lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Rhubarb Parfait
Ingredients:
- 3/4 rhubarb
- 1 3/4 strawberries
- 1/2 lemon, zest of
- 1/2 granulated sugar
- 1 1/2 cornstarch
- 1 cinnamon stick
- 1 heavy cream
- 1 -2 icing sugar
- 1 Grand Marnier
- 1/2 creme fraiche
Instructions:
1. Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest; stir the mixture occasionally so not to burn.
2. Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick.
3. Cream Layer: In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form.
4. Add icing sugar and increase speed to high; continue to whip cream into firm peaks.
5. Fold crème fraiche and Grand Marnier into whipped cream.
6. Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer.
7. Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream.
8. Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture.
9. Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional).
Title: Simply Perfect Spice Cake
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 eggs
- 3 flour
- 2 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1/4 plain yogurt
- 1 apple
- 1 raisins
- 1 walnuts
- 1 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Grease a 10" springform pan with tube insert or any other kind of deep pan in your cupboard. My favorite is a cast-iron/teflon-coated pan that produces tree shapes which can be "snowed" with powdered sugar.
3. Cream butter, sugar and orange peel until fluffy.
4. Beat in eggs, one at a time.
5. Combine dry ingredients in one bowl.
6. Combine yogurt and apples in another bowl.
7. Add the dry ingredients to the creamed mixture, alternately with the yogurt/apple mixture.
8. Stir in the raisins and nuts.
9. Spread the batter into the prepared pan.
10. Bake for 50-60 min., or until toothpick comes out clean.
11. Let stand for 10 minute on a rack before turning out to cool.
12. Sieve powdered sugar over cooled cake.
Title: Melt-In-Your-Mouth Vanilla Cupcakes & Chocolate Frosting
Ingredients:
- 3/4 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2 pure vanilla extract
- 2 1/2 baking powder
- 1/4 salt
- 2 1/2 flour
- 1 1/4 milk
- 1 unsalted butter
- 1/2 pure vanilla extract
- 1/2 salt
- 1 powdered sugar
- 3/4 milk
- 1 -2
Instructions:
1. For CUPCAKES: Preheat oven to 325. Line cupcake tin with cupcake papers.
2. Cream butter until light and fluffy. Add sugar and beat well. Add eggs, beating well after each.
3. Add vanilla, baking powder, salt, flour, and milk, mixing after each addition.
4. Pour batter into cupcake pan, filling each about 2/3 full. Bake approximately 20 minutes or until golden brown.
5. For FROSTING: In a medium microwavable bowl, combine 1 tablespoon butter and 1/2 ounce unsweetened chocolate, cut up. Microwave on high for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat).
6. Add vanilla, dash of salt, and powdered sugar, mixing well. Add milk as needed for spreading consistency. Frost cupcakes when cool.
Title: Linda's Aussie Christmas Fruitcake
Ingredients:
- 1/3 prune
- 1 1/2 sultanas
- 1 1/2 currants
- 1/2 sweet sherry
- 1/2 brandy
- 125 butter
- 1/2 brown sugar
- 3 eggs
- 1 instant coffee
- 1/4 hot water
- 1/4 plum jam
- 1 plain flour
- 3/4 self-raising flour
- 1 cinnamon
- 1 mixed spice
- 1/2 nutmeg
- 1/2 dates
- 1 1/2 walnut pieces
- 1 1/2
- 1
- 2
Instructions:
1. Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight.
2. Grease a deep 23cm round cake pan, line with 3 layers of paper.
3. Cream butter and sugar in small bowl with electric mixer until combined.
4. Add eggs quickly, one at a time, beat only until combined between each addition.
5. Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots.
6. Drain prune mixture (reserve liquid).
7. Add prune mixture, cherries, dates, peel and nuts to cake mixture.
8. Spread cake mixture into prepared pan.
9. Bake in slow oven (150C / 300F) for about 2 hours.
10. Brush reserved liquid over hot cake.
11. Cool in pan.
12. Ice with Royal Icing (the packet kind is find) if you wish.
Title: Coco Loco Brulee
Ingredients:
- 2 coconut milk
- 1 cream of coconut
- 1 vanilla bean
- 1 sugar
- 1
- 10
- 4
Instructions:
1. Heat oven to 325*F.
2. Place 13x9 in. glass baking dish in shallow roasting pan.
3. In large heavy sauce pan, combine cream, coconut milk, cream of coconut, and vanilla bean.
4. Bring to a boil over medium heat; remove from heat Meanwhile, whisk 1/2 c.of sugar and egg yolks in large bowl until smooth.
5. Slowly whisk in hot cream mixture.
6. Strain through fine sieve into baking dish.
7. Pour 1/2 in.hot water into roasting pan to create a water bath.
8. Place roasting pan with baking dish into oven.
9. Bake 25 to 35 minutes or until just barely set but still quivery.
10. Do not overbake.
11. Remove from water bath. Cool to room temperature.
12. Refrigerate until cold.
13. Meanwhile crack coconuts in half with hammer.Work over a towel.
14. To break a coconut into equal halves tap the shell with the claw side of a hammer along an imaginary line going around the middle.
15. After 10- 20 taps the shell should break in two.
16. Reserve coconut water (milk) if desired.
17. Just before serving, spoon custard into coconut halves.
18. Smooth top of mixture with top of spoon.
19. Sprinkle 1 tbs of remaining sugar in thin layer over filling in each coconut.
20. With blowtorch, caramelize sugar.
21. Serve in shallow bowls.
Title: Mexican Rice Pudding
Ingredients:
- 2 cinnamon sticks
- 1 lime zest
- 1 rice
- 3/4 milk
- 1/4 sugar
- 4 salt
- 1/2 vanilla
- 1/4 golden raisin
- 1 unsalted butter
- ground cinnamon
Instructions:
1. Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min.
2. Add the rice and return to a boil, stir once, cover and cook for 20 min.
3. Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so.
4. Take from the heat and remove the cinnamon and zest.
5. Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well.
6. Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish.
7. Preheat the broiler and dot the top of the pudding with the butter.
8. Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.
Title: Grandma's Peanut Butter Pie
Ingredients:
- 1/2 crunchy peanut butter
- 3/4 powdered sugar
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Mix peanut butter and powdered sugar together(it will be like crumbs), put 2/3 of mixture on top of the baked pie crust.
2. Cover this with small instant pudding, made according to package directions.
3. Spread with layer of whipped toping.
4. Sprinkle the rest of peanut butter mixture on top. Chill.
Title: Best Brownies
Ingredients:
- 1/2 coffee
- 2 eggs
- 18 flour
- 4 sugar
- 1 1/2 vanilla
- 1 water
- 1
- 1/4
Instructions:
1. Mix all ingredients together.
2. Spread into a cake pan.
3. Bake 350 degrees for 25 minutes.
Title: Florentine Cookies Without the Extras
Ingredients:
- 2 butter
- 1/4 sugar
- 1/2 crystallized ginger
- 1
- 4
Instructions:
1. Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
2. Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
3. Remove from heat and mix well with cream and fruit-nut mixture.
4. Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
5. Bake at 300 degrees F for 10 minutes or until golden brown.
6. Let cool on cookie sheet for 1 minute before carefully removing with spatula.
7. Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.
Title: Terrific Tiramisu
Ingredients:
- 1 white sugar
- 6 heavy whipping cream
- 2/3 vanilla extract
- 1 1/4 mascarpone cheese
- 1 Amaretto
- 1 Kahlua
- 2 ladyfingers
- 1/2
- 3
- 2
- 3
Instructions:
1. Whisk sugar and egg yolks in a medium saucepan until incorporated. Whisk in milk. Stirring constantly, allow mixture to gently boil for one minute before removing from heat. Let cool slightly, then cover tightly and refrigerate for at least an hour.
2. After custard mixture cools, beat heavy cream with vanilla extract in a medium bowl until stiff peaks form. Set aside.
3. Whisk mascarpone cheese and amaretto into chilled custard until smooth.
4. Gently fold whipped cream into mascarpone mixture until just incorporated.
5. In a shallow bowl, combine espresso and Kahlua. Split ladyfingers in half and arrange one package along the bottom of a 7" x 11" dish. With a pastry brush, coat the ladyfingers with half of the espresso mixture, then dust with one tablespoon cocoa powder.
6. Spread half of mascarpone mixture over ladyfingers, then repeat the layers. Dust the top with another tablespoon of unsweetened cocoa. Cover and refrigerate for at least four hours and up to 4 days.
Title: Roy's Famous Chocolate Souffle
Ingredients:
- 6 unsalted butter
- 4 sugar
- 3/4 cornstarch
- 1 3/4 eggs
- 2
Instructions:
1. Melt butter and chocolate together in a double boiler.
2. Combine sugar and cornstarch. In a separate bowl, whisk eggs with yolks. Add chocolate mixture to sugar mixture; combine thoroughly. Add eggs and whisk just until smooth. Refrigerate overnight.
3. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spray with cooking oil. Spray molds* with oil and line with parchment. Spray parchment with oil. Scoop batter into molds so they are 2/3 full. If using small ramekins, cut a piece of parchment to fit the bottom, then spray the sides generously.
4. Bake on top rack of oven 20 minutes, or until sides are set but center is still undercooked. Remove from oven. Holding each mold with tongs or potholders, slip a metal spatula underneath and transfer to plate. Slip a butter knife between the parchment and the mold to loosen cake; slip off mold and peel off parchment. Serve immediately. Makes 4 3-inch cakes (if using 8-ounce tomato sauce cans you'll get 6).
5. *if you don't have bottomless round dessert molds, 8-ounce tomato sauce cans with the tops & bottoms removed work also.
Title: Buddha's Ultimately Moist Chocolate Cookies
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F In a large bowl with an electric mixer, mix the cream cheese and butter until blended smooth.
2. Beat in the egg, then vanilla, then cake mix. Cover and refrigerate for 2 hours to firm mixture.
3. Roll the chilled batter into tablespoon sized balls. Place on an ungreased cookie sheet, 2 inches apart. Bake 12-14 minutes. Note: The cookies will remain soft and gooey.
Title: Queen Mother's Cake
Ingredients:
- 6 butter
- 6 sugar
- 3/4 eggs
- 6 salt
- 1 1/4 heavy cream
- 1/8 instant coffee granules
- 1/2
- 2
- 8
Instructions:
1. Preheat oven to 375. Butter a 9"x 2-1/2" springform pan and line the bottom of the pan with liner paper. Butter the paper and dust with fine, dry bread crumbs.
2. Melt chocolate in top of double boiler over hot water on low heat. Remove from heat and allow to cool slightly.
3. With an electric mixer, cream the butter. Add sugar and beat at moderately high speed for 2-3 minutes. Add the yolks one at a time, beating after each addition until yolk is thoroughly incorporated.
4. Beat in the chocolate and (on lowest speed) gradually beat in the almonds, scraping the bowl with a rubber spatula as necessary. Transfer to large mixing bowl.
5. In large bowl of an electric mixer, beat egg whites with salt until they hold a definite shape, but are not dry. Stir a large spoonful of the whites into the chocolate and then, in three additions, fold in the balance of egg whites. Turn into pan. Level the batter in the pan.
6. Bake for 20 minutes at 375. Reduce oven temperature to 350 and bake an additional 50 minutes. Do not overbake.
7. Remove cake from oven and place on wet (but wrung out) folded towel. Let stand 20 minutes. Remove sides of pan. Place a rack over cake and invert (carefully!) Remove botto of springform pan and the paper lining. Cover with another rack and invert again to cool right side up. (Cake will be about 1.75" high.).
8. When cake is completely cool, transfer to cake plate and ice. Cake must be at room temperature when iced -- if it's too warm, icing will melt; if it's too cold, icing will be dull.
9. Prepare icing: Scale cream in medium saucepan over moderate heat, until it begins to form small bubbles around the edge. While still over heat, add instant coffee and stir briskly until dissolved.
10. Add chocolate. After one minute, remove from heat and stir with wire whisk until chocolate is melted and mixture is smooth. Transfer to a small bowl, or place bottom of saucepan in bowl of cold water, to stop cooking.
11. Let mixture stand at room temp for 15 minutes or more, stirring occasionally until it reaches room temperature. Stir (do not beat) and pour over the top of the cake.
Title: Cherry Lazy Cake
Ingredients:
- 1 heavy cream
- 320 sugar
- 200 cherries
- 4 water
- 1 1/2
- 1
Instructions:
1. Place water, sugar, cherries in a saucepan, cook on medium heat until the cherries are softened, mixture should look like a heavy sauce.
2. Bring a pot, pour heavy cream.
3. Break chocolate into pieces and put them in the pot.
4. Cook until the chocolate melts.
5. Mix cherry sauce with the chocolate and set aside.
6. Bring a cheesecake pan and break biscuits to pieces.
7. Mix the cherry-chocolate mixture with biscuits, and spread it as one layer.
8. Freeze for 4-5 hours or overnight, let melt a little before serving.
Title: Blueberry Pecan Cobbler
Ingredients:
- 4 fresh blueberries
- 1 1/2 sugar
- 1/2 all-purpose flour
- 1/3 water
- 2 lemon juice
- 1 vanilla extract
- 1/2 ground cinnamon
- 1 pecans
- 1/2
Instructions:
1. Add first 7 ingredients to a saucepan; stir and bring to a boil over medium heat; keep stirring until sugar melts.
2. Reduce to low heat and continue cooking 10 minutes; stir occasionally.
3. Spoon half of the blueberry mixture into a greased 8-inch square baking pan.
4. On a lightly floured surface, roll out 1 piecrust dough to 1/8-inch thickness; cut into an 8-inch square and place dough over blueberry mixture.
5. Sprinkle pecans evenly over dough.
6. Bake in a 450° oven for 10 minutes.
7. Spoon the remaining blueberry mixture over the pie crust.
8. Roll the other piecrust to 1/8-inch thickness and cut into 1-inch strips.
9. Place strips of pie dough in a lattice design over blueberry mixture.
10. Place pan on a baking sheet on the middle oven rack.
11. Bake at 450° for 10 minutes or until golden.
12. Serve warm.
Title: South Beach Apple and Almond Souffle
Ingredients:
- 1 baking apple
- 1/4 water
- 3 sugar substitute
- 1/2
- 5
- 1/4
Instructions:
1. In a 2-quart saucepan, combine the apples and water. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 10 minutes, or until the apples are tender. Stir in the sugar substitute and almond extract. Remove from the heat and place in the refrigerator for 10 minutes. (Place a hot pad underneath the pot in the refrigerator.)
2. Preheat the oven to 425°F
3. In a large bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form. With a rubber spatula, gently fold into the cooled apple mixture. Spoon the mixture into a 1 1/2-quart soufflé dish.
4. Bake for 15 minutes, or until the soufflé is puffed and browned. Sprinkle with the almonds before serving, if using. Serve warm.
Title: Polish Pound Cake
Ingredients:
- 3 granulated sugar
- 1/2 shortening
- 1 butter
- 5 eggs
- 2 2/3 flour
- 14 evaporated milk
- 2 pecans
- 1/4 salt
- 3 vanilla
- 10 maraschino cherries
- powdered sugar
Instructions:
1. Grease and flour a bundt pan.
2. Cream margarine, shortening, sugar and salt.
3. Add eggs one at a time beating after each addition.
4. Add milk and then flour.
5. Fold in vanilla flavoring then fold in cherries and nuts.
6. Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours.
7. Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.
Title: Chocolate Ginger Pudding
Ingredients:
- 1 1/8 butter
- 1 1/3 granulated sugar
- 3 ginger
- 2 eggs
- 4 2/3 all-purpose flour
- 1/2 milk
- 1/2 dark chocolate
- 7 heavy cream
- 1 brown sugar
- 4
Instructions:
1. Preheat oven to 350°F.
2. Beat butter, sugar and ginger in a bowl until pale and creamy. Add the eggs one-at-a-time, beating until well combined. Fold in flour, cocoa powder and milk.
3. Spoon the mixture into six 8 oz oven-safe pudding molds or ramekins, and smooth the tops. Bake in preheated oven for 35 min, or until a toothpick into the center comes out clean.
4. * Set aside for 10 min to cool. Run a thin-bladed knife around the inner edge of each mold, then turn upside down onto serving plates.
5. Sauce:
6. Combine chocolate, cream and sugar in a saucepan over medium heat. Cook, stirring slowly, for 5 min or until the mixture is smooth and slightly thickened.
Title: 911 Chocolate Emergency Cookies
Ingredients:
- 6 bittersweet chocolate
- 6 unsalted butter
- 1/2 flour
- 1 1/2 baking powder
- 1/3 salt
- 1 1/2 brown sugar
- 1/2 granulated sugar
- 3/4 eggs
- 3/4 vanilla
- 3
- 1 1/2
Instructions:
1. Melt chocolates and 1/2 stick butter (in microwave). Cool briefly.
2. Sift flour, cocoa, baking powder and salt. Set aside.
3. Beat 1/2 stick butter, brown sugar and granulated sugar until the consistancy of wet sand.
4. Add the eggs and vanilla and mix.
5. Mix in chocolate mixture, beating only until combined.
6. Stir in flour mixture, only until combined.
7. Chill for 1 hour.
8. Dip out with an ice cream scoop (I use a 4 teaspoon cookie dipper) onto a greased cookie sheet.
9. Bake 1 sheet at a time for 9 to 11 minutes in a 350 degree oven. Do not over bake.
10. Cool 2 minutes on pan before moving to cooling racks.
Title: Cranberry Mousse
Ingredients:
- 1 cranberry juice cocktail
- 1 raspberry gelatin powder
- 1 jellied cranberry sauce
- 2 non-dairy whipped topping
Instructions:
1. Heat cranberry juice cocktail to boiling in a saucepan.
2. Remove from heat.
3. Stir in raspberry gelatin until dissolved.
4. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute.
5. Stir into gelatin mixture.
6. Chill until it begins to thicken, but not set.
7. Gently mix in whipped topping, using a rubber scraper.
8. Spoon into serving dishes or prepared pie shell.
9. Chill until firm.
10. Makes 8 servings.
11. Per Serving: Calories 169, Fat Cal.
12. 27, Protein 1gram, Carb.
13. 34grams, Fat 3grams, Chol.
14. 0mg, Sodium 29mg, Vit.
15. C (12%DV).
Title: Good Eats Royal Icing
Ingredients:
- 3 vanilla extract
- 1 confectioners' sugar
- 4
Instructions:
1. In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy.
2. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny.
3. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
4. Add food coloring, if desired.
5. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
Title: Summer Trifle
Ingredients:
- 1 instant vanilla pudding
- 1 banana
- 1 maraschino cherry
- 1 fresh strawberries
- 1/2 lemon yogurt
- 1
- 1/2
- 4
- 1/2
- 8
- 1/2
Instructions:
1. Cut pound cake loaf in half lengthwise and then in 1/2-inch slices.
2. Line sides and bottom of clear bowl with a layer of pound cake.
3. Spoon in 1/2 pudding, 1/2 bananas, 1/2 cherries, 1/2 peaches and 1/2 strawberries.
4. Mix aromatic bitters with pineapple juice; sprinkle half of juice over fruit.
5. Put in another layer of pound cake and remaining pudding, bananas, cherries, peaches and strawberries.
6. Fold yogurt into whipped cream.
7. Spread on top.
8. Sprinkle with chopped nuts.
9. Refrigerate 1 hour before serving.
Title: Weight Watchers Pumpkin Delight
Ingredients:
- 8 fat-free cool whip
- 15 canned pumpkin
- 4 fat-free sugar-free instant vanilla pudding mix
- 1 cinnamon
Instructions:
1. Do not make the vanilla pudding just mix all ingredients together.
2. Store in refrigerator.
3. 1 cup 1 point for Weight Watchers.
4. I like to serve this in a ready-made graham cracker pie crust.
Title: Rhubarb Crisp: a Celebration of Summer!
Ingredients:
- 5 rhubarb
- 2/3 flour
- 1 sugar
- 1/2 brown sugar
- 1 cinnamon
- 10 orange zest
- 1 butter
- oats
Instructions:
1. Preheat oven to 350.
2. Spread 'barb around a 13x9 (or for a thicker crisp use an 11x7) pan.
3. In a mixing bowl, combine flour, sugars, cinnamon and zest.
4. Cut in butter with a pastry blender, until it resembles coarse meal; toss in the oats.
5. Sprinkle "crumble" mixture over 'barb.
6. Bake until topping is browned and filling is bubbly, about 40-50 minutes.
7. Serve warm with or without ice cream or whipped cream.
Title: Caballero Cookies
Ingredients:
- 6 unsalted butter
- 1/4 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 3/4 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1 ground cinnamon
- 1 coffee beans
- 1/4 kosher salt
- 1 cayenne pepper
- 1/2 rolled oats
- 1/2 white chocolate chips
- 1/2 roasted pecan
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease two baking sheets, or line them with parchment paper.
2. Cream together the butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla and beat until creamy.
3. Whisk together the flour, baking powder, soda, cinnamon, ground coffee, salt and cayenne. Add the dry mixture to the liquid mixture. Stir until well combined. Stir in the oats, both chocolates, and the pecans.
4. Working in batches, form the dough into walnut-size balls (if the dough is too soft, you can place it in the refrigerator for 10 minutes), then place the dough balls 2 inches apart on the prepared baking sheets. Bake, one sheet at a time, for 11 - 14 minutes, or until flattened, lightly browned and set. Cool on the sheet for 5 minutes; then transfer to a wire rack to continue cooling. Repeat for the remaining cookie dough.
Title: Aracia Mahshia-Bil-Goz (Walnut-Stuffed Prunes)
Ingredients:
- 3 tea
- 1 prune
- 1/2 sugar
- 1/2 walnuts
- 1/2 creme fraiche
Instructions:
1. Brew 3 cups very strong black tea, such as Irish Breakfast.
2. Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight.
3. Remove prunes with a slotted spoon to a clean work surface and set aside.
4. Transfer tea to a medium saucepan and add 1/2 cup sugar.
5. Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes.
6. Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece.
7. Place stuffed prunes in a large shallow bowl or platter, in concentric circles.
8. Pour tea syrup over prunes and cool to room temperature.
9. Serve with crème fraîche on the side.
10. Store covered in refrigerator for up to 1 week.