lumicero/recipes-ing2inst huggingface dataset:
Title: Flaky Pie Crust
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/2 salt
- 1 sugar
- 8 unsalted butter
- 3
Instructions:
1. Combine the flour, salt, and sugar in the container of a food processor; pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
2. Place the mixture in a bowl and sprinkle 3 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another ½ tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic wrap, flatten into a small disk, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease rolling. (You can also refrigerate the dough for a day or two, or freeze it almost indefinitely.).
3. You can roll the dough between two sheets of plastic wrap, usually quite successfully; sprinkle both sides of it with a little more flour, then proceed. Or sprinkle a countertop or large board with flour. Unwrap the dough and place it on the work surface; sprinkle its top with flour. If the dough is hard, let it rest for a few minutes; it should give a little when you press your fingers into it.
4. Roll with light pressure, from the center out. (If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10 minutes before proceeding.) Continue to roll, adding small amounts of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. (Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.) When the dough is about 10 inches in diameter (it will be less than ¼-inch thick), place your pie plate upside down over it to check the size.
5. Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom, sides, and junction of bottom and sides. Trim the excess dough to about ½ inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
6. When you’re ready to bake, prick it all over with a fork.
Title: Ginataang Mais (Corn in Coco Milk)
Ingredients:
- 4 coconut milk
- 1/2 glutinous rice
- 1 whole kernel corn
- 3/4 granulated sugar
Instructions:
1. Combine coconut milk and glutinous rice in a cooking pot then turn on the heat. Let the coconut milk boil.
2. Once the coconut milk is boiling, stir the mixture to prevent the glutinous rice from sticking. Set the heat to low and let the rice cook while stirring once in a while. This will take approximately 12 to 15 minutes.
3. Add the whole kernel corn and cook for 5 minutes.
4. Put-in the sugar and stir thoroughly. Cook for 2 more minutes.
5. Transfer to a serving bowl and serve.
6. Share and enjoy!
Title: Peanut Butter Apple Cake
Ingredients:
- 1 egg
- 1 brown sugar
- 1/2 peanut butter
- 1/4 milk
- 1 vanilla extract
- 3/4 self-rising flour
- 1/2 ground cinnamon
- 1 apple
Instructions:
1. Oven@ 350.
2. Beat egg until fluffy.
3. Beat in brown sugar.
4. Add peanut butter, milk, and vanilla; mix well.
5. Stir in flour, cinnamon, and apples by hand just until combined.
6. Bake for 30 to 35 minutes in a 13x9 which has been lined with greased aluminum foil.
7. Cool completely before cutting into squares.
Title: Iced Petits Fours
Ingredients:
- 1/3 water
- 1/2 marzipan
- 1 light corn syrup
- 0.5 warm water
- 1 powdered sugar
- 1/4 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 3 butter
- 1/2 powdered sugar
- 1 lemon juice
- 3/4 sherry wine
- 2 brandy
- 2 powdered sugar
- 1 3/4
- 2
Instructions:
1. TO MAKE TOPPING, press jam through a fine strainer into a small saucepan; stir in water. Cook, stirring, 1 to 2 minutes or until mixture is smooth. Cool slightly. Brush over top of cake.
2. Roll out marzipan thinly between 2 sheets of waxed paper. Remove 1 sheet of waxed paper from marzipan. Invert marzipan on top of cake; peel off waxed paper.
3. Trim marzipan edges even with cake. Chill 30 minutes.
4. Using a very sharp knife, cut cake into 1-inch squares and chill to firm. Place on a wire rack set over a baking sheet.
5. If making round petits fours use a pastry cutter to cut circles of cake. Brush top and sides with topping. Cut circles of marzipan with pastry cutter. Place on top of cake. To coat sides, roll on strip of marzipan.
6. TO MAKE ICING, combine corn syrup and 2 Tablespoons water in a bowl or top of a double boiler set over a pan of simmering water. Add powdered sugar and mix well. Add 1 to 2 more Tablespoons of warm water. Warm until mixture is smooth. Tint with food coloring, if desired. Carefully spoon icing over marzipanned cake. Leave to set. Decorate with flowers or fruit or pipe with melted chocolate.
7. TO MAKE GENOISE: Preheat oven to 350°F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour.
8. Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter.
9. Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.
10. TO MAKE MARZIPAN: Combine ground almonds and sugar in a medium bowl. Add lemon juice, sherry or brandy, and almond extract, if desired.
11. Gradually mix in enough egg white to ensure that paste is sticky, but not wet.
12. Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in refrigerator up to 4 weeks.
13. Chocolates & Petits Fours.
Title: Flourless Nutella Chocolate Cake
Ingredients:
- 200 unsalted butter
- 100 dark chocolate
- 200 sugar
- 100 eggs
- 6
- 1
Instructions:
1. Preheat the oven to 350F / 175C, and place your baking rack on the lowest rung.
2. Butter and lightly coat a 9" springform pan with unsweetened cocoa powder.
3. Cut the butter and the dark chocolate into chunks (or use high quality dark chocolate chips) and melt in a double boiler or in the microwave (on very low power) until smooth.
4. Remove butter/chocolate mixture from heat source and add the Nutella and mix well with a small whisk or fork. Add the espresso powder and mix inches.
5. Beat the egg whites in mixer bowl until peaks start to form to moderately stiff peaks.
6. In a large mixing bowl, add the sugar to the egg yolks and beat with a whisk until thoroughly incorporated. Add the chocolate mixture and mix inches.
7. Carefully add in the egg whites into the rest of the mixture and stir until well-blended (try not to deflate the egg whites completely but make sure they’re completely mixed in).
8. Pour into the prepared springform pan and place into the oven. Bake for 20-30 minutes. The cake should still seem a little "jiggly" in the center but a toothpick should come out clean.
9. Let the cake cool completely, at least 30 minutes before serving. It'll likely deflate quite a bit.
10. Can serve plain or with whipped cream and/or berries.
Title: Cake: Irish Tea Cake
Ingredients:
- 1 tea
- 200 banana chips
- 125 cranberries
- 200 raisins
- 160 dates
- 125 demerara sugar
- 1 walnuts
- 2 egg
- 450 milk
- self raising flour
Instructions:
1. Soak the dried fruit for 1 1/2 hrs in strongly brewed tea. Line a 28 x 23cm / 11" x 9" baking tin with baking parchment and lightly grease with vegetable oil.
2. Beat the egg and milk together. Mash the soaked fruit with a fork, then stir in remaining ingredients.
3. Spread the mixture in roasting tin/s.
4. Bake in the centre of preheated oven at 170° for about 1 1/2 hrs until golden brown on top and springy to the touch in the centre.
5. Turn out immediately onto a wire rack.
Title: Ora's Deep Dark Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Grease and flour two 9-inch round baking pans (tip:use cocoa powder to dust pan).
3. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
4. Add eggs, milk, oil, and vanilla: beat on medium speed of electric mixer for 2 minutes.
5. Stir in water.
6. (Batter will be thin.).
7. Pour batter evenly into prepared pans.
8. Bake 30-35 minutes or until wooden toothpick inserted in center comes out clean.
9. Cool 10 minutes; remove from pans to wire racks.
10. Cool completely.
11. Prepare Ora's Favorite Frosting; spread between layers and over top and sides of cake.
Title: Simple Rice Pudding
Ingredients:
- 1 rice
- 2 water
- 1 salt
- 2 instant vanilla pudding
- 4 milk
Instructions:
1. Cook rice in water and salt as directed on package.
2. Cool.
3. Mix pudding and cold milk as directed on box.
4. Add cooled rice and mix well.
5. Refrigerate until ready to serve.
Title: Grilled Strawberries With Honey Glaze
Ingredients:
- 6 strawberries
- 1 1/2 honey
- 1 vanilla
Instructions:
1. Set grill to med-hot.
2. Mix honey and vanilla in small bowl, set aside.
3. Place strawberries on a piece of foil.
4. Drizzle strawberries with honey-vanilla mixture.
5. Fold foil to create a packet.
6. Grill for approximately 5 minutes.
7. Let cool.
Title: Snow Mountain Rice
Ingredients:
- 1/4 lemon juice
- 1/4 salt
- 2 fresh strawberries
- 1 water
- 1 Minute Rice
- 1 1/2 sugar
- 1/4
Instructions:
1. Slice strawberries.
2. Bring water, sugar, lemon and salt to a boil.
3. Stir in rice.
4. Cover and remove from heat.
5. Let stand 5 minutes.
6. Uncover and stir and cool.
7. Sprinkle fruit with sugar.
8. Let stand.
9. Drain fruit, measuring 1/4 cup juice.
10. Add to rice along with fruit and nuts, if desired.
11. Fold whipped cream into fruit and rice mixture.
12. Chill in the refrigerator for 2- 3 hours.
Title: Chocolate Chocolate Chip Biscotti
Ingredients:
- 1 white sugar
- 1/4 brown sugar
- 2 butter
- 1 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 1 cocoa powder
- 1 baking powder
- 1 salt
- chocolate chips
Instructions:
1. Preheat your oven to 350 degrees.
2. Cream the sugar and butter together in a stand-up mixer until light and fluffy. Add the eggs, one at a time and continue to beat for a few more minutes. Add the vanilla.
3. Whisk together the flour, cocoa, baking powder and salt and add to the mixer. Combine well then stir in the chocolate chips.
4. Shape the dough with lightly floured hands into a log, approximately 12 inches long and 3 inches wide. You may find it easier to divide the dough in half and form two shorter logs. Place on a parchment-lined baking sheet flatten slightly and bake for 30 minutes.
5. Remove from oven and cool until you can handle it. Slice diagonally, into 1/2-inch slices and return to the baking sheet. Bake again until the cookies lightly brown, about ten minutes. Flip them over and brown another few minutes. Cool and enjoy with a cup of espresso!
Title: Hind's Head Quaking Pudding
Ingredients:
- 4 egg
- 1 sugar
- 65 ground cinnamon
- 100 ground nutmeg
- 400 butter
- 1 flour
- 1
Instructions:
1. Whiskegg yolks, egg and sugar together in a bowl.
2. Put the milk and cream in a saucepan and bring to the boil. Whisk the milk into the whisked eggs, add the spices.
3. grease 4 150ml/ 1/4 pint moulds and dust with flour. Heat oven to its lowest setting.
4. place the moulds into a deep baking dish and surround with hot water, enough to go half the way up the moulds. This is called bain marie.
5. Cook until the inside temperature reaches 90C.This will take about an hour. Use a thermometer. the puddings are ready when they have a slight wobble in the centre -- they will firm up as they stand.
6. allow to cool for 10 minutes then serve.
Title: Yalta Fruit Salad
Ingredients:
- 1 orange
- 1 tangerine
- 1 pear
- 3 apples
- 1 powdered sugar
- 1 lemon juice
- 1/3 mayonnaise
- salt
Instructions:
1. Combine fruits together in bowl. Sprinkle them with the powered sugar.
2. Combine mayonnaise, a pinch of salt, & lemon juice in a bowl.
3. Pour this dressing over the fruits when serving.
Title: Famous Fruit Pizza
Ingredients:
- 2 flour
- 3/4 dark brown sugar
- 1 margarine
- 1/2 pecans
- 16 Cool Whip Lite
- 8 powdered sugar
- 2 kiwi fruit
- strawberry
Instructions:
1. Preheat oven to 400 degrees.
2. Mix flour and brown sugar in a large bowl.
3. Add melted butter. Mixture will form a soft dough.
4. Add pecans.
5. Spread onto a pizza pan sprayed with nonstick cooking spray.
6. Bake at 400 for 12 minutes and cool.
7. Mix cream cheese lightly with a mixer.
8. Add Cool Whip to the bowl and continued mixing until fluffy.
9. Stir in powdered sugar a little at a time until you've added 2 cups.
10. Spread the Cool Whip mixture over the cooled crust evenly.
11. Top with your favorite fruits and refrigerate.
Title: Cream Cheese Finger Cookies
Ingredients:
- 1/2 butter
- 4 cream cheese
- 1 vanilla extract
- 1 3/4 flour
- 1 sugar
- 1 salt
- 1 pecans
- confectioners' sugar
Instructions:
1. In a mixing bowl, cream the butter and cream cheese.
2. Beat in vanilla.
3. Combine the flour, sugar and salt; gradually add to creamed mixture.
4. Stir in pecans.
5. Dough will be crumbly.
6. Shape tablespoonsfuls into 2-inch logs and place 2 inches apart on an ungreased baking sheet.
7. Bake at 375° for 12-14 minutes or until lightly browned.
8. Roll warm cookies in confectioners' sugar; cool on wire racks.
9. You can drizzle melted chocolate over the cookies if you desire.
Title: Peanut Butter Cookies (Johnny Cash's Mother's Recipe)
Ingredients:
- 1/2 shortening
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 peanut butter
- 1 egg
- 1/2 salt
- 1 baking soda
- 1 1/4
Instructions:
1. Cream shortening and both sugars.
2. Add peanut butter and well beaten egg.
3. Add salt, soda and sifted flour.
4. Makes a rather stiff dough.
5. Form into balls on cookie sheet and press both ways with fork.
6. Bake in 350 degree oven until done.
Title: Nectarine and Blueberry Slump
Ingredients:
- 1 all-purpose flour
- 1/4 yellow cornmeal
- 2 yellow cornmeal
- 1/4 granulated sugar
- 2 granulated sugar
- 1 baking powder
- 3/4 kosher salt
- 1/2 ground ginger
- 3/4 half-and-half
- 3 unsalted butter
- 5 nectarines
- 3 blueberries
- 2 granulated sugar
- 2 fresh lemon juice
Instructions:
1. Stir together flour, cornmeal, sugar, baking powder, salt, and ground ginger in a large mixing bowl to combine, and break up any lumps.
2. Mix half-and-half and melted butter together in a small bowl until evenly combined.
3. Pour half-and-half mixture over flour mixture and stir until just combined (dough will resemble a cornbread batter).
4. Set aside.
5. For the filling:
6. In another large bowl, gently fold nectarines, blueberries, sugar, and lemon juice together then transfer to a large straight-sided skillet.
7. Cook over medium heat, stirring occasionally, until fruit starts to release some of its juice, about 6 minutes.
8. Drop eight large dollops of batter over fruit mixture and reduce heat to medium low.
9. Simmer, covered, until dumplings are cooked through and juices are bubbling, about 20 to 30 minutes.
10. Remove the lid and continue cooking until dumplings are springy to the touch and no longer sticky, about 5 minutes more.
11. Serve warm, drizzled with heavy cream.
Title: Orange Creamsicle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 orange gelatin
- 1 1/3 boiling water
- 1 vanilla instant pudding mix
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Prepare and bake the cake mix according to package directions for a 9 x 13 inch cake pan.
2. Poke holes in cake while still hot with the round handle of a wooden spoon.
3. In a medium bowl, make gelatin with only 1°C of boiling water.
4. Pour gelatin over cake while hot.
5. Cool cake completely.
6. In a medium bowl make vanilla pudding with only 1 cup of milk.
7. Stir in vanilla and orange exract.
8. Fold in whipped topping.
9. Spread evenly over cake.
10. Refridgerate cake for at least 1 hour before serving.
Title: Shaker Oatmeal Pie
Ingredients:
- 3/4 sugar
- 3/4 vanilla
- 1 butter
- 6 oats
- 3/4 eggs
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together sugar, syrup, and butter. Fold in eggs and vanilla. Stir in oats.
3. Pour into the pie shell and bake for 30 minutes.
Title: Cranberry Cream Cheese Muffins
Ingredients:
- 1 cream cheese
- 4 sugar
- 1 milk
- 1 canola oil
- 1/3 egg
- 1
Instructions:
1. In a small bowl, beat cream cheese, and 2 tablespoons sugar until smooth and set aside.
2. Place bread mix in another bowl.
3. Combine milk, oil, and egg and stir into the bread mix until moistened.
4. Fill paper lined muffins 1/4 full with batter.
5. Place 2 teaspoons cream cheese mixture in the center of each, and top with the remaining batter.
6. Sprinkle with remaining sugar.
7. Bakke at 400 degrees for 18-20 minutes, or until a toothpick inseted in the muffins comes out clean.
8. Coolfor 5 minutes before removing from pan to a wire rack.
9. Serve warm.
Title: The Best Cupcakes
Ingredients:
- 1/4 shortening
- 1/2 unsalted butter
- 1 sugar
- 3 eggs
- 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3/4 buttermilk
- 1/2 evaporated milk
- 1/2 sweetened condensed milk
- 1/2 coconut milk
- 1 flaked coconut
- 1 sweetened condensed milk
- 2 sugar
- 3/4 cornstarch
- 3 salt
- 1/4 water
- 1/4 vanilla extract
- 1 unsalted butter
- 14 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
3. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
4. Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
5. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
6. For the Buttercream:
7. Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
8. Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
9. Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
10. Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
Title: Quick Mix Chocolate Cake
Ingredients:
- 1 1/4 white sugar
- 1 brown sugar
- 2 flour
- 1/4 baking soda
- 1 salt
- 1/4 cinnamon
- 1/2 butter
- 1/2 buttermilk
- 1/2 canola oil
- 1/2 water
- 1 eggs
- 2 vanilla
- 2
- 1
Instructions:
1. Set oven to 350°.
2. Set oven rack to second-lowest position.
3. Butter a 13 x 9-inch baking pan.
4. In a large bowl sift together both sugars, flour, cocoa powder, baking soda, salt and cinnamon; set aside.
5. In another bowl mix/whisk together the melted butter, buttermilk, oil, water, eggs and vanilla; add to the dry ingredients; mix well to combine until you have a smooth batter (I use a large whisk for mixing).
6. Add in chocolate chips and nuts (if using).
7. Pour into prepared baking dish.
8. Bake for about 25-30 minutes or until cake tests done.
9. Cool completely before frosting.
10. **NOTE** if using nuts reduce amount of chocolate chips to 1/2 cup.
Title: Cherry Blossom Crepes
Ingredients:
- 100 plain flour
- 200 water
- 1 sugar
- 1 salt
- 3 water
- 200
Instructions:
1. mix the flour, water, sugar and salt in a bowl. Whisk until smooth then add a teaspoon of sunflower oil.
2. mix the food colouring with the water and add to the mix little by little until you get a light pink colour.
3. leave to stand for 30 minutes.
4. heat a tablespoon of oil in a pan and add enough batter to make a 10cm crepe. cook on one side and turn to cook the other.
5. leave to cool.
6. form a dsp of paste into a ball and place in the centre of the crepe. fold in half and then half again.
7. serve 2 per person with green or jasmine tea.
Title: Cherry Limeade Cake
Ingredients:
- 1 water
- 1/2 eggs
- 1 1/4 lime Jell-O gelatin
- 3 frozen limeade concentrate
- 1 milk
- 1 vanilla instant pudding mix
- 1 Cool Whip
- 1
- 1/2
- 1
Instructions:
1. Combine cake mix with oil, water, eggs and dry Kool-Aid; mix on low speed 30 seconds, then on medium speed for 2 minutes.
2. Pour cake batter into a 9 X 13 pan and bake at 325 degrees for 30 to 35 minutes.
3. Heat limeade concentrate in microwave about 2 minutes until hot; dissolve lime Jello in limeade. Using chopsticks or wooden skewers, poke a LOT of holes all over the still-warm cake. Slowly pour the limeade-jello mixture over the cake, allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours, until cake is cold.
4. In a large bowl, combine milk, instant vanilla pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.
Title: Boozy Fruity Dessert (Amaretto Breeze)
Ingredients:
- 1 cream cheese
- 1/2 sour cream
- 1/2 sugar
- 3 Amaretto
- 2 blackberries
- 1 blueberries
- 1 strawberry
Instructions:
1. Beat cream creese and sour cream in small mixing bowl at medium speed with electric mixer until well blended.
2. Blend in sugar, liqueur and cream.
3. Chill well.
4. Place berries in individual serving dishes: top with cream cheese sauce.
Title: Old Fashioned Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 baking soda
- 1/2 baking powder
- 1 egg
- 1/2 vanilla
- 1 1/2 all-purpose flour
- granulated sugar
Instructions:
1. In a large mixing bowl beat the butter and peanut butter with an electric mixer on medium to high speed for 30 seconds.
2. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.
3. Beat in the egg and vanilla.
4. Beat in as much as the flour as you can with the mixer. Stir in remaining flour.
5. Shape dough into 2 inch balls. Roll in additional sugar to coat.
6. Place balls 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork.
7. Bake cookies in a 375 degree oven for 7-9 minutes or until bottoms of cookies are lightly browned.
8. Transfer cookies to a wire rack to cool.