lumicero/recipes-ing2inst huggingface dataset:
Title: Layered Angel Food and Strawberry Dessert
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 3/4 strawberry Jell-O gelatin dessert
- 1 sugar
- 1 water
- 1/2 cornstarch
- 1 strawberries
- 4
Instructions:
1. Tear angel food cake into chunks and layer in bottom of 9x13-inch glass baking dish.
2. In a medium bowl, mix together cream cheese and powdered sugar.
3. Fold in whipped topping.
4. Spread over chunks of angel food cake to form 2nd layer.
5. In a small saucepan, combine Jello, sugar and 1/2 cup water or strawberry juice.
6. Dissolve cornstarch in remaining water; stir into gelatin mixture.
7. Cook over medium heat until thickened.
8. Stir in strawberries to coat all slices; cool.
9. Spread on top of cream layer.
10. Chill until served.
Title: Eggnog Sticks
Ingredients:
- 3 flour
- 1/4 salt
- 2 nutmeg
- 1 butter
- 3/4 sugar
- 1 egg
- 2 rum
- 1 vanilla
- 1/3 butter
- 2 rum
- 1/2 vanilla
- 2 vanilla extract
- 2 powdered sugar
- heavy cream
Instructions:
1. Mix dry ingredients.
2. In another bowl, cream the butter, gradually add sugar, egg, vanilla, and rum.
3. Gradually add in dry ingredients until mixed.
4. Shape dough into ½ inch diameter rolls, and cut into 2 inch lengths.
5. Bake at 350° for 12-15 minutes, and promptly remove to cooling rack.
6. For frosting: Mix all frosting ingredients, and frost cookies.
7. To finish, top with generous dusting of nutmeg.
Title: Graham Cracker-Oatmeal Crust
Ingredients:
- 11 graham crackers
- 5 unsalted butter
- 1/2 old fashioned oats
- 3 dark brown sugar
- 1 pure vanilla extract
- 1/8 salt
Instructions:
1. Preheat oven to 350°.
2. Process crackers in food processor until finely ground.
3. You can also place crackers in plastic bag and grind down using rolling pin.
4. Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
5. Press mixture evenly across 9-inch pie plate.
6. Bake crust until crisp, about 7 minutes.
7. Let cool completely before filling.
8. Crust may also be wrapped tightly in plastic and frozen up to one month.
Title: Cranberry Cobbler
Ingredients:
- 3 fresh cranberries
- 3/4 sugar
- 1/2 walnuts
- 2 pecans
- 3/4 eggs
- 3/4 sugar
- 3/4 flour
- butter
Instructions:
1. In a medium bowl, combine the cranberries and sugar. Pour the cranberries into a buttered 10-inch pie plate. Add the nuts and stir to mix them well and smooth out evenly.
2. Make the crust. Beat the eggs in a bowl until light and fluffy. Continue to beat and gradually first the sugar and then the flour. Cut in the butter.
3. When the crust mixture is thoroughly combined, spread over the cranberry filling mixture. Bake at 325 degrees for about 45 minutes and the crust is golden brown.
4. Serve with Whipped cream, either hot or cold.
Title: Chunky Apple Spice Cake With Vanilla Butter Sauce
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 1 pumpkin pie spice
- 1 allspice
- 1/2 salt
- 2 apples
- 1/2 walnuts
- 1/2 raisins
- 1/2 butter
- 1/2 light brown sugar
- 1 vanilla
- 2
Instructions:
1. Set oven to 350°F.
2. Grease a 9-inch baking pan.
3. For cake: Beat butter and brown sugar for 5 minutes in a mixing bowl, until light and fluffy; beat in eggs and vanilla just until blended; set aside.
4. Sift together, flour, pumpkin pie spice, allspice and salt. Gradually add to creamed mixture, beating until blended; stir in apples, nuts and raisins (if using).
5. Pour the batter/mixture into prepared baking pan.
6. Bake 35-40 minutes, or until the cake tests done. Cool on wire rack.
7. For butter sauce: Combine butter and whipping cream with brown sugar; bring to a boil over medium heat. Reduce heat; simmer 10 minutes, or until slightly thickened. Remove from heat, stir in 2 tbsp vanilla, mix until blended.
8. Note: The sauce recipe may be doubled for a larger amount. Serve cake warm with vanilla butter sauce--delicious!
9. Do ahead note: The cake can be prepared a day ahead, and the following day, warmed up in the oven on low temperature, then served with warm sauce. Also the sauce can be prepared ahead, and then warmed if desired.
Title: Frosted Pineapple Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 2 eggs
- 1 crushed pineapple
- 1/2 butter
- 1 margarine
- 1 1/2 cream cheese
- 1 powdered sugar
- vanilla
Instructions:
1. In bowl combine cake ingredients; mix well.
2. Pour into greased 9x13 inch pan.
3. Bake in preheated 350 degree oven for 40-45 minutes.
4. Cool completely.
5. For frosting, in mixing bowl combine frosting ingredients; beat until smooth.
6. Frost cake.
Title: Fabulous Chocolate Mousse
Ingredients:
- 3 half-and-half
- 1 water
- 5 Splenda sugar substitute
- 3 cocoa powder
- 16 ricotta cheese
- 6 Cool Whip
- 2 sour cream
- 3 sugar-free instant chocolate fudge pudding mix
- 3
Instructions:
1. Mix half n half, water, Splenda (5 indiv. pkts), and Hershey's Dry Cocoa together.
2. Mix in Ricotta. Mix in Cool Whip, and sour cream (but don't whip the crap out of it).
3. This mix will taste like dooky until you put in the Pudding Mixes.
4. FAIR WARNING:Have small cups or whatever you're going to store and or serve your mousse in READY. Because the minute the wet mix and Pudding Mix come into contact, you have about 30 seconds to blend and pour before it becomes quite sticky, thick, and unmanageable.
5. Add Pudding Mixes (open them both before adding them both at the same time).
6. Beat the hell out of it.
7. Pour into cups, small dishes, Gladware, whatever you're using to serve/store it.
Title: Orange Rice Pudding
Ingredients:
- 1/4 short-grain rice
- 2 1/2 milk
- 2 -3 honey
- 1/2 orange, zest of
- 2/3 pistachios
- 1
Instructions:
1. Mix the rice with the milk, honey and orange rind in a saucepan and bring to a boil.
2. Reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 ¼ hours, stirring regularly.
3. Remove the lid and continue cooking and stirring for 15-20 minutes until the rice is creamy.
4. Pour in the cream and simmer for 5-8 minutes longer.
5. Serve the rice sprinkled with chopped pistachios.
Title: Hamantashen
Ingredients:
- 2 1/4 active dry yeast
- 1/4 milk
- 2 all-purpose flour
- 2 sugar
- 1/4 salt
- 1/4 butter
- 1/2 sour cream
- 2 eggs
- 1/2 prune butter
- 1 water
- 1
Instructions:
1. Dissolve yeast in milk. Let stand 10 minutes until frothy.
2. Meanwhile, put flour, sugar and salt into a food processor and pulse briefly to combine. Add butter and pulse several times, until mixture resembles peas.
3. Add yeast, sour cream and eggs and process just until mixture forms a ball. Turn out onto plastic wrap, wrap tightly, and refrigerate at least 2 hours, up to overnight.
4. Dust a work surface and rolling pin with flour. Roll dough to 1/4" thickness. Cut 4" circles with floured cookie cutter or rim of glass. Re-roll scraps and cut again.
5. Place about 2 tsp of filling on each circle, and fold to form triangles (there should be a gap exposing the filling). Carefully pinch each corner to seal.
6. Beat egg yolk and water in a small bowl. Arrange on greased cookie sheet or Silpat. Set in a warm place to rise one hour. Brush exposed pastry with egg wash. Bake in a preheated 350°F oven for 20-30 minutes until edges are golden.
Title: Ginataan
Ingredients:
- 4 water
- 1 1/2 coconut milk
- 1/2 sugar
- 1 sweet potato
- 1 plantain
- 3 water
- 1 rice powder
- 1/4 tapioca
- 1
Instructions:
1. In a large pot, bring the 4cups of water and coconut milk to boil.
2. Add 1/4 cup of sugar and simmer.
3. Then add sweet potatoes and plantains and simmer until half done.
4. Add 3 tbs water to the sweet rice powder a little bit at a time until it becomes a big dough ball. Take a little of the mixture at a time and form into balls the size of hazelnuts. Drop the balls into the simmering mix.
5. Add the cooked tapioca, sugar and langka. Stir and cook for 5 minutes.
6. Serve hot or cold.
Title: Mango Creme Brulee
Ingredients:
- 5 granulated sugar
- 1/3 salt
- 1/8 vanilla bean
- 1 heavy cream
- 2 mango
- 1/2 turbinado sugar
- 3
Instructions:
1. Preheat oven to 325 degrees farenheit.
2. Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
3. Place this custard mixture into a 2qt saucepan.
4. Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
5. Heat over moderate heat until hot but not boiling.
6. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
7. Spoon 1/4 c mango into each ramekin.
8. Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
9. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
10. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
11. Preheat broiler.
12. Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
13. *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.
Title: Brussels Cookies
Ingredients:
- 3/4 flour
- 1/4 baking soda
- 1/4 cream of tartar
- 8 unsalted butter
- 3/4 sugar
- 1/2 vanilla
- 1/2 orange zest
- 1/4 quick-cooking oats
- 2
- 1/2
- 1/4
- 1
- 4
Instructions:
1. Preheat oven to 350ºF and lightly grease baking sheets.
2. Have ready pastry bag fitted with 1/2 inch tip.
3. Sift flour, baking soda and cream of tarter together, set aside.
4. Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
5. Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
6. Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
7. Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
8. Bake until lightly golden with darker golden edges, about 12 minutes.
9. Using spatula, immediately transfer to wire racks to cool.
10. When cookies are cooled, melt chocolates together.
11. Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
12. Immediately place remaining cookies on top, pressing down gently.
13. Refrigerate 1 hour to set.
14. Store airtight for up to 2 weeks in freezer.
15. Makes about 24 cookie sandwiches.
Title: Mean Chef's Blackberry Cobbler
Ingredients:
- 1 1/2 sugar
- 1/2 flour
- 1 salt
- 8 blackberries
- 3 lemon juice
- 3 butter
- 2 flour
- 4 baking powder
- 3 sugar
- 1 salt
- 1/2 butter
- 2/3 milk
- 1 egg
Instructions:
1. Preheat oven to 350.
2. 13x9 baking dish.
3. Mix together sugar, flour, salt.
4. Add to berries and mix well,sprinkle on lemon juice.
5. Pour into baking dish and dot with butter.
6. Bake until hot and bubbly.
7. make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).
8. Whisk egg into milk.
9. Stir in milk and egg until just blended.
10. Spoon topping on in dollops.
11. Return to oven until biscuits are done.
Title: Chocolate Buttermilk Cake With a Sour Cream Frosting
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1/2 cocoa powder
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 2 all-purpose flour
- 1 1/2 buttermilk
- 1 instant coffee
- 1 hot water
- 1 sour cream
- 1 icing sugar
- 1 confectioners' sugar
- heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Butter a 10-inch springform pan and line the bottom with parchment paper.
3. Cream together the butter and the sugar with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, continue beating until thick and light.
5. Sieve together the cocoa, baking soda, baking powder, cinnamon and flour.
6. With your mixer on low speed add the dry ingredients in 4 portions, alternating with the buttermilk and coffee, beat until all is very well blended.
7. Pour the batter in the springform pan and bake for 50 to 60 minutes, or until a cake tester comes out clean.
8. Run a knife around the edge of the cake and let the cake cool completely whilst in the pan.
9. Make the frosting just before you need it.
10. Mix together the sour cream and the icing sugar, whip the cream until stiff, then mix the two creams together.
11. Release the cake and turn it upside down on a platter.
12. With a serrated knife cut the cake into layers (I use a piece of sewing thread to cut the cake).
13. Spread frosting over one layer, carefully replace the other layer on the top and spread the rest of the frosting over the top and the sides.
14. Leave in the fridge until ready to serve.
Title: Kahlua Cake
Ingredients:
- 1/2 pecans
- 1 instant vanilla pudding
- 1/2 rum
- 1 Kahlua
- 1/2 water
- 1/2 eggs
- 1/2 sugar
- 4 butter
- 1 margarine
- 1/2 Kahlua
- 1/4 water
- 1/4
Instructions:
1. Mix all ingredients but nuts for three minutes.
2. Sprinkle nuts in Bundt Pan (It does not say to grease or flour).
3. Pour in batter over nuts.
4. Bake at 325F degrees for 45 to 60 minutes.
5. Cool 5 minutes.
6. Poke holes in cake with fork.
7. Add sauce.
8. Let stand a few minutes.
9. Turn onto plate.
Title: Grilled Fresh Corn
Ingredients:
- 8 corn
- 1/2 extra virgin olive oil
- 2 butter
- 1 dried parsley
- salt
- pepper
Instructions:
1. Carefully unwrap ears of corn and remove silks.
2. Combine olive oil, butter, parsley, salt, and pepper in small bowl.
3. With pastry brush, apply mixture to each ear of corn generously.
4. Wrap corn back up with husks and then wrap in heavy duty aluminum foil.
5. Grill at about 250 to 300 degrees for 1 to 1 1/2 hours until done to your taste.
Title: English Trifle to Die For
Ingredients:
- 1 fresh raspberries
- 1 heavy cream
- 8 white sugar
- 10 heavy cream
- 3
- 10
- 2
Instructions:
1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
2. Heat 10 ounces cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
3. While custard is cooling, whip 10 ounces cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden.
4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
Title: Pumpkin Crunch Cake'
Ingredients:
- 2 pumpkin puree
- 1 evaporated milk
- 4 eggs
- 1 1/2 white sugar
- 2 pumpkin pie spice
- 1 salt
- 18 1/4 pecans
- 1 margarine
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees, Lightly grease a 13x9 inch baking pan.
2. Combine pumpkin, evap milk, eggs, sugar, pumpkin pie spice & salt. Mix well and spread into pan.
3. Sprinkle the yellow cake mix over the top of the pumpkin mixture & pat down. Sprinkle the chopped pecans over the top of the cake mix, drizzle the melted margrine all over the top.
4. Bake at 350 degrees for about 1 hour - to an hour & 15 minutes. Serve once its cooled down with a scoop of whipped topping.
5. Enjoy!
Title: Pumpkin Creme Caramel
Ingredients:
- 1/4 hazelnuts
- 3/4 granulated sugar
- 2 water
- 2 milk
- 1 pumpkin puree
- 1/2 light brown sugar
- 3 eggs
- 2 unsalted butter
- 1 pumpkin pie spice
- 1/8 salt
Instructions:
1. Heat oven to 350 degrees.
2. Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
3. Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts.
4. Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
5. Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight.
6. To serve, invert each cup onto a dessert plate, then seve at once.
Title: Vampire Bites
Ingredients:
- 24 flour
- 1 1/2 baking soda
- 3/4 cinnamon
- 1/2 butter
- 1/2 brown sugar
- 2/3 egg
- 1 sugar
- 1/2
- 1/4
Instructions:
1. Combine the flour, baking soda and cinnamon in a medium bowl; set aside.
2. Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy.
3. Add the egg; beat well.
4. Slowly add the flour mixture into the dough until blended. A.
5. dd enough food coloring to tint the dough a bright red.
6. Cover the bowl with plastic wrap, and refrigerate at least 2 hours.
7. Preheat oven to 375 degrees.
8. Line the cookie sheet pans with the parchment paper.
9. Using a rolling pin, roll out the dough on a lightly floured surface to 1/4-inch thickness.
10. Use a lip shaped cookie cutter to cut out 24 lip shapes. Or, you can form the dough into 24 balls and flatten each slightly to create free-form shaped lips using your hands to pinch and shape the dough. Transfer these to the prepared cookie sheets.
11. Re-roll the scraps if necessary.
12. Sprinkle the cookies with red sugar.
13. Bake 7-10 minutes, or until light golden brown.
14. Remove from the oven, and immediately press an unwrapped MILKY WAY® Fun Size chocolate bar piece into the center of each cookie. Cool completely.
15. Use vanilla frosting to pipe fangs over the candy.
Title: Double the Chocolate Bread Pudding
Ingredients:
- 4 walnuts
- 3/4 heavy whipping cream
- 1/2 half-and-half
- 1 eggs
- 1 sugar
- 5 vanilla
- 4 brewed coffee
- 1
- 1/2
Instructions:
1. Toss bread cubes, 1/2 cup chocolate chips and toasted walnuts in large bowl to blend.
2. Whisk 1/2 cup cream, 1/2 cup half and half, cocoa and vanilla in heavy medium saucepan to blend.
3. Add remaining 3/4 cup chocolate chips; stir over low heat until melted and smooth.
4. Gradually whisk in remaining 1/2 cup cream, 1/2 cup half and half and all coffee.
5. Whisk eggs, egg yolk and sugar in medium bowl to blend.
6. Whisk chocolate cream mixture into egg mixture.
7. Stir combined mixtures into bread mixture. Let stand for one hour for bread to absorb some of custard.
8. While pudding is standing preheat oven to 325°F.
9. Butter a large fluted casserole dish or six ramekins. If using ramekins divide pudding into them.
10. Bake puddings until set in centers, about 40 minutes.
11. Top warm servings of pudding with whipped cream and serve.
Title: Apple Cheese Crisp II
Ingredients:
- 5 apples
- 1/2 sugar
- 1/2 brown sugar
- 1 lemon, rind of
- 1/2 cinnamon
- 1/2 water
- 2 cider
- 1 lemon juice
- 1 flour
- 1/2 sugar
- 1 salt
- 1 butter
- 1/2
Instructions:
1. Preheat over to 325 degrees.
2. Peel, core and slice apples.
3. Place apples into buttered 8 x 8 baking dish.
4. Combine sugar, brown sugar, lemon peel, cinnamon and coriander.
5. Sprinkle over apples.
6. Mix well with your hands.
7. Combine water/cider and lemon juice. Sprinkle mixture over apples.
8. In medium bowl (or food processor) combine ingredients for topping.
9. Mix unt il crumbly.
10. Put topping over apples, patting down with your hands.
11. Bake for 55-60 minutes until mixture is golden brown and bubbles up in the center.
12. Serve warm with cream, whipped topping or ice cream.
13. (NOTE: ANY apples can be used in this. It is a quick use for leftover eating apples such as Red Delicious.)
Title: Summer Shortcake
Ingredients:
- 2 1/2 flour
- 1/4 granulated sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 8 unsalted butter
- 8 cream cheese
- 3/4 buttermilk
- 2 raw sugar
- 2 sugar
- 3 blueberries
- 2 strawberries
- 1 granulated sugar
- heavy cream
- vanilla extract
Instructions:
1. make the biscuits: preheat oven to 450°F.
2. In a food processor, pulse flour, sugar, baking powder, baking soda, and salt until well combined. Add butter and pulse until pieces are size of peas. Add cream cheese and pulse again until largest pieces are size of peas. Add buttermilk and pulse until dough comes together. Transfer to a bowl and gently knead into a ball. Cover with plastic wrap and refrigerate for an hour or overnight.
3. Divide dough in half. Working with one portion at a time on a floured surface, pat into a disk, then roll into a 10-inch round. Transfer to baking sheet lined with parchment paper.
4. Brush biscuits with buttermilk. Generously sprinkle raw sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 - 15 minutes. Leave biscuits on sheets. Using a 2 1/2 inch star cutter, cut out but don't remove stars from one biscuit while it is warm. Let cool.
5. Using a paring knife, remove stars.
6. Making the filling: combine blueberries and strawberries and 2 tablespoons sugar, let macerate until juicy, 10 minutes.
7. Just before serving, beat cream to medium peaks with remaining sugar and vanilla.
8. Assemble: Place uncut biscuit on large plate. Spoon half of berries and juices on biscuit, then spread whipped topping over berries. Top with all but a 1/2 cup of berries. Place cut out biscuit on top and fill in stars with reserved berries.
9. Serve immediately or refrigerate for 3 hours uncovered.
Title: Chocolate Cream Cheese Pound Cake
Ingredients:
- 1 butter
- 8 cream cheese
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 2 1/4 cake flour
- 1 baking powder
- 3/4
Instructions:
1. Preheat oven to 325 degrees. Grease/spray a 10-inch Bundt pan.
2. Cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each. Add vanilla.
3. In a separate bowl, combine flour, baking powder, and cocoa. Add about half of the flour mixture to the butter mixture and beat well. Add remaining flour mixture and beat well for about 2 minutes.
4. Pour batter into Bundt pan. Bake for 1 hour and 15 minutes or until done.
Title: Urban Legend Chocolate Chip Cookies
Ingredients:
- 2 butter
- 24 chocolate chips
- 4 flour
- 2 brown sugar
- 2 baking soda
- 1 salt
- 2 sugar
- 8 oatmeal
- 5 eggs
- 4 baking powder
- 2 vanilla
- 2
Instructions:
1. Measure oatmeal, and blend in a blender to a fine powder.
2. Cream the butter and both sugars.
3. Add eggs and vanilla.
4. Mix together with flour, oatmeal, salt, baking powder, and soda.
5. Add chocolate chips and Hershey Bar.
6. CHILL DOUGH OVERNIGHT. (This makes a BIG difference!).
7. Roll into balls, and place two inches apart on a cookie sheet.
8. Bake for 10 minutes at 375 degrees.
Title: Candied Lemon Ginger Cookies
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 3/4 ground ginger
- 1/2 unsalted butter
- 4 cream cheese
- 1 white sugar
- 1/2 light brown sugar
- 1 egg
- 3/4 candied lemon peel
- 2 crystallized ginger
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Use a whisk to mix together flour, baking soda, salt, and ground ginger.
3. Cream softened butter, cream cheese and sugars together well, scraping sides of bowl as needed. Add egg and lemon oil (or 1 tablespoon grated lemon rind) and beat on medium speed until light and fluffy.
4. Add flour mixture gradually, blending at low speed just until combined.
5. Finely chop lemon peel and crystallized ginger and gently mix them into the dough.
6. Chill dough until firm.
7. Form into 1 inch balls and roll in sparking sugar until evenly coated. Place balls 2 inches apart onto parchment lined cookie sheet.
8. Bake 11-15 minutes until cookies are slightly puffed. Yield: 3 dozen cookies.