lumicero/recipes-ing2inst huggingface dataset:
Title: Madeleine De Commercy
Ingredients:
- 13 flour
- 6 3/4 butter
- 8 powdered sugar
- 4 eggs
- 2 baking powder
- 1/2 lemon
Instructions:
1. Melt 1 oz of butter in a small saucepan over medium heat. Coat the madeleine pan molds with a thin layer of butter. Place in the refrigerator for a few minutes to allow the butter to set. Repeat with another layer of butter and then coat the molds with 1 oz of flour. Set aside.
2. Melt the rest of the butter in a small saucepan over medium heat. Stir continuously until butter begins to brown slightly. Set aside.
3. Sift the rest of the flour and the baking powder on to a sheet of parchment paper. Sift once more and set aside.
4. In a mixing bowl, combine the sugar and the lemon zest. Add the eggs and stir well. Using a whisk, beat the sugar and egg mixture until mixture is pale in color and the whisk, when lifted from the bowl, creates ribbons of liquid.
5. Pour in the milk and stir to combine. Add the flour and carefully fold it in using a rubber spatula.
6. Add 2 tablespoons of the batter mixture to the melted butter in the saucepan and stir until mixture is well combined. Fold this mixture back into the batter.
7. Cover the mixing bowl with plastic wrap and place in refrigerator for a minimum of 1 hour.
8. When ready to cook, at 20 minutes prior to making the madeleines, preheat the oven to 465 degrees F.
9. Transfer the batter to a pastry bag with a large plain tip. Fill the molds in a teardrop shape half full. Transfer the molds to the oven and bake for 6 minutes.
10. Lower the oven temperature to 390 degrees F and finish baking for 3-4 minutes. At this point, they should be golden brown and puffy/bulging in the center.
11. Remove from oven and unmold them onto a wire rack. Serve warm or cool completely for storage.
Title: White Chocolate Bread Pudding
Ingredients:
- 6 heavy whipping cream
- 2 milk
- 1 sugar
- 20 white chocolate
- 4 eggs
- 15 heavy whipping cream
- 1 white chocolate
- 1/2 dark chocolate
- 8
- 1
Instructions:
1. FOR THE PUDDING: Combine the whipping cream, milk and sugar in a large heavy saucepot and mix well.
2. Bring to a boil then remove from the heat.
3. Add the white chocolate pieces and let stand for several minutes or until the chocolate melts; stir until smooth.
4. Whisk the eggs and egg yolks in a large mixing bowl.
5. Whisk in the warm chocolate mixture in a slow steady stream; scrape the saucepot with a rubber spatula to remove all the chocolate.
6. Preheat the oven to 350 degrees.
7. Cut the French bread into thin slices and place in a 9" x 12" metal baking pan.
8. Pour half the chocolate mixture over the bread and let stand for about 5 minutes.
9. Press the bread into the chocolate mixture with a rubber spatula or fingers to saturate well.
10. Pour the remaining chocolate mixture over the bread and stir to mix well.
11. Cover the pan with foil and bake for 1 hour.
12. Remove the foil and bake for 30 minutes longer or until golden brown.
13. Cool to room temperature and chill, covered, in the refrigerator for 6 to 8 hours or until set.
14. FOR THE GANACHE: Bring the whipping cream to a boil in a small saucepan.
15. Remove from the heat and add the white chocolate pieces.
16. Let stand until the chocolate melts and stir until smooth.
17. Loosen the pudding from the sides of the pan with a knife and invert onto a work surface.
18. Cut into squares, then cut the squares diagonally into triangles.
19. Place the triangles on a baking sheet and reheat at 275 degrees for 15 minutes or until warm.
20. To serve, place the pudding triangles on serving plates and top with the ganache.
21. Garnish with dark chocolate shavings.
Title: Raspberry Steamed Pudding
Ingredients:
- 4 sago
- 1 milk
- 1 bicarbonate of soda
- 2 eggs
- 2 fig
- 1/2 frozen raspberries
- 1 butter
- 1/4 brown sugar
- 1/2
Instructions:
1. Place sago into a large basin with milk. Cover and refrigerate overnight.
2. Next day:Grease and line base of a 6 cup pudding basin. Stir all the remaining ingredients into the sago and spoon mixture into basin.
3. Cover securely with 2 sheets of aluminium foil and string. Steam in a large, covered saucepan of almost boiling water for 3 hours or until cooked (keep topping up saucepan with boiling water to come half way up side of basin).
4. Serve hot with custard.
Title: Cherry Coffee Treat
Ingredients:
- 1 1/2 butter
- 1 1/2 sugar
- 3 eggs
- 2 vanilla
- 3 flour
- 1 cherry pie filling
- 1/2 walnuts
Instructions:
1. Cream the butter.
2. Add the sugar, then eggs and vanilla.
3. Add the flour.
4. Spread half the dough in an ungreased 9 x 13 pan or jelly roll pan.
5. Drop spoonfuls of pie filling on the dough and top with drops of the remaining dough. Be sure the pie filling doesn't touch the edge of the pan.
6. Bake at 350* for 50 minutes.
Title: Bisquick Leprechaun Cake
Ingredients:
- 2 eggs
- 2/3 granulated sugar
- 1 vanilla
- 1/4 milk
- 1 Bisquick baking mix
- 1 1/2 confectioners' sugar
- 1/4 miniature marshmallows
- 2 milk
- 4 green creme de menthe
- 1 Creme de Cacao
Instructions:
1. Heat oven to 375 degrees F.
2. FOR THE CAKE: Beat eggs in small mixer bowl about 5 minutes or until thick and lemon colored.
3. Gradually beat in granulated sugar.
4. Blend in vanilla and milk on low speed.
5. Gradually add baking mix, beating just until batter is smooth.
6. Pour batter into aluminum foil-lined or parchment paper lined jelly roll pan, 15 ½ x 10 ½ x 1 inch, spreading batter to corners.
7. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean.
8. Loosen cake from edges of pan; invert on towel sprinkled with confections’ sugar.
9. Carefully remove foil; trim stiff edges if necessary.
10. While hot, roll cake and towel from narrow end.
11. Cool on wire rack.
12. Unroll cake and remove towel.
13. Spread cake with Grasshopper Filling.
14. Roll up and chill until set, at least 4 hours.
15. Just before serving, sprinkle with confectioners’ sugar.
16. TO MAKE GRASSHOPPER FILLING: Combine marshmallows and milk in saucepan.
17. Cook over medium heat, stirring constantly, just until marshmallows are melted.
18. CHILL until thickened.
19. Blend in liqueurs.
20. Prepare topping mix as directed on package.
21. FOLD in marshmallow mixture.
22. 8 to 12 servings.
23. Betty Crocker’s Bisquick Cookbook.
Title: Really Easy Caramel Popcorn
Ingredients:
- 1/2 butter
- 6 white sugar
- 6
Instructions:
1. Pop popcorn on stove according to directions on container.
2. While the corn is heating, melt butter in a microwave safe bowl big enough to hold butter and sugar together. Heat in 15 second intervals. Cover with napkin to keep microwave from getting splattered.
3. When the butter is melted add sugar to the bowl and put in microwave to heat, about 20 sec. If this is finished before corn is done popping, just heat again for 10 sec. right before pouring over the popped corn, mix a little.
4. When corn is done popping, turn off the heat and immediately add the butter/sugar. Use a spoon to scrape it out of the bowl. The butter should sizzle in the pot. Use a large spoon to mix the popcorn until all covered. Don't shake, the sugar stays crystallized instead of caramelizing (I don't know why).
5. Pour into a bowl and ENJOY! It may be a bit hot so be careful -- I can never wait for it to cool.
Title: Roasted Stuffed Peaches
Ingredients:
- 4 sugar
- 4 amaretti cookie
- 1/2 amaretto liqueur
- 1/2 cocoa powder
- 4 white wine
- 1 vanilla bean
- 1 butter
- 2
Instructions:
1. Split the peaches in two and remove the pit, scoop out some of the flesh from the peach and set it aside.
2. Put the cookies, the flesh of the peach, the amaretto and the cocoa powder in a food processor and spin until finely chopped.
3. If the stuffing is too liquid add a few social tea cookies (it shouldn<U+0092>t be too dry).
4. Fill the middle of the peaches.
5. In a baking dish add the wine, the sugar and the vanilla bean.
6. Arrange the peaches relatively snug and sprinkle with the butter.
7. Bake at 450F for 20- 30 minutes.
8. Serve with vanilla ice cream, whipping cream or frozen yoghurt.
Title: Homemade Banana Pudding
Ingredients:
- 3/4 sugar
- 1/3 flour
- 1/4 salt
- 2 milk
- 2 bananas
- 3 vanilla
- 1/2
- 1 - 1 1/2
Instructions:
1. Mix Sugar, Flour, & Salt in saucepan.
2. In separate bowl, mix yolks & milk, then add to saucepan mixture.
3. Cook over medium heat until thickened, and then remove.
4. Add banana slices & vanilla.
5. Pour into vanilla wafer lined bowl & refrigerate.
6. Serve cold.
Title: Chocolate Chip Zucchini Cookies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1/4 honey
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1 whole wheat flour
- 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 2/3 chocolate chips
- 1 zucchini
- 2/3 walnuts
Instructions:
1. Preheat oven to 350F and line baking sheets with parchment paper or spray with non-stick cooking spray.
2. In a large bowl or with a stand mixer, beat the butter with brown sugar until fluffy. Beat in honey, egg and vanilla.
3. In another large bowl, stir together both kinds of flour, baking powder, baking soda and salt. Add to wet ingredients and mix until combined. Stir in chocolate chips, grated zucchini and walnuts until evenly mixed.
4. Drop cookie dough from a tablespoon onto baking sheets and bake for 15-17 minutes or until lightly browned.
5. Remove from oven and allow cookies to cool for a couple of minutes. Remove cookies to cooling rack.
Title: Homemade Sugar-Free Instant Chocolate Pudding
Ingredients:
- 12 Equal sugar substitute
- 1/2 Splenda sugar substitute
- 1/2 table salt
- 1/8 milk
- 4
Instructions:
1. Combine sugar, clear jel, cocoa powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
2. Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
Title: Peach Surprise
Ingredients:
- 1 water
- 1/2 peach gelatin
- 1 ginger ale
- 1 walnuts
- 1/2 Cool Whip
- 1 Philadelphia Cream Cheese
- 1 cinnamon
- 1
Instructions:
1. Place peach pie filling and water in medium size saucepan.
2. Bring to a boil.
3. Remove from heat, and stir in peach gelatin until dissolved.
4. Stir in gingerale (being from Michigan area, I use Vernors),
5. Stir in walnuts.
6. Pour into pretty glass bowl, or mold.
7. Refrigerate until set.
8. *unmold when set, if using mold*.
9. Topping:.
10. Mix together thawed whipped topping and cream cheese.
11. Spread over set gelatin, sprinkle with cinnamon.
12. Serve.
Title: Berries on a Cloud
Ingredients:
- 6 cream of tartar
- 1/2 salt
- 1/4 sugar
- 1 3/4 cream cheese
- 2 sugar
- 1 vanilla extract
- 1 miniature marshmallows
- 2 cherry pie filling
- 2 fresh strawberries
- 1 lemon juice
- 2
- 1
Instructions:
1. In a mixing bowl beat egg whites, cream of tartar and salt until foamy. Gradually add the sugar, beating on high until stiff peaks form (do not underbeat).
2. Spread evenly in a greased 13x9x2-in. baking pan.
3. Bake at 275°F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
4. Beat cream cheese, sugar and vanilla until smooth; gently fold in cream and marshmallows. Spread over meringue. Chill for 4 hours.
5. Cut into 16 pieces.
6. Combine topping ingredients; spoon 1/4 cup over each serving.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 all-purpose flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 8 cream cheese
- 4 butter
- 1 powdered sugar
- 1/2 vanilla
Instructions:
1. In large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended. In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
2. Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
3. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth. Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated.
Title: Peach or Nectarine Clafouti
Ingredients:
- 3/4 all-purpose flour
- 1 vanilla-flavored soymilk
- 3/4 sugar
- 1/2 plain fat-free yogurt
- 1 vanilla extract
- 4 eggs
- 5 nectarines
Instructions:
1. Preheat oven to 400f degrees.
2. Lightly spoon flour into dry measuring cup, level with a knife.
3. Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth.
4. Chill 30 minutes.
5. Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray.
6. Pour batter over fruit.
7. Bake at 400f degrees for 35 minutes or until set.
Title: Churros
Ingredients:
- 1 granulated sugar
- 2 cinnamon
- 1 water
- 2 butter
- 2 vegetable shortening
- 1 sugar
- 1/2 salt
- 1/2 white cornmeal
- 1/2 all-purpose flour
- 2 eggs
Instructions:
1. For cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon, mix thoroughly then set aside.
2. For dough: In a 3 quart saucepan, add water, butter, shortening, sugar, and salt.
3. Bring to a rolling boil.
4. Remove from heat and stir in the cornmeal and flour all at once.
5. Return to low heat and stir vigorously with a spoon until a ball forms.
6. Remove from heat.
7. Place warm dough in a mixing bowl and add the beaten eggs.
8. Blend until smooth and shiny.
9. In a deep skillet or Dutch oven, place 3 inches of oil and heat to 375 degrees.
10. Place dough in a pastry bag fitted with a large star tip.
11. (#5preferred) Pipe 8 inch strips of dough into hot oil and fry on both sides until browned and crisp.
12. Drain on paper towels.
13. Sprinkle with the cinnamon/sugar mixture.
Title: No-Bake Chocolate Cookies
Ingredients:
- 2 sugar
- 1/3 cocoa powder
- 1/2 butter
- 1/2 milk
- 1/2 oats
- 2 1/2
Instructions:
1. Mix the sugar, cocoa, butter and milk in a medium saucepan and heat over medium heat, stirring occasionally, until mixture comes to a boil.
2. Let mixture boil for 2 1/2 minutes, then remove from heat.
3. Stir in the nuts and oats.
4. Drop by teaspoonfuls onto waxed paper.
5. Work quickly, as mixture sets up quickly.
6. Note: Mixture will be very hot, allow to cool completely before eating.
Title: Tony's Famous Banana Cake
Ingredients:
- 3 bananas
- 1 demerara sugar
- 2 eggs
- 3/4 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/4 walnuts
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mash the bananas with a hand-help potato masher, leaving them chunky.
3. Add the sugar, eggs, and grape seed oil.
4. Continue to mash and stir with the potato masher until the ingredients are blended.
5. Sift the dry ingredients onto a piece of parchment paper and pour into the banana mixture.
6. Using the potato masher, blend gently until the flour is worked through.
7. Stir in the walnuts.
8. Pour into a 9" cake pan lined with parchment paper.
9. Bake 35 to 40 minutes, until golden and the tester comes out clean.
10. Let cool in the pan for 30 minutes.
11. Flip on a wire rack and cool completely.
12. Serve with Spiced Rum Creme Anglais.
Title: Banana Lumpia
Ingredients:
- 16 bananas
- 4 sugar
- 4 cinnamon
- 1 canola oil
Instructions:
1. Combine sugar and cinnamon in a bowl and coat bananas with the mixture.
2. Take 1 spring roll wrapper and place 1 banana strip on bottom â…“ of wrapper. Fold in left and right side and roll up from bottom.
3. Deep-fry on each side until golden brown. Drain on paper towels and serve while still warm.
Title: Custard Crown
Ingredients:
- 1/4 golden raisin
- 1/4 ladyfingers
- 1/4 eggs
- 6 sugar
- 6 milk
- 1/2 Cointreau liqueur
- 2 1/2 Grand Marnier
- 1/4 heavy whipping cream
- 1 sugar
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F.
2. Place raisins in a small saucepan; cover with water. Heat to boiling; remove from heat and let stand 5 minutes. Drain and discard water.
3. Combine raisins, pineapple and preserves in small food processor; pulse until almost smooth.
4. Butter the bottom and sides of a 6-cup ovensafe mold. Line bottom with baking parchment or waxed paper. Place a layer of ladyfingers in bottom, covering bottom fully. Spread 3 tbsp of fruit mixture over ladyfingers. Stand ladyfingers, touching side by side, around sides of mold, lining it completely.
5. Beat eggs in a medium bowl. Add 1/2 c sugar, milk and Cointreau.
6. Ladle 1 c of custard mixture into mold. Top with another layer of ladyfingers. Spread another 3 tbsp fruit over ladyfingers. Pour in ½ c custard mixture. Continue layering ladyfingers, fruit and custard until all are used up.
7. Cover mold tightly with aluminum foil. Place mold in large roasting pan. Place pan on oven rack and pour boiling water around mold to 1" below the top of the mold. Bake in preheated oven 2 hours or until top is firm. Transfer mold to a rack and cool 1 hour. Place mold in refrigerator and chill at least 4 hours or overnight.
8. To unmold, run a thin knife around the inside of the mold. Place a plate over the top of the mold and invert; remove mold.
9. Chill beaters and bowl thoroughly. Beat whipping cream with 2 tbsp sugar and vanilla extract until stiff. Spoon whipped cream into piping bag with star tip. Pipe ribbons of cream around sides of mold; pipe circles of rosettes around the top of the mold. Garnish with candied pineapple or glacéed cherries.
Title: Coconut Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 1/2 milk
- 1/2 butter
- 1 pure vanilla extract
- 1/2 eggs
- 2 unsweetened coconut
- 3/4
Instructions:
1. Preheat oven to 375°F.
2. Grease and flour two 9-inch round cake pans.
3. In a bowl combine flour, sugar and baking powder.
4. Add milk, butter, vanilla and coconut flavoring.
5. Beat with mixer on low speed until combined.
6. Beat on high speed for 2 minutes.
7. Add eggs and beat 2 minutes more.
8. Gently stir coconut into batter.
9. Pour batter into two prepared pans.
10. Bake at 375°F for about 25-30 minutes or until a toothpick comes out clean.
11. Cool wire on racks for 10 minutes.
12. Remove from pans and cool completely on racks.
13. When completely cooled, frost with your favorite frosting.
Title: Creamy Stove Top Rice Pudding - Dairy Free
Ingredients:
- 3 water
- 1 cinnamon stick
- 1/2 short-grain rice
- 1 brown sugar
- 1/3 vanilla
- 1 ground nutmeg
- 1/4 eggs
- 2 currants
- 1/3 raisins
Instructions:
1. In large saucepan, bring 2 cups of the water and cinnamon stick to a boil over high heat.
2. Stir in rice and return to a boil; reduce heat to low, cover and simmer for 35 - 40 minutes, or until rice is very tender and water has been absorbed.
3. Stir in the remaining 1 cup water, apple juice, brown sugar, vanilla and nutmeg.
4. Cook, covered, over low heat until rice is creamy, about 10 minutes.
5. Beat in eggs and currants (or raisins). Cook, stirring, until thickened and creamy, about 2 minutes.
6. Discard cinnamon stick.
7. For best flavor, serve warm.
8. *** another variation used orange juice instead of apple juice.
Title: Amaretto Cream
Ingredients:
- 1 gelatin
- 1/4 cold water
- 3 eggs
- 1/3 sugar
- 1/4 amaretto liqueur
- 1 strawberry
- 1/4 mint leaf
Instructions:
1. Toast the almonds on a cookie sheet for 10 minutes at 350°F
2. Shake pan often and toast until lightly browned.
3. Set aside to cool.
4. in a 1-2 quart pan, sprinkle the gelatin over the water.
5. Let sit 5 minutes.
6. Heat over medium heat until mixture just simmers, remove from heat.
7. In a small bowl, beat eggs on high for 2 minutes until thick.
8. Slowly beat in the sugar, liqueur, and gelatin.
9. In a large bowl whip cream until it forms soft mounds.
10. Fold in the egg mixture.
11. Pour into 4 brandy glasses (or small bowls).
12. Refrigerate for 3 hours.
13. To serve top with toasted almonds and garnish with mint/berries if desired.
Title: Spiced Pears
Ingredients:
- 6 pears
- 3 sugar
- 3 cinnamon
- 1/2 nutmeg
- 1 black pepper
- 2 raisins
- 2 puff pastry
- 1 egg
- 1 water
- 1
Instructions:
1. peel pears leaving stem intact.
2. core each pear.
3. mix all other ingredients(except puff pastry and egg).
4. cut pastry into 6 pieces.
5. cut each piece into X shape.
6. place 1 pear in centre of each X.
7. fill each pear with mixture.
8. fold up each side of X to cover pear overlapping.
9. brush with water to close.
10. brush all over with egg/water mixture.
11. place on parchment-lined baking tray and bake at 400 for about 210 minutes until golden brown.
12. Serve with cream or custard.
Title: Blue Ribbon Apple Cake
Ingredients:
- 3 flour
- 2 1/4 sugar
- 1 baking powder
- 1/2 salt
- 4 eggs
- 1 vanilla
- 1/3 apples
- 2 1/2 cinnamon
- 4
- 2
Instructions:
1. Combine flour, 2 cups sugar, baking powder, and salt.
2. Combine eggs, oil, orange juice, and vanilla, beat well.
3. Add to flour mixture and mix well.
4. In bowl toss apples slices with cinnamon and remaining 1/4 cup sugar.
5. Spread a third of the batter into a greased 10 inch tube pan.
6. Top with half the apples.
7. Repeat layers.
8. Carefully spread remaining batter over apples.
9. Bake in a 350º oven for 55-65 minutes or until wooden pick inserted near center comes out clean.
10. Cool in pan 15 minutes before removing from pan to finish cooling on wire rack.
11. Dust with powdered sugar.
12. 16 servings.
13. I have made this cake, my recipe called it a German Apple Cake and it is great.
14. Happy baking.
Title: Low-Fat Healthy Apple Crumble
Ingredients:
- 2 apples
- 1 rolled oats
- 1 milk
- 1 cinnamon
- 3 sugar
- 1 walnuts
- 2 raisins
- 2
- 1/4
Instructions:
1. Combine the oats and the milk in a mixing bowl, cover and let stand about 30 minutes. Add the bran flakes and raisins, let stand 10 more minutes.
2. Preheat oven to 190°C.
3. Add cinnamon, sweetener, walnuts or pistachios. Arrange the sliced apples into a lightly greased baking pan, pour the apple juice over the apples and cover wiht the prepared mxture. Bake about 15 - 20 minutes.
Title: Vegan Ginger Cookies
Ingredients:
- 4 flour
- 2 baking soda
- 1 salt
- 1/4 ground ginger
- 2 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 canola oil
- 1/2 molasses
- 1/4 soymilk
- 1/4 sugar
- 1 vanilla
- 1
Instructions:
1. Sift dry ingredient (except sugar) into a bowl and set aside.
2. In a large bowl combine wet ingredients, including sugar and whisk or beat on medium until blended.
3. Stir in the pre-sifted dry ingredients and mix until well combined.
4. The dough will be quite sticky and you may need to dampen your hands to work with it. Roll the dough into little balls (about 1 Tablespoon) and flatten out to your liking.
5. The thinner the cookie the crisper it will be - a slightly thicker cookie will yield a crunch on the edges and a slightly chewy interior.
6. Press the coarse sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased cookie sheet.
Title: Almond Stuffed Baked Pears
Ingredients:
- 6 pears
- 3 oranges
- 1 butter
- 2
- 1
- 2
Instructions:
1. Preheat the oven to 400°F Cut the pears in half, peel and remove the core. Lightly butter a shallow ovenproof dish large enough to take the halved pears in one layer. Arrange the pears, cut sides up, in the dish and pour the orange juice over and around them.
2. Beat together the butter and sugar until softened. Beat in the orange zest and ground almonds, then stir in the egg white. Spoon a little mixture into the cavity of each pear, then scatter the flaked almonds over.
3. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and return to the oven for a further 20 minutes, until the pears are tender and the filling golden. Serve.