lumicero/recipes-ing2inst huggingface dataset:
Title: Moist Devil's Food Cake
Ingredients:
- 4 boiling water
- 1/4 all-purpose flour
- 1 1/4 cake flour
- 3/4 baking soda
- 3/4 salt
- 1 unsalted butter
- 1/4 dark brown sugar
- 8 eggs
- 1 1/2 sour cream
- 3 vanilla extract
- 1/2
- 1
Instructions:
1. Adjust oven rack to upper- and lower-middle positions; heat oven to 350 degrees.
2. Grease three 8-inch pans, line bottom of each pan with parchment paper round, grease agin and flour.
3. Combine chocolate and cocoa in medium bowl; pour boiling water over and whisk until smooth.
4. Sift together flours, baking soda, and salt onto large bowl and set aside.
5. Place butter in bowl of standing mixer and beat at medium-high speed until creamy, about 1 minute.
6. Add brown sugar and beat on high until light and fluffy, about 3 minutes.
7. Stop mixer and scrape down bowl.
8. Increase speed to medium-high and add eggs one at a time, beating 30 seconds after each addition.
9. Reduce speed to medium; add sour cream and vanilla and beat until combined, about 10 seconds.
10. Stop mixer and scrape down bowl.
11. With mixer on low, add about one third of flour mixture, followed by about one half of chocolate mixture.
12. Repeat, ending with flour mixture; beat until just combined, about 15 seconds.
13. Do not overbeat.
14. Remove bowl from mixer; scrape bottom and sides of bowl and mix gently to be certain all ingredients are combined.
15. Divide batter evenly among cake pans, smooth batter to edges of pan with angled spatula.
16. If baking three 8-inch cakes, place two pans on lower-middle rack and one on upper-middle rack.
17. Bake until skewer inserted in center comes out clean, 20 to 23 minutes for 8-inch cakes.
18. Cool on wire rack 15 to 20 minutes.
19. Run knife around pan perimeter to loosen.
20. Invert cakes onto large plate; peel off parchment, and reinvert onto lightly greased rack.
21. Cool completely before frosting.
Title: No. 4 Potato Pudding (Sweet Potatoes)
Ingredients:
- 1 sweet potato
- 3 eggs
- 3/4 sugar
- 1 heavy cream
- 1 ginger
- 1 cinnamon
- 1 orange, zest of
- 1 salt
Instructions:
1. Preheat oven to 350 degrees. Oil or butter a deep dish.
2. Peel and grate sweet potatoes.
3. Add eggs, sugar, cream, ginger, cinnamon, zest, and salt.
4. Beat all well together.
5. Bake for one hour, uncovered.
Title: Grapefruit Meringue Nests With Mixed Berries
Ingredients:
- 3 cream of tartar
- 1/8 sugar
- 1/2 grapefruit peel
- 1 blueberries
- 4 raspberries
- 4 strawberries
- 2 sugar
- 1/4 grapefruit juice
- 1/4
Instructions:
1. PREPARE MERINGUE NESTS:
2. Preheat oven to 200°F.
3. Line large cookie sheet with parchment paper or silicone baking mat.
4. In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
5. Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
6. With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
7. Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart.
8. Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
9. Bake 2 hours or until firm.
10. Turn off oven; leave meringues in oven 1 hour or overnight to dry.
11. When dry, carefully remove from parchment.
12. Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
13. PREPARE BERRIES:.
14. In large bowl, combine blueberries, raspberries, and half of strawberries.
15. In 12 inch skillet, combine sugar and grapefruit juice.
16. Heat to boiling on medium, stirring occasionally.
17. Boil 2 minutes or until sugar dissolves and mixture is clear pink.
18. Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
19. Pour mixture over un-cooked berries in large bowl.
20. Stir gently until well combined.
21. Place meringue nexts on serving plates.
22. Divid berries among nests and drizzle grapefruit syrup all around.
23. Serve immediately.
Title: Crunchy Candy Cane Snack-Wiches
Ingredients:
- 3 Cool Whip Free
- 1/2
- 32
Instructions:
1. To make the filling, gently stir crushed candy cane(s) into Cool Whip in a small bowl.
2. Lay 16 mini rice cakes on a plate.
3. Evenly distribute filling among them, about 1/2 tablespoon each.
4. Lightly place another rice cake over each filling-topped cake to form 16 sandwiches.
5. Freeze until filling is firm, at least 1 hour.
Title: Gingersnaps
Ingredients:
- 1 white sugar
- 3/4 margarine
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 sugar
Instructions:
1. Cream margarine and sugar.
2. Add egg, beat thoroughly.
3. Add molasses and blend.
4. In another bowl mix dry ingredients, then add to wet ingredients. Mix to combine.
5. Roll into small balls (3/4" - 1").
6. Coat balls in sugar, place on cookie sheet 2 inches apart, bake at 350F for 10-12 minutes.
7. Yield is approximate, depending on size. Time to make about 10 minutes to prepare dough, and I estimated 10 minutes to roll into balls and coat with sugar.
Title: Incredibly Cool and Refreshing Mandarin Orange Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1 instant vanilla pudding
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9 x 13 inch pan (I use a pyrex baking pan so I can serve the cake right in the pan).
3. In a large bowl, combine cake mix, eggs, oil and ONE can of oranges with juice.
4. Mix by hand or with mixer until smooth (you will still see bits of oranges).
5. Pour into prepared pan.
6. Bake for 30-40 minutes or until thin steak knife inserted in center come out clean.
7. Allow to cool completely on rack.
8. In a large bowl, mix whipped topping, the other can of mandarin oranges with juice and dry pudding mix until well combined and smooth.
9. Spread on cooled cake.
Title: Coffee Brownies
Ingredients:
- 3/4 flour
- 1/2 baking powder
- 1/4 salt
- 2 instant coffee
- 2 butter
- 1/3 eggs
- 2 sugar
- 1 vanilla
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 375°F
2. Grease an 8 inch square pan.
3. Sift together flour, baking powder, salt and coffee.
4. Melt chocolate with butter in microwave; cool.
5. In bowl, beat eggs with sugar until light and fluffy; add to chocolate mixture; blend well.
6. Stir four mixture into chocolate mixture until blended.
7. Add vanilla and nuts and gently mix.
8. Pour into prepared pan.
9. Bake 25 minutes or until center springs back when light pressed.
Title: Orange and Cinnamon Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 2 vanilla
- 2 flour
- 1 1/2 baking powder
- 1 cinnamon
- 2 orange zest
Instructions:
1. Preheat oven to 325° and butter 2 baking sheets.
2. Beat sugar and butter. Add eggs 1 at a time, beating well.
3. Add orange peel and vanilla; beat.
4. Add dry ingredients to butter mixture, mixing until just incorporated.
5. Divide dough into 2 parts.
6. Form into logs and flatten to 1 1/2-inch thick with lightly-floured hands on baking sheets.
7. Bake until firm, about 30 to 35 minutes. Cool 15 minutes.
8. Using serrated knife, cut into 1/2-inch slices. Return to the oven and bake on both sides until golden (about another 8 minutes per side). Cool.
Title: Nong Kao Sticky Rice Dessert
Ingredients:
- 2 coconut flakes
- 2 sesame seeds
- 2 sugar
- 1/2 sea salt
- 1/2 mangoes
- 2 sticky rice
- 2
Instructions:
1. Cooking Sticky Rice in a Pasta Pot: Soak the rice in cool water overnight before cooking. Line the steamer basket insert of a pasta pot with fresh corn husks or soaked dried corn husks (used as Mexican tamale wrappers). Spray the corn husks with vegetable oil spray to prevent sticking. Drain the soaked rice and spread it evenly over the husks.
2. Fill the pot with water to come to just under the steamer basket insert. Put the steamer basket insert into the pot, cover, and bring to a boil over medium-high heat. Steam the rice for at least 20 minutes, or longer. Transfer the rice to a serving bowl when ready to serve. Cover the rice with some corn husks to keep it moist and warm.
3. To make dessert: In a large mixing bowl, combine the warm sticky rice with the grated coconut. Transfer the mixture to an 8-inch Pyrex pie plate, and place in the steamer basket insert for a pasta pot. Fill the pasta pot halfway with water and bring to a boil. Insert the steamer basket insert, cover, and let steam for 10 minutes. Remove from the heat.
4. In a large mixing bowl, combine the roasted sesame seeds, sugar, and salt. Add the steamed sticky rice mixture, stir well to combine. Cover tightly with plastic wrap and let it sit for 10 minutes.
5. To serve, pack the sticky rice into custard cups or ramekins to shape, then invert each onto an individual serving plate. Serve with the mango slices.
Title: Cappuccino Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 sugar
- 4 eggs
- 1 milk
- 1/3 brewed coffee
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 salt
- 2 1/2 baking powder
- 1/4 ground cinnamon
- 1/2 butter
- 1/2 margarine
- 1/2 white sugar
- 1 milk
- 1/3 brewed coffee
- 1/3 vanilla extract
- 2
Instructions:
1. For cake:
2. combine the flour,salt,baking powder,and cinnamon in a bowl.
3. set aside.
4. cream together butter and margarine.
5. add vanila,sugar and the 4 eggs.
6. beat well.
7. combine the coffee and milk and add the egg and sugar mixture,alternating with the flour mixture.
8. add the mini-chocolate chips and stir well.
9. pour into 2 greased and floured 9" springform cake pans.
10. bake at 350 for 30 minutes.
11. test for doneness by inserting a tooth-pick into the center.
12. cool 15 minutes.
13. remove from pans and chill.
14. for frosting:
15. when cake has cooled completely, beat frosting ingredients together for 5 minutes (using an electric mixer) until the consistency is like whipped cream.
16. frost the cake and chill before serving.
Title: Old Fashion Bread Pudding With Caramel Sauce
Ingredients:
- 7 golden raisin
- 1/2 butter
- 1/2 eggs
- 4 granulated sugar
- 1 light brown sugar
- 1/4 nutmeg
- 1 vanilla extract
- 2 half and half milk
- 2 butter
- 2 light brown sugar
- 1/2 salt
- 1 vanilla
- 1/4 evaporated milk
- 1
- 1/2
Instructions:
1. Place the bread cubes in a 9 x 13 buttered glass pan.
2. Sprinkle the raisins over the bread.
3. Drizzle on the melted butter, do not mix into the bread cubes and raisins.
4. Set this aside.
5. In a large bowl, beat eggs until broken up and blend in the sugars, nutmeg, half and half and the milk.
6. DO NOT OVER BEAT THIS MIXTURE JUST COMBINE.
7. Pour the mixture over the cubes and raisins and let it all soak in, gently patting the bread down into the milk every now and then.
8. Sprinkle the top with a grating of more nutmeg.
9. Preheat the oven to 350 degrees F.
10. Bake the pudding for 50 minutes, checking about the 40 minute mark, that its not getting too brown-- If it is cover with foil loosely.
11. Bake until pudding is puffy all over and golden.
12. Remove to rack to cool.
13. Sauce-- In a saucepot over med.
14. heat, melt the butter, and brown sugar.
15. Bring to a boil, and remove from the heat.
16. Whisk in the salt, vanilla, and milk.
17. The sauce can be made ahead, then warmed in the microwave-- Cut cooled pudding into squares, and top each with hot sauce.
Title: Peach and Blueberry Cobbler
Ingredients:
- 5 fresh blueberries
- 1 sugar
- 1/4 nutmeg
- 1/2 cornstarch
- 1 butter
- 2 flour
- 5 flour
- 2 sugar
- 1/4 baking powder
- 1 salt
- 1 milk
- 1/2 sugar
- 3/4
- 2
Instructions:
1. Preheat oven to 400°F.
2. Bring all the filling ingredients to a boil in a large saucepan, then turn down heat and simmer until the filling becomes thick.
3. Spoon the thickened fruit filling into a medium (at least 10 x 8-inch) baking or casserole dish, and spread it around evenly until it meets all sides of the dish.
4. Using clean hands, pinch the butter and the flour together between your thumbs and forefingers until the flour and butter become crumbly. Mix in the sugar, baking powder, and salt and slowly stir in the milk to make a soft dough. Sprinkle a work surface with the 1/4 cup flour, knead the dough lightly a few turns on the floured surface, and roll out to a perimeter approximately the size of your baking dish. With a cookie cutter or a glass cut out 10 biscuits and lay them slightly overlapping on top of the fruit filling, using scraps of leftover dough to fill in any uncovered spots.
5. Sprinkle the top with the sugar. Bake in the preheated oven for 20 minutes until biscuit topping turns golden brown. Cool for 10 minutes. To serve, scoop out a biscuit and fruit filling and transfer to a dessert bowl or plate.
Title: German Bienenstich Cake
Ingredients:
- 4 eggs
- 2 butter
- 200 sugar
- 2 milk
- 1 vanilla extract
- 2 sugar
- 125 flour
- 100 baking powder
- 1/2 French vanilla pudding mix
- 2
- 4
Instructions:
1. Grease but don't flour 8" or 9" springform pan.
2. Beat eggs, sugar and vanilla until really foamy.
3. Add flour and baking powder together and fold into sugar mixture.
4. Preheat oven to 350°F
5. Put into pan and bake 20 minutes.
6. Mix together pudding and whipping cream, cool in fridge.
7. Melt butter, milk, and sugar together stirring constantly. Then add almonds.
8. Keep stirring until almonds are well coated.
9. Remove cake from oven, leave in pan put topping on top of cake.
10. Bake another 20 minutes.
11. Cool 10 minutes in pan then remove from pan and cool rest of way.
12. Cut cake in half, spread filling in middle, put top back on.
Title: Whipped Strawberry Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 8 cream cheese
- 2 salt
- 1/8 vanilla
- 1 powdered sugar
- 1/2 heavy cream
- 3 -4
- 3 1/2
- 2
Instructions:
1. In a large bowl, cream the butter and cream cheese together.
2. Add the strawberry preserves, vanilla, lemon extract, salt and food coloring and beat until incorporated.
3. Add powdered sugar, half a cup at a time, and continue to beat while adding the cream.
4. Once the ingredients are well mixed, turn the mixer to high and beat for 5-7 minutes until fluffy.
Title: Toll House Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/4 nutmeg
- 1 vanilla extract
- 3/4 eggs
- 3 carrots
- 1 3/4 crushed pineapple
- 1 sugar
- 1
- 1 1/4
Instructions:
1. Preheat oven to 350°F Grease and flour 13x9-inch baking pan.
2. In small bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg - set aside.
3. In larger mixing bowl, beat sugar, oil, vanilla, and eggs until well blended. Gradually beat in flour mixture. Stir in carrots, pineapple, nuts, and mini- chocolate chips.
4. Pour into prepared pan. Bake 40-50 minutes until tooothpick inserted in center comes out clean. Cool completely. Spread with creamy white frosting. Garnish with additional nuts.
Title: Coconut Pecan Icing
Ingredients:
- 1 evaporated milk
- 1 sugar
- 3 butter
- 1/2 vanilla
- 1 coconut
- 1 1/3 pecans
- 1
Instructions:
1. In a pan combine milk, sugar, egg yolks, butter and vanilla. Cook over medium heat, stir constantly, till thickened (12 minutes).
2. Add the coconut and pecans. beat by hand till icing is cool and thick enough to spread.
Title: Praline Rounds
Ingredients:
- 1/2 butter
- 1/4 shortening
- 3/4 brown sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 egg
- 2 milk
- 1 vanilla
- 3 flour
- 1/2 pecans
Instructions:
1. Beat butter and shortening for 30 seconds.
2. Add brown sugar, baking powder, soda and salt; beat until combined.
3. Beat in egg, milk and vanilla.
4. Add flour and stir until dough forms.
5. Stir in pecans and divide dough in half.
6. Wrap and refrigerate for 4 to 48 hours.
7. Cut dough 1/4-inch slices and place 2 inches apart.
8. Bake at 375°F for 8 to 10 minutes or until lightly browned.
Title: Some Awesome Scotcheroos!
Ingredients:
- 1 1/2 peanut butter
- 1 granulated sugar
- 1 Karo light corn syrup
- 6
- 1 2/3
- 1
Instructions:
1. Combine peanut butter, corn syrup, and sugar.
2. Place in a large saucepan on medium-low heat until melted.
3. Remove from heat place in a large bowl, then mix in rice cereal. Press the mixture in a 9 x 13 inch pan, and set aside.
4. Microwave the butterscotch and chocolate together. Take out every 15 seconds and stir. (Will take around 1 1/2 minutes).
5. Let cool.(Around 1 minute) Pour on top of peanut butter mixture.
6. Refrigerate for 15 to 20 minutes. Finally! Serve and enjoy .
Title: Spiced Prune Cookies With Orange Icing
Ingredients:
- 3 1/2 flour
- 1/2 salt
- 1 cinnamon
- 1 baking powder
- 1 baking soda
- 2/3 butter
- 2 brown sugar
- 2 eggs
- 1/2 milk
- 1 vanilla
- 1 prunes
- 1 1/2 powdered sugar
- 8 butter
- 1/4
- 3
- 1/8
Instructions:
1. In bowl.Cream 2/3 c butter,brown sugar,milk,vanilla.
2. Add flour,salt,cinnamon,baking powder and soda. Mix in chopped prunes and nuts.
3. preheated oven 350 degrees,bake 10-12 minutes,drop teaspoon full on greased cookie sheet.Cool and frost.
4. Mix and beat till smooth icing ingredients.When light and fluffy,ice cookies -- And watch them disappear -- .
Title: Espresso Chocolate Mousse With Mascarpone Whipped Cream-Giada
Ingredients:
- 1/2 sugar
- 3 instant espresso powder
- 1/4 bittersweet chocolate chips
- 1 salt
- 3 mascarpone cheese
- 1 powdered sugar
- 1/4 vanilla extract
- 1/2
- 2
- 1/4
Instructions:
1. For the mousse:
2. In a small saucepan over medium heat, stir milk and sugar together and add the espresso powder, cook until the milk is hot but not boiling. Place the chocolate chips in blender.
3. Pour the hot milk over the chips. Run the blender on high until well combined, a few seconds. Add the egg whites and run the blender on high until light, about 1 minute.
4. Transfer the mousse to 4 small serving cups.
5. Cover with plastic wrap and refrigerate until firm or about 3 hours.
6. For the cream:
7. Hold off on making the cream until the mousse is set so that you can add it on at the last minute before serving. Or store it in the fridge.
8. Mix the cream, marscarpone,vanilla and powdered sugar and whip together with a mixer until light and fluffy.
Title: Gourmet Carrot Cake
Ingredients:
- 4 self raising flour
- 4 plain flour
- 2 ground cinnamon
- 1/2 ground cloves
- 1 ground ginger
- 1/2 ground nutmeg
- 1 bicarbonate of soda
- 8 soft brown sugar
- 6 golden syrup
- 4 eggs
- 4 carrots
- 12 1/2 walnuts
- 2 pecans
- 6 cream cheese
- 2 butter
- 6 icing sugar
- 1 vanilla essence
- 1 -2 lemon juice
Instructions:
1. Preheat oven to warm 315dF.
2. Brush a deep 9 inch round cake tin with melted butter or oil.
3. Line the base and side with baking paper.
4. Sift the flours, spices and soda into a large bowl and make a well in the centre.
5. Whisk together the oil, sugar, syrup and eggs and gradually stir in the dry ingredients until smooth.
6. Stir in the carrot and walnuts.
7. Spoon the mixture into the tin.
8. Bake for 1-1/2 hours or until a skewer comes out clean when inserted into the centre.
9. Cool in the tin, then on a wire rack Beat the cream cheese and butter until smooth.
10. Gradually add the icing sugar alternately with the vanilla and lemon juice, beating until light and creamy.
11. Spread the icing over the cake or cut th cake horizontally, sandwich the layers together with half the icing and spread the rest on top.
Title: 7 Ingredient Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 1 1/2 flour
- 1 granulated sugar
- 1 egg
- 1/2 nutmeg
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Sift together sugar, nutmeg, and cinnamon very well.
3. Add egg and peanut butter, mix thoroughly(about 1 minute or so).
4. Mixture should be very moist. Add the flour and mix thoroughly.
5. Roll into balls (I recommend using a tablespoon full, but I suppose they could be bigger is desired) and place on cookies sheet, leaing about an inch in between each cookie.
6. Bake for 15-20 minutes, checking every so often and touching (I really mean TOUCHING. Do not press or you will have flat cookies; very delicate.) the top of the cookie with a spoon. They are done when touching the top shows has no effect on the cookie.
7. Eat with milk or alone. I recommend eating them when they are still warm.so good -- >3<.
Title: Cream Puffs from Absolute Boyfriend (Zettai Kareshi)
Ingredients:
- 1 water
- 3 1/2 butter
- 1/4 salt
- 1 bread flour
- 3 eggs
- 2
Instructions:
1. Preheat oven to 420 degrees. Line a baking sheet with parchment paper. Do not grease baking sheet, as the grease will cause the dough to flatten.
2. Cut up butter into small pieces. In a heavy saucepan over medium-high heat, combine the water and butter; bring mixture to a full rolling boil.
3. Remove pan from the heat and add flour all at once, stirring vigorously with a wooden spoon until blended. Reduce heat to medium; return pan to heat and continue stirring until the mixture leaves the sides of the pan and forms a ball. Remove from heat and transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly.
4. In a small bowl, add eggs and egg whites; Whisk until mixed together. At medium speed, beat the eggs/egg whites in slowly (at first the eggs will act like they don’t want to mix in, but they will). When all the eggs are absorbed, the dough is ready to use. The dough should be soft and a little sticky, but be able to hold its shape.
5. Place dough into bag. Cut the end off one corner with scissors, to make an opening about 1/4 inch. Squeeze the mixture onto the baking pan.
6. Bake for a total of about 20 minutes. At 1 minutes into the baking, lower heat to 375 degrees F. and continue baking until golden brown. Approximately 5 to 10 minutes longer for the small puffs, and 15 to 20 minutes longer for large puffs.
7. Remove from the oven and immediately prick the lower side of each puff with the tips of something sharp. Turn off oven and return puffs to the oven. Leave the door open slightly and allow the puffs to dry out for 10 to 15 minutes. Remove them from the oven and let puffs cool completely on the baking sheet on a wire rack before filling.
Title: Strawberry Bruschetta
Ingredients:
- 4 light brown sugar
- 6 lemon zest
- 1 lemon juice
- 2 strawberries
- 3 mascarpone
- 4
Instructions:
1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.
Title: Orange Tiramisu
Ingredients:
- 10 ladyfingers
- 2 amaretti
- 12 oranges
- 12 eggs
- 3 mascarpone cheese
- 4 fine sugar
- 1
- 4
Instructions:
1. Mix the orange juice and liqueur. Arrange sponge fingers in the bottom of the serving bowl. Pour over the orange/liqueur juice then cover with the amaretti biscuits and orange segments.
2. Beat together the egg YOLKS, mascarpone cheese and sugar. In another bowl whisk the egg whites until stiff and fold into the mascarpone mixture using a metal spoon. Spread this mixture over the top of the amaretti biscuits and decorate with the toasted almonds.
3. Chill slightly before serving.
Title: Honey Roasted Peanut Cookies
Ingredients:
- 1 1/2 brown sugar
- 3/4 sugar
- 1 1/2 butter
- 1 1/2 peanut butter
- 1/2 honey
- 3 eggs
- 3 3/4 flour
- 1 1/2 baking soda
- 1/3 peanut butter
- 3 honey
- 1/4 hot water
- 1 1/4 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Blend butter, peanut butter, and sugars.
3. Add in honey and egg. Mix well.
4. Stir in baking soda, then add flour a little at a time.
5. Spoon onto cookie sheet, and bake 9-12 minutes until golden.
6. While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
7. Drizzle over cookies. Top with honey roasted peanuts.