lumicero/recipes-ing2inst huggingface dataset:
Title: Bunny Cookie Pops
Ingredients:
- 1 marshmallows
- 18
- 1
Instructions:
1. PREHEAT oven to 350°F Slice refrigerated cookie dough into 1/4–inch pieces. Lightly flour hands; shape dough into balls. Insert a lollipop stick in the center of each dough ball; lay on a cookie sheet lined with Parchment Paper. Pat dough balls into circles, 2 inches wide and 1/4–inch thick.
2. BAKE 10 to 12 minutes or until edges are golden brown; cool completely.
3. FROST cookies with icing. To make a bunny face, cut a marshmallow in half crosswise. Use additional icing to attach cut side of one half marshmallow to a frosted cookie. To make eyes and nose, use icing to attach sprinkles to top of marshmallow. To make ears, cut the remaining half marshmallow in half lengthwise; use icing to attach to cookie. To form inner ears, cut 2 thin ovals from the fruit roll-up snack; use icing to attach to top of marshmallow ears. Repeat with remaining cookies. Let cookies set till icing dries.
4. WRAP each cookie in a sheet of color plastic wrap. Gather plastic wrap at base of cookie and tie with ribbon.
Title: Lemon Oatmeal Cookies (Diabetic)
Ingredients:
- 2/3 brown sugar
- 1/2 lemon juice
- 1/2 lemon rind
- 2 all-purpose flour
- 2 rolled oats
- 1 baking powder
- 1 baking soda
- 1/2
- 1 1/2
Instructions:
1. Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy.
2. Add egg whites, lemon juice, rind and flavoring, and mix at medium speed until well blended.
3. Stir flour, oatmeal, baking powder, and baking soda together to blend well; add to creamy mixture while beating at medium speed.
4. Stir in cereal.
5. Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil.
6. Bake at 350F for 8 to 10 minutes, or until cookies are lightly browned.
7. Remove cookies to a wire rack and cool.
Title: Lemon Cheesecake (Pressure Cooker)
Ingredients:
- 1 butter
- 1/2 graham cracker crumbs
- 16 cream cheese
- 1/2 sugar
- 2 eggs
- 1 fresh lemon juice
- 1 -2 lemon zest
- 1/2 vanilla extract
Instructions:
1. Grease the bottom and sides of a round baking dish or springform pan that fits into the cooker. Coat the sides with crumbs and distribute the remaining crumbs on the bottom.
2. Using an electric mixer or food processor, blend the cream cheese and sugar until smooth.
3. Add eggs, lemon juice, zest and vanilla. Beat until smooth, then pour into the prepared pan.
4. Pour 2 cups water into a 6 qt or larger cooker. Set a trivet on the bottom to raise the bottom of the pan above the water. (I'd wrap the bottom of a springform pan in aluminum foil).
5. Lock the lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure and cook for 15 minutes. Turn off the heat and allow the pressure to come down naturally. Remove lid, tilting away from you to release steam.
6. Let the steam subside before removing the pan from the cooker. St on a wire rack to cool.
7. If there is a small pool of condensed water in the middle of the cake, blot with paper towel.
8. Serve warm, or cool to room temperature, cover and refrigerate for at least 4 hours or overnight.
9. Serve plain or with fresh fruit or cherry-pie filling on top.
Title: Chewy Oatmeal Cranberry Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 sea salt
- 1/2 cinnamon
- 1 baking powder
- 1 baking soda
- 1 pure vanilla extract
- 3 milk
- 2 eggs
- 1/2 unsalted butter
- 1 light-brown sugar
- 1/2 granulated sugar
- 3 old fashioned oats
- 1 dried cranberries
Instructions:
1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
2. In a small bowl, whisk together the eggs, milk and vanilla.
3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
5. Add flour mixture- beat just until combined.
6. Remove bowl. Stir in the oats and cranberries.
7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.
Title: Swedish Apple Cake
Ingredients:
- 4 -6 sliced apples
- 1 lemon juice
- 1 sugar
- 1 ground cinnamon
- 3/4 butter
- 1 sugar
- 1 flour
- 1 egg
- 1/2 walnuts
- pecans
Instructions:
1. Preheat oven to 350°F.
2. Mix apple slices with lemon juice.
3. Fill a greased 2-quart casserole (or 8 inch square Pyrex dish) with apple slices.
4. Sprinkle apples with 1 Tbs sugar and ground cinnamon.
5. Mix together melted butter, sugar, flour, egg, and nuts to form a doughy batter.
6. Scrape batter on top of apples and smooth out.
7. Bake 45 minutes to 1 hour or until top is golden.
8. Let cool for 15 minutes in pan on rack and then serve from pan with ice cream--do not invert. Or let cool completely in pan and serve room temperature.
Title: Martha Stewart's Cranberry Steamed Pudding
Ingredients:
- 12 fresh cranberries
- 3/4 frozen cranberries
- 1/4 sugar
- 2 kirsch
- 1 kirsch
- 1 1/2 cinnamon stick
- 1 1/2 all-purpose flour
- 1 baking powder
- 8 salt
- 1 unsalted butter
- 2 dark brown sugar
- 1 eggs
- 1 pure vanilla extract
- 1 milk
- 1 dried cranberries
- 1 heavy cream
- confectioners' sugar
Instructions:
1. Steam your pudding in a deep pot with a tight-fitting lid, so that the steam has room to circulate.
2. Keep a kettle of hot water on hand to refill the pot if necessary.
3. Do not allow the pudding to cool much longer than fifteen minutes, or you may have trouble removing it from the mold.
4. Generously butter a 7 1/2-cup steam-pudding mold, and set aside.
5. In a large saucepan, combine cranberries, sugar, 1/4 cup kirsch, and cinnamon stick.
6. Set over medium-high heat, and bring to a boil.
7. Reduce heat to medium, and simmer uncovered, stirring occasionally, for 10 to 12 minutes, or until cranberries break down and mixture thickens.
8. Remove from heat, discard cinnamon stick, and cool.
9. Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, and set aside.
10. Meanwhile, prepare the hot-water bath: Fill a large, 11-by-5 1/4-inch pot one-third full with water.
11. Set over high heat, and bring to a boil.
12. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
13. In a medium bowl, sift together flour, baking powder, and salt.
14. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy, about four minutes.
15. Add eggs one at a time, then vanilla, mixing until completely blended.
16. In three additions, alternate adding the dry ingredients and milk to the egg mixture, beginning and ending with the dry ingredients and blending well after each addition.
17. Add dried cranberries and the remaining cranberry mixture to the batter, and mix until well blended.
18. Pour batter into pudding mold to within 1/2 an inch of the top, and cover mold tightly with its lid (if the mold doesn't have a lid, cover with a round of parchment paper and then aluminum foil, and secure with a rubber band).
19. Submerge a folded dish towel or a round sack onto the bottom of the large water-bath pot.
20. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold.
21. Cover the water bath, and gently simmer the pudding for about 2 hours and 20 minutes, or until pudding has set and a knife inserted into the center comes out clean.
22. Remove pudding mold from the water bath and cool 15 minutes on a wire rack.
23. Meanwhile, pour cream into the bowl of an electric mixer fitted with the whisk attachment.
24. Add the remaining 2 tablespoons kirsch and sifted confectioners<U+0092> sugar.
25. Whip on high speed until stiff peaks form, about 45 seconds to 1 minute.
26. Unmold pudding onto a serving platter.
27. Serve with kirsch-flavored whipped cream.
Title: Un Kurabiyesi - Melt in the Mouth Turkish Shortbread Cookies!
Ingredients:
- 1 unsalted butter
- 2 flour
- 1 icing sugar
- 1 confectioners' sugar
- 1/2 vanilla
- baking powder
Instructions:
1. Preheat the oven to 160c.
2. In a medium sized mixing bowl, cream 1/2 a cup of the icing sugar, the butter & the vanilla.
3. Sift the flour and the baking powder, slowly add to the creamed butter. Mix well with a wooden spoon.
4. One thoroughly combined, roll a teaspoonful of the dough at a time into balls. Place the balls on a baking tray lined with parchment or baking paper.
5. Bake for 15-20 minutes, they should be cooked through - firm - but remain pale in colour.
6. Dust the shortbread straight from the oven with some of the remaining icing sugar (sieved).
7. Allow to cool, then just before serving dust again with the rest of the icing sugar.
Title: Death by Chocolate Pudding
Ingredients:
- 1 pudding mix
- 2 milk
- 1 cream cheese
- 1
- 2
Instructions:
1. Bake brownies according to box directions and allow to cool.
2. Crumble brownies and sprinkle a little in bottom of a trifle dish.
3. Mix Pudding mix and milk and allow to chill 30 minutes.
4. With an electric mixer, blend a little of the pudding with whipped topping and cream cheese and scoop a little into trifle dish.
5. add crushed butterfingers andthen pudding.
6. repeat until dish is filled and serve cold.
Title: Jackfruit - jaggery kheer
Ingredients:
- 12 powdered jaggery
- 2 1/2 coconut
- 2 coconut
- 1/4 milk
- 1 cardamom powder
- 3/4 ghee
- 3 cashews
- 10
Instructions:
1. Cut the fresh jackfruit into equal square shaped slices.
2. Fry the cut pieces in a wok, in 2 tbsps.
3. of ghee for 7-8 minutes.
4. In a mixer, grind the coconut and jaggery to a fine paste.
5. Add 2 cups of water.
6. Boil the coconut-jaggery mixture in another vessel for about 10 minutes.
7. Add the fried jackfruit pieces into the vessel.
8. Boil again for 2 minutes.
9. Boil the milk in a vessel.
10. Make it lukewarm.
11. Fry the cut cashews and coconut slices (1mm thickness) in 1 tbsp.
12. of ghee to a golden brown colour.
13. Remove from flame.
14. Add the milk.
15. Mix well.
16. Add the cardamom powder and fried cashewnut pieces and coconut pieces.
17. If required, morem milk can be added.
18. Serve hot or cold.
Title: Cherry Crunch
Ingredients:
- 1 cherry pie filling
- 1 dark sweet cherries
- 3/4 Bisquick baking mix
- 1/2 sugar
- 1/4 ground cinnamon
- 1/2 firm margarine
- 1/4 butter
Instructions:
1. Preheat oven to 375.
2. Mix pie filing and cherries in ungreased baking dish - 8 x 8 x 2 inches.
3. Spread evenly.
4. Mix baking mix, nuts, sugar and cinnamon.
5. cut in margarine until crumbly.
6. Sprinkle over cherry mixture.
7. Bake until brown, about 35 minutes.
8. Serve with vanilla ice cream.
Title: Estrellas De Avena
Ingredients:
- 1 butter
- 1 sweetened condensed milk
- 1 vanilla
- 1/4 salt
- 1 1/2 oatmeal
- 2 1/2 flour
- 1 baking powder
- 1/2 walnuts
- 1 egg
Instructions:
1. Beat butter, condensed milk, vanilla and salt in a large bowl.
2. Add oatmeal, flour and baking powder and mix well. Stir in nuts. Refrigerate 1 hour.
3. Roll dough (in batches) on a floured surface to 1/4 inch thick. Cut cookies using a star-shaped cookie cutter.
4. Place cookies on a greased baking sheet. Brush each with beaten egg.
5. Bake at 350 degrees for 15 minutes. Remove to wire rack to cool.
Title: Moist Chocolate Cake
Ingredients:
- 1/2 rolled oats
- 1 boiling water
- 1/2 margarine
- 4 brown sugar
- 1 1/2 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 vanilla extract
- 1
Instructions:
1. In mixing bowl put rolled oats& boiling water.
2. Without cooling, add marge& cocoa.
3. Mix well, add brown sugar& eggs.
4. Beat with a wire whisk.
5. Add flour, baking powder, soda& vanilla.
6. Beat again with wire whisk.
7. Pour into a greased 9x9 square pan& bake 30 min@ 350.
Title: Melting Moments (Cookies/Biscuits)
Ingredients:
- 8 butter
- 3 caster sugar
- 1 vanilla extract
- 1 self-raising flour
- 1
Instructions:
1. Grease two baking sheets.
2. Cream the butter and sugar together until pale and fluffy. Beat in the egg yolk.
3. Add the vanilla flavouring, stir in the flour to give a smooth dough and divide into about 24 portions.
4. Form each piece into a ball and roll in crushed cornflakes.
5. Place the balls on the baking sheets and bake in the oven at 190°C (375°F) mark 5 for 15 - 20 minutes.
6. Cool on the baking sheets for a few moments before lifting on to a wire rack.
7. VARIATION.
8. Instead of cornflakes, use 50 g (2 oz) rolled oats. Press half a glace cherry 8in the centre of each biscuit.
Title: Baked Fried Pies
Ingredients:
- 1 oleo
- 1 cream cheese
- 2 flour
- 1 salt
Instructions:
1. Mix oleo, cream cheese togather.
2. Add flour and salt. Mix.
3. Roll to 1/8" thick cut in 4" circles (use 1 lb coffee can to cut circles).
4. Fill with sweetened fruit.
5. Place on ungreased cookie sheet.
6. Bake at 375 for 25-30 minutes.
7. Roll in granulated sugar.
Title: Strawberry Cream Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 6 butter
- 1 strawberry
- 1 3/4 boiling water
- 1 strawberry gelatin
- 2
- 1
Instructions:
1. MIX crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan.
2. Refrigerate.
3. RESERVE 6 strawberries for garnish; mash remaining strawberries.
4. Stir boiling water into dry gelatin in large bowl at least 2 minute until completely dissolved.
5. Add ice cubes; stir until melted.
6. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended.
7. Refrigerate 10 minute or until mixture is very thick and will mound.
8. Spoon into prepared crust.
9. REFRIGERATE 3 hours or until firm.
10. Remove side of pan.
11. Slice each of the reserved strawberries in half.
12. Arrange strawberries, cut side down, around top of cake.
13. Drizzle strawberries with melted chocolate.
Title: Steamed Syrup Sponge Pudding
Ingredients:
- 1/2 unsalted butter
- 2 light corn syrup
- 1/2 eggs
- 2 self-rising flour
- 1 1/2 milk
- 2 lemon, rind of
- 1
Instructions:
1. Grease a 5-cup ovenproof bowl with butter and spoon the syrup into the base.
2. Beat the butter and sugar together in a bowl until soft and creamy, then beat in the eggs, a little at a time,. Fold in the flour and stir in the milk to make a soft dropping consistency. Add the lemon rind. Turn the mixture into the oven proof bowl.
3. Cover the surface with a circle of waxed or parchment paper and top with a pleated sheet of foil. Secure with string or crimp the edges of the foil to ensure a tight fit around the bowl.
4. Put the pudding in a large pan half-filled with boiling water. Cover and return to a boil over medium heat. Reduce the heat to a slow simmer and steam for 1 1/2 hours, or until risen and firm. Keep checking the water level and top off with boiling water as necessary.
5. Heat a little more corn syrup in a pan. Remove the pudding pan from the heat and lift out the ovenproof bowl. Remove the cover and loosen the pudding from the sides of the bowl using a knife. Turn out into a warmed dish and serve with the extra corn syrup.
Title: Lemony Lemon Brownies
Ingredients:
- 1/2 unsalted butter
- 3/4 flour
- 2 eggs
- 2 lemon zest
- 2 lemon juice
- 3/4 granulated sugar
- 1/4 sea salt
- 4 lemon juice
- 8 lemon zest
- 1 icing sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.
Title: Chocolate and Apricot Brownies
Ingredients:
- 100 margarine
- 8 cocoa powder
- 4 artificial sweetener
- 71 caster sugar
- 3 eggs
- 100 self-raising flour
- 1 baking powder
- 255 vanilla essence
- 1
Instructions:
1. Preheat your oven to 180C/350F/Gas 4 and line a 12x18 in baking tin with non-stick baking parchment. Melt the low-fat spread in a pan,remove from the heat and stir in the drinking chocolate, splenda granulated and sugar. Add the eggs and whisk until well blended.
2. Sift in the flour and baking powder and sir. Chop the apricots, add to the mixture along with the vanilla essence and mix. Pour into the tin and bake for 18-20 minutes or until just set (it will firm up as it cools) While it is still warm, turn the mixture out onto a board and cut into 24 brownies.
Title: Devonshire Clotted Cream Cookies
Ingredients:
- 8 self-raising flour
- 4 heavy cream
- 3 1/2 egg
- 1 milk
- 1
Instructions:
1. Pre-heat oven to 425 °F. Grease a cookie sheet and set aside.
2. Mix the flour and sugar together. Stir in the cream, egg and enough milk to make a stiff dough. If the dough feels at all sticky, cover and place in the refrigerator to firm up.
3. Roll the dough out on a lightly floured surface until about 1/3 inch thick, then cut into 3 inch rounds using a cutter.
4. Place on lightly greased baking sheets and bake for 8-10 minutes until light golden brown in color.
5. Carefully transfer to wire racks to cool.
6. Store in an airtight container.
Title: The Market's Spring Fling Cake
Ingredients:
- 2 1/2 zucchini
- 5 eggs
- 1 1/4 sugar
- 1/4 sour cream
- 1 vanilla extract
- 1 all-purpose flour
- 3 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 cream cheese
- 3/4 butter
- 1/4 powdered sugar
- 2 heavy cream
- 1/2 vanilla extract
- 1/2 strawberry
- 1 kiwi fruits
- 4 mangoes
- 2 blueberries
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 10 inch cake pan.
3. Cake: In a large mixing bowl, combine shredded zucchini, eggs, sugar, oil, sour cream, and vanilla.
4. Combine the DRY ingredients in another bowl; then add to zucchini mixture.
5. Batter will be rather wet and easy to pour. Pour batter into prepared cake pan and bake for 50-70 minutes.
6. Cool on rack 10 minutes, then remove cake from pan. (Note: The cake can be made a day prior and refrigerated).
7. Frosting: Whip cream cheese with butter until smooth. Gradually add the powdered sugar, mixing until combined.
8. In another bowl, whip the heavy cream until stiff, then fold the whipped cream and 1/2 t vanilla into the frosting mixture.
9. Assemble Cake: Cut cooled cake in half lengthwise (creating two layers). You can cut the cake into three layers, like they do at The Market.
10. Spread frosting over the first layer, add a layer of fruit (repeat if you are making a three-layer cake).
11. Put on the top layer and frost. The sides of the cake are NOT frosted.
12. Arrange fruit in circles (or your preferred design) over entire top of the cake, slightly overlapping the fruit. Spread apricot glaze over fruit with a pastry brush.
Title: Drop Scones or Scotch Pancakes
Ingredients:
- 4 self-raising flour
- 1 egg
- 1 milk
Instructions:
1. Put the flour (and cream of tartar and bicarbonate of soda if using plain flour) into a bowl. (Use a medium-sized saucepan if you don't have a bowl.) Add the egg, and beat it into the flour, gradually adding the milk and beating to make a smooth batter. (Use a hand or electric mixer if you have one, but you get just as good a result using a wooden spoon or fork). The batter will be much thicker than pancake or Yorkshire Pudding batter.
2. Heat a clean frying pan, or a griddle (a flat iron pan for baking cakes), over a moderate heat. When it is quite hot, but not burning, grease it lightly with the oil or lard, and drop one tablespoon of the batter at a time onto the pan. Drop the tablespoonfuls so that they fall far enough apart from each other to allow room for each of them to spread slightly. You can probably cook 3-4 pancakes at a time. Cook for 1 1/2-2 minutes, until there are little bubbles on top of the pancakes and the underneath is light brown. Turn them over gently with a knife and cook the other side for a few minutes. Remove them from the pan and place them on a clean cloth, folding it over to keep the scones moist as they cool. Serve with lots of butter, jam, or clotted cream for a treat.
Title: Mixed Fruit Dessert (A Macedonie of Fruits)
Ingredients:
- 1 1/2 grapes
- 1 1/2 oranges
- 1 1/2 plums
- 1 1/2 mixed berries
- 1 1/2 confectioners' sugar
- 5 cognac
- 3 kirsch
- 3 Grand Marnier
- 3
Instructions:
1. Combine fruits in a large mixing bowl and sprinkle with sugar. Mix well. Chill until ready to serve.
2. To serve add cognac, Kirsch, and Grand Marnier. Stir.
Title: Purple Chef Yummy Chocolate Cake
Ingredients:
- 5 eggs
- 150 caster sugar
- 110 cake flour
- 1 baking powder
- 20 cocoa powder
- 1 water
- 60 chocolate
- 1 baking chocolate
- 75 butter
- 200 rice
- 50
Instructions:
1. Sift together flour, cocoa powder and baking powder. Set aside.
2. In a large mixing bowl, beat eggs, sugar, cake stabiliser (ovalette), water, sifted ingredients with high speed until fluffy.
3. Add in the oil and mix slowly until the oil is blend well. Add in 1 tsp chocolate emulco and mix again until well combined.
4. Pour the mixture into 10 x 10inch baking pan, which have been greased and lined with greaseproof paper. Bake in 180 degrees C preheated oven for 45 minutes until done. Let cake cool in pan for a few minutes before turning out to wire rack. to cool down completely.
5. For the topping:
6. Break the chocolate bar into chunks and in butter and melt. Set aside.
7. When the cake is ready, spread the melted chocolate on top and sprinkle with chocolate rice.
Title: Maple Baked Bananas
Ingredients:
- 2 butter
- 2 maple syrup
- 2 light brown sugar
- 1 fresh lime juice
- 1/2 ground allspice
- 4 bananas
- 2 sweetened flaked coconut
Instructions:
1. Heat oven to 375 degrees. Place butter in 9 x 9 x 2-inch-square baking pan. Place in oven to melt.
2. Remove pan from oven; leave oven on. Stir in maple syrup, brown sugar, lime juice and allspice. Arrange bananas, cut side up, in pan. Sprinkle with coconut.
3. Bake in heated 375 degrees oven from 12 minutes, turning bananas over after 6 minutes and basting with liquid in pan.
4. Place bananas in dessert bowls. Top with frozen yogurt. Spoon sauce from baking pan over bananas and yogurt.
Title: Jim's White Chocolate Macadamia Nut Cookies
Ingredients:
- 1/2 butter
- 1/2 light brown sugar
- 3/4 granulated sugar
- 1/2 eggs
- 2 vanilla extract
- 1/2 flour
- 1/2 baking soda
- 2 1/2 salt
- 1 white chocolate chips
- 1/2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, cream together butter, crisco, brown sugar and white sugar until light and fluffy.
3. Beat in the eggs, one at a time.
4. Stir in the vanilla and almond extracts.
5. Combine the flour, baking soda and salt and gradually stir these dry ingredients into the creamed mixture.
6. Mix in the macadamia nuts and the white chocolate chips.
7. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
8. Bake for 10 minutes.
9. Let cool about 8 minutes on the cookie sheets.
10. Remove to wire rack to cool completely.