lumicero/recipes-ing2inst huggingface dataset:
Title: Non-traditional Tiramisu
Ingredients:
- 16 cream cheese
- 3/4 powdered sugar
- 1 vanilla extract
- 1/2 strong black coffee
- 12 cocoa powder
- 48
Instructions:
1. Beat the cream cheese, sugar, vanilla, and 1/4 cup of the coffee in a medium sized bowl with an electric mixer on medium speed, until mixture is creamy.
2. Stir in the whipped topping, reserving 1/2 cup of topping for a garnish if desired (if not, add it all to the cream cheese).
3. Place 24 vanilla wafers on the bottom of a 9-inch springform pan, cutting some wafers to cover the bottom of the pan as much as possible.
4. Brush or drizzle the wafers with some of the remaining 1/4 cup of coffee.
5. Spread half of the cream cheese mixture over the wafers and repeat layers, brushing wafers with coffee and ending with cream cheese mixture.
6. Cover and refrigerate for 4 hours or overnight. Garnish with cocoa powder and optional reserved whipped topping.
Title: Avocado 'n' Honey
Ingredients:
- 2 clear honey
- 1 avocado
Instructions:
1. cut the avocado in half, take out the pit.
2. pour 1 tablespoon of honey into each center of the avocado.
3. eat with a dessert spoon and enjoy!
Title: Blow-Your-Mind Banana Pudding
Ingredients:
- 1 cold water
- 1 1/2 instant banana pudding mix
- 3 1/2 heavy whipping cream
- 1 banana
Instructions:
1. Combine the condensed milk; water and pudding mix in a bowl.
2. Mix thoroughly and chill in the refrigerator.
3. Pour heavy whipping cream in a bowl and beat until stiff.
4. Combine your whipping cream and the pudding mixture together.
5. Place a layer of Nilla Wafers on the bottom of your dish and then layer your bananas on top of the wafers and then spoon your creamy pudding mixture on top and continue this process until all of your ingredients are gone.
6. Refrigerate until ready to serve.
7. ENJOY!
8. *Ifyou would like you can always place your banana slices in the creamy pudding mixture if you would like and just spoon on top of the wafers*.
Title: Kentucky Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 4 water
- 1/2 cocoa powder
- 1 buttermilk
- 2 baking soda
- 1 eggs
- 1/2 vanilla
- 1/3 butter
- 4 milk
- 2 cocoa powder
- 1 confectioners' sugar
- 1 vanilla
Instructions:
1. Combine sugar and flour in bowl.
2. Melt butter, shortening, water, and cocoa powder and brink to a boil.
3. Pour mixture over sugar and flour.
4. Stir well.
5. Add remaining ingrdeients and stir until smooth.
6. Pour into two greased and floured layer cake pans.
7. Bake at 325 for twenty-five to thirty minutes.
8. Cool thoroughly before frosting.
Title: 4th of July Flag Cake
Ingredients:
- 1/4 flour
- 3/4 butter
- 6 powdered sugar
- 1 powdered sugar
- 8 cream cheese
- 8 Cool Whip
- fresh blueberries
- strawberry
- sugar
Instructions:
1. Preheat oven to 375.
2. Mix with a pastry blender flour, butter and powdered sugar.
3. Push dough evenly onto a baking sheet.
4. Bake about 10 minutes or until golden brown.
5. Mix powdered sugar, softened cream cheese and cool whip with a hand mixer until creamy and well blended.
6. Spread mixture over crust after it has cooled. Reserve a small amount for "stars.".
7. Finish with arranging blueberries and strawberries into American Flag. 7 red strips and 6 white.
8. Pipe reserved icing as stars over blueberries.
Title: Butterscotch Pudding
Ingredients:
- 6 dark brown sugar
- 1/4 milk
- 1 heavy cream
- 2 sugar
- 3/4 salt
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 300*F,.
2. Place the egg yolks in a large bowl and whisk gently until smooth.
3. Set aside.
4. Heat the brownsugar, milk and cream in a saucepan until the sugar starts to dissolve, then heat to the scalding point (do not boil).
5. REmove from heat; cover to keep warm.
6. In a small saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil.
7. If the sugar starts to spatter, use a pastry brush dipped in water to wash down the sides of the pan.
8. As soon as the sugar turns amber, carefully add 1/4 cup of the hot cream mixture, whisking until combined.
9. Whisk in 2 more cups of the cream mixture, then add the rest.
10. pour the caramel cream into the yolks in a thin stream, whisking the mixture constantly.
11. Strain through a seive into a bowl, add the salt and vanilla, and place the bowl in an ice bath, stirring to cool.
12. Skim any foam from the surface and pour the caramel cream into six 5 ounce ramekins, leaving 1/2 inch at the top of each.
13. Place the ramekins in a shallow roasting pan and fill the pan with hot water to come halfway up their sides.
14. Cover with foil.
15. Bake for 1 1/4 hours, or until the puddings are set, (when one is shaken, the center should look a little loose. The cooking time will vary on the temperature of the hot water added to the roasting pan).
16. Remove from the oven; allow to cool in the hot water.
17. Cover each ramekin with plastic wrap and refrigerate for 3 hours or overnight.
Title: Mocha Bundt Cake
Ingredients:
- 1 1/2 butter
- 12 sugar
- 2 1/4 eggs
- 3 brewed coffee
- 2 vanilla extract
- 2 all-purpose flour
- 1 1/2 baking soda
- 3 salt
- 1 1/2 confectioners' sugar
- 3/4
Instructions:
1. In a microwave, melt butter and chocolate; stir until smooth. Transfer to a large mixing bowl. Beat in sugar. Add eggs, one at a time, beating well after each addition. Beat in the coffee and extracts. Combine the flour, baking soda and salt; gradually add to the chocolate mixture.
2. Pour into a greased and floured 10-inch fluted tube pan. Bake at 325 for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
3. Dust with confectioners' sugar. Serve with whipped cream if desired.
Title: Nonny's Pepparkakors
Ingredients:
- 3/4 butter
- 1 sugar
- 1 egg
- 4 light molasses
- 2 1/2 flour
- 1 baking soda
- 1 cinnamon
- 1 ground cloves
- 1 ginger
Instructions:
1. Cream butter, sugar, egg, and molasses together.
2. Mix together flour, baking soda, cinnamon, clove, ginger.
3. Add flour mixture to butter/sugar mixture and mix well.
4. Refrigerate dough for several hours.
5. Divide into fourths and roll into logs. wrap each log in waxed paper and aluminum foil.
6. Freeze dough overnight.
7. Remove 1/2 log from freezer at a time. Slice very thin(1/8 inch) and place on greased cookie sheet.
8. Bake 10-15 minutes in preheated 300F oven.
9. Cool for a few minutes and remove to wire rack.
Title: Rainbow Cupcakes
Ingredients:
- 16 1/4 water
- 3
- 1 1/4
- 1/3
- 1
Instructions:
1. Preheat your oven to 350 degrees/F.
2. Mix your cake mix, egg whites, and vegetable oil. If you can't separate an egg, crack the egg into a slotted spoon and the whites will run out while you're left with the yolk. (NOTE: The ingredients you need for the cake mix vary by brand. I'm using Betty Crocker).
3. Separate your cake batter evenly among 6 plastic bowls/cups.
4. Dye each bowl with one color. You can add Indigo into the rainbow if you have a dark blue dye, or you can add some black to blue.
5. Place a small amount of violet (purple) batter into the bottom of the liner.
6. Now add the same amount of blue. This is where it gets tricky. If you want even layers of colors, pour them while moving the spoon across the liner and smooth it out.
7. Add your green, then yellow, then orange, then red should be your top color.
8. Bake these for about 18-23 minutes (21 minutes worked well) or until a toothpick comes out clean.
9. Let these cool completely in the fridge or freezer before frosting/decorating!
10. TIP: If you plan on piping your frosting, keep the tub in the fridge until you need to use it. Avoid using the whipped/light frosting.
11. Decorate with assorted sprinkles, candies, and colors! It's up to you!
12. ENJOY! :).
Title: Chocolate Covered Cherry Cookies
Ingredients:
- 1/2 butter
- 3/4 powdered sugar
- 1 vanilla
- 1 flour
- 1 1/2 salt
- 1/8 heavy cream
- 1 -2 maraschino cherries
- 50 powdered sugar
- 1 heavy cream
- 1/4 cherry juice
- 1 vanilla
- 1
Instructions:
1. Drain cherries and place on paper towel to dry well. Preheat oven to 350 degrees. Mix butter, sugar, vanilla and chocolate thoroughly. Blend in flour and salt alternately with the heavy cream until dough is formed.
2. Roll teaspoon of dough into ball. Indent ball with thumb and wrap dough around a cherry, making sure there are no holes in the dough. Place one inch apart on ungreased cookies sheet or stone. Bake 12-15 minutes. Cool. Dip in icing or sprinkle with powdered sugar.
3. For frosting: combine frosting ingredients above and dip cooled cookie tops into frosting.
Title: Galliano Cake Glaze
Ingredients:
- 1 confectioners' sugar
- 1 vodka
- 1
Instructions:
1. Blend until very smooth.
2. Drizzle over cake.
Title: Basic Butter Cake & Buttercream Frosting
Ingredients:
- 125 butter
- 1 vanilla
- 165 caster sugar
- 2 eggs
- 225 self raising flour
- 125 milk
- 125 butter
- 240 icing sugar
- 2 milk
Instructions:
1. Preheat oven to moderate.
2. Grease & line pan(s).
3. Beat butter, vanilla and sugar in small bowl until light and fluffy; beat in eggs one at a time.
4. Stir in flour and milk (in 2 batches).
5. Spread into tin, and cook for approximately 25 - 35 minutes (until skewer comes away clean).
6. Let stand for 5 minutes, then turn onto wire rack.
7. Serves 6.
8. FROSTING.
9. Beat butter in small bowl until as white as possible, gradually beat in half the icing sugar, milk, then remaining icing sugar.
10. Add flavoring and coloring as required.
Title: Excellent Carrot Cake
Ingredients:
- 2 sugar
- 3/4 buttermilk
- 3/4 eggs
- 3 vanilla
- 2 flour
- 2 baking soda
- 2 salt
- 1/2 cinnamon
- 2 carrots
- 2 walnuts
- 1 crushed pineapple
- 1 coconut
- 1 1/4 sugar
- 1 buttermilk
- 1/2 butter
- 1/2 light corn syrup
- 1 baking soda
- 1/2 vanilla
- 1 cream cheese
- 8 butter
- 1/2 margarine
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Combine first 5 ingredients; beat well.
2. Mix flour, soda, salt and cinnamon; add to creamed mixture; stir well.
3. Add carrots, walnuts, pineapple and coconut; stir well.
4. Pour batter into greased and floured 13x9 baking pan.
5. Bake at 350° for 55 minutes, or until pick comes out clean.
6. Buttermilk Glaze: Combine first 5 ingredients in large saucepan.
7. Bring to a boil; cook 4 minutes on medium heat.
8. Remove from heat; add vanilla.
9. Pour buttermilk glaze over warm cake; let cake cool.
10. Cream Cheese Frosting: Mix cream cheese and butter; beat until smooth.
11. Gradually add sugar, beating until light and fluffy.
12. Stir in vanilla.
13. Spread cream cheese frosting on top of cooled cake.
Title: Chocolate Espresso Cake
Ingredients:
- 180 dark chocolate
- 3 very strong coffee
- 140 butter
- 5 eggs
- 200 baking powder
- 1 cocoa powder
- 2 plain flour
- 90
Instructions:
1. Line the base of a 21-23cm shallow springform cake tin with silicone baking parchment, buttering the tin lightly to hold it in place.
2. Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water.
3. As soon as it starts to soften, add the coffee and leave it for two or three minutes.
4. Stir very gently, then when the chocolate has melted add the butter.
5. Stir until it has melted.
6. Meanwhile, beat the egg with an electric mixer till stiff, then fold in the sugar.
7. Mix the baking powder with the cocoa powder and flour.
8. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly and gently fold the melted chocolate into the egg whites.
9. Lastly sift in the flour and cocoa mixture.
10. Stir the mixture with a large metal spoon, taking care not to knock out any air.
11. It should feel light and wobbly.
12. Do not overmix- just enough to fold in the flour.
13. Scoop into the lined tin and bake in an oven preheated to 180 C for 35 minutes.
14. Leave to cool in its tin, then turn out.
Title: Classic Butter Cake With Chocolate Frosting
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 unsalted butter
- 4 confectioners' sugar
- 2 light corn syrup
- 16 vanilla extract
- 2 salt
- 3
- 1
Instructions:
1. Position the rack in the lower third of the oven and preheat to 350°F (180°C). Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
2. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
4. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored. The entire process of adding and beating the eggs should take 3 to 4 minutes.
5. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans.
6. Bake until the tops spring back when the cakes are lightly pressed in the centres and a toothpick inserted in the centres comes out clean, about 25 minutes.
7. Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. (The cake can be baked 1 day ahead, cooled, and stored, wrapped tightly in plastic wrap. Or freeze, overwrapped with foil, for up to 2 weeks.)
8. Fill and frost layers, top and sides with Chocolate Frosting.
9. To make the frosting, in the top pan of a double boiler, combine the bittersweet and unsweetened chocolates. Set the pan over but not touching barely simmering water in the bottom pan and stir until melted. Let cool slightly. In a large bowl, using an electric mixer, beat the butter and confectioners’ sugar on medium speed until fluffy. Beat in the corn syrup, vanilla and salt. While beating, gradually add the chocolate and beat until smooth.
Title: Peaches and Cream Pizza
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1 butter
- 1/2
- 1/4
- 3
- 1/2
Instructions:
1. Separate crescent dough into eight triangles.
2. Press onto a greased 12 inch pizza pan; seal seams.
3. Bake at 375 degrees for 8 - 10 minutes or until edges are golden.
4. Cool slightly on a wire rack.
5. In a small mixing bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust.
6. Top with pie filling.
7. In a small bowl, combine flour and brown sugar; cut in butter until crumbly.
8. Sprinkle over peaches.
9. Top with almonds.
10. Bake for 20-25 minutes or until golden brown.
11. Cool. Refrigerate leftovers.
Title: Apple Crepes
Ingredients:
- 2 eggs
- 2/3 milk
- 3/4 flour
- 2 cognac
- 2 brandy
- 2 butter
- 1 sugar
- 5 vanilla
- 2 tapioca pudding
- 1/4 apples
- 1/2 brandy
- 1 cinnamon
- 2 butter
- sugar
Instructions:
1. Combine all ingredients below crepe mixture until smooth. Make shells like you would make manicotta shells. Yield 16-18 crepes.
2. Prepare pudding as directed. Saute apples about 10 minutes. Add sugar and seasonings. Combine apples and pudding; mix well and chill. Makes enough filling for 8 dessert crepes.
3. Just before serving, divide mixture evenly on crepes and pocket fold. Serve with whipped cream and powdered sugar.
Title: Low Fat Citrus Dessert.
Ingredients:
- 2 sugar-free lime gelatin
- 200 sugar-free lemon gelatin
- 1 Quark
- 2 oranges
- 1 lemon
- 12 sponge cake fingers
Instructions:
1. Break the sponge fingers in half and place in the bottom of a large bowl (I use a fruitbowl).
2. Grate the zest of the lemon and one orange and reserve. Juice the lemon and reserve juice.
3. Peel the other orange - now place the segments of both oranges on top of the sponge fingers.
4. Make up the jelly according to instructions - when dissolved, add the zest, lemon juice, yoghurt and quark. Mix all together really thoroughly - use a blender if you have one. Pour into the bowl on top of sponge and fruit. The stuff will float - this isn't a layered dessert.
5. Sprinkle on some chocolate shavings and leave to set in the fridge overnight.
Title: Marshmallow Fondant
Ingredients:
- 16 vegetable shortening
- 2 marshmallows
- 2 water
- 2 vanilla flavoring
- 1/4 confectioners' sugar
- salt
Instructions:
1. Grease a large microwave-safe bowl, the bowl of your stand mixer, the dough hooks for your stand mixer, a large spoon, and a spatula or two.
2. Place the water and the marshmallows in your greased microwave-safe bowl and microwave in 30-second increments (about 2 or 3 times) until your marshmallows are melted.
3. While the marshmallows are melting, measure out 1 cup of the confectioner's sugar and set aside. Place the remaining confectioner's sugar in your greased mixing bowl, and make a large well in the center of the sugar. Add the salt to the sugar.
4. Stir the vanilla into the melted marshmallows, and pour the marshmallows into the well in the middle of the sugar. With the dough hooks in place, turn your mixer on the lowest setting and allow to mix. If the motor sounds strained, turn it up a notch, but be careful as it may cause sugar to puff out of your bowl.
5. Turn the mixer off once all the sugar has been incorporated (it may take about 5 minutes or longer).
6. If your dough is sticky, add the reserved cup of sugar, 1/4 cup at a time, mixing well between additions.
7. Once you have a smooth dough, turn out onto a piece of greased plastic wrap. Lightly grease the top of your dough, and wrap tightly in the plastic wrap for at least two hours to rest.
8. If the dough becoms stiff, microwave about 20 seconds to loosen it back up.
9. When you are ready to roll the fondant out, lightly grease your pastry mat and rolling pin so the fondant doesn't stick.
Title: Low-Carb Sugar-Free Angel Food Cake
Ingredients:
- 2 cream of tartar
- 1 xanthan gum
- 2 vanilla
- 1/2 liquid stevia
- 5 Splenda sugar substitute
- 2 salt
- 1
Instructions:
1. Beat egg whites until foamy.
2. Add cream of tartar and xanthan gum and beat until stiff peaks form.
3. Add vanilla, flavor extract (such as almond, lemon, or orange), and Stevia.
4. Mix in a separate bowl protein powder, salt, and sugar substitute.
5. Fold the dry ingredients into the egg whites.
6. Pour into a greased fluted pan.
7. Bake at 350 for 45 minutes.
8. Allow to cool (unfortunately it shrinks). Slice and serve with fresh diced fruit and whipped cream.
Title: Shirley Spears' Marmalade Pudding
Ingredients:
- 125 butter
- 150 light brown sugar
- 25 marmalade
- 125 marmalade
- 175 bicarbonate of soda
- 5 water
- 3
- 1
Instructions:
1. For the pudding, grease a 1.7 litre/3 pint pudding basin with a tight-fitting lid.
2. Place the breadcrumbs, flour and sugar into a large mixing bowl.
3. Melt the butter with the marmalade in a pan over a low heat, but do not boil.
4. Pour the butter and marmalade mixture into the bowl of dry ingredients and mix together thoroughly.
5. Place the eggs into a bowl and whisk until light, then stir into the marmalade mixture until well combined.
6. Dissolve the bicarbonate of soda in a tablespoon of cold water. Add to the pudding mixture and stir well. The mixture will increase in volume as it absorbs the bicarbonate of soda.
7. Transfer the mixture to the prepared pudding basin and leave to stand for five minutes.
8. Cover with a close fitting lid, or kitchen foil tightly secured with kitchen string.
9. Carefully place the pudding basin into a pan of boiling water - the water should reach halfway up the side of the pudding basin. Simmer the pudding for two hours. The water level may need to be topped up during the cooking period.
10. To serve, uncover the pudding and turn it out onto a serving dish. Melt five tablespoons more of the marmalade in a pan, then drizzle over the pudding.
Title: New Brownies
Ingredients:
- 4 salt
- 1/4 sugar
- 1 vanilla
- 1 walnuts
- 1/2
- 1
Instructions:
1. Heat oven to 350 degrees F. In a medium bowl, beat egg whites and salt with rotary mixer or wire whisk until soft peaks form. Slowly add sugar until peaks are glossy. Beat in vanilla.
2. Fold in cookie crumbs and walnuts. Pour mixture into a nonstick pie pan and carefully level mixture with spatula. Bake for 30 minutes.
Title: Grandmom Snow's Blueberry Buckle from Warren, Pa
Ingredients:
- 6 fresh blueberries
- 2 flour
- 1/4 butter
- 1 sugar
- 1 egg
- 1/2 milk
- 1 3/4 baking powder
- 1/4 salt
- nutmeg
- cinnamon
Instructions:
1. Preheat oven to 375°F.
2. Toss blueberries in 2 tbsp of flour.
3. Put in blueberries in bottom of greased 8 1/2 inch square pan or pie plate.
4. Cream butter and 3/4 cup sugar together.
5. Lightly mix in egg, milk, baking powder and salt.into butter sugar mixture.
6. Place over berries.
7. Combine 1/4 cup sugar with a little cinnamon and nutmeg.
8. Sprinkle on top and bake 40-45 minutes.
Title: Low Fat Tiramisu
Ingredients:
- 3 skim milk
- 1 sugar
- 2 vanilla
- 2 light cream cheese
- 226 instant coffee
- 2 Kahlua
- 1 1/2 brandy
- 2 ladyfingers
- 250
- 2
Instructions:
1. Stir the custard powder in a small pan with about 2 Tbls. of skim milk until dissolved.
2. Add remaining skim milk with sugar and vanilla and stir over medium heat until mixture boils and thickens.
3. Remove from heat, this will be a thick custard.
4. Transfer to a bowl, cover with plastic wrap and cool at room temperature.
5. In a small bowl, whip egg whites until soft peaks form, then fold into the cooled custard.
6. Beat together the custard and cream cheese for 2 minutes.
7. Pour the coffee into a dish and add the Kahlua coffee liqueur.
8. Using half the biscuits, quickly dip each biscuit in the coffee mixture.
9. Just enough to cover(don't leave them in the liquid or they will get soggy) and arrange in a single layer over the base of a serving dish.
10. Use a 9" x 13" x 2" baking dish.
11. Using half of the custard mixture, smooth it evenly over the biscuits.
12. Dust half the dark cocoa over the cream and then repeat the layers with the remaining biscuits and custard mixture.
13. Cover the Tiramisu with plastic wrap and refrigerate overnight, or for at least 6 hours.
14. Lightly dust with dark cocoa powder to serve.
Title: Terribly Tempting Dark Chocolate Fondant
Ingredients:
- 200 dark chocolate
- 200 butter
- 4 eggs
- 160 sugar
- 40 white flour
- 6 baking powder
- 20
Instructions:
1. Mix the chocolate and melted butter together in a large mixing bowl.
2. Add the eggs,one at a time, and mix with sugar until you get a white mixture.
3. Add the remaining ingredients.
4. Mix well.
5. Butter individual cake tins.
6. Put the chocolate mixture into the cake tins.
7. Bake at 170C for 8 minutes.
8. Remove from oven when cool.
Title: Cookie Jar Peanut Butter Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 solid shortening
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 1 creamy peanut butter
Instructions:
1. Heat oven to 350°.
2. Sift together the flour, baking powder, baking soda and salt, set aside.
3. Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
5. Add the flour mixture by the cupful and beat at low speed to mix well.
6. Shape the dough into 1 inch balls and place on ungreased baking sheets (I line the sheets with parchment paper) about 2 inches apart.
7. Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design.
8. Bake 10-12 minutes.
9. ***Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
10. ***Use a spatula to transfer to a rack to cool.