lumicero/recipes-ing2inst huggingface dataset:
Title: Fondant
Ingredients:
- 1 unflavored gelatin
- 1/4 cold water
- 1 light corn syrup
- 1/2 confectioners' sugar
- 1 vegetable shortening
- 2
- 1/2
Instructions:
1. Sprinkle the gelatin over cold water in a small bowl; Let it rest for two minutes to soften.
2. Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves (*I suggest doing this in 10 second increments as the first time I did this it boiled over in the microwave).
3. Add the flavoring.
4. Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again)
5. Sift 1 1/2 pounds of the sugar into a large bowl (*I did not sift and it was not lumpy!).
6. Make a hole in the sugar and pour the liquid mixture to it.
7. Stir with a wooden spoon until the mixture becomes sticky.
8. Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take.
9. Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass.
10. Rub the vegetable shortening on your thumbs and knead it into the fondant.
11. Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out.
12. If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life.
Title: Mean Chef's Sweet Tart Dough
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 granulated sugar
- 8 unsalted butter
- 2 heavy cream
- 1/4
Instructions:
1. Process dry ingredients in cuisinart.
2. Cube butter and add.
3. Pulse until cornmeal consistency.
4. Add cream and egg yolk.
5. Process until dough just comes together.
6. You may need to add a touch more cream.
Title: Zucchini Fruit Square
Ingredients:
- 1 zucchini
- 3/4 margarine
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 1 3/4 flour
- 1/2 baking powder
- 1/2 salt
- 3/4 raisins
- 1/2 cream cheese
- 4 icing sugar
- 1 1/2 butter
- 2 vanilla
- 1
Instructions:
1. Cream margarine and sugars.
2. Add eggs and vanilla and beat.
3. Mix fruit and raisins with dry ingredients.
4. Add dry ingredients and zucchini to creamed mixture.
5. Grease a jelly roll pan, 15 1/2" x 10 1/2".
6. Bake at 350° for 25 to 30 minutes.
7. Ice when cool.
8. Icing; Beat cream cheese, icing sugar, butter and vanilla until light and fluffy.
Title: Brownie Cutout Cookies
Ingredients:
- 3 flour
- 1/2 salt
- 1/2 baking powder
- 1 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 2/3 vanilla
- 1/3 cocoa powder
- cocoa powder
- flour
Instructions:
1. In a bowl, combine the flour, salt and baking powder, mix well and set aside.
2. In a large mixing bowl, cream the butter and sugar well. Add the eggs and vanilla and mix well.
3. Stir in the cocoa powder until well blended. Be careful because the cocoa powder has a tendency to puff all over until it's incorpoated.
4. Add in the flour mixture until well-blended.n Stir in nuts, if using.
5. Wrap the dough in plastic and refrigerate at last one hour, or until firm. You may want to separate it into two sections and wrap separately to keep one refrigerated while you work on the other.
6. Preheat oven to 350. Cover cookie sheets with parchment paper or spray with non-stick spray.
7. Roll out the cookies and cut into your desired shapes and thickness, using cocoa powder or flour to dust the work surface (and rollling pin if needed) to keep the dough from sticking.
8. Place the cookies onto the prepared cookie sheets and bake for about 8-10 minutes depending on the size and thickness of the cookies. They should feel slightly firm to the touch.
9. Let the cookies sit a minute on the sheet to firm up, then place on a rack to cool.
10. NOTE: I like to roll out the cookies on a piece of waxed paper. Before removing the cookies from the work surface to the cookie sheets, I will put the whole sheet of waxed paper on a cookie sheet and put it in the freezer for 5 minutes. I can then remove the cookies without them breaking or stretching.
Title: Sinful Carrot Cake Supreme
Ingredients:
- 9 carrots
- 2 unsifted flour
- 1/2 light brown sugar
- 2 lemon juice concentrate
- 1 eggs
- 3/4 baking powder
- 1/4 baking soda
- 3 salt
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Combine mincemeat, carrots and nuts and then toss with 1/2 cup flour.
3. Set aside.
4. In mixer combine sugar, oil and lemon beat well.
5. Add eggs one at a time beating well.
6. Stir together remaining 1 1/2 cup flour, baking powder, baking soda and salt; gradually add to batter.
7. Beat until smooth.
8. Stir in mincemeat mixture, mixing well.
9. Put in a greased and floured bundt pan.
10. Bake one hour or until pick inserted comes out clean.
11. Cool 15 minutes; turn out of pan.
12. Serve with Cream Cheese Fluff and warm Golden Lemon Sauce.
Title: Fat-Free Sugar-Free Whipped Topping
Ingredients:
- 1/2 lemon juice
- 1/3 sugar substitute
- 2 vanilla
- 1/3
Instructions:
1. Mix all ingredients together.
2. beat on high for around 4 minutes until stiff.
3. store in freezer or a chilled place.
4. makes 2 cups each serving is 2 tablespoons.
Title: Date Balls
Ingredients:
- 1 sugar
- 1 egg
- 1/2 butter
- 1 dates
- 1 coconut
- 1 icing sugar
- 1
Instructions:
1. Cook date mixture over medium heat for a 8 minutes stirring constantly. Remove from heat and add part 2.
2. Cool. Roll mixture into balls and roll in icing sugar. You may need to roll them twice to get a good coating.
Title: No Sugar, No Fat, No Cholesterol Pumpkin Pie
Ingredients:
- 3/4 Splenda granular
- 1/2 salt
- 1 cinnamon
- 1/2 ground ginger
- 1 pumpkin pie filling
- 1/2 fat free mozzarella cheese
- 1/2 egg substitute
- 4 warm water
- 6
Instructions:
1. Preheat oven to 400 degrees.
2. Combine the first four ingredients in a small bowl.
3. Stir pumpkin into skillet & heat slowly.
4. Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
5. Mix in the Splenda and spice.
6. Mix egg replacer well with the water, add.
7. Stir whole mixture, pour into crust.
8. Bake at 400 degrees for 10 minutes.
9. Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
10. The cheese is what “binds.” Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn’t bake at such high temps for so long, because you’re not waiting for sugar to melt, egg yolks to cook – and you’ve already heated your ingredients.
Title: Passover Strawberry Shortcake
Ingredients:
- 12 matzo meal
- 12 eggs
- 12 sugar
- 2 strawberries
- 2
Instructions:
1. Preheat the oven to 350.
2. Grease two 9X13 pans.
3. Mix together cake meal, egg yolks, and sugar.
4. Beat egg whites until stiff and fold into the batter.
5. Pour into prepared pans and bake for 1/2 hour.
6. Allow cakes to cool on a rack and then remove from the pans.
7. Spread a layer of whipped cream and strawberries on one cake.
8. Top with the other cake.
9. Cover the top cake with another layer of cream and strawberries.
Title: Sugary Pastry Crisps
Ingredients:
- 1 brown sugar
- 3 cinnamon
- 1 pecans
- 1/4 honey
- 1/4
Instructions:
1. Preheat oven to 450°.
2. Bring crusts to room temperature.
3. Place one pie crust on an ungreased cookie sheet.
4. Seal any cracks.
5. Crumble brown sugar evenly over entire crust.
6. Sprinkle evenly with cinnamon and nuts.
7. Place second pie crust over the first and press down firmly with a flat hand.
8. Press edges of two crusts together with your fingertips.
9. Bake until light brown, about 11 minutes.
10. Slice into wedges and place on serving plate.
11. Drizzle honey over top of slices.
Title: High Altitude Creme Brulee
Ingredients:
- 2 heavy cream
- 1 vanilla bean
- 1/2 sugar
- 4 sugar
- 6 raspberries
- 1/4
Instructions:
1. Puree about 1/4 C raspberries and strain.
2. Combine egg yolks and 1/4 C sugar in stainless steel bowl over simmering water, taking care not to let bottom of bowl touch water.
3. Bring cream and 1/4 C sugar to a gentle boil.
4. Temper cream into egg and whisk for about 2 minutes.
5. Divide into 4 custard cups, and add raspberry if desired and swirl into custard.
6. Place in baking dish and fill with water halfway up custard cups.
7. Bake at 325°F for about 30-45 minutes, until set but still jiggly in the middle.
8. Let cool for about 20 minutes.
9. Cover with plastic wrap and refrigerate at least 3 hours (can be overnight).
10. Sprinkle 1 tsp sugar over each and caramelize with torch.
Title: Chunky Oatmeal Macadamia Cookies
Ingredients:
- 1 all-purpose flour
- 1 butter
- 3/4 eggs
- 2 vanilla
- 1 oatmeal
- 1 white chocolate chips
- 1
Instructions:
1. Heat oven to 375 degrees. Grease baking sheets.
2. Place cake mix, flour, melted butter, eggs and vanilla in large bowl. Beat on low speed for 1 minute. Stop machine; scrape down sides of bowl. Increase speed to medium; beat 1 minute; dough will be thick. Fold in oatmeal, nuts and chips.
3. Drop heaping teaspoons of dough, 2 inches apart, on prepared baking sheets.
4. Bake for 12 to 14 minutes or until edges are golden brown. Cool cookies on baking sheets on wire rack for 1 minute. Transfer cookies to wire rack to cool completely.
Title: Basic Flummery
Ingredients:
- 2 eggs
- 2 skim milk
- 250 sugar
- 125
Instructions:
1. Make jelly using 2 cups boiling water and let cool (not set).
2. Beat eggs and sugar well.
3. Add milk.
4. Slowly stir cooled jelly into egg mixture.
5. Pour flummery mixture into a glass serving dish.
6. Allow several hours to set in fridge.
Title: Hershey's Chocolate Cherry Upside-Down Cake
Ingredients:
- 1 water
- 1 cornstarch
- 1/4 - 1/2 cherry pie filling
- 1 all-purpose flour
- 1 2/3 sugar
- 1 baking soda
- 1/4 salt
- 1 water
- 1/2 vinegar
- 1 vanilla
- 1/3
- 1
- 1/2
Instructions:
1. Heat oven to 350.
2. In a medium bowl combine cold water,cornstarch and almond extract.
3. Stir in cherry pie filling,blend well.
4. Spread evenly onto bottom of ungreasd square pan,9x9x2 inches,set aside.
5. In medium mixing bowl combine flour,sugar,cocoa,baking soda and salt.
6. Add water,oil,vinegar and vanilla,stir until batter is smooth and well blended.
7. Pour evenly over cherries.
8. Bake 40-45 minutes or until a toothpick comes out clean.
9. Cool 10 minutes.
10. Invert onto a serving plate.
Title: Tiramisu With Grahams
Ingredients:
- 225 chocolate graham crackers
- 1 coffee
- 2 Equal sugar substitute
- 1/2 water
- 3 rum
- 2 Equal sugar substitute
- 250 cream cheese
- 1/2 confectioners' sugar
- 2 rum
- 250 cocoa powder
- 2
Instructions:
1. PREPARE LAYERS. Combine coffee, sugar and water to make black coffee. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later.
2. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add 2 tablespoons rum.
3. WHISK the all-purpose cream in another bowl until it doubles in volume.
4. FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts.
5. Lay 6 pieces of Grahams. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.
Title: Rhubarb Muffins
Ingredients:
- 1/4 butter
- 1/2 unsweetened applesauce
- 3/4 sugar
- 3/4 Splenda sugar substitute
- 2 eggs
- 2 vanilla extract
- 1/2 nonfat yogurt
- 2 all-purpose flour
- 1 baking soda
- 2 baking powder
- 2 rhubarb
- 1/4 brown sugar
- 1 all-purpose flour
- 1 cinnamon
- 1 butter
Instructions:
1. Cream butter, sugar and splenda in a mixer.
2. Beat in apple sauce + eggs one at a time; add vanilla extract.
3. Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
4. Stir in rhubarb.
5. Add batter to medium muffin cups.
6. In small bowl - mix topping ingredients and sprinkle on top of muffins.
7. Bake at 350 F - for 25 min or until golden.
Title: Candy Apple Salad
Ingredients:
- 16 Cool Whip
- 20 crushed pineapple with juice
- 2 granny smith apples
- 6 walnuts
- 3
Instructions:
1. Mix all but walnuts together.
2. Top with the walnuts, then chill.
Title: Apple Crisp With Oat Topping
Ingredients:
- 6 apples
- 2 white sugar
- 1/2 ground cinnamon
- 1 brown sugar
- 3/4 old fashioned oats
- 3/4 all-purpose flour
- 1 ground cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350.
2. Toss apples with white sugar and half teaspoon cinnamon in a medium bowl to coat. Pour into a 9 inch square baking dish.
3. Mix brown sugar, oats, flour, and a teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs.
4. Spread over the apples to the edges of the baking dish. Pat the topping gently until even.
5. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.
Title: Rice Pudding
Ingredients:
- 3 short-grain rice
- 2 1/2 milk
- 2 sugar
- butter
- margarine
- nutmeg
Instructions:
1. Put rice into a well buttered casserole dish with milk and sugar.
2. Put a few shavings of butter or margarine over the top and sprinkle with grated nutmeg.
3. Bake in the oven at 150C for 2-3hrs.
4. During the first hour of cooking stir a couple of times then leave undisturbed for remaining time.
Title: Bite Size Coconut Macaroons
Ingredients:
- 4 sweetened coconut
- 1/2 sugar
- 2 salt
- 1/8 cornstarch
- 1 rum
- 1
Instructions:
1. Preheat oven to 350°F Line baking sheet with parchment paper. Place coconut into a food processor and pulse several times until finely chopped (into small rice size bits only).
2. In a large bowl, whisk together egg whites, sugar and salt until smooth. Whisk in cornstarch and rum (or you can use vanilla). Stir in coconut, making sure the entire mixture is an even consistency.
3. Drop by rounded teaspoons onto cookie sheet lined with parchment.
4. Bake for 15-20 minutes, until golden on the bottom and top.
5. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
6. Makes about 3 - 3 1/2 dozen.
Title: Angie's Angel Food Cake
Ingredients:
- 1 1/4 cake flour
- 3/4 sugar
- 13 warm water
- 1 salt
- 1/4 cream of tartar
- 1 1/2 sugar
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Sift together the first two ingredients.
2. Beat the egg whites, water, and salt until foamy.
3. Add the cream of tartar into soft peaks.
4. Gradually add the sugar, beating into very stiff peaks.
5. Carefully fold in the extracts.
6. Then gradually sift in flour-sugar mixture just until blended.
7. Gently push batter into ungreased 10- inch tube pan. Carefully cut through batter with a knife to remove air bubbles. Place on lower rack in oven so top doesn't get too dark. Bake at 360 degrees for 30 to 35 minutes. Invert pan on a funnel to cool.
8. VARIATIONS: For chocolate cake, remove 3 tablespoons flour from cup and replace it with 3 tablespoons cocoa powder. Or add several drops of peppermint flavoring and a little green color instead of vanilla for a mint cake. Ice this cake with chocolate icing.
Title: Pecan Shortbread
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 2 flour
- 1/4 salt
- 1 pecan pieces
Instructions:
1. Cream the butter and sugar in a standing mixer.
2. Slowly add flour, then salt.
3. Fold in pecan pieces.
4. Roll dough into ball shape, wrap in plastic, and refrigerate for 30 minutes.
5. On floured surface, roll dough out to 1/4-inch thickness.
6. Cut into desired shapes (squares and triangles are my favorite, but a round cookie cutter can be used).
7. Transfer cut out dough to ungreased cookie sheet.
8. Prick with fork and chill again for 20 minutes.
9. Preheat oven to 350 degrees F.
10. Bake 20 minutes or until edges are lightly browned.
Title: Ginger Sandwich Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking soda
- 2 ground ginger
- 1 ground cinnamon
- 1/4 salt
- 1/2 unsalted butter
- 2 unsalted butter
- 3/4 sugar
- 1 egg
- 1/4 unsulphured molasses
- 6 unsalted butter
- 2 confectioners' sugar
- 1 1/2 fresh lemon juice
Instructions:
1. Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
2. Make the cookies: In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes. Beat in the egg and molasses. Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.
3. Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 inches apart. Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to bottom and front to back halfway through for even baking. Let cool slightly, then transfer the parchment paper to racks and let the cookies cool completely. Bake the remaining cookies.
4. Make the filling: In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners’ sugar at medium speed until light and fluffy, about 3 minutes. Beat in the lemon juice.
5. Arrange the cookies in pairs on a large work surface. Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing them together so the filling spreads to the edge.
Title: Coconut Sorbet
Ingredients:
- 1 1/4 water
- 1 1/4 sugar
- 1 vanilla bean
- 1 salt
- 2 coconut milk
- 1/4 sweetened coconut
Instructions:
1. Begin by cutting your vanilla bean in half. Scoop out the insides and set aside.
2. In a medium pot, combine water and sugar. Whisk till combined (not all dissolved).
3. Add the pods and the vanilla to the pot and bring to a simmer.
4. Simmer for a few minutes and remove from heat and allow it to cool for one hour.
5. Mix in both cans of whole coconut milk (must use whole for this recipe).
6. Allow it to cool for several hours in the fridge or overnight if possible.
7. Place in your ice cream machine using a sorbet or gelato attachment (if you have this).
8. Mix until thick and frozen; approximately 1 hour.
9. Eat right away or allow it to harden further in an air tight container in the freezer.
10. Toast coconut in the oven and sprinkle over your sorbet sundae before serving!
Title: Lemon Charlotte Russe
Ingredients:
- 18 ladyfingers
- 1/4 unflavored gelatin
- 1/2 lemon juice
- 4 eggs
- 1/4 salt
- 1 lemon peel
- 1 heavy cream
- 1 sugar
Instructions:
1. Line bottom and sides of 9 inch springform pan with ladyfingers.
2. Soften gelatine in lemon juice.
3. On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt.
4. Gradually beat in gelatine mixture.
5. Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes.
6. Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally.
7. In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar.
8. Beat egg whites over simmering water until soft peaks form.
9. Remove from heat and let cool.
10. Fold beaten egg whites and whipped cream into lemon-gelatine mixture.
11. Spoon into ladyfinger-lined pan.
12. Chill for 3 hours or overnight.
13. Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).
Title: Abrikos (apricot Dessert)
Ingredients:
- 1 water
- 4 sugar
- 1 1/2 sherry wine
- 12 -15
- 1
Instructions:
1. Soak apricots overnight in water.
2. Bring to a boil in same water and add sugar.
3. Simmer 15-20 minutes.
4. Cool.
5. Place half of macaroons in serving dish.
6. Sprinkle with sherry, if desired.
7. Add half of apricots on top of macaroons.
8. Repeat with last macaroons and apricot sauce.
9. Chill.
10. Serve with whipped cream on top.
Title: Raspberry, Nectarine and Mango Crumble
Ingredients:
- 1 all-purpose flour
- 1/2 all-purpose flour
- 1/2 dark brown sugar
- 1/2 ground cinnamon
- 1 salt
- 1/2 rolled oats
- 10 unsalted butter
- 4 nectarines
- 2 mangoes
- 1 raspberries
- 1/2 granulated sugar
- 2 fresh lime juice
Instructions:
1. Preheat oven to 375°F.
2. With an electric mixer, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form(4-5 minutes)
3. Transfer to a bowl, cover, and refrigerate until ready to use.
4. Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl.
5. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel.
6. Cut flesh into 1-inch chunks and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
7. Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping (oat mixture) evenly over fruit.
8. Bake until topping is golden brown and juices bubble (about 50 minutes) Remove from oven and let cool slightly.
9. Serve warm with ice cream.
Title: Caramel Pear Dessert
Ingredients:
- 1 1/4 flour
- 1 brown sugar
- 1 quick-cooking oats
- 1 ground cinnamon
- 1/2 butter
- 3 pears
- ground cinnamon
Instructions:
1. Combine first 4 ingredients well and stir in melted butter. It will be crumbly. Reserve one cup and press the rest into the bottom of a buttered pie pan or square baking dish.
2. Arrange pears over crust and drizzle with caramel sauce. Sprinkle the reserved crust mix over top.
3. Bake at 350 for 30-35 minutes or until the top is golden brown and pears are tender.
4. Garnish with whipped cream, freshly ground cinnamon and/or additional caramel sauce.
Title: Chocolate Angel Food Cake
Ingredients:
- 1 powdered sugar
- 1/2 strawberry
Instructions:
1. PREHEAT oven according to cake mix package directions.
2. COMBINE cake mix and cocoa in large mixer bowl.
3. Prepare and bake according to cake mix package directions.
4. Sprinkle with powdered sugar; top with strawberries.
Title: Peanut Butter Crunchies
Ingredients:
- 1 peanut butter
- 1/2 honey
- 3/8 vanilla
- 1 whole wheat pastry flour
- 1 wheat germ
- 1/2 coconut
- 1/2 sunflower seeds
- 1/2 chocolate chips
- 1/2
Instructions:
1. Mix peanut butter, honey, vanilla and oil together.
2. In a separate bowl, mix flour, coconut, wheat germ, sunflower seeds, chocolate chips.
3. Combine wet and dry ingredients.
4. Place on cookie sheet using a Tablespoon scoop or spoon.
5. Press cookie slightly.
6. Bake at 350* for 10- 15 minutes or until slightly golden in color.
7. Let them cool before removing from pans.
Title: Lick-Your-Fingers Kugel
Ingredients:
- 3/4 salted butter
- 3/4 dark brown sugar
- 1 pecans
- 1 eggs
- 4 cinnamon
- 1 sugar
- 1/2 salt
- 2
Instructions:
1. Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides.
2. Press the brown sugar into the bottom and press the pecans into the sugar.
3. Boil the noodles according to the package directions and then drain. Mix with the eggs, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold.
4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.
Title: Hippie Big Sur Brownies
Ingredients:
- 2 butter
- 1/3 sugar
- 1 eggs
- 2 walnuts
- 1 vanilla
- 1 baking powder
- 1/2 flour
- 1/2 salt
- 1/4
Instructions:
1. Grease one 8X8 pan and preheat oven to 350°.
2. Melt chocolate and butter together in microwave. (Back then I used the stove).
3. Remove from microwave and put in mixing bowl and stir. Add balance of ingredients and mix until everything is incorporated and smooth. Place in prepared pan.
4. Bake 25-30 minutes and enjoy!