lumicero/recipes-ing2inst huggingface dataset:
Title: Tasty Strawberry Roll
Ingredients:
- 1 strawberry
- 1 sugar
- 1/4 heavy cream
- 2 non-dairy whipped topping
- 1 strawberry
- confectioners' sugar
Instructions:
1. Grease 17 x 11 1/2 x 1 inch jelly roll pan with vegetable oil and line with waxed paper, grease the wax paper.
2. Prepare cake as directed on package.
3. Spread batter in pan.
4. Bake at 375 degrees F for 10 to 12 minutes.
5. Sift powdered sugar in a 17 x 11 1/2 inch rectangle on a clean dry kitchen towel.
6. When cake is done, loosen sides and turn out onto powdered sugar on towel.
7. Peel off waxed paper.
8. Starting at narrow end, roll up cake and towel together.
9. Cool on wire rack for 30 minutes seam side down.
10. Combine strawberries and sugar and set aside.
11. If using heavy cream, beat cream until foamy, gradually add 3 tablespoons powdered sugar and continue beating til soft peaks form.
12. Drain berries thoroughly.
13. Unroll cake and remove towel.
14. Spread cake with 1/2 the whipped cream or non-dairy whipped topping.
15. Top with sliced strawberries.
16. Reroll the cake (without the towel).
17. Place on serving plate, seam side down.
18. Spread with remaining whipped cream or topping.
19. Chill and slice and enjoy!
Title: Lime Butter Cookie Wreaths
Ingredients:
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1 egg
- 1 1/2 lime zest
- 1 lime juice
- 5 salt
- 1/4 all-purpose flour
- 2 1/4 confectioners' sugar
- 1 lime juice
- 2 light corn syrup
- 1/2
- 1
Instructions:
1. Dough:
2. Beat butter, sugar, egg, yolk, lime zest and juice, food color and salt in large bowl with mixer on medium speed until creamy.
3. On low, beat in flour until blended.
4. Divide dough in half; wrap in plastic and refrigerate 30 minutes.
5. Heat oven to 350, line a baking sheet with parchment paper, nonstick foil or reusuable nonstick liners.
6. Working with half the dough at a time, roll rounded tsps dough into balls; chill until form, about 15 minutes.
7. Roll each ball into a 7 inch rope.
8. Gently twist 2 ropes together and shape into a wreath, attaching ends together.
9. Place 1 inch apart on prepared baking sheet.
10. Bake 12 minutes or until edges are lightly browned.
11. Cool on baking sheet 3 minutes.
12. Remove to wire racks to cool completly.
13. Repeat with remaining dough.
14. Glaze and Decorations:
15. Whisk glaze ingredients until smooth (thin with a little extra water to create a dip-able glaze if needed) Working with one cookie at a time, dip the face of cookie lightly into glaze, letting excess drip back into bowl. Place on a wire rack; immediately sprinkle with nonpareils.
16. Repeat with remaining cookies.
17. Let stand until glaze hardens.
18. Tie a small bow around each wreath with red or green ribbon if desired.
19. STORAGE TIP: Store airtight at cool room temperature with wax paper between layers up to 3 weeks or freeze up to 2 months.
Title: Galaktoboureko
Ingredients:
- 6 semolina flour
- 1 cornstarch
- 3 1/2 white sugar
- 1 salt
- 1/4 eggs
- 6 white sugar
- 1/2 vanilla extract
- 1 butter
- 3/4 phyllo dough
- 12 water
- 1 white sugar
- 1
Instructions:
1. Pour milk into a large saucepan, and bring to a boil over medium heat.
2. In a mixing bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps.
3. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon.
4. Cook, stirring constantly until the mixture thickens and comes to a full boil.
5. Remove from heat, and set aside, keeping warm.
6. In a large bowl, beat eggs with an electric mixer at high speed.
7. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes.
8. Stir in vanilla.
9. Fold the whipped eggs into the hot semolina mixture.
10. Partially cover the pan, and set aside to cool.
11. Preheat the oven to 350 degrees.
12. Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it inches.
13. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
14. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set.
15. In a small saucepan, stir together the remaining cup of sugar and water.
16. Bring to a boil.
17. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges.
18. Cool completely before cutting and serving.
19. Store in the refrigerator.
Title: No Cook Eskimo Cookies
Ingredients:
- 1/4 butter
- 3/4 sugar
- 1 water
- 1/2 vanilla
- 3 oats
- 2
Instructions:
1. Beat butter until creamy.
2. Add sugar, mix well.
3. Now mix in vanilla, water, and cocoa.
4. Mix in oats.
5. Roll in to 1 inch balls and sprinkle with powdered sugar.
6. Eat and keep refrigerated.
Title: Trisha Yearwood's Blackberry Cobbler
Ingredients:
- 3/4 sugar
- 2 self-rising flour
- 1 self-rising flour
- 12 fresh blackberries
- 4 frozen blueberries
- 2/3 butter
- milk
- vanilla ice cream
Instructions:
1. Preheat the oven to 450°. Grease an 8-inch square baking dish.
2. In a medium saucepan, combine the sugar, 1 tablespoon flour, the berries and 1 cup water (if you use frozen blueberries, add 1 tablespoon fresh lemon juice to the simmered filling). Bring to a boil, lower the heat and simmer for 2 minutes; remove from the heat.
3. In a medium bowl, rub the butter into the remaining 2 cups flour. Stir in the milk until a soft dough forms.
4. Turn out the dough on a lightly floured surface. Pat into a square, then roll into an 8-inch square; cut into 6 long strips.
5. Pour 1 cup of the berry mixture into the pan. Arrange 3 dough strips an equal distance apart over the blackberry mix.
6. Bake until golden-brown, about 12 minutes, then remove from the oven and pour the remaining berry mixture over the baked strips. Arrange another layer of dough strips perpendicular to the first row and bake until golden-brown, about 12 minutes more.
7. Let cool for about 20 minutes.
8. Serve warm with the ice cream.
Title: Beorn's Honey Nut Cake
Ingredients:
- 1 1/2 cottage cheese
- 1 1/2 flour
- 1/4 salt
- 3 sour cream
- 3 honey
- 1/2 butter
- 1 fresh lemon juice
- 1 lemon, zest of
- 1 wheat germ
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Butter a 9 inch square baking pan.
3. In a large bowl combine the strained cottage cheese, flour, salt, sour cream, honey, butter, lemon juice, lemon zest, and 1/4 cup wheat germ.
4. Beat egg whites until stiff and holding peaks.
5. Gently fold egg whites into the cottage cheese mixture.
6. Mix together the remaining wheat germ 1/4 cup chopped nuts of choice.
7. Sprinkle evenly over bottom of prepared pan.
8. Pour the batter on top and top with remaining chopped nuts.
9. Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.
Title: Chocolate Fig & Date Pudding
Ingredients:
- 150 chocolate
- 250 dates
- 250 figs
- 900 water
- 10 bicarbonate of soda
- 120 butter
- 500 sugar
- 6 eggs
- 15 vanilla bean paste
- 500 self-rising flour
- 1/4 salt
- 1/4 chocolate
- 450 milk
- 250 brown sugar
- 60 butter
- 35
Instructions:
1. Bring the water to the boil, then add the figs and dates.
2. Add in the bicarb and stir well to combine. Remove from heat and cool at least 2 hours to reach room temperature.
3. Preheat oven to 160°C.
4. Sift the flour, salt and cocoa and set aside.
5. Cream the butter, then add the sugar, vanilla and egss and beat until light and fluffy.
6. Line a 33cm x 23cm cake pan with baking paper.
7. Add half the fig and date mixtrue to the butter mix and mix on a low speed until combined.
8. Melt the chocolate by finely chopping and setting over a pan of barely simmering water. Add the melted chocolate to the pudding mixture along with the flour/cocoa and mix to well combined.
9. Pour into prepared cake pan and smooth top.
10. Bake for 45 mins to 1 hour. Test with skewer for doness.
11. Serve warm with sauce.
12. Sauce.
13. Boil the milk and cream together.
14. Take off heat and add the chopped chocolate, sugar and butter.
15. Stir until smooth.
Title: Raisin Cake
Ingredients:
- 1 raisins
- 2 water
- 1/2 shortening
- 2 sugar
- 1 salt
- 1 ginger
- 1 cinnamon
- 1 baking soda
- 4 flour
- 1 powdered sugar
- 1 water
- 2 margarine
- vanilla extract
Instructions:
1. Cook 1 pound raisins and 1 cup water over medium high heat for 15 minutes.
2. Add 1 cup cold water.
3. In large mixing bowl cream ½ cup shortening and 2 cups sugar.
4. Add 1 teaspoons Salt, 1 teaspoons Ginger, 1 teaspoons Cinnamon and 1 teaspoons Baking soda, mix well.
5. Add raisins and water. Add 4 cups flour. Mix well.
6. Put in a 13x9 inch greased baking pan.
7. Bake in preheated 350 degree oven for 1 hour or until toothpick comes out clean. Cool in pan.
8. Frost with Glaze. Cut into bar cookies.
Title: Surprise Sandies
Ingredients:
- 1 butter
- 1/3 margarine
- 2 sugar
- 2 water
- 2 1/4 vanilla extract
- 1 all-purpose flour
- 1 1/3 pecans
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 325 degrees F.
2. With mixer, beat butter and sugar until combined. Add water and vanilla; beat well.
3. Stir in flour and nuts.
4. Shape dough into 2 1/2" circles, using about 1 tablespoon dough for each. Top each with slightly rounded teaspoon of mincemeat.
5. Place cookies, seam side down, on ungreased baking sheets. Bake 20 minutes or until bottoms are lightly browned. Cool on wire racks.
6. Place confectioners' sugar in plastic bag. Add cookies, a few at a time, and shake gently until coated. Store leftovers covered in refrigerator.
Title: Apricot & Pistachio Pavlova
Ingredients:
- 1 cornflour
- 2 vanilla extract
- 2 white wine vinegar
- 2 pistachio nuts
- 5 fresh apricots
- 300 Cointreau liqueur
- 50 icing sugar
- 650
- 3
- 4
- 500 -568
Instructions:
1. Preheat oven to fan 120C / conventional 140C / gas 1.
2. Line a baking sheet with parchment paper and draw a circle (diameter = 23cm).
3. Brush circle with a thin film of oil.
4. In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
5. In a separate clean bowl, whisk the egg whites until stiff (you may add a pinch of salt to speed the process up).
6. Gradually whisk in the sugar a little at a time.
7. Then whisk in the cornflour paste until well combined.
8. Spoon the mixture onto the parchment paper, then spread it onto the drawn circle.
9. Swirl the edges with the back of the spoon to give lovely soft folds and peaks.
10. Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it.
11. Turn off the oven, but leave the Pavlova inside to cool, with the oven door open.
12. Set aside 450g (1lb) of the apricots and roughly chop the rest, discarding stones.
13. Purée the chopped apricots, then push them through a sieve with a metal spoon.
14. Stir in the liqueur and sweeten with 3tbsp icing sugar, or enough to sweeten as you like it.
15. Lightly whip the cream so it's soft and billowy, then spoon over the the pavlova. Cut the reserved 450g (1lb) apricots in half, discard stones, then cut into wedges.
16. Scatter over the whipped cream along with the remaining pistachios. Dust with remaining icing sugar and serve with the apricot purée.
Title: Cake Mix
Ingredients:
- 1 1/2 self-raising flour
- 3/4 caster sugar
- 2 skim milk powder
- 125 butter
- 2 eggs
- 1 vanilla essence
- 1/2 water
Instructions:
1. Combine flour, sugar and milk powder in processor.
2. add chopped, cold butter.
3. process for about 20 seconds or until butter is evenly distrubuted through dry ingredients.
4. store in an airtight container and keep in the fridge for up to 3 months.
5. TO MAKE CAKE:.
6. place cake mixture into bowl of electric mixer.
7. add rest of ingredients.
8. beat on low spead until combined.
9. increase spead to medium, beat for about 3 minutes or until mixture is smooth and changed in colour.
10. spread into greased and lined with baking paper, then paper greased as well, pan.
11. cook in moderate oven.
12. TIMES:.
13. 20cm baba pan - 40 minutes.
14. 20cm ring pan - 40 minutes.
15. 14cm x 21cm loaf pan - 1 hour.
16. 2 x 8cm x 26cm bar pans - 35 minutes.
17. deep 20cm round cake pan - 50 minutes.
18. 24 patty pans - 15 minutes.
Title: Peanut Butter-Banana-Chocolate Train Wreck
Ingredients:
- 1 egg
- 1/2 water
- 8 Cool Whip Lite
- 3/4 confectioners' sugar
- 4 reduced-fat cream cheese
- 3 bananas
- 1/4
Instructions:
1. Cut cake into 1 - 1 1/2” squares. Set aside.
2. Beat the sugar, cream cheese, and peanut butter together in medium bowl until creamy and smooth.
3. Fold in 6 oz of Cool Whip. (Reserve last 2 oz to use as topping.).
4. Slice 2 of the bananas in approximately 1/4 inch slices. (Reserve third banana.).
5. Please note: Amounts of each ingredient will depend on the type of glass or bowl you choose. I used a parfait glass that was about 3 1/2 inches in diameter (top) and about 4 inches high.
6. To assemble your train wrecks, press each layer in firmly to compact.
7. Press 3-4 pieces of cake in bottom of parfait glass.
8. Top with 3-4 slices of banana.
9. Squirt enough chocolate sauce to cover the bananas.
10. Add 1/4 c of the peanut butter mixture.
11. Repeat layers until the parfait glass is almost full. (I repeated my layers three complete times, so that the peanut butter mixture was on top.).
12. Repeat, filling other parfait glasses.
13. Cover with plastic wrap and refrigerate for 2 - 3 hours.
14. Right before serving, slice reserved banana into approximately 1/4 inch slices.
15. Remove train wrecks from fridge and top with a plop of the reserved whipped topping, 2-3 slices of banana and a chunk of chocolate cake.
16. For the risk-takers in your life: Top with additional chocolate syrup!
17. Enjoy!
Title: Peppermint Meltaways
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1/2 all-purpose flour
- 1 1/4 cornstarch
- 1/2 butter
- 2 confectioners' sugar
- 1/2 milk
- 2
- 1/4
- 1/2
Instructions:
1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
2. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350°F for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
3. In a small mixing bowl, beat butter until fluffy. Add the confectioners' sugar, milk, extract and food coloring if desired; beet until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.
Title: The South's Best Sweet Potato Cobbler
Ingredients:
- 2 sweet potatoes
- 3 1/2 water
- 1 1/2 sugar
- 3 all-purpose flour
- 1/2 ground cinnamon
- 1/4 - 1/2 ground nutmeg
- 1/4 salt
- 3/4 butter
- 2 all-purpose flour
- 1/2 salt
- 2/3 shortening
- 5 -6 water
- 2 butter
- 4 sugar
Instructions:
1. In a saucepan, cook sweet potatoes in water until crisp-tender, about 10 minutes. Drain reserving 1-1/2 cups cooking liquid.
2. Layer sweet potatoes in a greased 13-in. x 2 inches baking dish; add reserved liquid.
3. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
4. For pastry, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, toss with a fork until a ball forms.
5. On a floured surface, roll pastry into a 13-in. x 9-in. rectangle. Place over filling; cut slits in top. Brush with melted butter; sprinkle with sugar.
6. Bake at 400F for 30-35 minutes or until top is golden brown.
Title: Oma's Chocolate Pudding
Ingredients:
- 7 1/2 - 8 milk
- 4 eggs
- 1 1/4 sugar
- 3/4
Instructions:
1. Scald the milk.
2. In a bowl, beat the eggs. Add the sugar, the cocoa and the custard powder.
3. When milk is scalded, add one cup of it to the egg mixture SLOWLY.
4. Then add the egg mixture back into the scalded milk SLOWLY.
5. Cook until boiling.
6. Stir constantly.
Title: Eda's Filled Cookies
Ingredients:
- 1/2 shortening
- 1 granulated sugar
- 1 egg
- 1 vanilla extract
- 1/2 milk
- 3 1/2 flour
- 2 baking powder
- 1 baking soda
- 1 dates
- 1 raisins
- 1/2 walnuts
- 2 -3 lemon juice
- 1/4 - 1/2 sugar
- water
Instructions:
1. Date Filling:
2. Add ingredients into saucepan with just enough water to start cooking (up to 1/2 cup).
3. Cook over low-medium heat until dates are softened and mixture is thick.
4. Allow to cool slightly.
5. Cookie Dough:
6. Cream together shortening, egg and sugar until fluffy.
7. Incorporate milk and vanilla.
8. Sift together dry ingredients and add slowly to wet mixture.
9. Mix together until incorporated, careful to not overmix.
10. Chill dough for 30 minutes for easier rolling (although my mother skips this step).
11. Roll out dough on lightly floured surface to 1/8" thickness.
12. Cut rounds (one for bottom, one for top) using round cookie-cutter or drinking glass.
13. Place one teaspoon raspberry jam or date filling on bottom round.
14. Place top round over filled bottom.
15. Lightly press down edges with tines of a fork to seal cookie.
16. Bake at 400 degrees until edges are lightly browned, 10-12 minutes.
Title: Peanut Butter Brownies
Ingredients:
- 1/2 water
- 1/4 eggs
- 2 creamy peanut butter
- 1 margarine
- 3/4 butter
- 1/3 sugar
- 1/3 all-purpose flour
- 2 eggs
- 2
Instructions:
1. Heat oven 350.
2. combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. set aside.
3. in small bowl, combine peanut butter and margarine; beat until smooth. add sugar and flour;mix well. add 2 eggs, blend well.
4. spread 1/2 of brownie mix into greased 9x13 pan. carefully spread peanut butter mixture evenly over chocolate mixture. spread remaining chocolate mixture over the peanut butter mixture.
5. bake for 30-33 minutes. cool 1 hour or until completely cooled. store loosely covered.
Title: Deep Fried Cookies
Ingredients:
- 1 canola oil
- 1 water
- 2 confectioners' sugar
- 1
- 1/2
Instructions:
1. Heat oil in a deep-fryer to 375°F (190°C).
2. Mix pancake mix with water according to pkg. directions.
3. When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, or until golden brown.
4. Remove from oil using tongs, and drain on paper towels.
5. Sprinkle fried cookies with confectioner's sugar and serve.
6. Times are approximate, and don't include time for oil to get hot.
Title: Praline 'n' Brown Sugar Rounds
Ingredients:
- 1/2 butter
- 1/2 shortening
- 3 all-purpose flour
- 1 brown sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 pecans
- 1 brown sugar
- 1/4 butter
- 1/4 powdered sugar
- 1 1/3
Instructions:
1. COOKIES:
2. In a large bowl beat butter and shortening with an electric mixer on medium to high speed about 30 seconds or untilsoftened.
3. add about half the flour
4. add brown sugar, egg, milk, vanilla, baking powder, baking soda and salt, beat until thoroughly combined.
5. stir in remaining flour, stir in 1/2 cup pecans.
6. Shap into two 10 inch rolls. Wrap in waxed paper or plastic wrap, then chill 4 to 48 hours.
7. Cut dough into 1/4 inch thick slices.
8. place 2 inches apart on an ungreased cookie sheet and bake at 375 for 8 to 10 minutes or until edges are firm.
9. cool cookies on wire rack.
10. FROSTING:
11. In a small saucepan combine brown sugar, butter and light cream.
12. Heat over meduim heattill mixture comes to a full boil. Boil one minute, stiring constantly.
13. Remove from heat and beat in powdered sugar with a wire wisk.
14. Drizzle over cookies. If frosting gets too thick add a few drops of water.
Title: Deep South Crisco Cake
Ingredients:
- 2 sugar
- 1 eggs
- 6 all-purpose flour
- 2 vanilla
- 1
Instructions:
1. Cream the sugar and Crisco together.
2. Add three eggs and mix.
3. Add 1 cup flour and mix.
4. Add the other 3 eggs and mix.
5. Add the other cup of flour and mix.
6. Add flavorings and mix for 10 minutes with the mixer on high speed.
7. Pour batter into an ungreased tube pan.
8. Cook in 325 degree oven for one hour.
9. Do not open oven while baking!
Title: Pineapple on the Grill
Ingredients:
- 6 pineapple
- 1/3 butter
- 1 margarine
- 1/2 brown sugar
- 1/4 vanilla extract
- 1/8 ground cinnamon
- 1/8 ground nutmeg
- 6 vanilla ice cream
Instructions:
1. Combine butter, brown sugar, vanilla, cinnamon, nutmeg and pineapple juice.
2. Microwave uncovered, on high, for 1-2 minutes until bubbly.
3. Brush half of the mixture on both sides of pineapple rings and cake slices.
4. On an uncovered grill, cook pineapple and cake for 1-2 minutes on each side or until golden brown, brushing occasionally with remaining pineapple juice mixture.
5. Top each slice of cake with a pineapple ring and scoop of ice cream, drizzle with caramel topping.
Title: Strawberry Shortcake Cream Puffs
Ingredients:
- 1/4 milk
- 1/4 water
- 3 1/2 butter
- 1 1/2 sugar
- 1/2 salt
- 3/4 all-purpose flour
- 2 eggs
- 1 water
- 8 mascarpone cheese
- 1/4 half-and-half
- 3 -4 powdered sugar
- 1/2 vanilla extract
- strawberry
Instructions:
1. Preheat oven to 400°F.
2. Combine milk, water, butter, sugar and salt in a small saucepan and bring to a boil over medium heat.
3. Add the flour all at once, stirring vigorously with a wooden spoon until dough comes together into a ball. Continue to cook dough, stirring continuously, for one additional minute.
4. Transfer dough to mixer or clean bowl and let mix (pref. with a paddle attachment) at a low speed for 2-3 minutes until slightly cooled. Add eggs one at a time, waiting until each egg is fully incorporated to add the next one. Increase mixer speed and continue mixing until batter is very smooth, about 3-4 minutes.
5. Using a spoon, drop 16 round tablespoonfuls of dough onto a parchment-lined baking sheet. Lightly stir together remaining egg yolk and water to create an egg wash. Brush each pastry with egg wash.
6. Bake for 20 minutes, until puffs are well browned.
7. Allow puffs to cool completely on a wire rack.
8. Filling.
9. Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff. Fold in diced strawberries, then either spoon or pipe filling into split cream puffs just before serving. Chill if not using filling right away.
Title: Creamy Rice Pudding
Ingredients:
- 1/4 rice
- 1/4 sugar
- 1/2 cinnamon
- 4 nutmeg
- 1/2 milk
- 1/2 salt
- raisins
Instructions:
1. Wash rice well.
2. Add remaining ingredients.
3. Pour into a greased baking dish.
4. Bake at 300degrees F for 2 hours.
5. Stir several times.
6. The mixture must not be allowed to boil.
7. Serve hot or cold.
Title: Very Vanilla Chocolate Chip Cupcakes
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/4 salt
- 1 1/4 granulated sugar
- 1/2 unsalted butter
- 3 eggs
- 1 vanilla extract
- 3/4 milk
- 1/2
Instructions:
1. Preheat oven to 350°F Line a muffin pan with paper liners.
2. In a small bowl, mix together flour, baking powder and salt.
3. In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in chocolate chips.
4. Scoop batter into prepared pan. Bake in preheated oven for 23 to 28 minutes or until golden and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
5. Top cooled cupcakes with favorite frosting.