lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Tunnel Cake
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 eggs
- 2 vanilla
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 cocoa powder
- 3/4 flour
- 3 buttermilk
- 1 brewed coffee
- 1 sugar
- 1/4 cream cheese
- 8 vanilla
- 1 egg
- 1 powdered sugar
- 1 unsalted butter
- 1 water
- 3
- 2
Instructions:
1. Preheat oven to 350F Generously grease/spray a 10" Bundt or tube pan.
2. TO MAKE THE CAKE: In a large mixing bowl, combine the sugars, oil and eggs and beat for 1 minute until smooth. Add the remaining cake ingredients and beat on medium for 2 to 3 minutes. Set aside.
3. TO MAKE THE FILLING, in another bowl, cream the sugar with the cream cheese, then add everything else and blend till smooth.
4. TO ASSEMBLE: Ladle half the batter into the pan. Spoon filling evenly over this layer. Cover with remaining batter.
5. Bake for 70 minutes, or until the top springs back when touched.
6. Let cake cool for at least 30 minutes before removing it from the pan. If it sticks, place it on a warm burner to loosen it up and help release it. The cake firms up as it cools.
7. TO MAKE THE GLAZE: In a bowl comine all the ingredients to form a pourable glaze, thinning with water if needed. Pour over the cooled cake.
Title: Apple Cake
Ingredients:
- 1 egg
- 1 Splenda sugar substitute
- 1 flour
- 4 apples
- 4 butter
- 1/4 margarine
- 1/2 walnuts
- 1/2 baking powder
- 1/2 baking soda
- 1/2 nutmeg
- 1 salt
- cinnamon
Instructions:
1. Preheat oven to 350.
2. Mix together the sugar and butter until well blended. Core, peel and dice the apples. Beat the egg, mix in vanilla and walnuts then add to the apples. Mix Splenda/butter with the apple mix.
3. Sift remaining ingredients and mix into the batter*.
4. Grease an 8" square pan and pour batter into it.
5. Cook for 45 minutes, let cool thoroughly before cutting into squares.
6. *Batter will look like it has disappeared with all of the apples mixed in, fear not, it's just hiding and the end result is pretty nifty!
7. I cut into 12ths, stats are based on 1 square.
Title: Fruit Cheese Cupcakes
Ingredients:
- 1 mascarpone cheese
- 2 eggs
- 2
- 1/3
Instructions:
1. Preheat oven to 350°F
2. Line a muffin tin with paper baking cups.
3. Combine all ingredients except preserves in a large mixing bowl and mix well using a wooden spoon.
4. Fill baking cups halfway, reserving about a third of the batter.
5. Drop ½ teaspoon preserves into the center of each cupcake .
6. Cover with remaining batter.
7. Bake for 25 minutes or until cupcakes spring back when gently touched.
8. Cool on wire racks.
Title: Starbucks Almond Biscotti
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 sugar
- 1 vanilla extract
- 1/2
- 2
- 1 1/3
Instructions:
1. Preheat oven to 350 F with rack in center. Line a baking sheet with parchment paper or aluminum foil. Set aside.
2. Sift the flour, baking powder and salt into a medium bowl. Set aside. Place the eggs and sugar in a large mixing bowl and beat on high until fluffy and light, about 2 minutes. Add the vegetable oil and almond extract, and beat until the oil is incorporated and the mixture is thick and smooth, about 1 minute. Reduce mixer to low and beat in the flour mixture. The dough will be quite thick. Knead in the nuts.
3. Turn the dough out onto a lightly floured surface. Flour your fingers and divide the dough in half. Transfer one portion of the dough to one long side of the prepared baking sheet and mold it into a smooth log 14 inches long, 2 1/2 inches wide and 3/4 inch high. Repeat the process with the second piece of dough, and place it 2 inches away from the first log.
4. Bake for 30 minutes until light brown and slightly puffed. Remove pan from oven, but do not turn it off.
5. Using a serrated knife, carefully cut the logs in 3/4-inch slices on a slight diagonal. Take care not to tear the parchment or silicone pan liner. Arrange the slices, standing upright, on the baking sheet leaving 1 inch between cookies. Return to the oven and bake 10 minutes longer, until the cut surfaces of the cookie have browned slightly and the biscotti are dry to the touch. Transfer to wire rack and cool completely.
6. Melt 8 ounces of bittersweet chocolate with 6 tablespoons unsalted butter in the microwave. Scrape the chocolate onto a shallow plate and dip one long flat side of each cookie in the chocolate so it comes halfway up the sides. Place each dipped cookie on a wire rack, uncoated side down. Let the chocolate set.
7. Source: USA Weekend, Dec. 2000.
Title: Fresh Strawberry Crumble
Ingredients:
- 1/2 white sugar
- 2 flour
- 2 fresh strawberries
- 1 1/2 flour
- 1 brown sugar
- 1 butter
- 1 rolled oats
Instructions:
1. Preheat oven to 375°.
2. In a large bowl, combine white sugar, 2 tablespoons flour, and strawberries.
3. Place strawberry mixture in a buttered 9x13 baking dish.
4. Combine the rest of the ingredients until crumbly. Scatter over strawberry mixture. Bake for 45 minutes. Serve warm with vanilla icecream or whipped cream.
Title: Twit Twooo, Hooting Halloween Owls - Halloween Cupcakes/Muffins
Ingredients:
- 280 butter
- 280 self-raising flour
- 200 cocoa powder
- 2 eggs
- 6 butter
- 200 icing sugar
- 280 cocoa powder
- 1
Instructions:
1. OWLS.
2. Heat oven to 190C/380F/gas 5. Line a 12-cup muffin tin with brown muffin cases. Beat the first 5 ingredients to a smooth batter and spoon between the cases, almost filling them to the top. You may have a little left over. (Alternatively, use a fairy cake or cup cake tin for smaller ones - again, try to find some brown paper cases. You should be able to make 24 "owls" if you make them in the smaller cake tin.) Bake for 20-25 minutes until risen and spongy. Cool on a rack.
3. DECORATION.
4. Beat the butter and icing sugar until smooth, and then add the cocoa powder, mixing well. Slice off the very tops of the cakes and cut each piece in half. Spread a generous layer of icing over each cake.
5. Working on one cake at a time, take a pair of the large round liquorice allsorts sweets/candy that are yellow or pink with black centres, see photos. Sit the eyes on top of the cake; then add the two pieces of cake cut from the top (curved edge up) behind the eyes but slightly slanted towards the eyes - to make the eyebrows or owl's ears. Finish by adding a piece of orange or pink sweet/candy, in between the eyes to the front, for the beak.
6. Watch the owls "fly" off the table when the children see them!
Title: Velvet Mashed Potato Chocolate Cake
Ingredients:
- 2 potatoes
- 2 all-purpose flour
- 1/2 ground ginger
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 1/4 butter
- 1 granulated sugar
- 2 eggs
- 4 vanilla extract
- 1 buttermilk
- 1 raisins
- 1 pecans
- 1 butter
- 1/2 ground cinnamon
- 3/4 salt
- 1/4 powdered sugar
- 1/8 lemon juice
- 1/4 milk
- 3 1/2
- 1
- 1/4
Instructions:
1. Peel the potatoes, cover with water, and boil until tender.about 25 minutes.
2. Mash thoroughly, do not add milk or seasonings.
3. Measure out 1 cup, cover to keep warm, set aside.
4. Preheat the oven to 300°F.
5. Sift together the flour, ginger, baking powder, baking soda, salt, cinnamon, cocoa.
6. In a large mixer bowl, cream the butter and granulated sugar for 3 minutes.
7. Add the egg yolks and beat 1 minute longer.
8. Stir the vanilla into the buttermilk, then add the flour mixture to the creamed mixture alternating with the buttermilk, beginning and ending with the flour mixture.
9. With the beater running, add the 1 cup of potatoes, raisins, and nuts, combine lightly, not over beating.
10. Beat the egg whites until stiff peaks form, and by hand fold into the cake batter just until blended.
11. Pour the batter into a greased and floured 10-inch tube pan and bake for 1 1/2 hours, or until the cake springs back when touched lightly with your finger.
12. Cool completely in pan on wire rack while you prepare the frosting.
13. To prepare the FROSTING:
14. In a large mixer bowl, cream the butter, orange rind, cinnamon, salt, and cocoa.
15. Add the confectioners' sugar alternately with the lemon juice and milk until the mixture is creamy and smooth, beating well after each addition.
16. Remove the cooled cake from the pan and spread the frosting on the top and sides of the cake.
17. Cover tightly until ready to serve.
18. NOTE** If the weather is hot, refrigerate the cake so that the frosting will not become overly soft. Bring to room temperature before serving.
Title: Apricot-Pumpkin Bread Pudding, Diabetic/Heart Healthy
Ingredients:
- 4 Egg Beaters egg substitute
- 1/3 nonfat milk
- 3/4 canned pumpkin
- 2 Splenda sugar substitute
- 1 ground cinnamon
- 2 pumpkin pie spice
- 1/2
Instructions:
1. Preheat oven to 350 degree F.
2. Coat a 2-quart square baking dish with nonstick cooking spray.
3. In the prepared baking dish, combine bread cubes and dried apricots; set aside.
4. In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon or pumpkin pie spice.
5. Slowly pour pumpkin mixture over bread mixture in baking dish.
6. Gently press bread mixture down into liquid to moisten.
7. Let stand for 15 minutes.
8. Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean.
9. Cool slightly; serve warm.
10. If desired, serve with dessert topping. Makes 9 servings.
Title: Date Caramel Cream
Ingredients:
- 1/2 dates
- 1 3/4 milk
- 2 cornstarch
- 1/4 salt
- 1/4 milk
- 1 eggs
- 1/4 brown sugar
- 1/4 vanilla extract
- 1/2
Instructions:
1. Add dates to hot milk in top of double boiler.
2. Mix cornstarch and salt with cold milk; add to hot milk and cook until thickened, stirring constantly.
3. Cover and continue cooking for ten minutes.
4. Beat eggs slightly, add sugar and add to hot mixture.
5. Cook for one minute, stirring constantly.
6. Remove from heat; add nuts and vanilla; pour into serving dishes.
7. Chill and serve with whipped cream.
Title: Baked Apples With Honey (Belarus)
Ingredients:
- 4 apples
- 1/2 - 1 honey
- 2 powdered sugar
Instructions:
1. Scoop out the core from each apple, leaving the rest of it whole.
2. Pour honey into the hollows of each apple where the core was.
3. Bake at 350 degrees for 1 to 1 1/2 hours. The texture should resemble the apple slices in a pie.
Title: Strawberry Shortcakes by Donna Hay
Ingredients:
- 500 strawberries
- 1/4 sugar
- 1 vanilla extract
- 8 mascarpone cheese
- 1 half-and-half
- 1/4
Instructions:
1. Place the strawberries, sugar, and vanilla in a large non-stick frying pan. Cook over high heat 1 to 2 minutes or until the sugar has melted and the strawberries have softened slightly. Set aside to cool.
2. Whisk together the mascarpone, cream, and extra tablespoon of sugar until smooth.
3. Place half the biscuits in the base of serving bowls, or on serving plates. Spoon the mascarpone mixture onto the biscuits and top with the strawberry mixture followed by the remaining biscuits.
Title: Whoopie Pies Plus
Ingredients:
- 1/2 vegetable shortening
- 1 brown sugar
- 1 egg
- 1/4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 vanilla extract
- 1 milk
- 1 vegetable shortening
- 1 powdered sugar
- 1 1/2 marshmallow cream
- 2 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350°F Lightly grease baking sheets.
2. In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
3. In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
4. Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake. Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
5. Make Whoopie Pie Filling: beat together shortening, sugar, and fluff, stir in vanilla extract until well blended.
6. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
7. To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
8. Makes 9 large whoopie pies.
Title: Scottish Shortbread
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 3 cornstarch
- 3/4 butter
Instructions:
1. Preheat oven to 350Â°F.
2. Grease a 9x9" or 7x11" baking pan.
3. Combine flour, sugar, and cornstarch, mixing well.
4. Slowly stir flour mixture into the melted butter, until well combined.
5. Gently press dough into pan with knuckles.
6. Bake for 45 minutes, or until golden brown and cooked through.
7. Immediately cut into 1" squares and sprinkle with remaining sugar.
8. Allow shortbread to cool before removing from pan.
Title: Best Ever Chocolate Chunk Cookies
Ingredients:
- 8 unsalted butter
- 1/2 light brown sugar
- 1/4 granulated sugar
- 1 vanilla extract
- 1/2 salt
- 1 egg
- 1/2 baking soda
- 1 all-purpose flour
- 3/4 walnuts
- 12 vegetable shortening
Instructions:
1. In a large mixing bowl, combine the butter, brown sugar, sugar, vanilla and salt and beat with a spoon until fluffy.
2. Beat in the egg and baking soda.
3. Stir in the flour, walnuts and chocolate.
4. Transfer to a bowl, cover and refrigerate until firm, about 4 hours or overnight.
5. Preheat the oven to 350°.
6. Using 2 to 3 tablespoons of dough for each cookie, shape the dough into balls and place on the lightly greased cookie sheet.
7. Bake for 10-12 minutes or until the cookies spring back when very lightly touched.
8. Cool on the sheets for 2 minutes, transfer to paper towels to cool for about 2 minutes, and transfer to racks to cool.
Title: Granny's Tea Cakes
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 3 eggs
- 4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 buttermilk
- 1 - 1 1/4 sugar
Instructions:
1. Cream shortening in a large bowl; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk.
4. Mix well.
5. Stir in extract.
6. Cover and chill 1 hour.
7. Roll dough to 1/4 inch thickness on a floured surface.
8. Cut with a 2 3/4 inch round cookie cutter; place on greased cookie sheets.
9. Bake at 350 degrees for 15 minutes or until edges begin to brown.
10. Sprinkle with sugar, if desired.
Title: Chocolate Mousse
Ingredients:
- 250 chocolate
- 4 eggs
- 2 strawberries
- raspberries
Instructions:
1. Break the cholote into a bowl and place over a pan of simmering water until it melts.
2. Beat the egg whites until they form stiff and glossy peaks.
3. Pour the melted chocolate into a clean bowl and whisk in the egg yolks and tia maria or orange juice. Gently fold in a third of the egg whites, then fold in the rest.
4. Spoon into glass serving dish, or 4 individual dishes, cover with cling film and place in the refrigerator for at least two hours before serving. For the best results leave overnight.
5. Serve with whipped cream and the fresh fruit.
Title: Strawberry Salad With Balsamic Cardamom Dressing
Ingredients:
- 3 honey
- 2 ground cardamom
- 1 kosher salt
- 1 fresh ground black pepper
- 1 strawberry
- blackberry
- mint
Instructions:
1. Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries.
3. Taste and adjust the seasonings to your palate.
Title: Poppy Seed Cookies
Ingredients:
- 1/4 butter
- 3/4 sugar
- 2 eggs
- 1/2 sour cream
- 1/2 salt
- 3 flour
- 3/4 poppy seed
Instructions:
1. Cream butter and sugar.
2. Add sour cream and eggs; beat well.
3. Combine with flour, salt and then poppy seeds.
4. Roll out and cut into very thin rounds.
5. Bake for 6-10 minutes at 350° on greased baking sheet.
Title: Mexican Chocolate
Ingredients:
- 1 bittersweet chocolate
- 2 bittersweet chocolate
- 1/4 sugar
- ground cinnamon
Instructions:
1. In small bowl, mix grated or chopped chocolate, sugar, and cinnamon until well blended.
2. Use in recipes calling for Mexican chocolate.
Title: Tiramisu in a Cup
Ingredients:
- 2 instant coffee granules
- 1/2 hot water
- 2 ladyfingers
- 1 sweetened condensed milk
- 8 mascarpone cheese
- 1 1/4 vanilla
- 1 1/2 sugar
- 1 chocolate
- 1
- 2
Instructions:
1. In a small bowl, dissolve the coffee granules in hot water; set aside about 1 tablespoon in a small cup.
2. Cut each ladyfinger crosswise into quarters.
3. Brush the remaining coffee mixture over the cut sides of the ladyfingers; set aside.
4. In a large bowl beat 3/4 cup condensed milk and the mascarpone or cream cheese (if using).
5. Add in 1-1/4 cups whipping cream, 1-1/2 teaspoons vanilla and the 1 tablespoon reserved coffee mixture; beat until soft peaks form.
6. Fold in 1/2 cup chocolate chips.
7. In a heavy saucepan over low heat, melt remaining 1/2 cup chocolate chips with the remaining condensed milk.
8. In 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and the ladyfinger pieces, beginning and ending with the mascarpone mixture.
9. Cover and chill for a minimum of 4 hours.
10. Just before serving, in a medium bowl beat 1 cup whipping cream with 2 tablespoons sugar until soft peaks form.
11. To serve spoon/divide the whipped cream over the top of each dessert.
12. Grate chocolate over the whipped cream.
Title: Chocolate-Banana Sin Cake
Ingredients:
- 1 butter
- 8 eggs
- 4 sugar
- 4 cornstarch
- 1 vanilla
- 2 cream of tartar
- 1/4 banana
- 1 butter
- 2 sugar
- 3 heavy cream
- 3 confectioners' sugar
- 1 light rum
- 3
- 1
Instructions:
1. Preheat oven to 350°F
2. Butter a 10" springform pan and sprinkle with sugar.
3. CAKE: Melt the chocolate in the top of a double boiler over simmering water.
4. When the chocolate has completely melted, whisk in the butter a tablespoon at a time.
5. Let the mixture cool slightly.
6. Meanwhile, beat the egg yolks with 2 tablespoons of sugar in a mixer at high speed until mixture is ivory colored and as thick as marshmallow topping (5 minutes).
7. Stir in the cornstarch and vanilla.
8. Beat the egg whites, adding the cream of tartar after 20 seconds, and adding the remaining 2 tablespoons of sugar as the whites stiffen to soft peaks.
9. Gently fold the egg yolk mixture into the chocolate mixture.
10. Fold in the egg whites as gently as possible.
11. Spoon the batter into the prepared pan.
12. Bake the cake until firm on top but the center is still a little soft, about 30 minutes.
13. Remove the pan from the oven, set on rack and let cool to room temperature.
14. Run knife around edge and remove from pan.
15. Cake will sink a little in the center.
16. TOPPING: Peel the bananas and cut them into 1/4 inch slices.
17. Toss the bananas with the orange juice to prevent discoloring.
18. Combine the butter and sugar in a large skillet over high heat and cook until mixture begins to caramelize, about 2 to 3 minutes.
19. Stir in the bananas and cook, turning, until golden about 4 minutes.
20. Let the banana mixture cool completely.
21. Beat the cream in a chilled bowl with a mixer.
22. As the cream stiffens, beat in the confectioners' sugar and rum to taste.
23. Continue beating until stiff.
24. Spoon the caramelized banana mixture on top of the cake.
25. With pastry bag, fitted with star tip, pipe rosettes of cream over the top.
26. Use a vegetable peeler to shave the chocolate over cake.
27. Refrigerate leftovers.
Title: Yummy Bread Pudding
Ingredients:
- 6 butter
- 2 raisins
- 1/2 eggs
- 4 milk
- 2 sugar
- 3/4 ground cinnamon
- 1 vanilla
- 1 butter
- 1/2 sugar
- 1/2 half-and-half
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Break bread into small pieces into an 8 inch square baking pan.
3. Drizzle melted butter over bread.
4. Sprinkle with raisins, if desired.
5. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla.
6. Beat until well mixed.
7. Pour mixture over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
8. Bake 45 minutes, or until the top springs back when lightly tapped.
9. I like to serve it with a whiskey Sauce: Cook together for just a few minutes, VERY GOOD.
Title: Wacky Cake
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1 1/2 sugar
- 1/3 baking soda
- 1 salt
- 1 warm water
- 1 vanilla
- 3 distilled white vinegar
- 1/3 butter
- 1 milk
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Sift flour, 1 cup sugar, 1/3 cup cocoa powder, baking soda and salt into an 8" square pan.
3. Make three 2" holes in flour mixture with fork.
4. Pour warm water and 1 teaspoon vanilla into 1 hole.
5. Pour vegetable oil into the second hole.
6. Pour vinegar into the third hole.
7. Stir through batter until well mixed, 1-2 minutes.
8. Bake until toothpick inserted in center comes out clean, about 30 minutes.
9. Cool cake completely in pan.
10. For the icing, combine remaining 1/2 cup sugar, butter, milk, and 2 tablespoons cocoa powder in small saucepan over medium heat and bring to boil.
11. Reduce heat and simmer 1 minute.
12. Remove from heat and stir until cool, about 5 minutes.
13. Add remaining 2 teaspoons vanilla and mix well.
14. Spread icing over cake in pan.
15. Let cool until set.
Title: Creamy Blueberry Dessert
Ingredients:
- 1 margarine
- 1/4 brown sugar
- 1 flour
- 4 cream cheese
- 1 icing sugar
- 1 cherry pie filling
- 2
Instructions:
1. Crust, combine 1/2 cup margarine, brown sugar, and flour in small bowl until crumbly.
2. Pack in ungreased 9x9" pan.
3. Bake 350° - 10 mins & cool.
4. Filling, cream together 1/2 cup margarine, cream cheese, and icing sugar and spread over crust.
5. Spread pie filling over cheese mixture and cover with whipped cream.
6. Chill and cut into 9 squares.
Title: Turtle Pumpkin Pie
Ingredients:
- 1/4 graham cracker pie crust
- 2 pecan pieces
- 1 pecan pieces
- 1/2 milk
- 2 Jello Instant Vanilla Pudding Mix
- 1 canned pumpkin
- 2 ground cinnamon
- 1 ground nutmeg
- 1 Cool Whip
- 1/2
- 1
Instructions:
1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
2. Beat milk, dry pudding, pumpkin and spices with whisk until blended.
3. Stir in 11/2 cups whipped topping.
4. Spread into crust.
5. top with remaining whipped topping.
6. refrigerate 1 hour.
7. top with pecans and drizzle remaining caramel with fork.
8. Store leftovers in refrigerator.
Title: Oatmeal Raisin Cookies
Ingredients:
- 3 eggs
- 1 vanilla extract
- 1 raisins
- 1 shortening
- 1 brown sugar
- 1 granulated sugar
- 2 1/2 flour
- 1 salt
- 2 baking soda
- 2 rolled oats
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together all ingredients.
3. Shape dough into 1 inch balls.
4. Place on ungreased baking sheets; flatten with fingers.
5. Bake at 350 degrees for 10-11 minutes.
6. Do not overbake.
7. Remove to a wire rack to cool.
Title: Pfefferneuse Cookies
Ingredients:
- 1 shortening
- 3 sugar
- 3 honey
- 1 1/2 eggs
- 6 anise
- 2 black pepper
- 1 nutmeg
- 1 cinnamon
- 1 allspice
- 1 salt
- 1 baking powder
- 2 baking soda
- 1 flour
- 5
Instructions:
1. Mix shortening, sugar and honey; bring to hard boil; cool.
2. Add coffee; beat in eggs and spices.
3. Add flour a little at a time as it gets hard to stir.
4. Grease hands with shortening and shape into small round balls.
5. Bake on ungreased cookie sheet.
6. Bake at 350F for 10-12 minutes.
7. Dip in powdered sugar when cool.