lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut-Mango Sticky Rice Pudding
Ingredients:
- 6 water
- 2 arborio rice
- 1/2 table salt
- 1 1/2 sugar
- 1 unsweetened coconut milk
- 1 heavy cream
- 2 sugar
- 1 vanilla extract
- 2 mangoes
Instructions:
1. Bring water to a boil. Add rice and salt and simmer over medium heat until creamy, 15-20 minutes.
2. Reduce heat to medium-low. Add 1 1/2 c sugar and coconut milk and simmer, stirring occasionally, until rice is tender and mixture is thick, 15 minutes more. Spread rice on a large baking dish or rimmed cookie sheet until completely cooled, 30-40 minutes.
3. In a cold bowl, combine cream, sugar and vanilla. Whip until soft peaks form. Gently fold whipped cream and mango into rice pudding. Serve chilled.
Title: Grandma's Apple Cake
Ingredients:
- 3 butter
- 6 caster sugar
- 1 self raising flour
- 8 cooking apple
- 1 eggs
- 2 milk
- 2 granulated sugar
- 1
Instructions:
1. Grease and flour a 9 inch cake tin.
2. Cream butter and orange rind, caster sugar and beat until light and creamy.
3. Mix 1 tablespoonful of the flour with apples in a dish.
4. Put eggs, milk in bowl with creamed butted.
5. Add remaining flour, peel and apples to the creamed mixture; blend well with a metal spoon.
6. Turn into prepared tin, sprinkle with granulated sugar.
7. Cook at 350°F/Gas 4, for 40-50 minutes until golden brown.
8. Serve cold as a cake or hot as a pudding with custard, cream or ice cream.
Title: Classic Shortbread
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2/3 flour
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter.
3. Mix in sugar, almond extract and flour.
4. Press in pan. (I like to use a stone pie plate).
5. Take a fork and poke lots and lots of holes in the shortbread all over. This step is essential to the shortbread.
6. Bake at 350 for 1 hour.
7. When cooled turn out onto wax paper and cut. I cut it like pie slices.
8. Enjoy with a cup of Earl Grey hot tea or your favorite.
Title: Passionfruit Tart
Ingredients:
- 1 Mean Chef's Sweet Tart Dough
- 9 eggs
- 11 heavy cream
- 10 passion fruit juice
- 11 confectioners' sugar
Instructions:
1. To make the passionfruit mix, put it together the day before you wish to bake the tart (resting the custard in the refrigerator helps avoid splitting).
2. Break the eggs into a bowl and whisk.
3. Add the sugar and continue to whisk until well incorporated.
4. While stirring gently, pour in the cream.
5. Add the passionfruit juice and continue to stir until well blended.
6. Strain into a pitcher.
7. Cover and refrigerate overnight.
8. Roll tart dough, line a 10 inch tart pan (with removable bottom) with dough.
9. Refrigerate for 30-60 minutes Preheat the oven to 425 degrees.
10. Remove the tart from the refrigerator and bake blind until just done and golden.
11. Reduce oven to 350.
12. Remove tart shell from oven and brush the tart shell with egg wash- cook for a further 10 minutes.
13. Lower the temperature to 280 degrees.
14. Gently stir custard as it will have separated slightly.
15. With the tart shell sitting in the oven on a sheetpan, carefully pour in the passionfruit custard.
16. Fill the tart right to the top.
17. Bake for 40 minutes.
18. Check-- the tart should just set, but still be slightly wobbly in the middle.
19. If you take it out too soon, it will not set and run when you cut it; if you leave it in too long, it will set too firmly and lose its elegance.
20. Through experience, you'll find the optimum set for the tart in your oven.
21. Remove the tart from the oven, let cool on rack for 10 minutes, balance on a cup and remove the sides of the pan.
22. Place the tart on a wire rack.
23. This will allow the tart to cool and the pastry to crisp up rather than sweat.
24. Invert the pastry ring back onto the tart to help hold the sides in as it cools and sets.
25. Allow to cool for at least 1 hour (can be made a day ahead and refrigerated).
26. Carefully cut with a serrated knife and place in the middle of large white plates.
27. Dust with icing sugar and serve.
Title: Guilt-Free Dirt & Worms Surprise
Ingredients:
- 2 nonfat milk
- 4
- 12
- 3
Instructions:
1. To make the pudding, add both packages of pudding mix to the milk, and beat with a whisk for 2 – 4 minutes (until pudding is thoroughly mixed and thickened).
2. Pour pudding into a wide serving bowl and refrigerate for at least 15 minutes to set.
3. Once ready to serve, sprinkle worms over the pudding and evenly distribute crushed Oreo Thin Crisps on top.
Title: Snack Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 egg
- 2 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 1 buttermilk
- 1 vanilla extract
- 1/2 miniature marshmallow
- 1/2 walnuts
- 1/4 brown sugar
- 2 butter
- margarine
Instructions:
1. In a mixing bowl, cream butter and sugar; beat in egg until light and fluffy.
2. Combine flour, baking powder and salt.
3. In another bowl, combine buttermilk and vanilla.
4. Add dry ingredients to the creamed mixture alternately with buttermilk mixture; mix well.
5. Fold in marshmallows and chips.
6. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan.
7. Combine topping ingredients; sprinkle over batter.
8. Bake at 350 for 30- 35 minutes or until a toothpick inserted near the center comes out clean.
9. Yield: 12-16 servings.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 8 cream cheese
- 4 confectioners' sugar
- 1 vanilla extract
- 4 eggs
- 1 1/4 white sugar
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 2 carrots
- 4 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees Farenheit (or180 degrees Celcius).
2. Grease pan of your choice.
3. In a medium to large bowl to make the cream cheese frosting, combine butter, cream cheese, powdered sugar and 1 teaspoon of pure vanilla extract.
4. Using a hand mixer, mix everything together until it is light, soft and creamy.
5. In a large bowl to make the carrot cake, beat together eggs, oil, white sugar and 2 teaspoons of pure vanilla extract.
6. Add flour, baking soda, baking powder, salt and cinnamon onto mixture.
7. Stir in the 3 cups of grated carrots.
8. Fold in 1 cup of chopped pecans.
9. Pour the batter into greased pan.
10. Bake in the preheated oven for 40 to 50 minutes depending on your oven's temperature.
11. Allow the carrot cake to cool down for at least 10 minutes.
12. Place on a wire rack to cool for an additional 10 minutes.
13. Apply the cream cheese frosting onto your cooled carrot cake.
14. Store your cream cheese frosting in the fridge while waiting for cake to bake or make frosting AFTER while cake is baking. Both ways is fine.
Title: Super Duper Turtle Brownies
Ingredients:
- 1 sweetened condensed milk
- 1 butter
- 1 sugar
- 2 eggs
- 3 milk
- 2/3 vanilla
- 1/3 salt
- 1 baking powder
- 1/2 chocolate chips
- 1 pecans
- 1 1/2 flour
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Melt caramels and sweetened condensed milk together over low heat, stirring frequently.
3. Melt butter.
4. Beat sugar and eggs, add cocoa, milk, vanilla, and melted butter.
5. Add flour, salt, and baking powder.
6. Stir in all chocolate chips and half of pecans.
7. Put 2/3 of batter into greased 9x13 pan and bake for 12 minutes.
8. Remove and pour caramel over brownies.
9. Sprinkle remaining pecans on top, and spoon rest of browine batter over tope and spread out.
10. Cut through browines with a butter knife to marble caramel.
11. Bake for 25-30 minutes and remove from oven to cool for about one hour, then refrigerate to cool completely before cutting.
Title: Pilgrim Hat Cookies
Ingredients:
- 15 jelly beans
- 15
- 2
- 1
Instructions:
1. Cut the Fruit Roll Ups into thin slices with a knife- they will be the brim of the hat.
2. Get a Shortbread Cookie and put it upside down, so the plain chocolate side is up.
3. Take the Peanut Butter Cups out of their wrappers.
4. Pick up one strip of the Fruit Roll Up, and put around the Peanut Butter Cup on the fatter end.
5. Use your frosting to secure a Raisin, or Jelly Bean on the Fruit Roll Up part, to act as a buckle on the hat.
6. Next, with your frosting, attach the whole Peanut Butter Cup on top of the cookie, but in the middle of the cookie.
7. Arrange on a festive platter!
Title: Honey-Champagne Fruit Salad
Ingredients:
- 1 mango
- 2 fresh blueberries
- 3 fresh strawberries
- 2 nectarines
- 1 kiwi fruit
- 2 pineapple chunks
- 1/2 honey
- 1/2
Instructions:
1. Prepare the fruit and place in a large bowl.
2. Combine the champagne and honey in a small bowl and microwave for 30 seconds.
3. Pour the mixture over the fruit and toss to coat well. Serve slightly chilled.
Title: Chocolate Crinkle Cookies
Ingredients:
- 2 granulated sugar
- 3/4 eggs
- 3/4 vanilla
- 4 all-purpose flour
- 2 baking powder
- 2 1/3 salt
- 2 powdered sugar
- 1/2
- 1
Instructions:
1. In a large bowl, stir together sugar and oil; I use a wooden spoon.
2. Add cocoa, blending well.
3. Beat in eggs and vanilla.
4. Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
5. Cover and refrigerate until dough is firm enough to handle, usually overnight.
6. Dough has the consistency of soft fudge.
7. Heat oven to 350 degrees.
8. Grease cookie sheets or line with parchment paper.
9. Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
10. keep dough in fridge between batches.
11. Place cookies about 2 inches apart on prepared cookie sheet.
12. Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
13. place cookies on wire racks and cool completely.
14. Recipe does not seem to double well; dough comes out too soft.
Title: Blueberry-Peach Pudding Cake
Ingredients:
- 1 1/2 - 2 fresh blueberries
- 1 frozen blueberries
- 2 lemon juice
- 1 1/2 flour
- 2 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 sugar
- 3/4 milk
- 1 egg
- 6 butter
- 1 1/2 vanilla
- 3/4 sugar
- 1 cornstarch
- 1 boiling water
Instructions:
1. Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
2. Heat oven to 350°.
3. In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
4. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
5. Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
6. Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
7. Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.
Title: Caramel Apple Cups
Ingredients:
- 10 Splenda granular
- 10 cinnamon
- 10
- 3
- 1/8
Instructions:
1. Preheat oven to 400 degrees.
2. Place the apple pie filling into a microwave safe container and cut the apple pieces into smaller pieces using kitchen scissors.
3. Microwave on high for 2-3 minutes, or until the apples are tender.
4. Stir in Splenda and cinnamon. Set aside.
5. Spray a muffin pan with butter flavored Pam.
6. Separate the biscuits and flatten each one with the palm of your hand until they're big enough to come half way up the well of the muffin tin.
7. Divide the apple pie filling between each biscuit (approx. 1 tablespoon each). Cut each caramel into 4 pieces and place on top of the pie filling.
8. Bake for 10 minutes or until the biscuits are done. Be careful not to over bake. Allow to cool slightly. Caramel will be very hot on top!
Title: Pumpkin Bundt Cake II
Ingredients:
- 1 instant butterscotch pudding mix
- 1 eggs
- 4 water
- 1/4 canned pumpkin
- 1/4 pumpkin pie spice
- 1
- 2
Instructions:
1. In a large mixing bowl, combine the first seven ingredients.
2. Beat on low speed for 30 seconds; then beat at medium speed for 4 minutes.
3. Pour into a greased and floured 10-inch fluted tube pan.
4. Bake at 350F for 50-55 minutes or until a wooden pick inserted near the center comes out clean.
5. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
6. Serve with whipped cream or ice cream if desired.
Title: Cracow Pastry Layer Cake
Ingredients:
- 10 butter
- 10 flour
- 5 caster sugar
- 4 vanilla bean
- 5 caster sugar
- 1/2 caster sugar
- 4 lemon juice
- 4
- 8
- 5
- 1
- 15
Instructions:
1. cream butter and sugar add eggs.
2. add vanilla bean
3. add flour and ground almonds
4. quickly knead pastry dough
5. divide dough in 5 parts
6. roll out
7. bake 4 or 5 thin round layers in a baking pan in turns
8. the layers should not be browned to much
9. but should be slightly golden
10. im guessin 375 for 10 minutes
11. filling
12. add sugar to egg whites cream until fluffy.
13. add sieved jam fold in
14. icing beat together everything but almonds
15. spread filling thinly betweeen layers
16. cover with icing
17. decorate with rosettes made from almond halves
18. best made 4 days in advance , so it matures and becomes crubly as hapiness.
Title: Chocolate Lime Frosting
Ingredients:
- 1/4 butter
- 1/3 margarine
- 2 cocoa powder
- 1/4 powdered sugar
- 2 milk
- 1 1/2 milk
- lime juice
Instructions:
1. Melt butter and mix with cocoa powder.
2. Alternate adding in powdered sugar and milk, mixing the whole time. You may have to add more powdered sugar if it needs to be thickened.
3. Mix in lime juice.
Title: Panna Cotta (Coffee/Vanilla Flavoured)
Ingredients:
- 500 sugar
- 1/2 instant coffee
- 90 dark rum
- 4 gelatin
- 15 cocoa powder
- 4 coffee beans
Instructions:
1. First, soak the gelatine leaves in a small bowl filled with cold water and set aside.
2. Next, pour the cream into a small pan and turn the heat on (gentle heat) add the vanilla powder/extract.
3. Add the sugar, coffee and rum.
4. Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream).
5. If you have a thermometer, check that the cream reaches 90ºC and, at that point, remove the pan from the heat.
6. Now, squeeze the gelatine leaves and add then to the pan.
7. Stir for a couple of minutes or until the gelatine is completely dissolved and strain the cream into a jug.
8. Now, pour the cream into the glasses (or fill 4 glasses half way) and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.
9. Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it.
10. Enjoy it!
11. *Note: the sachet I used contained about ½ g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops) or infuse a small vanilla pod.
Title: Lemon Thumbprint Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 granulated sugar
- 2 eggs
- 1 fresh lemon juice
- 1/4 all-purpose flour
- 5 1/4 cream of tartar
- 1 baking soda
- 1 salt
- 1/4 lemon rind
- 1
- 3/4
- 2
Instructions:
1. Beat butter at medium speed with an electric mixer until fluffy; add powdered and granulated sugars, beating well.
2. Add eggs, oil, and lemon juice, beating until blended.
3. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating until blended.
4. Shape dough into 1-inch balls, and place about 2 inches apart on lightly greased baking sheets.
5. Press thumb in center of each cookie to make an indentation.
6. Bake, in batches, at 350°F for 9 to 11 minutes or until set. (Do not brown).
7. Remove to wire racks to cool.
8. Spoon 1/2 teaspoon raspberry jam in each indentation.
Title: Creamy Cake Filling
Ingredients:
- 1 margarine
- 1 butter
- 4 -5 Crisco shortening
- 2 icing sugar
- 2 vanilla
- 1/2
Instructions:
1. In a heavy duty stand mixer fitted with the paddle, cream the margarine or butter and the shortening for 3-4 minutes, until very soft and creamy.
2. Add in the icing sugar, starting with 1 cup; beat until smooth.
3. Add in whipping cream and vanilla; beat until very smooth and fluffy, adding more icing sugar to achieve the desired texture; beat for 4-5 minutes.
4. Use as a filling for cakes, and also fantastic as a filling for jelly roll cakes.
Title: Highland Strawberries
Ingredients:
- 5 strawberries
- 1 water
- 1 sugar
- 1 heavy cream
Instructions:
1. Place all the ingredients in a saucepan and bring slowly to the boil.
2. Turn off the heat and allow the strawberries to stand, covered, in the saucepan for 2 to 3 minutes, depending on the size of the strawberries.
3. Spoon into individual serving dishes and serve with creme anglaise or thick cream.
Title: Burnt Caramel Cake
Ingredients:
- 1/2 sugar
- 1/2 water
- 1 1/2 water
- 1 1/2 sugar
- 2/3 butter
- 2 sugar
- 3 butter
- 2 white corn syrup
- 2 eggs
- 1 water
- 1 salt
- 1 vanilla
- 2 flour
- 2 baking powder
- 2 brown sugar
- 2/3 milk
Instructions:
1. this recipe sounds a little confusing.but read it all the way through before attempting --
2. in heavy pot, burn 1/2 cup sugar till dark -- put 1/2 cup boiling water in burnt sugar and let boil to a syrup -- this will take about 7 minutes -- cool, but keep warm --
3. cream sugar and butter, add eggs and beat till creamy --
4. then add water, salt, vanilla and burnt syrup leaving 2 tbls in the skillet for filling --
5. add flour and baking powder, beat 2 minutes.
6. bake in 2 greased and floured cake pans in a 350* oven for 25-30 minutes.
7. to prepare FILLING:.
8. put 2 cups sugar in skillet with burnt syrup.add butter the size of an small egg -- milk ( or light cream) and 2 tbls white corn syrup.
9. boil till it forms a soft ball in water -- then let mixture cool and beat again --
10. spread on cake.if icing gets too thick to spread -- add a little cream or milk --
11. take a little while to prepare but it is well worth it -- in my opinion.
12. I use 2-9" round cake pans -- .
Title: KateL's Extreme Pavlova
Ingredients:
- 3 confectioners' sugar
- 6 icing sugar
- 1/2 vanilla extract
- 1/2 vinegar
- 1 cornstarch
- 10 cornflour
- 2 heavy whipping cream
- 3 confectioners' sugar
- 12 icing sugar
- 1 fresh strawberries
- 6 fresh raspberries
- 1 1/2 kiwi fruit
- 1 1/2 cherries
- 1 1/2 hazelnuts
- coconut flakes
- mint leaf
Instructions:
1. MERINGUE:
2. Preheat oven to 300F(150C).
3. Draw a 7-inch circle on waxed paper or baking parchment and place on a baking sheet. Beat the egg whites in a mixer bowl until soft peaks form.
4. Add the sugar gradually, beating constantly until very stiff peaks form.
5. Beat in the vanilla, vinegar and cornstarch. Spread or pipe mixture inside circle, forming a depression in the center.
6. Bake at 300F/150C for 1 hour or until firm. Turn off the oven, leaving the meringue to cool in the oven.
7. Invert the meringue and remove the waxed paper. Place right side up on a serving plate.
8. PREPARE TOPPING JUST BEFORE SERVING:
9. Whip cream with sugar. Spoon it into the depression in the meringue and arrange the berries on the top to serve. Sprinkle nuts and coconut flakes over top, and garnish with mint, if using.
Title: Almond Honey Clusters
Ingredients:
- 2 3/4 honey
- 1/2
Instructions:
1. Preheat oven to 250°F
2. Place 1 1/2 cup of the almonds in the blender or food processor and process until ground.
3. Line a baking sheet with greased foil. Stir together ground almonds, whole almonds and honey in a medium bowl, mixing well. Line the work surface with wax paper. With clean, wet hands, form the almond/honey mixture into a sticky ball; divide in half. Keep dividing each ball in half until there are 32 small clusters. Lay each cluster on the prepared baking sheet and bake 30 minutes.
4. Let cool completely before removing from foil. Cookies will still be soft and chewy.
5. Serve, or store airtight for up to 3 days.
6. To roast whole almonds:.
7. Spread in an ungreased baking pan. Place in 350ºF oven and bake 7 to 10 minutes or until golden brown and fragrant. Stir once or twice to assure even browning. Almonds will continue to roast slightly after removing from oven.
Title: Healthy Apple Carrot Zucchini Muffins
Ingredients:
- 120 carrots
- 110 zucchini
- 220 apples
- 50 flour
- 50 whole wheat flour
- 2 baking powder
- 20 ground hazelnuts
- 30 oats
- 60 molasses
- 1 egg
Instructions:
1. In a bowl grate zucchini/courgette and carrot. Cut the apple into small chunks.
2. Preheat the oven to 170°C/340°F.
3. In another bowl cream the egg and molasses with a pinch of salt. Add the grated veggies, oats and grated hazelnuts.
4. Mix baking powder and flours and add to the egg mixture. Stirr until just combined.
5. Now fold in the apples and pour batter into prepared muffin pan.
6. Bake for about 30 minutes.
Title: Cranberry Chocolate Orange Loaves
Ingredients:
- 2 cranberries
- 1/2 sugar
- 3 1/2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 eggs
- 1 1/3 chocolate chips
- 1/4 walnuts
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease 6 mini loaf pans (6x3-inch) or 2 bundt pans (10-inch).
3. Combine cranberries and ½ cup sugar; set aside.
4. In large bowl, combine flour, 1 ½ cups sugar, baking powder, baking soda, and salt.
5. Using a fork, beat eggs, orange juice, oil, and orange rind together. Add to dry ingredients, stirring just until moistened. Fold in cranberry mixture, chocolate chips, and nuts.
6. Bake for 35-45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before removing to wire rack. For ultimate freshness, keep refrigerated in a covered container or freeze.
Title: Torta di Ricotta
Ingredients:
- 1 golden raisin
- 4 brandy
- 1/2 pine nuts
- 6 eggs
- 2 1/4 sugar
- 1 ricotta cheese
- 2 milk
- 1 1/2 orange zest
- 3 flour
- 2 flour
- 2 baking powder
- 1/3 walnuts
- 1 hazelnuts
- confectioners' sugar
Instructions:
1. In a small bowl soak the raisins for at least an hour.
2. Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
3. Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
4. Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
5. Beat eggs until pale yellow.
6. Gradually add sugar and continue beating until thick.
7. Add ricotta& milk (cream)& continue beating until the mixture is smooth.
8. Sprinkle in the orange zest and fold in with a spatula.
9. Sift 3 cups of flour with the baking powder.
10. Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
11. Drain& dry the raisins, reserve the brandy.
12. Toss raisins with the remaining flour, add to the batter.
13. Gently fold in the the brandy, nuts& chocolate.
14. Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
15. If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
16. Cool cakes on wire racks.
17. Remove from cake pans and discard the parchment paper.
18. You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.
Title: Santa's Whiskers Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 vanilla
- 2 milk
- 2 1/2 flour
- 3/4 pecans
- 1/2 coconut
- 1
Instructions:
1. Mix first 7 ingredients together well.
2. Shape into 2 rolls 2 inches in diameter.
3. Roll in coconut. Cover and chill overnight.
4. Next day slice 1/4 inch thick.
5. Arrange on ungreased cookie sheet.
6. Bake at 375 degrees for 10-12 minutes.
Title: Honey Chocolate Chippers
Ingredients:
- 1 honey
- 1 butter
- 1 margarine
- 1 vanilla extract
- 2 all-purpose flour
- 1 rolled oats
- 1 1/4 baking soda
- 1 1/4 salt
- 1 pecans
- 1
Instructions:
1. Beat honey and butter until creamy but not fluffy.
2. Beat in egg yok and vanilla.
3. Combine four, oats, baking soda, and salt.
4. Stir dry ingredients into wet mixture until well blended.
5. Mix in pecans and chocolate chips.
6. Chill dough for 30 minutes.
7. Drop dough by rounded tablespoons onto ungreased cookie sheets.
8. Flatten each cookie with a spoon.
9. Bake at 350 for 15 to 20 minutes or until tops are dry.
10. Cool on wire racks.