lumicero/recipes-ing2inst huggingface dataset:
Title: Easiest Ever Rustic Apple Tart
Ingredients:
- 2 all-purpose flour
- 1/4 kosher salt
- 2 granulated sugar
- 14 unsalted butter
- 3 -4 cold water
- 4 apples
- 6 sugar
- 1 cornstarch
- 1 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 2 butter
Instructions:
1. For the crust (if not using ready-made):
2. Heat oven to 400° F.
3. In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
4. On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge.
5. Apple filling/assembly:
6. In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted.
Title: Gingerbread Men Dough
Ingredients:
- 1 sugar
- 1 shortening
- 1 molasses
- 1/3 water
- 1 vinegar
- 5 flour
- 2 baking soda
- 1 ginger
- 1 cinnamon
Instructions:
1. Cream shortening and sugar. Add molasses, water and vinegar. Combine.
2. dry ingredients. Beat into creamed mixture. Cover and chill for at.
3. least 3 hours. On a lightly floured surface, roll dough to 1/4 inch.
4. thickness. Cut out cookies with cookie cutter on glass dipped in flour.
5. place on greased baking sheets. bake at 375 for 8 minutes or until.
6. edges are lightly browned.
Title: Barbecued Mango Cheeks
Ingredients:
- 4 mangoes
- 1/4 Malibu rum
- 1/2 white sugar
- vanilla ice cream
- lime wedge
Instructions:
1. Preheat a barbecue plate on medium-high heat. Score 3 vertical lines and 3 horizontal lines into each mango cheek (don't cut all the way through). Brush cheeks generously with rum.
2. Place sugar on a plate. Dip cut side of mango cheeks into sugar to form a thick coating.
3. Place a sheet of non-stick aluminum foil (not the regular kind) on the hot barbecue plate. Place mango cheeks, sugar side down, on baking paper. Barbecue mango for 4 to 5 minutes or until golden.
4. Turn mango skin inside out. Place on plates. Drizzle with caramel from foil. Serve with ice-cream and lime wedges.
Title: Easy One Bowl Chocolate Cake
Ingredients:
- 1/2 canola oil
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 1/4 salt
- 1 baking soda
- 1/2 flour
- 2 water
- 1 1/2 chocolate chips
- 1/4 powdered sugar
- 1 brewed coffee
- 1
Instructions:
1. preheat oven to about 350 F or 170 C.
2. combine ingredients in order mixing well after each additional ingredient.
3. pour into a greased 9x13 pan or pan of your choice (if its a pan that usually doesnt unmold nicely, put parchment paper on the bottom cut to size.).
4. bake for about 45 minutes or til toothpick inserted in middle comes out clean.
5. let cool completely before taking out of pan (or you can even leave it in the pan).
6. for the glaze:.
7. mix all ingredients together til desired thickness/ taste.
8. pour over cooled cake.
Title: Chinese Steamed Cake
Ingredients:
- 6 eggs
- 1 1/4 white sugar
- 2 1/2 water
- 1 1/2 cake flour
- 1/2 baking powder
- 1 1/2 confectioners' sugar
- 1/4
Instructions:
1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water.
2. Make sure it is large enough to hold the baking pan.
3. Line a 9 inch square pan with waxed paper.
4. Separate the eggs.
5. Place the yolks in a large bowl along with the sugar and water.
6. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.
7. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently.
8. Blend in the extract.
9. Whip the egg whites in a clean bowl to stiff, not dry, peaks.
10. Fold into yolk base.
11. Pour the batter into the prepared pan, and smooth out to edges.
12. Rap the pan on the counter to get rid of large air bubbles.
13. Place the pan into the steamer.
14. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.
15. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
16. Cool on a wire rack.
17. Dust with confectioner's sugar.
Title: Pecan Pie Bars
Ingredients:
- 2/3 granulated sugar
- 1/2 butter
- 1 margarine
- 1 1/2 vanilla extract
- 2/3 Gold Medal all-purpose flour
- 1/2 brown sugar
- 1 corn syrup
- 1/4 vanilla extract
- 3 salt
- 1 eggs
- pecans
Instructions:
1. Heat oven to 350°F Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2. In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.
3. Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.
4. Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.
Title: Alex's Lemon Cream Cheese Butter Cake
Ingredients:
- 250 cream cheese
- 250 ricotta cheese
- 2 butter
- 250 lemon rind
- 3 caster sugar
- 350 eggs
- 1 self rising flour
- 2 icing sugar
- lemon juice
Instructions:
1. Beat cream cheese, butter and lemon rind together until smooth,
2. Add sugar and beat until light and fluffy.
3. Beat in eggs one at a time,.
4. stir in flour in two batches,.
5. beat lightly ulntil smooth.
6. Spoon into well greased 20cm ring or baba tin.
7. Bake in moderate oven (l60C) for 30 minutes,.
8. reduce heat to moderatle slow (140C) and bake for a further 30 minutes.
9. let stand in tin 10 minutes, then turn onto a wire rack.
10. When cold top with lemon glaze.
11. LEMON GLAZE:
12. Sift icing sugar into bowl,.
13. beat in enough lemon juice to give a less than pouring consistency.
14. NOTE:
15. Cake will freeze well for up to 2 month.
16. Freeze without glaze and top with glaze several hours before serving.
Title: Apple Pandowdy
Ingredients:
- 3/4 brown sugar
- 1/4 flour
- 1/4 salt
- 1 water
- 2 vinegar
- 1/4 molasses
- 4 -5 apples
- 1/2 cinnamon
- 1/8 nutmeg
- 2 butter
- 1 flour
- 2 baking powder
- 3/4 salt
- 3 butter
- 3/4 milk
Instructions:
1. Combine brown sugar, flour and salt.
2. Gradually stir in water, vinegar and molasses.
3. Cook, stirring over medium heat until smooth and thick.
4. Remove from heat and set aside.
5. Arrange sliced apples in a well greased 12x8x2 baking dish.
6. Cover with sauce.
7. Sprinkle with cinnamon and nutmeg.
8. Dot with butter.
9. To make the biscuit batter, sift together the dry ingredients.
10. Cut in the butter until it resembles crumbs.
11. Add milk just until dampened.
12. Drop by spoonfuls over the apples.
13. Bake at 375°F for 30 minutes.
14. Then break through the biscuit topping with a fork and work it down among the apples.
15. Bake for 10 minutes longer.
16. Serve warm with cream if desired.
Title: Southern Comfort Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 milk
- 1/2 walnuts
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C.) Spray one 9 inch bundt pan with non stick cooking spray.
2. Combine the cake mix, instant pudding, oil, liqueur, and chopped nuts. Beat for 2 minutes. Then pour batter into the prepared pan.
3. Bake at 350 for 1 hour to 1 hour and 10 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for 10 minutes then invert onto a cake dish. Prick with a toothpick and brush with the glaze. Allow to cool completely then brush with remaining glaze.
4. GLAZE.
5. 1/4 cup liqueur.
6. 1/4 sugar.
7. 1/8 cup water.
8. 1/8 lb butter.
9. Combine all ingredients in a small saucepan and heat.
10. Brush onto cake.
11. ENJOY!
Title: Lemon Meringue Kisses
Ingredients:
- 100 butter
- 50 sugar
- 1 lemon
- 150 plain flour
- 2 eggs
- 100 sugar
- 3
Instructions:
1. Place the butter, sugar and zest in a mixing bowl and whisk together. Sieve in the flour and a pinch of salt and, using your hands, knead the mixture into a dough. Shape into a disc, wrap in clingfilm and chill for 1 hour.
2. Preheat the oven to gas 3, 170C, fan 150°C Roll out the dough on a lightly floured surface to about 5mm thick. Using a 4cm (1 1/2in) fluted cutter, stamp out 30 circles. Place on a baking tray and bake for 10-12 minutes.
3. Meanwhile, whisk the egg whites in a large mixing bowl until stiff peaks form. Add the sugar 2 tbsp at a time, until the mixture is thick and glossy.
4. Place 1/4tsp of lemon curd on top of each biscuit, then spoon or pipe 1tsp of meringue on top. Return to the oven and bake for 7-8 minutes until the meringue is golden.
Title: Orange-Drizzled Pumpkin Bars
Ingredients:
- 2 1/2 flour
- 1 solid-pack pumpkin
- 1 1/2 sugar
- 1/2 eggs
- 2 milk
- 1/4 baking powder
- 2 pumpkin pie spice
- 2 salt
- 1 dried cranberries
- 1/2 raisins
- 1/2 walnuts
- 1 confectioners' sugar
- 1 -2
Instructions:
1. Heat the oven to 375°F Lightly coat a 9- x 13-inch baking pan with the cooking spray. Mix the flour, pumpkin, sugar, oil, eggs, milk, baking powder, pumpkin pie spice and salt in a large mixing bowl until blended. Stir in the cranberries and walnuts, if desired. Spread evenly into the prepared pan. Bake for 20 to 25 minutes or until a tester inserted in the center comes out clean. Cool completely on a wire rack.
2. Combine the confectioners' sugar and 1 tablespoon of the orange juice; mix until smooth, adding more orange juice, as needed, to reach a thick but flowing consistency. Drizzle over the bars. Store loosely covered.
3. Nutritional Information Per Serving: 135 calories; 4 g fat; 13 mg cholesterol; 110 mg sodium; 24 g carbohydrate; 1 g fiber; 2 g protein.
Title: Iraqi Date and Nut Cake Gilacgi
Ingredients:
- 1 1/2 dates
- 6 water
- 2 honey
- 1 lemon juice
- 1/2 ground cinnamon
- 3/4 walnuts
- 1 farina
- 1 1/4 all-purpose flour
- 1 1/4 baking powder
- 1 sugar
- 1/4 vanilla extract
- 1/2 butter
- 1
Instructions:
1. Combine dates and water in a small saucepan. Bring water to a boil; simmer 5 minutes, stirring constantly. Stir in honey, lemon juice, cinnamon and nuts. Remove from heat.
2. Preheat oven to 400°F Butter a round 8 1/2 inch cake pan; sprinkle with breadcrumbs.
3. In a large bowl, combine semolina, farina or Cream of Wheat; flour; baking powder and sugar. Sprinkle vanilla over mixture. Stir in butter. Spoon half of the mixture into buttered cake pan; press over bottom and up side of pan. Spoon date mixture evenly over top. Sprinkle remaining flour mixture over date mixture.
4. Bake in center of oven 35 to 40 minutes or until golden brown. Cool, then slice. Makes 6 to 8 servings.
5. Best of International Cooking.
Title: Holiday Biscotti With Cranberries and Pistachios
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 6 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 lemon peel
- 1 1/2 vanilla extract
- 1 anise seed
- 1 dried sweetened cranberries
- 3/4 unsalted shelled pistachio
- 6 imported white chocolate
Instructions:
1. Preheat oven to 325°F Line 3 large baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter and sugar in large bowl to blend well. Beat in eggs 1 at a time. Mix in lemon peel, vanilla, and aniseed. Beat in flour mixture just until blended. Stir in cranberries and pistachios (dough will be sticky). Turn dough out onto lightly floured surface. Gather dough together; divide in half. Roll each half into 15-inch-long log (about 1 1/4 inches wide). Carefully transfer logs to 1 prepared baking sheet, spacing 3 inches apart.
2. Bake logs until almost firm to touch but still pale, about 28 minutes. Cool logs on baking sheet 10 minutes. Maintain oven temperature.
3. Carefully transfer logs still on parchment to cutting board. Using serrated knife and gentle sawing motion, cut logs crosswise into generous 1/2-inch-thick slices. Place slices, 1 cut side down, on remaining 2 prepared sheets. Bake until firm and pale golden, about 9 minutes per side. Transfer cookies to racks and cool.
4. Line another baking sheet with waxed paper. Stir white chocolate in top of double boiler over barely simmering water just until smooth. Remove from over water. Dip 1 end of each cookie into melted chocolate, tilting pan if necessary; shake off excess chocolate. Place cookies on prepared sheet. Chill until chocolate is firm, about 30 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).
Title: Irish Raisin Cake
Ingredients:
- 1 1/2 raisins
- 2 sugar
- 2 water
- 3 butter
- 1 1/2 baking soda
- 2 hot water
- 3 1/2 flour
- 1/2 salt
- 1 1/2 cinnamon
- 1/2 clove
- 1 vanilla extract
- 1 egg
Instructions:
1. Combine the raisins, sugar and 2 cups water in a saucepan. Bring to a boil and boil for 10 minutes.
2. Add the butter and stir until it melts.
3. Remove from the heat and let cool.
4. Dissolve the baking soda in 2 tablespoons of hot water in a small bowl. Add to the raisin mixture.
5. Sift the flour, salt, cinnamon and cloves into a large bowl.
6. Add the beaten egg, if using (see NOTE).
7. Add the raisin mixture and vanilla and stir to mix well.
8. Pour into 1 large or 2 small well-greased loaf pans.
9. Bake at 350 degrees F for 60 to 75 minutes or until a wooden pick inserted in the center comes out clean.
10. Remove to a wire rack to cool.
11. Remove cake(s) from loaf pan after 5 minutes to cool completely.
Title: Pecan Bites
Ingredients:
- 1 brown sugar
- 1/2 all-purpose flour
- 1 pecans
- 2/3 butter
- 2 eggs
Instructions:
1. In a bowl, combine brown sugar, flour, and pecans. Set aside.
2. Combine butter and eggs; mix well.
3. Stir in flour mixture.
4. Fill greased and floured miniature muffin cups two-thirds full.
5. Bake at 350°F for 22-25 minutes (It took about 22 minutes).
6. Remove immediately to cool on wire rack.
Title: Sunny's Chocolate Brownies
Ingredients:
- 1 1/2 flour
- 2 sugar
- 2/3 salt
- 1 eggs
- 4 vanilla
- 1
Instructions:
1. Preheat oven to 350 deg F.
2. Place all the ingredients into a large bowl. Optional: add in 1 c chopped nuts.
3. Mix at medium speed for 3 minutes.
4. Spread into a 9x13" pan.
5. Place into the oven for 30 to 40 minutes.
6. While baking, share the batter bowl with the kids (this is the best part!).
7. Brownies will come out of the pan easier when they have cooled. I can't usually wait that long though!
8. Cut into 32 small squares (or 12 big ones and serve with ice cream).
Title: Vegan Low Fat German Chocolate Cake
Ingredients:
- 3/4 prune
- 1/2 water
- 2 vegan egg replacer powder
- 1/2 water
- 2 sugar
- 2 unbleached all-purpose flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 soymilk
- 1 white vinegar
- 2
Instructions:
1. Cake: Preheat oven to 350 degrees. In food processor or blender, chop prunes. With motor running, add water. Puree, stopping to scrape sides, until mixture resembles smooth paste, about 5 minutes. Transfer to bowl of mixer.
2. In separate bowl, combine Egg Replacer with water, mixing with whisk until smooth. Add to prude puree m mixer bowl, mixing at medium speed until smooth and fluffy. While beating, gradually add sugar. Beat until light and fluffy.
3. In seperate bowl, sift together flour, cocoa, baking soda, baking powder and salt. In small bowl, combine soymilk and vinegar. Stir to mix. Let sit a few minutes until clabbered.
4. Add flour-cocoa mixture to prune-sugar mixture alternately with soymilk, beating constantly until batter is light and fluffy. Scrape bottom of bowl several times.
5. Divide batter among three 9-inch cake pans that have been sprayed with PAM or Olivio and their bottoms lined with waxed paper. Bake until cake springs back when touched in center and wooden pick inserted comes out clean, about 30 minutes.
6. Remove from oven and place pans on cooling racks. Run spatula carefully around edge. Let cake cool in pans until room temperature, about 20 minutes.
7. Notes: Just began trying the purees in place of the pitted prunes. An example of Egg Replacer Powder is called EnerG.
Title: Pig Cake
Ingredients:
- 18 1/4 butter
- 1/2 margarine
- 11 mandarin oranges
- 1/2 eggs
- 4 instant vanilla pudding
- 3 Cool Whip
- 10 powdered sugar
- 1/2 crushed pineapple
- 20 coconut
- 1
Instructions:
1. Beat together cake mix, butter, oil, and eggs. Add mandarin oranges with juice.
2. This makes 3 cake layers. Bake all 3 layers for 50 minutes at 350 and cool completely.
3. For the icing, mix all ingredients together and let set for a few minutes before spreading. Keep in refrigerator.
Title: Weight Watchers Vanilla Pound Cake
Ingredients:
- 2 eggs
- 3 vanilla extract
- 2 1/2 light cream cheese
- 1 unsalted butter
- 8 sugar
- 3 1/2 baking powder
- 1 1/3 table salt
- 3/4 all-purpose flour
- 1/4
- 1 3/4
Instructions:
1. Preheat oven to 350ºF.
2. Coat a 9-inch loaf pan with cooking spray.
3. In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside.
4. In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended.
5. Beat in sugar, baking powder and salt until blended.
6. Beat in flour and egg mixture, little by little, beginning and ending with flour.
7. Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55 to 65 minutes.
8. Cool cake in pan on a wire rack.
9. Cut into 12 slices and serve.
10. Yields 1 slice per serving.
Title: Mary's Old Virginny Pie Pastry
Ingredients:
- 2 all-purpose flour
- 2 salt
- 2 vegetable shortening
- 2/3 milk
Instructions:
1. Combine flour and salt in mixing bowl.
2. Cut in shortening until shortening is in pieces about 1/2 square.
3. Pour in all but 1 tbsp milk and toss with fingers until combined.
4. Add remaining milk to moisten dry bits at bottom of bowl.
5. Shape into a ball, cover and refrigerate at least 30 minutes to make rolling easier.
6. Can be frozen.
Title: Piña Colada Cake Bites
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 1 cornstarch
- 1 baking powder
- 1/4 baking soda
- 1/8 salt
- 2 eggs
- 1 buttermilk
- 3/4 coconut oil
- 1/8 rum
- 1 1/2 sugar
- 1 maraschino cherry juice
- 1
- 15
- 1/3
- 1/4
Instructions:
1. Preheat your oven to 350°F.
2. Spray your cakelet or cake bite pan wells with baking spray (not cooking spray) and use a pastry brush to make sure they have a thorough coating.
3. In a medium bowl, whisk together the dry ingredients.
4. In a separate bowl, whisk together the wet ingredients. It is best if they are at room temperature. You may need to warm the oil in the microwave.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Spoon the batter into the cake bite wells and bake at 350° for 15 minutes or until they pass the "toothpick test". For larger cakelets or a loaf pan, it may take 45 minutes to be done.
7. For the glaze, combine both ingredients in a small saucepan over medium low heat and allow to simmer for a couple of minutes.
8. Allow the cakes to cool in the pan for at least 5 minutes on a wire rack before attempting to remove them from their wells. These are soft cakes so they may come apart if they are still too warm. The edge of a silicone spatula may help to lift them out.
9. Use a pastry brush to gently glaze the top of each bite and allow them to dry on a wire rack for at least an hour.
Title: Red Velvet Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 cake flour
- 1 buttermilk
- 3 salt
- 2 1/2 vinegar
- 1 baking soda
- 1 cream cheese
- 1 butter
- 1 margarine
- 1 confectioners' sugar
- 1/2 vanilla extract
- 1
- 2
Instructions:
1. Cream shortening, sugar, eggs and flavors. Make a paste of coca and food coloring. Add to first mixture. Adternately add flour nad buttermilk and continue to mix. In small boewl, mix baking sdoda nad vinegr, then add to batter, blend. Bake in three 9-inch pans for 20-25 minutes at 350°F Let cool completely.
2. CREAM CHEESE ICING:.
3. Combine all ingredients and beat to blend. Cover the top of two cakes and stack on top of each other. Place the third cake on top, then complete cake by frosting sides and top.
Title: Door County Chilled Cherry Soup
Ingredients:
- 1 tart cherries
- 1/3 ginger ale
- 1/4 milk
- 1/3 sugar
- 1 lemon juice
- 1 vanilla extract
- 1 sour cream
Instructions:
1. Place cherries in a food processor or blender: cover and process until smooth. Add ginger ale, milk, sugar, lemon juice, and vanilla: cover and process until blended.
2. Pour into bowl: whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
Title: Everyday Banana Cake
Ingredients:
- 1 sugar
- 2 all-purpose flour
- 2 baking soda
- 1/2 water
- 1 banana
- 1 mayonnaise
- 1/2 cinnamon
- 1 salt
- 3/4 walnuts
Instructions:
1. Preheat oven to 350 degrees. Lightly grease cupcake, 9 x 13, or 2 (8 or 9 inch) layer pans.
2. Dump all ingredients (except walnuts) into large bowl.
3. Mix by hand using a wire whisk or wooden spoon just until the dry ingredients are combined. DO NOT OVERMIX.
4. If using walnuts, mix with a teaspoon of flour and then fold into batter.
5. Bake 350 degrees about 30 minutes or until a toothpick comes out clean.
6. Cool on wire rack and frost with favorite frosting, if desired.
Title: Gooseberry Fool
Ingredients:
- 1/2 vanilla custard
- 6 white sugar
- 1 gooseberry
- 2 water
- 1 icing sugar
Instructions:
1. Chill glasses or small bowls for serving.
2. Cook goosberries (until soft) with sugar and two tablespoons of water.
3. Tast for sweetness when cooked and add icing sugar to adjust to your taste.
4. Run through a fine strainer and mix in with custard.
5. Serve hot, or cold.
Title: Chocolate Nuts Shortcake Square
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 brown sugar
- 1 all-purpose flour
- 2 baking powder
- 1 salted peanuts
- 1/2 granulated sugar
- 3/4
- 2
Instructions:
1. Bottom Layer:.
2. Measure all 5 ingredients into bowl. Cut in butter until mixture is mealy and crumbly in texture. Press in ungreased 9x9 inch pan.
3. Filling:.
4. Spread jam over bottom layer. Start with putting a dab here and there so it will be easier to spread without to many crumbs moving around.
5. Top Layer:.
6. In medium saucepan combine chocolate chips, peanuts, sugar, and egg whites. Stir over medium heat as you bring it to a boil and the chips melt. Pour over jam layer. Bake in 350 degrees F. oven for 30-35 minutes until well set. Cut while hot for best results. Cuts into 36 squares.
Title: Italian White Christmas Cookies
Ingredients:
- 2 butter
- 1 eggs
- 6 sugar
- 2 milk
- 2 vanilla
- 2 flour
- 1 baking powder
- 11 powdered sugar
- 11 water
Instructions:
1. Melt crisco an butter, then cool.
2. Beat eggs and sugar.
3. Add milk, vanilla, and anise extract.
4. Add crisco/butter mix.
5. Slowly add flower and baking powder. Work gently.
6. Bake on cookie sheet 3-5 min on bottom rack, then 3-5 min on top rack. Bottoms should come out lightly brown.
7. Let cookies cool, then ice with a mixture of powdered sugar and water. Add red and green food coloring to icing for a more festive look.