lumicero/recipes-ing2inst huggingface dataset:
Title: Banana-walnut Upside-down Cake
Ingredients:
- 1 golden brown sugar
- 1/4 butter
- 3 pure maple syrup
- 1/4 walnuts
- 4 bananas
- 1 all-purpose flour
- 2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 3/4 sugar
- 6 butter
- 1 egg
- 1/2 vanilla extract
- 6 milk
Instructions:
1. For topping: Preheat oven to 325F.
2. Combine sugar and butter in medium saucepan.
3. Stir over low heat until butter melts and mixture is well blended.
4. Pour into 9-inch diameter cake pan.
5. Spread to coat bottom of pan.
6. Pour maple syrup over sugar mixture.
7. Sprinkle nuts evenly over.
8. Place banana slices in concentric circles on nuts, overlapping slightly, and covering bottom.
9. For cake: Stir flour, baking powder, cinnamon and salt in medium bowl to blend.
10. Beat sugar and butter in another bowl until creamy.
11. Add egg and vanilla; beat until light and fluffy.
12. Beat in flour mixture alternately with milk in 3 additions.
13. Spoon batter over bananas.
14. Bake until tester comes out clean, about 55 minutes.
15. Transfer cake to rack.
16. Run knife around pan sides.
17. Cool cake on rack 25 minutes.
18. Place cake plate over pan; invert cake.
19. Let stand 3 minutes, then gently lift off pan.
20. Serve warm with whipped cream.
Title: Tiramisu Brownies
Ingredients:
- 1 instant espresso
- 3/4 boiling water
- 2 vanilla instant pudding mix
- 10 milk
- 1 mascarpone cheese
- 2 fat-free cool whip
- 8 lady finger cookies
- 16 cocoa powder
- 14
Instructions:
1. Equipment:
2. 9x9 baking dish.
3. Stand mixer.
4. Preheat oven to 350 degrees F. Spray a 9x9-inch baking pan with nonstick spray and line with parchment paper, then spray paper. Prepare brownie batter according to package directions and stir in mini chocolate chips. Bake and let cool completely.
5. In a medium bowl, stir to dissolve espresso powder in boiling water. Set aside to cool.
6. In the bowl of stand mixer with the whisk attachment or with a hand held mixer with whisk attachments, whip vanilla pudding mix with 2 cups cold milk and mascarpone on medium speed until smooth and thickened, about 2 minutes. Use a rubber spatula to fold in 1 cup Cool Whip.
7. Spoon half of the mascarpone pudding onto the cooled brownies. Working one at a time, dip the ladyfinger cookies in the espresso, turning to coat, and place in a single layer on top of the pudding. Top cookies with remaining mascarpone pudding and smooth to cover. Top Tiramisu brownies with remaining Cool Whip and refrigerate until set, at least 30 minutes and up to 4 hours.
8. To serve, use the parchment paper overhang to lift the cake from the pan, dust with cocoa powder and cut into squares.
Title: Easy Cherry Cream Pie
Ingredients:
- 1 vanilla pudding mix
- 1/4 salt
- 1/4 sugar
- 1/2 water
- 2 lemon juice
- 1 cherries
- 1 margarine
Instructions:
1. In medium saucepan, blend vanilla pudding mix, salt, sugar, water and lemon juice. Stir until smooth. Add cherries. Cook and stir over medium heat until mixture comes to full boil.
2. Remove from heat, add margarine, a few drops of almond extract and food coloring if desired. Cool and pour into baked shell. Serve topped with meringue or whipped topping. YUM!
Title: Decadence Noire
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/8 salt
- 350 dark chocolate
- 1 1/2 butter
- 1 rum
- 1 1/3 sugar
- 2 1/4 eggs
- 3 vanilla
- 1 1/2 butter
Instructions:
1. Preheat the oven at 150°C.
2. Butter very good a 3lt cake pan.
3. Dust the pan with cacao powder. Remove any extra cacao powder.
4. Sift the flour, the baking powder and the salt.
5. Melt the chocolate with the butter, mixing.
6. Remove from heat and add the rum, the coffee and the sugar mixing well.
7. Using an electric mixer add slowly the flour and then the eggs and then the vanilla.
8. Pour the mixture in the cake pan and bake for 1 hour and 50 minutes.
Title: Brownie Roll-Out Cookies
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1 salted butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2/3
Instructions:
1. Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.
2. Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.
3. Transfer to a wire rack to cool.
Title: Santa's Cookie Delights
Ingredients:
- 1 butter
- 1 peanut butter
- 1 light brown sugar
- 1 sugar
- 1 salt
- 1/2 baking soda
- 1 flour
- 3 1/2 eggs
- 2
- 1
Instructions:
1. Combine butter, peanut butter, and sugar. Mix at medium speed until light and fluffy. Slowly add eggs and almond flavoring, mixing thoroughly. Add salt, baking soda and flour, blend at medium speed until thoroughly mixed.
2. Cover and refrigerate for at least 2 hours.
3. unwrap candy, mold 1 tablespoon dough over a piece candy. Place on ungreased cookie sheet.
4. Bake at 300 degrees for 10 to 12 minutes or until set.
5. Remove from baking sheets and cool on a baking rack. Dust cooled cookies with powdered sugar and drizzle with melted chocolate bark.
6. Makes 2 dozen cookies.
Title: Famiy Cut-Out Cookies
Ingredients:
- 1 shortening
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 3/4 milk
- 1 baking soda
- 3 3/4 flour
- 2 baking powder
- 1 salt
- 1/4 shortening
- 1/4 milk
- 1/2 salt
- 2 vanilla
- 3 powdered sugar
Instructions:
1. COOKIES: combine in large mixing bowl: shortening, sugar, eggs, and vanilla.
2. combine separately: milk and baking soda.
3. combine separately: flour, baking powder and salt.
4. mix 2 & 3 into 1 (the large mixing bowl with the eggs), and mix WELL.
5. cover and chill in fridge at least 1 hour, or overnight and do PART 2 tomorrow :).
6. pull out a portion of the dough to roll out on FLOURED countertop.
7. use your favorite shapes cookie cutters and cut away! (be sure to keep flouring counter or your dough will STICK.no fun -- ).
8. bake cookies at 400 for 6-8 minutes (keep an eye on them, cookies baked later on won't take as long as first couple of batches).
9. ICING: you can do this as soon as cookies are cool or wait until another day.
10. mix 1/4 cup milk and 1/2 t salt first.
11. add shortening, vanilla, and powdered sugar.
12. you can always add more milk and powdered sugar until you get desired consistency.
13. we don't like it too runny, so we go for the "peanut butter/toothpaste" feel.
14. split the icing up into several smaller bowls and mix in your colors!
15. then ice and decorate with the family - one of my favorite memories (do the decorating on flat, shallow pans with sides so the sprinkles stay in the pan.then you can transfer the cookies to a countertop to 'dry' before storing).
16. these cookies do fabulous in the freezer -- so get 'em done early :).
Title: Warm French Apple Crisp
Ingredients:
- 1/2 butter
- 2 margarine
- 1 cheddar cheese
Instructions:
1. Cut butter into cake mix (or use food processor) until it resembles coarse cornmeal.
2. Reserve 1 cup of mixture.
3. Pat remaining mixture into ungreased 13" X 9" dish.
4. Pat mixture up 1/2 inch side of dish.
5. Spread pie filling over cake mixture.
6. Sprinkle reserved mixture over top.
7. Bake 45-50 minutes .
8. Serve warm with a wedge of cheddar cheese.
Title: Bananas and Chocolate
Ingredients:
- 3 bananas
- 2 butter
- margarine
- brandy
Instructions:
1. Melt the margarine or butter in skillet over medium heat.
2. Slice the bananas thickly.
3. Put into the melted butter.
4. Cook about 2 minutes, turning to prevent scorching.
5. Pour chocolate syrup over bananas to desired amount.
6. Sprinkle 3t brandy over mixture and ignite.
7. These are sooooo good.
8. Enjoy.
Title: Simple Apple & Cinnamon Crisp
Ingredients:
- 1/2 butter
- 1 margarine
- 1 white sugar
- 1 brown sugar
- 1 1/2 brown sugar
- 2 all-purpose flour
- 1 all-purpose flour
- 2 cinnamon
- 1/3 - 1/2 apples
- water
Instructions:
1. If using canned apple pie filling, place apples and water (1/3 cup) in greased 9 x 13 pan.
2. If using fresh apples, slice and place in medium bowl. Then sprinkle approximately 3-4 tablespoons of sugar depending on the sweetness of the apples plus 1 tablespoon cinnamon, and a pinch of salt and mix. Then place in pan. Pour 1/2 cup of water into pan.
3. For the topping: Cream butter and sugars together. Add flour and cinnamon. Mixture should be fine. Sprinkle on top of apples in pan.
4. Bake at 325Â° for 1 hour.
Title: Dutch Apple Crunch Cupcakes
Ingredients:
- 1 green apple
- 1 sugar
- 1/2 cinnamon
- 2/3 flour
- 1/4 light brown sugar
- 1/4 butter
- 1/2 cinnamon
- 1 all-purpose flour
- 1/2 baking soda
- 1 ground cinnamon
- 1/4 salt
- 2/3 granulated sugar
- 1/2 egg
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350*.Line 12 muffin tins with paper liners.set aside.
2. to prepare the apple pieces, combine the cup up apple, sugar and cinnamon in a small bowl.till well blended.set aside.
3. Just before using, drain the liquid from apple pieces, reserving liquid.
4. to make the crumbs:.
5. combine flour, sugar, butter and cinnamon in small bowl, till it forms large crumbs.set aside.
6. In medium bowl, beat the sugar into the oil with mixer on high.
7. Lower the spped to medium and beat in the egg, then vanilla and apple liquid.
8. Lower mixer to low, beat in dry ingredients till blended.the batter will be very thick.
9. Beat in apples and raisins.
10. Spoon batter into cupcake pan.
11. scatter crumbs over batter -- pressing in gently --
12. Bake for 30 minutes.turn off oven.leave in for 5 minutes.
13. Cool in pan on wire rack till warm.
14. Sift powdered sugar over top to serve.
Title: Gold Medal Biscuits
Ingredients:
- 2 self-raising flour
- 1 bicarbonate of soda
- 1 mixed spice
- 2 ground ginger
- 1/4 caster sugar
- 125 butter
- 1/2 honey
- 1/4 demerara sugar
Instructions:
1. Set the oven to 200C (400F).
2. Grease two baking trays or line with baking (silicone) paper.
3. Sift all the dry ingredients into a small mixing bowl.
4. Using clean fingers, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
5. *Ifyou have a food processor, you can simply process the flour mixture and butter together.
6. Melt the honey in the microwave or in a small saucepan.
7. While the honey is still warm, pour it into the flour mixture and mix thoroughly to form a dough.
8. Pour the demerara sugar onto a saucer.
9. Now,take spoonfuls of the dough and roll into balls about 4cm (1 1/2") in diameter.
10. Roll each ball in the demerara sugar before placing about 2" (5cm) apart on baking trays.
11. (Biscuits will spread and flatten during baking.)
12. Bake on the centre shelves of the oven at 200C (400F) for 8-10 minutes or until golden brown.
13. When cooked, remove trays from oven and wait until biscuits are firm before transferring to wire racks to cool thoroughly.
14. Store in an airtight container.
Title: Fresh Tomato Cake
Ingredients:
- 1 dark brown sugar
- 1/2 butter
- 2 eggs
- 3 flour
- 2 baking powder
- 1 baking soda
- 1 nutmeg
- 1 salt
- 2 tomatoes
- 1/2 dates
- 1/2 raisins
- 1/2
Instructions:
1. Cream sugar and butter.
2. Add eggs.
3. Add sifted dry ingredients, mixing well.
4. Stir in tomatoes, nuts, dates, and raisins.
5. Put into prepared 9x13 inch baking pan or Bundt pan.
6. Bake in preheated 350 F oven for 35 minutes, or until cake tests done.
7. Frost with your favorite cream cheese frosting when cool.
Title: Just Like Cool Whip - Copycat
Ingredients:
- 1 gelatin
- 2 cold water
- 3 boiling water
- 1/2 sugar
- 1/2 vanilla
- 4
- 3
- 2
Instructions:
1. Chill a small bowl.
2. Soften gelatin with 2 tsp cold water, then add the boiling water, stirring until gelatin is completely dissolved; cool until tepid (almost room temperature).
3. Place ice water and dry milk powder in the chilled bowl.
4. Beat at high speed, until mixture forms stiff peaks; add sugar and vanilla, still beating, then oil and gelatin.
5. Place in freezer for about 15 minutes, then transfer to refrigerator until ready to use.
6. Stir just before using, to retain creamy texture.
7. **NOTE** do not double recipe or the mixture will not thicken. also, 1 tsp PURE vanilla may be added if desired.
Title: German Lebkuchen Cake With White Chocolate Frosting
Ingredients:
- 2 -3 oranges
- 1/2 honey
- 2/3 unsalted butter
- 3/4 golden brown sugar
- 3/4 vanilla extract
- 1 ground cinnamon
- 1 1/4 ground cloves
- 3/4 ground nutmeg
- 3/4 ground allspice
- 3/4 salt
- 1/2 eggs
- 2 all-purpose flour
- 1 3/4 baking soda
- 1 1/2 baking powder
- 3/4 half-and-half
- 2/3 lemon juice
- 1 dried currant
- 2/3 imported white chocolate
- 12 unsalted butter
- 1 cream cheese
- 12
- 3
Instructions:
1. For syrup:
2. Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
3. For cake:
4. Preheat oven to 350°F Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
5. For frosting:
6. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
7. Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices or orange peel ribbons. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.).
Title: Red Velvet Brownies
Ingredients:
- 4 bittersweet chocolate
- 1/4 butter
- 2 sugar
- 4 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 1/2 vanilla extract
- 1 salt
- 1/4 cream cheese
- 8 butter
- 3 powdered sugar
- 1 1/2 salt
- 1/8 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Line the bottom and sides of a 9-inch square pan with foil, allowing 2-3 inches of foil to extend over sides. Spray with cooking spray.
2. Microwave chocolate and butter in large microwave-safe bowl on high 1-2 minutes or until melted and smooth, stirring at 30 second intervals.
3. Whisk in sugar. Add eggs one at a time, whisking until each is just blended.
4. Gently stir in flour and the next four ingredients.
5. Pour mixture into prepared pan. Bake at 350F for 44-48 minutes or until a wooden pick comes out clean.
6. cool completely on a wire rack (about 2 hours).
7. Lift brownies from the pan, using the foil as handles. Gently remove foil.
8. Frost with the cream cheese frosting and cut into squares.
9. Frosting:
10. Beat cream cheese and butter on medium until creamy.
11. Add powdered sugar and salt. Add vanilla. Beat until blended.
Title: Blueberry Cobbler
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 4 fresh blueberries
- 1 lemon juice
- 1 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 3 shortening
- 1/2 milk
Instructions:
1. Heat oven to 400 Blend 1/2 cup sugar& the cornstarch in med.
2. saucepan Stir in blueberries& lemon juice Cook, stirring constantly, until mixture thickens& boils Boil and stir 1 minute Pour into ungreased 2 qt casserole Place in oven while preparing biscuit topping Measure flour, 1 tbsp sugar, the baking powder& salt into bowl Add shortening& milk Cut through shortening 6 times Mix until dough forms a ball Drop dough by 6 spoonfuls onto hot fruit Bake uncovered 25-30 min or until biscuit topping is golden brown.
3. Serve warm.
Title: The Best Easter Chocolate Brownies Ever!
Ingredients:
- 3/4 cocoa powder
- 3/4 margarine
- 2 granulated sugar
- 4 eggs
- 1 1/4 plain flour
- 1 1/2 baking powder
- 1 salt
- 1 walnuts
- 2 confectioners' sugar
- 3 -4 cocoa powder
- water
Instructions:
1. Melt the margarine in a large heatproof bowl in the microwave.
2. Add the sugar, cocoa powder and salt. Mix well then beat in the eggs.
3. Fold in the sifted flour, baking powder & finally the walnuts if you're using them.
4. Pour into a dish (approx 9x13) lined with greased tin foil and bake in a preheated oven at 180°C / 350F for 30-40 minutes (depend on how gooey you like them!).
5. Allow to cool completely before icing.
6. To make the icing, sift the icing sugar and cocoa powder into a bowl. Carefully add a little water at a time until you have a nice thick icing.
7. Carefully spoon over the brownie and spread out evenly using a pallet knife. Allow the icing to set for a few minutes before adding the sprinkles (so they don't absorb moisture and leach out).
8. Score into approx 2" squares using a sharp knife and place a chocolate mini egg in the centre of each square.
9. When the icing has set you can then cut the brownie into the squares.
10. Store in an airtight container.
Title: Snowballs Cookies
Ingredients:
- 3 3/4 flour
- 3/4 cinnamon
- 1 1/2 butter
- 3/4 margarine
- 1 vanilla
- 2 1/4 ground walnuts
- 1 1/2 powdered sugar
Instructions:
1. Beat margarine, corn syrup and vanilla in large bowl until well blended.
2. Add flour and cinnamon and nuts.
3. Cover and chill until easy to handle, about 3 hours.
4. Heat oven to 350°.
5. Shape dough into 1-inch balls.
6. Bake until light brown for 15-18 minutes.
7. Cool on wire racks.
8. Roll in powdered sugar.
Title: Banana Dreamboats
Ingredients:
- 4 bananas
- mini marshmallows
Instructions:
1. Slit unpeeled bananas lengthwise along inner curve.
2. Take care not to cut right through.
3. Stuff cavity with choc melts and marshmallows.
4. Wrap bananas loosely in foil, seal well.
5. Barbeque, curve upwards for 15 minutes till choc has melted.
6. Leave in foil and eat with a spoon.
7. Do not eat skin.
Title: Chocolate Eclair Cake
Ingredients:
- 2 pudding mix
- 1 milk
- 3 graham crackers
- 16
- 1
Instructions:
1. Defrost frozen whipped topping.
2. Mix together whipped topping and pudding.
3. Beat pudding mix into milk and beat 2 minutes. Set aside.
4. Arrange a single layer of graham crackers in 13"x9" pan.
5. Spread 1/2 of the pudding mixture over the crackers. Top with another layer of crackers and pudding mixture. Top with a final layers of crackers.
6. Mircrowave frosting 20-30 seconds, until pourable.
7. Pour frosting over the crackers, spreading to the edges.
8. Chill overnight. (The crackers will soften and form cake like consistency.).
Title: Fruit Dumplings
Ingredients:
- 1 cornstarch
- 3 sugar
- 1/4 salt
- 1 lemon peel
- 1/2 lemon juice
- 2 cinnamon
- 1/4 Bisquick baking mix
- 1 milk
- 1/3
- 1/4
Instructions:
1. Mix cornstarch, sugar and salt in large saucepan. Gradually stir in reserved fruit syrup plus enough water to measure 1 1/2 cups liquid.
2. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in fruit, lemon peel, lemon juice and cinnamon. Keep hot while preparing dumplings.
3. Stir remaining ingredients to a soft dough. Drop dough by 6 spoonfuls onto boiling fruit mixture.
4. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer.
Title: Nigella Lawson Clementine Cake
Ingredients:
- 4 -5 clementines
- 6 eggs
- 1 granulated sugar
- 2 1/3 baking powder
- 1 1/2
Instructions:
1. Place whole, unpeeled clementines into a pot and cover with cold water.
2. Bring to a boil, lower heat to a simmer and let cook 2 hours (she doesn't say to add any additional water in her recipe, but I imagine you may need to add some if too much simmers away).
3. Drain, let cool, then cut each Clementine in half, remove seeds, and place in food processor- skins and all.
4. Chop the Clementines in the processor finely.
5. In a bowl, beat the eggs.
6. Add the sugar, almonds, and baking powder to the eggs, mixing well.
7. Add the chopped Clementines by hand and mix to combine.
8. Pour batter into a greased and parchment lined 8-inch springform pan.
9. Bake in a preheated 375 F oven for 40 minutes, then cover loosely with foil to prevent overbrowning and CONTINUE cooking about another 10 minutes or until a toothpick poked into the center comes out clean.
10. Let cool in the pan on a wire rack overnight.
11. VARIATION: You can substitute an equal weight of regular oranges or lemons for the Clementines; increase the sugar to 1 1/4 cups if you do so.
12. OPTIONAL GLAZE: If you wish, you may make a glaze from a little powdered sugar mixed with a bit of lemon juice and water and drizzle it over the top (see my recipe for Cinnamon Bun Icing for a good glaze).
Title: Campbell's Berry Crumb Tarts
Ingredients:
- 8 frozen puff pastry shells
- 1/3 all-purpose flour
- 2 sugar
- 1/4 ground cinnamon
- 2 butter
- 21 margarine
- cherry pie filling
Instructions:
1. BAKE pastry shells according to pkg. directions.
2. MIX flour, sugar, cinnamon and butter until crumbs form.
3. SPOON about 1/3 cup pie filling into each pastry shell. Top with crumb mixture. Bake at 400°F for 5 minute Let cool 10 minute Serve warm or at room temperature.
Title: Almond Joy Drop Cookies
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 1 1/2 brown sugar
- 4 eggs
- 4 vanilla extract
- 4 1/2 flour
- 2 baking soda
- 1 salt
- 1 flaked coconut
- 2
Instructions:
1. Preheat the oven to 375°.
2. Grease cookie sheets.
3. In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine the flour, baking soda and salt.
6. Stir into the creamed mixture until well blended.
7. Finally, stir in the chocolate chips, coconut and almonds.
8. Drop by heaping teaspoonfuls onto the prepared cookie sheets.
9. Bake for 8 to 10 minutes in the preheated oven.
10. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Title: Fresh Strawberry Mousse
Ingredients:
- 1 fresh strawberries
- 3 strawberry gelatin
- 2 sugar
- 1 heavy whipping cream
Instructions:
1. Crush strawberries; drain and reserve juice. Set berries aside. Add enough water to reserved juice to measure 3/4 cup; pour into a saucepan. Bring to a boil.
2. In a small bowl, combine gelatin and sugar; add boiling juice mixture and stir until gelatin is dissolved. Cool completely.
3. Stir in crushed strawberries. In a small bowl, beat cream until soft peaks form; fold into berry mixture. Return all to the mixing bowl. Cover and refrigerate for several hours or overnight. Before serving, beat until fluffy.