lumicero/recipes-ing2inst huggingface dataset:
Title: Mexican Wedding Cake
Ingredients:
- 1 flour
- 2 sugar
- 2 baking soda
- 1/2 salt
- 2 eggs
- 1 pineapple
- 1 golden raisin
- 1 pecans
- 1/2 butter
- 8 cream cheese
- 1 vanilla
- 2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together flour, soda, sugar, and salt.
3. In a seperate bowl beat eggs, and stir in pineapple, raisins, and chopped pecans.
4. Slow mix dry ingredients into egg mixture and beat to combine.
5. Pour mixture in 9 x 13 baking dish, and bake for 30 minutes, or until knife inserted into middle of cake comes out clean.
6. While cake is cooling prepare icing.
7. In a large bowl cream together butter, cream cheese, and vanilla until smooth.
8. Add in powdered sugar and mix to combine.
9. Do not ice cake until it has completely cooled.
Title: Grace's Devilish Chocolate Cupcakes
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 light brown sugar
- 2 eggs
- 3 cake flour
- 1 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1/2 vanilla
- 1/2
Instructions:
1. Note:
2. Set the eggs in a pan of hot tap water while preparing ingredients- this will bring them up to room temperature.
3. If you don't have buttermilk, use milk with a teaspoon of vinegar to required amount.
4. Heat your oven to 325 degrees and line a muffin pan with 12 liners.
5. Cream the butter in a mixing bowl with the sugars until well mixed.
6. Add the eggs and chocolate together in a separate bowl. Mix this into the butter mix well with a whisk.
7. Mix the baking soda & salt into the flour and mix into the batter a small amount at a time until each addition is just moistened. You don't want to overmix or it won't be as tender as it could be.
8. Gently mix in the buttermilk and vanilla.
9. Fill each cupcake line no more than two thirds full (this is easier if you use an ice cream scoop).
10. Bake for 18-20 minutes or a until toothpick inserted in a muffin comes out clean.
Title: Low Calorie Mint Chocolate Cupcakes With Frosting from 'cook You
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 sweet potato
- 1/2 plain flour
- 3/4 salt
- 1 baking powder
- 1/4 confectioners' sugar
- 1 unsalted butter
- 2 cold water
- 3/4 dark chocolate
- 2
- 1/2
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.
2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.
3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.
4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.
5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.
6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.
7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.
Title: Holiday Gingersnap Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 2 margarine
- 1 eggs
- 1 vanilla extract
- 2 ground ginger
- 1 ground cinnamon
- 2 ground cloves
- 1 flour
- 1/2 quick oats
- 3/4 baking powder
Instructions:
1. Preheat oven to 350°.
2. In large bowl, beat sugar and butter until light and fluffy; mix in eggs and vanilla.
3. In separate bowl, combine spices and remaining ingredients. Gradually add to the sugar mixture; blend until dough comes together, but don't over mix.
4. Divide in half. Roll each into a 12-inch log about 1 inch in diameter. Place on ungreased cookie sheet.
5. Bake 25 minutes or until lightly browned and then let cool on a wire rack for 20 minutes.
6. Cut logs crosswise with a sharp serrated knife into 1/2-inch slices on the cookie sheet.
7. Bake for 14-16 minutes or until lightly browned and crisp.
8. Let cool and store in a tight covered container.
Title: Blueberry Bars
Ingredients:
- 4 fresh blueberries
- 3/4 sugar
- 1/3 water
- 2 cornstarch
- 1/2 salt
- 2 flour
- 1 baking soda
- 1 baking powder
- 1 butter
- 2 brown sugar
- quick-cooking oats
Instructions:
1. In a large saucepan, combine blueberries, sugar, water, corn starch and salt. Cook over medium heat until thickened, about 10 minutes. Set aside.
2. In a large bowl, sift together flour, baking soda, and baking powder. Cut in butter with a pastry cutter or two knives. Stir in brown sugar and oats. Press half into 13 x 9 inch baking dish that has been greased. Pour blueberry mixture on top; top with remaining flour mixture.
3. Bake at 350* for 45 minutes, until top is slightly browned. Let cool and cut into bars.
Title: Spiced Apricots
Ingredients:
- 1 cider vinegar
- 2 allspice
- 6 cinnamon stick
- 1
Instructions:
1. Put apricot syrup in saucepan.
2. Add the vinegar, allspice and cinnamon.
3. Bring to a boil, then simmer for 15 minutes.
4. Put in the apricots.
5. Let stand for 30 minutes.
Title: Dairy Council Sugar Cookies
Ingredients:
- 4 1/2 salt
- 1 baking soda
- 1 baking powder
- 1 ground nutmeg
- 1/2 butter
- 1 sugar
- 1 1/2 eggs
- 2 sour cream
- 1 vanilla extract
- 1 1/2
Instructions:
1. Sift flour, measure; resift with salt, soda, baking powder, and nutmeg.
2. Cream butter with sugar until fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add dry ingredients alternately with sour cream, mixing until smooth after each addition.
5. Blend in vanilla.
6. Wrap in waxed paper and chill until firm enough to roll.
7. Roll on floured board to about 1/4 inch thick, cut with cup or cookie cutter.
8. Place on ungreased baking sheet.
9. Sprinkle with sugar and bake at 375 degrees for 12 minutes or until browned.
Title: Favorite Berry Cobbler
Ingredients:
- 1/2 butter
- 2 flour
- 2 sugar
- 3 baking powder
- 1 milk
- 4 cherries
- 1 - 1 1/2 blueberries
- 1 sugar
- water
Instructions:
1. Melt the stick of butter in a 13" x 9" pan.
2. Mix together the flour, 2 cups sugar, baking powder, and 1 cup milk. Pour over the melted butter.
3. Bring to boil the berries, 1-1 1/2 cup sugar, and the water. Pour over the batter. Bake at 400 degrees for 30 minutes.
Title: "One Bowl" Perfect Pound Cake
Ingredients:
- 2 1/4 all-purpose flour
- 2 sugar
- 1/2 salt
- 1/2 baking soda
- 1/2 lemon, rind of
- 1 vanilla
- 1 butter
- 1 yogurt
- 3 eggs
Instructions:
1. Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
2. Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed.
3. Beat 3 minutes at medium speed.
4. Pour into prepared pan.
5. Bake for 1 hour or until top springs back when touched lightly in center.
6. Cool in pan for about 15 minutes then remove and cool completely on rack.
7. Serve plain or glaze if you like.
Title: Heavenly Twinkie Dessert
Ingredients:
- 10 frozen raspberries
- 2 flaked coconut
- 1 pistachio pudding mix
- 1 milk
- 3
- 1
Instructions:
1. Cut Twinkies in half lengthwise; layer in a 13 x 9 inch pan.
2. Pour thawed raspberries over Twinkies.
3. Sprinkle evenly with coconut.
4. Prepare the pudding.
5. Cover with pudding and frost with whipped topping.
6. Refrigerate for several hours before serving.
Title: Rich Four Layer Chocolate Cake
Ingredients:
- 1 mayonnaise
- 1/4 eggs
- 1 water
- 3 sour cream
- 1 vanilla
- 2 flaked coconut
- 1/4
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°. Spray 2 8-inch cake pans with non-stock cooking spray. Line bottoms with wax or parchment paper and spray paper. Dust with flour; set aside.
2. Cake: Beat devil’s food cake mix, cocoa, mayonnaise, eggs and water until blended. Beat two more minutes on high. Divide cake batter evenly into two pans.
3. Bake about 35 minutes or until tests done. Cool for 20 minutes in pans and then remove onto racks. Peel off paper to cool completely.
4. Filling: Whisk frosting, sour cream and vanilla. Transfer 1 1/2 cups into a medium bowl and stir in almonds and coconut; set aside.
5. Frost the Cake: Using a serrated knife, split each cake in half. Place one layer, split side down, on serving platter. Place 1/3 of filling on top of layer and spread evenly. Repeat with following layers until final cake layer. Spread frosting over the top and sides of cake. Can store up to 4 days.
Title: Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas
Ingredients:
- 3/4 sweet potato
- 1 olive oil
- 1/2 nectarine
- 1 orange marmalade
- 1/4 Dijon mustard
- 1/4 bananas
- 1/2 scallion
- 2
- 1/4
Instructions:
1. To a large saucepan of boiling water add the sweet potatoes, return the water to a boil, then reduce the heat to medium-low, cover & simmer until tender, about 10 minutes. Drain well.
2. In a large nonstick skillet, warm oil over medium-high heat until hot but not smoking, then add chicken & saute until opaque & cooked through, about 2 minutes.
3. Reduce heat to medium & add the sweet potatoes, nectarine, marmalade, mustard & jalapeno, cooking & tossing gently until heated through, about 2 minutes.
4. Add the bananas & cook until heated through, 1 to 2 minutes.
5. Serve the mixture sprinkled with sliced scallions.
Title: Choco-Yummy Raisins
Ingredients:
- 1 shortening
- 2 raisins
- 1
Instructions:
1. Line a baking sheet with parchment paper and set aside.
2. Combine chocolate chips, shortening in a microwavable boil. Heat for 30
3. seconds, then stir. Continue until all chocolate is melted and smooth.
4. Add raisins and mix until coated.
5. Using a slotted spoon, remove the coated raisins. Placed drained raisins on.
6. parchment and let cool to harden. Once cooled, break apart pieces if needed.
7. Enjoy and share with your loved ones!
Title: Caramel Crunch Cake
Ingredients:
- 1 water
- 1 1/3
- 5
- 1
- 1/2
- 5
- 1
Instructions:
1. In a large mixing bowl, beat the cake mix, water and egg whites until blended.
2. Pour into a 13x9-inch baking pan coated with non-stick cooking spray. Bake at 350 for 35-40 minutes. Cool on a wire rack.
3. With a meat fork or wooden skewer, poke holes about 2 inches apart into cake.
4. Slowly pour condensed milk and caramel topping over cake; sprinkler with two-thirds of the crushed candy bars.
5. Spread with whipped topping; sprinkle with remaining candy bars.
6. Refrigerate until serving.
Title: Sister Bleazard's Tooele Sugar Cookies
Ingredients:
- 6 all-purpose flour
- 1 baking powder
- 1 ground nutmeg
- 1 salt
- 2 1/2 white sugar
- 1 1/2 shortening
- 1 eggs
- 3 baking soda
- 1 vanilla extract
- 1 powdered sugar
- flour
Instructions:
1. **To make sour milk, add a teaspoon of vinegar to measuring cup, then fill with regular whole milk until it makes one cup. Let stand for at least 5 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or spray with oil. These cookies do not have enough fat so they will stick to the pan if you don't.
3. In a medium bowl, stir together 4 cups of the flour, baking powder, nutmeg, salt, and sugar. Then sift. (If you don't have a sifter, wisk the dry ingredients for a minute or two) Set aside remaining flour.
4. "Cut" in the cubed shortening until the mixture resembles coarse crumbs. (You can do this with a pastry cutter, with a mixer on lowest setting or pulse in a food processor a couple of times).
5. In a small bowl stir together baking soda, sour milk, beaten eggs, and vanilla. Then stir the liquid into the dry mixture slowly and as little as possible, then add the remaining flour as necessary to make dough thick enough to roll out. You can refrigerate the dough for an hour or two if it's still too sticky.
6. Spread flat surface with powdered sugar (or flour) and roll out dough 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
7. Bake for 5 to 10 minutes in preheated oven. Watch closely, it depends on the size thickness and shape.
8. Cool completely and frost with desired frosting or glaze.
9. **These cookies will be much thicker than average rolled cookies, so you can't use cookie cutters that have a backing as they're too skinny for the dough. In my experience, rollling this dough too thin makes a cookie that looks golden brown, but tastes burned or is too soft to pick up. This recipe makes puffy cookies, your better of with simple shapes-circles, stars, hearts etc
10. - When using cutter, the best results come from a straight hard cut, avoiding twisting the cutter. This allows the cookies to raise uniformly. The cookies in the cover photo were twisted, resulting in the edges becoming sealed and causing a bumped up center.
11. - Use a spatula to remove from baking sheets as the cookies will be quite tender when they come out.
12. - Do not put dough on warm cookie sheet, run the back of the cookie sheet under cold water if you only have one pan. Cook only one sheet of cookies at a time.
13. - Because they have relatively very little fat, it's easy to overcook them, I prefer to take them out before they get color on the edges and the bottom is a very pale golden color.
14. -Too exhausted to deal with making frosting now? I like to frost them with canned "Vanilla Marshmallow" Frosting, then seal the frosting with a glazed icing that my friend Betty Crocker makes and sells in a bag at the grocery. Expensive but really yummy.
Title: Classic White Chocolate Chip Cookies
Ingredients:
- 115 unsalted butter
- 90 brown sugar
- 50 caster sugar
- 2 vanilla extract
- 1 egg
- 210 plain flour
- 1/2 baking soda
- 150 white chocolate chips
Instructions:
1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
2. In a large mixing bowl, add the butter and sugars and beat using an electric beater for a minute or two until smooth and creamy.
3. Add egg and vanilla and beat until combined, scrapping down the sides. Add flour, baking soda and beat again until a soft cookie dough forms. Add the chocolate chips and stir.
4. Spoon 1.5 tablespoons of dough into small balls and place on the baking trays, leaving room for the cookies to flatten out. Place in oven for 10-11 minutes or until golden brown on the edges.
5. Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with sea salt.
Title: Camp Fire Easy Dutch Oven Peach Cobbler
Ingredients:
- 1 - 1 1/2 butter
- 3/4 sugar
- 2 nutmeg
- 2 cinnamon
- 1 1/2 milk
- 2 Bisquick
- 4
Instructions:
1. Put dutch oven over enough coals to heat it up, but not too much to make it smokin hot.
2. Add butter sticks and melt. Remove dutch oven from heat for now.
3. Make batter by mixing Bisquick, milk, sugar, 1 teaspoon each of the nutmeg and cinnamon.
4. Spoon batter over the butter- DO NOT STIR TOGETHER.
5. Open peaches (DON"T DISCARD THE SYRUP) and stir in rest of nutmeg and cinnamon to peach and syrup mixture.
6. Spoon gently peach and syrup mixture over batter- don't worry the peaches will drop to bottom as the batter rises.
7. Close lid, return the dutch oven to coals and put a few coals on top of lid, baking until crust has a nice golden and delicious look and toothpick comes out clean. Depending on the heat of your fire it should take 45- 90 minutes.
8. You might want to check the cobbler a few times to make sure sure have just the right amount of coals -- it should not boil, but bubble gently.
9. The cast iron will keep the cobbler warm while you eat. I reccommend that you eat warm, but cold is OK too.
Title: Sultana, Tea and Ginger Cake
Ingredients:
- 1 sultana
- 1 water
- 250 butter
- 2 caster sugar
- 3 eggs
- 2 self-raising flour
- 1/4 crystallized ginger
- 2 icing sugar
- 1 vanilla extract
- 1 ground ginger
- 2 butter
- boiling water
Instructions:
1. Preheat oven to 180°C
2. Grease or line a 9 x 9 cake tin.
3. Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.
4. Drain, then beat in the 250g butter.
5. Beat the sugar and eggs until well combined then add the sultana mixture.
6. Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
7. Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.
8. Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.
9. Drizzle over the cake.
Title: Big Chocolate Chip Cookies
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1/2 baking soda
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 2
Instructions:
1. Preheat oven to 375. In a large mixing bowl beat shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, and baking soda. Beat until mixture is combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in half of the flour with the mixer. Stir in the remaining flour with a wooden spoon. Stir in chocolate pieces.
2. Drop dough by a 1/4 cup measure or scoop about four inches apart onto an ungreased cookie sheet. Bake for 11 to 13 minutes or until edges are lightly browned. Transfer to a wire rack and let cool. Makes about 20 big cookies.
Title: Chocolate Pecan Rum Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 vanilla extract
- 1 sour cream
- 1 eggs
- 4 dark rum
- 1/4 chocolate chips
- 1/2 pecan pieces
- 1 powdered sugar
- 1
Instructions:
1. Combine first seven ingredients in large bowl.
2. Beat for 3 minutes on medium speed.
3. Add half of the chocolate chips and half of the nuts.
4. Beat for 2 minutes longer.
5. Fold in remaining chips and nuts.
6. Batter will be VERY stiff.
7. Pour into a greased and floured bundt pan.
8. Bake in preheated 350 oven for about 1 hour, or until toothpick comes out clean.
9. Cool for 30 minutes on wire rack before removing from pan.
10. Allow to cool completely on rack.
11. Dust with powdered sugar to serve.
Title: Strawberry Parfait
Ingredients:
- 3/4 strawberry
- 1/4 Splenda sugar substitute
- 1 1/2 cheese
- 1/8
Instructions:
1. Toss strawberries with 1/4 cup splenda and let stand until juicy.
2. Whisk ricotta with remaing 2 T sugar and almond extract.
3. Layer ricotta with strawberry minture in glasses and top with almonds.
4. Chill for several hours.
Title: Strawberry Crumble Parfaits
Ingredients:
- 1 all-purpose flour
- 1/4 brown sugar
- 1/2 pecans
- 1/2 butter
- 1 sweetened condensed milk
- 3 lemon juice
- 3 fresh strawberries
- 2 heavy whipping cream
- 1
Instructions:
1. In a bowl, combine the flour, brown sugar and pecans; cut in butter until mixture resembles coarse crumbs.
2. Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
3. In a large bowl, combine the milk, lemon juice and orange juice. Add strawberries; mix well. Fold in whipped cream.
4. Spoon 1 tablespoon of crumb mixture into each parfait glass; top with a scant 3 tablespoonfuls of berry mixture.
5. Repeat layers. Sprinkle with remaining crumb mixture. Freeze until firm. Remove from the freezer 20-30 minutes before serving.
Title: Chocolate Malted Milk Crunchies Cookies (Gift Mix in a Jar)
Ingredients:
- 1/2 sugar
- 1 1/4 flour
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 3/4 eggs
- 3/4 water
- 2
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the sugar, malted milk powder, flour, baking powder, salt and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. CHOCOLATE MALTED MILK CRUNCHIES COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 3/4 cup butter, softened, 2 eggs and 2 tbsp water.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 350.
9. In a large bowl, blend the butter, eggs and water.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 14-16 minutes, or until the edges are light brown in color.
13. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Strawberry Creme Brulee
Ingredients:
- 8 vanilla extract
- 2 heavy cream
- 3 granulated sugar
- 3/4 white chocolate
- 4 strawberry
- 1
Instructions:
1. Preheat oven to 350°F Place 8 (1 cup) ramekins in a large roasting pan; fill roasting pan with enough hot water to come halfway up sides of ramekins. The hot water keeps the humidity up in the oven, preventing the custards from cracking.
2. In a large bowl, whisk together yolks and vanilla until combined, set aside.
3. In a large saucepan, over medium heat, bring cream and 3/4 cup sugar to a simmer, whisking frequently; remove pan from heat and stir in white chocolate until melted. Slowly whisk hot cream into yolks until well combined. Evenly sprinkle strawberries into each ramekin and then slowly pour cream into each ramekin, over the strawberries, using a ladle. Bake 40-45 minutes, or until just set.
4. Transfer ramekins to a wire rack and cool 30 minutes before transferring to refrigerator to chill completely; about 2 hours. When ready to serve, sprinkle a teaspoon of sugar over each custard, caramelize the top surface using a kitchen torch and serve with strawberries on the side. If you don’t have a torch, place ramekins on a baking sheet. Broil for one to two minutes in the oven, until sugar caramelizes, but does not burn.
Title: Apple and Pear Gratin
Ingredients:
- 3 eggs
- 2 sugar
- 2/3 dark rum
- 1 vanilla extract
- 1/2 flour
- 2 heavy cream
- 1/2 red apple
- 1 pear
- 1
Instructions:
1. Preheat oven to 325. Butter the sides and bottom of a 9-inch baking dish that is at least 2 inches deep, or a 9-inch springform pan.
2. Put the eggs and egg yolks and the sugar in the bowl of a mixer. Beat at a high speed till you see pale yellow ribbons form.
3. Mix in the rum and vanilla. Add the flour and mix well. Transfer to a mixing bowl.
4. In a clean mixing bowl, whip the heavy cream to firm peaks, then fold it carefully into the egg mixture with a rubber spatula. Pour the batter into the buttered dish.
5. Peel and core the apple and pear and slice them crosswise into thin half moons. Arrange over the batter in the baking dish, alternating the apple and pear slices.
6. Do not be concerned if they sink into the mixture - they will all eventually be embedded in it.
7. Place in the preheated oven and bke till the top has turned golden brown, about 45 minutes.
8. Serve warm or chilled.
Title: Chocolate Peanut Butter Balls
Ingredients:
- 1 peanut butter
- 1/2 butter
- 2 1/2 confectioners' sugar
- 1 shortening
- 1
Instructions:
1. Melt butter in a small saucepan. Put all ingredients in a large bowl except chocolate chips and shortening. Mix with your hands, otherwise you will break your mixer or not mix the dough very well. Set aside.
2. In a small saucepan or microwave, melt chocolate chips and shortening together, stirring FREQUENTLY, otherwise it won't work. Roll peanut butter dough into small balls and dip into chocolate. Place peanut butter balls on a cookie sheet covered with wax paper and place in refrigerater until set. Keep in ziploc bags in the fridge.
3. Variation: Use milk chocolate chips or white chocolate chips to dip. Or mix chips in with peanut butter dough and freeze.