lumicero/recipes-ing2inst huggingface dataset:
Title: Makeover Chocolate Texas Sheet Cake
Ingredients:
- 1/2 butter
- 1 water
- 1/4 all-purpose flour
- 1 cake flour
- 1 Splenda Sugar Blend for Baking
- 1 baking soda
- 1 salt
- 1/2 eggs
- 2 reduced-fat sour cream
- 1/2 unsweetened applesauce
- 1/2 confectioners' sugar
- 1/2 vanilla extract
- 3 nonfat milk
- 1/4
- 1
- 2 -3
Instructions:
1. Sheet Cake:.
2. In a saucepan, bring the butter, water and cocoa to a boil. Remove from the heat.
3. Combine the flours, Splenda blend, baking soda and salt; stir into the butter mixture, blending well.
4. Combine the eggs, sour cream and applesauce; stir into butter mixture until blended.
5. Transfer to a 15-in x 10-in x 1-in baking pan coated with nonstick spray.
6. Bake at 350 degrees for 18-25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
8. Frosting:.
9. In a large bowl, beat butter and confectioners' sugar.
10. Add cocoa, vanilla and enough milk to achieve desired consistency.
11. Spread over cake.
Title: Low-Cal Tapioca Pudding
Ingredients:
- 3 1/2 pearl tapioca
- 2 cold water
- 2 1/2 nonfat milk
- 1/2 heavy cream
- 1 sugar substitute
- 6 lemon, zest of
- 1 salt
- 1
Instructions:
1. Soak tapioca, covered, in cold water overnight. Drain well and place into slow cooker.
2. Add milk, cream and salt. Cook on high 2 hours, stirring occasionally.
3. In a small bowl, whisk sugar substitute into egg yolk. Temper small amounts of pudding base (1-2 tbsp at a time) into egg yolk to bring the temperature up slowly. When you've added about 1 cup of pudding base, transfer back into slow cooker. Add lemon zest, stir to combine and cook an additional 15 minutes.
4. Transfer to a medium bowl. Place a layer of plastic wrap down so it touches the surface of the pudding (to prevent a skin from forming), cool at room temperature for about 1 hour, then refrigerate. Serve cold.
5. Substitutions: You can use 3 cups whole milk in place of the skim milk and heavy cream; the fat content will be about the same. Do not use all skim milk - it will be flat and the flavors will be very muted.
6. Substitutions: You can leave out the lemon zest and use 1 1/2 tsp good, pure vanilla extract. You could also add 1 tbsp Dutched cocoa powder to the egg yolk and add 2 ounces melted bittersweet chocolate when you add the tempered egg yolk to the pot. Other potential flavorants: maple syrup, Irish Cream liqueur, instant espresso powder, fruit purées -- use your imagination.
Title: Peanut Macaroons
Ingredients:
- 1 peanuts
- 1 salt
- 1 vanilla extract
- 3/4
- 1/2
Instructions:
1. Brown the peanuts under the broiler. Crush them.
2. Beat the egg white a pinch of salt until very foamy.
3. Add the sugar slowly and beat until stiff peaks form when the beater in lifted from the bowl.
4. Then add the peanuts.
5. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.
Title: Banana Split Cake
Ingredients:
- 2 graham cracker crumbs
- 1/4 sugar
- 1/2 butter
- 1 butter
- 2 powdered sugar
- 2 eggs
- 5 bananas
- 1 crushed pineapple
- 1 cherries
- 1/3 pecans
- 1/2
Instructions:
1. Crust:
2. MIx all the ingredients for the crust and press into the bottom of a 9x13 pan.
3. Filling:
4. Beat together all the filing ingredients for about 10 minutes, until light and fluffy.
5. Spread filling over graham cracker crust.
6. Slice the bananas and spread evenly over the filling.
7. Spread pineapples evenly on top of the bananas.
8. Spread the whipped cream on top of the pineapple layer.
9. Sprinkle chopped cherries and pecans on top of the whipped cream.
10. Chill well before serving. About 2-3 hours in the fridge.
Title: Layered Almond-Cream Cheese Bread Pudding With Amaretto Cream Sa
Ingredients:
- 16 cream cheese
- 1 eggs
- 9 sugar
- 1/4 vanilla extract
- 3 butter
- 1 1/4 half-and-half
- 1 salt
- 2 1/2 sugar
- 1 amaretto liqueur
- 2 cornstarch
- 2 sugar
- 1
- 1/4
- 1/2
- 2
- 1 1/2
- 1/2
Instructions:
1. Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan.
2. Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread.
3. Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture.
4. Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture.
5. Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed.
6. Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds.
7. Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce.
8. Combine amaretto and cornstarch, stirring until smooth.
9. Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
Title: Double Banana Upside-Down Cake
Ingredients:
- 1 light brown sugar
- 1 unsalted butter
- 2 bananas
- 1 1/2 cake flour
- 3/4 baking soda
- 3/4 baking powder
- 1/2 salt
- 1 eggs
- 2 buttermilk
- 1/2 vanilla extract
- 1 sugar
- 1 1/4 shortening
- 1/3
Instructions:
1. Preheat oven at 350 degrees.
2. With electric mixer, cream brown sugar and butter. Spread mixture over bottom of a 9 inch square baking dish with 2 inch high sides. Arrange sliced bananas on top of mixture, covering completely. Set aside.
3. Combine flour, baking soda, baking powder and salt in a small bowl.
4. Mix mashed bananas, buttermilk and vanilla in another small bowl.
5. Using an electric mixer, cream 1 1/4 cups sugar and shortening until fluffy. Add eggs 1 at a time, beating well after each adition. Add dry ingredients alternately with buttermilk mixture, mixing until just combined.
6. Pour batter over bananas in pan. Bake until cake pulls away from sides of pan and a pick inserted into the center of cake comes out clean, about 1 hour and 5 minutes. Cool slightly.
7. Turn cake onto serving plate.
Title: Calamondin Cake
Ingredients:
- 1 lemon gelatin
- 3 milk
- 1/3 eggs
- 4 canola oil
- 3/4 margarine
- 1/2 icing sugar
- 4
- 1/4
- 1
Instructions:
1. Preheat oven to 350oF.
2. Grease a 9-inch Bundt cake pan.
3. Combine the cake mix, jello and milk together in a large bowl.
4. In a medium bowl, mix together eggs, oil and puree. Add to dry ingredients and mix well.
5. Spoon batter in prepared pan and bake for approximately 50 minutes.
6. To prepare the Glaze combine all the ingredients and spoon over warm cake.
Title: Berries in a Cloud
Ingredients:
- 1 strawberry
- 1 blueberries
- 1 raspberries
- 3 cream of tartar
- 3 sugar
- 1/4
- 6
- 1 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. In large mixing bowl, combine all berries.
3. Heat preserves in microwave until melted, about 20-30 seconds or in a small saucepan or skillet over low heat until melted.
4. Pour warm preserves (let cool slightly if hot) over berries and gently mix.
5. Turn berries into a shallow 8-9-inch baking dish or pie plate; set aside.
6. In large clean glass or metal bowl, beat egg whites and cream of tartar at high speed just until foamy.
7. Gradually add sugar, beating constantly, to stiff peaks and until sugar is dissolved (rub a bit between thumb and forefinger to test.)
8. Pile meringue over berries, swirling lightly.
9. Sprinkle with nuts.
10. Bake until meringue is golden brown, about 12 to 15 minutes.
Title: Utah Pumpkin Cookies
Ingredients:
- 1 shortening
- 1 1/2 brown sugar
- 1/2 white sugar
- 1/2 eggs
- 2 vanilla
- 1 pumpkin
- 1 1/2 flour
- 1 salt
- 2 1/2 cinnamon
- 1 ginger
- 1 baking soda
- 1 baking powder
- 3/4
- 2
- 3/4
Instructions:
1. Preheat oven to 375.
2. Cream shortening, brown and white sugars.
3. Add eggs, vanilla, lemon flavoring, and pumpkin.
4. Combine dry ingredients and mix together with shortening mixture.
5. Bake for 12 minutes.
Title: Mod's Mountain Dew Cake (Rcdc)
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 butter
- 4 sugar
- 10
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan or a tube pan.
3. In a large bowl, combine cake mix, pudding mix, oil, eggs and Dew. Mix until all ingredients are moistened.
4. Pour into prepared 9x13 inch pan and bake for 30 too 35 minutes. Or in a tube pan for 45 minutes.
5. Cool completely.
6. Mix together glaze ingredients in a saucepan and bring to a boil on the stove.
7. Continue boiling for two minutes.
8. Pour glaze onto cake while glaze is still hot.
9. Let cool before flipping onto platter.
Title: S'more Pie
Ingredients:
- 1 1/3 graham cracker crumbs
- 1 1/4 sugar
- 6 butter
- 4 cornstarch
- 1/4 cocoa powder
- 6 salt
- 1/4 milk
- 3 vanilla extract
- 2 miniature marshmallows
- 2
Instructions:
1. Heat the oven to 375º. In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar. Add 4 tablespoons of the butter, rubbing it in with a pinching motion until evenly distributed. Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown. Allow the crust to cool.
2. Beat the egg yolks in a medium bowl and set them aside. Combine the remaining cup of sugar, cornstarch, cocoa powder, and salt in a 2-quart saucepan. Set the pan over medium heat and gradually whisk in the milk, stirring until smooth. Bring the mixture to a boil, stirring often. Boil for 1 minute, stirring constantly, then remove the pan from the heat.
3. Whisk 1/2 cup of the hot chocolate mixture into the egg yolks. Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan. Boil over medium heat for 1 minute, stirring constantly.
4. Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract. Pour the filling into the pie shell and allow it to cool at least 15 minutes, or chill it in the refrigerator overnight.
5. Just before serving, heat the oven to broil. Cover the pie with the mini marshmallows and broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned. (Watch carefully, or the marshmallows will burn.) Serve warm or chilled.
Title: Honey Whole Wheat Oatmeal Cookies
Ingredients:
- 2 whole wheat flour
- 1/2 salt
- 1/2 ground cinnamon
- 1 baking powder
- 1 1/8 baking soda
- 1 light butter
- 2 eggs
- 7/8 honey
- 1 1/2 molasses
- 1 pure vanilla extract
- 3 milk
- 3 old fashioned oats
- 1 raisins
- 1/4 - 1/2
Instructions:
1. Mix all ingredients until well combined- except oats, raisins and nuts.
2. Mix in Oats, raisins, and nuts. Mix well.
3. Drop onto lightly greased baking sheet using ice cream scoop.
4. Bake at 325 degrees for 18-20 minutes.
Title: Fudge Mousse
Ingredients:
- 2 milk
- 1 instant chocolate pudding mix
- 1/4
- 3
Instructions:
1. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. Stir in fudge topping.
3. Fold in whipped topping until blended.
4. Pour into dessert dishes.
5. Chill until serving time.
Title: Magical Mint Kisses Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1 sugar
- 2 vanilla extract
- 1/4 all-purpose flour
- 48 powdered sugar
Instructions:
1. Heat oven to 350°F
2. Beat butter, sugar and vanilla in large bowl until creamy.
3. Stir together flour and cocoa; gradually add to butter mixture, beating until blended.
4. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls.
5. Place on ungreased cookie sheet.
6. Bake 8 to 10 minutes or until set.
7. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely.
8. Roll in powdered sugar. Roll in sugar again just before serving, if desired.
Title: Low-Fat Tiramisu
Ingredients:
- 150 very strong coffee
- 60 vanilla pod
- 1/2 low-fat creme fraiche
- 250 cocoa powder
- 250 boudoir biscuits
- 2
- 12
Instructions:
1. Mix together the coffee and Tia Maria and leave to one side.
2. In a separate bowl, add the vanilla to the creme fraiche, fold in the custard and set aside.
3. Dip the biscuits into the coffee and place 2 in the bottom of each serving glass.
4. Spoon a layer of the custard mixture over the top and repeat.
5. Top with a garnish of your choice.
Title: Lemon Ricotta Pie
Ingredients:
- 1 ricotta cheese
- 2 eggs
- 6 sugar
- 2 sugar
- 1/2 marsala
- 2 lemon zest
- 1 cinnamon
- 3 vanilla
- 1/2 flour
- 1 amaretti
- 1/4
- 3
- 1 1/4
Instructions:
1. For pie pastry into a 9-inch glass pie plate, flute edges and chill while making the filling.
2. To make the filling; in a large bowl place the ricotta, whipping cream, eggs, 1/2 cup plus 2 tablespoons sugar (or more if desired) Marsala, lemon zest, cinnamon, vanilla and almond extract and flour; mix well to combine.
3. Sprinkle the crushed amaretti biscuits over the unbaked pie shell.
4. Spoon the ricotta filling over the crushed biscuits and spread out evenly.
5. Place the unbaked pie in the fridge for 20-25 minutes.
6. Set oven to 350 degrees.
7. Place the pie plate on a baking sheet.
8. Bake for about 1-1/4 hours or until firm to the touch (might take a little less or more time).
9. Turn the oven heat off and leave the door a little open.
10. Leave the pie in the oven with heat off until oven is cool.
11. Cool completely before slicing.
Title: Meringue Buttercream Frosting - 1st Generation
Ingredients:
- 6 granulated sugar
- 1 butter
- 1 1/3 vanilla
- 1 1/2
Instructions:
1. Whisk together egg whites and sugar in a double boiler pan.
2. Heat over boiling water, "whisk"ing constantly, until the sugar is disolved and the egg begins to foam.
3. Tranfer mixture to large bowl and beat until stiff peaks form.
4. Add the butter 1 TBSP at a time. It is VERY important not to add it all at once, the meringe doesn't like it and gets all seperated. :0.
5. After all the butter is added, scrape the edges of the bowl and continue mixing. It will act like a puddle of melty uck for a little while, but all of a sudden, it will thicken beautifully.
6. Mix in the vanilla.
7. Voila! I've found that the frosting has lots of air bubbles from being whipped, so if you're going to pipe it, I would mix it by hand with a spatula a little bit. It IS great for decorating! But keep in mind it's about half butter so don't hold on to the bag for long periods at a time. xD It tends to get melty.
8. Enjoy!
Title: Vegan White Chocolate Chunk Macadamia Nut Cookies!!!
Ingredients:
- 1 brown sugar
- 1/2 sugar
- 1/2 vegan margarine
- 1/2 vegetable shortening
- 1 vanilla extract
- 1 egg substitute
- 2 applesauce
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 3/4 white chocolate
- 1/2
Instructions:
1. Pre-Heat oven to 350 Degrees.
2. In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth.
3. Stir in flour, baking soda & salt until mix completely
4. Stir in Vegan White Chocolate & Macadamia Nuts.
5. Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet.
6. Bake 10-12 minutes.
7. Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set).
8. ENJOY YOUR DELICIOUS VEGAN TREAT!
9. TOLD YOU SO!
Title: Orange Bundt Cake
Ingredients:
- 1 fat-free mayonnaise
- 1 eggs
- 3/4 orange zest
- 3/4 confectioners' sugar
- 3
- 1
- 1 1/2
- 2
Instructions:
1. In a large mixing bowl, combine the first six ingredients; beat on medium speed for 2 minutes. Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour. Pour batter into pan.
2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.
Title: Dinette Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 2/3 milk
- 1/3 egg
- 1 vanilla extract
- 1
Instructions:
1. In a mixing bowl, combine flour, sugar, baking powder and salt. Add milk, oil, egg and vanilla; beat for 1 minute. Pour into greased 9-in square baking pan.
2. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack
3. Serve with fruit or ice cream if desired.
Title: Apple Walnut Salad
Ingredients:
- 4 apples
- 1 walnut halves
- 1 fresh lemon zest
- 1 mayonnaise
- 2 mint leaf
- 1/4 honey
- 1
Instructions:
1. Mix together apples, lemon juice (and zest if using), mint leaves and walnuts.
2. In a separate bowl, mix mayonnaise and honey, then pour over apple mixture and toss.
3. Refrigerate for 1 hour, then remove. Serve cold or at room temperature. Garnish with mint sprigs.
Title: Skillet Blueberry-Peach Cobbler
Ingredients:
- 1/2 sugar
- 1/2 cinnamon
- 1/2 salt
- 1 cornstarch
- 3 blueberries
- 2 1/2 fresh lemon juice
- 1 lemon zest
- 1 1/2 flour
- 2 baking powder
- 1/2 baking soda
- 1 1/2 sugar
- 3/4 salt
- 6 unsalted butter
- 1/2 buttermilk
Instructions:
1. Preheat the oven to 400 degrees F.
2. For the filling:
3. In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough.
4. For the topping:
5. Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened.
6. Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup) portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes.
7. Allow to cool for 15 minutes before serving.
Title: Perfect Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 salt
- 1 unsalted butter
- 1/2 cold water
- 1 white vinegar
Instructions:
1. Directions as stated in magazine:.
2. In a food processor, pulse together flour, sugar, and salt.
3. Add butter, and pulse until largest pieces are the size of peas.
4. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers. If dough still crumbles, pulse in a little more water mixture.
5. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten disks. Refrigerate until ready to use. (Can be made ahead. Place wrapped disks in heavy-duty resealable plastic bags and freeze up to 2 months. Thaw in refrigerator at least 5 hours before using.).
6. My directions:
7. Place flour sugar, and salt in large bowl and stir to combine.
8. Using a pastry blender, cut butter (or margarine) into flour mixture, until flour mixture is crumbly and the butter (or margarine) are no longer large pieces.
9. Mix the cold water with vinegar (water mixture) and slowly add to flour mixture until dough starts to form.
10. Turn the soft dough onto a lightly floured board or pastry sheet. Divide dough into 2 equal balls.
11. Roll dough between two sheets of wax paper to the size of your pie pan. Place these in refrigerator for 10 minutes or until you are ready to use. (Hint: I put ice in a glass with water while I measure out my dry ingredients. Then I pour the cold water (no ice) into a measuring cup until I have 1/2 cup of cold water. Add your vinegar and your water mixture is ready to use.).
Title: Chocolate Thumbprints
Ingredients:
- 2 all-purpose flour
- 1 coarse salt
- 1 unsalted butter
- 2 sugar
- 1 heavy cream
- 1 1/3 pure vanilla extract
- 2 ganache
- 2
Instructions:
1. Preheat oven to 350.
2. Combine dry ingredients.
3. Cream butter and sugar until pale and fluffy.
4. Add yolks, cream and vanilla.
5. Beat into flour mixture until just combined.
6. Roll into 2 teaspoon balls, then roll in sugar.
7. Place 1" apart on parchment lined baking sheets.
8. Press an indentation in the center of each with the handle of a spoon.
9. Bake, rotating 1/2 way through, till just set, about 10 minutes.
10. You may need to re-press indentations.
11. Let cool, then fill centers with ganache.
Title: Chocolate and Peanut Butter Thumbprint Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 milk
- 1 vanilla extract
- 1/2 salt
- 1 powdered sugar
- 1 milk
- 1 vanilla extract
- 1/4
- 1/3
- 2
- 1/3
- 1
- 2
- 1/2
Instructions:
1. HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
2. COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
3. STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
4. BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
5. Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.
Title: Mexican Hot Chocolate Cookies (Cookie Mix)
Ingredients:
- 1/4 sugar
- 1/4 ground cinnamon
- 1/2 butter
- 1 margarine
- 1 egg
- 1
Instructions:
1. Heat oven to 375°F.
2. In small bowl, mix sugar and cinnamon; set aside.
3. In a medium saucepan, melt butter and hot chocolate tablet over low heat, stirring constantly.
4. Place cookie mix in large bowl. Stir in melted butter, hot chocolate mixture and egg with a wooden spoon until soft dough forms. Stir in chocolate chips.
5. Shape dough into 1-inch balls; roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheets.
6. Bake 10 to 12 minutes or until set (do not overbake). Cool 3 minutes; remove from cookie sheets. Store covered at room temperature.
Title: Angel Almond Balls
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 flour
- 2 baking powder
- 1/4 powdered sugar
- 1
- 1 1/2
Instructions:
1. Set oven to 300 degrees.
2. Butter a large baking sheet.
3. In a large bowl using an electric mixer on medium speed beat butter with 1/2 cup powdered sugar and almond extract until smooth (about 3 minutes).
4. In a medium bowl mix the flour with baking powder; add to the creamed mixture; beat until blended.
5. Stir in chopped almonds.
6. Shape into 1-inch balls and place about 1-inch apart on the buttered baking sheet.
7. Bake about 20-25 minutes or until pale golden brown (do not overbake!).
8. Let the cookies stand on sheet until cool enough to handle.
9. Place about 1-1/2 cups powdered sugar in a shallow dish.
10. Roll the warm cookies in powdered sugar evenly to coat all over.
11. Set the cookies on racks to cool completely.
Title: Orange Candy Frosting
Ingredients:
- 1 confectioners' sugar
- 1
Instructions:
1. Mix OJ and conf.
2. sugar.
3. Mix well.
4. Immediately pour over hot cake in pan.
5. Let stand overnight.
6. Remove from pan and slice to serve.