lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Brownie Delight
Ingredients:
- 3 fresh raspberry
- 1/2
- 3
Instructions:
1. Take a nice square of brownie and chunk it into a bowl. Then put raspberries on top of them then top with the whipped topping.
2. I know it sounds so simple, but boy was it good. I did use a package of those bite size brownies, so can do the same or make you own brownies.
3. Enjoy.
Title: Absolutely Sinful Chocolate Chip Cookies
Ingredients:
- 2 butter
- 1/2 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1 salt
- 1/4 white sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1 sour cream
- 2/3
- 2
Instructions:
1. Preheat oven to 375°F (190°C).
2. In the microwave or over a double-boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth.
3. Sift together flour, baking soda, baking powder and salt; set aside.
4. In a medium bowl, beat sugar, eggs, and vanilla until light.
5. Mix in the chocolate mixture until well blended.
6. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips.
7. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
8. Bake for 8-10 minutes.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Title: Whipped Chocolate Cream Cake Frosting
Ingredients:
- 2 heavy cream
- 1 1/3 confectioners' sugar
- 1/3
Instructions:
1. Heat heavy cream in a 2-quart saucepan over medium heat until boiling. Add chocolate chips. Remove from heat and stir with rubber spatula until melted and smooth. Transfer to a large bowl of electric mixer and refrigerate about 2 hours, stirring twice, until just chilled. (If mixture gets too cold, it will be too stiff to beat properly.).
2. Beat mixture with electric mixer just until soft peaks form when beaters are lifted. (Cream will continue to thicken after a few minutes at room temperature, so be careful not to overbeat or it will turn curdy and grainy. Should this happen, you can salvage it by remelting, rechilling, and rebeating.).
3. To assemble, trim top of cakes with long serrated knife, cutting off any raised areas. Place 1 cake layer on serving plate. spread 1 cup chocolate cream evenly over layer. Top with another cake layer and 1 more cup chocolate cream. Reserve some cream for piping decorations, then ice sides and top with a thin layer of chocolate cream.
4. Put reserved chocolate cream in pastry bag with an open star tip. Pipe a border around bottom and top edge of cake. Refrigerate until serving. If desired, just before serving, carefully stencil the confectioners sugar on top of the cake.
Title: Cherry Almond Pinwheels
Ingredients:
- 3/4 butter
- 1 sugar
- 1/2 baking powder
- 1 egg
- 1 vanilla
- 2 flour
- 1/4 maraschino cherry
Instructions:
1. Beat butter 30 seconds.
2. beat in sugar, baking powder and 1/4 t. salt.
3. beat in vanilla, egg and flour.
4. divide in half. tint half red. knead in almonds in other half. cover and chill portions separetly for one hour.
5. divide each portion in half.
6. on lightly floured counter roll a red portion 12x8. on a wax paper roll a 12x8 almond portion. Flip almond portion onto red portion.
7. roll up starting at long end.
8. repeat with remaining portions.
9. chill for 1-2 hours or until firm.
10. preheat oven to 375.
11. cut chilled dough into 1/4 inch slices.
12. place 2 inches apart on greased cookie sheet.
13. place cherry piece in center of cookie.
14. bake 8-10 minutes.
15. transfer to wire rack.
Title: Flaming Cherry Sundaes
Ingredients:
- 16 dark sweet cherries
- 1 cornstarch
- 2 sugar
- 1/8 salt
- 1/8 cinnamon
- 1 lemon juice
- 1/4 brandy
- 1 vanilla ice cream
Instructions:
1. Drain the cherries and reserve 1/2 c of the syrup.
2. Combine the cornstarch, cherry syrup, sugar, salt and cinnamon in a saucepan.
3. Bring to a boil, stirring.
4. Cook until the liquid is clear and has thickened.
5. Remove from the heat; add the lemon juice and cherries.
6. Warm the brandy in a sauce pan.
7. Spoon the ice cream into two sundae glasses while the brandy warms.
8. Pour the warm brandy over the fruit and ignite.
Title: The Great Pumpkin Cake! (Vegan)
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 1/2 vegan margarine
- 3/4 granulated sugar
- 1 vanilla extract
- 6 vegan egg replacer powder
- 1 soymilk
- 1 apple cider vinegar
- 4 pumpkin puree
- 1/2 vegan cream cheese
- 1/4 dark brown sugar
- 2 cinnamon
- 2 ginger
- 2 cloves
- 2 nutmeg
- 1/2 flour
- 1 rolled oats
- 1/2 brown sugar
- 1/3 butter
- 1
Instructions:
1. Preheat oven to 350F
2. Mix the 2 cups flour, 4 1/2 teaspoons of egg replacement powder, baking powder and baking soda in a bowl.
3. Cream the 1 cup margarine and 3/4 regular sugar in another bowl.
4. Mix the vanilla extract into the margarine and sugar.
5. Combine 1 cup soy milk with 1 tablespoon apple cider vinegar in a separate bowl, let stand 5 minutes or until curdled.
6. Mix dry ingredients into the wet add 3 cups pumpkin puree followed soy milk, vinegar mixture.
7. In a medium bowl, Mix 1 cup pumpkin puree, 1/2 cup vegan cream cheese, 1 1/2 teaspoon egg substitute, 1/4 cup sugar and 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves.
8. In a small bowl, Mix the 1/2 cup flour, 1/4 dark brown sugar, 1 cup rolled oats, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves and butter until they for crumbs.
9. Mix the nuts into the streusel.
10. Pour half of the batter into a greased baking dish.
11. Sprinkle on half of the streusel.
12. Pour the pumpkin mixture on next.
13. Pour the remaining batter on top.
14. Sprinkle on the remaining streusel.
15. Bake in a prepared cake pan until a toothpick pushed in to the center comes out clean, about 50- 60 minuets.
Title: Strawberry Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 unsalted butter
- 1 1/4 brown sugar
- 3/4 white sugar
- 1 honey
- 2 pure vanilla extract
- 2 eggs
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1 baking powder
- 3/8 salt
- 1/8 cinnamon
- 3 rolled oats
- 1 chocolate chips
- 1/2 walnut pieces
- 1 1/2 strawberries
- 1/2 raisins
- strawberry
Instructions:
1. Preheat oven to 350°F Line some baking sheets with parchment paper.
2. Cream together the butter with the sugar and apple syrup. Then add in vanilla and eggs and blend well, about 3-4 minutes. Fold in dry ingredients, including oatmeal. When just about blended, fold or mix in chocolate, nuts, strawberries and raisins. Try not to break up berries too much but but you cannot avoid this completely.
3. Drop by heaping tablespoons on prepared baking sheets, leaving about 2 inches or more, between each cookie. Press gently and garnish center of cookie with a strawberry half.
4. Bake about 12-16 minutes until cookies are set, and middles are slightly dry looking and edges have begun to brown.
5. Let the cookies cool ten minutes before removing to a wire rack to cool completely.
6. Makes about 12 large cookies.
Title: Koulourakia
Ingredients:
- 1 sugar
- 1 1/2 baking powder
- 2 baking soda
- 1/4 eggs
- 6 orange
- 1/2 vanilla
- 1 all-purpose flour
- 8 egg
- 1
Instructions:
1. preheat oven to 350 f.
2. using an electric mixer beat together eggs and sugar.
3. with the mixer running add oil.
4. then add orange juice, zest and vanilla.
5. in a separate bowl combine baking powder, baking soda and flour.
6. start adding flour mixture to wet ingredients 1 cup at a time.
7. mix by hand.
8. continue adding the flour mixture until a soft (not sticky) dough is form.
9. knead.
10. on a floured surface, take walnut-sized pieces of dough and roll into 8" strands.
11. fold strand and then twist.
12. place on a greased cookie sheet.
13. brush tops with beaten egg.
14. bake for approximately 20 minutes.
Title: Red, White, and Blue Jello
Ingredients:
- 2 berry blue gelatin mix
- 2 unflavored gelatin
- 3/4 sugar
- 1/2 vanilla yogurt
- 2 water
- 6
- 4
Instructions:
1. Bring 2 cups of water to a boil. Pour over red jello, mix well for 2 minutes (as directed on package.) Fill a 2 cup measure with ice, and add water to make 2 cups ice water. Add to jello, stirring until almost all ice is melted. Fish out any remaining pieces if necessary.
2. Pour into a 13x9x2 inch pan with cover. Freeze 10-15 minutes until set. (I don't know how long it takes to set in the fridge.).
3. Bring 2 cups of water to a boil. (If you are adding sugar, stir it into the gelatin before adding the water.) Pour water over 3 packs unflavored gelatin, mix well for 2 minutes (as directed on package.) Instead of adding cold water, add vanilla flavored yogurt, mix well. Quickly pour over red layer, and stick in freezer to set. (I found that the white layer set much quicker than the others, and needed smoothing out to look even.).
4. Prepare the blue layer exactly like the red layer in step one. Pour over the white layer. Set in the freezer if you need it quickly, or set in the fridge for several hours. k.
5. I didn't unmold mine, it looks pretty in the clear pan I made it in, and stayed intact when removed with a spatula. If you have a trifle bowl, I think it would make a beautiful presentation - you could do a 1/2 layer of red, then white, then blue, then red, then white, then blue again. I'll have to see if I can borrow a trifle bowl :).
Title: Yummy Puffies
Ingredients:
- 2 flour
- 3 baking powder
- 1 mace
- 1/4 sugar
- 1 salt
- 1/4 egg
- 1 milk
- 3/4 cinnamon
- sugar
Instructions:
1. Mix all ingredients until throughly mixed.
2. Drop with a tsp.
3. into hot oil, about 375 degrees.
4. Fry until golden brown, about 3 minutes.
5. Roll warm puffies in cinnamon-sugar mixture.
Title: Pumpkin Pie Sheet Cake
Ingredients:
- 1 solid pack pumpkin
- 1 evaporated milk
- 1 eggs
- 3 sugar
- 1 1/2 pumpkin pie spice
- 4 salt
- 1/2 pecans
- 1 walnuts
- 1 butter
- margarine
Instructions:
1. Preheat oven to 350.
2. Spray pam on bottom of 13 X 9 cake pan.
3. In large bowl mix pumpkin, milk, eggs, sugar, pie spice, and salt. Beat with mixer until well blended. Pour into pan.
4. Sprinkle Dry Cake Mix evenly over mixture. Top with chopped nuts spread all over top.
5. Then sprinkle the melted butter or marjarine all over the nuts.
6. Pop into preheated ove for 50 to 55 minutes. (done when knife in middle comes out clean) You may have to cover edges with foil if they are browning too fast. Cool-cut-serve with whip cream or cool whip.
7. I like it warm.
8. Also, have tripled this recipe and froze prior to Thanksgiving and it remain great. So this can be a make ahead dessert. Refrigerate leftovers if there are any.
9. ENJOY! THIS RECIPE IS A KEEPER!
Title: Best Apple Bundt Cake!
Ingredients:
- 3 golden delicious apples
- 1 lemon juice
- 1 lemon rind
- 2 white sugar
- 1 1/4 vanilla
- 2 eggs
- 2 flour
- 2 1/2 salt
- 1 cinnamon
- 1/4 nutmeg
- 1/4 baking soda
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Generously grease and flour a bundt pan.
3. Combine cut apple pieces with Lemon Juice and Lemon Rind. Set aside.
4. In a separate bowl combine wet ingredients: sugar, oil, vanilla and eggs and mix until sugar desolves to some degree.
5. Mix all of the dry ingredients together: flour, salt, cinnamon, nutmeg and baking soda and add to the wet ingredients.
6. Add apples and nuts last.
7. WARNING the batter will be almost as thick as cookie dough! This is normal.
8. Place batter in greased/floured bundt pan and bake for 1 1/2 hours or until toothpick comes out clean.
9. Optional:Drizzle with a glaze if you like.
Title: Sugar Cookies
Ingredients:
- 1/4 butter
- 1/4 shortening
- 1/4 margarine
- 1 granulated sugar
- 2 eggs
- 2 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 salt
Instructions:
1. Mix butter, shortening, margarine ( all at room temperature) and sugar by hand.
2. Add eggs and vanilla. Set aside.
3. Stir flour, salt and baking powder together. Blend in the mixture above.
4. Place the dough in a plastic bag and chill for 2 hours.
5. Heat oven to 400ºF. Roll dough 1/4" thick on lightly floured surface. Cut with cutters of your choice.
6. Place on ungreased baking sheet and bake for 6 to 8 minutes. Cool on a wire rack before frosting.
Title: Dark Chocolate Cake With Chocolate Sauce
Ingredients:
- 5 eggs
- 1/2 vanilla
- 2 sugar
- 2 milk
- 1 flour
- 3 baking powder
- 2 icing sugar
- 3 powdered milk
- 2 1/4 butter
- 3 warm water
- 6
- 60
Instructions:
1. The Cake:.
2. In a bowl, beat together the eggs, vanilia & sugar using a electric mixer.
3. Add milk & corn oil, mix again for 2 minutes.
4. In a separate bowl, mix together the flour, cacao & baking powder, then add to the previous mixture.
5. Use the electric mixer for 5-7 minutes medium speed.
6. Pour the mixture into prepared pan and bake for 1 hour in a preheated oven or until a toothpick inserted in the center comes out clean.
7. NB: Don't ever open the oven before 30 minutes or the cake will go down.
8. The Sauce:.
9. Mix all the powder ingredients together.
10. Add the butter & mix well.
11. Add warm water slowly til the mixture is smooth.
12. After the cake is ready, you can spread the sauce on top of it or even cut it into 2 & fill it with chocolate.
13. NB: If you're seeking an easy way, you can always buy ready made chocolate sauce.
Title: Cardamom and Coffee Mud Cake
Ingredients:
- 12 cardamom pods
- 200 coffee
- 200 dark chocolate
- 3 eggs
- 80 sour cream
- 400 caster sugar
- 170 flour
- 1 bicarbonate of soda
- 35 salt
- 1/4 dark chocolate
- 400 butter
- 100 golden syrup
- 1
Instructions:
1. Preheat oven to 160°C Grease a 24cm springform tin then line with baking paper.
2. Deseed the cardomom pods, place in a pan with the coffee and simmer over low medium heat for 10 minutes or until reduced to 125ml.
3. Melt the chocolate and butter in a small bowl. Strain the coffee into the melted chocolate and mix to combine.
4. Place eggs, sour cream and sgar in a large bowl and beat until combined. Stir in the chocolate mixture to combine.
5. Sift over the flour and bicarbonate of soda and cocoa, then stir until just combine.
6. Spoon into tin and level flat, bake for 1 1/2 hours or until done.
7. This cake will rise then sink slightly during baking.
8. Cool cake in the tin for 10 mins before turning onto an wire rack to cool.
9. For chocolate coating, melt the chocolate, then stir in butter and golden syrup until smooth. Cool slightly until coating thickens.
10. Slice the cake into 2 layers widthwise.
11. Spread one layer with 1/3 cup of coating and sandwich the 2 layers. Brush off loose crumbs and then spread coating over cake.
Title: Banana Split Cake
Ingredients:
- 2 graham cracker crumbs
- 1/2 margarine
- 2 eggs
- 1/2 sugar
- 1/2 flour
- 2 margarine
- 1 confectioners' sugar
- 2 crushed pineapple
- 3 Cool Whip Topping
- 1 pecans
- 3 cherries
- bananas
Instructions:
1. Mix graham cracker crumbs and melted margarine.
2. Press into bottom of 13x9x2 inch pan.
3. Beat eggs and add sugar, flour and pineapple juice.
4. Cook until thick.
5. Let cool and then add 2 sticks margarine and confectioners sugar.
6. Spread filling in crust, then add 3 large cans crushed pineapple and 3 large bananas.
7. Spread one large container of Cool Whip.
8. Top with pecans and cherries.
9. Refrigerate overnight.
10. You can use Fruit-Fresh on bananas to keep them from turning brown.
Title: Pina Colada Dessert Squares
Ingredients:
- 1 all-purpose flour
- 1/4 brown sugar
- 1/2 margarine
- 3/4 butter
- 1/2 flaked coconut
- 1 cream cheese
- 1 milk
- 2/3 coconut milk
- 1 instant coconut cream pudding mix
- 1 rum
- 2
Instructions:
1. Heat oven to 350°F; lightly spoon flour into measuring cup; level off.
2. In medium bowl, combine flour and brown sugar; mix well- with pastry blender or fork, cut in margarine until mixture resembles coarse crumbs then stir in coconut and almonds, sprinkle evenly in ungreased 13x9-inch pan.
3. Reserve 1/2 cup crumbs for topping; with fork, press remaining crumbs evenly in bottom of pan.
4. Bake at 350°F for 18 to 22 minutes or until golden brown watching as this burns easily- cool 20 minutes or until completely cooled.
5. In large bowl, beat cream cheese until smooth. Gradually beat in whipping cream;
6. add milk and pudding mix; beat at high speed for about 2 minutes or until slightly thickened.
7. Stir in pineapple and rum- pour over cooled crust; spread evenly.
8. Sprinkle with reserved crumbs- cover; refrigerate at least 6 hours or until serving time.
Title: Coconut Barfi
Ingredients:
- 1 1/2 dry coconut powder
- 87
- 3
Instructions:
1. in a flat dish spread coconut powder & microwave for 2 minutes to dry roast the coconut.
2. add milkmaid. mix well. divide into two parts. to one part add pink colour.
3. spread white part and top with white part.
4. decorate with silver sheet. refrigerate for 1 hour. cut into pieces for serving.
Title: Aunt Dot's Pecan Pie
Ingredients:
- 4 eggs
- 3/4 dark brown sugar
- 1 butter
- 1/2 light corn syrup
- 1/4 salt
- 1 vanilla
- 1 pecans
- 1/2 pecan halves
- 1
Instructions:
1. Preheat oven to 350 degrees F with rack in the center position.
2. Place unbaked pie crust into 9" pie pan, crimp edges, set aside on a foil lined rimmed cookie sheet. Or use frozen prepared crust.
3. In medium mixing bowl, cream butter and sugar.
4. Add syrup, well-beaten eggs, salt and vanilla, mix well.
5. Stir in chopped pecans. Pour mixture into pie shell.
6. Scatter pecan halves over top of pie, or arrange in a pleasing design. Spoon a little of the filling over the pecan halves to glaze them.
7. Place filled pie shell on cookie sheet into 350 degree preheated oven.
8. Bake 30 minutes or until firm; protect edges of crust if necessary.
9. Cool before slicing.
Title: Tangy Lime Cookies
Ingredients:
- 1/3 sugar
- 2 lime juice
- 1 lime zest
- 2 butter
- 1 sugar
- 1/2 vanilla
- 1/4 flour
- 1 salt
- 1 powdered sugar
- 1 1/4
- 1/4
Instructions:
1. Combine all the filling ingredients except the food coloring in a two quart saucepan.
2. Whisk to combine.
3. Cook over low heat stirring constantly until mixture begins to thicken, about 3 to 4 minutes.
4. Do Not Boil.
5. Remove from heat.
6. Stir in food coloring if desired.
7. Set aside to cool.
8. Heat Oven to 325.
9. Combine butter, 1/4 cup sugar, egg yolk, and vanilla in a large mixer bowl.
10. Beat at medium speed, scraping bowl often,until well mixed, about 1 to 2 minutes.
11. Reduce speed to low.
12. Add flour and salt.
13. Beat until well mixed, about 2 to 3 minutes.
14. Shape dough into 1 inch balls.
15. Place 1 inch apart on ungreased cookie sheets.
16. Make indentation in center of each cookie with thumb or back of teaspoon.
17. Spoon 1/2 teaspoon of filling into each cookie indention.
18. Bake for 12 to 15 minutes or until set but not brown.
19. Let stand for one minute.
20. Remove from cookie sheets.
21. Cool completely.
22. Sprinkle with confectioners' sugar.
Title: Apple Fritters
Ingredients:
- 1 flour
- 1 baking powder
- 1 confectioners' sugar
- 1/4 salt
- 1 egg
- 2 sweet apples
- 1/4 milk
- confectioners' sugar
Instructions:
1. Combine dry ingredients in med. mixing bowl.
2. Combine milk and egg. Stir into dry ingredients.
3. Stir in apples.
4. Drop batter by teaspoonfuls into deep hot oil. Fry until brown, turning once.
5. Drain on absorbent paper, sprinkle with sugar.
Title: Don't Be Afraid of the Deep, Dark Pareve Chocolate Cake!
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 2 1/2 flour
- 3 baking powder
- 3 salt
- 1/2 baking soda
- 1 1/3 vanilla extract
- 1 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350*.
2. Beat eggs and oil together in large bowl with electric mixer.
3. Add sugar and vanilla and beat until well-mixed.
4. In a separate bowl, mix flour, baking powder, salt, baking soda and cocoa together.
5. Slowly add dry ingredients to large bowl with liquids, scraping down occasionally, until evenly moistened.
6. Slowly add coffee, pouring over the mixture. It may splash / splatter initially - that's why you're using a big bowl - but will gradually take on a nice, smooth consistency.
7. Pour mixture into a greased, 9 x 13 pan.
8. Bake 1 hour at 350* until cake tests clean with skewer or knife.
Title: Portuguese Egg Tarts
Ingredients:
- 30 shortening
- 30 margarine
- 60 flour
- 60 plain flour
- 12 eggs
- 5 shortening
- 1/2 caster sugar
- 1 1/2 water
- 1 caster sugar
- 5 evaporated milk
- 90 milk
- 75
- 175
- 250
Instructions:
1. Mix well the egg and sugar.
2. Add in the rest of the ingredients and mix well.
3. Leave aside for later use.
4. Method for Oil Dough: Put all ingredients together to make into a dough.
5. Keep in the fridge for abt 15 minutes Method for Dough: Put all ingredients into mixing bowl and mix to a dough.
6. Method for assembling: Roll the dough to 1 cm thick and fold in the oil dough.
7. Roll it to 2 single and 2 double fold.
8. Keep in the fridge for 30 minutes Roll the dough to 1/2 cm thick and cut the size required.
9. Put in the mould and pour in the egg filling and bake at 180C for 15 minutes Notes: The egg fillings is enough for 2 recipe of the dough.
10. So if you are doing 1 whole recipe of the egg filling, then double the dough recipe.
Title: Plums With Candied Ginger
Ingredients:
- 2 purple plums
- 1/3 candied ginger
- 1/2 old fashioned oats
- 1/2 sugar
- 6 unsalted butter
- 1/4 all-purpose flour
- vanilla ice cream
Instructions:
1. Preheat oven to 400°F.
2. Put the plums in a buttered shallow 8 inch square baking pan just large enought to hold them.
3. Toss the plums with the candied ginger. Set aside.
4. In a food processor, combine the oats, sugar, butter, and flour. Pulse for a few seconds until coarsely chopped.
5. The mixture will clump together.
6. Sprinkle the oat mixture evenly over the plums.
7. Roast until the plums are bubbling and the top is browned, about 30 minutes.
8. Scoop the ice cream into dessert bowls and spoon the warm plums on top.
Title: Ile Iflotante [paris] = Madartej [hungary]
Ingredients:
- 3 eggs
- 3 sugar
- 2/3 flour
- 1 milk
- 2 1/2 salt
- 1/4 vanilla extract
- 1 cream of tartar
- 2 salt
- 1/8 vanilla extract
- 1 sugar
- 1/2 milk
- 1/4
- 2
Instructions:
1. Beat eggs and egg yolks lightly with a fork and strain them (to remove cords) directly into the top of a glass or stainless steel or enameled double boiler.
2. Stir in sugar; sift and stir in flour.
3. Scald milk in a separate saucepan, heating just until bubbles form around the edges.
4. Gradually stir the milk into the eg g mixture, and cook over simmering, but not boiling water, stirring constantly with a wooden spoon until the mixture coats a metal spoon.
5. Remove from heat immediately, stir in the salt and vanilla, and pour into a large shallow bowl.
6. Stand the bowl in cold water to cool rapidly, then chill in refrigerator.
7. Beat egg whites with cream of tartar and salt until frothy.
8. Add vanilla and then add sugar one tablespoon at a time, beating well after each addition.
9. Continue beating until stiff and shiny.
10. Heat milk in a frying pan.
11. When bubble start to form around the edges, drop in the egg white mixture a tablespoon full at a time. Do not cover.
12. Cook over low heat until the meringues are firm, but not hard, about 5 minutes.
13. Using a slotted spoon, lift them carefully out of the milk and slide them onto the custard.
14. Chill until ready to serve.
Title: Sour Cream Cutout Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 2 2/3 flour
- 1 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/2 sour cream
Instructions:
1. Pre-heat oven to 400.
2. Cream together sugar& shortening.
3. Add egg and vanilla.
4. Mix.
5. Combine dry ingredients together.
6. Add to sugar mixture alternately with sour cream.
7. Divide dough.
8. Roll out to 1/4" thick, cut into desired shapes.
9. Bake 8-10 minutes.
10. Cool completely on wire rack.
11. Decorate with desired frosting.