lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Torte
Ingredients:
- 1 graham cracker crumbs
- 4 butter
- 1/2 butter
- 3 eggs
- 2 icing sugar
- 1 vanilla
- 8 -10 bananas
- 1 Cool Whip
Instructions:
1. Combine crumbs with melted butter.
2. Pat into bottom of large rectangular baking dish.
3. Place in fridge.
4. Let stand one hour.
5. Using electric mixer,beat butter with eggs, icing sugar and vanilla for 10-15 minutes until it looks like a frosting.
6. Spread on top of graham crust.
7. Placed sliced bananas over the top of creamed mixture.
8. Then spread cool whip over bananas.
9. Place in fridge, let stand at least four hours before cutting into squares and serving.
Title: Tofu Banana and Chocolate Pudding
Ingredients:
- 3 bananas
- 12 silken tofu
- 1/4
Instructions:
1. Add to blender bananas, blend.
2. Add silken tofu, blend.
3. Add chocolate sauce, blend.
4. Serve.
Title: Holiday Treasures
Ingredients:
- 3 - 3 1/2 all-purpose flour
- 1/4 sugar
- 1 fast rising yeast
- 1 salt
- 1 ground mace
- 1/4 milk
- 1/2 water
- 1/4 butter
- 1/3 margarine
- 2 eggs
- 1 cream cheese
- 2 sugar
- 1/2 eggs
- 2 vanilla extract
- 1 dried cranberries
- 1/2
Instructions:
1. In a large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace.
2. Heat milk, water and butter until very warm (120o to 130oF).
3. Gradually add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
4. Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed.
5. Stir in enough remaining flour to make a soft dough.
6. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
7. Cover; let rest 10 minutes.
8. Divide dough into 16 equal portions and roll each to 6-inch circle.
9. Place an equal amount of Cranberry Filling in the center of each circle.
10. Bring dough up around filling and pleat; pinch dough firmly just above the filling to seal.
11. Place rolls, 2 inches apart, on greased baking sheets.
12. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
13. Uncover rolls. Pinch again, just above filling, to seal.
14. Lightly beat reserved egg white; brush on rolls.
15. Bake at 350oF for 20 to 25 minutes or until golden.
16. Remove from sheets; cool on wire racks.
17. Tie each with a narrow ribbon.
18. Cranberry Filling:
19. In a medium bowl, combine softened cream cheese, sugar, eggs, and vanilla.
20. Beat with electric mixer until smooth.
21. Stir in dried cranberries.
Title: Dari's Christmas Bombe'
Ingredients:
- 1 1/4 milk
- 5 butter
- 2 margarine
- 1/2 eggs
- 1/2 vanilla
- 2 all-purpose flour
- 1 3/4 granulated sugar
- 1/2 baking soda
- 1 1/2 pistachio nut
- 1/2 maraschino cherry
- 2/3 rum
- 1/4 strawberry ice cream
- 1 coffee ice cream
- 1 vanilla ice cream
- 1
- 2
Instructions:
1. Soak cherries in rum in a covered bowl until plumped, about 30 minutes or while preparing cake. Heat oven to 350°F Grease a 15 1/2 x 10 1/2-inch jelly-roll pan. Line with waxed paper. Grease and lightly flour paper. Have ready a metal 3-quart bowl.
2. Cake: Beat milk, butter, eggs and extracts in a large bowl with an electric mixer on medium speed until blended and smooth. On low speed, beat in remaining Cake ingredients until blended. Spread batter evenly in prepared pan. Bake 30 minutes or until a pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
3. Run a knife around edge of pan. Turn cake out on a wire rack (or 2 pushed together). Remove waxed paper; cool completely. Place the metal bowl upside down near edge on one side of cake. Using bowl as a guide, cut out a round of cake Line bowl with plastic wrap, letting enough wrap extend above rim to cover top when filled. Cut cake round into 8 wedges.
4. Line bowl by placing 7 wedges, points down, in bowl. To complete lining bowl, cut strips from remaining cake to fill area above wedges. Press pieces together with fingertips to close seams. Save remaining scraps. Drain cherries. Pack strawberry ice cream into bottom of cake-lined bowl.
5. Scatter 1/3 cup cherries and 2 tablespoons pistachio nuts on top. Place in freezer 15 minutes or until firm. Using coffee ice cream next, repeat layers with remaining ice cream, cherries and nuts, freezing between layers. Cutting cake scraps to fit, cover top, pressing down firmly. Fold plastic wrap over top. Freeze at least 5 hours or overnight.
6. Just before coating bombe, melt chocolate in medium-size saucepan over low heat, stirring occasionally. Remove from heat; let stand 5 minutes, then stir in oil until blended. Remove bombe from freezer. Fold back plastic wrap on top. Invert bowl onto a freezer-safe serving dish and unmold bombe. Remove plastic wrap. Pour chocolate coating over top of bombe and immediately spread with a metal spatula until bombe is coated.
7. Freeze briefly until coating is hard, or wrap airtight and freeze up to 1 month. About 20 minutes before serving, remove bombe from freezer, decorate with ribbon (holding it in place with toothpicks), then pipe whipped-cream border around bombe.
Title: Nita's Chocolate Cake
Ingredients:
- 1/2 butter
- 1/4 shortening
- 1 water
- 4 sugar
- 2 flour
- 2 eggs
- 2 buttermilk
- 1/2 baking soda
- 1 vanilla
- 1 cinnamon
- 1 butter
- 1/2 powdered sugar
- 4 milk
- 1 vanilla
- 4 -6
- 1
Instructions:
1. In saucepan, bring butter, shortening, water and cocoa to a boil.
2. Take off heat and add sugar, flour, eggs, buttermilk, baking soda, vanilla and cinnamon.
3. Heat well stirring constantly.
4. Pour in a greased 9x13-inch pan. Bake at 400°F for 20-25 minutes.
5. ICING DIRECTIONS:
6. Blend together all ingredients until well mixed.
7. While cake is hot, poke holes throughout the cake. Spread Icing onto HOT cake.
Title: April's Swedish Cream
Ingredients:
- 1/2 unflavored gelatin
- 1 1/2 cold water
- 2 1/4 heavy cream
- 3/4 granulated sugar
- 1 1/8 sour cream
- 1/2 plain low-fat yogurt
- 2 vanilla extract
Instructions:
1. Dissolve the gelatin in the cold water.
2. Combine sugar and cream into the gelatin mixture.
3. Bring contents to boil, stirring constantly.
4. Remove from heat and add remaining ingredients.
5. Stir well.
6. Pour into eight 1/2 cup dishes.
7. Chill for 4 hours or until firm.
Title: Carrot Cake
Ingredients:
- 1 1/3 whole wheat flour
- 1 all-purpose flour
- 2 baking soda
- 1 1/2 ground cinnamon
- 1/4 salt
- 3/4 butter
- 1 honey
- 2/3 plain yogurt
- 2 eggs
- 1 1/2 vanilla
- 1 1/3 carrots
- 1 cream cheese
- 1/4 butter
- 1 vanilla
- 2 powdered sugar
Instructions:
1. In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt, set aside.
2. In a large mixing bowl, beat 3/4 cut butter with an electric mixer on high speed for 30 seconds.
3. Gradually beat in honey then beat in yogurt, eggs, and 1 1/2 teaspoons vanilla.
4. Beat in carrots.
5. Add flour mixture beating on medium speed for 2 minutes.
6. Spread in a greased and floured 13x9x2 inch baking dish.
7. Bake at 350 degrees for about 35 minutes or until done.
8. Cool on wire rack.
9. Make Cream Cheese Frosting and spread over top of cake.
10. Store, covered, in the refrigerator.
11. Cream Cheese Frosting:
12. In small mixing bowl combine cream cheese, butter, and vanilla.
13. Beat with an electric mixer on low speed until fluffy.
14. Gradually beat in powdered sugar.
Title: Black Forest Cookies
Ingredients:
- 1 margarine
- 1 instant chocolate pudding mix
- 1 egg
- 2 flour
- 1/4 sugar
- 1/2 maraschino cherry
- 1/2 margarine
- 3
Instructions:
1. Cream margerine and pudding powder together.
2. Beat in egg.
3. Mix in flour.
4. Shape into small balls.
5. Roll balls in sugar.
6. Place on greased cookie sheet.
7. Make a dent in each one with thub.
8. Bake in 325 oven for 5 minutes.
9. remove and dent with thumb.
10. Continue to bake for 10-15 minutes.
11. Fill dents with jam or cherry.
12. Melt chocholate and margerine over low heat.
13. stir glaze tops of cool cookies.
14. Makes about 4 dozen.
Title: Baked Apples With Honey Syrup
Ingredients:
- 4 cooking apples
- 1/4 walnuts
- 1/4 golden raisin
- 1 honey
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1 water
- 1 honey
- 1 lemon juice
- 1 cinnamon stick
Instructions:
1. Core apples, being careful not to cut through bottom. Pare 1/2 inch at the stem end.
2. Combine raisins and walnuts, if used, and 1 tsp honey with the ground cinnamon and ground cloves. Fill the center of the apples with this mixture.
3. Place the apples in a 8" by 8" baking pan.
4. In a small saucepan combine water, honey, lemon juice and cinnamon stick and bring to a boil. Simmer for 2 minutes. Remove cinnamon stick and pour syrup over apples.
5. Bake in a preheated 375 oven until tender, about 45 minutes, basting occasionally with syrup from the pan.
6. Serve warm or cold, with whipped cream if desired.
Title: White Russian Sorbet
Ingredients:
- 1 3/4 water
- 1/2 sugar
- 3 1/2 instant espresso powder
- 1 dark corn syrup
- 1/2 vodka
- 1/4 coffee beans
- 1/4
- 1
Instructions:
1. Stir water and sugar in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Add espresso powder and stir to dissolve. Pour into medium bowl. Mix in corn syrup, then whipping cream, vodka and Kahlúa. Refrigerate mixture until cold, about 2 hours.
2. Transfer sorbet mixture to ice cream maker; process according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours. (Can be made 2 days ahead.).
3. Put 4 coffee cups in freezer for 30 minutes. Scoop sorbet into cold cups. Garnish with coffee beans and serve immediately.
Title: Appelgebak
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 12 unsalted butter
- 3/4 sugar
- 2 sugar
- 3 eggs
- 1 vanilla extract
- 1 lemon zest
- 3 golden delicious apples
- 1/2 water
- 2
Instructions:
1. Butter a 10 inch round pan (2 inches deep) and line with a disk of buttered parchment; set aside.
2. Position oven rack in middle of oven; preheat to 350°.
3. In a bowl, stir the flour, baking powder, and salt together; set aside.
4. Add butter and ¾ cup sugar to the bowl of an electric mixer and beat with paddle on medium speed until soft and light, about 3-4 minutes.
5. Beat in 1 egg until smooth, beat in the vanilla and lemon zest.
6. Beat in about 1/3 of the flour mixture until smooth, and then beat in another egg.
7. Beat in another 1/3 of the flour mixture and then beat in the remaining egg.
8. Stop and scrape the bowl and paddle, and then beat in the remaining flour mixture.
9. Scrape the batter into the prepared pan and smooth the top.
10. Arrange 11 of the apple quarters, core side down, on the batter, in a circle near the edges of the pan.
11. Place the last apple quarter in the center of the batter; sprinkle the apples with the 2 tablespoons of sugar.
12. Bake the cake until the apples have softened, about 1 hour; the batter will definitely be baked through in this amount of time.
13. Cook the cake on a rack in the pan, then unmold it onto another rack and lift away the first rack and replace it with a platter; invert cake again and lift off the top rack.
14. Make the glaze: stir the preserves and water together in a small saucepan; cook over medium heat, stirring occasionally, until the glaze comes to a simmer.
15. Strain the glaze into another pan and place it back on the heat; allow the glaze to reduce until it is slightly sticky and no longer watery, about 2 minutes.
16. Immediately pain the hot glaze onto the apple quarters, using a brush; let the glaze cool and set before serving the cake.
17. Cut the cake into wedges; a little whipped cream would be good with this cake.
Title: Chocolate Mascarpone Cream
Ingredients:
- 1 mascarpone
- 1/4 confectioners' sugar
- 2 cocoa powder
- 1/2 cinnamon
- 2 Grand Marnier
- 1 heavy cream
Instructions:
1. Place mascarpone in a large bowl.
2. Sift the sugar, cocoa, and cinnamon over the mascarpone then mix well.
3. Stir in the Grand Marnier and mix until combined.
4. Gently fold in 1/3 of the whipped cream, repeat 1/3 at a time.
5. Spoon into 4 individual serving dishes and chill.
Title: Teddy Bear Vacation Cupcakes
Ingredients:
- 1 water
- 4 egg
- 12 graham cracker
- 2 sugar
- 1 graham crackers
- 1
- 24
- 12
Instructions:
1. Heat oven to 350 for shiny pans or 325 for dark or nonstick. Place baking cups in 24 regular sized muffin cups.
2. In large bowl make cake mix as directed on box. Divide evenly among muffin cups.
3. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooling rack. Cool completely, about 30 minute.
4. Stir blue food color into frosting until blended. Frost cupcakes.
5. Cut 1 1/2 inch pieces from fruit snack roll, peel off paper backing. Use fruit snack as beach towel, crushed graham snacks, blue sugar, teddy bears, umbrellas, gummy candies and fish crackers to decorate.
Title: Strawberry Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1/4 salt
- 1 flour
- 4 eggs
- 2 heavy cream
- 1/4 confectioners' sugar
- 1 frozen strawberries
- 2 strawberry syrup
- 1 vanilla extract
Instructions:
1. In a saucepan, heat water, butter and salt over medium high heat until butter melts.
2. Reduce heat to low and add flour all at once, stirring until mixture forms a ball.
3. Remove from heat and cool for 10 minutes.
4. Add eggs to flour mixture one at a time, beating well after each addition, then cool for 10 minutes.
5. Drop by 1/4 cupfuls onto greased baking sheet, making 12 puffs.
6. Bake at 400° for 35 minutes or until golden brown.
7. Remove from oven and let cool on wire rack.
8. To prepare filling, beat heavy cream at medium speed just until thickened.
9. At low speed, add confectioner's sugar, 2 tablespoons of reserved strawberry syrup and vanilla and beat until soft peaks form.
10. Fold in drained strawberries.
11. Cut tops off puffs and remove any soft dough from inside.
12. Fill with strawberry filling and replace top.
13. Sprinkle with confectioner's sugar.
Title: The Wiggles Orange Biscuits
Ingredients:
- 90 butter
- 1/3 raw sugar
- 1 eggs
- 1 egg substitute
- 2 cornflour
- 1 1/4
- 1/3
- 1
- 200
Instructions:
1. Beat the butter, sugar, egg and orange rind with an electric mixer until light and fluffy.
2. With a wooden spoon, mix in orange juice, flour, corn flour and coconut until it forms a firm dough.
3. Sprinkle a little flour on the bench or table and knead the dough gently till smooth.
4. With your rolling pin, roll out the dough until 5 mm thick.
5. Use your biscuit cutters to press out shapes, and place them on greased oven trays, leaving space for the biscuits to spread a little.
6. Bake for 10 minutes in oven at 180°C.
7. Remove from the oven and leave to rest 5-10 minutes before laying them out on a cooling rack.
8. To decorate: Melt 200 grams of Choc Melts in a bowl by following the directions on the packet. Ask a grown-up to help. Paint the chocolate on the biscuits when they have cooled. You can paint spots, shapes or paint over the whole top of the biscuit.
Title: Elvis Cookies
Ingredients:
- 1 light brown sugar
- 1/2 granulated sugar
- 1/2 egg
- 1 all-purpose flour
- 1/4 baking soda
- 1 bacon
- 1/2 banana
- 1/2
Instructions:
1. In a large bowl, combine the peanut butter and two sugars. Use an electric mixer on medium to beat until well combined. Beat in the egg until just combined. Set aside.
2. In a medium bowl, whisk together the flour and baking soda. With the mixer on low, add flour and soda to peanut butter mixture, scraping down the sides of the bowl as needed.
3. Gently mix in the bacon and bananas, trying not to mash the bananas.
4. Using slightly wet hands, roll rounded teaspoons of dough into balls and place on the prepared baking sheets, leaving about 1 inch between them. Dip the tines of a fork into water, then flatten the cookies until they are about 1 ½ inches around.
5. Bake on the middle rack for 11 minutes. Cool cookies on the baking sheet for 2 minutes, then remove with a spatula to racks to cool completely. .
Title: Perfect Pumpkin Pie
Ingredients:
- 3/4 granulated sugar
- 1/2 salt
- 1 1/2 canned pumpkin
- 1 2/3 milk
- 2 eggs
- 1 1/2 cinnamon
- 2 pumpkin pie spice
- 1
Instructions:
1. Mix filling ingredients until smooth.
2. Place in unbaked pie shell.
3. Bake at 425 for 15 minutes.
4. Lower temp to 350 and continue baking 35 minutes or until firm.
5. Serve with whipped cream when cooled!
Title: Southern Yam Dessert Squares
Ingredients:
- 2 quick-cooking oats
- 1 1/2 unsifted flour
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 light brown sugar
- 1 vanilla extract
- 16 -18 canned sweet potatoes
- 1 sweetened condensed milk
- 2 eggs
- 1 ground cinnamon
- 1/2 ground allspice
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the oats, flour, baking soda and salt; set aside.
3. In large bowl of mixer, beat butter, sugar and vanilla until fluffy.
4. Add the dry ingredients mixing until crumbly.
5. Reserve 1 cup of crumb mixture and press the remainder firmly on the bottom of a 13 x 9 inch baking dish.
6. Bake 10 minutes.
7. While crust is baking, combine remaining ingredients (except nuts) in a large bowl and mix well.
8. Pour over the prepared crust.
9. Combine the nuts with the reserved crumb mixture and sprinkle evenly over top.
10. Bake 25 to 30 minutes or until golden.
11. This can be served either warm or cold.
12. It is delicious with vanilla ice cream or whipped cream.
Title: No Bake Lime Cheesecake Low Sugar
Ingredients:
- 1 Cool Whip Lite
- 8 light cream cheese
- 1 vanilla flavoring
- 1 sugar-free lime gelatin
- 1 boiling water
- 1 graham cracker crust
Instructions:
1. mix jello with hot water, set aside and let get thick.
2. cream together vanilla and cream cheese.
3. fold in cool whip, add jello and whip until smooth.
4. poor into pie crust and refrigerate for 1 hour. Top with fruit.
Title: Caramel Nut Cake in a Jar
Ingredients:
- 2 brown sugar
- 2/3 sugar
- 1 butter
- 4 eggs
- 2/3 milk
- 1 vanilla
- 3 1/2 flour
- 1 baking powder
- 2 baking soda
- 1 salt
- 1
Instructions:
1. In large bowl cream sugars and butter with electric mixer.
2. Add eggs and mix well.
3. Add milk and vanilla and mix well.
4. Place dry ingredients and spices in a separate large bowl and blend with a whisk.
5. Add creamed ingredients to dry ingredients and mix with whisk and spoon.
6. Gently stir in nuts.
7. Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars.
8. Wipe batter from rim.
9. Place jars on a baking sheet.
10. Bake at 325 degrees F for 50 minutes, or until a toothpick inserted in center comes out clean.
11. Wipe rims.
12. Place hot sterilized seals and rings on hot jars.
13. Keep in refrigerator for prolonged storage.
Title: Orange Slice Gumdrop Cake
Ingredients:
- 1 butter
- 4 eggs
- 1 all-purpose flour
- 1/2 sugar
- 2 all-purpose flour
- 3 buttermilk
- 1 pitted dates
- 1 flaked coconut
- 1 confectioners' sugar
- 2
- 1/2
Instructions:
1. Let butter and eggs come to room temperature.
2. Combein gumdrops and 1/2 cup flour.
3. Grease and flour 2 9x5-inch loaf pans.
4. Lay a strip of parchment paper inside so it covers the two long sides and bottom.
5. Set aside.
6. In large bowl, beat butter with mixer 30 seconds or until softened.
7. Gradually add sugar, beat until combined.
8. Add eggs one at a time, beating after each and scraping the bowl frequently.
9. Add the 3 cups flour and buttermilk alternately to egg mixture; beat after each addition.
10. Fold in dates, coconut and nuts.
11. Fold in gumdrops.
12. Spread batter evenly into prepared pans.
13. Bake at 300°F for about 1 hour and 40 minutes or until toothpick inserted in center comes out clean.
14. Meanwhile, make Orange Glaze by stirring together the confectioners' sugar and orange juice until smooth.
15. Pour Orange Glaze over the hot cakes.
16. Cool in pans on wire racks for 20 minutes.
17. Remove from pans; remove parchment paper.
18. Cool completely.
19. Wrap each cake in plastic wrap.
20. Store in refrigerator for up to 4 weeks.
21. Serve at room temperature.
Title: Caramel Krispies Bars
Ingredients:
- 3/4 margarine
- 8 mini marshmallows
- 8 sweetened condensed milk
- 1
Instructions:
1. Melt 1/4 cup margarine and 4 cups marshmallows.
2. Add 4 cups Rice Krispies.
3. Pat in buttered 9 x 13 inch pan.
4. Melt caramels, 1/4 cup margarine and sweetened condensed milk together.
5. Pour over Rice Krispies in pan.
6. Refrigerate 30-40 minutes.
7. Prepare another Rice Krispie mixture like the first.
8. Put on top of caramel layer.
9. Keep refrigerated.
Title: Cherry Crunch
Ingredients:
- 3/4 quick-cooking oats
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1/3 butter
- 21 cherry pie filling
- 1/2 vanilla ice cream
Instructions:
1. Combine first 4 ingredients. Cut in butter with a pastry blender until mixture is crumbly.
2. Combine pie filling and almond extract in a greased 1 quart baking dish. Sprinkle with crumb mixture.
3. Microwave, uncovered, at HIGH 6 minutes or until thoroughly heated. Top each serving with ice cream.
Title: Strawberry Cake
Ingredients:
- 1 Jello gelatin
- 1 eggs
- 4 water
- 1 strawberry
- 1/4 Philadelphia Cream Cheese
- 1 icing sugar
- 1 Cool Whip
- 1
- 2
Instructions:
1. Heat oven to 350°F.
2. Combine cake mix and jelly powder in large bowl. Add eggs, oil, water, adn 3/4 cup berries with mixer until well blended. Pour into two greased and floured 9-inch round pans.
3. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining berries.
4. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries. Mix well. Whisk in cool whip.
5. Stack cake layers on plate spreading 1 cup cool whip between layers. Frost top and sides with remaining cool whip mixture. Keet refrigerated.
Title: Exotic Fruit Salad
Ingredients:
- 2 bananas
- 1 sweet potato
- 1 papaya
- 2 pomegranate juice
- 1/4 lemon juice
- 1 cinnamon
Instructions:
1. cook sweet potato.
2. wash and cube each fruit.
3. pour juices over fruits, add cinnamon.
Title: Chocolate Mudslides (Cookies)
Ingredients:
- 1 1/2 bittersweet chocolate
- 8 unsalted butter
- 3/8 sugar
- 2 eggs
- 5 all-purpose flour
- 1/2 baking powder
- 2 3/4 salt
- 1 1/4 walnuts
- 1 1/4
Instructions:
1. Preheat an oven to 400 degrees.
2. Melt the unsweetened chocolate and 4 cups of the bittersweet chocolate over a double-boiler (a simple double boiler can be set up by putting a metal bowl over a simmering pot), stirring periodically.
3. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
4. Add the flour, baking powder and salt to the butter mixture and mix just until combined.
5. Add the melted chocolate and mix until combined and stir in the nuts and remaining chocolate pieces.
6. Pour the mixture onto a parchment-lined baking sheet or tray.
7. Put the mixture into a refrigerator for 5 to 10 minutes until slightly, but not completely, hardened.
8. Reverse the sheet or tray onto another piece of parchment paper on a hard surface.
9. Use a knife to divide the mixture into 20 squares.
10. With your hands, roll each of the squares into a ball and evenly space them on one or two parchment-lined baking sheets (leave room for them to spread).
11. Bake the cookies for 15 to 25 minutes, until crusty on the outside (they should still be gooey on the inside).
12. Allow to cool for at least 20 minutes before eating.
13. Yield: 20 large cookies.
Title: Instant Pudding Biscuits (Cookies)
Ingredients:
- 175 butter
- 1 egg
- 1 sugar
- 1 instant pudding mix
- 2 flour
- 1 baking powder
Instructions:
1. Cream butter and sugar, add egg and instant pudding.
2. Beat well, add sifted flour and baking powder.
3. Roll into small balls, flatten with fork on a cold greased tray.
4. Bake 180°C degrees for 15-20 minutes.
5. You may add sultanas, cherries or nuts if wished.
6. Ice if desired.