lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Crumble Bars
Ingredients:
- 1/2 granulated sugar
- 1/4 water
- 1/4 fresh cranberries
- 2 ground cinnamon
- 1 brown sugar
- 1/2 butter
- 3/4 margarine
- 1/2 quick-cooking oats
- 1 1/2 old fashioned oats
- 1 white flour
- 1/4 wheat flour
- salt
Instructions:
1. In 1 1/2-quart saucepan, mix granulated sugar, orange juice and water.
2. Heat to boiling.
3. Stir in all remaining Cranberry Filling ingredients.
4. Cook over medium heat about 10 minutes, stirring occasionally, until thickened; cool.
5. Heat oven to 400ºF.
6. In medium bowl, mix brown sugar and butter.
7. Stir in all remaining Bar ingredients until crumbly.
8. Press half of the crumbly mixture in ungreased rectangular pan, 13x9x2 inches.
9. Spread with filling.
10. Top with remaining crumbly mixture; press lightly.
11. Bake about 20 minutes or until light brown.
12. For bars, cut into 8 rows by 6 rows while warm.
Title: Apple & Apple Pudding With Oatmeal Crisp Top
Ingredients:
- 3 granny smith apples
- 20 pineapple tidbits
- 1/4 orange marmalade
- 1/4 cream cheese
- 8 sweetened condensed milk
- 14 evaporated milk
- 2 cinnamon
- 1/4 ground cloves
- 1/4 Bisquick baking mix
- 1/3 Bisquick baking mix
- 1/4 brown sugar
- 1/4 oatmeal
- 1/3 ground cloves
- 1/8
Instructions:
1. In your slow cooker, place the apples and pineapples.
2. To the fruit, add the orange marmalade and the butterscotch topping; mix to coat well.
3. In a medium bowl beat with an electric beater the softened cream cheese and sweetened condensed milk until smooth.
4. To the cream cheese mixture, add the evaporated milk, cinnamon, 1/4 teaspoons cloves,and 1/3 cup bisquick mix and beat till mixed well.
5. Pour this mixture over the fruit mixture in the slow cooker and stir.
6. Put your slow cooker on High for 2 1/2 hours.
7. While your crock pot is doing it's thing, heat your oven to 350 degrees, and mix together all ingredients for the oatmeal crisp topping in a medium bowl.
8. Pour out the oatmeal mixture into the center of a parchment lined baking sheet(the parchment is important because the oatmeal topping to very hard to get off the baking sheet later without it).
9. Spread the mixture out thinly into about an 8 or 9 inch circle in the center of the pan. (Make sure it's in the center, because it will spread as it bakes).
10. Bake the oatmeal mixture for about 8-10 minutes.(Watch it closely so it does not burn.
11. Let the oatmeal topping cool completely before touching it(it will be soft while it is hot, but cools into a crisp lacey topping).
12. After completely cool, use parchment to pick it up; then break or crumble it into small pieces.
13. Store the oatmeal topping in an airtight container.
14. After 2 1/2 hours when the pudding is done, stir it well and serve in individual dishes with whipped cream and the oatmeal crisp sprinkled on top, yum!
Title: Meringue Kisses With Variations
Ingredients:
- 4 cream of tartar
- 1/2 granulated sugar
- 1
- 2
Instructions:
1. In large mixing bowl at high speed, beat egg whites with cream of tartar until.
2. foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks.
3. Rub just a bit of meringue between thumb and.
4. forefinger to feel if sugar has dissolved.
5. Gently fold in almonds.
6. Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets.
7. Bake in preheated 225 degree oven until firm, about 1 hour.
8. Turn off oven.
9. Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour.
10. Store in tightly sealed container with waxed paper between layers.
11. (If stored cookies lose crispness, bake in preheated 200ºF oven about 15 to 20 minutes.).
12. Variations:.
13. Use amounts listed for 1 batch of cookies.
14. To make 2 variations at a time, divide meringue mixture equally between 2 bowls.
15. Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls.
16. For all variations, omit ground almonds.
17. Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract.
18. Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.
19. Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring.
Title: Lactose-Free Chocolate Pudding
Ingredients:
- 2 baking chocolate
- 1 lactose-free milk
- 1 cornstarch
- 1/4 granulated sugar
- 1 vanilla extract
Instructions:
1. Melt the chocolate in a small pan.
2. In a separate pan, mix cornstarch and sugar. Add part of the liquid to this mixture and stir until cornstarch dissolves. Add the rest of the liquid.
3. Cook cornstarch mixture over medium heat until warm.
4. Stir in chocolate until mixture is thick. Bring to a boil, stirring regularly.
5. Blend in vanilla extract and allow pudding to cool.
Title: Best Butter Cookies (Cutouts)
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/2 flour
- 1 baking powder
- 2 vanilla extract
- 1
Instructions:
1. In a large mixing bowl, beat together butter and sugar. Add in egg and beat well. Beat in orange juice and vanilla.
2. Combine flour and baking powder and gradually beat inches.
3. Chill dough for about 1 hour.
4. After dough has chilled, preheat oven to 400.
5. Roll dough on to lightly floured surface to about 1/8-1/4" thick. Cut into desired shapes with cookie cutters. Sprinkle w/ colored sugars, if desired.
6. Bake at 400 for 6-9 minutes (depending on cookie size) or until edges just slightly golden.
Title: Date Roll
Ingredients:
- 2 sugar
- 1 milk
- 4 butter
- 2 vanilla
- 1 dates
- 1 1/2
Instructions:
1. Cook milk, sugar, and butter until it threads.
2. Add dates and vanilla.
3. Cook until it looks like jelly.
4. Add nuts and roll in a wet towel, wrung out in cold water.
5. Let stand overnight or about 8 hrs.
6. Slice thin.
7. Cook time is chilling time.
Title: Easy Peasy Apple Puff Pie
Ingredients:
- 1 puff pastry
- 1 applesauce
- 6 dessert apples
- 3 brown sugar
- 1 margarine
- 1 egg
- flour
Instructions:
1. Remove your puff pastry form the packaging. Dust a work surface generously with some flour.
2. Cut you block of pastry in 1/2. With the first half, roll the pastry out to a circle approximately 12" -13".
3. Rub the margarine all over the inside of a 10" pie dish. Make sure you grease all the way up the inner sides so that the pie does not stick.
4. Carefully lift the circle of dough (use the rolling pin to help you) from the work surface & place it in the pie dish.
5. With your fingertips, gently coax the pastry into place. Make sure that the pastry is flush with base & sides of the pie dish. Prick the base of the pastry with a fork a few times.
6. Spoon the applesauce into the pastry case.
7. Peel & core the apples. Cut into slices, no thicker than 5mm & lay them over the applesauce, be sure to cover all the applesauce.
8. Dust your worksurface again with more flour & roll out the 2nd piece of pastry dough -- you need to have the pastry about 10"-11"; diameter.
9. Brush the top edges of the pastry lining the pie dish with a little of the beaten egg & carefully lay the 2nd piece of pastry dough over the apples.
10. If you have any leftover pieces of dough, re-roll them & cut out freeform leaf shapes and spheres & stick them to the top of the pie with a little of the beaten egg.
11. Make a few small slits with a small knife -- these are to allow the steam to escape.
12. Brush the pie with the beaten egg & sprinkle with the brown sugar.
13. Bake at 220C for 30-45 minutes or until the pie is a deep golden colour, has risen well & has visible, flaky layers.
14. Serve warm or at room temperature with whipped cream, vanilla ice cream or custard!
Title: Melon Treena
Ingredients:
- 1 cantaloupe
- 3 sour cream
- 1 preserved gingerroot
- 2 ginger syrup
Instructions:
1. Cut cantaloupe in half and remove seeds.
2. Combine chopped ginger and sour cream, and place in melon halves.
3. Drizzle syrup on top.
Title: Date Tart Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 2 brown sugar
- 1 eggs
- 2 vanilla
- 1/2 all-purpose flour
- 1/2 wheat germ
- 1/2 salt
- 1/4 nutmeg
- 1 1/2 baking soda
- 1/2 pitted dates
- 2 water
- 1/2 honey
- vanilla
Instructions:
1. COOKIE DOUGH: In a large bowl of an electric mixer, beat butter and sugar until creamy; beat in eggs and vanilla.
2. In another bowl, stir together flour, wheat germ, salt, nutmeg, and baking soda; gradually add to butter mixture, blending thoroughly.
3. Cover dough tightly with plastic wrap and refrigerate until easy to handle (at least 2 hours) for up to 3 days. Meanwhile, prepare date filling.
4. DATE FILLING: In a small pan, combine all the ingredients except the vanilla. Cook over medium heat, stirring and mashing with a spooon, until mixture is thick and smooth. Stir in vanilla.
5. Let cool; then cover and refrigerate.
6. COOKIE ASSEMBLY: Preheat oven to 350°F.
7. Take out 1/3 of the dough, leaving remaining dough in the refrigerator. On a well-floured board, roll out dough to 1/16-inch thickness; cut out with a 3-inch cookie cutter. Repeat with remaining dough, rolling and cutting one portion at a time.
8. Place half the cookies slightly apart on greased baking sheets; spoon a heaping teaspoonful of filling into each. Cover each with another cookie and press edges together with a floured fork. Decoratively slash top, if desired.
9. Bake in a 350°F oven for 12 to 15 minutes or until lightly browned. Transfer to racks and let cool. Store airtight.
Title: Egg Balls (Yema)
Ingredients:
- 4 milk
- 3/4 sugar
- 10 vanilla extract
- 1 confectioners' sugar
- 2
Instructions:
1. In a saucepan, simmer milk over low heat until it is reduced to 1 cup.
2. Stir in sugar until well blended. Turn off heat and let cool.
3. Mix 3 tablespoons of the simmered milk with the egg yolks and then add this mixture gradually to the milk in the pan.
4. Stir in vanilla extract and continue stirring over low heat until mixture thickens.
5. Remove from heat and let cool.
6. Shape into balls, using one tablespoon of the mixture to make one ball.
7. Roll finished balls in confectioner's sugar.
Title: Butterscotch Cranberry Sauce
Ingredients:
- 1 light brown sugar
- 2 light corn syrup
- 2 unsalted butter
- 1/2 heavy cream
- 1/4 salt
- 1 cranberries
Instructions:
1. In a heavy saucepan combine the brown sugar, corn syrup, butter and heavy cream. Add the salt.
2. Bring the liquid to a boil, stirring, and simmer for 5 minutes.
3. Add cranberries and simmer, stirring occasionally, for 5 mins, or until the berries have burst and the liquid is reduced to about 1-1/2 cups.
Title: Hamburger Cookies
Ingredients:
- 24
- 12
- 1/2
- 10
- 1/2
Instructions:
1. Color the frosting in equal parts red & yellow.
2. Color coconut green.
3. Spread the now red and yellow frosting on the vanilla wafers.
4. Put the chocolate wafer onto the bottom vanilla wafer.
5. Put the now green coconut onto the vanilla wafer that's the top one.
6. The results should look like a hamburger.
7. Chill for about 12-15 minutes and serve.
Title: Turtle Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 margarine
- 2 butter
- 1 water
- 1 1/2 vanilla
- 1/8 flour
- 1 salt
- 1 pecan halves
- 1 powdered sugar
- 1 water
- 1 vanilla
Instructions:
1. Mix brown sugar, margarine, water and vanilla. Stir in flour and salt
2. until dough holds together.
3. If dough is dry, stir in 1-2 teaspoons of
4. water.
5. Heat oven to 350 degrees.
6. For each cookie, group 3-5 pecan halves
7. on ungreased cookie sheet.
8. Shape dough by teaspoonfuls around caramel
9. pieces.
10. Dip botton of mound of dough into beaten egg white, so pecans will stick to cookie. Press dough firmly onto center of each group of nuts.
11. Bake until set but not brown, for 12-15 minutes.
12. Cool.
13. Dip tops of
14. cookies into chocolate glaze.
15. Chocolate Glaze:
16. Last 4 ingredients above.
17. Beat ingredients until smooth.
18. If necessary, stir in water, 1 teaspoons at a time until frosting is desired consistency.
Title: Ginger Cookie Dough for Cut out Cookies
Ingredients:
- 1 confectioners' sugar
- 1 butter
- 1 vinegar
- 2 1/4 flour
- 1 1/2 - 2 ginger
- 3/4 baking soda
- 1/4 salt
Instructions:
1. In a large bowl cream confectioners sugar, softened butter, and vinegar.
2. In a medium bowl sift together the flour, ginger, baking soda, and salt.
3. Mix dry ingredient into the creamed butter mixture.
4. If dough is too dry, add milk or cream a tablespoon at a time.
5. Chill dough and keep unused portion in refrigerator while making each batch.
6. On lightly floured board or silpad, roll dough 1/8 - 1/4 inch. Cut into desired shapes with cookie cutters.
7. Bake in a 400°F oven for 6-8 minutes, until edges turn golden brown. Keep a close eye on cookies, especially if cookies are different sizes. I bake a sheet of stars, then angels, etc. so they will bake evenly.
8. Cool on wire rack before decorating.
Title: My Mom's Chocolate Chip Cookies
Ingredients:
- 1/4 white sugar
- 1/2 brown sugar
- 1/2 shortening
- 1 egg
- 1 vanilla
- 1/2 salt
- 1 baking soda
- 1 flour
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350 - remember to adjust if your oven temp varies (I use 325).
2. Cream together sugars and shortening;.
3. blend in egg, vanilla and salt.
4. Add half of flour - mix baking soda in with remaining flour, gently stir in with chocolate chips.
5. Do not overmix, just enough to mix in flour.
6. Roll into balls, small enough to fit 12-15 on a greased baking sheet (personally, I use my pampered chef bar pan - no greasing needed!).
7. Squish down slightly, with fingers or fork.
8. Baking time also varies - set timer for 10-12 minutes, watch carefully. You will probably need another few minutes, trust your excellent baking judgement! If you like crisp cookies, let them brown - chewy, take them out while they're still puffy in the centre! Let sit on the pan until set, lift off to cool on counter or rack.
9. Cooled cookies or dough can be frozen in sealed freezer bags - just let thaw at room temperature.
Title: Anna Mae's Cranberry and Orange Cake
Ingredients:
- 1 sugar
- 2 1/4 flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1 buttermilk
- 1 walnuts
- 1 pitted dates
- 1 cranberries
- 2 oranges, zest of
- 2 eggs
- 3/4 powdered sugar
- 1 oranges, juice of
- 2
Instructions:
1. Preheat oven to 350 degrees. Thoroughly grease and flour a 10-inch tube or Bundt pan.
2. Sift flour, measure and sift in bowl with sugar, salt, baking powder and baking soda. Stir in nuts, dates, cranberries and peel.
3. Combine eggs, buttermilk and salad oil with other ingredients. Pour into prepared tube pan and bake about 45 minutes in preheated oven until cake tests done.
4. Let cake stand 15 minutes upside down on rack or a pan bigger than cake. When cool, remove from pan and frost with Orange Glaze (directions follow.).
5. To make Orange Glaze: Beat together the powdered sugar and juice from oranges until a smooth pourable consistency. Pour glaze over cake, and keep pouring until all glaze soaks inches Refrigerate 24 hours.
Title: Lemon Mousse Pie
Ingredients:
- 9 unflavored gelatin
- 1/4 lemon juice
- 1/2 water
- 1/4 lemon peel
- 1 cream cheese
- 6 -8 powdered sugar
- 8
- 1
- 2
Instructions:
1. Heat oven to 450 degrees and bake pie crust 9-11 minutes or until lightly browned; cool.
2. In a small sauce pan, combine gelatin, lemon juice and water; let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food coloring.
3. In a small bowl, combine cream cheese and powdered sugar; beat until smooth and fluffy. Gradually add softened gelatin; blend well.
4. Refrigerate until slightly thickened about 15 minutes. Fold in whipped cream. Spoon into cooled baked crust.
5. Refrigerate until firm, about 1 hour. Garnish as desired. Store in fridge.
Title: Taste of the Islands Banana Foster Trifle
Ingredients:
- 1 pineapple chunks in juice
- 1 heavy whipping cream
- 1 sour cream
- 1 powdered sugar
- 1/3 bananas
- 1/4 coconut
- 4
- 1
- 3
- 2/3
- 1/3
Instructions:
1. Cut pound cake into 1-inch cubes. Set aside.
2. Drain pineapple; reserving juice.
3. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 2 tablespoons of the coconut rum in a large bowl.
4. Beat at medium-high speed with an electric mixer until stiff peaks form.
5. Combine remaining 2 tablespoon of coconut rum and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
6. Layer pound cake cubes in 4 Martini or dessert glasses.
7. Drizzle caramel topping mixture over pound cake.
8. Top with coconut cream mixture and bananas.
9. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.
Title: Peach Yum Yums
Ingredients:
- 1 mini marshmallows
- 1
Instructions:
1. Take one piece of foil with shiny side out.
2. In the middle, place peach slices or peach half and mini marshmallows (if using peach halves, put marshmallows in the middle where pit was) and close by folding the foil tightly.
3. Place in the coals of a campfire, grill, or oven depending on heat source, for about 5-8 minutes, just enough time to have the peach soften up and the marshmallow melt.
4. Remove from heat, open and enjoy.
5. Yum, yum, yum!
Title: Eggnog Pound Cake
Ingredients:
- 2 1/4 cake flour
- 1 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 nutmeg
- 1/4 ground ginger
- 1 ground cloves
- 3/4 vanilla
- 2 unsalted butter
- 3/4 granulated sugar
- 1 eggs
- 2
Instructions:
1. Preheat ove to 350°F.
2. Grease and flour a 9x5-inch loaf pan.
3. In a large bowl, combine flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves; whisk until blended and set aside.
4. In a measuring cup, stir together eggnog and vanilla; set aside.
5. In a mixing bowl, using electric mixer, cream butter and sugar until light and fluffy.
6. Beat in eggs one at a time.
7. Beat in half of the flour mixture, followed by half the eggnog mixture.
8. Beat in remaining flour mixture, followed by remaining eggnog mixture.
9. Transfer batter to prepared pan.
10. Bake 35 to 45 minutes, or until top is browned and a skewer inserted in the center comes out clean.
11. Remove from oven and cool in pan for about 10 minutes.
12. Remove cake from pan ad let cool completely on a wire rack.
Title: Louisiana Pecan Pie
Ingredients:
- 3 eggs
- 1/2 dark brown sugar
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1 light corn syrup
- 3 butter
- 1/8 salt
- 1 1/2 vanilla extract
- 1 pecans
- 1 flour
- 1 pecan halves
- heavy cream
Instructions:
1. Preheat oven to 375.
2. Combine together eggs, dark brown sugar, ground cinnamon, ground nutmeg, light corn syrup, melted butter, salt, and vanilla.
3. Blend in chopped pecans with flour and stir into the mixture.
4. Turn into a 9-inch unbaked pie crust.
5. Top with pecan halves.
6. Bake for 40 minutes or until baked.
7. Remove from oven and cool.
8. When ready to serve top with whipped cream.
Title: Italian Pound Cake (Food Processor)
Ingredients:
- 1/4 pine nuts
- 1 2/3 all-purpose flour
- 1/4 cornmeal
- 1 1/2 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 1 Splenda Sugar Blend for Baking
- 1 orange zest
- 4 lemon zest
- 1/4 eggs
- 2 olive oil
- vanilla extract
Instructions:
1. Preheat oven to 325°F Coat a 9x5 loaf pan with nonstick cooking spray.
2. Gind toasted pine nuts in food processer; add the flour, cormeal, baking powder and salt and process to sift, about 10 seconds. Remove to a bowl and set aside.
3. Process butter, sugar and zest till creamy, scraping the sides of processer as necessary.
4. In measuring cup combine the eggs, oil and vanilla extract. With processer running, gradually add the egg mixture untill incorporated.
5. Add the dry ingredients evenly to the food processed work bowl and pulse just until combined about 4 to 5 times (do not over process).
6. Pour batter into loaf pan. Bake in the center of the oven for 1 hour 15 minutes or until a tooth pick inserted in center comes out clean (orignal recipe called for 90 minutes, but mine is also done at 75 minutes).
7. Cool 5 minutes in pan, then remove and finsh cooling on rack.
8. Enjoy!
Title: Unexpected Company Rice Pudding
Ingredients:
- 1 Minute Rice
- 3 raisins
- 1/4 salt
- 1/8 nutmeg
- 1 instant vanilla pudding
- 1 water
Instructions:
1. Bring 1 cup of water, rice, raisins, and salt to a boil.
2. Cover and let stand until cool.
3. Make pudding according to the directions on box.
4. After pudding is made and the rice mixture is cooled, fold and mix gently together.
5. Chill and serve.
Title: Rich Chocolate Kahlua Bundt Cake
Ingredients:
- 1 chocolate instant pudding
- 4 sour cream
- 2 eggs
- 4 Kahlua
- 3/4
- 1/2
- 6
Instructions:
1. Combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
2. Add chocolate chips.
3. Pour into greased and floured bundt pan 10".
4. Bake 45 minutes at 350 degrees to 1 hour until done.
5. Dust with powdered sugar.
Title: Pineapple Tarts
Ingredients:
- 100 -120 granulated sugar
- 1 pineapple
- 500 all-purpose flour
- 350 unsalted butter
- 50 powdered sugar
- 1/2 salt
- 1/2 vanilla essence
- 1 baking powder
- 2 milk
- 3 egg
- 1 water
- 1
Instructions:
1. Pineapple Jam.
2. Grate the pineapple and keep the juice.
3. Cook pineapple and juice over medium heat until it is almost dry.
4. Add sugar and stir continuously over low heat to prevent burning, until it caramelises and dries up.
5. Cool the jam down and keep it in the fridge for one night to dry it sufficiently so that it can be rolled into balls for filling of the tarts.
6. Pastry.
7. Sift the dry ingredients into a large bowl. Set aside.
8. Add in the butter and rub into the dry mixture until mealy crumbs are formed.
9. Add vanilla essence and 3 tbsp of cold milk into the egg yolks and pour egg mixture into the crumbs.
10. Knead quickly to combine the dough. The dough should be soft and slightly sticky.
11. Divid the dough into 2 portions. Flatten each ball slightly and wrap it up using clingwrap. Make sure it is airtight to prevent dough from drying out and then chill for at least ½ hour before use.
12. While dough is chilling, prepare your pineapple jam filling by making pineapple jam balls, each from a heaping teaspoonful.
13. Lightly flour a clean working surface and roll dough out to about 0.5cm thick.
14. Cut out the tart bottoms with a pineapple tart cutter or round cookie cutter and place onto a baking sheet prepped with parchment paper. Top them with your prepared balls of pineapple jam.
15. You may also make lattices to decorate the top of the tarts using scrap pastry dough. Lightly brush the lattices using a pastry brush and the eggwash mixture.
16. Alternatively, you may make pineapple balls: pinch a small portion of dough, about 25g / 1 oz, flatten manually and use it as a wrap around a pineapple jam ball.
17. Place the tarts/balls on a flat baking dish and bake in a 180C oven for about 15-20 minutes, depending on the crispy-ness of the tart you desire. (i.e. bake longer for a harder, crispier, tart crust) or until the pastry is a pale gold.
18. Cool on a wire tray, then store in an airtight container, using a piece of parchment or doily in between layers.
Title: Kittencal's Melt-In-Your-Mouth Scottish Shortbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sugar
- 2 sugar
- 3/4 salted butter
- 3/4 - 1 pure vanilla extract
- 1/4
Instructions:
1. Set oven to 300 degrees F (set oven rack to second-lowest position).
2. Lightly butter an 8 x 8-inch baking dish or a 9-inch pie plate.
3. Using clean hands blend together all ingredients until well combined (batter will be stiff).
4. Press into prepared baking dish.
5. Prick holes all over the batter.
6. Bake for about 25-30 minutes or until golden on the edges.
7. While the shortbread is still warm slice into squares or wedges if using a pie plate.