lumicero/recipes-ing2inst huggingface dataset:
Title: Honey Parfait With Meringue and Pistachios
Ingredients:
- 1 unsalted shelled pistachio
- 1/4 granulated sugar
- 1 1/4 eggs
- 2 honey
- 1/3
- 4
Instructions:
1. Line a 9 x 5 loaf pan with parchment paper with paper extending over the sides.
2. Put pistachios and sugar in medium non stick skillet. Cook on medium heat stirring occasionally until sugar melts and turns brown.
3. Pour from pan onto sheet of parchment paper. Cool to room temperature. Chop.
4. In a large bowl, beat cream with an electric mixer on medium-high until stiff peaks form.
5. In a medium bowl, whisk together egg yolks and honey.
6. In another medium bowl, beat egg whites with an electric mixer on medium-high until stiff peaks form.
7. With a rubber spatula, gently fold yolk mixture into cream.
8. Gently fold egg whites into mixture.
9. Gently fold pistachios into mixture.
10. Pour half the mixture into prepared pan.
11. Arrange meringue on top in a single layer, breaking some into chunks to fit.
12. Spoon remaining mixture over meringues.
13. Smooth top.
14. Cover tightly with plastic wrap.
15. Freeze until firm, at least 8 hours or overnight.
16. To serve, loosen edges with knife and remove from loaf pan using parchment sling.
17. Slice or dish out into glasses using an ice cream scoop.
18. Enjoy!
Title: Heritage Bundt Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 1 unsalted butter
- 1 1/2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 milk
- confectioners' sugar
Instructions:
1. Have all ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 325F (165C).
2. Grease and flour the bundt pan, tap out excess flour.
3. Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
4. In the bowl of an electric mixer fixed with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.
5. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
6. Add the eggs a little at time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
7. Reduce speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scape down the sides of the bowl.
8. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
9. Gently tap the pan on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before serving.
10. Dust with confectioner's sugar just before serving.
Title: Apple Raspberry Lattice Cake
Ingredients:
- 2 flour
- 1/2 sugar
- 1 egg
- 1 butter
- 1 salt
- 1 cinnamon
- 1/2 - 1 apples
- 1 sugar
- 1
- 2
- 1
Instructions:
1. For the base: Oven temperature, 325 deg. F.
2. Soften butter (do not melt).
3. Beat egg slightly and reserve a small amount for brushing the top of cake.
4. Add remaining egg to butter.
5. Add 2 tsp almond extract.
6. Combine flour, sugar and salt; mix into butter mixture.
7. Mix well and form into a ball.
8. Reserve 1/3 for lattice work (topping); Chill slightly.
9. Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge.
10. Spread out raspberry jam as the cake bottom layer.
11. For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly.
12. Mix well and add to the raspberry covered cake base.
13. Roll out remaining dough and cut into lattice strips.
14. Place on top of mixture in a lattice pattern.
15. Brush with reserved egg.
16. Bake in preheated oven for 30 - 40 minutes.
17. Cool and dust with sifted icing sugar.
Title: Chocolate-Oat Balls With Marzipan
Ingredients:
- 100 marzipan
- 1 rolled oats
- 1/2 butter
- 1 coffee
- 1/3 icing sugar
- 2 cocoa powder
Instructions:
1. Mix all ingredients in a bowl.
2. Roll 30 small balls - approx 1/2 tbsp each.
3. You can roll the balls in a bit of cocoa if you wish.
4. Cool for 2 hours in the fridge.
5. Keep refrigerated.
Title: Gourmet Pears for 2
Ingredients:
- 1 sour cream
- 3 granulated sugar
- 3 brandy
- 1 sherry wine
- 1 pears
- 2 brown sugar
Instructions:
1. In small saucepan, mix egg yolk, sour cream and granulated sugar.
2. Cook, stirring constantly, until sauce is thickened, about 3 minutes.
3. Cool. (Store in refrigerator if not sing immediately).
4. Stir rum into sour cream sauce.
5. Place pears in 2 unreased 6-ounce baking dishes or one 1 3/4 cup casserole.
6. Pour sauce onto pears, sprinkle with brown sugar.
7. Set oven control at broil and/or 550 degrees.
8. Broil with tops 6-8 inches from heat until brown sugar melts, 3 to 4 minutes. Serve hot or chilled.
Title: Chocolate Knockout Bombs
Ingredients:
- 2 eggs
- 1 1/4 sugar
- 1 salt
- 4 flour
- 1/4 butter
- 2/3 margarine
- 3 1/2 butter
- 3 1/2 margarine
- 4 sugar
- 2 flour
- 1/3 milk
- 2
- 1/3
Instructions:
1. Beat eggs and sugar together thoroughly, until mixture is as light and fluffy as possible.
2. Mix in the other ingredients and make mixture smooth and lump-free.
3. Pour mixture into small, fluted baking tins (or paper ones) and bake in a 325F oven for 12- 15 minutes.
4. The time can vary depending on how the flour is feeling that day When you take them out, they should still be a little"wobbly" and rather immediately sink in the middle.
5. Let them cool in the baking pan.
6. Mix the ingredients for the"middle" mixture and let it boil JUST until it starts to thicken.
7. If you stir all the time it won't stick so much to the bottom of the saucepan.
8. Pour mixture in the hollows in the middle of the muffins.
9. Let cool and put the muffins, one by one, in the freezer.
10. Of course you are supposed to put them in something else once they've frozen properly.
11. Take them out 15- 20 minutes before you eat them- by then they should be perfect in texture and taste!
Title: Steamed Lemon Pudding With Berry Compote
Ingredients:
- 1/4 unsalted butter
- 3/4 sugar
- 1 sugar
- 1/4 buttermilk
- 3 fresh lemon juice
- 1/4 eggs
- 1 all-purpose flour
- 1/4 all-purpose flour
- 2 salt
- 2 lemons, zest of
- 2 blueberries
- 1/4 raspberries
- sugar
Instructions:
1. Preheat oven to 325*F.
2. Grease the insides of eight, 4 oz.
3. ramekins with butter and coat with sugar.
4. Set aside.
5. In a mixing bowl, combine the buttermilk, lemon juice and egg yolks.
6. In another bowl, mix the flour, 3/4 cup sugar, salt and lemon zest.
7. In another bowl whip the egg whites to soft peaks.
8. Whisk the dry ingredients into the buttermilk mixture, then fold in the egg whites, one third at a time.
9. Ladle the batter into the prepared ramekins, filling them almost to the top.
10. Place the ramekins in a roasting pan, and pour warm water around them, until it comes halfways up the sides of the ramekins.
11. Cover with foil and bake for 18 minutes.
12. REmove the foil, rotate the pan front to back, and bake for another 20 to 25 minutes, until the pudding is golden and springs back when lightly touched.
13. While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until the berries just start to burst.
14. (You want most of the berries to stay whole) Remove from heat and fold in raspberries.
15. Serve the puddings at room temperature on plates surrounded with the compote.
16. Delicious!
Title: The Best Ever Chocolate Crackles by Ultimate Master Chef 3000
Ingredients:
- 4 icing sugar
- 1 1/2 Copha
- 1
- 3
- 250
- 24
Instructions:
1. Mix first 4 ingredients together in a bowl, pour melted copha in and mix well.
2. Put in patty cups and refrigerated until chilled.
3. * original recipe by ultimate master chef 3000.
Title: Walnut Cake - K
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1 butter
- 1/2 margarine
- 2 walnuts
- 1 raisins
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 12 cup bundt cake pan.
3. Blend cake mix dry and instant pudding mix; blend until well mixed.
4. Add eggs, water, and butter.
5. Mix on low speed, scraping constantly, until moistened, about 1/2 minute.
6. Beat on medium speed, scraping bowl frequently for 2 minutes.
7. Do not over beat.
8. Add chopped nuts and raisins; mix well.
9. Pour mixture into prepared pan.
10. Bake 40 to 45 minutes or until cake tester comes out clean.
11. Cool 10 minutes.
12. Invert on wire rack or heatproof serving plate.
13. Remove pan and cool completely.
14. Spread with powdered sugar glaze or sprinkle with powdered sugar.
Title: Virginia Hard Sauce
Ingredients:
- 1/2 butter
- 1 confectioners' sugar
- 1/8 salt
- 1 1/2 rum
Instructions:
1. Cream butter; add sugar gradually, beating well.
2. Add salt and continue beating, adding liquor drop by drop until you get a light and smooth texture.
3. Cover and chill in refrigerator until ready to serve.
Title: Blackberry Brownie Cobbler
Ingredients:
- 4 blackberries
- 1 butter
- 1/2 granulated sugar
- 1 eggs
- 3 vanilla extract
- 1/2 flour
- 2/3 pecans
- 1/2
Instructions:
1. Preheat oven to 350º F.
2. Melt chocolate and butter together, I used the microwave.
3. Spray 13 x 9-inch baking dish with cooking spray.
4. Pour sweetened thickened berries in bottom of dish.
5. Whisk together sugar, eggs and vanilla extract in bowl.
6. Whisk in melted chocolate.
7. Stir in flour and nuts.
8. Pour batter over berries, smooth with spatula.
9. Bake until a wooden pick inserted into center of brownie comes out clean, about 45 minutes.
10. Let stand 15 minutes.
11. Serve warm with whipped cream or ice cream.
Title: Lynn's Signature Muffins
Ingredients:
- 2 Bisquick
- 2/3 milk
- 1 egg
- 2 butter
- 1/2 cinnamon
- 1/4 vanilla
- 1/4 sugar
- 3 brown sugar
- 2 water
- 1/2 - 1 cinnamon
- 1 sugar
- 1/4 brown sugar
Instructions:
1. Preheat oven to 400 F and line muffin cups (about 12).
2. Muffins: stir egg, milk, sugars, and cinnamon together. Add bisquick and stir until moistened. if batter is too thick (which happens) add some water 2 Tbsp at a time until its a typical muffin batter.
3. Drop batter into muffin cups.
4. Topping: Combine all topping ingredients in a small bowl. Sprinkle on top of muffin batter, gently press in.
5. Bake 13-18 minuets or until golden brown.
Title: Sugar Free Banana Pudding
Ingredients:
- 3 sugar-free instant vanilla pudding mix
- 8 bananas
- 12
- 2 -3
Instructions:
1. Mix pudding according to directions on box.
2. Fold in thawed cool whip, add vanilla wafers and sliced bananas and mix well.
3. Chill and enjoy!
Title: strawberry filling
Ingredients:
- 2 1/2 strawberries
- 1/2 sugar
- 2 1/2 cornstarch
Instructions:
1. Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
2. Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
3. Pour into bowl and cool completely.
Title: Basic Cookie Mix
Ingredients:
- 4 all-purpose flour
- 2 1/2 sugar
- 1 1/2 baking powder
- 5 1/2 salt
- 1 1/2 butter
- 1/2 margarine
- 1 egg
- 1 vanilla
- 1/2 butter
- 1 margarine
- 1 egg
- 1 vanilla
- 1/2 walnuts
- pecans
Instructions:
1. In a large bowl, combine all the ingredients.
2. Sift the mixture twice.
3. Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
4. For Sugar Cookies use: Preheat the oven to 350°F.
5. In a large bowl, combine all ingredients.
6. With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
7. Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
8. The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
9. For Chocolate Chip Cookies use: Preheat the oven to 350°F.
10. In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
11. Stir in chocolate chips and nuts, distributing them well.
12. With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
13. Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
14. The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
Title: Baked Cinnamon Apple Slices
Ingredients:
- 10 granny smith apples
- 2 cinnamon
- 1 brown sugar
- 2 lemon juice
- 1 salt
- 1 nutmeg
Instructions:
1. Place sliced apples in a large mixing bowl & gently mix all the ingredients together.
2. Lightly grease a 1-1/2 to 2 quart casserole dish w/ cooking spray.
3. Place apple mixture in casserole dish & bake, covered, for 45-50 minutes at 350*F.
4. Stir every 15 minutes or so.
5. Once apples are soft, cook for another few minutes to allow the cinnamon sauce to thicken.
6. Serve warm.
Title: Chocolate Meringue Kisses
Ingredients:
- 2 cream of tartar
- 1/4 sugar substitute
- 1/2 vanilla extract
- 2
- 1/2
Instructions:
1. Tip: Make sure your bowl is completely dry and clean of grease or the whites will not whip up enough.
2. Preheat oven to 250°F
3. Place egg whites and cream of tartar in a clean bowl or electric mixer fitted with whisk attachment. Whisk at highest speed until whites form soft peaks that hold their shape when you lift the whisk.
4. Add the sugar substitute, 1 tablespoon at a time; whisk until whites turn glossy and form stiff peaks that hold their shape. Do not underbeat.
5. Whisk in cocoa and vanilla until blended.
6. Line a baking sheet with parchment paper.
7. Fit a large star nozzle into a pastry bag. Fill pastry bag with meringue.
8. Pipe 20 meringue kisses onto prepared sheets.
9. Bake 30 minutes, until crisp and dry.
10. Turn oven off, let cookies cool in oven for 30 minutes.
11. Remove from baking sheet.
12. Sandwich pairs of cooled cookies together with whipped topping.
13. These cookies will keep for a week, tightly covered. Wait to sandwich the cookies together until just before serving.
Title: Yummy Banana Cake Roll
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 3 eggs
- 1 sugar
- 2/3 vanilla extract
- 1 powdered sugar
- 1 cream cheese
- 1 powdered sugar
- 6 butter
- 1/2 vanilla extract
- 1/2 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 375 degrees. Grease a 15×10 inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).
2. In a small bowl, whisk together flour, baking powder, baking soda. In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.
3. Bake for 13-15 minutes or until center springs back when lightly touched.
4. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.
5. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixer bowl until smooth.
6. When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour but overnight is best.
7. To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired, cut into slices.
Title: Peach Streusel Crisp
Ingredients:
- 9 sugar
- 1/2 cinnamon
- 1 pure vanilla extract
- 1/4 flour
- 2 butter
- 1/2 flour
- 1 sugar
- 2/3 cinnamon
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease the bottom of an 8x8 glass pan or casserole dish.
3. Peel and pit the peaches, slice and place in a large bowl.
4. Mix in sugar, flour, cinnamon and vanilla. Toss to coat. Set aside while preparing topping.
5. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and cinnamon, and rubbing it with your fingers until the streusel is a coarse, sandy texture.
6. Put the peach mix into the pan, top generously with the streusel, and bake at 350° about 30 minutes, or until the streusel is golden brown and the peach juice is starting to bubble up through the topping. Enjoy!
7. Great served warm with vanilla ice cream.
Title: Vegan Oatmeal, Cranberry, Chocolate Chip, Walnut, so on Cookies
Ingredients:
- 2 flax seeds
- 6 water
- 1 1/3 brown sugar
- 2/3 baking soda
- 1 ground cinnamon
- 1 vanilla
- 1 baking powder
- 1/2 salt
- 1/2 old fashioned oats
- 3 all-purpose flour
- 1 dried cranberries
- 1 walnuts
- 1
- 1 1/2
Instructions:
1. Preheat oven to 375. Oil two cookie sheets (these cookies will stick without the oil).
2. Combine flaxseed and water until eggish in consistency. Mix all ingredients except oats, flour, cranberries, chocolate, and walnuts.
3. Stir in flour and oats.
4. Stir in all other ingredients.
5. Heap spoonfuls of mixture onto baking sheet. The mixture will not hold together at this point, but push stray pieces toward a cookie heap on the baking sheet.
6. Bake for 10 minutes or until golden. Let cool for a few minutes on cookie sheet so cookies will set. Transfer to wire rack to cool completely.
Title: Grandma Ruth's Strawberry Cake Icing
Ingredients:
- 1/2 butter
- 1 powdered sugar
- 1 strawberries
- 1/2 coconut
- 1/2 pecans
Instructions:
1. Melt butter and mix with powdered sugar. Stil until sugar is completely dissolved.
2. Add the Strawberries, pecans, and coconut and mix well.
3. Pour over cake while warm, let cool and enjoy!
Title: Merveilles Frites De Bourgogne (Fried Wonders from Burgundy)
Ingredients:
- 250 flour
- 3 eggs
- 40 sugar
- 1 lemon zest
- 30 cognac
- 80 butter
- 1 salt
- 50 powdered sugar
- 600
- 400
Instructions:
1. The day before: In a bowl mix flour and sugar, dig a well in the center, pour in eggs, brandy, butter and lemon zest.
2. Mix it well until dough is smooth.
3. Wrap the dough in a cloth and set aside in the refrigerator overnight so it rests.
4. On the next day, roll out the dough in a square, 2 to 3 mm thick. Cut strips 2 cm wide and 7 cm long. (Try flour as little as possible so as not to alter the proportions of the recipe, so the flavors.).
5. Heat the mixture of lard and oil has about 140 º C in a deep-fryer.
6. Fry 3 to 4 minutes.
7. Dab with a cloth to remove excess oil.
8. Sprinkle with icing sugar and eat while still warm.
Title: Banana Loaf
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 2 flour
- 1 baking soda
- 3 bananas
- 1/2 ground walnuts
Instructions:
1. Cream butter and sugar together until smooth.add eggs to creamed mixture.
2. Add flour and baking soda to butter and egg mixture,stir to blend well,add bananas and nuts and/ or raisins; combine well.
3. Pour mixture in greased and floured 9'' x 5" x 3" loaf pan.bake at 350 F for about 6o minutes or until a toothpick inserted in the middle of the loaf comes out clean.remove from pan and allow to cool before slicing.
Title: Karen's Sour Cream Pound Cake
Ingredients:
- 1 butter
- 2 2/3 sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 1 sour cream
- 1 vanilla
- maraschino cherry
Instructions:
1. Preheat oven to 350.
2. Line the bottom of a 9 inch tube pan with paper, or grease really well!
3. Cream the butter and Sugar until light and fluffy.
4. Add Eggs, one at a time beating thoroughly after each egg.
5. Sift dry ingredients together.
6. Alternatly add the dry ingredients, and sour cream to the butter mixture blending really well.
7. Add vanilla.
8. Beat for about 5 minutes until smooth and silky looking.
9. Pour into pan and bake 1 hour and 20 minutes.
10. I usually check at 1 hour 10 minutes.
11. Your cake is done when a toothpick inserted comes out clean.
12. Let cake cool in pan for about 5 minutes before removing to a wire rack to cool.
13. You make make a glaze of Confectioners sugar or decorate with red and green cherries. The green ones for leaves the red ones as flowers.
Title: Margarita Cupcakes! (EASY) (Alcohol Free)
Ingredients:
- 1 water
- 1 eggs
- 1/2 lime
- 3 cream cheese
- 1 -3 butter
- 8 powdered sugar
- 1/2 vanilla extract
- 2 Jello gelatin
- 1
- 3
- 4
Instructions:
1. Follow instructions on Cake mix, but zest 1 of the limes and add it to the batter for a kick.
2. Place Cupcakes in oven and bake for 22 minutes.
3. While the cupcakes are baking, it is time to make the icing!
4. Mix the cream cheese and butter till well combined.
5. Then mix in the vanilla and slowly add the powdered sugar.
6. Next add some of the jello mix. Add little spoonfuls at a time then taste and see if you need to add more flavoring.
7. Once the cupcakes are out of the oven and cool begin to frost the cupcakes.
8. After all the cupcakes are frosted sprinkle some of the sugar crystal sprinkles to look like the salt around the rim of the Margarita.
9. If you do not like sprinkles, add some lime zest on the tops of the cupcakes instead.
10. I got the frosting recipe from here- http://allrecipes.com/recipe/cream-cheese-frosting-ii/.
Title: Bavarian Apple Strudel
Ingredients:
- 3 flour
- 1/3 sugar
- 3 cinnamon
- 3 sugar
- 1 1/2 butter
- 1/2 cold water
- 2 baking powder
- 1 egg
- 1/4 salt
- 9 apples
- 1/3
Instructions:
1. Dough:
2. Add all dry ingredients together mix with hands.
3. Cut in butter.Try not to over mix but mix well.
4. Beat eggs combined with cold water into dry ingredients.
5. Kneed until it forms a roll (not too long).
6. Divide dough in half (1 top & 1 bottom. Wrap in plastic wrap and refrigerate over night.
7. Roll out both crusts place in greased baking dish.
8. Filling:
9. Peel and slice about 9 apples.
10. Put apples on bottom crust.
11. Sprinkle with bread crumbs,saved sugar and cinnamon.
12. Roll top dough out and place on top.
13. Punch holes with fork.
14. Bake 350 degrees for 35 minutes or until golden.
15. Topping:
16. 1/2 cups powder sugar and add Hot water until it is a thick consistency. Pour on top and let cool.
Title: Sugar Cake Cookies
Ingredients:
- 1 butter
- 1 shortening
- 2 eggs
- 1 evaporated milk
- 1 1/2 sugar
- 1 powdered sugar
- 1 vanilla extract
- 3 1/2 vanilla flavor instant pudding and pie filling mix
- 4 wheat flour
- 1 cream of tartar
- 1 baking soda
- 1/2 salt
Instructions:
1. Sift together flour, salt, cream of tartar, baking soda. Add the 1.7 oz of instant pudding to this mixture and mix well. Set aside.
2. In a separate bowl, beat butter and shortening until creamed and light in color. Slowly add the sugars. Add vanilla extract and continue to mix. Slowly add the milk 1 tbsp at a time and mixing well between additions. Add the eggs one at a time and beat between each addition.
3. Mix together dry and wet mixtures and knead with your hands. Form into a ball, wrap in plastic wrap and refrigerate for 2 to 3 hours. When ready to bake a batch, form into 1-inch balls and place on an ungreased cookie sheet an inch apart from each other. Bake in a preheated oven at 350 degrees for 8 to 10 minutes. Let cookies completely cool before eating. The cookies taste great covered with buttercream frosting.