lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Banana With Lime
Ingredients:
- 1 banana
- 2 brown sugar
- 1 butter
- 1/2 lime, juice of
- lime wedge
Instructions:
1. Peel and chop the banana.
2. Place banana, butter and sugar in a saucepan over a medium heat and cook for 2-3 minutes until sugar and butter have caramelised.
3. Add the lime juice and remove from the heat.
4. Pour the bananas into a dish and garnish with lime wedge.
Title: And Another Blueberry Cobbler
Ingredients:
- 4 -5 fresh blueberries
- 3 white sugar
- 1/2 cornstarch
- 2 all-purpose flour
- 2/3 baking powder
- 1/4 salt
- 1 cinnamon
- 1/2 butter
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla extract
- 1/2 lemon zest
- 1/2 Bisquick
- 1/3 brown sugar
- 1/3 butter
- 2 pecans
- 1/2
Instructions:
1. Preheat oven to 375 degrees F
2. In an 8 inch square baking dish, mix together orange juice and cornstarch together add to blueberries, 3 tablespoons sugar and cinnamon. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
4. Mix all streusel topping ingredients together with a pastry blender or forks and sprinkle evenly over the middle layer, baking for 35-40 minutes or until done.
Title: Dulce De Leche and Nutella Thumbprints
Ingredients:
- 2 unsalted butter
- 1 1/3 sugar
- 1 1/4 vanilla
- 1/2 salt
- 4 1/2 all-purpose flour
- 13 sea salt
- 13
Instructions:
1. Preheat the oven to 350 degrees F. With an electric mixer, cream the butter, sugar, vanilla, and salt until smooth. Scrape the bowl with a spatula. Turn the mixer on low and add the flour a little at a time, until it is just combined.
2. Line your cookie sheets with parchment paper. Roll the dough into 1 oz. balls—about 1 ½ tablespoons. Place them on the cookie sheets and make a deep indention in each cookie, with your thumb. Press any cracks back into place.
3. Bake for approximately 20 minutes. It will look like the craters have disappeared, but when the cookies cool, they’ll be back!
4. Scoop the Dulce de Leche into a quart-size freezer bag. Microwave it for 30-60 seconds until thin, like melted peanut butter. The bag may be hot, so wrap it in a small towel. Snip a hole in the corner of the bag and squeeze about 1 ½ teaspoons of caramel into the centers of 24 cookies. Tap the cookies gently to help the caramel fill in the entire indention.
5. While the caramel is still a little tacky, sprinkle each cookie with course sea salt. Repeat this process with melted Nutella and the remaining 24 cookies.
6. Allow the Dulce de Leche and Nutella to cool for a little while before serving, so the centers can set.
7. *You could put them in the refrigerator to speed this up!
Title: Xmas Cookies
Ingredients:
- 2 brown sugar
- 1 shortening
- 1 butter
- 1 baking soda
- 1 baking powder
- 2 eggs
- 1/2 salt
- 1 vanilla
- 5 1/2 flour
Instructions:
1. Cream sugar and shortening, add eggs and beat together.
2. Add dry ingredients and mix well.
3. Roll out on Floured board and cut out with favorite cookie cutters.
4. Bake at 350 for about 10-12 minutes.
5. Cool and Frost.
Title: Crema Catalana
Ingredients:
- 5 ground cinnamon
- 1/3 nutmeg
- 2 lemon, zest of
- 2 1/2 demerara sugar
- 1/4
- 1
- 1/3
Instructions:
1. In a bowl, mix egg yolks, sugar, and cornstarch. Using a fork mix till smooth.
2. Pour milk into a saucepan. Add cinnamon, nutmeg and lemon zest and bring to a boil.
3. Gradually pour spiced milk into yolk mixture, stirring, then pour back into the saucepan. Bring to a boil stirring continuously.
4. Reduce heat and cook for 2-3 minutes, stirring continuously untill the custard has thickened.
5. Pour custard into ramekins and leave to cool.
6. Refridgerate the custard for 3-4 hours.
7. 20-30 minutes before serving, sprinkle with demerara sugar and caramelize with a blowtorch, then leave at room temperature till ready to serve.
Title: Old Fashioned Chocolate Cake
Ingredients:
- 3 hot water
- 5 butter
- 1/2 granulated sugar
- 1 1/2 eggs
- 4 cake flour
- 1 3/4 baking powder
- 2 salt
- 1/2 milk
- 1/2 vanilla
- 1
Instructions:
1. Melt the baking chocolate.Cut into small pieces with hot water in top of double boiler over simering water.
2. Cream butter and sugar well.
3. Add egg yolks, well beaten and whip thoroughly.
4. Add melted chocolate mixture slightly cooled.
5. Then add flour sifted with the baking powder, salt and milk.
6. Fold in stiffly whipped egg whites and vanilla.
7. Pour into a well greased and floured pan 13x9x2 inch.
8. Bake in a moderate oven (350 degrees) 40-45 minutes. Or until done.
9. Directions written exactly as in the cookbook.
Title: Caramel Tassie Cookies
Ingredients:
- 1 1/2 butter
- 1 powdered sugar
- 2 cornstarch
- 3 1/2 flour
- 10
- 16
- 14
Instructions:
1. cream together butter and powdered sugar -- add 2 tsps cornstarch.slowly add flour to make a dough.
2. form dough into small balls and put in miniature muffin tins.
3. press dough to form.
4. bake at 8 minutes at 350*.the dough will puff up --
5. press dough down -- let cool and remove from tin for filling.
6. Use fudge topping.spoon a little of the topping into each cup --
7. melt caramels with a little milk in microwave or in saucepan on low -- stir till smooth.
8. spoon a little of caramel sauce on top of fudge filling.
9. top off cups with a small amount of vanilla frosting --
10. may add a small piece of cherry or pecan to top of frosting.
Title: Fudgy Chocolate Dessert
Ingredients:
- 1 solid-pack pumpkin
- 1 nonfat milk
- 3 sugar-free instant chocolate pudding mix
- 2 fat free cream cheese
- 1
- 1/4
Instructions:
1. In a large bowl, combine cake mix and pumpkin (mixture will be thick). Spread evenly into a 13"x"x2" baking dish coated with nonstick cooking spray.
2. Bake at 375 degrees for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool completely on wire rack.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until soft-set.
4. In a small mixing bowl, beat cream cheese until smooth. Add pudding; beat until well blended.
5. Spread over cake. Cover and refrigerate for at least 2 hours.
6. Just before serving, spread whipped topping over dessert. Drizzle with fudge and caramel toppings; sprinkle with almonds.
7. Refrigerate leftovers.
Title: No Egg Brownies
Ingredients:
- 2 flour
- 1 water
- 1 brown sugar
- 1 granulated sugar
- 1 salt
- 1 vanilla extract
- 3/4 baking powder
- 1/2 chocolate chips
- 1/2 dried cranberries
- 1/2
Instructions:
1. Boil water and 1/2 cup of flour over low heat stirring constantly, until it reaches the consistency of a thin glue paste. Remove from heat and let cool before proceeding.
2. Mix sugar, salt, vanilla, cocoa, and oil in large bowl. Then add the flour/water mixture. Mix well.
3. Add the remaining 1 1/2 cups flour, baking powder and any of the optional items.
4. Spread the mix into a greased 11x7-inch pan. Bake at 350° for 25 minutes, or until a knife can be inserted and come out cleanly.
Title: Pumpkin Delight
Ingredients:
- 4 eggs
- 19 pumpkin pie filling
- 1 1/2 granulated sugar
- 1 1/2 ground cloves
- 2 ground cinnamon
- 1 ground ginger
- 1 salt
- 13 evaporated milk
- 1 butter
- 1 pecans
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1
- 3
Instructions:
1. Preheat oven to 350 F degrees.
2. In a mixing bowl blend together eggs and pumpkin pie filling using a whisk.
3. Blend in sugar, cloves, cinnamon, ginger and salt.
4. Whisk in evaporated milk, blend well.
5. Pour mixture into an ungreased 9" x 13" baking pan or an oven-proof casserole dish.
6. Sprinkle cake mix over the pumpkin mixture.
7. Spoon melted butter evenly over the top of the cake mix.
8. Sprinkle chopped pecans over butter.
9. Bake in preheated 350 F oven for 1 1/2 hours or until done.
10. To test for doneness, insert a wooden teter or wooden toothpick into center.
11. When it comes out clean, the Pumpkin Delight is done.
12. Cool on a wire rack.
13. In a mixing bowl using an electric mixer, beat whipping cream until it just starts to thicken slightly.
14. Add vanilla extract and beat for 10 seconds.
15. Add sugar gradually and continue to beat until thickened.
16. Serve with a dollop of whipped cream.
Title: Sherry Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 dry sherry
- 3/4 eggs
- 1 cinnamon
- 4 brown sugar
- 1
- 3
Instructions:
1. Mix at medium speed the cake mix, pudding, oil, sherry and eggs.
2. In a small bowl mix the cinnamon and brown sugar.
3. Grease a bundt pan.
4. Pour a little batter in the bottom of the pan, then sprinkle a little of the sugar on top of that.
5. Continue to layer having the batter as the last layer.
6. Bake at 350 for 50-60 minutes.
7. Once cooled sprinkle a little more cinnamon and sugar on top.
Title: Chocolate Chip Cookie Truffle
Ingredients:
- 16 1/2 cream cheese
- 3 vegetable shortening
- 6
- 1
Instructions:
1. Preheat oven to 350.
2. Prepare cookies following package directions; however, bake for 14-18 mins until crisp and golden brown, but not burnt. Let cookies cool completely on wire racks.
3. Line baking sheet with wax paper.
4. Crumble cookies into food processor container; cover. Process until mixture resembles coarse meal. Add cream cheese; process until mixture begins to hold together. Mixture will be dark in color. (If smaller food prcessor is being used, half the cookies and half the cream cheese can be prcessed. Transfer mixture to medium bowl, then repeat with remaining cookies and cream cheese.).
5. Roll or scoop mixture into 1 inch balls and place on prepared baking sheet. Refrigerate for 1 hour.
6. Microwave morsels and vegetable shortening in small, uncovered, microwave-safe bowl on HIGH power for 1 minute, stir. Morsels may retain some of their shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted.
7. Dip balls completely into melted choclate with fork. Use side of bowl or shake gently to remove excess chocolate. Return to baking sheet; dust truffles with cocoa. Refrigerate for 30 mins or until set. Store in tightly ocvered container in refrigerator.
8. Tips: Instead of using food processor, cookies can be crumbled or finely chopped with a knife. This will result in a less ground cookie truffle. Instead of cocoa, drizzle colored icing or candy sprinkles over truffles.
Title: Lemon Madeleines
Ingredients:
- 1/2 butter
- 2 eggs
- 3/4 sugar
- 1/4 lemon low fat yogurt
- 1 plain yogurt
- 1/2 vanilla extract
- 1 unbleached all-purpose flour
- 1 lemon zest
- 1/4 salt
- confectioners' sugar
Instructions:
1. In a saucepan, heat butter over low heat until melted and set aside.
2. Preheat your oven to 400°F
3. Grease your madeleine pan.
4. In a large bowl beat eggs, sugar, yogurt, lemon extract, vanilla extract, on low speed until blended.
5. Scrape bowl with rubber spatula, increase speed to high and beat until very light and lemon in color approximately 5 minutes.
6. Reduce speed to low and beat in flour, lemon peel, salt and melted butter until blended.
7. Spoon mixture by the Tablespoon full into the madeleine shells.
8. Bake 10-15 minutes until they are golden brown.
9. Do not over bake.
10. Immediately remove madeleines from shells and place on wire racks to cool completely.
11. Be sure to grease your pan each time you refill to bake.
12. Sprinkle madeleines lightly with confec sugar.
13. Store in a covered container to keep fresh and to prevent texture change.
Title: Hot Dog Bun Pudding/Custard
Ingredients:
- 6 butter
- 1/2 margarine
- 3 eggs
- 1 vanilla
- 1 1/2 granulated sugar
- 2 milk
Instructions:
1. Place buns in lightly greased pan with sides, crust side up.
2. Melt butter & pour over buns.
3. Mix remaining ingredients & pour over all.
4. Bake at 350* for 30 minutes.
Title: White Chocolate Buttercream Frosting
Ingredients:
- 1 butter
- 2 confectioners' sugar
- 6 white chocolate
- 3 -5 half-and-half
Instructions:
1. In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
2. Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
3. Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.
Title: Silky Chocolate Mousse
Ingredients:
- 1 heavy cream
- 6 instant coffee powder
- 1/2 water
- 2 egg
- 1 salt
- 2 sugar
- 1 frozen raspberries
- 1/3
Instructions:
1. In a cold non-reactive bowl, whip the cream to soft peaks. Set aside.
2. Fill a saucepan about a third of the way with water, then bring to a simmer.
3. Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling.
4. In a small bowl, stir the espresso powder into the rum or water, to dissolve.
5. Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture.
6. Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or "holds a ribbon".
7. Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 serving dishes and refrigerate for at least 2 hours.
Title: Fresh Peach and Berry Cobbler
Ingredients:
- 6 blueberries
- 1 1/2 sugar
- 1/4 crystallized ginger
- 2 sugar
- 1 1/2 butter
- 2 water
- 2
- 1/3
Instructions:
1. Heat oven to 350 degrees. Line a cookie sheet with foil. In a large, non-metal bowl, combine all fruit mixture ingredients and toss gently to mix. Spoon fruit mixture into 8-inch square or 9-inch round non-metal baking dish.
2. In a medium bowl, combine 1 1/2 cups pancake mix and 2 tablespoons sugar; mix well. Using a pastry blender, cut in butter until mixture resembles coarse meal. Add water and stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch border around the edge. Sprinkle dough with 2 teaspoons sugar. Place baking dish on the foil-lined cookie sheet. Bake at 350 degrees for 45 to 55 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired.
Title: Coffee Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/4 sugar
- 2 instant coffee granules
- 2 flour
- 1/4 salt
- 1/2 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. Cream butter, sugars and coffee granules together; gradually beat in flour and salt.
3. On a lightly floured surface, roll out dough to 1/4 inch thickness.
4. Cut with floured 2-3 inch cookie cutters; place cookies 2 inches apart on ungreased baking sheets.
5. Bake for 20-22 minutes or until set.
6. Remove to wire racks to cool.
7. Drizzle with melted chips.
Title: Flourless Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 1 butter
- 4 eggs
- 1 sugar
- 6 cornstarch
- 2 Cointreau liqueur
Instructions:
1. Butter a small ring mold and dust it with flour, tapping out excess.
2. Preheat oven to 350F.
3. Cream butter.
4. Add chocolate and blend well.
5. In another bowl, whisk eggs with sugar until combined well.
6. Add eggs to chocolate and beat well.
7. Sift cornstarch over batter and stir in.
8. Stir in Cointreau.
9. Pour batter into prepared pan.
10. Put in larger pan, add enough hot water to reach halfway up sides of pan.
11. Bake in the middle of oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean.
12. Remove cake and let cool 10 minutes.
13. Invert onto a plate.
14. Let cool completely in mold and then lift mold off cake.
15. May be made 1 day in advance and kept, covered loosely, at room temperature.
16. Serve with whipped cream.
Title: Eeeeasy, Sinful, Rocky Road Chocolate Mousse
Ingredients:
- 1 miniature marshmallow
- 3/4 walnuts
- 1/4 - 1/2 chocolate chips
- 1/4 - 1/2 flaked coconut
- 1/4 - 1/2
- 2 -6
Instructions:
1. Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
2. Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
3. Add the rest of your ingredients.
4. Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
5. Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
6. Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
7. Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.
Title: Brownie Applesauce Cake
Ingredients:
- 1/2 butter
- 3 sugar
- 1 eggs
- 1 1/2 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 1 walnuts
- 1/2 cream cheese
- 1/2 butter
- 2 confectioners' sugar
- 1/2 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. Heat oven to 350°F.
2. In large heavy saucepan, over low heat, melt butter and chocolate, stirring constantly.
3. Remove from heat and cool.
4. Blend sugar, applesauce, eggs and vanilla into chocolate mixture.
5. In large bowl, mix flour, baking soda, and salt.
6. With wooden spoon, stir in chocolate mixture until blended.
7. Stir in walnuts.
8. Pour batter into 2 greased and floured 8-inch round cake pans.
9. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
10. Cool in pans 10 minutes.
11. Prepare Apple Cream Cheese Frosting.
12. Remove from pans; cool completely on wire racks.
13. Fill and frost with Apple Cream Cheese Frosting.
14. APPLE CREAM CHEESE FROSTING: In large bowl, beat cream cheese and butter until light and fluffy.
15. Blend in confectioners' sugar, applesauce, caramels and vanilla extract.
Title: Sugar Cookies (Cut-Out)
Ingredients:
- 3/4 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 2 3/4 flour
- 2 baking powder
Instructions:
1. Mix in order given.
2. Do Not Chill Dough!
3. Roll out on lightly floured surface.
4. Place on greased cookie sheet 2 inches apart.
5. Bake in 400 degree oven for 10-15 minutes or until the edges are light brown.
6. Completely cool before icing.
Title: Doughnut Holes
Ingredients:
- 1/2 milk
- 1/4 egg
- 1 sour cream
- 1/4 vanilla extract
- 1 all-purpose flour
- 1 1/3 instant yeast
- 1 1/4 salt
- 1/2 brown sugar
- 2 poppy seed
- 1
Instructions:
1. Heat the milk and shortening in a microwave safe bowl until the shortening melts, about one minute. Cool to about 115°F. Stir in the egg, sour cream, and vanilla.
2. Combine the flour, yeast, salt, sugar, and poppy seeds in a medium bowl. Stir in the warm milk mixture. Stir about two minutes, cover with plastic wrap and let stand 35 to 45 minutes.
3. Spoon the dough into the wells of a doughnut hole make, about half full. Bake until the tester comes out clean. Serve warm with Cinnamon Honey Butter.
Title: Looking Glass Cookies - Easy Method
Ingredients:
- 1
- 10
Instructions:
1. *Youmay use any sugar cookie dough recipe you like- to include purchased sugar cookie dough.
2. You only need as much dough as will fit on each of your cookie sheets once.
3. Separate Life Savers or lollypops (remove sticks) by color and place each color of candy into a separate small resealable plastic baggie.
4. Bash the candy inside the bag with a rolling pin to crush into small pieces.
5. Roll out your cookie dough to an 1/8 inch thickness.
6. Using a large cookie cutter, cut out shapes from the dough.
7. Transfer cookie dough shapes onto ungreased FOIL lined cookie sheets using a rubber spatula.
8. Take a smaller cookie cutter and cut out another shape in the center of each cookie shape.
9. For example, use a large leaf shape, then a smaller leaf shape cutter to cut out the center.
10. The shapes don't have to match but one needs to be smaller than the other.
11. You may also use a knife to cut out holes in the centers instead.
12. Fill the holes made in each cookie shape with the crushed candy pieces.
13. Bake in a preheated 350 F oven for about 10 minutes, or until cookies are baked and candies have melted to form stained glass candy centers.
14. Allow to cool completely before removing from the cookie sheet.
Title: Sour Cream Apple Squares
Ingredients:
- 2 all-purpose flour
- 2 brown sugar
- 1/2 butter
- 1 margarine
- 1 -2 cinnamon
- 1 baking soda
- 1/2 salt
- 1 sour cream
- 1 vanilla
- 1 egg
- 2 apples
Instructions:
1. Set oven to 350 degrees.
2. Prepare an ungreased 13 x 9-inch baking pan.
3. In a large bowl, combine flour, brown sugar and butter; beat at low speed until crumbly.
4. Stir in nuts.
5. Lightly press 2-3/4 cups of the crumb mixture in bottom of an ungreased baking dish.
6. To the remaining crumb mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well with a wooden spoon.
7. Stir in apples.
8. Spoon evenly over the crumb base in the pan.
9. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool slightly; cut into squares.
11. Serve with ice cream or whipped cream -- YUMMY!
Title: Chewy Ginger Cookies
Ingredients:
- 1 butter
- 2 white sugar
- 2 eggs
- 1 molasses
- 3 baking soda
- 1 cinnamon
- 2 ground ginger
- 4 flour
- 3/4 crystallized ginger
Instructions:
1. Beat together the butter and sugar.
2. Add eggs and molasses.
3. Mix together the dry ingredients.
4. Add the dry ingredients to the wet ingredients.
5. Add in the crystallized ginger.
6. Roll dough into 1 1/2 inch balls then roll in white sugar.
7. Place onto a cookie sheet - do not flatten.
8. Bake at 350 for 10-12 minutes.
Title: Custard Filling
Ingredients:
- 2 milk
- 3 eggs
- 1/3 sugar
- 1/8 salt
- 1/8 nutmeg
Instructions:
1. Scald milk.
2. Add eggs, sugar, and salt. Stir constantly while adding the hot milk.
3. Cool and use in doughnuts, pies, and pastries.
Title: Hazelnut Cookies With Amarena Cherries
Ingredients:
- 4 butter
- 4 confectioners' sugar
- 1 egg
- 1 salt
- 3/8 flour
- 5 hazelnuts
- 25 amarena cherries
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. Mix butter, icing sugar and egg yolk, add flour, salt and 1/2 the hazelnuts.
3. Foam the eggwhite in a small bowl.
4. Put the remaining hazelnuts into another.
5. Form balls(from step 2 mixture)of about 2 inches(5 cm).
6. Dip first in egg white then in hazelnuts and place on baking tray, flattening them slightly.
7. Form a little hole in the middle and place half an amarena cherry in it.
8. NOTE:
9. If you cannot find amarena cherries, use drained dry maraschino cherries.
10. Bake for 12-15 minutes until lightly browned.
Title: Make-Ahead Cherry Christmas Slices
Ingredients:
- 1 butter
- 1 icing sugar
- 1 egg
- 1 vanilla
- 2 1/2 flour
- 2 pecans
- 1
Instructions:
1. In a mixing bowl, cream the butter and sugar.
2. Add the egg and vanilla; beat until fluffy.
3. Add the flour; mix well.
4. Stir in cherries and pecans.
5. Chill the dough for 1 hour.
6. Shape the dough into three 10-in rolls; wrap in plastic wrap, and place in a zip-lock freezer bag.
7. Freeze up to 2 months.
8. TO BAKE COOKIES: Remove the rolls from the freezer.
9. Cut rolls into 1/8-inch slices.
10. Place the cookies 1-inch apart on ungreased baking sheets.
11. Bake at 325 degrees for 10-12 mins, or until the edges are golden brown (don't overbake).
12. Remove to wire racks; cool.