lumicero/recipes-ing2inst huggingface dataset:
Title: Spicy Carrot Cake
Ingredients:
- 1 1/2 carrots
- 3 eggs
- 1 granulated sugar
- 2/3 shortening
- 2 vanilla
- 1 all-purpose flour
- 1 3/4 baking powder
- 1 baking soda
- 1 1/2 salt
- 1/2 ginger
- 2 cinnamon
- 1 1/2 allspice
- 1 nutmeg
- 1/2 cream cheese
- 8 butter
- 1/2 vanilla
- 1 powdered sugar
- 1
- 3
Instructions:
1. Preheat oven to 350 with rack in middle position. Grease a pan with shortening.
2. Wash, peel, and grate carrots, set aside.
3. In a good-sized mixing bowl, beat together eggs, sugar, oil, shortening and vanilla till smooth.
4. Put flour on top of egg mixture, with leavening, salt and spices. Beat with a whip to combine.
5. Add grated carrots.
6. Pour mixture into prepared pan. Bake 30 minutes. The center of the cake may still be a little soft, but it will test done. Cool on a rack and frost.
7. For frosting: beat all ingredients till smooth.
Title: Fiber One Chocolate Haystacks
Ingredients:
- 8 1/8 peanut butter
- 12
- 2
Instructions:
1. Melt 1 bag of good semi-sweet chocolate chips in microwave in a large bowl on high for about 2 minutes or until melted (stirring occasionally).
2. Once melted, mix in 1 sleeve of Fiber One cereal (8.1 oz). Once well blended, use a tablespoon to scoop out rounded cookies onto a cookie sheet lined with wax paper. Refrigerate until set (about 1/2 hour). Can freeze portions until ready to eat.
Title: Banket
Ingredients:
- 1 unsalted butter
- 1/4 unsalted butter
- 4 flour
- 1 cold water
- 1 almond paste
- 2 sugar
- 3 eggs
- 1 lemon juice
- 1 sugar
- 3
- 1/2
Instructions:
1. Crust.
2. Mix butter and flour as you would pie crust.
3. add cold water.
4. place into 9" by 13" pan.
5. refrigerate over night.
6. Filling.
7. beat sugar, eggs and egg yolk together.
8. break up almond paste into egg mixture.
9. add lemon juice.
10. once mixed well place into 8" by 8" pan.
11. refrigerate over night.
12. Baking.
13. Divide both filling and crust into 12 parts.
14. roll crust into 8" by 3" strips.
15. roll filling into long hot dog shape and place on crust.
16. fold over the ends.
17. roll up.
18. Place on cookie sheet.
19. poke with fork.
20. brush with egg white.
21. Sprinkle with sugar.
22. Bake in oven at 425 degrees for 20 minutes or until crusts is golden brown.
Title: Grasshopper Smores
Ingredients:
- 2 chocolate-covered graham cracker cookies
- 2 marshmallows
- 1
Instructions:
1. Lay out the graham crackers and put 2 mints on 1 crackers.
2. Toast a marshmallow and then place it on top of the mints.
3. Top with remaining cracker and press down on the marshmallow.
4. Enjoy!
Title: Spiced Lemon Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 3/4 granulated sugar
- 1 lemon zest
- 6 fresh lemon juice
- 3/4 ground cardamom
- 2 eggs
- 1/2 sour cream
- 1 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Butter and flour an 8-inch round cake pan.
3. Sift together flour, baking powder, baking soda, and salt.
4. Beat butter, granulated sugar, zest, and cardamom with a mixer on medium-high speed until pale and fluffy.
5. Add eggs, 1 at a time, beating well after each addition.
6. Beat in 3 tablespoons lemon juice.
7. Reduce speed to medium-low; beat in flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour.
8. Pour batter into cake pan.
9. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
10. Turn out onto a wire rack. Let cool, top side up.
11. Whisk confectioners' sugar with remaining 3 tablespoons lemon juice until smooth; pour over cooled cake.
Title: Yummmy Choco Cookies
Ingredients:
- 1 1/3 sugar
- 1/2 apple butter
- 1/2 nonfat sour cream
- 1/4 cake flour
- 1 1/2 table salt
- 1 egg substitute
- 1/4 baking soda
- 1/4
Instructions:
1. Preheat oven to 350ºF. Spray 3 large cookie sheets with cooking spray.
2. Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.
3. Stir flour mixture into sugar mixture; mix just until blended.
4. Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely. Yields one cookie per serving.
Title: Chocolate Mocha Pots
Ingredients:
- 6 eggs
- 1 butter
- 6 chocolate
- 1 1/2 rum
- 3
Instructions:
1. Put the egg yolks, butter and chocolate in a heat-proof bowl, set over a pan of hot water.
2. Cook gently, whisking occasionally, until chocolate has melted.
3. Remove from heat and whisk in the rum and coffee.
4. Beat the egg whites until stiff, and fold into the coffee mixture until thoroughly mixed.
5. Pour into 8 small ramekins or pots or cups, and refrigerate to set.
6. Decorate with whipped cream and chocolate shavings.
7. If TRULY showing off, decorate with fresh strawberries and cream.
Title: Watergate Salad
Ingredients:
- 2 pistachio pudding mix
- 1 mandarin oranges
- 1 mandarin orange
- 1/3 mini marshmallows
- 0.5
- 1
Instructions:
1. Mix pudding mixes with the pineapple and juice and the juice from the oranges.
2. Fold in the whipped topping and oranges.
3. Mix in the marshmallows.
4. Cover and chill for several hours.
Title: Chewy Dark Chocolate Brownies
Ingredients:
- 1 3/4 sugar
- 3/4 butter
- 2 coconut oil
- 2 water
- 2 eggs
- 1 1/3 vanilla extract
- 3/4 flour
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Heat oven to 350 degrees F. Grease 15 x 10 x 1 in sheet pan or line it with parchment paper.
2. Place butter nor coconut oil in a large microwave safe bowl. Microwave at medium (50%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time beating well with wisk after each addition. Add water and mix well. In a medium bowl mix all dry ingredients and sift. Add dry ingredients to wet mix and blend well. Pour batter into prepared pan.
3. Sprinkle 1 Cup mini chocolate chips over top if desired. Bake 18 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 40 bar style brownies.
4. Store in air tight container or freeze individual brownies like I do.
Title: Brandied Peach Cake
Ingredients:
- 1 peach brandy
- 1 baking soda
- 1 buttermilk
- 1 vanilla
- 1 flour
- 2 cinnamon
- 1 nutmeg
- 1 allspice
- 1 baking powder
- 1 eggs
- 3 salt
- 1 sugar
- 1 1/2 pecans
- 1 sugar
- 1 buttermilk
- 1 vanilla
- 1/2 baking soda
- 1/2 butter
- 1/2 white corn syrup
- 1/2 peach brandy
- 1/2
- 2
Instructions:
1. Soak peaches in brandy in a closed container overnight.
2. Dissolve soda in buttermilk and add vanilla.
3. Sift flour, spices and baking powder together.
4. Beat egg yolks, and mix with salt, sugar and oil.
5. Add buttermilk mixture and flour mixture alternately to egg yolk mixture.
6. Add nuts and brandied peaches, then beat egg whites and fold in gently.
7. Pour into a 9- by 13-inch pan.
8. Bake at 350°F for 45 minutes.
9. For the sauce, combine all ingredients and bring to a boil.
10. Pour over cake while both are hot.
Title: Pistachio Pineapple Pudding
Ingredients:
- 1 sugar-free instant pistachio pudding
- 1 low-fat vanilla yogurt
- 1 low-fat plain yogurt
- 1 crushed pineapple
- 1 Cool Whip Lite
Instructions:
1. Combine 1st four ingredients.
2. Fold in cool whip.
3. Cover and chill until serving.
Title: Strawberry-Rhubarb Banana-Betty
Ingredients:
- 3/4 rhubarb
- 3/4 sugar
- 1/8 nutmeg
- 1/8 cinnamon
- 1 strawberry
- 1/4 raisins
- 1/2 flour
- 1 1/2 brown sugar
- 1/4 cinnamon
- 1 ginger
- 1/4 allspice
- 1/4 butter
- 1/2 banana
- 1 sugar
- 2
Instructions:
1. Preheat oven to 350 F (175 C).
2. Slice rhubarb thinly (crosswise). Place in 9-inch (24cm) pie plate.
3. Sprinkle sugar, nutmeg, and cinnamon over rhubarb.
4. Slice strawberries thinly. Place on top of rhubarb.
5. Sprinkle handful of raisins and squeeze half lemon over fruit (try to keep seeds from falling into fruit; save the last squeeze for the betty (below)).
6. In medium to large-size bowl, combine flour, brown sugar, cinnamon, ginger, and allspice.
7. Add banana and butter to mixture and blend all together until cohesively crumbly.
8. Arrange mixture relatively evenly over fruit and then pat down.
9. Microwave on high 9 minutes.
10. Remove from microwave, squeeze last drops of lemon juice and 2 teaspoons of sugar over betty, and bake at 350 F for 15 minutes; turn up heat to 400 F (200 C) and bake for another 10 minutes. [I think it would have probably been best to leave the microwave out of it and just bake the entire time. It should be baked until the top browns somewhat].
11. Let cool.
Title: Ginger Twists
Ingredients:
- 4 crystallized ginger
- 1/2 butter
- 1/4 honey
- 1 sugar
- 2 eggs
- 3 1/4 flour
- 1 1/2 baking powder
- 1/2 salt
- sugar
Instructions:
1. Cream the butter, honey& sugar until light& fluffy.
2. Beat in the eggs one at a time and beat well after each addition.
3. Mix in the ginger.
4. In another bowl mix the flour, baking powder& salt.
5. Stir (not beat) the flour mixture into the creamed mixture.
6. Wrap dough in plastic wrap and place in fridge overnight.
7. Take small amounts of dough and roll into ropes about 1/4" thick and 10" long, twist them into pretzel shapes, sprinkle with sugar and place on lightly greased baking sheets.
8. Bake 20 to 25 minutes or until lightly browned in a 325F oven.
9. Remove and cool on racks.
10. Store in tins or air tight containers.
Title: Grape-Nut Pudding
Ingredients:
- 1 sugar
- 3/4 eggs
- 4 milk
- 1 vanilla extract
- 1 1/2 salt
- 1 ground nutmeg
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, pour scalded milk over the grape-nuts and let sit 5 minutes.
3. In a medium bowl, beat eggs, sugar, salt and vanilla. Add to the milk and grape-nuts, and stir a couple of times.
4. Pour into a greased 2-quart casserole dish. Sprinkle generously with ground nutmeg. Set the casserole dish in a larger pan and pour very hot water until halfway up the sides of the casserole dish. Bake for about 1 hour, or until a knife inserted 1 inch in the center comes out clean.
5. Serve warm or cold in individual dessert bowls with whipped cream.
Title: Brown-Sugar Spice Cake With Cream and Caramelized Apples
Ingredients:
- 8 gala apples
- 3/8 unsalted butter
- 3/4 light brown sugar
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground allspice
- 1/2 nutmeg
- 1/8 ground cloves
- 1/2 unsalted butter
- 1/3 light brown sugar
- 1 egg
- 1/2 maple syrup
- 1/2 sour cream
- 1 vanilla
- 1 1/4 heavy cream
- 1/2 sour cream
- 2 sugar
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F Lightly butter and flour cake pan, knocking out excess flour.
2. Make caramelized apples.
3. Peel and core apples, then cut into 1/2-inch-thick wedges.
4. Spread softened butter in an even layer over bottom of a 12-inch heavy skillet and sprinkle with brown sugar. Add apple wedges and cook over moderate heat, without stirring, until sugar is melted and apples start to give off liquid, about 10 minutes. Cook, stirring occasionally, until apples are just tender and juices become syrupy, about 30 minutes more.
5. Pour syrup from skillet into a small heatproof bowl, then sauté apples, stirring occasionally, until caramelized and very tender, about 30 minutes more. Return syrup to apples and cook until heated through, about 2 minutes.
6. Make cake while apples cook.
7. Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
8. Beat together butter and brown sugar in a large bowl with an electric mixer at medium speed until pale and fluffy. Beat in egg until combined. Add maple syrup, sour cream, and vanilla and beat until combined well. Reduce speed to low and add flour mixture, then mix until just incorporated.
9. Spread batter in cake pan and bake until cake is golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes.
10. Make cream just before serving.
11. Beat cream with sour cream and sugar using cleaned beaters at high speed until it just holds soft peaks.
12. To serve.
13. Run a thin knife around edge of pan, then invert cake onto a plate and cut into squares. Serve warm or at room temperature, topped with warm apple mixture and cream.
Title: Lynn's Luscious Chocolate Cake
Ingredients:
- 1 3/4 unsifted flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 13 sugar
- 2 vanilla
- 1 1/2 canola oil
- 7 nonfat milk
- 1 eggs
- 2 salt
- 1 boiling water
- 1
Instructions:
1. Combine all dry ingredients.
2. Put into large mixing bowl with the rest of ingredients except for water.
3. Add boiling water and stir. (Don't worry, your batter will not be thick.
4. Put into greased 9 x 13, or 2 8inch cake pans that have been greased and floured.
5. Bake at 350 degreesF.
6. Bake layers for 30-35 minutes.
7. Bake 9 x 13 for 35 to 40 minutes.
Title: Brown Stone Front Cake With Icing
Ingredients:
- 3 1/2 sugar
- 1 1/4 butter
- 12 evaporated milk
- 1 1/4 vanilla
- 3 sugar
- 1/2 milk
- 1/2 egg
- 1 sugar
- 1 shortening
- 1 eggs
- 2 buttermilk
- 3/4 flour
- 2 baking soda
- 1 baking powder
- 1 vanilla
- 1
Instructions:
1. Make icing first.
2. Cook sugar, butter, and evaporated milk in heavy bottomed pot on stove.
3. Bring to a bubbling boil.
4. Lower heat to a bubbly simmer stirring constantly.
5. Cook 35 to 40 minutes.
6. Add vanilla.
7. Beat in bowl of elecric mixer until creamy.
8. This icing needs to cool down before spreading on cake; that is why you cook it first.
9. Spread generous layers of icing between and on top; if icing still is runny put in refrigerator.
10. Cook pudding in a double boiler until thick, stirring constantly.
11. Cool.
12. Mix as cake then add cooled chocolate.
13. Pour into greased floured pan.
14. Bake in 350 degree Fahrenheit oven for 30 minutes or until done.
Title: Grilled Banana Split Sandwiches
Ingredients:
- 4 bittersweet chocolate
- 4 unsalted butter
- 3 sugar
- 1/2 ground cinnamon
- 1 fresh lemon juice
- 1 banana
- 1 pineapple rings
- 2
Instructions:
1. Preheat grill to medium.
2. slice cake wedges 3/4 of the way through to make like a pocket, tuck chocolate inside each pocket, then brush the outside with butter, set aside.
3. Combine sugar and cinnamon in a bowl. Coat banana chunks with lemon juice, then dredge them and the pineapple in the cinnamon sugar mix. Alternately thread 2 pineapple pieces and 1 banana chunk on each of the 4 skewers.
4. Oil the grill, then arrange fruit skewers on the grill, cover and cook 2-3 minutes. Turn the skewers over and place cake sandwiches on grill; cover and grill 2-3 minutes, flipping the cake after a minute to melt the chocolate.
5. To serve, place a fruit skewer inside each cake pocket, then pull out the skewers.
6. EXTRA: you can top each sandwich with some strawberries.
Title: Island Bananas Foster Cupcakes
Ingredients:
- 1 butter
- 3 eggs
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 1/2 sugar
- 1/2 vanilla
- 3/4 unsweetened coconut milk
- 3/4 rum
- 1/4 unsweetened coconut milk
- 1/3 butter
- 1/2 brown sugar
- 1/4 ground cinnamon
- 1/8 nutmeg
- 3 bananas
- 1/4 rum
- 1/2 vanilla
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.
3. Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. For the topping: In a large skillet melt butter over medium heat. Stir in brown sugar, cinnamon, and, if desired, nutmeg. Add bananas; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture. Gently stir in vanilla.
6. Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.
Title: Chocolate Pudding
Ingredients:
- 1/3 sugar
- 3 cornstarch
- 1/8 salt
- 2 milk
- 1 vanilla
- 2
- 1
Instructions:
1. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk. Add chocolate.
2. Cook over medium heat until mixture boils and thickens, stirring constantly.
3. Boil one minute.
4. In small bowl, blend about 1/3 of hot mixture into egg yolks.
5. Return yolk mixture to hot mixture; blend well.
6. Cook until mixture bubbles, stirring constantly.
7. Remove from heat; add vanilla.
8. Beat with a rotary beater until smooth.
9. Cool slightly before serving.
10. Store in refrigerator.
Title: Dutch Apple Cake
Ingredients:
- 2/3 brown sugar
- 1/4 butter
- 1 egg
- 1/4 yogurt
- 1 vanilla
- 1 2/3 cake flour
- 1 1/2 ginger
- 1 1/2 baking powder
- 1/2 baking soda
- 1/8 salt
- 2/3 applesauce
- 2 apples
- 3 brown sugar
- 2 water
- 1/2 cinnamon
Instructions:
1. Cream sugar and butter.
2. Beat in egg, yogurt, and vanilla.
3. Combine dry ingredients.
4. Add dry ingredients alternately with applesauce.
5. Pour into lightly greased 9" pan.
6. Arrange sliced apples on top.
7. Brush on topping.
8. Bake 350 for 30-35 minute.
Title: Pastry Cream
Ingredients:
- 2 sugar
- 1/2 vanilla bean
- 1/2 salt
- 1 cornstarch
- 4 unsalted butter
- 1/4
- 2
Instructions:
1. Bring milk, 1/4 cup sugar, the vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium heat.
2. Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Whisk in cornstarch, 1 tablespoon at a time. Ladle 1/2 cup hot milk mixture into yolk mixture whisking. Add remaining milk mixture, 1/2 cup at a time. Pour mixture into pan; heat, whisking constantly, until mixture comes to a simmer and has thickened, about 2 minutes. Discard vanilla bean.
3. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Add butter; mix on medium speed until butter has melted and mixture has cooled, about 5 minutes. Remove bowl; place plastic wrap directly on surface to prevent a skin from forming. Refrigerate until cold, at least 2 hours (up to 2 days).
Title: Lardy Cake
Ingredients:
- 2 currants
- 2 raisins
- 12 caster sugar
- 2 nutmeg
- 1 honey
- 1/4
Instructions:
1. Roll out the dough to an oblong.
2. Spread on Lard and sprinkle with Sugar, nutmeg and Currants.
3. Roll up like a Swiss roll and place on oiled cookie sheet with rim.
4. Cover and let rise for about 15 minutes.
5. Brush with Honey and bake at 375F for 35 to 40 minutes.
Title: Peachy Bread Pudding
Ingredients:
- 1 raisins
- 1 eggs
- 1/2 sugar
- 2 skim milk
- 2 cinnamon
- 3/4 nutmeg
- 1 vanilla extract
- 2
- 1/2
- 1/4
- 1
Instructions:
1. Spray a 3 quart baking dish with Pam.
2. Place bread cubes in dish.
3. Add peaches and raisins to bread, mixing gently.
4. In a bowl, combine eggs and egg whites with sugar and mix well.
5. Add evaporated milk, skim milk, spices and flavorings, and blend well.
6. Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid.
7. Bake at 350ºF for 40-45 minutes or until knife inserted near center comes out clean.
Title: Midsummer Swedish Strawberry Compote - Jordgubbskräm
Ingredients:
- 3 fresh strawberries
- 2 water
- 1/2 sugar
- 2 1/2 cornflour
- cornstarch
Instructions:
1. Clean and hull strawberries. Cut large ones into bite-sized pieces or slice.
2. In a saucepan, combine strawberries and sugar. Mix a little of the water into the arrowroot (cornflour/starch) to create a thin paste. Add this mixture into saucepan. Add remaining water, and stir to combine. Bring to a gentle boil, stirring carefully & then take off the heat immediately.
3. Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
4. Serve warm or cold with cream, milk or sour cream.
Title: Peppermint-Stick Spritz
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 baking powder
- 1 egg
- 1/2 all-purpose flour
- 1 3/4 white chocolate baking squares
- 6 shortening
- 1
- 1/3
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Beat in sugar and baking powder until combined, scraping sides of bowl occasionally.
4. Beat in egg and peppermint extract until combined.
5. Beat in as much of flour as you can with the mixer.
6. Stir in any remaining flour.
7. Pack un-chilled dough into cookie press fitted with an ½ inch star plate.
8. Force dough through press to form 3 ½ to 4 inch long sticks about 1 inch apart on an ungreased cookie sheet.
9. If desired, bend into candy-cane shapes.
10. Bake in preheated oven for 7 to 9 minutes or until edges are firm but not brown.
11. Transfer to a wire rack and let cool.
12. In a small heavy saucepan, melt white chocolate and shortening over low heat, stirring frequently.
13. Dip one end of each stick into melted white chocolate, letting excess drip off.
14. Place on waxed paper.
15. Sprinkle with crushed peppermint candy.
16. Let stand until set.
17. To store: Place cookies in layers separated by waxed paper in an airtight container.
18. Store at room temp for up to 3 days.
Title: Frosted Cremes
Ingredients:
- 3 brown sugar
- 1 cold water
- 1/2 butter
- 1 1/2 molasses
- 1 cinnamon
- 1 ginger
- 1 baking soda
- 1 salt
- 1 flour
- 6 -8
Instructions:
1. Combine egg yolks (save some of the whites), sugar, water, butter and molasses.
2. Add about 4 cups of the flour plus the cinnamon, ginger, baking soda and salt. Keep adding flour until you get a soft dough.
3. Roll 1/4 inch thick and cut into squares (or use cookie cutters, but squares are traditional).
4. Bake to a light brown at 350 degrees for about 11 minute
5. When cool, frost with egg whites (one or two that you saved) stiffened with powdered sugar. Should just be a thin glaze. Let dry thoroughly before putting away. These cookies freeze well.
Title: Papayas and Rum
Ingredients:
- 2 papayas
- 2 -3 brown sugar
- 1/4 rum
Instructions:
1. Peel and cube the papayas into bite-size pieces.
2. Sprinkle with the sugar and mix together gently.
3. Add the rum.
4. Mix together and let sit for about five minutes to absorb the flavour.
5. Serve or let sit in the refrigerator for later.
Title: Dad's Favorite Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1/2 margarine
- 1/2 shortening
- 2 eggs
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1/4 salt
- 1 baking soda
- 2 vanilla
- 2 sugar
- 1 cinnamon
Instructions:
1. Heat oven to 400 degrees.
2. In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside.
3. In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio.
4. Sift together flour, cream of tartar, baking soda and salt.
5. Mix thoroughly into wet mixture (eggs/butter, etc).
6. Shape into balls- I usually make a heaping teaspoonful-depends on your preference.
7. Roll tops of balls into sugar/cinnamon mixture to coat.
8. Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set.
9. Remove cookies immediately from sheet to rack to cool.
10. TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much.
11. ENJOY! ;).