lumicero/recipes-ing2inst huggingface dataset:
Title: Ladies' Kisses
Ingredients:
- 5/8 unsalted butter
- 1/2 all-purpose flour
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Line 3 cookie sheets with parchment paper. Beat the butter and superfine sugar together in a bowl until pale and fluffy. Beat in the egg yolk, then the amonds and flour. Continue beating until well mixed. Shape the dough into a ball, then wrap in plastic wrap and let chill in the refrigerator for 1 1/2 - 2 hours.
2. Preheat the oven to 325 degrees. Unwrap the dough and break off walnut size pieces, then roll them into balls between the palms of your hands. Place the dough balls on the prepared cookie sheets, spaced well apart to allow for spreading. Bake in a preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and carefully transfer the cookies, still on the parchment paper, to cooling racks to cool.
3. Place the chocolate in a small heatproof bowl set over a pan of gently simmering water and stir constantly until melted. Remove the bowl from the heat. Remove the cookies from the parchment paper, and spread the melted chocolate over the bases. Sandwich them together in pairs and return them to the cooling racks to cool and set. Dust with a mixture of sifted confectioners' sugar and cocoa and serve.
Title: Cake That Doesn't Last
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 3/4 salt
- 1 cinnamon
- 1 1/2 vanilla
- 3 eggs
- 1 1/8 bananas
- 2 crushed pineapple with juice
- 1 pecans
- 1
Instructions:
1. Mix by hand and pour into Bundt pan.
2. Bake at 350 degrees for 1 hour and 20 minute.
Title: Coconut Rice Pudding
Ingredients:
- 2 water
- 2 cinnamon sticks
- 1 lime peel
- 1 long grain white rice
- 1 milk
- 3/4 sugar
- 1/4 salt
- 4 vanilla
- 1/2 butter
- 1 1/2 ground cinnamon
- 1
Instructions:
1. In a medium saucepan, bring the water to a boil; add stick cinnamon and lime peel.
2. Reduce heat, simmer covered, for 5 minute.
3. Add rice; return to boiling.
4. Simmer, covered, for 20 min., or until all the liquid is absorbed and the rice is tender.
5. Stir in the milk, sugar and salt. Simmer over medium to low heat, stirring frequently, for 40 minute or until most of the liquid is absorbed.
6. Remove from heat. Discard cinnamon and lime peel.
7. Preheat broiler.
8. In a medium bowl, combine egg yolks and vanilla.
9. Spoon a few tablespoonsof the hot rice mixture into egg yolk mixture.
10. Stir egg yolk mixture and 1 1/4 cups shredded coconut back into rice mixture.
11. Transfer rice mixture to a 2-quart square baking dish. Top with remaining 1/2 cup coconut and the butter pieces; sprinkle with ground cinnamon.
12. Broil for 3-4 minute or until coconut is golden brown.
13. Serve warm.
Title: Janet's Black Bottoms
Ingredients:
- 1 cream cheese
- 1 egg
- 1 1/3 granulated sugar
- 3/4 kosher salt
- 1 all-purpose flour
- 1 1/2 baking soda
- 1/4 canola oil
- 1 white vinegar
- 1/2 pure vanilla extract
- 1
Instructions:
1. Heat oven to 350. Line mini-muffin tins with paper liners.
2. Using an electric mixer, beat the cream cheese, egg, 1/3 c of the sugar and 1/4 tsp of the salt in a large bowl until creamy.
3. Stir in the chocolate chips.
4. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt.
5. Add the oil, vinegar, vanilla and 1 c water and mix until fully incorporated.
6. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each).
7. Top each of the cups with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
8. Bake until the cupcakes are puffed and barely golden, 15-20 minutes.
Title: Cutout Sugar Cookies With Butter Icing
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 3/4 salt
- 3 flour
- 3 baking powder
- 1/2 milk
- 4 shortening
- 3 milk
- 1 salt
- 2 powdered sugar
- 1/2 vanilla
Instructions:
1. Thoroughly cream butter and sugar.
2. Add egg and beat well.
3. Add dry ingredients alternately with milk and vanilla and mix thoroughly.
4. Roll on lightly floured surface and cut with floured cookie cutter.
5. Bake on greased cookie sheets at 375 for 5 minutes or until firm. Cool dough before icing.
6. For icing, cream all ingredients. Add enough milk to make icing spread easily. Add food coloring if desired.
Title: 5 Cup Salad
Ingredients:
- 1 pineapple chunks in juice
- 1 mandarin oranges
- 1 marshmallows
- 1 Cool Whip Topping
- 1
Instructions:
1. Toss pineapple, mandarin oranges, marshmallows and coconut lightly together.
2. Fold in Cool Whip.
3. Serve immediately or chill in refrigerator for later.
Title: Spicy Applesauce Cake
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 ground cloves
- 1 brown sugar
- 1/2 applesauce
- 1 1/2 raisins
- 1 walnuts
- 1 powdered sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease 9-inch square pan.
3. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves.
4. In a large bowl, beat brown sugar and oil at medium speed until blended.
5. Add applesauce and mix well.
6. Add flour mixture all at once; beat on low speed.
7. until well blended.
8. Stir in raisins and nuts.
9. Spoon batter into prepared pan.
10. Bake 20 to 25 minutes or until lightly browned.
11. Cool completely on wire rack.
12. Cut into squares.
13. Serve plain, dusted with powdered sugar, or frosted with whipped topping, if desired.
Title: Chocolate Éclair Dessert
Ingredients:
- 8 graham crackers
- 16 graham crackers
- 1 cream cheese
- 3 milk
- 2 instant vanilla pudding
- 1
- 8
Instructions:
1. For Éclair: Line the bottom of a lightly-buttered 13x9-inch glass casserole dish with a single layer of "WHOLE" graham crackers - about 7&1/2 or 8 crackers.
2. Place softened cream cheese in a medium-large bowl. Beat on low speed until smooth - allowing it to set for a bit longer if it isn't softened enough. Slowly beat in a small amount of the milk, incorporating the rest a bit at at time to ensure that the mixture will be lump-free. Sprinkle pudding mix across the surface and beat at low speed for 1 minute, or until thick. Fold in Cool Whip.
3. Pour half the pudding mixture over the layer of graham crackers. Add a second layer of graham crackers and the remainder of the pudding. Top with a final (third) layer of graham crackers.
4. Slightly heat the Chocolate Frosting in the microwave, and then drizzle/spread across the top in a thin layer.
5. Refrigerate for at least 8-10 hours, but overnight is best. The sit-time is what transforms this dish into an éclair. (This dish holds its shape very well - it won't weep like most pudding-type desserts - so don't worry about it going soggy.).
6. Note: One 14 oz. box of Graham Crackers contains 3 packages. You'll use about one package for each layer. I use "Original Flavored" Graham Crackers for the bottom layer, and "Chocolate Flavored" Graham Crackers for the middle and top layers. You can use all one flavor if desired.
Title: Date Chip Cake
Ingredients:
- 1 dates
- 1 1/4 boiling water
- 1 baking soda
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 1/4 all-purpose flour
- 1 cocoa powder
- 1 salt
- 6 walnuts
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour 9 inch square pan.
3. Mix dates and water, bring to a boil and simmer for 5 minutes.
4. Cool, then stir in soda.
5. In mixing bowl, cream together shortening and 1 cup of the sugar.
6. Add eggs and vanilla and blend until smooth.
7. Mix flour, cocoa, and salt.
8. Add flour mixture and dates to creamed mixture and beat together until blended.
9. Pour batter into prepared pan.
10. Mix together the remaining 1/2 cup sugar, chocolate chips and walnuts.
11. Sprinkle over top of cake.
12. Bake for 35 minutes, or until cake tests done.
Title: Hershey's Black Forest Pudding Cake
Ingredients:
- 3/4 sugar
- 1 flour
- 3 baking powder
- 2 salt
- 1/4 milk
- 1/2 margarine
- 1/3 vanilla
- 1 1/2 sugar
- 1/2 light brown sugar
- 1/2 hot water
- 1/4 kirsch
- 1 1/4 cherry pie filling
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, combine ¾ cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Add milk, margarine, and vanilla; beat until smooth. Spread into an 8 or 9-inch square pan.
3. In small bowl, stir together ½ cup sugar, brown sugar, and ¼ cup cocoa; sprinkle mixture evenly over batter.
4. Combine hot water and kirsch; pour over batter. Do not stir.
5. Bake 30-40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with cherry pie filling.
Title: Butterscotch Creme Brulee
Ingredients:
- 10 heavy cream
- 10 half-and-half
- 1 vanilla bean
- 4 sugar
- 2/3 sugar
- 1
- 4
Instructions:
1. Preheat oven to 325 degrees F.
2. Split vanilla bean down the middle and scrape out the insides. Heat heavy cream, half-and-half, and vanilla bean (all of it, including the husk) on medium-high until it just comes to a boil. Remove from heat, cover, and allow to rest for 15 minutes.
3. Whisk egg yolks and 2/3 cup of sugar together with butterscotch liqueur. Gradually stream some of the hot cream and vanilla mixture into the bowl while constantly stirring. Keep stirring to keep egg from scrambling. Continue until both mixtures are fully incorporated.
4. Pour mixture through a fine mesh strainer and equally divide between 4 ramekins. Place the ramekins in a deep baking pan. Add enough water to come to halfway up the side of the ramekins.
5. Cook in oven for 45 minutes, until the surface is set but still trembling when shaken.
6. Allow to cool slightly, then move to refrigerator to cool for at least 2 hours and up to 3 days.
7. When ready to finish, remove from refrigerator and place at room temperature for at least 30 minutes. Distribute 1 tablespoon of sugar on the surface of each ramekin. Gently rotate and tap the sides of each ramekin if necessary.
8. Using a brulee torch set to the highest setting, gradually melt the sugar on the surface of each ramekin. The sugar will bead up and turn to liquid form; move the torch to another area if the sugar starts to blacken. Some blackening is desirable. After going over the surface, some unmelted sugar will remain. Go back over these areas with the torch until they're melted, but stop if it turns black.
9. Allow to sit for a few minutes before serving.
Title: Cream Cheese Frosted Pumpkin Cake
Ingredients:
- 4 eggs
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 ground cloves
- 2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 2 sugar
- 1 pumpkin puree
- 1 cream cheese
- 2 rum
- 1 vanilla extract
- 3 confectioners' sugar
- pecan halves
- walnuts
Instructions:
1. PREPARE PUMPKIN CAKE: Crack eggs into the large bowl of an electric mixer; cover and let stand 30 minutes until room temperature. Preheat oven to 350°F Meanwhile, sift flour with baking soda, salt, cloves, cinnamon, ginger and nutmeg.
2. With electric mixer at HIGH speed, beat eggs thoroughly. Add sugar and continue to beat until eggs are lemony in color and the mixture is light and fluffy. Gradually add oil and pumpkin, beating well after each addition to blend thoroughly.
3. With electric mixer at LOW speed, beat in flour mixture, several spoonfuls at a time, beating only until flour is moistened. Pour into ungreased 10 inch tube pan without removable bottom. Bake about 1 hour, or until surface springs back when gently pressed with fingertips.
4. Remove cake from oven and cool completely in pan on wire rack.
5. Meanwhile prepare Cream Cheese Frosting: In a small bowl with electric mixer at MEDIUM speed, beat cream cheese with rum until smooth and soft. Gradually add confectioners’ sugar, (icing/powdered sugar) beating until light and fluffy.
6. Using a long, narrow metal spatula, carefully loosen cake from pan; remove. Place on cake plate and frost top and sides with cream cheese frosting. Use the tip of the spatula to swirl the frosting in a spoke-like fashion in towards the center of the cake.
7. Arrange pecan or walnut halves decoratively around top edge of cake. Serve cake immediately or store, tightly covered, in refrigerator. Remove about 30 minutes before serving. Makes 12 servings.
8. Mc Call’s Cooking School.
Title: Apple Bundt Cake
Ingredients:
- 1 3/4 sugar
- 3 eggs
- 1 salt
- 1/2 all-purpose flour
- 2 baking soda
- 1 cinnamon
- 1 apples
- 2 1/2
- 1
Instructions:
1. Heat oven to 350 degrees. Lightly grease or spray a 10-inch bundt or tube pan (even it if is non-stick).
2. Put sugar, eggs, oil and salt in mixing bowl and beat for 2 minutes.
3. In separate bowl, stir together flour, baking soda and cinnamon with a whisk. Add flour mixture in three batches to egg mixture and mix afer each addition.
4. Fold in apples and nuts.
5. Pour batter into prepared pan and bake for 1 hour. Cool in pan for 10 minutes, then turn out on serving plate to finish cooling.
Title: Almond Cream
Ingredients:
- 1/2 sugar
- 3 heavy cream
- 3 brandy
- 1
- 2
Instructions:
1. Place the almonds in a food processor and process to a fine meal.
2. Combine the eggs and sugar in a bowl and whisk until pale and creamy.
3. Fold in the cream, brandy and then the almonds. Serve immediately.
Title: Hot Fudge Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 sugar
- 1/3 hot water
- 1 vanilla extract
- 1/4 vanilla ice cream
- 2 pecans
- 1
Instructions:
1. Prepare cake batter according to package directions-- mix the cake mix, water, eggs, and vegetable oil until well blended.
2. Pour into a lightly greased 13- x 9-inch pan.
3. Stir together sugar and next 3 ingredients; pour over batter (it will sink to bottom of pan).
4. Do not stir.
5. Bake at 350° for 45 minutes.
6. Let stand 10 minutes.
7. Serve with vanilla ice cream and chopped pecans.
Title: Date Nut Cake
Ingredients:
- 4 dates
- 1 flour
- 1 sugar
- 1 salt
- 1 baking powder
- 1 eggs
- 3 vanilla
- 4
- 1
Instructions:
1. Mix nuts, dates and cherries in a large bowl.
2. Combine flour, sugar, salt, and baking powder.
3. Sprinkle flour mixture over fruit; mix well.
4. Add beaten eggs and vanilla.
5. Mix throughly.
6. Bake in tube pan at 275 degrees fahrenheit for 1 hour and 15 minutes.
Title: Coco Lopez Pina Colada Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 Cool Whip Topping
- 1 coconut
- 1
Instructions:
1. Prepare yellow cake mix according to package directions in 13" x 9" pan.
2. Remove from oven and while cake is still hot, poke lots of holes in the surface with fork.
3. Spread can of sweetened condensed milk over top of cake.
4. Do this fairly slowly so that it has a chance to soak evenly into the holes.
5. Wait 20 minutes.
6. Spread the Coco Lopez mix just as you did the condensed milk.
7. Wait 20 minutes.
8. Spread Cool Whip on top and sprinkle with coconut.
9. Enjoy!
10. Be sure to refrigerate this cake.
11. It doesn't keep at room temperature.
Title: Glazed Lemon Cake
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1 1/4 sugar
- 1/2 unsalted butter
- 1/4 fresh lemon zest
- 2 eggs
- 4 vanilla extract
- 1 sour cream
- 2 powdered sugar
- 1 fresh lemon juice
- 2 1/4
- 1/2
Instructions:
1. Heat oven to 350º. Lightly grease and flour 9x13 baking pan.
2. In medium bowl, mix well the flour, baking powder and baking soda. Set aside.
3. In large bowl with mixer on high speed, beat the sugar, butter, oil and lemon zest until smooth, about 30 seconds. Add 2 of the eggs and the egg yolk and beat on high for 30 seconds. Scrape bowl and add remaining 2 eggs and vanilla extract. Beat on high for 4 minutes until light and sugar has dissolved.
4. To creamed mixture, add half of the dry ingredients and 1/2 cup of sour cream. Mix on medium speed for 30 seconds. Scrape bowl well. Add remaining dry ingredients and sour cream. Mix on low until smooth. Beat batter on high speed for 1 minute, scraping bowl well.
5. Pour into prepared pan and bake for 25-30 minutes or until center just starts to spring back when touched. Top of cake should be a light golden color.
6. While cake bakes, make the glaze. Combine powdered sugar and lemon juice in medium mixing bowl. Whisk or stir until very smooth and opaque.
7. Remove cake from oven and immediately poke small holes into cake using a toothpick. Slowly pour half of the glaze over cake, beginning in the center of the cake, spreading slowly to cover entire surface. Let cake absorb glaze, then slowly pour remaining glaze over cake. Allow cake to rest 5 minutes and absorb glaze.
8. Turn on oven broiler and broil cake until glaze just starts to bubble and cake top is golden brown.
9. Cool cake for 2 hours before cutting. Dust with additional powdered sugar just before serving, if desired.
Title: Great Grandma Evelyn's Uncooked Fruitcake
Ingredients:
- 1 dates
- 2
- 1
Instructions:
1. In a large bowl combine wafers, dates, cherries (if using), and nuts.
2. Mix well, then pour Eagle Brand Milk over and continue to mix until all dry ingredients are saturated with the milk. You may have to use your hands to mix as this mixture is quite stiff.
3. You might have to add a little more milk or water- but only a little at a time.
4. Line a loaf pan with waxed paper letting it extend over the sides some.
5. Pack the mixture in the prepared pan, leaving no spaces. Refrigerate 2-3 days before slicing to serve. Slice thinly and refrigerate remaining cake.
Title: Watermelon Slice Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 egg
- 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/8 raisins
- 1/3 sesame seeds
- 1
Instructions:
1. In a large mixing bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Set aside 1 cup of dough.
2. Tint remaining dough red; shape into a 3-1/2-in.-long log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate for 2 hours or until firm.
3. On a lightly floured surface, roll plain dough into a 8-1/2-in. x 3-1/2-in. rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10-in. x 3-1/2-in. rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight.
4. Unwrap and cut into 3/16-in. slices (just less than 1/4 in.). Place 2 inches apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisin bits and sesame seeds into red dough to resemble watermelon seeds.
5. Bake at 350° for 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
Title: Easy Chocolate Roll-Up
Ingredients:
- 1/4 butter
- 1 pecans
- 1 1/3 flaked coconut
- 15 1/2 sweetened condensed milk
- 3 eggs
- 1 sugar
- 1/3 all-purpose flour
- 2/3 salt
- 1/4 baking soda
- 1/4 water
- 1/3 vanilla
- 1
Instructions:
1. Line a 15" x 10" jelly roll pan with foil. Melt butter in pan; sprinkle nuts and coconut evenly in pan; drizzle with the condensed milk. Set aside.
2. In mixing bowl, beat eggs at high speed for 2 minutes until fluffy. Gradually add sugar; continue beating 2 minutes.
3. Add remaining ingredients; beat 1 minute at low speed. Pour evenly into pan over the filling.
4. Bake at 375 degrees F for 20-25 minutes until the cake springs back when touched in the center.
5. Sprinkle the cake (in pan) with powdered sugar. Cover with a towel; invert pan. Remove pan and foil. Roll-up jelly roll fashion, using towel to roll cake. Leave covered until cooled.
Title: Almost Instant Rocky Road
Ingredients:
- 1 mini marshmallows
- 1 peanuts
- 1/2 raisins
- 1/2
- 1/4
- 1/2
Instructions:
1. Line a 8" square cake pan or baking dish with a piece of wax paper large enough to fold over the sides. Place the chocolate chips in a medium saucepan over very low heat. Cook the chocolate until it has almost completely melted, stirring constantly to make sure it doesn’t burn(this can also be melted in the microwave). Remove from the heat and let the chocolate sit for 5 minutes, stirring occasionally. Add the marshmallows, almonds, peanuts, raisins, and apricots, stir until all the ingredients are coated with chocolate. Spread the mixture into the prepared pan, and chill until totally hard, about 3 hours.
2. Move the chocolate to a large cutting surface, and use a large serrated knife to cut the chocolate into 1-inch blocks.
3. Makes about 36 small squares.
Title: Mom's Spice Cake
Ingredients:
- 1 butter
- 4 eggs
- 1 1/2 sugar
- 1 baking soda
- 1/2 baking powder
- 1 cinnamon
- 1/2 clove
- 2 1/2 flour
- 1 buttermilk
Instructions:
1. Cream butter, sugar and eggs.
2. In another bowl mix baking soda, baking powder, cinnamon, cloves, and flour.
3. Alternate adding the flour mixture, and buttermilk to sugar mixture.
4. Bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean.
Title: Aunt Eileen's Sauce Pan Brownies
Ingredients:
- 1/3 butter
- 2 vanilla
- 1/2 sugar
- 1 eggs
- 2 flour
- 3/4 salt
- 1/4 chocolate chips
- 3/4
Instructions:
1. Preheat oven to 325°F.
2. Melt butter and chocolate in pan over low heat, stirring.
3. Cool.
4. Beat in vanilla and sugar.
5. Add eggs one at a time, stir well.
6. Sift flour and salt, add to chocolate.
7. Gently stir in chocolate chips.
8. Pour into 8x8x2 pan.
9. Bake 25 minutes.
Title: BBQ'd Chocolate Banana
Ingredients:
- 8 bananas
- 250 chocolate
Instructions:
1. This needs to be done just prior to cooking otherwise the banans will discolour.
2. Peel the bananas one at a time and place each banana flat on a work surface and make a slit along its length, using a sharp knife.
3. Stuff 3-4 pieces of chocolate into each banana by pushing the chocolate into the banana and close banana.
4. Wrap each banana individually in aluminium foil.
5. Place on bbq for 10 - 15 minutes.
6. Serve with vanilla icecream.
Title: Strawberries With Aromatic Herbs
Ingredients:
- 2 water
- 18 sugar
- 1 basil
- 1 chives
- 1 mint
- 18 strawberries
Instructions:
1. Boil water and sugar in a pan until they form a syrup. Allow to cool in the refrigerator.
2. Mince the chives and keep cool in a bowl. Do the same with the basil and mint, each in separate bowls.
3. When the syrup has cooled, pour an equal amount into each of the three bowls of herbs and allow to marinate for 2 hours.
4. Cut the strawberries into cubes and arrange them in 12 small glasses (such as shot glasses). Pour the mint syrup into 4 glasses, the basil syrup into 4 others, and the chive syrup into the remaining 4.
5. Serve right away, 3 glasses per person.
Title: Libbie's Filled Ice Box Cookies
Ingredients:
- 1 water
- 1/2 sugar
- 1 raisins
- 1 dates
- 3 shortening
- 3 brown sugar
- 1 eggs
- 3 vanilla
- 1/2 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- walnuts
Instructions:
1. Cook the water, sugar, and raisins or dates together, stirring constantly as it burns.
2. Cook until thick; cool.
3. Cream shortening and brown sugar together; add eggs, one at a time.
4. Add vanilla.
5. Sift flour, salt, baking soda, cinnamon together; add walnuts.
6. Add to creamed mixture.
7. Pat or roll out on wax paper or towel to 1/2 inch thick.
8. Spread date mixture over it, roll up and store in refrigerator.
9. Slice and bake as needed.
10. No time or temperature was given for baking; I am guessing 325 degrees Fahrenheit for 20 minutes.
Title: Strawberry Chocolate Hazelnut Toasties
Ingredients:
- 8 toasted hazelnuts
- 12 strawberries
- 1/2 canola oil cooking spray
- 2 olive oil flavored cooking spray
- icing sugar
- strawberry
Instructions:
1. spread each slice of bread with 1 1/2 tablespoons of nutella on one side.
2. only.
3. sprinkle 1/2 of the chopped hazelnuts over the nutella on 4 pieces of bread
4. remove the leafy bits from the strawberries and slice coarsely.
5. lay strawberries evenly to cover the surface of the 4 pieces of bread with.
6. hazelnuts.
7. sprinkles remaining hazelnuts over the strawberries and then cover each with.
8. another piece of bread, nutella side down to make a sandwich.
9. cook sandwiches one at a time for 1-2 minutes on each side, spray between.
10. flipping each one.
11. to serve slice diagonally into two triangles, dust with icing sugar and.
12. garnish with extra strawberries.