lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Cake With Cream Cheese Frosting Ww 5 Points
Ingredients:
- 3 eggs
- 1 plain nonfat yogurt
- 1 unsweetened applesauce
- 1 light brown sugar
- 1/2 canola oil
- 2 orange zest
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1 pumpkin pie spice
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 3 carrots
- 1 golden raisin
- 8 fat-free cream cheese
- 3 confectioners' sugar
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees. Spray 2 9-inch cake pans with nonstick cooking spray and lightly dust with flour.
2. With an electric mixer at high speed, beat eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoons of orange zest, and vanilla until blended. In medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. Add to egg mixture and mix on low speed just until blended, 2-3 minutes Stir in carrots and raisins. Scrape the batter into the pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes Cool in pans on a rack 10 mins; remove from pans and cool completely on rack.
3. To prepare frosting, with an electric mixer at high speed, beat nonfat cream cheese, Neufchatel cheese, confectioner's sugar, and remaining 1 TBSP.orange zest until blended.
4. To assemble, place one cake layer on a plate. Spread with about 1/2 cup frosting and place second layer on top. Frost the top and sides with remaining frosting.
Title: Sour Cream Icing
Ingredients:
- 1/4 butter
- 2 powdered sugar
- 2 sour cream
- 1 vanilla
- 1
Instructions:
1. Cream butter and sugar together.
2. Add remaining ingredients and mix until smooth.
Title: Coconut Cherry Balls
Ingredients:
- 1 1/2 icing sugar
- 1 1/2 sweetened coconut
- 1 vanilla
- 1 evaporated milk
- 2/3 graham cracker crumbs
- 38 maraschino cherries
Instructions:
1. Cream together all ingredient except the graham crumbs.
2. Drain cherries and pat with a paper towel.
3. Cover a cherry with coconut mixture and roll into a ball in the palm of your hand.
4. Roll ball in graham crumbs
5. Place in fridge or freezer.
Title: Eggnog Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1 nutmeg
- 1/4 ginger
- 1/2 shortening
- 1 milk
- 1 vanilla extract
- 3 eggs
Instructions:
1. Heat oven to 350F Grease and flour 2 round layer pans, 8 or 9-inch .
2. Combine all ingredients in large mixer bowl. Blend on low speed for 30 seconds, scraping side and bottom of bowl.
3. Beat 3 minutes on medium speed, scraping bowl frequently.
4. Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in center comes out clean.
5. Cool, fill and frost with a Cream Fluff Frosting.
Title: Rainbow Layer Cake
Ingredients:
- 2 water
- 2 eggs
- 1 shortening
- 6 butter
- 1 powdered sugar
- 1 vanilla extract
- 1 milk
- 2
- 3 -4
Instructions:
1. Heat oven to 350°F Spray 3 (8-inch) round cake pans with cooking spray.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
3. Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
4. Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
5. Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
6. Wash cake pans. Bake and cool remaining 3 cake layers as directed.
7. In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
8. Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Title: Carrot Cake - Sharon Messamaker
Ingredients:
- 2 flour
- 2 baking soda
- 1/2 salt
- 2 cinnamon
- 3 eggs
- 2 sugar
- 3/4 buttermilk
- 3/4 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1 walnuts
- 1
Instructions:
1. Stir together: flour, soda, salt & cinnamon.
2. Beat eggs, sugar, vegatable oil, & buttermilk at medium speed until smooth. Add flour mixture, beating at low speed until blended.
3. Fold In: 2 cups grated carrots, 1 (8oz) crushed pineapple, drained, 1
4. (3 1/2oz) can of flaked coconut, and 1 cup chopped pecans and walnuts.
Title: Pumpkin Bread Pudding
Ingredients:
- 6 pumpkin puree
- 16 milk
- 1 molasses
- 1/2 brown sugar
- 1/8 eggs
- 1 cinnamon
- 2 vanilla
- 1 1/2 salt
- 1 sugar
- 1/4
- 1/2
Instructions:
1. Pre-heat oven to 350° F.
2. Combine all ingredients, adding bread last.
3. Sprinkle a little brown sugar and butter on top and bake, uncovered for 15 minutes.
4. Serve warm or chilled.
Title: Chocolate Chip Cookies
Ingredients:
- 2 eggs
- 1 white sugar
- 1 shortening
- 1/2 brown sugar
- 2 vanilla extract
- 2 flour
- 1 salt
- 1 baking soda
- 12 pecans
- 1/4
Instructions:
1. Preheat the oven to 375°F.
2. In a medium mixing bowl, beat the eggs, then add the shortening.
3. Beat thoroughly until creamed.
4. Add the sugars and vanilla, stirring until blended.
5. Add the flour, salt, and baking soda and blend.
6. Stir in the chocolate chips and pecans.
7. Drop tablespoons of batter onto cookie sheets and bake about 8 minutes.
8. Cool on cookie racks.
Title: Weight Watchers Apple Crumble
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1/4 table salt
- 3 unsalted butter
- 2 water
- 4 apples
- 1/4 sugar
- 1 all-purpose flour
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1 fresh lemon juice
- 1 water
- 2 unsalted butter
- 1/3 rolled oats
- 5 all-purpose flour
- 2 sugar
Instructions:
1. Place oven rack in middle of oven.
2. Preheat oven to 400ºF.
3. Coat a 9-inch pie plate with cooking spray.
4. To make crust, combine flour, sugar and salt in bowl of a food processor fitted with a steel blade; whiz to combine.
5. Scatter butter over flour mixture; pulse until dough resembles coarse meal. Slowly add water, adding another tablespoon if needed, until dough comes together.
6. Place dough in prepared pan and press dough up sides and around bottom to form a crust; prick bottom of crust with a fork 5 or 6 times.
7. To make filling, combine all filling ingredients in a medium bowl and toss gently to combine; evenly spread filling over crust.
8. To make crumble, in small saucepan, melt butter.
9. Add oats, flour and sugar; stir to combine and scatter over apples.
10. Bake for 20 minutes.
11. Reduce heat to 350ºF and continue baking until crust and crumble are golden and apples are juicy, about 30 to 40 minutes.
12. If pie crust or crumble is getting too dark, cover with foil for last 20 minutes of baking.
13. Let rest at least 30 minutes before slicing into 8 pieces and serving.
14. Yields 1 piece per serving.
15. Note:
16. Use a variety of apples such as McIntosh, Granny Smith and Jonagold.
17. If you like your apple filling a bit saucier, bake for an additional 10 minutes.
Title: Winner's Trophy Dessert
Ingredients:
- 1 lemon gelatin
- 2 boiling water
- 2 vanilla ice cream
- 1 orange gelatin
- 1 cold water
- 1 mandarin oranges
Instructions:
1. In a bowl, dissolve lemon gelatin in 1 cup boiling water.
2. Whisk in ice cream until blended.
3. Pour into 4-oz. stemmed glasses.
4. Chill for 2 hours or until set.
5. Dissolve orange gelatin in remaining boiling water.
6. Stir in cold water and oranges. Chill for 2 hours or until partially set.
7. Pour over the lemon layer.
8. Chill for 2 hours or until set.
9. Garnish with cool whip and enjoy!
Title: Fay's Picnic Cake
Ingredients:
- 1 coconut
- 1 margarine
- 1
- 3/4
Instructions:
1. In a 9 x 13 ungreased baking pan place the peaches and juice.
2. Sprinkle the dry cake mix over the peaches.
3. Sprinkle the coconut on top of the dry cake mix.
4. Sprinkle the nuts on the top of the coconut.
5. Drizzle the melted margarine evenly over the cake.
6. Bake 350 degrees for 45-50 minutes until it is nicely browned.
Title: Berried Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 butter
- 1 Philadelphia Cream Cheese
- 2 milk
- 3 Cool Whip Topping
- 4 strawberries
- 3 1/2 milk
- 2 instant vanilla pudding
Instructions:
1. Mix graham crumbs, and butter in 13x9-inch baking pan; press firmly onto bottom of pan.
2. Beat cream cheese and 2 tablespoons milk in large bowl with wire whisk until well blended. Gently stir in 1 1/2 cups of the whipped topping; spread over crust. Top with strawberries; set aside. Pour 3 1/2 cups mik into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. pour over strawberries.
3. Refrigerate at least 4 hours or overnight. Spread remaining 1 1/2 cups whipped topping over pudding just before cutting into pieces to serve. Store any leftovers in refrigerator.
Title: Chocolate Pistachio Biscotti
Ingredients:
- 6 unsalted butter
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/4 sugar
- 1 eggs
- 2 pistachio nut
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat over to 350 degrees.
2. Butter and flour baking sheets and set aside.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
4. Cream butter and sugar together until light and fluffy.
5. Add eggs, beat till well combined, scaping sides, if necessary.
6. Add flour mixture and stir to form a stiff dough.
7. Stir in pistachio nuts and chocolate chips.
8. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 x 4 inches.
9. Bake till slightly firm, about 25 minutes.
10. Cool on rack for 5 minutes.
11. Reduce oven temperature to 300 degrees.
12. Cut biscotti on the diagonal into 1" thick slices.
13. Arrange on baking sheet cut side down and bake till crisp, but slightly soft in center, about 8 minutes.
Title: Low Calorie Low Sugar Trifle
Ingredients:
- 140 satsuma oranges
- 4 bananas
- 2 low-fat creme fraiche
- 4 star fruit
- 2 fig
- 425
- 200
- 8
Instructions:
1. Layer cake slices on bottom of large bowl. Sprinkle over Orange Juice.
2. Make up jelly, cool but do not allow to set.
3. Layer Satsumas and Bananas over cake and then pour over the jelly and let it set.
4. Spoon custard over the jelly.
5. Mix the fromage frais and the creme fraice and spoon this over the top of the custard.
6. Decorate Trifle with the fruit. Refrigerate until ready to serve.
Title: Pecan Log Cookies
Ingredients:
- 2 pecans
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1 1/2 coarse salt
- 1 unsalted butter
- 1 1/4 icing sugar
- 1 egg
- 2 vanilla extract
Instructions:
1. Preheat oven to 350°F Using food processor, finely grind pecans and set aside.
2. Whisk flour, baking powder, and salt in medium bowl and set aside.
3. Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes).
4. Add egg and vanilla, mix until combined.
5. Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
6. Wrap dough in plastic and refrigerate until cold, about 30 minutes.
7. Roll tablespoons of dough into 2" long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, about 1" apart.
8. Bake cookies about 14-15 minutes, rotating pan halfway through. Cookies should be pale golden and slightly cracked.
9. Transfer to wire rack to cool, about 5 minutes.
10. Sift icing sugar over cookies before serving.
Title: Super-Moist Coconut Cake
Ingredients:
- 1 coconut milk
- 1 eggs
- 1/2 - 1 flour
- 2
- 1 -2
Instructions:
1. Begin by choosing a cake pan recommended on the cake mix box.
2. Preheat oven to 350°.
3. Generously spray the cake pan with cooking spray and sprinkle with flour.
4. Using an electric mixer on low to medium speed, mix the cake mix, coconut milk, 2 eggs, and shredded coconut.
5. Mix until moistened, but don't over mix.
6. Pour into greased cake pan of your choice.
7. Bake at 350° following the time frame given on the cake mix box. Time is based on the type of cake pan used.
8. If you prefer to leave out the shredded coconut, reduce the coconut milk by about 2 ounces (more or less).
Title: Coconut Banana Fritters
Ingredients:
- 6 bananas
- 3/4 all-purpose flour
- 2/3 baking soda
- 1 water
- 2/3 coconut milk
- 1/2 salt
- 1/2 sesame seeds
- 3 sugar
- 3 confectioners' sugar
- 4
- 2
Instructions:
1. In a medium bowl, whisk all ingredients except bananas, until well blended.
2. Peel and slice bananas in half lengthwise. Cut each half into three pieces.
3. Heat oil in a deep skillet or saucepan. When oil is hot (about 190 degrees celsius), lower heat.
4. Dip each banana piece in the coconut batter and fry, turning once, until fritters are goldn and crispy.
5. Transfers fritters to a plate lined with paper towels to absorb the oil. Serve fritters warm dusted with confectioner's sugar.
Title: Maple Syrup Gingerbread
Ingredients:
- 1 maple syrup
- 1 sour cream
- 1 egg
- 2 1/3 flour
- 1 baking soda
- 1 1/2 ground ginger
- 1/2 salt
- 4 butter
Instructions:
1. Grease an 7 x 11 cake pan and line with parchment or waxed paper; preheat oven to 350°F.
2. Sift dry ingredients together.
3. Blend syrup, cream and egg together; stir into dry ingredients, beating well.
4. Add butter and blend well.
5. Pour into prepared cake pan and bake for 30 minutes or until cake tests done.
Title: Low Fat Chocolate Mocha Cake
Ingredients:
- 1/2 instant coffee
- 1 boiling water
- 2/3 reduced-calorie margarine
- 8 sugar
- 1 1/2 honey
- 1/4 vanilla extract
- 1 low-fat vanilla yogurt
- 1 cornstarch
- 1 flour
- 1 baking soda
- 2 baking powder
- 1 cream of tartar
- 1 1/2 confectioners' sugar
- 2 vanilla extract
- 1
- 1/3
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9" tube pan with nonstick spray and dust with flour.
3. In a large bowl, mix the cocoa, coffee and boiling water; add the margarine and stir until melted.
4. Stir in the sugar, honey, egg yolk, and vanilla until blended.
5. In another bowl, combine the cornstarch with 1/4 cup yogurt, then stir in the rest of the yogurt.
6. Add to chocolate-honey mixture.
7. Sift together flour, baking soda and baking powder and add to the wet mixture.
8. Stir well.
9. With an electric mixer, beat the egg whites until frothy.
10. Add the cream of tartar and continue to beat until stiff.
11. Fold the egg whites gently into the batter.
12. Pour the batter into the pan.
13. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
14. Cool for 30 minutes on a rack.
15. Unmold and cool to room temperature.
16. Combine all the glaze ingredients in a bowl.
17. Mix thoroughly and let stand 5 minutes.
18. Spread the glaze over the top of th cake.
Title: The Best Peanut Butter Cookies In The World!
Ingredients:
- 1/2 unsalted butter
- 1 light brown sugar
- 3/4 creamy peanut butter
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- granulated sugar
Instructions:
1. In larger bowl, beat butter, brown sugar, and peanut butter until well blended.
2. Add egg and vanilla, beat well.
3. Stir together flour, baking powder, baking soda, and salt.
4. Gradually add to peanut butter mixture, beat until well blended.
5. Heat oven to 350 F.
6. Shape dough into 1-1/4 inch balls, roll balls in granulated sugar.
7. Place on ungreased cookie sheet.
8. With the tines of a fork, flatten ball.
9. Flatten again in opposite direction, forming crisscross marks.
10. Bake 9 to 10 minutes until light brown and cookie is set.
11. Cool slightly, Remove from cookie sheet to wire rack.
12. Cool completely.
13. Tips: Only use real butter and Jiff Peanut Butter.
14. Don't overcook.
15. Use Air cookie sheets for baking.
Title: Lower Fat Chocolate Zucchini Cake
Ingredients:
- 6 unsweetened applesauce
- 1 Splenda granular
- 1 1/2 vanilla extract
- 1 zucchini
- 2 all-purpose flour
- 2 1/2 salt
- 1/3 baking soda
- 1 cinnamon
- 1 baking powder
- 1 1/2
- 1/4
Instructions:
1. Heat oven to 350°.
2. Combine and beat egg whites, applesauce, sugar and vanilla extract.
3. Stir in the zucchini.
4. Mix all of the dry ingredients and add to wet mixture and mix very well.
5. Pour into a sprayed 9 x 13 pan or into 2 sprayed loaf pans.
6. Bake 9 x 13 for about 35 minutes in preheated oven until done, or 2 loaves about an hour.
7. Sift powdered sugar over, if desired.
Title: Small Fruit Salad
Ingredients:
- 12 strawberries
- 2 navel oranges
- 1 tangerines
- 1 clementine
- 1 banana
- 1 pear
- 1 apple
- 1 water
Instructions:
1. Halve the lemon and, in a small bowl, mix with the water.
2. Wash and peel the oranges, tangerine, banana, pear, and apple (if using the latter). Trim the strawberry tops. Core the pear and the apple, (if using the latter). Trim any pithy parts from the oranges and tangerine as necessary.
3. Cut the apple and pear fruit into small, bite-sized chunks. Drop the chunks into the lemon water and then pick them back out, allowing any juice to drip off -- place the fruit in a medium mixing bowl.
4. Cut the banana into small, bite-sized chunks and dip the chunks into the lemon water, allowing the fruit to drain off, through your fingers, before placing it in the bowl with the pear and apple fruit. Discard the lemon water.
5. Cut the strawberries, the oranges, and the tangerine into small, bite-sized chunks and place directly into the bowl with the other fruit. Make sure to extract any seeds in the oranges and in the tangerine. Toss the fruit carefully.
6. Cover the bowl and allow the fruit to macerate in the refrigerator for 2-4 hours prior to serving.
Title: Chanterelle's Chocolate Souffle Cake (Pesachdik)
Ingredients:
- 1 bittersweet chocolate
- 1 unsalted butter
- 9 eggs
- 3/4 sugar
- 1 sugar
- confectioners' sugar
Instructions:
1. Position a rack in the middle of the oven and preheat oven to 300°F.
2. Butter and flour 9 inch spring form pan and line bottom with parchment paper.
3. Melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1.5 inches of nearly simmering water, whisking until smooth.
4. Remove bowl from heat and let cool to room temperature.
5. Beat egg yolks and 3/4 cup of the sugar with an electric mixer on medium-high speed in a large deep bowl for 4 to 5 minutes, until very thick and pale.
6. Beat egg whites with clean beaters in another large bowl just until the whites form soft peaks when the beaters are lifted. Beat in the remaining 1 tablespoon sugar.
7. With a whisk or rubber spatua, gently fold in 1/3 of the cooled chocolate mixture into the egg yolk mixture. Then fold in 1/3 of the egg whites.
8. Repeat, adding the chocolate and egg white mixtures alternately in thirds until all of the ingredients are combined.
9. Transfer the batter to the prepared pan.
10. Bake for about 30 minutes until the edges are firm and the centre is puffed but still a bit jiggly; do not overbake.
11. Transfer to a wire rack to cool completely.
12. To serve, remove sides of pan. Dust the cake with a layer of cocoa and then a layer of confectioners' sugar. Repeat with a second layer of cocoa and a final layer of sugar. Cut into thin wedges.
Title: Mantecaditos
Ingredients:
- 1 shortening
- 2 butter
- 1 1/2 lemon peel
- 1 vanilla extract
- 1 anise seed
- 1/2 salt
- 1 1/4 sugar
- 2 eggs
- 2 flour
Instructions:
1. Blend together shortening, butter, lemon peel, vanilla, anise seed, & salt.
2. Gradually add sugar and beat until fluffy.
3. Beat in eggs.
4. Gradually stir in flour.
5. Chill dough.
6. Working with half of dough at a time, roll into 1-inch balls.
7. Place on lightly greased cooky sheet, 1 1/2" apart.
8. Bake in preheated 350-degree oven for 8-10 minutes or until lightly browned around the edges.
9. Store in airtight container.
Title: Salted Caramel Apple Hand Pies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1 unsalted butter
- 1/2 sour cream
- 2 fresh lemon juice
- 2 cinnamon
- 1/2 sugar
- 1/4 all-purpose flour
- 2 sea salt
- 8 sugar
- 1
Instructions:
1. Make the dough:
2. Whisk together the flour, salt and baking powder in a large bowl.
3. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
4. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
5. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
6. Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
7. Make the filling:
8. In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.
9. Assemble the pies:
10. Preheat the oven to 425ºF.
11. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. (See Kelly's Notes.).
12. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.).
13. Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
14. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).
15. Bake the pies for about 15 minutes, or until they're golden brown.
16. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
17. Kelly's Notes:
18. The cubed apples should be no larger than the size of corn kernels to ensure they become tender during the quick 15-minute bake time.
19. Large flake sea salt is available in most supermarkets. My preferred brand is Maldon Salt.
20. If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 10 minutes before cutting out the circular shapes.
21. If the sour cream in the dough makes it too sticky at any point in the rolling out process, just simply sprinkle a pinch of flour atop the wet areas and continue rolling.
Title: Flax Seed-Oatmeal Cookies
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 2 granulated sugar
- 1 cinnamon
- 1 clove
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 1/3 flax seed
- 1/2 baking soda
- 1/2 baking powder
- 3/4 salt
- 1/2 oats
- 1 -2 wheat germ
- 1 chocolate chips
Instructions:
1. Cream butter and sugars.
2. Add egg and vanilla and mix.
3. Mix in a separate bowl: flour, baking powder, baking soda, wheat germ (optional), cinnamon, cloves, and salt.
4. Add mixed dry ingredients to butter/sugar/egg/vanilla and mix.
5. Stir in oats and flax seed until moist dough forms.
6. Fold in chocolate chips (optional).
7. Cook on greased cookie sheet in 1 inch balls (use cooled tablespoon or ice cream scoop to place on sheet) 10-15 minutes at 350ºF (adjust cooking time as necessary for cookie moistness and oven strength).