lumicero/recipes-ing2inst huggingface dataset:
Title: Make It Again! Baklava
Ingredients:
- 1 sugar
- 1 honey
- 3/4 water
- 1 lemon juice
- 2 cinnamon sticks
- 1 lemon zest
- 2 ground cloves
- 2 ground cardamom
- 3/4 walnuts
- 1/4 ground cinnamon
- 1 1/2 salt
- 1/4 unsalted butter
- 1 1/2 phyllo dough
- 1
Instructions:
1. Syrup:.
2. Combine the ingredients listed under SYRUP in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.
3. Filling:.
4. Preheat the oven to 350°.
5. Place nuts in food processor. Pulse a few times to chop to consistency of small Grape-Nut cereal size. Don’t pulverize. Add the cinnamon and salt, and pulse briefly again to combine.
6. Melt the butter over low heat in a small saucepan.
7. Using a pastry brush, lightly coat a 9-by-13-inch baking dish with some of the melted butter.
8. Unfold the phyllo and cut to size of inside of baking dish. Cover with slightly damp towel while you’re working on it.
9. Place one of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Sprinkle ¾ cup of the nut mixture evenly over the buttered phyllo sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another ¾ cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.
10. Use a sharp steak knife, make four lengthwise cuts through the layered phyllo at 1½ -inch increments. You should have 5 strips lengthwise. Now cut diagonally at 1½ -inch increments to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava. Bake the baklava until golden brown, about 40 minutes.
11. Remove from the oven, set aside on a wire rack to cool 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow to stand several hours or overnight before serving.
Title: Frozen Kahlua Souffle
Ingredients:
- 5 sugar
- 1/2 instant coffee powder
- 2 milk
- 1 heavy cream
- 1 brandy
- 2 Kahlua
- 2
- 4
Instructions:
1. Whip heavy cream using a chilled bowl and beaters;set aside.
2. Beat the egg yolks in the top of a double boiler until light and creamy.
3. Gradually beat in sugar and coffee and combine with milk and light cream.
4. Cook over hot, but not boiling, water, stirring constantly.
5. Set over crushed ice to cool until mixtuer will mound on a spoon.
6. When cool, fold in the whipped cream, brandy and Kahlua.
7. Turn mixture into a 1 quart souffle dish with a 3 inch band of foil tied around the outside at the top.
8. Place in freezer 6-8 hours.
9. Remove foil rim and serve from the dish.
Title: Ginger Oat Shortbread
Ingredients:
- 1 old fashioned oats
- 1/2 candied ginger
- 1/4 - 1/2 salt
- 1/2 - 3/4 sugar
- 1 butter
- 1 1/2 all-purpose flour
Instructions:
1. Preheat oven to 350°F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour.
2. Add butter in chunks and all purpose flour. Pulse until comes together in soft dough.
3. Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact.
4. Bake in 350°F oven 35-45 min until edges are a moderate brown color.
5. Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack.
6. Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!
Title: 5-Ingredient Brownies from 'Every Day Easy Air Fryer'
Ingredients:
- 1/2 unsalted butter
- 1/2 chocolate chips
- 3 eggs
- 1/2 sugar
- 1 pure vanilla extract
Instructions:
1. tGenerously grease a 7-inch square baking pan with vegetable oil.
2. tIn a microwave-safe bowl, combine the butter and chocolate chips. Microwave on high for 1 minute. Stir very well. (You want the heat from the butter and chocolate to melt the remaining clumps. If you microwave until everything melts, the chocolate will be overcooked. If necessary, microwave for an additional 10 seconds—but stir well before you try that.).
3. tIn a medium bowl, combine the eggs, sugar, and vanilla. Whisk until light and frothy. While whisking continuously, slowly pour in the melted chocolate in a thin stream and whisk until everything is incorporated.
4. tPour the batter into the prepared pan. Set the pan in the air-fryer basket. Set the air fryer to 350°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
5. tLet cool in the pan on a wire rack for 30 minutes before cutting into squares.
Title: Chocolate Chile Cake
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1 cake flour
- 2 cake flour
- 2 granulated sugar
- 1 baking soda
- 1/2 salt
- 1/2 cocoa powder
- 2 water
- 2 red chili powder
- 1 vanilla extract
- 1 unsalted butter
- 1/2 buttermilk
- 2 eggs
- 3/4 unsalted butter
- 3/4 cocoa powder
- 6 buttermilk
- 1 1/2 confectioners' sugar
- 1 1/2 Bourbon
- 3 vanilla extract
- 1 1/2 walnuts
Instructions:
1. For the cake, preheat the oven to 350 degrees and place a rack in the center of the oven.
2. Butter two 9-inch round cake pans and line the bottoms with circles of parchment or waxed paper.
3. Lightly dust the sides of the pans with flour, tapping out the excess.
4. For best results, use a mixer with a wire whip attachment.
5. Combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed.
6. In a medium saucepan, cook 1 cup of the water with the chili powder over medium heat until simmering.
7. Remove the pan from the heat and stir in the vanilla.
8. Add the softened butter to the dry mixture and beat thoroughly on medium-low speed.
9. The mixture should be grainy.
10. Raise the speed to medium and gradually add the remaining cup of water and the buttermilk.
11. Add the eggs on at a time, beating well after each addition.
12. Slowly add the hot water/chile mixture and continue to beat just until well combined--be sure not to overbeat.
13. Pour the mixture into the pans and bake for 35 to 40 minutes or until a toothpick inserted into the centers of the cake comes out clean.
14. To cool, set the pans on a wire rack for 15 minutes.
15. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately reinvert so that the risen tops don't flatten.
16. Let sit until completely cool before frosting.
17. For the frosting, combine the butter and cocoa in a large saucepan and melt over medium heat.
18. Stir in the buttermilk.
19. Add the confectioners' sugar a little at a time, stirring with a wired whisk between additions.
20. Stir in the bourbon and vanilla.
21. The frosting should stiffen as it cools.
22. When it has reached a spreadable consistency, assemble the cake.
23. If necessary, trim the tops of the cakes so they are level.
24. Place one of the cake layers onto a 9-inch round cardboard cake circle.
25. Spread 1 cup of the chilled frosting over the cake layer.
26. Sprinkle 1 cup of the chopped walnuts over the frosting.
27. Place the second layer of the cake onto the frosted base.
28. Use the remaining frosting to cover the top and sides of the cake.
29. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top.
30. To decorate the cake, press the remaining walnuts against the lower half of the side of the cake and on top of the cake.
Title: Chocolate (Lemon) Plush
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 walnuts
- 2 instant pudding mix
- 1 cream cheese
- 3 milk
- 1 powdered sugar
- 8 Cool Whip
Instructions:
1. Mix butter, flour and nuts.
2. Pat into 9x13" baking dish.
3. Bake 15 minutes at 350 degrees F.
4. Cool.
5. Mix cream cheese, sugar and 1 cup Cool Whip; spread over baked mixture.
6. Mix pudding and milk until well thickened.
7. Spread over cream cheese layer.
8. Add more cool whip to cover top.
9. Spread chopped nuts over top.
10. Refrigerate.
Title: Melt-in-your-mouth Cookies
Ingredients:
- 2 butter
- 1 icing sugar
- 2 water
- 4 vanilla extract
- 4 all-purpose flour
- 2
Instructions:
1. Cream butter and sugar together.
2. Add water and vanilla to the mixture.
3. Gradually add flour, fold in nuts.
4. Roll dough into 1 inch balls.
5. Place on ungreased baking sheets and flatten with fingers.
6. Bake at 300 F for 20-25 minutes.
7. Cool on a wire rack.
Title: Lemon-Cheese Spritz Cookies
Ingredients:
- 1 butter
- 3 cream cheese
- 1 sugar
- 1 egg
- 1 lemon rind
- 1 lemon juice
- 2 1/2 flour
- 1 baking powder
Instructions:
1. Cream butter, cheese, and sugar until fluffy.
2. Blend in remaining ingredients.
3. Cover and chill.
4. Press out cookies on un-greased baking sheet.
5. Sprinkle with colored sugars.
6. Bake at 375 F 7-8 minutes.
Title: Peppermint Poppers
Ingredients:
- 1 butter
- 1 1/2 confectioners' sugar
- 1 vanilla
- 2 1/2 pecans
- 1/2 cream cheese
- 2 milk
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cookie Dough:.
3. Using an electric mixer, cream butter with 1/2 cup confectioners' sugar and vanilla. Gradually add flour and pecans; mix well. Chill dough.
4. Meanwhile, prepare filling: Blend cream cheese and milk until smooth; gradually add 1/2 cup confectioners' sugar and 3 tablespoons crushed candy cane.
5. Form rounded teaspoonfuls of chilled cookie dough into balls. Make an indentation in the top of each ball; fill with 1/4 teaspoon peppermint filling. Press dough together to seal top and enclose filling. Arrange cookies on ungreased baking sheets. Bake for 12-15 minutes or until set but NOT brown.
6. Meanwhile, mix remaining candy and remaining 1/2 cup confectioners' sugar in a small dish. Roll warm cookies in candy and sugar mixture. Cool, then roll cookies in candy mixture again.
Title: Refrigerator Pistachio Dessert
Ingredients:
- 1 1/4 flour
- 1/2 margarine
- 1/2 butter
- 1 pistachios
- 1 cream cheese
- 1 powdered sugar
- 2 instant pistachio pudding mix
- 3 milk
Instructions:
1. Heat oven to 350 degrees.
2. Grease 9" x 13" pan.
3. In small bowl, combine flour and margarine until crumbly.
4. Stir in pistachios; pat into prepared pan.
5. Bake at 350 degrees for 18 to 22 minutes or until light golden brown; cool.
6. In small bowl, combine cream cheese and powdered sugar until smooth and creamy.
7. Fold in 1/2 carton of whipped topping; spread over cooled crust.
8. In large bowl, beat pudding mix and milk at medium speed until thickened, about 5 minutes.
9. Pour mixture carefully over cheese layer.
10. Spread with remaining whipped topping.
11. Refrigerate several hours or overnight.
Title: Plantain Gingerbread (Liberia)
Ingredients:
- 1/3 butter
- 1/2 sugar
- 1 vanilla
- 1/2 water
- 2 plantains
- 2 1/3 flour
- 1/2 salt
- 1 1/2 baking soda
- 2 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1 dark molasses
- 1 milk
Instructions:
1. Preheat oven to 350°F.
2. Use a tablespoon of the butter to grease a 9-inch square baking pan.
3. Combine sugar and vanilla in a heavy saucepan with half a cup of water.
4. Add plantain slices and cook over moderate heat until plantains are tender. Drain.
5. Layer drained plantain slices across the greased baking pan. Set aside.
6. Combine flour, salt, baking soda and spices in a bowl.
7. In a clean saucepan, bring remaining butter and molasses just to a boil.
8. Begin adding the flour mix and the milk a bit at a time, alternating them. Beat vigorously until smooth and pour over plantains in baking dish.
9. Bake 50-60 minutes until a knife inserted into the center comes out clean.
Title: Oatmeal Raisin Cookies
Ingredients:
- 1 brown sugar
- 1/4 molasses
- 1 light butter
- 1 baking powder
- 1 ground cinnamon
- 1 vanilla extract
- 1/2 salt
- 2 eggs
- 3 oats
- 1 all-purpose flour
- 1 raisins
Instructions:
1. Preheat oven to 375°F.
2. If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
3. In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
4. Stir in oats, flour and raisins.
5. If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
6. On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
7. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Title: Chocolate and Pistachio Cookies
Ingredients:
- 6 bittersweet chocolate
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 unsalted butter
- 1 unsalted butter
- 1 1/4 light brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/3 pistachios
Instructions:
1. Finely chop 2 1/2 ounces chocolate and melt in a small bowl set over a small saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool chocolate.
2. Finely chop remaining 3 1/2 ounces chocolate.
3. Sift together flour, baking powder and baking soda.
4. Beat together 1/2 cup plus 1 tablespoon unsalted butter and brown sugar with an electric mixer at medium-high speed until light and fluffy, about 5 minutes, then beat in egg and vanilla until combined well.
5. Add flour mixture in batches and mix at medium speed until just combined, then beat in melted chocolate until incorporated. Stir in pistachios and chopped chocolate.
6. Divide dough into 6 equal portions and roll each piece into a 12-inch-long log (3/4 inch thick). Wrap each log in plastic wrap and freeze until firm, at least 30 minutes.
7. Put oven rack in middle position and preheat oven to 350 degrees F.
8. Slich 1/2-inch thick rounds from 1 frozen log and arrange about 1 inch apart on an ungreased baking sheet.
9. Place baking sheet on top of another baking sheet (to protect undersides from overbrowning) and bake until cookies rise slightly and then fall (tops of cookies will be cracked), 10-12 minutes.
10. Transfer cookies to a rack to cool.
11. Make more cookies on cooled baking sheets in the same manner.
12. Cookies keep, cooled completely, in an airtight container at room temperature for 1 week.
13. Wrapped dough logs can be frozen for 3 months.
Title: Apple, Dried Cherry and Walnut Compote (Ziplock Zip and Steam)
Ingredients:
- 2 granny smith apples
- 1/4 dried cherries
- 1/4 walnuts
- 1 brown sugar
- 1/2 cinnamon
- 1 lemon juice
Instructions:
1. Combine all ingredients in Medium or Large Ziploc® Brand Zip 'n Steam231 Bag.
2. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place bag in microwave.
3. Microwave on full power for 6 minutes or until apples are fork-tender.
4. Allow bag to stand for 1 minute before handling. Carefully open bag and serve.
5. Serve over vanilla frozen yogurt or angel food cake if desired.
Title: Cinnamon Bread "Loaf Cake"
Ingredients:
- 3 brown sugar
- 1 cinnamon
- 1 sugar
- 1/4 shortening
- 2 butter
- 2 eggs
- 1 vinegar
- 1/2 milk
- 1/2 baking soda
- 1/2 baking powder
- 2 salt
- 1 flour
- vanilla
Instructions:
1. Mix brown sugar and cinnamon together and set aside.
2. Cream shortening/butter/ margarine with sugar.
3. Add eggs and vinager, mix well.
4. Put bp,, bs., salt, and flour together in a small bowl.
5. Add flour mix alternately with milk into the creamed shortening and sugar.
6. Stir in vanilla.
7. Pour 1/2 batter into a greased loaf pan.
8. Put 1/2 brown sugar/cinnamon mix in the center of batter.
9. Pour in the rest of batter.
10. Top with the rest on sugar mix.
11. Bake at 350 degrees for 1 hour, until toothpick inserted comes out clean.
Title: Tangy Lemon Refrigerator Cake
Ingredients:
- 30 low-fat milk
- 1 lemon pudding mix
- 1 Cool Whip
- 1 1/2
Instructions:
1. Mix together milk and pudding mix until smooth.
2. Add the cool whip to the mixture and stir.
3. Scoop a heaping teaspoon of the cream mixture and sandwich it between two gingersnaps.
4. Place the gingersnaps standing on edge at one end of a medium sized platter.
5. Continue to alternate gingersnap then mixture so that you have created a "log" on the platter.
6. Use the remaining cream mixture to cover the entire log.
7. Refrigerate for a minimum of 8 hours.
Title: Yellow Lemony Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 4 water
- 1/4
- 1
Instructions:
1. Combine all ingredients and beat for 2 minutes.
2. Pour into greased and floured 9x13 baking pan.
3. Bake at 350° for 50 minutes, or until pick comes out clean.
4. Cool for 10 minutes.
Title: Banana Split for Grown Ups
Ingredients:
- 225 strawberries
- 2 Grand Marnier
- 4 passion fruit
- 4 bananas
- 500 vanilla ice cream
Instructions:
1. Hull and slice strawberries. Place in a bowl with grand mariner and set aside.
2. Peel bananas and slice lengthways, place in a dish and put two scoops of ice cream between the slices.
3. Top with the strawberries and scoop the seeds from the passion fruit over the top.
4. If desired serve with cream.
Title: Rachel's Apricot Fudge Biscuit Slice (Unbaked)
Ingredients:
- 1 butter
- 1 brown sugar
- 4 sweetened condensed milk
- 3
- 0.5
Instructions:
1. Crush the biscuits and mix with the chopped apricots.
2. In a pot melt the condensed milk, butter and brown sugar together (Do not boil).
3. Mix with the biscuits & apricots.
4. Press into a greased sponge roll/slice tin.
5. Refrigerate and cut when cold.
Title: Zimtsterne, Cinnamon Stars
Ingredients:
- 3 salt
- 1 powdered sugar
- 250 cinnamon
- 1 1/2 lemon juice
- 1/2
- 350
Instructions:
1. Beat egg whites with salt until stiff.
2. Add the powdered sugar and mix.
3. Keep 1 dl of the mixture as frosting.
4. Add the rest of the ingredients and mix well.
5. Roll the dough out in a ziploc bag, that's cut open (cut the two side seams so the two parts are held together only at the bottom) Cut out stars or whatever other shapes you want.
6. Bake for 3-5 minutes in a preheated oven at 450°F.
7. When cookies are still warm, dip one side of cookies in frosting.
Title: Cream Puffs
Ingredients:
- 1/2 boiling water
- 1/4 butter
- 1/2 flour
- 2 eggs
- 2/3 sugar
- 1/3 flour
- 1/8 salt
- 2 milk
- 2 eggs
- 1 vanilla extract
Instructions:
1. Put 1/2 cup boiling water into a quart-size saucepan. Add butter and beat until butter melts. Add flour all at once, and stir vigorously until ball forms in center of pan.
2. Remove from heat and let stand 5 minutes.
3. Add eggs, one at a time, beating after adding each egg. Mixture should be very stiff.
4. Drop by spoon onto a greased cookie sheet (you should divide the dough to make about 18 puffs).
5. Bake in preheated 375 degree F oven until free from beads of moisture, about 40 to 45 minutes. After baking, cool on a wire rack before filling with cream.
6. While the puffs are baking, make the cream filling. In a saucepan, mix sugar, flour, and salt. Add scalded milk gradually. Cook 15 minutes, stirring constantly until mixture thickens. Once mixture thickens, stir occasionally.
7. Add eggs, slightly beaten, and cook 1 minute more.
8. Cool and add vanilla extract.
9. Cut the top off the cooled puffs and fill with cooled cream filling.
10. Replace top. I sometimes dust these with powdered sugar before serving.
Title: Cream Horns
Ingredients:
- 1 puff pastry
- 1 egg
- berries
Instructions:
1. On a lightly floured surface, roll paster to 1/8th inch 10x15 inch rectangle.
2. Cut into 1x15 inch strips.
3. Take a strip of dough and squeeze around the tip of a cream horn mold to form a seal. Wrap the strip around the mold overlapping consecutive turns slightly. Seal the end at the large end of mold.
4. Place sealed edge down on a silpat covered sheet. Repeat with remaining strips.
5. Refrigerate molds on baking sheet about 30 minutes to allow dough to relax.
6. Heat oven to 400F.
7. Brush pastry with egg.
8. Bake until golden, about 15 minutes.
9. Set pastries on cooling rack and slip out of molds. Cool.
10. Fill with sweetened whipped cream and fresh berries.
Title: Raspberry Fig Linzer Cookies (Diabetic)
Ingredients:
- 2 sweet butter
- 1/4 Splenda sugar substitute
- 1/2 baking powder
- 2 salt
- 1/8 eggs
- 1 egg substitute
- 1/2 vanilla
- 2 cake flour
- 3 cornmeal
- 1/3 fresh raspberries
- 1/3 frozen raspberries
- 3 dried figs
- powdered sugar
- cake flour
Instructions:
1. In a large bowl beat together the butter, oil, sugar substitute until combined. Add in the egg/egg substitute, salt, baking powder and vanilla. Using your mixer, beat in the corn meal and as much of the flour as you can. If the dough becomes too stiff, mix in the rest of the flour by hand.
2. Divide the dough in half, wrap in plastic and chill for two hours.
3. While the dough is chilling, prepare your filling by adding all ingredients to a small saucepan. Bring the mix to a boil and reduce to a lower simmer. Cook for 5 minutes, stirring regularly, until the filling is thickened. Transfer to a mini-chopper or use an immersion blender to puree the mix until smooth. Allow to cool completely.
4. Preheat oven to 375 degrees. (Note you are using untreated cookie sheets here.)
5. Roll out the first disc of dough until it is 1/8 inch thick. Using the larger cookie cutter, cut out cookies and transfer to the baking sheet about 1 inch apart. Bake for 5 minutes until the edges of the cookie are firm but not browned. Remove from oven and transfer to a wire rack.
6. With the second disc of dough, repeat as above except that you will be using the smaller cutter to create a window in the cookies for the tops. In doing so, carefully place the smaller cookie cutters on the shapes made by the larger cutters in a manner so that the sides around the center hole are even.
7. To assemble the linzer cookies, first apply a light dusting of powdered sugar on the top cookies (those with the cutouts). Spread a small amount of the raspberry-fig filling on the bottom cookie. Gently take the top cookies by the edges and line the top cookie over the filling pressing down ever so slightly.
Title: Cinnamon Crisps
Ingredients:
- 1 sugar
- 1/4 cinnamon
- 2 flour tortillas
- 1 water
Instructions:
1. Preheat oven to 350.
2. In a small bowl, combine cinnamon and sugar.
3. Brush both sides of tortillas with water and sprinkle each side with cinnamon and sugar mixture.
4. Cut tortilla into 12 wedges and place on a cookie sheet in a single layer.
5. Bake for 15 minutes.
Title: Bakery Shop Frosting
Ingredients:
- 2 flour
- 1/2 water
- 1/2 confectioners' sugar
- 2 butter
- 1/2 margarine
- 2 vanilla
Instructions:
1. Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour.
2. In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups.
3. Hitech Cooking.
Title: S'more Cookies
Ingredients:
- 3 whole wheat flour
- 1 1/2 dark brown sugar
- 3/4 salt
- 1/2 baking soda
- 2 eggs
- 1/2 buttermilk
- 1 dark molasses
- 1 1/2 vanilla extract
- 1/2 butter
- 1 1/2 mini marshmallows
- 1
Instructions:
1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
2. Whisk flour, sugar, salt and baking soda in large bowl. In a medium bowl, Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl. Whisk in melted butter to the egg mixture.
3. Add egg mixture to dry ingredients and stir until dough is evenly moistened. Stir in chocolate chips and marshmallows.
4. Drop cookie dough by rounded tablespoonsful onto prepared sheet, spacing about a couple of inches apart.
5. Bake cookies until golden brown and dry to the touch (about 15 minutes). Let cookies cool on sheets for 10 minutes before transferring to racks to completely cool.