lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Pumpkin Cinnamon Rolls
Ingredients:
- 3 granulated sugar
- 1 kosher salt
- 1 1/2 milk
- 4 unsalted butter
- 4 all-purpose flour
- 1 instant yeast
- 1/2 ground cardamom
- 2 cream cheese
- 1/3 canned pumpkin
- 1 ground ginger
- 1/2 ground nutmeg
- 1/4 cinnamon
- 1/4 butter
- 3 dark brown sugar
- 1 1/4 cinnamon
- 1/2 vanilla bean paste
- 1 sea salt
- 1
- 1/2
Instructions:
1. In a large bowl, combine all ingredients. Start with 2 cups of the flour then slowly work in the remaining 2 cups as the dough comes together.
2. Turn the dough out onto a floured work surface and knead several times. Cover with plastic wrap and let rest for 15 minutes.
3. Once the dough has rested, use a rolling pin to roll it out into a 12"x18" rectangle. If the dough shrinks back, allow it to rest a little longer before continuing.
4. Heat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
5. In a medium bowl, use an electric mixer to beat together the cream cheese, pumpkin, egg white, ginger, nutmeg and cinnamon.
6. Spread the pumpkin mixture evenly over the rolled out dough, going all the way to the edge except on one long side (leave 1 inch of that long side bare). Starting with that side, roll up the dough into a log like a jellyroll, pinching the sides to seal.
7. Using a sharp knife, cut the log into 12 rounds. Arrange the rounds in the prepared pan. Cover with plastic wrap and allow to rise until slightly puffy, about 20 minutes.
8. Bake for 25 to 30 minutes or until golden brown.
9. While the buns bake, make the glaze. In a medium saucepan over medium-high heat, combine the butter, brown sugar, cream and cinnamon. Cook, stirring frequently, for 5 minutes or until slightly thickened. Stir in the vanilla bean paste and salt.
10. When the buns are cooked, immediately drizzle all over with the caramel. Allow to cool for 10 minutes before serving.
Title: Tropical Cake
Ingredients:
- 1 bananas
- 2 margarine
- 1/3 brown sugar
- 1 flaked coconut
- 1 milk
- 2
Instructions:
1. Mix and bake cake in 13x9 an according to directions on package.
2. Cool in pan.
3. Slice each banana into 4 thin slices and arrange on cake.
4. In a small bowl combine margarine, brown sugar, coconut and milk.
5. Spread on top of cake covering bananas completely.
6. Place cake under broiler and broil 2-3 minutes until bubbly.
Title: Pillsbury Chocolate Mint Cream Cake
Ingredients:
- 1 water
- 1 creme de menthe
- 1/2 eggs
- 1/4 creme de menthe
- 3
- 1
- 2
- 8 -10
- 7
Instructions:
1. Heat oven to 350 degrees. Grease and flour two 8 or 9 inch round cake pans. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at highest speed. Pour batter into greased and floured pans. Bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans. Cool completely.
2. In small bowl, combine frosting, mint extract and green food color; stir until blended. To assemble cake, spread frosting between cake layers; frost sides and top.
3. To decorate with mint trees, unwrap mints. Cut 7 mints in half diagonally. Position triangular mint pieces side by side to create tree shape. Small squares can be cut from remaining mints to form tree trunks. Place a red cinnamon candy at each tree top.
4. High altitude: Above 3500 feet - Increase water to 1 cup plus 4 teaspoons and add 1/4 cup flour to cake mix. Bake at 375 degrees for 30 to 40 minutes in two 9 inch round cake pans.
5. Presentation: The picture has Andes candies cut into triangles and little squares to make christmas trees, with tiny little red candies for stars on top. I think there are six of them on the cake.
Title: Pickled Peaches/Spiced Peaches
Ingredients:
- 4 brown sugar
- 4 apple cider vinegar
- 5 cinnamon sticks
- 1 whole cloves
- 1 allspice
- 15
Instructions:
1. Place washed canning jars in 200°F oven.
2. Prepare peaches by peeling, pitting and cutting into thick slices. Place in cool water with 1/2 cup vinegar to prevent browning.
3. Stir sugar, vinegar and cinnamon sticks together. Tie cloves and allspice in a piece of cloth and place in pot. Bring 'brine' to a boil and boil 1 minute.
4. While sugar mixture is heating, thoroughly drain and pack peaches into hot jars to about 3/4-1" inch from the top.
5. Pour hot brine over peaches (leave about 1/2" of head space) process in a boiling water bath for about 20 minutes.
Title: Best-Ever Oatmeal Butterscotch Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/4 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1 vanilla
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 1/4 old fashioned oats
- 1
Instructions:
1. Preheat oven to 350 degrees;In a large bowl, beat butter and sugars until creamy.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, cinnamon and salt; mix well.
4. Add oats and chips; mix well.
5. Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.
6. Bake 8-10 minutes or until light golden brown.
7. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Title: Iced Eggnog Cookies
Ingredients:
- 1 1/3 butter
- 1 brown sugar
- 4 flour
- 1/2 powdered sugar
- 3 butter
- 2 ground nutmeg
- 4 1/2 ground cinnamon
- 3/4
- 1 1/2
- 1/2
- 1/4
- 3
Instructions:
1. Cream 1 1/3 cups butter and brown sugar in a bowl.
2. beat in egg yolks 2 tablespoons eggnog and extract.
3. beat in flour.
4. cover and chill for 2 hours.
5. shape into 1 inch balls place on a baking sheet.
6. bake at 325 for 14 minutes.
7. cool on wire racks.
8. for the frosting, beat together powdered sugar, 3/4 cup butter, 1 1/2 teaspoons extract, nutmeg and cinnamon.
9. beat in eggnog and spread over cookies.
Title: Charming Chocolate Cupcakes
Ingredients:
- 1 molasses
- 1 soymilk
- 2 chocolate
- 6 carob chips
- 1 vanilla extract
- 4 cornstarch
- 2 flour
- 1 baking soda
- 6
Instructions:
1. Preheat oven to 375 degrees F.
2. In a small saucepan, whisk together the molasses, 1/2 cup of the milk, and the chips.
3. Cook on medium heat until chips have melted, stirring constantly with a spoon.
4. Add the oil, vanilla, cornstarch, and stir well until mixed.
5. Remove from heat and set aside.
6. In a medium bowl, sift the flour and baking soda together.
7. Add the remaining milk and the chocolate mixture and stir.
8. Spoon into cupcake paper liners and bake for 15-20 minutes.
9. Test with a knife to see if done.
10. Once cooled, you can frost with icing.
Title: Meringue Cake
Ingredients:
- 4 butter
- 1/2 eggs
- 2 flour
- 1/2 cocoa powder
- 2 baking powder
- 2 salt
- 1/2 vanilla
- 1 1/2 milk
- 3 1/2
- 1
Instructions:
1. Oven: 350°F/180°C.
2. (The extra tablespoon butter is because the original recipe is metric and asks for 125g butter, which is slightly more than 4oz).
3. Use a rectangular cookie tin, about 12 x 9 inches or slightly smaller.
4. Grease it well and line with baking or wax paper, and make sure there is a good overhang to provide you with a grip to lift out the cake later.
5. Cream butter and 3 1/2 oz (125 ml) of the superfine sugar very well until pale and thick. Add the egg yolks and whisk in very well.
6. Sift the flour, cocoa, baking powder and salt into a bowl. Add the vanilla to the milk.
7. Add the soft butter and milk in turns to the dry mixture, and whisk in well.
8. Spread this mixture evenly into the prepared pan: it will be a thin layer.
9. Whip the 2 egg whites until stiff, then add to it the remaining 4 1/2 oz of superfine sugar, and whisk in until you have a glossy meringue.
10. Crush the nuts: a mixture of walnuts or pecans, plus almonds taste very good.
11. Spread the meringue over the cake layer. Sprinkle over the nuts.
12. Bake 20 minutes or a little longer (my sister said the original recipe says 20 minutes but she felt it was a bit short).
13. Cool cake completely in the pan. Then slide out carefully with the help of the paper overhang and perhaps a spatula if needed, to a cake rack.
14. (Even if cake cracks it does not matter: it won't be seen!).
15. Halve the rectangular cake.
16. Whip the cream until very firm. Put all of it on one half of cake and then put other cake half on top of the cream layer. This cake needs no topping, but you could sieve over some cocoa.
Title: Refrigerated Strawberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 frozen sweetened strawberries
- 1 1/3 vanilla instant pudding mix
- 2 milk
- 1 Cool Whip
- 1 fresh strawberries
- 2 mint leaf
Instructions:
1. Preheat oven to 350 degrees.
2. Flour and grease a 13x9 inch pan.
3. Prepare cake according to package directions.
4. Poke holes at 1" intervals with wooden spoon handle.
5. Puree strawberries in blender.
6. Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
7. Prepare pudding using only 1 cup of milk.
8. Fold in cool whip.
9. Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
10. Place in refrigerator for at least 4 hours before serving.
11. Decorate with fanned berries and mint leaves.
Title: Chocolate Chip Mousse Pie
Ingredients:
- 6 cream cheese
- 1 vanilla extract
- 1 graham cracker crust
- 1
Instructions:
1. In a microwave safe dish melt chocolate chips,stir until smooth and cool for 20 minutes.
2. While the chocolate is cooling, mix together cream cheese and vanilla until smooth.
3. Beat in melted chocolate,mixing well.
4. Fold in whipped topping.
5. Pour into pie crust, and add extra topping if desired.
6. Chill for 4 hours.
Title: Joyce's Fabulous Fruit Cocktail Cake
Ingredients:
- 1 1/2 sugar
- 1/4 eggs
- 2 vanilla
- 1 flour
- 2 salt
- 1/4 baking soda
- 2 coconut
- 1 margarine
- 1/2 butter
- 1/2 sugar
- 3/4 milk
- 1/2 coconut
- 1/2 walnuts
- 1/2 vanilla
- 1
Instructions:
1. Beat together sugar, oil, eggs, and vanilla.
2. Sift together flour, salt, and baking soda.
3. Add fruit cocktail, mix well.
4. Pour in 9x13 inch pan.
5. Sprinkle coconut over batter.
6. Bake at 350 degrees for 45 minutes.
7. Just before removing cake from oven, bring margarine, sugar, and milk to boil in small saucepan for one minute.
8. Remove from heat.
9. Add coconut, chopped nuts, and vanilla.
10. Spread at once over hot cake.
Title: Healthy Oatmeal Cookies (With Honey)
Ingredients:
- 1 flour
- 1/4 rolled oats
- 1 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 honey
- 1/2 molasses
- 1/2 egg
- 1 vanilla
- 1 craisins
- 1
- 1/2
Instructions:
1. Preparation:.
2. In a large bowl, mix all the dry ingredients together.
3. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
4. Mix the wet stuff with the dry stuff. Add the craisins and nuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
5. COOL the mix for 20 minutes in the fridge.
6. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
7. Drop onto your baking sheet (I recommend lining the baking sheet with parchment paper).
8. Bake for about 12-17 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
Title: Puto
Ingredients:
- 2 rice
- 1 1/2 water
- 2 baking powder
- 1 - 1 1/2 white sugar
- 4 sugar
- 2 coconut
Instructions:
1. You may use long grain.
2. In a heavy duty blender, puree soaked rice in water until very fine.
3. Pour in a bowl; add sugar and 2 teaspoons baking powder.
4. Mix well and set aside.
5. Beat egg whites until stiff.
6. Add 2 tablespoons sugar to keep the air in the beaten egg whites.
7. Fold the egg whites into the beaten rice batter and pour into muffin pans.
8. Steam for about 20 minutes or until done. (Optional: Sprinkle a few anise seeds on top of the puto) Serve with grated coconut.
9. Note: You may use basket steamer in a wok half filled with water.
Title: Flourless Chocolate & Vanilla Marble Cake
Ingredients:
- 8 cream cheese
- 2/3 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 10 bittersweet chocolate
- 5 unsalted butter
- 3 eggs
- 1/3 granulated sugar
- 1 dark rum
- 1 pure vanilla extract
- 1 table salt
- cocoa powder
Instructions:
1. Position an oven rack in the middle of the oven and heat the oven to 300°F Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.
2. Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
3. Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
4. Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
5. Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight.
6. Make Ahead Tips:.
7. Wrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
Title: Apple Rings With Cinnamon Cream Sauce
Ingredients:
- 1 water
- 1 vanilla
- 1 all-purpose flour
- 1 salt
- 1/4 granny smith apples
- 6 canola oil
- 1 sugar
- 1/2 corn syrup
- 1/2 cinnamon
- 1/2 evaporated milk
Instructions:
1. Whisk egg until frothy, then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples. Slice peeled apples into 1/2 inch thick slices. Using varying sized biscuit cutters, cut rings out of apple slices, discarding smallest circle containing the core. Heat oil to 350 degrees. Don’t let oil get too hot or the rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil. Dip apple rings into batter, letting excess drip off. Cook in oil, in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot, sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce.
2. Cinnamon Cream Syrup:
3. In a small saucepan, combine sugar, corn syrup and cinnamon. Bring to a boil, stirring for 3 minutes. Remove from heat and cool for 5 minutes. Stir in evaporated milk and serve warm.
Title: Ginger Creams
Ingredients:
- 1 brown sugar
- 1 shortening
- 2 eggs
- 1 molasses
- 4 flour
- 1 ginger
- 2 cinnamon
- 1/2 ground cloves
- 1 mace
- 1 salt
- 1 1/4 hot water
- 2 baking soda
Instructions:
1. Combine all ingredients, mix thoroughly.
2. Bake in at 375 for about 25 minutes.
3. Top with powdered sugar.
Title: Fairy Coconut Kisses
Ingredients:
- 2 caster sugar
- 2/3 vanilla essence
- 1 cornflour
- 1
- 2
- 12
- 2
Instructions:
1. Preheat oven to 150°C Line 2 baking trays with non-stick baking paper.
2. Using an electric mixer, beat eggwhites in a clean, dry bowl until soft peaks form. Add sugar, 1 tablespoon at a time, continuing to beat until meringue is thick and glossy. Add vanilla and cornflour. Beat briefly to combine.
3. Gently fold through coconut. When almost combined, add food colouring. Finish folding through coconut (don't over mix - colour should stay a bit streaky).
4. Spoon level tablespoonfuls of mixture onto prepared trays, allowing room for spreading. Using the back of a teaspoon, make a small indentation in the centre of each coconut kiss. Fill each indentation with 1/4 teaspoon jam.
5. Bake coconut kisses for 15 minutes or until just starting to colour (you don't want them to brown). Remove from oven and stand on trays for 10 minutes or until firm. Transfer to a wire rack to cool. Variation Replace jam with 1 cup white choc bits. When cool, dust with pink sugar. To make pink sugar, place 1 cup icing sugar and 2 drops red food colouring in a storage bag. Rub until combined.
Title: Gluten Free Apple Sponge
Ingredients:
- 4 apples
- 50 caster sugar
- 30 water
- 60 ground cinnamon
- 1/2 ground cloves
- 1/2 eggs
- 2 caster sugar
- 70 cornflour
- 80 baking powder
- 1
Instructions:
1. Peel, core, quarter and slice apples. Place in saucepan with sugar, water, spices and mixed peel. Cook uncovered for about 10 minutes or until apples are tender.
2. To make sponge topping: beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar and beat until it is dissolved. Fold in sifted flour.
3. Spoon hot apple mixture into a deep round ovenproof dish and spread sponge topping over. Ensure that the apple mixture is as hot as possible before spreading the topping.
4. Bake uncovered for about 25 minutes.
Title: Bokke Pootjes
Ingredients:
- 1 butter
- 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 water
- 2 flour
- 1 1/4 - 1 1/2
- 2 -3
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar together.
3. Add egg yolks and vanilla. Beat until smooth.
4. To egg whites in a shallow bowl, add water and beat with a fork.
5. Shape dough into 1 1/2 - 2-inch long fingers with stubby ends. My Mom used to make them into little horseshoe shapes after she shaped them into the fingers. It gave them a neat appearance.
6. Drop into egg whites.
7. Roll in nuts.
8. Bake for 14 - 16 minutes.
9. Cool.
10. While the cookies cool, melt the chocolate squares using whichever method you prefer. I usually use the microwave and stir every 15 seconds. You could melt it with a double boiler if you wish.
11. Dip ends in melted chocolate.
12. Set on waxed paper to allow chocolate to set up.
Title: Steamed Pears and Honey
Ingredients:
- 4 pears
- 4 honey
- 4 cognac
Instructions:
1. Slice off the top of pear and save as a lid.
2. Fill each pear with 1 tablespoon of each the honey and cognac.
3. Place lid back on and steam the pears for about 10 min.
4. or until tender.
5. Serve Hot.
6. Optional: You can place pear atop of your favorite almond or sugar cookie with additional honey drizzled on top.
Title: Creamy Watermelon Fruit Cup
Ingredients:
- 4 watermelon balls
- 4 cream cheese
- 2 mayonnaise
- 1/2 celery
- 1 1/4 red bell pepper
- 1/4 pecans
- 1/2
Instructions:
1. Blend cream cheese with mayonnaise until fluffy.
2. Whip cream to soft peaks and fold into cream cheese.
3. Fold in celery and bell pepper.
4. Place watermelon balls in dessert glasses and spoon dressing over top.
5. Sprinkle with pecans.
6. Add sugar to taste to dressing for a sweeter salad.
Title: Forgotten Cake
Ingredients:
- 6 cream of tartar
- 1/2 salt
- 1/4 sugar
- 1 1/2 strawberries
- 3
- 2
Instructions:
1. Beat egg whites until very fluffy.
2. Add cream of tartar, salt, and sugar.
3. Beat for 15 minutes.
4. Place batter into a 9 inch square pan.
5. Put into a 400 degree preheated oven; turn off oven; leave door shut for 6 hours.
6. Spread with whipping cream and strawberries on top.
Title: Amazing Angel Food Cake
Ingredients:
- 1 3/4 sugar
- 1/4 salt
- 1 cake flour
- 12 warm water
- 1/3 cream of tartar
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
3. In a large bowl, use a whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
5. Cool upside down on cooling rack for at least an hour before removing from pan.
Title: Julia Child's Cuisinart Pie Crust
Ingredients:
- 1 3/4 flour
- 4 butter
- 3 salt
- 1 water
- 1/4
Instructions:
1. Blend flour, butter, oil and sale in Cuisinart until crumbly.
2. Add water by dribbling and blend until ball forms. Is ok to not use it all.
Title: Pear Cake With Lemon-Honey Cream Cheese Frosting
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking soda
- 1 salt
- 2 ground cinnamon
- 3/4 nutmeg
- 3/4 eggs
- 2 vanilla extract
- 1/3 bosc pears
- 1 1/2 walnuts
- 3 cream cheese
- 1/2 butter
- 2 powdered sugar
- 1/2 vanilla extract
- 1 lemons
- 2 honey
- 2
- 3/4
Instructions:
1. Preheat oven to 325 degrees.
2. Butter and flour two 9-inch cake pans with 1 1/2 inch high sides.
3. Whisk flour, sugar, baking soda, salt and spices in large bowl.
4. Make well in center of flour mixture.
5. Add oil, eggs, milk and vanilla; Whisk just until evenly moistened.
6. Fold in pears and nuts and divide between pans; Bake cakes for about 45 minutes.
7. Beat cream cheese, butter, powdered sugar, vanilla and lemon peel in large bowl until fluffy.
8. Add honey and beat until smooth.
9. If frosting is very soft, chill until firm enough to spread.
10. Place 1 cake layer, flat side up on a platter.
11. Spread 1 cup frosting on cake.
12. Top with second layer with flat side down.
13. Spread remaining frosting over top and sides of cake.
Title: Low Fat Mini Apple Crumble Muffins
Ingredients:
- 1 sugar substitute
- 2 cinnamon
- 1/2 skim milk
- 2 apple
- 1/2 oats
- 1
- 2
Instructions:
1. Heat oven at 200 degrees celcius, and spray mini muffin tins.
2. Mix in a large bowl, flour, sugar substitute, cinnamon.
3. Stir in oil, milk and apples, mix gentle to make sure all flour has been incorporated. Do not overstir.
4. Place 1/2 tablespoons into mini muffin tin to just come up 3/4 of the tins.
5. Sprinkle a few oats on top and place in oven.
6. Bake for 10-15 minutes until brown and springs back when touched.
7. Enjoy when fresh out of oven!
Title: Old Fashioned Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 4 1/2 baking soda
- 1 baking powder
- 1 salt
- 1 nutmeg
- 1/2 sour cream
- 1 vanilla
- 1 1/2
Instructions:
1. Cream butter and sugar until fluffy.
2. Add eggs one at a time, beating well.
3. Add sifted dry ingredients alternately with the sour cream, mixing well after each addition until smooth.
4. Blend in vanilla.
5. Wrap in waxed paper and chill overnight or until firm to roll.
6. Roll on floured board to about 1/4-inch thickness.
7. Cut with cookie cutters; place on an ungreased cookie sheet.
8. Sprinkle with sugar if desired.
9. Bake at 375°F for 12 minutes or until lightly browned.