xiaoxl/recipe_data huggingface dataset:
Egyptian Lahma Bil Basal (Beef in Rich Onion Sauce)
Category: soups-stews-and-chili
By chaka

This is AMAZING! Very popular, simple dish made in Egyptian households. Once you make it, it will become a favorite for sure. When finished, you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce.

Ingredients:
1 pound cubed beef stew meat
2 tablespoons butter
1 tablespoon canola oil
4  onions, very thinly sliced
2 cubes  chicken bouillon
1  bay leaf
salt and ground black pepper to taste
1 ½ cups water, or as needed

Directions:
Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

Prep time: 10 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 394.1
Fat: 24.9 g
Saturated fat: 10.1 g
Carbohydrates: 21.8 g
Sugars: 9.6 g
Dietary fiber: 3.9 g
Protein: 21.3 g
Cholesterol: 78.1 mg
Sodium: 672.7 mg
Ham and Asparagus Squares


Ingredients:
asparagus spear, swiss cheese, deli ham, olive oil, crushed red pepper flakes

Directions:
Preheat oven to 375º.
Cook aspargus in boiling water for 2 to 3 minutes until crisp-tender. Run under cold water to cool. Place on paper towels to drain.
Unroll dough onto cookie sheet creating a large rectangle. Press edges together to seal. Prick crust with fork and bake for 6 to 9 minutes or until brown.
Sprinkle crust with 1/2 the swiss cheese. Arrange ham in a single layer and sprinkle the other 1/2 of the swiss cheese on top. Place asparagus spears over the top. Brush with oil and top with red pepper flakes.
Cook for 5 to 7 minutes longer until cheese beins to brown.
Cool slightly and cut into bite sized squares.
Easy BLT Salad


Ingredients:
bacon, lettuce, chopped tomato, red onion

Directions:
Toss all in a large bowl., Serve immediately.
Amazing French Toast


Ingredients:
eggs, heavy cream, honey, cinnamon, butter

Directions:
"Mix eggs, cream and warm honey until well combined. Soak slices of bread for 35-45 sec per side then lay on a baking sheet and rest for no less than 5 minute  This step is crucial do not skip. While bread is resting preheat oven to 350 and place a pan on low to med low heat and place in 1 Tbsp of butter.  The butter should melt and slightly bubble if it turns brown the pan is too hot.  Place bread slices in pan and cook until the slices just start to turn golden brown aprox 3-5 minute  The middle should be very soft.  Place on baking sheet and bake for 5-7 min until middle is firm.  While the slices are in the oven melt remaining butter and mix with cinnamon.  Once the slices are done brush with the cinnamon butter and let sit for 1-2 min then serve. Can be topped with fruit, whipped cream, maple syrup or my favorite banana foster. Using the oven creates a beautiful creamy custard middle to your toast very delicious!"
Lemon or Lime Barley Water


Ingredients:
pearl barley, lemon juice, lime juice, honey

Directions:
Place 4 1/2 cups water in a heavy pot with the barley and bring to a boil. Reduce the mixture by 50% over high heat. Strain the liquid into a clean glass container. Mix in the lemon or lime juice and honey, stirring well.
Serve well chilled.
Pizza Omelette


Ingredients:
eggs, water, tomato sauce, green pepper, mozzarella cheese, cheddar cheese

Directions:
Whisk eggs, water& seasonings in a medium bowl.
Heat oil in an 8 inch non-stick skillet over medium high heat.
Pour egg mixture into skillet.
As mixture begins to set, use a turner to gently push cooked portions toward the center.
Tilt skillet to allow uncooked portions to flow into empty spaces.
When egg is almost cooked but still looks moist, spread sauce over the top.
Sprinkle with toppings& cheese.
TO MELT CHEESE: If the skillet is ovenproof, place under a preheated broiler for 1- 2 minutes (watch closely!] If the skillet is not ovenproof, place lid on skillet& cook for 1- 2 minutes.
Pink Beet & Orange Soup


Ingredients:
beetroots, creme fraiche, Worcestershire sauce, yoghurt

Directions:
In a soup pot, add the beet cubes to vegetable stock and bring to the boil. Allow to cook gently for four minutes.
Take the pot off the heat and puree the soup with an immersion blender until smooth. Add the orange juice and the creme freche and allow to come to the boil again. If the soup is too thick, add 1/4 to 1/2 cup of water.
Season the soup with worcestershire sauce, salt and pepper. If preparing this dish ahead of time, allow the soup to cool and store it in the fridge. If you plan to eat it straight away, pour the soup into bowls. Stir a bit of salt through the yoghurt and, using a spoon, carefully create yoghurt spirals in the soup.
Scalloped Potatoes with Cream


Ingredients:
butter, potatoes, chicken broth

Directions:
Position rack in center of oven and preheat to 375F.
Rub ½ tblsp butter over 9 inch glass pie dish.
Arrange 1/3 of potato slices in dish.
Season to taste.
Repeat layering and seasoning with remaining potatoes in 2 batches.
Whisk cream and broth in small bowl.
Pour over potatoes.
Dot top with 1 tblsp butter.
Bake until golden, about 55 minutes.
Drizzle 3 tblsps cream over potatoes; bake about 15 minutes longer.
Cool 5 minutes before serving.
Creamy Rice Pudding


Ingredients:
water, white rice, raisins, milk, granulated sugar, salt, ground cinnamon, ground nutmeg, egg, butter, vanilla extract

Directions:
In a 2-quart saucepan, bring water to a boil.
Add rice and raisins to pan, cover, and simmer over medium-low heat for 20 minutes.
Add 1 1/2 cups milk, sugar, salt, cinnamon and nutmeg to pan; increase heat to medium; simmer, stirring occasionally, until thick and creamy, 15-20 minutes.
Stir in remaining milk and egg; cook an additional 2 minutes, stirring constantly.
Remove from heat and stir in butter and extract.
Pink Sangria


Ingredients:
rose wine, brandy, white cranberry juice, orange, lemon

Directions:
In a pitcher, combine all the ingredients except the soft drink and ice cubes., Refrigerate for 1 hour.  Add the soft drink and ice just before serving.
Lemon Biscotti With Lemon Drizzle


Ingredients:
all-purpose flour, sugar, baking powder, lemon rind, fresh lemon juice, eggs, powdered sugar

Directions:
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly].
Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch] slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool]. Remove from baking sheet, and cool completely on wire rack.
Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
Jamie Sale's Chili


Ingredients:
ground beef, onion, green bell pepper, red bell pepper, carrot, celery, garlic clove, chili powder, basil leaves, oregano leaves, crushed tomatoes, kidney beans, chickpeas, tomato paste

Directions:
Cook ground beef in large saucepot on medium-high heat 5 minutes or until no longer pink.  Remove ground beef from saucepot.  Drain fat, leaving 1 tablespoon drippings in saucepot.
Add onion, bell peppers, carrots, celery and garlic; cook and stir 5 minutes.
Stir in spices and remaining ingredients.  Bring to boil; cover.  Reduce heat and simmer 30 minutes, stirring occasionally.
Serve with tortilla chips, rice or cheese toast, if desired.
Susanna Foo's Jalapeño Peppers With Pork Stuffing


Ingredients:
brandy, water, scallion, gingerroot, fresh thyme, soy sauce

Directions:
Remove the stem from each pepper. Slice the peppers in half lengthwise on one side, cutting almost to the tip; leave the peppers joined at both ends. With the tip of a vegetable peeler, remove the seeds; set aside.
Place the pork in a small bowl and add the brandy. Stir in the water, 1 tablespoon at a time, until the meat mixture is soft. Mix well.
Add the scallions, gingerroot, thyme, soy sauce and sesame oil; mix until thoroughly combined. Open each pepper carefully and stuff it with some of the meat mixture, pressing it in firmly and keeping the pepper whole.
Coat a large nonstick skillet with the corn oil and heat. Without crowding the pan, add the stuffed peppers to the skillet. (Depending on the size of your skillet and the number of peppers, you may have to fry them in batches].
Cover the peppers and cook over low heat for 5 minutes. Turn and continue cooking until the peppers are tender and the meat is thoroughly cooked, about 15 minutes. Serve at room temperature.
Cast Iron Skillet Buttermilk Cornbread
Category: bread
By Dannielle Randall

This recipe is for those people that do not like sweet cornbread. For me, this is my comfort food and what I grew up on.

Ingredients:
1 cup white cornmeal
½ cup yellow cornmeal
½ cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 tablespoons lard
2 tablespoons vegetable oil
1  large egg
1 teaspoon butter, or as needed
1 pinch paprika  (Optional)
1 pinch kosher salt  (Optional)

Directions:
Place a cast iron skillet in the oven and preheat to 450 degrees F (230 degrees C). Mix white cornmeal, yellow cornmeal, flour, baking powder, and salt together in a large bowl. Add buttermilk, lard, and vegetable oil; stir will to combine. Stir in egg until smooth batter forms. Remove hot cast iron skillet from oven, melt butter in skillet, then pour in batter. Top with paprika and kosher salt. Return skillet to oven. Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the pan, about 15 minutes. Remove from oven to cool slightly, about 5 minutes. Cut into wedges.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 10-inch round

Calories: 201.7
Fat: 8.8 g
Saturated fat: 2.6 g
Carbohydrates: 26.7 g
Sugars: 1.8 g
Dietary fiber: 1.7 g
Protein: 4.5 g
Cholesterol: 28.9 mg
Sodium: 635.1 mg
Shrimp Stuffed Flank Steak With Bordelaise Sauce


Ingredients:
olive oil, yellow onion, red bell peppers, yellow bell peppers, salt, cayenne, shrimp, green onion, garlic, parsley, egg, parmigiano, olive oil, yellow onion, shrimp, salt, cayenne, shallots, garlic, plum tomato, dry red wine, parsley, unsalted butter

Directions:
Heat olive oil over medium heat, in a medium sized sauté pan and add onions, bell peppers, salt and cayenne.  Cook for 2 minutes, stirring occasionally.  Add shrimp and cook, stirring for 2 minutes or until shrimp are pink.  Add green onions, garlic and parsley and cook, stirring for 1 minute.
Pour mixture into a bowl and let cool for a few minutes.  Add egg, bread crumbs, cheese and mix well. Set aside.
With a very sharp knife, butterfly flank steak, lengthwise. Lay flat.  Placing hand on top of meat to secure. Slice meat in half, but not all the way through. Making two steaks which are still connected (hope I explained that right]. Then you can open the meat and it will become one large, thin steak.or "butterflied".
Season both sides of meat with Creole Seasoning. Take stuffing and put down the seam of the steak and wrap edges around stuffing, over lapping about 1/2 inch.  Secure with butchers twine in several areas.
Heat oil in large skillet over medium high heat.  Sear stuffed steak on all sides, until well browned.
Place in roasting pan and finish roasting for  35-40 minutes at 400°F.
Remove from oven and let rest for 5 minute before serving with Bordelaise Sauce.
Bordelaise Sauce:
Heat the oil in a sauté pan over medium heat.  Add the onions and cook, stirring, for 1 minute.  Add the shrimp, salt, and cayenne and cook, stirring for 2 minutes.  Add the shallots, garlic and tomatoes and cook, stirring for 2 minutes.  Add the wine and simmer for 4 minutes.  Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes.  Add the butter and stir to combine, about 20 seconds.
Raspberry-White Chocolate Chip Muffins
Category: bread
By spaz

These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.

Ingredients:
2 cups cake flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
¾ cup buttermilk
1 large egg
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
2 cups fresh raspberries
½ cup miniature white chocolate chips
3 tablespoons seedless raspberry jam
2 tablespoons white sugar
2 teaspoons ground cinnamon
¼ cup miniature white chocolate chips

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners. Sift flour, sugar, baking powder, and baking soda together in a large bowl. Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together. Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter. Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 12 muffins

Calories: 250.1
Fat: 8.7 g
Saturated fat: 5.1 g
Carbohydrates: 39.4 g
Sugars: 18.8 g
Dietary fiber: 2 g
Protein: 4 g
Cholesterol: 28.7 mg
Sodium: 140.9 mg
Grilled Rib-Eye Steaks With Roasted Peppers


Ingredients:
olive oil, fresh thyme, fresh savory, dried savory, anchovy fillets, red bell peppers, yellow bell peppers, green bell peppers, garlic cloves, fresh parsley

Directions:
Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in 13x9x2-inch glass dish to blend.
Add steaks; turn to coat.
Let stand at room temperature 1 hour, or cover and refrigerate overnight.
Char all peppers over gas flame, in broiler or on barbecue until blackened on all sides.
Enclose peppers in paper bag 10 minutes.
Peel, seed and cut peppers into 1/2-inch-wide strips.
Mix 1/3 cup oil, 2 teaspoons anchovies and garlic in large bowl to blend.
Add peppers.
Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring peppers to room temperature before continuing.].
Prepare barbecue (medium-high heat].
Remove steaks from marinade; pat dry.
Sprinkle steaks with salt and pepper.
Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
Transfer to cutting board.
Let stand 5 minutes.
Cut steaks diagonally into thin slices.
Divide meat among plates.
Spoon peppers next to meat.
Pour any juices from cutting board over peppers.
Sprinkle with parsley and serve.
Caesar Salad Dressing


Ingredients:
minced garlic cloves, egg, lemon juice, Worcestershire sauce, salt, pepper, parmesan cheese

Directions:
Mix everything but vegetable oil in blender until foamy and thick., Slowly add in vegetable oil.Continue mixing for about 30 seconds., Refridgerate for about 1/2 hour before serving to blend flavors.
Summer Squash Salad


Ingredients:
zucchini, limes, juice of, shallots, fresh dill, fresh dill, herbs

Directions:
Trim ends off zucchini and yellow squash, and cut into narrow strips (julienne].
Whisk lemon or lime juice with shallots, salt, and pepper.
Whisk in oil and herbs.
Toss squash with dressing and serve, garnished with herb sprigs if desired.
Mom's Turkey Tarragon Meatballs


Ingredients:
egg, ground turkey, onion, garlic, tarragon leaves, pepper, canola oil, chicken broth, lemon juice, salt

Directions:
Combine egg, turkey,crumbs,onion and garlic with 1 tsp tarragon 1/8 tsp salt& 1/4 tsp pepper.
Mix well.
Using a small spoon shape into 30-40 meatballs.
Brown 1/2 meatballs in 2 1/2 Tbs oil in a large skillet about 6 minutes turning as sides brown.
Remove to a platter.
Brown remaining meatball adding rest of oil if needed 2-3 minutes turning as above.
Remove to platter.
To the skillet add chicken broth,lemon juice, remaining tarragon, salt if desired& pepper.
Heat to a low boil.
You may thicken the broth with cornstarch/water mix if desire or leave it with out.
Add meat balls to pan coat with sauce.
Serve as an appetizer or serve over rice or egg noodles.
Best if prepared a day ahead of time.
Also freezes well.
Great Grandma's Nut Butter Balls
Category: desserts
By Kit

My great grandma's recipe (duh). The combination of confectioners' sugar and cake flour makes them really melt in your mouth. Don't try to double unless you've got a really big mixer!

Ingredients:
1 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups cake flour
1 cup chopped pecans
½ cup confectioners' sugar for rolling

Directions:
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets. Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in  additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 85.5
Fat: 5.5 g
Saturated fat: 2.6 g
Carbohydrates: 8.6 g
Sugars: 3.9 g
Dietary fiber: 0.3 g
Protein: 0.7 g
Cholesterol: 10.2 mg
Sodium: 27.4 mg
Warm Cheese & Mushroom Toasts


Ingredients:
unsalted butter, shallot, kosher salt, baguette, gruyere cheese

Directions:
Melt the butter in a large heavy-duty skillet over medium heat.
Add the shallot, season with 1/2 t salt and cook, stirring, until softened, about 3 minutes.
Raise the heat to high, add the mushrooms and another 1/2 t salt, and cook, stirring frequently until softened and browned, 3-5 minutes longer.
(At this point, you can cool to room temperature and refrigerate, tightly wrapped, for up to 1 day. Bring to room temperature before using].
Set an oven rack about 8 inches away from the broiler element and heat the broiler to high.
Arrange the bread slices on a large rimmed baking sheet.
Broil until lightly toasted, 2-4 minutes, rotating the pan as needed for even toasting.
Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyere.
Broil until the cheese is melted and lightly browned, 4-7 minutes.
Serve immediately.
Instant Pot® Pulled Pork Sandwiches
Category: side-dish
By Fioa

Try the most delicious, melt-in-your-mouth pulled pork sandwiches, made easily and without hassle in your Instant Pot®--an absolute family favorite!

Ingredients:
1 tablespoon smoked paprika
1 ½ teaspoons firmly packed light brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds boneless pork loin roast, cut into 1-inch cubes
1 tablespoon olive oil
1 ½ cups barbeque sauce
1 cup water
2 (12 count) packages Hawaiian bread rolls (such as King's®)

Directions:
Whisk smoked paprika, brown sugar, garlic powder, salt, and black pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and cook pork in batches until browned, 5 to 7 minutes. Pour in barbeque sauce and water. Close and lock the lid; select Manual function and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid; transfer pork to a separate plate. Reselect Saute function and simmer sauce until thickened, about 10 minutes. Shred pork with 2 two forks; mix with sauce. Slice bread rolls in half and fill with pulled pork; cover with tops.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 987
Fat: 5 g
Saturated fat: 13.2 g
Carbohydrates: 144.4 g
Sugars: 13.1 g
Dietary fiber: 6.6 g
Protein: 55.6 g
Cholesterol: 159.1 mg
Sodium: 1473 mg
Apricot Cheese Loaf
Category: bread
By Carol

A fruit-laden and slightly tart loaf. Excellent with tea or coffee.

Ingredients:
1 cup boiling water
1 cup dried apricots, chopped
3 tablespoons margarine
½ cup cream cheese, softened
1 cup white sugar
2  eggs
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup dates, pitted and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. Pour boiling water over apricot pieces in a small bowl.  Cool. In another bowl, combine flour, baking powder, soda, salt, and dates. In a large bowl, cream butter or margarine, cream cheese, and sugar.  Beat in eggs, one at a time, until smooth.  Stir in cooled apricots and water.  Pour in flour mixture, and stir until moistened.  Turn batter into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until it tests done.  Let stand 10 minutes.  Remove from pan to rack.  Cool.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 -9x5 inch loaf

Calories: 270.7
Fat: 7.2 g
Saturated fat: 2.9 g
Carbohydrates: 49.1 g
Sugars: 30.4 g
Dietary fiber: 2.3 g
Protein: 4.6 g
Cholesterol: 41.6 mg
Sodium: 303.7 mg
Golden Raisin Spice Cookies


Ingredients:
flour, baking soda, salt, clove, nutmeg, allspice, shortening, butter, brown sugar, granulated sugar, vanilla extract, eggs

Directions:
Preheat oven to 350.
Sift first six ingredients together.
Cream shortening and sugars; add eggs until well blended.
Gradually stir in dry ingredients.
Fold raisins and nuts into batter.
Drop by rounded teaspoonsful onto ungreased baking sheet.
Bake for approximately 10 minutes.
Cool on pan briefly, then remove to wire rack to cool completely.
Chocolate Milkshake With Ice Cream


Ingredients:
milk, chocolate ice cream, cocoa powder, sugar

Directions:
Mix milk, chocolate powder, sugar, cocoa powder in a blender. process until it becomes smooth.
Divide mixture among glasses.cover bottom and drizzling syrup in a spiral pattern inside of each glass.
Pour equal amount of ice cream mixture into each glass.
Swirl some chocolate syrup over each serving and serve cold.
Gluten Free Lemon Poppy-Seed Cookies


Ingredients:
olive oil, honey, pure vanilla extract, lemon, zest of, sorghum flour, cornmeal, sea salt, poppy seed

Directions:
Preheat oven to 350°F and line two baking sheets with parchment.
In a large bowl combine oil, almond milk, honey, vanilla and lemon zest.
In a smaller bowl, combine almonds, flours, cornmeal and salt.
Stir dry ingredients into the oil mixture, followed by poppy seeds.
On a rice-flour dusted surface (or between sheets of wax paper], roll dough out to ¼” thickness and cut out shapes with your desired cookie cutter or small glass.
Bake for 6-8 minutes. Cool completely on the sheets.
Moist Poppy Seed Bundt Cake


Ingredients:
sugar, poppy seed, sour cream, eggs

Directions:
Mix all ingredients together with an electric mixer, except eggs.
Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
Bake at 350 for 45 minutes.
I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
It is good served with fresh fruit salad.