lumicero/recipes-ing2inst huggingface dataset:
Title: Pink Salad
Ingredients:
- 1 maraschino cherries
- 1 crushed pineapple
- 8 cream cheese
- 2 pecan halves
- 2 Cool Whip
- 1 colored miniature marshmallows
Instructions:
1. Drain the maraschino cherries, reserving the juice. Set the juice aside. Chop the cherries in half. Set aside.
2. Pour in some of cherry juice to the cream cheese and beat with a mixer. Keep adding juice until it reaches desired taste. (Use a bit more than you think is necessary, because the taste will be mellowed out a bit with the Cool Whip.).
3. Stir in the cherry halves, pineapple, and pecans.
4. Fold in the Cool Whip until mixed, and fold in the marshmallows until everything is well combined.
5. Cover with plastic wrap and chill for at least an hour before serving.
Title: Chocolate Shortbread Slice
Ingredients:
- 1/3 dark chocolate
- 450 butter
- 130 cocoa powder
- 250
Instructions:
1. Line a 20cm square tin with non-stick baking paper.
2. Place the chocolate, cream and butter in a saucepan and stir over a low heat, stirring until mixture is melted and smooth. (I used the microwave for this step).
3. Place the biscuits in a mixing bowl and pour over 2/3 of the chocolate mixture and sitr to coat the biscuits. Spoon this into the prepared tin and pour over the remaining chocolate mixture. Tap the sides of the tin to remove any bubbles.
4. Refrigerate for 3 hours or until set. Remove from tin, dust with cocoa and cut into squares.
Title: Mean Chef's Bittersweet Molten Chocolate Cakes With Coffee Ice C
Ingredients:
- 9 sugar
- 8 bittersweet chocolate
- 3/4 unsalted butter
- 3 eggs
- 3 all-purpose flour
- 1 coffee ice cream
- 1
Instructions:
1. Generously butter eight 3/4-cup soufflé dishes or custard cups.
2. Sprinkle inside of each dish with 1 1/2 teaspoons sugar.
3. Stir chocolate and butter in heavy medium saucepan over low heat until smooth.
4. Remove from heat.
5. Using electric mixer, beat eggs, egg yolks, and remaining 5 tablespoons sugar in large bowl until thick and pale yellow, about 8 minutes.
6. Fold 1/3 of warm chocolate mixture into egg mixture, then fold in remaining chocolate.
7. Fold in flour.
8. Divide batter among soufflé dishes.
9. (Can be made 1 day ahead. Cover with plastic; chill. Bring to room temperature before continuing.) Preheat oven to 425°F.
10. Place soufflé dishes on baking sheet.
11. Bake cakes uncovered until edges are puffed and slightly cracked but center 1 inch of each moves slightly when dishes are shaken gently, about 13 minutes.
12. Top each cake with scoop of coffee ice cream and serve immediately.
Title: Popcorn Balls Fit for More Than Just Kids
Ingredients:
- 3 molasses
- 2/3 sugar
- 1 1/2 vanilla
- 2 water
- 1/2 vinegar
- 1/3 salt
- 1/3 butter
- 2
Instructions:
1. In a saucepan boil molasses, sugar, water, vinegar, and salt without stirring until it reaches 270 degrees (brittle stage).
2. Take off the heat and add the butter and vanilla.
3. Pour the syrup over the popped corn gradually while stirring.
4. Grease your hands and form the mixture into balls the size of your fist
5. Wait to cool and then wrap each individually in wax paper.
6. ENJOY!
Title: Fruit Espuma (Latin American Gelatin Foam)
Ingredients:
- 1 1/2 water
- 6 raspberry Jell-O gelatin
- 1 evaporated milk
- 1 raspberries
Instructions:
1. Chill large mixing bowl and mixer's beater whip in your freezer.
2. Chill the evaporated milk.
3. Bring water to a boil in a small saucepan.
4. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid).
5. Remove the large mixing bowl and whip from freezer, pour the cold evaporated milk into bowl, and whip until fluffy and doubled in volume.
6. While continuing to beat, slowly pour in cooled gelatin.
7. When all of the gelatin has been incorporated, pour the mixture into a mold, bowl, or individual cups and chill until set, about 3 hours.
8. Once set, serve garnished with raspberries.
Title: Chocolate Hazelnut Coffee Bread Pudding
Ingredients:
- 6 1% low-fat milk
- 2 heavy cream
- 1 sugar
- 1 instant coffee
- 2 eggs
- 4 hazelnuts
- 3
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Have a 2-quart shallow baking dish and a large roasting pan handy.
3. Overlap the bread pieces in baking dish.
4. Place dish in roasting pan.
5. Bring 1 cup milk and cream to a simmer in a 1 quart saucepan over medium-low heat.
6. Remove from heat; add the chocolate chips, sugar and coffee.
7. Let it stand 2 minutes to melt chocolate and then whisk until blended.
8. Whisk the remaining cup of milk and the eggs in large bowl until well blended, then whisk in chocolate mixture.
9. Pour evenly over the arranged bread.
10. Sprinkle the hazelnuts.
11. Pour hot water into roasting pan to come halfway up sides of dish.
12. Bake 55-60 minutes until a knife inserted near center comes out clean.
13. Remove from water to a wire rack and serve warm or cold.
Title: Chocolate Chip Bundt Pound Cake
Ingredients:
- 1 - 5 1/8 instant vanilla pudding
- 1 - 15 1/4 eggs
- 4 canola oil
- 1 milk
- 1 chocolate chips
- 2
Instructions:
1. Mix all ingredients except chocolate chips on medium high for two minutes, fold in chocolate chips.
2. Pour into greased and floured Bundt pan.
3. Bake at 350 for 55 minutes.
Title: Pumpkin Pie Cake
Ingredients:
- 18 margarine
- 1/2 egg
- 1 canned pumpkin
- 16 eggs
- 3 evaporated milk
- 3/4 brown sugar
- 1/2 white sugar
- 1/4 cinnamon
- 1/2 white sugar
- 1/2 margarine
- 4 pecans
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease the sides and bottom of a 13x9" pan.
3. Mix the three ingredients for the crust and press into the bottom of the pan.
4. Blend the filling ingredients together well and pour mixture over the crust.
5. Using a fork, mix the sugar,margarine and 3/4 cup of cake mix until blended.
6. Sprinkle topping mixture over filling evenly.
7. Top with pecans.
8. Bake at 350 degrees for 55 minutes.
Title: APRICOT AND SULTANa ROCK CAKES
Ingredients:
- 1 1/2 self raising flour
- 1 baking powder
- 115 butter
- 115 sultanas
- 50 sugar
- 1/3 orange
- 1 eggs
- 2
Instructions:
1. preheat oven to 180 Celsius line a large cookie tray with baking paper.
2. place flour and baking powder into a large bowl.
3. add butter and rub in until the mix resembles breadcrumbs.
4. stir in the sultanas, apricots, sugar and rind.
5. add the eggs and stir until everything is well combined.
6. place mounds of dough onto the baking tray (I used a dessert spoon), leaving space between each mound to allow for spreading.
7. cook for 15 - 20 minutes or until golden. remove to wire to cool.
Title: Mincemeat With Green Tomato
Ingredients:
- 1 stew beef chunk
- 1/2 suet
- 20 green tomatoes
- 18 tart apples
- 1 1/2 raisins
- 3 cinnamon
- 3/4 citron
- 3/4 salt
- 6 clove
- 3 allspice
- 1 ginger
- 1 1/2 brandy
- 1 nutmeg
- 1
Instructions:
1. Cover meat with water and simmer until tender.
2. Force meat, suet, tomatoes and apples through food processor until it is in smallish pieces.
3. Place in a large saucepan and add remaining ingredients (except brandy) and simmer 1 hour, stirring frequently.
4. Fill 3 hot, sterilized 1-quart jars.
5. Place 2 tablespoons brandy on top, if desired.
6. Seal. Store in cool place.
7. Makes a wonderful minced pie!
Title: Sage Chocolate Sauce
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1/4 water
- 6
- 2
Instructions:
1. Put the cream, butter and sugar in the top of a double boiler.
2. Heat and stir until smooth.
3. Beat in the chocolate until melted.
4. Add water slowly and blend until it is smooth.
5. Pour over ice cream and serve.
6. Enjoy!
Title: Spiced Pears With Chocolate Mascarpone
Ingredients:
- 2 1/2 riesling wine
- 1/2 sugar
- 1/2 vanilla bean
- 1/2 lemon, zest of
- 2 cloves
- 4 bay leaves
- 2 peppercorn
- 1/2 fresh thyme
- 1 ground nutmeg
- 1/4 ground mace
- 1/8 ground cardamom
- 1/4 cinnamon stick
- 1 bartlett pears
- 4 bittersweet chocolate
- 3 mascarpone cheese
- 4 -6 powdered sugar
- 3 dark rum
- 1 butter
- 2 walnuts
- 2
- 4
Instructions:
1. To make the spiced pears: In a large non-aluminum saucepan combine the wine, sugar, vanilla bean, lemon zest and orange peels. Tie the cloves, bay leaves, peppercorns and thyme in a piece of cheesecloth; add to the pan with nutmeg, mace, cardamom and cinnamon stick. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
2. Peel pears and cut in half length-wise. Add the pears to the liquid, cover and reduce heat to medium-low. Gently cook about 5 to 15 minutes, or until almost tender. Remove from the heat and let sit covered 5 minutes.
3. Remove the pears from the syrup and allow to cool to room temperature on a wire rack. Chill the syrup on ice; when completely cooled, add the pears, cover and refrigerate for 4 hours or overnight.
4. To make the chocolate mascarpone: Melt chocolate in microwave or in top of double-boiler over boiling water. Cool slightly. Whip the mascarpone with the powdered sugar until smooth. Add the melted chocolate and rum, whisking well. Refrigerate until chilled. Spoon into a pastry bag fitted with star tip and set aside.
5. Preheat oven to 450-degrees F. Remove the pears from the syrup and drain. With teaspoon or melon baller, carefully hollow out the pears, removing the core. Place the pears in an oven proof skillet large enough to hold all 8 halves. Brush with melted butter.
6. Bake in the preheated oven for 5 minutes or until barely heated through. Remove the skillet and carefully turn pears over in the hot butter. Transfer 2 halves to each warm serving plates and fill each half pear with chocolate mascarpone. Sprinkle with walnuts. Serve immediately with biscotti.
Title: Allison's White Sugar Cookies
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 3 eggs
- 1 baking soda
- 1 water
- 1 sour cream
- 1 vanilla
- 4 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. In a mixing bowl, cream shortening and sugar.
2. Add eggs; mix well.
3. Dissolve baking soda in hot water; add to mixture.
4. Blend in vanilla and sour cream.
5. Add flour, baking powder and salt; mix well.
6. Cover and chill dough for at least 2 hours.
7. Preheat oven to 350°F.
8. Line cookie sheets with parchment paper. (I buy in bulk from the local food service store - a great price and less grease and clean-up).
9. On a lightly floured surface, roll dough to desired thickness (1/8-inch for crispy and 1/4-inch for softer cookies).
10. Optional - sprinkle cookies at this point with colored sugar. To make cookies to frost, bake them plain.
11. Bake for 10-12 minutes, until edges are lightly browned.
12. Decorate with your favorite frostings and decorative candies.
Title: Coconut - Pecan - Fudge Bars
Ingredients:
- 1/2 granola bars
- 6 brown sugar
- 1/4 pecans
- 1/4 pecan pieces
- 1/4 butter
- 1/4 margarine
- 1/4 water
- 1 egg
- 1/4 brown sugar
- 1/4 pecans
- 1/4 pecan pieces
- 3/4 butter
- 1/4 margarine
- flaked coconut
- vanilla
- ice cream
- granola bar
Instructions:
1. Heat oven to 350F (325F for dark pan). Grease bottom only of 9 or 8-inch pan with shortening or cooking spray.
2. Set chocolate syrup aside. In medium bowl, mix all base ingredients, Spread mixture in pan, pressing down evenly with back of spoon or fork.
3. In large bowl, beat all filling ingredients 50 strokes with spoon. Spoon and spread batter evenly over base. In small bowl, mix all topping ingredients; sprinkle over filling.
4. Bake 35-40 minutes for 9-inch pan, (45-50-minutes for 8-inch), or until coconut is golden brown and bars begin to pull away from sides of pan. Cool 1 hour 30 minutes to 2 hours before serving. Cut into 4 rows by 4 rows. Serve at room temperature topped with whipped cream or ice cream and additional crushed granola bars.
Title: Nigella's Buttery Cream-Cheese Frosting
Ingredients:
- 5 7/8 icing sugar
- 9 cream cheese
- 9 unsalted butter
- 1 cider vinegar
- lemon juice
Instructions:
1. Add icing sugar to a mixer bowl. Add cream cheese and butter and beat.
2. Pour in cider vinegar and beat again to make a smooth icing
3. Ice whatever you want to ice this icing with.
Title: Dark Chocolate Bundt Cake With Wintry White Icing
Ingredients:
- 8 butter
- 1 sugar
- 1 eggs
- 2 all-purpose flour
- 4 baking soda
- 2 1/2 salt
- 1/2 buttermilk
- 1/4 vanilla extract
- 1 powdered sugar
- 1 milk
- 2 vanilla extract
- 3 -4
- 1
Instructions:
1. Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.
4. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish with wintry-white icing.
5. To make icing, stir together all ingredients until smooth.
Title: Brown Butter Pound Cake
Ingredients:
- 1 1/8 butter
- 2 cake flour
- 1 baking powder
- 1/2 salt
- 1/2 light brown sugar
- 1/2 granulated sugar
- 4 eggs
- 1/2 vanilla extract
- 1 Bourbon
Instructions:
1. Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
2. Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
3. Whisk together flour, baking powder, and salt.
4. Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and then the bourbon (!). At low speed, mix in flour mixture until just incorporated.
5. Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.
6. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
Title: Pistachio Pumpkin Roll
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 lemon juice
- 1/2 canned pumpkin
- 2/3 flour
- 2 pumpkin pie spice
- 1 baking powder
- 3/4 pistachios
- 8 cream cheese
- 2 butter
- 1 powdered sugar
- 1 lemon zest
- 1 pistachios
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a 10 x 15 x 1 inch pan with waxed paper or parchment; grease and flour.
3. Beat eggs on high, add sugar gradually until very thick and volume is tripled, about 5 minutes.
4. Fold in lemon juice and pumpkin gently.
5. Sift combined dry ingredients except pistachios over egg mixture; lightly fold into egg mixture.
6. Spread into prepared pan and sprinkle with pistachios.
7. Bake 12 to 15 minutes or until top springs back when lightly pressed.
8. Turn cake out onto waxed paper and trim crisp edges with knife.
9. Working quickly, cover cake with second sheet of waxed paper and roll up from short side, rolling paper inside.
10. Set aside; prepare Pistachio Cream Cheese Filling.
11. Beat cream cheese and butter together with powdered sugar and lemon zest until creamy. Stir in pistachios.
12. When cake has cooled, unroll and spread filling over entire surface.
13. Re-roll cake. Slice to serve.
Title: Light Instant Oatmeal Raisin Cookies
Ingredients:
- 2/3 sugar
- 2/3 brown sugar
- 1 light butter
- 1 baking powder
- 1 ground cinnamon
- 1 vanilla extract
- 1/2 salt
- 2 eggs
- 3 oats
- 1 all-purpose flour
- 1 raisins
Instructions:
1. Preheat oven to 375°F.
2. If using good quality instant oatmeal, you may want to use the oatmeal packets in their entirety. If the flavor of the non-oat part of the oatmeal isn't to your liking, then empty each packet and pick out the dried fruit. Then, run the oatmeal through a sieve to separate the oats from the flavoring.
3. In a large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with a wooden spoon.
4. Stir in oats, flour and raisins.
5. If using oatmeal packets in their entirety instead of just the oats, allow the mixture to rest for 10 minutes to allow the dried fruit and other ingredients to fully rehydrate.
6. On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
7. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Title: Un-Baked Cookies
Ingredients:
- 1/4 sugar
- 2 butter
- 1/2 milk
- 1/2 salt
- 1 oats
- 3 vanilla
- 1 peanut butter
- 1
Instructions:
1. First stir together cocoa, sugar, butter, milk, and salt and bring to a boil. -2 minutes.
2. Second you take the pan of the stove and put in oats, vanilla, and peanut butter.
3. Then you put on wax paper.
4. Next you wait for them to harden.
5. Finally, the best part, you eat them.
Title: Lightened up Chocolate Pound Cake
Ingredients:
- 1 fat free cream cheese
- 1 water
- 1/2 sugar
- 1/3 Egg Beaters egg substitute
- 1/4 vanilla extract
- 1
- 2
Instructions:
1. In a large bowl combine all ingredients.
2. Mix on low for one minute, then scrape sides of bowl.
3. Mix on medium for two minutes or until batter is nicely blended.
4. Grease a 10-inch tube pan then lightly dust with flour. Pour batter into pan.
5. Bake for 58-62 minutes, or until cake springs back when pressed and begins to pull away from sides of pan.
6. Cool 20 minutes, then turn cake out of pan.
Title: Ligurian Lemon Cake
Ingredients:
- 7 unsalted butter
- 1 3/4 all-purpose flour
- 1 1/2 double-acting baking powder
- 1 granulated sugar
- 2 lemons, zest of
- 4 eggs
- 3 milk
- 1 fresh lemon juice
- 2/3 olive oil
- 1/2 fresh raspberry
- 1 confectioners' sugar
- 1 1/2 fresh lemon juice
- 1 -2
Instructions:
1. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
2. In a large bowl, sift flour and baking powder; set aside.
3. Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
4. Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
5. With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
6. Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
7. Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
8. Let cool for about 15 minutes before removing the cake ring.
Title: Blender Chocolate Mousse
Ingredients:
- 2 dry instant coffee
- 1/4 water
- 300 dark chocolate
- 4
- 250
Instructions:
1. Process all ingredients until smooth and slightly thickened.
2. Pour into 6 serving dishes.
3. Refrigerate till set, about 3 hours.
4. Top with extra cream to serve.
Title: Banana Creme Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 2 pecans
- 1 mini marshmallows
- 4 vanilla instant pudding mix
- 1 instant banana pudding mix
- 3 bananas
Instructions:
1. Preheat oven to 350.
2. Combine cake mix with butter, eggs and nuts.
3. Spread 1/2 of mixture in greased 13x9 cake pan.
4. In saucepan melt marshmallows.
5. ADd bananas and dry pudding mix, mixing well.
6. Pour over bottom layer in the cake pan.
7. Top evenly with remaining cake mixture.
8. Bake at 350 for 20-25 minutes.
Title: Pumpkin Maple Pudding
Ingredients:
- 1 pumpkin
- 1 fat-free evaporated milk
- 3/4 pure maple syrup
- 1 egg
- 2 all-purpose flour
- 1 ground cinnamon
- 2 ground ginger
- 1 1/4 salt
- 1/8 pecans
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Coat a 2 1/2 quart baking dish or souffle dish with cooking spray.
3. In a large bowl, combine 1st 9 ingredients, and whisk together until smooth.
4. Pour into prepared dish, and bake for 1 hour, or until almost set. (The pudding should jiggle slightly in the center).
5. Sprinkle with the pecans. Bake for 5 to 10 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove to a wire rack to cool.
7. Cover and refrigerate for several hours to chill.
8. Serve with whipped topping if desired.
Title: Old Fashioned Indian Pudding
Ingredients:
- 2 cornmeal
- 1/2 sugar
- 1/2 salt
- 1/2 molasses
- 2 butter
- 4 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Heat milk and butter in saucepan or microwave till warm.
3. While milk is warming mix cornmeal, sugar, molasses and salt together in a baking pan until the mixture is smooth and well-mixed.
4. When milk is warm enough that the butter begins to melt (the original recipe says to scald it but I don't get it that hot) add the warm milk to the molasses mixture. Do it slowly, stirring after each addition until incorporated. Once all the milk is added put in oven.
5. Stir every 20 minutes or so. The cornmeal will initially lump or settle to the bottom of the pan. Mix it together and get rid of the lumps. The mixture will cook down and get thicker. When it is thick, brown and grainy looking it is done. This takes between 1 - 2 hours depending on whether you are using whole milk or milk with less fat.
6. Remove from oven. Let cool a bit and serve with iced cream or whipped cream.
Title: Fast Fixin' Chocolate Chip Cake
Ingredients:
- 1 eggs
- 1/4 water
- 2 chocolate instant pudding
- 1 1/4 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Pour oil into a 13x9x2 inches pan.
3. Tilt the pan to cover the bottom with oil.
4. Put remaining ingredients into pan and stir with a fork or spoon until blended (about 2 minutes).
5. Scrape sides and spread batter evenly in pan.
6. Bake at 350 for 35-45 minutes until toothpick inserted near center comes out clean.
7. Cooled cake may be sprinkled with powdered sugar.
8. Use a knife to loosen cake from sides; cut and serve directly from pan.
9. Store leftover cake loosely covered.
Title: Wacky Cake
Ingredients:
- 1 1/2 flour
- 3 baking soda
- 1/2 sugar
- 1 salt
- 1/2 margarine
- 5 vinegar
- 1 vanilla
- 1 water
- 1
Instructions:
1. Put the first five ingredients in an ungreased 8 or 9 inch square baking pan and mix.
2. Add the last four ingredients. Mix all these ingredients together in the baking pan.
3. Bake for 25-30 minutes at 350.
Title: Pampered Chef Taffy Apple Pie
Ingredients:
- 1 creamy peanut butter
- 1/4 cream cheese
- 1 brown sugar
- 1/4 vanilla
- 1/2 granny smith apples
- 1/2 cinnamon
- 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. Shape dough into a ball at the center of a baking stone or large round pizza pan.
3. Lightly flour dough and pat out, flattening to 1/4 in thick circle.
4. Bake 16-18 minutes, or until LIGHTLY golden brown.
5. Cool completely.
6. Mix cream cheese, peanut butter, and vanilla until smooth.
7. Add brown sugar to the mixture and completely blend.
8. Spread mixture evenly over cookie.
9. Arrange apple slices over cream cheese and sprinkle with desired amount of cinnamon.
10. Heat caramel and drizzle over the top.
11. Sprinkle with chopped nuts.
Title: Grandma Florence's Molasses Cookies
Ingredients:
- 1 sugar
- 1 molasses
- 1 eggs
- 2 vinegar
- 3 baking soda
- 5 cinnamon
- 1 ginger
- 1 salt
- 1/2 flour
- 3 -4 raisins
- 20
Instructions:
1. Mix all ingredients together.
2. Roll out.
3. Sprinkle sugar on top after you get them rolled out.
4. Add a raisin to each cookie.
5. Bake in slow oven, 350 degrees Fahrenheit, about 10 minutes.