lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Dessert Crepes
Ingredients:
- 3 eggs
- 1 flour
- 2 sugar
- 2 buttermilk
- 1 1/4 butter
- 2
Instructions:
1. Put all the ingredients in your blender, blend 1 minute.
2. Scrape down the sides, blend a few seconds or until smooth.
3. Refrigerate 1 hour.
4. To Cook:
5. A- Use upside down crepe pan and follow instructions OR.
6. B-Use a non stick skillet-you do not need oil or other fat on the pan.
7. Pour a small amount of batter in the pan then tilt and turn the pan so you spread the batter evenly over the bottom of the pan Cook over medium heat until the bottom is lightly browned, flip and cook for a few seconds Remove from the pan and stack with a piece of wax paper between the crepes.
Title: Olivia Walton's Applesauce Cake with Whiskey Frosting
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking soda
- 2 nutmeg
- 1 cinnamon
- 1/2 clove
- 1 salt
- 1 walnuts
- 2 white raisins
- 1 light raisins
- 1 butter
- 2 sugar
- 1 eggs
- 1/4 applesauce
- 1 butter
- 1 heavy cream
- 1 milk
- 3 -4 confectioners' sugar
- salt
- Bourbon
Instructions:
1. Sift flour with soda, spices, and salt.
2. Combine nuts and raisins in bowl and stir in 1/2 cup of the flour mixture.
3. Cream butter in another bowl until light and fluffy.
4. Beat in eggs one at a time, beating thoroughly after each.
5. Alternately add flour mixture and applesauce, beginning and ending with the flour.
6. Stir in raisin mixture.
7. Spoon into greased 10-inch tube or bundt pan.
8. Bake in preheated 350 degree oven for 1 hour and 20 minutes (or until cake tester inserted in center comes out clean).
9. Cool in pan for 15 minutes, then remove from pan and finish cooling on wire rack.
10. Spread with Frosting.
11. Cover until ready to serve.
12. Whiskey Frosting: Stir together butter and cream, beat in 1 cup of the sugar.
13. Blend in remaining sugar and the bourbon until proper spreading consistency.
14. Makes enough frosting to cover a 10-inch tube pan.
Title: Creme Caramela - Sudanese Caramel Custard.
Ingredients:
- 8 eggs
- 1 milk
- 1 granulated sugar
- 1 butter
- 1 vanilla extract
- maraschino cherry
Instructions:
1. Preheat oven to 350°F.
2. In a 2 quart bowl, beat the eggs, milk & 1/2 the sugar until mixture is frothy. Add the butter & banana / vanilla extract & mix again, then set aside.
3. Melt the remaining 1/2 cup of sugar - place in a small pan & cook on med-high heat until it has melted & has reached the caramel stage.
4. Pour the caramel into a 1 1/2 quart star shaped aluminium pan. Rotate the pan to spread caramel all around the sides.
5. Beat the egg mixture again & pour it quickly into the cake pan.
6. Cover the top of the pan with aluminum foil which has been well buttered on the under side.
7. Place the pan in a larger pan half filled with water (as you would do a custard).
8. Bake at 350 F for 30 minutes.
9. Remove cover and test with metal skewer - if it comes out clean the custard is done.
10. Allow to cool then place in the refridgerator for approximately 4 hours .
11. Turn the caramella out onto a 10-12" platter.
12. Garnish with maraschino or glace cherries on top and sides & serve immediately.
Title: Blackberry Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 self rising flour
- 1 milk
- 2 1/2 blackberries
Instructions:
1. Melt butter in 9" round pan or 9"x9" square pan.
2. Add sugar to butter and stir.
3. Add flour to sugar and butter and stir.
4. Add milk to above mixture and stir.
5. Sprinkle blackberries over mixture.
6. Bake at 350 for one hour, until nicely browned.
7. I put a foil covered cookie sheet under the pan, just in case.
Title: Sweet Prairie Apple Butter Cake
Ingredients:
- 1 water
- 1 eggs
- 3 apple butter
- 2 apples
- 3/4 sugar
- 2 brown sugar
- 1 1/2 baking mix
- 2/3 cinnamon
- 2/3 butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix, water, eggs, oil and apple butter.
3. Beat at low speed for 1 minute to blend ingredients and then 2 minutes at high speed.
4. Pour mixture into greased/floured 9x13 inch pan.
5. Slice apples into a bowl and add cinnamon-sugar mixture - mix until apples are well coated.
6. Place apple slices in the batter until just the top shows.
7. Make streusel topping by combining brown sugar, pancake OR baking mix, cinnamon and butter. Cut butter into mixture with pastry blender until crumbly.
8. Bake at 350 degrees for 20 minutes.
9. Remove from oven and sprinkle streusel topping over cake and bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.
10. Let cake cool - sprinkle with powdered sugar, if desired. Also, vanilla ice cream or whipped topping on top would be delicious too!
Title: Pear & Coconut Muffins
Ingredients:
- 8 self-raising flour
- 4 caster sugar
- 1/2 cinnamon
- 1/4 salt
- 1 baking powder
- 1 egg
- 6 pears
- 1 lemon juice
- 1 coconut milk
Instructions:
1. Peel and dice the pears into small pieces, sprinkle with the lemon juice and place in a bowl with the egg & coconut milk. Mix these ingredients and set aside.
2. In a separate bowl, sift the flour & baking powder and add the salt, sugar and cinnamon.
3. Combine the wet ingredients with the dry ingredients, mixing as little as possible. You should have quite a wet batter.
4. Pour into muffin tins/cases and bake at approx 180 degrees for 20 minutes, or until golden.
5. Remove from oven and let cool on a wire rack.
Title: Mini Pumpkin Pies
Ingredients:
- 1 pumpkin puree
- 1 egg
- 1/2 brown sugar
- 1/4 cinnamon
- 1 ginger
- 6 ground cloves
- 1/2 nutmeg
- 1/2 salt
- 1
- 1/8
Instructions:
1. Preheat the oven to 375 degrees F.
2. Use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells; a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin pan.
3. In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
4. Carefully fill the dough all the way to the top. Pies will slightly puff up but will sink down again once they have cooled.
5. Bake pies until crust is golden brown and pies are set and puffed, about 30 minutes. Pies made in a mini muffin tin will take about 12 minutes and a full-sized will take 45-50 minutes.
6. Cool, carefully remove from pans, and store covered in the refrigerator.
Title: Caramel-Apple Chiffon Cupcakes
Ingredients:
- 1 cake flour
- 1 1/4 baking powder
- 1/4 salt
- 1 salt
- 1 sugar
- 6 eggs
- 4 cream sherry
- 1/4 cream of tartar
- 1/4 granny smith apples
- 1 water
- 3 sugar
- 1/4 butter
- 1 heavy cream
- 1/4 dark rum
- 1 sweetened condensed milk
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line a 12-slot muffin tin with large paper/foil cupcake liners.
2. Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
3. In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy and barely able to hold peaks. While sprinkling in the remaining 1/2 cup of the sugar, whisk until the egg whites have the consistency of shaving cream.
4. Fold a third of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with batter and top with the apple chunks. Bake for 16 minutes. Cool on a rack.
5. Make the butterscotch sauce: Combine the water, sugar and butter in a large saucepan and cook over high heat until light amber. Stand back as far as possible and slowly drizzle the cream into the caramel. It will bubble up and may splatter, so protect your hands with an oven mitt. Add the rum and cook for 4 to 5 minutes, occasionally swirling around the pan, until thickened and a rich golden brown.
6. Strain the sauce and stir in the sweetened condensed milk.
7. When cupcakes are completely cool, drizzle with Butterscotch Sauce.
Title: Lemon Cake
Ingredients:
- 125 butter
- 1 sugar
- 2 eggs
- 1 1/2 self raising flour
- 1/2 milk
- 1 sugar
- 1/2
Instructions:
1. Cream together the butter and sugar.
2. Add the eggs, one at a time, mixing well after each addition.
3. Stir in flour and milk alternately.
4. Pour cake batter into a prepared standard size cake tin.
5. Bake for approximately 45 minutes at 180°C.
6. Take the cake out of the oven and pour the warm lemon syrup over the cake while it is still hot.
7. Allow the cake to cool on a wire rack.
8. Small amount of granulated sugar can be sprinkled over the cake for decoration and crunch.
9. Note: Lemon syrup is made from the juice of one lemon and 1/2 cup sugar, which has been heated on the cook top until the sugar has only just dissolved.
Title: Snow Candy
Ingredients:
- 2 white sugar
- 1 water
- 1/2 lemon juice
- 1
Instructions:
1. Place all ingredients in a heavy bottomed pot, over medium-high heat.
2. Stir as the mixture is heating up, but DO NOT STIR once it starts to boil or simmer.
3. Once the mixture comes to a low boil, gently swirl the pot a few times, but do not stir or jostle the pot. Also, do not put a spoon or etc into the pot.
4. Lower the heat to low/medium. Simmer for 7 minutes, without stirring.
5. Turn off the heat.
6. At the five minute mark, have the kids go collect clean snow in large baking pans.
7. Drizzle the candy syrup over the snow (a tablespoon or two per serving). It will be cool enough to eat within seconds. With young children, be vigilant.
8. This makes enough for five kids to make two or three rounds of snow candy.
9. Clean-up will seem awful - but it's just sugar; Soak everything in warm water, and cleaning will be a breeze.
10. Flavoring note: I use natural orange flavoring extract; this seems to be my kids' favorite. We've also used no flavor (just the sugar with the lemon juice). Flavoring is a matter of preference; any extract will work - vanilla, peppermint, cherry, etc.
Title: Camper - Less S'mores
Ingredients:
- 14 graham crackers
- 2 salted butter
- 2 graham cracker crumbs
- 2 cream of tartar
- 1 salt
- 2 sugar
- 1/4
- 1/8
- 1/3
Instructions:
1. Base and Chocolate:
2. Place the graham crackers on a baking sheet lined with foil and set aside.
3. Combine the chocolates and butter in a microwave safe bowl and microwave until melted and smooth, stirring every 45 seconds.
4. Mix in the graham cracker crumbs and refrigerate 15 minutes, until thickened.
5. Spoon the chocolate mixture onto the centre of each graham cracker and set aside.
6. Meringue:
7. In a spotlessly clean bowl with an electric mixer, whip the egg whites, cream of tartar and salt until soft peaks form.
8. Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
9. Dollop meringue on top of the chocolate mixture and use a kitchen blowtorch to lightly toast the tops of the meringue.
10. Serve immediately (which I recommend) or cover lightly and store in the fridge up to 1 day.
Title: Marshmallow Frosting for Cupcakes
Ingredients:
- 8 sugar
- 2 cream of tartar
- 1/2 pure vanilla extract
- 2
Instructions:
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
3. Pipe onto room temp cupcakes immediately.
4. Using a tourch lightly "toast" your frosting if you wish.
Title: Very Low Calorie Brownies
Ingredients:
- 1/4 unbleached flour
- 1 unbleached flour
- 1/4 cocoa powder
- 1/3 sugar
- 3/4 non-fat powdered milk
- 1/4 baking soda
- 1 vanilla extract
- 1/4 walnuts
- 3
- 1
- 1/3
Instructions:
1. Combine flour, oat bran, sugar, cocoa, milk powder and baking soda in a large bowl; mix well.
2. Stir in the chocolate syrup, egg whites and vanilla extract.
3. Fold in nuts if desired. Cover an 8”x8” pan with non-stick cooking spray.
4. Spread batter in pan evenly and bake a 325 degrees for 23 minutes or just until edges are firm and the middle is almost set.
5. Cool to room temperature.
6. Cut into 16 2” squares.
Title: Blueberry Lemon Loaf
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1 lemon
- 1/2 milk
- 1/2 blueberries
- 1/4 granulated sugar
Instructions:
1. Cake:-.
2. Heat oven to 180C/ 350°F.
3. In a bowl cream butter and stir in sugar a little at a time.
4. Beat in eggs.
5. In a small bowl combine flour, salt, baking powder and lemon rind.
6. Add flour mixture alternately with milk to the butter mixture; blend until smooth.
7. Fold in blueberries (if using frozen dust lightly in all-purpose flour).
8. Put mixture in a greased10 x 6 inch loaf tin.
9. Bake for 1 hour.
10. Topping:-.
11. Mix sugar and lemon juice until sugar is dissolved.
12. Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.
Title: Oreilles De Cochon
Ingredients:
- 1/2 butter
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 eggs
- 2 pecans
- 2
- 1
Instructions:
1. Melt butter in saucepan over low heat; let cool.
2. Sift together flour, baking powder, and salt. Set aside.
3. Beat eggs in a large mixing bowl until light and frothy.
4. Continue beating and gradually add melted butter.
5. Stir in flour mixture, mixing well, to form a dough.
6. Divide dough into 16 equal portions, rolling each portion into a ball.
7. Roll each ball out into a 8-inch circle on a lightly floured surface.
8. Heat the oil in a skillet.
9. Drop a pastry circle into hot oil using a long-handled fork; immediately stick the fork tines in the center of the pastry, and twist quickly.
10. Hold with fork until set (pastry will fold over on itself, forming an "ear"); cook until golden brown on both sides.
11. Drain on paper towels. Repeat.
12. Pour syrup into a saucepan; bring to a boil.
13. Cook 5 minutes, stirring constantly.
14. Dip each pastry in hot syrup, coating well on both sides.
15. Sprinkle with pecans; let dry on buttered wax paper.
Title: Nun's Cake
Ingredients:
- 3 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 1 butter
- 1 1/2 sugar
- 5 milk
- 2 vanilla
- 3/4
- 1
Instructions:
1. Sift flour once, measure. Add baking powder and salt and sift three times.
2. Cream shortening, gradually adding sugar. Cream thoroughly.
3. Add egg yolks and unbeaten egg whites. Beat 1 minute. Combine flour mixture and milk alternately with creamed mixture.
4. Beat very well. Add flavoring.
5. Pour into greased springform pan with tube inset.
6. Bake 1 hour and 20 minutes in moderate oven, 325 to 350 degrees.
7. To remove cake, push down on tapered clamp and release spring rim.
Title: Rich Vanilla Pudding
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 3 half-and-half
- 4 milk
- 1 butter
- 2 vanilla extract
- 6
Instructions:
1. Combine sugar and cornstarch in a saucepan. Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
2. Remove from heat. In a thin stream, gradually add 1 cup of hot mixture to beaten egg yolks while whisking vigorously. Scrape hot egg mixture into saucepan. Cook and stir over medium heat until thickened and smooth. Do not boil. Remove from heat and stir in butter and vanilla extract. Pour into a bowl or ramekins or teacups. Cover surface directly with plastic wrap, and chill in the refrigerator for about 2 hours.
3. Serve topped with whipped cream and dulce de leche, as desired.
4. NOTE: If using a vanilla bean in place of the extract, just add the split and scraped bean in step 1 when you add the half-and-half. Be sure to remove the bean pod before step 2.
Title: Low Fat Peaches and Cream Soup
Ingredients:
- 8 cold water
- 1 1/2 honey
- 2 lemon
- 1/2 plain nonfat yogurt
- 1 cinnamon
- 1/2 nutmeg
- 1 vanilla
- 1 Splenda sugar substitute
- 2
Instructions:
1. Peel and chunk the peaches. (I put mine in boiling water briefly to make removing the skins easier.).
2. In a blender, blend 1 1/2 cups of peaches with 3/4 cup of the cold water, both tablespoons of honey, the juice of that 1/2 lemon, and 1/2 cup of the yogurt. Blend it well and put it in a pitcher or bowl.
3. Now add to the blender another 1 1/2 cup of the peaches, the cinnamon, nutmeg, and vanilla, and the remaining 1/2 cup yogurt. Blend well.
4. Add to the first mix already in the pitcher or bowl.
5. Add the remaining 1 cup of peach chunks to the bowl or pitcher along with the splenda.
6. Blend with a spoon.
7. Cover and refrigerate several hours or overnight.
Title: Screamingly English Chocolate Dessert
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 7 milk
- 2/3 butter
- 2 brown sugar
- 1 boiling water
- 2
Instructions:
1. Oven: 350 degrees.
2. Mix together the flour, baking powder, salt, sugar, and 3 tablespoons of cocoa powder.
3. Add melted butter and milk. Stir it up nicely and pour into a buttered 2 quart casserole dish.
4. Combine the cup of brown sugar with the remaining 4 tablespoons of cocoa powder, till crumbly, then sprinkle evenly over the batter in the casserole.
5. Pour the boiling water over the chocolate and brown sugar, evenly covering the surface.
6. Bake at 350 degrees for 40 minutes, and serve with whipped cream.
Title: Grammie Bea's Lazy Daisy Oatmeal Cake
Ingredients:
- 1 rolled oats
- 1 1/4 boiling water
- 1/2 butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1 1/2 baking soda
- 1/2 salt
- 3/4 cinnamon
- 1/4 nutmeg
- 1/4 butter
- 1/2 brown sugar
- 3 evaporated milk
- 1/3
Instructions:
1. Preheat oven to 350.
2. Cake:
3. In a shallow bowl, combine rolled oats and boiling water. Let stand for 20 minutes.
4. Using a mixer, cream butter until creamy.
5. Gradually beat in sugars, and beat until light.
6. Blend in eggs and vanilla.
7. Mix flour, baking soda, salt, and spices.
8. Remove beaters from creamed mixture.
9. Stir in rolled oat mixture.
10. Fold in flour mixture. Blend well.
11. Pour batter into a greased and floured 9" square cake pan.
12. Bake for 45-55 minutes Remove from oven, but DO NOT REMOVE CAKE FROM PAN.
13. Topping:
14. Combine all melted butter. brown sugar, canned milk and nuts. Spread over the hot cake.
15. Return the cake to the oven, under the broiler. Broil until the topping is bubbly and tinged with gold. Watch it as it will burn easily.
Title: Fried Sugar Cookies
Ingredients:
- 1 flour
- 1 baking powder
- 1 1/3 sugar
- 1 salt
- 1 egg
- 3 milk
- 1/2 sugar
- 2 1/2 water
Instructions:
1. Sift flour and baking powder together.
2. Add sugar, salt, egg and milk. Blend to make a smooth dough.
3. Roll out and cut into 1/2"X1/4"X1" strips. (sprinkle with a little flour if difficult to cut).
4. Heat oil in deep skillet 1/3 full to 330 degrees F.
5. Fry dough pieces, adding one at a time, making sure they don't stick together. Remove from oil when and drain on paper towel when evenly browned.
6. To make the icing, heat the sugar and water in a small saucepan over medium heat, constantly stirring until it thickens. If a small drop immersed in water hardens, it is ready.
7. Add fried dough pieces to syrup and gently stir to coat all pieces evenly.
8. Place cookies on cookie sheet covered with parchment paper and allow to cool and set.
9. Place in ziplock type bag or other container once coating dries and hardens.
Title: Buttermilk Blueberry Buckle
Ingredients:
- 1 all-purpose flour
- 3/4 granulated sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 egg
- 1/3 buttermilk
- 1/2 vanilla
- 1/3 butter
- 2 blueberries
- 1/2 brown sugar
- 1/3 all-purpose flour
- 3/4 ground cinnamon
- 1/4 ginger
- 1/4 nutmeg
- 1/4 butter
Instructions:
1. Preheat oven to 375°F.
2. For Cake: Mix flour, sugar, baking powder, baking soda and salt; set aside. In another bowl beat egg, buttermilk and vanilla; stir in melted butter.
3. Add dry ingredients, stirring until well mixed.
4. Spread batter in a well-greased 9x9-inch pan.
5. Sprinkle with blueberries.
6. For Topping: Mix topping ingredients until crumbly, then spread over blueberries.
7. Bake for 45 minutes, or until topping is brown.
Title: Baked Pineapple Casserole
Ingredients:
- 1 pineapple chunks
- 1/4 sugar
- 3 flour
- 1 cheddar cheese
- 1/4 butter
- 8
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine sugar and flour in medium sized mixing bowl.
3. Add melted butter and pineapple juice.
4. Add cheddar cheese and drained pineapple chunks.
5. Pour into 8 x 8 square dish or pan.
6. Sprinkle with Ritz crumbs on top.
7. Bake for 20-25 minutes.
Title: Kringlas
Ingredients:
- 1 sour cream
- 1 sugar
- 1 buttermilk
- 4 shortening
- 1 baking soda
- 1 salt
- 3 1/2 flour
- 2 baking powder
- 2 vanilla
Instructions:
1. Mix together sour cream, sugar, shortening, and half of the buttermilk.
2. Dissolve baking soda in other half of buttermilk and add it to sour cream mixture.
3. In a separate bowl mix flour, salt and baking powder.
4. Mix flour mixture to sour cream mixture one half cup at a time.
5. Add vanilla.
6. Refrigerate dough until cold.
7. Preheat oven to 400 degrees.
8. Coat hands with flour and 1 tablespoon at a time roll dough into a ball, then into a long strip (like a snake), then shape strip into a figure eights.
9. Place figure eights on a baking sheet coated with cooking spray.
10. Bake for 8 - 10 minutes.
Title: Paula Deen's Molten Lava Cake
Ingredients:
- 6 butter
- 2 all-purpose flour
- 10 confectioners' sugar
- 1/2 eggs
- 1 1/2 vanilla extract
- 3 Grand Marnier
- 3
- 1
- 2
Instructions:
1. Preheat oven to 425°F Grease 6 (6-ounce) custard cups.
2. Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and Grand Marnier. Divide batter evenly among custard cups.
3. Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
4. Top with vanilla ice cream or raspberry sauce. (Topping optional).
5. Enjoy!
Title: Snickerdoodles
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 2 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1 butter
- 2 sugar
- 2 vanilla extract
- 2 1/2 sugar
- 4 cinnamon
- 1
Instructions:
1. In a small bowl, stir together the sugar and cinnamon and set aside.
2. To make the cookie dough, stir together the dry ingredients.
3. In a bowl, cream the butter. Add the sugar and continue to mix, then add the eggs and vanilla and mix thoroughly.
4. Add the dry ingredients and mix until blended.
5. Chill dough 1 hour.
6. Preheat oven to 375 degrees F.
7. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. (may need more sugar and cinnamon to taste.)
8. Place on an un-greased sheet pan 2 1/2 inches apart.
9. Bake for 10-11 minutes until puffed up and the surface is slightly cracked.
10. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.
11. These should be moist, not crisp so be careful not to over bake.
Title: Coconut Snowballs
Ingredients:
- 1 sweetened flaked coconut
- 1 all-purpose flour
- 1 1/4 confectioners' sugar
- 1 salt
- 6 butter
- 1 vanilla extract
- 4 milk
Instructions:
1. Grind 1/2 cup of the coconut in food processor.
2. Chop remaining coconut and set aside.
3. Add flour, 1/4 cup of the confectioners' sugar and the salt. Pulse to blend. Add butter and vanilla; pulse until dough comes together.
4. Heat oven to 350°F Roll dough into 1-inch balls. Place dough balls 1 inch apart on an ungreased baking sheet.
5. Bake cookies until firm but tender, 15 minutes.
6. Remove to rack; let cool completely.
7. In small bowl, stir together remaining 1 cup confectioners' sugar and enough milk until smooth but still thick.
8. Dip cookies in glaze (about 1/2 teaspoon for each), letting it drip down sides.
9. Dip in chopped coconut and set aside for glaze to dry.
Title: Sandcookies - Basic Recipe
Ingredients:
- 200 butter
- 150 sugar
- 300 flour
Instructions:
1. mix all together,.
2. make into a couple of rolls and put in fridge for a while.
3. then cut up and put in oven, about 180/200 C for about 20 minutes.
4. you can also make little rolls and flatten them with a fork.
5. makes about 50, but I don't make them too big.