lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Spaetzle (Paula Deen)
Ingredients:
- 8 1/2 creme fraiche
- 2 eggs
- 2 vanilla extract
- 2 chocolate
- 1 sugar
- 5 salt
- 7 all-purpose flour
- 1 1/2 cocoa powder
- 1 1/2 chocolate
- olive oil
- strawberry
Instructions:
1. In blender, puree creme fraiche, eggs & vanilla extract.
2. Pour melted chocolate into running blender and puree until smooth and emulsified.
3. Sift dry ingredients (sugar, 5 tsp salt, flour, cocoa powder & atomized chocolate).
4. Make a well in the center of dry ingredients (in bowl) and stir in wet mixture.
5. Let ir rest 30 minutes at room temperature.
6. Press mixture through a spaetzle press (or potato ricer) into a large pot of boiling water.
7. After they float, cook for 1 additional minute.
8. Drain and put into large bowl, tossing with a pinch of salt and olive oil to coat.
9. Heat a griddle or large pan and coat with oil.
10. Toss cooked spaetzle onto hot griddle with macerated strawberries, cooking until spaetzle crisps a bit.
11. Top with chocolate meringue and strawberry sorbet.
Title: Peanut Butter Frosting
Ingredients:
- 2 powdered sugar
- 1/2 unsalted butter
- 1 salt
- 1/2 creamy peanut butter
- 2 milk
Instructions:
1. In a bowl, using an electric mixer, beat together sugar, butter, and salt until creamy.
2. Add peanut butter, beating well.
3. Add milk and beat until smooth and creamy.
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/4 shortening
- 1 1/2 confectioners' sugar
- 1 milk
- 1 -2
Instructions:
1. Combine cream cheese and shortening in a large bowl and mix at medium speed until light and fluffy.
2. Add sugar and extract, continue to mix. While mixing add the milk 1 tspn at a time until creamy consistency is achieved.
Title: Stale Cake Lamingtons
Ingredients:
- 1 sugar
- 3 water
- 8 vanilla extract
- 1/2
- 1
- 3
Instructions:
1. Cut the cake into equal size 2 to 2½" inch cubes
2. Spread out the dried coconut on a large plate and set aside.
3. Mix the sugar with the cocoa in a pan. Slowly add the water until the mixture is thoroughly mixed.
4. Boil gently for about 12 minutes without stirring.
5. Remove from heat and add vanilla. Stir for 1 minute and then let cool slightly.
6. Using a fork, quickly dip the cake cubes all the way into the chocolate mixture.
7. Roll the chocolate covered cubes in the dried coconut until covered as much as desired.
8. Place on a wire rack or a wax paper covered plate or flat pan so that the cake cubes do not touch each other. When completely cooled, the coating will be set and the Lamingtons will be ready to eat.
Title: Carrot Sheet Cake, Cooking Light May 2005
Ingredients:
- 9 butter
- 2/3 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla
- 2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1 salt
- 1/4 low-fat buttermilk
- 3/4 carrots
- 2 cream cheese
- 4 butter
- 1/4 vanilla
- 3 salt
- 1/8 powdered sugar
- 2 3/4
Instructions:
1. Preheat oven to 350.
2. To prepare cake, coat a 13 x 9 inch pan with cooking spray. Line bottom with wax paper, then coat wax paper with cooking spray. Set aside.
3. Place 9 Tbsp butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition until pale and fluffy. Beat in 2 tsp vanilla.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and 1/4 tsp salt, stirring with a wisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in carrot.
5. Spoon batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350 for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on wire rack. Remove from pan. Carefully peel off wax paper; cool completely on wire rack.
6. To prepare frosting, place cream cheese and next three ingredients in a large bowl. beat with a mixer on medium speed until smooth. Gradually add powdered sugar, beating at low speed until smooth. Cover and chill for 30 minutes. Spread over top of cake.
7. Store cake loosely covered in the refrigerator.
Title: Chocolate Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 5 cinnamon
- 1 butter
- 1/2 margarine
- 1/2 water
- 1 eggs
- 2 buttermilk
- 1/2 baking soda
- 1 vanilla
- 1 butter
- 1/2 margarine
- 4 milk
- 6 powdered sugar
- 1 vanilla
- 1 pecans
- 1
Instructions:
1. Cake: Stir first four ingredients together.
2. Put butter, Crisco and water in saucepan and bring to a rapid boil.
3. Pour over flour mixture.
4. Add eggs and buttermilk that have been mixed with baking soda.
5. Add vanilla and beat until well mixed.
6. Bake in a greased cake pan (10 X 15 or 9 X 13).
7. Bake at 350 for approximately 25 minutes.
8. While cake is still hot, frost it.
9. Frosting: Bring butter, cocoa and milk to a boil.
10. Add to powdered sugar.
11. Mix well.
12. Add vanilla and pecans.
13. Mix well.
14. Spread on hot cake.
Title: Tamales De Fresa - Strawberry Tamales
Ingredients:
- 8 water
- 1/4 granulated sugar
- 1/2 maple syrup
- 1/2 molasses
- 3/4 strawberry puree
- 1 masa harina
- 2 butter
- 1 fresh lemon juice
- 1 strawberries
- 3/4 sour cream
- 1/4 vanilla extract
- 1 granulated sugar
- 1 fresh strawberries
- 2
Instructions:
1. Place corn husks in a large bowl with warm water. If the husks float up, place a smaller bowl of water on top of them to hold them down in the water.
2. Let soak at least 30 minutes.
3. Tamale dough: Bring water, sugar, syrup and puree to boil over medium high heat.
4. Reduce heat; stir in Masa Harina.
5. Simmer 10 minutes.
6. Stir in remaining ingredients.
7. Mixture should roll into a ball without sticking to your fingers.
8. Spread pink dough onto husks, which have been softened in hot water.
9. Leave a margin at each side.
10. Place 1 to 2 teaspoons of strawberry pie filling in a line through middle of dough.
11. Fold in both sides and press seam together, making sure strawberry filling stays completely inside the dough.
12. Leave ends open.
13. Roll husk and tie ends tightly.
14. Steam for 45 minutes to 1 1/2 hours depending on thickness.
15. Tamales will come easily off the husk and have a spongy texture when cooked.
16. Cream Sauce: Whip cream.
17. Slowly add sour cream and continue whipping until stiff peak stage.
18. Add remaining ingredients. Chill until ready to serve.
19. When ready to serve, dollop cream sauce on cooled sweet tamales.
20. Top with strawberries.
Title: Chocolate Mint/Peppermint Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 1/4
Instructions:
1. preheat oven at 350 degrees F.
2. cream together butter and sugar.
3. add egg and vanilla, mix until thoroughly combined.
4. sift together flour, cocoa, baking soda and salt.
5. add dry mixture to creamed ingredients.
6. roll dough into 1/2 inch sized balls and top each with one mini peppermint patty. press down lightly.
7. bake for 5-6 minutes.
8. for larger cookies, roll dough into 1 inch sized balls and bake for 7-8 minutes.
9. enjoy!
Title: Parsnip Cake
Ingredients:
- 3 eggs
- 1 canola oil
- 1 caster sugar
- 1 vanilla essence
- 3/4 self-raising flour
- 3/4 whole wheat flour
- 1 cinnamon
- 1 mixed spice
- 1/2 ground ginger
- 1 baking powder
- 3 parsnips
- 2 cranberries
- 1/2 sultana
- 1/2
Instructions:
1. Sift flours, spices& Baking soda into large bowl.
2. Combine sugar, eggs, oil& vanilla essence.
3. Add parsnip, coconut& fruit to egg mix.
4. Fold into flours, spices& soda with wooden spoon until JUST mixed.
5. Bake 180 for 1 hour in a well greased 23cm cake tin.
6. Ice with cream cheese icing.
Title: Tate's Bake Shop Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 salted butter
- 3/4 sugar
- 3/4 dark brown sugar
- 1 water
- 1 vanilla
- 2 eggs
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease or line 2-3 cookie sheets with parchment paper.
3. In a large bowl, stir together flour, baking soda and salt.
4. In another large bowl, cream the butter and sugars, then add the water and vanilla. Mix until just combined.
5. Add eggs to the butter mixture and mix them lightly.
6. Stir in the flour mixture. When flour is mixed in, fold in the chocolate chips.
7. Drop 2 tablespoonfuls of the cookie dough 2-inches apart onto prepared cookie sheets. Make sure the cookie sheets are well greased. I like to use parchment paper.
8. Bake for 12-17 minutes or until the edges and centers of the cookies are golden brown.
9. Remove from oven and allow to cool on wire racks.
Title: Bisquick Lighter Peach Shortcakes For Two
Ingredients:
- 1 Bisquick reduced-fat baking mix
- 2 I Can't Believe It's Not Butter® Spread
- 2 -3 butter
- 1 Sweet 'n Low
- 2 -3 Sweet 'n Low
- cornstarch
- Cool Whip Free
Instructions:
1. In a med.
2. bowl mix together Bisquick, butter, and sugar subsitute until the dough forms into a ball.
3. Heat oven to 425 degrees.
4. Divide the dough into two balls (they will be quite large!) and bake for apprx.
5. ten minutes, until browned on the top.
6. Meanwhile, in a sm saucepan, pour the can of peaches and almost all of their juice into the pan.
7. Heat on about med.
8. and slowly add enough cornstarch to achieve your desired thickness.
9. You may want to add a little bit of water if necessary.
10. Next slowly add the sugar subsitute.
11. I did not specify how much to add b/c everyone's taste is different.
12. Just add how much you think is enough and take a little taste to see if it's sweet enough.
13. Now all you do is take the shortcakes out of the oven.
14. Get out two bowls and divide the peach mixture and put the shortcakes on top.
15. Complete w/ a generous dollip of Cool Whip!
Title: Deb's Favorite Way to Eat Fresh Fruit
Ingredients:
- 1 fresh strawberries
- 1/4 sour cream
- 2 brown sugar
Instructions:
1. Place fruit in a dessert dish.
2. Blend sour cream and brown sugar in a small bowl.
3. Spoon over fruit.
Title: Chocolate Peanut Butter Log
Ingredients:
- 3 peanut butter
- 3/4 quick-cooking oats
- 2 vanilla extract
- 1 water
- 2 water
- 1 1/2 sugar
- 3 non-fat powdered milk
- 1/3
Instructions:
1. In a small bowl, combine all ingredients and mix well.
2. Place mixture on wax paper and shape into a log.
3. Roll up wax paper and chill in the refrigerator at least 30 minutes.
Title: Langue De Chat (Cat's Tongue)
Ingredients:
- 125 butter
- 100 white sugar
- 2 vanilla extract
- 1/2 flour
- 100 cornflour
- 25
- 1
Instructions:
1. Preheat oven to 150°C.
2. Cream butter + sugar till fluffy. Sugar should melt into the butter.
3. Gradually add egg whites bit by bit while blending. Mix in vanilla extract.
4. Sift in flour + cornflour. Fold well. Mixture should turn into a paste-like texture.
5. Place mixture into piping bag. (You may use a plastic/ziploc bag, put it into a tall glass as shown & pour in the mixture. This is my best mess-free method.).
6. Pipe 2" strips onto tray that is lined with baking sheet.
7. Bake for 150°C for 20mins or until the edges turn slightly brownish.
8. Melt some coating chocolates under the double-boiler. Spread on the biscuit and sandwich another biscuit together. Serve! Recipe can make approximately 12-15 sandwiched biscuits.
Title: Chocolate Toffee Crunch Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 1 flour
- 1/3 cocoa powder
- 1/2 baking soda
- 1/8 table salt
- 1/2
Instructions:
1. In a stand up mixer, beat together butter and sugar.
2. Add in eggs and vanilla and mix until well mixed.
3. In a bowl sift together flour, cocoa powder, baking soda, and salt.
4. Carefully mix the dry ingredients into the wet.
5. Fold in chocolate chips and toffee pieces.
6. Place the dough in a bowl, cover, and chill in the freezer for about 20 minutes or in the refrigerator for an hour.
7. Preheat the oven to 350 degrees.
8. Drop 1 rounded tablespoon of cookie dough for each cookie on a cookie sheet. Leave about 2 inches between each cookie.
9. Bake for 8-10 minutes.
10. Immediately after the cookies come out of the oven, sprinkle them with a .
11. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Title: Apple Salad With Pomegranate Molasses
Ingredients:
- 2 granny smith apples
- 2 raisins
- 2 pistachios
- 2 walnuts
- 1/2 pomegranate molasses
- honey
Instructions:
1. Combine all of the ingredients in a mixing bowl.
2. Chill. (If you prefer don't, but we like it chilled).
3. Enjoy!
Title: Espresso Choco-Chunk Cookies
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 pure vanilla extract
- 2 unsalted butter
- 1 light brown sugar
- 3/4 granulated sugar
- 1 egg
- 1/2
- 1
- 7
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, whisk flour, cocoa, salt and baking soda.
3. In a small bowl, stir espresso, vanilla and 1 tablespoon hot water. Set aside.
4. Cream butter and sugars together until light and fluffy (5 minutes).
5. Add egg and egg yolk until bended.
6. Pour in the espresso mixture and mix well on low speed.
7. Add flour in small batches just until combined. Stir in chocolate chips.
8. Use 2 oz. ice cream scooper, space them 3 inches apart on baking sheet.
9. Bake for 20 minutes until set.
10. Let cool completely.
11. Serve with a glass of milk.
12. To die for!
Title: Grandma's Chocolate Cake
Ingredients:
- 2 sugar
- 2 boiling water
- 1 buttermilk
- 1 flour
- 1 salt
- 3 baking soda
- 1
- 2/3
- 2
Instructions:
1. Preheat oven to 350.
2. Grease and flour two 9" cake pans.
3. Mix together sugar and egg yolks.
4. Add oil and water.
5. Sift together flour, cocoa, and salt.
6. Add flour mixture and milk alternately to sugar mixture.
7. When milk is almost gone, add soda and almond.
8. Pour into pans and bake 30-35 minutes.
Title: White Cream Bars
Ingredients:
- 2 flour
- 1/2 sugar
- 1 butter
- 1/2 - 1 cream cheese
- 8 powdered sugar
- 1 milk
- 1 Cool Whip
- 12
- 2
Instructions:
1. Blend flour, sugar, butter and nuts together to make a crust.
2. Press mixture into a 9x13 inch cake pan.
3. Bake at 350 degrees Fahrenheit for 15 minutes.
4. Cool.
5. Cream together the cream cheese, powdered sugar and milk.
6. Fold in the Cool Whip.
7. Spread Cool Whip mixture over the cooled crust.
8. Sprinkle candy over top.
9. Store in refrigerator.
Title: Old Fashion Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 1 water
- 1 baking soda
- 1/2 eggs
- 2 buttermilk
- 1 salt
- 1/4 butter
- 1/2 milk
- 1/4 powdered sugar
- 6 vanilla
- 1 pecans
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Prepare 13x9" cake pan by coating with a thin film of butter and dusting with cocoa powder.
3. sift flour and sugar together in large bowl.
4. Melt butter with 1 cup of boiling water and cocoa, just until butter is melted Pour over flour/sugar mixture and add beaten eggs, baking soda, buttermilk and salt.
5. Stir until well mixed. Use mixer to beat eggs only,,,mix in and mix cake well by hand
6. Pour into cake pan, spreading evenly and bake for 22 to 25min.
7. Frosting make frosting while cake bakes.
8. Melt butter over medium-low heat Add cocoa and milk, stirring constantly.
9. Pour over powdered sugar and mix well.
10. Add vanilla and stir until smooth Add nuts and pour over warm cake.
Title: Walnut and Cinnamon Baked Apples
Ingredients:
- 2 apples
- 2 walnuts
- 1 currants
- 1 brown sugar
- 1/4 ground cinnamon
- 1 orange zest
- 2 1/2 vanilla yogurt
- 90
Instructions:
1. Preheat oven to 170 degree celsius.
2. Using an apple corer or small sharp knife remove only the core from the apples (keeping the apple whole). Cut out a little extra apple until you form a 2cm wide hole.
3. Using a sharp knife, score the apples all the way around the middle in a circular motion.
4. Place the apples in an ovenproof dish, just large enough to hold them.
5. In a small bowl, combine the walnuts, currants, sugar (or substitute), cinnamon and orange zest; add 1 tablespoon of the orange juice and stir to combine.
6. Evenly divide the filling between the apple holes, then spoon the remaining juice over the apples.
7. Cover the dish with baking paper, then cover with foil.
8. Cook for 30 - 40 minutes, or until the apples a very tender.
9. Remove and discard foil and baking paper.
10. Serve warm with the diet vanilla yoghurt.
Title: Easy Fruit Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 1 salt
- 1 baking powder
- 1 sugar
- 1 milk
- 1
Instructions:
1. Preheat oven 325.
2. Melt the butter in the bottom of an 8x8 glass pan.
3. In a large bowl combine the rest of the ingredients EXCEPT fruit.
4. Pour batter into pan.
5. Place fruit on top.
6. Bake for 1 hour.
Title: Snickerdoodles
Ingredients:
- 3/4 granulated sugar
- 2/3 light brown sugar
- 1/2 butter
- 1 vanilla extract
- 1 egg
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 1/3 granulated sugar
- 1 1/2 ground cinnamon
Instructions:
1. Preheat oven to 400 degrees.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat at medium speed until light and fluffy.
3. Beat in vanilla and egg.
4. In separate bowl, combine flour, baking powder, 1/2 teaspoon cinnamon, and salt; stirring well with a whisk.
5. Add flour mixture to butter mixture; beat just until combined.
6. In a small shallow dish combine 1/3 cup sugar and 1 1/2 teaspoons cinnamon.
7. Shape dough into walnut sized balls and roll in sugar mixture.
8. Place 2 inches apart on baking sheets coated with cooking spray.
9. Bake at 400 degrees for 8 minutes or until tops crack.
Title: Egyptian Bread Pudding
Ingredients:
- 1 frozen puff pastry
- 3/4 pistachios
- 1/2 pine nuts
- 1/2 coconut flakes
- 1/2 sweetened condensed milk
- 1 vanilla extract
- 1/2 water
- 3
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. Unroll pastry sheets and place on greased baking sheets and bake for 15 minutes.
3. Do not turn off oven.
4. In a bowl break pastry into small pieces(1-2 inches), add nuts and coconut, mix well.
5. Place nuts and bread in greased 9x12 baking dish.
6. In a saucepan heat milk,vanilla and water on medium heat. Cook 3-5 minutes.
7. Remove from heat and allow to cool.
8. Pour milk over pastry/nut mixture.
9. Pour cream on top and bake uncovered for 15 minutes.
10. Serve warm and enjoy.
Title: Soft Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1/2 sour cream
- 1 baking soda
- 1/4 salt
- 3 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar together.
3. Add egg and sour cream.
4. Blend soda and salt with flour and gradually incorporate into the egg mixture.
5. Chill for 1 hour.
6. Roll out to desired thickness.
7. Bake 8 to 10 minutes.
Title: Foamy Dessert Sauce
Ingredients:
- 1 butter
- 2 confectioners' sugar
- 1/3 sherry wine
- 2 boiling water
- 1/4
Instructions:
1. Cream butter; beat in remaining ingredients gradually until very light and smooth.
2. Place bowl in hot water and whisk for about 2 minutes, or until sauce is frothy and foaming.
Title: Cherry Delight
Ingredients:
- 1 butter
- 18 walnuts
- 1/2
- 1/3
Instructions:
1. Coat inside of CROCK-POT slow cooker with nonstick cooking spray.
2. Pour pie filling into CROCK-POT slow cooker. Combine cake mix and butter in medium bowl. Spread evenly over pie filling. Sprinkle with walnuts.
3. Cover; cook on LOW 3 to 4 hours or on HIGH 1 ½ to 2 hours.
Title: Chocolate-Orange Guinness Cake
Ingredients:
- 8 butter
- 8 dark brown sugar
- 10 self-raising flour
- 1 baking powder
- 1 salt
- 2 cocoa powder
- 1 orange
- 4 eggs
- 4 -5 butter
- 4 confectioners' sugar
- 8 orange
- 1
Instructions:
1. Preheat oven to 375F, and grease 2 8<U+0094>-9<U+0094>cake pans.
2. Cream the butter and sugar together until light and fluffy.
3. Sift the flour, baking powder, salt and cocoa powder into a bowl.
4. Add the orange rind to the creamed butter and beat in the eggs, one at a time, including a spoonful of the measured flour mixture with each one, and beating well between additions.
5. Gently mix in the Guinness, a tablespoonful at a time, including another spoonful of flour with each addition.
6. If there's any flour left over, fold it in gently to mix; blend thoroughly without over-beating.
7. Divide the mixture between the tins, smooth down, and put the cakes into the center of the preheated oven.
8. Reduce the heat to moderate (350F) and bake for 35-40 minutes, or until the cakes are springy to the touch and shrinking slightly in the pans.
9. Turn out and cool on a wire rack.
10. While the cakes are baking, make the icing.
11. Cream the softened butter and icing sugar together thoroughly, then blend in the grated orange rind and enough juice to make an icing that is soft enough to spread.
12. When the cakes are cold, use half the icing to sandwich them together, and spread the rest on top.
Title: French Silk Dessert
Ingredients:
- 1/2 sugar substitute
- 1/4 butter
- 2 vanilla
- 1/2 walnuts
- 1/4
- 1/2
- 1
Instructions:
1. In a medium mixing bowl beat sugar substitute and butter with an electric mixer on medium speed about 4 minutes, or until fluffy.
2. Stir in chocolate and vanilla.
3. Gradually add egg product, beating on high speed and scraping sides of the bowl frequently until light and fluffy.
4. In a chilled small mixing bowl beat whipping cream with an electric mixer on medium speed just until soft peaks form.
5. Fold into chocolate mixture.
6. Spoon into 6 dessert dishes.
7. Cover and chill for 2 to 24 hours.
8. Sprinkle with walnuts before serving.
Title: Strawberry Snow
Ingredients:
- 500 strawberries
- 2 caster sugar
- 1/2 vanilla
- 1/2 strawberries
- 1/4 - 1/2 mint leaf
- 6 -8
Instructions:
1. Puree strawberries in a food processor or blender.
2. Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
3. Add vanilla to cream, and whip mixture until peaks form.
4. Gently fold cream mixture into strawberry mixture.
5. Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
6. Cover with plastic wrap and refrigerate until you are ready to serve.
7. This can be made a day ahead. Good luck keeping everyone else in the house out of it.
8. Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.
Title: Chocolate-Dipped Macadamia Shortbread Cookies
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1 vanilla
- 2 flour
- 3/4 vegetable shortening
- 1
- 1 1/2
Instructions:
1. In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Gradually stir in flour until well blended.
2. Stir in macadamia nuts.
3. Place dough on wax paper and shape into a roll two inches in diameter.
4. Wrap in paper and foil and chill at least two hours or overnight.
5. Preheat oven to 300 degrees.
6. Cut roll into slices approximately 1/4 to 1/2 inch thick.
7. Bake on ungreased baking sheet for 20 minutes or until cookies begin to brown.
8. Remove from oven; cool on wire rack.
9. Meanwhile, in a small bowl melt chocolate chips (microwave works well) and stir in shortening.
10. Mix well.
11. Dip one end of each cookie into chocolate mixture and place on wax paper.
12. Refrigerate cookies until chocolate hardens.
13. Store in cool place.
Title: Carla's Apple Crisp
Ingredients:
- 1/4 sugar
- 1 lemon juice
- 1/2 cinnamon
- 1/4 nutmeg
- 5 -6 apples
- 1 oats
- 1/2 brown sugar
- 1/3 flour
- 1/2 salt
- 1/3 butter
Instructions:
1. Mix first 4 ingredients.
2. Peel, core and slice apples.
3. Toss in mixture and put in a greased 9 in square pan.
4. Mix oats, brown sugar, flour and salt.
5. Stir in butter until crumbly.
6. Sprinkle evenly over apples.
7. Bake at 375 for 40 min, until bubbly.
8. You can use a bit more butter in the topping for a richer crisp.
9. Best served hot with a scoop of vanilla ice cream on top.