lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Shaggies
Ingredients:
- 1 brown sugar
- 2 eggs
- 1/3 milk
- 1/2 vanilla
- 1 salt
- 1 cinnamon
- 1 clove
- 1/2 carrot
- 1 walnuts
- 1/2 raisins
- 1 flour
- 1 oatmeal
- 1 baking soda
- 2 baking powder
- 1
Instructions:
1. Preheat oven to 350°. Grease cookie sheets.
2. Mix the brown sugar, eggs, milk, Crisco and vanilla.
3. Add salt, cinnamon and cloves.
4. Mix in the carrots, walnuts, raisins and coconut.
5. Mix in the flour, oatmeal, baking soda and baking powder.
6. Place 2-inches apart on cookie sheet as they spread a bit.
7. Bake 12-15 minutes or until golden.
8. This direction part is hard to do, nearly all of my recipes say -- mix as usual -- lol.
Title: Frosted Cinnamon Zucchini Bars
Ingredients:
- 3/4 butter
- 1/2 margarine
- 1/2 sugar
- 2 brown sugar
- 1 eggs
- 1 3/4 vanilla extract
- 1 1/2 flour
- 2 baking powder
- 1 zucchini
- 3/4 flaked coconut
- 2 walnuts
- 1 confectioners' sugar
- 2 ground cinnamon
- 1 butter
- 3 margarine
- vanilla
- milk
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine flour and baking powder; gradually add to the creamed mixture.
5. Stir in zucchini, coconut, and nuts.
6. Spread into a greased 15x10x1-inch baking pan.
7. Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.
9. FROSTING:
10. In a bowl, combine confectioners' sugar and cinnamon. Stir in butter, vanilla extract, and enough milk until frosting reaches spreading consistency. Frost cooled bars; cut.
Title: Pumpkin Bundt Cake
Ingredients:
- 1 instant butterscotch pudding mix
- 1 water
- 1/4 canned pumpkin
- 1/4 pumpkin pie spice
- 1 eggs
- 2 powdered sugar
- 4
Instructions:
1. In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30 seconds; beat on medium for 4 minutes.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350*F. for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
3. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
4. Dust with powdered sugar and or serve with whipped cream if desired.
Title: Cheesecake Chip Dip
Ingredients:
- 3 white sugar
- 2 low-fat milk
- 3 vanilla extract
- 2
- 1
Instructions:
1. In a mixing bowl, combine the Neufchatel cheese, sugar, and milk.
2. Mix thoroughly until well blended and smooth.
3. Gently combine the frozen fat free whipped topping and vanilla with the mixture.
4. Serve chilled with assorted fruits, marshmallows, or chunks of chocolate for dipping.
Title: Gluten Free Peanut Butter Cookies
Ingredients:
- 1/2 honey
- 1/3 brown sugar
- 1/2 butter
- 1/2 peanut butter
- 1/2 vanilla
- 1 quinoa
- 3/4 baking soda
- 1 salt
- 1/4 chocolate chips
- 1/2
- 1/3
Instructions:
1. Heat oven to 350°F
2. Beat honey, brown sugar, butter, and vanilla in medium bowl until creamy.
3. Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended.
4. Add nuts and chocolate chips at this time if desired.
5. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until light golden brown.
6. Cool 1 minute before removing from cookie sheet.
7. Yields about 3 dozen.
Title: Better Than Whipped Cream
Ingredients:
- 14 coconut milk
- 4 -5 stevia powder
- 1/2 arrowroot
Instructions:
1. Mix all of the ingredients in a large bowl. It is important to use a large bowl so that the milk is shallow in the bowl and your electric whisk will not be more than half way submerged. This allows enough air to be beaten into the mixture and thicken.
2. Beat with electric whisk for 3 minutes. Rest for 30-60 seconds and whisk for 3 minutes more. Cover and place in the refrigerator to chill for at least 6 hours or over night. You could eat it sooner if you can't wait but it won't be that really nice thick cream it turns into. I found it stays thick longer than traditional dairy whipped cream.
Title: Spiced Blackberry and Cornmeal Cobbler
Ingredients:
- 3 blackberries
- 1 1/2 sugar
- 1/4 light brown sugar
- 1 1/2 cornstarch
- 1 dark rum
- 1 1/2 Bourbon
- 1 lemon zest
- 3/4 ground cinnamon
- 3/4 unsifted all-purpose flour
- 1/2 masa harina
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 ground cloves
- 1/4 salt
- 5 butter
- 3/4 powdered sugar
- 1 egg
- 1 buttermilk
Instructions:
1. Preheat the oven to 400°; butter a shallow 3-quart baking dish (should be no more than 2 inches deep); set aside.
2. Blackberry mixture-mix all ingredients in a large nonreactive bowl; transfer to prepared baking dish.
3. Topping-Sift the flour, masa harina, cornmeal, baking powder, baking soda, cloves, and salt into a large bowl; set aside.
4. Cream the butter and powdered sugar in a large electric mixer bowl at medium speed for 1-2 minutes or until fluffy; beat in the egg.
5. With the mixer at low speed, add the flour mixture alternately with the buttermilk, beginning and ending with the flour and beating after each addition only enough to combine.
6. Scoop the batter (it will be quite thick) into a pastry bag fitted with a 1/2-inch plain tip and pipe over the berries in a lattice pattern, spacing the rows 1 1/2 inches apart.
7. Slide the cobbler onto the middle oven shelf and bake for 25-30 minutes or until bubbly and lightly browned.
8. Serve hot, or if you prefer, cook the cobbler to room temperature before serving.
Title: Aunt Nettie's Orange -Nut Cake
Ingredients:
- 1 orange
- 1 raisins
- 1/4 dried cranberries
- 1 1/2 hot water
- 1 flour
- 1/2 baking soda
- 1 1/2 salt
- 1/2 granulated sugar
- 2 butter
- 3/4 eggs
- 3/4 buttermilk
Instructions:
1. Preheat oven to 350°F.
2. Combine the orange and raisins in a food processor; pulse until mixture is finely ground. Pour 1/4 cup hot water over mixture; set aside.
3. Combine flour, baking soda and salt in a medium bowl; set aside. Combine the sugar and the butter in a large bowl and beat with an electric beater until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition. Alternately add the four mixture and buttermilk to the sugar-butter mixture beating until smooth with each addition. Stir in the reserved orange-raisin mixture and the nuts.
5. Pour batter into a 12 cup bundt pan. Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Let cake cool in pan 10 minutes. Invert into a wire rack; cool completely. Dust with confectioners' sugar to dress the cake up.
Title: Chocolate Oatmeal Pecan Snack Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 3/4 pumpkin pie spice
- 1/2 salt
- 1/2 baking soda
- 1/4 butter
- 6 reduced-fat cream cheese
- 1 1/2 dark brown sugar
- 1/2 egg substitute
- 1 vanilla extract
- 3 oats
- 3/4 dried cherries
- 1/2 pecans
- 4
Instructions:
1. Preheat oven to 350 degrees F. Combine flour, pumpkin pie spice, salt ans baking soda.
2. Beat butter, cream cheese and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended.
3. Gradually add flour mixture, beating at low speed just until blended. Stir in oats and dried cherries.
4. Drop dough by rounded tablespoons onto baking sheet coated with cooking spray, Gently flatten dough into circles. Sprinkle about 1/2 TSP chopped pecans onto each dough circle.
5. Bake in batches at 350 degrees F. for 13-14 minutes or until a wooden pick inserted in centers come out clean. Remove cookies from baking sheets to wire racks and let cool 10 minutes.
6. Microwave chocolate pieces in a small microwave safe bowl at high for 45 seconds- 1 minute or until melted and smooth, stirring at 15 second intervals. Spoon chocolate into a small zip top plastic bag. Snip 1 corner of bag with scissors to make a tiny hole. Let stand one hour until set.
7. Bake in batches at 350 degrees F. for 13-14 minutes or until a wooden pick inserted in centers come out clean. Remove cookies from baking sheets to wire racks and let cool 10 minutes.
Title: Lava Cake
Ingredients:
- 8 butter
- 1 1/3 sugar
- 8 chocolate chips
- 2 salt
- 1 eggs
- 1/2
- 1/4
- 6
Instructions:
1. Oil 12 muffin tin liners.
2. Melt the chocolate and butter in small pot over medium heat.
3. Whisk together the eggs, sugar, and salt in a large bowl.
4. Pour the chocolate and butter into the bowl and whisk till blended.
5. Add the flour, whisk till combined “do not over-whisk”.
6. Bake 10-11 minutes until a toothpick comes out clean when inserted 1/2 inch from the side of the liner.
7. Take out of oven and let sit for 10 minutes.
8. Eat.
9. *You can sprinkle them with powdered sugar and serve with ice cream and your favorite berries.
Title: Vanilla Bean Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 6 powdered sugar
- 2 vanilla beans
Instructions:
1. Place mixing bowl and wire whisk attachment in the freezer to chill for 30 minutes (this is KEY).
2. Remove chilled bowl and whisk and set up mixer.
3. Pour in heavy whipping cream, vanilla bean seeds, and powdered sugar.
4. Whip on low for 1 minute, and then turn mixer speed up to high.
5. Mix until whip cream is stiff about 2 minutes.
Title: Zimtsterne, Vorarlberg Style
Ingredients:
- 4 powdered sugar
- 500 cinnamon
- 3 lemon juice
- 1 1/2 hazelnuts
- 500
Instructions:
1. Beat the egg whites until they are very stiff.
2. Sieve the powdered sugar into the beaten egg whites and continue to beat until the mixture is very glossy.
3. Put aside about five tablespoons of this mixture in a covered dish or container.
4. Add the cinnamon, lemon juice and ground nuts to the egg whites and mix thoroughly.
5. (important) Refrigerate the dough (covered with buttered plastic wrap or foil) for at least an hour.
6. Sprinkle a large piece of baking parchment with powdered sugar, and put the dough on it. More powdered sugar on the dough, and another layer of baking parchment. Don't skimp on the powdered sugar, as it is important in the next step.
7. Roll the dough out quickly and with a light hand until it's about one centimeter thick. If the dough begins to stick to the parchment, peel it back and sprinkle more powdered sugar.
8. Cut into star shapes with a small cookie cutter, dipping it into sugar if the dought gets sticky. Alternatively, if you don't want to fuss with a cookie cutter (I really dislike the fuss myself), you can cut the rolled out dough into long strips, and the strips into triangles.
9. Line a cookie sheet with more baking parchment, and put the stars or triangles on the cookie sheet. They don't spread, so you can put a lot on a single sheet.
10. Use the reserved beaten egg white/sugar mixture to frost the cookies (quickly).
11. If possible, set the cookies on the sheet back in the refrigerator to cool down.
12. These are not so much baked as they are dried out in the oven. The temperature shouldn't be higher than 140 celsius, about a half hour or until very lightly colored.
13. Let them cool on the sheet.
14. Note: the preparation time includes the refrigeration of the dough.
Title: Never Fail Creamy Caramel Icing
Ingredients:
- 2 1/2 granulated sugar
- 1 egg
- 1/2 butter
- 3/4 milk
- 1 vanilla
Instructions:
1. Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny.
2. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over low heat until butter melts.
3. Turn the heat up to medium and add the browned sugar.
4. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes.
5. Remove from heat, let cool slightly, and add vanilla.
6. Beat until right consistency to spread.
7. If it gets too thick add a little cream.
8. This will ice a 2 layer cake.
Title: Peaches and Cream Cake (From Scratch)
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 granulated sugar
- 1 cornstarch
- 1 vanilla
- 2 eggs
- 1 milk
- 6 butter
- 29 cream cheese
- 2 granulated sugar
- 1
- 6
Instructions:
1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
2. In a medium or large bowl, combine the flour, baking powder, salt, sugar and cornstarch. Blend. Make a well in the center and add the vanilla, eggs, milk and melted butter. Whisk together until well combined. Spread the batter evenly in the prepared pan.
3. Slice the peaches into bite-sized pieces, scattering them over the top of the batter evenly. In a medium bowl, beat the cream cheese, sugar and reserved peach juice together until light and creamy. Dollop the cream cheese mixture in tablespoon-sized spoonfuls over the top of the batter and peaches and then use a spatula to evenly spread together to form a creamy layer. It doesn't have to be perfect, just try to spread it as evenly over the top as possible (it's ok if peaches are peeking through in spots). Sprinkle the top of the cream cheese layer generously with cinnamon and sugar.
4. Bake for 45-60 minutes until the edges are puffed and golden and the cream cheese layer has bubbled slightly on top. This is a difficult cake to test for doneness because of the gooey cream cheese layer. If the middle is still jiggly, bake until it no longer jiggles and the cake batter layer is puffed and no longer runny. Serve warm or at room temperature.
Title: Fruit Pizza
Ingredients:
- 1 powdered sugar
- 1 margarine
- 1/2 cream cheese
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Spread cookie dough in 11x14 inch pan and bake for 12-15 minutes. Do not over bake.
3. Cool.
4. Beat together powdered sugar, margarine and cream cheese; spread over cooled cookie crust.
5. Top with favorite fresh fruit.
Title: Pumpkin Bread Pudding With Ginger Cream
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1 1/2 cinnamon
- 3/4 nutmeg
- 1/4 butter
- 1 1/2 margarine
- 1 3/4 vanilla
- 2 milk
- 1 canned pumpkin
- 1/2 raisins
- 1 sugar
- 3 ginger
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Spray 8 or 9-inch square pan with nonstick cooking spray.
3. In large bowl, beat eggs until well blended.
4. Add 1 1/4 cups sugar, cinnamon, nutmeg, butter and vanilla; beat well.
5. Add bread crumbs, milk and pumpkin; mix well.
6. Let stand 10 minutes.
7. Add raisins to batter; mix well.
8. Spread evenly in sprayed pan.
9. Bake for 37-47 minutes or until knife inserted 1 1/2-inches from edge comes out clean.
10. Cool 30 minutes.
11. In small bowl, beat whipping cream, gradually adding sugar and ginger until soft peaks form.
12. To serve: Cut pudding into squares.
13. Serve warm or cool topped with ginger cream.
14. Store in refrigerator.
Title: Outrageously Healthy Deep Chocolate Brownies
Ingredients:
- 1/2 cocoa powder
- 1/2 Egg Beaters egg substitute
- 5 instant espresso
- 1 vanilla extract
- 3/4 Splenda Sugar Blend for Baking
- 1 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oveb to 350 degrees F. Grease an 8x8x2 inch pan.
2. Melt dark unsweetend chocolate and mix with oil, oil substitute, splenda sugar blend, vanilla, instant espresso, and egg substitute. Stir misture well.
3. Stir together flour, baking powder, cocoa powder, and salt.
4. Mix together wet and dry ingredients until mixed but do not overmix.
5. Pour into prepared pan.
6. Bake for 25-30 minutes, or until tester comes out clean. Do not overbake! Cool, thouroughly and then cut into squares.
Title: Passionfruit and Custard Souffle
Ingredients:
- 50 butter
- 3 caster sugar
- 4 passion fruit
- 1
- 125
Instructions:
1. Heat oven to 180°C.
2. Grease 4 ramekins with butter.
3. Dust them inside with 1 tbsp caster sugar.
4. Whisk egg whites till stiff.
5. Add 1 tbsp caster sugar and whisk again.
6. Scoop passionfruit into custard incl seeds.
7. Fold egg whites into custard.
8. Spoon mixture into ramekins.
9. Place them on baking tray.
10. Bake for 15-20 minutes.
11. Serve with vanilla ice cream.
Title: Cherry-Pistachio Biscotti
Ingredients:
- 2 flour
- 1 sugar
- 2 lime peel
- 1 baking powder
- 1/4 butter
- 3/4 dried tart cherry
- 3 eggs
- 1 1/4 pistachio nuts
Instructions:
1. Oven to 350 degrees.
2. Lightly grease a large cookie sheet. In a food processor, process flour, sugar, lime peel and baking powder until blended.
3. Add butter and cherries.
4. Pulse until cherries are coarsely chopped.
5. Spoon off and reserve 1 tablespoon of beaten eggs.
6. Add remaining eggs and pistachios and pulse until dough is evenly moistened.
7. Turn dough out onto on a well-floured surface.(Dough will be sticky). Divide dough in 1/4s.
8. With hands, roll each portion into a 9" log.
9. Place logs crosswise 3" apart on prepared baking sheet. Press logs to flatten to 2" wide. Brush with reserved egg.
10. Bake 25 min. or until golden brown.
11. Let cool on sheet on a wire rack 10 min.
12. Loosen with a spatula and remove to a cutting board.
13. Let cool 10 min. longer.
14. Using a large heavy knife, cut each log diagonally in 1/2" thick slices.
15. Arrange slices upright on clean cookie sheet (no need to grease sheet). Bake 14-16 min.
16. longer until crisp.
17. Remove to wire rack to cool (cookies will get even more crisp). - - - - - - - - - - - - - - - - - -
Title: Simple & Sensational Blueberry Cake
Ingredients:
- 2 flour
- 1 white sugar
- 2 baking powder
- 1/2 salt
- 2 eggs
- 1/2 milk
- 1/3 butter
- 1 margarine
- 1 fresh lemon rind
- 1 lemon juice
- 2 unsweetened frozen blueberries
- 1/4 white sugar
Instructions:
1. Grease a 9" square cake pan.
2. In a large bowl combine the flour, 1 cup sugar, baking powder, salt, eggs, milk, melted butter, lemon rind and juice.
3. Blend at low speed until all ingredients ar moistened, then beat at medium speed for 2 minutes.
4. Stir in 1 cup blueberries and spread evenly into the greased 9" square cake pan.
5. Sprinkle remaining blueberries on top and then sprinkle 2 tablespoons sugar and almonds on top of blueberries.
6. Bake at 350 for 55-65 minutes, cool on rack and serve warm or cold.
7. Hint: when in season use fresh blueberries and check shorter baking time for doneness.
Title: Chocolate Bananas
Ingredients:
- 3 bananas
- 1 chocolate chips
Instructions:
1. cut bananas in half and stick a wooden spoon into the bottom of each.
2. melt chocolate chips.
3. then dip bananas in each and place on wax paper thats on a cookie sheet.
4. place in the freezer until frozen.
Title: Easiest and Most Amazing Pumpkin Cobbler
Ingredients:
- 1 sugar
- 3 eggs
- 30 pumpkin
- 2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/2 salt
- 12 evaporated milk
- 1 sweet butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk.
3. Grease a 9x13 inch pan and pour the above mixture inches.
4. Sprinkle the DRY cake mix on top.
5. Pour melted butter evenly over the cake. Pour the butter slowly and carefully because it sometimes likes to go all in one spot!
6. Bake at 350 for 50-60 minutes.
7. Serve warm!
Title: Best Banana Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 1/2 pure vanilla extract
- 2 bananas
- 3/4 sour cream
Instructions:
1. Preheat oven 350°F.
2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
3. In medium bowl, combine flour, baking soda, and salt; set aside.
4. Add eggs, vanilla and banana; mix well.
5. Add flour mixture alternately with sour cream; blend thoroughly but do not over-mix.
6. Pour into paper lined cupcake pans. We fill them almost to the top for big cupcakes with "muffin tops".
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before frosting as desired.
9. (We used half of a container of vanilla frosting with some banana extract. Cream cheese frosting would also work well here.).
Title: Chocolate Chip Dulce De Leche Nachos
Ingredients:
- 1 quick oats
- 1/2 old fashioned oats
- 2 flour
- 1/3 flour
- 3/4 light brown sugar
- 6 cinnamon
- 1/3 butter
- 1/2 flour tortillas
- 28
- 3/4
Instructions:
1. Preheat oven to 375°F
2. Combine oats, 1/2 cup of the flour, the brown sugar and cinnamon; stir to mix completely.
3. Add butter; stir until evenly moistened.
4. Stir in almonds.
5. In small bowl, stir together dulce de leche and 2 tablespoons flour until blended.
6. Place tortillas on ungreased baking sheets.
7. Spread each tortilla with dulce de leche mixture to within 1/2 inch of edge; sprinkle evenly with 1/2 cup chocolate chips, then oat topping.
8. Sprinkle remaining 1/4 cup chocolate chips over top.
9. Bake 12 to 14 minutes, or until oat mixture is golden brown and tortilla is crisp on bottom.
10. Cool at least 5 minutes.
11. Cut each tortilla into 6 wedges.
12. Serve warm or cool.
Title: Chocolate Custard
Ingredients:
- 3 heavy cream
- 3/4 milk
- 1 1/4 sugar
- 6 instant espresso powder
- 1 1/2 egg
- 6
- 1
Instructions:
1. Preheat oven to 320 degrees F.
2. Melt chocolate over low heat.
3. In a saucepan, combine cream, milk and 2 tblsps sugar and bring to bare simmer, stirring occasionally.
4. In a small bowl combine 2 tblsps of the milk mixture with the espresso powder and stir into the milk mixture with the chocolate.
5. In a large bowl, whisk together the egg yolks, egg, and remaining ¼ cup sugar for 1 minute, or until the mixture is blended well.
6. Add milk mixture in a stream, whisking, and strain through a fine sieve into a large measuring cup.
7. Spoon off the froth and pour into six 5-ounce custard cups.
8. Cover cups with foil.
9. Arrange cups in a baking pan and pour hot water around them to reach halfway up sides.
10. Bake for 20-25 minutes, or until just set.
11. Remove from oven, let cups sit in hot water for 10 minutes, remove, and let cool completely.
12. Chill 3 hours and garnish with a dollop of whipped cream, if desired.
Title: Anisette Cookies
Ingredients:
- 3 eggs
- 3/4 shortening
- 1 sugar
- 1/4 milk
- 1 flour
- 3 1/4 baking powder
- 3
Instructions:
1. Beat eggs, shortening, and sugar.
2. Alternately add the milk and anise extract and the flour and baking powder to the egg mixture.
3. Divide the batter into 3 mounds on a cookie sheet. (or 4 mounds on 2 sheets to make smaller cookies).
4. With floured hands shape each mound into an oval.
5. Bake 12-15 minutes at 375 degrees.
6. Once baked you can slice the cookies, return to the cookie sheet separating each cookie, and bake for another 7-10 minutes to crisp.
Title: Pepper Nuts - Cookies (Pebernoedder)
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 1 all-purpose flour
- 2 baking powder
- 1 cinnamon
- 1/2 ground cardamom
- 1/2 white pepper
- 1/4
Instructions:
1. Preheat oven to 400°F.
2. Cream butter and sugar until fluffy; add egg and orange peel.
3. Mix remaining ingredients in a separate bowl and stir into batter, do not overmix.
4. Gather the dough until smooth and divide into 8 equal portions.
5. Roll each portion into a long thin roll 1/2 inch in diameter.
6. Cut the roll into small pieces - approx 22 pieces per roll.
7. Roll into small nuts (if you are lazy or short of time you can skip this step, although rolling make for a nicer looking cookie).
8. Place the 'nuts' on cookie sheets lined with parchment paper.
9. Bake for 10 minute.
Title: Cran Apple Crumble
Ingredients:
- 1 sugar
- 1 orange zest
- 4 frozen cranberries
- 1 butter
- 2 maple syrup
- 2 honey
- 2 tart apples
- 5 quick-cooking tapioca
- 2 flour
- 1 1/2 brown sugar
- 3/4 ground cinnamon
- 1 1/2 ground nutmeg
- 1/2 butter
- 1/2 almond paste
- 3
- 1
Instructions:
1. In a sauce pan, combine orange juice, 3/4 cup of sugar and orange peel; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Add cranberries; simmer, uncovered, for 8 to 10 minutes or until berries begin to pop. Remove from heat.
2. Melt butter in a large saucepan. Stir in syrup, honey and remaining sugar. Add apples; cook over med heat for 5 minutes.
3. Remove from heat; stir in cranberry mixture.
4. Sprinkle with tapioca; mix gently. Let stand 15 minutes.
5. Transfer to a greased 13 x9 inch baking dish.
6. For topping, combine the flour, brown sugar, cinnamon and nutmeg in a bowl, cut in butter and almond paste until mixture resembles coarse crumbs.
7. Sprinkle crumb mixture and almonds over cranberry mixture (pan will be full!).
8. Bake at 400 degrees for 15 to 20 minutes or until bubbly around the edges.