lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Sour Cream Saronno Cake
Ingredients:
- 2 eggs
- 1 coconut
- 1/2 pecans
- 2 walnuts
- 1 pecans
- 1/2 walnuts
- 1 pudding
- 1/2 brown sugar
- 2 sour cream
- 1/2 water
- 6 eggs
- 1 amaretto di saronno liqueur
- 2 maraschino cherries
- 2 -4 confectioners' sugar
- 1 amaretto liqueur
- 2 water
- 1 corn syrup
- butter
Instructions:
1. In a small bowl, beat 2 egg whites until foam.
2. Gradually add brown sugar.
3. Beat until stiff peaks form, about 3 minutes.
4. Fold in coconut and ground nuts.
5. Spread meringue on bottom and up sides of generously greased 10-inch tube pan to within 1 inch of the top of the pan.
6. In large bowl, blend cake mix, sour cream, Amaretto, water, whole eggs, and remaining 2 egg yolks at low speed until moistened.
7. Beat 2 min.
8. at high speed.
9. Pour batter evenly on top of meringue in pan.
10. Bake at 350 for 55-60 minutes until done (use toothpick test). Cool upright in pan for 10 minutes.
11. Loosen sides and invest into serving p late. Cool completely.
12. Spoon glaze over top of cake, allowing some to run down sides.
13. Sprinkle with remaining 2 tsp. ground nuts and garnish with cherries.
14. In a small bowl, blend all ingredients until smooth.
Title: Golden Fudge Fanciful
Ingredients:
- 1 water
- 3/4 eggs
- 1/3 sugar
- 3 cornstarch
- 1/4 butter
- 1 milk
- 2 vanilla
- 1/4 cream cheese
- 1/2
- 8
- 4
- 1
Instructions:
1. Heat oven to 350°F.
2. Grease and flour a 13 X 9-inch baking pan.
3. In a large bowl, combine all cake ingredients at low speed of an electric mixer until moistened; beat 2 minutes at high speed. Pour 2/3 of the batter into greased and floured pan; set remaining batter aside.
4. In small bowl, blend all filling ingredients; beat at high speed until smooth and creamy. Spoon remaining batter over filling.
5. Bake at 350°F for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Cool completely. Frost cooled cake. Store in the refrigerator.
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 walnuts
- 1 powdered sugar
- 6 cream cheese
- 4 butter
- 1/2 vanilla
Instructions:
1. Beat eggs five minutes on high speed.
2. Gradually beat in sugar.
3. Stir in pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg and salt.
4. Spread in greased and floured 15x10x1-inch pan.
5. Top with walnuts.
6. Bake 15 minutes at 350°.
7. Turn out on a towel sprinkled with powdered sugar and roll.
8. Let cool.
9. In a bowl add powered sugar, cream cheese, butter and vanilla and beat smooth.
10. Spread on cake, roll again and chill.
Title: Veishas Awesome Apple Enchiladas
Ingredients:
- 1 tortillas
- 6 cinnamon
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 water
- 1/2
Instructions:
1. spoon pie filling into tortillas, spirnkle in a little cinnamon, wrap up in the usual fashion.
2. place seam side down in a buttered rectangular baking dish.
3. in a sauce pan over medium heat, melt butter, add sugars, water and bring to a boil stirring constantly.
4. reduce heat and simmer 3 minutes.
5. pour sauce over enchiladas, let stand 45 minutes.
6. bake at 350 for 20 minutes.
Title: Mocha Pot De Creme
Ingredients:
- 3 heavy cream
- 1/2 pure vanilla extract
- 1/4 coffee beans
- 6 sugar
- 1/2 espresso coffee
- 3
- 2
Instructions:
1. Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.
2. In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.
3. Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)
4. Stir in the brewed coffee and melted chocolate.
5. Preheat the oven to 325 degrees F.
6. Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.
7. Fill a large, shallow baking pan with 1/2-inch of warm water.
8. Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.
9. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.
10. garnish with whipped cream and biscotti cookie.
Title: Rustic Plum (Fruit) Tart
Ingredients:
- 1 1/2 plums
- 1/2 sugar
- 1/3 plum preserves
- 1 vanilla extract
- 1/4 ground allspice
- 0.5 all-purpose flour
- 1 egg
- 1 sugar
- 1
Instructions:
1. Line baking sheet with parchment paper; coat parchment paper with cooking spray.
2. Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
3. Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
4. Drain plum mixture, reserving liquid. Toss plums in flour.
5. Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
6. Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
7. Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
8. Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
9. Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
10. Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
11. Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
12. Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.
Title: Moist Most Delicious Redvelvet Cup Cakes With Sizzling Frosting
Ingredients:
- 1/2 butter
- 1 1/2 white sugar
- 2 eggs
- 1 buttermilk
- 4 mayonnaise
- 2 vanilla extract
- 1 baking soda
- 1 distilled white vinegar
- 1 1/2 all-purpose flour
- 1 salt
- 2 flour
- 1/2 milk
- 1 real butter
- 3 sugar
- 1/4 vanilla extract
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, mayonnaise, oil, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
4. For the FROSTING.
5. Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency. Now here is where it gets exciting Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.
6. It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer. Now add the mountain dew/7up and stir again. Put it in the fridge for at least 30 minute Than it will be ready decorate your delicious cup cakes. It is such a delight, you won't want to look any further for recipes.
Title: Pink Lemonade Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 2 3/4
- 1
Instructions:
1. Preheat oven to 35o degrees.
2. In a large bowl, cream butter, sugar and lemonade mix until fluffy.
3. Beat in egg, vanilla and lemon extract.
4. In a separate bowl, mix flour and baking soda.
5. Add dry ingredients to batter, beating until thoroughly combined.
6. Form dough into 1-inch ball and roll in granulated sugar.
7. Place balls 2-inch apart on well-greased cookie sheet.
8. Bake for 10-12 minutes or until edges begin to brown.
Title: Butterscotch Creme Brulee With Caramel Corn
Ingredients:
- 3 heavy cream
- 1 dark brown sugar
- 1 salt
- 1/4 pure vanilla extract
- 2 pure vanilla extract
- 2 granulated sugar
- 1 sugar
- 9 light corn syrup
- 1/3 water
- 1/2 unsalted butter
- 1 kosher salt
- 2
- 1/2
- 2 1/2
- 1/4
Instructions:
1. Preheat oven to 300 degrees. In a medium saucepan, combine the cream, milk, brown sugar and salt. Cook over moderate heat, stirring until the sugar melts and small bubbles appear around the rim. Remove from the heat and whisk in the chocolate until melted. Add the 2 tablespoons plus 1 teaspoons of vanilla. In a medium bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture, then strain the custard through a fine sieve into a bowl.
2. Set eight 1/2-cup ramekins in a roasting pan. Pour the custard into the ramekins and add enough hot water to the pan to reach halfway up the sides of the ramekins. Cover with foil and bake for 35 to 40 minutes, or until the creme brulees are set but still slightly jiggly in the center. Uncover and let cool in the pan. Then refrigerate until very cold and firm, at least 5 hours.
3. Set the ramekins in the freezer for 20 minutes, until icy cold. Preheat the broiler and position a rack 6 inches from the heat source. Place 4 of the ramekins in a baking pan and fill it with ice. Sprinkle about 2 teaspoons of granulated sugar evenly over each of the creme brulees and broil for about 1 minute, until the tops are carmalized. Remove the creme brulees from the ice water and refrigerate just until chilled, about 15 minutes. Repeat with remaining creme brulees. Alternatively, caramelize the sugar with a propane or bruleee torch. Top the creme brulees with the caramel corn and serve.
4. Carmel Corn:.
5. Active: 15 minutes; Total: 45 minutes.
6. Makes 3 1/2 cups.
7. Line a large baking sheet pan with lightly buttered parchment paper or foil. In a medium saucepan, combine the sugar, corn syrup and water and bring to a boil. Wash down the sides of the saucepan with a wet pastry brush. Cook the syrup over moderate heat without stirring, until a medium amber caramel color forms, about 7 minutes. Remove from the heat and carefully stir in the butter and salt until melted. Add the popcorn and peanuts and carefully stir to coat all the pieces. Pour the caramel corn onto the buttered sheet pan and spread into an even layer. Drizzle any remaining caramel on top. Let cool for 30 minutes, then break the caramel corn into pieces.
Title: Snowcones
Ingredients:
- 2 water
- 1 1/2
Instructions:
1. Scoop 1/2 cup crushed ice into paper cup.
2. Combine juice and water.
3. Pour 3/4 cup juice mixture over each serving of ice, add spoon, and enjoy!
Title: Beatty's Chocolate Cake (Barefoot Contessa)
Ingredients:
- 1 3/4 butter
- 2 all-purpose flour
- 3/4 sugar
- 2 cocoa powder
- 1 baking soda
- 1 baking powder
- 1 kosher salt
- 1/2 buttermilk
- 2 extra-large eggs
- 1 pure vanilla extract
- 1 unsalted butter
- 6 pure vanilla extract
- 1/2 confectioners' sugar
- 1 instant coffee powder
- 1
- 1 1/4
- 1
Instructions:
1. Chocolate Buttercream, recipe follows
2. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
3. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
4. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
5. Next make the frosting:.
6. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
7. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
Title: Almost Another Dump Cake (just better :))
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 sugar
- 2/3 water
- 2/3 sour cream
- 1/3
- 8
- 1
Instructions:
1. DUMP all ingredients in a bowl and mix well.
2. DUMP into a greased 9" Bundt pan and place in pre-heated 350 degree oven for around 50- 55 minutes.
Title: Lemon Grass Pot De Creme With Berries
Ingredients:
- 3 lemongrass
- 1/2 vanilla
- 2 white sugar
- 1 berries
- 5
- 1/3
- 1 1/2
Instructions:
1. Cut bottom 4 inches and root from the lemon grass stalks, reserving tops for a different use, if desired. Use the back of a knife to smash the lower portion of the lemon grass to release juices, then coarsely chop.
2. Preheat oven to 300°F.
3. Combine cream, milk and lemon grass in a small pot. Bring to a boil over medium heat. Remove from heat and let stand 30 minutes in infuse the lemon grass flavour in the milk.
4. Strain out lemon grass. Return milk mixture to pot and bring to a boil once again. Remove from heat. Stir in vanilla. Allow to cool slightly.
5. Place eggs yolks in a bowl. Whisk in sugar until blended well with the egg yolks. Then whisk in warm milk mixture. Strain once again into a large measuring cup.
6. Place 6 ramekins or oven proof espresson cups in a roasting pan. Pour custard into ramekins, three quarters full. Pour hot water into roasting pan, halfway up the side of the ramekins.
7. Place a sheet of parchement paper over ramekins. Carefully transfer the roasting pan to the oven and bake for 30 minutes or until custards are set.
8. Remove ramekins from water and cool.
9. Serve topped with berries.
Title: Strawberry Chantilly
Ingredients:
- 1 strawberry
- 1/2 low fat cottage cheese
- 1 buttermilk
- 3/4 fresh lemon juice
- 1 1/2 brown sugar
- strawberry
Instructions:
1. Clean, stem and slice strawberries into quarters.
2. Place in bowl and set aside.
3. In blender, combine cottage cheese, buttermilk and lemon juice, pureeing until smooth.
4. Add brown sugar to blender mixture and mix.
5. Place 1/4 C of strawberries into champagne or short parfait glass.
6. Top with 2 Tbsp cottage cheese mixture.
7. Top with a strawberry.
8. Chill for 1 hour.
Title: Michael's Chocolate Ganache
Ingredients:
- 1 heavy whipping cream
- 1
Instructions:
1. Grate the chocolate using a cheese grater. This works better than chopping it into small pieces. The large hole on the cheese grater is fine. The goal is to get the choclate into small uniform pieces that will melt easily. Place the grated chocolate into a medium sized bowl, at least a 2- quart size.
2. Bring the heavy cream to a boil, over medium heat, while sirring often. Be sure to use a sauce pan with a heavy bottom, to prevent the cream from scalding.
3. Once the cream has boiled, pour it slowlly over the grated chocolate. Using a rubber, or silicon spatula slowly sir the hot cream and chocolate until the mixture combines and the chocolate melts. You want to stir slowly so you do not get air bubbles in the chocolate.
4. Once the chocolate has combined and your ganache is smooth, let it cool undistrubed for at least 30 minutes.
5. If you are using it as a chocolate pour, you may want to wait only 15 minutes. Just be sure that the ganache will pour freely off of the spatula, yet still leave a definite line when the finger is drawn across the spatula.
6. At this point you can pour the ganache over a cake for an icing or let the ganache cool completely and use it to ice a cake or whatever you desire. I have used it for cakes, pastries, and dipping fresh strawberries.
Title: Mini Oreo Surprise Cupcakes
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 egg
- 1 sugar
- 2 Cool Whip
- 48
- 1 1/2
Instructions:
1. HEAT oven to 350°F Prepare cake batter as directed on package; spoon 1/2 evenly into 24 paper or foil-lined muffin cups, filling each cup about 1/2 full.
2. Beat cream cheese, egg and sugar until well blended. Top each with about 1-1/2 teaspoons of the cream cheese mixture and 1 cookie. Cover with remaining cake batter.
3. BAKE 19 to 22 minute or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. (There may be an indentation in top of each cupcake after baking.).
4. FROST cupcakes with COOL WHIP. Garnish with remaining cookies.
Title: Comfort Cake
Ingredients:
- 1 crushed pineapple
- 1 golden raisin
- 1 pecan halves
- 1/2 brown sugar
- 1 butter
- 1/2
Instructions:
1. Pour pineapple (undrained) into ungreased 13x9x2 inch baking pan.
2. Spread one half of the bag of peaches over the pineapple.
3. Sprinkle the entire box of white cake mix over the pineapple and peaches, mix a little.
4. Add the rest of the peaches, spread on cake mix.
5. Sprinkle raisins over this.
6. Sprinkle pecans over raisins.
7. Drizzle melted butter over all.
8. Bake at 350F for 1 hour.
9. Let stand for 5 minutes.
10. Serve with ice cream.
Title: Lemon Tea Cookies With Lemon Curd Filling
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 1 vanilla extract
- 1 2/3 all-purpose flour
- 1/2 powdered sugar
- 1
Instructions:
1. In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
2. Heat oven to 350°F Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
3. Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4. Fill cookies with lemon curd. Sprinkle powdered sugar over cookies.
Title: White Velvet Cutout Cookies
Ingredients:
- 2 butter
- 1 cream cheese
- 2 granulated sugar
- 2 vanilla extract
- 1 all-purpose flour
- 4 1/2
Instructions:
1. In a mixing bowl, cream butter and cream cheese until light and fluffy.
2. Add sugar, egg yolks and vanilla: mix well.
3. Gradually add flour.
4. Cover and chill 2 hours or until firm.
5. Preheat oven to 350°F.
6. Roll out on a lightly floured surface to 1/4-inch thickness.
7. Cut into 3-inch shapes.
8. Place 1 inch apart on greased baking sheets.
9. Bake for 10-12 minutes or until set (not brown at all).
10. Cool for 5 minutes; remove to wire racks to continue cooling.
11. Frost after completely cool with White Velvet Buttercream Cookie Frosting (see Recipe #48001).
Title: Favorite Chocolate Haupia Pie
Ingredients:
- 1 coconut milk
- 1 sugar
- 1 cornstarch
- 1 water
- 1/2 heavy whipping cream
- 1 sugar
- 7
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar.
2. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch.
3. Continue stirring mixture over low heat until thickened.
4. In a small sauce pan, melt chocolate chips for 1 minute or until melted. Reserve 1/2 of the coconut mixture. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer. Cover and refrigerate for about an hour.
5. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings. Best if it refrigerates over night to completely firm.
Title: Summer Strawberry Rhubarb Crisp
Ingredients:
- 4 rhubarb
- 2 strawberries
- 3/4 sugar
- 1/2 orange marmalade
- 3 flour
- 2 butter
- 1/2 walnuts
- 1/4 oatmeal
- 1/3 brown sugar
- 1/2 flour
- 1 cinnamon
- 6 butter
Instructions:
1. Mix the first 5 ingredients together set aside.
2. In a deep pie pan spray with pam.
3. In a food processor with a metal blade pulse all topping ingredients till crumbly.
4. Toss all the fruit together again then fill pie dish.
5. Top fruit with butter then crumb mixture.
6. Bake in a preheated 350degree oven till rhubarb is tender about 45 minutes.
7. Serve warm with a nice scoop of vanilla ice cream. Which would be on the juicy side. Or chill to firm up and serve.
Title: Easy No- Bake Cassata Cake
Ingredients:
- 2 ricotta cheese
- 1 sugar
- 1/2 heavy whipping cream
- 1
Instructions:
1. Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
2. Set aside.
3. In a large mixing bowl, blend the ricotta half the chips and the sugar together.
4. On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
5. Alternate cake and cream until you have joined three layers.
6. I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
7. Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
8. Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
9. The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.
Title: Peachy Keen Cobbler
Ingredients:
- 1/2 Splenda granular
- 1/2 flour
- 1/2 skim milk
- 1 baking powder
- 1/4 salt
- 2
Instructions:
1. Combine all ingredients except the fruit and pour into a 8 inch square pan coated with cooking spray.
2. Add desired fruit.
3. Bake in a 350 degree oven for 40 minutes.
4. If desired, top with whipped topping. YUM!
Title: Amerikaner
Ingredients:
- 50 unsalted margarine
- 100 sugar
- 3 eggs
- 2 soymilk
- 175 flour
- 325 baking powder
- 2 confectioners' sugar
- 150 lemon juice
- 4
Instructions:
1. If you like, prepare your choice of egg substitute (for example use 1 Tbsp EnerG mixed with 4 Tbsp warm water- equals 2 eggs) and use this instead of the eggs.
2. Mix together margarine, sugar, vanilla sugar, prepaired egg-substitude or eggs and soymilk.
3. Add flour mixed with baking powder.
4. Add lemon extract to your liking.
5. Preheat oven to 375°F.
6. Use a cornet with a wide opening to get 12 equal portions 2 inch apart on a backing sheet.
7. Bake for 15 to 20 minutes until light brown (do not overbake!).
8. For the frosting (optional) mix together confectioner<U+0092>s sugar and the lemon juice and put it on the biskuit cookies while they are still warm.
9. You can put on gummi-bears or M&M's for a childs birthday.