lumicero/recipes-ing2inst huggingface dataset:
Title: Lighter Death by Chocolate
Ingredients:
- 1/2 cold water
- 1/2 baking soda
- 2 light margarine
- 2/3 whole wheat flour
- 1/3 low-fat buttermilk
- 2 1/2 sugar
- 3/4 vanilla
- 1 1/2 Kahlua
- 1 fat-free cool whip
- 2
- 1/3
- 3
Instructions:
1. Preheat oven to 350°F.
2. Mix together water, cocoa & baking soda. Set aside.
3. Cream together margarine & sugar. Beat in egg whitess.
4. Add flour, milk, & cocoa mixture. Add vanilla & mix well.
5. Bake in greased & floured 9x13” cake pan 30 minute
6. With fork, puncture top of baked cake and drizzle with kahlua.
7. Cover with saran wrap & rest overnight.
8. Prepare mousse according to package directions.
9. Crumble cake into large pieces. Finely chop Skor bars.
10. In a large glass trifle dish, layer cake, mousse, cool whip, and Skor bars. Repeat.
11. Refrigerate (best served a day or two after making).
Title: Weight Watchers Chocolate Chip Blondies 3 Points
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 table salt
- 1 1/2 brown sugar
- 6 light butter
- 2 vanilla extract
- 1 water
- 3/4
- 1/3
Instructions:
1. Preheat oven to 350°F In a small bowl, combine flour, baking powder and salt.
2. In a large bowl, beat brown sugar and butter until fluffy. Add egg whites and vanilla. Gradually beat in flour mixture alternating with water. Stir in chips.
3. Spread into a foil-lined 9- x 13-inch baking pan. Bake until golden, about 20 to 25 minutes. Cool on wire rack. Remove foil and cut into 24 two-inch squares.
Title: Nutella Ravioli Cookies
Ingredients:
- 1 chocolate chips
- 1/2 white chocolate chips
- 3
Instructions:
1. Preheat oven to 350°F
2. Roll out cookie dough to about a 1/4 inch
3. thickness.
4. Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).
5. Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.
6. Fold rounds over to create half moon shapes and gently seal edges.
7. Place on an ungreased cookie sheet and bake for 9-10 minutes.
8. Remove to racks and cool completely.
9. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).
10. Remove and using a fork, drizzle chocolate over cookies.
11. Repeat steps 9 & 10 with white chocolate chips.
Title: Csoroge-Hungarian Crispy Crullers
Ingredients:
- 3 salt
- 1/2 sugar
- 1 brandy
- 1/2 cider vinegar
- 1 1/2 flour
- 1 1/4 sour cream
- 1/4
Instructions:
1. Add just enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Try not to use any more flour than necessary.
2. Let dough rest about 3 minutes. Roll out very thin. Roll out on lightly floured board to about 1/8" thick. With a floured knife, cut into diamond shapes about 2" wide, 6" long. Make a 1" slit in center and pull one end through slit, twisting a little as you do it.
3. Fry in veg. shortening(about 365*F.) to cover until light brown, turning once or twice to brown evenly; drain on paper towels. Sprinkle generously with powdered sugar while still hot. Enjoy!
Title: Quivering Eggnog (Mousse)
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 salt
- 1 vanilla
- 2 milk
- 1 rum
- 1/2 nutmeg
- 2 unflavored gelatin
- 1/4 water
- 3/4 milk
Instructions:
1. Whirl eggs, sugar, salt, vanilla, 2 cups milk, cream and rum together in a blender.
2. Moisten the 2 envelopes of unflavored gelatin in the 1/4 cup of water, then dissolve in 3/4 cup of hot milk. Pour this mixture into the blender with the eggnog mixture and blend.
3. Pour into a serving bowl and refrigerate until set.
Title: Dialysis Peach Blueberry Crisp
Ingredients:
- 4 blueberries
- 1/2 sugar
- 1/4 lemon juice
- 1 all-purpose flour
- 3/4 cinnamon
- 1 brown sugar
- 3/4 butter
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Pit and slice peaches into 3/4-inch slices.
3. Spray 8<U+0094> x 8<U+0094> baking dish with cooking spray.
4. Arrange peach slices and blueberries in dish.
5. Sprinkle sugar and lemon juice over the fruit.
6. Mix the flour, cinnamon, and brown sugar in a bowl.
7. Using two knives or a pastry blender, cut the butter into the flour and sugar mixture until it is crumbly.
8. Sprinkle crumbs over the fruit.
9. Bake for 45 minutes or longer until the fruit is soft and crumbs are browned.
10. Serve warm or at room temperature.
Title: Peach Cake
Ingredients:
- 2 1/2 lemon juice
- 5 granulated sugar
- 4 granulated sugar
- 6 all-purpose flour
- 1/3 baking powder
- 1 salt
- 1 1/4 light brown sugar
- 3/4 eggs
- 1/2 unsalted butter
- 2 sour cream
- 8 vanilla extract
- 1/4 panko breadcrumbs
- 1 1/2
- 1/4
- 1/8
- 1/3
Instructions:
1. Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
2. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
3. Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes.
4. Reduce oven temperature to 350 degrees.
5. Spray 9-inch springform pan with vegetable oil spray.
6. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
7. Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top.
8. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
9. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
Title: Jen's Sweet Creamy Crispy Low Fat No Guilt Dessert!
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 2 skim milk
- 1 chocolate graham crackers
- 4 fat-free cool whip
- 8
Instructions:
1. Mix the package of instant pudding with the skim milk in a bowl for 2 minutes.
2. Put the bowl in the fridge to chill for at least 15 minutes as you want it to be very cold.
3. Get 4 individual bowls out.
4. Break each graham cracker sheet into 2.
5. Place 2 pieces (1 sheet) into each bowl.
6. Side by side is best.
7. On top of the graham crackers put 1/2 cup of cold pudding.
8. Drain the fruit and divide it among the 4 bowls.
9. Top each sundae with 2 tbsp fat free cool-whip.
Title: Oreo Striped Delight
Ingredients:
- 35 butter
- 6 light cream cheese
- 1 sugar
- 1/3 Cool Whip
- 1 milk
- 3 sugar-free instant chocolate pudding mix
- 2
Instructions:
1. Place cookies in food processor and process until fine crumbed.
2. Transfer to a mixing bowl and add melted butter, mixing well.
3. Press into a 9x13-inch pan and refrigerate 10 minutes.
4. Pour milk into a mixing bowl and add pudding mix, preparing per package directions (only using 3 cups milk for added thickness). Let set 5 minutes to thicken.
5. Blend cream cheese and sugar in a small bowl. Add 1 1/4 Cup of the Cool Whip, and mix well.
6. Spread cream cheese mixture evenly onto cookie crust.
7. Spread pudding evenly on top of cream cheese mixture.
8. Spread remaining Cool Whip evenly on top of pudding layer.
9. If desired, top Cool Whip with additional crushed Oreos (if there are any leftover).
10. Refrigerate several hours or overnight before serving.
11. Carefully cut into squares, making sure to cut all the way through the cookie crust.
12. Store leftovers in the refrigerator.
Title: Chocolate Fudge and Golden Layer Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 8 unsalted butter
- 2 sugar
- 4 eggs
- 1 pure vanilla extract
- 1 milk
- 1 butter
- 12 confectioners' sugar
- 6 vanilla
- 6 milk
- 1
- 1/3
Instructions:
1. Preheat the oven to 375 degrees F.
2. Butter and flour 2 (9-inch) round cake pans and line the bottoms with parchment paper.
3. Sift the flour, baking powder, and salt together 3 times and set aside.
4. In a mixer fitted with a whisk attachment, cream the butter until smooth and fluffy.
5. Add the sugar and mix until blended.
6. Add the eggs, 1 at a time, mixing after each addition until blended.
7. Add the vanilla and almond extracts and mix.
8. With the mixer running at low speed, and working in alternating batches, add the dry ingredients and the milk to the butter mixture, mixing just to combine after each addition.
9. Mix until just smooth.
10. Pour into 2 cake pans.
11. Bake until risen, golden, and firm to the touch, about 25 to 30 minutes.
12. Let cool in the pans.
13. For the frosting: In a mixer with a whip attachment, cream the butter well.
14. Add the confectioners' sugar gradually.
15. Add the melted chocolate, then the vanilla.
16. Add the milk by spoonfuls until you have reached a fudgy yet spreadable consistency.
17. Once the cakes have cooled, place 1 layer on a serving platter and cover the top with frosting.
18. Place the second layer on top of that but bottom-side up, to create a nice flat top.
19. Press down to secure the layer.
20. Frost the top and sides using a swirling motion.
21. Or if you want it to look more professional, do a crumb layer of frosting, chill, then do a topcoat.
Title: Autumn Gold Cake.
Ingredients:
- 19 pumpkin
- 15 brown sugar
- 1/2 water
- 1/4 eggs
- 3 pumpkin pie spice
- 1
Instructions:
1. combine cake mix, pumpkin, sugar, water, eggs and pumpkin pie spice in large mixing bowl -- beat 4 minutes at medium speed, scraping bowl often.
2. pour into greased and floured 13x9" baking pan --
3. bake at 350* for 40-45 minutes.
4. serve warm or cold with whipped topping -- .
Title: Christmas Casserole Cookies
Ingredients:
- 3 eggs
- 1 sugar
- 1 vanilla extract
- 1/4 dates
- 1 flaked coconut
- 1 walnuts
- 1 flaked coconut
Instructions:
1. Preheat oven to 350 degrees. In a mixing bowl, beat eggs until lemon-colored. Gradually beat in sugar. Beat in extracts. Stir in the dates, coconut, and walnuts. Pour into an ungreased deep 2-qt baking dish.
2. Bake for 30-35 minutes. Remove from oven; stir with a wooden spoon (batter will appear moist and sticky). Place baking dish on a wire rack. When cool enough to handle, roll batter into 1-inch balls. Roll in additional coconut; place on waxed paper-lined baking sheets.
Title: Grace Struck’s Applesauce Fruitcake (Nora Carey)
Ingredients:
- 3 applesauce
- 1 unsalted butter
- 1 brown sugar
- 1/4 unsulphured molasses
- 1/4 honey
- 4 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1 ground cardamom
- 1 nutmeg
- 1 ground ginger
- 1 salt
- 1 raisins
- 1 pitted dates
- 1 1/2 walnuts
- 1 1/2 walnut halves
- 1 1/2 hazelnuts
- 1 brandy
- 1 1/2
- 1
Instructions:
1. Heat applesauce over moderate heat. Add butter, a few tablespoons at a time, stirring to melt. Bring it to just a boil, stirring constantly.
2. Remove from heat and add sugar, molasses and honey, stirring to dissolve sugar. Let cool in large bowl.
3. Sift flour, baking powder, cinnamon, cardamom, nutmeg, ginger and salt. Stir into applesauce. Fold in dried fruit, chopped nuts and ½ cup of brandy.
4. Divide batter among 4 buttered and floured 9 x 5" pans and decorate top with walnut halves.
5. Bake at 275 F oven for 1 ½ hours, until a skewer inserted in center of loaf comes out clean and hot to the touch. Let cakes cool in the pans. Cool completely on racks.
6. Wrap each cake in cheesecloth and brush the left ½ cup of brandy until cloth is soaked. Wrap cakes in foil and store in a cool dry place. They keep for 3 to 4 months. For added flavor brush them with additional brandy every month.
Title: Christmas Crescent Cookies
Ingredients:
- 8 butter
- 5 sugar
- 1 water
- 1/2 salt
- 2 vanilla
- 2 flour
- 2 walnuts
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350°.
2. Cream butter in electric mixer and add sugar, vanilla, salt and water.
3. Add flour gradually until incorporated.
4. Add chopped nuts.
5. Scoop out dough about the size of a walnut and shape into crescent.
6. Bake for about 20 minutes. Tops should stay white and bottom, slightly brown.
7. Dip in confectioners sugar while still warm.
Title: Brownie With Truffle Mousse
Ingredients:
- 1 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4 butter
- 1/4 granulated sugar
- 1 eggs
- 2 milk
- 1/4 vanilla extract
- 1 water
- 1 unflavored gelatin
- 1/3 butter
- 1 instant coffee granules
- 1 1/4 granulated sugar
- 1 brandy
- 2 heavy whipping cream
- 3/4 fresh strawberries
- 5
- 3
- 40
- 1
Instructions:
1. For Brownie:
2. Preheat oven to 350 degrees F. Grease and flour 9-inch springform pan.
3. Melt 1/2 bar of unsweetened chocolate in uncovered, small micro-safe bowl for 30 seconds; stir. If necessary, microwave an additional 5-10 seconds, stirring just until melted. Cool to room temperature.
4. Combine flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer on medium speed until light and fluffy. Mix in cooled chocolate.
5. Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla extract; mix well. Stir in flour mixture.
6. Beat egg whites until stiff peaks form. Fold into chocolate mixture until no white streaks remain. Fold in macadamia nuts. Pour into prepared pan.
7. Bake for 35 minutes or until wooden pick inserted in the center comes out clean. Cool completely in pan on wire rack.
8. For Truffle Mousse:
9. Place water in medium saucepan. Sprinkle gelatin over water and let stand for 2 minutes. Add butter and coffee granules. Heat to boiling over medium heat, stirring frequently, until butter is melted and gelatin is dissolved.
10. Place chocolate chips and sugar in food processor. Process until blended; pour in gelatin mixture while processing. Process until chocolate is melted. Add egg yolks and brandy; process until smooth.
11. Return mixture to saucepan. Cook over medium heat, stirring until mixture thickens. Transfer mixture to large bowl. Refrigerate until thickened; stirring often.
12. Reserve 1/4 cup of chocolate mixture and place in resealable plastic bag then refrigerate.
13. Pour 1/2 of remaining chocolate mixture in bowl over brownie. Insert wafer rolls around top edge of chocolate, touching edge of pan.
14. Beat cream in small mixer bowl until stiff peaks form. Fold whipped cream into remaining chocolate mixture in bowl until no white streaks remain.
15. Spread cream mixture over chocolate mixture.
16. Cut a small hole from corner of bag of reserved chocolate; squeeze to drizzle over cake. Refrigerate for 4 hours or until firm.
17. Garnish with strawberries. Remove side of pan.
Title: Crescent Squares
Ingredients:
- 2 Philadelphia Cream Cheese
- 2 granulated sugar
- 1 pure vanilla extract
- 2 sugar
- 1/2 cinnamon
- 1 unsalted butter
- 1/2
Instructions:
1. Remove 1 package of crescent rolls from container unroll on an ungreased baking sheet. Press perforations together to seal.
2. Cream together cream cheese, 1 cup sugar and vanilla.
3. In a separate bowl combine 1/2 cup of sugar and 1 teaspoon cinnamon.
4. Spread cream cheese mixture evenly on top of crescent rolls.
5. Open the other container of crescent rolls. Unroll, and place on top of cream cheese filling.
6. Press and pinch to seal edges of dough together.
7. Brush top of pastry with melted butter and sprinkle with cinnamon sugar.
8. Bake ate 350 degrees for 45 minutes or until golden brown.
Title: Curried Fruit Compote
Ingredients:
- 1 pineapple chunk
- 1 pear
- 1 sweet apple
- 12 apricots
- 12 prunes
- 1/4 brown sugar
- 2 curry powder
Instructions:
1. Preheat oven to 350 degrees.
2. Have a 2 quart covered casserole ready.
3. Drain pineapple, reserving liquid.
4. Combine pineapple and remaining fresh and dried fruit in a large bowl.
5. In a small bowl, combine resrved pineapple juice with brown sugar and curry powder.
6. Mix well and pour over fruit. Mix until fruit is evenly covered.
7. Place in prepared casserole. Bake covered, 1 hour.
8. Serve warm or cold. Top with yogurt if desired.
Title: Blue Ribbon White Cake
Ingredients:
- 5 cornstarch
- 2 1/2 all-purpose flour
- 3 1/2 baking powder
- 1 salt
- 1 1/2 white sugar
- 2/3 milk
- 1/2 water
- 3/4 vanilla extract
- 1 cream of tartar
- 4 butter
- 1/4 orange zest
- 6 salt
- 2 confectioners' sugar
- 1/4 fresh lemon juice
- 4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and line two 9-inch round cake pans with parchment paper.
3. Then grease and flour the paper.
4. Sift together the cornstarch, flour, baking powder and salt.
5. Add the oil, milk, water and vanilla.
6. Beat until it forms a very smooth batter.
7. In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form.
8. Gradually add the sugar and beat until very well blended.
9. Fold the egg whites into the batter.
10. Pour batter into the prepared pans.
11. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
12. Let cool then frost with Orange Frosting.
13. Cream the butter until light and fluffy.
14. Add the orange zest and salt.
15. Beat in the confectioners' sugar alternately with the orange and lemon juices.
16. Continue to beat until light and fluffy.
17. Use to frost cooled cake.
Title: Cherry Cheesecake Cake Pops
Ingredients:
- 1 eggs
- 3 milk
- 1 1/4 butter
- 1/3 Philadelphia Cream Cheese
- 1/2 vanilla
- 1 icing sugar
- 1
- 3 1/2
- 20
Instructions:
1. Prepare cake as per directions on box.
2. Let cool completely.
3. Prepare Cream Cheese Frosting.
4. Cream butter and cream cheese together.
5. Add in vanilla.
6. Beat in icing sugar at low speed until combined.
7. Beat mixture on high until smooth.
8. Completely crumble cake in a large bowl.
9. Add in frosting and mix together (I use my KitchenAid).
10. Chill mixture in fridge or freezer for at least an hour.
11. Melt chocolate over double boiler.
12. Form cake/frosting mixture into 1-inch balls.
13. Poke ball with a long lollipop stick and coat in the melted chocolate.
14. Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).
Title: Swedish Spritz Cookies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 flour
- 4 baking powder
- 1
Instructions:
1. Cream the butter and sugar together in a large bowl.
2. Add egg, vanilla extract, and almond extract. Mix well.
3. Sift together the flour and baking powder.
4. Add to the creamed mixture, and mix until smooth.
5. Do not chill.
6. If you want to color the dough, separate into portions and mix in a few drops of food coloring before forming cookies. (For example, you can make green christmas trees, red hearts, yellow camels, etc.).
7. Fill cooky press with dough and force dough through the press.
8. You can sprinkle colored sugar on cookies before baking.
9. Bake cookies at 400 degrees (F) for 8-10 minutes.
Title: Cinnamon Cream Cheese Apples
Ingredients:
- 6 apples
- 2/3 water
- 2 cream cheese
- 3 milk
- 2 lemon juice
- 1 pitted dates
- 1/3 crushed pineapple
- 1 walnuts
- 2
Instructions:
1. Peel and core apples.
2. Mix candies and water in a saucepan and cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes, turning them over half way through the cooking process. Chill in syrup for several hours.
3. In a small bowl, blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Stuff center of apples with cream cheese mixture.
4. To serve, place an apple on a serving plate. Drizzle with the syrup.
Title: Green Tomato Pie
Ingredients:
- 4 tomatoes
- 1 brown sugar
- 5 flour
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 2 lemon juice
Instructions:
1. Make crust for 9-inch pie. Core green tomatoes and cut into thin wedges, as you do for apple pie. Mix together dry ingredients.
2. Stir in lemon juice and tomatoes until tomatoes are coated.
3. Fill pie crust and add top crust. Flute edge and slit top 4 or 5 times.
4. Bake 30 minutes at 425 degrees.
5. Reduce heat to 350 degrees and bake another 20 minutes.
6. Tastes like mincemeat pie.
Title: Melon Rings with Strawberries
Ingredients:
- 1 cantaloupe
- 1 honeydew melon
- strawberry
Instructions:
1. Cut melon crosswise into 5 1 inch rings.
2. Remove seeds and put on serving plate.
3. With a knife loosen pulp from rind but do not removed the rind.
4. Slice pulp into bite size pieces.
5. Arrange 5 or 6 strawberries (with hulls attached) in center of melon ring.
Title: Chocolate Ginger Shortbread
Ingredients:
- 1 3/4 flour
- 1/4 cornstarch
- 1/4 salt
- 1 butter
- 1/2 sugar
- 1 candied ginger
- 3/4
Instructions:
1. In a small bowl, mix together flour, cornstarch and salt.
2. In a large bowl, beat together butter and sugar until light and fluffy. Add flour mixture, beating just until smooth.
3. Stir in chocolate chips and candied ginger.
4. Spread batter in prepared pan, smoothing top. Bake at 350 for 40-50 minutes.
5. Let cool completely. Cut into 36 bars.
6. Bars can be frozen.
Title: Hairy Fingers
Ingredients:
- 1/2 walnuts
- 1/2 sugar
- 1/2 butter
- 1/2 sugar
- 1 water
- 1 1/4 honey
- 3 lemon juice
- 2 cinnamon
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease baking pan.
3. Mix nuts, crumbs, sugar and orange juice.
4. Divide the long threads of kadaifi pastry into 16 to 18 portions.
5. On the end of each portion, place 1 heaping tablespoon of nut mixture.
6. Roll up loosely.
7. Place rolls side by side in pan, but not too closely.
8. Pour butter over rolls and bake for 45 minutes.
9. Remove rolls from oven.
10. While rolls are resting for 20 minutes, combine syrup ingredients in saucepan.
11. Boil for 5 minutes.
12. Pour syrup over rolls.
13. Cover with dish towel.
14. Allow syrup to absorb for 5 or 6 hours. Sprinkle with cinnamon.
Title: Martha's Everything but the Kitchen Sink Cookies
Ingredients:
- 1 unsalted butter
- 1/2 granulated sugar
- 1/2 light-brown sugar
- 2 eggs
- 2 pure vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 salt
- 1 1/2 old fashioned oats
- 3/4 sweetened flaked coconut
- 3/4 dark chocolate
- 3/4 dried cherries
- 3/4 pecans
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
4. Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
5. Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.