lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan Mexican Wedding Cookies
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1/4 ground cinnamon
- 1 vanilla
- 2 flour
- 1/2 pecans
- 1 powdered sugar
Instructions:
1. In a large bowl beat butter 30 seconds.
2. Add 1/2 cup powdered sugar and cinnamon; beat until combined.
3. Beat in 2 teaspoons water and vanilla.
4. Stir in flour and pecans with a wooden spoon.
5. Shape into 1-inch balls.
6. Place on ungreased cookie sheet 1 inch apart.
7. Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
8. Transfer to wire rack.
9. Cool.
10. Place 1 cup of powdered sugar in plastic bag.
11. Add cookies few at a time; shake gently to coat.
12. I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
13. I thaw them out before sugaring.
Title: Croissant Bread Pudding ( Ina Garten )
Ingredients:
- 3 extra-large eggs
- 8 half-and-half
- 5 sugar
- 1 1/2 vanilla
- 1 1/2 dried cranberries
- 6
- 1
Instructions:
1. Preheat oven to 350°F.
2. Whisk together egg, half and half, sugar, vanilla.
3. Set aside.
4. Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
5. Pour custard mixture over and push down so the croissants absorb the custard.
6. Let sit 10 minutes, then press again.
7. Place in water bath, cover with foil but poke holes so steam can escape.
8. Bake 45 minutes covered, then uncover and bake an additional 45 minutes.
Title: Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1/4 white sugar
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1/3 water
- 1 baking soda
- 2 old fashioned oats
- 1 quick oats
- chocolate chips
Instructions:
1. Cream together the butter and sugar in a bowl. Then mix in the vanilla extract.
2. Add the all purpose flour and mix well.
3. Mix together baking soda and the water, and then add that to the batter.
4. Stir in the oats and the chocolate chips.
5. Put the batter onto a cookie sheet by spoonfuls (no need to grease anything) bake at 350 for about 12-15 minutes.
Title: Bananas Foster Upside-Down Cake
Ingredients:
- 1/2 pecans
- 1/2 butter
- 1 light brown sugar
- 2 rum
- 2 bananas
- 3/4 granulated sugar
- 2 eggs
- 3/4 milk
- 1/2 sour cream
- 1 vanilla
- 2 baking mix
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350 degrees. Bake pecans in a single layer 8 to 10 minutes or until toasted and fragrant, stirring once.
2. Melt 1/4 cup butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat; stir in brown sugar and rum.
3. Cut bananas diagonally into 1/4 inch thick slices; arrange in concentric circles over brown sugar mixture. Sprinkle pecans over bananas.
4. Beat granulated sugar and remaining 1/4 cup butter at medium speed with an electric mixer until blended. Add eggs, one at a time, beating just until blended after each addition. Add milk and next 2 ingredients; beat just until blended. Beat in baking mix and cinnamon until blended, (Batter will be slightly lumpy). Pour batter over mixture in skillet. Place skillet on a foil-lined jelly-roll pan.
5. Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack for 10 minutes. Run a knife around the edge to loosen. Invert onto a serving plate, spooning any topping in skillet over cake.
Title: Lemon Sugar Tea Cookies
Ingredients:
- 3/4 butter
- 2 white sugar
- 1 lemon zest
- 1 egg
- 2 corn syrup
- 2 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1
Instructions:
1. In a medium bowl, cream together butter and 1 cup sugar and lemon zest if use until light and fluffy.
2. Beat in egg, corn syrup, and lemon extract.
3. Stir in flour, baking soda, and baking powder.
4. Cover dough, and chill in the refrigerator at least 1 hour. (Very important).
5. Preheat oven to 325 degrees F (165 degrees C).
6. Line a cookie sheet with parchment paper.
7. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
8. Bake 12 minutes in the preheated oven, or until lightly browned. (Time depends on your oven. My girlfriend's oven only requires 10 minutes.).
9. Note: You can choose to skip rolling the cookies into the sugar. Instead, you can dust the cooled cookies into powder sugar.
10. Note: I have also rolled them in decorator 's sugar in variety of colors and they were very pretty.
Title: How to Make Simple Cake Flour
Ingredients:
- 1 flour
- 2 cornstarch
Instructions:
1. When your recipe calls for cake flour, all you need to do is add some cornstarch and use a little less flour.
2. For every 1 cup of flour the recipe calls for, subtract 2 tablespoons flour from the cup and replace with 2 tablespoons of cornstarch.
3. Then mix like usual in your recipe, and you'll have a lighter flour to make cakes and cookies.
Title: Chocolate Mousse Flan
Ingredients:
- 8 butter
- 4 gelatin
- 6 1/2 heavy cream
- 2 instant coffee
- 2 caster sugar
- 2 cocoa powder
- 2/3
- 2
- 1 1/2
- 1
Instructions:
1. Brush an 11-inch round fluted pan with melted butter or oil. Line the base of the pan with paper. Mix the chocolate crumbs and butter, and press into the pan. Refrigerate until firm.
2. Make the Filling: In a small pan add the chocolate and cream. Stir over low heat until smooth. Cool slightly. Stir in the yolks.
3. In a small bowl, sprinkle the gelatin over 1 tablespoon water and set it aside until it is spongy. Stir to dissolve. Stir into the filling. Fold in the whipped cream.
4. Beat the egg whites until soft peaks form. Fold into the filling and spread over the cookie base. Refrigerate until set.
5. Just before serving, remove from the pan and spread with the topping.
6. Make the topping: Dissolve instant coffee in 3 teaspoons water. Stir in the cream and sugar. Beat until soft peaks form. When ready to serve, spread the topping over the flan.
7. Dust the top with sifted cocoa powder and serve.
Title: Mary's Carrot Cookies
Ingredients:
- 1 1/2 sugar
- 1 1/2 shortening
- 2 eggs
- 2 vanilla
- 2 carrots
- 4 flour
- 1 salt
- 4 baking powder
- 1 powdered sugar
- 2 butter
- 2
- 1
- 2
Instructions:
1. Cream sugar and shortening; add eggs, vanilla and carrots; mix well.
2. Put all dry ingredients in a seperate bowl - mix together and add to wet mixture slowly.
3. Stir in coconut.
4. Bake at 375 degrees for 10 minutes.
5. Whip together the icing ingredients and frost when cooled.
Title: Angel Lush With Pineapple
Ingredients:
- 1 Jello Instant Vanilla Pudding Mix
- 1 Cool Whip
- 1 fresh strawberries
- 1
- 10
Instructions:
1. Mix dry pudding mix and pineapple with it's juice in medium bowl.
2. Gently stir in Cool Whip.
3. Let stand 5 minutes.
4. Cut cake into 3 layers, horizontally.
5. Place bottom cake layer cut side up on a serving plate,top with 1-1/3 cups of pudding mixture.
6. Cover with the middle cake layer and additional 1 cup of the remaining pudding mixture.
7. Top with remaining cake layer and the rest of pudding mixture.
8. Refrigerate for 1 hour.
9. Top with strawberries before serving.
10. Store leftovers in fridge.
Title: Easter Bunny Cookies
Ingredients:
- 1 jelly beans
- 1
Instructions:
1. Heat oven to 350°F.
2. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center.
3. Roll each cookie slice to flatten, and shape the half slices for bunny ears.
4. To make 1 bunny face cookie: place 1 whole slice cookie dough on a cookie sheet for the head; place 2 halves on top, slightly overlapping on whole slice, for the ears.
5. Repeat steps to make 7 more bunny cookies, placing 2 inches apart on cookie sleet.
6. Bake 7 to 9 minutes or until edges are light golden brown.
7. Cool 1 minute; remove from cookie sheet to a cooling rack.
8. Cool completely, about 10- 15 minutes.
9. Frost cookies with cake frosting.
10. Decorate each bunny cookie with icing and add a jelly bean candies for the bunny's nose.
Title: Cake in a Cupcone T-R-L
Ingredients:
- 12 -16 eggs
- 18 water
- 1 walnuts
- 2 raisins
- 1 ice cream
Instructions:
1. NOTE RE EGGS & WATER:
2. Use ingredients called for on your cake mix box.
3. Make cake batter per box directions.
4. Put cones in muffin tins.
5. Fill each cone with 1/4 cup cake batter.
6. Bake at 350ºF for 30 to 35 minutes.
7. Cool and frost with icing or ice cream and sprinkles or other toppings.
Title: Brownie Tassies
Ingredients:
- 3/4 flour
- 1/3 sugar
- 1/4 salt
- 1/8 butter
- 1/3 water
- 2 -3 butter
- 1/2 sugar
- 2 egg
- 1/3 vanilla
- 1 cinnamon
- 1
- 1/2
Instructions:
1. In a small bowl stir together flour 1/3 cup sugar, cocoa powder, and salt. Cut in a 1/3 c butter until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened.
2. Form dough into a ball. Divide into 24 small balls. Place balls in an ungreased 1 3/4-inch muffin cups. Press dough into the bottom and up the sides of the cups.
3. In a small saucepan melt 1/2 cup semi-sweet chocolate pieces and 2 tablespoons butter. Remove from heat.
4. Stir in sugar, egg, vanilla, and cinnamon. Divide chocolate mixture evenly among the muffin cups.
5. Bake in 325°F oven for 25-30 minutes, or until filling is nearly set. Top each with a semi-sweet chocolate piece, if desired. Return to oven for 1 minute, or until chocolate is melted. Cool slightly; loosen and carefully remove tassies from the pan with a narrow spatula.
Title: Gluten Free Oreo Cookies
Ingredients:
- 3/4 tapioca flour
- 3/4 cornstarch
- 3/4 xanthan gum
- 1 egg substitute
- 2 baking powder
- 2/3 baking soda
- 1 salt
- 1 butter
- 1/2 white sugar
- 3/4 egg
- 1 vanilla
- 1 milk
- 1 confectioners' sugar
- 1 -2 shortening
- 2 vanilla
- 3 hot water
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, whisk together the flour mix, xanthan gum, egg replacer, cocoa, baking powder, baking soda, and salt. Set aside.
3. In the bowl of the mixer, cream the margarine and sugar until light. Add the egg and vanilla and beat well. (Note: I don't have a heavy duty mixer, so I used a hand held one and I did have alittle trouble with the dough sticking to the beaters. So don't be discouraged if you have to keep pushing the dough off the beaters with a spatula, you aren't doing anything wrong. And don't worry I promise these cookies are well worth the trouble!).
4. Add the dry ingredients in 3 additions. If the dough becomes too stiff, add the milk as needed.
5. Shape the dough into two 10"x1-1/2" rolls. Wrap in foil and chill.Chill for about 15-20 minutes.
6. Cut into 1/8" slices, if you have a cookie stamp, you can at this point press in onto the sliced cookies before baking. Bake these cookies on an UNGREASED cookie sheet for 10 minutes.
7. Let cool for only a few minutes before removing from the cookie sheet. Cool thoroughly on a rack.
8. For the filling, combine confectioners' sugar, shortening, vanilla and hot water ( use enough to create a good spreading texture.).
Title: Easy Creme Brulee
Ingredients:
- 8 heavy cream
- 2 granulated sugar
- 1 1/3 brown sugar
- 1/3
Instructions:
1. Mix egg yolks with cream and white sugar.
2. Heat in a waterbath until mixture starts to thicken.
3. Pour into 6 small dishes/rammekins.
4. Sprinkle brown sugar on top and carmellize with a high power torch.
5. Enjoy!
Title: Hermann - the Feeding and Care
Ingredients:
- 1 flour
- 1 sugar
- 1 milk
- 1 flour
- 1 sugar
- 1 milk
- 2 flour
- 1 baking powder
- 1 sugar
- 1 salt
- 3 eggs
- 2 vanilla
- 1/2 milk
- 1
Instructions:
1. HI! I am Hermann, your new family member for the next 10 days and hopefully longer!
2. If you treat me right and feed me on time I will give you 3 Hermann babies. I don’t like metal, so please use only glass or plastic bowls and a wooden spoon. I will grow a lot and I feel most comfortable in the warm kitchen, just like most people I would rather not live in the fridge! (Depending on your local climate!).
3. Day tToday I need to rest and get used to my new surroundings.
4. – 4. DaytOn these days I like to have a bit of exercise. Please stir me 1x each day with a wooden or plastic spoon.
5. DaytI am hungry! Please feed me with 1 cup flour, 1 cup sugar and 1 cup milk and stir until I am smooth again. (Remember, I will grow a lot! So make sure my bowl is big enough, otherwise I might run away from you!).
6. – 9. DaytI really need some more exercise. Please stir me 1x each day with a wooden or plastic spoon.
7. DaytToday is my big day! That makes me hungry. First I need to get fed again. Please give me 1 cup flour, 1 cup sugar and 1 cup milk and stir until smooth.
8. Now you have to split me into 4 equal portions. 2 of them you can give to friends or family that want to adopt me. 1 you keep for yourself to start over. You can even freeze me, if you’re too busy right now. When you’re ready again just defrost me and start with Day 1. The 4th portion you get to use for this recipe:
9. Using all the cake ingredients mentioned above.
10. Mix all dry ingredients. Stir in all wet ingredients and mix well until batter is smooth.
11. Now stir in what ever you have on hand or feel like adding. Cinnamon, fruit, chocolate chips, raisins, ground nuts or, or, or…….wherever your imagination takes you.
12. Pour into a greased and floured bundt pan.
13. Bake at 350°F/180°C for about 45-60 minutes.
14. Don’t forget to check out my brother Siegfried, he is in charge of breads!
Title: Swedish Fruit Compote
Ingredients:
- 1 blueberries
- 1 blackberry
- 1 strawberry
- 1/2 raspberries
- 1/2 water
- 1 maple syrup
- 1/4 potato starch
- 1 cornstarch
- 1/4 cinnamon
- mint leaf
Instructions:
1. Clean all berries separately.
2. Pick over and discard inferior berries.
3. Hull strawberries, cutting the larger ones in half.
4. Set all berries aside in separate bowls.
5. Combine apple-juice concentrate, water and maple syrup in a medium saucepan
6. Place potato or cornstarch in a small bowl and stir in 1/4 cup of the apple-juice mixture; add starch back to pan.
7. Add blueberries and cinnamon and bring to a simmer (mixture will be cloudy at first) until mixture turn clear and transparent
8. Carefully stir in blackberries and strawberries and remove from heat.
9. Refrigerate and let cool completely.
10. Gently stir in raspberries.
11. Serve in goblets or large wine glasses and garnish each portion with a sprig of mint.
Title: Fatias Douradas
Ingredients:
- 1 milk
- 2 eggs
- 6 -10 vanilla
- 1 sugar
- 1 cinnamon
- 1
Instructions:
1. While the oil heats combine your sugar and cinnamon together in a deep plate ( deep dish pie plates or square pyrex dishes work well). Place the beaten eggs in another one, and then the milk mixed with vanilla in another. Set up the station to make it as easy as possible for you.
2. Take the oil and fill a dutch oven with about 3-4 inches of oil. Keep the oil nice and hot , you'll want it around 365 degrees You can test to see if the oil is ready by putting a little bit of flour in and seeing if it starts to fry.
3. Once the oil is ready dip your bread in the milk on both sides, let it drip an excess off, then go to the eggs and drench the slices in that. let the excess drip off of it again.
4. Then CAREFULLY place it into the oil. Let it get nice and lightly golden brown on both side.
5. Remove from oil and place into the cinnamon and sugar mixture and cover all sides place on platter that is covered with paper towels to catch any left over oil.
6. Serve warm.
Title: Banana Fritters
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1 egg
- 2/3 milk
- 2 bananas
Instructions:
1. Mix and sift 1 1/2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt.
2. Moisten with 1 egg well beaten and diluted with 2/3 cup milk, beat thoroughly.
3. Stir in 2 peeled and diced bananas, drop from spoon into deep hot fat and fry until brown.
4. Drain on brown paper and sprinkle with powdered sugar.
Title: Kheede or Kheide (Rice Pudding from India)
Ingredients:
- 1/2 half-and-half cream
- 1/2 long grain rice
- 1 sugar
- 1/2 raisins
- 1/2 coconut
- 1/4
Instructions:
1. In a large pot add rice to half and half. Cook at a low simmer for two hours.
2. Add sugar, let simmer for another ten minutes.
3. Add raisins, coconut and almonds and simmer for ten more minutes.
4. Can be served warm or cold.
Title: Chocolate Brandy Pudding
Ingredients:
- 180 dark chocolate
- 140 unsalted butter
- 3 eggs
- 4 caster sugar
- 125 plain flour
- 125 brandy
- 60
Instructions:
1. Preheat oven to 180 C.
2. Lightly grease 8 ramekins.
3. Melt cho and butter in bowl over pot of simmering water.
4. Set aside when combined and melted.
5. Using electric beaters beat sugar and eggs and yolks together till pale.
6. Fold choc mixture into egg mixture alternately with flour.
7. Spoon pudding into ramekins, cook 15 minutes till just set.
8. Set aside for 15 minutes then pour a little brandy over each pudding.
9. Dust with cocoa and serve with ice cream.
Title: Blueberry Upside-Down Cake
Ingredients:
- 6 butter
- 1/4 brown sugar
- 2 fresh blueberries
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 1 1/4 cake flour
- 1 1/2 baking powder
- 1/2 milk
- ice cream
Instructions:
1. In a small saucepan, melt 2 tablespoons butter;stir in brown sugar. Spread into an ungreased 8"baking pan.
2. Arrange blueberries in a single layer over brown sugar mixture;set aside.
3. In a large bowl, cream remainaing butter and sugar until light and fluffy. beat in egg and vanjlla.
4. combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition.
5. Carefully pour over blueberries. Bake at 350F for 40-45 minutes or until toothpick inserted comes out clean.Immediately invert onto a serving platter. cool. serve with whipped topping or ice cream if desired.
6. NOTE: frozen blueberries can be used,do not thaw before adding to batter.
Title: Basic Shortbread
Ingredients:
- 1 butter
- 1/2 sugar
- 1/4 vanilla extract
- 2 1/2 unbleached flour
- 1/8 salt
Instructions:
1. beat butter at medium speed with mixer till creamy.gradually add sugar, beating well -- stir in vanilla --
2. combine flour, salt, gradually add to butter mixture -- beating at low speed till blended.
3. roll dough to 1/2" thickness on lightly floured surface --
4. cut with round cutters.
5. place 2" apart on ungreased sheet --
6. bake at 275* for 50 minutes.
7. cool 2 minutes on sheet.remove to rack to cool completely.
Title: Cranberry Sauce Bundt Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 1 1/2 all-purpose flour
- 3 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 sour cream
- 1 1/2 whole berry cranberry sauce
- 1 pecans
- 1/2 confectioners' sugar
- 3/4 water
- 4 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together butter and sugar.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in extract.
5. Combine flour, baking powder, baking soda, and salt.
6. Add to the creamed mixture alternately with the sour cream, beating well after each addition.
7. Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
8. In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
9. Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
10. Repeat layers two times.
11. Sprinkle top with finely chopped pecans.
12. Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
13. Cool for 10 minutes before removing cake from pan onto a wire rack.
14. Cool completely then place on cake plate.
15. Combine icing ingredients until smooth.
16. Drizzle icing over cake.
17. Let set before serving.
Title: Crittter Cookies
Ingredients:
- 1 vegetable shortening
- 1/2 brown sugar
- 1 sugar
- 1 jumbo egg
- 1 1/2 vanilla extract
- 2 flour
- 1 cinnamon
- 1 baking soda
- 1 1/2 oatmeal
- 1 1/2 - 2 walnuts
Instructions:
1. Preheat oven to 350 degrees. Cream the shortening and sugars together until fluffly. Add the egg and vanilla and mix well. In a separate bowl, sift together the flour, cinnamon, and baking soda.
2. Gradually add the dry mixture to the west, a little at a time, until thoroughly incorporated. Add the oatmeal and walnuts. The dough should be very stiff and clinging to the beaters. More flour may be needed to achieve the consistency.
3. Scoop the dough into the balls about the size of a black walnut, which is 2-3 tablespoons, place on an ungreased cookie sheets and bake at 350 degree for about 18 minutes. The cookied "poof up" while baking and the cookies are very airy or "full of holes".
Title: Mandelbrot
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 vanilla
- 2 flour
- 3 baking powder
- 1 salt
- 1/2 lemon zest
- 3 powdered sugar
- 3/4
Instructions:
1. Set oven to 350 degrees.
2. Lightly grease a large baking sheet or line with parchment paper.
3. Using an electric mixer at high speed beat eggs and sugar for about 4 minutes or until thick and foamy.
4. Add in oil and vanilla; beat until well blended.
5. In a bowl combine the flour, baking powder, salt and lemon zest; add into the egg mixture, beating on low speed until combined.
6. Divide the dough in half.
7. Transfer to prepared baking sheet and shape into two 10 x 4-inch logs.
8. Bake for about 50-60 minutes.
9. Remove from oven and reduce the heat to 275 degrees.
10. Using a serrated knife slice the logs into about 1-inch thick slices (or a bit smaller).
11. Return to oven and bake another 20-22 minutes.
12. Remove to wire racks to cool.
13. dust with powdered sugar if desired.
Title: Cross Creek Orange Frosting
Ingredients:
- 1 orange, rind of
- 1 brandy
- 1/2 lemon juice
- 2 confectioners' sugar
- 1
Instructions:
1. Add grated rind to the brandy and fruit juices.
2. Add slowly to yolk.
3. Beat in sugar till spreading consistency.
Title: Cream Cheese "Croissants"
Ingredients:
- 8 butter
- 8 cream cheese
- 2 granulated sugar
- 8 all-purpose flour
- 1 water
- 1 granulated sugar
- 4 walnuts
- 4 brown sugar
- 1 ground cinnamon
Instructions:
1. Cream butter, cream cheese and sugar until soft.
2. Sift in flour and mix until combined.
3. Gather into a ball; divide dough in half.
4. Flatten each half, wrap in greaseproof paper and refrigerate for at least 30 minutes.
5. Meanwhile, make the filling.
6. Mix together the chopped walnuts, brown sugar and cinnamon.
7. Set aside.
8. Preheat oven to 375 degrees.
9. Grease 2 baking sheets.
10. Working with half of the mixture at a time, roll out thinkly into a circle (about 11in diameter).
11. Trim the edges with a knife using a dinner plate as a guide.
12. Brush the sufacewith the egg white glaze and then sprinkle evenly with half the filling.
13. Cut the circle into quarters and each quarter into 4 sections, giving a total of 16 triangles.
14. Starting from the base of the triangles, roll up to form spirals.
15. Place on the sheets and brush with the remaining glaze.
16. Sprinkle tops with granulated sugar.
17. Bake until golden, 15-20 minutes.
18. Cool on a rack.
Title: Coconut/Corn Flake Macaroons
Ingredients:
- 1 sweetened condensed milk
- 1 vanilla
- 2 1/2 coconut
- 2
Instructions:
1. Combine Condensed Milk and Vanilla.
2. Add Coconut and Corn Flakes.
3. Mix until well combined.
4. Drop by teaspoons on a cookie sheet lined with parchment paper. Or spray a cookie sheet with cooking spray.
5. Bake at 325 for 10 minutes or until golden.
Title: Poka Date Cake
Ingredients:
- 1 1/4 dates
- 1 hot water
- 1 butter
- 1 3/4 white sugar
- 2 eggs
- 1 3/4 flour
- 1 1/2 baking soda
- 1 vanilla
- 1/2 chocolate chips
- 1 1/2
Instructions:
1. Mix 1 1/4 cup of chopped dates with 1 cup of hot water. Cool.
2. Cream 1 cup of butter with 1 3/4 of white sugar.
3. Add 2 eggs and beat well.
4. Add 1 3/4 cups flour and 1 1/2 tsp of baking soda.
5. Stir in date mixture and tsp of vanilla.
6. Add 1/2 cup chocolate chips.
7. Spread in a greased 15 x 10 inch pan.
8. Top with 1/2 cup chocolate chips and 1 1/2 of chopped nuts (optional).
9. Bake at 350 degrees for 30 minutes.