lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Oj and Strawberry Cream Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/2 eggs
- 7 orange, zest of
- 1 cream of tartar
- 3/4 powdered sugar
- 1/2 strawberry puree
- 2 fresh strawberries
- 4
- 1/4
- 1
Instructions:
1. Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and floured.
2. Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
3. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the orange zest and orange juice. With a large wire whisk, beat until smooth. Set aside.
4. In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
5. In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
6. Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
7. For the whipped cream: whip the cream with the powdered sugar and strawberry puree with the wire whisk until firm.
8. Assembly: place between cake layers fresh cut strawberries and cream. Mix fresh strawberries with apricot jam and place on top of cake.
Title: Lilies
Ingredients:
- 3 eggs
- 3/4 sugar
- 1 flour
- 1 vanilla
- 1 baking powder
- 1 salt
Instructions:
1. Beat egg;.
2. Add rest of ingredients and beat well.
3. Drop by teaspoon full on to lightly greased baking sheets.
4. Bake for 5 minutes at 375 degrees until golden brown.
5. As soon as you remove the round sponge cake from oven, while still warm, fold over into a cone shape and hold in place with a wooden toothpick.
6. When completely cooled, fill centers with whipped cream (can use a cake decorating bag and tip or put whip cream in a ziploc bag and cut corner off to squeeze into cone).
7. Cut a thin strip of peach and insert into whipped cream at wide part of cone to look like a lily.
Title: Orange Juice Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 sugar
- 1/2 butter
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Mix cake mix, pudding mix, eggs, oil, and orange juice together.
3. Pour in a well-greased Bundt pan and bake for 35-40 minutes.
4. For glaze, melt butter in a sauce pan and add sugar and orange juice and bring to a boil, stirring constantly.
5. After removing cake from oven, pour glaze on cake and allow to set for 15 to 20 minutes, then invert onto plate.
Title: Plum Pudding and Sauce - Delicious
Ingredients:
- 1/2 molasses
- 1/2 sour cream
- 1/8 butter
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 raisins
- 1/2 currants
- 1/4 raisins
- 1/4 flour
- 1 sugar
- 1 flour
- 1 salt
- 1 cold water
- 1 1/2 butter
- 1 vinegar
- 2
Instructions:
1. Traditionally old silver English pennies or silver charms wrapped in grease-proof paper were placed in the batter and cooked into the pudding.
2. PLUM PUDDING:Mix ingredients in order given.
3. Spray inside of mould with lots of Pam thoroughly, or grease it well. Makes 3 cups of batter. Fill plum pudding mold 3/4 full because it will rise and push the cover open if you do not leave any space for rising batter.
4. Cover mould with cover.
5. Steam for 2 hours in large pot placing mold on a stand making sure it does not sit directly on the bottom of the pot. I make a ring out of tinfoil to sit the mold on.
6. Fill pot with water covering 3 inches from bottom of mold. Cover pot and place weight on lid. I use a rock to weigh cover down. Check water level after one hour. Add more water if the level is getting too low.
7. Turn over on a plate.
8. Can be frozen for later use.
9. Serve hot.
10. If cold heat in microwave.
11. Must be eaten hot.
12. SAUCE:
13. Boil Sauce ingredients except butter till thick.
14. When thick add chunk of butter.
15. SERVE: Slice heated Plum Pudding.
16. On each slice pour some sauce and drizzle cream over it.
17. Serve.
Title: Chocolate Macaroon Squares
Ingredients:
- 1 butter
- 1/3 margarine
- 1 egg
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla
- 1 1/3 sweetened flaked coconut
- 1 pecans
- 1
Instructions:
1. Peheat oven to 350°F.
2. Combine cake mix, butter, and egg in large bowl; mix with fork until crumbly. Press onto bottom of ungreased 13x9-inch baking pan. Combine sweetened condensed milk, egg and vanilla in medium bowl; beat until well blended. Stir in 1 cup each coconut, nuts and morsels.
3. Spread mixture evenly over base; sprinkle with remaining coconut. Bake for 28-30 minutes or until center is almost set (center will firm when cool). Cool in pan on wire rack.
Title: Almond Angel Cake
Ingredients:
- 1 cake flour
- 1 1/2 Splenda granular
- 1 1/4 cream of tartar
- 1 1/4 salt
- 1/4 vanilla extract
- 1
- 1/4
Instructions:
1. Preheat the oven to 350°F
2. Sift the flour twice with 1/2 cup of the sugar.
3. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter.
4. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 tablespoons at a time, beating after each addition.
5. Stir in the vanilla and almond extract.
6. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated.
7. Put the batter in an ungreased 10" tube pan and bake until the cake is light.
Title: One Bowl Chocolate Cake
Ingredients:
- 3 flour
- 1 1/2 water
- 3 baking soda
- 1 1/2 vanilla
- 1 1/2 sugar
- 7 1/2
- 1 1/2
Instructions:
1. Sift flour sugar soda and cocoa into a bowl.
2. Add water, salad dressing, and vanilla.
3. Beat 2 minutes with a hand mixer on medium speed.
4. Pour into a greased and floured 9x13 pan.
5. Bake 25 to 30 minutes in a 350 degree oven.
Title: Chocolate Marble Cheesecake
Ingredients:
- 1 ricotta cheese
- 2 cream cheese
- 1 sugar
- 4 flour
- 2 vanilla
- 3/4 cocoa powder
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place ricotta in a food processor and blend till creamy.
3. Add the egg whites and blend until smooth.
4. Add cream cheese, sugar, flour and vanilla. Process until smooth.
5. Transfer half of the filling to another bowl and stir in the cocoa and almond extract and blend until well combined.
6. Add an additional 2 tablespoons sugar.
7. PREPARE THE CRUST:
8. Place a few wafer cookies in processor and pulse until finely ground.
9. Repeat with more cookies a few at a time.
10. Spray a 9" spring form pan with no-stick spray on the bottom and up the sides. Set aside.
11. In a medium bowl stir together the crumbs and melted jam until well combined.
12. Using your fingers lightly press the crumbs and melted jam into the bottom and about 2" up the sides of the pan.
13. Bake crust at 350 degrees for 8 minutes.
14. Remove from the oven and set aside.
15. Increase oven temperature to 375 degrees.
16. Pour 1/2 of of each filling into the crust.
17. Using a spatula gently swirl the two fillings to create a "marble" look.
18. Bake at 375 for 35-40 minutes or until a knife inserted in the center comes out clean.
19. Remove from oven and cool for 15 minutes without unsnapping the hinge. Loosen the crust slightly from the sides of the pan.
20. Then cool for another 30 minutes.
21. Unsnap the sides of the pan and cool on the counter completely to the touch.
22. Place in the fridge for at least 4 hours before serving.
23. Garnish top with additional fine chocolate wafer crumbs or dark chocolate shavings.
Title: Raspberry-Lemon Custard Cakes
Ingredients:
- 1/2 raspberries
- 4 granulated sugar
- 3 all-purpose flour
- 3/4 lemon zest
- 2 lemon juice
- 1 1/2 milk
- 1 confectioners' sugar
- 1/4
- 1
Instructions:
1. Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
2. Heat oven to 350°F.
3. You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
4. Beat egg whites in a medium bowl with mixer on medium speed until foamy.
5. Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
6. With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
7. Beat in flour, extract, lemon zest and juice.
8. Gradually beat in milk.
9. Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
10. Divide batter among prepared cups (cups should be filled to the top).
11. Place cups in hot water in roasting pan.
12. Bake until puddings are puffed and golden brown on top -- about 24 minutes.
13. Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.
Title: Sponge Cake Squares
Ingredients:
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 eggs
- 3 sugar
- 1 1/2 vanilla
- 1 milk
- 3/4 butter
- 1/2 confectioners' sugar
- icing sugar
- ground cinnamon
Instructions:
1. Sift together flour, baking powder and salt.
2. Beat eggs thoroughly. Gradually beat in sugar, beating at high speed until thick and light, about 5 minutes. Add vanilla. Beat in HOT milk. Using low speed on mixer, beat in dry ingredients, mixing well. Pour batter into parchment lined and greased 13 x 9 x 2 inch baking pan.
3. Bake in 350°F oven 30 to 40 minutes or until cake tests done. Remove cake from oven; slowly pour melted butter over top. Sprinkle with confectioners’ sugar, then cinnamon. Cool in pan on rack. Cut in squares to serve. Makes 12 servings.
4. Country Fair Cookbook—Every Recipe a blue Ribbon Winner.
Title: Fresh Fruit Cheese Pie
Ingredients:
- 9 graham cracker crumb crust
- 8 cream cheese
- 14 sweetened condensed milk
- 1/3 lemon juice
- 1 vanilla extract
- white corn syrup
Instructions:
1. In large mixer bowl, beat cream cheese until fluffy.
2. Gradually beat in sweetened condensed milk until smooth.
3. Stir in lemon juice and vanilla.
4. Pour into prepared crust and chill 3 hours or until set.
5. Arrange fruit on top of pie.
6. Just before serving, brush with jelly if desired. Refrigerate leftovers.
Title: Munich Beer Creme
Ingredients:
- 1 dark beer
- 3/4 water
- 1/2 sugar
- 2 lemon juice
- 1 unflavored gelatin
- 4 eggs
Instructions:
1. In top half of double boiler, mix beer, 1/2 c water, sugar and lemon juice.
2. Sprinkle gelatin over remaining 1/4 c water.
3. Mix to dissolve and add to beer mixture.
4. Beat egg yolks and add to beer mixture.
5. Cook, stirring constantly until it coats a metal spoon 8 to 10 minutes.
6. Cool.
7. Beat egg whites until they stand in soft peaks.
8. Fold into cold beer mixture.
9. Pour into 6 individual dishes.
10. Chill.
11. May be served with whipped cream.
Title: Flutterby Butterfly Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1
- 48
Instructions:
1. Preheat oven to 350°F.
2. Place liners in muffin pans; set aside.
3. Prepare cake mix following package directions for 24 cupcakes.
4. Spoon batter into baking cups. Bake as directed. Cool.
5. Tint frosting with green food color; frost cupcakes.
6. For each butterfly, dip 2 mini pretzels in melted white candy coating.
7. Place on wax paper wax paper with rounded sides of pretzels touching.
8. Drizzle more candy coating between pretzels.
9. Sprinkle with colored sprinkles.
10. For antenna, insert 2 pieces of licorice into candy coating.
11. When coating has hardened, stand butterfly on top of cupcake.
Title: Miniature Cherry Cheesecakes
Ingredients:
- 2 eggs
- 2 cream cheese
- 1 cherry pie filling
- 1/2 sugar
- 1 vanilla
- 1/16
- 1
Instructions:
1. preheat oven to 350 degrees.
2. soften cream cheese to room temperature.
3. place in large bowl and mix the cream cheese at medium speed until creamy.
4. Add eggs to the cream cheese and mix until creamy and well blended.
5. add vanilla, sugar and coconut extract and mix. put vanilla wafer at bottom of muffin cup, then pour mixture into muffin cups 3/4 full. bake for 18 minutes.
6. take out and cool. top with cherry pie filling.
Title: Cake Decorator's Frosting
Ingredients:
- 1 1/2 shortening
- 1/2 hot water
- 2 powdered sugar
- 1/8 salt
- 1 vanilla flavoring
- 2
Instructions:
1. Using electric mixer (prefereably not handheld), cream shortening until very soft.
2. Add salt, a little powdered sugar and flavorings.
3. Alternately add water and powdered sugar, beating on medium speed until frosting is smooth after each addition.
4. ***Do not mix on high speed as it will cause bubbles in the finished frosting.
5. ***NOTE: This frosting makes enough to frost a 2-layer cake with enough left to make decorative roses, etc.
6. for the top of the cake.
7. DECORATIONS: Roses, leaves and other decorations can be made by adding tasteless food coloring paste (Wilton is one brand) to the frosting.
8. Make decorations, place on plastic wrap on cookie sheet and cover gently with plastic wrap.
9. Freeze for up to 1 month.
10. ***If you decide to freeze your frosted cake, DO NOT put the decorations on it until after you have thawed both the cake and decorations, as the colored decorations will bleed into the cake frosting when they thaw.
11. ***Defrost cake and decorations separately and then place decorations on the cake.
12. VARIATIONS: For chocolate frosting, add 3 tbs powdered cocoa to the sugar mixture.
13. For lemon, omit butter and vanilla flavorings and add 3 tsp.
14. lemon extract.
15. COLORED FROSTINGS: Frosting can be made any color you want with tasteless food coloring, but be sure to mix well after adding the coloring.
16. WEDDING CAKES: Five recipes of this frosting will decorate wedding cakes as follows: top layer 6-inch cake, middle layer 14-inch cake and bottom layer 18-inch cake.
17. This will serve 50-60 people.
Title: Orange Carrot Bundt Cake
Ingredients:
- 3/4 butter
- 1 1/4 granulated sugar
- 3 eggs
- 2 orange zest
- 2 vanilla
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 1 low-fat sour cream
- 1 carrot
- 1 confectioners' sugar
- 3
Instructions:
1. Grease 10-cup classic or fancy Bundt or tube pan; dust with flour. Set aside.
2. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in orange rind and vanilla.
3. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Fold in carrots. Scrape into prepared pan; tap pan on counter and smooth top.
4. Bake in centre of 325 F oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Remove from pan to rack; cool completely.
5. Glaze: In small bowl, mix icing sugar with orange juice until smooth; brush over cake.
Title: Banana Nut Creme Caramel
Ingredients:
- 1/2 sugar
- 3 water
- 1/2 banana
- 1/3 dark brown sugar
- 2 dark rum
- 1/4 vanilla extract
- 1/8 salt
- 2 eggs
- 12 pecan halves
- 4
Instructions:
1. Preheat oven to 325F.
2. Combine sugar and 3 tablespoons water in a small, heavy saucepan over medium heat; cook until sugar dissolves, stirring frequently.
3. Continue cooking until golden (about 4 minutes).
4. Immediately pour into 4 (6 ounce) ramekins or custard cups coated with cooking spray, tilting each cup quickly until caramelized sugar coats bottom of cup.
5. Set aside Combine banana and next 6 ingredients (banana through milk), stirring well with a whisk.
6. Divide mixture evenly among prepared custard cups.
7. Place cups in a 9" square baking pan, and add hot water to pan to a depth of 1".
8. Bake at 325 for 45 minutes or until a knife inserted in center comes out clean.
9. Remove cups from pan.
10. Cover and chill at least 4 hours.
11. Loosen the edges of custards with a knife or rubber spatula.
12. Place a dessert plate, upside down, on top of each cup, and invert onto plates.
13. Drizzle any of the remaining caramelized syrup over the custards.
14. Top with toasted pecans, if desired.
Title: Nutella Bundt Cake
Ingredients:
- 1 eggs
- 4 buttermilk
- 18 1/4 confectioners' sugar
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease and flour 10 inch Bundt pan(I use Baker's Joy spray).
3. In a small bowl whisk together 2/3 cup Nutella and 1 egg.
4. Blend until completely smooth and set aside.
5. In a large bowl using an electric mixer on low, stir together cake mix, 3 remaining eggs, buttermilk, and remaining 1/3 cup Nutella until moistened.
6. Scrape down sides and increase speed to medium for 3 minutes more.
7. Remove 1 cup batter and mix into nutella/egg mixture.
8. Pour batter from large bowl into Bundt pan.
9. Spoon nutella batter over it and using a knife, gently swirl batters together to create a marble pattern.
10. Smooth top of cake batter.
11. Bake for 40-50 minutes or until toothpick inserted into cake has moist crumbs that stick to it.
12. Cool cake in pan for 15 minutes.
13. Carefully invert onto cooling rack and remove pan.
14. While cake cools, make glaze.
15. GLAZE:
16. Whisk together confectioners sugar and Frangelico liquor until smooth.
17. Drizzle over cake.
Title: Neapolitan Cookies
Ingredients:
- 3 all-purpose flour
- 1/4 salt
- 1 baking soda
- 1/2 powdered clove
- 1/2 cinnamon
- 1 chocolate chips
- 1/2 unsalted butter
- 2 instant coffee
- 1 1/2 brown sugar
- 2 eggs
- 1 pignolis
- 2 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 1/4 butter
- 1 -2 vanilla
- 3/4 granulated sugar
- 2 water
- 1 egg
- 3/4 golden raisin
- 1 lemon
- 24 pistachios
- 1/2
Instructions:
1. This dough chills overnight. On the day you're ready to bake, preheat oven to 400.
2. For the dark dough: sift together flour, salt, baking soda, cloves, and cinnamon and set aside.
3. Grind or cut chocolate until it is fine (otherwise it will be hard to slice the dough). Set aside.
4. In the large bowl of an electric mixer, cream the butter, add the coffee and brown sugar and beat well.
5. Add the eggs and beat to mix. Beat in the ground chocolate.
6. On low speed gradually add the sifted dry ingredients, scraping the bowl regularly. Don't overblend! Then stir in the nuts. Set the dough aside (not in the fridge) and make the light dough.
7. Light dough: Sift together flour, salt, baking soda. Set aside.
8. In a large clean bowl of the electric mixer with clean beaters, cream the butter. Add the vanilla, the sugar, water and beat well. Add the egg, beat to mix. On low speed gradually add the shifted dry ingredients. Don't overmix.
9. Mix in the currents, lemon rind and cherries.
10. Layer dough in the pans: one half the dark dough (carefully pack down and smooth), all the light dough (do the same), then the rest of the dark dough. Press down to make a compact loaf.
11. Chill overnight (or for about twelve hours) in the freezer.
12. To bake: preheat to 400. You'll need unbuttered cookie sheets, lined with foil if possible.
13. Turn the pan over so that the cake of dough slides out, and peel off the foil or waxpaper. With a long and heavy knife, cut the cake in half the long way (if you used loaf pans); if you used a square 8x8 pan, cut it in three equal strips. Work with one piece at a time (wrap and freeze the others). Now slice the long piece you've got into individual cookies, about 1/3 of an inch thick. Place them 1 1/2 inches apart on the cookie sheets -- they will spread!
14. Bake 10 minutes, watching carefully. The white dough should be lightly browned, but the dark dough will burn if you're not careful. If they come out of the oven seeming slightly underdone, that's good. They'll be chewy instead of brittle.
Title: Angel Molasses Cake
Ingredients:
- 6 shortening
- 1/2 sugar
- 1/2 molasses
- 2 eggs
- 1/2 baking soda
- 2 ginger
- 1 salt
- 1
- 1/2
Instructions:
1. Cream shortening, add sugar gradually. beat thoroughly. Blend in molasses, beaten eggs, and milk. Carefully mix in sifted flour, baking soda ginger and salt.
2. Bake in a 8-inch square pan, at 350F for 35 to 45 minutes.
3. Finish with your favorite frosting!
Title: Mean Chef's Chocolate Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 baking soda
- 1 cream of tartar
- 1 unsalted butter
- 1 confectioners' sugar
- 1 1/2 egg
- 1 vanilla extract
- 1 granulated sugar
Instructions:
1. Sift the flour, cocoa, baking soda and cream of tartar together in a medium bowl and with a wire whisk, stir to combine.
2. In a large bowl, using a hand-held mixer at medium speed, beat the butter for 30 seconds, or until creamy.
3. Add the sugar and continue beating for 2 to 3 minutes until the mixture is light in texture and color.
4. Scrape down the sides of the bowl with a rubber spatula.
5. Add the egg and vanilla extract and beat well.
6. At low speed beat in the flour mixture, in two additions, scraping down the sides of the bowl after each addition.
7. Wrap the dough in plastic wrap and refrigerate.
8. Position a rack in the center of the oven and preheat to 375°F.
9. On a well-floured surface, roll out half of dough at a time to 1/4-inch thickness.
10. Using a cookie cutter cut into shapes and sprinkle with granulated sugar.
11. Bake on an ungreased baking sheet for 5-8 minutes or until lightly browned at edges.
12. Cool. Decorate as desired.
Title: Ricky Skaggs Best Ever Cake
Ingredients:
- 2 all-purpose flour
- 2 eggs
- 1 crushed pineapple with juice
- 2 sugar
- 2 baking soda
- 8 cream cheese
- 1/2 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 vanilla
- pecans
Instructions:
1. Cake:
2. Mix all ingredients together by hand.
3. Pour into a greased and floured 9X13X2 inch pan.
4. Bake at 350 for 35 minutes.
5. Frosting.
6. Mix all ingredients together by hand.
7. Frost cake when cooled.
8. Sprinkle frosted cake with pecans.
Title: German Fruitcake
Ingredients:
- 3/4 butter
- 2 sugar
- 4 eggs
- 3 flour
- 1/2 allspice
- 1/2 nutmeg
- 1/2 cinnamon
- 1 buttermilk
- 1 baking soda
- 2/3 vanilla extract
- 2/3
- 1
- 1/2
Instructions:
1. Cream together: butter, sugar and eggs.
2. Sift together: flour and spices.
3. Add baking soda to buttermilk.
4. Add flour mixture to egg mixture a little at a time, alternating with buttermilk until well mixed.
5. Fold in preserves and chopped nuts.
6. Mix in vanilla extract.
7. Bake in a greased and floured bundt pan at 325 degrees for 1 1/2 hours.
8. Cool for 15 minutes before removing from pan.
Title: Oatmeal Kiss
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 2 rolled oats
- 16 unsalted butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1 granulated sugar
- 60
Instructions:
1. Set racks in upper & lower thirds of the oven & preheat to 350°F
2. In a large bowl, combine the flour, baking powder, salt & oatmeal; stir well to mix.
3. In another large bowl, beat together butter, granulated sugar, & brown sugar until well mixed. Beat in the eggs, 1 at a time, beating smooth after each addition. Beat in the vanilla.
4. Lower the mixer speed and beat in the flour & oatmeal mixture.
5. Shape dough into small balls & roll in the additional granulated or coarse sugar. Place on parchment lined cookie sheets. Place 1 Hershey's Kiss in the center of each cookie.
6. Bake the cookies 15 - 20 minutes or until they become golden brown.
7. Slide the parchment off the cookie sheets. When cool, remove the cookies to an airtight container.
Title: Country Apple Squares
Ingredients:
- 2 milk
- 2 flour
- 1 brown sugar
- 1 1/2 cinnamon
- 1 egg
- 1/2 butter
- 1 margarine
- 1 walnuts
- 1/4 cream cheese
- 1/2 sugar
- 3 1/2 vanilla
- 16 apples
- 1/3 evaporated milk
Instructions:
1. Combine flour, brown sugar and cinnamon.
2. Cut in butter until mixture resembles coarse crumbs.
3. Add nuts.
4. Measure out 2 cups of crumb mixture and set aside.
5. Press remaining crumbs in greased 9x13 pan.
6. Beat cream cheese and milk until smooth.
7. Mix in egg and sugar and vanilla.
8. Pour over crust.
9. Top with apples and sprinkle with reserved crumbs.
10. Melt caramels with evaporated milk.
11. Pour over top and bake 35 to 40 minutes at 350 degrees.