lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Confection Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 evaporated milk
- 1 1/3 granulated sugar
- 1 marshmallows
- 1 flaked coconut
- 24 butter
- 1 margarine
- 1/2 milk
- 1/4 milk
- 2 confectioners' sugar
- 1/3 vanilla extract
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees and grease & flour a 15 1/2x10 1/2x1 inch jelly-roll pan.
2. Prepare cake following the package directions for basic recipe.
3. Pour into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
4. For Filling:
5. Combine evaporated milk and granulated sugar in a large saucepan.
6. Bring mixture to a boil, then add marshmallows and stir until melted.
7. Stir in the coconut and spread on the warm cake.
8. For Topping:
9. Combine butter, milk and cocoa powder in a medium saucepan, and stir on low heat until butter is melted.
10. Add confectioners' sugar and vanilla extract, stirring until smooth.
11. Pour topping over filling and spread evenly to the edges.
12. Sprinkle the almonds over the topping and cool completely before serving.
Title: Chocolate Raisin Biscuits- Gluten Free or Not
Ingredients:
- 200 dark chocolate
- 150 butter
- 1/3 brown sugar
- 1 egg
- 1 1/2 plain flour
- 1 baking powder
- 100 raisins
Instructions:
1. Preheat the oven to 170 degrees Centigrade. Line biscuit trays with baking paper.
2. Melt half of the chocolate and set aside to cool.
3. Beat the butter and sugar until pale and creamy. Add the egg and beat well. Stir in the melted chocolate.
4. Sift in the flour and baking powder. Stir gently to combine. Fold into the mix the remaining chopped chocolate and the shopped raisins.
5. Refrigerate for 30 minutes or until firm.
6. Roll tablespoonfuls of the mixture into balls and then place onto the trays. Flatten with the back of a metal spoon.
7. Bake 15-20 minutes or until golden.
8. Stand 5 minutes before transferring to a wire rack to cool.
Title: No-Fail Easy Cake Mix Brownies
Ingredients:
- 1 butter
- 1/2 dark brown sugar
- 1/3 water
- 1/4 eggs
- 2 vanilla
- 1 walnuts
- 3/4 chocolate chips
Instructions:
1. Set oven to 375 degrees (second-lowest rack).
2. Grease an 11x7 or a 13x9-inch baking pan (the brownies baked in a 13x9 pan will not be as high).
3. In a large bowl using an electric mixer beat all ingredients except walnuts or chocolate chips until smooth (the batter will be thick).
4. Add in walnuts of chocolate chips mix to combine.
5. Spread into the prepared baking dish (the batter will be very thick so have patience!).
6. Bake for about 25-30 minutes (do not overbake).
7. Cool completely before frosting.
Title: Chocolate Tiramisu
Ingredients:
- 6 mascarpone cheese
- 2/3 sugar
- 1/2 espresso coffee
- 2 1/2 french-style ladyfinger cookies
- 24 heavy cream
- 2 sugar
- 1/4 dry marsala
- 4 salt
- 1/3
- 1/4
- 1
Instructions:
1. Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form.
2. Fold the whipped cream into the mascarpone.
3. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.
4. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended.
5. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides.
6. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.
7. Spoon 1/3 of the mascarpone mixture over the cookies to cover.
8. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times.
9. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu.
10. Press lightly to compact slightly (the last layer will extend above the pan sides).
11. Cover the tiramisu with plastic and refrigerate at least 6 hours.
12. Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter.
13. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.
14. FOR THE CHOCOLATE ZABAGLIONE: Add cream and chocolate to a heavy small saucepan.
15. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth.
16. Set aside and keep warm.
17. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended.
18. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water.
19. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes.
20. Remove from the heat.
21. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
22. Cover and refrigerate to chill completely.
Title: Kiss Me Cutie Apple Bowls
Ingredients:
- 1 red apple
- 3 -4 ghee
- 200 dry coconut powder
- 1/4 powdered milk
- 1 1/2 - 2 ghee
- 1
Instructions:
1. First prepare the mava by adding the ghee to the milk powder in a bowl and then adding water, a little at a time, and kneading it like a chappati{Indian flatbread} dough.
2. Wrap the prepared dough in a light cotton cloth.
3. Put it in a pressure cooker and cook upto 3 whistles.
4. Now prepare the cute apple bowls.
5. To do this, extract the juice out of the grated apple by pressing it.
6. Heat a non-stick pan on medium flame.
7. Pour 3-4 tbsps.
8. ghee in it.
9. Add the grated apples to it.
10. Stir it on medium heat for 2 minutes.
11. Now, take out the boiled"mava" from the pressure cooker.
12. Grate the boiled mava finely.
13. Add the grated mava to the apple in the non-stick pan.
14. Stir it for 2 minutes, mixing very well, as you cook it.
15. Remove from flame.
16. Allow it to cool slightly.
17. {Dontlet it cool completely}.
18. Make small round balls out of it.
19. Now, with your forefinger, press a little on it and then dip it in a mixture of red food colour and coconut powder.
20. It is important that the whole little apple bowl should be covered with the red coconut powder mixture.
21. Likewise, repeat for all the little apple bowls.
22. Garnish it with little apple slices and serve.
23. Enjoy and don't forget to kiss your Valentine as you serve him/her this!
Title: Berries With Mint Creme
Ingredients:
- 1 heavy cream
- 1/3 mint leaf
- 4 strawberries
- 1/2 zinfandel
- 6 peppercorns
- 1 fennel seed
- 1 cardamom pod
- 3 sugar
Instructions:
1. Bring the cream to a boil and immediately submerge the mint leaves. Cover and remove from heat to steep for 30 minutes.
2. Cool, discard the mint leaves and set aside.
3. Bring 2 cups of strawberries to a light boil with the remaining ingredients (Zinfandel, peppercorns, fennel seeds, cardamom and sugar). Simmer for 30 minutes.
4. Cool and discard the spices.
5. Slice the remainder of the strawberries and divide into 6 martini glasses.
6. Pour minted creme over strawberries, dividing evenly. Garnish with mint leaves.
Title: Pumpkin Creme Brulee With a Hint of Honey
Ingredients:
- 2 pumpkin puree
- 2 heavy cream
- 5 honey
- 1 cinnamon
- 1 ground ginger
- 1 vanilla bean
- 8 sugar
- 1 sugar
- 5
- 1
Instructions:
1. In a large non-aluminum saucepan, simmer over low heat, the pumpkin, apple juice, cinnamon, ginger and 3 tablespoons of the honey. Reduce to 1 cup.
2. Heat cream and vanilla bean to boiling and combine with pumpkin mixture.
3. Simmer until reduced to 2 cups. (Remove vanilla bean?).
4. Place egg yolks, the 2 remaining tablespoons honey and 5 tablespoons sugar in a small bowl, in a pan of simmering water and whisk over low heat until you reach the consistency of custard.
5. Combine all ingredients and mix well. (This was not in my recipe but I guessed it needs to be here before chilling!).
6. Pour into a pie dish and chill.
7. Before serving, sprinkle with 1 tablespoons of sugar and glaze under boiler.
Title: Chocolate Panna Cotta
Ingredients:
- 1 unflavored gelatin
- 3 milk
- 2 white sugar
- 1/2 dark chocolate
- 1/4
Instructions:
1. Sprinkle gelatine in milk snd allow to soften for ten minutes.
2. Heat cream with sugar. Add chocolate and stir until it is dissolved.
3. Remove from stove add softened gelatine and stir.
4. Por mixture into coffee cups and place in fridge for 2 hours to set.
Title: Baby Ruth Layer Cake
Ingredients:
- 8 peanut butter
- 4 evaporated milk
- 6 flour
- 2 baking soda
- 1 baking powder
- 1/2 butter
- 1/2 sugar
- 1 1/4 eggs
- 2 vanilla
- 1/2 buttermilk
- 1 evaporated milk
- 6 sugar
- 2 butter
- 1 coconut
- 1 peanuts
- 1/2 heavy cream
- 1 powdered sugar
- 8 vanilla
- 1
- 2 1/2
- 3/4
Instructions:
1. Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk.
2. in top of a double boiler; heat and stir until melted and blended. Cool.
3. Combine flour, baking soda, and baking powder in a bowl; mix well.
4. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.
5. Blend in the cooled candy bar mix and 1/2 ts vanilla.
6. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
7. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 minutes.
8. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
9. Baby Ruth Filling & Topping:
10. Melt candy bars in top of double boiler.Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts.
11. Cool, then beat vigorously with wooden spoon.
12. Whipped Topping:.
13. Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla.
14. Assembly:
15. Spread cooled filling between layers and on top of cake.
16. Spread whipped topping on the sides of the cake. Cut carefully with a sharp
17. knife.
Title: Twin Peaks - Double R Diner Cherry Pie
Ingredients:
- 5 cherries
- 1 lime
- 1 flour
- 1/4 sugar
- 1 egg
- 1 sugar
- 15
Instructions:
1. Preheat oven to 350 degrees f.
2. In a large mixing bowl, combine ingredients for pie filling.
3. Line a 9 inch pie dish with crust, add pie filling and top with other pie crust.
4. Crimp the edges of the pie crust to seal the pie.
5. Create a hole in the center using a knife.
6. Top with egg wash and tablespoon of sugar.
7. Place in the oven for 30-40 minutes until golden brown.
Title: Chocolate Truffles
Ingredients:
- 1 cream cheese
- 4 confectioners' sugar
- 5 vanilla extract
- 1 confectioners' sugar
- 1/4
Instructions:
1. Beat cream cheese in a large bowl with an electric mixer set on medium speed until creamy. Add 4 cups of confectioners' sugar, beating until mixture is light and fluffy.
2. Add chocolate and vanilla; blend until smooth. Lightly coat waxed paper with cooking spray. Pour mixture onto waxed paper. Roll into a long 3/4-inch thick log.
3. Refrigerate dough log until firm enough to handle;unroll waxed paper. Slice dough into 1/2-inch-thick disks.
4. shape each disk into a ball. Roll each truffle in cocoa powder or confectioners' sugar to coat; place in paper bonbon cups. Refrigerate until ready to serve.
Title: Lemon Pineapple Salad
Ingredients:
- 1 crushed pineapple
- 1 cream cheese
- 4 eggs
- 1 cornstarch
- 2 pecans
- 1 walnuts
- 1
Instructions:
1. Prepare jello according to package directions.
2. Pour it in a 9x9 pan.
3. When jello begans to set, add drained crushed pineapple.
4. Beat cream cheese.
5. Prepare 1 pk. dream whip according to recipe on package then add beaten cream cheese.
6. Spread over jello mixture after it has set up.
7. Combine in sauce pan, sugar and cornstarch; add pineapple juice and beaten eggs, cook until thickened, about 5 to 8 minutes.
8. Let cool, then pour over top of whipped topping.
9. Sprinkle with chopped nuts.
10. Refrigerate.
Title: Oklahoma Mud Cake
Ingredients:
- 2 granulated sugar
- 1 butter
- 4 eggs
- 1 vanilla extract
- 1 1/2 flour
- 1 1/2 pecans
- 1 1/2 marshmallow creme
- 3 powdered sugar
- 1 butter
- 1 evaporated milk
- 1/2 vanilla extract
- 1/2
- 1
Instructions:
1. Cream together the sugar, 2 sticks margarine, eggs and 1 teaspoon vanilla extract.
2. In another medium sized bowl, mix together flour, coconut, chopped nuts, and 3 tablespoons cocoa then fold into the creamed mixture.
3. Spread into a greased and floured 9 x 13-inch pan and bake at 350 degrees for 45 minutes or until done.
4. After removing from oven, immediately spread one jar of Marshmallow Crème over the top. Allow cake to cook before frosting. While it cools, make the frosting.
5. FROSTING:
6. Mix powdered sugar, 1 stick margarine, cocoa, evaporated milk and 1 tablespoon vanilla extract well and spread it over the cooled cake.
Title: My Granddad's Bestest Birthday Cake
Ingredients:
- 4 caster sugar
- 4 self raising flour
- 4 eggs
- 1/2 vanilla essence
Instructions:
1. Grease and lightly flour 2 sandwich tins put the oven on at gas mark 6 to preheat.
2. Whisk together 4 eggs & 4oz caster sugar together until mousey and leaving ribbon trails when whisk is removed this will take about 5 minute (use kitchen aid or kenwood chef so your wrists don't fall off) add vanilla essence at the end and whisk inches.
3. Very gently using hand and wiggling fingers fold in flour until just mixed. This is so you don't squish all the little bubbles in the mousse that will keep the cake up.
4. My granddad always used his hands for folding and scooping into tins, so I do the same. Divide mix between 2 sandwich tins and bake at gas mark 6 for 12-14 minutes until very light golden brown and springy. Remove and transfer to rack to cool. Expect a little shrinkage.
5. Fill with fresh cream/ dream topping and jam of choice or fruit and cream. Sprinkle with sieved icing sugar when assembled.
Title: Traditional Bread Pudding
Ingredients:
- 6 butter
- 2 margarine
- 1/2 raisins
- 4 eggs
- 2 milk
- 3/4 white sugar
- 1 ground cinnamon
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Break bread into small pieces into an 8 inch square baking pan.
3. Drizzle melted butter or margarine over bread.
4. If desired, sprinkle with raisins.
5. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
6. Beat until well mixed.
7. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
8. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Title: Mexican Chocolate Fudge
Ingredients:
- 2 chocolate chips
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 pecans
- 1/2 - 1
Instructions:
1. first line an 8x8 pan with parchment paper and chop the pecans if you are using them.
2. then crush the chocolate brick. you can use a blender or food processor. i simply put mine into a sandwich bag and gave a whack at it. i had some frustration built up, lol!
3. after it's crushed, in a medium, glass, microwave safe bowl, add all the chocolate and sweetened condensed milk. microwave for 1 minute then stir.
4. microwave again for 30 secs or 1 more minute (depending on the temp of your micro) and then stir.
5. add in the pecans and vanilla at this point and give it another good stir. if your chocolate is too thick, use a tablespoon of milk to smooth it out. it will seem grainy but the 2 chocolates will marry as it rests.
6. pour mixture into the pan and set in the fridge for about an hour, give or take.
7. when it has become more firm and sliceable, cut into 1 inch pieces. enjoy!
Title: Easiest Ever Chocolate Banana Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 banana
- 1
- 1/2
Instructions:
1. Prepare cake mix following the directions on the package but using only 1 cup of water.
2. Stir in the pureed bananas.
3. Bake in 2 greased 9" square baking pans for 30 minutes (cake is done when toothpick comes out clean).
4. ALTERNATE PANS AND BAKING TIMES:
5. 1-9X13" pan = 35-40 minute.
6. 2-8" round pans = 35-40 minute.
7. 2-9" round pans = 30-35 minute.
8. 2-8" square pans = 30-35 minute.
9. 24 cupcakes = 20-25 minute.
10. 12 cup fluted pan (bundt pan) = 40-45 minute.
Title: Philly Brunch Cake
Ingredients:
- 1/2 margarine
- 8 cream cheese
- 1 1/4 sugar
- 2 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 milk
- 1/4 dark brown sugar
- 1/3 flour
- 1/3 cinnamon
- 1/2 butter
- 2 pecans
Instructions:
1. Cream margarine and cheese; add sugar. Beat until fluffy.
2. Add eggs and flavoring; beat well.
3. Sift dry ingredients and add milk, then add to cheese mixture.
4. Spread evenly in a greased 9 x 13-inch pan.
5. Sprinkle topping on cake.
6. Bake at 350 degrees F for 35 minutes.
Title: Chocolate Muffins
Ingredients:
- 250 flour
- 1 baking powder
- 50 sugar
- 1 vanilla extract
- 100 dark chocolate
- 100 butter
- 200 milk
- 1 egg
- 1 chocolate pudding
- 1 sugar
- 5 chocolate
- 50 milk
- 500
Instructions:
1. Preheat oven to 190 degrees.
2. Mix dry ingredients, including dark chocolate, cut in small pieces.
3. Melt the butter, add milk and the egg.
4. Mix both dry and wet ingredients.
5. Bake 25 minutes(or until golden).
6. While baking make the pudding: melt the chocolate in the milk and then mix in the pudding powder with sugar.
7. When baked, decorate muffins with 1 tablespoon of pudding and sprinkles.
Title: Crock Pot Apple Crisp
Ingredients:
- 6 apples
- 1/2 butter
- 3/4 margarine
- 1 quick-cooking oats
- 3/4 cinnamon
- 1/2 brown sugar
- flour
Instructions:
1. Spray crock pot with non-stick cooking spray.
2. Place prepared apples in the bottom of the crock pot.
3. Melt butter in small mixing bowl.
4. Stir in remaining ingredients until crumbly.
5. Sprinkle evenly over fruit and press down lightly.
6. Cook on high for about 3 hours.
Title: Chocolate-Hazelnut-Banana Strudel
Ingredients:
- 1 1/2 hazelnuts
- 2 confectioners' sugar
- 1/4 salt
- 8 1/2 chocolate
- 1/2 vanilla
- 1 salt
- 3 eggs
- 3/4 granulated sugar
- 1/2 heavy cream
- 8 -10 phyllo dough
- 1 butter
- 3 bananas
Instructions:
1. Preheat oven to 375 degrees.
2. Toss hazelnuts, confection-ers’ sugar, and salt with a splash of water in a bowl.
3. Transfer nut mix to a baking sheet, and toast for 8 minutes, until the nuts take a bit of color; Chop the nuts coarsely.
4. Melt chocolate with vanilla, 1/4 cup water, and a pinch of salt in a double-boiler over medium-low, and set aside.
5. In a bowl set over a pot of simmering water, mix the eggs and 1/4 cup granulated sugar until the sugar dissolves and the mixture is hot.
6. Remove the bowl and whip until the mixture triples in volume, about 5 to 6 minutes.
7. Fold the egg mixture into the chocolate mixture, followed by the whipped cream; Set aside in the refrigerator until ready to use.
8. Spread one sheet of filo on a clean, dry work surface, and brush with melted butter to cover.
9. Sprinkle with some of the remaining 1/2 cup sugar and place another sheet of filo on top of the first, and press to adhere.
10. Repeat with the butter and sugar, but toss on a few hazelnuts as well.
11. Top with another sheet of filo, and repeat with the butter and sugar.
12. Add the fourth sheet of filo, and cover the remaining sheets with a damp towel.
13. Working with the long side of the filo facing you, spoon half the chocolate mixture over its length, about 1/2 inch from the bottom, leaving a 11/2-inch border at either end.
14. Sprinkle half the hazelnuts on top of the chocolate, then half the banana slices over the nuts.
15. Fold the bottom edge of the filo over on itself.
16. Fold in on the sides to form a thicker border all around.
17. Gently roll the filo on top of the choco-late, until you reach the end of the sheet.
18. Place the roll, seam side down, on a baking sheet and Brush the filo with butter and sprinkle with sugar.
19. Repeat for a second streudel.
20. Bake the streudels for about 20 minutes, rotating the pan once during baking, until the filo is golden and the filling puffs up.
21. Some filling may leak out, but don’t worry, the streudels will still be delicious.
22. Let the streudels rest for 10 minutes, or until slightly cooled. Slice them on a bias, about 2 to 2 1/2 inches thick, and serve with coffee whipped cream.
23. (Streudels can be made ahead of time and frozen, unbaked. Thaw 30 minutes before baking.)
24. Coffee Whipped Cream:
25. 1 cup heavy cream.
26. 1 1/2 tablespoons confectioner’s sugar.
27. 1 tablespoon instant espresso.
28. Whisk the cream in a bowl, and as it starts to stiffen, add sugar and espresso.
29. Continue whisking until medium peaks form.
Title: Cinnamon Crisps Cookies [snickerdoodles]
Ingredients:
- 4 butter
- 1 caster sugar
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 2 ground cinnamon
Instructions:
1. Place butter and 3/4 cup of sugar in a bowl and beat until light and fluffy. Add egg and beat well.
2. Sift together flour, baking powder, baking soda. Now, stir into butter mixture.
3. Turn dough onto a lightly floured surface and knead briefly. Wrap in plastic food wrap and refrigerate for 30 minutes or until firm.
4. Place cinnamon and remaining 1/4 cup of sugar in a small bowl and mix to combine. Roll dough into small balls, then roll balls in sugar/cinnamon mixture.
5. Place 2 inches apart on lightly greased baking trays and bake at 350 degrees for 4-8 minutes or until golden.
6. Remove to wire racks to cool.
Title: Pear Almond Cake With Chocolate Chunks
Ingredients:
- 1 flour
- 1 1/4 baking powder
- 1/4 salt
- 1 sugar
- 2 eggs
- 1 unsalted butter
- 4 pears
- 2 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease and flour a 9 inch cakepan or springform pan.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a larger bowl, whisk together 3/4 cup sugar and 2 eggs until pale yellow, about 2 minutes.
5. Whisk in butter.
6. Stir flour mixture in until just combined, don't over-mix.
7. Pour half of the mixture in pan, top with half the pear slices and half the chocolate; then pour the rest of the mixture and top with remaining pears and chocolate.
8. In a food processor, grind 1/4 cup almonds with the remaining 1/4 cup sugar; add egg white and process until smooth.
9. Drizzle almond mixture over cake, then sprinkle with remaining almond slices.
10. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes.
11. Let cool slightly, then dust with Confectioners' sugar.
Title: Basel Leckerli Swiss Honey Spice Cookie
Ingredients:
- 1 1/2 honey
- 2 sugar
- 5 1/2 flour
- 1 cinnamon
- 1/2 anise
- 1/4 baking soda
- 1/2 salt
- 1 baking powder
- 1/2 clove
- 2/3 citron
- 1/2 walnuts
- 3 eggs
- 1/2 lemon
- 1 powdered sugar
- 1/2
Instructions:
1. Simmer the sugar and honey in a double boiler until melted; cool.
2. Add the rest of ingredients except frosting.
3. Mix.
4. Spread in a thin sheet and bake until done.
5. Frost with thin frosting made of lemon and powdered sugar as soon as cookies are baked.
Title: No-Bake Christmas Treats
Ingredients:
- 8 peanut butter
- 1/2 Cool Whip
- 1 peanuts
Instructions:
1. Melt the chocolate over hot water or in the microwave for approx 30 seconds on high til soft.
2. Mix in peanut butter.
3. Fold in Cool Whip whipped topping.
4. Place in fridge for an hour til it hardens.
5. Roll in small walnut sized balls.
6. Roll each ball in a different item to give your baking tray lovely colour: Chocolate shot, coloured sugar, cookie sprinkles, icing sugar, cocoa or coconut.
7. Keep in a container in the fridge until needed.