lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Sunflower Cookies
Ingredients:
- 2 unsalted sunflower seeds
- 3 flour
- 1 baking soda
- 1/2 salt
- 4 white chocolate
- 6 unsalted butter
- 1 granulated sugar
- 1/3 honey
- 3 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 325*F.
2. Toast the sunflower seeds on a baking sheet with sides for 10 minutes in the preheated oven. Cool to room temperature.
3. In a sifter combine the flour, baking soda, and salt. Sift onto a large piece of wax paper and set aside until needed.
4. Heat 1 inch of water in the bottom half of a double boiler over medium heat. with the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely smooth and melted, about 3 to 4 minutes. Set aside until needed.
5. Beat together the butter, sugar and honey with an electric mixer for 4 minutes. Use a rubber spatula to scrape down the sides of the bowl and continue to beat for 4 more minutes.
6. Add the eggs, one at a time, beating well after each addition.
7. Add vanilla and beat for another minute.
8. Add the melted chocolate and beat for another minute.
9. Gradually beat in the flour mixture, followed by the sunflower seeds. Mix thoroughly.
10. Using a heaping tablespoon of dough for each cookie, portion 9 cookies, evenly spaced , onto each of 4 nonstick baking sheets. Place the baking sheets on the top and center racks of the preheated oven and bake for 10 minutes, rotating the sheets from top to center about halfway through the baking time.
11. Remove the cookies from the oven and cool to room temperature on the baking sheets, about 30 minutes. Store the cooled cookies in a tightly sealed plastic container until ready to serve.
Title: Caramelized Banana Loaf Cake
Ingredients:
- 3 -4 bananas
- 3/4 sugar
- 2 unsalted butter
- 1 egg
- 1 pure vanilla extract
- 1 flour
- 1 baking powder
- 1 cinnamon
- 1 salt
- 1/4
- 1/2
Instructions:
1. Position a rack in the center of the oven and preheat to 325°F Grease a 5-by-9-inch loaf pan. Trim both ends off each of 3 bananas to fit crosswise in the pan; reserve the ends. Halve the long banana pieces lengthwise; peel and transfer to a plate.
2. In a large, heavy skillet, bring 1/4 cup sugar and 2 tablespoon water to a boil, without stirring. Cook until the water has evaporated and the mixture starts turning amber. Remove from the heat and swirl in the butter with a fork. Add the long banana pieces cut side down and cook over low heat for 1 minute; transfer to the prepared loaf pan, arranging them crosswise, cut side down. Drizzle the remaining caramel on top.
3. In a medium bowl, mash the banana end pieces to equal 1 cup (add more banana if necessary). Mash in the remaining 1/2 cup sugar. Beat in the whole egg, egg white and vanilla.
4. In a large bowl, whisk the flour with the baking powder, cinnamon and salt. Add the banana mixture and oil, whisk until blended. Scrape the batter over the bananas in the pan and bake until a toothpick inserted in the center comes out dry, 50 to 55 minutes. Let cool on a rack for 10 minutes; invert the cake onto a platter and let cool completely.
Title: Peanut Butter and Jelly Cookies
Ingredients:
- 1 granulated sugar
- 1 egg
- 1 vanilla
- 1
- 1/4
Instructions:
1. In a large bowl, combine all ingredients except jelly of choice and beat at medium-high speed with an electric mixer until the mixture forms a dough and cleans the side of the bowl.
2. Scoop dough out using a teaspoon and using your palms, roll into 1-inch balls. Arrange 3 inches apart on lightly greased cookie sheet. Using the handle of a wooden spoon, make a round depression in the middle of the cookies. Spoon jelly into depressions.
3. Bake in 325 oven for 15 minutes or until cookies are lightly browned. Using a wide turner, transfer cookies to wire cooling racks to cool completely. Store in an airtight container.
Title: Purple People-Eater
Ingredients:
- 6 marshmallows
- 1 mini marshmallows
- 9
- 18
- 12
- 6
- 18
Instructions:
1. Spread the tops of the cupcakes with a mound of vanilla frosting. Spoon 1 tablespoon vanilla frosting into a small resealable bag. Tint the remaining frosting neon purple with the food coloring and place in a microwave-safe measuring cup or bowl.
2. Line a cookie sheet with waxed paper. Cut the large marshmallows in half crosswise with scissors. Insert a pretzel stick into the side of each marshmallow to create the eyes. Cut the black licorice laces into eighteen 2-inch pieces. Cut the mini marshmallows in half on the diagonal to make the teeth. Soften the pink fruit chews in the microwave for no more than 3 seconds.
3. Roll out each fruit chews into a 3-inch length. Cut into a long tongue with a rounded end. Press the back of a knife down the middle of the fruit chew to make the crease in the center of the tongue.
4. Place a wire rack over a cookie sheet lined with waxed paper. Heat the neon purple frosting in the microwave, stirring every 10 seconds, until the frosting is the consistency of slightly whipped cream, about 25 to 30 seconds total. Holding the frosted cupcakes by the foil liners, dip the cupcakes just up to the liners. Allow the excess frosting to drip off before inverting cupcake. Transfer to the wire rack to set.
5. Repeat with the remaining cupcakes. If the frosting becomes too thick, return to the microwave and heat for about 5 to 10 seconds longer, stirring well before dipping.
6. Holding the marshmallow eyes by the pretzel end, dip the top half of the marshmallows into the frosting to make the eyelids. Transfer the marshmallows to the waxed paper-lined cookie sheet. While the frosting is still wet, add the black licorice lace along the dipped edge as the eyelid. Repeat with the remaining marshmallows. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on the marshmallow area and add the brown M&M as a pupil. Let eyes set for about 30 minutes before assembling cupcakes.
7. Spoon some of the remaining purple frosting on top of the dipped cupcakes and allow the frosting to drip over the sides.
8. While frosting is still wet, add three to four mini marshmallows as the teeth along one edge of the cupcakes. Insert three marshmallow eyes at different heights. Transfer to a serving platter and add the fruit chew tongue under the teeth.
Title: Chili Fruit Salad
Ingredients:
- 3 cider vinegar
- 2 sugar
- 1/4 crushed red pepper flakes
- 1 seedless watermelon
- 1 fresh pineapple
- 1 fresh strawberries
Instructions:
1. In a small saucepan, heat vinegar and sugar until sugar dissolves.
2. Stir in crushed red pepper and allow to cool.
3. Pour cooled sauce over fruit and stir. Chill until ready to serve.
Title: No Cook Chocolate Frosting
Ingredients:
- 3 powdered sugar
- 1/2 margarine
- 1/2 butter
- 1/3 boiling water
- 1 vanilla
Instructions:
1. Combine dry ingredients in a mixing bowl.
2. Add remaining ingredients and beat on low until combined.
3. Beat 1 minute on medium speed.
4. Cool 20-30 minutes.
Title: First Lutheran Rice Pudding
Ingredients:
- 1 rice
- 2 water
- 4 eggs
- 1 sugar
- 1 salt
- 1 vanilla
- 2 milk
Instructions:
1. Boil rice, water and salt over medium heat until water is gone. (about 10 minutes).
2. Add milk and boil until milk is ALMOST gone (do not scald).
3. Beat well together eggs, sugar, vanilla and milk.
4. Add this mixture to rice and stir well.
5. Put in buttered 9x13 glass cake pan.
6. Bake at 325 degrees F for 1 hour - 1 hour 15 minutes.
7. Sprinkle cinnamon on top 10 minutes before done.
Title: Fruit Salad With Pretzel Topping
Ingredients:
- 3 butter
- 4 brown sugar
- 1 instant vanilla pudding
- 2 buttermilk
- 2 pineapple
- 2 mandarin oranges
- 8
- 2
Instructions:
1. Preheat oven to 450 and line a jelly roll pan with foil.
2. For topping:.
3. Place broken pretzels on pan.
4. Mix melted butter and brown sugar together.
5. Dump over pretzels.
6. Stir until well coated.
7. Bake 5 minutes.
8. Cool and break apart.
9. For salad:.
10. Mix pudding and buttermilk together in large bowl.
11. Fold in whipped topping, pineapple and mandarin oranges.
12. Cover top of salad with pretzel topping just before serving.
Title: Peanut Butter Sheet Cake With Peanut Butter Frosting
Ingredients:
- 2 flour
- 1 white sugar
- 1 light brown sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1 water
- 3/4 butter
- 1/2 eggs
- 1/4 buttermilk
- 2 vanilla
- 1/2 butter
- 2 creamy peanut butter
- 1/2 confectioners' sugar
- 1 vanilla
- 4
- 1/3
- 2
Instructions:
1. Set oven to 350°F (oven rack set to second-lowest position).
2. Line the bottom of a 10 x 15-inch jellyroll pan with parchment paper.
3. In a large bowl stir together flour, sugars, baking soda, salt and cinnamon (if using).
4. In a saucepan combine water with 3/4 cup butter; bring to a boil; remove from heat then stir in peanut butter and oil; mix until completely blended, then add/stir into the flour mixture until combined.
5. In a bowl mix together eggs with buttermilk and vanilla until completely combined, then stir into the peanut butter/flour mixture until combined (batter will be thin).
6. Spread the batter into prepared pan.
7. Bake for 18-25 minutes or until cake tests done (watch closely this cake bakes quickly!).
8. Cool cake in pan completely.
9. For the frosting; in a large bowl beat butter with peanut butter and vanilla until light and fluffy.
10. Beat in the whipping cream until combined.
11. Add in 1/2 cup confectioners sugar to start then beat in the remaining confectioners sugar adding in more if necessary to achieve desired consistency.
12. Spread over cooled cake.
Title: Cracker Pudding
Ingredients:
- 2 eggs
- 1/2 Splenda granular
- 2 vanilla
- 1 milk
- 1
Instructions:
1. Mix all ingredients together in a saucepan until it boils.
2. Pour into a bowl.
3. It will thicken as it cools, in the refrigerator.
Title: Pecan Pie - More Pecans, Less Sugar!
Ingredients:
- 3/4 white sugar
- 3/4 light corn syrup
- 2 vanilla
- 3 eggs
- 1/8 salt
- 1 flour
- 3 margarine
- 2 pecans
- 1
Instructions:
1. I like to use white light corn syrup.
2. Pecans should be broken.
3. Melt margarine.
4. Mix all ingredients EXCEPT eggs. Beat eggs and add to mixture. Pour into unbaked pie crust.
5. Bake at 300 degrees for 40 minutes; then turn oven up to 350 degrees and bake an additional15-20 minutes.
6. Cool completely before cutting (usually at least two hours).
7. ENJOY!
Title: Chocolate Cheesecake Flan
Ingredients:
- 185 dark chocolate
- 1/3 raisins
- 1 rum
- 2 gelatin
- 1 water
- 185 cream cheese
- 2 sugar
- 600
- 1
Instructions:
1. Line a 23 cm flan tin with plastic wrap hanging over edges.
2. Melt chocolate in saucepan over boiling water/ you can do this in a microwave.
3. Spread 2/3 of melted chocolate over base and sides of tin.
4. reserve remaining chocolate.
5. Refrigerate case until set.
6. Place raisins and rum in bowl stand for 20 minute.
7. sprinkle gelatine over water, dissolve over hot water.
8. beat cream cheese and sugar until creamy.
9. fold in softly beaten cream (300ml) and gelatine mixture.
10. divide in 2.
11. fold raisin mixture into one portion.
12. fold reserved chocolate into other portion.
13. spoon raisin and chocolate mixture alternately into case.
14. refrigerate until set.
15. remove cheesecake from plastic and tin pipe cream on top sprinkle with cocoa.
Title: Hot Cherry Fruit Compote
Ingredients:
- 16 bing cherries
- 1 lemon, rind of
- 16 royal ann cherries
- 1/4 butter
- 16 brown sugar
- 1/2 pineapple chunks
- 20 curry powder
- 1 mandarin orange sections
- 11 cherry pie filling
- 21 light raisins
- 1/3 rum
- 1/4 crystallized ginger
- 1/4
Instructions:
1. In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger.
2. Sprinkle grated lemon rind over all.
3. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit.
4. Cover with pie filling and pour rum over all.
5. Bake in 350F oven 45 minutes, or until hot and bubbly.
6. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert.
Title: Raspberry S'mores
Ingredients:
- 8 graham crackers
- 32 marshmallows
- 21 1/2 fresh raspberry
- 1
Instructions:
1. Adjust rack to middle position and heat broiler. You may also use a toaster oven. Break the crackers in half to form squares and place on a baking sheet. Arrange 4 marshmallow halves on top of each square. Broil for 30-60 seconds or until golden brown. Remove from oven.
2. Break chocolate bar into 12 pieces. Arrange the chocolate and raspberries on one half of the crackers. Invert remaining marshmallow topped crackers onto the raspberry and chocolate topped crackers, pressing gently to for a cookies sandwich.
Title: Pumpkin Bread Pudding
Ingredients:
- 1 pumpkin puree
- 2 eggs
- 2 half-and-half
- 3 half-and-half
- 1 brown sugar
- 2 pure vanilla extract
- 1 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 ground allspice
- 12 golden raisin
- 1/2 pecans
- 1/2 powdered sugar
- 2
Instructions:
1. In a lightly greased medium slow cooker, combine puree, eggs, 2 cups of the half-and-half, sugar, 1 ½ tsp vanilla, cinnamon, cloves, nutmeg, and allspice.
2. Gently stir in the croissant pieces and raisins.
3. Sprinkle with the pecans.
4. Cover and cook on HIGH for 1 ½-2 hours.
5. Just before serving, stir together the remaining 3 T of half-and-half and ½ tsp of vanilla in a small bowl.
6. Add the powdered sugar and stir until smooth.
7. Drizzle over the individual servings of warm pudding and serve.
Title: Piped Almond Biscuits
Ingredients:
- 75 sugar
- 150 butter
- 1 egg
- 1 lemon zest
- 200 flour
- 35
Instructions:
1. Preheat oven to 170°C.
2. In a medium bowl cream together butter and sugar until light in color.(use paddle attachment, or hand held mixer).
3. Add egg and lemon zest, mix well add flour and almond flour.
4. Spoon the dough into pastry bag with a 1/2 inch open star tip.
5. Pipe any shape you like on a baking sheet, spacing about 2 inch apart.
6. Bake 10 minutes until lightly golden.
7. Store in air tight container. They also freeze well.
Title: Peanut Butter Melties
Ingredients:
- 3/4 butter
- 3/4 creamy peanut butter
- 1 sugar
- 1 egg
- 2 all-purpose flour
Instructions:
1. Cream butter, peanut butter and sugar together until smooth.
2. Beat in the egg.
3. Stir in flour to make a stiff cookie dough.
4. Shape into balls, the size of large marbles. Place on lightly greased cookie sheets.
5. Press with cookie stamp or pointed side of meat mallet or any other object that will transfer a design on to each cookie. Or, press with fork in a criss-cross design.
6. Bake at 350 degrees for 8-10 minute or until just lightly browned and set.
Title: No Bake Cake With Pineapple Pudding
Ingredients:
- 2 low-fat milk
- 1 French vanilla instant pudding
- 1
- 6
Instructions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes, and let stand for 2 more minutes or until soft-set.
2. Fold in pineapple and whipped topping, and chill until serving.
3. Serve with angel food cake.
Title: Mocha Chocolate Mousse
Ingredients:
- 12 bittersweet chocolate
- 2/3 coffee
- 1/4 Bourbon
- 1/2 vanilla extract
- 1/2 reduced sodium soy sauce
- 1 2/3 heavy cream
- 1/4 sugar
- fresh raspberries
Instructions:
1. Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute or until slightly melted.
2. Bring coffee, next 3 ingredients, and 2/3 cup cream to a simmer in a small saucepan over medium heat.
3. Pour hot cream-coffee mixture over chocolate in bowl. Let stand 15 seconds, and stir until smooth.
4. Cool completely (30 minutes or more).
5. Beat remaining 1 cup cream at high speed with a heavy-duty electric stand mixer, using a whisk attachment, until foamy; gradually add sugar, beating until soft peaks form.
6. Stir 1/2 cup coffee-chocolate mixture into the whipped cream until blended; gradually fold in remaining coffee-chocolate mixture. (Mixture will be loose.).
7. Spoon chocolate mixture into a shallow 2-qt. bowl or 6 (8-10-oz) glasses. Cover with plastic wrap (without touching mousse), and chill 2 to 3 hours.
8. Serve with cookies, if desired, and toppings.
9. Note: Store-bought Walkers Pure Butter Assorted Shortbread cookies were warmed in the oven at 350° for 5 minutes so they tasted freshly baked.
10. Make-Ahead Tip: Refrigerate mousse, without desired toppings, up to 2 days.
Title: Tiramisu With Crème Fraîche
Ingredients:
- 1 sugar
- 1/2 marsala wine
- 4 mascarpone cheese
- 1 creme fraiche
- 1 vanilla extract
- 1 coffee
- 1 rum
- 1 1/2 brandy
- 4 -6 ladyfingers
- 24 -36 cocoa powder
- 4 icing sugar
- 2
Instructions:
1. Combine the sugar and marsala in a medium saucepan and bring it to a boil over medium heat. Continue to boil, swirling the pan occasionally to encourage even heating, until a candy thermometer registers 250F/120C, or a drop forms a firm ball in a cup of cold water - about 5-7 minutes.
2. While the syrup is cooking, put the egg yolks in the bowl of a stand mixer (or in a large bowl if you're using an electric mixer) and beat at high speed for about 5 minutes, until they triple in volume and fall in a thick ribbon when the beaters are lifted. As soon as the sugar syrup has reached the correct temperature, take it off the heat and immediately begin to drizzle it in a thin, steady stream down the inside of the bowl with the egg yolks, beating constantly. Beat until all the syrup has been incorporated, and then continue beating for another 3-4 minutes, until the mixture is just warm to the touch. Let cool completely.
3. In another bowl, beat together the mascarpone and crème fraîche until smooth. Beat in the cooled egg and sugar mixture, and then fold in the whipped cream and vanilla. Cover the bowl with plastic wrap and transfer to the fridge to chill for 1-2 hours.
4. In a shallow bowl combine the cold espresso and rum or brandy to taste.
5. In another small bowl, stir together the cocoa powder and powdered sugar. One at a time, dip the savoiardi into the espresso mixture, letting them soak up a bit of the liquid, then lay them in an even layer on the bottom of the pan.
6. When the bottom of the pan is covered (you can break some savoiardi to fill the gaps), spread half the chilled cream mixture on top. Sift half of the cocoa powder on top. Repeat with another layer of savoiardi, cream and cocoa. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
Title: Chocolate Raspberry Mocha Layer Cake
Ingredients:
- 2 granulated sugar
- 3/4 water
- 1/4 vanilla
- 2 flour
- 3 baking soda
- 2 salt
- 1/4 soymilk
- 1 instant coffee
- 2 Easy Chocolate Icing (Vegan)
- 1
- 1/4 - 1/2
Instructions:
1. Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
2. In a seperate bowl, mix flour, baking soda, salt and cocoa.
3. Measure out soy milk and stir in instant coffee.
4. Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
5. Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
6. When cake is baked, remove from pans and cool on a wire rack.
7. When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.
Title: Country Caramel Apple Cake
Ingredients:
- 2 eggs
- 2 cinnamon
- 1 nutmeg
- 3 walnuts
- 2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 vanilla
- 1/2 vanilla ice cream
- 1/2
- 1
Instructions:
1. Heat oven to 350°F Spray 13x9-inch pan with nonstick cooking spray. In large bowl, combine oil and eggs; beat well. Add quick bread mix, apple pie filling, cinnamon and nutmeg; stir 50 to 75 strokes with spoon until mix is moistened. Stir in nuts from foil packet and 1/2 cup chopped walnuts.
2. Spoon into sprayed pan; spread evenly.
3. Bake at 350°F for 43 to 50 minutes or until cake is deep golden brown and toothpick inserted in center comes out clean. Cool 30 minutes.
4. Meanwhile, in medium saucepan, combine sugar, brown sugar, butter and whipping cream; mix well. Bring to a boil, stirring occasionally. Remove from heat; stir in vanilla.
5. To serve, cut warm cake into squares; place on individual dessert plates.
6. Top each serving with warm sauce and ice cream.
Title: Chocolate Elk Pie (Mousse Made With Silken Tofu)
Ingredients:
- 16 silken tofu
- 12 vanilla
- 1 graham cracker crust
- 1
Instructions:
1. Melt chocolate in microwave, or in double boiler. I use the microwave, it's just easier.
2. Place tofu in blender, and blend til smooth.
3. Add chocolate, and extract. Pulse blender til mixed.
4. Pour into pie crust and chill about an hour.
5. *Note: I couldn't remember the exact weight of the tofu package. You'll find silken tofu in the veggie section, next to where they have won ton wrappers - whatever size the silken package is, that's what I buy - and I've only ever seen one size. They have a lite version, but I've never tried that, but would probably work. Also, if you want a more intense chocolate flavor, just add a lil more chocolate.
Title: Crinkly Puffs
Ingredients:
- 2 shortening
- 1/2 salt
- 1/2 eggs
- 3 sugar
- 3/4 vanilla
- 1
Instructions:
1. Preheat oven to 375°F.
2. Melt chocolate over hot water. Remove from water.
3. Stir in the shortening and salt.
4. Beat eggs till thick. Beat in the sugar gradually till very thick.
5. Add the oats, chocolate, and vanilla.
6. Drop by round teaspoonfuls on greased cookei sheet and bake at 375 F for 6 to 8 minutes.
Title: Christmas Pudding Aka Suet Pudding
Ingredients:
- 1 molasses
- 1 suet
- 1 flour
- 3 1/2 raisins
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 oleo
- 1/4 flour
- 1/4 boiling water
- nutmeg
- vanilla
- sugar
Instructions:
1. Mix all ingredients together. Divide batter into either 3 one pound coffee cans {mold} or 1 three pound coffee can {mold}that have been greased well. Cover open end with cheesecloth and rubber band Steam for 3 hours.
2. {It freezes well}.
3. Nutmeg Sauce.
4. 1/4 cup. oleo melted in fry pan.
5. Stir in flour about 1/4 cup flour.
6. Mix with boiling water to gravy consistency. Flavor with nutmeg, vanilla and sugar to taste.
7. Pudding and sauce is best when served warm.
Title: Pistachio Kiwi Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 1/2 pistachios
- 2 pecans
- 3 instant pistachio pudding mix
- 8 milk
- 8 kiwi fruits
- 1 cream cheese
- 3 powdered sugar
Instructions:
1. Preheat oven to 350ºF.
2. Combine crust ingredients and press firmly into the bottom of a 9 x 13" baking pan.
3. Bake for 15 minutes. Cool completely.
4. Combine pudding mix with milk, stirring till smooth. Set aside.
5. Spread kiwi slices evenly over crust.
6. Whip cream cheese with powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over kiwi layer.
7. Spoon pudding evenly over cream cheese layer.
8. Add another layer of whipped topping (piping is easiest)
9. Chill until set. Cut into pieces & garnish with more kiwi slices.
Title: Blueberry Lemon Drops
Ingredients:
- 2 flour
- 1 fresh blueberries
- 1 sugar
- 1/2 butter
- 1 egg
- 1 1/2 lemon peel
- 1 fresh lemon juice
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 375. Spray cookie sheets with baking spray, lightly grease with shortening, or use parchment paper to prepare baking sheets.
2. Toss the blueberries with 1 tablespoon of flour and set aside.
3. With an electric mixer, cream the sugar and butter until light and fluffy, then beat in the egg, lemon peel and lemon juice.
4. Combine the dry ingredients in a separate bowl then add to the creamed mixture on low speed. When a the flour mixture is blended and a soft dough forms, carefully fold in the blueberries so that they are not brused.
5. Drop heaping teaspoonsful onto cookie sheet. Allow room for spreading. Bake 10-12 minute Check for doneness when cookies are browned around the egdes. Besure to cool on baking racks. I like to store them in tins or zip lock bags in the refrigerator and bring to room temperature before serving.