lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten-Free Choco-Banana Loaf
Ingredients:
- 2 sugar
- 1/2 baking powder
- 3 baking soda
- 1/2 salt
- 1/2 egg
- 1 milk
- 3/4 bananas
- 1/4
- 1 1/2
- 3/4
Instructions:
1. Sift flour, sugar, powder, soda, and salt together in a large bowl.
2. In a seperate bowl, beat together the egg, milk, oil, and bananas.
3. Add liquid to dry ingredients and beat for about 30 seconds (batter should be lumpy).
4. Gently fold in chocolate chips.
5. Turn into grease 9"x3"x5" pan.
6. Bake in a preheated 350* oven for about 65 minutes or until golden brown.
7. Cool on wire rack for 5 minutes before slicing.
8. Enjoy!
Title: Peanut Butter Chocolate Ganache
Ingredients:
- 1 heavy cream
- 1 1/2 chocolate chips
- 4 unsalted butter
- 3/4 powdered sugar
- 1/2
Instructions:
1. In a small saucepan, combine the cream, powdered sugar, chocolate chip morsels and butter over low heat.
2. Bring to a boil, reduce heat and add the peanut butter at the same time.
3. Stir until smooth.
4. Ganache will be too hot to spread or pour.
5. Set in the refrigerator for several minutes.
6. Then place the ganache on the counter and stir once or twice over the next ten minutes until it has reached the desired consistency.
Title: Bulgarian Roasted Peaches
Ingredients:
- 3 butter
- 6 ground cloves
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Using a pastry brush, butter the bottom and sides of a round glass or ceramic baking dish that will accommodate all the peaches. Place peach halves, skin-side down (flesh side up) in dish.
2. Place a pinch of ground cloves in center of each peach half. Brush peach halves with remaining melted butter and sprinkle with vanilla sugar. Bake 20 -30 minutes or until peaches are tender.
3. Serve warm or at room temperature, drizzled with pan juices. If desired, garnish with vanilla ice cream or whipped cream and confectioners' sugar and a mint sprig.
Title: Cinnamon Banana Bread With Mayonnaise
Ingredients:
- 2 eggs
- 1/2 mayonnaise
- 4 -5 bananas
- 1/2 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/4 baking powder
- 1 cinnamon
- 1/4 nutmeg
- 1/2 salt
- 3/4 brown sugar
- 1/2 walnuts
Instructions:
1. Whisk eggs, mayonnaise and bananas until blended. Add vanilla and stir.
2. Sift flour, baking soda, baking powder, cinnamon, nutmeg and salt in separate bowl.
3. Stir brown sugar into dry ingredients until blended.
4. Combine dry ingredients into banana mixture and stir until just moistened (important to not overstir!).
5. Fold in walnuts.
6. Bake 1 hr - 1hr 15 minutes Or until toothpick inserted in centre comes out clean.
Title: Cherry Pig
Ingredients:
- 2 flour
- 3 shortening
- 1 salt
- 1 baking powder
- 1/4 water
- 2 cherries
- sugar
Instructions:
1. Mix first 5 ingredients.
2. Roll out dough.
3. Spread drained cherries onto dough.
4. Sprinkle with sugar.
5. Roll up and wrap loosely in a clean cloth (plain cotton muslin will do) and pin together.
6. Carefully place in boiling water and boil for at least 30 minutes.
7. (Dough will be a bit slimy, not flaky, for obvious reasons.)
8. Serve in a bowl with milk (can add a sprinkle of nutmeg and sugar if desired).
9. Can be eaten hot or cold.
Title: Raspberry Filled Vanilla Cupcakes
Ingredients:
- 18 eggs
- 3 butter
- 1/2 water
- 1 raspberries
- 2 sugar
- 1/3 water
- 1 1/4 cornstarch
- 3 lemon juice
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 1 hot water
- 2
Instructions:
1. To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
2. For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
3. To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
4. For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
Title: Pretty Checkerboard Cake
Ingredients:
- 1 milk
- 1 cream cheese
- 1 vanilla
- 1 eggs
- 3 strawberry gelatin
- 0.5
Instructions:
1. Heat oven to 350°F Line bottoms of 3 9-inch round pans of a checkerboard set with parchment paper, or grease bottoms. Place divider ring into one of the cake pans, following manufacturer's directions.
2. In a medium bowl, beat cake mix, milk, cream cheese, vanilla, and eggs with electric mix on low for 1 minute, scraping bowl constantly. Beat for 2 minutes longer. Divide batter in half. Stir gelatin into half of batter.
3. Spoon batter into pan with divider ring, following manufacturer's directions. Repeat for other 2 pans.
4. Bake 25 to 28 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen cake from side of pans with metal spatula. Turn cake upside down on cooling rack. Cool completely.
5. Tint icing with yellow food coloring until a deep yellow color. If using the same icing for decorating, make sure to reserve enough to decorate cake. Using a thin layer of yellow icing in between cake layers, layer cake so the outside colors are alternating. Place cake on serving plate, and frost top and sides with yellow icing. Decorate cake with white icing and garnish with candy flowers. I used royal icing to make my candy flowers and the drop flower technique.
Title: Coca-Cola Cake
Ingredients:
- 1 buttermilk
- 1/2 butter
- 1 sugar
- 1 3/4 eggs
- 2 vanilla
- 2 all-purpose flour
- 2 baking soda
- 1/4 miniature marshmallows
- 1 butter
- 1 1/2 powdered sugar
- 1/2 vanilla
- 1/2
- 3
- 1
Instructions:
1. Cake: Combine 1 cup coca-cola with 1/2 cup buttermilk and set aside.
2. Beat 1 cup softened butter at low speed until creamy, then add 1 3/4 cup sugar.
3. Beat until blended then add 2 eggs and 2 tsp vanilla.
4. Combine 2 cups of flour, 1/4 cup of cocoa, 1 tsp baking soda.
5. Once this is mixed, alternate between adding it to the cola mixture and the butter mixture.
6. Now blend everything together while adding 1 1/2 cup of mini marshmallows.
7. Stir until the marshmallows are blended into the mixture.
8. Pour batter into 13x9x2 greased pan.
9. Bake at 350 for 30-35 minutes.
10. Remove from oven and cool for 10 minutes then pour frosting over cake.
11. Frosting: Combine 1/2 cup of butter, 1/2 cup coca-cola, and 3 T of cocoa in a saucepan and bring to a boil.
12. Stir continuously.
13. Remove from heat and whisk in sugar and vanilla.
Title: Peppermint Chocolate Biscotti
Ingredients:
- 1/4 butter
- 3/4 white sugar
- 2 honey
- 1/2 eggs
- 2 all-purpose flour
- 3 baking powder
- 1 1/2 salt
- 1/4 chocolate chips
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Mix all ingredients in a mixer or bowl.
3. Cream all ingredients until light and fluffy
4. Turn out onto lightly floured surface and divide in two half's.
5. Roll one half into 1 foot long by 2 in wide log then place on cookie sheet.
6. Repeat with other half.
7. Bake 20 min or until golden brown.
8. Take the logs out and let cool for 10 min or until cool enough to touch.
9. Cut them into 1 inch slices.
10. Return to baking sheet so there is a little room in between each one.
11. Bake 10 minutes
12. Take them out let cool.
13. Flip them over so the side that was facing up is now facing down.
14. Then bake for 10 minutes.
15. Take out then eat!
Title: Magenbrot, Soft Gingerbread
Ingredients:
- 1 flour
- 1 sugar
- 1 cinnamon
- 1/2 clove
- 1 ginger
- 1/2 nutmeg
- 2 baking soda
- 800 water
- 800 icing sugar
- 300 water
- 2 margarine
- 1 cinnamon
- 700 chocolate
Instructions:
1. Preheat the oven at 190°C (heat and timing are basing it on convection oven).
2. Mix well all the ingredients for the dough together.
3. Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
4. Bake 30-40 minutes at 190°C.
5. Remove tray from oven and store at least 8 hours.
6. Cut the dough into rectangles of a size of about 2 cm by 3 cm.
7. For the glaze melt at low temperature the chocolate in the water.
8. Add all the remaining ingredients, mix well and keep warm.
9. Dip your pieces of dough into the glaze, let drop on a grate.
10. Transfer on a tray and let dry some hours. Turn once and let dry again.
11. Store in an airtight containers.
Title: Chocolate Plunge
Ingredients:
- 2/3 Karo light corn syrup
- 1/2 dark corn syrup
- 2 heavy cream
- Baker's German's chocolate
Instructions:
1. In medium saucepan stir corn syrup and cream.
2. Bring to a boil over medium heat.
3. Remove from heat.
4. Add chocolate; stir until completely melted.
5. Serve warm as a dip for fruit.
Title: Turkish Delight Syllabub
Ingredients:
- 1 orange, juice of
- 2 caster sugar
- 6 rose water
- 1/2 icing sugar
- 1
- 2 -3
- 2
Instructions:
1. Place the orange juice and sugar in a bowl and leave for 2 hours.
2. Stir to dissolve the sugar- there will probably still be a small amount left on the bottom, but don't worry about this.
3. Add a little of the wine to the cream in a bowl and whip until it just starts to form a trail.
4. Gradually whisk in the remaining wine.
5. Then whisk in the orange juice whisking well with each addition until the mixture thickens (If the wine and orange juice are added too quickly, the mixture will curdle).
6. Finally whisk in the rosewater and a couple of drops of food colouring.
7. Toss the mini turkish delight cubes in a little icing sugar, so that they will not stick together.
8. Serve in individual bowls, sprinking the mini turkish delight cubes on top to decorate.
Title: Lime Soda Pudding
Ingredients:
- 1 boiling water
- 1 pecans
- 1 cream cheese
- 1 crushed pineapple
- 1
Instructions:
1. Dissolve the gelatin in the boiling water. Add cream cheese and beat until smooth or put in a blender.
2. Stir in the pineapple and nuts, and soda. Pour in a mold and refrigerate overnight.
3. Cooking time is chilling time.
Title: Butter Rum Pineapple Upside-Down Cake
Ingredients:
- 6 pineapple rings
- 1/2 spiced rum
- 1/4 butter
- 1 brown sugar
- 1/2 eggs
- 1/4 granulated sugar
- 3 all-purpose white flour
- 1 salt
- 1 baking powder
- 1/4 maraschino cherries
- 1
- 6
Instructions:
1. Marinate pineapple rings in rum overnight.
2. Preheat oven to 350 degrees.
3. Melt the butter and brown sugar in a large iron skillet (at least 12”), or other heavy, oven-proof pan.
4. Arrange the marinated pineapple rings in the bottom of the pan in a single layer and simmer slowly over low heat in the melted butter and sugar until the cake batter is ready to go into the pan.
5. Mix the granulated sugar, reserved pineapple juice and egg yolks in a large bowl.
6. Sift the flour, baking powder and salt in a separate bowl.
7. Beat egg whites until peaks form.
8. Quickly mix flour mixture into the sugar and egg mixture until well blended. Gently fold in egg whites.
9. Place one cherry half upside down in the middle of each pineapple ring. Sprinkle chopped macadamia nuts evenly over the rings, gently spoon the batter over the pineapple rings and macadamia nuts.
10. Bake for 20-25 minutes, or until a toothpick comes out clean.
11. Let the cake cool until it is just warm to the touch, then invert over a large plate.
12. Serve warm or at room temperature.
Title: Plum Butter Dumplings (Powidtascherln)
Ingredients:
- 1 1/4 potatoes
- 2/3 flour
- 2 eggs
- 1 salt
- 1/2 plum preserves
- 1/2 butter
- 1/4 sugar
- 1 cinnamon
- 1
- 1/2
Instructions:
1. In a sauce pan cook potatoes with skin on until fork tender.
2. When cool enough to touch peel the potato.
3. Rice or finely grate into a bowl.
4. Add the flour, egg plus one yolk and a pinch of salt.
5. Knead into a dough.
6. Working on a WELL floured work surface roll the dough out fairly thin (the dough does get a bit sticky when rolling so make sure you have enough flour underneath, you can always shake off any access).
7. Use a 3-inch round cookie cutter and cut circles.
8. In the middle of each circle place a 1/2 teaspoon of plum butter (not too much because is may leak out the sides).
9. In a small bowl beat the egg white to make an egg wash.
10. Brush a little of the egg was around the edge of each dumpling.
11. Fold each dumpling in half, and press edges together with fingers to make sure it is sealed (I always keep a small bowl of flour beside me when pinching to dip my fingers when it gets too sticky).
12. In a large pot of boiling water add 10 - 12 dumplings at a time and cook for about 5 minutes.
13. Remove dumplings with a slotted spoon into bowl of ice water (just to shock them it prevents sticking) then to a colander or somewhere where all the water can drip off.
14. In a pan melt butter and oil add the dumpling a few at a time to ever so slightly brown.
15. Pockets can be sprinkled with cinnamon and sugar or icing sugar.
16. I mix sugar and cinnamon and sprinkle it on with my fingers then pour a little whipping cream (about 1 tbsp for 4).
Title: Two-Toned Spritz Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 2 1/4 salt
- 1/4
Instructions:
1. Melt chocolate in small heavy saucepan over low heat, stirring constantly; set aside.
2. Beat butter and sugar in large bowl until light and fluffy.
3. Beat in egg and vanilla.
4. Combine flour and salt in medium bowl; gradually add to butter mixture.
5. Reserve 2 cups dough.
6. Beat chocolate into remaining dough until smooth.
7. Cover both doughs and refrigerate about 20 minutes or until firm enough to handle.
8. Preheat oven to 400*F.
9. Roll out vanilla dough between two sheets of waxed paper to 1/2-inch thickness.
10. Cut into 5X4-inch rectangles.
11. Place chocolate dough on sheet of waxed paper.
12. Using waxed paper to hold dough, roll back and forth to form log about 1 inch in diameter.
13. Cut into 5-inch-long logs.
14. Place chocolate log in center of vanilla rectangle.
15. Wrap vanilla dough around log and and fit into cookie press fitted with star disc.
16. Press dough onto ungreased cookie sheets 1 1/2 inches apart.
17. Repeat with remaining vanilla rectangles and chocolate logs.
18. Bake about 10 minutes or until just set.
19. Remove cookies to wire racks; cool completely.
Title: Delicious Saltines
Ingredients:
- 24 butter
- 3/4 sugar
- 1/2 chocolate chips
- 2
Instructions:
1. Line a baking pan with parchment paper that has been lightly sprayed so the paper sticks. place crackers side by side until the paper is covered. melt the butter with the sugar. Pour evenly over crackers. Bake 350 for 10 minutes. remove from oven and sprinkle with chips return to oven for 1 minutes to get the chips to stick to the crackers. refrigerate for 2 hrs then cut or break into pieces.
2. amount is aprox.
Title: Choosey Cake
Ingredients:
- 1 margarine
- 1 butter
- 2 water
- 2 eggs
- 1 vanilla
- 2 baking soda
- 1/2 milk
- 1 1/2 white vinegar
- 2 white flour
- 2 granulated sugar
- 1/2 salt
Instructions:
1. Cut margarine into chunks in medium saucepan.
2. Add water and cocoa.
3. Heat, stirring oftern until mixture comes to a boil.
4. Remove from heat.
5. Beat eggs together in medium bowl until frothy.
6. Add vanilla and baking soda.
7. Mix.
8. Stir milk and vinegar together in small cup let stand for 5 minutes to sour.
9. Add to egg mixture.
10. Mix.
11. Add butter mixture and beat on low.
12. Add flour, sugar and salt.
13. Beat on low to mix, Batter will be thin.
14. Turn into 2 greased 8 inch (20cm) round cake pans.
15. Bake in 350 F (175 C) oven for about 20 minutes until wooden pick inserted into the center comes out clean.
16. Cool, and ice as you please.
17. VARIATION: Works well as a slab cake pour batter into greased 9 x 13 inch (22 x 33 cm) pan.
18. Bake in 350 F (175 C) oven for about 30 minutes.
Title: Apple-Topped Biscuits
Ingredients:
- 3 tart apples
- 1/3 sugar
- 1 quick-cooking tapioca
- 1 1/2 lemon juice
- 1/2 ground cinnamon
- 1/8 salt
- 1/8 ground nutmeg
- 1
Instructions:
1. In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg.
2. Let stand for 15 minutes.
3. Cook over medium heat for 8-10 minutes or until apples are tender.
4. Transfer apple mixture to a greased 9-in. pie plate.
5. Place biscuits over apples.
6. Bake at 375 degrees for 18-20 minutes or until biscuits are browned.
7. Immediately invert onto a serving plate.
8. Tip: In a pinch, you can substitute canned apple pie filling instead.
Title: Thumbprint Cookies
Ingredients:
- 2 all-purpose flour
- 1/4 cocoa powder
- 1/4 salt
- 1 granulated sugar
- 1/2 butter
- 1 egg
- 1 1/2 confectioners' sugar
- 4 cream cheese
- 4
Instructions:
1. Heat oven to 350 degrees.
2. In bowl, mix flour, cocoa and salt.
3. In large bowl, beat sugar, butter and egg until creamy.
4. Stir in flour mixture.
5. Shape dough into 36 balls of 2 t each.
6. Refrigerate for awhile if dough is too soft to work with.
7. Place balls 1 inch apart on ungreased baking sheets.
8. Make indent in center of each with thumb.
9. Bake at 350 degrees for 14 minutes, until set.
10. Cool on wire racks.
11. In bowl, stir 1 cup of the confectioners' sugar with 3 1/2 teaspoons water.
12. Transfer to a plastic bag and snip a small corner from the bag.
13. Drizzle icing over cooled cookies, let dry.
14. Beat remaining 1/2 cup confectioners' sugar and cream cheese until smooth.
15. Beat in chocolate.
16. Transfer to a plastic bag.
17. Snip off corner of bag; fill centers of cookies.
Title: Fresh Cherries Jubilee Sauce
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1/4 water
- 1/4 fresh cherries
- 3 brandy
- 1/2
- 1/4
Instructions:
1. Combine sugar and cornstarch in med saucepan.
2. Add water and orange juice; blend well.
3. Cook and stir until smooth and thickened.
4. Add cherries and orange peel; bring to boil and simmer 10 minute.
5. Gently heat brandy in separate pan, pour over sauce and ignite, if desired.
6. Serve over ice cream.
Title: Mandelbrodt...a Type of Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 4 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 6 lemon, rind of
- 1 vanilla extract
- 1/2 chocolate chips
- 1/3
Instructions:
1. Mix and sift flour, baking powder, and salt.
2. Beat eggs and sugar together until light.
3. Add remaining ingredients in order given and blend well.
4. The dough should be soft.
5. With floured hands form 2 long loaves about 3 inches wide and 3'4 inch high on a well floured board.
6. Bake in long narrow pans or on greased cooky sheets.
7. Moderate oven.350 degrees until lightly browned, 40-50 minutes.
8. While still warm, cut into 1/2 inch slices and return to oven to toast until browned or brown quickly under broiler flame.
Title: Hot Caramel Apple Pizza
Ingredients:
- 0.5 sour cream
- 1/2 all-purpose flour
- 1/4 apple
- 3 brown sugar
- 1 ground cinnamon
- 3 pecan halves
- 1/2 vanilla ice cream
- 1/2 cinnamon ice cream
- 1/4
Instructions:
1. Preheat oven to 375. Let piecrust stand according to package directions. Unroll piecrust onto a 12-inch round pizza pan; gently press to edge of apn. Bake 12-15 minutes until crust is golden. Cool 15 minutes.
2. In a bowl, stir together the 1/2 cup caramel dip, sour cream and flour. Spread caramel mixture over cooled baked piecrust. Arrange apple slices over caramel layer. In another bowl. Stir together brown sugar and cinnamon. Sprinkle over apple slices. Top with pecan halves.
3. Bake 15 minutes or until apples are tender. Cool 15 minutes. In a sauepan, heat the 1/4 cup caramel dip until warm. Spoon over pizza. Cut into wedges and serve warm with ice cream, if desired.
Title: Peanut Butter Truffle Cupcakes
Ingredients:
- 6 creamy peanut butter
- 1/4 butter
- 2 sugar
- 1/2 eggs
- 3/4 vanilla
- 2 flour
- 1 baking soda
- 3/4 salt
- 1/2 buttermilk
- 1/2 brewed coffee
- 1/4 heavy whipping cream
- 1/2 creamy peanut butter
- 1/2
- 3
- 1/3
- 3
Instructions:
1. For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth.
2. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls.
3. Shape into twelve 1 inch balls. Roll in cocoa. Set aside.
4. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each.
5. Beat in vanilla. Combine the flour, cocoa, baking soda and salt.
6. Add to creamed mixture alternately with buttermilk and coffee.
7. Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes.
8. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
9. In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency.
10. Frost cupcakes. Store in refrigerator.
Title: Applesauce Loaf
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 1/2 flour
- 1 1/2 baking soda
- 1 ground cinnamon
- 3/4 ground nutmeg
- 1/2 salt
- 1/2 ground cloves
- 1 1/4 applesauce
- 1/2 raisins
- 1/2 walnuts
- 1/2 powdered sugar
Instructions:
1. Cream butter and sugar until light.
2. Beat in egg.
3. Stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.
4. Gradually add to creamed mixture.
5. Beat applesauce into batter.
6. Stir in raisins and walnuts.
7. Pour into greased and floured 9x5 inch loaf pan.
8. Bake at 350 degrees for 1 hour.
9. Cool in pan 10 minutes.
10. Remove from pan and cool on wire rack.
11. Sprinkle with powdered sugar.
Title: Ricotta Zeppole/Zeppoli - Aka "Sweet Zeppoli"
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 sugar
- 2 ricotta cheese
- 1/2 currants
- 2 raisins
- 1/2 eggs
- 3 1/2 vanilla
- powdered sugar
Instructions:
1. In a large bowl, mix flour, baking powder, salt, stir to combine. Add raisins to flour mixture and toss to coat them.
2. Add ricotta, eggs and vanilla, blend until smooth.
3. Let batter rest for 15 minutes.
4. Drop batter by spoonfuls into a deep pan of hot cooking oil - if using olive oil, do not use extra virgin.
5. Fry until evenly golden brown on all sides.
6. With a slotted spoon, remove them from oil.
7. Place on brown paper to drain slightly.
8. Put sugar into a paper bag, place a few warm, drained zeppole into the bag and gently shake to coat them with sugar.
9. Serve while still warm.
Title: Nest Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 salt
- 3/4 unsalted butter
- 1/2 sugar
- 1 pure vanilla extract
- 1 egg
- 5 sweetened flaked coconut
- 3 white chocolate chips
- 5 heavy cream
- 54
Instructions:
1. Preheat the oven to 350 degrees F. Sift the flour and salt into a medium bowl. Beat the butter and sugar with an electric mixer on medium speed in a large bowl until just combined; add the vanilla. With the mixer on low speed, add the flour mixture to the butter and sugar and mix just until the dough starts to come together.
2. Put the egg wash and coconut in two separate medium bowls. Form 1 1/4-inch balls of dough (about 1 tablespoon each); dip each ball in egg wash, then roll in coconut. Place the balls about 2 inches apart on a cookie sheet; press a light indentation into the top of each with your finger. Bake until the coconut is golden, 18 to 20 minutes. Remove the cookies from the oven and press the back of a teaspoon in the center of each to re-form the indentations. Transfer to a rack to cool.
3. Place the chocolate chips in a medium glass bowl. Bring the cream just to a boil in a small saucepan over medium-high heat, pour over the chocolate chips and let sit for 2 minutes, then stir until the cream is fully incorporated and the mixture is smooth.
4. Spoon 1/2 teaspoon of chocolate into the center of each cookie and let set for 5 minutes. Top each cookie with 3 chocolate eggs.
Title: Grammie Bea's Mincemeat Applesauce Cake
Ingredients:
- 1 water
- 1/2 flour
- 2 baking soda
- 1 salt
- 1/2 Crisco shortening
- 1/2 brown sugar
- 3/4 egg
- 1 applesauce
- 1 walnuts
- 1/2
Instructions:
1. Break mince meat into pieces, and put in a small sauce pan.
2. Add the water.
3. Place over med. heat, and stir lumps, until broken.
4. Boil briskly for 3 mins., until almost dry, and let cool.
5. Sift flour, salt, and soda.
6. Cream Crisco, and add sugar gradually, beating until fluffy.
7. Beat in egg.
8. Stir in mince meat.
9. Add dry ingredients with cooled apple.
10. sauce.
11. Stir in nuts.
12. Bake in a greased and floured 9x13" pan, in a 350 oven for 30-40 mins., checking every 5 minutes after 30 mins., until a toothpick comes.
13. out clean when inserted into the center of the cake.