lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Chocolate Cake Roll
Ingredients:
- 3 confectioners' sugar
- 1 cream cheese
- 1/2 confectioners' sugar
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Prepare the cake according to package directions, adding the 3 tablespoons of cocoa to the mixture. Coat a 15 X 10 inch jelly roll pan with cooking spray. Line the bottom of the pan with wax paper or parchment. Pour batter into the pan.
3. Bake @ 350 for 25 minutes or until cake springs back when touched lightly in the middle. Cool cake for 5 minutes in pan. Loosen cake from sides of pan and turn out onto a clean kitchen towel sprinkled with 1/2 cup of confectioners sugar. Carefully peel off the wax paper. Let cool another minute. Starting at the narrow end, roll up the cake and towel together. Place seam side down on a wire rack and cool completely; about 15 - 20 minutes.
4. Meanwhile, prepare the filling. Place chocolate in a glass bowl and microwave at 50% power for about 2-3 minutes. Stir halfway and continue microwaving and stirring until all melted. Set aside. Place the cream cheese in a large bowl and cream until smooth. Gradually add the melted chocolate and 1 cup confectioners sugar. Beat mixture well until smooth. It will be very thick. Add the whipped cream and fold into the mixture.
5. Carefully unroll the cake. Spread the filling over the cake leaving a 1/2 inch border around the edges. Re-roll the cake without the towel. Place seam side down on a platter. Remove the edges of the cake roll as they are sort of crispy. Cover the cake roll with plastic wrap and chill for 30 minutes. To serve, unwrap cake roll, garnish with a sprinkle of dark cocoa or chocolate curls. Cut into 10 pieces.
Title: Chocolate Cookies With Creamy Peanut Butter Filling
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 3/4 egg
- 1 milk
- 1 vanilla
- 1 powdered sugar
- 3/4
Instructions:
1. In medium bowl stir together Flour, cocoa powder and baking soda; set aside.
2. Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well.
3. Beat in flour mixture.
4. Shape this dough into 32 balls.
5. For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles.
6. Shape this dough into 32 balls (these will be smaller).
7. Flatten each chocolate dough ball.
8. Top with peanut butter dough ball.
9. Shape chocolate ball around peanut butter ball and roll it all into one big ball.
10. flatten with bottom of glass.
11. Drop the flattened cookie into granulated sugar to coat just the one side.
12. Bake in preheated 350 for 8 minutes.
Title: Toffee Chunk Brownie Cookies
Ingredients:
- 1 butter
- 4 sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1 flour
- 3 salt
- 1/8
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Melt butter and chocolate in large pan over low heat, stir till smooth.
3. Remove from heat, cool slightly.
4. Stir in sugar and mix till smooth.
5. Stir in eggs till well blended.
6. Stir in vanilla till smooth.
7. Stir in flour and salt just till mixed.
8. Fold in chopped toffee.
9. Drop heaping tbsp of dough 1 1/2" apart on ungreased sheet.
10. Bake 12 minutes or till set.
11. Let cookies stand on sheet 5 minutes; transfer to rack to cool completely.
12. Store in airtight container.
Title: Camp Eden Chocolate Cookies
Ingredients:
- 1 1/2 dates
- 1 1/2 tapioca flour
- 1 butter
- 1/2 salt
- 2 water
- 1/2
- 1
Instructions:
1. Heat oven to 150°C.
2. Line baking tray with baking paper.
3. In a food processor process almond until fine meal.
4. Add dates and mix well.
5. Add all other ingredients.
6. Add enough water to get the mixture to combine but check as you dont want it to sticky!
7. Roll mixture into walnut size pieces and flattne lighltly with a fork.
8. Bake for 5 minutes.
9. Flatten with fork and bake for a further 10 minutes.
10. As ithey cool they harden.
Title: Strawberries With Brown Sugar & Balsamic Vinegar
Ingredients:
- 2 strawberries
- 2 brown sugar
- 1 1/2 black pepper
- 1/8 lemon yogurt
- of fresh mint
Instructions:
1. Combine the strawberries, brown sugar, balsamic vinegar and black pepper in a bowl; cover and marinate in the refrigerator 30 minutes.
2. Spoon equal amounts into 4 dessert dishes (I like to use "open" champagne glasses for a simple & elegant presentation) and top with 2 tablespoons lemon yogurt.
3. Garnish with fresh mint leaves and a bit of freshly ground black pepper - YUM!
Title: Caramel Apple and Pear Crisp
Ingredients:
- 2 apples
- 2 pears
- 2 sugar
- 1/4 allspice
- 1/3 brown sugar
- 1/2 walnuts
- 1/2 all-purpose flour
- 1/2 butter
- 1/4
Instructions:
1. Heat oven to 375°F
2. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
3. In sprayed baking dish, combine apples, pears, sugar and allspice; toss gently to mix.
4. Drizzle evenly with ice cream topping.
5. In medium bowl, combine brown sugar, oats, walnuts and flour; mix well.
6. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs.
7. Sprinkle evenly over fruit mixture; press lightly.
8. Bake at 375°F for 30 to 35 minutes or until fruit is tender and topping is crisp.
9. Cool at least 15 minutes before serving.
10. To serve, spoon liquid from baking dish over fruit.
11. Top with whipped cream and caramel ice cream topping. Store in refrigerator.
Title: Peanut Butter Protein Balls
Ingredients:
- 16 peanut butter
- 1 Splenda sugar substitute
- 8 dry milk
- 1
Instructions:
1. Mix well. Roll into balls (about 1 inch). And keep in the fridge.
2. I put mine in a rubbermaid deviled egg container in the fridge.
Title: 2 Kind Apple Halva
Ingredients:
- 350 apples
- 1 sugar
- 1/2 semolina
- 4 ground cinnamon
- 1/2 ground cardamom
- 2
- 1/4
- 2
Instructions:
1. Microwave the grated apples 3 minutes (900 W or maximum).
2. Add sugar, condensed milk and semolina.
3. Mix well.
4. Microwave all together 12 minutes (900 W or maximum).
5. Dived in 2 portions.
6. Prepare 2 greased pans of 5 to 7 inches.
7. Cinnamon halva: add cinnamon, mix well, spread in the first pan and decorate with dried fruits.
8. Cardamom halva: add cardamom, mix well, spread in the first pan and decorate with almonds or nuts.
9. After cooling down keep in refrigerator and cut in small pieces.
10. Serve refrigerated or at room temperature.
Title: State Fair Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 6 eggs
- 1 cake flour
- 1 baking powder
- 3 milk
- 1/2
- 1
Instructions:
1. Preheat oven to 325°F
2. Have all ingredients at room temperature.
3. In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
4. Add eggs, one at a time, and beat well.
5. Add coconut and butternut flavoring.
6. Sift together flour and baking powder in a bowl.
7. Alternately add flour mixture and milk into creamed mixture; mix until combined.
8. Pour batter into a greased and floured tube pan.
9. Bake 1 3/4 hours or until the cake tests done.
Title: Peanut Butter and Chocolate Biscotti
Ingredients:
- 10 unsalted butter
- 2 1/2 all-purpose flour
- 2 3/4 baking powder
- 1/2 fine salt
- 3 eggs
- 1 1/4 sugar
- 2 pure vanilla extract
- 1/2 peanut butter
- 1 1/4
Instructions:
1. Position racks evenly in the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper.
2. Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
3. Whisk the flour, baking powder, and salt together in a large bowl.
4. Beat the eggs in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Add the peanut butter and mix until combined.
5. While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the peanuts and chocolate pieces.
6. Divide the dough evenly into thirds, and put each portion in the center of a baking sheet. Shape the dough with slightly wet hands into logs about 2-inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans-- top to bottom and front to back--about half way though.) Cool logs on the baking sheets for about 10 minutes.
7. Lower the oven temperature to 325 degrees F. Carefully transfer the logs to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Place cookies cut side down on the baking sheets. Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets. Serve.
8. Store cookies in a tightly sealed container for up to 3 days.
Title: Spiced Walnuts
Ingredients:
- 1 water
- 1 walnuts
- 1 sugar
- 2/3 cinnamon
- 2 clove
- 1 ginger
- 3/4 nutmeg
- 1/4 allspice
- 1/2 salt
- 3/4 orange zest
- 1
Instructions:
1. Preheat oven to 250°F.
2. Whip the egg whites and water until frothy. Add walnuts to coat, then drain in sieve.
3. In a paper bag, mix sugar and spices. Shake well.
4. Add walnuts until coated.
5. Lay walnuts on a baking sheet in a single layer. Bake at 250 F for 15 minutes.
6. Lower heat to 225 F and continue baking until dry and crisp.
7. Eat warm or store in an airtight container.
Title: Upside-Down Butterscotch Cake
Ingredients:
- 1/3 butter
- 1 graham cracker crumbs
- 1 flaked coconut
- 1/2 pecans
- 1/2 shortening
- 1/2 sugar
- 1 1/2 vanilla
- 1 eggs
- 3 all-purpose flour
- 2 salt
- 1 baking powder
- 2 1/2 milk
- 1
Instructions:
1. Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
2. Spread over bottom of a buttered 13x9-inch baking pan.
3. Cake: Cream shortening with granulated sugar until light.
4. Add vanilla and mix well.
5. Beat in eggs, one at a time, beating well after each addition.
6. Into another bowl, sift together the flour, salt, and baking powder.
7. Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
8. Beat well after each addition.
9. Beat for about 1 minute longer then pour over the topping.
10. Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger.
11. Cool for 5 minute in the pan; invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.
Title: Chocolate Lava Cake
Ingredients:
- 6 bittersweet chocolate
- 4 butter
- 3 eggs
- 1/2 sugar
- 1/3 flour
Instructions:
1. Preheat oven to 350*.
2. Melt chocolate.
3. Stir in butter.
4. In a seperate bowl mix eggs and sugar until light and fluffly.
5. Stir into chocolate and butter mixture.
6. Add flour.
7. Pour batter into 2 16 oz ramekins.
8. Bake 10 minutes.
Title: Pecan Spice Muffins
Ingredients:
- 1/2 unbleached all-purpose flour
- 1/2 whole wheat flour
- 1/4 sugar
- 1 baking powder
- 1/8 salt
- 1/2 egg
- 1/4 vanilla extract
- 1 ground cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1/2 pecans
- 1/4 dark brown sugar
- 1/4 brewed coffee
- 3 cinnamon
- 1/4 unsalted butter
- 1/8 salt
- 1
Instructions:
1. Mix together all the dry ingredients in one bowl. In a separate bowl, mix together egg with milk, vegetable oil and vanilla.
2. Combine wet and dry ingredients together and mix just untill combined.
3. Preheat the oven to 375 degrees F. Line standard muffin tins with foil liners. Grease with oil and scoop about 2-3 table spoonful of batter for each muffin. Top with pecan halves and bake in the oven for 20-25 minutes until golden brown and toothpick inserted in the center comes out clean. Cool in a pan on a rack.
4. For carame glaze: mix together all the ingredients in a sauce pan and bring to boil. Turn down the heat and cook for about 5 minutes until syrup is thickened but still pourable. Pour the glaze over the muffins that are still slightly warm. Remove muffins from a pan and cool completely on a rack.
Title: The Best Hamburger Cookies
Ingredients:
- 4 coconut
- 24 honey
- 4 sesame seeds
- 12
Instructions:
1. To tint coconut, place coconut in ziploc bag and drip 2-3 drops of green food coloring, zip bag closed and shake until it is colored through.
2. For each Hamburger cookie, spread 1/2 teaspoon of frosting on flat side of 1 vanilla wafer.
3. Place 1 teaspoon of green coconut and 1 mint cookie on frosting.
4. Spread flat side of second vanilla wafer with 1/2 teaspoon of frosting; place frosting side down on mint cookie.
5. Brush top of "hamburger" with honey and sprinkle with sesame seeds.
Title: Little Lamingtons for Adults
Ingredients:
- 125 butter
- 165 caster sugar
- 1/2 vanilla extract
- 2 eggs
- 185 plain flour
- 2 1/2 baking powder
- 1/4 milk
- 250 flaked coconut
- 500 icing sugar
- 50 butter
- 40 vanilla extract
- 1/2 cognac
- 20 boiling water
- 140
Instructions:
1. Pre-heat oven to 190°C.
2. Using an electric mixer, beat butter, castor sugar and vanilla until light and creamy.
3. Add eggs one at a time, beating well after each.
4. Stir in combined sifted flour and baking powder alternately with milk and stir until smooth.
5. Spoon mixture into a greased and base-lined, square, 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
6. Stand in tin for 10 minutes before turning out on a wire rack to cool.
7. Wrap in clingwrap and store for 1 day.
8. For icing, combine all ingredients with boiling water and mix until smooth.
9. Cut cake into approximately 3cm squares and dip each one briefly into icing, then into coconut.
10. Place lamingtons on a wire rack for 1-2 hours or until dry.
Title: Spiced Quinces With a Mascarpone Cream
Ingredients:
- 6 water
- 3 sugar
- 3/4 red wine
- 1 star anise
- 3 cardamom pods
- 1 lemon
- 1/4 orange
- 8 honey
- 250 quinces
- 1 mascarpone
- 1/4 vanilla extract
- confectioners' sugar
Instructions:
1. Bring the first 8 ingredients to a boil, then reduce to a low simmer.
2. I drop the peeled, cored quince wedges straight into the syrup.
3. Cook on that low simmer until they are tender. That might be half an hour or as much as two hours just keep checking!
4. Remove the quinces from the syrup and turn the heat up. Reduce the syrup by about half then pour back over the quinces and cool.
5. To make mascarpone cream, combine mascarpone, extract and icing sugar mixture in a medium bowl. Beat with an electric mixer until smooth.
Title: Chocolate-Dipped Pretzels
Ingredients:
- 48 bittersweet chocolate chips
- 1 shortening
- 1 light corn syrup
- 1 confectioners' sugar
- 1 brewed coffee
- 3 -5
Instructions:
1. In a microwave, melt the bittersweet chips, shortening, and corn syrup; stir until smooth. Stir in confectioners' sugar and enough coffee to achieve a glaze consistency.
2. Dip pretzel rods into glaze; allow excess to drip off. Place on waxed paper; decorate with holiday sprinkles or colored sugar; allow glaze to set.
3. Alternatively, you can drizzle with melted white chocolate before sprinkles for another visually appealing look.
Title: Georgetown Lime Cookies (Broas)
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/4 ground nutmeg
- 1/4 ground cinnamon
- 3/4 butter
- 1 granulated sugar
- 2 lime zest
- 3 fresh lime juice
- 1/3 granulated sugar
- 1/4 ground nutmeg
- 1/4 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees farenheit. Grease 3 to 4 large baking sheets.
2. In a medium bowl, combine flour, baking powder, salt, nutmeg and cinnamon; set aside.
3. In a large mixing bowl, beat butter, sugar and lime zest until light and fluffy. Gradually beat in lime juice. Stir in flour mixture 1/2 cup at a time, blending well after each addition.
4. Place sugar-spice mixture in a small bowl. Roll rounded teaspoons of dough into 1-inch balls. Roll balls in sugar-spice mixture; arrange, 1 inch apart, on prepared baking sheets. Use a decorative cookie stamp or the bottom of a glass to flatten balls slightly.
5. Bake 13 to 16 minutes, or until deep golden brown on the bottom. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Title: Light Zeppole
Ingredients:
- 2 water
- 10 sugar
- 3 salt
- 1/2 bay leaves
- 2 flour
- 2 semolina
- 2 marsala
- 4 olive oil
- 1/4 powdered sugar
Instructions:
1. Mix water, sugar, oil and bay leaf in heavy saucepan and bring to a boil.
2. Mix flour and semolina together and dump into boiling water all at once. Remove from heat and begin stirring with wooden spoon until it forms a mass.
3. Return to lowest heat and cook 5 minutes stirring. Remove from heat, discard bay leaf and add yolks one at a time beating vigorously after each addition.
4. Add marsala and beat dough until satiny. You can use a food processor to prepare this dough if you wish.
5. Grease a countertop or board with olive oil and pat down dough into a pancake. Flatten dough and fold sides over on itself so there are 3 layers. Flatten dough again and repeat folding 5 times more.
6. Take about 1/3 of dough and roll out to a thickness of your thumb and make each piece into a ring. Make 3 or 4 at a time and slip them into boiling oil. when you turn them, prick them with a sharp knife or fork in a few places.
7. Drain on paper and serve warm, dusted with confectionery sugar.
Title: Hershey's Chips & Macadamia Nut Shortbread Wedges
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/2 all-purpose flour
- 1 vanilla extract
- 8
Instructions:
1. Preheat oven to 350°F.
2. Grease cookie sheet or line with parchment paper.
3. Beat butter and sugar in large bowl until fluffy.
4. Beat in flour and vanilla, beating until you have pea-sized crumbs.
5. Stir in chips and macadamia nuts.
6. With hands press mixture into ball; divide into 2 smaller equal balls.
7. Place one dough ball at each end of prepared cookie sheet; flatten each into circle about 1/2" thick.
8. With knife cut each circle into wedges.
9. Do not separate wedges.
10. Bake 20-25 minutes or until edges are golden brown and center is set.
11. Cool 10 minutes; recut wedges.
12. Serve,with a glass of cold milk & enjoy!
Title: Banana Cake Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 3/4 unsweetened applesauce
- 2 Splenda sugar substitute
- 1/2 sugar
- 1/4 banana
- 1/2 vanilla
- 1 chocolate chips
- 1 marshmallows
- 1 1/4
- 4
Instructions:
1. Preheat oven to 350°F.
2. Stir flour, salt and baking soda in a bowl, set aside.
3. Beat applesauce, egg whites, and sugars with a mixer.
4. Mix in mushed banana and vanilla.
5. Slowly add flour mixture to mixer.
6. Add chocolate chips.
7. Drop by spoonfuls onto cookie sheet (I made 3 dozen small).
8. Bake for 15 minutes.
Title: Golden Brown Sugar Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 brown sugar
- 1/4 - 1/3 oats
- 1/4 baking soda
- 1/4 baking powder
- 1/8 salt
- 3 butter
- 1 egg
- 1 milk
- 1/2 vanilla
- 1/4 - 1/3
Instructions:
1. pre-heat oven to: 350.
2. Combine all of the dry ingredients in one bowl and all of the wet ingredients in another. Once there all combined pour the wet ingredients in the dry. mix until well formed.
3. Form small balls and place on a well buttered cookie sheet.
4. Cook for 12-17 minutes.
Title: Cardamom Cookies
Ingredients:
- 1/4 unsalted butter
- 1/2 powdered sugar
- 2 granulated sugar
- 1 ground cardamom
- 1 salt
- 3/8 flour
- 1 1/2
Instructions:
1. Cream the butter and sugars until light and fluffy, then beat in the egg yolk.
2. Stir in the cardamom, salt, and flour.
3. Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower.
4. Refrigerate until firm or freeze until ready to use.
5. Preheat oven to 375°F
6. Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart.
7. Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes.
8. Cool. Serve plain or dusted with confectioner's sugar.
9. Note: Time to Make does not include the time to chill the dough.
Title: Vegan Banana-Chocolate Chip Cake
Ingredients:
- 2/3 maple syrup
- 1/2 honey
- 2 egg substitute
- 1 soy lecithin
- 3 bananas
- 2 whole wheat pastry flour
- 1 baking soda
- 1 salt
- 1/2 semisweet vegan chocolate chips
Instructions:
1. Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas.
2. Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix.
3. Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.
Title: Fresh Apple Butterscotch Cake
Ingredients:
- 2 sugar
- 1/2 unsweetened applesauce
- 1/2 eggs
- 2 flour
- 2 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1 nutmeg
- 1/4 apples
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Grease a 9x13 baking pan.
3. Blend together the sugar, oil and applesauce.
4. Gradually beat in the eggs.
5. Sift together the dry ingredients.
6. Add them alternately with the apples to the egg mixture, mixing well.
7. Pour the batter into the prepared pan.
8. Cover with the butterscotch chips.
9. Bake 45 minutes.
Title: Sauerkraut Cake
Ingredients:
- 2/3 margarine
- 1 1/2 sugar
- 3 eggs
- 2 1/4 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 water
- 1 vanilla
- 1 sauerkraut
- 2/3 margarine
- 1/2 Philadelphia Cream Cheese
- 6 powdered sugar
- 2 1/2 vanilla
- 1/4
- 1
Instructions:
1. Cake:
2. Cream margarine and sugar well.
3. Add eggs, one at a time, beating well.
4. Sift dry ingredients.
5. Add to the first mixture alternating with the cup of water.
6. Add vanilla.
7. When well mixed, add sauerkraut.
8. Bake at 350 degrees fahrenheit in desired pan.
9. Frosting:
10. Mix ingredients well.
11. Spread over cooled cake.
Title: My Gingernut Biscuits/Cookies
Ingredients:
- 1 self raising flour
- 1 ground ginger
- 1/2 baking soda
- 1/4 ground cinnamon
- 3 low-fat margarine
- 1 1/2 brown sugar
- 3 clear honey
Instructions:
1. Sieve the flour, baking soda, ginger, and cinnamon into a bowl.
2. Combine the margarine, brown sugar and honey in a microwave proof bowl and heat until sugar is dissolved.
3. Add the margarine mix to the flour mixture & combine well.
4. Divide into 16 pieces and roll into balls with the palms of your hands.
5. Place on a baking paper lined tray and flatten slightly with a fork.
6. Bake at 180'C/350'F for approx 15minutes.
7. Remove from tray and cool on a rack.
Title: Chrabeli Aniseed Cookies 2002
Ingredients:
- 2 eggs
- 1 1/4 granulated sugar
- 4 anise seed
- 1 fresh lemon zest
- 1 kirsch liqueur
- 1 1/2 - 1 3/4 all-purpose flour
Instructions:
1. Beat eggs in a large bowl until fluffy.
2. Gradually beat in the sugar one tablespoon at a time.
3. Yes thats correct one tablespoon at a time.
4. Continue beating for 15 minutes with mixer on medium speed.
5. Stir in aniseed, zest, and kirsh.
6. Add in the flour combining enough to make a stiff dough.
7. Knead well.
8. Divide into four pieces.
9. Roll each piece into 1 inch ropes.
10. Cut each rope into 3 inch lengths.
11. Knick the outer edge of each piece with three slits.
12. Bend each strip into a U shape.
13. Place onto buttered and floured, or parchment lined cookie sheets.
14. Let stand overnite at room temperature to dry.
15. Bake 300 degrees for 15 minutes, until a very pale yellow or golden.
Title: Ginger-melon Compote
Ingredients:
- 1 1/2 water
- 2/3 sugar
- 2 Splenda sugar substitute
- 1 ground ginger
- 1 ground cloves
- 2 ground allspice
- 1/4 watermelon
- 1 cantaloupe
- blueberries
Instructions:
1. Combine water, sugar, ginger, cloves, and allspice in a small saucepan;bring to a boil, Recuce heat and simmer until sugar disloves, stirring occasionally, about 15 minutes.
2. Remove from heat;cover and chill at least 30 minutes, (note; this sauce can be prepared a day ahead of time and stored in the refrigerator).
3. Divide watermelon, cantaloupe and blueberries evenly among 6 dessert dishes: spoon about 1 tablespoon of sauce over each and serve, Enjoy.