lumicero/recipes-ing2inst huggingface dataset:
Title: Key Lime Ginger Mini Cupcakes
Ingredients:
- 3 cake flour
- 2 ginger
- 1 cinnamon
- 1 ground cloves
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 3/4 sugar
- 3/4 butter
- 4 eggs
- 5 lime juice
- 1 key lime juice
- 1 lime peel
- 1 1/4 vanilla extract
- 8 buttermilk
- 3/4 cream cheese
- 2 unsalted butter
- 2 lime juice
- 1 key lime juice
- 3 1/2 lime peel
- 2 vanilla extract
- powdered sugar
- crystallized ginger
Instructions:
1. Preheat oven to 350 degrees and spray a 24 cup minimuffin pan with spray or butter lightly. Open the bag of crystallized ginger and pop a few in your mouth for "cooking inspiration".
2. Combine the first seven ingredients in a large bowl. Next cream the butter and sugar, next adding eggs one at a time. Eat some more crystallized ginger (mmnnnn). Add the lime juice, peel and vanilla extract and blend. The mix will appear curdled. Better eat just a few more pieces of the ginger to fuel your energy stores for the last steps. Then add the dry ingredients and the buttermilk in alternating batches, starting with the flour mix.
3. Spoon batter to the top of the cups of the pan and bake 16-18 minutes, or until a toothpick comes out clean. Restrain yourself from "taste testing" half the batch (try to limit to just 4 or 5:), and place them to cool on a rack.
4. In the meantime, cream the cream cheese, butter, lime juice and peel, and vanilla until smooth and whisk in the powdered sugar, beating until the frosting is smooth. Lick the whisk clean and use a clean spatula to spread frosting across the tops of the remaining cooled cupcakes. Take the time to dip a clean finger in the frosting every once in awhile, just to make sure it hasn't changed for some unlikely reason. When done frosting, sprinkle what's left of the crystallized ginger on what's left of the cupcakes that actually have frosting and hide until time to serve.
5. Makes 72, unless recipe is followed exactly including tasting notes.
Title: Polish Quick Cake With Fruit (Placek Z Owocami)
Ingredients:
- 3 eggs
- 1/3 unsalted butter
- 3/4 sugar
- 1 1/4 flour
Instructions:
1. Beat butter and sugar until smooth an creamy. Add 1 egg at a time, alternating with flour and beat well until blended.
2. Pour batter into grease 9 x 13 pan.
3. Arrange fruit such as sliced peaches, apples dusted with cinnamon or plums sliced in half on top of cake so it's well distributed.
4. Bake at 350°F 30 - 40 minutes until cake is golden. Cool and dust with icing sugar.
5. Be sure every guest gets a nice slice of fruit on top!
Title: Cheesy Chocolate Gateaux
Ingredients:
- 8 cream cheese
- 1 egg
- 1/3 sugar
- 1 1/2 flour
- 1/4 sugar
- 1 baking soda
- 1 vinegar
- 1 vanilla
- 1 water
- 1
- 1/3
Instructions:
1. Combine cream cheese, egg, & sugar and set aside.
2. Mix the rest of the ingredients in a separate bowl until well combined.
3. Fill greased muffin tins 1/3 full with chocolate batter.
4. Top each with a heaping tsp of cream cheese mixture.
5. Bake at 350 degrees F for 20 minutes.
Title: January's Comfort Cake
Ingredients:
- 1 quick oats
- 1 1/2 boiling water
- 1/2 margarine
- 1 brown sugar
- 1 white sugar
- 3 eggs
- 1 3/4 flour
- 1 salt
- 2 baking soda
- 1 vanilla
- 1 chocolate chips
- 1
Instructions:
1. In large bowl, mix oatmeal, water and margarine and let stand for 10 minutes.
2. Add sugars, eggs and vanilla.
3. Add dry ingredients, saving some chocolate chips and nuts to sprinkle on top of the cake.
4. Bake at 350 degrees for 40-50 minutes in at 9x13 greased and floured pan.
Title: Chips and More Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 sugar
- 1 egg
- 1 baking soda
- 1 cream of tartar
- 1 vanilla
- 1 salt
- 1/2 all-purpose flour
- 3 1/2 rolled oats
- 1 coconut
- 1
- 1/2
Instructions:
1. In a big bowl, beat the butter, using an electric mixer on medium to high speed, for 30 seconds.
2. Add in brown sugar, sugar, and cooking oil; beat until combined, scraping sides of bowl occasionally.
3. Beat in egg, baking soda, cream of tartar, vanilla, and salt until combined.
4. Beat in flour; stir in oats, rice cereal, chocolate chips, coconut, and nuts with a wooden spoon.
5. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
6. Bake at 350° for 12-14 minutes or until edges are lightly browned.
7. Transfer cookies to a wire rack; let cool.
8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
Title: Creamy Fudge Frosting
Ingredients:
- 4 confectioners' sugar
- 1 2/3 heavy cream
- 3/4 vanilla extract
- 2 butter
- 6
Instructions:
1. Heat the unsweetened chocolate, confectioners sugar, and heavy cream in a double boiler stirring constantly, over medium heat.
2. Remove from the heat when the chocolate has melted.
3. Stir in the vanilla extract.
4. Place melted chocolate frosting in a bowl, then place into a bigger bowl that has been half way filled with ice water.
5. Let the frosting set until cold and thick, then remove from the ice water.
6. Beat in the butter on high speed with an electric mixer until creamy.
Title: Buttery Shortbread Cookies
Ingredients:
- 2 flour
- 1 butter
- 1/2 baking powder
- 1/2 sugar
- 1 egg
- 1 lemon zest
Instructions:
1. Sift flour and baking powder together in a small bowl.
2. Cream butter, add sugar slowly, mixing well.
3. Mix in egg and lemon zest.
4. Add flour/baking powder mixture, mix in well.
5. Shape into balls about the size of a golf ball, place on pan, flatten slightly with the bottom of a glass.
6. Bake at 300° for 15-20 minutes, just until a bit golden on the edges.
7. These last well if kept in a tightly covered container, and actually taste even better after a day or two as the flavors develop.
Title: Apple Kuchen
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 sugar
- 1 egg
- 1/2 butter
- 2 water
- 4 apples
- 1/2 sugar
- 2 cinnamon
Instructions:
1. Mix first two ingredients and make a hole.
2. Add next four ingredients and mix with hands until dough is smooth but not sticky.
3. Take half of dough and roll on floured surface to the size of pan. I use a 27 centimeter round glass pan. You can also use a 9" x 11" pan.
4. Place dough in pan.
5. Spread apple slices evenly over surface.
6. Cover apples with 1/2 cup of sugar and about 2 tablespoons of cinnamon.
7. Cut butter into small pieces and place evenly over apple mixture.
8. Roll out second half of dough and lay over the top of apples.
9. Press sides together.
10. Sprinkle top with sugar and bake at 350°.
11. Serve as is or warm with ice cream on top.
Title: Brown Rice Pudding With Maple Syrup
Ingredients:
- 1 cooked brown rice
- 1/2 maple syrup
- 1 3/4 milk
- 1 egg
- 3 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. Mix together all ingredients but rice in a medium pot.
2. Add the cooked rice and cook for 10 minutes over low to medium heat.
3. Serve with a little cinnamon or sweetener, if desired.
Title: It's Gotta Be Chocolate Cookies in a Jar
Ingredients:
- 1/3 white chocolate chips
- 1/3 light brown sugar
- 1/3 biscuit mix
- 1/2 salt
- 2 dark brown sugar
- 1/2
Instructions:
1. Layer the first 4 ingredients in a one-quart wi-mouth jar in the order listed.
2. Add in one cup biscuit baking mix and salt; packing firmly.
3. Layer dark brown sugar and remaining biscuit baking mix.
4. Add additional chips to any remaining space.
5. Screw on lid and afix instructions: Add jar contents to a mixing bowl; stir to combine.
6. Add in 1/2 cup melted butter, one egg, and one teaspoon vanilla; mix well.
7. Shape cookie dough into 1-inch balls and place on a well-greased cookie sheet.
8. Bake in a 375° oven for 10-12 minutes.
9. Makes about 2 1/2 dozen cookies.
Title: Chocolate Surprise Cookies
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 3/4 light brown sugar
- 3/4 granulated sugar
- 2 pure vanilla extract
- 2 eggs
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 cocoa powder
- 1 1/2 crunchy peanut butter
- 1 light brown sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix together the first six ingredients using an electric mixer until you have reached a fluffy smooth consistency.
3. Sift in four, baking soda, baking powder and cocoa mixing well until free of any lumps.
4. Add in semi sweet and milk chocolate chips.
5. Cover the bowl with plastic wrap and place in the fridge for at least two hours.
6. The colder the dough the easier it is to manage when it comes time to form the cookies.
7. DO NOT put in freezer!
8. While you are waiting for the dough to chill, now is the time to make that delicious surprise center for the cookies by mixing together the last two remaining ingredients of peanut butter and brown sugar.
9. Remove dough from fridge and let sit a few minutes at room temperature.
10. With a heaping tablespoon of cookie dough form dough balls placing them about two to three inches apart on a non stick or parchment lined baking sheet.
11. NOTE: These cookies are a hearty cookie and do spread out quite a bit during cooking time.
12. In the center of each dough ball make an indentation with your thumb as to create a well.
13. Then fill the well with a heaping teaspoon of the peanut butter brown sugar mixture.
14. So, now you are going to make another dough ball but this time you are going to flatten it as to make a lid for each peanut butter filled cookie bottom.
15. Pinch and press the bottom and top of the cookie edges to seal in the peanut butter surprise so that no filling is visible.
16. (I have often patched up open areas with small dabs of remaining cookie dough.) Some filling may however leak out during baking but those ones can be sampled for qualilty control by the baker later, lol.
17. Bake at 350 degrees for 12 minutes only!
18. Let cookies completely cool on baking sheet before removing them.
19. They may look uncooked at first but allowing them to cool provides additional cooking time on the baking sheet at a decreased temperature.
20. Do not over bake as they burn quickly!
21. I have also added a dollup of grape jelly or strawberry jam on top of the peanut butter mixture.
22. You can also keep the dough in the fridge for up to a week and bake cookies as needed.
23. I hope you enjoy them as much as we do.
Title: The Best Black Bean Brownies (Flourless)
Ingredients:
- 1 no-salt-added black beans
- 3 eggs
- 1/3 butter
- 1/4 cocoa powder
- 1/8 salt
- 2 vanilla extract
- 1/2 walnuts
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350°F
2. Butter an 8-inch baking pan.
3. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.
4. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan.
5. Bake the brownies for 30 to 35 minutes, or until just set in the center.
6. Cool before cutting into squares.
Title: Absolutely Amazing Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1 brown sugar
- 3 granulated sugar
- 1 egg
- 2 vanilla extract
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 3/4 flour
- 1 1/2 instant coffee
- 1
Instructions:
1. Preheat the oven to 375°F.
2. Cream the butter and the sugars until fluffy.
3. Beat the egg and the vanilla extract and add to sugar mixture.
4. Add the instant coffee and mix well.
5. Sift the dry ingredients together (flour, baking powder, baking soda, and salt) and add to batter.
6. Stir in the chocolate chips.
7. Roll dough into balls and place on greased cookie sheet. Pat down slightly.
8. Bake for 8-10 minutes for chewy cookies, or 10-12 minutes for a crispier cookie.
Title: Northern Blueberry/Raspberry Crisp
Ingredients:
- 2 blueberries
- 1 raspberries
- 2 lemon juice
- 1 1/2 vanilla
- 3 maple syrup
- 2 tapioca flour
- 2 ground cinnamon
- 1/2 ground ginger
- 1/2 rolled oats
- 1 whole wheat flour
- 1/4 walnuts
- 2 pecan meal
- 1 ground cinnamon
- 1/4 dark brown sugar
- 3 heavy cream
Instructions:
1. Fruit Mixture:
2. Put fruit in 8 x 8 baking dish, greased as necessary.
3. In a small bowl, mix lemon juice, vanilla, cinnamon, ginger and tapioca flour. Sprinkle over fruit.
4. Drizzle maple syrup over fruit.
5. Topping Mixture:
6. In a medium bowl , combine rolled oats, flour, peacan meal, chopped walnuts, cinnamon and dark brown sugar.
7. Add heavy cream until mixture is moistened.
8. Sprinkle with fingers over fruit until most of the top is covered.
9. Bake at 350 F for approximately 30 minutes or until fruit is bubbly and topping is melted.
Title: Mini Christmas Fruit Puddings
Ingredients:
- 400 Copha
- 60 cranberry juice
- 1 Copha
- 30 white chocolate
- 40
- 10
Instructions:
1. Mixture:.
2. Crumble Fruit Cake in a bowl.
3. Add Copha.
4. Add Liquid.
5. Mix ingredients (Mixture should be moist, if to dry add more liquid, if to moist add more fruit cake).
6. Make mixture into little balls.
7. Topping:.
8. Melt the white chocolate
9. Add Melted Copha with chocolate and mix together.
10. Cut decorations into small (mini) pieces.
11. Putting it together.
12. Place balls on serving plate or petite patty pans.
13. Dribble a small amount of white chocolate on the top.
14. Add the small decoration.
15. Refrigerate until ready to serve.
Title: Chocolate Cream Cheese Cake
Ingredients:
- 12 cream cheese
- 1/4 sugar
- 1 egg
- 1/2 vanilla extract
- 18 1/4
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Butter and flour a bundt pan.
3. In a bowl, beat cream cheese and sugar with an electric mixer.
4. Add egg and vanilla and beat until smooth.
5. Prepare chocolate cake as directed.
6. Fold in chocolate morsels.
7. Pour chocolate batter into bundt pan.
8. Spoon cream cheese mixture onto chocolate batter in a ring.
9. Bake 45 to 55 minutes.
10. Cool on a wire rack for 25 minutes.
11. Remove from pan and cool completely.
12. Sprinkle powder sugar on top of cake.
13. Store in fridge and serve cold.
Title: Christmas Peepers
Ingredients:
- 64 miniature marshmallows
- 3 all-purpose flour
- 1 baking soda
- 1 salt
- 2/3 eggs
- 2 vegetable shortening
- 1/2 butter
- 1/2 margarine
- 1 white sugar
- 1/2 brown sugar
- 1 vanilla
Instructions:
1. Place marshmallows in freezer while you mix the dough.
2. Cream crisco, butter or margarine, and sugar.
3. Blend in the eggs and the vanilla.
4. Add dry ingredients, mix until moistened.
5. Mix until mixture holds together. Dough will be sticky. Flatten walnut size pieces in palm of hand. Remove the marshmallows from freezer, and place one in center.
6. Shape dough around the marshmallow into a walnut shape, roll in white sugar.
7. Bake at 400 degrees Fahrenheit for 6 minutes or until tops start to crackle. Cool on baking rack and store in an airtight container.
Title: George Washington Pound Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 5 eggs
- 2 cake flour
- 1 vanilla extract
- 1 salt
Instructions:
1. Thoroughly grease and flour a 12-cup Bundt or tube pan, then shake out excess flour. Heat oven to 350 degrees.
2. Beat butter and sugar until light and fluffy, about three minutes in a stand mixer or more with a handheld mixer. Scrape down sides of the bowl once or twice. Add eggs one at a time, beating well about 30 seconds after each egg. In between additions of egg, scrape down sides of bowl to ensure thorough mixing of ingredients.
3. Fold in cake flour. Add vanilla and salt. Pour mixture into prepared pan and bake 35 to 40 minutes, or just until a wooden toothpick inserted in the center comes out clean.
4. Cool the cake in the pan for about 10 minutes. Run a table knife around the edges to loosen them as needed. Then turn the cake out on a rack to cool completely.
Title: Connie's Very Fancy Grape Dessert
Ingredients:
- 2 red seedless grapes
- water
Instructions:
1. Wash your grape.
2. Dry.
3. Put them into ziplop bags.
4. Freeze.
5. Keep these in the fridge instead of Klondikes.
Title: Easy Bake Oven peanut butter cookies
Ingredients:
- 1/4 flour
- 1 1/2 peanut butter
- 1 butter
- 2 sugar
Instructions:
1. In a bowl, mix together all ingredients to make a dough.
2. With your fingers roll into 1/2 inch balls.
3. Place 4 balls into the Easy Bake Oven pan and press down slightly with the tines of a fork.
4. Bake for 6 minutes.
5. Cool.
6. Bake remaining balls 4 at a time.
Title: Toasted Nut Spice Cake
Ingredients:
- 2/3 butter
- 2 brown sugar
- 2 baking soda
- 1 1/4 flour
- 1 baking powder
- 2 1/3 cinnamon
- 1 ground cloves
- 1 nutmeg
- 1/2 salt
- 1/2 vanilla
- 3/4 brown sugar
- 1 walnuts
- 2
- 1
- 1/2
Instructions:
1. If you do not have sour milk - put 1 1/4 tablespoons vinegar in cup and fill with milk, place the cup of milk in small bowl adding the remaining 1/4 cup of milk, let stand for several minutes to sour.
2. Cream butter and brown sugar, add egg yolks and vanilla mixing well.
3. In large bowl flour, baking powder, cinnamon, cloves, nutmeg and salt and whisk together to blend.
4. Dissolve baking soda in sour milk, adding the sour milk and dry ingredients alternately to batter and mix well.
5. Spread into a 9x 13 pan.
6. Make meringue - beat egg whites until stiff, gradually add the brown sugar, continue beating until nice and smooth, Spread over cake batter, sprinkle with chopped nuts.
7. Bake in preheated 350 degree oven for 45 to 50 minutes.
Title: Manchester Pudding
Ingredients:
- 2 1/2 milk
- 2 lemons, zest of
- 4 unsalted butter
- 1/4 sugar
- 2 cream of tartar
- 6 powdered sugar
- 6
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Lightly spray six 3-inch souffle dishes with Pam (or butter them).
3. Bring milk and lemon zest to boil and remove from heat.
4. Let steep 15 minutes.
5. Strain to remove zest and add butter and sugar.
6. Bring back to simmer and and remove from heat.
7. Add breadcrumbs and let cool slightly.
8. Whisk a bit of hot mixture to egg yolks to temper and then add eggs into milk/breadcrumbs.
9. Pour mix into the six souffle dishs and place in roasting pan.
10. Pour hot water in pan until water reaches half way up the souffle dishes.
11. Bake in oven for 30- 40 minutes or until set.
12. Remove from water bath.
13. Let cool for about 10 minutes.
14. Increase oven temperature to 450.
15. Spread 1 teaspoon jam over top of each pudding.
16. For meringue: combine egg whites with cream of tartar.
17. Beat until frothy and then add sugar.
18. Beat until stiff peaks form.
19. Top puddings with meringue and place in oven.
20. Bake until meringue is golden, about 5 minutes.
21. Watch carefully.
Title: Peach Delight
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 eggs
- 4 powdered sugar
- 7 -8 vanilla
- 1
- 2
- 1
Instructions:
1. Grind box of cookies to course crumbs. Place 3/4 crumbs in a 13" X 9" pan. Reserve remaining crumbs.
2. Beat butter, powdered sugar and eggs for 15 minutes. Pour on top of the crumb layer.
3. Next layer peach slices evenly to cover.
4. Whip whipping cream to soft peaks and add 2T powdered sugar. Beat to medium peaks. Layer whipped cream evenly over the peaches.
5. Sprinkle remaining cookies on top.
6. Refrigerate 1/2 day before serving.
Title: Sweet Cherry Gianduia Parfait
Ingredients:
- 2 cherry pie filling
- 1 ground cardamom
- 1/2 sugar
- 1 hazelnuts
- 2
- 1/4
Instructions:
1. For chocolate leaves, place chopped chocolate in a small microwave-safe bowl. Micro-cook at 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once or twice. Transfer melted chocolate to a small self-sealing plastic bag. Seal bag and snip a very small portion off one of the corners.
2. Line a small baking sheet with parchment paper. Squeeze the chocolate in LEAF designs or freeform designs on the parchment paper. Chill chocolate designs about 15 minutes or until chocolate is firm.
3. Meanwhile, in a medium bowl combine pie filling and cardamom; transfer 4 of the cherries to a small bowl for the garnish. Set both mixtures aside. In a large chilled mixing bowl beat whipping cream and sugar with an electric mixer on medium to high speed until soft peaks form. Remove 1/2 cup of the whipped cream; reserve for the garnish. In a medium bowl gently stir together chocolate-hazelnut spread and about 1/4 cup of the whipped cream. Fold in remaining whipped cream.
4. To assemble, divide half of the chocolate-hazelnut whipped cream among four parfait glasses or dessert dishes. Top with half of the pie filling mixture and half of the hazelnuts. Repeat layers once. Top with the reserved whipped cream. Place a reserved cherry atop each parfait. Carefully peel chocolate leaves or designs off the parchment paper; place atop parfaits.
5. *Tip: If desired, skip chopping and melting the chocolate and do not make the leaves. Make chocolate curls out of the chocolate to garnish the parfaits.
6. **To toast hazelnuts: Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350°F oven for 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don’t burn. Cool slightly. Place the nuts on a clean kitchen towel, fold towel over top, and rub vigorously to remove the skins.
Title: Super Simple Apple Upside Down Cake
Ingredients:
- 3 apples
- 1/2 butter
- 1/2 brown sugar
- 1 eggs
- 1 1/4 applesauce
- 3 cinnamon
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees and spray bundt pan with cooking spray.
2. Slice one apple into 1/8 inch slices. Chop two remaining apples into small pieces.
3. Bring Butter and Brown Sugar to a boil on stove top. Pour into bottom of bundt pan.
4. Lay apple slices on top of brown sugar mixture.
5. Add cake mix, cinnamon, apple juice, eggs, and apple sauce to a mixing bowl and mix for about 2 minutes.
6. Fold chopped apples into cake mixture.
7. Pour cake mix into bundt pan.
8. Bake at 350 for 35-40 minutes or until a toothpick comes out clean.
9. Immediately invert onto plate. Be careful the caramel is HOT!
10. Top with vanilla ice cream and enjoy!
Title: Summer Fruitcake
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 2 lemon juice
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 granulated sugar
- 1/2 cinnamon
- 6 plums
- 4 berries
- 1
Instructions:
1. Mix the butter and sugar until well blended. Add the eggs one at a time. Mix in the lemon juice (or vanilla). In a seperate bowl or on a sheet of wax paper easure out the flour, baking powder, salt and cinnamon. Add gradually to the mixing bowl until all is incorporated.
2. Grease the pan. A 9 inch springform works best.
3. Spoon batter into bottom of pan and spread out until even.
4. Place fruit in a decorative pattern on top pf batter. Mix & match the fruit if you like just make sure there is enough to cover the top of the cake with little batter showing through. It is nice to create a design which will subtly show through.
5. Mix remaining sugar and cinnamon. Spoon over fruit as evenly as possible.
6. Bake for 1 hour at 350 degrees on the center rack. Remove from oven, loosen sides and let cool for 30 minutes.
Title: Cottage Cheese Cookies
Ingredients:
- 1 butter
- 1 small curd cottage cheese
- 2 flour
Instructions:
1. Cream together butter and cottage cheese. Work in the flour and wrap dough in waxed paper. Place in the refrigerator to harden.
2. When cold, roll in thin sheets and cut three inch squares. Place a teaspoon of strawberry preserves in the center of each square and fold into a triangle, pressing edges together very firmly.
3. Bake at 425° F for 15 minutes, or until crust is brown and crisp.
Title: Mrs Fields Authentic Brownie Recipe
Ingredients:
- 1/2 butter
- 2 sugar
- 1/2 eggs
- 4 flour
- 1 1/2 vanilla
- 2 chocolate chips
- 1
Instructions:
1. In a large bowl beat the butter, sugar and cocoa until combined, not creamed.
2. Add the eggs one at a time, beating to just combine after each addition.
3. Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough.
4. Pour the mixture into a greased 9x13 inch pan.
5. Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn.
6. Bake at 350oF (160oC) for 32 minutes.
7. Cool for one hour, then place in the fridge until chilled.
8. Do not slice or eat until the next day - this is VERY important.