lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Coffee Round
Ingredients:
- 3 granulated sugar
- 2 all-purpose flour
- 1/2 ground cinnamon
- 1 shortening
- 1/2 pecans
- 2 all-purpose flour
- 1 1/4 granulated sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/4 ground nutmeg
- 2 eggs
- 1 sour cream
- 1/4 shortening
- 1 apple
Instructions:
1. To make the topping, combine all the ingredients and mix well.
2. Set aside.
3. To make the cake, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
4. Beat the eggs, sour cream and melted shortening together in a small bowl.
5. Stir into the dry ingredients, mixing just until blended.
6. Stir in the apples.
7. Spread evenly in a greased 9" springform pan.
8. Sprinkle the topping over the batter.
9. Bake at 350 degrees F for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
10. Serve either warm or cool.
Title: Peach Melba
Ingredients:
- 1 frozen raspberries
- 2 red currant jelly
- 1 cornstarch
- 3 vanilla ice cream
- 2
Instructions:
1. Over medium heat, bring frozen raspberries and jelly to boiling stirring frequently.
2. In a small bowl, mix cornstarch, food coloring and 1 tbs cold water until dissolved. Stir into hot raspberry mixture.
3. Cook, stirring constantly, until thickened. Remove from heat.
4. Into a med sized bowl, press respberry mixture through a sieve with a spoon and discard seeds.
5. Chill sauce.
6. In a dessert bowl, place 1 or 2 scoops of softened ice cream. Arrange peach halves over ice cream and spoon sauce over peaches.
7. Garnish with whipped cream.
Title: Greek Spinach Pie
Ingredients:
- 4 eggs
- 1 frozen creamed spinach
- 8 feta cheese
- 2/3 scallion
- 2 frozen puff pastry
- 1 egg
- 1
Instructions:
1. Preheat oven to 425 degrees. Coat 12x8-inch baking dish with cooking spray.
2. Beat 4 eggs; stir in spinach, feta, scallions, and seasoning. Transfer to baking dish.
3. On lightly floured surface, roll puff pastry sheet into 13x10-inch rectangle. Cut into 3/4-inch-wide strips; brush with the 1 beaten egg. Arrange pastry in lattice over filling. Bake 25 minutes or until golden.
Title: Stuffed Apples With Maple Sauce
Ingredients:
- 3/4 sweet cherries
- 3/4 brown sugar
- 1/4 walnuts
- 2 1/2 pumpkin pie spice
- 8 granny smith apples
- 1 maple syrup
- 1/2 butter
- 1 margarine
Instructions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients in a small bowl.
3. Core apples three-fourths of the way through. (Do not cut through bottom.)
4. Peel top half of each apple. Fill apples with cherry mixture.
5. Place apples in a 12-inch cast-iron or heavy ovenproof skillet. Add the juice to skillet.
6. Combine maple syrup and butter; pour over apples. Cover; bake at 350° for 40 minutes.
7. Uncover; baste apples with juices from pan. Bake, uncovered, an additional 25 minutes or until tender. Serve with sauce.
8. Note: Apples can also be baked in a 13 x 9-inch baking dish.
Title: Really Good Butterscotch Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 3 1/2 flour
- 1/2 salt
- 1 baking soda
- 1
Instructions:
1. Cream butter and sugar thoroughly.
2. Add eggs and beat well.
3. Sift dry ingredients together.
4. Add nuts and combine with creamed mixture.
5. Mold into rolls.
6. Wrap in waxed paper.
7. Place in refrigerator overnight or 8 hours.
8. Slice very thin.
9. Bake on lightly greased cooke sheet at 375 degree oven for 12 minutes.
10. Watch carefully, make sure they do not burn on the bottom!
Title: Aunt Marguerite's Apple Crisp
Ingredients:
- 1 flour
- 1 brown sugar
- 1 coconut
- 1 rolled oats
- 1 butter
- 5 apples
- 1/2 sugar
Instructions:
1. Add sugar to taste to apples as you may want to use less or more apples due to personal taste of sweetness.
2. Mix the above together making crumbs.
3. Crumble over sliced apples in a 9x13 pan.
4. Bake in 350 oven for 30 minutes or until brown on top.
5. Please watch that the top does not become too brown or it will be too hard to spoon out or eat!
Title: Honey Cake
Ingredients:
- 1 1/4 honey
- 1 instant coffee
- 2 boiling water
- 1/2 dark brown sugar
- 1 1/4 eggs
- 4 self rising flour
- 4 cinnamon
- 1 mixed spice
- 1 ginger
- 1 baking soda
- 1 cream cheese
- 1 butter
- 1/2 pecans
- 3/4 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Beat together the honey, oil , coffee and sugar. Beat in the eggs and then the rest of the ingredients sifted together.
2. Bake in greased shallow pan 12x10x2 at 325F for 1 hour.
3. Cake is done when toothpick inserted in center comes out clean.
4. PECAN ICING:.
5. Soften the cream cheese and butter. Mix well with remaining ingredients. Spread on cake.
Title: Peanut Butter Pinwheel Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 butter
- 6
- 1
Instructions:
1. In a large bowl, beat butter until fluffy; gradually beat in sugar until light and fluffy.
2. Add peanut butter, egg and vanilla and beat until smooth.
3. In another bowl, combine flour, baking soda and salt; gradually mix
4. or stir half of flour mixture into the peanut butter mixture.
5. Using your hands, mix in remaining flour mixture to form a stiff dough.
6. Refrigerate for 45 minutes.
7. Filling:.
8. While dough is chilling, melt chocolate with butter in a bowl over HOT water (not boiling).
9. Let cool.
10. Take chilled dough and divide in half.
11. On lightly floured surface, roll each half into a 10-in. x 8-in. rectangle.
12. Spread each rectangle with half of the melted chocolate mixture.
13. Starting from the long side, roll up each rectangle jelly-roll style to form 2 long rolls.
14. Wrap separately in plastic wrap.
15. Refrigerate until firm at least 8 hours or up to 12 hours.
16. Using a sharp knife, cut into 1/4-in. slices.
17. Place 1 1/2-in. apart on lightly greased baking sheets. Be sure to rotate sheets and turn from back to front halfway through baking as this ensures a better baked cookie.
18. Bake in a preheated 375 degree oven for 10-12 minutes or until lightly browned.
19. Transfer to wire racks and cool.
20. This cookie can be stored in an airtight tin for up to 1 week.
Title: Emergency Cherry Crisp
Ingredients:
- 1 cherry pie filling
- 2 lemon juice
- 3 light brown sugar
- 2 flour
- 2 wheat germ
- 1/4 cinnamon
- 1/4 ground nutmeg
- 2 butter
- 1/2 oatmeal
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly butter a 1 quart casserole dish.
3. Pour in the Cherry Pie filling.
4. Stir in the lemon juice.
5. In a food processor, whirl together the sugar, flour, wheat germ, cinnamon, nutmeg and butter.
6. Add the oatmeal and give it a quick one, two, three pulse.
7. Sprinkle over the cherries.
8. Bake for 25 minutes or until bubbly and browned on top.
9. Serve warm or chilled.
Title: Easy Spritz Cookies
Ingredients:
- 1 butter
- 1/2 egg
- 1 flour
- 1/2
- 1
Instructions:
1. Heat oven to 375°F
2. In large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms. Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets. Decorate as desired using colored sugars and sprinkles.
3. Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.
Title: Cooked Walnut Frosting
Ingredients:
- 1 flour
- 1 granulated sugar
- 1/2 butter
- 1 milk
- 3 vanilla extract
- 1 coconut
- 1/2 walnuts
- 1
Instructions:
1. Blend first 5 ingredients in saucepan. Cook over medium heat until thickened, stirring constantly.
2. Add vanilla, coconut and walnuts; mix well.
3. Cool.
4. Frost cooled cake.
5. Enough frosting for a 2 layer cake.
Title: Caramel-Chocolate Drizzles
Ingredients:
- 3 milk
- 3 butter
- 2 margarine
- 2
- 0.5
- 1/4
Instructions:
1. Heat oven to 300°F Grease 15x10x1-inch pan. In large bowl, mix cereals.
2. In 2-quart saucepan, heat milk, butter and caramels over low heat, stirring constantly, until caramels are melted. Pour over cereals, stirring until evenly coated. Spread in pan.
3. Bake 20 to 24 minutes, stirring after 10 minutes, until golden brown. Spread on waxed paper to cool, about 15 minutes.
4. In microwavable bowl, microwave chocolate chips uncovered on High about 1 minute or until chocolate can be stirred smooth (bowl will be hot). Drizzle chocolate over snack. Refrigerate about 30 minutes or until chocolate is set. Store in airtight container.
5. 1 Serving: Calories 130 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 160mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 9g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 20% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
6. *Percent Daily Values are based on a 2,000 calorie diet.
7. Love pretzels? Add 1 cup small pretzel twists to the mixture.
8. For easy drizzling, spoon the melted chocolate into a small food-storage plastic bag. Cut a small hole in one bottom corner and squeeze the chocolate over the cereal mixture.
Title: Healthy Summer Berry Shortcakes
Ingredients:
- 2 flour
- 1 1/2 sugar substitute
- 1/4 wheat germ
- 1 1/2 baking powder
- 1/2 sea salt
- 2 butter
- 1/2 plain fat-free yogurt
- 1/4 lemon zest
- 3/4 mixed berries
- 3
- 2 1/2
Instructions:
1. Preheat oven to 400°F Coat two jellyroll pans with cooking spray.
2. In bowl, whisk together flour, 1/2 c sugar, wheat germ, baking powder, and salt. Add butter by crushing into mixture with fork. Stir in yogurt, egg, and 1/2 tsp zest until stiff dough forms.
3. Drop by 1/4 cupfulls, 2" apart on pans. Lightly coat with cooking spray. Dust with 1/2 tsp sugar.
4. Bake 10 minutes or until golden. Remove to rack to cool completely. Toss berries with remaining 1 tsp sugar and 1/4 tsp zest. Let stand until juicy (about 30 mins).
5. Split each shortcake in half. Fill each with berries and topping, letting it spill over the edges for great presentation.
Title: Cinnamony Chocolate Chip Walnut Squares
Ingredients:
- 3 cream cheese
- 1 sugar
- 2 1/2 vanilla extract
- 2 eggs
- 1 cinnamon
- 1/2 walnuts
- 2
- 12
Instructions:
1. Combine cream cheese, sugar, vanilla, eggs and cinnamon.
2. Blend until smooth.
3. Fold in chopped walnuts.
4. Press one pkg. cookie dough into the bottom of a greased 9x13 inch baking pan.
5. Spread cream cheese mixture over dough, set aside.
6. Slice remaining pkg. of dough 1/2 inch thick.
7. Flatten slices and arrange over cream cheese mixture.
8. Bake for 55 minutes at 350 degrees.
9. Let cool completely.
10. Drizzle with melted chocolate.
11. Cut into squares.
Title: Zucchini Bars
Ingredients:
- 5 whole wheat flour
- 2 sugar
- 1/2 salt
- 1 1/2 margarine
- 8 zucchini
- 2/3 lemon juice
- 1 sugar
- 1 cinnamon
Instructions:
1. mix together like a pie crust the following; 5 cups flour, 2 cups sugar, ½ teaspoons salt and 3 sticks margarine.
2. Then set this aside.
3. For the Zucchini Filling:
4. Mix 8 cups of peeled and sliced zucchini and 2/3 cups of lemon juice together.
5. Cook this together for a few minutes, and then add the following.
6. 1 cup sugar, 1 teaspoons sugar, 1 teaspoons cinnamon.
7. the 1/2 cup pie crust mixture (above).
8. Pat one half of the crust mixtures into a jelly roll pan.
9. Bake at 350 degrees for 10 minutes.
10. Add the cooked filling into the baked crust.
11. Add 1 teaspoons cinnamon to remaining crust mixture and sprinkle over filling.
12. Bake at 350 degrees for 30 minutes.
13. Note Using whole wheat flour, this makes it.
14. more crunchy and nutty, or you can use half white and half wheat flour if you desire.
Title: Sandies
Ingredients:
- 1 butter
- 2 1/4 flour
- 1/3 sugar
- 1 water
- 1 vanilla
- 1 pecans
- 1 powdered sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Beat butter& sugar until smooth with mixer.
3. Add vanilla and water.
4. Add flour, beat until thoroughly combined.
5. Stir in pecans.
6. Shape into 1 inch balls.
7. Place onto ungreased cookie sheet.
8. Bake about 20 minutes or until bottom is lightly browned.
9. Cool cookies on wire rack.
10. Gently shake cookies in a bag with powdered sugar.
11. I like to double shake the cookies in the powdered sugar.
Title: Vanilla Custard Kisses Cookies
Ingredients:
- 125 unsalted butter
- 1/2 caster sugar
- 2 vanilla essence
- 2 plain flour
- 1/3 self-rising flour
- 3/4 unsalted butter
- 3/4 icing sugar
- 40 vanilla essence
- 2/3 milk
- 1
Instructions:
1. Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper.
2. Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.
3. Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough.
4. Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.
5. TO MAKE VANILLA CREAM:
6. Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth.
7. Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well.
8. Keeps for up to 2 days in an airtight container.
Title: Decadent Little Cream Puffs
Ingredients:
- 1 water
- 1 flour
- 1/2 butter
- 4 eggs
- 8 Cool Whip Topping
- 4 cream cheese
- 1 instant vanilla pudding
- 1 1/2 milk
Instructions:
1. Heat water and 1/2 cup butter to boiling (I use unsalted).
2. Stir in, all at once the flour.
3. Stir over heat – mixing vigorously until ball forms.
4. Remove from heat and beat in 4 eggs, one at a time.
5. Beat until smooth and velvety.
6. Drop onto ungreased cookie sheets. This recipe will make 8 large cream puffs. To make the small ones, I did about a large walnut sized ball.
7. Bake for 45-50 minutes at 400 degrees. Mine only took about 30-35 minutes because they were so small.
8. After they cool a bit, cut off top and remove any wet dough inside.
9. Filling:.
10. Make the pudding with the 1 1/2 cups of milk, and let it set up.
11. Beat the cream cheese and the pudding and cool whip topping together.
12. Fill cream puffs with instant pudding mixture. Top with melted chocolate for a nice presentation.
Title: Brandied Pears
Ingredients:
- 8 pears
- 2 1/2 water
- 2 1/2 sugar
- 1/2 clove
- 1 ground ginger
- 1 ground cinnamon
- 1/2 - 3/4 brandy
Instructions:
1. Remove stems and discard and then peel. Cut the fruit in half lengthwise and core . Place the pears in a glass bowl and set aside.
2. To make the syrup: Combine in a large pot the water, sugar, cloves, ginger and cinnamon. Bring the mixture to a boil, stirring with a wooden spoon until the sugar dissolves. Reduce the heat and simmer the syrup uncovered for 10 to 12 minutes or until slightly thickened.
3. Using the wooden spoon, add the pears to the hot syrup, and stir to coat well. Raise the heat under the pears and bring the syrup to a gentle boil, carefully turning over the fruit with the spoon.
4. Cook the pears, turning occasionally, for 5 to 7 minutes or until tender but not too soft when pierced with a fork. Watch the fruit carefully and don't let it scorch.
5. Remove the pears from the heat and stir in the brandy. Remove the pan from the heat and set on a wire rack to cool. Then, transfer the pears to a glass or porcelain bowl, and cover with plastic wrap. Chill completely before serving.
Title: Kahlua Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 3 1/2 chocolate chips
- 1/2 eggs
- 4 sour cream
- 3/4 Kahlua
- 1 powdered sugar
- 1/2 walnuts
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease or Butter Bundt Pan
3. Mix all ingredients well in a large bowl.
4. Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.
5. Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.
Title: Chipotle Burger Topped With Grilled Onions and Cheese
Ingredients:
- 1 -2 chipotle chile in adobo
- 1 ground beef
- 8 salsa
- 1 -2 olive oil
- 1 sweet onion
- 4 monterey jack cheese
- 4
Instructions:
1. Preheat grill on HIGH for 10 minute Mix peppers, 2 ounces salsa, and beef together then formed into four 1/2 inch thick burgers. Rub outside of patties with oil.
2. Coat grill lightly with vegetable oil.
3. Brush onion slices with olive oil and season with salt & pepper, sear on grill 1-2 min each side, remove and set aside. Grill rolls, cut side down 30 seconds; remove and set aside.
4. Sear meat on grill, about 2 min, until meat has changed color about one-quarter way up from bottom. Turn over. Sear 1 to 3 minute.
5. Reduce heat to MEDIUM (for most burgers) or LOW (for burgers thicker than 1 inch); close lid.
6. Cook burgers to 160 degrees internal temperature. Check by inserting digital thermometer halfway into thickest part of burger.
7. Top with cheese; close lid. Grill until cheese starts to melt, 1 minute. Place each burger on rolls topped with 2 tsp salsa, grilled onion rings.
Title: Low Carb Peanut-Butter Cookies
Ingredients:
- 1 peanut butter
- 1 vanilla extract
- 1 egg
- 1 Splenda sugar substitute
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a bowl until smooth.
3. Flatten into 1 tbs cookies and bake for 12-13 minute.
4. Let cool for 5 minute store in airtight container.
Title: Double Ginger Crinkle Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 1/4 salt
- 1/2 candied ginger
- 1 ground ginger
- 1 cinnamon
- 1 clove
- 2 sugar
Instructions:
1. In large bowl, cream shortening and sugar; add molasses and egg.
2. Combine the rest in a bowl (except granulated sugar) and mix together.
3. Add to creamed mixture.
4. Shape into 1-inch balls and roll in sugar.
5. Place 2-inches apart on ungreased baking sheets.
6. Bake at 350° for 8- 10 minutes or until golden.
7. Do not over bake! They should be slightly soft when removed from the oven.
8. Let cool in pan for a few minutes before removing to a rack to cool.
9. Use a 1 Tbsp cookie scoop to shape them.
Title: Chocolate Thunder Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 Cool Whip
- 1
- 2
Instructions:
1. Bake cake in a 13x9 pan according to directions on box.
2. Let cool 25-30 minutes in pan.
3. Poke holes in cake with wooden spoon handle.
4. Pour on sweetened condensed milk.
5. Spread evenly and wait 5 minutes.
6. Pour on fudge topping (I melt it a few seconds in microwave to pour evenly).
7. Spread evenly and wait 5 minutes.
8. Spread Cool Whip over top.
9. Sprinkle crushed candy bars on top.
Title: Strawberry Popovers With Romanoff Sauce
Ingredients:
- 1 milk
- 2 eggs
- 1 butter
- 1 flour
- 1/4 salt
- 3 strawberries
- 1 1/2 powdered sugar
- 2 brown sugar
- 2 rum
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2
- 1/4
Instructions:
1. To prepare sauce, mix yogurt, sugars, rum, orange peel, cinnamon, and nutmeg. Refrigerate overnight to blend flavors.
2. To prepare popovers, spray 9 compartments of muffin tins (medium sized) with cooking spray.
3. In a medium mixing bowl, beat milk, eggs, and melted butter til combined. Add flour and salt. Beat til smooth.
4. Fill the cups half full with batter. Bake in a 400° oven for about 35 minutes or til very firm and crusts are glossy and golden brown.
5. Immediately after removing popovers from the oven, use the tines of a fork to prick each popover to let the steam escape. Turn oven off. For crisper popovers, put them back into the oven for 5 minutes.
6. Remove from cups. Top with strawberries and sauce.
Title: Flan With Bananas
Ingredients:
- 1 butter
- 3 bananas
- 1 sugar
- 2 lemon juice
- 3 brandy
- 3 vanilla bean
- 1 sugar
- 8 brown sugar
- 5
- 4
Instructions:
1. Melt butter in skillet over medium-low heat. Add bananas and 1 tablespoon sugar.
2. Mix to coat bananas with butter. Cover and cook for 5 minutes, stirring occasionally.
3. With the back of a wooden spoon mash bananas against the side of the pan until they are a chunky puree.
4. Stir in lemon juice.
5. If using brandy,increase the heat to high and add brandy. Cook one minute. Take off heat.
6. Put banana puree into six 1-cup custard dishes or ramekins.
7. Preheat oven to 300°F.
8. In saucepan, bring cream (milk combined with cream or just all milk works fine) and vanilla bean to a boil. Turn off heat and set aside.
9. In a double boiler over simmering water, combine yolks and 5 tablespoons sugar, stirring constantly for 15 minutes or until mixture coats back of spoon.
10. Mix in vanilla cream and stir until mixture thickens to light cream consistency (5-10 minutes). Remove vanilla bean.
11. Spoon custard into dishes over the banana mixture.
12. Place dishes in roasting pan. Pour hot water into roasting pan to depth of 1/2 inch.
13. Bake custards for 50 - 60 minutes or until set. Check with knife inserted in middle of one custard. Knife will come out clean.
14. Remove from pan.
15. Cover dishes with plastic wrap and put in refrigerator to cool). (Custards may be prepared one day ahead to this point).
16. Preheat broiler.
17. Put cracked ice in broiler pan and put custard dishes in pan.
18. Sprinkle each custard with 2 teaspoons brown sugar.
19. Broil 4 inches from heat until sugar caramelizes--watch carefully--this happens very fast.
Title: Dulce De Leche Icing
Ingredients:
- 1/2 butter
- 1/2 milk
- 1 sour cream
- 1/4 flour
- 4
- 1
Instructions:
1. Cream the butter and the sugar together with a mixer until creamy.
2. Blend in milk, flour, and sour cream.
3. Put the dulce de leche into a microwaveable dish and heat it for about 5 to 10 seconds to soften it just a bit.
4. Add the dulce de leche to the mix and blend well.
Title: Butterscotch Apple Raisin Cookies
Ingredients:
- 1 1/2 apples
- 1 raisins
- 1 brown sugar
- 1/2 butter
- 1 1/4 eggs
- 1/2 milk
- 2 all-purpose flour
- 1/4 ground cinnamon
- 1 1/4 baking powder
- 1 1/2 salt
- 1 rolled oats
- 1
Instructions:
1. Add the first 4 ingredients to a mixing bowl; stir to mix well; set aside.
2. In another bowl, combine the brown sugar and butter until creamy.
3. Add in the eggs and milk; beat until well blended.
4. Sift together the flour, cinnamon, baking powder, and salt; stir into the creamed mixture.
5. Blend in the fruit/nut mixture; add in oats and stir to combine.
6. Drop by level tablespoonsful 3 inches apart on a well greased cookie sheet.
7. Bake in a 400° oven for 8-10 minutes.