lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Sponge Cake With Vermouth & Lemon Custard
Ingredients:
- 6 eggs
- 1 granulated sugar
- 2/3 all-purpose flour
- 1 1/2 baking powder
- 1 vermouth
- 1/2 brewed coffee
- 1/2 milk
- 1 instant lemon pudding mix
- 1/2 milk
- 1 granulated sugar
- 1
- 2
- 6
Instructions:
1. Preheat oven to 350F and cut a circle of parchment paper for the bottom of a 10" spring form pan. Prepare the vermouth soak by combining the coffee and vermouth, set aside.
2. Cake; beat the eggs for 2 minutes on medium speed. Add the sugar and beat on high for 10 minutes, or until the batter has tripled in volume. (The longer the batter is beaten, the better the result). Blend in the oil just until blended. Gently fold in the flour and baking powder just until the batter is free of any lumps, do not over mix.
3. Pour the batter into the prepared pan and bake for 30 minutes, or until the cake tester comes out clean. Cake will fall slightly once removed from the oven. Leave the cake in the pan until completely cool.
4. Cut the cooled cake into 2 layers and brush all of the vermouth soak on both of the layers on the cut sides. Using the top of the cake as the bottom layer (the flat bottom for the top), spread the bottom layer with the lemon custard, then top with the second layer. Frost the entire cake with whipped cream.
5. LEMON CUSTARD; Prepare the whipped topping mix with 1/2 cup of milk and vanilla extract according to the package directions. Prepare the pudding according to the package but using only 1 cup milk. Fold the pudding into the topping mix until completely incorporated.
6. SWEETENED WHIPPED CREAM; Beat the whipping cream with the 6 tablespoons of sugar until firm peaks are formed when the beaters are lifted, do not overbeat. Refrigerate until ready to use.
Title: Sherry Sponge Cake
Ingredients:
- 3/4 all-purpose flour
- 1 1/4 salt
- 1/4 cinnamon
- 1/2 orange, zest of
- 1 eggs
- 8 cream of tartar
- 1 granulated sugar
- 1 1/2 sweet sherry
- 1/3 milk
- 1/3 powdered sugar
Instructions:
1. Preheat oven to 325°F.
2. Sift the flour, salt & cinnamon together in a bowl then add the almonds and zest and stir to combine.
3. In a separate bowl, beat the egg yolks until light then beat in the sugar, sherry (or milk), and orange juice until thoroughly combined. Stir in the dry ingredients until mixed.
4. Beat the egg whites and cream of tartar until soft peaks form. Fold a small amount of egg white mixture into the egg yolk mixture to soften the batter. Gently fold in the balance of the egg whites into the yolk mixture.
5. Pour the batter into an ungreased bundt springform pan. Bake for 50 - 60 minutes, or until a cake tester comes out clean.
6. Cool in pan.
Title: Easy Boston Cream Cake
Ingredients:
- 1 1/2 half-and-half cream
- 1 vanilla instant pudding mix
- 1 confectioners' sugar
- 3/4 hot water
- 2
- 4
Instructions:
1. Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
2. Whisk together Pudding Mix and Half & Half.
3. Let stand 5 minutes.
4. Split Cake into 3 horizontal layers.
5. Place Bottom Layer on Bottom of Serving Plate.
6. Top with Half of the Pudding.
7. Repeat Layers.
8. Top with third cake layer.
9. Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
10. Spread over top of Cake and let glaze drizzle down the side.
11. Cook Time is time to set up & Chill.
Title: Butter Balls
Ingredients:
- 1 butter
- 3 powdered sugar
- 2 flour
- 1 vanilla
- 1 water
- 1
Instructions:
1. Cream together butter and sugar.
2. Add vanilla and water and mix.
3. Alternately add half of the flour and nuts, blend well and add remainder.
4. Roll into 1" balls.
5. Bake at 350 for 20-30 minutes on an ungreased sheet.
6. Roll in powdered sugar while still warm, then again when cool.
Title: A Gooey, Decadent Chocolate Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/2 baking soda
- 1 salt
- 3/4 unsalted butter
- 2 sugar
- 3 1/2 dark chocolate
- 1 vanilla extract
- 2 eggs
- 1 1/2 cold water
- 3 powdered sugar
- 1/4 hot water
- 3 dark chocolate
- 7 vanilla extract
- 4 unsalted butter
- 2 dark semi-sweet chocolate
- 1/4
Instructions:
1. Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F.
2. In a large bowl, sift together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes. Gradually mix in the dry ingredients in 3 batches, alternating with the cold water. Beat for 1 minute after each addition to incorporate the ingredients. Mix until the batter is smooth.
3. Coat 2 (9-inch) round cake pans with non-stick cooking spray. Cut 2 circles of parchment paper to fit the pan bottoms and place them inside the pans; then spray the paper for added non-stick insurance. Pour batter into the prepared pans and smooth the surface with a spatula; the pans should be 2/3 full. Bake for 30 to 35 minutes, see Cook's note*.
4. Leave to cool for 40 minutes. Turn the cakes out of the pans and remove the paper. Drizzle them with a few tablespoons of Chambourd. With a metal spatula, spread 1/2 cup butter cream on top 1 of the layers. Start in the center and work your way out. Carefully place the second layer on top. Smooth the sides with butter cream, then spread the rest over the top so that the cake is completely covered. Refrigerate for 5 minutes before decorating or cutting.
5. With a large knife scrape some shavings from a block of dark chocolate. Scatter shavings over cake.
6. *Cook's note. The cake is cooked when a toothpick inserted in the centre comes out clean and the cake springs back when touched.
7. Chocolate Chip Butter Cream:
8. 3 cups powdered sugar
9. 7 tablespoons hot water
10. 4 ounces dark chocolate, melted and cooled
11. 2 teaspoons vanilla extract
12. 1/2 stick unsalted butter, at room temperature
13. 1/4 cup semisweet dark chocolate, finely chopped.
14. In the bowl of an electric mixer, dissolve the sugar and water at low speed. Beat in the dark chocolate and vanilla. Add butter gradually in small bits. Mix until everything is completely incorporated. Using a spatula, fold in the chopped chocolate and give a final quick spin.
Title: No Bake Twinkie Pie
Ingredients:
- 12
- 1
Instructions:
1. Arrange Twinkies in a pan.
2. Cover In Frosting.
3. Freeze until firm.
Title: Katy's Gingerbread Cookies
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 3 1/2 molasses
- 1/4 flour
- 1/4 salt
- 1/2 clove
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/4 nutmeg
- water
- confectioners' sugar
- water
Instructions:
1. Preheat over to 350*.
2. Blend together butter and sugar until fluffy.
3. In a separate small bowl combine molasses and 5 tbls. water with a fork.
4. Stir molasses mixture into butter mixture.
5. Sift together remaining dry ingredients.
6. Sift again, and then stir into the butter mixture, 1/2 a cup at a time, until blended.
7. Wrap dough in waxed paper and refrigerate for several hours.
8. You can also freeze the dough at this point for several weeks.
9. When ready to bake - take dough out of fridge a part at a time.
10. Grease cookie sheets.
11. Roll out on lightly floured surface until thin, roughly 1/8 of an inch thick.
12. Cut dough with floured cookie cutters.
13. Bake about 8 minutes. Cookies should be just slightly browned on the bottom.
14. Let cool on rack.
15. For icing: Combine confectioners sugar, a few drops of water and a few drops of food coloring.
16. Prep time is to make dough, cook time is the actual rolling and baking. Cookie yield is a guess as it depends on how big your gingerbread man cutter is!
Title: Licorice Pudding
Ingredients:
- 3/4 salt
- 1/4 sugar
- 4 1/2 sugar
- 1/3 cornstarch
- 2 1/2 cornstarch
- 1 unsalted butter
- 2
- 3
- 1 1/2
Instructions:
1. Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.).
2. Increase heat to moderate and bring milk mixture to a bare simmer.
3. Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
4. Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
5. Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
6. Chill pudding, its surface covered with a round of wax paper, until very cold, about 4 hours.
7. Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
8. Serve with almond cakes.
Title: Baked Apple Dumplings
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 6 shortening
- 1 milk
- 1/3 apples
- 6 -8 sugar
- 1/2 cinnamon
- 1 1/2 butter
- 3/4 sugar
- 1/4 water
- 1 corn syrup
- 1/2 butter
- vanilla
Instructions:
1. Sift flour, baking powder and salt together.
2. Add shortening and mix lightly with a fork.
3. Combine beaten egg yolk and milk.
4. Add to flour mixture.
5. Place dough on a floured board and roll out to about 1/4 inch thick.
6. Cut into 6 inch squares.
7. place an apple in the center of each square.
8. Fill center of apple with sugar, sprinkle with cinnamon and add a small piece of butter Pinch edges of dough together on top.
9. Place in a well greased pan.
10. Sprinkle with lemon juice.
11. Bake in a preheated 450 oven for ten minutes.
12. Combine the last five ingredients in a saucepan and bring to a boil; cook for five minutes When dumplings have baked for ten minutes, pour syrup over them and reduce heat to 350 Bake 25 more minutes, basting occasionally with syrup.
13. Serve with ice cream, whipped cream, or cream if desired.
Title: Lime Coconut Mug Cake
Ingredients:
- 4 all-purpose flour
- 1/4 baking powder
- 2 1/2 granulated sugar
- 4 coconut milk
- 1 lime zest
- 1
Instructions:
1. Combine all ingredients. Stir until smooth.
2. Microwave on high for 1 minute. The top of the cake should be dry.
3. Cool slightly before consuming.
Title: Weight Watcher Friendly Chocolate Delight
Ingredients:
- 1 flour
- 1/2 light margarine
- 1 pecans
- 8 fat free cream cheese
- 1 powdered sugar
- 16 Cool Whip Free
- 1 sugar-free instant chocolate pudding mix
- 1 sugar-free instant vanilla pudding mix
- 3 1% low-fat milk
Instructions:
1. Mix flour, margarine and 1/2 cup chopped pecans until crumbly. Pat firmly into 9x13 baking dish.
2. Bake 20 minutes at 350 degrees. Cool completely.
3. Soften cream cheese, mix with 1 cup powdered sugar and 8 ounces cool whip free. Spread over crust.
4. Mix chocolate pudding, vanilla pudding and milk. Spread over cream cheese mixture.
5. Spread remaining cool whip over pudding and sprinkle with remaining pecans.
6. Refrigerate at least 4 hours or overnight.
Title: Pistachio Ambrosia
Ingredients:
- 2 pineapple chunks
- 2 mandarin oranges
- 2 instant pistachio pudding mix
- 4 sour cream
- 2 pecans
- 1
Instructions:
1. Drain fruit cocktail, pineapple and oranges, reserving 3 cups juice.
2. Set fruit aside; pour juice into a 4-qt. bowl.
3. Add pudding mix and mix until smooth.
4. Stir in sour cream.
5. Add whipped topping and mix until smooth. Fold in fruit; chill for several hours.
6. Top with pecans just before serving if desired.
7. Yield: 16-20 servings.
Title: Apricot Filled Cake Roll
Ingredients:
- 6 white wine
- 1/3 sugar
- 1 eggs
- 2 lemon, juice and zest of
- 3 sweet butter
- 1 lemon, zest of
- 3 cream cheese
- 1 sweet butter
- 1 1/3 powdered sugar
- 2 vanilla extract
- 3 fresh lemon juice
- 1 coconut flakes
- 8 cashews
- 8
- 1
- 2
- 1/4
- 1/2
Instructions:
1. Apricot Curd:
2. Heat apricots and wine for 1 minute in microwave oven.
3. Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
4. Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
5. Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
6. Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
7. Cake:
8. Preheat oven to 350°F.
9. Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
10. Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
11. Do not over bake.
12. Frosting:
13. In a food processor process till smooth, airy and creamy.
14. Assembly:
15. Immediately turn cake out onto towel.
16. Sprinkle with confectioners' sugar.
17. Roll cake along with towel.
18. Cool.
19. Unroll.
20. Spread with apricot curd.
21. Roll again.
22. Wrap with plastic wrap.
23. Cool.
24. Unwrap and place seam side down on cookie sheet.
25. Spread frost over roll and garnish with coconut and cashews.
Title: Chocolate Zucchini Cake
Ingredients:
- 2 all-purpose flour
- 2 white sugar
- 3/4 baking soda
- 2 baking powder
- 1 ground cinnamon
- 1 eggs
- 4 zucchini
- 1 1/2 walnuts
- 3
- 3/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Title: Portugese Spikes of Corn Cookies (Espigas De Milho)
Ingredients:
- 3 1/4 all-purpose flour
- 3 sugar
- 2 eggs
- 3 cinnamon
- 1 nutmeg
- 1/2 salt
- 1 baking powder
- 2 butter
- 1/2 lemon rind
- 1/2 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat all of the ingredients together except for the two flours. When well beaten, add all of the flour and mix well until blended. Dough should be firm enough to hold its shape when pressed. (Adjust firmness by adding either milk or flour, a little at a time).
3. Using a cookie press with a star tip, pipe a rope of dough onto an ungreased cookie sheet. Cut the rope into 5 to 6” lengths, and then shape into an S. (Alternatively, you can make simple drop cookies).
4. Bake at 350 F until done, about 15 – 17 minutes and cookies have light colour. Once all of the cookies are baked, pile the cookies on one cookie sheet and return to a 200 F oven for 30-45 minutes to add crispiness and colour.
5. Remove from oven and allow to cool completely before storing them in an air tight container.
Title: Easy Apple or Cherry Cream Cheese Dessert
Ingredients:
- 1 cherry pie filling
- 1 sugar
- 1/2 sugar
- 1/4 cinnamon
- 1/2 vanilla extract
- 1/2 butter
- 4 cream cheese
- 12
Instructions:
1. Preheat oven to 350. Line the bottom of a greased 8×8 pan with four of the crescent rolls, spreading out to cover the bottom entirely. In large mixing bowl, place cream cheese and 1/2 cup sugar.
2. Beat until smooth and well blended. Add vanilla, beat again. Spread cheese mixture over crescent rolls in pan. Pour pie filling over top of cheese mixture and spread evenly.
3. Top with remaining crescent roll dough. Pour melted butter over top then sprinkle with cinnamon and remaining 1/4 cup sugar. Bake for 40-45 minutes or until golden.
Title: Creme Brulee - Low Carb
Ingredients:
- 2 heavy cream
- 1 Equal sugar substitute
- 2/3 vanilla extract
- 7 brown sugar
- 3/4
- 2
Instructions:
1. Put a kettle of water on to boil and get out 6 ramekins.
2. Preheat oven to 325 with rack on lowest level.
3. In a medium saucepan, bring the creams and sweetener to a near boil over medium heat, stirring occasionally.
4. While that heats, stir, don't whisk, the egg yolks in a large mixing bowl until evenly mixed.
5. Remove the creams from the heat and cool briefly.
6. Stir 1/4 c of warm cream into egg yolks, stirring until evenly mixed so eggs do not scramble.
7. Add several more small batches of cream, stirring to mix.
8. Gradually add rest of cream to egg mixture, stirring thoroughly.
9. Stir in vanilla extract.
10. Strain the mixture into a large pitcher.
11. Fill each ramekin 3/4 full.
12. Place each ramekin into a large roasting pan or shallow casserole.
13. Place in the oven.
14. Carefully pour boiling water in the roasting pan so that water comes half way up the sides of the ramekins.
15. Loosely cover with a sheet of tented foil.
16. Bake for 40-50 minutes.
17. When done, the custard will be slightly wiggly and loose in the center, but not wet.
18. Transfer to a rack.
19. Cool to room temperature.
20. Cover with plastic wrap and refrigerate overnight.
21. Carmelize the brown sugar on the top of each ramekin.
22. This can be done with a kitchen torch or under the broiler.
23. If using the broiler, surround the ramekins with ice to protect the custard from the heat.
24. Serve at once.
Title: Vanilla Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 flour
- 1 milk
- 3 baking powder
- 1 vanilla
- 1
Instructions:
1. Cream shortening and sugar, add eggs and beat. Add flour, milk and baking powder.
2. Add vanilla and nuts.
3. Place in greased and floured pan.
4. Bake at 350 degrees until top of cake springs back when touched (about 30 minutes).
Title: Sourdough Bread Pudding
Ingredients:
- 5 low-fat milk
- 3 eggs
- 4 sugar
- 2 vanilla
- 1 ground nutmeg
- 1 ground cinnamon
- 1/4 raisins
- 1/4
- 1/2
- 1/3
- 1/2
Instructions:
1. Place bread cubes in lightly greased 2-quart casserole. In large bowl beat together milk, eggs, egg yolks, sugar, almond extract, nutmeg, & cinnamon. Pour over bread cubes. Stir in remaining ingredients.
2. Bake in preheated 350°F oven until knife inserted near center comes out clean, about 50 to 60 minutes. Serve with whipped cream and a dash of cinnamon, if desired.
3. Note: For a puffier pudding, refrigerate several hours or overnight before baking.).
Title: Baked Cinnamon Apple
Ingredients:
- 1 granny smith apple
- 1 brown sugar
- 1/4 ground cinnamon
Instructions:
1. If you're preparing more than one apple, assemble a tablespoon of brown sugar and 1/4 teaspoon of ground cinnamon for each apple.
2. Using a fork, blend the cinnamon and sugar together, breaking up any lumps.
3. Cut the apple into eighths.
4. Do this by cutting through the apple from one pole to the other and repeating with the halves and quarters.
5. Take care to keep the pieces in order.
6. Core apple slices by cutting a wedge out of the core remaining in each slice.
7. Using one hand to hold sheet of aluminum foil large enough to wrap around the apple, position pieces in the cupped foil to form almost a whole apple (leaving two slices out).
8. Scoop the cinnamon and brown sugar mixture into where the core of the apple used to be.
9. Compress the mixture as need to fit.
10. It's okay to leave a small mound since we'll be covering it up with the remaining two slices of apple.
11. Place the final two pieces and wrap tightly with the aluminum foil to hold everything in place.
12. Bake for 15 to 20 minutes at 350 degrees or on a hot grill for 10 minutes to cook the apple through.
13. Unwrap and serve with the sugar sauce remaining in the core.
Title: Bittersweet Chocolate Mousse
Ingredients:
- 4 sugar
- 1/4 salt
- 1 heavy cream
- 3/4 cocoa powder
- 2 bittersweet chocolate
- 2
Instructions:
1. Finely chop chocolate.
2. In double boiler, whisk yolks, sugar and salt until sugar has dissolved and mix is warm to the touch.
3. Off heat, quickly whisk in chocolate and cocoa.
4. Cool to room temperature.
5. Whip cream until soft peaks form.
6. Whisk half of cream into chocolate. Fold in rest.
7. Divide mousse into 4 ramekins and chill overnight.
Title: Baked Custard by Milly Haskin
Ingredients:
- 2 milk
- 3 eggs
- 1/4 sugar
- 1/4 salt
- 1/2 vanilla
- 1 nutmeg
Instructions:
1. Preheat oven to 325°F.
2. In a medium saucepan, heat milk until steamy but DO NOT BOIL. Remove from heat and stir in vanilla.
3. In a medium mixing bowl, whisk together eggs, sugar and salt. Slowly add milk and vanilla mixture, whisking thoroughly and constantly.
4. Pour into four 5 oz. ramekins or custard cups and sprinkle with nutmeg.
5. Place ramekins into a baking pan. Carefully pour boiling water into the baking pan around the ramekins (do not drip water into ramekins) until water is 1/2 inch deep in bottom of baking pan. Bake at 325 F for 40-45 minutes or until a knife inserted into the center of one custard comes out clean.
6. Serve warm or chilled.
Title: Lemon Cake
Ingredients:
- 115 salted butter
- 115 caster sugar
- 4 eggs
- 180 poppy seeds
- 30 lemons, zest of
- 2 self-raising flour
- 2 caster sugar
- 125 lemon juice
- 100 icing sugar
- 90 lemon, zest of
- 50
- 1
Instructions:
1. Mix sugar and butter until fluffy, then add and mix in the eggs one at the time. Mix in the almonds, poppys, flour lemon juice (and zest if you are using it). Fill in a greased 22cm baking tin and bake for about 40 minutes.
2. For the lemon syrup heat the sugar and lemon juice. Ones the cake is done and cooled down slightly make lots of holes in it and spoon the syrup over the cake until it es all used up.
3. For the lemon icing siffted the icing sugar and then mix with the lemon juice until smooth. Gently spread over the cake when it is almost cooled out.
Title: Mrs. Clinton's Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 1 vegetable shortening
- 1 light-brown sugar
- 1/2 granulated sugar
- 1 vanilla
- 2 eggs
- 2 old fashioned oats
- 1
Instructions:
1. Heat oven to 350°F.
2. Grease baking sheets.
3. Combine flour, salt and baking soda.
4. Beat together shortening, sugars and vanilla in large bowl with electric mixer until creamy.
5. Add eggs, beating until light and fluffy.
6. On low speed, gradually beat in flour mixture and rolled oats.
7. Stir in chococlate chips.
8. Drop batter by well-rounded measuring teaspoonfuls onto greased baking sheet.
9. Bake at 350°F oven for 8-10 minutes or until golden.
Title: Sugar 'N Spice Cookies
Ingredients:
- 2/3 shortening
- 3/4 sugar
- 1 egg
- 4 milk
- 2 all-purpose flour
- 1 1/2 baking powder
- 2 ground cinnamon
- 3/4 ground nutmeg
- 1/4 salt
- 1 vanilla extract
Instructions:
1. Add shortening to a large mixing bowl; cream until fluffy.
2. Gradually add in sugar, beating until light and fluffy.
3. Add in egg and milk; beat well.
4. In another smaller bowl, add flour, baking powder, cinnamon, nutmeg, and salt; stir to combine; add to batter; beat well.
5. Stir in vanilla.
6. Cover and chill dough for 1 hour.
7. Roll dough out onto a lightly floured surface to 1/4 inch thickness.
8. Cut out with cookie cutter (I dip the cutting edges of my cookie cutters in flour first).
9. Place cut-out shapes on a lightly greased baking sheet.
10. Bake at 375° for 6-8 minutes or until lightly browned.
11. Cool on wire rack.
12. Cooled cookies may be frosted if desired.
Title: Low Carb P-Nut Butter Mousse
Ingredients:
- 1 peanut butter
- 1/2 Splenda sugar substitute
Instructions:
1. Mix p-nut butter and whipping cream and whip.
2. add splenda to taste.
Title: Easy Delicious Walnut Sugar Cookies
Ingredients:
- 1/2 butter
- 1 flour
- 1 granulated sugar
- 3/4 walnuts
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees (F).
2. Mix together the granulated sugar, flour, and butter until well combined.
3. Add in the chopped walnuts, and mix in evenly.
4. Once it becomes a nice doughy mixture, divide it into 12 sections, and form them into medium thick circles.They will flatten out as they bake.
5. Lather each one with powdered sugar before sticking them on a baking pan.
6. Bake for about 10 minutes, or about when the edges of the cookies turn golden brown.
7. Take them out, and let it cool for a bit.
8. Eat and enjoy!