lumicero/recipes-ing2inst huggingface dataset:
Title: Cookie Decorating Frosting
Ingredients:
- 1 1/4 powdered sugar
- 1 lemon juice
- 3 water
- 2 1/2 light corn syrup
- water
- sugar
Instructions:
1. Mix together sugar, flavoring, measured water, corn syrup, and food coloring. Slowly add enough water to make frosting a spreadable consistency (should be thicker than Elmer's school glue).
2. If a strong color is desired, decrease water so that the food coloring doesn’t make frosting too runny. If you get the frosting too runny, add a little powdered sugar.
3. Spread on cookies (add sprinkles or other toppings immediately). Allow to dry about 30 min or until no longer sticky. Will set up into a glaze so cookies won’t stick together when stacked.
4. This recipe makes about 1/2 cup of frosting (about enough for one color).
Title: Double Chocolate Almond Torte
Ingredients:
- 1/3 water
- 1/2 sugar
- 1/2 unsalted butter
- 1 bittersweet chocolate chips
- 1 instant espresso powder
- 1/4 table salt
- 1/3 brewed coffee
- 2 eggs
- 6 heavy cream
- 1/2 bittersweet chocolate chips
- 3/4 fresh strawberries
Instructions:
1. Preheat oven to 325. Coat a 9 x 2 inch round cake pan with cooking spray. Line with parchment paper cut to fit into bottom of pan; coat with nonstick spray.
2. Bring water and sugar for the torte to a boil in a pan to dissolve sugar; remove from heat. Add butter, 1 bag of chocolate chips, espresso powder, and salt. Let sit 2 minutes, then stir until smooth. Whisk in liqueur and almond extract.
3. Whisk eggs until whites and yolks are mixed, then whisk into chocolate mixture.
4. Pour batter into prepared cake pan,and place cake pan inside a roasting pan. Add warm water to roasting pan halfway up the outside of the cake pan. Bake torte until puffed and soft to the touch, 40 to 45 minutes. Remove roasting pan from oven, then remove the cake pan to a cooling rack. Let cool 1 hour.
5. Run a paring knife around inside of the cake pan; invert onto a platter. Peel off parchment; cool completely or chill until ready to serve. Bring to room temperature before serving.
6. Before serving, heat cream for the ganache in a microwave safe measuring cup in a microwave on high until boiling, 1 to 2 minutes. Add 3/4 cup chocolate chips and let sit 2 minutes, then stir until smooth. Cool Ganache 2 to 3 minutes, then spread over top and down the sides of torte. Sprinkle top with almonds. Dip a knife into hot water and wipe dry for each slice. Serve cake with strawberries.
7. Chill any leftover cake.
Title: Orange Crunch Cake from the Bubble Room
Ingredients:
- 1 graham cracker crumbs
- 1/2 walnuts
- 1/2 brown sugar
- 1/2 butter
- 1 water
- 1/2 eggs
- 1/2 lemon peel
- 2
- 3
- 1/3
- 1
- 3
- 1
Instructions:
1. : Combine crunch layer ingredients. Press 1/2 into each bottom of 2 greased and floured 8" or 9" pans.
2. : In a large bowl, blend cake ingredients at low speed until moistened. Beat 2 mins at high speed. Pour into pans.
3. : Bake at 350 degrees for 30-35 minutes Cool 10 minutes Remove from pans and cool completely.
4. : In small bowl, mix frosting & topping. Fold in lemon & orange peels.
5. : Place one layer, crunch side up, on plate. Spread with 1/2 cup frosting. Top with remaining layer, crunch side up. Spread top and sides with remaining frosting.
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 walnuts
- 1 confectioners' sugar
- 6 cream cheese
- 4 butter
- 1/2 vanilla
Instructions:
1. Beat eggs for 5 minutes.
2. Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.
3. Top with walnuts.
4. Bake at 375'F for 15 minutes.
5. Turn cake out onto towel sprinkle with confectioners' sugar and roll up "jellyroll" fashion.
6. Cool.
7. Prepare filling, beating all ingredients until creamy.
8. Unroll the cake and spread filling and re-roll; chill.
Title: Chocolate-Hazelnut Cream Puffs
Ingredients:
- 2 cream cheese
- 4 sugar
- 2/3 heavy whipping cream
- 1/4 hazelnuts
- 1/2 pecans
- 1 all-purpose flour
- 3 water
- 1 butter
- 1/2 salt
- 1/4 eggs
- 4 confectioners' sugar
Instructions:
1. For filling, in a small mixing bowl, beat cream cheese and 2 tablespoons sugar until smooth. Gradually beat in hazelnut spread and cream until blended. Stir in nuts. Cover and refrigerate.
2. In a bowl, combine the flour, cocoa and remaining sugar. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets.
3. Bake at 400° for 20-25 minutes or until set and browned. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool completely. Spoon filling into cream puffs; replace tops. Dust with confectioners' sugar. Refrigerate leftovers. Yield: 2 dozen.
Title: Traditional Scottish Icing
Ingredients:
- 1/2 oleo
- 4 milk
- 6 powdered sugar
- 1 vanilla extract
- 1 coconut
- 1
Instructions:
1. Bring milk, oleo, and cocoa to a rapid boil.
2. Add powdered sugar, vanilla and coconut.
3. Boil until thoroughly mixed.
Title: Fluffy Rice Dessert
Ingredients:
- 3 boiling water
- 1 cooked rice
- 20 Cool Whip Lite
- 1 1/2
- 8
Instructions:
1. In a large bowl dissolve gelatin in boiling water.
2. Drain pineapple well, reserve juice, set pineapple to the side.
3. Add juice to gelatin and stir well.
4. Add rice.
5. Chill until mixture begins to thicken.
6. Fold in Cool Whip and pineapple.
7. Chill for at least one hour.
Title: Cinnamon Pumpkin Cake
Ingredients:
- 1 solid-pack pumpkin
- 1 sugar
- 2/3 eggs
- 3 water
- 1/3 unsweetened applesauce
- 1/4 ground cinnamon
- 2 1/2 nutmeg
- 1/4 confectioners' sugar
- 1 1/2 vanilla extract
- 1/2 nonfat milk
- 1 -2
Instructions:
1. In a large mixing bowl, combine the cake mix, pumpkin, sugar, eggs, water, applesauce, 1 tsp cinnamon and nutmeg. Pour into a 10-in. fluted tube pan (or whatever) coated with nonstick cooking spray.
2. Bake at 350°F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
Title: Chocolate Zucchini Cake
Ingredients:
- 4 eggs
- 2 zucchini
- 3/4 vanilla
- 1 cinnamon
- 1 1/2 instant chocolate fudge pudding
- 1 instant decaffeinated coffee
- 1 1/2
- 1
Instructions:
1. Beat eggs, zucchini, oil, vanilla, chocolate pudding.
2. Add cinnamon, coffee, cake mix (dry out of the box) and beat at low speed until moist.
3. Bake in bunt pan about 1 hour at 350 degrees or in a 9x13 pan 40-45 minutes.
4. Powder sugar dusting with a sieve makes an excellent topping for this cake.
Title: Grilled Butter-Amaretto Pound Cake
Ingredients:
- 1/2 mascarpone cheese
- 2 sour cream
- 1 brown sugar
- 1/4 - 1/2 Amaretto
- 1/4 butter
- 1/2 margarine
- 2 berries
Instructions:
1. Brush grill rack with vegetable oil.
2. Heat coals or gas grill for direct heat.
3. Mix mascarpone cheese or sour cream with brown sugar and ground almonds.
4. Cut frozen pound cake into 8 slices.
5. On each side, sprinkle with Amaretto, spread with butter or margarine, and press almonds into butter.
6. Place cake slices on grilling screen.
7. Grill cake uncovered 4-6 inches from medium heat about 5 minutes, turning once, until golden brown.
8. To serve, top cake with prepared mascarpone cheese or sour cream, a sprinkling of almonds and some fresh berries.
9. Yummy!
Title: One Bite Pecan Pies
Ingredients:
- 4 cream cheese
- 1/2 butter
- 1 margarine
- 1 flour
- 3/4 egg
- 1 brown sugar
- 3/4 vanilla
- 3 pecans
Instructions:
1. Beat cream cheese and butter with electric mixer on medium speed until well blended.
2. Add flour, mix well.
3. Cover and refrigerate at least 1 hour or until chilled.
4. Preheat oven to 375.
5. Divide dough into 24 balls. Place 1 ball in each of 24 miniature muffin pan cups.
6. Press onto bottoms and up sides of cups to form shells.
7. Beat egg lightly in small bowl.
8. Add brown sugar and vanilla and mix well.
9. Stir in pecans. Spoon evenly into pastry shells, filling each shell 3/4 full.
10. Bake 25 to 30 minute or until lightly browned.
11. Let stand 5 minute remove tarts from pans and cool completely on wire racks.
12. Drizzle with melted chocolate. Let stand until set.
Title: Fennel and Rhubarb Stacks (Winter Shortcakes)
Ingredients:
- 3 fennel
- 1 1/4 granulated sugar
- 3 cornstarch
- 1 1/2 cranberry juice
- 6 rhubarb
- 1 1/2 pure vanilla extract
- 2 flour
- 2 1/2 baking powder
- 3 sugar
- 1/2 cinnamon
- 1/4 salt
- 1/4 butter
- 1 egg
- 1 sugar
- 1
Instructions:
1. Chop fennel coarsely.
2. Mix sugar with cornstarch in a medium saucepan. Stir in cranberry juice, add fennel. Bring to a boil, stirring frequently then reduce heat so it barely simmers for 20 minutes uncovered.
3. Meanwhile if there are any extra large pieces of rhubarb, cut in half.
4. When fennel is tender, stir in vanilla and rhubarb. Increase heat briefly until it bubbles. Stir once and without any more stirring reduce heat and simmer uncovered for 15 to 20 minutes until rhubarb is tender.
5. Filling can be served warm or at room temperature. Can be made ahead, cvered and refridgerated for up to 2 days. Gently warm, avoid vigorous stirring because it breaks up the rhubarb.
6. Arrange oven rack to just above center. Preheat to 450 degrees.
7. Line baking sheet with parchment paper or coat with baking spray.
8. Stirl flour with baking powder, sugar, cinnamon and salt. Grate cold butter into flour mixture. Toss.
9. Using a fork, mix cream with egg until smooth. Stir into flour mixture til dough forms.
10. Turn out onto a floured surface. Knead twice. Pat to about 1/2 inch thick. Cut into 8 rounds about 2 1/2 inches wide. Press scraps to shape more biscuits. Place on baking sheet, dampen with water or cream and sprinkle with coarse sugar.
11. Bake 12 to 14 minutes until richly golden. Cool on a rack. (can be frozen up to two weeks in an airtight container).
12. Split biscuits horizontally in 2. Spoon filling over bottom, top with sugar coated half. Serve with a dollop of whipped cream.
13. TIP: Don't bother buying different creams. Whipping cream which keeps a very long time can be made into 18% by cutting it 50/50 with milk. Or make 10% coffee cream by using a 1/4 whipping cream to 3/4 milk.
Title: Latvian Gingerbread Biscuits
Ingredients:
- 450 all-purpose flour
- 2 baking powder
- 4 ground ginger
- 1 1/2 ground cinnamon
- 1 cayenne pepper
- 1 salt
- 125 unsalted butter
- 400 caster sugar
- 4 1/2 golden syrup
- 2 eggs
Instructions:
1. Sift the flour, baking powder, ginger, cinnamon, cayenne and salt into a large mixing bowl.
2. Add the butter and sugar and rub until the butter is absorbed and the mixture has a sandy texture.
3. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough.
4. Shape the dough into a ball and wrap in cling film.
5. Place the dough in the fridge to firm up for at least 45 minutes.
6. Preheat the oven to 350 degrees F and grease a couple of non-stick baking sheets.
7. Roll out the dough to 3 mm thickness.
8. Cut the biscuits into your desired shapes and place on the prepared baking sheets.
9. Bake for 10-12 minutes until golden brown then set aside to cool on the baking sheets.
10. Decorate the biscuits with piped royal icing.
11. Store in an airtight container.
Title: Crazy Chocolate Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 2 baking soda
- 3/4 salt
- 1 vanilla
- 2 vinegar
- 2 cold water
- 10
- 2
Instructions:
1. Combine all ingredients in a large bowl.
2. Beat on medium speed with mixer for about two minutes or until smooth and well mixed.
3. Pour into a greased and floured 13x9 baking pan.
4. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until done.
5. Frost with your favorite chocolate or cream cheese frosting. This cake is good frosted with No Cook Fudge Frosting Recipe #53523.
Title: Peaches and Plums
Ingredients:
- 4 black plums
- 3 nectarines
- 1/2 brown sugar
- 1/3 flour
- 1/4 margarine
- 3/4 oats
- 1/4 cinnamon
Instructions:
1. Lightly grease a shallow 2 quart baking dish.
2. Mix plums and nectarines, spread in dish.
3. Mix sugar and flour, cut in margarine with pastry blender.
4. Stir in oats.
5. Sprinkle mixture evenly over fruit.
6. Dust with cinnamon.
7. Bake at 350 30-35 minutes.
8. Serve warm.
Title: Easy Banana Chocolate Chip Cupcakes
Ingredients:
- 1 instant vanilla pudding
- 1 banana
- 1 eggs
- 4 milk
- 1/2
- 2
Instructions:
1. In a large bowl, combine cake mix, eggs, oil, milk, pudding and bananas and beat on medium speed for 4 minutes. Fold in chocolate chips.
2. Pour into prepared muffin cups.
3. Bake at 350 degrees for 22 minutes.
Title: My Cousin's 7-Up Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 cake flour
- 2
- 3/4
Instructions:
1. Cream sugar and butter together and beat until light and fluffy.
2. Add eggs, one at a time and beat well.
3. Add flour.
4. Beat in lemon extract and 7-Up.
5. Pour batter into well greased and floured jumbo fluted mold.
6. Bake at 325 degrees for 1 1/4 hours.
Title: Flourless Chocolate Cake
Ingredients:
- 1 1/2 garbanzo beans
- 2 eggs
- 2 egg substitute
- 1/2 sugar
- 1 mayonnaise
- 3 baking powder
- 1/2 powdered sugar
Instructions:
1. Place rack on middle level and pre-heat oven to 350 degrees F.
2. In a small bowl, melt chocolate in microwave on medium power for two minutes, stopping frequently to stir.
3. In food processor or blender, combine beans, eggs and egg substitute, blending on high for 30 seconds. Add chocolate, sugar, mayonnaise and baking powder and process until smooth.
4. Pour mixture into 9" heart-shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean.
5. Cool and dust with powdered sugar.
Title: Banana Pudding
Ingredients:
- 6 bananas
- 2 instant vanilla pudding
- 1 instant banana pudding mix
- 1 sweetened condensed milk
- 3 milk
- 1 sour cream
- 1 Cool Whip
Instructions:
1. First mix the dry pudding mix with the three cups of milk.
2. Next add the Sweetened Condensed Milk, the Sour Cream and the thawed Cool Whip, mix thoroughly.
3. In a large bowl or Casserole dish, Layer a row of Cookies (1/2 the box) followed by a row of sliced Banana's (use 3) and top with 1/2 of the Pudding. Repeat.
4. I Sprinkle a few crushed cookie crumbs on top to decorate.
5. Refrigerate for a least 1 hour and enjoy!
Title: Berry Topped Brownies
Ingredients:
- 2 unsalted butter
- 1/4 granulated sugar
- 1/2 salt
- 1/2 walnuts
- 1/3 eggs
- 2 all-purpose flour
- 2/3 vanilla extract
- 1/2 strawberry
- 1 strawberries
- 2 granulated sugar
- 2 fresh lemon juice
- 1
Instructions:
1. Heat oven to 350°F.
2. Line an 8x8x2-inch baking pan with nonstick foil, leaving over hang on two sides.
3. Brownies: In a medium-size saucepan, melt chocolate and butter over medium heat, stirring until smooth. Remove from heat. Stir in sugar, salt and chopped walnuts. Stir in eggs, one at a time. Stir in flour, chips and vanilla. Pour into prepared pan, tilting to level of top.
4. Bake at 350°F for 25 minutes. Remove to rack. Lift brownie from pan; cool completely. Once cooled, cut into squares.
5. Strawberries: In a small bowl, stir together the berry slices, sugar and lemon juice. Cover with a lid or plastic wrap; Refrigerate until serving.
6. To serve, top each brownie with tablespoonful of strawberries.
Title: Yum Yum Ice Cream Pudding
Ingredients:
- 60 butter
- 8 instant vanilla pudding
- 2 milk
- 1 1/2 vanilla ice cream
- 2
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in baking dish in microwave or oven.
3. Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
4. Meanwhile, mix pudding with milk.
5. Add softened ice cream to pudding and milk and mix well with mixer.
6. Remove crumbs and reserve 1 cup.
7. Spread crumbs in bottom of dessert bowl.
8. Add pudding to bowl and top with reserved crumbs.
9. Refrigerate until set.
Title: Mrs. Doty's Cookies
Ingredients:
- 1 butter
- 1 egg
- 1/2 water
- 1
- 2 -3
Instructions:
1. Mix together all of the ingredients.
2. Roll into 1" balls- will flatten naturally.
3. Lay parchment paper down on cookie sheet(s).
4. Bake @ 350' for 10-12 minutes.
5. Recipe duplicates easliy.
6. You can use lemon, orange, spice, strawberry or chocolate cake mix.
Title: Amazon Cake
Ingredients:
- 1 1/2 flour
- 1/3 baking soda
- 1 sugar
- 1 salt
- 1/2 vanilla
- 5 cider vinegar
- 1 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Whisk together flour, cocoa, baking soda, sugar and salt.
3. In a separate bowl,whisk together oil, vanilla and vinegar with 1 cup cold water.
4. Whisk in dry ingredients, blending until completely free of lumps.
5. Pour into a greased 9-inch round cake pan.
6. Bake 30 to 35 minutes, until top springs back when pressed gently.
7. Cool before removing from pan and dusting with confectioners' sugar.
Title: Wanda's Cutout Cream Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 butter
- 1 salt
- 2 baking powder
- 1 sugar
- 2 eggs
- 1 vanilla
- 1
Instructions:
1. Sift together dry ingredients: flour, baking powder and pinch of salt.
2. In a mixing bowl, cream butter and sugar with electric mixer, till light and fluffy.
3. Add eggs, light cream and flavoring.
4. Turn out dough onto plastic wrap; flatten with hands chill in refrigerator for 1 hour.
5. Remove dough and roll on on a lightly floured board 1/8" thick.
6. Press with favorite cookie cutters.
7. Preheat oven at 425 degrees and Bake for 12-15 minutes.
8. Dust with confectionery sugar or frost with favorite icing.
Title: Grandma's Chocolate Chip Cake
Ingredients:
- 2 flour
- 1 brown sugar
- 1/2 granulated sugar
- 3 baking powder
- 1 salt
- 1/2 baking soda
- 1 1/4 butter
- 3 eggs
- 1 1/4 milk
- 1/2 vanilla
- 1 1/2 butter
- 1/2 powdered sugar
- 2 milk
- 2 vanilla
- 2
- 1 1/2
Instructions:
1. Combine all dry ingredients.
2. Add rest of ingredients and mix on slow speed for 1 minute. Mix on hish speed for 3 minutes. Pour batter into 13 x 9 9 2 inch pan and bake for 40- 45 minutes in 350 degree oven. Cool completely prior to frosting.
3. Combine all frosting ingredients and spread over cooled cake.
Title: Angel Food Cake With Summer Fruit Salad and Raspberry Sauce
Ingredients:
- 1 cake flour
- 1 1/2 cream of tartar
- 1 1/4 salt
- 1 1/4 vanilla extract
- 1/4 mixed berry
- 1 mango
- 1 nectarine
- 1 fresh raspberry
- 1 fresh lemon juice
- 2 sugar
- 3/4
- 1
- 2 -4
Instructions:
1. For the Angel Cake:
2. Preheat the oven to 350°F
3. Sift the flour twice with 1/2 cup of the sugar.
4. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
5. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
6. Stir in the vanilla.
7. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
8. Put the batter in an ungreased 10" tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.
9. For the Summer Fruit Salad:
10. Mix fruit in a bowl.
11. Sprinkle with the orange juice.
12. For the Finest Raspberry Dessert Sauce:
13. Puree the berries in a blender with the lemon juice. Blend in the sugar by the tablespoonful, tasting after each addition, until the desired degree of sweetness is reached.
14. Strain through a fine strainer, pressing with a rubber spatula to release the juices.
15. Put it all together:
16. Place a slice of angel cake on each plate. (Store the leftover cake in an airtight container or freeze for longer storage.)
17. With a slotted spoon, place a portion of the Summer Fruit Salad on a corner of the cake slice and let it spill over the side.
18. Drizzle the raspberry sauce around the fruit salad.
Title: Coconut Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 4 powdered sugar
- 3 heavy cream
- 1 vanilla
- 1 salt
- 1/2
- 1 1/2
Instructions:
1. Cream butter and cream cheese until fluffy and add cream. Add sugar slowly and add the other ingredients.
2. When done, put frosting on cake and top with toasted coconut.
Title: Spicy Molasses Cookies
Ingredients:
- 1 1/4 margarine
- 1 1/2 granulated sugar
- 1 egg
- 2 molasses
- 3 all-purpose flour
- 1 baking soda
- 2 cinnamon
- 2 ground ginger
- 2 ground cloves
Instructions:
1. Cream Margarine and sugar until light and fluffy.
2. Blend in egg and molasses.
3. Add Combined dry ingredients and mix well.
4. Chill 4 hours or overnight.
5. Roll out 1/2 inch thick and cut out cookies with your favorite Gingerbread Cookie Cutter!
6. I usually use a mid sized Gingerbread Man.
7. Bake @ 400 degrees F for 6-8 minutes.
Title: Coconut Tapioca Pudding (Rice Cooker)
Ingredients:
- 3 1/4 canned unsweetened coconut milk
- 3/4 pearl tapioca
- 3/4 sugar
- 1 egg
- 1 salt
- 2 1/2 pure vanilla extract
Instructions:
1. Place all ingredients except vanilla in bowl of 6-cup rice cooker. Stir to combine. Close the cover and set for Porridge cycle.
2. Open the cover and stir briefly every 20 minutes, then close cover.
3. At end of cycle, carefully remove bowl from cooker. Stir in the vanilla. Pour into a large serving bowl or individual serving dishes.
4. Let cool. Serve warm, or refrigerate covered with plastic wrap.
5. Note: small pearl tapioca is about the size of sesame seeds; anything larger will take longer and require more liquid.
Title: Spiced Almond Sticks
Ingredients:
- 4 cream cheese
- 1 1/2 unsalted butter
- 1 1/4 granulated sugar
- 2 eggs
- 1 flour
- 2 3/4 salt
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1 ground ginger
- 1/2 ground cloves
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350°.
2. Grease a sheet pan well and set aside.
3. Place the cream cheese, butter, and granulated sugar in the bowl of a mixer and beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 3 minutes.
4. With the mixer on low speed, add the eggs and beat well.
5. Add the almond extract, flour, spices, and salt, and mix on low speed until all of the ingredients are incorporated.
6. Increase the speed to medium and mix just until the dough is smooth.
7. Place the dough in a pastry bag fitted with a large star tip (make sure it is wide enough that the almonds won't get stuck in the tip).
8. On the prepared pan, pipe the dough into 3-4 inch sticks.
9. Bake until golden brown, about 12 minutes.
10. Let the cookies cool for about 5 minutes on the pan, then transfer to a rack or paper towels and let cool completely.
11. Dust with powdered sugar if desired.
Title: Dad's Cookies (Copycat)
Ingredients:
- 1 butter
- 2 eggs
- 3 brown sugar
- 1 vanilla
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 angel flake coconut
- 2
Instructions:
1. Grease cookie tins.
2. Preheat oven to 375°F (190°C).
3. Beat butter, eggs, sugar and vanilla together until they are light and fluffy.
4. Sift flour with baking powder, soda and salt and stir them into the first mixture. Blend well.
5. Stir in coconut and rolled oats.
6. Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes.
7. Cool on wire racks and store in tightly covered cookie tins.