lumicero/recipes-ing2inst huggingface dataset:
Title: Layered Strawberry Cake
Ingredients:
- 1 half-and-half cream
- 1/4 butter
- 1 1/2 granulated sugar
- 1 vanilla
- 4 eggs
- 1 3/4 flour
- 3 baking powder
- 1 salt
- 2 cream cheese
- 1/2 powdered sugar
- 1 fresh strawberries
- 1
Instructions:
1. Heat half & half in a saucepan until boiling, add butter and set aside.
2. In a bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very light and fluffy.
3. In another bowl, mix flour, baking powder and salt, add egg mixture, then add half & half mixture, mixing well after each addition.
4. Pour batter into a well greased and floured springform pan.
5. Bake at 350 degrees for 55 to 60 minutes, or until toothpick inserted into.
6. center of cake comes out clean.
7. Cool slightly and remove from pan.
8. Let cool completely then cut cake into three even layers. Brush away any loose crumbs.
9. Whip the cream cheese until very smooth, beat in the powdered sugar and.
10. whipping cream, until mixture is creamy and fluffy. You may add a few drops of food coloring if desired to tint frosting.
11. Spread frosting between each layer, place sliced strawberries on each layer. Then spread remaining frosting on top and sides of assembled cake.
12. Garnish with strawberries on top and on sides.
Title: Moroccan Sweet Couscous
Ingredients:
- 1/2 couscous
- 1 1/4 hot water
- 2 butter
- 12 margarine
- 12 dates
- 1 1/2 raisins
- 2 sultanas
- 1/2 sugar
- 1 orange
- 1 powdered sugar
- 1 ground cinnamon
Instructions:
1. Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
2. Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
3. Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
4. Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
5. When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
6. Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.
Title: Rice Custard
Ingredients:
- 2 cooked rice
- 3 eggs
- 1/2 caster sugar
- 3 milk
- 1/4 ground nutmeg
- 1/2 ground nutmeg
- 1/2 raisins
Instructions:
1. Preheat oven to 180 degree Celsius.
2. Grease a 6 cup oven proof casserole dish.
3. Place rice in casserole dish.
4. Beat eggs and sugar together until thick and creamy, slowly add in milk beating continuously, add raisins (if using), then nutmeg. Pour custard over rice and give a stir.
5. Sprinkle extra nutmeg on top.
6. Put into oven and cook for 25 to 30 minutes (should have a firm look about it when cooked check not in the intro).
7. Serve warm with a dollop of thick cream.
Title: No Frosting Needed Cupcakes
Ingredients:
- 1 cream cheese
- 8 egg
- 1 sugar
- 1/3
- 6
Instructions:
1. Mix cake as directed.
2. Divide batter evenly between 24 greased muffin cups.
3. Beat cream cheese, egg, and sugar until smooth.
4. Fold in chocolate chips.
5. Drop by TBS onto batter.
6. Bake at 350* for 20-25 minutes.
Title: Chocolate Coffee Sandwich Cookies
Ingredients:
- 1 instant coffee granules
- 2 water
- 1 butter
- 1/2 flour
- 1/2 egg
- 1 instant coffee granules
- 2 water
- 2 butter
- 2 powdered sugar
- 1/4 light corn syrup
- 2
- 1
Instructions:
1. Heat oven to 350. Place 1 T. coffee granules and 2 T. hot water in medium bowl; stir until dissolved. Stir in brownie mix, 1/2 cup butter, flour and egg.
2. Place coarse sugar into small bowl. Shape dough into 1 inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
3. Place 2 t. coffee granules and 2 T. hot water in small cup; stir until dissolved. Beat 1/4 cup butter in medium bowl at medium speed until creamy. Gradually add powdered sugar alternately with dissolved coffee granules, scraping bowl often, until well mixed. Stir in corn syrup.
4. Spread 1 t. buttercream onto bottom-side of 1 cookie. Top with another cookie, bottom-side down.
Title: Soy Zing Dan Gow
Ingredients:
- 4 eggs
- 1 sugar
- 3/4 vanilla extract
- 1 1/2 cake flour
- 1 baking powder
- 1/2
Instructions:
1. Line the bottom of an 8 inch round cake pan (with 2 ½ inch tall sides) with parchment cut to fit.
2. In a large bowl, with a mixer on high speed, beat whole eggs, egg white, and sugar until thick and pale yellow, 4 to 5 minutes. Stir in vanilla. In a small bowl, mix flour and baking powder until blended. With a whisk, fold flour mixture into egg mixture until evenly blended. Scrape batter into pan. Tap pan lightly on work surface to remove air pockets.
3. Set a round rack in a 14 inch wok. Pour water into steamer to about 1/2 inch below top of rack. Cover steamer and bring water to a boil over high heat.
4. Place cake on rack and cover steamer (if cover doesn't fit over cake, tent steamer with a large piece of foil, sealing it around the edges so steam can't escape); reduce heat to medium and steam until a toothpick inserted in center of cake comes out clean, 20 to 25 minutes. If necessary, add more boiling water to maintain level. Remove cover quickly and carefully so condensed steam doesn't drip onto cake. Remove cake from steamer.
5. Run a knife between cake and pan rim to loosen sides. Invert onto a rack, remove pan and parchment, and invert again onto another rack. Let cake cool at least 10 minutes. With a serrated knife, cut cake into diamonds or wedges. Serve warm or cool.
Title: Pastry Cream
Ingredients:
- 8 brown sugar
- 1/2 salt
- 1 cornstarch
- 3 vanilla beans
- 2 1/2 vanilla extract
- 1 heavy whipping cream
- 1/4
Instructions:
1. Place the yolks, sugar and salt in a mixing bowl and whisk until blended.
2. Stir in the cornstarch.
3. Heat the milk and vanilla bean (if using) to scalding in a heavy saucepan.
4. SLOWLY whisk the milk into the eggs, whisking the eggs constantly.
5. This is called"tempering".
6. Start out with just a thin stream of milk, constantly whisking, then as the eggs warm up you can add the milk faster.
7. You need to do this slowly at first to avoid scrambling the yolks.
8. If you do that, you have to start over.
9. Remove the vanilla bean and pour the yolk mixture back into the pot and cook over medium-low heat, stirring constantly, until the mixture thickens- about 3-5 minutes.
10. Remove the pot from the heat and stir in the cream and the vanilla extract (if using).
11. Pass the cream through a fine mesh strainer (very important to do!!!), then place a piece of plastic wrap directly on the surface to prevent a skin from forming.
12. Refrigerate for at least 2 hours to chill.
13. Will keep several days in the refrigerator.
Title: Indian Jaggery Rice Pudding (Vellam Payasam)
Ingredients:
- 1/2 medium grain rice
- 2 water
- 300 palm sugar
- 2 1/2 brown sugar
- 1/2 ghee
- 1 cardamom powder
- 1/2 cashews
- ghee
Instructions:
1. Add rice and water to a pot on a high flame and bring to a boil.
2. Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
3. Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
4. When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
5. Sprinkle cardamom powder over the pudding.
6. In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
7. Mix well, and serve immediately, or cold, after refrigeration.
Title: Rachel's Apple Crisp
Ingredients:
- 1 butter
- 1 1/4 oats
- 1 1/4 brown sugar
- 1 1/4 flour
- apple
Instructions:
1. Combine all but the apple until crumbly.
2. Pat half in the bottom of a greased 9x13 pan.
3. Pour apples over crust and top with remaining crumb mixture.
4. Bake at 350 until apples are soft.
5. Very good warm, cold, or with ice cream.
Title: Soft Cinnamon Apple Cake
Ingredients:
- 2 flour
- 1/4 sugar
- 2 1/2 baking powder
- 1/4 vanilla bean
- 1 clove
- 1 cinnamon
- 1/2 salt
- 1 milk
- 1/4 egg
- 1 apples
- 3
Instructions:
1. In a big bowl combine all of the dry ingredients.
2. In a separate bowl combine milk, oil and egg. Add to the dry ingredients and stir until just combined (do not overmix!).
3. Place one layer of sliced apples in a bundt-cake pan. Add remaining apple slices to the dough and stir to combine.
4. Pour into pan.
5. Bake in the preheated oven at 190°C/375°F for 35-40 minutes or until tester comes out clean. If the cake gets too dark on top, cover with a sheet of baking paper.
6. Serve warm or cold. I like it plain, but some ice-cream, cream or custard would be lovely, too. :).
Title: Peach Blueberry Cobbler
Ingredients:
- 2 sugar
- 1/3 - 1/2 quick-cooking tapioca
- 4 fresh lemon juice
- 2 fresh blueberries
- 1 frozen blueberries
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/8 salt
- 1 lemon rind
- 1/4 butter
- 1/2 margarine
- evaporated milk
Instructions:
1. Combine peaches, sugar, tapioca and lemon juice in 1-1/2-qt. baking dish.
2. Sprinkle blueberries over top and cook in microwave on HIGH for 4-5 minutes (stirring after 3 minutes) or until mixture bubbles and is hot throughout.
3. Sprinkle with nutmeg.
4. Meanwhile, prepare cobbler by mixing flour, sugar, baking powder, salt, if desired, and lemon rind.
5. Add butter/margarine, cutting in with pastry blender until mixture resembles cornmeal.
6. Add cream/milk; stir until dough is moistened and mixed - drop by tablespoons over hot filling.
7. Dust cobbler with nutmeg and bake at 400 degrees for 25-30 minutes or until top is golden brown. Serve warm with ice cream.
Title: Fruit Salad With Strawberry Dressing
Ingredients:
- 1 strawberry
- 1 blueberries
- 4 nectarines
- 1/2 honeydew melon
- 1/3 light cream cheese
- 2 sugar
- 1 lemon peel
- 1 fresh lemon juice
- 1
Instructions:
1. To make the fruit salad, combine fruit in pan (personally, I'd use glass or plastic and not metal; I'd worry about the taste of the fruit being compromised.).
2. Cover and refrigerate.
3. Prepare Strawberry Dressing by stirring cream cheese and sugar in a medium bowl until smooth; then adding yogurt, lemon peel, and juice, and stirring until smooth again.
4. Serve fruit with dressing on the side or drizzle over fruit, stirring to coat.
5. Makes 9-10 servings of fruit and 1 1/2 cups of dressing.
Title: Koulourakia (Greek Easter Cookies)
Ingredients:
- 3/4 butter
- 1/2 baking powder
- 2 eggs
- 3 water
- 2 vanilla
- 1 baking soda
- 1/2 sugar
- 1 milk
- 1/8 flour
- 4 sesame seeds
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. Cream butter, sugar and vanilla. Add 2 eggs and blend well. Add milk and orange juice and beat on high for about 3 to 4 minutes.
3. Sift together flour, baking powder and baking soda. Add flour to butter mixture and beat well until a soft dough is formed (add a bit more flour if needed, until dough is no longer sticky but soft).
4. Pinch off 1" balls of dough and shape into a 6" long rope. Braid the two ends together and place one inch apart on an ungreased baking sheet.
5. Beat the remaining egg with the 2 tablespoons of water. Brush each cookie with egg wash. You may sprinkle with sesame seeds at this point, if desired.
6. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
7. Cool on rack. These store and freeze well, just place in freezer bags or containers.
8. 4 Dozen.
Title: Banana Cake With Coconut Pineapple Cream Topping
Ingredients:
- 1 sugar
- 2/3 butter
- 2 margarine
- 2 vanilla
- 1 eggs
- 1/4 banana
- 1 1/2 sour cream
- 1 flour
- 1/8 baking soda
- 2 salt
- 3 1/2 pudding
- 1/2 vanilla
- 1 -2 sugar
- 1/2 milk
- 8 crushed pineapple
- pecans
Instructions:
1. Heat oven to 350.
2. In a large bowl, combine sugar, butter and vanilla. Beat at low speed until light and fluffy, about 1-2 minute Continue beating, adding eggs one at a time, until creamy 1-2 minute By hand, stir in mashed bananas and sour cream.
3. Fold in flour, baking soda, and salt. Pour into a greased 9x13 baking pan. Bake at 350 for 30 min or until wooden pick inserted in center comes out clean. Cool completely. Spread with Coconut Pineapple Cream topping and sprinkle with chopped pecans. Refrigerate at least two hours.
4. Topping:.
5. Begin whipping the cream until it is almost whipped. Turn mixer down and add vanilla and coconut pudding and 1-2 Tbsp sugar to taste and the 1/2 cup milk. Mix until blended and add crushed pineapple.
Title: Low Fat Graham Crust
Ingredients:
- 1 1/4 graham cracker crumbs
- 2 butter
- 2 sugar
- 1
Instructions:
1. Preheat oven to 375°F.
2. Combine graham with melted butter and sugar and mix well.
3. Mix in egg white and mix well.
4. Press crumbs into a 9-inch pie plate.
5. Bake for 4-8 minutes, just until the crust is beginning to bake. Do not allow to burn.
6. Remove and cool- now it's ready for your wonderful pie!
Title: Pavlova
Ingredients:
- 1 granulated sugar
- 1 white vinegar
- 1 icing sugar
- 1 3/4 cornstarch
- 2 sweetened condensed milk
- 1 plain yogurt
- 2 lemon juice
- 1/4 lemon rind
- 1 vanilla
- 1 vanilla extract
- 2 icing sugar
- 1/2 mint sprig
- 1
- 2
Instructions:
1. Preheat oven to 250°F Line a large baking sheet with parchment paper.
2. MERINGUE: In a large bowl, beat egg whites until light and starting to hold shape. Gradually add granulated sugar to egg whites and beat until firm. Beat in vinegar. Gently fold icing sugar and corn starch into meringue mixture, in thirds, gently.
3. Spoon egg whites into a circle on prepared baking sheet, about 12-inches.
4. Bake in preheated oven for 1 1/2 hours. Turn off oven, leave door ajar and let meringue cool in oven.
5. FILLING: Mix all ingredients together until well combined.
6. SAUCE: Place frozen berries and jam in a small saucepan. On low heat, simmer for 2-3 minutes. Remove from heat, stir in vanilla. Reserve.
7. ASSEMBLY: Gently spoon filling over cooled meringue. Spoon reserved berry sauce over filling, don't worry if it runs down the sides! Top with frozen berries. Sprinkle with icing sugar and garnish with fresh mint.
Title: Rustic Peach Cobbler
Ingredients:
- 1 milk
- 1 flour
- 2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 375.
2. Melt butter and pour into 13 X 9 baking dish.
3. In medium mixing bowl, combine milk, flour, baking powder, salt and 1 cup sugar. Mix well.
4. Pour batter into baking dish. Do not mix with butter.
5. In separate bowl mix frozen fruit, cinnamon and remaining sugar. Heat in microwave for 3-4 minutes or until warm.
6. Gently add fruit mixture to pan without mixing with batter. I know it sounds weird, but the batter will rise to the top during cooking and form the crust of the cobbler.
7. Cook for 45 minutes or until golden brown.
Title: Sweet Marie Bars
Ingredients:
- 1/2 corn syrup
- 1/2 brown sugar
- 1/2 butter
- 1 vanilla
- 1 chocolate chips
- 3
- 1 1/2
Instructions:
1. Mix together peanut butter, corn syrup, brown sugar, butter and vanilla.
2. Melt this mixture in the microwave, mix well.
3. Add rice krispies and carefully mix until they are coated.
4. Pat into 8 or 9 inch square baking pan.
5. Melt chocolate chips in the microwave.
6. Spread melted chocolate evenly over top of rice krispie mixture.
7. Chill before cutting into bars.
Title: Apple Crisp
Ingredients:
- 3 1/2 apples
- 1/2 sugar
- 3 minute tapioca
- 2 water
- 1 lime juice
- 2 kosher salt
- 1/4 cinnamon
- 1 nutmeg
- 1/4 flour
- 1 old fashioned oats
- 1 brown sugar
- 1 cinnamon
- 1 1/2 nutmeg
- 1/4 butter
- 1/2
Instructions:
1. Peel and core apples and slice into 1/2 inch thick wedges. Toss apples with 1/4 cup of sugar and drain in a large colander for about 1 1/2 hours.
2. While apples are draining mix the remaining 1/4 cup sugar, tapioca, apple jelly, water, lime juice, salt, cinnamon, and nutmeg in a large bowl.
3. In a medium bowl, mix the topping ingredients: flour, oats, brown sugar, cinnamon, and nutmeg. Pour the melted butter over the topping, and mix together until it looks like gravel with some sand. I use my hands.
4. Once the apples have drained place them in the bowl with the tapioca mixture and combine. I use my hands for this, too.
5. Place the apples in a 13x9 glass baking dish. Sprinkle the topping evenly over the apples and bake in a preheated 350° oven about 35 minutes, or until the apples bubble and the topping is lightly browned.
6. Let cool and serve with ice cream or whipped cream.
Title: Creamy Rice Pudding
Ingredients:
- 5 sugar
- 1/2 rice
- 1/2 - 3/4 eggs
- 2 vanilla
- 1 evaporated milk
- 1
Instructions:
1. Cook milk, sugar, and rice on medium heat for 1 1/2 hours on stove top. Stir often.
2. Take rice mixture off heat. Beat eggs with vanilla. Remove 1 cup of the rice mixture and stir in beaten eggs. Add evaporated milk.
3. Add mix back to pot and simmer gently for 2 minutes, just until thick enough to coat the back of a spoon. Chill and top with cinnamon if desired.
Title: Sugar Free Baked Ricotta Custard (South Beach Diet Friendly)
Ingredients:
- 3/4 part-skim ricotta cheese
- 4 fat free cream cheese
- 1/2 sugar substitute
- 1 egg
- 1 vanilla extract
- 1/4 ground cinnamon
- 1/4
- 1
Instructions:
1. Preheat oven to 250 degrees.
2. Mix ricotta and cream cheese until creamy.
3. Add sugar substitute, eggs, half-and-half, and vanilla.
4. Beat until well blended.
5. Transfer into ramekins.
6. Place into larger baking dish and add hot water to depth of 1 inch.
7. Bake until set (approx 45 mins).
8. Remove and cool.
9. Serve chiled or at room temperature.
10. Sprinkle with cinnamon.
Title: Brown Sugar Cookies
Ingredients:
- 14 unsalted butter
- 1/4 granulated sugar
- 2 dark brown sugar
- 2 flour
- 1/2 baking soda
- 1/4 baking powder
- 1/2 salt
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Heat 10 Tbs butter in 10" skillet over med-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1-3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 Tbs butter into hot butter to melt; set aside for 15 minutes.
2. Meanwhile, adjust oven rack to middle position and heat oven to 350. Line 2 large (18x12") baking sheets with parchment paper. In shallw baking dish or pie plate, mix granulated sugar and 1/4 cup pack brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda and baking powder together in medium bowl; set aside.
3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, abou 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stire with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Divide dough in 24 portions, each about 2 Tbs, rollding between hands into balls about 1 1/2" in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2" apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.".
5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between the cracks and seem underdone), 12-14 minutes, rotating baking sheet halfway through baking. Do no overbake.
6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Title: Easy Oil Pie Crust
Ingredients:
- 3 flour
- 1 salt
- 1 sugar
- 1 shortening
- 1/4 cold water
- 1/4 canola oil
- 1/3 milk
Instructions:
1. Process flour, salt,sugar and shortening in food processor until it just comes to a crumble. (if no processor, cut in by hand).
2. Pour flour mixture in a large bowl and add water,oil and milk.
3. Mix until blended.
4. It may seem to soft, but not to worry.
5. I typically make two crusts, use one and freeze the other by placing wax paper on top of crust.
Title: Lemon Delicious Pudding
Ingredients:
- 4 eggs
- 1 caster sugar
- 50 butter
- 3 lemons, zest of
- 1/3 self-raising flour
- 3 milk
- 1 1/2
Instructions:
1. Preheat the oven to 160°C.
2. Wash the lemons well, remove the zest from two and then juice all three.
3. Separate eggs.
4. Whisk the egg whites until soft peaks form.
5. Add half the caster sugar, a little at a time, until it is fully incorporated and the mixture is glossy.
6. Cream the butter with the rest of the caster sugar and the lemon zest.
7. Add the egg yolks, then the flour, lemon juice and milk.
8. Mix thoroughly.
9. Add a little of the meringue mix, then gently fold in the remainder.
10. Tip into a pudding basin.
11. Stand the basin in a baking dish, then half fill the baking dish with luke-warm water.
12. This will stop the base of the pudding from burning.
13. Bake for 45 minutes to 1 hour, or until the top has set and is lightly browned.
Title: White Chocolate Cherry Parfaits
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1/2 water
- 2 fresh cherries
- 1/2 sugar
- 3 cornstarch
- 1 milk
- 1/2 white chocolate baking squares
- 2 vanilla extract
- 4 heavy whipping cream
- 1/2
- 1 1/2
Instructions:
1. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add cherries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract. Refrigerate until chilled.
2. In another saucepan, combine the sugar and cornstarch; stir in milk until smooth. Bring to a boil over medium heat. Reduce heat; cook and stir for 2 minutes. Remove from heat. Whisk a small amount of hot filling into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in chocolate and vanilla until chocolate is melted. Cool to room temperature. Fold in whipped cream
3. Spoon 1/4 cup mousse into each parfait glass. Top with a rounded 1/4 cup of cherry mixture. Repeat layers. Refrigerate until chilled.
Title: Mango Shortcake With Ginger Cream
Ingredients:
- 1 heavy whipping cream
- 2 sugar
- 1/4 cinnamon
- 2 crystallized ginger
- 12 butter
- 3 mangoes
- 1 1/2 mint sprig
- 2
Instructions:
1. Beat cream, sugar and cinnamon with an electric mixer until stiff peaks form; stir in crystallized ginger and set aside in the refrigerator until shortcakes are ready to assemble.
2. Stir together butter and cinnamon sugar; spread lightly over one side of each cake slice. Grill (can do this in a frying pan) over medium heat for a few minutes on each side to lightly brown.
3. Place half the cake slices on 6 dessert plates, sugar side up. Top with half the whipped cream and half the mango slices. Repeat layers and garnish with mint sprigs, if desired.
Title: Chocolate Truffle Cookies
Ingredients:
- 1 1/4 butter
- 2 1/4 margarine
- 1/3 confectioners' sugar
- 1/4 sour cream
- 1 vanilla extract
- 2 1/4 flour
- 2 chocolate chips
Instructions:
1. Cream butter, sugar and cocoa until light and fluffy.
2. Beat in sour cream and vanilla, then flour and chocolate chips.
3. Refrigerate for 1 hour.
4. Roll into 1 inch balls, then dip in chocolate sprinkles, if desired.
5. Place on cookie sheet and bake for 10 minutes at 325°F.
6. Cool and enjoy!
Title: Ladylock Squares
Ingredients:
- 10 puff pastry sheets
- 1 sugar
- 1/2 shortening
- 1/2 butter
- 1/2 milk
- 3 flour
- 1 vanilla
- 1 lemon juice
- confectioners' sugar
Instructions:
1. Thaw pastry sheets according to package directions. Cut sheets into 1 to 2-inch squares (depending on how big you want your cookies to be; I usually go with about 1-inch squares).
2. Place on ungreased baking sheet 1 inch apart and bake at 350 degrees until light brown (approximately 10 to 12 minutes). Cool on paper towels. They will puff up quite high.
3. Beat filling ingredients at high speed until fluffy. Cut off the top of each baked puff pastry square and apply filling and place top back on. Sprinkle with confectioners’ sugar.