lumicero/recipes-ing2inst huggingface dataset:
Title: Family Raisin Cake
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 butter
- 1 1/2 sugar
- 3 eggs
- 1 sour cream
- 1 flour
- 1
Instructions:
1. Sift first 4 ingredients together and blend well with spatula; set aside.
2. Beat eggs 5 minutes with hand held mixer.
3. Cream butter until softened; add sugar gradually, beating until fluffy after each addition. Add the beaten eggs.
4. Coat raisins with 1 tablespoon flour and mix; set aside. (The flour keeps raisins from settling on the bottom during baking.).
5. Add dry ingredients in thirds and sour cream in halves to creamed mixture. Stir in raisins.
6. Turn into a greased (bottom only) 13x9-1/2x2 inch pan.
7. Bake at 350 degrees 35 to 40 minutes, or until cake tester or wooden pick inserted in center comes out clean.
8. Cool on cooling rack and cut cake into squares or bars.
9. For a festive touch, roll each piece in granulated sugar. (At Christmas use red and green sugars).
Title: Date and Walnut Bundt Cake
Ingredients:
- 16 pitted dates
- 1 1/2 boiling water
- 1 1/2 baking soda
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1/2 brown sugar
- 3 eggs
- 1 1/2 vanilla extract
- 1 orange zest
- 1 1/2 walnuts
- 1 1/2 heavy whipping cream
- 1 1/2 brown sugar
- 1/2 unsalted butter
- 1 orange zest
Instructions:
1. Preheat oven to 350 degrees F, then both coat inside of a 12-cup Bundt pan with cooking spray & sprinkle with flour.
2. FOR THE CAKE ~ Combine dates & water in medium bowl, then stir in baking soda.
3. In a medium bowl, whisk together flour, baking powder & selt.
4. In a large mixing bowl, beat together butter & brown sugar until smooth, about 3 minutes.
5. Add eggs one at a time, beating well after each addition.
6. Beat in vanilla & orange zest.
7. At low speed, beat in flour mixture until just combined.
8. Stir in walnuts & dates (with the liquid included).
9. Spread into prepared Bundt pan & bake 45-55 minutes or until toothpick inserted in center comes out clean.
10. Cool on wire rack 10 minutes.
11. FOR THE SAUCE ~ Meanwhile, in a medium saucepan, bring cream & 1 1/2 cups of brown sugar to a boil, then reduce heat & simmer 5 minutes.
12. Set aside & reserve 1 cup of sauce to brush over cake, then continue simmering remaining sauce for 10 more minutes to thicken.
13. Stir in orange zest.
14. After cooling for 10 minutes, invert cake onto wire rack.
15. Poke holes all over with either a toothpick or a larger pick (I use a meat themometer!).
16. Brush reserved cup of sauce over top of cake, then cool at least 45 minutes. [NOTE: Cake can be made up to 3 days ahead ~ Just cover & store at room temperature, while refrigerating the sauce.].
17. When ready to serve, warm the sauce & enjoy!
Title: Festive Dessert Cake
Ingredients:
- 1 Nido full cream milk powder
- 2 water
- 1 sweetened condensed milk
- 1 vanilla essence
- 1 1/2 gelatin
- 3 water
- 1 sultana
- 3/4 glace ginger
- 3/4
- 1
Instructions:
1. Combine Nido milk, water and sweetened condensed milk in a saucepan.
2. Heat over low heat until just warm.
3. Remove.
4. Stir vanilla essence into warm milk.
5. Dissolve gelatine in the extra water.
6. Stir into the mixture.
7. Pour into a shallow tray.
8. Refrigerate until set.
9. After setting, turn the mixture into a large bowl.
10. Beat until it increases in volume, then fold in the remaining ingredients.
11. Pour the mixture into a greased pudding bowl.
12. Cover with foil and freeze.
13. Preparation of glace cherries:- Boil half a cup of sliced ginger with half a cup of sugar in one and a half cups of hot water.
14. Leave it to boil for 10 minutes.
15. Strain it.
16. Chill for 15 minutes.
Title: Ambrosia Pie
Ingredients:
- 1 pecans
- 1 sweetened flaked coconut
- 1/4 sugar
- 1/3 butter
- 4 margarine
- 1/2 navel oranges
- 2 sugar
- 1 1/4 cornstarch
- 2/3 vanilla extract
- 1
Instructions:
1. Crust:.
2. Put pecans, coconut, 1/4 cup sugar and butter in small bowl and.
3. toss with 2 forks until all ingredients are thoroughly combined and well.
4. moistened with butter.
5. Reserve 1/2 cup pecan-coconut mixture. Press remainder in 9" pie.
6. plate, pressing evenly over the bottom and up the sides, forming a rim.
7. Bake for 20 minutes in preheated 375F or until crust is lightly toasted.
8. Remove crust from oven and cool on wire rack.
9. Filling:.
10. Peel and remove white membrane from the oranges.
11. Cut oranges crosswise in 1/4" slices and cut slices in half. There.
12. should be about 4 cups of oranges.
13. Put sugar and cornstarch in 2 qt saucepan. Mix well with wooden.
14. spoon.
15. Add orange juice, apricot preserves and vanilla extract. Bring to a boil.
16. over med high, stirring constantly. Cook for a few minutes until thickened.
17. When the filling becomes translucent it is done. Remove from heat.
18. and set aside to cool.
19. Layer orange slices in baked crust and poor cooled filling over top.
20. Sprinkle reserved pecan-coconut crust mixture around edge of pie.
21. Refrigerate pie overnight or at least 4 hours.
22. To serve: decorate edges of pie with more coconut if desired and cut.
23. into wedges.
Title: Instant Berry Mini Tart
Ingredients:
- 8 raspberries
- 1 1/4 strawberries
- 1 confectioners' sugar
Instructions:
1. Separate the two halves(done in advance so residents could use them).
2. Both halves should have some cream filling on them.
3. Stand the berries on the cream.
4. Sift 10X confectione'r sugar over top if desired.
5. 1-2 half cookies with berry top per serving.
Title: Nutella and Ice Cream Cake
Ingredients:
- 13 chocolate chip ice cream
- 2 strawberry ice cream
- 2 vanilla ice cream
- 2 hazelnuts
- 1
Instructions:
1. Save 3 tablespoons Nutella in a small pastry bag to use as topping.
2. Wrap the outside of a 9" diameter springform cake tin with 2 3/4 inch high sides in foil.
3. Spread the 1st ice cream/yoghurt evenly in bottom of pan.
4. Use a small spoon, and drop half of the Nutella by teaspoonsful evenly over the ice cream layer. Do not try to spread it.
5. Freeze until firm, about 30 minutes.
6. Spread the 2nd ice cream evenly over the 1st layer, and again drop teaspoonsful of your remaining Nutella over this layer, and freeze again for 30 minutes.
7. Then spread the vanilla ice cream on top. Use a spatula to smooth top evenly.
8. Pipe the Nutella in the piping bag decoratively over the top. Freeze the cake until firm, 30 minutes or so.
9. Then wrap the entire torte, tin and all, in plastic, and freeze at least 6 hrs or overnight. This cake can be made a week ahead, how wonderful!
10. To serve, let it stand at room temperature for the outside to soften slightly. Remove the plastic and foil. Put on a cake plate. Use a knife to loosen the sides carefully, and release the springform pan.
11. If you like, press the coarse hazelnut bits into the sides of the cake. Serve!
Title: Starbucks Gingerbread
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 2 vanilla
- 2 eggs
- 1 orange, zest of
- 1 water
- 3 unsweetened applesauce
- 1 all-purpose flour
- 2 cinnamon
- 1/2 clove
- 1/4 nutmeg
- 1/4 mustard powder
- 1/4 baking powder
- 2 baking soda
- 1 salt
- 1/2 candied ginger
- 1
Instructions:
1. Set oven to 350°F.
2. In a bowl cream butter with sugars and vanilla until fluffy.
3. Beat in eggs, orange zest and fresh minced ginger, water and applesauce until well combined.
4. In a bowl sift together flour with cinnamon, cloves, nutmeg, mustard powder, baking powder, baking soda and salt; add to the creamed ingredients and beat until combined.
5. Mix in the candied ginger.
6. Pour into a well greased baking dish and bake for about 35-40 minutes or until cake tests done.
Title: Fresh Lemon & Sour Cream Pound Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 sour cream
- 1/2 milk
- 1/3 granulated sugar
- 1/4 egg
- 1 lemon juice
- 2 lemon zest
- 1
Instructions:
1. Preheat oven to 350 degrees and coat an 8x4 inch loaf pan with cooking spray.
2. In a large bowl mix flour, baking powder, baking soda and salt.
3. In a medium bowl mix sour cream, milk, sugar, oil, egg, lemon juice and lemon zest.
4. Stir sour cream mixture into flour mixture until well combined.
5. Pour batter into prepared loaf pan.
6. Bake about 45 to 50 minutes until a toothpick comes out clean.
7. Slice and serve with berries, whipped cream or plain.
Title: Peach & Blueberry Crisp With Spiced-Pecan Topping
Ingredients:
- 4 unsalted butter
- 2/3 flour
- 1/2 light brown sugar
- 1/2 cinnamon
- 1/4 salt
- 2/3 pecans
- 3 blueberries
- 3 sugar
- 1/4 cornstarch
- 3 nutmeg
- 1/4
Instructions:
1. 375 degrees 45-60 minutes.
2. Butter a 9 inch baking pan.
3. In small bowl combine flour, brown sugar, cinnamon and 1/8 teaspoons salt.
4. work the butter into the flour mixture until clumped together when pressed. Mix in the pecans.
5. In a large bowl, toss the blueberries and peaches. In a small bowl, combine the sugar with the cornstarch, nutmeg, and remaining 1/8 teaspoons salt and toss this mixture with the fruit.
6. Spread the fruit into the pan pressing the streusel into small lumps, sprinkle it over the fruit.
7. Bake until the fruit is bubbling in the center and topping is crisp and browned.
8. Cool slightly and serve warm with Icecream -- Yummmmm.
Title: Brown Sugar Pound Cake -- 9x5x3-Inch Loaf Size
Ingredients:
- 1 light brown sugar
- 1 butter
- 4 eggs
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 pecans
- berries
Instructions:
1. Preheat oven to 350F (325F glass or dark loaf pan).
2. Grease and flour a 9x5x3-inch loaf pan.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Beat in eggs one at a time.
5. Add vanilla.
6. In a separate bowl, combine flour, baking powder and salt.
7. Gradually add flour mixture to sugar mixture.
8. If desired, add TOASTED chopped pecans.
9. Pour batter into pan.
10. (CHECK CAKE AT 55 MINUTES FOR DONE-NESS) ~ Bake approximately one hour or until a toothpick inserted in center of cake comes out clean.
11. Remove from pan and cool completely a wire rack. Serves 8.
12. If desired, garnish with whipped cream and assorted berries.
Title: Christmas Pudding
Ingredients:
- 1 flour
- 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1/4 clove
- 1/2 suet
- 1 lemon
- 1 raisins
- 3/4 sugar
- 2 eggs
- 1 brandy
- 4 rum
- 1/2 milk
- 1/4 walnuts
- 1 golden raisin
- 3/4
Instructions:
1. Sift flour, salt and spices together.
2. Put suet, breadcrumbs, sugar, eggs, brandy, milk and lemon peel and juice into bowl. Mix well.
3. Stir in nuts and fruit.
4. Add dry ingredients and mix well.
5. Turn batter into thoroughly greased 2-quart mold.
6. Cover tightly with greased cover or aluminum foil, waxed paper or parchment. Place mold on trivet or rack in steamer or deep kettle. Pour boiling water into steamer about half the height of mold.
7. Cover and steam pudding for four hours.
8. Add more boiling water if necessary during steaming.
9. Remove pudding and unmold on serving plate. Serve with Hard Sauce or whipped cream.
Title: Honeydew Blueberry Dessert Soup
Ingredients:
- 1 honeydew melon
- 1 blueberries
- 6
Instructions:
1. Cut the melon from the rind and into chunks.
2. Puree until smooth in a food processor or blender.
3. Pour into a large bowl and stir blueberries into pureed melon.
4. Chill until quite cold.
5. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.
Title: Charlene's Apple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 3/4 vanilla
- 2 flour
- 2 1/2 baking powder
- 2 baking soda
- 1 salt
- 1/4 cinnamon
- 1 nutmeg
- 1/2 walnuts
- 1 pecans
- 3 tart apples
Instructions:
1. Preheat oven to 350 degrees; grease a 9x13 pan& set aside.
2. In a large bowl, beat eggs& oil until well blended; add sugar slowly, beating at medium speed; add vanilla.
3. Sift together the flour, baking powder, baking soda, salt, cinnamon& nutmeg.
4. Add dry ingredients to egg/oil mixture, combining well.
5. Add nuts& apples.
6. Pour batter into prepared pan; bake 45-60 minutes, or until cake tests done with a wooden pick or sharp knife in center.
7. Cool in pan on a wire rack.
8. Note: Mixture can be baked in two 8x8 square pans or two 9x5 loaf pans as well.
9. For the 8x8, bake approximately 45 minutes; 9x5 may take a little longer.
10. If using one of these sizes, cool baked cake in pan 10-15 minutes before removing to a wire rack to cool.
Title: Peaches Flambe for 2
Ingredients:
- 2 vanilla ice cream
- 2 sugar
- 1/4 water
- 1/2 lemon juice
- 1 brandy
- 2
Instructions:
1. Scoop ice cream into balls; place in freezer while preparing sauce.
2. In small chafing dish or saucepan, heat jam, sugar, water and lemon juice, stirring occasionally, until syrupy, about 5 minutes.
3. Add peaches and heat through.
4. Heat brandy until warm, pour on peaches and ignite immediately.
5. Spoon peaches and sauce on ice cream.
Title: Danish Butter Cookies
Ingredients:
- 500 flour
- 24 baking powder
- 350 butter
- 250 sugar
- 1 salt
- 1 eggs
- 3 lemon, zest of
- 1 sugar
- 3 -4 water
- 3 -4 sugar
- 3 -4
Instructions:
1. Sift flour with baking powder, add chopped butter, sugar, vanilla sugar, pinch of salt, eggs and grated lemon peel. Mix to combine and knead into the dough.
2. Wrap the dough with plastic wrap and let it sit for 30 minutes in the refrigerator.
3. On a working desktop or a silicone mat sprinkled with sugar roll out with a rolling pin 5 mm thick dough. Brush with water and sprinkle with sugar. With a palm of your hand lightly press sugar into the dough. Cut into desired shapes with a cookie cutter.
4. Place cookies onto a baking sheet lined with parchment paper or a silicone baking sheet. Bake 10 - 12 minutes at 180 ° C. They are done when the ends become slightly golden.
5. Cool and put in a tightly closed metal container. They will keep for several weeks.
Title: Turkish Eyes Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 salt
- 1 honey
- 1 vanilla
- 2 1/2 all-purpose flour
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease cookie sheets or line with parchment paper.
3. Cream butter.
4. Add the sugar and cream until smooth.
5. Add salt and vanilla.
6. Stir in flour.
7. Knead until smooth.
8. Roll out dough between two pieces of wax paper until 1/4" in thickness.
9. Carefully remove the top sheet of wax paper.
10. Cut out equal number of 3" circles and 1" circles.
11. Place on cookie sheets about 1" apart.
12. Bake 10-12 minutes or until golden brown.
13. Transfer to wire racks to cool.
14. Spread the jam on the 3" circles, leaving a 1/4"-1/2" border all around.
15. Dust the 1" circles with powdered sugar and place in the center of the jam-lined cookies.
16. Let cookies set.
Title: Amazing Diet Fruit Dessert. I Have Outdone Myself.
Ingredients:
- 1 vanilla yogurt
- 1 apple
- 4 cinnamon
- nutmeg
Instructions:
1. Sprinkle cinnamon in yogurt.
2. Place yogurt in freezer for 1/2 an hour.
3. Slice apples, sprinkle with nutmeg, and place in a microwave safe bowl. Spray with cooking spray.
4. Microwave 2 minutes on high.
5. Remove yogurt from freezer and scoop over the apples
6. crumble pretzels on top, enjoy!
Title: Peanut Butter Sundae Sauce for 2
Ingredients:
- 2 1/2 peanut butter
- 1/2 - 1 honey
- 1 -2 water
Instructions:
1. Put peanut butter in microwaveable dish.
2. Add 1/2 t. honey and 1 T. water.
3. Mix well and if too thick add more water.
4. If not sweet enough add more honey.
5. Heat in microwave 10-20 seconds, stir and serve over vanilla ice cream. Good over choclote chip too.
Title: Witch Hats
Ingredients:
- 32
- 1
Instructions:
1. Attach 1 Kiss to chocolate bottom of each cookie, using decorating icing.
2. Pipe decorating icing around base of chocolate.
Title: 4 Layer "cake"
Ingredients:
- 1/2 butter
- 1 flour
- 1/2 pecans
- 8 cream cheese
- 1 Cool Whip
- 1 powdered sugar
- 1/2 vanilla
- 2 instant chocolate pudding mix
- 5 milk
- 16 Cool Whip
- 8 pecans
- 1/2
Instructions:
1. Mix ingredients in step one together, press in bottom of 9x13 dish. Bake at 350 for 30 min, allow to cool completely.
2. Mix together ingredients for layer two, spread evenly over layer one.
3. Mix pudding layer ingredients until thick, spread evenly over layer two.
4. Fold together layer four ingredients and spread on top of layer 3. Refrigerate until ready to eat!
Title: Apple Pudding Cake
Ingredients:
- 1 1/2 brown sugar
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 ground cinnamon
- 1/2 milk
- 2 vanilla extract
- 1 granny smith apple
- 1 apple cider
- 1
Instructions:
1. Combine 3/4 cup brown sugar, flour, and next 3 ingredients in a lightly greased 9- x 1 3/4-inch round cakepan.
2. Stir together milk, oil, and vanilla; add to sugar mixture, stirring until blended. Stir in apple.
3. Sprinkle with remaining 3/4 cup brown sugar. Pour hot apple cider slowly over batter. Do not stir.
4. Bake at 350° for 30 to 35 minutes or until a cake layer forms on top. Cool slightly, and serve with ice cream.
Title: Carrot Apple Oatmeal Flax Doggie Cookies
Ingredients:
- 4 whole wheat flour
- 1 rolled oats
- 1/2 water
- 2 flax seeds
- 1/2 ground cinnamon
- 1 carrot
- 1 apple
- 2 molasses
- 2 canola oil
- 1 egg
- 1 vanilla
Instructions:
1. Combine in a bowl the flour, oats and cinnamon and mix together.
2. In a food processor add the water, flaxseeds, carrots, apple, molasses, canola oil, egg and vanilla.
3. Puree until smooth.
4. Pour over the dry ingredients and mix well.
5. Knead a few minutes until the dough holds together.
6. Roll out with rolling pin to about 1/4" thick.
7. With a fork poke holes all over the surface.
8. Using a cookie cutter, preferably a doggie bone shape, cut out shapes.
9. Place on parchment paper lined sheet pans.
10. Bake at 350 F for 30 minutes and leave in oven until cooled.
11. I Freeze and bring out as necessary.
12. Sit back and enjoy all your doggie raves and kisses.
Title: Blanca's Rich and Creamy Vanilla Pudding
Ingredients:
- 6 cornstarch
- 1/2 salt
- 5 sweetened condensed milk
- 1 unsalted butter
- 3 vanilla
- 2 cinnamon
- 1 raisins
Instructions:
1. In a medium saucepan, combine the cornstarch and salt. Slowly whisk in the whole milk then the sweetened condensed milk until thoroughly combined.
2. Heat the mixture over medium heat, whisking constantly and scraping sides and bottom of saucepan.
3. When mixture begins to thicken a bit, add about 1 cup of it to the egg yolks. Mix well and then add the egg mixture back to saucepan.
4. Cook, stirring constantly, until thickened.
5. Strain the pudding through a fine-mesh strainer into a bowl, scraping with a rubber spatula to pass the pudding through. (I know this is an extra step, but it removes any bits of cooked egg, so the pudding is smooth.).
6. Stir the butter and vanilla into the pudding until the butter is melted.
7. To prevent a skin from forming, press a piece of plastic wrap directly on the surface of the pudding or you can dust it with a little bit of cinnamon and put some raisins on top like my mom does. Refrigerate until set, about 3 hours.
Title: Caramel Nut Chocolate Cookies
Ingredients:
- 1 1/2 light brown sugar
- 2/3 vegetable shortening
- 1 water
- 1 vanilla
- 2 eggs
- 1 3/4 all-purpose flour
- 1/3 salt
- 1/2 baking soda
- 1/4 pecans
- 2
- 1
- 20 -25
Instructions:
1. Heat oven to 375.
2. Place sheets of foil on countertop for cooling cookies.
3. Place brown sugar, shortening, water and vanilla in large bowl.
4. Beat at medium speed of electric mixer until well blended.
5. Add eggs, beat well.
6. Combine flour, cocoa, salt and baking soda.
7. Add to shortening mixture; beat at low speed just until blended.
8. Stir in small chocolate chips.
9. Shape dough into 1 1/4 inch balls.
10. Dip tops in chopped pecans.
11. Place 2 inches apart on ungreased baking sheet.
12. Press caramel half in center of each ball.
13. Bake one baking sheet at a time of 375 for 7 to 9 minutes or until cookies are set.
14. DO NOT OVERBAKE.
15. Cool 2 minutes on baking sheet.
16. Remove cookies to foil to cool completely.
Title: Icebox Butter Cookies With Chocolate and Pistachios
Ingredients:
- 1 unsalted butter
- 3/4 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 2 1/2 all-purpose flour
- 1 salt
- 1/3 dark chocolate
- 1/3 pistachios
- 1/2 sugar
Instructions:
1. In a medium bowl, cream butter and sugar with electric mixer on medium speed.Add egg and vanilla and beat to combine. Add flour and salt and beat on low to combine. Fold in chocolate and pistachios.
2. Place dough in fridge for an hour to firm up.
3. Place dough on clean floured surface and roll into long tube. Wrap dough in wax paper and twist ends closed. Place dough into a paper towel roll (this helps the dough keeps its shape) and freeze overnight.
4. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
5. Let dough stand at room temperature for 15 minutes. Roll dough in sanding sugar to coat. Slice log into 1/4 thick rounds. Place about 1 inch apart on cookie sheets.
6. Place one cookie sheet on upper rack and one on lower rack. Bake for 8 minutes. Swap racks and rotate cookie sheets and bake for another 8 minutes. Continue to bake until cookies are golden brown.
7. Transfer cookies to wire rack to cool completely.
Title: Carrot Cake Jar Mix
Ingredients:
- 2 sugar
- 2 pecans
- 1/2 all-purpose flour
- 3 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/4
Instructions:
1. Combine and blend ingredients in a small bowl.
2. Store in an airtight container.
3. Attach this to the Jar.
4. Carrot Cake.
5. Makes 1 13x9-inch cake.
6. 1 package Carrot Cake Mix.
7. 1 1/2 cups vegetable oil.
8. 3 large eggs.
9. 3 cups grated carrots.
10. 1 (8-ounce) can crushed pineapple.
11. Preheat oven to 350 degrees F& grease 13x9 inch pan.
12. Place Carrot Cake Mix in large mixing bowl.
13. Make a well in the center of the mix& add the oil, eggs, carrots& pineapple.
14. Blend until smooth.
15. Pour into the prepared pan& bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean.
16. Cool the cake and frost if desired or dust with powdered sugar.
Title: Egg Free Dairy Free Moist Chocolate Cake
Ingredients:
- 3 flour
- 2 baking soda
- 2 sugar
- 6 cocoa powder
- 1 salt
- 2 vinegar
- 2 vanilla
- 3/4 water
- 2 1/2
Instructions:
1. Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
2. Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
3. Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.
Title: Grandma's Date Balls (X'mas Cookies)
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 1 dates
- 1 egg
- 3 coconut
- 1 maraschino cherry
- 1/4 vanilla
- 1 powdered sugar
Instructions:
1. In heavy-bottomed,lg.
2. saucepan or pot,melt butter.
3. Stir in brown sugar and dates.
4. Cook til sugar is melted.
5. Remove from heat and QUICKLY stir in egg well.
6. Return to med.
7. heat, stirring constantly, til boiling.
8. Boil and stir 1 minute.
9. Remove from heat, stir in rest of ingredients, and let cool off til easily handled.
10. Roll into balls, about 1" or so, roll in powdered sugar to coat.
11. Store airtight.
12. (Can chill if desired, but serve room temp.).