lumicero/recipes-ing2inst huggingface dataset:
Title: Horse Cake
Ingredients:
- 1 jelly beans
- 3 marzipan
- 1
Instructions:
1. Freeze the cake for 2 to 3 hours, then cut and arrange: place cake in front of you so that the long side is parallel to the edge of the counter. Cut an arch (see picture) from the cake for the horse's head. Cut a triangluar shape on the bottom of the rectangle where the mouth/head would curve back up toward the neck (look at the picture and I think you'll know what I mean). Take the triangular shaped piece you just cut and place in on top for the horse's ear. If this doesn't make sense, there is a diagram for cutting on the Family Fun website.
2. Frost the cake brown, adding a white frosting mane. (I frosted mine with melted chocolate that you would use for candy - like almond bark, but chocolate. Once it firmed up, I cut away the excess around the sides, and piped on chocolate frosting for the mane).
3. Braid the licorice for the bridle and reins and connect them with Life Savers candies. (I used ribbon - we don't like licorice.).
4. Coil black licorice for the eye and top it with a Necco wafer and a mini jawbreaker. (I also piped the eyes and nose on with frosting).
5. Give the horse a jelly-bean nose to sniff his marzipan carrot treat.
Title: Coca de Pascua
Ingredients:
- 1/2 sugar
- 4 eggs
- 2 milk
- 1 lemon, zest of
- 1 flour
- 1/2 baking powder
- 2/3 pine nuts
- 1
- 2
Instructions:
1. Heat oven to 400º.
2. In a large bowl, combine sugar, eggs, egg yolks, milk and lemon zest.
3. Beat until creamy.
4. Combine flour and baking powder, and add to egg mixture, a little at a time.
5. Add oil and stir to combine.
6. Grease and flour a spring form pan.
7. Pour batter into pan and top with pine nuts.
8. Bake at 400º for 30 minutes, or until a toothpick inserted near the center comes out clean.
9. Let cool and remove outer ring.
Title: Easy, Thick Rice Pudding
Ingredients:
- 3 3/4 cooked white rice
- 1 sugar
- 4 1/2 milk
- 1/2 salt
- 2 eggs
- 2 vanilla
- 1 cinnamon
- 1/2 nutmeg
- 1 butter
Instructions:
1. In a large saucepan, combine rice, sugar, 4 cups of the milk, and salt. Cook over medium heat until thick and creamy, stirring periodically. This should take 10-20 minutes.
2. Stir in eggs and remaining 1/2 cup milk.
3. Cook for an additional two minutes or so, stirring constantly.
4. Remove from heat and stir in vanilla, spices, and butter.
5. Cool, serve, and enjoy!
Title: Pouding Au Chomeur
Ingredients:
- 3/4 brown sugar
- 1 flour
- 2 baking powder
- 1/4 salt
- 3/4 milk
- 1 cinnamon
- 2 boiling water
- 3/4 brown sugar
- 1 nutmeg
Instructions:
1. Preheat oven to 350.
2. Mix the first six ingredients together in a deep baking dish (the deeper the better to prevent spills).
3. This is the"batter".
4. Combine the boiling water,3/4 cup brown sugar and nutmeg.
5. Pour over the top of the"batter".
6. Bake 30 minutes at 350.
7. **NOTE:To make Grand-pere instead, replace the 2 cups boiling water and 3/4 cup brown sugar with 3/4 cup boiling water and 2 cups maple syrup- omit the nutmeg.
8. Either version is equally delicious.
Title: Lavender Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla extract
- 1 dried lavender blossoms
- 1 1/2 all-purpose flour
- 2 baking powder
Instructions:
1. Preheat oven to 375 F (191 C).
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, vanilla, and lavender and mix well.
4. Combine the flour and baking powder and add to the lavender mixture. Stir until well blended.
5. Drop by teaspoons onto an ungreased baking sheet and bake eight to ten minutes or until lightly browned around the edges.
6. Let the cookies cool on the baking sheet for a minute or two before removing them. Enjoy alone or with vanilla ice cream or tea.
Title: Blackberry-Pecan Snack Cake
Ingredients:
- 6 light brown sugar
- 1/4 unbleached all-purpose flour
- 1/2 ground cinnamon
- 1/4 pecans
- 2 unsalted butter
- 1/2 sour cream
- 1 egg
- 1 pure vanilla extract
- 1 unbleached all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 ground cloves
- 1/4 ground nutmeg
- 4 unsalted butter
- 1/2 sugar
- 1 fresh blackberries
- frozen blackberrie
Instructions:
1. Preheat oven to 350°; grease an 8-inch square baking pan and dust it with flour, knocking out any extra.
2. Make the streusel: combine the brown sugar, cinnamon, and pecans in a bowl; work the butter pieces into the mixture, making coarse crumbs (can use your fingers or pastry blender); set aside.
3. Make the cake: in a large measuring cup, whisk together the sour cream, egg, and vanilla.
4. In a bowl, combine the flour, baking powder, baking soda, salt, cloves, and nutmeg.
5. In a large bowl, combine the butter and sugar; cream with an electric mixer on med-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.
6. With the mixer on low, slowly add the egg mixture and mix until well combined.
7. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
9. Scatter the berries over the batter; scatter the streusel over the berries.
10. Bake until the cake is golden and a pick comes out clean, about 45 minutes.
11. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up again to cool completely; cut into 9 squares and serve.
12. Store uneaten squares in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.
Title: Forgiving Pumpkin Custard
Ingredients:
- 2 pumpkin
- 3/4 brown sugar
- 1/2 salt
- 1/2 ginger
- 1 cinnamon
- 3 eggs
- 2 milk
- 1/2 evaporated milk
Instructions:
1. Mix pumpkin and brown sugar together.
2. Add remaining ingredients and mix well.
3. Pour into 10" unbaked pie crust or greased casserole dish.
4. Bake at 400 degrees.
5. When a knife inserted in the middle of the pie comes out clean, the pie is done.
Title: Nestle Toll House Golden Brownies
Ingredients:
- 2 unsifted flour
- 2 baking powder
- 1 salt
- 3/4 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 vanilla extract
- 3 eggs
- 6
Instructions:
1. Preheat oven to 350.
2. Combine flour, baking powder and salt.
3. Set aside.
4. In large bowl, combine butter, sugars, and vanilla, beat till cream.
5. Add eggs one at a time, beating well after each addition.
6. Gradually add flour mixture, mix well.
7. Stir in morsels.
8. Spread evenly into well greased 15x10" pan.
9. Bake at 350 for 30-35 minutes.
10. Cool, cut into 2" squares.
Title: Strawberry Chocolate Mint Cookie Crunch (Made With Girl Scout Th
Ingredients:
- 4 strawberry
- 1
Instructions:
1. Cut one large strawberry into 4 slices.
2. Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
3. For a second option:
4. Slice about 4 strawberries into a bowl.
5. Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
6. Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
Title: Black Bean Brownies (Gluten Free)
Ingredients:
- 1 black beans
- 3 eggs
- 3 baking powder
- 1/2 salt
- 1/2 vanilla
- 1 sugar
- 1
- 3/4
- 1/2
Instructions:
1. Prehear oven to 350 degrees.
2. Lightly grease 8x8 square baking dish.
3. Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender. Blend until smooth. Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the mixture or mix into the batter.
4. Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
5. I frost them by putting the remaining bag of chocolate chips on top of the brownies when they come out of the oven. When melted, I spread them around.
Title: Banana Split Funnel Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/4 milk
- 1/2 strawberry syrup
- 2 eggs
- 4 powdered sugar
- 2 vanilla ice cream
- 4 strawberries
- 1 bananas
- 1/2 heavy cream
- 8 pecans
- 2 maraschino cherries
- 1/2 fresh strawberries
- 1/2 sugar
- lemon zest
Instructions:
1. Funnel Cake:
2. Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes.
3. Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F.
4. Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!), creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches.
5. To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.
6. Strawberry Syrup:
7. Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using.
Title: Swedish Orange Gingersnaps
Ingredients:
- 3/4 unsalted butter
- 1 brown sugar
- 1 egg
- 2 molasses
- 1 molasses
- 1 orange zest
- 1 flour
- 2 3/4 - 3 baking soda
- 1 ground cloves
- 1/2 ground cinnamon
- 2 ground ginger
- 2
Instructions:
1. In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
2. Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
3. Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
4. Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.
Title: Fruit Crisp
Ingredients:
- 1 brown sugar
- 3/4 flour
- 1/2 old fashioned oats
- 1/2 butter
- 1/3 cinnamon
- 3/4
Instructions:
1. Place pie filling in 8x8x2 inch square pan.
2. Combine butter, brown sugar and flour with pastry blender.
3. Stir in remaining ingredients.
4. Sprinkle over pie filling and bake for 20 min at 350 or until browned.
5. Serve warm.
Title: Double Chocolate Cake-Eggless
Ingredients:
- 1 2/3 all-purpose flour
- 1 brown sugar
- 1/4 granulated sugar
- 1 baking soda
- 1/2 salt
- 1 water
- 1/3 vinegar
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 350°. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches. Or a round pan. Mix in remaining ingredients except chocolate chips. Sprinkle chocolate chips over batter. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar if desired.
2. *Do not use self-rising flour in this recipe.
3. Note: Cake can be mixed in bowl if desired.
Title: Passion Fruit Ice Cream
Ingredients:
- 1 sweetened condensed milk
- 1/2 passion fruit juice
- 1/2 pure vanilla extract
- 1/8 fleur de sel
- 2 heavy cream
Instructions:
1. In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and salt. Stir until well mixed and set aside.
2. In a bowl of a stand mixer with the whisk attachment, pour cold heavy cream and process on low speed until stiff peaks form, about 4 minutes. Scoop half the whipped cream into the condensed milk mixture and gently fold.
3. Add condensed milk/whipped cream mixture to the remaining whipped cream. Fold again and pour the mixture into an ice cream tub. Level it out with a spatula, cover and transfer to the freezer for 5-6 hours or until frozen.
Title: White Chocolate Apricot Jam Cake Bites
Ingredients:
- 1/2 butter
- 1 margarine
- 2 white chocolate chips
- 1/2 eggs
- 1 sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1/2 salt
Instructions:
1. Melt butter in pan; remove from burner.
2. Add 1 cup to white choc chips. Don’t stir!
3. In a medium mixing bowl, beat eggs and sugar.
4. Stir in chocolate/butter mixture and vanilla.
5. Combine flour and salt and add to mixture; combine.
6. Pour half batter in to a greased 9-inch square baking pan.
7. Bake 325°F for 15-20 minutes or until golden.
8. Melt jam in small saucepan over low heat.
9. Spread over warmed crust.
10. Stir in extra choc chips to the batter.
11. Drop batter by spoonfuls over jam.
12. Bake 30-35 minutes, or until toothpick comes out clean.
13. Let cool; cut into bite-size cakes and gobble up!
Title: Cross Stitch Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1/4 salt
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 nutmeg
- 2 flour
- 1 quick-cooking oats
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together both sugars, butter and egg until fluffy.
3. Add vanilla and combine.
4. Add in salt, baking soda, cinnamon, nutmeg and flour then blend until fully combined.
5. Lastly, add in the oats and roll by the heaping teaspoon-full and place on greased cookie sheet. Using a fork dipped in water, then white sugar, make a criss-cross pattern on top of each cookie (tines facing left or right, then tines facing up or down)- you don't need to press too hard!
6. Bake 10-12 minutes (10 minutes yields crunchy outside, soft center).
7. Cool, then store in ziplock bag to keep softness for a few days.
Title: Christmas Butter Cookies
Ingredients:
- 6 flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 6 sugar
- 1 lemon juice
- 1/2 fresh lemon rind
- 1 1/2
- 1/2
Instructions:
1. Add flour, baking powder, salt, and butter- need like pie dough. Make a hole in center of dough so that the middle of the bottom of the bowl shows through.
2. Add egg yolks, sugar, cream, lemon juice and rind.
3. Knead till blended.
4. Divide dough into 4 balls and place in fridge and chill for a few hours (I usually chill overnight).
5. Roll out dough and use cookie cutters.
6. Bake at 325°F for about 15 minutes.
Title: Pears With Chocolate Whipped Cream
Ingredients:
- 1/2 confectioners' sugar
- 4 comice pears
- 1 1/2
- 2
Instructions:
1. Note: undiluted frozen orange juice concentrate, thawed, may be substituted for the orange flavored liqueur.
2. Combine the whipping cream, chocolate, sugar and liqueur in a large bowl.
3. Beat on medium speed until stiff peaks form.
4. Place the pear slices on a dessert plate with the tip ends pointing outward.
5. Fill the centers with the chocolate cream.
Title: Pumpkin Cookies (Vegan)
Ingredients:
- 1 pumpkin puree
- 2 whole wheat flour
- 2 baking powder
- 1/2 cinnamon
- 1/2 baking soda
- 1/2 salt
- 1/2 soymilk
- 1/2 sugar
- 1/4 nutmeg
- 1/2 raisins
Instructions:
1. Preheat the oven to 350°F.
2. Mix everything but the pumkin, raisins (if you are using them), and milk.
3. Add raisins(if you're using them), milk, and pumpkin.
4. Mix until desired texture is reached.
5. Drop by spoonfuls on a greased baking sheet.
6. (Depending on how big your spoonfuls are) Bake for 15 minutes per batch.
7. Let stand for a few minutes (on cooling rack).
Title: Jammy Dodger Cupcakes
Ingredients:
- 1 soymilk
- 1 cider vinegar
- 1 flour
- 1/4 flour
- 2 cornflour
- 3/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/3 canola oil
- 3/4 sugar
- 2 vanilla extract
- 3 sugar
- 2 vanilla essence
- 1 milk
- 1/2
- 200
- 20
Instructions:
1. preheat oven to gas mark 4 350 degrees,
2. add the vinegar to the soy milk and put to one side to curdle.
3. sift the flour cornflour, baking powder and baking soda togther.
4. in a seperate bowl or jug whisk togther the soy milk mixture, sugar, vanilla essence and oil until foamy.
5. add wet to dry ingredients and stir gently until no large lumps remain small ones are ok.
6. pour into cupcake liners 2/3 full and bake for 20-25 min until golden.
7. take out and leave to cool.
8. The Custard.
9. in a small bowl mix 1 tablespoon of the milk with the custard powder to form a paste add the remaining milk sugar and vanilla and mix throroughly.
10. place in micorwave on high heat for 4 minutes half way through give stir, the custard should be pretty thick and gloopy, this mixture is going to be piped so you use your head add more milk or more custard powder to thicken or lessen.
11. taste it to ensure sweet/ vanilla enough if thick enough and ok set to one side to cool covered so a skin doesnt form.
12. assembley.
13. use the handle end of a teaspoon to make hole in the centre of each cupcake, put you finger into the hole and push around the bottom and the edges inside the cake to make the hole a bit bigger.
14. using a pastry bag with a thin long nozzle and squeeze jam into the hole dont be stingy with it, i like to put a good blob inches.
15. rinse out pastry bag and refill with custard and a star shaped nozzle, on the top of each cupcake swirl the custard over the jam hole, repeat over all your cakes.
16. if serving immediatley then place a mini jam doger on top of the custard mountain, is serving later dont put the jammy dodger on until just before you serve or it will go soft.
17. tada!
Title: Butter Pecan Bread Pudding
Ingredients:
- 3 pecans
- 1/2 milk
- 1/2 light brown sugar
- 1 eggs
- 1/3
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Generously butter a 9-inch pie plate.
3. Place the bread cubes in the pie plate.
4. Sprinkle with the butterscotch chips and 1/4 cup of the pecans.
5. In a small saucepan, bring the milk and brown sugar to a simmer, stirring to dissolve the sugar.
6. Beat the eggs in a small bowl and gradually whisk in the hot milk mixture.
7. Pour the custard evenly over the bread.
8. Sprinkle with the remaining 1/4 cup nuts.
9. Bake until the pudding is puffed and crusty on top, about 25 minutes.
10. Serve warm.
Title: Little Dommy's Rice Pudding
Ingredients:
- 2 cooked rice
- 6 eggs
- 1 sugar
- 3/4 vanilla extract
- 3/4 milk
- 3 raisins
- 3/4 butter
- 1/2
Instructions:
1. Combine milk and sugar.
2. Scald mixture and remove from heat.
3. Beat eggs.
4. Add rice, raisins and extracts.
5. Stir in milk/sugar mixture.
6. Bake 40 minutes in a 350 degree oven.
7. Remove from oven and stir.
8. Top with slices of butter.
9. Sprinkle with cinnamon sugar.
10. Bake an additional 20 to 25 minutes.
Title: V's Chocolate Coma Cake (Triple Layer)
Ingredients:
- 3/4 sugar
- 1 3/4 eggs
- 4 milk
- 1/2 butter
- 1/2 margarine
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 sour cream
- 1/2 mayonnaise
- 1 vanilla extract
- 1 sugar
- 3 butter
- 2 sour cream
- 1/2 vanilla extract
- 1 salt
- 1 1/2 powdered sugar
- 1/2
- 4 1/2 - 5
Instructions:
1. Mix 1 T. cocoa with 3 T sugar in small bowl. Line bottoms of three 8-inch layer pans with wax paper, spray with non-cooking spray and dust sides of pan with cocoa/sugar mixture.
2. In a saucepan over medium low heat, combine 3/4 cup cocoa, 3/4 cup sugar, 1 egg yolk, and 1/2 cup milk. Cook, stirring constantly to prevent sticking, until thickened. Cool.
3. Cream butter until light and fluffy; add remaining 1 cup of sugar, beating until well blended. Add 1 egg and 2 egg yolks; mix well. Stir in sifted dry ingredients alternately with sour cream and mayonaise. Add vanilla and cooled cocoa mixture. Beat remaining (3) egg whites until stiff; fold into cake batter. Pour batter evenly into the three pans.
4. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completelybefore frosting. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.).
5. Chocolate Frosting:.
6. Melt chocolate with butter in Microwavable bowl for 1 minute, stir to combine; stir in sour Cream, vanilla and salt. I pour this mixture into my stand mixer then slowly beat in powdered sugar Until desired spreading consistency.
7. Cake Assembly:.
8. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting.
9. TIPS:.
10. Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Once the cake is fully frosted, it helps to chill it again about 30 minutes to let it firm up.
Title: Pound Cake (With Cream Cheese)
Ingredients:
- 1 butter
- 2 sugar
- 1 cream cheese
- 1 vanilla
- 6 eggs
- 2 flour
- 1 baking powder
- 1 salt
Instructions:
1. Preheat oven to 350. Beat butter in large bowl with electric mixer on medium speed 1 minute. Gradually add sugar, beating well after each addition. Beat an additional 5 minutes or until very light and fluffy.
2. Add cream cheese and vanilla; beat 1 minute.
3. Add eggs, one at a time, beating well after each addition.
4. In a seperate bowl combine flour, backing powder, and salt. Add to the butter mixture and beat 1 minute or until well blended.
5. Pour batter into a greased and floured 12-cup fluted tube pan or 10-inch tube pan.
6. Bake 1 hour or until golden brown. Cool 10 minutes. Loosen from sides of pan with spatula or knife and gentle remove cake. Cool completely on wire rack.
Title: Chocolate Chip Bars
Ingredients:
- 1/2 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 3/4 brown sugar
- 1 vanilla
- 2 pecans
- 1/3 powdered sugar
- 1/3
- 2
Instructions:
1. Preheat oven to 350.
2. Lightly spoon flour into a dry measuring cup and level with a knife.
3. Combine the flour, baking soda and salt in a small bowl, stirring well with a whisk
4. and set aside.
5. Combine brown sugar, vanilla and egg whites in a large bowl, beat with a
6. mixer at high speed for 1 minute.
7. Add flour mixture, beating just until combined.
8. Stir in chocolate chips and pecan. If you're eliminating pecans, add
9. another 1/4 cup of chocolate chips.
10. Spread batter into an 8" square pan coated with cooking spray.
11. Bake bars at 350 for 18-20 minutes or until golden and crusty on top.
12. Cool in pan for 10 minutes. Sprinkle with powdered sugar.
Title: Cracked Sugar Cookies
Ingredients:
- 1 margarine
- 1 oleo
- 1/2 sugar
- 1 brown sugar
- 1 egg
- 2 1/4 - 2 1/2 vanilla
- 2 flour
- 2 cream of tartar
- 1/2 baking soda
- salt
Instructions:
1. Beat oleo until fluffy.
2. Gradually add sugars, beating well.
3. Add egg and vanilla, beat well.
4. Combine flour, soda, salt and cream of tartar.
5. Add gradually to creamed mixture.
6. Shape into 1-inch balls and roll in sugar.
7. Place on ungreased cookie sheet and bake at 325° for 10-12 minutes.
Title: Oranges With Dried Cherries
Ingredients:
- 5 navel oranges
- 2 sugar
- 1/2 cinnamon
- 2 dried cherries
- 1/2 of fresh mint
- 1/4
Instructions:
1. Peel the skin and pith from the oranges with a knife.
2. Section the oranges between membranes so that there is nothing left but the flesh.
3. Allow the excess juice to drip away from the oranges (unless you want the finished product to be wetter).
4. Place the orange sections in a bowl; add all ingredients but the mint and toss to mix.
5. Garnish with the mint.