lumicero/recipes-ing2inst huggingface dataset:
Title: Pepper Nuts (Pfeffernusse)
Ingredients:
- 3 corn syrup
- 3 sugar
- 2 ginger
- 3 baking powder
- 1 star anise
- 2 cinnamon
- 1 flour
- 2
- 16
Instructions:
1. Mix as cookie dough.
2. Roll into thin ropes about the size of your pointer finger and cut into 3/4" lengths.
3. You may want to freeze the ropes so as to make it easier to cut.
4. Bake 15 to 20 minutes at 350 deg. F. on large cookie sheets.
Title: Banana Pineapple Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 cinnamon
- 14 crushed pineapple
- 3 eggs
- 1 1/2 bananas
- 2 pecans
- 1 1/2 vanilla
- 2 crushed pineapple
- 3 margarine
- 1/3 icing sugar
- 1/4
- 3
Instructions:
1. Cake Instructions: Combine first 5 dry ingredients in large bowl.
2. Measure 1 cup undrained pineapple.
3. Reserve rest for icing.
4. Add measured pineapple and remaining ingredients to bowl.
5. Mix just until thoroughly combined.
6. Turn into greased and floured 10" cake pan.
7. Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
8. Cool on rack 20 minutes, then remove from pan and cool completely.
9. Icing Instructions: Drain reserved pineapple well.
10. Whip margarine, icing sugar and pineapple juice together until smooth.
11. Fold in pineapple.
12. Spread on top and side of cake.
Title: Food Processor Almond Paste
Ingredients:
- 2 sugar
- 1 water
- 1/2 light corn syrup
- 2
- 3
Instructions:
1. Combine the sugar, water, and corn syrup in a pan and cook, without stirring, until the temperature is 235 degrees F. Then stir in the almond extract.
2. While the syrup is heating, preheat the oven to 250 degrees F. Put the peeled almonds on a cookie sheet and leave them just long enough to warm up, about 8 to 10 minutes. Then, while they're still warm, grind them in a food processor until the texture is fine and smooth. If necessary, add 1 or 2 tablespoons of water to loosen the mixture and make it easier to process.
3. With the food processor going, gradually pour in the syrup in a slow, steady stream. Process until the paste is uniform. Remove it from the work bowl, wrap it well in plastic wrap, and refrigerate it until needed. To make it soft and easy to work with, put it in a warm place, such as on top of the stove while the oven is on, or heat it in a double boiler or a steamer set over simmering water.
Title: Rocks
Ingredients:
- 2 raisins
- 1 1/2 water
- 2 brown sugar
- 3 eggs
- 1 shortening
- 1 vanilla
- 4 flour
- 1 baking soda
- 1 baking powder
- 1 1/2 cinnamon
- 1/4 nutmeg
- 1/4 allspice
Instructions:
1. Boil the raisins and 1 1/2 cups water for 5 minutes.
2. Cool.
3. Mix brown sugar, eggs, shortening, and vanilla.
4. Add raisin mixture, flour, soda, baking powder, cinnamon, nutmeg, and allspice (if using).
5. Drop in greased cookie sheet.
6. Dip in sugar if you want.
7. Bake in moderate oven (350 degrees) for about 10 minutes, or until light brown.
Title: Pecan Pie
Ingredients:
- 6 unsalted butter
- 1 dark brown sugar
- 1/2 salt
- 3 eggs
- 3/4 light corn syrup
- 1 vanilla extract
- 2 pecans
Instructions:
1. Make a partially baked pie crust.
2. Melt butter in a medium heatproof bowl and set in a skillet or water maintained at just below a simmer.
3. Remove the bowl, stir in sgar and salt with a wooden spoon until the butter is absorbed.
4. Beat in eggs, then the corn syrup and vanilla.
5. Return bowl to water; stir until the mixture is shiny and hot to the touch (about 130 degrees).
6. Remove from heat, stir in the pecans.
7. As soon as the pie shell comes out of the oven, decrease temperature to 275. Pour pecan mixture into hot shell.
8. Bake on the middle rack until the pie looks set but soft, like gelatin, when gently pressed with the back of a spoon, 50 - 60 minutes.
9. Transfer to a rack and cool completely.
Title: Molasses Filled Cookies
Ingredients:
- 1/2 shortening
- 1/3 sugar
- 1 egg
- 2/3 molasses
- 2 3/4 flour
- 3 baking powder
- 1/2 salt
- 1 ginger
- 1/2 cinnamon
- 1
Instructions:
1. Cream shortening with sugar.
2. Add egg and molasses, beat well.
3. Sift together flour, baking powder, salt, ginger and cinnamon.
4. Add flour mixture.
5. Beat well.
6. Wrap in waxed paper and chill.
7. Roll out 1/8" thick on lightly floured board.
8. Cut dough with round cookie cutter about 2 inches in diameter.
9. On bottom part of cookie place 1 teaspoon of mincemeat, with little of the liquid portion.
10. Slash top of cookie to about 1/2" from sides.
11. Pull back and place over bottom part and filling.
12. Bake at 375 degrees for 10 minutes.
Title: Fruit Pizza
Ingredients:
- 8 butter
- 3/4 sugar
- 1 egg
- 1/2 vanilla extract
- 1 milk
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 3 cornstarch
- 3 strawberry gelatin
- 1 sugar
- 1 water
- 1 confectioners' sugar
- 1 cream cheese
- 2 bananas
- 1 mandarin orange sections
- 1 crushed pineapple
- 8 -10 fresh strawberries
- 2 kiwi fruits
- 1 blueberries
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter and sugar.
3. Add egg, vanilla and milk.
4. Beat until well blended.
5. Combine flour and baking powder.
6. Add dry ingredients to better mixture and blend well.
7. Spread out into a 14 inch pizza pan and bake for 8 to 10 minutes.
8. Combine the glaze ingredients with 1 cup of water in a saucepan.
9. Boil until thickened then refrigerate until cool.
10. Whip together the confectioners' sugar and cream cheese to form the cream layer.
11. Spread over the baked crust.
12. Place sliced bananas on top of the cream layer. Cover completely with the cooled glaze to prevent the banas from turning brown.
13. Add the remaining fruit evenly over the glaze and enjoy.
Title: Good Ol' Applesauce Cookies (--Tasty Dish--)
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 applesauce
- 2 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 3/4 cinnamon
- 1/4 ground cloves
- 1/4 ground cardamom
- 1/4 black pepper
- 3/4 raisins
- 1/2 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, cream the shortening, brown sugar, egg and vanilla extract.
3. Stir in the applesauce.
4. Sift together the flour, baking soda, salt, cinnamon, cloves, cardamom and black pepper.
5. Stir into the wet ingredients.
6. Mix in the raisins and nuts.
7. Drop by tablespoonful onto parchment lined or greased cookie sheet.
8. Bake 10 minutes, turning the cookie sheet halfway through the baking.
9. Remove from oven and transfer cookies to wire rack to cool.
10. Yield is estimated.
Title: Pecan Monkey Bread With Rhodes Frozen Rolls
Ingredients:
- 1 pecan pieces
- 20 granulated sugar
- 2/3 ground cinnamon
- 1 light brown sugar
- 1 butter
- 3/4 heavy cream
- 1/3 pure vanilla extract
- 2
Instructions:
1. Place the frozen yeast rolls in a single layer on a platter, and thaw on the counter for 30 minutes. Cut in fourths.
2. Preheat the oven to 350 °F. Spread the pecan pieces in a single layer on a baking sheet and toast for 6-8 minutes. Cool completely.
3. Spray angel food cake pan with cooking spray.
4. Mix together 2/3 cup of granulated sugar and 1 Tbsp of ground cinnamon.
5. Toss with the quartered rolls in a large plastic storage bag until evenly coated.
6. Sprinkle 1/3 of the toasted pecans on the bottom of the pan.
7. Layer half of the quartered rolls on top of the pecans in the pan.
8. Sprinkle the first layer of rolls with 1/3 of the remaining pecan pieces.
9. Layer the remaining quartered rolls on top.
10. Sprinkle any leftover cinnamon and sugar over all.
11. Top with the last 1/3 cup of toasted pecan pieces.
12. On the stove top, melt the brown sugar, butter and heavy cream together over medium-high heat. Bring to a boil, stirring constantly. Cook for 1 minute.
13. Remove from the heat and stir in the vanilla.
14. Pour evenly over the rolls in the pan. Cover with a damp cloth and allow to rise for 45 minutes.
15. Bake at 350 °F for 35-40 minutes until golden. Rest for 5-10 minutes before carefully inverting onto a platter.
Title: Pumpkin Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/4 allspice
- 1/2 kosher salt
- 2 eggs
- 1 1/2 light brown sugar
- 1/2 unsalted butter
- 1 vanilla extract
- 1 pumpkin puree
Instructions:
1. Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin).
2. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
3. In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract, and pumpkin puree until smooth.
4. Keep the the mixer on low and add the flour mixture a little at a time until fully incorporated. Using a large serving spoon is great for this.
5. Divide the batter evenly between the cupcake cups, filling each of them about ¾ full.
6. Bake for 20 - 25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for 5 minutes and then transfer the cupcakes to a metal rack to cool completely.
7. Then frost the cupcakes with Cream Cheese Frosting.
Title: Banana Nut Cake With Cream Cheese Frosting (Paula Deen)
Ingredients:
- 3 butter
- 2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1/2 ground cinnamon
- 3 salt
- 3/4 eggs
- 4 bananas
- 1 pecans
- 1 1/2 vanilla extract
- 1 cream cheese
- 1/2 butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1/2 pecans
Instructions:
1. Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350°F.
2. For Cake: In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla.
3. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely.
4. While the cake cools, make the frosting: In a bowl, blend together the cream cheese and butter. Gradually add the confectioners' sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake.
5. Fill and frost the cake when it is completely cool.
Title: Blancmange Made With Arrowroot
Ingredients:
- 2 arrowroot
- 1/2 milk
- 2 sugar
- 2 vanilla essence
- milk
Instructions:
1. Moisten arrowroot with the 2 tablespoons of cold milk and stir until smooth.
2. Bring remainder of milk to the boil and add the arrowroot paste.
3. Stir for 2 to 3 minutes.
4. Sweeten with sugar and flavour with vanilla.
Title: The Big Apricot Stuffed Gooey Chocolate Cake
Ingredients:
- 9 chocolate
- 6 butter
- 4 caster sugar
- 7 eggs
- 4
Instructions:
1. Preheat over to 180°C.
2. Line standard circle cake tin with grease proof paper (sides and bottom).
3. Melt 6oz of the chocolate in a bowl over boiling water.
4. Cream 4oz of butter with the sugar.
5. Stir in the ground almonds, egg yolks and melted chocolate.
6. Beat together thoroughly.
7. Whisk egg whites until stiff and then fold into the chocolate mix.
8. Pour into a regular sized circular cake tin and bake at 180°C for 50 – 55 minutes. (The cake should brown and have the look of a regular sponge but will not really rise).
9. Leave to cool.
10. Once cool spread with a generous layer of apricot jam.
11. Melt the remaining chocolate(3oz) and butter(2oz)in a bowl (over boiling water).
12. When chocolate and butter is melted spread over top of cake (on top of apricot jam) and let in run down the side.
Title: Sour Cherry Cobbler
Ingredients:
- 1 sour cherry
- 1/2 granulated sugar
- 1 1/2 granulated sugar
- 1 all-purpose flour
- 1/4 salt
- 1/8 salt
- 1/4 baking powder
- 1 1/2 margarine
- 3 milk
- 1/3
- 1/8
Instructions:
1. Spray an 8" pan with non stick spray.
2. Place cherries in pan, (after draining them, reserve juice in small bowl) set aside.
3. Heat cherry juice, one tbls flour and 1/8 tsp salt.cook, stirring constantly, for 2 minutes; Add almond extract and a few drops of red food coloring, if desired; Pour over cherries.
4. Sift remaining flour with salt, baking powder and remaining sugar -- , Blend in margarine, till crumbly --, Stir in milk.Drop by tblsful over cherry mixture, brush with milk and sprinkle with sugar to taste.
5. Bake for 15-20 minutes at 425*.
Title: Cool Rhubarb Dessert
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 1/4 walnuts
- 1 sugar
- 3 cornstarch
- 2 water
- 4 fresh rhubarb
- 1 frozen rhubarb
- 2 heavy whipping cream
- 1 confectioners' sugar
- 1 1/2 miniature marshmallow
- 1 milk
- 1/4 vanilla instant pudding mix
- flaked coconut
Instructions:
1. In a small bowl, combine the flour, butter and walnuts. Press into an ungreased 13 x 9 x 2 inch baking dish. Bake at 350 for 20-25 minutes or until lightly browned. Cool on a wire rack. In a large saucepan, combine the sugar, cornstarch, water and rhubarb until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until rhubarb is tender. Cool; pour over crust. Chill.
2. In a large mixing bowl, beat cream until thickened. Add confectioners' sugar and beat until soft peaks form. Fold in marshmallows. Spread over rhubarb layer.
3. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream layer; sprinkle with coconut. Cover and refrigerate for 4-5 hours or until set. Remove from the refrigerator 30 minutes before cutting.
Title: Banana Bliss Balls (Raw Food)
Ingredients:
- 1 unsweetened coconut
- 1 bananas
- 2 vanilla bean
- 5 buckwheat flour
- 1
- 1 -2
Instructions:
1. Add nuts to food processor & process until fine.
2. Add coconut, bananas, agave & vanilla, processing until smooth.
3. Add buckwheat flour slowly through the chute until mixture thickens.
4. Take a portion of this mix & roll into a small ball.
5. Roll ball in desiccated coconut, repeating until all the mix is used, & close to 16 small balls have been rolled.
6. Store in refrigerator or freezer.
Title: Pumpkin Pecan Empanaditas (Mini Empanadas)
Ingredients:
- 1 canned pumpkin
- 1 brown sugar
- 1 butter
- 1 ground cinnamon
- 1 pumpkin pie spice
- 1/4 pecans
- 2 1/2 all-purpose flour
- 2 granulated sugar
- 1 salt
- 1 butter
- 8 -10 cold water
- 1 egg
- 1 water
- sugar
Instructions:
1. Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture is thickened (8 to 12 minutes). Cool completely (45 to 60 minutes). Stir in pecans.
2. Preheat oven to 400°F (200°C).
3. Combine flour, sugar and salt in medium bowl; cut in 1 cup butter until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
4. Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
5. Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with sanding sugar, if using. Bake for 12 to 15 minutes or until lightly browned.
Title: Scottish Shortbread With Brown Sugar
Ingredients:
- 1/2 butter
- 1 brown sugar
- 2 all-purpose flour
Instructions:
1. Cream together the butter and sugar.
2. Gradually add the white flour and stir until well blended.
3. Press the mixture into two 8 inch greased pie pans. Flute the edges and prick with a fork.
4. Bake in a 400 degree oven for 15-20 minutes.
5. While still hot, cut into wedges, then let cool.
Title: Easy Chocolate Topped Strawberry Shortcake
Ingredients:
- 1 fresh strawberries
- 1 -2 sugar
- 3 -5 chocolate
- 1
Instructions:
1. Follow cake mix directions and pour batter in two circular 8"/9" pans, bake according to cake mix directions (it's usually 30-35 min).
2. Take out when toothpick inserted in the center comes out clean.
3. Make strawberry sauce by taking about 1-2 cups of strawberries and chopping up in chunks, put in a metal pan and add sugar until sugar is carmilized and a syrup is formed at the bottom of the pan.
4. Drain most of the syrup at the bottom of the pan, take sauce and spread it on top of one of the cakes, after that, take the other cake and put it on top of the strawberry topped one (the strawberries should now be sandwiched between the two cakes).
5. Take melted chocolate and you can either spread it on top or the whole thing.
6. Spray whipped cream on top if desired.
7. Enjoy!
Title: Peanut Butter Brownie Bites
Ingredients:
- 6 cocoa powder
- 2 shortening
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/2 flour
- 1/2 baking powder
Instructions:
1. Preheat oven to 350°. Line cupcake pan with paper liners (12 total). Place cocoa & shortening in large mixing bowl, set mixer on low to combine. Slowly drizzle in melted butter until combined. Increase speed to medium and beat in 1 egg at a time. Add vanilla. Stir in flour & baking powder, combine thoroughly.
2. Evenly spoon into 12 cupcakes.
3. Bake 18-20 minutes.
4. Cool slightly on cooling rack.
5. Spoon 1 teaspoon peanut butter (creamy or crunchy) into center of each cupcake.
6. Cool completely, then sprinkle with peanut butter & chocolate chips.
7. Enjoy!
Title: Frightful Finger Cookies
Ingredients:
- 1 unsalted butter
- 3/4 powdered sugar
- 1 vanilla
- 1/2 salt
- 1 3/4 all-purpose flour
- 1 ground pecans
Instructions:
1. Preheat oven to 300°F
2. Line cookie sheets with parchment paper.
3. Beat butter and sugar in bowl of electric mixer until light and fluffy.
4. Add vanilla and salt.
5. Add flour, 1/4 cup at a time, blending well after each addition.
6. Stir in pecans.
7. Using 1 heaping tablespoonful per cookie, shape dough into "fingers" about 3 inches long and 3/4 inch in diameter.
8. Place dough on prepared cookie sheet.
9. Using a knife, lightly score fingers a few times across center and near top to resemble knuckles.
10. Paint almonds with food coloring and press into top of each cookie to resemble fingernail.
11. Optionaly you can make an indentation in of cookie top to resemble a fingernail.
12. Bake 25 minutes or until lightly brown.
Title: Ginger - Macadamia - Coconut - Carrot Cake!
Ingredients:
- 2 1/3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 3/4 salt
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1 canola oil
- 1/2 sugar
- 3/4 pure maple syrup
- 1/2 vanilla extract
- 2 crystallized ginger
- 1 unsweetened dried shredded coconut
- 1/4 carrots
- 1 margarine
- 2 coconut milk
- 1/4 vanilla extract
- 1/4 confectioners' sugar
- 1 unsweetened coconut
- 2
- 1
Instructions:
1. preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
2. in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
3. in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
4. add dry ingredients to wet ones until smooth.
5. fold in the macadamias, ginger, coconut, and carrots.
6. divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
7. let cool in pans.
8. frost with coconut frosting and serve!
9. for frosting:.
10. cream the margarine until light and fluffy.
11. add the coconut milk and vanilla and combine.
12. add the sifted confectioners' sugar and mix till smooth.
13. add unsweetened coconut and combine.
Title: Old Glory Dessert
Ingredients:
- 1 cream cheese
- 11 confectioners' sugar
- 3/4 lemon juice
- 4 1/2 fresh blueberries
- 1/2 fresh strawberries
- 2
Instructions:
1. Preheat oven to 350.
2. Press the cookie dough into a greased jelly roll pan (15x10").
3. Bake 10-12 minutes, or until golden brown.
4. Set aside to cool.
5. In a large bowl, beat the cream cheese, sugar and lemon juice with a mixer until smooth.
6. Set aside 1/4 c.
7. of this mixture.
8. Spread the remaining cream cheese mixture over the crust.
9. Place the strawberries in horizontal rows to resemble U.
10. S.
11. flag, and place blueberries in upper left corner of flag- be sure to leave a space between each one to pipe the"stars".
12. Place the 1/4 c.
13. reserved cream cheese into a pastry bag with a star tip (or you may simply place in a small ziploc bag, and cut a small hole in the corner).
14. Beginning in one corner, pipe"stars" in the spaces between the blueberries.
15. Refrigerate until ready to serve.
Title: Chocolate Fondue
Ingredients:
- 12 orange brandy
- 3/4
- 1 -2
Instructions:
1. In a heavy saucepan, melt chocolate in cream over low heat, stirring until smooth.
2. Remove from heat and stir in the brandy.
3. Pour into dessert fondue pot and keep warm.
4. Spear dippers and swirl in fondue.
5. Dipper ideas:
6. angelfood cake chunks.
7. graham cracker strips.
8. fresh berries.
9. mandarin oranges.
10. marshmallows.
11. bananas.
12. pretzel sticks.
13. kettle potato chips.
Title: Chocolate Zucchini Cake
Ingredients:
- 1/2 buttermilk
- 1/2 margarine
- 1/2 sugar
- 1 3/4 eggs
- 2 baking powder
- 4 salt
- 1/2 flour
- 1 zucchini
- 2 1/2 vanilla
- 2 1/2 chocolate chips
- 1
Instructions:
1. Beat altogether (not chips).
2. Pour into greased and floured 9 x 13-inch pan.
3. Sprinkle chocolate bits over batter and bake at 350* for 40 minutes.
4. Needs no frosting.
Title: Double Chocolate Peanut Butter Thumb Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 baking powder
- 1 1/2 salt
- 1/4 granulated sugar
- 2 chunky peanut butter
- 1 butter
- 1 margarine
- 1/3 vanilla extract
- 1 1/2 eggs
- 2
Instructions:
1. Combine flour, cocoa, baking powder and salt in small bowl. Set aside.
2. Melt 1 cup morsels in small, heavy-duty saucepan over low heat; stir until smooth.
3. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.
4. Shape into 1 1/2 inch balls; press thumb into tops to make about 1/2 -inch deep depressions. Place on ungreased baking sheets. Fill each depression with 1/2 teaspoons peanut butter.
5. Bake for 10-15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Copycat Chick Fil A Frozen Lemonade
Ingredients:
- 1 vanilla ice cream
- 1
Instructions:
1. Blend equal parts of lemonade and vanilla ice cream in a blender.
2. It’s that easy!
Title: The Best Damn Lemon Cake
Ingredients:
- 1/2 flour
- 1 1/2 baking powder
- 1 salt
- 3/4 butter
- 1/4 sugar
- 1 eggs
- 2 milk
- 1/2 lemons, zest of
- 1 sugar
- 2 sugar
- 1/3 fresh lemon juice
- 2
- 1/3
Instructions:
1. Adjust rack to bottom 1/3 of oven and preheat oven to 350 degrees.
2. Butter a loaf pan with a 6 cup capacity and dust with cookie of plain bread crumbs.
3. Sift together flourand baking powder.
4. Melt butter.
5. In a mixing bowl combine butter and sugar.
6. Add eggs one at a time on low speed.
7. Then add sifted dry ingredients and milk alternately.
8. Mix in lemon extract.
9. Fold in almonds and lemon zest.
10. Pour into prepared pan.
11. Bake for 65-75 minutes.
12. Two or three minutes before the cake is done, prepare the glaze.
13. Heat juice and sugar until the sugar is melted, but do not boil.
14. Remove the cake from the oven and cool for three minutes.
15. Then glaze the cake in the pan by brushing the hot liquid over the cake, letting it soak in slowly- this should take about five minutes.
16. Cool and turn cake out onto a rack.
17. Store wrapped in wax paper AND aluminum foil.
18. Best served after a few days.