lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Tart
Ingredients:
- 1 1/2 all-purpose flour
- 2 all-purpose flour
- 3/4 kosher salt
- 3/4 sugar
- 1 sugar
- 1/4 canola oil
- 1/4 olive oil
- 2 unsalted butter
- 1/2
- 2
- 3 -5
Instructions:
1. Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
2. In a bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
3. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
Title: Double Apple Crumble
Ingredients:
- 6 granny smith apples
- 1/4 water
- 1/4 currants
- 2 raw sugar
- 1 cinnamon stick
- 1 rolled oats
- 2 raw sugar
- 1
- 1/4
- 2
Instructions:
1. Place the apples, water, currants, sugar, cinnamon and orange rind into a large saucepan, cover and simmer over a low heat for 10 minutes.Remove from heat. Spoon apple mix into a 4-6 cup capacity oven-proof dish.
2. Combine the oats, peanut spread and sugar with finger tips until well combined. Crumble mixture over the apples.
3. Place into oven at 180ºC for 10-15 minutes until crumble is golden.
4. Serve with ice-cream or a dollop of cream or yoghurt.
Title: Rhubarb Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 1 baking soda
- 3/4 milk
- 1 vinegar
- 2 flour
- 1 flour
- 1/2 salt
- 3 rhubarb
- 1/4 sugar
- 1/2 cinnamon
- 1/2
- 1
Instructions:
1. Grease and flour a 9 x 13 cake pan. Preheat oven to 350.
2. Add the vinegar to the milk to sour the milk. Add the soda to the sour milk.
3. Sift together dry ingredients.
4. Cream sugar, shortening and egg. Add sour milk. Gradually add flour mixture. Stir in candy sprinkles and rhubarb.
5. Pour in pan and bake for 45 minutes at 350.
6. Combine topping ingredients and sprinkle over top of cake as soon as it comes out of the oven.
Title: Pampered Chef American Dream Torte
Ingredients:
- 1 water
- 1/2 gelatin
- 1 cream cheese
- 1/4 milk
- 1 instant chocolate pudding mix
- 1/3 blueberries
- 12 raspberries
- 1
- 3/4
- 1/2
Instructions:
1. Preheat oven to 400.
2. Line 10 x 15 jelly roll pan with parchment paper.
3. Prepare cake mix according to directions; pour into pan spreading evenly.
4. Bake 15-18 minutes or until cake tester comes out clean; cool 10 minutes, then transfer to a cooling rack to cool completely.
5. Microwave water on high 1 -2 minutes or until boiling. Add gelatin, stirring until dissolved. Add jam; whisk until smooth.
6. Invert cake onto cutting board or other flat surface. Remove paper.
7. Prick cake at 1/2" intervals using fork. Brush cake evenly with gelatin mixture.
8. Trim 1/4" around edge of cake; discard edges. Cut cake crosswise into 3 equal layers.
9. In a bowl whisk cream cheese and milk until smooth. Spoon whipped topping over cream cheese mixture. (Do not mix) Sprinkle with pudding mix; mix well. (Mixture will be very thick).
10. Place one cake layer on oval platter. Attach open star tip to a decorator; fill with filling mixture. Pipe a straight border around edge of cake layer.
11. Using a large scoop, place 4 scoops of filling down center; spread evenly to border using spreader.
12. Top with second cake layer and repeat filling steps.
13. For third layer, pipe a decorative star border around the edges.
14. Pipe two stripes down the length of cake about 1 inch from each border, leaving center open.
15. Arrange raspberries down center opening and blueberries down remaining openings.
Title: South African Brandy Squares
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 boiling water
- 1 dates
- 1 baking soda
- 1 granulated sugar
- 1 water
- 1/2 butter
- 1 vanilla
- 1/2 brandy
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugar until soft and fluffy. NOTE: Creaming of fat and sugar until it resembles whipped cream in colour and texture.
3. Add eggs and beat well.
4. In a separate bowl, combine flour, baking powder and salt. Stir into egg mixture. Fold in the nuts.
5. In small bowl, pour boiling water over dates. Add baking soda and let it bubble. Pour date mixture into batter and mix well.
6. Pour batter into a greased 11 x 9-inch baking dish and bake for 30 to 40 minutes, or until a toothpick inserted in tart comes out clean.
7. Meanwhile, to make syrup, in a saucepan combine sugar, water and butter. Bring to a boil and simmer for 5 minutes, or until syrup is a golden colour.
8. Remove from heat and stir in vanilla and brandy. When bubbles disappear, pour syrup over tart just as it comes out of the oven. Serve cold with whipped cream. Serves 10.
9. Impossible Pie.Recipes Compiled By Lucy Waverman for the Hospital For Sick Children Centre.
Title: Magic Coconut Cake
Ingredients:
- 1/2 flour
- 1/4 salt
- 1/2 baking powder
- 3 butter
- 2/3 sugar
- 1 1/4 eggs
- 4 milk
- 1 1/2 vanilla
- 1
Instructions:
1. Pre-heat the to 350°F (180°C). Butter well a 9” spring-form pan.
2. Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour.
3. Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon.
4. In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth.
5. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden.
6. When the ‘cake’ is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the ‘cake’ to release it, if necessary.
7. Now you will see that your ‘cake’ has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan!
8. Serve warm or cold, with whipped cream or ice cream.
Title: Caramel-Stuffed Crinkle Skillet Cookie
Ingredients:
- 1 1/2 sugar
- 3/4 cocoa powder
- 1/3 olive oil
- 3 eggs
- 2 1/2 vanilla extract
- 1 3/4 flour
- 2 baking powder
- 1/2 salt
- 15 -18
- 1
Instructions:
1. In a bowl, combine the wet ingredients: sugar, cocoa powder and olive oil.
2. Once combined, add the eggs then mix.
3. Add the vanilla extract and mix more.
4. In another bowl combine the dry ingredients: flour, baking soda, and salt; mix.
5. Add the dry ingredients to the wet ingredients; mix.
6. Cover with a plastic wrap, then chill for 2-3 hours.
7. Take half of the cookie mixture and make a loose-looking cookie.
8. Place a layer of caramels on top.
9. Seal the caramels with the other half of the chocolate cookie dough.
10. Coat the giant cookie with rainbow sprinkled.
11. Set the cookie into an 8-inch cast iron skillet.
12. Bake at 350°F for one hour.
Title: Wholemeal Apricot and Coconut Load (Cake)
Ingredients:
- 1 milk
- 1 honey
- 1/4 egg
- 1 coconut
- 1
- 3/4
Instructions:
1. Combine apricots, milk and honey in a bowl. Cover and stand 1 hour.
2. Pre-heat oven to 180°C.
3. Grease a 14cm x 21 cm loaf pan, line base with baking paper.
4. In a bowl, stir the egg, sifted flour and ½ cup of the coconut into the apricot mixture.
5. Spread mixture into prepared pan and sprinkle with remaining coconut.
6. Bake for approximately 1 hour.
7. Stand cake in pan 5 minutes before turning onto wire rack to cool.
Title: Butterscotch Pudding
Ingredients:
- 3/4 water
- 1/4 ground hazelnuts
- 350 butter
- 25 skim milk
- 1/2 vanilla extract
- 1 water
- 1 3/4 brown sugar
- 3/4
Instructions:
1. Place first 5 ingredients over a saucepan until melted.
2. Stir in rest of ingredients.
3. Pour batter into a pie plate.
4. Bake at 350°F for 30 minutes until done.
Title: Cinnamon Poached Peaches With Mascarpone Filling
Ingredients:
- 3 water
- 1 1/2 sugar
- 1 cinnamon sticks
- 2 mascarpone cheese
- 1/2 white sugar
- 1/2 icing sugar
- 3 cinnamon
- 1 mint
- 1
Instructions:
1. Combine water, 1 tbsp sugar and cinnamon sticks in saucepan; bring to a boil.
2. Set peach halves in saucepan, cover and simmer for 10 minutes.
3. Remove from water and chill.
4. Meanwhile, blend filling ingredients until smooth.
5. To serve:
6. Place one poached peach half on each of 4 plates.
7. Top with ¼ of filling mixture.
8. Slice 2 remaining peach halves into 8 slices.
9. Add 2 slices per plate to garnish.
10. If desired, sprinkle with icing sugar and cinnamon.
11. Place mint sprig on each plate.
Title: White Chocolate Custard
Ingredients:
- 2 milk
- 2 1/2 white chocolate chips
- 3/4
Instructions:
1. In a small saucepan combine the custard powder with a little of the milk to form a smooth paste. Add remaining milk.
2. Stir over a medium heat until the custard begins to thicken, reduce the heat and simmer for 1 minute stirring continually.
3. Remove from the heat and stir in the white chocolate until all the pieces have melted.
4. Serve with Danish pastries, puddings or pies.
5. Notes: Replace the white chocolate for milk chocolate or dark chocolate!
Title: Lemon and Blueberry Surprise Pudding
Ingredients:
- 100 butter
- 1 butter
- 175 caster sugar
- 2 lemons, juice and zest of
- 4 eggs
- 50 plain flour
- 125 fresh blueberries
- 500 milk
Instructions:
1. Preheat the oven to 180°C.
2. Lightly butter a 2 Ltr ovenproof dish.
3. With an electric whisk, beat the butter and sugar until pale and fluffy.
4. Add the lemon juice and rind, following by the egg yolks, one at a time until well blended- if the mixture looks a bit curdled at this stage don't worry.
5. Sift over the flour and stir in .
6. Rinse of the beaters then whisk the egg whites until they form soft peaks; don't allow them to get to stiff or they will be difficult to fold into the mixture and you'll end up losing all the air you've just beaten inches.
7. With a large metal spoon gradually fold the egg whites into the blueberry mixture.
8. Pour into the dish, place on a baking sheet and bake for 40-45 minutes until is risen, golden and firm to touch.
Title: Lemon Olive Oil Cake
Ingredients:
- 3/4 olive oil
- 1 lemon
- 1 cake flour
- 5 eggs
- 1 sugar
- 3/4 sugar
- 1 1/2 parchment paper
- 1
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F Grease springform pan with some oil, then line bottom with a round of parchment paper. Oil parchment.
2. Finely grate enough lemon zest to measure 1 1/2 teaspoons and whisk together with flour. Halve lemon, then squeeze and reserve 1 1/2 tablespoons fresh lemon juice.
3. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to medium and add olive oil (3/4 cup) and reserved lemon juice, beating until just combined (mixture may appear separated). Using a wooden spoon, stir in flour mixture (do not beat) until just combined.
4. Beat egg whites (from 4 eggs) with 1/2 teaspoon salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add 1/4 cup sugar a little at a time, beating, and continue to beat until egg whites just hold soft peaks, about 3 minutes.
5. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly.
6. Transfer batter to springform pan and gently rap against work surface once or twice to release any air bubbles. Sprinkle top evenly with remaining 1 1/2 tablespoons sugar. Bake until puffed and golden and a wooden pick or skewer inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan on a rack 10 minutes, then run a thin knife around edge of pan and remove side of pan. Cool cake to room temperature, about 1 1/4 hours. Remove bottom of pan and peel off parchment, then transfer cake to a serving plate.
Title: Russian Tea Cakes
Ingredients:
- 1 unsalted butter
- 1 1/2 powdered sugar
- 2 vanilla extract
- 1 salt
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 pecans
- powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat together butter, ½ cup powder sugar, vanilla and salt until light and fluffy.
3. Gradually beat in flour and baking soda until well blended.
4. Stir in pecans.
5. Roll dough by teaspoonfuls into balls, place 1-1/2 inches apart, on ungreased baking sheets.
6. Bake 15 to 17 minutes or until edges begin to brown lightly.
7. Remove cookies from baking sheets, cool on racks.
8. While warm, toss in sifted powder sugar.
9. When cooled slightly with powder sugar.
Title: Healthier Soft Snickerdoodle
Ingredients:
- 1 sugar
- 1 1/2 eggs
- 2 whole wheat flour
- 1 1/2 all-purpose flour
- 1 1/4 flour
- 2 3/4 cream of tartar
- 2 baking soda
- 1 salt
- 1/4 sugar
- 3 cinnamon
- 3
Instructions:
1. Preheat oven to 350°F.
2. Mix grape seed oil, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
3. Combine flours, cream of tartar, baking soda and salt in a separate bowl.
4. Blend dry ingredients into wet ingredients.
5. Mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
6. Roll 1 tablespoon of dough into a ball.
7. Coat by gently rolling ball of dough in the sugar mixture.
8. Place on ungreased cookie sheet, and bake 10 minutes.
9. Let cool on cookie sheet for a minute before removing.
Title: Marshmallow Slice
Ingredients:
- 90 dark chocolate
- 90 unsalted butter
- 3 eggs
- 3/4 sugar
- 1 orange, rind of
- 1 plain flour
- 1 salt
- 1 baking powder
- 1/2 brazil nut
- 100 marshmallows
- 90 dark chocolate
- 45 unsalted butter
- 12 brazil nuts
Instructions:
1. Preheat oven to moderate 180°C Butter base of 20cm square tin and line with non stick baking paper.
2. Melt chocolate and butter in a basin as it stands over a saucepan of simmering water. Stir until smooth.
3. Beat eggs with sugar and orange rind until fluffy, add chocolate mixture and stir it through.
4. Sift flour, salt and baking powder over top and mix through, add nuts then mix again.
5. Put half the mixture into prepared tin. Cut marshmallows in half across the centre. Arrange on top of mixture in tin, leaving a tiny space between each one.
6. Place small spoonfuls of remaining cake mixture on top of marshmallows. Carefully spread mixture with a knife to fill gaps between marshmallows.
7. Bake in oven for 25 minutes or until firm to the touch. Leave to cool completely before turning and cutting into pieces.
8. To make chocolate icing, melt chocolate and butter in a bowl as it stands over a pan of simmering water. Stir until smooth then spread over top of slice to make a thin chocolate coating.
9. Decorate with slices of brazil nut before icing has set. Slice when cool into desired pieces.
10. Yield is an estimate, you can cut this into as many pieces as you like.
Title: Baked Apple Turnovers
Ingredients:
- 1 apple pie spice
- 1/4 powdered sugar
- 1 milk
- 1 vanilla extract
- 4
- 1/2
Instructions:
1. Chop pie filling. Stir apple pie spice into chopped pie filling, if desired; set aside.
2. Unfold piecrust pressing lightly to remove fold lines; cut into 8 4 1/2-inch circles.
3. For each turnover, spoon 2 tablespoons pie filling mixture over half of pastry circle.
4. Moisten edges of circle with water; fold the dough over the filling, pressing edges to seal.
5. Crimp edges with a fork.
6. Place turnovers on a lightly greased baking sheet.
7. Bake at 425°F for 13 to 15 minutes, or until golden.
8. Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle glaze over warm turnovers.
Title: Cashew Tropical Cake
Ingredients:
- 1 1/2 white sugar
- 1 baking soda
- 2 all-purpose flour
- 2 eggs
- 1/2 vanilla
- 1 crushed pineapple
- 1 cashews
- 3/4 sweetened flaked coconut
- 1 vanilla instant pudding mix
- 1 cream cheese
- 1 sweetened flaked coconut
- cashews
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix sugar, soda and flour by hand. Stir in eggs, vanilla and pineapple with juice. Add cashews and coconut. Pour into 9 x 13 inch pan coated with non-stick spray. Bake for 35 to 40 minutes. Cool completely before adding topping.
3. For topping, prepare pudding as instructed on package and set aside. In a medium bowl, beat cream cheese until smooth and mix in prepared pudding. Fold in the whipped topping and spread over cooled cake. Sprinkle top with coconut and chopped cashews. Store cake in refrigerator.
4. Preparation time does not include time it takes for cake to cool.
Title: Norwegian Holiday Cookies
Ingredients:
- 1 butter
- 2 eggs
- 1/2 brown sugar
- 2 flour
- 1 walnuts
- 1
Instructions:
1. Combine butter, egg yolks and brown sugar with mixer.
2. Add flour gradually.
3. Form 1 in balls.
4. Dip the ball in egg whites and then roll the ball in chopped walnuts.
5. Place on ungreased baking sheet.
6. Create an indentation in the center of the ball and fill it with jam or preserves.
7. Bake at 350 degrees F. for 20 minutes.
Title: Hawaiian Coconut Shortbread Cookies
Ingredients:
- 1 butter
- 1/4 granulated sugar
- 1 vanilla
- 2 all-purpose flour
- 1/4 salt
- 2 sweetened flaked coconut
- 1 powdered sugar
Instructions:
1. Cream the butter until smooth. Add granulated sugar and vanilla, creaming again until smooth and slightly fluffy.
2. Sift flour and then measure the 2 cups of flour. Add salt to flour and sift again.
3. Gradually add to the creamed butter mixture until you have added all the flour and mixture is smooth. Mix the coconut into the cookie dough.
4. Shape into a one and half (1.5) inch diameter roll and wrap in plastic wrap. Refrigerate until it the dough is firm, about 2-4 hours, or for several days until ready to use. May be frozen for later baking.
5. Using a sharp knife, cut 1/4 inch slices from the cookie dough roll and place on a very lightly greased cookie sheet, about 1 inch apart.
6. Bake at 300 degrees for about 20 minutes, until a light golden brown at edges, but not browned entirely across the top.
7. Cool cookies on sheet just until they are set, easy to remove and have cooled slightly, usually about 2 to 3 minutes. Remove cookies with a spatula and place on the 1 cup of powdered sugar that you have sifted onto a piece of wax paper or similar surface. Cover cookies with powdered sugar on all sides by sifting more sugar over them or "rolling" them in the sugar. After they have cooled and the powdered sugar has "set", you can coat them with more powdered sugar if you would like. Cool completely and then store in an airtight container, for however long you can keep them from being eaten!
8. Try these the first time following the recipe as given. The next time, you can play around with adding other ingredients to tweak these to your exact tastes. Some ideas, toasting some of the coconut before adding to the dough, adding finely chopped macadamia nuts, ginger, cardamom or any citrus zest. Key lime zest and macadamias is a great combo, truly a cookie that takes you to tropical islands without the frequent flier miles :).
Title: Red-Velvet Hearts
Ingredients:
- 100 sour cream
- 125 milk
- 1 egg
- 125 buttermilk
- 1 vanilla extract
- 140 self-raising flour
- 1/2 cocoa powder
- 1 baking powder
- 25 caster sugar
- 30 butter
- 50 raspberries
- 50 strawberries
- 50 chocolate
- 1 icing sugar
Instructions:
1. Beat together the soured cream, milk, egg, buttermilk and vanilla extract. In another bowl, stir together the flour, cocoa, baking powder and caster sugar.
2. Preheat the oven to 200C/180C Fan/Gas 6. Line a 30cm x 20cm baking tin with baking paper.
3. Stir the milk mixture into the flour mixture and beat together until smooth. Stir in the melted butter, then add food colouring, stirring until you get a deep-red batter.
4. Pour the batter into the lined tin and cook in the oven for 15 minutes.
5. To serve, cut heart shapes out of the baked pancake using a small cookie cutter. Divide between 4 plates and serve with the berries, melted chocolate, and a dusting of icing sugar.
Title: Banana Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 3/4 shortening
- 2 1/4 sugar
- 3 eggs
- 6 buttermilk
- 1 1/2 bananas
Instructions:
1. Preheat oven to 350 degrees.
2. Sift dry ingredients together, set aside.
3. Cream shortening and sugar.
4. Add eggs and buttermilk to sugar mixture.
5. Combine dry ingredients into wet.
6. When incorporated, stir in mashed banana.
7. Pour batter into a greased, floured tube pan (angel food cake pan).
8. Bake 45-50 minutes, or until a toothpick inserted in center of cake comes out clean.
9. Cool slightly, run knife around edges of pan to loosen cake, remove cake from pan.
10. Finish cooling cake on a wire rack.
11. Slice into wedges.
Title: Easy Ginger Crinkles
Ingredients:
- 18 1/2 ginger
- 1 eggs
- 2 molasses
- 1/4 sugar
- 1/4
Instructions:
1. In a large bowl combine cake mix and ginger.
2. In a separate bowl combine eggs, oil and molasses.
3. Add to dry ingredients and stir until blended.
4. Dough will be sticky.
5. Shape dough into a bowl.
6. Cover and refrigerate at least 8 hours.
7. Divide dough in half.
8. Work with 1 portion of dough at a time.
9. Store the other half of dough in refrigerator.
10. Shape dough into 1 inch balls.
11. Roll dough in sugar.
12. Place 1 inches apart on lightly greased cookie sheets.
13. Bake at 375 degrees for 14 minutes.
14. Cool for 2 minutes on cookie sheets, then remove to wire racks.
15. Let cookies cool completely.
16. Repeat with remaining dough and sugar.
Title: Fruit Kheer (Indian Fruit & Yogurt Pudding)
Ingredients:
- 2 sugar
- 1/2 fresh ground black pepper
- 1/2 red chili powder
- 1 salt
- 1 plain yogurt
- 2 bananas
- 2 oranges
- 1/2 saffron strand
- 1 water
Instructions:
1. Mix the sugar, pepper, chili powder, salt and yogurt together.
2. Add the bananas and oranges and mix for 2 minutes.
3. Dissolve the saffron in one tsp of water and sprinkle it over the dish before serving.
Title: Amish Oatmeal Cookies ..slice and Bake in a Roll
Ingredients:
- 2 margarine
- 1 white sugar
- 2 brown sugar
- 4 eggs
- 3 flour
- 2 baking soda
- 6 oatmeal
- 1 1/2 raisins
- 1 1/2
Instructions:
1. Mix all ingredients and form into several rolls.wrap in plastic wrap and refrigerate 1-2 hours or wrap in ovenwrap of aluminum foil and label and freeze.
2. When ready to bake. slice into 1/4" slices.place 2" apart on greased cookie sheet and bake 15 minutes at 350°F.
3. Glaze tops when warm.
4. To prepare glaze.
5. Mix powdered sugar and hot water to make a thin glaze.brush the tops of warm cookies and let set to dry -- .
Title: Texas Chocolate Frosting
Ingredients:
- 1/2 butter
- 4 cocoa powder
- 4 confectioners' sugar
- 1 vanilla
- 4 milk
- 1 cinnamon
Instructions:
1. Melt butter over low heat.
2. Gradually mix in Cocoa powder, confectioners sugar, vanilla, milk, and cinnamon.
3. Mix well.
4. Frost that cake! Enjoy!