lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Cup Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1/2 butter
- 1/2 white sugar
- 1/2 peanut butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 2 milk
- 40
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls (approx. 3/4 inch in diameter) and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball.
6. Cool and carefully remove from pan.
Title: Cat Cupcakes
Ingredients:
- 1/2 chocolate chips
- 6
- 1/4
- 1
- 12
- 1 1/2
- 12
- 1
Instructions:
1. Line a baking sheet with wax paper.
2. Melt chocolate chips in a small bowl in microwave as bag directs.
3. For cat's tails, dip pretzel loops in chocolate, remove excess, place on lined baking sheet and sprinkle with Jimmies.
4. Refrigerate until needed.
5. Spoon 1 Tbsp vanilla frosting into a small ziptop bag; set aside.
6. Tint rest grass-green with the food color.
7. Frost top of cupcakes with green frosting.
8. For each cupcake: Insert a tail into frosting at top right, letting part of tail extend over the side.
9. Reserve 1 tsp chocolate frosting.
10. Spoon rest into a small ziptop bag.
11. Snip 1/4inch off corner and pipe cat's body (like a large"C") and legs.
12. Press point of chocolate Kiss into frosting for head.
13. Snip tiny tip off corner of bag with vanilla frosting- pipe whiskers.
14. Pipe eyes with yellow icing Dip a toothpick into reserved chocolate frosting; use to make cat's ears.
Title: Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1/4 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 375.
2. Cream butter, shortening, and sugar together.
3. Add eggs and beat just until mixed.
4. Add flour, cream of tartar, soda, and salt and mix well.
5. Mix sugar and cinnamon in small bowl.
6. Shape dough into 1 inch balls and roll in cinnamon and sugar.
7. Place on greased cookie sheets and bake for 7-8 minutes.
8. Let cool on cookie sheets for 2-4 minutes before removing to wire racks.
9. Store covered in a plastic bag or container.
Title: Won't Kill the Diet Chocolate Cinnamon Zucchini Cake
Ingredients:
- 1/4 butter
- 3/4 apple
- 1/2 brown sugar
- 2 granulated sugar
- 2 eggs
- 1 vanilla
- 1/2 baking powder
- 1 baking soda
- 1 1/2 ground cinnamon
- 4 skim milk
- 1/2 vinegar
- 1/2 lemon juice
- 2 1/2 flour
- 2 zucchini
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 325 degrees.
2. Add the 1/2 tsp vinegar or lemon juice to the skim milk and set aside. You want the milk to curdle.
3. Blend together the first 6 ingredients.
4. Mix in the dry ingredients and then stir in the milk, batter will be somewhat thick.
5. Fold in the shredded zucchini.
6. Pour batter into a greased 9x13" cake pan.
7. Sprinkle chocolate chips over the top of the cake batter.
8. Bake at 325 degrees 40-50 minutes or until cake tests done.
Title: Guinness Chocolate Cupcakes
Ingredients:
- 1 unsalted butter
- 1 all-purpose flour
- 3/4 sugar
- 2 baking soda
- 2 salt
- 1 1/2 eggs
- 3/4 sour cream
- 2
- 2/3
Instructions:
1. Preheat oven to 350°F Line 24 cupcake cups with liners.
2. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
3. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
4. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.
Title: Turkish Almond Cream Filled Apricots
Ingredients:
- 1 sugar
- 2 water
- 1 lemon
- 1/2 pistachios
- 1
- 2
Instructions:
1. Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry.
2. Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan.
3. Boil until syrupy and the temperature reaches 225 to 230°F on a candy thermometer.
4. Add the apricots and simmer for another 5 minutes.
5. Remove from heat and allow to cool completely in a single layer.
6. Whip cream until stiff.
7. Fold 1 cup slivered almonds into cream.
8. Arrange half of the apricot halves in single layer, inner side up.
9. Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich.
10. Sprinkle the tops with the 2 tablespoons of almonds and pistachios.
Title: Basic Microwaveable Cake
Ingredients:
- 1 flour
- 2/3 sugar
- 1 1/4 baking powder
- 1/2 salt
- 1/2 vanilla
- 2 eggs
- 1/3 milk
- 1/3 shortening
Instructions:
1. In mixer bowl, combine flour, sugar, baking powder, salt and vanilla.
2. Add eggs, milk and shortening.
3. Beat at low speed till mixed.
4. Beat at medium speed 2 minutes, scraping bowl occasionally.
5. Spread batter in a 8-by-1 1/2 waxed-paper lined round cake dish.
6. Micro-cook, uncovered, on medium 6 minutes, rotating a quarter turn every 2 minutes.
7. Increase power to 100 percent.
8. Micro-cook, uncovered, 1 1/2 to 5 minutes or until done.
9. Cool on a wire rack 5 to 10 minutes.
10. Remove from pan; cool thoroughly on rack.
11. NOTES: You'll love the silken texture of this dessert.
12. Other flavorings can be substituted for the mint, or it can be left out entirely.
Title: Coconut and Saffron Creamy Rice
Ingredients:
- 1 saffron thread
- 560 hot water
- 310 light coconut cream
- 3/4 long-grain white rice
- 1/2 sugar
- 1 sultana
Instructions:
1. Place medium pot over low heat.
2. Add saffron threads, cook 30 seconds till aromatic.
3. Stir in water, increase heat to medium.
4. Add coconut cream, rice, sugar and sultanas.
5. Cook , stirring till mix comes to the boil.
6. Reduce heat, simmer uncovered, stir occasionally for 20 minutes till rice is cooked and mixture is thick and creamy.
7. Spoon into bowls and serve straight away.
Title: Black Raspberry Walnut Torte
Ingredients:
- 3 all-purpose flour
- 2 2/3 butter
- 1 brown sugar
- 2 eggs
- 3 heavy whipping cream
- 1 powdered sugar
- 1 vanilla extract
- 1
- 1/2
- 1
- 3
Instructions:
1. Preheat oven to 350°F Lightly spray two 9-inch cake pans with no-stick cooking spray.
2. Add walnuts to a food processor or coffee grinder. Pulse until finely ground. Set aside in dish.
3. For cake, in medium bowl combine flour and ground walnuts; set aside. In large mixing bowl cream butter, brown sugar, eggs and almond extract using electric mixer. Gradually add flour mixture to butter mixture; mix well.
4. Divide batter evenly between prepared pans. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean when removed. Remove to cooling rack; cool 10 minutes. Gently turn layers out onto rack; cool completely.
5. Place one cake layer upside down on serving platter. Spread black raspberry jam over top. Place the other layer on top.
6. Using mixer, combine heavy whipping cream, powdered sugar and vanilla extract. Beat until stiff peaks form. Frost torte with whipped cream; sprinkle chopped walnuts over top and sides.
Title: Pink Rose Cake
Ingredients:
- 2 self-rising flour
- 1 cake flour
- 1 sugar
- 3 eggs
- 1 water
- 1 vanilla extract
- 1/3 sour cream
- 1/2
Instructions:
1. Preheat oven to 400.
2. Combine flour, water, sugar, and oil.
3. Beat at medium speed until smooth.
4. Decrease speed to low and slowly add eggs.
5. Then slightly increase speed back medium and add vanilla extract.
6. Beat for 45 seconds or until batter is smooth.
7. Fold in sour cream until it is well integrated into batter.
8. Add food color and mix at high speed until batter is smooth.
9. Pour batter into two 8" or 9" greased or slightly floured pans.
10. Bake for at least 50 minutes.
11. Then cool cake for 20 minutes at room temperature.
12. Frost cake with Strawberry, Raspberry, or Vanilla or Cream Cheese Frosting with red food color.
13. Decorate with roses for a beautiful effect.
Title: Maple Leaves
Ingredients:
- 1/2 butter
- 2/3 brown sugar
- 1/2 baking soda
- 1/4 salt
- 1 egg
- 1/4 maple syrup
- 1 vanilla
- 1 whole wheat flour
- 1 1/2 all-purpose flour
- 1 1/2 powdered sugar
- 2 butter
- 1 margarine
- maple syrup
Instructions:
1. In a mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds.
2. Add brown sugar, soda, and salt.
3. Beat until combined.
4. Beat in egg, maple syrup, and vanilla.
5. Beat in whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in remaining flour.
6. Divide dough in half.
7. Cover; chill 3 hours or until easy to handle.
8. On a lightly floured surface, roll each portion of dough to 1/8-inch thickness. Using 2 1/2- to 3-inch leaf cookie cutters dipped into flour, cut into leaf shapes. Place 1 inch apart on an ungreased cookie sheet.
9. Bake in a 375 degree F oven 7 to 8 minutes or until edges are firm.
10. Remove from cookie sheet and cool on a wire rack.
11. For the Maple Frosting, beat together sifted powdered sugar and softened butter or margarine. Beat in enough maple syrup or maple-flavored syrup to make easy to spread.
12. Frost with Maple Frosting.
13. Let frosting set.
14. Place in an airtight container; store at room temperature up to 3 days.
Title: Low Carb Peanut Butter Cookies
Ingredients:
- 2 1/2 crunchy peanut butter
- 1/2 Splenda granular
- 1 vanilla
- 2 eggs
- 4
Instructions:
1. Preheat oven to 400 Degrees.
2. Combine peanut butter, splenda, vanilla,and eggs. Mix until well blended and smooth.
3. Fold in the nuts.
4. Drop by Spoonfuls on greased cookie sheet.
5. Bake 8-10 minutes.
6. will make about 1 dozen large cookies or 2 dozen small.
Title: Zucchini Base Aka Z B for Cakes, Cookies, & Pie
Ingredients:
- 12 zucchini
- 1 molasses
- 4 ground nutmeg
- 3 granulated sugar
- 1 salt
- 2 ground cloves
- 2 1/2 ground cinnamon
Instructions:
1. Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside.
2. Over medium heat in a large pot combine all ingredients.
3. Bring to a bubbling boil, stirring occasionally, and skim off foam.
4. Continue to cook, stirring occasionally, for 20 minutes more.
5. Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes.).
6. Note: preparation time includes cooking/mashing of the precooked zucchini.
7. The RecipeZaar page for the lunch cake, cookies, and pie is at: http://www.recipezaar.com/Z-B-Lunch-Cake-or-Z-B-Pie-or-Z-B-Cookies-327672.
Title: German Spiced Christmas Cookies
Ingredients:
- 1/4 raisins
- 2 dark rum
- 3/4 butter
- 1/2 sugar
- 1/4 dark brown sugar
- 1/4 flour
- 2 baking soda
- 1/2 cinnamon
- 1 ground cloves
- 1
- 1/4
- 2
Instructions:
1. soak the chopped raisins in the rum for 15-30 minute.
2. cream together the butter and the sugars.
3. add cream and beat until smooth.
4. mix all dry ingredients together (including the mini-chips) in a separate bowl.
5. add the dry ingredients and the raisin mixture to the butter mixture.
6. blend dough until evenly combined.
7. form dough into 2 logs using waxed paper.
8. at this point, you can wrap and toss in the freezer.
9. if baking right away, wrap and allow dough to chill for at least 2 hours.
10. to bake:
11. preheat oven to 350 f.
12. slice thawed chilled dough into 3/16-1/2 in thick rounds and placed on ungreased cookie sheets.
13. bake for 10-15 min, until just brown around the edges.
14. transfer to a rack to cool.
15. these cookies crisp up as they cool. if they are too soft to trasfer when right out of the oven, just leave them on the cookie sheet for a few minutes until beginning to harden before transferring.
Title: Vine Torte or Prune Cake
Ingredients:
- 4 flour
- 2 baking powder
- 1/2 salt
- 1 margarine
- 1 butter
- 2 sugar
- 1 eggs
- 1/4 vanilla
- 2 milk
- 1/2 prunes
- 1/2 sugar
- 1/2 rum
- 1 wine
- water
- salt
Instructions:
1. Mix cookie ingredients as for cookies.
2. Divide dough into 7 and roll out so it is approx size of 8" cake pan.
3. Bake at 350 until slightly browned.
4. Cool.
5. Cover prunes with water and simmer until tender.
6. Drain, reserving at least 1/2 cup of water.
7. Put in food processor and add rest of ingredients.
8. Process until smooth.
9. Return to pot and simmer for a few minutes to allow flavors to blend.
10. Cool until you can touch it without burning yourself.
11. Layer filling between cookies, ending with a cookie.
12. (seven cookie layers and six filling layers.) Wrap in wax or parchment paper and then in foil.
13. Refrigerate for 1 1/2 to 2 weeks to cure.
14. You know it has sat long enough when the cookie doesn't crumble when you cut it.
Title: Chocolate Curls
Ingredients:
- 8 dark chocolate
- 1
Instructions:
1. Melt chocolate in a double boiler over water.
2. Spread out on cutting board so that it's about 1" thick and in a rectangular shape.
3. When chocolate as cooled enough to stiffen but not harden, cut crosswise at a 45 degree angle in very thin slices with a chef knife.
4. Let harden, then place on top of cake in a tepee shape.
Title: Valentine Cutouts
Ingredients:
- 2 cherry gelatin
- 2 1/2 raspberry gelatin powder
- 1 boiling water
- 1 milk
- vanilla instant pudding mix
Instructions:
1. In a bowl, dissolve gelatin in water; set aside for 30 minutes.
2. In a small bowl, whisk milk and pudding mix until smooth, about 1 minute.
3. Quickly pour into gelatin;whisk until well blended.
4. Pour into an oiled 13x9x2 in dish.
5. Chill till set.
6. Cut into cubes or use a heart shaped cookie cutter.
Title: Raspberry-Chocolate Fondue
Ingredients:
- 3/4 heavy cream
- 1 salt
- 6 corn syrup
- 6
- 2 1/2
- 1
Instructions:
1. Bring cream and salt to a boil in a small saucepan over medium heat. Remove from heat and add both kinds of chocolate to saucepan; cover and let sit for 3 minutes. Remove cover and whisk until smooth.
2. Whisk in raspberry extract and corn syrup. Serve immediately with pound cake and fruit. Stir often and reheat over low heat as necessary.
Title: Macaroon Angel Tarts
Ingredients:
- 1 walnuts
- 1 1/2
- 1/4
- 1
Instructions:
1. Prepare desseet topping mix according to package directions.
2. Fold in crumbled macaroons and nuts.
3. Using about 1/3 cup mixture for each, spread in bottom and up sides of 8 paper bake cups in muffin tins.
4. Spoon a small scoop of sherbet into each.
5. Cover loosly.
6. Freeze firm, at least several hours or overnight.
Title: Apple "dump" Cake
Ingredients:
- 1 white sugar
- 2 eggs
- 2 flour
- 1/2 baking soda
- 2 cinnamon
- 2 vanilla extract
- 1 salt
- 1
Instructions:
1. DO NOT grease the pan.
2. Mix all ingredients (except apples) in the order given.
3. Stir well.
4. Fold in apple pie filling so the apple slices don't break.
5. Bake 1 hour at 325 degrees in a 9x13 pan.
6. Serve warm or cold with whipped cream.
Title: Pumpkin Empanada
Ingredients:
- 7 butter
- 3 vegetable shortening
- 2 flour
- 1 salt
- 1 cold water
- 1 egg
- 2 butter
- 1 dark brown sugar
- 1 pumpkin puree
- 1 ground cinnamon
- 1/8 ground cloves
- 1/2 orange
- 1 egg
- 1 water
- 1/2 ground cinnamon
- 1/4 sugar
Instructions:
1. To make pastry dough: Place butter and shortening in freezer for 15 minutes then cut both into small pieces. In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times.
2. Add butter and pulse 5 to 6 times until it is blended uniformly. Add shortening and pulse another 3 to 4 times.
3. Remove lid of food processor and pour in the ice water and egg. Replace lid and pulse 5 times. Stop to scrape down the sides and process for another 5 pulses.
4. The dough should hold together when clinched in your fist.
5. Place mixture in a large zip-top bag, squeeze together until it forms a ball, press into a rounded disk, and then refrigerate for 30 minutes.
6. To make pumpkin filling:
7. In a small saucepan over medium heat, melt the butter; stir in the brown sugar. Let this heat for a few minutes until the brown sugar is dissolved into the butter. Stir in the pumpkin and the spices.
8. Continue to stir over medium heat for about 3 to 5 minutes, or long enough that the pumpkin begins to stiffen and hold its shape. Test this by picking up a small amount in a spoon.
9. Remove from heat and stir in the orange peel.
10. In a small bowl, combine cinnamon and sugar; set aside.
11. Prepare oven to 425 degrees F. Lightly grease a large baking sheet. Take the chilled pastry dough and divide it in half.
12. Divide each half into eight pieces. On a floured board, roll each of the pieces into a circle about 4 inches across and 1/8-inch thick.
13. Fill each with a generous tablespoon of the cooled pumpkin filling. Fold the circle into a half-moon shape enclosing filling.
14. Using a fork, press down the edges into a crimped border. Not only will this look nice, it will help keep the empanada closed after baking.
15. With a pastry brush, paint the top with the egg wash (made by combining one egg with a teaspoon of water).
16. Bake approximately 15 minutes or until tops are golden and the edges are lightly browned. Sprinkle with the cinnamon-sugar immediately after removing from the oven.
Title: Glazed Chocolate-Pumpkin Bundt Cake
Ingredients:
- 1 all-purpose white flour
- 3/4 whole wheat pastry flour
- 1 granulated sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 pumpkin pie spice
- 1 salt
- 1/4 fat-free buttermilk
- 1 pumpkin puree
- 15 dark brown sugar
- 3/4 egg
- 1 canola oil
- 1 light corn syrup
- 1/4 vanilla extract
- 1/4 confectioners' sugar
- 1 fat-free buttermilk
- 1/2
- 1
- 2
Instructions:
1. To prepare cake: Preheat oven to 350°F Coat a 12-cup Bundt pan with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
5. To glaze and garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Title: Strawberry Cake Pops
Ingredients:
- 1 gelatin powder
- 2 egg
- 1 water
- 1
- 2
- 1
Instructions:
1. In medium bowl, combine all ingredients. Beat for 2 minutes.
2. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Title: Whole Wheat Oatmeal Raisin Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/3 sugar
- 1/2 Egg Beaters egg substitute
- 1 vanilla
- 1 1/2 whole wheat flour
- 1 baking soda
- 1 cinnamon
- 3 Quaker Oats
- 1 raisins
Instructions:
1. Heat oven to 350°F.
2. Beat together butter and splendas until creamy.
3. Add eggs and vanilla beat well.
4. Add wheat flour, baking soda, cinnamon mix well.
5. Stir in oats and raisins mix well.
6. Make into about 1" balls and place onto ungreased cookie sheet.
7. Bake for 10 to 12 minutes or until golden brown.
8. Let cool on cookie sheet before transfering.
9. Makes about 4 dozen.
Title: Candy Cane Blossoms
Ingredients:
- 48 margarine
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/4 milk
- 2 powdered sugar
- 1 - 1 1/2
Instructions:
1. Heat oven to 350°F
2. Remove wrappers from candies.
3. Beat butter, granulated sugar,egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
5. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Title: Chocolate Chip Date Cake
Ingredients:
- 1 dates
- 1 1/2 water
- 1 baking soda
- 1/2 shortening
- 1 sugar
- 3 eggs
- 1 1/2 flour
- 1/2 salt
- 3/4 baking soda
- 1 chocolate chips
- 1/2 walnuts
Instructions:
1. Pour boiling water over chopped dates and 1 tsp soda and let cool.
2. Cream together shortening and sugar, add eggs.
3. Mix together flour, salt, and 3/4 tsp baking soda.
4. Add to shortening mixture 1/3 at a time, alternating with date/water mixture.
5. Mix well after each addition.
6. Pour batter into a greased 9x13 in baking pan.
7. Sprinkle chocolate chips and walnuts on top.
8. Bake at 350 degrees, 45- 50 min.
Title: Pumpkin Cobbler
Ingredients:
- 1 pumpkin
- 4 eggs
- 1 1/3 sugar
- 1/2 salt
- 2 pumpkin pie spice
- 1 1/4 cinnamon
- 1 evaporated milk
- 1 butter
- 1 dark brown sugar
- 4 ice cream
- 1
Instructions:
1. Preheat oven to 350.
2. Blend everything for filling together until well mixed. Pour into greased 13x9 pan.
3. Sprinkle dry cake mix over batter. Sprinkle brown sugar over top and then nuts over that. Drizzle melted butter evenly over the whole thing.
4. Bake for 1 hour and 15 minutes.
5. Best served warm! Top with whipped cream or ice cream.
Title: No-Bake Sugar Plums
Ingredients:
- 1/2 dried figs
- 1/4 dates
- 1/2 pecans
- 1/4 golden raisin
- 1/4 flaked coconut
- 3 granulated sugar
- 1/4
Instructions:
1. In a food processor or by hand, finely chop apricots, pecans, figs or dates, raisins and coconut.
2. Add liqueur or orange juice and almond flavoring.
3. Stir until well blended.
4. Roll into 36 balls, about 1-inch, by placing a small amount of the mixture between the palms of your hands.
5. Roll each ball in granulated sugar.
6. Layer in an airtight container, placing waxed paper or plastic wrap between each layer to prevent sticking.
7. Store in the refrigerator until ready to serve.
8. Serve on a glass plate lined with a paper doily.
Title: Out of This World Cake
Ingredients:
- 1 graham cracker crumbs
- 2 sugar
- 1 margarine
- 4 eggs
- 1 milk
- 2 baking powder
- 1 pecans
- 8 coconut
- 1 crushed pineapple
- 8 cream cheese
- 1/2 margarine
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Combine all the cake ingredients except the pineapple (the first 8 ingredients).
2. Beat with mixer until well blended.
3. Pour into a 9 x 13 pan.
4. Bake for 45 minutes in a 350 degree fahrenheit oven.
5. Remove from oven. While cake is still hot pour pineapple over it and allow it to soak in throughly.
6. Let cake cool completely before frosting.
7. FOR FROSTING:
8. Mix all ingredients together and beat until of spreading consistency.
9. Spread on cake.
10. Sprinkle with pecans.
Title: Ginger - Brown Sugar Cookies
Ingredients:
- 1 brown sugar
- 3/4 butter
- 1 vanilla
- 1 egg
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 ground ginger
- 1/2 crystallized ginger
- 2 sugar
Instructions:
1. Heat oven to 375°F.
2. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed.
3. Stir in flour, baking soda and gingers.
4. Shape dough by rounded teaspoonfuls into 1 inch balls.
5. Place about 2 inches apart on ungreased cookie sheet.
6. Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar.
7. Bake 8-10 minutes or until edges are set.
8. Remove from cookie sheet to wire rack; cool.
9. Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.