lumicero/recipes-ing2inst huggingface dataset:
Title: Dark Cocoa Buttermilk Cake With Chocolate Cream Cheese Frosting
Ingredients:
- 3/4 butter
- 3 eggs
- 2 1/3 all-purpose flour
- 3/4 baking soda
- 1 baking powder
- 3/4 salt
- 1/2 granulated sugar
- 1 brown sugar
- 1 vanilla extract
- 2 buttermilk
- 1 1/2 cream cheese
- 8 butter
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 1
- 4
Instructions:
1. Cake:.
2. Lightly grease bottoms of two 8x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Set pans aside. Preheat oven to 350 degree F.
3. In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
4. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. In a small bowl, combine granulated and brown sugar. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
5. Add flour mixture and buttermilk alternately to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pans.
6. . Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake layers in pans for 10 minutes on wire rack. Remove from pans. Peel off waxed paper. Cool thoroughly on wire racks.
7. Frosting:.
8. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the cocoa powder, extract, and confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.
9. Use at once to frost your cake or cover and keep refrigerated till you are ready to frost.
10. Enjoy!
Title: Fall Pear Galette
Ingredients:
- 0.5 sharp cheddar cheese
- 1/2 bartlett pears
- 5 Anjou pears
- 1 lemon juice
- 1/8 ground nutmeg
- 1/4 brown sugar
- 3 all-purpose flour
- 1/3 granulated sugar
Instructions:
1. Preheat oven to 400°.
2. To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border.
3. Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.
4. To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.
Title: Nancy B's Cinnamon Bundt Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 3/4 cinnamon
- 3/4 sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix cake ingredients at one time for 7 minutes.
3. Mix together cinnamon mixture (except nuts). Grease pan. Dust angel food pan with cinnamon mixture. Add nuts to remaining cinnamon mixture.
4. Alternate cake batter and cinnamon mixture (3 times) in angel food pan.
5. Bake at 350 degrees F for about 50 minutes or until done. Let stand until cool, about 1 hour, before removing pan.
Title: Winter Wonderland Pudding
Ingredients:
- 1 flour
- 1/2 white sugar
- 1 baking soda
- 2 cream of tartar
- 1/4 salt
- 1/2 raisins
- 1/2 milk
- 1/2 vanilla
- 1/2 brown sugar
- 2 butter
- boiling water
Instructions:
1. Mix all dry ingredients together.
2. Add milk and vanilla.
3. Fold in raisins.
4. SAUCE:.
5. Mix ingredients together and slowly pour over dough.
6. Bake at 350F for 45 minutes.
Title: Sweetslady's Chocolate Peanut Butter Brownie Trifle
Ingredients:
- 1 2/3 granulated sugar
- 3/4 all-purpose flour
- 1 1/3 baking powder
- 1/2 salt
- 1/4 eggs
- 2 water
- 2 butter
- 3/4 margarine
- 2 vanilla
- 1 cream cheese
- 2 powdered sugar
- 1 peanut butter
- 2/3 milk
- 16 Cool Whip
- 4
Instructions:
1. Brownies:
2. Preheat oven to 350.
3. Grease 13 x 9-inch baking pan.
4. Combine dry ingredients in large mixer bowl; stir.
5. Add wet ingredients and stir well.
6. Spread into prepared baking pan.
7. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Let cool completely.
8. Trifle:
9. Mix cream cheese and powdered sugar until smooth.
10. Add in peanut butter and milk. Combine.
11. Fold in Cool Whip until combined.
12. Take half of the brownies out and crumble in large glass bowl, if you have one, or in a 13x9 pan.
13. Add a layer of the peanut butter mixture.
14. Take the other half of the brownies out and crumble on top of the peanut butter mixture.
15. Put the last half of the peanut butter mixture on top.
16. Drizzle chocolate syrup on top.
17. Add the chopped peanut butter cups on top.
18. Refrigerate until serving time.
19. Enjoy!
Title: Edible " Masks "
Ingredients:
- 1 all-purpose flour
- 3/4
- 1
Instructions:
1. Heat oven to 350°F
2. Grease cookie sheet.
3. Combine cookie dough and flour until mixture holds together.
4. Roll dough into 1/4-inch thick rectangle on lightly floured work surface.
5. Draw two 7 to 8 inches high Halloween shapes (pumpkin, ghost, witch, etc.) on cardboard; cut out.
6. Cover them with clear plastic wrap.
7. Place over dough; trace around cardboard pattern with knife.
8. Cut completely through dough.
9. Place shapes on prepared cookie sheet.
10. Using a straw, make one 1/4-inch wide hole in each side of "mask" where ear would be.
11. Bake 15 to 20 minutes or until lightly browned.
12. Cool slightly; carefully remove from cookie sheet to wire rack.
13. Cool completely.
14. Divide frosting and tint with food color; frost cookies.
15. Using your imagination, decorate cookies with assorted candies.
16. Separate PULL-N-PEEL candy into strands; tie 1 strand into each hole to resemble strings on a mask.
Title: Easy Whipped Chocolate Icing
Ingredients:
- 100 unsalted butter
- 1 icing sugar
- 100 dark chocolate
Instructions:
1. Beat butter and sugar until pale and creamy.
2. Add chocolate until well combined.
Title: Coconut-Cocoa Zucchini Cupcakes
Ingredients:
- 2 flour
- 3/4 coconut oil
- 1 1/4 granulated sugar
- 1 kosher salt
- 2 eggs
- 1/2 plain fat-free yogurt
- 4 zucchini
- 1 vanilla bean paste
- 3/4 cocoa powder
- 1 baking powder
- 1/2 baking soda
- 1 coconut oil
- 1/2 confectioners' sugar
- 2 skim milk
- 6 vanilla bean paste
- 1 kosher salt
- 1/4 coconut flakes
- 1/2
Instructions:
1. Preheat oven to 350 degrees F with rack in center of oven. Use cooking spray to line cupcake pans.
2. In a large mixing bowl, whisk together oil sugar, eggs, yogurt, zucchini, and vanilla (from the "cupcakes" part of the ingredients).
3. Using a fine mesh strainer, sift flour, cocoa powder, baking powder, and baking soda into the bowl with the wet ingredients. Using a wooden spoon, stir in semisweet chocolate.
4. Scoop batter into cupcake pan. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out cleanly. Allow cupcakes to cool completely before adding frosting.
5. For the Frosting: Using a blender or a stand mixer with a whisk attachment, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached.
6. Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting.
7. Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run).
Title: Turkish Chicken Pudding
Ingredients:
- 3 1/2 chicken
- 3/4 rice
- 1/4 water
- 4 milk
- 1 1/2 sugar
- 1 cinnamon
Instructions:
1. Cook the chicken in water to cover over low heat in a saucepan 10-15 minutes or until barely tender.
2. Drain and bone, then tear into very thin hair fine fibers. Set aside and chill.
3. Cover rice with warm water for 2 hours.
4. Drain and place into a food processor and whirl until well ground.
5. Mix rice with milk in a saucepan blending well and cook over low heat for 5 minutes or until thickened, stirring contatntly.
6. Stir in the chicken, mix completely and cook for 5 minutes stirring gently and constantly.
7. Reduce heat.
8. Add sugar and mix well. Cook over very low heat for 1 minute or until sugar is dissolved.
9. Remove from heat. Pour into individual dessert bowls.
10. Cool and sprinckle with cinnamon.
11. Serve chilled.
Title: Red Raspberry Mousse Dessert
Ingredients:
- 2 gelatin
- 1 3/4 boiling water
- 2 frozen sweetened raspberries
- 2 heavy whipping cream
- 23 ladyfingers
- of fresh mint
- raspberries
Instructions:
1. In a large bowl, dissolve gelatin in boiling water. Stir in raspberrier. Refrigerate until partially thickened. Fold in whipped cream.
2. Arrange the ladyfingers with rounded side out around the sides of an ungreased 9-in. spring form pan. Carefully spoon raspberry mixture into pan.
3. Cover and refrigerate until firm. Garnish with mint, raspberries and whipped cream if desired.
Title: Algerian Date Pudding
Ingredients:
- 1/2 dates
- 1 sugar
- 1 unsalted dry roasted peanuts
- 1
- 4
Instructions:
1. Mix together dates, sugar, almonds and peanuts.
2. Fold mixture into egg whiles and place in well-buttered baking dish.
3. Cook in preheated 325F oven for 35 to 40 min, or until a straw inserted in centre comes out clean.
4. Serve hot, tepid or cool.
Title: Lemon Clove Cookies
Ingredients:
- 2 flour
- 1/4 ground cloves
- 1/8 salt
- 3/4 butter
- 1 granulated sugar
- 1 egg
- 1 -2 lemon zest
- 1 1/2 confectioners' sugar
- 2 -3 fresh lemon juice
Instructions:
1. Mix flour, cloves and salt in medium bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and lemon zest; beat until well blended. Gradually beat in flour mixture until well mixed.
2. Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.
3. Preheat oven to 350°F Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. Lemon Glaze: mix confectioners' sugar and lemon juice in a small bowl untill well blended. Drizzle over cooled cookies. Let stand until glaze is set.
Title: Sesame Cardamom Tea Cookies
Ingredients:
- 1 1/3 flour
- 1 ground cardamom
- 1/4 salt
- 1/2 baking powder
- 1/2 margarine
- 1/4 butter
- 1/4 white sugar
- 1/2 brown sugar
- 1 tahini
- 2 vanilla extract
- 1 sesame seeds
- fresh ginger
Instructions:
1. Combine flour, cardamom, salt, and baking powder. Set aside.
2. Mix the sugars and butter ( or margarine) over medium speed until fluffy.
3. Mix in the tahini (make sure to mix well), then the vanilla, sesame seeds, and ginger (if using).
4. Over low speed, add flour mixture. Dough should be a bit crumbly (much like shortbread dough).
5. Cover dough with plastic wrap and chill for about an hour.
6. Preheat oven to 350.
7. Shape dough into small balls (about 1 inch or 15 grams).
8. Arrange onto a baking sheet (I use baking mats, but parchment also works).
9. Using a glass, press the cookies down into discs. You may need to dip the glass in water to prevent the cookies from sticking to the glass.
10. Bake about 8 minutes until the edges are slightly browned.
11. Cool for a few minutes on the baking sheet before transferring to a wire rack.
Title: Gooey Butter Cake
Ingredients:
- 1 butter
- 1/2 egg
- 1 water
- 1 cream cheese
- 1 powdered sugar
- 1 eggs
- 2
Instructions:
1. Bottom Layer:.
2. Mix by hand with spoon and press into a greased 9x13” pan with spoon.
3. Top Layer:.
4. Mix cream cheese with powdered sugar. Beat eggs lightly. Add to cream cheese mixture.
5. Pour on cake and bake at 350°for 40 minutes. Cool before cutting.
Title: Portuguese Washboard Cookies (Lavadores)
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 4 eggs
- 1 lemon, rind of
- 4 all-purpose flour
- 1 baking powder
- 1 salt
Instructions:
1. Preheat oven to 350°F.
2. Mix the butter with 1 cup of the sugar on medium high-speed for 1 minute. Beat in the eggs, one at a time, blending well after each, until the mixture is fluffy and pale yellow, about 3 minutes. Stir in the lemon rind.
3. In a medium bowl, whisk together the flour, baking powder & salt to combine. Fold the flour into the butter mixture using a spatula, mixing well. Gently knead the dough in the bowl for about 5 minutes.
4. Place the remaining 1/2 cup sugar in a shallow dish. Using a small cookie scoop, shape pieces of dough into balls, then roll in the sugar. Place the cookes on a parchment lined or lightly greased cookie sheet, 2 inches apart. Flatten the cookies gently using the tines of a fork or make the horizontal lines.
5. Bake for 18 - 20 minutes, or until a light golden colour. I like to rotate the cookie trays from top to bottom, halfway through the cooking process.
6. Cool on the cookie trays for about 10 minutes, then transfer to a cooling rack. Enjoy.
Title: Cocoa Cream Roll
Ingredients:
- 1 cake flour
- 1 baking powder
- 1/4 salt
- 1/4 eggs
- 3 sugar
- 1 water
- 1/3 vanilla
- 1 heavy cream
- 1 dark rum
- 1/4 confectioners' sugar
- 1/4 vanilla
- 2
- 1/4
Instructions:
1. Grease a 15x10x1 inch pan lightly and line with aluminum foil; grease foil.
2. Sift flour, powder, salt and cocoa together.
3. Beat eggs in large bowl until very thick and lemon colored.
4. Beat in granulated sugar gradually.
5. Blend in water and 1 tsp vanilla at low speed.
6. Mix in sifted dry ingredients slowly.
7. Pour into prepared pan and bake at 375* for 15 minutes or until cake springs back when touched lightly.
8. Sprinkle a clean dish towel with confectioners' sugar.
9. Carefully turn out cake onto towel; gently peel off foil.
10. Starting at narrow end, roll up cake and towel together.
11. Place on rack to cool.
12. Combine cream, rum, 1/4 cup confectioners' sugar and 2 tsp vanilla.
13. Whip until stiff.
14. Unroll cooled cake roll and spread evenly with about 2/3 of cream mixture.
15. Carefully roll up cake and cream and place on a serving plate.
16. Frost with remaining cream mixture.
17. Sprinkle with ground nuts.
18. Chill until serving.
Title: Golden Orange Crunch Cake
Ingredients:
- 1 1/2 walnuts
- 1/3 butter
- 3/4 brown sugar
- 1/2 cinnamon
- 1/4 salt
- 1/4 orange zest
- 1 flour
- 3 baking powder
- 1 salt
- 1/2 butter
- 3/4 sugar
- 1 3/4 orange zest
- 1 eggs
- 3 evaporated milk
- 1/2
Instructions:
1. Spray a 9-10 inch tube pan with removable bottom with pan-spray. Set aside.
2. For topping; melt butter, stir in rest of ingredients and combine thoroughly. Using back of spoon or spatula, press nut mixture firmly into an even layer on the bottom and about one inch up sides of the tube pan. Set aside again.
3. For cake: sift flour, baking powder and salt together. In large mixing bowl, cream butter, sugar and orange zest. In another bowl, blend eggs, milk and orange juice. Beating only until smooth after each addition, add dry ingredients in fourths, liquid in thirds to the creamed mixture. Beat only until smooth (do not overbeat). Pour into prepared pan.
4. Bake in preheated over at 375°F for 55-60 minutes or until cake tests done. Remove cake from oven and place on a cooking rack. Allow cake to cool in pan for 30 minutes. Loosen sides of cake by running a sharp knife around outer edges. Cover cake with cake plate, carefully invert and remove pan, nudging removable bottom insert gently, if necessary.
5. Cool completely before cutting.
Title: Mini Vanilla Cupcakes
Ingredients:
- 1/2 Carnation Evaporated Milk
- 2 vinegar
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 butter
- 1/4 cream cheese
- 3 icing sugar
- 2 -3 Carnation Evaporated Milk
- 2 vanilla
Instructions:
1. Preheat oven to 350°F Line mini muffin pans with paper liners.
2. CUPCAKES: Combine evaporated milk and vinegar. The milk will thicken up. Reserve.
3. Beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well. Add vanilla.
4. Combine dry ingredients in a separate bowl. Add half of the dry mixture to wet ingredients. Mix well. Add reserved milk and remaining dry ingredients. Place batter into prepared pans.
5. Bake in preheated oven 15 minutes. Cool.
6. VANILLA ICING: Beat all the ingredients for 3-5 minutes until smooth and creamy. Ice cupcakes once cooled. Decorate with multi-colored sprinkles.
Title: Chocolate Chip Cookie Dough Cupcakes
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 vanilla extract
- 1
- 4
- 1
Instructions:
1. Heat oven to 350*F. Grease 24 muffin pan molds or line with paper liners.
2. Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
3. Increase mixer speed to medium and blend another 2 minutes, scraping down bowl as needed.
4. Scoop a heaping 1/4 cup batter into each cupcake well, filling at least 2/3 full. (you should get between 22 and 24 cupcakes; remove any empty paper liners).
5. Cut the frozen cookie dough pieces in half to make 24 pieces (or enough for how many cupcakes you wind up with); place a dough chunk on top of each cupcake.
6. Bake until cakes are golden and spring back when lightly touched, 23-37 minutes.
7. Cool on wire racks for 5 minutes, then carefully remove cupcakes from pans and cool another 15 minutes before frosting (they may sink a bit in the center). Serve warm.
8. Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for about 8 seconds to "re-goo" the texture.
Title: Melon Soup
Ingredients:
- 2 melon
- 2 honey
- 2 lemons
- 150 basil
- 1/2 mint
Instructions:
1. Peel the melons, remove all the seeds and chop into small chunks. Place the pieces in a blender with the honey and lemon juice.
2. Blend the melon until it forms a puree, adding a little apple juice if it feels too thick.
3. Chill until cold, then serve the soup in bowls with a scoop of lemon sorbet and a sprinkling of basil and mint leaves.
Title: Best No-Bake Turtle Pumpkin Pie
Ingredients:
- 1 graham cracker crust
- 1/2 pecan pieces
- 2 pecan pieces
- 1 milk
- 2 instant vanilla pudding
- 2 cinnamon
- 1 nutmeg
- 1/2 ginger
- 1/2
- 1
Instructions:
1. Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecan pieces.
2. Whisk milk, pudding mixes, pumpkin, spices.
3. Stir in 1 1/2 cups whipped topping.
4. Spread into crust.
5. Refrigerate at least 1 hours.
6. Top with remaining whipped topping, caramel, and pecans.
Title: No-bake Chocolate Two Cheese Pie
Ingredients:
- 1 gelatin
- 1/4 water
- 1 1/2 part-skim ricotta cheese
- 4 light cream cheese
- 1/2 sugar
- 1/3
- 1
Instructions:
1. Sprinkle gelatin over water in a saucepan; let stand for 1 min.
2. Stir over low heat until gelatin dissolves; set aside.
3. Place ricotta, cream cheese, sugar and cocoa in a food processor and blend until smooth.
4. While blending, add gelatin mixture; blend until smooth.
5. Pour mixture into crust and chill for about 3 hours until firm.
Title: Perfect Pie Crust
Ingredients:
- 2 white flour
- 1/4 wheat flour
- 1 salt
- 1 sugar
- 3/4 shortening
- 1/4 cold water
- 1 egg
- 2
Instructions:
1. Mix flours, salt, and sugar.
2. Cut in shortening.
3. Combine separately: water, egg, almond extract.
4. Stir wet ingredients into dry. Dough should now be easily handleable.
5. Divide ball into halves and roll out crusts on a lightly floured surface.
Title: Tell Your Neighbor Cake
Ingredients:
- 1 instant pudding mix
- 1 water
- 1 eggs
- 4
Instructions:
1. Combine ingredients in large mixing bowl. Blend at low speed of mixer just to moisten.
2. Then beat 8 minutes at medium speed or with wooden spoon.
3. Line 10-inch tube pan on bottom with brown paper; do not grease pan. Pour batter into pan.
4. Bake at 350 degrees for 50-60 minutes or until cake tester comes out clean.
5. Cool right side up in pan 15 minutes; then remove from pan. Cool thoroughly on rack.
Title: Fresh Lemon-Coconut Cake
Ingredients:
- 1 1/2 cake flour
- 2 baking powder
- 1 salt
- 1 unsalted butter
- 2 sugar
- 5 eggs
- 2 lemon zest
- 3 fresh lemon juice
- 2 vanilla extract
- 1 sour cream
- 1 sugar
- 3 cornstarch
- 1/4 salt
- 3/4 water
- 2 fresh lemon juice
- 1/2 unsalted butter
- 2 sugar
- 3 water
- 3/4 cream of tartar
- 3 vanilla extract
- 1/4 sweetened flaked coconut
- 1/4
- 1 1/2
Instructions:
1. For cake, heat oven to 350 degrees; coat 2 (9x2-inch round cake pans with baking spray.
2. In a bowl, mix flour, baking powder and salt.
3. In a mixing bowl, beat butter at medium-high speed until creamy.
4. Add sugar; beat 5 minutes until light and fluffy.
5. Beat in yolks, one at a time.
6. Beat in lemon zest and juice and vanilla.
7. On low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), until combined.
8. In a bowl with clean beaters, beat egg whites at high speed, until stiff peaks form.
9. Fold into batter; spread in prepared pans.
10. Bake 32-34 minutes.
11. Let cakes cool in pans on wire rack 10 minutes; turn cakes out.
12. Cool completely.
13. For lemon filling, In saucepan, whisk sugar, cornstarch and salt.
14. Whisk in water, yolks and lemon juice.
15. Bring to a boil over medium heat; boil 1 minute.
16. Remove from heat, whisk in butter until melted and smooth.
17. Cover surface directly with plastic wrap; let cool to room temperature.
18. Place 1 cake layer on serving plate; spread filling evenly over top of layer; cover with remaining layer.
19. For frosting, in a heatproof bowl, mix all ingredients except extracts and coconut.
20. Using a handheld electric mixer, beat 1 minute.
21. Place bowl over a pot of simmering water, making sure bowl doesn't touch water.
22. On high speed, beat until stiff, shiny peaks form, 7 minutes.
23. Remove bowl from heat; add extracts.
24. Beat 5 minutes, or until frosting is cool.
25. Frost cake.
26. Sprinkle with coconut.
Title: Gingersnaps
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 2 1/4 flour
- 2 baking soda
- 1/2 pumpkin pie spice
- 1/4 salt
- white sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix shortening, brown sugar, egg and molasses until combined.
3. Blend in flour, baking soda, spice, and salt.
4. Shape rounded teaspoons of dough into balls and roll in white sugar.
5. Place on ungreased baking sheet and flatten slightly if desired.
6. Bake 10-12 minutes or until just set.
7. Remove from pans immediately.
Title: Chinese Almond Cookies
Ingredients:
- 1/2 butter
- 2 1/2 baking soda
- 1/2 salt
- 1/2 sugar
- 1 egg
- 1
- 2
- 60
Instructions:
1. Cut butter into sifted dry ingredients. Add egg and extract and blend well. Shape into 1-inch balls and place on ungreased cookie sheet. Flatten cookies and press one almond into the center of each.
2. Bake 12 to 15 mins at 350°F Turn out on wire screen to cool.
Title: Easy Yummy Chocolate Chip Cookies
Ingredients:
- 2 brown sugar
- 1/2 white sugar
- 4 eggs
- 1 shortening
- 1 salt
- 2 baking soda
- 4 flour
- 10 chocolate chips
Instructions:
1. Mix well the first four ingredients (sugars, eggs, and shortening).
2. Then add the remaining four ingredients and mix. It may seem like too much flour, but make sure to use all 4 cups.
3. Drop on lightly greased, or non-stick pan.
4. Bake at 375° for 8-9 minutes or until golden brown.