lumicero/recipes-ing2inst huggingface dataset:
Title: Butter Cake With Lemon Cream Frosting
Ingredients:
- 2 1/2 cake flour
- 2 1/4 baking powder
- 1/2 salt
- 12 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 3/4 milk
- 1 1/2 pure vanilla extract
- 3/4 lemon juice
- 1 lemon zest
- 1 sugar
- 1/3 lemon rind
- 3/4 eggs
- 1 lemon juice
- 2 butter
- 2/3 heavy cream
- 2 lemon zest
- 1 1/2 raspberries
- 1/3
Instructions:
1. Cake:
2. Preheat oven to 350. Butter and flour 3 8" round cake pans; set aside.
3. Sift together flour, baking powder and salt; set aside.
4. Beat butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Add eggs, one at a time, scraping and beating well after each addition, about 5 minutes.
5. Combine milk with vanilla extract. With mixer on lowest speed, add dry ingredients alternately with milk mixture in three parts, scraping down sides ocasionally and beating until ingredients are just combined. Pour batter into prepared pans, spreading evenly to the edges.
6. Place cake pans on 2 oven racks so that one is not directly above another. Bake 20-25 minutes, or until wooden skewer inserted in center comes out clean. Cool pans on wire racks 15 minute Invert cake layers onto racks, and then turn right side up to cool completely.
7. To assemble: Place one layer on a serving plate. Top with lemon curd, spreading to within 1 inch of cake edge. Tope iwth another layer and spread with jam to within 1 inch of cake edge. Place third layer right side up on top and press lightly into place. Spread a thin layer of frosting on top layer. Refrigerate cake for 1 hour. Forst sides and top of cake with remaining frosting. Garnish top with lemon zest and raspberries. Refrig until ready to serve at least 1 1/2 hours. Allow cake to stand at room temp 30 minutes before serving.
8. Lemon Curd:
9. Combine first three ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in lemon juice and butter, cook for 5 minutes or until mixture thinly coats back of spoon, stirring constantly with a whisk. Cool, cover and chill.
10. Frosting:
11. In a small bowl, whip heavy cream until it forms soft peaks.
12. Fold in lemon curd and chill until ready to use.
Title: Hazelnut Chocolate Pastries
Ingredients:
- 13 premade puff pastry
- 8 toasted hazelnuts
- 1/2 sugar
- 5
Instructions:
1. Preheat oven to 425F.
2. Lightly grease a cookie sheet.
3. On a lightly floured surface, roll out the puff pastry into a rectangular shape by about 15 x 9 inches in size Spread the chocolate hazelnut spread evenly over the top and sprinkle with the hazelnuts.
4. Roll both on the long ends so that they meet at the center of the dough.
5. Where the pieces meet, dampen the edges with a little water to join them together.
6. Using a sharp knife, cut into thin slices.
7. Place on the prepared cookie sheet and flatten slightly with a spatula.
8. Sprinkle with the sugar Bake for 10-15 minutes, or until golden.
9. When done, transfer to a wire rack to cool before serving.
Title: Hawaiiwan Bread Pudding
Ingredients:
- 3 eggs
- 3/4 granulated sugar
- 4 milk
- 6 coconut milk
- 8 coconut flakes
- 1/2 pineapple
- 1/2 coconut flakes
- 1/2
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 325°F.
2. Whisk eggs and sugar together, add milk and coconut milk and mix thoroughly.
3. Layer bread, nuts and coconut in a greased 13x9 inch baking pan.
4. Pour the egg mixture evenly over the top and let sit until the egg mixture soaks into the bread.
5. Bake for 45-60 minutes, until a toothpick inserted in the center comes out clean.
6. To serve: Combine pineapple, nuts and coconut and sprinkle over the pudding.
7. Top each serving with a dollop of whipped cream.
Title: Monster Cookies
Ingredients:
- 1 peanut butter
- 1/2 butter
- 1 1/4 brown sugar
- 1 sugar
- 3 eggs
- 2 baking soda
- 1 vanilla extract
- 4 quick-cooking oats
- 1 salted peanuts
- 1 pecans
- 1 all-purpose flour
- 2
Instructions:
1. in a large mixing bowl, cream peanut butter, butter and sugars.
2. add eggs, one at a time, beating well after each addition.
3. add baking soda and vanilla.
4. add oats, M&M's, butterscotch chips and peanuts.
5. let stand for 10 minutes.
6. stir in flour ( the dough will be crumbly).
7. shape 1/4 cupfuls into balls.
8. place on greased baking sheets, about nine cookies on each sheet.
9. gently flatten cookies.
10. bake at 325 degrees for 15-18 minutes or until edges are lightly browned.
11. remove to wire racks to cool.
Title: Sour Cream Nut Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1 sour cream
- 3 eggs
- 3 flour
- 2 baking soda
- 1/2 sugar
- 1/2 walnuts
- 2 cinnamon
- 1 flour
Instructions:
1. Mix all cake ingredients with a spoon.
2. Spread evenly into a tube pan.
3. Mix topping and sprinkle on top of cake mixture.
4. Swirl into cake mixture with knife.
5. Bake 1 hour at 350 degrees.
Title: Baked Montana
Ingredients:
- 1 peppermint ice cream
- 1 confectioners' sugar
- 3 vanilla
- 3/4 chocolate chips
- 1
- 4
Instructions:
1. Bake at least one day before serving so that it hardens up.
2. Pack ice cream on crust without too much pressure so crust doesn't crack.
3. Freeze.
4. Beat egg whites adding vanilla and sugar until stiff peaks form.
5. Seal ice cream with meringue.
6. Broil until light brown.
7. Watch it closely.
8. Freeze.
9. Melt cholocate chips with 1 to 2 teaspoons water and pour over top.
10. Add cherry or sprinkles.
Title: Kiwi Biscuits
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 2 baking powder
- 1 flour
- 1 chocolate chips
- 3/4
Instructions:
1. Combine butter and sugar until creamy.
2. Add milk, and stir.
3. Add baking powder and flour and combine until just mixed.
4. Add chocolate chips and mix all together.
5. Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet.
6. Press down with fork tines.
7. Bake in a moderate over at 350 and remove when the bottoms become golden brown.
Title: Mama Brown's Chocolate Pie
Ingredients:
- 2 sugar
- 6 flour
- 6 water
- 4
- 2
- 1
Instructions:
1. Mix sugar, cocoa & flour in saucepan.
2. Beat egg yolks & add water.
3. Add to saucepan. Cook over med. heat til boiling, reduce heat, continue to cook, stirring constantly til thickened.
4. Remove from heat & pour into baked pie crust. Use egg whites for meringue.
5. Meringue.
6. 4 egg whites.
7. 5-6 tab sugar.
8. ½ tsp cream of tartar.
9. Beat egg whites, as they start to thicken, gradually add sugar & cream of tartar. Beat til peaks form.
10. Pour on pie & bake 10-12 min or until turning brown at 350º.
Title: Cake Release Paste
Ingredients:
- flour
- shortening
Instructions:
1. Combine equal parts of the ingredients. Choose your quantity based on how much baking you do.
2. Blend in your mixer until it is a smooth paste.
3. Use your pastry brush to brush the sides of your cake pan.
4. Add your batter and cook.
5. Tip: Loosen all edges with a butter knife, lay your plate or foil (or parchment) covered cookie sheet on top of the pan and then flip. Watch it just fall out.
6. Storage: This will keep in the fridge for about 6 months.
Title: Sago Plum Pudding
Ingredients:
- 3 sago
- 1 milk
- 1 1/2 raisins
- 1 sugar
- 3/4 butter
- 2 bicarbonate of soda
- 2 nutmeg
- 1 cinnamon
- 1
- 2
Instructions:
1. Soak sago in milk overnight.
2. Dissolve the soda in the melted butter.
3. Add to the sago in milk together with all the other ingredients, mix well.
4. Place in 1 - 1 1/2 pint greased basin; cover securely and steam for 3-4 hours.
5. Serve with brandy sauce or custard!
Title: Pink Cloud Pudding
Ingredients:
- 1 cream cheese
- 1 granulated sugar
- 2/3 frozen strawberries
- 1 lemon juice
- 1 heavy whipping cream
- 1
Instructions:
1. Prepare JUNKET Danish Dessert AS PIE FILLING, according to directions on package, then let cool 15 minutes.
2. Meanwhile, in a large bowl & with electric mixer, beat together cream cheese & sugar until smooth & creamy.
3. To the cream cheese mixture, gradually add cooled Danish Dessert mixture, along with strawberries & lemon juice.
4. Fold in whipped cream, then pour into a 1 1/2 quart casserole or serving bowl.
5. Chill before serving.
Title: Australian Bread and Butter Custard
Ingredients:
- 1 -2 butter
- 4 golden raisin
- 1/2 eggs
- 2 milk
- 1 heavy cream
- 1/2 sugar
- 3 salt
- 1 vanilla
- 1 ground nutmeg
Instructions:
1. Thinly butter bread. Cut each slice into four squares. Arrange half of the bread in the buttom of a buttered, 1-quart casserole dish. Sprinkle raisins over bread, then cover with remaining bread.
2. Beat eggs with milk, cream, sugar, salt and vanilla. Pour it over the casserole things. Let stand 30 minutes to let mixture soak into bread.
3. Preheat oven to 350. Sprinkle nutmeg over dessert. When oven is ready, bake 40 minutes, or until golden brown. Serve custard warm, either by itself or with canned fruit.
Title: Chocolate Bread Pudding
Ingredients:
- 1 milk
- 3 heavy cream
- 1/3 sugar
- 1/4 light brown sugar
- 1 cocoa powder
- 1 vanilla extract
- 1/4 ground cinnamon
- 1 eggs
- 2 butter
- 1 1/2 brown sugar
- 6 pecans
- 8 dark rum
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 325 degrees F.
2. Lightly grease a 13 by 9-inch baking dish fill with bread cubes.
3. In a large bowl, whisk together the milk, cream, and liqueur. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add the cocoa mixture to the milk mixture and whisk to combine.
4. In a medium bowl, add the vanilla extract, almond extract, and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a cake tester inserted into the center of the pudding should come out clean.
5. Serve the pudding warm or cold, with Pecan Rum Flambe, dessert sauce.
6. Rum Sauce.
7. In a large skillet, melt the stick butter and add brown sugar, stir together. Add the pecans and cook until sugar has caramelized over medium-high heat. Turn off the stove and pour in the rum. Stand back and carefully light with a long lighter. Be careful; a flame will shoot up above the pan. As the alcohol cooks out, the flame will die down. Serve over chocolate bread pudding.
Title: Caramel Apple Pizza
Ingredients:
- 18 cream cheese
- 1 brown sugar
- 1/2 creamy peanut butter
- 1/4 vanilla
- 1 green apples
- 2 pecans
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Roll out dough into a large cookie (should be about 3/4" thick) on a cookie sheet.
3. Bake appx. 17 minutes or until light brown. Remove from oven; cool 10 minutes.
4. Combine cream cheese, brown sugar, peanut butter and vanilla with a speed mixer until well blended.
5. Spread mixture evenly over cookie.
6. Peel and slice your apples. Cut apple slices into bite-sized chunks and arrange evenly over pizza.
7. Microwave caramel topping appx. 45 seconds or until warm; drizzle evenly over apples. Chop pecans sprinkle over apples.
8. Serve this "pizza" by cutting it into wedges.
Title: Chocolate Mint Snowtop Cookies - Christmas
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 1/2 butter
- 6 sugar
- 1 vanilla
- 1 1/2 eggs
- 2 confectioners' sugar
Instructions:
1. In a bowl combine flour, baking powder, and salt. Set aside.
2. Over hot water, melt 1 cup mint morsels, stirring until smooth.
3. In a bowl beat butter and sugar, until creamy.
4. Add melted morsels and vanilla.
5. Beat in eggs.
6. Gradually beat in flour mixture.
7. Stir in remaining morsels.
8. Wrap dough in plastic wrap, and freeze about 30 minutes, until firm.
9. Preheat oven to 350°F.
10. Shape dough into 1" balls.
11. Coat with confectionery sugar.
12. Place on ungreased cookie sheet.
13. Bake 10-12 minutes, until tops appear cracked.
14. Let stand 5 minutes on cookie sheet.
15. Cool completely.
Title: Chocolate-Hazelnut Biscotti
Ingredients:
- 1 1/2 hazelnuts
- 3 all-purpose flour
- 2/3 baking soda
- 1 baking powder
- 1 salt
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 3 vanilla extract
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line heavy large baking sheet with parchment paper.
3. Grind 1/2 cup toasted hazelnuts in processor. Set aside.
4. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl, set aside.
5. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended.
6. Add flour mixture, mix well.
7. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
8. Divide dough into 2 equal pieces.
9. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking).
10. Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes.
11. Maintain oven temperature.
12. Using long wide spatula, transfer baked logs to cutting board.
13. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
14. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely.
15. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.).
Title: Bleeding Cupcakes
Ingredients:
- 1 egg
- 8 cream cheese
- 1 1/3 sugar
- 6
- 1
Instructions:
1. Preheat the oven to the specified temperature in your cupcake recipe.
2. Line muffin tins with foil or paper liners.
3. Mix together the filling before mixing together the batter.
4. Beat the egg in a medium bowl.
5. Beat in the softened cream cheese and mix until smooth.
6. Add the sugar and mix until smooth.
7. Add the coloring until the desired color is reached.
8. Make the color several shades darker than the desired end result as the color will lighten as it bakes.
9. Fold in the white chocolate chunks.
10. Prepare the cupcake batter.
11. Fill the cups 2/3 full with the cake batter.
12. Place about 1 1/2 teaspoonsful of the filling in the center of each cupcake.
13. Bake, cool, and frost as directed in the cupcake recipe.
Title: Fruit Salad With Green Tea Kanten
Ingredients:
- 1 water
- 1 salt
- 1 1/2 agar-agar flakes
- 1 fresh blueberries
- 1/2 fresh raspberry
- 1/2 cantaloupe
- 1 watermelon
- 1
Instructions:
1. In a saucepan bring water, salt and agar agar flakes (Kanten) to a boil, stirring occasionally.
2. Reduce heat to low and simmer 2 minutes. Turn off heat. Place tea bag in the pan, and steep 2 minutes. Remove the tea bag and discard. Pour the hot liquid into a small, square, shallow dish. Set aside until gelled then cut into 1/2 inch cubes.
3. Place the fruit in a serving bowl and mix. Gently toss in the green tea cubes and serve.
Title: ALMOND PASTE - Make your own
Ingredients:
- 1 1/8 confectioners' sugar
- 1 1/8 eggs
- 2 orange flower water
Instructions:
1. Place the almonds in a food processor and process until very finely ground.
2. Using a wooden spoon, mix the confectioner's sugar with the ground almonds until they are completely blended.
3. In a separate bowl, break the eggs and beat until they are frothy.
4. Pour them into the sugar and almond mixture.
5. Work the mixture using a clean odor-free wooden spoon or a spatula first and then using your hands until it comes away from the sides of the bowl.
6. Almond paste can be held for several days when wrapped in plastic film and stored in the refrigerator.
7. Notes: The proportion of the ingredients can be modified according to the end result that you wish to achieve; for example, you can use double the amount of sugar in respect to the almonds to obtain a sweeter and denser paste.
8. You don't necessarily have to use confectioner's sugar, which makes for a very smooth paste.
9. You can use ordinary sugar to obtain a more granular effect.
10. Eggs: The function of this ingredient is to bind the sugar and the almonds.
11. If you use only egg whites, you will obtain a soft paste, while whole eggs give a more medium-textured paste.
12. Almond paste made with egg yolks is thick and compact.
13. When you are mixing the almond paste, the egg should be added gradually, with a small amount of orange flower water.
14. If you see that the paste is becoming too wet, you can keep back some of the eggs.
15. Mixing almond paste: Be careful not to handle the mixture for too long: if almonds get too hot, they tend to give out their oil, and the paste will turn out greasy.
Title: Freezer Peanut Butter Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 shortening
- 2 eggs
- 1 peanut butter
- 2 3/4 flour
- 2 baking soda
Instructions:
1. Cream first 3 ingredients.
2. Add eggs.
3. Then mix in peanut butter, flour, soda.
4. Roll out onto parchment into 1 1/2" diameter rolls.
5. Cut inch thick disks and space out on cookie sheet.
6. Dip fork in sugar and press crossways to flatten.
7. Bake at 375º 8-10 minutes.
Title: Peanut Butter Balls
Ingredients:
- 1 icing sugar
- 1/2 peanut butter
- 3 butter
- 1/4 walnuts
- 2
Instructions:
1. Mix all ingredients and form balls about 1 inch diameter.
2. Melt the chocolate wafers in a double-boiler and dip each peanut butter ball to coat evenly.
3. Cool in the fridge on waxed paper lined trays.
4. Keep refrigerated.
5. Raisins are a nice addition! You can also substitute other nuts for the walnuts if you prefer.
Title: Scratch Me Back Cookies
Ingredients:
- 1 oats
- 2 coconut
- 1 shortening
- 1 flour
- 1 egg
- 1 brown sugar
- 1/2 salt
- 1/2 baking soda
- 1/2 baking powder
- 1 vanilla
- 1 chocolate chips
Instructions:
1. Mix all dry ingredients.
2. Make a "well" and add egg & vanilla.
3. Work in shortening.
4. I usually use a pastry cutter and then work it till fully blended with my hands.
5. Drop teaspoonfuls of batter onto greased cookie sheet.
6. Flatten with fork dipped in milk.
7. Bake at 350° for 7-10 minutes or until edges begin to brown. Watch as they burn quickly. Increase chocolate chips based on taste.
Title: Spiced Pumpkin Mousse
Ingredients:
- 1 1/2 unflavored gelatin
- 4 1/2 cold water
- 3 sugar
- 3/4 canned pumpkin
- 1 1/2 ground cinnamon
- 3/4 ground ginger
- 1/4 ground cloves
- 1/8 heavy whipping cream
- 1 1/2 vanilla extract
- 1 1/2
- 18
Instructions:
1. In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
2. Beat in egg yolks and sugar.
3. Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
4. Transfer to small bowl; beat until cool and thickened, about 3 minutes.
5. Beat in pumpkin and spices.
6. Refrigerate for 1 hour or until set.
7. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
8. Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
9. Spoon or pipe mousse over the top.
10. Cover and refrigerate for 1 hour or until set.
11. Just before serving, garnish with remaining gingersnaps.
Title: Sweet Apple Bites
Ingredients:
- 4 -6 granny smith apples
- 2 water
- 1/2 - 1 brown sugar
- 1 lemon juice
- 1/3 vinegar
- cinnamon
Instructions:
1. Peel, core and slice the apples into bite size pieces.
2. Mix ingredients into 2 qt saucepan and heat over medium-low heat for 10-15 minutes or untlil tender.
3. Remove from heat.
4. Store in refrigerator; best served warm with icecream/CoolWhip.
Title: Tim Horton's Style Chocolate Cake Doughnuts
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 2 salt
- 1/2 eggs
- 4 granulated sugar
- 1 1/2 buttermilk
- 1/3 butter
- 3 butter
- 6 corn syrup
- 1/2 instant espresso powder
- 1
- 2
- 1
Instructions:
1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours.
2. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet.
3. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts.
4. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate. Let stand until glaze is set, about 5 minutes.
5. Mocha Glaze - In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.
Title: Citrus Sponge Cake
Ingredients:
- 3 sugar
- 1 hot water
- 2 vanilla extract
- 1/2 lemon peel
- 1 1/4 cake flour
- 3/4 baking powder
- 1/4 salt
- 1 1/2
- 1 1/4
- 1/4
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Beat egg yolks until slightly thickened.
3. Gradually add 3/4 cup of sugar and hot water to yolks, beating until thick and lemon colored.
4. Blend in orange juice, vanilla, orange and lemon peels.
5. Sift together cake flour, baking powder and salt.
6. Add to wet ingredients.
7. In a separate bowl, beat egg whites until soft peaks form.
8. Add remaining 1/4 cup sugar, a tablespoon at a time until stiff peaks form.
9. Fold 1/4 of the egg white mixture into batter until incorporated. Fold in remaining egg whites.
10. Spoon into an ungreased 10 inch tube pan.
11. Bake at 350 degrees for 20-25 minutes, or until cake springs bake when pressed lightly.
12. Immediately invert pan and cool.
Title: 4-Ingredient Chocolate Cherry Cake
Ingredients:
- 1 cherry pie filling
- 21 eggs
- 2
- 1
Instructions:
1. Place all ingredients in a bowl and beat for 1 to 2 minutes. If you want chunkier cherries, mix by hand.
2. Pour batter into a 9x13 inch pan.
3. Bake at 350 for 35 to 40 minutes.
4. Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream.
Title: Cardamom Mandelkaker, Cardamom Cookies
Ingredients:
- 1/4 butter
- 1/4 vegetable shortening
- 1/3 powdered sugar
- 2 granulated sugar
- 1 vanilla
- 1 all-purpose flour
- 1 ground cardamom
- 1/4 double-acting baking powder
- 1 salt
- 1/3
Instructions:
1. Preheat oven to 325°F.
2. Cream together the butter, shortening and sugars and vanilla until the mixture is fluffy.
3. Sift together the flour, cardamom, baking powder and salt.
4. Blend into the butter/sugar mixture.
5. Fold in the chopped nuts.
6. Roll teaspoons of dough into balls, place balls onto greased baking sheet, and flatten each ball with the bottom of a juice glass or cookie press dipped in granulated sugar.
7. Arrange slivered almonds in a decorative star pattern on top of each cookie. B.
8. Bake the cookies 18 minutes or so.
9. Remove from cookie sheet and cool.