter over the apples and layer the remaining sliced apples.
6. Bake for 65-70 minutes, or until a tester inserted comes out clean.
Title: Sour Cherry Rugelach
Ingredients:
- 1 unsalted butter
- 1 cream cheese
- 1/2 sugar
- 2 3/4 flour
- 1 salt
- 3/4 sugar
- 1 unsalted butter
- 1/2 ground cinnamon
- 2 ground allspice
- 1 egg
- 1 granulated sugar
Instructions:
1. To make the Dough: Beat butter and cream cheese in a large bowl. Add sugar and beat till fluffy. Mix in flour and salt. Gather dough into ball, gently knead until smooth and flour is incorporated.
2. Divide dough into 8 equal pieces. Flatten into discs and wrap in plastic wrap. Refrigerate one hour.
3. Preheat oven to 350 degrees F. To make the Filling: Mix all ingredients in a medium bowl and set aside.
4. Unwrap a disc of dough and roll into an 8" x 8" square on a lightly floured surface. Spread 1/8 of the filling (about 1/4 cup) onto center of dough with back of a spoon., leaving about 1/2-inch border on top and bottom.
5. Starting at top, carefully roll squares into a tight roll. Using a sharp knife slice roll into 3/4-inch slices, discarding the ends.
6. Place cookies on ungreased cookie sheet and repeat with remaining discs of dough. Brush each cookie with beaten egg. Sprinkle with sugar.
7. Bake in preheated oven about 20 minutes or until rugelach is golden. Cool on wire racks.
8. NOTE: The cherries and walnuts are both easily chopped, speparately, in the food processor.
Title: Banana Bourbon Layer Cake
Ingredients:
- 8 butter
- 2 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 1/2 granulated sugar
- 3 eggs
- 2 -3 bananas
- 1/2 buttermilk
- 1 pure vanilla extract
- 1 heavy cream
- 2 confectioners' sugar
- 3/4 sour cream
- 3 bananas
- 2 unsalted butter
- 2 dark brown sugar
- 3/4 Bourbon
Instructions:
1. Preheat oven to 350°F If not using silpat, grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
2. Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
3. Beat egg whites until stiff; fold into batter.
4. Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
5. When cake layers are cool, whip cream with confectioners’ sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
6. Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
7. Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
8. Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
Title: Strawberry Cream Souffle
Ingredients:
- 6 strawberry gelatin
- 1 strawberry
- 1/3 lime, juice and zest of
- 1 Cool Whip
- 1 strawberry
- mint leaf
Instructions:
1. Set up collar outside souffle dish with parchment paper cut 2 inches high.
2. In bowl, combine gelatin and 1 cup boiling water, stir 2 minutes.
3. In 2 cup measuring cup, add 1/2 cup water and add enough ice to make 2 cups.
4. Pour ice water into gelatin mixture and chill over ice bath.
5. Beat geltin mixture with a mixer until frothy, about 2 minutes.
6. Stir in strawberries, coconut rum, and 1 tablespoon each of lime zest and juice.
7. Fold in whipped topping and pour into prepared souffle dish.
8. Tap dish on countertop to remove air pockets.
9. Chill 1 hour or until set. Remove wax paper collar.
10. Garnish souffle with frozen whipped topping, strawberry slices, and fresh mint.
Title: Fresh Apple-Banana Cake
Ingredients:
- 3 apples
- 3 bananas
- 2 sugar
- 3 flour
- 1 baking soda
- 2 cinnamon
- 2 eggs
- 2/3 vanilla
- 2 raisins
- 1/2
Instructions:
1. Put apples and bananas in bowl.
2. Add sugar, oil, eggs and vanilla.
3. Add flour, soda, cinnamon, nuts and raisins.
4. mix well.
5. Bake in greased and floured 9x13" at 350 for 1 hour.
Title: Berry Pecan Dessert
Ingredients:
- 6 cream of tartar
- 1/2 sugar
- 2 pecans
- 3/4 vanilla flavoring
- 2 cherry pie filling
- 2
- 1
Instructions:
1. Beat the egg whites until foamy.
2. Beat in the cream of tartar.
3. Gradually add the sugar, beating on high until stiff peaks form.
4. This will take 3-4 minutes.
5. Add the vanilla and beat briefly until blended inches
6. Use a spatula to fold in the pecan bits and cracker crumbs.
7. Spread into a greased 13x9x1 baking dish.
8. Bake for 25 minutes at 350 degrees.
9. Cool in refrigerator until completely cold.
10. Whip the cream and spread it over the crust.
11. When serving, spoon the pie filing over each individual piece.
Title: Amazing Oreo Dessert
Ingredients:
- 22 butter
- 3 cream cheese
- 8 peanut butter
- 1/2 powdered sugar
- 1 1/2 milk
- 1 instant chocolate pudding mix
- 18
- 1
Instructions:
1. Crush 18 cookies; mix with butter; press into bottom of an ungreased 9x9 dish.
2. Beat cream cheese, peanut butter and 1 cup powdered sugar until creamy.
3. Stir in half the whipped topping; spread over crust.
4. Sprinkle with the chopped peanut butter cups.
5. In second bowl, beat milk, pudding mix and the rest of the powdered sugar on low for 2 minutes.
6. Fold in remaining whipped topping.
7. Spread over the peanut butter cups.
8. Crush the 4 remaining Oreos; sprinkle on top.
9. Cover and refrigerate for 4 hours.
Title: Louisiana Pecan Praline Cake
Ingredients:
- 4 flour
- 1 baking powder
- 2 ground nutmeg
- 2 sugar
- 1/2 butter
- 6 eggs
- 1 pecan pieces
- 1 1/2 raisins
- 1
Instructions:
1. Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan.
2. Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly.
3. Add baking powder and nutmeg to rest of flour and reserve.
4. At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately, ending with flour. Blend well.
5. Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites.
6. Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven.
7. Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.
Title: Chocolate Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 water
- 1/2 eggs
- 1/2 pecans
- 4
- 1/2
- 3/4
- 1/2
Instructions:
1. Blend first 6 ingredients; then beat 2 minutes.
2. Mix pecans and chocolate chips and sprinkle in bottom of greased and floured Bundt pan. (optional).
3. Remove 1 cup of cake batter and place in a small bowl; add chocolate syrup.
4. Mix well. Set aside.
5. Place remaining batter into Bundt pan, then pour chocolate batter on top of first batter.
6. Bake at 350 degrees for 60-65 minutes.
7. Sprinkle with confectioner's sugar, if you don't use pecan-chocolate chip streusel.
8. You can use butterscotch instant pudding for a chocolate butterscotch cake.
Title: Triple Layer Brownies
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 3/4 vanilla
- 1 salt
- 1/2 baking soda
- 1/4 all-purpose flour
- 1 water
- 1 1/2 butter
- 1/2 powdered sugar
- 12 canned milk
- 1 vanilla
- 1
- 1/4
- 1
Instructions:
1. Combine in a large mixing bowl the first nine ingredients. Mix well.
2. Spoon into a greased and floured 9 x 13 inch baking pan.
3. Sprinkle with mini chocolate chips.
4. Bake for 20 minutes at 350 degrees.
5. For Frosting, mix first three ingredients until light and fluffy.
6. Spread one layer of white frosting on completely cooled brownies.
7. Add cocoa and vanilla to remaining frosting. Mix well.
8. Spread one layer of chocolate frosting.
9. Cover completely with mini chocolate chips.
Title: Soft Chocolate Frosting
Ingredients:
- 2 water
- 1 sugar
- 3/4 cornstarch
- 1 butter
- 1 walnuts
- 1/2
Instructions:
1. Put everything in a double boiler and cook till thick; stirring often.
2. Put on cake hot.
3. Sprinkle chopped walnuts.
Title: Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting
Ingredients:
- 1 1/4 sugar
- 1/2 shortening
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 buttermilk
- 2 -3 vanilla
- 1/2 poppy seed
- 1/3 butter
- 1/2 - 3/4 cream cheese
- 1/2 vanilla
- 1 confectioners' sugar
- 2
- 3 1/2
- 1
Instructions:
1. Set oven to 350°F (oven set to second-lowest position).
2. Grease a 13 x 9-inch baking pan.
3. In a large bowl using an electric mixer at medium speed cream the sugar with shortening for about 2 minutes.
4. Add in eggs, almond and vanilla extract; beat until very well combined on high speed.
5. In a small bowl sift together flour with baking soda and salt; add to the creamed mixture along with the buttermilk; mix until just combined.
6. Mix in the poppy seeds.
7. Bake for about 30-35 minutes or until cake tests done.
8. Cool completely.
9. For the frosting; in a medium bowl cream the cream cheese, butter, vanilla and whipping cream until light and fluffy (about 2 minutes).
10. Add in confectioners sugar and beat until fluffy (adding in more confectioners sugar or whipping cream if needed until desired consistency is achieved).
11. Mix in the Cool Whip until completely blended.
12. Spread over the cake then sprinkle the top with sliced almonds if desired.
Title: Savory Fresh Apricot Bites
Ingredients:
- 4 fresh apricots
- 12 pistachios
- 1/2
Instructions:
1. Pit and halve the apricots.
2. Stir cream cheese until smooth. Pipe or spoon a dolup of cream cheese onto the apricot halves.
3. Sprinkle tops with the chopped pistachios.
Title: Almond, Citrus & Coconut Tart - With Gluten Free Option
Ingredients:
- 4 eggs
- 1 caster sugar
- 1/2 plain flour
- 100 orange
- 1 lemon juice
- 1/4 butter
- 1/2 milk
- 125
- 1
Instructions:
1. Preheat your oven to 160 degrees centigrade.
2. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
3. Place all of the ingredients in a food processor and process for one minute.
4. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
5. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
6. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.).
Title: Chocolate Christmas Log (Cookie Cake)
Ingredients:
- 1 sugar
- 2
- 1/3
Instructions:
1. Whip 1 1/2 c of cream add sugar to taste (1/4- 1/2 cup).
2. Put a teaspoonful of sweetened whipped cream on a cookie, top with another cookie.
3. Add another teaspoonful and another cookie.
4. Repeat.
5. Place on one end of a flat rectanglar serving dish (or plate), with the cookies vertical.
6. Put a teaspoonful of cream on a cookie and add it to the end.
7. Repeat until all the cookies and cream are used in a log shape.
8. Coat with remaining cream and cover lightly in plastic wrap.
9. Refrigerate at least overnight.
10. When ready to serve, whip remaining cream and sweeten.
11. Recoat the log with the whipped cream and decorate with chocolate shavings.
12. To serve, cut on the diagonal.
13. For darker frosting color, add 1/3 cup unsweetened peanut butter to whipped cream mixture.
Title: Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3 quick-cooking oats
- 1
Instructions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Title: Apple Raisin Walnut Noodle Pudding
Ingredients:
- 8 walnuts
- 1/2 apple
- 1 raisins
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 eggs
- 3 butter
- 1/4 sugar
- 3 salt
- 1/2
Instructions:
1. Cook noodles as directed.
2. Drain and rinse in cold water.
3. Combine nuts, apples, raisins and spices together.
4. Beat egg yolks with butter, sugar and salt until well blended.
5. Fold the egg yolk mixture into the noodles, then fold in the nut/apple/raisin/spice mixture.
6. Beat egg whites until stiff.
7. Fold into the noodle mixture.
8. Bake at 350 degrees for 45 minutes.
Title: Peanut Butter Rolo Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 24 granulated sugar
Instructions:
1. Set oven to 375 degrees.
2. Cream the butter, peanut butter, sugars and egg.
3. Sift together, the flour baking powder, baking soda and salt.
4. Gradually add the dry ingredients to the butter mixture; mix well.
5. Roll the dough into approx 24 small balls.
6. Place one Rollo candy in the center of each ball.
7. Roll each ball in the granulated sugar.
8. Place the cookies on a greased cookie baking sheet.
9. Bake for 8-10 minutes.
Title: Dreamy French Bread Pudding
Ingredients:
- 1 eggs
- 4 butter
- 2 orange zest
- 3 pure vanilla extract
- 1 1/2 nutmeg
- 1/4 cinnamon
- 2 raisins
- 1 dried cranberries
- 1/4
- 1
- 3
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Lightly grease a 13" x 9" baking dish. Tear or cube the French bread into 1" pieces and place in the baking dish.
3. In a mixing bowl, beat the eggs, egg yolks, butter, 1 1/4 cups sugar, orange juice, zest and vanilla extract. Set 1/4 cup of sugar aside.
4. Add the nutmeg, cinnamon and Rice Dream to the egg mixture; whisking well until blended. Stir in the raisins and nuts if using.
5. Pour the mixture over the French bread then lightly stir the mixture to coat and to prevent the bread pudding from burning.
6. Let stand for 10 minutes to allow the bread to absorb the mixture.
7. Cover the baking dish with aluminum foil. Bake for 35 minutes, remove foil and sprinkle top with the remaining 1/4 cup sugar.
8. Baked uncovered for another 30-40 minutes, or until the top is golden and pudding "puffs" up. Add the almonds last 10-15 minutes of baking.
9. Serve warm. Dollop with non dairy topping or fresh whipping cream if desired.
Title: Zalma's No Bake Cheesecake
Ingredients:
- 2 cream cheese
- 1/4 sugar
- 1 vanilla extract
- 1 1/2 lemon peel
- 2 graham cracker pie crust
- 1
Instructions:
1. Beat Cream Cheese and Sugar in large bowl with mixer until well blended. Add Vanilla Extract and Lemon Peel to Cream Cheese mixture and mix until blended well. Fold in Whipped Topping, mix well.
2. Pout cream cheese mixture into pie crust and even out.
3. Refrigerate for 4 hours or until set.
Title: Golden Butternut Squash Pie
Ingredients:
- 4 eggs
- 4 buttermilk
- 1 butter
- 1/4 vanilla extract
- 2 sugar
- 1 1/2 flour
- 2 salt
- 1 baking soda
- 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine the eggs, squash, buttermilk, butter and vanilla. Beat until smooth.
3. In a small bowl, combine the sugar, flour, salt and baking soda.
4. Add the dry ingredients to the squash mixture and mix until smooth.
5. Pour into the pie shells.
6. Cover the edges of the crust loosely with foil.
7. Bake for 35 minutes. Remove the foil and bake for an additional 25 minutes.
8. Cool on a wire rack.
9. Store in the refrigerator.
Title: Sour Cream Drops
Ingredients:
- 1/4 shortening
- 3/4 sugar
- 1 egg
- 1/2 sour cream
- 1/2 vanilla
- 1/4 nutmeg
- 1 1/3 all-purpose flour
- 1/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 2 butter
- 1/2 confectioners' sugar
- 1/4 vanilla extract
- 3 -4 hot water
Instructions:
1. In a mixing bowl, cream shortening and sugar.
2. Add egg, sour cream and vanilla.
3. Combine dry ingredients; add to the creamed mixture.
4. Chill for at least 1 hour.
5. Drop by tablespoonfuls 2 inches apart onto greased cookie sheets.
6. Bake at 425 for 7-8 minutes until lightly browned.
7. Remove to wire racks to cool.
8. For frosting, melt butter in a small saucepan until golden brown; stir in sugar,vanilla and enough hot water to achieve a spreading consistency.
9. Frost cooled cookies.
Title: Blushing Apple Cake
Ingredients:
- 1 1/4 flour
- 2 sugar
- 1 baking powder
- 1 milk
- 1/2 salt
- 1/2 butter
- 1 egg
- 5 tart apples
- 1 flour
- 1/2 butter
- 1 cherry gelatin
- sugar
Instructions:
1. Mix and sift flour 2 tablespoons sugar, baking powder and salt.
2. Cream butter, add sifted ingredients and mix.
3. Combine slightly beaten egg and milk and add to creamed mixture. Mix well.
4. Press mixture onto bottom of greased 7" x 11" x 1-1/2" pan.
5. Press apple slices into dough so they overlap.
6. Prepare topping:.
7. Place cherry gelatin in 8 ounce cup and fill cup with sugar.
8. Cut butter into flour to make coarse crumbs.
9. Combine crumb mix with gelatin mix.
10. Sprinkle over apples.
11. Bake in 350 degree F. oven about 50 minutes.
Title: Espresso Shortbread
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. First, cream the butter and sugar together until it's light and fluffy. Add vanilla extract and mix for about 30 seconds. Then add the flour and espresso powder and mix until dough is smooth, about 1 minute.
3. Spray a 9"x9" pan with cooking spray and scatter the ground espresso across the bottom of the pan. Gently press dough evenly into the espresso covered pan. Place pan into the top part of the oven and bake until shortbread is set, about 17 to 20 minutes. Remove from oven and let cool about 15 minutes.
4. Using a sharp knife, score the top of the still warm short bread. Cut in 2" squares(or how you like). Run a butter knife around the edge of the pan and invert onto a cutting board. Give a sharp rap and the shortbread will release from the pan. Let it cool aobut 10 more minutes and slice along the scored lines. Enjoy!
Title: Brooke's Ultimate Sugar Cookies
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1 powdered sugar
- 2 powdered sugar
- 1 1/3
Instructions:
1. Cream sugar and butter. Mix in egg and flavorings.
2. Blend dry ingredients and stir into creamed mixture.
3. Refrigerate 2 or 3 hours.
4. Heat oven to 375*.
5. Divide dough in half and roll out on lightly floured board 1/4 inch thickness. Cut into shapes. Sprinkle with plain or colored sugar -- or use the Royal Icing recipe below. Place on lightly greased baking sheet. Bake 7 to 8 minutes or until golden brown. Makes 5 dozen 2 to 2 1/2 inch cookies.
6. ROYAL ICING.
7. In a microwave-safe bowl (I use a pyrex measuring cup) stir together until combined:
8. 2 large egg whites.
9. 1 1/3 cups powdered sugar.
10. Microwave on high 1 1/2 to 2 min until mixture is bubbly or it reaches 160°F
11. Then add mixture to another 1 1/3 cups of powdered sugar and beat with an electric mixer at high speed (adding food coloring if desired while still runny) until the icing is cool and stiff peaks form when the beatersa re lifted out of the bowl.
12. Keep a damp dishtowel over the bowl as you're working so it doesn't dry out -- and of you feel its getting too stiff, add a little water and stir or beat again -- its super easy to work with (I usually do mine with it the consistency of paint so it dries smooth on top) HAVE FUN!