lumicero/recipes-ing2inst huggingface dataset:
Title: Macadamia Meltaways
Ingredients:
- 1 confectioners' sugar
- 1 1/4 butter
- 1 vanilla extract
- 1 all-purpose flour
- 2
Instructions:
1. Preheat oven to 325 degrees. In food processor, pulse nuts until they are finely chopped, or chop by hand. With a mixer, combine butter and vanilla, and mix until smooth, occasionally scraping the sides with a rubber spatula. Add the confectioners' sugar and mix for 2 more minutes. Then add the flour and mix just until combined and the dough holds together. Fold in the macadamia nuts.
2. Shape dough by measuring teaspoons into 3/4-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack and cool 5 minutes.
3. Sift remaining 1 cup confectioners' sugar into a pie plate. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar and then tap very lightly to remove any excess sugar.
4. Repeat with remaining dough and sugar. Store cookies in tightly-covered container at room temperature up to 1 week, or in the freezer up to 3 months.
Title: Tilly's Apple Spice Cake
Ingredients:
- 2 flour
- 2 cocoa powder
- 3/4 salt
- 1 1/2 cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1/2 allspice
- 1/2 baking soda
- 1 1/2 baking powder
- 1 raisins
- 1 1/2 sugar
- 1/2 shortening
- 2 eggs
- 1 1/2 applesauce
Instructions:
1. Grease and flour a 8x8 baking pan. Set aside. Preheat oven to 350°F.
2. In a medium bowl, combine all dry ingredients. Add the raisins (or dates) and stir to coat well. Set aside.
3. Cream shortening and sugar for 2 minutes. Add eggs one at a time. Beat well.
4. In small portions, alternately add the flour-raisin mix and applesauce. Begin and end with flour.
5. Pour the mixture into the prepared pan. Bake at 350 for 40 minutes or until a cake tester inserted in center comes out clean.
6. Cool completely on a wire rack. Sift powdered sugar over the cake just before serving.
Title: Frozen Raspberry Macadamia Dessert
Ingredients:
- 1 butter
- 1/2 margarine
- 1/4 lemon juice
- 3 Grand Marnier
- 1 frozen raspberries
- 3
- 1
Instructions:
1. Mix together all crust ingredients.
2. Press firmly into the bottom of an 8-inch Spring form pan.
3. Bake at 375 degrees for 8-10 minutes.
4. Cool.
5. Combine Eagle Brand milk, lemon juice and liqueur; beat until smooth.
6. Add raspberries; beat at low speed until well blended.
7. Fold in whipped cream.
8. Pour over cooled crust.
9. Freeze until firm.
10. Just before serving, let stand at room temperature for about 15 minutes
11. Garnish with whipped cream and chocolate filigrees.
Title: Decadent Chocolate Cake DJFoodie
Ingredients:
- 4 butter
- 1/2 Splenda granular
- 3/4 cocoa powder
- 2 vanilla extract
- 1 salt
- 1 eggs
- 6
Instructions:
1. Heat oven to 325°F Grease an 8-inch spring form pan and line the bottom with parchment paper; grease paper and set aside.
2. Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add ¼ cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined.
3. In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining ½ cup sugar substitute and beat until combined, 1 minute. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined.
4. Pour batter into prepared pan, smoothing top. Bake until evenly risen and almost set, 40-45 minutes (it will look like a brownie). Cool completely on a wire rack. To serve, run a knife around edge of pan and remove rim. Cut into 12 pieces and serve with whipped cream (optional).
Title: Peanut Butter Brownies Using a Cake Mix!
Ingredients:
- 1 margarine
- 1/2 butter
- 1 eggs
- 1 Egg Beaters egg substitute
- 1/2 sweetened condensed milk
- 1 peanut butter
- vanilla
Instructions:
1. Mix the first three ingredients together. Reserve one cup. Press into a 13x9 sheet pan. Bake for 10 minutes on 350+ --.
2. After the ten minutes remove from oven.
3. Mix the peanut butter, condensed milk and vanilla in a bowl. Pour over the partially baked dough, top with rest of dough in little pieces on top, bake for another 25 minutes until set -- .
Title: Raspberry Thumbprint Butter Cookies
Ingredients:
- 1 butter
- 1/2 vanilla
- 2 confectioners' sugar
- 1/2 cornstarch
- 1/4 all-purpose flour
- 1 1/2
- 24
Instructions:
1. set oven to 325 degrees F.
2. Lightly grease a cookie/baking sheet.
3. In a large bowl using an electric mixer at medium speed beat the butter with vanilla and almond extract (if using) until fluffy.
4. In a bowl combine the confectioners sugar with cornstarch and flour; add to the creamed mixture and beat until smooth and combined.
5. Using hands shape into 24 round balls, then place on cookie sheet about 2-inches apart.
6. Push down slightly using the palm of your hand then make a small indent in the middle of each cookie.
7. Spoon about 1 teaspoon jelly or jam into the hole.
8. Bake for about 8-10 minutes (watch closely that the edges do not brown too much).
9. Cool on wire racks.
Title: Chocolate Super Flax Cupcakes
Ingredients:
- 1/2 flax seed
- 1/2 white whole wheat flour
- 1/4 sugar
- 1 baking soda
- 5 cocoa powder
- 1/2 salt
- 1/2 stevia powder
- 1 water
- 1 vanilla
- 2 vinegar
- 1/2 molasses
Instructions:
1. Whisk together first 7 ingredients until thoroughly combined.
2. Add in remaining ingredients and stir until combined.
3. Spray some cupcake liners with nonstick cooking spray and immediately spoon in the batter. Don't let it sit for too long otherwise it can get really thick.
4. Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean. Cool and enjoy.
5. Note: Makes 6 cupcakes. Each cupcake has 4 teaspoons of ground flaxseed, about 2.13g of Omega 3s, and about 140 calories. If not sweet enough for you, you can add more stevia or sugar or use fruit juice instead of water.
Title: Easiest Rice Krispie Treats
Ingredients:
- 1/2 butter
- 1 mini marshmallows
- 1
Instructions:
1. Put all ingredients into one very large microwave-safe bowl, place in microwave for 1 1/2 minutes on high, mix well.
2. Plop onto waxed paper. Form into rectangular shape of any thickness.
3. Allow to cool for 20 minutes.
4. Use pizza cutter to slice. Store in airtight container.
5. (Recipe also works well when using 1/2 the quantity of each ingredient).
Title: Super Soft Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 1 vanilla
- 3 flour
- 2 cream of tartar
- 1 baking soda
- 1 ground nutmeg
Instructions:
1. Cream together sugar and butter.
2. Add the beaten eggs and vanilla.
3. sift together flour, cream of tartar, baking soda, and nutmeg.
4. Add to the first four ingredients.
5. Let the dough chill for 2 hours.
6. preheat oven to 425.
7. roll out dough on lightly floured surface and cut the cookies about 1/2 inch thick.
8. Try not to add too much flour to them it will ruin the texture of the cookies.
9. Bake for 8 minutes.
10. Let cool, then frost with any frosting you would like.
Title: Quick Reduced Calorie and Fat Peanut Butter Cookies - 3 Ingred.
Ingredients:
- 1 peanut butter
- 1/2 sugar
- 2
Instructions:
1. Mix all ingredients together,and mix until the mixture becomes stiffer, and creamy.
2. Roll into 1-inches balls and bake in preheated oven at 350° F for 10 minutes or less.
Title: Frosted Shortbread Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 vanilla extract
- 1 egg
- 2 1/4 all-purpose flour
- 1/2 cornstarch
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- 4 cream cheese
- 2 butter
- 1 milk
- 2 powdered sugar
- 1/2
Instructions:
1. Cream butter, suagar, vanilla. Add egg and beat well.
2. Stir in sifted dry ingredients. Stir well and form into disk.
3. Chill for at least 1 hour.
4. Roll out dough 1/4 to 1/2 inches thick and cut out in favorite shapes.
5. Place on parchment paper lined baking sheet.
6. Bake for 8 - 10 minutes at 375 degrees.
7. Transfer on rack until cool.
8. Combine cream chees, butter, powdered sugar, milk and extract and mix well until very smooth. Adjust to desired consistency with additional milk or powdered sugar. Tint to desired shades. Store in tighly covered containers.
Title: Easy Pineapple Dessert
Ingredients:
- 1 pineapple slices
- 4 brown sugar
- 1/2
Instructions:
1. Preheat oven to broil.
2. Place 4 pineapple rings on a baking sheet.
3. Cover each slice with 1 Tbsp of brown sugar.
4. Broil until sugar is bubbly and carmelized (about 5 minutes).
5. Top each slice with a scoop of sorbet.
6. Variation:
7. You could use any fruit/sorbet combo that sounds good to you.
8. For example: apples w/ vanilla ice cream, orange slices w/ passion fruit sorbet, pears w/ raspberry sorbet.
Title: Little Dixie Pound Cake
Ingredients:
- 3 butter
- 6 sugar
- 1 egg
- 6 flour
- 1 baking soda
- 7 buttermilk
- 1/4 vanilla extract
- 1/8
Instructions:
1. Cream butter and sugar together.
2. Beat in egg.
3. Combine flour and baking soda.
4. Alternately add flour mixture and buttermilk to creamed mixture; add extracts.
5. Pour into greased 5-3/4" x 3" x 2" loaf pan.
6. Bake at 350F for 35 min or until tester comes out clean.
7. Cool for 10 min, remove to wire rack and cool.
Title: Southwest Gingersnap Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1/2 dark brown sugar
- 1 egg
- 1 1/2 crystallized ginger
- 1/4 molasses
- 2 flour
- 1 ginger
- 1 cinnamon
- 1 clove
- 1/4 - 1/2 dried ancho chile powder
- 1/2 salt
- 1 baking soda
- sugar
Instructions:
1. Cream butter and sugar until fluffy.
2. Add egg, crystalized ginger and molasses and beat well.
3. Combine flour, spices, salt and soda; add to creamed mixture until blended.
4. Refrigerate dough for about 30-60 minutes.
5. Preheat oven to 325 degrees.
6. Shape dough into small balls and roll in sugar.
7. Bake for 13 minutes; remove promptly to rack to cool.
Title: Vanessa Williams Blueberry Yogurt Pie
Ingredients:
- 1/4 sugar
- 1/2 unsalted butter
- 1 egg
- 1 flour
- 1/2 baking powder
- 1/4 salt
- 2 eggs
- 3 sugar
- 1 vanilla yogurt
- 1 lemon
- 1 fresh blueberries
Instructions:
1. preheat oven to 350 degrees.
2. in a stand mixer fitted with the paddle attachment, cream the butter and sugar.
3. add the egg and beat until combined.
4. in a medium bowl, whisk together the flour, baking powder and salt.
5. add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.
6. on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.
7. lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.
8. chill the crust in the refrigerator for 15 minutes while you prepare the filling.
9. in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.
10. pour the blueberries into the prepared tart shell.
11. pour the filling into the tart shell over the blueberries.
12. bake for 45-50 minutes until the custard is just set and the crust is golden brown.
13. allow to cool to room temperature.
14. serve at room temperature OR very lightly chilled.
Title: Mousse De Morangos With Port Wine Sauce
Ingredients:
- 2 gelatin powder
- 1 water
- 8 strawberries
- 1/4 sugar
- 1/2 lemon zest
- 1 lemon juice
- 3/4 heavy cream
- 1 port wine
- 1 lemon zest
- 1 orange zest
Instructions:
1. Sprinkle the gelatin over the water in a small bowl and set aside to bloom (soften).
2. In a medium saucepan set over medium heat, stir together the strawberries and sugar just until hot.
3. Add the gelatin and stir until it is completely melted. Let cool to room temperature. This is VERY important, it will melt the next step if you don't.
4. In the meantime, whip the heavy cream to soft peaks. Once the strawberries are at the right temperature, carefully fold the whipped cream into the fruit mixture.
5. Pop a few sliced strawberries into your bowls. Pour mousse into bowls and chill for at least 4 hours. Serve with whip cream placed on top and drizzle with port wine reduction.
6. PORT WINE REDUCTION.
7. Combine the port wine and zests together in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer to reduce the mixture to 1/4 cup and is about the consistency of syrup, 25 to30 minutes.
Title: Brown Sugar Spice Cake With Baked on Icing
Ingredients:
- 1/2 Crisco shortening
- 1 brown sugar
- 1 egg
- 1 flour
- 1 1/3 salt
- 1/4 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 clove
- 1/2 buttermilk
- 1/2
Instructions:
1. cream shortening and brown sugars.add egg and egg yolk and beat well.
2. sift dry ingredienta and add alternately with milk.
3. pour into greased and floured 9x9" pan.
4. BAKED ON TOPPING:
5. 1 large egg white.
6. 1/2 cup brown sugar, packed.
7. 1/4 cup chopped nuts.
8. beat egg whites until it holds its stiff peaks.
9. beat in brown sugar.
10. spread on top of cake batter.
11. sprinkle with nuts.
12. bake at 350* for 30-35 minutes.
Title: Chocolate Rum Cake Extreme
Ingredients:
- 1 1/2 sugar
- 2 1/2 cake flour
- 2 baking powder
- 1 rum
- 3/4 plain yogurt
- 1/2 eggs
- 3/4 raisins
- 3 walnuts
- 1 1/2 sugar
- 1/2 butter
- 1 rum
- 1/4 water
- 1/4
Instructions:
1. Put Raisins into the 3/4 C rum and let soak over night.
2. Preheat Oven to 350F.
3. Grease and Flour a Bundt pan.
4. Put nuts evenly around the bottom of the pan.
5. In large bowl mix Sugar, Yogurt, Oil and Eggs and mix well.
6. Stir in Rum and Raisins.
7. Add dry ingredients and mix until smooth.
8. Spread evenly in Bundt pan
9. Bake for 50 minutes.
10. Pull cake from oven and set aside.
11. Put all Glaze ingredients into a sauce pan and bring to a boil.
12. Boil for three minutes.
13. Pour over still hot cake.
14. Cool cake for 20 minutes.
15. Invert and place on a plate.
16. Enjoy.
Title: 4 Ingredient Lemon Cookies
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 3/4
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Add all ingredients to large mixing bowl, beating until well mixed (use electric mixer).
3. Shape dough into round balls about the size of walnuts.
4. Place on sprayed baking sheet, approximately 2" apart.
5. Bake 15 to 18 minutes (it took less time in my oven, so you might want to check after about 12 minutes).
6. Allow to cool for a few minutes on baking sheet. Then transfer to wire rack to cool completely.
7. May be frosted with lemon frosting mix, if desired.
Title: Toffee Bar Dessert
Ingredients:
- 1 all-purpose flour
- 1 pecans
- 1/2 butter
- 1/2 granulated sugar
- 1/4 milk
- 2 instant butterscotch pudding mix
- 2 Cool Whip Topping
- 1
Instructions:
1. heat oven to 400*.
2. Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl, till well mixed.
3. Press firmly onto bottom of 13x9 pan.
4. Bake 10 minutes or until lightly browned.
5. Cool.
6. Pour milk into a large bowl. Add pudding mixed. Beat with wire whisk 1-2 minutes or until well blended.
7. Spread 1 1/2 cups pudding into bottom of crust.
8. Gently stir half of the cool whip topping into remaining pudding.
9. Spread over pudding in pan.
10. Top with remaining cool whip.and sprinkle with toffee bits.
11. Refrigerate 3 hours or overnight.
Title: Lazy Daisy Cake
Ingredients:
- 4 eggs
- 2 sugar
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 1/4 butter
- 1 1/2 brown sugar
- 3/4 butter
- 1/2 half-and-half cream
- 2 flaked coconut
Instructions:
1. In a large mixing bowl, beat the eggs, sugar and vanilla until thick and pale yellow, about 4 minutes.
2. Combine the flour, baking powder and salt; add to egg mixture and beat just until combined.
3. In a saucepan, bring milk and butter to a boil, stirring constantly.
4. Add to batter and beat until combined.
5. Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
6. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
7. Combine frosting ingredients; spread over warm cake.
8. Broil 4 in.from heat until lightly browned, about 3-4 minutes.
9. Yield: 16-20 servings.
Title: Velvet Lunch Cupcakes
Ingredients:
- 1 sugar
- 1/2 shortening
- 1 egg
- 3 molasses
- 1 seedless raisin
- 1 flour
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 3/4 ground cloves
- 1/2
Instructions:
1. Cream sugar and shortening.
2. Add egg, molasses. sour milk and raisins.
3. Sift together flour, soda, salt and spices.
4. Add to first mixture.
5. Bake in cupcake pan for 20 minutes at 350°F.
6. * To make sweet milk sour, mix 2 tablespoons vinegar into sweet milk.
Title: Chocolate Ginger Molds
Ingredients:
- 1/3 self-rising flour
- 3/4 eggs
- 1/2 preserved gingerroot
- 2 confectioners' sugar
- 1/4 cornstarch
- 1 milk
- 2
- 1
- 1 1/4
- 3 1/2
Instructions:
1. Lightly grease 4 individual molds or cups. Place the margarine, flour, sugar, eggs, and cocoa in a mixing bowl and beat until smooth. Chop up the chocolate and ginger and add to the mixture.
2. Spoon the batter in the molds until 3/4 full and level off the tops. Cover with foil. Steam for 45 minutes, until the desserts become spongy.
3. While desserts cook, make the custard. Beat together the yolks, sugar, and cornstarch to form a smooth paste. Heat the milk until boiling and pour over the egg mixture. Return to pan and cook on low, stirring until it becomes thick. Remove from heat, add the chocolate and stir until melted.
4. Take the molds out of the steamer. Run a knife around the edges of the molds and turn over onto individual serving plates. Dust with sugar and drizzle the custard over the top. If you have extra preserved ginger, you can decorate with this as well.
Title: Butter Rum Cake ( from Scratch)
Ingredients:
- 2 butter
- 2 1/2 white sugar
- 7 eggs
- 1 vanilla extract
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 sugar
- 2 butter
- 1/2 water
- 3 vanilla extract
- 4 dark rum
- 1
Instructions:
1. I do it by hand just using a wire whip but you can use a Mixer. Just remember DO NOT OVER MIX --
2. Beat Butter and Sugar until thoroughly blended then add Eggs One at a time then the Vanilla Extract. Sift together all Dry Ingredients -- Alternately Mix flour and double cream to butter mixture. Pour into Disposable 4 loaf tin pans or 7 cup bunt pan greased and floured. Bake onto a 350 degree oven for 30-40 minutes --
3. Rum Syrup.
4. Boil together all Ingredients --
5. Invert bunt pan drizzle Rum Syrup repeat until it is really soaked.
6. When using a disposable tin just ladle syrup on to baked cake -- .
Title: Peanut Butter Blossoms
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 sugar
- 1/2 brown sugar
- 1 vanilla
- 1/2 shortening
- 1/2 peanut butter
- 1 egg
- 2 milk
- 48 sugar
Instructions:
1. Combine shortening, sugars, egg, vanilla and peanut butter.
2. Add dry ingredients and milk.
3. Shape dough into small balls, then roll in sugar.
4. Place on an ungreased cookie sheet.
5. Bake 10 minutes at 350.
6. Place a kiss in middle of each cookie pressing until the edges crack.
Title: Lemon Beehive Meringues
Ingredients:
- 2 lemon juice
- 1 cream of tartar
- 1/4 sugar
- 2/3 blackberries
- 1/2 berries
- 1
Instructions:
1. Let egg whites stand at room temperature in a large mixing bowl for 30 minutes. Meanwhile, line baking sheet with parchment paper. Using a pencil, draw eight 2-1/4-inch circles and eight 1-3/4-inch circles about 1 inch apart on the paper.* Turn paper pencil-side down on baking sheet; set aside. Preheat oven to 300 degrees F.
2. Add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is almost dissolved.
3. Using a pastry bag fitted with a medium (1/4-inch) round tip, pipe a flat base of meringue onto all of the circles on the paper. Pipe a ring of meringue onto edges of each of the 8 larger meringue rounds, building the sides 3/4 inch tall by piping a continuous coil of meringue to form a small shell. For tops, pipe a coil of meringue on smaller rounds to make a cone shape that resembles the top of a beehive.
4. Bake 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, at least 1 hour. Remove from paper. Place in an airtight container. Store in a cool, dry place up to 1 week.
5. Just before serving, spoon 1 tablespoon of lemon curd into each bottom meringue shell. Place a few berries on lemon curd. Prop top of meringue beehive next to bottom.
6. *Note: For free-form meringue shells without tops, make eight 3-inch circles on parchment. Use back of a large spoon to spread meringue over circles, building up sides to form shells. Bake as directed.
Title: Easy Phyllo Fruit Tarts
Ingredients:
- 1 phyllo pastry
- 2 -3 sugar
- 1/2 butter
- icing sugar
Instructions:
1. Preheat the oven to 190°C.
2. Brush the sheet of phyllo pastry with melted butter or oil.
3. Scrunch up to form a nest and place on a flat or shallow baking tray.
4. Spoon the fruit into the centre.
5. Sprinkle with sugar and bake for 12-15 minutes until golden.
6. Dust with a little icing sugar if desired.
7. Serve with some ready-made custard or whipped cream.
8. FILLING IDEAS:
9. Stewed feijoas mixed with a little ginger.
10. Cooked apples mixed with a little cinnamon, cloves and pistachio nuts or nuts of your choice.
11. Canned peaches mixed with a little coconut and mixed spice.
Title: Big Batch Butterscotch Cookies
Ingredients:
- 3 butter
- 6 margarine
- 6 eggs
- 6 brown sugar
- 6 vanilla
- 3 baking powder
- 1 baking soda
- 10 1/2 cream of tartar
- all-purpose flour
Instructions:
1. Blend well all ingredients except the flour, use an electric mixer if possible.
2. Slowly add in 10+1/2 cups of all purpose flour.
3. Roll into walnut sized balls; place 2" apart on a lightly greased or parchment-lined cookie sheet.
4. Bake 10-12 minutes at 350°F.
Title: Diabetic Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 egg
- 1 1/4 - 1 3/8 vanilla
- 1/2 flour
- 3 artificial sweetener
- 2
Instructions:
1. Beat together butter, egg, vanilla, and enough flour so dough is no longer sticky.
2. Work in nuts.
3. Chill until firm enough to shape and roll into balls.
4. Place on ungreased cookie sheet.
5. Dip thumb in flour.
6. Press firmly in middle of each cookie.
7. Bake 15 mins or til golden brown on the bottom (350F).
8. Remove from oven.
9. Sprinkle with artificial sweetener.
10. Allow to cool.
11. Fill hollows with jam or jelly.
12. keep refrigerated.
Title: Apple Cranberry Bread Pudding
Ingredients:
- 4 sugar
- 2 milk
- 2 sugar
- 1 fresh cranberries
- 1/2 water
- 4 eggs
- 1 cinnamon
- 3 nutmeg
- 3/4 vanilla
- 2 rum
- 1/2 butter
- tart apples
- walnut halves
Instructions:
1. Place bread and 2 cups sugar in mixing bowl.
2. Pour milk over and mix well.
3. Allow bread to soak up milk for about an hour.
4. In a saucepan, combine 1 cup sugar and cranberries.
5. Cover with water and simmer for 30 minutes.
6. Set aside to cool.
7. Whisk together eggs, cinnamon, nutmeg, vanilla, rum and melted butter.
8. Pour over bread cubes.
9. Stir in apples, drained of their cooking liquid and the walnuts and cranberries.
10. Pour entire mixture into baking dish and bake at 350 degrees for 30 minutes or until pudding is puffed and golden.
11. Cool slightly, cut into squares and serve with lemon sauce recipe#74942.