lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Tapioca Pudding
Ingredients:
- 1/2 pearl tapioca
- 2 1/2 milk
- 1/4 salt
- 1/2 sugar
- 2 eggs
- 1 vanilla
Instructions:
1. In a bowl, soak tapioca in 2 cups of room temperature water overnight.
2. Drain water.
3. In double boiler, heat milk just until no longer cold.
4. Add salt and tapioca.
5. Continue heating until small bubbles appear at sides of pan.
6. Cover, turn heat to very low and cook for one hour.
7. Make sure that milk mixture does not simmer or boil.
8. Separate egg whites from yolks.
9. Beat egg yolks and sugar toether until light yellow in color.
10. Add a little of the hot mixture to the egg yolks and blend thoroughly.
11. Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
12. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
13. Beat egg whites until stiff.
14. Slowly fold the hot tapioca mixture into the egg whites.
15. Stir in vanilla.
16. Serve warm or chilled.
Title: Whiskey Balls
Ingredients:
- 1 powdered sugar
- 1 pecans
- 1
- 1 1/2
- 2
- 1/4
Instructions:
1. we have a food processor that makes crumbling the ingredients up A LOT easier.
2. take the wafers, pecans, cocoa and grind up.
3. add your whiskey and mix (A LITTLE GOES A LONG WAY!) (I've tried jack, and crown, and I'm using wild turkey this year. crown has been the best so far).
4. now, the recipe calls for 2 tbsp of Karo syrup, but i can guarantee you, you'll use more. (this is what holds the balls together)
5. add the 2 tbsp and mix and start rolling into 1 inch balls.
6. dip into the powdered sugar and your done. like i mentioned, you'll have to add more syrup as you go, but that's OK, it just makes it taste even sweeter! lol.
Title: Cream Puffs
Ingredients:
- 1/2 butter
- 1 margarine
- 1/8 water
- 1 salt
- 4 flour
- 1 eggs
- icing sugar
Instructions:
1. In a medium saucepan combine margarine, water and salt.
2. Bring to a boil.
3. Add flour all at once, stirring vigorously.
4. Cook and stir till mixture forms a ball that doesn't separate.
5. Remove from heat.
6. Cool 10 minutes.
7. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth.
8. Drop batter by heaping tablespoons, 3 inches apart, onto a greased cookie sheet.
9. Bake at 400 F for 30-35 minutes, or until golden.
10. Cool on a wire rack.
11. Slice puffs in half and remove any soft dough inside.
12. Fill with whipped cream.
13. Replace tops.
14. Lightly sift icing sugar over tops.
Title: Luby's Cafeteria Lemon Icebox Pie
Ingredients:
- 1 sweetened condensed milk
- 4 extra-large eggs
- 1/2 fresh lemon juice
- 1 lemon peel
- 1/4 granulated sugar
- 1 graham cracker crust
Instructions:
1. Preheat the oven to 350°F.
2. In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
3. Mix until well blended.
4. Pour into crust.
5. Bake 5 minutes.
6. Refrigerate at least 2 hours.
7. In large bowl, beat egg whites until soft peaks form.
8. Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
9. Spread over filling making sure to go to edge of crust.
10. Bake 12 to 15 minutes or until lightly browned.
11. Refrigerate until served.
Title: Easy BlackBerry Jam PUDDING
Ingredients:
- 4 eggs
- 1 sugar
- 1 sweet milk
- 1 self rising flour
- 1 1/2 baking powder
- 1 cinnamon
- 1 nutmeg
- 1/2
Instructions:
1. Heat oven to 350.
2. Grease a casserole dish.
3. Beat the eggs until light.
4. add in the sugar,then jam.
5. Combine with the dry ingredients stir in the milk.
6. Pour into dish and bake 30-40 minutes.
7. Serve warm with the sweet cream.
Title: Trinidad Black Cake
Ingredients:
- 1/2 currants
- 1/2 raisins
- 1/2 prune
- 1/2 dried fig
- 1 maraschino cherries
- 1/4 dark rum
- 2 vanilla
- 1 1/4 ground cloves
- 1 brown sugar
- 1/2 boiling water
- 6 lime peel
- 1/4 flour
- 1 baking powder
- 2 butter
- 2 sugar
- 1/2 eggs
- 1 1/8
- 5
Instructions:
1. To prepare the fruit mix: Finely chop currants, raisins, prunes, figs and cherries.
2. Combine in a large bowl with mixed peel and almonds.
3. Mix vanilla and ground cloves with rum, and pour the rum mixture over the fruit mix.
4. Stir to combine.
5. Cover the bowl tightly, and let soak for a minimum of 24 hours and up to one month.
6. Prepare the caramelised sugar on the day you intend to bake the cake.
7. Put brown sugar in a heavy pot.
8. Carefully cook over low heat stirring constantly, until sugar liquefies and begins to turn darker.
9. Do not burn!
10. When sugar has turned dark, remove pot from heat and gradually stir in hot water.
11. Mix well.
12. Let the mixture cool.
13. Final cooking: Preheat oven to 120 C (250 F).
14. Line a round cake tin with buttered parchment paper.
15. Stir lime peel and caramelised sugar into the fruit mixture.
16. Set aside.
17. Sift together flour and baking powder.
18. Set aside.
19. Cream together butter and sugar until light and fluffy.
20. Add eggs, one at a time, mixing until blended.
21. Add the flour mixture, stir to combine.
22. Add the fruit mixture, stir to combine.
23. Pour batter into the prepared tin and place the pan in a larger shallow pan filled with hot water.
24. Cook in the preheated oven for 2 1/2- 3 hours or until cake tests done.
25. Cake should shrink from the sides of the pan.
26. Cool cake in the tin for 24 hours before removing.
27. Let the cake ripen for some time before serving.
28. Fruit cake keeps very well, but if you want to store it for a longer time, moisten it with additional rum from time to time.
Title: Strawberry Cream Cheese Swirl Cake
Ingredients:
- 1 cream cheese
- 3 sugar
- 3 flour
- 1 egg
- 1/2 butter
- 1 1/3 sugar
- 1 1/2 vanilla
- 1/2 eggs
- 2 sour cream
- 1/2 flour
- 2 1/2 salt
- 1/4 baking powder
- 2 1/2 baking soda
- 1/4
- 3/4
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking pan.
4. To make the cheesecake topping: in a food processor, blend all ingredients for 1 minute until smooth; remove to a bowl.
5. In the processor without cleaning the bowl, add in 1/2 cup butter and 1-1/3 cups sugar; blend until smooth (about 1 minute).
6. Add in vanilla, lemon extract, eggs, sour cream and blend well (about 30 seconds).
7. Add in flour, salt, baking powder, baking soda; blend to make a smooth batter (about 30 seconds).
8. Spoon batter into prepared baking pan.
9. Spoon on cream cheese mixture topping (don't worry if there are open spaces).
10. Drop jam dollups by teaspoonfuls over cake and cream cheese areas.
11. Swirl the jam and the cream cheese topping to make a gentle marble effect.
12. Bake for 35-40 minutes, or until cake is set and the topping seems dry.
13. Cool completely and dust with powdered sugar.
Title: Oreo White Chocolate Mousse Cake
Ingredients:
- 1 butter
- 6 unflavored gelatin
- 1 milk
- 1 1/4 white chocolate chips
- 1
- 2
Instructions:
1. Finely crush 24 of the cookies.
2. Mix with butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan.
3. Set aside.
4. Coarsely chop 24 of the remaining cookies; set aside.
5. Sprinkle gelatin over milk in large saucepan; let stand 1 minute.
6. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly.
7. Add chocolate chips; cook until chips are completely melted and mixture is well blended, stirring frequently.
8. Place saucepan in bowl of ice water; let stand 8 to 10 minutes or until gelatin mixture is slightly thickened, stirring frequently.
9. Gently stir in chopped cookies and the whipped cream.
10. Spoon into crust.
11. Refrigerate at least 6 hours.
12. Halve remaining cookies.
13. Arrange on top of cake just before serving. S.
14. tore leftover cake in refrigerator.
Title: Apple Crisp
Ingredients:
- 2 sliced apples
- 1/2 cinnamon
- 1/2 shortening
- 1/2 water
- 7/8 sugar
- 3/4 flour
- 1/4 salt
Instructions:
1. Place apples in a greased baking dish. Add cinnamon, water and 1/2 cup sugar.
2. Mix the remainder of sugar with shortening and flour until mixture is crumbly. Sprinkle crumbs over apples and bake in moderate oven 350 for about 1 hour.
Title: Scottish Berry Brulee
Ingredients:
- 1 strawberry
- 8 raspberries
- 4 blueberries
- 2 caster sugar
- 1 orange, juice of
- 7 creme fraiche
- 7 soft brown sugar
- 3 ground cinnamon
- 1/8
Instructions:
1. Place all berries in an ovenproof dish, sprinkle over 1 tbsp caster sugar and the zest and juice of the orange. Mix together the yoghurt, creme fraiche and remaining caster sugar and spread over the fruit and leave in fridge for 2 hours.
2. Sprinkle the soft brown sugar over the top and dust with the cinnamon, place under a hot grill until the sugar melts. Serve immediately.
Title: Extreme Chocolate Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 1 milk
- 2
- 1 3/4
Instructions:
1. Preheat oven to 350 degree F (175 degrees C).
2. Mix all ingredients together in one pan.
3. Stir until well mixed.
4. Pour into well greased bundt pan.
5. Bake for approximately 1 hour or until knife comes out of cake clean.
Title: Soft and Fudgy Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 2/3 baking soda
- 3/4 salt
- 1/2 milk
- 1/4
Instructions:
1. Place peanut butter and sugar in a large bowl and beat until thoroughly combined.
2. Mix in the eggs and vanilla.
3. Combine the flour, cocoa, baking soda and salt in a small bowl.
4. Alternately add with the milk to the peanut butter mixture, mixing thoroughly. (How thick your peanut butter is will determine if you need more milk or not.).
5. Roll into one inch balls and place on an ungreased cookie sheet about 2 inches apart.
6. Use a fork to flatten with the traditional crisscross pattern of a peanut butter cookie.
7. Bake at 350° for 8 minutes. Allow to cool on cookie sheet slightly before removing to a cooling rack.
Title: Chocolate Chip Ice Cream Cake
Ingredients:
- 1 chocolate ice cream
- 1 vanilla ice cream
- 1 strawberries
- 1 sugar
- 2 sugar
- 1/2 cornstarch
- 1/2 heavy cream
- 4 rum
- 1 butter
- 40
- 1/4
Instructions:
1. Crush 20 of the cookies and mix the crumbs with the butter.
2. Pat mixture on the bottom of an 8 inch springform pan and put in the freezer for 15 minutes.
3. Now make a fudge sauce by putting the cream, chocolate and 1 cup of sugar in a saucepan and stirring constantly over low heat until the chocolate is melted.
4. Add rum if desired.
5. When the fudge sauce is cool, use about half of it to spread over the cookie crumb crust.
6. At this point, you also take the remaining chocolate chip cookies and stand them up along the edge of the pan.
7. Put the mixture back in the freezer for 15 minutes.
8. Take the ice cream out to soften at this point and start making the strawberry sauce.
9. Put the strawberries, two tablespoons of sugar and cornstarch in a saucepan and heat-- stirring occasionally-- until the strawberries form a thick sauce.
10. When the ice cream is fairly soft, take the pan out of the freezer and start spreading the ice cream in the pan.
11. You want to create a marbled effect by lightly mixing the two ice cream flavours together, but not so much that they become all one colour.
12. Swirl in the strawberry sauce.
13. Pour over the remaining fudge sauce and return to freezer until everything is firm, at least two hours.
14. To serve, remove the edge of the pan and let soften for 10-15 minutes.
Title: Honey Apple Crisp
Ingredients:
- 4 sliced apples
- 1/2 brown sugar
- 1 fresh lemon juice
- 1/2 honey
- 1/4 butter
- 1/2 all-purpose flour
- 1/4 cinnamon
- 1/4 salt
- 1/2 pecans
Instructions:
1. Preheat oven to 375°F, and butter a 1-1/2 quart baking dish.
2. In a medium bowl, combine the apples, 1/4 cup brown sugar, lemon juice and honey. Toss to coat apple slices, and pour into baking dish.
3. In a small bowl, cut the butter into the remaining 1/4 cup brown sugar and flour until mixture resembles coarse crumbs. Stir in cinnamon and salt. Sprinkle mixture over apples, and top with pecans.
4. Bake in preheated 375°F oven for 30 to 40 minutes, until bubbly and brown on top. Serve warm.
Title: Eat More Bars
Ingredients:
- 1/2 peanut butter
- 3/4 honey
- 1 chocolate chips
- 1 vanilla
- 1 1/2 oatmeal
- 1 peanuts
Instructions:
1. Melt peanut butter and honey over med low heat.
2. Add chocolate chips to peanut butter and honey.
3. Stir until melted.
4. Remove from heat.
5. Add vanilla.
6. Add oatmeal and peanuts.
7. Press into lightly buttered 8x8 pan( using lightly buttered hands if you need to).
8. Set in fridge until firm enough to cut into bars.
9. (about 1 hr).
10. (for thinner bars use larger pan).
11. Freeze very well.
12. ENJOY!
Title: Caramel Macchiato Thumbprints
Ingredients:
- 2 instant espresso coffee powder
- 1 hot water
- 1 Gold Medal all-purpose flour
- 1/4 butter
- 1/2 margarine
- 2 vanilla
- 1 egg
- 18 milk
- 2 shortening
- 1/2
- 1
Instructions:
1. Heat oven to 375°F In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
2. Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
5. In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.
Title: Halloween Pumpkin Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1
Instructions:
1. Prepare cake according to package directions. Ingredients are based on the box I used. The recipe editor wouldn't let me say prepare cake mix according to package directions. Use a Bundt pan for best pumpkin shape.
2. Cool.
3. Tint frosting with orange food color. Frost cake.
4. Use green ice cream cone for stem and decorate face with desired candy.
Title: A Better Chocolate Eclair Cake
Ingredients:
- 1 1/4 sugar
- 6 cornstarch
- 1 salt
- 5 butter
- 4 vanilla
- 5 water
- 2 unflavored gelatin
- 1 1/4 heavy cream
- 2 3/4 graham crackers
- 14 chocolate chips
- 2 corn syrup
- 5
Instructions:
1. Combine sugar, cornstarch and salt in a large saucepan. Whisk milk in until smooth and bring to a boil, scraping the bottom with a rubber spatula over medium high heat. Immediately reduce heat to medium low and cook, continuing to scrape bottom, until thick and large bubbles appear on the surface, 4-6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to a large bowl and place plastic wrap directly on the surface. Refrigerate until cool, about 2 hours or overnight.
2. Stir water and gelatin together in a bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around the edges and gelatin dissolves, 15-30 seconds. Using a stand mixer fitted with a whisk, whip 2 cups cream on medium low speed until foamy, about a minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about a minute more.
3. Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, one scoop at a time until combined. Cover the bottom of a 13 X 9 inch baking dish with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding mixture and another layer of graham crackers. Repeat with remaining pudding mixture and remaining graham crackers.
4. Microwave chocolate chips, remaining 3/4 cup cream and corn syrup in a bowl, stirring occasionally until smooth, 1-2 minutes. Cool glaze to room temp, about 10 minutes.Cover graham crackers with glaze and refrigerate cake for 6 - 24 hours.
Title: Lemon-Blueberry Layer Cake
Ingredients:
- 2 all-purpose flour
- 6 all-purpose flour
- 2 baking powder
- 1 salt
- 3 fresh blueberries
- 1/2 sour cream
- 1/2 vanilla extract
- 2 lemon zest
- 3/4 butter
- 1 white sugar
- 1 eggs
- 1 1/2
- 4
Instructions:
1. Preheat oven to 350°F.
2. Prepare three 8" round cake pans with parchment paper, butter and flour or just use silpat. If you don't have 3, try 1 square or 1 larger.
3. Sift dry ingredients into medium bowl.
4. Transfer 1 tablespoon flour mixture to larger bowl. Add fresh blueberries and toss to coat them with flour. Set remaining flour mixture and blueberries aside.
5. Stir whole milk, sour cream, vanilla extract, lemon extract and lemon zest in small bowl.
6. In the bowl of a stand mixer, cream butter and sugar, until pale yellow and very fluffy, about 5 minutes.
7. Beat in eggs one at a time, until well combined. Mix in flour mixture alternately with milk mixture, starting and ending with flour mixture.
8. Stir until just combined. Gently fold in blueberries. Divide batter equally among the 3 cake pans.
9. Bake cakes until toothpick inserted into centre comes out clean, about 25 minutes.
10. Cool cakes in pans on racks for about 10 minutes, then invert onto racks until completely cool.
11. Frost with Recipe #477445 or your choice.
Title: Glazed Sour Cream Applesauce Cake
Ingredients:
- 1 French vanilla instant pudding
- 1 eggs
- 4 sour cream
- 1/3 applesauce
- 1/3 raisins
- 1 cinnamon
- 1 nutmeg
- 1/2 milk
- 1/4 powdered sugar
- 1
Instructions:
1. Mix together all ingredients in large mixer bowl.
2. Beat 4 minutes at medium speed of mixer.
3. Pour into greased and floured bundt pan and bake at 350° for 55 minutes or until tests done.
4. Cool in pan for 15 minutes, then remove and cool on wire rack.
5. Mix together milk and powdered sugar and drizzle over cake.
Title: Banana Pudding
Ingredients:
- 1 bananas
- 3 milk
- 1 French vanilla instant pudding
- 1 cream cheese
- 0.5 sweetened condensed milk
- 0.5
- 1
Instructions:
1. Line the bottom of a 8 by 8 inch dish with about half the bag of cookies and layer bananas on top. The other half of the cookies will go on top later.
2. In a bowl, combine the milk and pudding mix. Using another bowl, combine the cream cheese and condensed milk together and mix well until smooth. Fold the whipped topping into the cream cheese mixture gently. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Title: Gluten-Free Carol's Soft and Chewy Chocolate Chippies
Ingredients:
- 1 potato starch
- 1 tapioca starch
- 1/4 xanthan gum
- 1 1/2 baking soda
- 1 butter
- 1 margarine
- 1/4 granulated sugar
- 3/4 light brown sugar
- 1 vanilla
- 1 eggs
- 2 chocolate chips
- 1
Instructions:
1. Preheat oven to 375°.
2. Sift rice flour, potato starch, and tapioca starch into a bowl.
3. Mix baking soda with sifted flours and set aside.
4. In a large bowl, combine butter, sugars and pudding mix.
5. Beat until smooth and creamy.
6. Beat in eggs and vanilla; gradually add flour mixture.
7. Stir in chips and nuts.
8. Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
9. Bake at 375° for 8-10 minutes.
10. *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.
Title: Jicama and Fruit Compote
Ingredients:
- 1 jicama
- 4 lemon slices
- 1/2 granulated sugar
- 2 1/2 water
- 4 cinnamon sticks
- 2 apples
- 1 1/2
Instructions:
1. In a sauce pan, combine jicama, lemon slices, s7gar, water & cinnamon stick.
2. Bring to boil, then lower heat & simmer, uncovered, 5 minutes.
3. Add apples & apricots to pan & simmer another 2-4 minutes until apples are tender.
4. Romove from heat & chill.
5. Discard lemon slices & cinnamon stick before serving.
Title: Creamy Mango Brulee
Ingredients:
- 2 mangoes
- 1 mascarpone cheese
- 1/4 plain yogurt
- 1 ground ginger
- 1 lime, juice of
- 2 light brown sugar
- 8 raw brown sugar
Instructions:
1. Slice the mangoes on either side of the pit. Discard the pit and peel the fruit. Slice and then chop the fruit. Divide it among 4 ramekins.
2. Beat the mascarpone cheese with the yogurt. Fold in the ginger, lime rind and juice, and soft light brown sugar. Divide the mixture among the ramekins and level off the tops. Chill for 2 hours.
3. Sprinkle 2 tablespoons of raw brown sugar over the top of each dish, covering the creamy mixture. Place under a hot broiler for 2-3 minutes, until melted and browned. Let cool, then chill until needed. This dessert should be eaten on the day it is prepared.
Title: Banana Salad
Ingredients:
- 1 crushed pineapple
- 1 small marshmallows
- 2 bananas
- 6 cornstarch
- 2 egg
- 1 sugar
- 1/2 Cool Whip
- 1 monterey jack cheese
- 1 -2
Instructions:
1. Make jello by directions.
2. Set till shakey.
3. Add pineapple, marshmallows and bananas.
4. Spread in 13 x 9 inch dish.
5. Add enough water to pineapple juice to make 1 cup.
6. Combine juice, egg, sugar and cornstarch.
7. Cook until thick.
8. Cool.
9. Add cool whip, then spread over top of chilled jello mixture.
10. Sprinkle grated cheese over top of salad.
11. ENJOY!
Title: Home-Made Caramel
Ingredients:
- 3 sugar
- 1
Instructions:
1. add ingredients into a frying pan and put the heat to max.
2. when it starts boiling, turn down the heat.
3. all the while make sure the mixture does not burn onto the pan.
Title: Almond Fresh Berry Trifle
Ingredients:
- 2 vanilla
- 1 honey
- 2 salt
- 1 cornstarch
- 3 berries
- 1
- 1/2
- 2
Instructions:
1. Simmer over medium heat: 1½ cup (375 mL) Almond Fresh, honey, orange peels and salt.
2. To remaining Almond Fresh, whisk in cornstarch until dissolved. Stir into heating mixtures.
3. Bring mixture to a boil, stirring constantly. Reduce heat to low and stir/simmer for 1 minute. Remove from heat and add in orange liqueur.
4. Pour into bowl, cover and refrigerate for up to 1 day.
5. Just before serving, slice angel food cake into 1” cubes.
6. Into parfait or large wine glasses, layer with ½ cup (125 mL) cake, ½ cup (125 mL) berries and ½ c (125 mL) pudding. Repeat.
7. Garnish with fresh berries and serve.
Title: Pumpkin Whoopie Pies
Ingredients:
- 2 brown sugar
- 1 eggs
- 1 1/2 flour
- 2 baking soda
- 3 baking powder
- 1 salt
- 1 cinnamon
- 1 ginger
- 1 1/2 ground cloves
- 1/2 vanilla
- 1/2 black walnut
- 1 confectioners' sugar
- 1/2 milk
- 2 shortening
- 1 vanilla
- 2
- 1/2
- 1
Instructions:
1. Cookies:
2. Cream sugar and oil. Mix in pumpkin and eggs. Add the rest of the ingredients and mix well. Drop by heaping teaspoons onto a greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool.
3. Filling:
4. Mix 1 cup sugar with egg white, milk, and vanilla. Add shortening and another cup of sugar. After cookies cool, spread filling generously on the flat sides of half the cookies. Top with another cookie to form a sandwich.
Title: Oatmeal Cookies
Ingredients:
- 1 shortening
- 3/4 brown sugar
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 salt
- 2 flour
- 1 baking soda
- 2 oatmeal
- 1/2 chocolate chips
- 0.5 raisins
- 1
Instructions:
1. Cream shortening and sugars.
2. Add eggs and cream well.
3. Add all dry ingredients.
4. Bake at 350°F for 12 minutes.
Title: Sweet and Salty Peanut Chocolate Chunk Cookies
Ingredients:
- 1/3 unsalted dry roasted peanuts
- 1 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 sugar
- 1/2 brown sugar
- 1/4 unsalted butter
- 1 vanilla extract
- 1 egg
- 1/3 coarse sea salt
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Combine flour, baking powder and baking soda stirring well with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips and salt.
4. Drop dough by teaspoonfulls. Bake 350° for 10 minutes or until cookies are pale golden brown.