lumicero/recipes-ing2inst huggingface dataset:
Title: Jamaican Cornmeal Pudding
Ingredients:
- 3 yellow cornmeal
- 3/4 all-purpose flour
- 2 1/4 brown sugar
- 5 coconut milk
- 1/2 mixed spice
- 1 1/2 salt
- 1 1/2 nutmeg
- 1/2 raisins
- 1/2 coconut milk
- 1/2 granulated sugar
- 4 cinnamon
- 1 vanilla
- 1
Instructions:
1. Sift together flour and cornmeal.
2. Blend together sugar, salt, nutmeg, mixed spice and coconut milk. Add to the cornmeal mixture, stirring until there are no lumps. Pour into a greased pan.
3. Coat raisins with a little flour and sprinkle into mixture. Sprinkle shredded coconut on top. Dot generously with butter or margarine. Bake in a moderately-hot oven 350F for 15 minutes or until set.
4. Combine all ingredients for the custard, and pour it on top of the cornmeal pudding. Bake for another 30 to 45 minutesr or until set. Cool and serve.
Title: Dairy Free and No Cook Chocolate Pudding
Ingredients:
- 2 coconut meat
- 3/4 maple syrup
- 1/2 cocoa powder
- 1/3 vanilla extract
- 1/2 sea salt
- 2
- 1/4
Instructions:
1. In a Vita-Mix or high speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary. Transfer to bowls and chill form a firmer pudding, or eat it straightaway. Try this with raspberries and fresh mint, or chopped nuts. Serves 4.
2. NOTE: Young coconuts are found in Asian markets. The whole young coconuts generally come with the husks trimmed down, so they sit flat with a pointed top. To open these coconuts, a cleaver is your best bet. You can use a chef’s knife, but if you do, make sure it’s an old, inexpensive one! Lay the coconut on its side, securing it so that it won’t roll Try not to hold the fruit with your free hand while you make the first cut (in case you have particularly bad aim!). Holding the knife high, bring it down sharply near the top of the coconut. The knife should sink in about 1/3 of the way, breaking through the inner shell. Quickly set the coconut upright so as not to lose the water to the cutting board. If you didn’t succeed in breaking the inner shell, rotate the shell and try the technique again. Drain the coconut of its water into a blender or bowl, then use the cleaver or knife to finish cutting off the top to get at the meat.
3. The meat will range from very thin and very soft (sometimes even with a pale purplish hue in very young coconuts), to thicker and firmer. The firmer meat is best for recipes that call for noodles or pasta squares. Sometimes you have to open a few before you get one with nice firm meat, but the soft meat is perfectly good for sauces and smoothies, and coconut meat freezes beautifully, so all of it is good to use. The best way to get the firmer meat out is by using the back of a spoon to pry it from the sides of the coconut, then trim away any of the shell residue with a paring knife.
4. The Raw Truth—The Art of Preparing Living Foods Jeremy A Safron.
Title: World's Best Cookie
Ingredients:
- 1 butter
- 1 brown sugar
- 1 sugar
- 1 egg
- 1 rolled oats
- 1 pecans
- 1 coconut
- 1/2 flour
- 1/2 salt
- 3 1/2 baking soda
- 1 vanilla
- 1
Instructions:
1. Cream together butter and sugars.
2. Add egg and oil. Mix well.
3. Stir in cornflakes, nuts, oats, and coconut.
4. Stir together salt, soda, flour. Gradually add to batter.
5. preheat oven to 325.
6. Shape into balls the size of small walnuts. Flatten with a fork dipped in water.
7. Bake 12 minutes.
Title: Joeys Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 3 milk
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 3/4 baking powder
- 1/4 salt
Instructions:
1. Preheat oven to 375.
2. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended.
3. Beat in the egg, milk and vanilla one at a time.
4. Combine the flour, baking powder, and salt and stir into creamed mixture.
5. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball with fork tines.
6. Bake for 8 to 10 minutes or until edges are slightly browned.
Title: Healthy "cookies"
Ingredients:
- 8 cream cheese
- 1 milk
- 2 lemon juice
- 1 apple
- 1/2 dates
- 1/4 walnuts
- 1/2 quick oats
Instructions:
1. Mix together cream cheese, lemon juice, and milk.
2. Add apples, nuts, and dates.
3. Form into small balls.
4. Roll in oats.
Title: Coca-Cola Cake
Ingredients:
- 125 butter
- 250 self-raising flour
- 200 bicarbonate of soda
- 3/4 eggs
- 1 buttermilk
- 300 vanilla extract
- 2 butter
- 125 icing sugar
- 1
- 3
- 50
- 1
- 225
Instructions:
1. Butter and flour a 25 cm non-stick ring or bundt tin (these are very popular with American cooks). Bring the 200 ml cola to the boil with the 125 g butter, and once this has melted stir in the bicarbonate of soda which will fizz. Set aside for 20 minutes,.
2. Preheat the oven to 190C/gas 5. Combine the flour, 1 tbsp cocoa and sugar in a large bowl, add the coke mixture and whisk until smooth. Whisk in the eggs wtih the buttermilk and vanilla exract, then whisk this into the cake base. Transfer the mixture to the prepared tin and give it a couple of taps on the work surface to bring up any bubbles.
3. Bake for 35-40 minutes until risen and set and a skewer inserted at the centre comes out clean. Run a knife around the inner and outer edges and leave to cool for about 30 minutes, then place a cake stand or plate on top of the tin and invert it. Leave to cool completely.
4. To make the icing, place the 3 tbsp cola, 50 g butter and 1 tbsp cocoa in a small saucepan and bring to the boil, whisking until smooth, then stir in the icing sugar. This starts to set quickly so without delay trickle it over the crown of the ring, letting it drip down the sides (the cake doesn't need to be completely covered) If wished decorate with chocolate stars or sprinkles and cola-bottle sweets. Set aside for about an hour for the icing to set.
Title: Orange-Glazed Apple Pie
Ingredients:
- 1 sugar
- 3/4 flour
- 2 cinnamon
- 1/2 salt
- 1/8 tart apples
- 6 butter
- 3 confectioners' sugar
- 2
- 1/2
- 4 1/2
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Line a 9 inch pie plate with one of the crusts from the purchased package.
3. In a large bowl, combine the sugar, flour, cinnamon and salt.
4. Add apples, toss to coat.
5. Spoon apple mixture into crust.
6. Dot with butter, sprinkle with orange juice.
7. Place second crust over filling; trim, seal and flute edges.
8. Cut small slits into top crust.
9. Bake at 400 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly.
10. In small bowl, whisk glaze ingredients until blended.
11. Spread over warm pie.
12. Cool on wire rack.
Title: Esther Bolick's Orange Marmalade Cake
Ingredients:
- 1 eggs
- 2/3 water
- 6 orange zest
- 2/3 orange marmalade
- 1 cream cheese
- 16 butter
- 8 confectioners' sugar
- 1 orange zest
- 5 -6
- 2
Instructions:
1. CAKE: Preheat oven to 350 degrees.
2. Spray three 9 inch greased and floured cake pans.
3. In a large bowl beat cake mix, oil, eggs, water and orange zest.
4. Mix until well blended.
5. Divide batter evenly among 3 cake pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center.
7. Cool in pans for 15 minutes.
8. Remove from pans and cool completely on racks.
9. FROSTING:
10. in a medium bowl beat cream cheese and softened butter with a mixer until light and fluffy.
11. Gradually add sugar a little at a time until mixture becomes spreadable consistency.
12. Stir in orange zest.
13. TO ASSEMBLE CAKE:
14. Place 1 cake layer on a serving plate.
15. Cut off raised part.
16. Spread 1/2 cup orange marmalade on top of cake.
17. Spread 1/2 cup frosting over marmalade.
18. Repeat with second layer.
19. Top cake with third layer and spread evenly with frosting.
20. Swirl remaining marmalade on top of cake.
Title: Cusma Lui Guguta
Ingredients:
- 500 sugar
- 500 chocolate
- 700
- 400
Instructions:
1. Roll the dough and place the cherries and rounded lines. 10 trubusoare are tiny and bake. Once cool remove from oven and place in the form of a pyramid, the base being each 4.
2. After he made the pyramid Spread with cream and decorate with chocolate.
3. For more information ypu can see:
4. http://laranutarina.wordpress.com/2013/03/12/memories-of-childhood/.
Title: Meringue Kisses
Ingredients:
- 4 cream of tartar
- 1/8 vanilla
- 1 sugar
- 1
Instructions:
1. Preheat oven to 225 F.
2. Beat egg whites, cream of tartar and vanilla until it starts to froth.
3. Add sugar slowly while beating.
4. When meringue is shiny and makes firm peaks it is ready.
5. Place wax paper on a large cookie sheet.
6. Put meringue on wax paper in large size dollops.
7. Bake for 1 hour and then turn off oven… leave kisses in the cooling oven for an additional 1 ½ hours before removing from the oven. (Very sweet but no fat!).
Title: Tropical Pistachio Cookies
Ingredients:
- 1 1/2 flour
- 2/3 baking soda
- 1/2 brown sugar
- 1/4 white sugar
- 1/3 butter
- 1/3 coconut oil
- 1 instant pistachio pudding mix
- 2/3 vanilla extract
- 2/3 egg
- 1 sweetened coconut
- 3/4 white chocolate
- 1/2
Instructions:
1. Preheat oven to 350 degrees
2. Combine dry ingredients, set aside.
3. In a separate bowl, combine butter, coconut oil (it may be easier if you melt them slightly in the microwave), egg and extracts. Whisk well and combine with dry ingredients.
4. Add coconut and white chocolate.
5. Roll into balls, bake 10-12 minutes or until browned.
Title: Digestive Biscuits
Ingredients:
- 11 whole wheat flour
- 4 wheat germ
- 1/4 baking soda
- 1/2 salt
- 2 powdered milk
- 4 sugar
- 4 1/2 butter
- 5 cold water
- 1/2 vanilla
- 1/2
Instructions:
1. Combine the dry ingredients, then cut in the butter until the mixture resembles breadcrumbs.
2. Combine the water, malt syrup and vanilla and drizzle over the dry mix.
3. Mix until the dough can be squeezed and it holds together. If necessary, add more water in small amounts.
4. Roll out either between two sheets of waxed paper, or – better – place the dough on a Silpat and then top it with a sheet of wax paper. Roll out to a thickness of 1/8” and then stamp out shapes. Peel away trimmings, then prick with fork.
5. Bake at 325F for 20-25 minutes, taking care that they don’t over-brown.
6. When cool, store in air-tight container.
Title: Roasted Plantains With Cajeta (Goat Milk Caramel) and Nuts
Ingredients:
- 4 plantains
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 450. Cut the ends off each plantain and make a shallow cut through the skin on the inner curved side. Roast on a baking sheet about 20 minutes. They should be softened completely.
2. Meanwhile, toast the nuts and coconut (if using) in a dry skillet until lightly browned and fragrant.
3. Warm the cajeta in a small saucepan over low heat or in the microwave.
4. When the plantains are finished roasting, remove from oven and let cool slightly. Peel and slice, drizzle with cajeta, sprinkle with nuts/coconut, and dig in!
Title: Rich Mexican Custard
Ingredients:
- 6 eggs
- 2 cream cheese
- 1/3 dark brown sugar
- 1/2 ground cinnamon
- 1/2 dried ancho chile powder
- 1 pure vanilla extract
- 1 salt
- 3 chocolate chips
- 1/4
Instructions:
1. Preheat oven to 300°F.
2. Beat together eggs & cream cheese until very well combined. Add brown sugar through salt & beat until very well combined. Add milk & combine thoroughly.
3. Pour into a 2 quart baking dish. Sprinkle the top with the mini chocolate bits.
4. Place in a larger dish & add water to a depth of 1/2 way up the sides of the dish with the custard.
5. Bake for 30 minutes. It's ok if it's a little wobbly in the center. Depending on your oven, it may take a few minutes more (5-10).
Title: Creamy Coffee Icing
Ingredients:
- 2 instant coffee crystals
- 2 hot water
- 3/4 butter
- 6 icing sugar
- 4 milk
- 1 vanilla
Instructions:
1. Dissolve coffee in water. Combine butter, icing sugar, vanilla, milk and coffee mixture in a.
2. large bowl. Beat with an electric mixer at medium speed untill icing is smooth and creamy.
Title: Orange Cake
Ingredients:
- 1 orange
- 1 raisins
- 2 flour
- 1 1/2 sugar
- 3/4 buttermilk
- 2 eggs
- 1/2 butter
- 2 margarine
- 1 lemon juice
- 1/4 baking soda
- salt
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease 9x13 baking pan.
3. Squeeze juice from orange and set aside.
4. Dice peel and rind and put in food processer.
5. Add raisins and chop.
6. Transfer raisin/rind mixture to bowl.
7. Stir in flour, 1 cup sugar, milk, eggs, butter, lemon juice, baking soda and salt and mix together.
8. Pour batter into pan.
9. Bake 40-45 minutes or until toothpick comes out clean.
10. Immediately pour orange juice over top of cake and sprinkle with remaining 1/2 cup sugar
Title: Fast Easy Peach Cobbler
Ingredients:
- 1 baking mix
- 2 eggs
- 2 cinnamon
- 1 water
- 1 butter
- 6 brown sugar
- 1
Instructions:
1. Preheat oven to 375
2. Place butter in cake pan
3. Place baking mix, sugar, eggs, cinnamon, and water in a mixing bowl.
4. Mix till well blended
5. Pour over Butter
6. Spoon peach pie filling to place evenly
7. Bake 45 minutes or till done.
8. Top will have crisp areas mixed with soft
9. Serve immediately
10. Top with Vanilla Ice Cream or Cool Whip if desired.
Title: Italian Amaretto Cream
Ingredients:
- 1 unflavored gelatin
- 4 water
- 7 sugar
- 2 heavy cream
- 4 Amaretto
- 4 -5 amaretti cookies
Instructions:
1. Sprinkle the gelatin over 4 Tb. water and allow to soften about 15 minutes.
2. In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes. Remove from heat.
3. In another saucepan, heat 1 cup cream to just a simmer. Gradually stir the hot cream into the caramel sugar.
4. Add the amaretto and gelatin. Allow to cool to room temperature.
5. Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture.
6. Spoon the mixture into 6 custard cups and refrigerate about 3 hours.
7. Crumble the amaretti cookies in a food processor.
8. Sprinkle the top of the custard with the crumbs and serve.
Title: Life's a Party Cake
Ingredients:
- 1 water
- 3 strawberries
- 1/3
- 1 1/3
- 1 1/2
- 3
- 2
Instructions:
1. Prepare cake mix according to package directions.
2. Pour batter into 2 greased and floured 8" square cake pans.
3. Bake in preheated 350°F oven for 30 to 35 minutes.
4. Cool completely.
5. Soften frozen yogurt at room temperature for 10 minutes.
6. Cut cakes in half horizontally.
7. Place one cake layer on sheet pan lined with waxed paper.
8. Spread one third of ice cream over cake layer.
9. Sprinkle 2/3 of sliced MILKY WAY® Bars over ice cream.
10. Repeat layering process, finishing with a cake layer.
11. Freeze for 2 hours.
12. Before serving, cover sides and top of cake with whipped topping.
13. Make a border along bottom edge with strawberries.
14. Garnish top with strawberries.
Title: Pomegranate Figs
Ingredients:
- 1/2 yogurt
- 1 1/2 honey
- 1 lime zest
- 1 lime juice
- 1/8 salt
- 8 figs
- 3 pomegranate molasses
- 2 maple syrup
- 2 roasted pistachios
- 2 dried currants
- raisins
Instructions:
1. Mix the yogurt, honey, lime zest, lime juice and salt in a small bowl. Cover and refrigerate for 30 minutes.
2. Halve the figs, place them in a small bowl with the pomegranate molasses and maple syrup, toss. Grill for about 1 to 2 minutes or broil for about 3 minutes. Remove and drain.
3. Rough chop the pistachios.
4. In the bottom third of 4 martini glasses, spoon some of the yogurt mixture. Top with 4 pieces grilled figs. Top again with some more yogurt mix and then finish with 1/2 teaspoon each of the pistachio and dried currants.
5. Serve immediately.
6. Drizzle with more pomegranate molasses or maple syrup.
Title: Gluten-Free Delicious Peanut Butter Cookies
Ingredients:
- 1 gluten flour
- 1 peanut butter
- 1 brown sugar
- 1/2 butter
- 1 salt
- 1 egg
- 1 vanilla extract
- 1 baking powder
Instructions:
1. Mix together all the dry ingredients.
2. Mix together all the wet ingredients.
3. Combine the wet and dry ingredients.
4. Roll into 2-inch balls.
5. Place on cookie sheet about 1 inch apart.
6. Flatten slightly.
7. Bake in preheated 350°F oven for about 12 minutes.
Title: Strawberry Cream Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 2 eggs
- 2 pure vanilla extract
- 1/2 fresh strawberries
- 1/2 cream cheese
- 2 sugar
- 8 vanilla extract
- 3/4 table salt
- 1 heavy cream
- 1/8
- 2
Instructions:
1. Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
2. Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
3. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
4. Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside.
5. Make cream: place cream cheese, sugar, vanilla, and salt in bowl and mix at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
6. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, scraping bowl as needed (you should have about 4 1/2 cups).
7. Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Title: Plain Jane's Brownies
Ingredients:
- 2 butter
- 1/2 eggs
- 2 sugar
- 1 vanilla extract
- 1 flour
- 1/2 baking powder
- 1/2 salt
- 1/2 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Spray an 8 x 8-inch pan with cooking spray.
3. Melt chocolate and butter together; set aside to cool.
4. In a bowl beat eggs and add sugar.
5. Add vanilla and cooled chocolate/butter mixture.
6. Add flour, baking powder and salt.
7. Fold in chips (and nuts if using).
8. Pour into pan and bake for 30 minutes. Do not overbake!
Title: No-Roll Pie Crust Dough
Ingredients:
- 3/4 butter
- 1/4 sugar
- 1 icing sugar
- 2 all-purpose flour
Instructions:
1. Melt butter.
2. Add both sugars and stir to combine.
3. Stir in flour.
4. Cool 15 minutes (dough will be warm from the melted butter).
5. Use immediately by pressing into 10 inch pie plate and fluting edges.
6. Refrigerate atleast 30 minutes!
7. This can be blind-baked at 300F for 40 minutes.
Title: Rolled Molasses Cookies
Ingredients:
- 1/2 shortening
- 1 molasses
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 2 fresh lemon rind
- 1 ground cinnamon
Instructions:
1. Put shortening and molasses in small saucepan and bring to a boil.
2. Remove from heat and cool.
3. Combine remaining ingredients and stir in the cooled molasses mixture.
4. Mix well; cover container and chill in refrigerator for 3 hours.
5. Roll dough on lightly floured board to about 1/4 inch thickness.
6. Cut in desired shapes and place cookies about 2 inches apart on ungreased shiny cookie sheets.
7. Work quickly because dough softens as it warms.
8. Bake at 350 degrees about 8 to 10 minutes.
Title: Super Easy Strawberry Sauce
Ingredients:
- 1 frozen sweetened strawberries
- 1 -2 sugar
- 1 lemon juice
Instructions:
1. Puree thawed strawberries in a blender or food processor.
2. Force puree through a fine sieve to remove seeds, if desired.
3. Sweeten to taste with sugar, although the frozen sweetened strawberries are usually sweet enough.
4. A dash of lemon juice enhances the flavour.
5. Serve over ice cream, mix with yogurt or dip other fruit.
6. Keep covered in refrigerator.
7. Can use frozen sweetened raspberries or blueberries too for a nice variation.
Title: Upside-Down Pear Gingerbread
Ingredients:
- 1 1/4 butter
- 2 granulated sugar
- 2 pears
- 1/2 brown sugar
- 1 egg
- 1 molasses
- 2 baking soda
- 1 boiling water
- 3 all-purpose flour
- 1 ground ginger
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 salt
Instructions:
1. Spread 1/4 cup of the butter over the base of a 10-inch springform pan or a 9-inch square baking dish.
2. Sprinkle with granulated sugar.
3. Peel and slice pears, removing cores.
4. Arrange in the bottom of the cake pan; set aside.
5. In a large bowl, cream remaining butter with brown sugar.
6. Beat in egg until light and fluffy.
7. Stir in molasses.
8. In a small bowl, dissolve the baking soda in the boiling water; set aside.
9. In a medium bowl, combine flour, ginger, cinnamon and salt (if using).
10. Add the flour mixture to the creamed mixture alternately with the dissolved baking soda, stirring just until blended.
11. Pour the mixture over the pears.
12. Bake in a 350 degree F oven 60 to 65 minutes or until a toothpick inserted in the center comes out clean.
13. Run a knife around the edge of the pan to loosen the cake.
14. Let cool in the pan for 15 minutes, then invert a serving plate on top of the pan; turn the gingerbread out upside down onto the plate.
15. Serve warm, cut into wedges or squares.
Title: Old Fashioned Butterscotch Pudding
Ingredients:
- 2/3 dark brown sugar
- 2 cornstarch
- 1 evaporated milk
- 1/3 water
- 1 egg
- 3 butter
- 1/2 vanilla extract
Instructions:
1. Combine sugar and cornstarch in medium saucepan.
2. Stir in evaporated milk and water.
3. Cook over medium heat, stirring constantly, until mixture comes just to a boil.
4. Remove from heat.
5. Place egg in small bowl; stir in small amount of milk mixture.
6. Add to milk mixture; cook, stirring constantly, for 1 minute (be careful, mixture will bubble and might spatter on your hand so use caution).
7. Remove from heat. Stir in butter and vanilla extract.
8. Pour into dessert dishes.
9. Refrigerate for 1 hour or until firm.
10. Top with whipped cream.
Title: Toffee Trifle
Ingredients:
- 1 French vanilla instant pudding
- 1 milk
- 1
Instructions:
1. Bake cake as directed on package and let cool.
2. Cut into slices or cubes.
3. Prepare pudding according to package directions.
4. Fold whipped topping into pudding, mixing well.
5. Cover bottom of trifle dish with cake pieces.
6. Next, cover cake pieces with pudding mixture.
7. Sprinkle toffee (Skor) pieces over pudding mixture.
8. Repeat layers 2 more times, ending with pudding.
9. Garnish with extra toffee pieces and some cake crumbs.
10. Chill at least 2 hours until set.
Title: Amish Cherry Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 shortening
- 1 sugar
- 2 eggs
- 2 milk
- 1 vanilla
- 1 pecans
- 1 maraschino cherry
- 1/3 dates
- 1
- 2 1/2
Instructions:
1. Sift together flour,baking powder,soda and salt.
2. Combine the shortening and sugar then blend in the eggs.
3. Add to this mixture the milk,almond extract and vanilla.
4. Blend i the sifted dry ingredients and mix well.
5. Add the pecans,cherries and dates,and mix it well again.
6. Shape the dough into balls,using 1 level tablespoon per cookie.
7. Crush the cornflakes and roll each ball of dough in them.
8. Place the balls on greased cookie sheet and top ech one with 1/4 cherries.
9. Bake at 375 until done,about 20 minutes.