lumicero/recipes-ing2inst huggingface dataset:
Title: Mom's Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 3 1/2 water
- 1 butter
- 1/2 buttermilk
- 1/2 eggs
- 1/2 vanilla
- 2 butter
- 1 milk
- 1/2 powdered sugar
- 6 vanilla
- 1 pecans
- 3 1/2
- 1
- 1/2
Instructions:
1. For the cake: Boil water, crisco, and butter until smooth.
2. Combine dry ingredients in a mixing bowl.
3. Blend butter mixture into dry mixture.
4. When well combined, mix in remaining ingredients as listed.
5. Pour into a greased and floured 9x13 inch pan.
6. Bake at 350 degrees until knife or toothpick comes out clean.
7. For icing: In a medium saucepan, bring butter and milk to a low boil.
8. In a mixing bowl, pour butter mixture over powdered sugar and cocoa.
9. Stir in vanilla and nuts.
10. When cake comes out of the oven, poke holes in it with a fork and pour icing over while still hot.
11. Stores great overnight.
Title: Yogurt Stack Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 shortening
- 1/2 plain yogurt
- 1 egg
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/3 powdered sugar
- 1 plain yogurt
- 2 butter
- 1 vanilla
- 1/4
Instructions:
1. Cookies: Beat sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in yogurt and egg. Stir in flour, baking powder, baking soda and salt. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375. Roll half of dough at a time 1/8"-inch thick on lightly floured surface. Cut into 2"-inch rounds. Place 2"-inches apart on ungreased cookie sheet. Bake 6-8 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
3. Prepare Yogurt Frosting: Mix all ingredients until smooth and spreadable.
4. Spread 1 cookie with 1/2 teaspoon frosting. Top with second cookie; spread with 1/2 teaspoon preserves. Top with third cookie. Repeat with remaining cookies, frosting and preserves. Store tightly covered in refrigerator.
Title: Russian Layer Cake
Ingredients:
- 5 eggs
- 1 sugar
- 2 lemon juice
- 2 lemon zest
- 3 flour
- 4 potato flour
Instructions:
1. Preheat oven to 325°F.
2. Stir the egg yolks with the sugar until quite white.
3. Add the lemon juice and zest.
4. Add the flours.
5. Whip the egg whites until stiff and shiny; stir them very slowly into the flour mixture.
6. Butter two layer pans, and sprinkle lightly with breadcrumbs.
7. Fill with cake batter and bake for 40 minutes.
8. After removing from oven, let cool for 20 minutes in the pans; then transfer to a cake rack to cool completely.
9. When the the cake has cooled completely (3 hours) spread with jelly or cream frosting or wrap layers seperately in waxed paper to store for later use in desserts like Washington pie.
Title: Baked Pears With Raisins
Ingredients:
- 3 pears
- 1/3 raisins
- 12 maple syrup
- 2 butter
- 1/2 vanilla extract
- cinnamon
Instructions:
1. Preheat oven at 350 degrees F.
2. Slice pears in half lengthwise.
3. Scoop out core and stem.
4. Place in baking pan.
5. Fill the hollowed center with raisins.
6. Mix syrup and vanilla and pour evenly into each center (about 2 tablespoons), dot with one-sixth of the butter and top with dash of cinnamon.
7. Bake for around 25 minutes.
8. Serve warm, possibly topped with whipped cream.
Title: Quick Pistachio Cookies
Ingredients:
- 1 egg
- 1 butter flavor shortening
- 1/2 instant pistachio pudding mix
- 2 pistachio nut
- 1/4
- 1/2
Instructions:
1. Put dry cookie mix and dry pudding mix in a bowl, stir. Prepare cookies according to directions, adding egg and shortening as needed. Stir in nuts and cherries until incorporated. Spoon onto cookie sheets using rounded tablespoon measure.
2. Bake in preheated 325 oven for 9 to 13 minutes or to desired doneness. Cool on a wire rack.
Title: Donut Bread
Ingredients:
- 2 milk
- 1 egg
- 1 vanilla
- 2 butter
- 1 olive oil
- sugar
- icing sugar
Instructions:
1. mix first 3 ingredients in a bowl, then soak slightly stale bread slice in egg mixture.
2. heat oil and butter in frying bread about 2 minutes on each side until golden. remove to plate.
3. sprinkle with sugar.
4. spread with strawberry jam.
5. sprinkle with icing sugar.
6. can be eaten with a spoon.
7. these are so rich, most will only eat one.
Title: Cappuccino Cookies
Ingredients:
- 1/2 cream cheese
- 4 egg
- 1 flour
- 1
- 17 1/2
- 1/2
- 6
- 2
Instructions:
1. In a large bowl, combine cappuccino mix and cream cheese.
2. Use an electric mixer to beat on medium speed until smooth.
3. Add egg and almond extract; beat until creamy.
4. Stir in sugar cookie mix, ground almonds and flour to form dough.
5. Divide dough in half and roll into two 2-inch diameter logs.
6. Wrap cookie dough in plastic wrap and refrigerate at least 1 hour.
7. Note: Dough will keep wrapped in plastic in refrigerator for 4-5 days.
8. Preheat oven to 350°F
9. Slice dough into 1/4 inch thick wafers.
10. Place on ungreased baking sheet and lightly press a sliced almond into the center of each cookie.
11. Bake in preheated oven for 9-11 minutes or until edges start to turn golden brown.
12. Let cool on a wire rack prior to serving.
Title: Emerald Green Salad
Ingredients:
- 16 marshmallows
- 1 milk
- 1 lime Jell-O gelatin
- 1 cream cheese
- 1 crushed pineapple
- 1 Cool Whip
- 1 pecans
Instructions:
1. Place marshmallows and milk in top of a double boiler. Heat until marshmallows are melted. Add Jello and stir until dissolved; cool.
2. Beat cream cheese until light and fluffy. Mix with pineapple, then stir into marshmallow mixture.
3. Fold in Cool Whip and nuts, turn into dish and chill until firm.
Title: Birthday Pumpkin Bars
Ingredients:
- 2 flour
- 2 sugar
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 clove
- 1/2 salt
- 1 pumpkin
- 1 eggs
- 4
Instructions:
1. Preheat oven to 350.
2. Grease a 10" x 15" jelly roll pan.
3. In mixing bowl, lightly beat eggs.
4. Add pumpkin and oil, mix well.
5. Stir in the spices and the baking powder and soda.
6. Add the flour and sugar and mix until well blended.
7. Spread batter in jelly roll pan.
8. Bake at 350 for 20 to 25 minutes.
9. Frost with cream cheese frosting.
Title: Whipped Cream-Like Frosting
Ingredients:
- 5 flour
- 1 milk
- 1 butter
- 1 sugar
- 1 vanilla
Instructions:
1. Cook flour and milk until it forms a stiff paste. Don't undercook! Stir constantly while it's cooking. Remove from heat and cool.
2. In mixer bowl, cream butter, sugar, and vanilla.
3. Add the completely cooled milk and flour mixture, beating until it looks like whipped cream.
4. Spread on cooled cake.
Title: Pumpkin Cheesecake Bread Pudding
Ingredients:
- 14 -16 butter
- 1 1/2 cream cheese
- 2 sugar
- 1 eggs
- 6 pumpkin
- 1 milk
- 2 heavy cream
- 1 vanilla
- 1 salt
- 1/4 allspice
- 1 ginger
- 1 nutmeg
- 1 cinnamon
- 1 brown sugar
- 1/2 butter
- 2
Instructions:
1. Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 9-inch by 13-inch ovenproof glass baking dish with vegetable spray. Set aside a larger metal baking pan and rack for the water bath.
2. To prepare the bread: Brush each slice of brioche on both sides with melted butter.
3. To make the custard: Combine cream cheese and sugar in a bowl and mix until smooth.
4. Combine eggs, pumpkin, milk, heavy cream, vanilla, salt, allspice, ginger, nutmeg, and cinnamon in the bowl of a standing mixer fitted with the paddle attachment. Beat until smooth. Add cream cheese mixture and combine.
5. Pour 1/2 cup pumpkin custard in bottom of baking dish. Tilt and swirl dish until bottom is completely covered with a thin layer of custard. Layer 6 slices of brioche on top of custard. Pour half of remaining custard over brioche. Add remaining brioche and custard in layers.
6. To add the topping: Use a knife to cut 8 slits through layered pudding. Cover top of pudding with plastic wrap and press down gently with your palm. Let stand 15 minutes.
7. Remove plastic wrap and sprinkle brown sugar over top of pudding. Pour melted butter over sugar.
8. Place baking dish on rack in large metal pan. Pour hot water from a glass measuring cup into the outer pan until water level rises halfway up sides of baking dish. Place carefully in oven. Bake 1 hour to 1 hour and 15 minutes, or until top is nicely browned and custard has rise to top of baking dish.
9. Check water bath occasionally and add more water if needed. Do not let the water evaporate form the water bath.
10. Carefully remove baking dish from oven and water bath. Allow pudding to cool on rack 1 hour. Serve slightly warm or cold with whipped cream or vanilla ice cream. Store covered with a paper towel and plastic wrap in the refrigerator.
Title: Chocolate Zucchini Cake
Ingredients:
- 4 flour
- 2 1/2 salt
- 1 baking soda
- 2 ground cloves
- 1/4 ground cinnamon
- 1/2 nutmeg
- 1/4 butter
- 1/2 canola oil
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla extract
- 2 milk
- 1/2 vinegar
- 1/2 zucchini
- 2 1/2 pecans
- 3
- 2
Instructions:
1. Preheat oven to 325degF.
2. Grease a 9"x13" baking pan (preferably glass), and dust generously with cocoa powder, tapping out excess.
3. Sift together the cocoa powder, flour, baking soda, salt, cloves, and cinnamon, and optional nutmeg, and set aside.
4. Cream together the butter, oil, and sugar until fluffy, add eggs, vanilla, and sour milk, and blend well by hand.
5. Add drained and squeezed grated zucchini, and stir in well.
6. Spoon the batter evenly into the prepared pan.
7. Sprinkle the top evenly with chocolate chips, leaving a chip-free 1" diameter area right in the center, and then sprinkle evenly with chopped pecans.
8. Bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
9. (That<U+0092>s what the chip-free spot is for. You will never get a clean toothpick otherwise; it will always be chocolate covered.) If you are using a metal pan, bake at 350degF for 40 minutes.
10. Allow to cool to room temperature in pan sitting on wire rack.
11. If desired, serve with a dollop of very lightly sweetened whipped cream.
12. Refrigerate or freeze leftover cake; this cake is very moist and will mold if left for long at room temperature, but it won't get stale!
Title: Nana's Lemon Supreme Cake
Ingredients:
- 1 eggs
- 3/4 sugar
- 4 sugar
- 1
- 1/2
- 2
- 1/2
Instructions:
1. Cream Sugar and Oil together and add eggs one at a time.
2. Add cake mix and nectar alternately.
3. Mix well.
4. Bake in tube pan for 1 hour @ 325 degrees.
5. Let cool in pan 20 minutes.
6. Meanwhile mix the lemon juice and sugar together and cook on the stove until sugar is dissolved.
7. Remove cake from pan and spread glaze on top and sides.
Title: Russian Cream
Ingredients:
- 1 water
- 3 sugar
- 1 plain gelatin
- 1 sour cream
- 1 vanilla
- 1/2 papayas
- blueberries
Instructions:
1. Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.
2. Cool until slightly thickened.
3. Fold in sour cream and flavor with vanilla.
4. Whisk until mixture is quite smooth.
5. Pour mixture into a serving bowl or 3 cup metal mold.
6. If you want to make individual servings, pour into six small 1/2 cup individual molds.
7. Cover and chill until set, at least 4 hours.
8. Unmold by dipping container in hot water until edges being to melt.
9. Invert mold onto a serving dish and surround with fruit.
Title: Carrot Cake
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 2 baking powder
- 1/4 salt
- 1 allspice
- 2 cinnamon
- 1 1/2 sugar
- 1 eggs
- 4 crushed pineapple
- 1 carrots
- 2 raisins
- 1 cream cheese
- 4 icing sugar
- 1 butter
- 2 unsweetened coconut
- 1/4 vanilla
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 2 quart tube pan.
3. Grate carrots.
4. Drain pineapple.
5. Sift into large bowl, flour, baking soda, baking powder, salt, allspice and cinnamon.
6. Add sugar and oil to dry ingredients and mix until creamy.
7. Add eggs and mix until combined.
8. Add carrots, pineapple, nuts or raisins and mix well.
9. Bake in 2 quart tube pan for 1 1/4- 1 1/2 hours at 350 degrees or until skewer inserted comes out clean.
10. This cake will be quite moist.
11. Ice with cream cheese frosting and top with walnuts.
12. Cream Cheese Frosting: Cream the cream cheese and butter with mixer or food processor.
13. Add sifted icing sugar and vanilla and continue to cream until light and fluffy.
14. Add coconut and mix until well combined.
15. Spread over cake and sprinkle chopped walnuts over top.
Title: Creamy Fruit Cups
Ingredients:
- 24 wonton wrappers
- 1 1/4 raspberries
- 8 blackberries
- 1/3 low-fat vanilla yogurt
Instructions:
1. Preheat the oven to 350 degrees.
2. Coat a 12-cup muffin pan with cooking spray.
3. Line each cup with a wonton wrapper.
4. Coat each wrapper with cooking spray.
5. Place a second wrapper diagonally on top of each of the first ones, making sure that the points of the wrappers form sides to the cup.
6. Coat the second wrapper with cooking spray.
7. Bake for 10 minutes or until golden brown.
8. Cool on a rack.
9. Remove from the pan.
10. In a medium bowl, combine 1 cup of the berries, the yogurt, and all- fruit spread.
11. Gently toss to blend.
12. Evenly divide the yogurt mixture among the cups.
13. Top with the remaining 1/4 cup berries.
Title: Date, Pecan &amp; Chocolate Torte With Hot Fudge Sauce
Ingredients:
- 6 caster sugar
- 1 pitted dates
- 1 1/2 pecans
- 1 1/4 plain flour
- 1/2 milk
- 1/4 brown sugar
- 150 vanilla essence
- 3/4
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 180 degrees, grease and line a 23cm springform cake pan.
2. Using an electric mixer beat egg whites in a bowl until firm peaks form, gradually add in sugar, until thick and glossy.
3. Lightly fold in 1 1/2 cups melted chocolate, dates, pecans and flour,pour into prepared pan, bake for 50-60 minutes, until firm.
4. Turn oven off, leaving torte inside to cool completely.
5. Chill until required.
6. HOT FUDGE SAUCE.
7. Combine all ingredients from 7 to 11 in a small saucepan.
8. Heat on low for 2-3 minutes, stirring, until melted and smooth - keep warm.
9. Serve cake in wedges with a dollop of fresh cream, dusted with cocoa and topped with Hot Fudge Sauce.
Title: Easiest Peanut Butter Thumbprint Cookies Ever
Ingredients:
- 3/4 peanut butter
- 14 sweetened condensed milk
- 2 Bisquick
- 1 vanilla
Instructions:
1. Preheat oven 350 degrees Fahrenheit.
2. Cream peanut butter and sweetened condensed milk.
3. Add Bisquick and vanilla.
4. Roll into ping-pong sized balls and roll in sugar.
5. Put on cookie sheet and bake for 6-8 minutes.
6. Directly after removing from oven, press chocolate kiss in middle.
Title: Chocolate Hazelnut Oatmeal Cake
Ingredients:
- 1 1/2 boiling water
- 1 quick-cooking oats
- 1 1/4 butter
- 1/3 margarine
- 2/3 white sugar
- 2/3 demerara sugar
- 1/2 hazelnut extract
- 3 eggs
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 instant coffee granules
- 1 1/2 half-and-half cream
- 4 butter
- 1/3 margarine
- 1/2 vanilla
- 1/4 hazelnut extract
- 4 powdered sugar
Instructions:
1. Combine the boiling water and oats, sprinkle chocolate chips on top and let sit for 20 minutes.
2. In another bowl, cream the butter and sugars.
3. Beat in eggs one at a time and hazelnut flavouring.
4. Add oat mixture and beat well.
5. Combine dry ingredients, add to the creamed mixture and mix well.
6. Pour into a greased 9” x 13” pan and bake in a 350 degree oven for 30 minutes or until toothpick inserted in centre comes out clean.
7. Cool on wire rack.
8. To make icing:
9. Warm cream and stir in instant coffee until dissolved then set aside until cool.
10. Soften butter, stir in flavourings and powdered sugar, then add enough of the cream mixture to make a nicely spreadable icing.
11. Frost the cake when it has cooled.
Title: Chocolate Zucchini Cake
Ingredients:
- 4 eggs
- 2 1/4 sugar
- 2 vanilla extract
- 3/4 butter
- 3 all-purpose flour
- 1/2 baking powder
- 2 baking soda
- 1 salt
- 3/4 buttermilk
- 1 zucchini
- 3 walnuts
- 1 butter
- 1 confectioners' sugar
- 2 vanilla extract
- 1/2 milk
- 1
- 1/2
Instructions:
1. In a large bowl, beat eggs until fluffy.
2. Add sugar gradually, beating until mixture is thick and lemon-colored.
3. Beat in vanilla and butter.
4. Combine flour, cocoa, baking powder, soda and salt; add alternately with buttermilk.
5. Beat until smooth.
6. Fold in zucchini and walnuts.
7. Divide batter into four greased and floured 8 or 9-in. round pans.
8. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until top springs back when gently pressed.
9. Cool in pans 10 minutes; remove to wire wracks and cool completely.
10. For frosting, beat all ingredients in a large bowl until creamy.
11. Frost between layers and on sides and top of cake.
Title: Upside-Down Pear Cake
Ingredients:
- 3/4 butter
- 1/3 brown sugar
- 2 fresh pears
- 4 maraschino cherries
- 5 pecan halves
- 1 sugar
- 2 eggs
- 1/2 sour cream
- 2 self-rising flour
- 1/2 milk
- 1 ground cinnamon
- 1 vanilla extract
Instructions:
1. Grease the bottom and sides of a 9-inch springform pan with 3 tablespoons butter.
2. Sprinkle evenly with brown sugar; arrange pear slices in a pinwheel pattern on brown sugar.
3. Place maraschino cherries and pecan halves in center of pinwheel.
4. Beat remaining ½ cup plus 1 tablespoons butter at medium speed using an electric mixer until fluffy; gradually add in sugar, beating well.
5. Add eggs, 1 at a time, beating until blended after each addition.
6. Add in sour cream, beating until smooth.
7. Add in flour and the next 3 ingredients, beating until batter is smooth.
8. Spoon batter evenly over arranged pears.
9. Bake in a 350° oven for 45-50 minutes or until a pick comes out clean.
10. Cool in pan 15 minutes; remove side of pan; invert onto a serving plate, and remove bottom of pan.
Title: Texas Cheesecake
Ingredients:
- 1 tortilla chips
- 1/4 margarine
- 2 cream cheese
- 1 egg
- 8 colby-monterey jack cheese
- 1/2 green chili
- 1 garlic powder
- 2 Tabasco sauce
- 1 Tabasco jalapeno sauce
- 1 sour cream
- 1/2 red bell pepper
- 1/4 green onion
- ripe olives
Instructions:
1. Preheat oven to 350.
2. Mix together crushed chips and melted margarine, then press into the bottom of a 9-inch springform pan.
3. Bake 15 minutes at 350.
4. Beat cream cheese and egg in a food processor or mixing bowl until well blended.
5. Mix in colby/jack cheese, chilies, garlic powder, and Tabasco sauce.
6. Pour mixture over crust.
7. Bake 30 minutes at 350 degrees.
8. When cake is done, remove from oven and spread sour cream over cheesecake.
9. Loosen cheesecake from rim of pan by running a sharp, thin knife around inside rim.
10. Let cheesecake cool before removing pan ring.
11. Top with red bell pepper, green onion, and sliced olives.
12. Refrigerate several hours, then serve with chips or crackers.
Title: Ukrainian Torte (With Apple and Chocolate Filling)
Ingredients:
- 1 butter
- 1 1/4 confectioners' sugar
- 1 egg
- 1 lemon, juice and rind of
- 1 ground walnuts
- 2 all-purpose flour
- 6 apples
- 1 sugar
- 3 butter
- 5 confectioners' sugar
- 1
- 1 1/2
Instructions:
1. Cream the butter and sugar together until very light.
2. Add the egg and beat well.
3. Stir in the remaining ingredients; Mix thoroughly and chill.
4. Divide the dough into 4 equal parts.
5. Pat each part into a lightly buttered layer cake pan (8 inch pan).
6. Bake in a moderate oven (350 degrees F.)for about 15 to 20 minutes, or until delicately browned.
7. Remove from the pans to a cake rack.
8. While the cakes are cooling, prepare the following apple filling;.
9. Cook the apples with the lemon juice and sugar until thick. (Add sugar to taste) Do not add any water. Cool.
10. Now prepare the chocolate filling.
11. Cream all the ingredients to a smooth paste.
12. Spread the layers with the prepared fillings.
13. Use the apple filling on the first layer and the chocolate filling on the second layer.
14. Spread the third layer with the apple filling.
15. Cover with the fourth cake.
16. Ice the top and the sides with any plain icing.
17. Do not cut for 24 hours.
18. Serve in slices.
Title: Strawberry Pecan Fruit Dip
Ingredients:
- 2 cream cheese
- 1 strawberry
- 1/4 pecans
- 2 honey
- 1/8 ginger
Instructions:
1. In small bowl, beat cream cheese until light and fluffy.
2. Add remaining ingredients and blend well.
3. Refrigerate several hours to blend flavors.
4. Serve with fresh fruit.
Title: S & M Cobbler
Ingredients:
- 3 strawberries
- 3 honeydew melon
- 1 dates
- 1 3/4 white sugar
- 1 vanilla
- 2 flour
- 1/4 white sugar
- 3 baking powder
- 5 butter
- 1/4 pistachios
- 1/2 milk
- 2 white sugar
- 1 plain yogurt
- 1/4 icing sugar
- 2 vanilla
Instructions:
1. For filling; place strawberries, melon pieces (use a melon ball scoop if desired), dates and sugar into a large saucepan. *to chop dates easily, use scissors*.
2. Bring mixture to a boil over high heat, stirring occasionally.
3. After fruit begins to boil, reduce heat to medium and continue to simmer for 13-15 minutes being sure to stir often.
4. Remove from heat and add vanilla.
5. Pour fruit into a 9x9 pan.
6. For Biscuit Topping; Place flour, sugar, and baking powder into a bowl.
7. Cut in cold butter with two knives or a pastry cutter until mixture resembles fine crumbs.
8. Add pistachios and stir to combine.
9. Pour in milk and blend until mixture is thick. Do not overmix.
10. Drop 9 equal spoonfuls over top of fruit filling in rows of three.
11. Sprinkle with remaining sugar.
12. Bake at 425 degrees for 20-25 minutes until hot and bubbly and topping begins to brown slightly.
13. *you may want to place a cookie sheet to prevent it from spilling over onto the oven floor*.
14. Serve warm with Creamy Vanilla Yogurt Sauce.
15. For Creamy Vanilla Yogurt Sauce; Combine all ingredients and blend well.
16. To Freeze: After cobbler has cooled, wrap with tinfoil, label and freeze for up to 2 months.
17. To serve: Thaw in fridge overnight. Warm in the oven if desired.
18. Make the creamy yogurt sauce before serving.
Title: Banana Crescents
Ingredients:
- 1/2 sugar
- 6 margarine
- 1/2 flour
- 1 1/2 flour
- 2 salt
- 1/8 banana
- 1
- 2 -3
Instructions:
1. Grind almonds with 2 tbsp sugar in blender.
2. Beat margarine, almond mixture, remaining 4 tbsp sugar, flour and salt until well blended.
3. Puree banana in blender.
4. Add to almond mixture and mix until well blended.
5. Shape tablespoonfuls of dough into logs, then shape into crescents.
6. Place on ungreased cookie sheet.
7. Bake at 375°F for 25 minutes or until golden.
8. Cool on wire rack.
9. Melt chocolate in microwavable dish at medium power for 1 1/2 to 2 minutes, stirring once.
10. Dip ends of cookies in chocolate.
11. Refrigerate until chocolate is set.
Title: Purple Rice Balls
Ingredients:
- 2 sweet rice
- 2 rice
- 2 water
- 1/2 sugar
- 1 1/2
- 1
Instructions:
1. Add sweet rice and pirurutong rice in rice cooker, along with 2 cups of water.
2. Mix the rice up to get the two rice types combined, and cook.
3. When the rice is done, use a wooden spoon and fold in the remaining ingredients. I find it easiest to do this while the rice pot is still in the cooker.
4. Allow to cool for 15-20 minutes.
5. Get a baking sheet or flat pan that will fit in your refrigerator.
6. Line baking sheet with parchment paper or waxed paper.
7. Use a small cookie dough scoop and scoop out balls of rice onto baking sheet.
8. Place sheet in refrigerator.
9. Once the rice balls have cooled, they may be transferred to a container for storage in the refrigerator.
10. Enjoy!
11. Lower-Calorie Directions:
12. Substitute 1 cup pourable Splenda and 1-1/2 cups unsweetened shredded coconut. When adding in to the rice, add in a bit of Splenda at a time or it may clump.
13. Pirurutong rice: This is a Filipino rice which appears dark in uncooked form. You might be able to find it in Asian grocery stores or get some online. It may also go by the name "Purple Rice", you can find it online, too.
14. This recipe was originally from Hawaiian Electric Company's website, I added lower-calorie directions (how I personally make the dish) and the coconut extract.