lumicero/recipes-ing2inst huggingface dataset:
Title: Everyone's Favorite Molasses Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 salt
- 1 1/2 sugar
- 3/4 unsalted butter
- 1 egg
- 1/4 molasses
Instructions:
1. Preheat oven to 350°. In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm, 10 to 15 minutes. NOTE: Do not cook too long or they will be way too hard! Cookies will seem to be under-baked but they will harden a bit as they cool so they'll end up nice and chewy.
5. Cool 1 minute on baking sheets; transfer to racks to cool completely.
6. IMPORTANT: Store in an airtight container, 3 to 4 days. It is important to let them sit for a few days if you want them softer (and better in my opinion!).
Title: Big and Chewy Chocolate Chip Cookies
Ingredients:
- 6 2/3 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 32 unsalted butter
- 2 1/2 dark brown sugar
- 1 granulated sugar
- 4 eggs
- 4 vanilla extract
- 2
Instructions:
1. Adjust the oven racks to the upper- and lower-middle positions and heat oven to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, 1 to 2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping the bowl and beaters as needed.
3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.
4. Working with 1/4 cup of dough at at ime, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2.5 inches apart. Bake until the edges are golden but the centers are still soft and puffy, 17 to 20 minutes, rotating and switching the baking sheets halfway through.
5. Let the cookies cool on baking sheets for 10 minutes and serve warm.
Title: Cucuzza Cream Pie
Ingredients:
- 2 1/2 cucuzza
- 1/2 water
- 1 cream cheese
- 1/4 sugar
- 1 cinnamon
- 1/2 salt
- 1/2 ground ginger
- 1/4 ground cloves
- 1 vanilla instant pudding mix
- 3/4 milk
- 9 Cool Whip
Instructions:
1. Place cubed cucuzza in a saucepan with water.
2. If needed, add enough water to cover cucuzza.
3. Simmer over medium heat until cucuzza is tender, about 15 minutes.
4. Drain off water and allow cucuzza to cool.
5. In a mixing bowl, beat cream cheese until smooth.
6. Add spices, pudding mix, and milk.
7. Beat until smooth.
8. Add cucuzza to the cream cheese mixture and stir.
9. Pour into pie shell.
10. Cover and refrigerate at least 3 hours before serving.
11. If desired, top with whipped cream or Cool Whip topping.
12. ~NOTE~This pie isn't very colorful.
13. If you like you can add a little food coloring in step#5.
Title: Daymented Layered Dessert
Ingredients:
- 1 butter
- 1 pecans
- 2 flour
- 3 sugar
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 instant pistachio pudding mix
- 1 instant chocolate pudding mix
- 1 heavy cream
- 1 vanilla instant pudding mix
- 1 powdered sugar
Instructions:
1. Combine chocolate and pistachio pudding mixes and halve. Save the other half for the next time you make this (and you will).
2. Using a pastry cutter, combine melted butter, pecans, flour, and sugar. Gently press into a 9x13 pan (or large/deep casserole dish).
3. Bake at 350 for 12-15 minutes.
4. Take outside or put in fridge to cool quickly.
5. Cream together cream cheese, powdered sugar, and Cool Whip. Spread onto cooled crust.
6. Make combined pistachio and chocolate (half portion - 6 oz. total) pudding with 3 cups milk.
7. Spread over cream cheese layer.
8. Beat heavy cream with 1 t. vanilla instant pudding and 1 tablespoon powdered sugar until stiff peaked. Spread over top.
9. Drag a toothpick or skewer in circles in and out to create a swirly design from the pudding into the whipped cream.
10. Refrigerate 4 hours, or as long as you can stand it.
Title: Aarsi's Easy Chocolate Fondue
Ingredients:
- 2 bittersweet chocolate
- 2 strawberry
- 4 bananas
- 1/2
- 2
- 1
- 4
- 1
Instructions:
1. Setting up the Double Boiler:
2. Double boiler is a process of cooking with steam of water. For this, place a heavy bottom pan over medium heat and fill it with water half way through. When the water starts to boil, place a heat resistant bowl on it in such a way that the bowl does not touch the water. Double boiler is ready to perform!
3. Process:
4. Cut all the chocolate into small pieces and set aside. Start by adding fresh cream to the double boiler bowl and stir frequently until the cream is almost ready to boil. Now add in to this chopped chocolate and keep stirring until all the chocolate melts to form a creamy consistency. Turn off the heat and add the Grand Marnier to this. Stir this until combined.
5. Chocolate Fondue Platter:
6. Pour the prepared fondue in to a fondue pot and light the tea light candle under it. Dice the fruits and pound cake in to bite size pieces and arrange them on a serving platter. Take a fork/toothpick or fondue stick, place your favorite fruit or cake, dip it in the fondue and always enjoy with loved ones!
7. Tips:
8. Quality of the fondue depends on how good the chocolates are? Ghirardelli and Lindt are the preferred brands for this recipe.
9. Feel free to use sliced oranges or peaches also.
Title: Lemon Sugar Wafers
Ingredients:
- 2 white sugar
- 1 butter
- 2 eggs
- 1 lemon zest
- 1/4 lemon juice
- 1 vanilla
- 3 1/2 flour
- 1 baking soda
- 1 salt
- 1 cream of tartar
- sugar
Instructions:
1. Cream sugar, butter, eggs, lemon zest, juice and vanilla in large mixing bowl until smooth.
2. Stir in flour, baking soda, salt and cream of tartar until well blended.
3. Refrigerate 1 hour.
4. Shape dough into 1 inch balls. Roll in sugar. Place 2 inches apart on prepared cookie sheet.
5. Bake for 15 to 20 minutes in a 325 degree oven or until light golden brown.
6. Cookies will be soft in the centre.
7. Cool on sheet for 5 minutes, then transfer to rack to cool completely.
Title: Tropical Fruit Compote
Ingredients:
- 1/2 dried mango
- 1/2 dried papaya
- 1/2 granulated sugar
- 1/2 water
- 3/4 lemon juice
- 1/4 light corn syrup
- 3 butter
- 1 pomegranate juice
- 2 lemon pudding mix
- 1/2 vanilla pudding mix
- 2 plain yogurt
- 1
Instructions:
1. Rinse the dried fruit to reduce the added sugar content on the surface of the fruit .Place the dried fruit in the pot. Pour enough water over top to cover it by 1/2 inch. Simmer to rehydrate the fruit.
2. To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves, , increase heat to medium, bring to a boil and boil 3 minutes or until golden (do not stir).
3. Remove from heat; let stand 1 minute. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
4. While the sauce is cooling prepare the topping. Beat cream and pudding mix together until mousse like in consistency (this takes longer than normal pudding mix – between 3 and 5 minutes.) Gently fold pudding and yogurt together.
5. To serve, spoon warm compote into 8 dessert cups. Top each serving with about ¼ cup topping and 1 tablespoon sauce.
Title: Ice cream kolachy
Ingredients:
- 1 butter
- 1 vanilla ice cream
- 4 flour
Instructions:
1. Soften butter and ice cream and cream them together.
2. Blend in flour.
3. Pinch off about 1 rounded tbsp of dough and shape into ball.
4. Make an indentation in center and add about 1/2 tsp of your favorite fruit filling.
5. Place each cookie on ungreased cooking sheet allowing 1 inch between cookies.
6. Bake in oven@350 degrees for 22 to 25 minutes.
7. Cool on rack and sprinkle with powdered sugar.
Title: Unbelievable Carrot Carrot
Ingredients:
- 1 1/4 unsalted butter
- 1 1/2 granulated sugar
- 1/2 unsweetened applesauce
- 1/4 pure maple syrup
- 1 1/2 all-purpose flour
- 1/2 whole wheat flour
- 2 baking soda
- 2 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 salt
- 4 eggs
- 1 pure vanilla extract
- 3 carrots
- 1 raisins
- 8 crushed pineapple
- 1 pecans
- 12 cream cheese
- 1/2 unsalted butter
- 1 1/2 confectioners' sugar
- 1/4 pure maple syrup
- 1 1/2 pure vanilla extract
- 1 1/2 - 2 pecans
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, maple syrup, and apple sauce and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, clove, nutmeg and salt, and mix well.
3. Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and pineapple and beat on medium speed until well incorporated, about 2 minutes. Fold in the raisins and nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
4. For the Icing: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the maple syrup, vanilla and pecans.
5. When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Title: Espresso Brownies
Ingredients:
- 1 1/4 all-purpose flour
- 1 salt
- 2 butter
- 1 instant espresso powder
- 8 granulated sugar
- 2 light brown sugar
- 1 eggs
- 1/2 vanilla extract
- 5
- 2
Instructions:
1. Preheat oven to 350 degrees. Spray sides and bottom of a 9 by 13 inch baking pan. Line pan with parchment paper, leaving a 2” overhang on two sides.
2. In a medium bowl, whisk together the flour, salt and cocoa powder.
3. Place dark chocolate, butter and instant espresso powder in a large heatproof bowl and set over saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely smooth. Turn off the heat, keeping the bowl over the water, and add in sugars. Whisk until combined, then remove bowl from the pan.
4. Cool chocolate mixture to room temperature. Then add 3 eggs and whisk until combined. Add the vanilla and stir. Do not overbeat or the brownies will be cakey.
5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk) fold the flour mixture into the chocolate mixture until just combined. Don’t overmix.
6. Pour the batter into the prepared pan and smooth the top. Bake, rotating pan halfway through baking, until a toothpick comes out clean, about 30-35 minutes. Remove from oven. Wait 10 minutes, then cover with plastic wrap. Let brownies cool completely, then lift them out of the pan using the parchment paper.
Title: Cherry Banana Dessert
Ingredients:
- 1 banana
- 5 dark sweet cherries
- 2
Instructions:
1. Slice banana into 10 even slices.
2. Mix banana slices and cherries evenly in serving bowl with spoon.
3. (Be careful! You don't want to smash the fruit.) Garnish the fruit with the whipped topping.
4. (Whipped topping in a pressurized can is recommended to make the dessert look nicer.) If you want to make this dessert before the meal and have it ready to pull out after dinner, add a few drops of lemon juice to the bananas to keep them from getting brown and keep the dessert in the refrigerator.
Title: Mignon's Peach Cobbler
Ingredients:
- 1 sugar
- 6 cinnamon
- 3/4 margarine
- 1/2 flour
- 3/4 sugar
- 2 milk
- baking powder
Instructions:
1. Drain the peaches and sprinkle with cinnamon
2. and sugar. Set aside.
3. Preheat the oven to 350 degrees. Place 8x8
4. baking dish in oven with the butter in it to melt.
5. Mix flour, sugar, milk and baking powder in
6. blender or mixing bowl. Pour batter over the melted butter. Spoon peaches over batter.
7. Bake for 60 minutes at 350 degrees.
Title: Blonde Ginger Cookies
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1/2 salt
- 1 1/2 ground ginger
- 1/2 cinnamon
- 1/4 ground cloves
- 1/2 ground cardamom
- 1/8 cayenne pepper
- 1/2 unsalted butter
- 1 sugar
- 1/3 sugar
- 1 unsulphured molasses
- 1 egg
- 1 sweetened condensed milk
- 1/3 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 375 degrees F. In a medium bowl, stir together the flour, baking powder, salt, and spices. Set aside.
2. Using a hand or stand mixer, cream together the butter and sugar. Mix in egg, yolk, vanilla, molasses, and condensed milk until combined. Stir in the dry ingredients, mixing until fully combined. The dough will be soft. I put it in the freezer for 10 minutes to firm up but that step is really optional.
3. Use a spoon, cookie/ice cream scoop, or your fingers to drop about 2 tablespoons of dough into the reserved 1/3 cup of sugar. Toss the dough with your fingers to coat it in sugar. Once it is coated, you can handle it better. Roll between your two palms to form a ball, then place onto a greased or silicone mat/parchment paper lined baking sheet. Leave 2-3 inches between the balls.
4. Bake for 10-12 minutes. This leaves them slightly under baked so they stay chewy. Once they flatten and the centers puff up, remove them from the oven. Let cool on baking sheet for 3 minutes before moving to a cooling rack. The cookies will flatten as they cool, but should remain soft and slightly chewy.
Title: Maine Whoopie Pies
Ingredients:
- 3 sugar
- 1 butter
- 4 eggs
- 1/2 vanilla extract
- 1 all-purpose flour
- 6 baking powder
- 2 baking soda
- 1 salt
- 1 1/2 milk
- 1 shortening
- 3 confectioners' sugar
- 1 1/2 marshmallow cream
- 3 salt
- 1 1/3 vanilla extract
- 1 milk
- 1
- 1/3 - 1/2
Instructions:
1. PIES:
2. Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
3. In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
4. In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
5. With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
6. FILLING: In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles. Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
Title: Chocolate-Chewy Scotch Bars
Ingredients:
- 2 sweetened condensed milk
- 1 butter
- 2 butter
- 1 brown sugar
- 2 1/4 eggs
- 2 all-purpose flour
- 2 salt
- 1 vanilla
- 1 flaked coconut
- 1/2
Instructions:
1. Preheat oven to 350°.
2. In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally.
3. Set aside.
4. In another saucepan, melt 1 cup of butter.
5. Remove from heat and beat in brown sugar and eggs.
6. Stir in all remaining ingredients.
7. Spread half of mixture in an ungreased 15x10 jellyroll pan.
8. Drizzle chocolate mixture over dough in pan, and spread evenly.
9. Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble.
10. Bake 35 minutes or until golden brown.
11. Cool and cut into bars.
Title: Saint's Kickin Brownies
Ingredients:
- 1 butter
- 1 3/4 sugar
- 4 eggs
- 4 chocolate
- 2 vanilla
- 1/3 milk
- 2 flour
Instructions:
1. Preheat oven to 350 degrees.
2. In one bowl, Beat agg whites until stiff but not dry and set aside.
3. In another bowl, Beat butter and sugar until creamy.
4. Add egg yolks and chocolate to butter mixture.
5. Mix in flour.
6. Add milk and vanilla.
7. Fold in egg whites.
8. Spread in a lightly greased 8-by-8-inch or 9-by-9-inch pan.
9. Bake 30 minutes in a preheated 350 degree oven.
Title: Lithuanian Semi-Crisp Meringue Pastry
Ingredients:
- 1 flour
- 6 butter
- 1/4 sugar
- 1 vanilla
- 1 sour cream
- 2 1/2 baking powder
- 1 orange marmalade
- 1 cream of tartar
- 4 confectioners' sugar
- 1/8 vanilla
- 3/4
- 1/2
Instructions:
1. Mix together flour, butter, sugar, vanilla, egg yolk, sour cream and baking powder. Work until smooth. Place in fridge for 30 minutes.
2. Meanwhile, preheat oven to 350 degrees.
3. Roll out dough and placed on a small, greased cookie sheet. Pierce with a fork in several places before putting it into the oven. Bake at 350 for 25 - 30 minutes or until lightly golden. Remove and cool slightly.
4. Lower oven temp to 300 degrees.
5. Spread the marmalade over the top of the pastry.
6. Whip the egg whites with the cream of tartar, sugar and vanilla until stiff peaks form. Spread over the pastry. Bake at 300 degrees for 15 - 20 minutes or until meringue develops a slight "blush".
Title: Fall Fruit Crumble
Ingredients:
- 1/2 all-purpose flour
- 1/4 salt
- 1 cinnamon
- 3/4 light brown sugar
- 8 unsalted butter
- 3/4 old fashioned oats
- 1/2 fresh cranberries
- 12 sugar
- 1 1/2 orange, zest of
- 1 pears
- 1/4 apples
- 3 dried cranberries
- 3 cornstarch
- 1
Instructions:
1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.
2. Preheat oven to 374 degrees. Line a baking sheet with foil. Mist a 2-qt baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.
3. Combine cranberry mixture, pears, apples, dried cranverries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes; until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.
Title: Janie's Ruby Raspberry Almond Shortbread Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1/2 flour
- 2 powdered sugar
- 1/2
- 1
- 1 1/2
- 3
Instructions:
1. Combine butter, sugar and 1/2 teaspoon almond extract in a large bowl. Beat at medium speed, scraping the bowl often until creamy. Reduce speed to low, then add the flour. Beat until well mixed. Cover and refrigerate until firm (at least one hour.).
2. Preheat over to 350 degrees. Shape dough into 1 inch balls and place 2 inches apart onto ungreased cookie sheets.
3. Make indentation in center of each cookie with your thumb (its okay if the edges crack slightly.).
4. Fill each indentation with about 1/4 teaspoon jam (careful not to overfill.).
5. Bake for 14-18 minutes or until edges are lightly browned.
6. Let stand for 1 minute, then transfer onto a cooling rack set over some wax or parchment paper to cool completely.
7. Meanwhile, combine powdered sugar, 1 1/2 teaspoons almond extract and 3 teaspoons whipping cream for desired glazing consistency in small bowl with a wire whisk until smooth.
8. Drizzle over cooled cookies and let harden for at least 30 minutes before serving.
Title: Eggnog Bavarians
Ingredients:
- 1 unflavored gelatin
- 2 1/4 vanilla
- 1/2 heavy cream
- 1
Instructions:
1. Sprinkle gelatin over 1/4 cup water in a microwave safe bowl, let stand until softened, 5 minutes.
2. Heat in microwave for about 10 seconds, stir until completely dissolved.
3. Meanwhile, whisk or beat heavy cream until soft peaks form. Set aside.
4. Place eggnog in a large bowl and add dissolved gelatin and vanilla. Whisk until well combined.
5. Whisk in 1/3 of the whipped cream into eggnog mixture. Carefully fold in remaining cream.
6. Divide mixture into serving cups and refrigerate at least 6 hours or overnight.
Title: Craveable Chocolate Cake With Fantastic Frosting
Ingredients:
- 1/2 boiling water
- 3/4 milk
- 1 cake flour
- 3 baking soda
- 1 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 1/4 eggs
- 4 vanilla
- 1 chocolate chips
- 24 light corn syrup
- 4
- 1
Instructions:
1. Preheat Oven to 350 degrees. This batter will fill 3, 8” baking rounds.
2. Add water to cocoa, blend.
3. Add milk to cocoa and water, stir.
4. Sift dry ingredients together.
5. Cream sugar, butter, add eggs (Pre-Beaten) add vanilla.
6. Add dry mixture alternately with chocolate mixture.
7. Bake for 35-40 Minutes, let cool, then FROST!
8. Frosting.
9. Stir together first two ingredients in heavy bottom saucepan on the lowest possible flame until melted. (This takes 30-35 minutes, depending on temperature of cream.)
10. Add Corn Syrup, stir.
11. Refrigerate until it reaches a frosting consistency.
Title: Chocolate Melting Cakes With Bananas
Ingredients:
- 8 unsalted butter
- 6 flour
- 1/2 sugar
- 2 salt
- 1 eggs
- 4 frozen sweetened raspberries
- 1 bananas
- 2
Instructions:
1. Melt chocolate and butter in heavy medium saucepan over low heat, stirring until melted and smooth.
2. Cool.
3. Combine flour, 1/2 cup plus 2 tablespoons sugar and salt in large bowl.
4. Using electric mixer, beat in eggs, 1 at a time.
5. Beat until mixture is pale yellow and slowly dissolving ribbon forms when beaters are lifted, for about 5 minutes.
6. Fold in melted chocolate.
7. Refrigerate 30 minutes.
8. Preheat oven to 375°.
9. Butter six 1-cup souffle dishes.
10. Sprinkle with sugar; tap out excess.
11. Divide batter among dishes.
12. Bake until cakes are set on top but tester inserted into center comes out with thick wet batter still attached, for about 15 minutes.
13. Cool cakes on rack for 15 minutes.
14. Spoon puréed raspberries onto 6 plates.
15. Run sharp knife around cakes.
16. Turn out 1 cake onto sauce on each plate.
17. Garnish with banana slices.
Title: Greek Baklava
Ingredients:
- 1 phyllo pastry
- 1 butter
- 3/4 sugar
- 1 ground cinnamon
- 2 walnuts
- 1/2 water
- 1/4 lemon juice
- 1/4 honey
Instructions:
1. Preheat oven to 325. Layer half of the sheets of phyllo one sheet at a time, in a greased 11x7x2 baking pan, brushing each sheet evenly with butter and folding ends over if necessary to fit into pan.
2. Keep unused sheets covered with plastic wrap while assembling baklava to prevent drying.
3. Mix 1/4 cup of the sugar and cinnamon; stir in walnuts.
4. Sprinkle nut mixture evenly over buttered phyllo in pan.
5. Layer remaining phyllo, one sheet at a time, over nut mixture, brushing each sheet evenly with butter.
6. Cut diagonally into squares, cutting completely through all layers.
7. Bake in preheated oven until crisp and golden, about one hour.
8. Combine remaining sugar, the water, lemon juice and honey in small saucepan; cook and stir over low heat until sugar dissolves.
9. Heat to boiling; pour evenly over hot baklava.
10. Let stand loosely covered 8 hours or overnight.
Title: Cocoa Bombs
Ingredients:
- 1/2 butter
- 1/2 margarine
- 4 powdered sugar
- 2 vanilla extract
- 2 cold water
- 6 flour
- 1 3/4 powdered sugar
- 3
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Beat butter, margarine and powdered sugar together until light and fluffy.
3. Beat in vanilla extract and water and blend thoroughly.
4. Beat in cocoa.
5. Slowly add flour and nuts and mix until completely incorporated.
6. Roll dough into walnut-sized balls and place on ungreased baking sheet.
7. Flatten balls slightly.
8. Bake until cookies are set but not browned, about 8 minutes.
9. Roll in powdered sugar while still warm. Do not skip this step.
10. When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
11. Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.