lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Orange Pinwheels
Ingredients:
- 1 cornstarch
- 3/4 whole berry cranberry sauce
- 1/4 orange marmalade
- 3/4 brown sugar
- 1/2 butter
- 1 egg
- 1 3/4 flour
- 1 baking powder
- 1 orange zest
- 1/4 salt
- 1/4 ground allspice
Instructions:
1. Make filling: In a small pot combine cornstarch, cranberry sauce, and marmalade over medium heat. Bring to a boil, stirring constantly. Refrigerate.
2. In a mixing bowl, beat together brown sugar, butter, and egg until light and fluffy. Stir in flour, baking powder, orange zest, salt, and allspice. Cover and refrigerate 1 hour.
3. On a lightly floured surface, roll out dough into a 16 x 8 inch rectangle. Spread with filling to within 1/2 inch of edges.
4. Starting with the long side, roll up. Cut in half, forming two 8" rolls. Wrap in plastic and freeze a minimum of 2 hours.
5. Greese cookie sheets. Heat oven to 375°F.
6. Cut dough into 1/2 inch thick slices. Place on cookie sheet and bake 9-13 minutes or until golden brown.
7. Cool on wire rack.
Title: Easy Applesauce Cake
Ingredients:
- 1/2 shortening
- 1 1/2 self-rising flour
- 1 granulated sugar
- 1 applesauce
- 1 raisins
- 1/4 cocoa powder
- 1/2 vanilla extract
- 1 egg
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13x9x2-inch cake pan.
3. Combine all ingredients, adding the nuts last and stir until well blended.
4. Pour into prepared cake pan.
5. Bake 45-50 minutes.
Title: Easy Peach Cobbler
Ingredients:
- 1 nonfat milk
- 1/2 flour
- 1/2 sugar
- 1/2 baking powder
- 1 butter
- 3/8
Instructions:
1. Preheat oven to 350 degrees.
2. In an 8 or 9 inch baking dish, place the butter in the dish and melt. Set off to the side.
3. In a medium bowl, mix together milk, flour, sugar, and baking powder. Add mixture to baking pan with melted butter. Do not stir mixture with butter. Take the can of peaches and place the peaches throughout the dish without stirring the mixture. Take some of the peach juice and add it to each of the corners of the pan. Do not mix.
4. Bake for 45 minutes.
Title: Coconut-Pecan Upside Down Cake (Rice Cooker)
Ingredients:
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 pecans
- 2/3 milk
- 1/2
- 2
- 0.5
Instructions:
1. Melt butter into well prepared rice cooker pan. Spray with Pam very well, or use parchment paper on the bottom of pan.
2. Mix together the brown sugar, coconut, pecan's and semi sweet chocolates with a little milk. spread over the butter.
3. Then mix up the Jiffy cake mix according to the directions on the box.
4. Hit cook and 40 minutes later it will be done.
5. Turn off the cooker and wait a few minutes before removing the pan from the rice cooker. If you have a dish that is slightly smaller than the rice cooker pan, place it in the pan on top of the cake before turning it over. This is the easiest way to take the cake out.
6. Allow it to cool before cutting.
Title: Rich Chocolate Cheesecake
Ingredients:
- 180 plain flour
- 100 butter
- 50 caster sugar
- 50 dark chocolate
- 50 butter
- 80 caster sugar
- 450 cream cheese
- 3 eggs
- 1 vanilla pod
- 35 vanilla essence
- 150 cornflour
- 100 dark chocolate
- 50
Instructions:
1. Preheat oven to 160C degrees.
2. Lightly grease and line a 23cm spring form cake tin.
3. Sift the flour into bowl and rub in the butter with your fingertips until the mixture resembles breadcrumbs.
4. Stir in the sugar and melted chocolate.
5. Sprinkle the mixture evenly over the base of the tin and press down gently.
6. Bake for 20 minutes.
7. Beat the butter and sugar and melted chocolate until light and fluffy.
8. Add the cheese and beat well.
9. Add the eggs, one at a time, beating well after each addition.
10. If you are using a vanilla pod, cut in half lengthways and scrape the seeds into the mixture, otherwise add the vanilla essense.
11. Add the cornflour, yogurt and milk chocolate.
12. Place the cake tin onto a flat baking tray and pour the filling into the shell.
13. Decorate the top of the cake with the melted chocolate.
14. Bake until the cake is firm around the edges, about 50 minutes.
15. Leave to cool in the oven.
16. Once the cake has cooled, chill until ready to serve.
17. Dust with a little cocoa powder just before serving.
Title: Smartie Cookies
Ingredients:
- 3/4 butter
- 1 caster sugar
- 1 egg
- 2 1/2 flour
- 1 salt
- 1 vanilla essence
- 1 vanilla extract
Instructions:
1. Preheat the oven to 190°C.
2. Keep 5-6 ungreased cookie sheets on hand.
3. Beat the butter and sugar till fluffy and light.
4. Add the salt + vanilla essence + almond essence and beat for 30 seconds.
5. With a spatula mix in the beaten egg.
6. Put in all the flour in one go, and gather together to make a firm dough.
7. Chill for at least 30 minutes in wrap.
8. Roll out to ¼ inch thickness and cut with assorted cookie cutters.
9. Decorate with Smarties (or M ‘n’ M’s), and silver dragees if desired.
10. Bake on ungreased cookie sheets for 12-14 minutes, watching closely so that they don’t get too brown.
11. Remove from oven; let the cookies lay on the sheet for a minute. Remove to racks to cool.
12. Note: You can flavour these with any other extract of your choice; or just leave them plain vanilla if you like. I think orange and lemon may work well with these, though I haven’t tried it myself.
13. Keep an eye on the cookies towards the end of the baking time. If you find a couple browning before others, remove them from the sheet onto cookie rack, and return remaining cookies on sheet to the oven.
Title: Butterscotch Pecan Pudding Cake
Ingredients:
- 3/4 dark brown sugar
- 1 flour
- 1 1/4 flour
- 3/4 granulated sugar
- 1/3 pecans
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 2 butter
- 1 1/2 vanilla extract
- 1 3/4 boiling water
- 16 Cool Whip
- pecans
Instructions:
1. Preheat oven to 350.
2. Combine brown sugar and 1 tablespoon flour in a small bowl.
3. Lightly spoon 1-1/4 cups flour into dry measuring cups; level with a knife.
4. Combine with granulated sugar, 1/3 cup pecans, baking powder, and salt in a medium bowl; make a well in center of mixture.
5. Combine milk, butter, and vanilla in a bowl; add to flour mixture.
6. Stir just until moist.
7. Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture.
8. Pour boiling water over batter (do not stir).
9. Bake at 350' for 35 minutes or until pudding is bubbly and cake springs back when touched lightly in center.
10. Serve warm with whipped topping.
11. Garnish with pecans, if desired.
Title: Cherry Chocolate Pecan Cake
Ingredients:
- 1 pecans
- 1 cinnamon
- 1 eggs
- 2 vanilla
- 1/4 cherry pie filling
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
3. Combine dry cake mix and cinnamon in large bowl.
4. Add oil, eggs, vanilla, and pie filling; mix well.
5. Stir in chocolate chips and remaining pecans.
6. Spoon into bundt pan (batter will be thick).
7. Bake for 1 hour, or until cake tests done.
8. Cool cake in pan for 10 minutes.
9. Remove from pan and cool completely before slicing.
Title: Blueberry Cobbler
Ingredients:
- 3 fresh blueberries
- 3 white sugar
- 1/3 lemon, zest of
- 1/2 cinnamon
- 1 all-purpose flour
- 2/3 baking powder
- 1/4 salt
- 1 butter
- 1/2 white sugar
- 1/2 egg
- 1 vanilla extract
- 1/2 Bisquick
- 1/3 brown sugar
- 1/3 butter
- 2 pecans
- 1/2
Instructions:
1. Preheat oven to 375.
2. In an 8 inch square baking dish, mix blueberries, 3 tbsp sugar, orange juice, lemon zest, and cinnamon; set aside.
3. In a small bowl thoroughly mix flour, baking powder, and salt; set aside.
4. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy; beat in egg and vanilla extract.
5. Gradually add flour mixture, stirring just until ingredients are combined.
6. Drop batter by rounded tablespoons over blueberry mixture; try to cover as much of filling as possible.
7. Mix together Bisquick, brown sugar, 2 tbsp butter and chopped pecans with a fork (will be crumbly).
8. Sprinkle evenly over the crust mixture.
9. Bake for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Title: Butterscotch Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1/2 salt
- 1 butter
- 2 brown sugar
- 2 eggs
- 1 vanilla extract
Instructions:
1. Preheat oven to 400 degrees.
2. Sift flour, soda, cream of tartar and salt together.
3. Cream butter and sugar until fluffy.
4. Add dry ingredients, eggs and vanilla. Beat well.
5. Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
6. Place on ungreased baking sheet and bake 8 to 10 minutes.
Title: Chocolate Coconut Cake
Ingredients:
- 1 baking soda
- 1 baking powder
- 1/3 cocoa powder
- 2 flour
- 1 1/2 coconut
- 2 eggs
- 1/2 chocolate chips
- 1 sugar
- 1 butter
- 1/2 milk
- 1 coconut
- 1 1/2 sugar
- 3 vanilla
- 2
- 1/2
Instructions:
1. put all the dry Ingredients in a lage bowl then wisk till combined.
2. put all the wet ingredients in a smaller bowl mix thouse together.
3. then add all of the Ingredients in a lage bowl mix.
4. the add the batter in two greased round 9-inch pan in a oven for 20min at 350.
Title: Gluten Free South Beach Diet Cheesecake
Ingredients:
- 1/4 pecans
- 1/4 walnuts
- 1/4 butter
- 3/4 coconut oil
- 2 cream cheese
- 1 1/2 Splenda sugar substitute
- 1 1/3 eggs
- 5 vanilla
- 2 lemon juice
- 2 sour cream
- 16
Instructions:
1. Cream Cheese and eggs should be at room temperature.How to prepare.Mix all the nuts and almond meal with melted butter and press into a spring form pan, trying to line the sides as much as possible about 1 and 1/2 inches up the sides of the pan. Set aside to mix filling.
2. Start by beating the ceam cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice. Add the sour cream last until just blended inches.
3. Pour cream cheese mixture into the spring form pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes.Remove from oven when done. Run a knife around the edge of the cheesecake so if it shrinks while cooling, it will not crack. Let cool at room temperature before frosting. Let cool at room temp just before the cheesecake is put into the fridge for 24 hours. Wait 24 hours before eating, this will make the cake season and the flavor will ripen. The wait is worth it!
4. TIPS: If you want a cheesecake with less of a brown top, put on the next rack down. To prevent your cake from cracking, do NOT open the oven door at all while the baking is in process.
Title: Milk Chocolate Rocky Road Frosting
Ingredients:
- 3/4 granulated sugar
- 5 butter
- 1/3 unsalted peanuts
- 1 miniature marshmallow
- 3/4
- 1
Instructions:
1. Place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil, 3 to 4 minutes.
2. Remove the pan from the heat, add the chocolate chips and stir until they are melted.
3. Let the pan rest off the heat to cool slightly, but not completely, 3 to 4 minutes.
4. Fold in the peanuts and marshmallows until they are well combined and the heat from the frosting begins to melt the marshmallows.
5. Spread on cake or cupcakes.
Title: Apple Skillet Cake
Ingredients:
- 3 butter
- 1 1/3 brown sugar
- 3 apples
- 1/3 raisins
- 1 1/2 all-purpose flour
- 2 double-acting baking powder
- 1/4 sugar
- 1/3 shortening
- 2 eggs
- 1 vanilla
- 2/3 milk
Instructions:
1. Bake at 350 for 35-45 minutes.
2. Makes 10-inch round cake.
3. Melt - 3 tbs butter in heavy skillet measuring 10 inches across top.
4. Remove from heat and add 2/3 cup firmly packed brown sugar.
5. Arrange - 3 cups pared, thinly sliced apples (3 medium) in skillet.
6. Add 1/3 cup raisins.
7. Sift together 1 1/2 cups sifted all purpose flour, 2 teaspoon double act baking powder, and 1/2 tea salt. Set aside.
8. Add - 1/4 c sugar and 2/3 cup firmly packed brown sugar gradually to 1/3 cup shortening - creaming well.
9. Blend in - 2 unbeaten egg yolks and 1 tea. vanilla - beat well.
10. Add - 2/3 cup milk alternately with the dry ingredients to creamed mixture. Blend well after each addition.
11. Beat - 2 egg whites until stiff but not dry. Fold into batter.
12. Pour - over apples.
13. Bake - at 350 for 35 to 45 minute Turn out immediately.
14. Serve with whipped cream.
Title: Blueberry Green Tea Cake
Ingredients:
- 1/3 milk
- 2 1/2 granulated sugar
- 1 maple syrup
- 2 cake flour
- 1/2 bread flour
- 2 baking powder
- 2 baking soda
- 1 sugar
- 1/2
- 1
- 3/4
- 1
Instructions:
1. Preheat the oven to 350°F Grease one 9x9 baking pan.
2. Put first 4 ingredients into a small pot and heat under low heat until all the sugar melts. Then pour this mixture into a bowl.
3. Sift dry ingredients and add them to the sugar mixture. Blend with an eggbeater until mix well.
4. Pour the batter into the pan and smooth the surface.
5. Bake in the preheated oven for 10-15 minutes. Take the cake out of the oven and let it cool.
6. After it cools completely, remove it from the pan and cut it horizontally into 3 even layers. (Different kinds of ovens produce different degrees of heat, so please adjust the baking time accordingly to avoid over baking.).
7. Whip the whipping cream and the sugar until fluffy. Keep a portion for decorating the top of the cake and mix the rest with the blueberries. Spread the blueberry whipped cream mixture on the cake layers as fillings in the middle.
8. Decorate the top of the cake with the other portion of whipped cream and a handful of blueberries.
Title: Chocolate Cookies With White Chocolate Chips
Ingredients:
- 1 unsalted butter
- 1 white sugar
- 3/4 light brown sugar
- 2 eggs
- 1 1/4 flour
- 1 3/4 baking soda
- 2 white chocolate chips
- 2
Instructions:
1. Preheat oven to 350.
2. Cream together butter, brown sugar, and white sugar until fluffy.
3. Add the eggs one at a time.
4. In a separate bowl combine the cocoa, flour, and baking soda.
5. Gradually mix the dry ingredients with the wet.
6. Fold in the chocolate chips.
7. Drop onto cookie sheets.
8. Bake for 8-10 minutes
9. Cool for 5 minutes.
10. Enjoy!
Title: Peanut Butter & Jelly Cookies :-)
Ingredients:
- 3/4 unsalted peanuts
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1/3 peanut butter
- 1 vanilla extract
- 1/2 egg
- 1 all-purpose flour
- 1 baking powder
- 1 1/2
- 2
Instructions:
1. Lightly grease two baking sheets or line with parchment paper.
2. Spread the peanuts on a baking sheet and roast in the oven for 5 minutes, until they begin to brown.
3. Allow to cool then chop coarsely.
4. Beat the butter, superfine sugar and brown sugar until light and fluffy.
5. Add the jam or preserves, peanut butter, and vanilla; beat until mixed thoroughly.
6. Gradually add the beaten egg, beating well after each little bit is added.
7. Sift the flour and baking powder into a bowl.
8. Stir into the mixture with the chopped nuts to make a soft dough.
9. Wrap the dough in plastic wrap and chill in the refrigerator for one hour.
10. Preheat oven to 350 degrees Fahrenheit.
11. Divide the dough into 24 pieces.
12. Roll each piece into a ball the size of a walnut.
13. Put the cookies onto the prepared baking sheets, spacing them well apart.
14. Flatten slightly with a fork.
15. Bake for 15 minutes or until golden brown.
16. Leave on the baking sheets for 3 to 4 minutes; remove with a thin metal spatula.
17. Cool on a wire rack.
Title: Individual Blueberry Cobblers
Ingredients:
- 2 fresh blueberries
- 1 sugar
- 3/4 lemon rind
- 3 water
- 1 butter
- 1 egg
- 3/4 vanilla extract
- 1 all-purpose flour
- 1/8 baking powder
- 1/4 salt
- 1/3 nutmeg
- milk
Instructions:
1. Pick over and wash berries. Place in saucepan with 1/4 cup sugar, lemon rind and water.
2. Bring to a boil and simmer for 5 minutes. Pour equal amounts into 4 greased tart pans.
3. Cream butter, 1/3 cup sugar, egg and vanilla until well blended.
4. Mix flour, baking powder, salt and nutmeg. Add to creamed mixture along with the milk. Beat until smooth. Spoon batter over hot blueberries.
5. Bake at 375° for about 30 minutes or until browned. Serve warm, plain or with ice cream (family favorite) or whipped cream.
Title: Jordbaer Grod (Danish Strawberry Pudding)
Ingredients:
- 2 strawberries
- 1 sugar
- 1 water
- 1/2 cornstarch
- 1 lemon juice
- 1/2 vanilla extract
- 1/2 water
- 1/3 heavy cream
Instructions:
1. Hull and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender, 10-15 minutes (depending on size of berries). Lower heat to medium-low.
2. Dissolve cornstach, lemon juice and vanilla and almond extracts in reserved 1/2 cup water, and add to berries and sugar. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes until thickened. Ladle into individual serving bowls. Cool.
3. To Serve: Sprinkle with sugar and serve with cold, heavy cream.
Title: Apple Spice Cookies
Ingredients:
- 1/2 butter
- 2/3 sugar
- 2/3 brown sugar
- 1 cinnamon
- 1/2 baking soda
- 1/2 nutmeg
- 1/8 clove
- 1 egg
- 1/4 apple cider
- 2 flour
- 1 apple
- 1 walnuts
Instructions:
1. Pre-heat oven to 375. (you may wish to grease the cookie sheets. I do not as I have found mine release nicely after the cookies have rested as the sheet cools a minute or two).
2. In a large bowl beat the butter on a medium speed for about 1 minute.
3. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until well combined, scraping the sides of the bowl as needed.
4. Beat in egg and apple juice until combined.
5. Beat in as much flour as your mixer will allow. If the mixer bogs down, add remaining flour with a wooden spoon.
6. Add apples and walnuts.
7. Drop dough by rounded teaspoons about 2 inches apart. Bake for 10-12 minutes or until edges are a light brown. Cool cookies on the sheets for 1-2 minutes. Transfer to cooling racks to cool completely. Frost.
8. APPLE FROSTING:
9. In a large mixing bowl beat 4 cups of powdered sugar; 1/4 cup butter (softened); 1 teaspoon vanilla; and enough apple cider (3-4 tablespoons) to a consistency of your liking.
10. Layer cookies between sheets of parchement or waxed paper. At room temperature these will keep 3-4 days or freeze for up to 3 months.
Title: Texas Hot Cocoa Cake
Ingredients:
- 3 1/2 - 4 butter
- 1/4 water
- 1/2 sugar
- 1 Wondra Flour
- 2 buttermilk
- 2 eggs
- 1/2 baking soda
- 2 cinnamon
- 1 vanilla
- 1 butter
- 1 milk
- 1/2 confectioners' sugar
- 3 1/2 - 4
- 6
- 1
Instructions:
1. Combine in saucepan cocoa, butter, oil, and water.
2. Bring to a boil, stirring; let cool.
3. Combine sugar and flour in a large bowl.
4. Pour cocoa mixture, when cooled, over flour and sugar; and beat until smooth.
5. Combine buttermilk, eggs, soda, cinnamon and vanilla; then beat into above mixture.
6. Grease and flour a 13x9 inch pan; bake at 400 degrees for 35-40 minutes.
7. Frosting: Start 10 minutes before baking is done.
8. Combine frosting ingredients except for confectioner's sugar in a bowl, mix.
9. Add confectioner's sugar; stir well, then beat until thick.
10. Spoon frosting over hot cake.
11. Top with nuts if desired.
Title: Chocolate Chip Turtle Cookies
Ingredients:
- 1/2 unsalted butter
- 1 3/4 all-purpose flour
- 1 baking soda
- 2 salt
- 1/2 brown sugar
- 1/3 granulated sugar
- 1 egg
- 1 vanilla extract
- 1/2 chocolate chips
- 1/2 pecans
- 20
Instructions:
1. Melt butter in a small saucepan over medium heat for 3 to 4 minutes, stirring frequently. Remove from heat to cool.
2. In a bowl, sift together flour, baking soda, and salt.
3. In another bowl, beat together melted butter, brown sugar, and granulated sugar until creamy (1 to 2 minutes).
4. Beat in egg and vanilla. Reduce mixer speed and gradually beat in flour.
5. Stir in chocolate chips and pecans.
6. Chill dough in the refrigerator for 30 minutes.
7. Heat oven to 350°F
8. Roll dough into balls and place on greased cookie sheets. Flatten each ball using the palms of your hands.
9. Bake 8 minutes or until set and light golden. Cool on wire racks. Melt caramel in the microwave and drizzle over cooled cookies.
Title: Decadent Dark Chocolate Torte
Ingredients:
- 1 2/3 Crisco shortening
- 1 instant espresso powder
- 1/4 instant coffee powder
- 1 salt
- 1/4 eggs
- 5 granulated sugar
- 1 vanilla extract
- 2 Crisco shortening
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Grease a 9-inch springform pan; line bottom with parchment paper.
2. Stir chocolate chips and shortening in medium saucepan over low heat until smooth. Whisk in cocoa powder, coffee and salt. Cool 10 minutes.
3. Beat eggs, sugar and vanilla with an electric mixer on high speed until thick about 5-6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
4. Bake in preheated oven 40-45 minutes. Top will be cracked and when a toothpick is inserted in center, there should be some moist batter attached. Cool in pan on wire rack for 1 hour. Don't worry. Center will fall. Gently press raised edges down so top is level.
5. Cut around pan sides and remove sides of springform pan. Place plate on top of torte and invert onto a plate. Remove bottom off pan; peel off paper and cool torte completely.
6. GLAZE: Stir chocolate chips and shortening in a small saucepan over low heat until smooth. Remove from heat. Cool for 10 minutes. Pour glaze into center of torte. Smoooth top with spatula, allowing some of glaze to drip down sides.
7. Refrigerate uncovered until glaze is set, about 1 hour. Cover and keep refrigerated.
8. TIP: This dessert can be made up to 3 days ahead.
Title: Christmas Snowball Cookies
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 2 vanilla
- 2 all-purpose flour
- 1/4 baking powder
- 1 pecans
Instructions:
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
2. In a medium bowl, mix flour and baking powder.
3. Add to butter mixture, stir to mix, then beat until well blended.
4. Stir in pecans.
5. Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
6. Bake in a 300° regular or convection oven until cookies are pale golden brown, about 25 minutes.
7. If baking two sheets at once in one oven, switch their positions halfway through baking.
8. Let cookies stand on sheets until cool enough to handle.
9. Place remaining 1 1/2 cups powdered sugar in a shallow bowl.
10. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar.
11. Set cookies on racks to cool completely.
Title: Lemon Crunch
Ingredients:
- 1 1/3 margarine
- 3/4 sugar
- 1/2 flour
- 3/4 coconut
- 1/2 baking powder
- 1 eggs
- 3 lemon juice
- 3 white sugar
- 3/4 margarine
- 1/4
Instructions:
1. Base/topping:
2. Combine cracker crumbs, sugar, flour, coconut and baking powder.
3. Mix in margarine until crumbly.
4. Remove 1 cup of base/topping mixture& set aside.
5. Press remaining mixture into 9" square pan.
6. Bake in 350 degree oven for 15 minutes.
7. Filling:
8. Combine eggs, lemon juice, sugar and margarine in a heavy pot.
9. Cook over medium-low heat, stirring often, until thickened.
10. Spread filling over baked base.
11. Sprinkle reserved topping over filling.
12. Return to oven until lightly browned- about 5 minutes.
Title: Mint Mousse
Ingredients:
- 6 heavy cream
- 2 powdered sugar
- 1 1/2
- 1/3
- 8
- 1/2
Instructions:
1. In medium saucepan combine bars, broken up and 1/2 cup cream.
2. Stir constantly over low heat until melted and smooth.
3. Stir in mint extract.
4. Remove from heat and cool completely.
5. In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form.
6. Add the food color and beat just until color is uniform.
7. Gently fold in the cooled white mixture and optional chips if using, until well blended.
8. cover and chill for at least 2 hours.
9. Serve as desired.