lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Layer Cake With Lemon Filling
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 butter
- 2 sugar
- 1 pure vanilla extract
- 1 eggs
- 4 buttermilk
- 1 sweetened flaked coconut
- 1 heavy cream
- 3 confectioners' sugar
- 2 cream cheese
- 1
- 1/2
- 1/4
Instructions:
1. Heat oven to 350°F Grease and flour three 8-inch-round cake pans. In bowl, stir together flour, baking powder and baking soda, mixing well. In large mixer bowl, at medium speed, beat together butter and sugar until light and fluffy. Mix in extracts. One at a time, beat in eggs. Alternately beat in flour and buttermilk, ending with flour. Using a rubber spatula, scrape bowl. Pour batter into prepared cake pans; smooth cake tops with spatula. Bake until wooden pick inserted into centers of layers comes out clean, around 30 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks.
2. Meanwhile, prepare frosting:
3. In bowl, using mixer on medium-high speed, whip together cream and ½ cup confectioners' sugar until stiff peaks form, about 2 minutes. In separate bowl, beat together cream cheese and remaining ½ cup sugar until light and fluffy, about 5 minutes. Using a rubber spatula, fold cream cheese mixture into whipped cream. Fold in coconut extract.
4. On cake plate or stand, place first layer top side down. Spread with half of lemon curd. Add second layer top side down; spread with remaining lemon curd. Add third layer top side up. Frost sides and top of cake with frosting; sprinkle sides and top with coconut.
Title: Tropical Hummingbird Cake
Ingredients:
- 1 vegetable shortening
- 1 flour
- 2 -3 bananas
- 1/2 water
- 1/2 eggs
- 3 pure vanilla extract
- 1 ground cinnamon
- 1 cream cheese
- 1 butter
- 8 confectioners' sugar
- 2 1/2 pure vanilla extract
- 1 coconut
- 1/2 pecans
- 1/4 hazelnuts
- 1/4
Instructions:
1. PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
2. COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
3. BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting) while you toast the nuts and prepare the frosting.
4. TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don’t be concerned if a little skin is left on them; Be careful not to burn your nuts.
5. COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
6. FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
7. STORE frosted cake in fridge.
Title: Apple Buttermilk Spice Cake
Ingredients:
- 1 buttermilk
- 1 eggs
- 1/3 ground cinnamon
- 3 tart apples
- 1/4
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 13x9-inch baking pan.
3. Combine cake mix, buttermilk, oil, eggs, 2 tablespoons syrup and cinnamon in large bowl.
4. Beat at low speed with electric mixer until moistened.
5. Beat at medium speed 2 minutes.
6. Stir in apples and nuts.
7. Pour into prepared pan.
8. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
9. Cool completely.
10. Mix remaining 2 tablespoons syrup with frosting.
11. Stir until blended.
12. Frost cake with frosting.
13. Garnish as desired.
Title: Mystery Lady's Persimmon Pudding
Ingredients:
- 1 eggs
- 3 water
- 1/4
- 1 1/2
- 1
Instructions:
1. Mix cake mix, eggs, oil and water together in large bowl.
2. Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
3. Add persimmon pulp to batter and mix well.
4. Pour batter into a lightly greased 9"x13" cake pan.
5. Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
6. Allow to cool.
7. Serve cold or at room temperature.
8. Cool Whip or whipped cream is an excellent topping!
Title: Peanut Butter and Jelly Cupcakes
Ingredients:
- 1
- 1/2
Instructions:
1. Preheat oven to 350. Line 24-cup muffin pan with paper cupcake liners; set aside.
2. In large bowl, with electric mixer on medium speed, beat cake mix and skippy peanut butter until course crumbs form. Continue preparing cake mix according to package directions, omitting oil.
3. Evenly spoon batter into prepared pan, filling each only half full. Top each with 1 teaspoon jelly, then carefully top with remaining batter.
4. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pan and cool completely. Spread with frosting.
Title: Microwave Colorado Chocolate Cake
Ingredients:
- 3/4 sugar
- 1 1/4 flour
- 1 baking powder
- 1/8 salt
- 1 butter
- 2 milk
- 1/4 vanilla
- 1 brown sugar
- 1/2 white sugar
- 1/2 coffee
- 4
- 1
Instructions:
1. Sift dry ingredients together in a bowl.
2. Melt chocolate and butter in a 9x9 dish and heat in microwave oven at FULL POWER 1 minute.
3. Add dry ingredients alternately with milk to the chocolate-butter mixture, mixing all by hand.
4. Add vanilla.
5. Spread in 9" square pan.
6. Scatter topping ingredients on top of batter in order given.
7. Microwave at FULL POWER 4-5 minutes.
8. Let stand 10 minutes.
Title: Chambord Black Raspberry Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/2 Chambord raspberry liquor
- 1/4 confectioners' sugar
- 1/4 ice cream
- 1 Chambord raspberry liquor
- 1/4
Instructions:
1. Preheat oven to 350°F Line a 9” by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
2. Fold in semi-sweet chocolate chips.
3. Pour into prepared baking pan and smooth.
4. Bake 35-40 minutes.
5. Cool to room temperature before cutting.
6. Dust with confectioners sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).
Title: Plum Pudding
Ingredients:
- 1 seedless raisin
- 1 dried currant
- 1/4 beef suet
- 2 1/2 flour
- 2 brown sugar
- 1 clove
- 1 cinnamon
- 1 nutmeg
- 1 salt
- 1/4 lemon, rind of
- 1 eggs
- 2 brandy
- 1 brandy
- 1/4
- 2
Instructions:
1. In a deep mixing bowl combine the raisins, currants, candied fruit peel, beef suet, flour, brown sugar, spices, salt and lemon rind.
2. Blend the ingredients thoroughly.
3. In another bowl beat the eggs with the cream and brandy.
4. Pout over the dried fruit mixture and blend well.
5. Cover the bowl and let stand i n a cool place for 12 hours.
6. Transfer to a large pudding mould.
7. Cover tightly with waxed paper and foil.
8. Place in a deep pan.
9. Add enough boiling water to reach 1/3 the way up the side of the mould.
10. Cover the pan and steam for 4-1/2 hours, adding more water as necessary.
11. When cooked, remove from the water and let stand until cooled.
12. Cover with fresh waxed paper and foil.
13. Refrigerate for 2 weeks for best flavour.
14. To serve the pudding, steam a second time for 2 hours.
15. Turn the pudding onto a heated serving plate. Pour on the hot brandy and light. Serve with whipped cream.
16. Flaming Christmas Pudding To achieve the flaming pudding effect: Take a large heavy metal spoon and pour full of brandy.
17. Warm the spoon over a flame (candle or low gas flame) or stove element, until hot. Promptly pour brandy over pudding, strike a match and touch the surface of the pudding with it. Bring the pudding to the table. Let the flame burn out on its own.
18. (Have someone dim the lights before the "en trance" of the pudding.) The flame will not last long, unless you have one whacking great spoonful of hot brandy.
19. For Safety: Ensure that you do not have any paper decorations hanging enroute to the dining room.
Title: Finnish Cardamom Cookies
Ingredients:
- 1 flour
- 1/4 baking soda
- 1 ground cinnamon
- 1 ground cardamom
- 1 egg
- 3/4 sugar
- 1/2 butter
Instructions:
1. In large bowl, mix together flour, baking soda, cinnamon and cardamon.
2. In another bowl, beat egg until frothy.
3. Beat sugar and butter into egg. Mix well.
4. Add wet ingredients to dry ingredients. Mix until batter is smooth.
5. Drop by teaspoonfuls onto greased and floured cookie sheet.
6. Bake in 350° oven for 10 to 12 minutes or until brown.
Title: Apple Cake to Flip over (Aunt Becky's Recipe)
Ingredients:
- 1/2 unsalted butter
- 3 apples
- 1 ground cinnamon
- 1 granulated sugar
- 1 all-purpose flour
- 1 egg
- 1 baking powder
Instructions:
1. * Preheat oven to 350 degrees * melt butter, set aside to cool.
2. * peel core & cut apples, like you would for an apple pie.
3. * Combine apples, 1 tablespoons sugar and cinnamon in a bowl, coat apples.
4. * arrange the apples in a greased, 8 or 9 inch baking dish, or a pie dish. I like to put in a pie dish & arrange the apples in circles so it looks fancy.
5. * In a new bowl, add remaining sugar, flour, and baking powder. mix to combine.
6. * add in slightly beaten egg and butter to flour mix.
7. * mix just until combined. Do Not overmix.
8. * batter will be stiff, carefully spread batter over apples.
9. * Bake in preheated oven 40-45 minute
10. * cool pan on wire rack 15 minute.
11. * loosen cake with a knife on all 4 sides, flip cake onto a cake plate replace any loose apples.
12. * Serve warm or room temperature.
13. * enjoy!
Title: Peanut Chocolate Parfait Dessert
Ingredients:
- 1 butter
- 1/2 milk
- 1/4 egg
- 1 peanuts
- 3/4 peanut butter
- 3/4 powdered sugar
- 1 1/2 cream cheese
- 1 milk
- 2 1/2 instant vanilla flavor pudding and pie filling
- 1 vegetarian instant vanilla pudding mix
- 1 peanuts
- 1/2
- 1 5/8
Instructions:
1. Heat oven to 350. Grease and flour bottom only of 13 x 9 inch baking pan. In large bowl, combine all crust ingredients at medium speed until well blended. Spread evenly in greased and floured pan. Bake at 350 for 20-25 minutes. DO NOT OVERBAKE. Cool.
2. In small bowl, combine peanut butter, and powdered sugar at low speed until crumbly; set aside. In large bowl, beat cream cheese until smooth. Add milk, whipping topping and pudding mix; beat at low speed 2 minutes until well blended. Pour half of cream cheese mixture over cooled, baked crust.
3. Sprinkle with half of peanut butter mixture. Repeat with remaining cream cheese and peanut butter mixtures. Sprinkle with 1/2 cy of peanuts; gently press into filling. Sprinkle with grated chocolate. Cover; refrigerate or freeze until serving time. If frozen, let stand at room temperature for 15 minutes before serving. Store in refrigerator or freezer.
Title: Banana Crunch Cake
Ingredients:
- 1/2 flour
- 1 coconut
- 1 rolled oats
- 3/4 brown sugar
- 1/2 pecans
- 1/2 butter
- 1 1/2 bananas
- 1/2 sour cream
- 4 eggs
- 1
Instructions:
1. Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
2. In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
3. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
4. Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.
Title: Chocolate Bread Pudding
Ingredients:
- 1 butter
- 1/2 dried cherries
- 7 cranberries
- 2 bittersweet chocolate
- 1 heavy cream
- 5 half-and-half
- 3/4 unsalted butter
- 1/2 sugar
- 4 salt
- 1 eggs
- 1 ground cinnamon
- sugar
Instructions:
1. One 2 quart dish (size is important).
2. Use an 11 x 7 inch dish or a 9 x 9 x 2 inch dish.
3. Butter dish and set aside.
4. Remove crust from bread.
5. Cut bread into 1/2 inch thick slices.
6. Quarter the slices.
7. Line the bottom of the dish with the bread, add a layer of cherries or cranberries, and continue layering, ending with bread.
8. In the top of a double boiler over hot, but not boiling water, combine the chocolate, cream, half-and-half, butter, sugar and salt.
9. Cook the mixture, stirring with a wooden spoon, just until the chocolate and butter melt.
10. Remove the top of the double boiler from the water, wipe the bottom of the pan, and set it aside until the mixture is still quite warm but not hot.
11. In the bowl of an electric mixer, beat the eggs and vanilla for 1 minute.
12. With the machine running, slowly add the chocolate mixture to the eggs so that it gently warms the eggs but doesn't make them curdle.
13. Slowly pour the chocolate mixture over the bread, pressing the custard into the bread (with your hand or a spatula).
14. Sprinkle the pudding with the cinnamon-sugar.
15. Cover the dish with plastic wrap and refrigerate overnight.
16. Remove the pudding from the refrigerator 1 hour before baking.
17. Lift off the plastic wrap.
18. Set the oven at 350 degrees.
19. Bake the pudding in the hot oven for 40 minutes or until the top is crusty and the custard doesn't wiggle when you shake the pan.
20. Spoon the pudding onto plates and serve at once.
Title: Paula Deen Savannah High Apple Pie
Ingredients:
- 6 all-purpose flour
- 2 butter flavor shortening
- 1 salt
- 3/4 cold water
- 24 apples
- 3/4 all-purpose flour
- 1 1/2 sugar
- 1 ground cinnamon
- 1/2 butter
- 1 brown sugar
- 1 all-purpose flour
- 1/2 pecans
- 1 ground cinnamon
- 4 butter
- 1/4 milk
- 4 sugar
- 2 evaporated milk
- 3 pecan pieces
- 1 1/2
Instructions:
1. *The number of apples depends on the size of the pie.
2. Preheat oven to 375 degrees F.
3. For the Deep Dish Pie Crust:
4. Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using.
5. Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.
6. For the filling:
7. Combine apples, flour, sugar, and cinnamon and mix lightly with spatula.
8. For the streusel:
9. In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples.
10. Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust.
11. Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off.
12. Add 4 tablespoons of butter pats on top of pie.
13. Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie.
14. Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar.
15. Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes.
16. Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown.
17. Let cool for at least 1 hour.
18. Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie above the fluting and working towards the top.
19. Serving suggestions:
20. Drizzle caramel pecan topping with semisweet chocolate, milk chocolate, and white chocolate.
21. Cook's Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the top.
22. For Caramel pecan topping: Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working inches.
Title: Honey Cake
Ingredients:
- 4 eggs
- 1/2 shortening
- 1 lemon
- 1 orange
- 5 flour
- 1 baking soda
- 3 baking powder
- 1/2 cinnamon
- 1/2 ginger
- 1/2 clove
- 1/2 nutmeg
- 1 strong black coffee
- 1 honey
- 1 brown sugar
- 1 sugar
- 1
Instructions:
1. In a saucepan, combine coffee-honey mixture, bring to a boil and cool.
2. Beat eggs well, add melted and cooled shortening or oil, add fruit rind and juices.
3. Add pre-sifted dry ingredients alternately with coffee/honey mixture.
4. Bake in a 9 x 12 baking pan in a moderate oven(350 degrees) for about 1-1/4 hours.
Title: Wales Eton Mess
Ingredients:
- 300 strawberries
- 300 raspberries
- 3 cornstarch
- 1 sugar
- 100 yogurt
- 1
Instructions:
1. Beat the egg whites until they are fluffy.
2. Slowly add the corn starch and 75 gram sugar, keep beating.
3. Put this mixture on a baking tray and bake one and a half hour at 140 degrees.
4. Allow it to cool down and break into small pieces.
5. Whip the cream with the remaining sugar and mix with the fruit, the yogurt and the meringue pieces.
Title: Kolachky Cookies
Ingredients:
- 1 butter
- 6 cream cheese
- 2 flour
- 1 poppy seed filling
Instructions:
1. In a large bowl, blend butter and cream cheese together.
2. Add flour; you must mix by hand.
3. When mixed, wrap dough and put in fridge overnight.
4. Next day, take out 1/2 of the dough.
5. Roll out on a floured board to 1/4 inch thickness.
6. Put a little filling in the center and pinch edges together.
7. Repeat with remaining 1/2 of the dough.
8. Bake in a 350 degree Fahrenheit oven for 10 minutes.
9. Check bottoms of cookies; they brown first. Tops may not look done but they are.
Title: Sinful Chocolate Mousse Dessert
Ingredients:
- 3 unsalted butter
- 1/2 chocolate chips
- 1 eggs
- 2 powdered sugar
- 4 unflavored gelatin
- 2 powdered sugar
- 6
- 4
- 1
- 3/4
- 4
Instructions:
1. For crust: combine crumbs and butter.
2. Press on bottom and 2/3 up the sides of a 10 inch springform pan.
3. Chill in freezer while making filling.
4. For filling: Melt chocolate chips in the top half of a double boiler over simmering water.
5. Let cool about 5 minutes.
6. Add whole eggs, one at a time, beating well with each addition.
7. (Chocolate will stiffen somewhat, just keep beating!) Add egg yolks and mix until thoroughly blended.
8. Whip cream with powdered sugar until soft peaks form.
9. Beat egg white until stiff, but not dry.
10. Stir about 1/2 c of the whipped cream and 1/2 c the beaten egg whites into the chocolate mixture, to "lighten" it.
11. Fold in remaining cream and whites until completely incorporated.
12. Pour into prepared crust and chill at least 6 hours, preferably overnight.
13. To garnish: Sprinkle unflavored gelatin onto remaining 1 c whipping cream to soften.
14. Add 4 T powdered sugar and whip until firm.
15. This whipped cream will hold up indefinitely.
16. Garnish top of dessert with this.
17. You can be fancy and pipe rosettes, or just "fluff" it around the edge of the mousse with a fork.
18. A dusting of cocoa powder is a nice finishing touch.
19. For a real "show stopper", melt about 4 oz chocolate chips and 3/4 t solid vegetable shortening together.
20. Coat the underside of waxy leaves, such as camillas, refrigerate until firm.
21. Peel off the leaves and place the chocolate leaves around the edge of the mousse.
Title: Layered Strawberry Dessert
Ingredients:
- 6 chocolate graham crackers
- 1 fat free cream cheese
- 3/4 plain fat-free yogurt
- 1/3 Splenda granular
- 1 sugar-free strawberry gelatin
- 1/3 boiling water
- 2 frozen unsweetened strawberries
- 1 coconut flakes
- 2
Instructions:
1. Place graham crackers in a 9 x 9-inch square pan, breaking as necessary to fit.
2. In a medium bowl, stir cream cheese with a spoon until soft.
3. Add yogurt, dry milk powder, extract, and Splenda.
4. Mix gently to combine.
5. Fold in 1 package of dry gelatin.
6. Spread mixture evenly over graham crackers and refrigerate.
7. Meanwhile, in a medium bowl, combine remaining package of dry gelatin and boiling water.
8. Mix well to dissolve gelatin.
9. Add frozen strawberries.
10. Mix well to combine. Refrigerate for 10 minutes.
11. Stir the strawberries and gelatin, and then spoon evenly over the cream cheese mixture.
12. Sprinkle coconut over the top.
13. Cover and refrigerate for at least 2 hours.
14. Exchanges: 0 Fruit; 0 Non-Fat Milk; 0 Fat. WWP: 2.
Title: Green Tea Pots De Crème
Ingredients:
- 2 granulated sugar
- 2 eggs
- 1/2 vanilla
- 2 boiling water
- 2 orange
- 1/2 white chocolate
- 1 -2
Instructions:
1. Preheat oven to 300°F
2. In a saucepan, heat cream over medium heat until steaming. Remove from heat; stir in tea leaves and let steep for 5 minutes or until cream is well flavored. Strain cream into a bowl through a fine-mesh sieve. discarding tea leaves (do not press leaves). Let cool to room temperature. In a bowl, whisk together sugar, eggs, egg yolks, and vanilla until blended; whisk into cream. Pour int 8 x 4oz ramekins or custard cups.
3. Place ramekins in a large roasting pan; fill pan with enough boiling water to come three-quarters up sides of ramekins. Bake for about 40 minutes or until edges are firm and centers are still jiggly. Remove from water and let cool on rack.
4. Cover aan refrigerate for about 2 hours or until chilled or for up to 2 days. Serve in ramekins topped with orange segments and shaved white chocolate.
Title: Kid's Love It - Summer Whizz
Ingredients:
- 1 berries
- 100 plain yogurt
- 1/2 vanilla essence
- 2 honey
Instructions:
1. Put the fruit in a blender with the yogurt, honey and essence.
2. Blend until smooth.
3. Pour the mixture into a bowl.
4. Freeze for atleast 1 hour.
5. Stir it a couple of times to stop it crystallising so much.
6. Scoop into bowls and serve the little ones quickly!
Title: Chocolate Syrup
Ingredients:
- 1 sugar
- 2 salt
- 1/4 water
- 2 corn syrup
- 1/4 golden syrup
- 4 vanilla extract
Instructions:
1. Mix cocoa, sugar and salt well; add water slowly, stirring to form a smooth paste.
2. Add corn syrup and boil for 5 minutes to cook the starch of the cocoa thoroughly.
3. Cool, add vanilla and pour into a clean jar.
4. Store in refrigerator.
Title: Pumpkin Cake Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1 unsalted butter
- 1 canned solid-pack pumpkin
- 1 pure vanilla extract
- 1 egg
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/4 salt
- 3/4 clove
- 1 allspice
- 1
Instructions:
1. Preheat oven to 350°.
2. In a large bowl, combine sugars and butter.
3. Beat until fluffy.
4. Mix in pumpkin, vanilla and egg.
5. Blend in flour, baking powder, baking soda, cinnamon, salt and optional spices.
6. Then stir in nuts if desired.
7. Cookie dough will be soft.
8. Drop by rounded teaspoonfuls 2-inches apart on silpat-lined cookie sheet.
9. Bake 10-12 minutes or until cookies are no longer wet.
10. Rounded tablespoonfuls bake 11-13 minutes.
11. When you remove them from the oven, they may appear under baked, but they will continue to set up--don<U+0092>t over bake.
12. Transfer to a wire rack and cool completely.
13. Cool hot sheets between batches.