lumicero/recipes-ing2inst huggingface dataset:
Title: Panforte
Ingredients:
- 3 hazelnuts
- 1 ground cinnamon
- 1 allspice
- 1 all-purpose flour
- 1 sugar
- 1/4 honey
- 1/2
- 1
- 2/3
Instructions:
1. Butter and line with parchment paper an 8-inch tart pan.
2. First melt the chocolate in a stainless steel bowl over simmering water. Set aside.
3. In a large bowl combine the nuts, candied fruit, spices, flour, and cocoa powder.
4. Place the sugar and honey in a saucepan and, over medium heat, bring to a boil.
5. Using a candy thermometer, heat the mixture to the soft ball stage (240 degrees F).
6. Remove from heat and stir the sugar/honey syrup and the melted chocolate into the chopped nut and fruit mixture.
7. The mixture will stiffen quickly so once combined, transfer to the prepared pan.
8. With damp hands, or the back of a spoon, evenly spread the Panforte, smoothing the top.
9. Bake in a 300 degree F oven for about 30-35 minutes or until the surface has fine blisters.
10. Remove from oven and place on a wire rack.
11. While the Panforte is still warm, remove the sides of the pan and heavily dust the top of the cake with icing sugar.
12. Gently rub the sugar into the cake.
13. Once the cake has completely cooled, wrap tightly in plastic wrap and store in a cool, dry place.
14. Serve this cake in thin slices as it is quite rich.
Title: Skinnier Moist Chocolate Snack Cake
Ingredients:
- 1 egg substitute
- 1/2 prune baby food
- 1/3 nonfat milk
- 4 ground ginger
- 3/4 ground cinnamon
- 1/2 instant coffee granules
- 1 vanilla extract
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Coat bottom of 9-inch X 13-inch baking pan with cooking spray.
3. Throw all the stuff in a big, deep bowl and beat the heck out it with electric mixer; medium speed for 2 minutes. (If you use the optional chips, stir them in last unless you want them pulverized.).
4. Spread the batter into prepared pan. Batter will be thick, sorta like a brownie batter.
5. Bake for 35 minutes or till top springs back when touched, tester comes out clean and cake starts to pull away from sides of pan.
6. NB - I tried something I read in an America's Test Kitchen cookbook - rotated the pan at half-time (~16 minutes). Supposedly, professional bakers do this to achieve an even rise. I do have a level-er than normal-for-me cake so I must have been baking in the dark for the past 40 years. ;-).
7. I like it best still warm, straight up without icing or any decorative frou-frou. Feel free to pimp it up if you want to.
Title: Spritz (Butter) Cookies
Ingredients:
- 1 butter
- 1/2 white sugar
- 2 1/4 all-purpose flour
- 1/2 salt
- 1 egg
- 1 vanilla extract
Instructions:
1. Heat oven to 400°F
2. Mix butter and sugar.
3. Mix in remaining ingredients.
4. Place dough in cookie press; form desired shapes on ungreased cookie sheet.
5. Bake until set but not brown, 6-9 minutes.
6. Immediately remove from cookie sheet.
Title: Caramel Nut Grapes
Ingredients:
- grapes
- Caramel in a Can
- peanuts
Instructions:
1. Wash and dry the grapes.
2. Dip each into the caramel with a twist and then into the nuts.
3. I serve them on a toothpick.
4. Enjoy!
Title: Devils Food Cake
Ingredients:
- 2 flour
- 1 baking powder
- 2 baking soda
- 1/2 salt
- 1 sugar
- 3/4 eggs
- 2 milk
- 1 vanilla
- 1 black coffee
- 1/2
- 1
Instructions:
1. Sift flour, baking powder, soda, cocoa, and salt into a large mixing bowl.
2. Stir in the sugar.
3. Lightly beat the eggs, milk and vanilla.
4. Add to the mixing bowl, then add the oil and coffee.
5. Beat until a smooth batter is formed.
6. Pour batter into a greased and lined 23cm square tin.
7. The batter will be thin.
8. Bake at 180°C degrees for about 1 hour or until the cake springs back when lightly touched.
9. Leave in tin 5 minutes before turning on to a cooling rack.
10. When cold dust with icing sugar or ice with your favourite frosting.
Title: Crunchies
Ingredients:
- 500 oatmeal
- 250 flour
- 250 coconut
- 200 sugar
- 250 margarine
- 15 golden syrup
- 5 baking soda
- 5 baking powder
Instructions:
1. Melt margarine and syrup together in a large pot.
2. Add baking soda and stir.
3. The mixture will froth up, just keep stirring until all of it has frothed up.
4. Add all remaining ingredients and mix well.
5. Press into a greased baking sheet.
6. Dough must be 1 1/2 cm thick.
7. Bake at 350F for 25 minutes.
8. While still hot, cut into squares and leave to set before removing to cooling rack.
Title: Star's Favorite Fresh Bueberry Dump Cake
Ingredients:
- 1 blueberries
- 3 sugar
- 1/2 vanilla flavoring
- 2 pecans
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees F. Spray a glass 9" x 13" baking dish with Pam.
2. Pour pineapple in the bottom of baking dish and spread around. Pour in the blueberries trying to cover the bottom evenly.
3. Mix together and sprinkle over the fruits: the sugar, vanilla, cake mix and pecans.
4. Cut the butter into little squares. I cut each stick of butter into quarters lengthwise and then sliced. Place the squares of butter all over the top to completely cover it so that it'll melt into the dry cake mix as it cooks.
5. You can peek at it a couple of times during baking and if there are floury areas that aren't getting moistened, just stir a spoon in it to let the juices bubble up around that area.
6. Bake in preheated oven for 45 minutes.
Title: Hearty Whole Wheat Biscotti
Ingredients:
- 2 whole wheat flour
- 1 baking soda
- 1/2 salt
- 3/4 sugar
- 3 eggs
- 1 vanilla extract
- 1/4
Instructions:
1. Mix together dry ingredients.
2. Add remaining ingredients and mix well.
3. Divide dough in half. On greased baking sheet, form 2 logs about 2 inches wide and 13 inches long.
4. Bake 25 minutes at 350 degrees, then cool on rack for 5-10 minutes.
5. Slice with serrated knife at ½ inch intervals.
6. Return to oven for 10-15 minutes more, turning once.
7. Cool completely and store in airtight container.
8. If you have trouble handling the dough because of stickiness, add a little more flour, but not more than ¼ cup. Try oiling your hands or using a rubber spatula and wax paper.
Title: Black Forest Oreo Crisp
Ingredients:
- 16 butter
- 2/3 cherry pie filling
- 3 vanilla ice cream
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Mix cookie crumbs, almonds and butter until well blended; set aside.
3. Spoon pie filling into lightly greased 13x9-inch baking pan; top with the crumb mixture.
4. Bake 30 minutes or until pie filling is hot and bubbly and topping is lightly browned; cool.
5. Top each serving with 1/3 cup of the ice cream.
Title: Twin Oaks Bed and Breakfast Inn's Cream Caramel Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 2 2/3 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1 sour cream
- 1 vanilla extract
- 1/4 butter
- 2 light brown sugar
- 1/2 evaporated milk
- 1/2 vanilla extract
- 4 confectioners' sugar
Instructions:
1. Cake: Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs one at a time. Sift flour, baking soda, and salt together. Alternating, add flour and sour cream to butter mixture. Add vanilla. Pour into three 9-inch prepared pans. Bake for 25 to 35 minutes. Test with cake tester for doneness. Remove from oven and cool on racks for 10 minutes, then remove from pan for complete cooling.
2. Frosting: Melt butter; add brown sugar and milk. Cook 2 minutes over medium heat, stirring constantly. Remove from heat and add vanilla. Pour over confectioners' sugar and beat until smooth. Let cool slightly, then frost layers.
Title: Low Cal Red Velvet Cupcakes
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/2 raw beet
- 1 flour
- 1/2 baking powder
- 2 cocoa powder
- 1 buttermilk
- 2 salt
- 1/3 confectioners' sugar
- 1/4 water
- 1 1/2 vanilla extract
- 4 cream of tartar
- 2 salt
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees, Line a 12 hole muffin tray with cupcake liners.
2. In a Lg bowl, add the 3 eggs, 3/4c sugar and 1/4tsp salt.
3. Using a mixer, beat on med-high for about 5min, untill pale and doubled in size.
4. Add the grated beets, 1c white flour, ground almonds, cocoa powder and 2tsp baking powder. Stir to combine ingredients.
5. Add the buttermilk and 1tsp red food coloring, and beat again to make sure that all the ingredients are well mixed.
6. Spoon batter into the cupcake liners, taking care not to fill more than two thirds of the way up or it will overflow when cooking.
7. Bake for 30min. While cupcakes are cooking, make the icing.
8. Prepare a double boiler.
9. Place all 6 ingredients, Confectioner's sugar, water , vanilla, cream of tartar, egg white and a small pinch of salt in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4min , the mixture should be warm.
10. Remove the bowl from the heat, and beat with a mixer on high speed, untill cool and the mixture has turned into a meringue, no more than 5min.
11. The icing mixture is ready to use when it has formed stiff peaks.
12. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.
Title: Chocolate Babka
Ingredients:
- 2 all-purpose flour
- 1/3 baking powder
- 1 1/2 baking soda
- 3/4 ground cinnamon
- 1 salt
- 1/2 unsalted butter
- 1 granulated sugar
- 1 1/4 vanilla extract
- 1 eggs
- 3 sour cream
- 1 pecans
- 1 granulated sugar
- 1 ground cinnamon
- 1/4
- 1
Instructions:
1. .Sift together the flour, cocoa, baking powder, baking soda, 1 teaspoon cinnamon and salt; set aside.
2. In a medium bowl, beat the butter and 1 1/4 cups sugar with an electric mixer on high speed until light and fluffy. Change the mixer speed to medium, and beat in the vanilla extract. Beat in the eggs, one at a time. With the mixer on low speed, alternately beat the flour mixture and sour cream into the creamed mixture, beginning and ending with the flour mixture. Beat only until just blended.
3. For the topping: In a small bowl combine the chocolate chips, pecans, 1/4 cup sugar and 1 teaspoon cinnamon to make a crumb mixture. Spread half of the batter in the bottom of the prepared pan. Sprinkle with half of the crumb mixture. Pour in the remaining batter, and sprinkle with the remaining crumb mixture; press the crumbs in lightly so they adhere to the batter. Quickly, but gently cut through the batter and crumbs in an up and down motion with a knife. Lightly rap the pan once against a hard surface, to settle the batter.
4. Bake in the preheated oven for 40 minutes.
Title: Allergy Free Vanilla Frosting
Ingredients:
- 1 extra firm tofu
- 1/4 sugar
- 1 lemon juice
- 1 margarine
- 1 vanilla
- 1 vanilla extract
- 1/4 salt
- 1/4 xanthan gum
Instructions:
1. drain tofu for at least 2 hours.
2. discard liquid.
3. combine all ingredients in food processor until smooth.
4. use immediately.
Title: Sopapilla Casserole
Ingredients:
- 2 cream cheese
- 3 vanilla
- 1 sugar
- 1 3/4 butter
- 1 cinnamon
Instructions:
1. Roll out one can of cresent rolls into a 9 x 13 casserole dish.
2. Mix cream cheese, vanilla and 1-1/2 cups sugar together.
3. Spread over cresent rolls.
4. Roll out second can of cresent rolls on top of the mixture.
5. Pour melted butter on top.
6. Sprinkle rest of sugar and cinnamon on top.
7. Bake @ 350* for 30 to 35 minutes.
Title: Chocolate Orange Swirls
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1
- 1 1/2
- 2
Instructions:
1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg and vanilla; beat well.
2. Combine flour, baking powder, and salt; stir well. Add flour mixture to butter mixture, beating at low speed.
3. Remove half of dough from bowl. Add orange rind and orange extract to dough in bowl, and mix well.
4. Remove orange dough from mixing bowl, and set aside. Return plain dough to mixing bowl; add melted chocolate, beating well. Cover and chill both portions of dough 1 hour.
5. Roll each half of dough to a 15" x 8" rectangle on floured wax paper. Place orange dough on top of chocolate dough; peel off top wax paper.
6. Tightly roll dough, jellyroll fashion, starting at short side and peeling wax paper from dough while rolling. Cover and chill 1 hour.
7. Slice dough into 1/4" slices; place on ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove to wire racks to cool.
8. Chocolate-Cherry Swirls: Substitute 1/2 cup drained minced maraschino cherries for orange rind and orange extract. Add 3 tablespoons all-purpose flour to cherry dough if it is too soft.
9. Note: To prevent flat-sided cookies, turn dough rolls halfway through the second chilling time. Dental floss makes cutting the dough easier.
Title: The Best Oatmeal Chocolate Chip Cookies!!
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1 butter
- 1/2 light brown sugar
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 old fashioned oats
- 1 chocolate chips
Instructions:
1. Miss together flour, baking soda, and cinnamon.
2. In a separate bowl (the kitchen aid mixing bowl, if you have the mixer), beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy.
3. Beat in egg and vanilla to sugar mix until blended.
4. At low speed, beat in flour mixture until blended. I usually add 1/2, mix, and then add the other 1/2.
5. Fold in oats and chocolate chips. Then cover and chill for at least 1 hours.
6. Preheat oven to 350 F & grease baking sheets.
7. Shape dough into 1-in balls, 2 inches apart. Flatten cookies lightly.
8. Bake until lightly browned around edges, about 10-12 minutes.
9. Cool & watch them disappear!
Title: Tropical Cream Dessert
Ingredients:
- 1 coconut milk
- 1/4 water
- 1 mango
- 2 bananas
- 1
- 2
Instructions:
1. In a saucepan, bring the coconut milk and water to a boil. Remove from heat and whisk in the jello powder until dissolved. Stir in the ice water. Chill 20 minutes.
2. Beat the mixture 1 minute. Fold in the cake, 4 cups of whipped topping, and the fruit. Spoon into a dish lined with plastic wrap.
3. Cover and chill overnight.
4. Unmold cake onto serving plate and remove plastic. Frost the cake with the remaining whipped topping.
Title: Corn Flake Jam Filled Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1/4 salt
- 2 nonfat milk
- 1 egg
- 1 cream cheese
- 1/4
Instructions:
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine corn flakes cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
3. Make a deep indentation in top of batter of each muffin. Fill each with level teaspoon of preserves.
4. Bake at 400° F about 18 minutes or until golden brown. Serve warm with soft cream cheese.
Title: Crunchy Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 shortening
- 1 egg
- 1 vanilla
- 1 milk
- 1 flour
- 3 1/2 salt
- 1 baking soda
- 1 cream of tartar
- 1 quick oatmeal
- 1
- 1/2
Instructions:
1. Blend sugars, shortening, oil, egg, vanilla and milk.
2. Add flour, salt, soda and cream of tartar together.
3. Add remaining ingredients.
4. Make into balls and flatten with fork.
5. Bake at 350 for 10 to 12 minutes.
Title: Best Southern Pecan Pie -- Different
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 2 cornmeal
- 2 water
- 1 vanilla
- 4 eggs
- 2 pecans
- 2
Instructions:
1. Melt butter and mix (by hand) with sugar, corn meal, water, vanilla and eggs. Add pecan pieces.
2. Pour into unbaked pie shells.
3. Bake at 325 degrees for 45 minutes.
Title: Extra Creamy Chocolate Icing
Ingredients:
- 1 1/2 butter
- 1/2 vanilla
- 1 icing sugar
- 3
- 6
Instructions:
1. In a bowl beat the butter until fluffy.
2. Gradually add in the whipping cream and vanilla, beating until thoroughly combined.
3. Add in the icing sugar 1 cup at a time until completely mixed.
4. Add in the melted chocolate; beat until smooth (if needed add in a bit more icing sugar to achieve desired consistency).
Title: Super Simple Microwave Chocolate Tapioca Pudding
Ingredients:
- 1 chocolate pudding mix
- 3 milk
- 3 minute tapioca
- bananas
Instructions:
1. Pour milk in a large deep microwave safe bowl. (I use a 6 cup glass measuring cup).
2. Add the chocolate pudding powder and whisk to combine.
3. Stir in the tapioca and allow to sit for 5 minutes to soften.
4. Microwave on high 8 minutes stirring every two minutes.
5. Top with fruit and whipped cream if desired.
Title: Chocolate Chip Croissant Bread Pudding
Ingredients:
- 3 eggs
- 2 milk
- 2 unsalted butter
- 1/4 sugar
- 1/2 Splenda sugar substitute
- 1 vanilla
- 1/3 chocolate chips
Instructions:
1. Place torn croissants in an 8"x8" or 9"x9" pan or casserole. Sprinkle chocolate chips over the croissants.
2. Combine all remaining ingredients and pour over croissants and chocolate chips.
3. Bake at 350 for 45 minutes.
Title: Chocolate Chip Cookies
Ingredients:
- 125 butter
- 1 sugar
- 1 egg
- 1 1/2 plain flour
- 1 baking powder
- 1 salt
- 1 white chocolate
- 1/4 dark chocolate
- 1/4
Instructions:
1. Preheat oven to 180°C.
2. Using your electric beater, cream together the butter and sugar until light and fluffy, then add the eggs and beat well.
3. Sift in the flour, baking powder, salt and cocoa, and combine well.
4. Add the chocolate buttons and mix well.
5. Using your fingers, roll teaspoons of mixture into balls and place onto a lightly greased paper-lined tray, flatten slightly with a fork.
6. Bake for 15 minutes and cool on a cake rack.
Title: Christmas Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 cold water
- 1/2 canola oil
- 1/2 dark rum
- 1/2 light rum
- 1 pecans
- 3/4 brown sugar
- 1/4 butter
- 1 1/2 water
- 3/4 sugar
- rum
Instructions:
1. Preheat oven to 325.
2. Grease and flour Bundt cake pan.
3. Sprinkle nuts over bottom of pan.
4. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
5. Mix all cake ingredients together.
6. Pour batter over nuts.
7. Smooth out ’til the top is even.
8. Bake 1 hour, or a little less if the pan is black. Do not overbake!
9. While cake has ten minutes to go, make the glaze.
10. Melt butter in saucepan.
11. Stir in water and sugar.
12. Boil 4 to 5 minutes, stirring constantly.
13. Turn off flame and pour in rum.
14. Stir to combine and reheat for 30 seconds.
15. Remove cake from oven.
16. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
17. Allow to sit for five minutes.
18. Invert the cake onto a serving plate.
19. Prick surface a hundred times with a fork (gently, please.)
20. Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
21. Cool to room temperature before serving to ensure glaze has soaked inches.
Title: Rum Zabaglione With Strawberries and Amaretti
Ingredients:
- 1 strawberry
- 1 sugar
- 1 dark rum
- 1/3 amaretti
- 6 sugar
- 1/4 dry white wine
- 1/3 dark rum
- 1/4
Instructions:
1. Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
2. Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
3. Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
4. Set bowl over a pan of simmering water, ensuring that bowl is not actually on the surface of the water, and beat with mixer for 1 minute.
5. Add wine and rum in a slow, steady stream, beating constantly, and beat mixture at high speed for 6-10 minutes, or until it is very light and thickened and beater leaves a pattern in its wake.
6. Remove bowl from pan and beat 1 minute longer.
7. Spoon zabaglione into goblets and sprinkle with remaining amaretti.
8. Serve immediately.
Title: Caramel-Carrot Poke Cake
Ingredients:
- 1 water
- 1 butter
- 1/3 margarine
- 3 eggs
- 1
Instructions:
1. Heat oven to 350°. Grease bottom only of rectangular pan, 13x9x2 inches, with shortening or spray bottom with cooking spray.
2. Beat cake mix, water, butter and eggs in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan.
3. Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Poke top of warm cake every 1/2 inch with handle of wooden spoon, wiping handle occasionally to reduce sticking. Reserve 1/2 cup caramel topping. Drizzle remaining caramel topping evenly over top of cake; let stand about 15 minutes or until caramel topping has been absorbed into cake. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
4. Set aside 2 tablespoons of the reserved 1/2 cup caramel topping. Stir remaining topping into frosting; spread over top of cake. Drizzle with reserved 2 tablespoons caramel topping. Store covered in refrigerator.
Title: Cranberry Cake
Ingredients:
- 3 flour
- 1 sugar
- 2 baking soda
- 1 salt
- 1 whole berry cranberry sauce
- 1 walnuts
- 1 mayonnaise
- 1/2 orange, zest of
- 1 butter
- 3 powdered sugar
- 2 cranberry sauce
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9" tube pan.
3. Line bottom with parchment paper.
4. Sift together flour, sugar, baking soda and salt into a large bowl.
5. Reserve 1/4 cup cranberry sauce fort the frosting.
6. Add remaining cranberry sauce, nuts, mayonnaise and orange rind to the flour mixture.
7. Mix well.
8. Stir in orange juice.
9. Pour into tube pan and bake 1 hour and 15 minutes.
10. Remove from pan and cool and frost.
11. To make frosting, soften the butter.
12. Add sugar and cranberry sauce.
13. Beat until creamy and frost the cooled cake.
Title: Dave's Best Vegan Choc Chip Cookies
Ingredients:
- 2 unbleached white flour
- 2 baking soda
- 1/2 sea salt
- 5 cocoa powder
- 1/2 cinnamon
- 3/4 water
- 1/3 turbinado sugar
- 3/4 raw sugar
- 1/4 vanilla extract
- 1 cocoa powder
- 1 olive oil
- 1/2
Instructions:
1. Mix the wet and dry ingredients in separate bowls then add the Wet mix to the Dry mix and combine well.
2. Grease a baking tray.
3. Make one inch balls which are then flattened.
4. They don't spread out too much when baking.
5. Bake in a moderate oven at about 350F for 12-14 minutes.
Title: Blueberry Fool
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 1 sour cream
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 2 blueberries
- 1/2 brown sugar
- 1/2 walnuts
- 1/2 cinnamon
- confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. In a bowl, cream butter until light and fluffy.
3. Beat in sugar.
4. Beat in eggs one at a time, beating until batter is smooth after each addition.
5. Stir in sour cream.
6. Stir in flour, baking soda, salt and vanilla.
7. Beat until smooth, then fold in blueberries.
8. Spread half of the batter into a greased 9X13 baking pan.
9. In another bowl mix brown sugar, nuts and cinnamon.
10. Sprinkle over batter in the baking pan.
11. Spread remaining batter over the top.
12. Bake 40 to 45 minutes.
13. Sprinkle top with confectioner's sugar.
Title: Vanilla Shortbread Dipped in Chocolate and Toasted Almonds
Ingredients:
- 1 1/4 unsalted butter
- 1 icing sugar
- 2 1/4 all-purpose flour
- 1/2 salt
- 2 vanilla
- 8 chocolate
- 1/2
Instructions:
1. Toast almonds in a 350 oven for about 5 minutes, until lightly browned and fragrant.
2. Crumble almonds with fingers, in a food processor or mini chopper. You don't want them totally ground -- they should still have some texture.
3. Stir together flour and salt
4. Cream butter and sugar together either by hand or in an electric mixer.
5. Add vanilla and mix.
6. Add flour and salt to butter mixture and combine well.
7. Roll 2 tsp at a time into logs and bake in a 325 oven for 9-11 minutes -- they should be just set and barely brown on the bottom.
8. Cool on pan for 2 minutes and then cool to room temp on rack.
9. Melt chocolate chips in microwave or double boiler.
10. Dip each end of each cookie first in chocolate, then in nuts.
11. Let cookies set up on wax paper lined baking sheets and then store in an airtight container.
12. These stay good for at least a month at room temperature -- but I doubt they'll last that long!
Title: Jelly Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 1/2 vanilla
- 1 1/2 flour
- 1 cake flour
- 1
Instructions:
1. Mix together all ingredients except for jam.
2. Make rounded tbsp on a baking sheet then top off with jam.
3. Bake at 250 degrees for 15 minutes.
4. Let cool.