lumicero/recipes-ing2inst huggingface dataset:
Title: Old Bay Steamer Tiramisu
Ingredients:
- 4 granulated sugar
- 1/3 Kahlua
- 1/3 mascarpone cheese
- 1 ladyfingers
- 1/3
- 36 -40
- 1/4
- 2 1/2
Instructions:
1. Beat the egg yolks and sugar until pale and almost heavy ribbons.
2. Mix in the 1/3 cup Kahlua.
3. Whip in the cheese, in small blocks, being careful not to over-whip.
4. In a cold bowl, whip the cream with a pinch of salt to firm peaks.
5. Carefully fold in the whipped cream.
6. In a 9 x 13 inch pan, dip the lady fingers in the coffee, long enough to add flavor but not so long that they fall apart. Quickly place them in the pan, coffee-side up.
7. Fill the pan completely and put roughly half of the mascarpone mixture on top of the lady fingers. Do not worry about having to little because the excess will soak down from the second layer.
8. After spreading the mixture evenly, repeat with a second layer.
9. Leave in the refrigerator overnight, covered with aluminum foil (hopefully, you can wait a whole day).
10. Before serving, sprinkle sifted cocoa powder and you have a dessert that's sure to please anyone.
Title: Walnut and Fruit Loaf
Ingredients:
- 1/2 golden syrup
- 1 milk
- 1 bicarbonate of soda
- 1 self raising flour
- 1/2 walnuts
- 1 mixed spice
- 1/2
Instructions:
1. Put syrup, soda and milk in saucepan; heat to warm (not hot), then add remaining ingredients and mix.
2. Spray tins and fill to 3/4 full; cover with foil.
3. Put 3 inches of boiling water in a tray, add cake tins and steam for 1 hour in 350f oven.
Title: Golden Vanilla Layer Cake With Chocolate Fudge Frosting
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 pure vanilla extract
- 1 unsalted butter
- 1 powdered sugar
- 6 pure vanilla extract
- 3 milk
- 3
- 1 1/2
- 3
Instructions:
1. Preheat the oven to 375°F Butter and flour the walls of two 9-inch round cake pans and then line each pan with a circle of parchment paper.
2. To make the cake, sift the flour, baking powder and salt together 3 times into a bowl or onto a piece of parchment and set aside.
3. In a mixer fitted with the whisk attachment, beat the butter on medium speed until its light and fluffy, 3 to 5 minutes. Add the granulated sugar and whip until it's blended. One at a time, add the eggs, mixing after each addition until well combined. Whip in the vanilla and almond extracts. With the mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk and ending with the flour. Mix until just combined after each addition.
4. Pour the batter into the prepared cake pans and bake until the cakes are golden and firm to the touch, 25 to 30 minutes. Remove from the oven and let cool in the pans.
5. Meanwhile, make the frosting. In a mixer fitted with the whisk attachment, whip the butter on medium speed until it's light ans fluffy, 3 to 5 minutes. With the mixer on low speed, add the powdered sugar gradually. Mix in the melted chocolate, then the vanilla. Add the milk by spoonfuls until the frosting is spreadable but still thick and fudgy.
6. Remove the parchment from one of the cake layers and place the cake on a serving platter. Using an offset or small icing spatula, spread the top with some frosting. Place the second cake layer on the first, bottom-side up so the cake has a nice flat top. Remove the parchment and press down slightly to secure the layers. Frost the top and sides of cake.
Title: Pour la France's Fudge Caramel Cake - Express News
Ingredients:
- 2 cashews
- 1 1/2 heavy cream
- 2 light corn syrup
- 2 1/2 brown sugar
- 1/3 butter
- 1 salt
- 2 heavy cream
- 1/8
- 1/3
Instructions:
1. FOR CAKE:
2. Slice round cake layers horizontally in half to make 4 round cake layers.
3. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews.
4. Repeat with next 2 cake layers.
5. Place final cake layer on top, frost top and sides of cake with Fudge Icing and cover sides of cake with chopped cashews.
6. FUDGE ICING:
7. Bring cream to boil.
8. Stir in chocolate until melted and smooth.
9. This will be very soft but will harden when cooled.
10. Refrigerate until workable consistency.
11. NOTE: The time it takes to get to a workable consistency depends on the weather.
12. This is much like making fudge candy.
13. The author, (Arlene Lightsey), made this sauce on a cool, clear day and had no problem.
14. CARAMEL SAUCE:
15. Bring first 4 ingredients to boil and reduce to thick syrup.
16. Very carefully, (because it will splatter), add cream.
17. Refrigerate until cool.
Title: Cream of Coconut Poke Cake
Ingredients:
- 1 eggs
- 1/3 cream of coconut
- 3 Cool Whip
- 1
- 2
Instructions:
1. Preheat oven to 350 (or as Directed on Cake Mix).
2. Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
3. Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
4. Pour batter into a 9 x 13 baking pan.
5. Bake Cake according to instructions on box, or until it passes the toothpick test.
6. Remove cake from oven, and give it just a few minutes to cool a little.
7. While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
8. Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
9. Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
10. Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
11. Ice with Cool Whip and then put remaining coconut on top.
12. If you want you can tint the coconut on top with food coloring for any holiday.
Title: Eggnog Muffins
Ingredients:
- 2 all-purpose flour
- 2/3 sugar
- 1 baking powder
- 1/2 salt
- 3/4 dark rum
- 1/2 unsalted butter
- 5 egg
- 1 nutmeg
- 1/2
Instructions:
1. Preheat oven to 450 degrees.
2. Grease (or line with paper liners) one 12-cup muffin tin.
3. Sift flour, sugar, baking powder and salt into large bowl.
4. Stir in eggnog,rum,butter,egg and nutmeg; spoon into prepared tin.
5. Bake until tester inserted in center comes out clean, about 20 minutes.
6. Cool muffins completely before serving.
Title: Farmhouse Holidays Double Chocolate Praline-Fudge Cake
Ingredients:
- 1 butter
- 1/4 water
- 1 milk
- 1/2 eggs
- 2 baking soda
- 1 vanilla
- 1 sugar
- 2 flour
- 2 salt
- 1/2 butter
- 2 butter
- 1/3 brown sugar
- 1/4 powdered sugar
- 1/4 vanilla
- 1 pecans
- 1/3
- 1
Instructions:
1. Preheat oven to 350; grease three 8- or 9-inch ROUND cake pans; line with wax paper; set aside.
2. CAKE --
3. Cook butter, cocoa, water in a saucepan over low heat; stirring constantly, until butter melts and it's all smooth; remove from heat; cool.
4. In a mixing bowl, combine milk, eggs, baking soda and vanilla at medium speed until smooth.
5. Add butter mixture to milk mixture, blending to smooth.
6. In another bowl, combine sugar, flour and salt; gradually add to milk-butter mixture, blending until smooth--batter will be THIN (good, 'cause when we eat this -- we won't!) heeheh!
7. Pour batter into prepared pans; bake for 22-24 minutes (set).
8. Cool cakes on wire racks for 10 minutes; remove from pans, cool layers completely.
9. GANACHE --
10. Microwave chips and cream in a glass bowl 2-3 minutes until melted.
11. Whisk until smooth; gradually add butter, continuing to whisk away the lumps.
12. Cool--whisking every 15-20 minutes--until of spreading consistency.
13. Makes about 2 cups.
14. FROSTING --
15. Bring butter, brown sugar and whipping cream to a boil over medium heat, stirring often, boil ONE MINUTE; remove from heat.
16. Whisk in powdered sugar and vanilla until smooth; add toasted pecans, stirring gently for 2-5 minutes until frosting begins to cool (no snitchin' in the kitchen!), and thickens slightly.
17. Immediately---pour over cake.
18. Makes nearly 2 cups.
19. FINISH THE CAKE --
20. Spread about 1/2-cup ganach between cake layers; spread remainder on sides of cake ONLY (NOT THE TOP!).
21. Chill cake for 1/2 hour.
22. Pour Praline Frosting SLOWING over the top, spreading to the edges, allowing some to dribble over the sides.
23. Freeze if desired--thaw at room temp 4-6 hours.
Title: German Apple Cupcakes
Ingredients:
- 2 eggs
- 1 brown sugar
- 1 ground cinnamon
- 2 salt
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 apples
- 4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter about 3/4 into silicon cupcake forms.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes. Once cake is cool serve with a dusting of confectioners' sugar.
Title: Eggless Banana Refrigerator Cookies
Ingredients:
- 1 butter
- 2 margarine
- 1 sugar
- 1 vanilla extract
- 3 1/2 banana
- 2 all-purpose flour
- 1/2 baking powder
- salt
Instructions:
1. Cream together butter, sugar and vanilla. Add bananas and beat until well mixed.
2. Sift together flour, baking powder and salt. Add a little of the banana mixture at a time, beating well after each addition. Dough will be sticky.
3. Divide dough into 4 parts. Put 1 part on each of 4 sheets of waxed paper. Dampen hands and shape dough into long rolls, 1-inch in diameter.
4. Wrap rolls. Refrigerate or freeze until firm enough to slice easily.
5. Using a serrated knife, cut into 1/2-inch thick slices. Place 2-inches apart on oiled cookie sheets.
6. Bake at 375 about 10 minutes or until edges begin to brown. Lift edge of a cookie to be sure they are not getting too brown.
7. Remove cookies to wire racks to cool. Store airtight.
8. Tips: Oiled cookie sheets are required for these cookies. Brown speckled bananas are ideal for this recipe for they mash nicely and have excellent flavor. Properly wrapped rolls of ready-to-slice dough can remain in the refrigerator up to 10 days.
Title: Pina Colada Rice Pudding
Ingredients:
- 1 white rice
- 1 coconut milk
- 1/2 water
- 1/4 sugar
- 1/4 half-and-half cream
- 1 cornstarch
- 1/2
- 1
- 10
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 250°F Place rice, coconut milk, water, and juices in a large (teflon preferred) pot that is oven friendly. Cook on high until boiling, then reduce heat to low and let simmer 15 minutes. Remove from stovetop and let stand 5 minutes.
2. In a large mixing bowl, combine sugar, and half-and-half and mix well. Stir in cornstarch, eggs, pineapple, coconut, and rum. Add to the pot with rice and stir, mixing well. Cover and bake on low for 2-2 1/2 hours.
Title: Ernie's Fudge Pie
Ingredients:
- 1 butter
- 1/2 eggs
- 3 light corn syrup
- 3 white corn syrup
- 3 sugar
- 1 1/2 salt
- 1/4 pure vanilla extract
- 1
- 2 -3
Instructions:
1. Melt butter and chocolate together on low heat or in double boiler.
2. Meanwhile, put eggs in mixing bowl and beat until light and pale in color.
3. Beat remaining ingredients into eggs, than add slightly cooled chocolate mixture.
4. Mix thoroughly and pour into pie shell.
5. Bake at 350 for 25-30 minutes or until top appears dry and filling is set but still somewhat soft inside.
6. Do not over bake; pie should shake like custard so it will not be too stiff when cool. It really shouldn't take any longer than 30 minutes.
7. For white chocolate drizzle, place baking square in small resealable plastic bag; seal bag.
8. Heat in microwave oven at MEDIUM (50% power) 1 minute.
9. Turn bag over; heat at MEDIUM 1 to 2 minutes or until melted. (Depending on the chocolate you use, sometimes you may need to add a little shortening for a smoother glaze.).
10. Knead bag until white chocolate is smooth.
11. Cut off very tiny corner of bag; pipe or drizzle white chocolate onto pie.
12. For chocolate drizzle, place chocolate chips in small resealable plastic bag; seal bag.
13. Heat in microwave oven at HIGH 1 minute.
14. Turn bag over; heat at HIGH 1 to 2 minutes or until chocolate is melted.
15. Knead bag until chocolate is smooth.
16. Cut off tiny corner of bag; pipe or drizzle chocolate onto pie.
17. Let pie stand until chocolate drizzles are set.
18. Serve at room temperature or slightly warm without the drizzle.
19. This is great served plain, or with a topping of vanilla ice cream.
Title: Chocolate Hazelnut Souffle
Ingredients:
- 2 unsalted butter
- 1 sugar
- 1/4 sugar
- 2 hazelnut-flavored liqueur
- 1/2 vanilla
- 3 dark chocolate
- 6 all-purpose flour
- 1/4 milk
- 1 salt
- 1 eggs
- 4 cream of tartar
- 1/4
Instructions:
1. Preheat oven to 375.
2. Butter and sugar 6 ramekins.
3. Heat the butter, 1 tablespoon sugar, hazelnut liqueur, and vanilla in a double boiler over medium heat until the butter melts.
4. Remove mixture from heat, add the dark chocolate, and let it sit until melted, about 3 minutes.
5. Place mixture in the freezer for 10 minutes to allow it to set.
6. Use a spoon to form mixture into 6 even balls. Reserve in the refrigerator.
7. Place flour in a double boiler and slowly whisk in the milk.
8. Add salt.
9. Whisk mixture over heat until thick, about 5 minutes.
10. Add yolk and continue to mix constantly until it is about the consistency of mayonnaise.
11. Remove from heat and add chocolate, allowing it to melt.
12. Place egg whites and cream of tartar in a bowl and whip with a hand mixer until they form soft peaks.
13. Gradually add remaining sugar and whip until hard peaks are formed.
14. Fold egg whites into warm chocolate mixture.
15. Place ball of chocolate filling in each ramekin.
16. Fill each ramekin to the brim with souffle mixture. (At this point, they can be covered and refrigerated for up to two days.).
17. Place ramekins in a water bath and bake until golden brown on top, about 30 minutes (40 if refrigerated).
18. Serve immediately.
Title: Blueberry Pomegranate Coffee Cake
Ingredients:
- 2 ground cinnamon
- 1 butter
- 2 margarine
- 2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1 margarine
- 2 sugar
- 1/2 eggs
- 1 vanilla
- sour cream
Instructions:
1. PREHEAT oven to 350°F Spray 9-inch square baking pan with cooking spray; set aside. Mix cereal, cinnamon and 2 tablespoons melted butter until well blended; set aside for later use. Combine flour, baking soda, baking powder and salt in another bowl.
2. BEAT 1/2 cup butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating well after each addition. Pour half of the batter into prepared pan; sprinkle with half of the cereal mixture. Repeat layers.
3. BAKE 40 minutes or until toothpick inserted in center comes out clean. Cut into 16 pieces. Serve warm.
Title: Bisquick Apple Crunch
Ingredients:
- 1/4 Bisquick baking mix
- 1 brown sugar
- 1/2 salt
- 1 vinegar
- 1 water
- 1 vanilla
- 1 butter
- 5 margarine
- 1/2 apples
- 1/4 cinnamon
- 1 1/2 nutmeg
- 1/2 Bisquick baking mix
- 1/8 milk
- cinnamon
Instructions:
1. Heat oven to 400°F.
2. Prepare Caramel Sauce. Blend baking mix, sugar and salt in saucepan.
3. Stir in vinegar and water.
4. Cook, stirring constantly, over medium heat until mixture thickens and boils.
5. Boil and stir 1 minute. Remove from heat.
6. Stir in vanilla and butter. Cool.
7. Place apples in ungreased square pan, 8 x 8 x 2 inches.
8. Sprinkle with 1/2 teaspoon cinnamon and the nutmeg.
9. Stir 1 1/2 cups baking mix and milk to a soft dough.
10. Scatter dropped dough over apples and spread dough over apples as best you can; sprinkle with 1/8 teaspoon cinnamon.
11. Pour Caramel Sauce over top.
12. Bake 35 to 40 minutes or until apples are tender. 6 servings.
13. Betty Crocker’s Bisquick Cookbook.
Title: Strawberry Yogurt Pie
Ingredients:
- 300 flour
- 2 baking powder
- 3 margarine
- 75 egg
- 1 salt
- 1 strawberry Jell-O gelatin dessert
- 1 yogurt
- 300 milk
- 1/2 lemon
- 1/2 strawberries
- 2
- 250
Instructions:
1. Sift flour and baking powder into a large bowl.
2. Add sweetener, margarine, egg and salt.
3. Knead quickly with the hooks of your mixer or by hand until dough resembles coarse crumbs.
4. Grease a baking sheet and place the greased rim of a spring form on the sheet.
5. Press half the crumbs into the rim so that they form a crust.
6. Put the other half of the crumbs onto the sheet so that they form streusel.
7. Bake (ATTENTION: there was neither temperature nor baking time in the directions, you have to add them!) until done.
8. Remove rim from crust.
9. Let cool crust and streusels.
10. Filling:
11. Dissolve strawberry gelatine in water and stand aside.
12. Stir together yogurt, skim milk, chopped lemon peel and artificial sweetener.
13. Gently heat dissolved gelatine until it is smooth; stir into yogurt mixture and place in the refrigerator.
14. Again grease rim of the spring form pan; place onto a large tart plate around the cooled crust.
15. Fill crust with prepared strawberries and the pour the still slightly liquid yogurt filling over it.
16. Pace in the refrigerator until yogurt is firm.
17. Bake crust at 350 degrees Fahrenheit for 20 minutes.
Title: Red Velvet Swirl Pound Cake
Ingredients:
- 3 cake flour
- 3/4 salt
- 1 unsalted butter
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 1 powdered sugar
- 1/2 salt
- 1/3
- 1 1/4
- 3
- 9
Instructions:
1. Preheat oven to 350°.
2. Sift together flour and 3/4 teaspoon salt in a bowl.
3. In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
4. Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
5. Add eggs, one at a time, beating just until yellow disappears.
6. Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
7. Add 1 cup cream and extracts, beating just until blended.
8. Add remaining flour mixture, beating just until blended.
9. Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
10. Reserve 1 1/2 cups batter.
11. Pour remaining batter into greased and floured 10-inch tube pan.
12. Add melted chocolate and food coloring to reserved batter; stir until blended.
13. Add to batter in pan in 2 batches, using a spoon to swirl the batters.
14. Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
15. Cool in pan on wire rack 30 minutes.
16. Run a knife around edges to loosen cake; cool completely in pan.
17. Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
18. Let stand 15 minutes; sprinkle with glitter.
Title: Sugar-Free Peanut Butter Cookies
Ingredients:
- 1 flour
- 2 flour
- 1/2 Splenda granular
- 1 1/2 baking powder
- 2/3 canola oil
- 1/4 egg
- 1 water
- 2 vanilla
- 1
Instructions:
1. Set oven to 375 degrees.
2. Grease a cookie sheet.
3. In a bowl combine flour, Splenda or Sugar Twin and baking powder.
4. Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
5. Shape into 1-inch balls and place on the cookie sheet.
6. Flatten each cookie with a fork.
7. Bake for about 10-12 minutes, or until lightly browned.
Title: Chocolate Cherry Biscotti
Ingredients:
- 1 dried cherries
- 2 kirsch
- 1 1/2 all-purpose flour
- 1/2 cocoa powder
- 1 baking powder
- 1/2 salt
- 2 eggs
- 1 granulated sugar
- 2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a cookie sheet with parchments.
3. Sprinkle the Kirsch over the cherries set aside.
4. In mixer beat the eggs and sugar with the vanilla, for at least three minutes, until pale in colour and thick.
5. Sift all dry ingredients together in a small bowl.
6. Add the dry ingredients, the cherries with liquid and combine to make a stiff dough.
7. Divide dough in half.
8. This is where to wet your hands.
9. Shape each piece of dough into 12 inch logs by 2 inches wide.
10. flatten slightly.
11. Leave at least four inches between the two logs.
12. Bake for 30 minutes.
13. The logs at this time should be firm and show signs of cracks on top.
14. Remove, and place on wire rack to cool 10 minutes.
15. When cooled cut into 1/2 inch slices.
16. Place back onto parchment cut side down.
17. Return to oven bake another 8 minutes.
18. Turn each slice over and bake 7 more minutes.
19. Remove from oven and place on wire rack.
20. Cool completely before storing in airtight container.
Title: Upright Pineapple Cake
Ingredients:
- 1 butter
- 1/4 - 1/2 mandarin oranges
- 1 Jello Instant Vanilla Pudding Mix
- 1 Cool Whip
- 1
Instructions:
1. Prepare Cake---------------.
2. Combine cake ingredients; cake mix, room temperature butter and the Mandarin oranges including the juice; beat with a mixer on medium speed.
3. Divide batter evenly between 3 cake pans sprayed with non-stick spray.
4. Bake in a 350°F oven for 20 to 25 minutes.
5. Cool cake completely on a wire rack.
6. Prepare Icing------------.
7. Combine drained crushed pineapple and pudding.
8. Lightly fold in Cool Whip.
9. Generously ice the cake, there will be plenty.
10. Must be refrigerated.
Title: Packable Chocolate Chip Cake
Ingredients:
- 1 sour cream
- 8 water
- 1/2 eggs
- 1/4 chocolate chips
- 4 powdered sugar
- 1 - 1 1/2
Instructions:
1. In a mixing bowl, combine cake mix, sour cream, oil, water and eggs.
2. Beat for 2 minutes.
3. Fold in chocolate chips.
4. Pour into a greased 10-inch fluted bundt pan.
5. Bake in 350°F oven for 45-50 minutes or until cake tests done with toothpick inserted in center.
6. Cool in pan for 20 minutes before removing to a wire rack.
7. Just before serving, dust with powdered sugar.
Title: Earthquake Cake
Ingredients:
- 1 pecans
- 1 coconut
- 18 1/4 eggs
- 3 water
- 1 1/3 cream cheese
- 1/2 butter
- 8 powdered sugar
- 1/2 vanilla
- 2
- 1
Instructions:
1. Grease and flour a 9 x 13 pan.
2. Beginning with pecans, sprinkle pecans and coconut on bottom of pan.
3. Mix cake according to package directions; pour into pan.
4. Mix cream cheese, butter, powdered sugar and vanilla.
5. Drop by spoonfuls onto cake.
6. Bake at 350 for approx 50 minutes.
7. Cake will crack open when done.
Title: Peanut Butter and Banana Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/8 cream of tartar
- 1/8 salt
- 1/2 unsalted butter
- 1/2 egg
- 1 banana
- 1/2 brown Sugar Twin
- 1/2 vanilla
- 1/4
- 2
Instructions:
1. Preheat oven to 350°F (180°C).
2. Sift together the first five dry ingredients.
3. In a large mixer bowl, cream together the peanut butter and unsalted butter until fluffy. At low speed, mix in the egg, pureed banana, SugarTwin® Granulated Brown, SugarTwin® Granulated White, and vanilla.
4. With the mixer at low speed, slowly add the sifted dry ingredients until fully mixed.
5. Shape dough into one-inch balls. Place on ungreased cookie sheet 1” (2.5cm) apart. Flatten cookies with the palm of your hand.
6. If desired, make a fruit topping by mixing preserves with SugarTwin® Granulated White. With your thumb, make an indent in the middle of each cookie and fill with 1/4 tsp (1.25mL) of the fruit topping.
7. Bake for 12 – 14 minutes or until bottoms are golden brown. Remove cookies from cookie sheets to wire rack, and cool completely.
Title: (1936) Delicate White Cake...
Ingredients:
- 1/2 butter
- 1 sugar
- 2 flour
- 3 baking powder
- 1/4 salt
- 2/3 milk
- 1 vanilla
- 4
Instructions:
1. Temp 350 degrees Time 30-35 minutes.
2. Cream the butter and add the sugar until well blended.
3. Sift the dry ingredients together and add them to the butter and sugar alternately with the milk.
4. Add the flavoring.
5. Beat the egg whites until stiff but not dry. Fold them into the cake batter.
6. bake in 2 9-inch greased layer pans at 350 degrees for 30 to 35 minutes.
7. put fresh sliced strawberries in between layers and take the rest and chop up. mix in bow with 1 tsp of sugar a tsp of water and a tbsp of strawberry Jam.