lumicero/recipes-ing2inst huggingface dataset:
Title: Double Chocolate Crinkle Cookies
Ingredients:
- 1 3/4 flour
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 2 powdered sugar
- 1/2
Instructions:
1. Combine the flour, baking powder and salt.
2. In a large mixer bowl, beat butter and sugar creamy.
3. Add eggs one at the time.
4. Add melted and cooled chocolate and continue to beat at medium speed until the mixture is smooth.
5. Gradually work in the flour-mix.
6. Add the chocolate morsels.
7. Chill for 1-2 hours until the mix is easy to handle.
8. Preheat oven to 350°F.
9. Form dough into 1-inch balls and roll in powdered sugar to coat all the way.
10. Place the balls on an ungreased cookie sheet, about 1 1/2 inches apart.
11. Bake 10-12 minutes or until edges set and tops are crackled.
12. Let cool on rack.
13. TIP: To keep your hands from sticking too much, keep dough cold and dust your hands in powdered sugar.
Title: Tom's Favourite Oatmeal Cookies
Ingredients:
- 1 raisins
- 1 water
- 3/4 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 baking powder
- 1/2 clove
- 2 rolled oats
Instructions:
1. Simmer raisins and water until raisins are plump.
2. Drain, reserve enough liquid to measure 1/2 cup.
3. Mix thoroughly the shortening, sugar, eggs and vanilla.
4. Add cooled liquid.
5. Blend in dry ingredients, mixing well.
6. Drop by teaspoon onto cookie sheet.
7. Bake at 350° for 8- 10 minutes or until light brown.
Title: Chocolate Raspberry Pudding Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/4 baking powder
- 1 salt
- 1/2 milk
- 1/2 butter
- 3 vanilla
- 1 frozen raspberries in light syrup
- 1 hot water
- 1 powdered sugar
- 1/3
Instructions:
1. Heat oven to 350°F
2. Place flour, sugar, cocoa, baking powder and salt into greased 8- or 9-inch square baking pan; stir with fork to combine.
3. Stir in milk, butter and vanilla until well mixed.
4. Stir in raspberries.
5. Combine hot water and chocolate syrup in small bowl.
6. Pour evenly over batter.
7. Bake for 30 to 35 minutes or until center is set and edges pull away from sides of pan.
8. Let stand 25 minutes.
9. Sprinkle with powdered sugar and garnish with fresh raspberries, if desired.
Title: Vegan Chocolate Orange (Jaffa) Cupcakes
Ingredients:
- 1 cocoa powder
- 2 hot water
- 3/4 sugar
- 3/4 self-raising flour
- 3/4 baking powder
- 1 applesauce
- 1
- 2
Instructions:
1. Blend cocoa powder and hot water.
2. Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl. Beat for 3 to 4 minutes until pale and creamy.
3. Put half the mixture into a second bowl. Fold the orange juice and rind into one bowl. Fold the cocoa-water into the other bowl.
4. Spoon the two mixtures evenly into lined or greased cupcake tins. Draw a knife through the mixture to create a marble effect.
5. Bake at 350°F for 20 or until a toothpick inserted in the center comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes. Cool completely on a wire rack.
Title: Easy Date Cake
Ingredients:
- 1 1/2 dates
- 2 baking soda
- 2 boiling water
- 1/2 butter
- 2 sugar
- 1 vanilla
- 2 flour
- 1 1/2
Instructions:
1. Preheat oven to 350 degF.
2. Prepare a 13 x 9 x 2 inch cake pan.
3. Mix tog chopped dates, soda and boiling water and let stand.
4. Mix tog butter, sugar and vanilla, then add the date mixture.
5. Add the flour and chopped nuts.
6. Pour into prepared cake pan and bake at 350 degF for approximately 35 minutes. Test cake with toothpick to see if done.Cool in pan.
Title: Banana Crisp
Ingredients:
- 6 -8 firm bananas
- 1 brown sugar
- 2 light rum
- 1 vanilla extract
- 2 flour
- 1/4 brown sugar
- 1 rolled oats
- 2/3 butter
- 1/2
- 2
- 1/2
Instructions:
1. Slice the bananas diagonally into a buttered 8" dish and sprinkle with the brown sugar.
2. Mix orange juice, rind, rum and vanilla. Sprinkle this over the bananas and gently blend.
3. Combine topping ingredients & sprinkle evenly over the bananas. Make sure you cover the bananas completely so they don't change colour.
4. Bake @ 350* for 25 minutes, or until golden.Serve warm.
Title: Peanut Butter Cinnamon Rice Cake Crumbles (Or Popcorn)
Ingredients:
- 1/2 light corn syrup
- 1/3 brown sugar
- 1/2 creamy peanut butter
- 1 chunky peanut butter
- 1/8 - 1/4 vanilla extract
- 1/2 salt
- 8 ground cinnamon
Instructions:
1. Preheat your oven to 250ºF.
2. In a medium-sized saucepan over medium-low heat, combine the syrup and sugar, stirring and cooking until the sugar is pretty well dissolved. This should just take a few minutes.
3. Remove from the heat and stir in the peanut butter, vanilla, salt (if using), and cinnamon. If the peanut butter isn’t melting, place the pan back on the heat just long enough to coerce that peanut butter inches
4. Stir in the popcorn or rice cake crumbles until well coated with the pb mixture.
5. Spread the popcorn or crumbles out on a cookie sheet or in a baking dish, and pop them in the oven for 20 to 30 minutes, stirring once, about mid-way through.
Title: John's Favorite Carrot Cake With Cream Cheese Frosting
Ingredients:
- 3 carrots
- 2 all-purpose flour
- 1 baking powder
- 2 baking soda
- 1/2 salt
- 2 sugar
- 1 ground cinnamon
- 4 eggs
- 1 1/4 vanilla extract
- 1 cream cheese
- 1 butter
- 1/2 powdered sugar
- 1 vanilla extract
- 1
Instructions:
1. Cake:.
2. Combine first 7 ingredients; stir in eggs, oil and vanilla, mixing well. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350F for 30 minutes or until wooden pick inserted in middle comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks completely. Spread with cream cheese frosting.
3. Cream Cheese Frosting:.
4. Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. 3 cups.
Title: S'more Whoopies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 1/2 salt
- 1/2 unsalted butter
- 4 vegetable shortening
- 4 dark brown sugar
- 1 eggs
- 2 buttermilk
- 1/2 milk
- 2 baking soda
- 1 white vinegar
- 1 vanilla extract
- 1 marshmallow cream
- 1 1/2 marshmallow cream
- 1 1/4 vegetable shortening
- 1 confectioners' sugar
- 1 vanilla extract
- 11 bittersweet chocolate chips
- 3/4 heavy whipping cream
Instructions:
1. Place rack in the center of the oven and prehead to 375. Line a baking sheet with parchment.
2. In a medium bowl, stir together both flours, baking powder, and salt.
3. In a stand mixer (if you have one) fitted with a paddle attachment, beat butter, 4 tablespoons shortening, and brown sugar until light and cream, about 3 minute Add eggs and buttermilk and beat until combined.
4. In a measuring cup, combine milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
5. Using a spoon or put your batter into a pastry bag fitted with a large round tip or even a ziplock with the tip cut off would work, drop about 1 tablespoon of batter onto your baking sheet, repeat spacing them at least 2 inches apart.
6. Bake for about 10 min until the cakes begin to brown.
7. Remove from the oven and let the cakes cool on the sheet for 3-5 min before transferring them to a rack to cool completely.
8. Make marshmallow cream - In the work bowl of a stand mixer fitter with the paddle beat together marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minute Reduce mixer speed to low, add confectioner's sugar and vanilla, and beat until incorporated. Increase mixture speed to medium and beat until fluffy.
9. Make chocolate ganache - Place your chocolate in a large, heat proof bowl. Heat the cream in a saucepan over medium heat just until in bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a whisk until smooth. Allow the mixture to rest until firm enough to spread, about 2 hours. Or you can refrigerate it for about 30 min until it is firm enough to spread, shirting every 10 minute.
10. When cookies are completely cooled and ganache is firmed enough, spread half of cookies with marshmallow cream. Spread the other half of the cookies with chocolate ganache. Sandwich together one marshmallow cookie and one chocolate cookie. Repeat with all cookies.
Title: Butter Brickle Biscotti
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/4 brown sugar
- 3 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1
Instructions:
1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.
2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes.
3. Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
4. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.
Title: Dorset Apple Cake
Ingredients:
- 225 butter
- 450 baking apples
- 1 lemon
- 225 caster sugar
- 3 eggs
- 225 self-raising flour
- 2 baking powder
- 25 demerara sugar
- 1
Instructions:
1. Pre-heat the oven to 180oc/fan 160oc, gas4.
2. Grease a deep 24cm (9") springform cake tin and line with parchment paper.
3. Peel and core apples and cut into 1cm pieces and toss in lemon juice.
4. In a bowl, beat sugar, butter and lemon zest until pale and fluffy. Beat in the eggs one at a time, adding a little flour with each addition to keep the mixture smooth.
5. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. stir in the apple pieces into the mixture.
6. Spoon into the tin and level top, sprinkle with the demerara sugar.
7. Bake for one hour. (skewer should come out clean).
Title: Karen's Pineapple Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1/2 salt
- 2 eggs
- 1 vanilla extract
- 1 pecans
- 1 walnuts
- 8 crushed pineapple
- 1/2 cream cheese
- 1 1/2 butter
- 1 confectioners' sugar
- vanilla extract
Instructions:
1. Preheat oven to 350 degrees. In a large bowl, gently mix all cake ingrediants together by hand. Pour into an ungreased 13" x 9" x 2" baking pan. Bake 30-40 minutes, until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool on rack.
2. For frosting, beat together cream cheese and butter until smooth. Gradually blend in confectioner's sugar and vanilla. Beat until fluffy. Spread on cool cake. Arrange nuts on top to suit you fancy.
Title: Filled Star Cookies
Ingredients:
- 2 sugar
- 1 vanilla extract
- 1 1/2 salt
- 3 powdered sugar
- 1/3
- 4 1/2
- 1/2
Instructions:
1. BEAT shortening, sugar and vanilla in large bowl with electric mixer until blended. Beat in egg yolks and orange juice. Combine flour and salt. Mix in gradually until dough is soft. Add more flour if needed. Wrap in wax paper or plastic wrap. Refrigerate overnight.
2. HEAT oven to 350ºF.
3. ROLL out half of chilled dough at a time to about 1/4-inch thickness on a floured surface. Cut using a star cutter. Place on ungreased cookie sheets. Cut out centers of half the stars using a small round cutter. Repeat with remaining dough. Keep chilled until ready to use.
4. BAKE 10 to 12 minutes. Cool on cookie sheets for 1 minute. Place on cooling racks to cool completely. Spread whole stars with preserves. Place stars with centers cut out on top. Sift with powdered sugar.
Title: Maple Rice Pudding
Ingredients:
- 3/4 water
- 1 1/2 2% low-fat milk
- 2 white sugar
- 1 ground nutmeg
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 butter
- 1
Instructions:
1. Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
2. Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.
Title: Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 1 white flour
- 4
Instructions:
1. Stir the softened butter and sugar together until well mixed.
2. Add in the flour a cup at a time; you may have to knead in the last cup but don't over mix the dough.
3. At this point I separate the dough roll into 3 logs about 2 inches in diameter and chill them slightly.
4. If you are real adventurous you can roll the dough out and use cookie cutters.
5. Preheat oven to 350°.
6. Once they are chilled enough to slice them, place the slices on an ungreased cookie sheet. You can make them thin or thick (I like them about an 1/8 of an inch), just bake until the underneath is slightly golden.
7. They are nicest if you can hide them away for a couple of weeks in a tin, Mum always said they got *shorter* I think it meant richer and more buttery tasting.
8. I only make these at Christmas and you can decorate them with sprinkles if you like before baking.
Title: Vanuatu Coconut Cake
Ingredients:
- 4 coconut
- 250 unsalted butter
- 8 eggs
- 2 caster sugar
- 2 self raising flour
Instructions:
1. Preheat the oven to 150°C.
2. In a bowl using an electric mixer whisk sugar and butter until light and creamy.
3. Then add the eggs one by one into the butter and sugar mix making sure that you mix the eggs through thoroughly.
4. Using a metal spoon mix the flour and grated coconut into the above mixture.
5. Butter and flour a round or square 20cm baking tin and pour mixture into it and then place oven.
6. Bake for 1 1/2 hours.
Title: Reese's Cup Pie
Ingredients:
- 2 cream cheese
- 8 Cool Whip
- 1 powdered sugar
- 1 1/2 peanut butter
- 1/2
- 10 -15
Instructions:
1. Beat together cheese, powdered sugar, and peanut butter in large bowl.
2. Fold in the cool whip.
3. Pour mix into the pie crusts.
4. Chop up Reese's cups to cover top of each pie-- use as many as you like.
5. In a microwave safe bowl, warm up the hot fudge to drizzle over the reese's cups.
6. Place in fridge over night and serve the next day!
7. ENJOY!
Title: Ukrainian Rosettes (Fried Cookies)
Ingredients:
- 3 eggs
- 2 confectioners' sugar
- 1 butter
- 1 salt
- 1/4 confectioners' sugar
- 1 3/4
Instructions:
1. Beat the eggs and the egg yolks together.
2. Beat in the sugar, butter and salt.
3. add enough flour to make medium soft dough that is easy to handle.
4. Knead lightly in the bowl to incorporate the flour.
5. Cover and let the dough stand for 10 minutes.
6. Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
7. Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
8. Place 2 circles of the same size one over the other, and top them with a smaller circle.
9. Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip.
10. The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
11. Make 5 even slits on the outer edge of the circles to form petals.
12. These petals will curl up in frying, giving a rosette shape.
13. Fry, a few at a time, in deep fat (375 degrees F) until delicately browned.
14. Drain on absorbent paper.
15. sprinkle with the confectioners' sugar.
16. Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
Title: Mary's Filled Sugar Cookies
Ingredients:
- 1/2 shortening
- 3/4 salt
- 1 vanilla
- 1 sugar
- 1 egg
- 3 flour
- 3 baking powder
- 1/4 milk
Instructions:
1. Cream shortening, sugar and beaten egg.
2. Mix in dry ingredients, then alternate mixing in with milk.
3. Chill dough overnight or as long as it takes to make the dough easy to handle.
4. Roll and cut into circles, one for the top and one for the bottom.
5. Place the bottom circle on the greased cookie sheet, add one+ teaspoon jam/jelly in the center. With a moistened finger, wet the outside edge of the bottom circle, place the top circle over the bottom and seal the edges by pressing down. (You can do this with a fork if you prefer, like the edge of a pie crust).
6. You can also put the jam on one side and flip the top over to make a half moon.
7. Bake @ 350 degrees for 12-15 minutes or until the bottom edge is starting to brown.
Title: Zucchini Bars
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 1 3/4 flour
- 1/2 salt
- 1 1/2 baking powder
- 2 zucchini
- 3/4 coconut
- 3/4 raisins
- 7 butter
- 2 milk
- 1 powdered sugar
- 1/2 cinnamon
- 1/4
Instructions:
1. Cream together butter and sugars.
2. Add eggs one at a time.
3. Add vanilla.
4. Sift together dry ingredients then add to Creamed mixture, stirring to incorporate.
5. Stir in zucchini, coconut and raisins.
6. Spread into a buttered jelly roll pan.
7. Bake 30-40 minutes until lightly browned and toothpick inserted in center comes out clean.
8. Cool in pan.
9. For Icing:
10. Melt butter in a small bowl.
11. Add remainging ingredients, except nuts.
12. stir until smooth.
13. Ice cooled bars.
14. Sprinkle with nuts.
15. Cut into squares.
Title: Gluten-Free, Sugar-Free Vegan Vanilla Cupcakes With Chocolate
Ingredients:
- 2/3 soymilk
- 1/4 canola oil
- 3/4 vanilla extract
- 2 tapioca flour
- 1/4 flax seed meal
- 1/4 baking powder
- 2 baking soda
- 1/3 salt
- 1/2 margarine
- 1/2 vanilla
- 1 cocoa powder
- 1/2
- 1/4
- 1/2
- 2
- 1/3
- 1/2
Instructions:
1. Cupcakes.
2. Preheat oven to 325°F; line muffin pan with 9 Liners and fill 3 remaining muffin cups with a little bit of water.
3. Mix together soy milk, canola oil, vanilla and almond extract and agave nectar.
4. Add flours, baking powder, baking soda, and salt one by one and mix for 1-2 minutes. Mixture will be thin.
5. Fill 9 muffin cups approximately 2/3 full. Bake for 20 to 22 minutes until toothpick inserted into center of cupcake comes out clean.
6. Let cool in pan for 1 hour to allow agave to set.
7. Frosting.
8. Mix together margarine, agave, and vanilla until smooth.
9. Add cocoa powder (sift if necessary).
10. Add powdered soy milk.
11. If mixture is too watery, add more powdered soy milk. If too thick, add more agave until desired consistency is reached.
12. Frost cupcakes and enjoy!
Title: Lemon Lover's Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 5 lemon juice
- 1 lemon, rind of
- 1 all-purpose flour
- 3 baking soda
- 1/2 salt
- 1/4 sour cream
- 1 1/4 sour cream
- 1/4 butter
- 2 powdered sugar
- 2 1/2 lemon juice
- 3 lemons, rind of
- 2
Instructions:
1. In a mixing bowl, mix the butter and sugar about 5 minutes or until light and fluffy.
2. Add eggs 1 at a time, beating after each addition.
3. Add in the lemon juice, lemon peel, and lemon extract; stir to combine.
4. In another bowl, add the flour, baking soda, and salt; stir to combine.
5. Add the flour mixture to the creamed mixture alternately with the sour cream.
6. Beat just until combined.
7. Pour batter into a greased and floured 10-inch bundt pan.
8. Bake at 350 degrees for 55-60 minutes or until a pick comes out clean.
9. Cool for 10 minutes before removing from the pan to cool on a wire rack.
10. To make icing: in a bowl, beat the sour cream and butter until well blended.
11. Gradually add powdered sugar; stir to combine.
12. Beat in the lemon juice and lemon peel.
13. Drizzle over cooled cake.
14. Store in the refrigerator.
Title: Molten Lava Cake
Ingredients:
- 1 butter
- 8 dark chocolate
- 100 sugar
- 50 flour
- 5 eggs
- 1 vanilla extract
Instructions:
1. Preheat the oven to 200-210°C (400°C). Grease or butter ramekins. Make sure you use a lot of butter/oil if you want to invert it onto a plate, otherwise it will stick.
2. Melt the butter and chocolate together and mix. Pour into a big bowl.
3. Sieve in the flour and sugar and whisk.
4. Add the eggs and continue to whisk. If you like a more cake-y texture, keep on whisking until it turns lighter.
5. Pour into ramekins. It took up around 8 ramekins for me, but it really depends on the size.
6. Bake for around 10 minutes. It's best to keep an eye on it just to make sure it doesn't overcook. If it does, it's just a really moist cake, good but not quite as satisfying.
7. Serve with ice cream and strawberries. Or banana. A good idea can be to chop fruit beside it and use the filling as a sort of fondue.
Title: Surprise Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 2 water
- 3 flour
- 1 walnut halves
- 4 -5
Instructions:
1. Melt the butter and mix in the sugars. Add the beaten eggs, baking soda, salt, vanilla, and water. Add the flour and mix throughly. Then chill the dough for at least an hour (overnight is fine, too).
2. Preheat over to 375 degrees F., rack in the middle position.
3. Scoop out a tablespoon of dough and form it around a piece of bridge mix. Place a walnut half on top and place it on a greased baking sheet, 12 cookies to a standard sheet.
4. Bake at 375 degrees F. for 10-12 minutes, or until nicely browned. Cool on cookie sheet for two minutes and then transfer the cookies to a wire rack.
Title: Very Healthy Near Instant Baked Apple With Creamy Nonfat Yogurt
Ingredients:
- 1 apple
- 2 cinnamon
- 2 ground cloves
- 2 nonfat yogurt
- 2 artificial sweetener
Instructions:
1. Wash and dry a large apple - any variety.
2. Cut in half.
3. Remove core and stalk section from each half.
4. Place in a microwaveable bowl.
5. Sprinkle apples liberally with cinnamon.
6. Sprinkle apples with ground cloves - cloves are very strong-flavoured so be careful not to go too heavy!
7. Spoon half a teaspoon or so of nonfat natural (plain) yogurt onto each half, mixing it across the surface of each half so the top area is well covered in the spicy yoghurt.
8. Cook in microwave on full power until apple is nicely soft for about 2 minutes (microwaves vary - maybe more or less depending on your machine).
9. Sprinkle half a large half-teaspoon of granulated sweetener over the baked apples.
10. Place a generous teaspoonful of nonfat Greek-Style (strained & stirred) natural (plain) yogurt onto each half.
11. Sprinkle a generous half teaspoonful of granulated sweetener directly onto each blob of Greek-style yogurt and mix it into it a bit with the back of the spoon.
12. SERVE.
13. NOTES:
14. I make my own batches of natural non-fat yoghurt (here in the UK, natural yoghurt = USA plain yogurt). Sometimes I strain and stir part of a batch so I have a choice between normal thickness yoghurt and what we in the UK call "Greek-style" which is strained and stirred extra-thick, for different uses. I suggest two types here because the runnier sort smoothes over things more easily when appropriate. If you only keep one type then use whatever you have - it will be just fine :).
15. Here's a handy tip for fresh ground clove -- I keep two sets of grinders/mills in use. In one mill I grind my peppercorns, another one I use for Fenugreek (mehti), in another I grind all-spice and lastly I grind whole cloves in the remaining one. I'm sure there are other spices that would work just as well in spare/extra mills but that does me for now! (I don't use salt, ever. I slum it and use Lo-Salt in small quantities if I absolutely must!).
Title: Nikki's Sugar Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 3 flour
- 3/4 salt
- 3 baking powder
- 1/2 milk
- 1 vanilla extract
Instructions:
1. Thoroughly cream butter and sugar; add egg and beat well.
2. Add sifted dry ingredients alternately with milk and vanilla; mix thoroughly.
3. Roll 1/8 inch thick on lightly floured surface.
4. Cut with floured cookie cutters; sprinkle with sugar, if desired.
5. Bake 375° oven about 15 minutes or until pale-golden.
6. These maybe decorated before or after baking.