lumicero/recipes-ing2inst huggingface dataset:
Title: Cheesecake Cookies
Ingredients:
- 1 butter
- 4 margarine
- 1 cream cheese
- 1 sugar
- 1 egg
- 1 fresh lemon rind
- 2 1/4 lemon juice
- 1 all-purpose flour
- 1/4 baking powder
- 4 fine graham cracker crumbs
- 2 cream cheese
- 1/2 sugar
- 1 fresh lemon rind
- 1 half-and-half
Instructions:
1. Cream butter, cream cheese and sugar until blended.
2. Add egg, lemon rind and lemon juice; mix well.
3. Combine flour and baking powder and add to first mixture and blend well; cover. Chil for at least 1 hour. Shape dough into 1-inch balls; roll in graham cracker crumbs. Arrange on ungreased baking sheets.
4. With finger make an indentation in center of each cookie. Fill with level 1/2 teaspoonful of filling (See below).
5. Bake at 350F for about 20 minutes. Remove to wire racks to cool; store airtight.
6. Cheese Filling:.
7. Beat together all filling ingredients until smooth.
Title: Best Ever Chocolate Fudge Layer Cake
Ingredients:
- 8 chocolate instant pudding
- 1 eggs
- 1 sour cream
- 4 water
- 1 Cool Whip Topping
- 1/2
- 1
- 2
Instructions:
1. Heat oven to 350.
2. Chop 2 oz. chocolate. Beat cake mix, dry pudding mix, eggs, sour cream, oil & water in large bowl with mixer until blended. Stir in chopped chocolate. Pour into 2 (9 in.) round pans sprayed with cooking spray.
3. Bake 30 to 35 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Loosen cakes from sides of pans. Invert onto wire racks: gently remove pans. Cool cakes completely.
4. Microwave cool whip & remaining chocolate on high 1 1/2 minutes or until chocolate is completely melted & mixture is well blended, stirring after 1 minute. Let stand 15 minutes to thicken.
5. Stack cake layers on plate, filling & frosting with cool whip mixture. Sprinkle with nuts.
6. keep refrigerated.
Title: Marshmallow Popcorn Balls
Ingredients:
- 6 butter
- 3 miniature marshmallows
- 1 1/2 raspberry Jell-O gelatin
- 3
Instructions:
1. Melt butter in a medium skillet over medium/low heat.
2. Add marshmallows and stir until melted.
3. Blend in dry Jell-O.
4. Pour over popcorn, mixing well (a long-handled wooden spoon works well).
5. With buttered hands, shape into balls.
6. Let dry on waxed paper.
7. Wrap individually in plastic wrap.
8. Kids can do the measuring, and shape the popcorn mixture into balls when it is cool enough.
9. These are a fun treat for camping and picnics.
10. Make sure Handy Wipes are available for sticky hands!
11. Number of popcorn balls is dependent on how large you make them; make another batch instead of doubling recipe.
Title: Bayerische Erdbeercreme (Strawberry Barvarian)
Ingredients:
- 1 strawberry
- 3/4 sugar
- 1 gelatin
- 1/2 water
- 2 lemon juice
- 1
Instructions:
1. Slice strawberries and mix with the sugar.
2. Let stand until sugar dissolves.
3. Sprinkle gelatin over cold water.
4. Set stand 5 minutes, then heat gently until gelatin dissolves completely.
5. Add gelatin and lemon juice to sliced berries.
6. Fold in whipped cream.
7. Pour into a 1-quart mold or serving dish.
8. Chill until set.
9. Carefully unmold and serve.
Title: Poppy Seed Cake 1972
Ingredients:
- 1/4 poppy seed
- 1/4 milk
- 1 instant banana pudding mix
- 1 eggs
- 4 canola oil
- 1/2 warm water
- 1 white sugar
- 1 cinnamon
- 1 cocoa powder
- 1 lemon juice
- 3 white sugar
- 6
Instructions:
1. Soak poppy seed in the milk OVERNITE Combine the cake mix, pudding mix, eggs, oil and water.
2. Beat well 3 minutes.
3. Beat in the poppy seeds and milk mixture.
4. Beat again to blend.
5. Mix cocoa, cinnamon, and sugar together.
6. Grease and flour if you pan isn't non stick, a bundt pan.
7. Layer cake batter alternately with the cocoa mixture, not blending together, layer as a marbling effect.
8. Ending with the batter on top.
9. Bake 350 degrees oven for 1 hour.
10. Until tester comes away clean.
11. while still warm mix the remaining lemon juice and granulated sugar, well and pour over the top of the cake forming a glaze.
12. Allow to cool completely.
Title: Eleftheria's Rocky Road (Nut-Free)
Ingredients:
- 1 marshmallows
- 3 1/2
- 1
- 500
Instructions:
1. Line a 20cm x 30cm pan with non-stick paper and make sure it extends up the sides so you can easily lift out the rocky road afterwards.
2. Cut the marshmallows into small pieces using a sharp pair of kitchen scissors and put in a large bowl.
3. Cut the Jaffa cakes/biscuits into small pieces, around 6 per biscuit and add to the bowl with the M&M's and mix gently.
4. Microwave the chocolate until melted or use a bain-marie.
5. Pour the melted chocolate into the bowl and mix gently with a rubber spatula until the ingredients are coated with chocolate.
6. Tip into the pan and smooth the mixture as evenly as you can.
7. Refrigerate for at least 1 hour before removing from pan and slicing into squares with a sharp knife.
Title: French Apple Pudding Cake With Lemon Glaze
Ingredients:
- 6 eggs
- 1 sugar
- 1 1/2 pecans
- 1 graham cracker crumbs
- 1 baking powder
- 1/2 salt
- 1 apple
- 1 lemon peel
- 1 fresh lemon juice
- 1 powdered sugar
- 4 fresh lemon juice
- 1/4 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Butter 10-inch springform pan.
3. In large bowl, with electric mixer, beat eggs with 1 cup sugar until pale yellow and slowly disolving ribbon forms when beaters are lifted.
4. Combine 1 1/2 cup pecans, crumbs,baking powder and salt and fold into egg mixture; do not overmix.
5. Fold in apple,lemon peel and 1 tablespoon lemon juice.
6. Pour into prepared pan, smoothing top with rubber statula.
7. Bake until tester inserted in center comes out clean, about 40 minutes.
8. Cool cake in pan on rack; remove springform.
9. Combine powdered sugar and 4 teaspoons lemon juice in small bowl and stir to combine.
10. Add more lemon juice if necessary for proper drizzling consistancy.
11. Spoon glaze over cake and sprinkle with the 1/4 cup of pecans.
Title: Shelly's 5 Minute Sugar Free Carrot Cake With Frosting
Ingredients:
- 1 egg
- 3 milk
- 2 canola oil
- 2 cinnamon
- 2 pecans
- 3 raisins
- 1 salt
- 1 cream cheese
- 1 ricotta cheese
- 1 sugar-free maple syrup
- 1 pecans
Instructions:
1. In a measuring cup or microwave safe mug, Mix egg, milk, syrup, carrot and oil and combine thoroughly. In a separate bowl, mix pancake mix, cinnamon, nuts, raisins, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes. Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices. Top with Cream Cheese Frosting.
2. Cream Cheese Frosting: Equal parts Cream Cheese, softened and Ricotta Cheese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup to taste. Mix in a few chopped pecans.
Title: Lemon Poppy Seed Torte With Lemon Buttercream Icing
Ingredients:
- 1 homogenized milk
- 1 lemon juice
- 1/3 poppy seed
- 1 lemon zest
- 1 butter
- 1 granulated sugar
- 1 icing sugar
- 3 vanilla
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 granulated sugar
- 3 all-purpose flour
- 1 lemon juice
- 1 1/2 butter
- 3/4 lemon zest
- 6 butter
- 6 icing sugar
- 1 1/2
- 6
- 2 2/3
- 2 1/4
Instructions:
1. FOR THE POPPY SEED SHEET CAKE: Grease 11 x 17 inch baking sheet (28 x 43 cm). Line bottom with parchment (NOT WAXED) paper, extending paper 2 inches over long sides.
2. Heat milk in small saucepan on medium for about 4 minutes until very hot and bubbles start to appear around edge. Stir in lemon juice, poppy seeds and lemon zest. Let stand for about 15 minutes until cooled to room temperature.
3. Beat 1 cup butter in large bowl until creamy and light coloured. Add both sugars (granulated and Icing). Beat well. Beat in egg yolks and vanilla.
4. Stir flour, baking soda and salt in medium bowl. Add to the butter mixture in 3 parts, alternately with poppy seed mixture in 2 parts, beating well after each addition.
5. Beat egg whites in small bowl with clean beaters until stiff (not dry) peaks form. Do not overbeat. Gently fold 1/2 of egg white into poppy seed batter. Fold in remaining egg white until no white streaks remain. Spread evenly in prepared baking sheet.
6. Bake in centre of 350°F oven for about 20 minutes or until wooden pick inserted in centre comes out clean. Let stand in baking sheet on wire rack until cooled completely. Run knife along side to loosen. Invert cake onto counter. Carefully peel off and discard parchment paper. Trim off crusty edges all around. Cut cake crosswise into 3 rectangles, about 4 x 10 1/2 inches each (10 x 26 cm)).
7. LEMON BUTTERCREAM ICING: Combine granulated sugar and flour in medium saucepan. Whisk in lemon juice and egg yolks. Heat and whisk on medium for about 3 minutes until mixture is hot and sugar is dissolved.
8. Add first amount of butter (6 tbsp) 1 piece at a time, stirring until melted. Heat and stir until just boiling and thickened. Whisk in lemon zest and whipping cream. Turn into medium bowl. Cover with plastic wrap directly on surface to prevent skin from forming, Chill until cold.
9. Beat second amount of butter (2 2/3 cups) in large bowl on high for a bout 5 minutes until light coloured and increased in volume.
10. Gradually add 2 1/4 cups icing sugar (confectioner’s) 1/4 cup at a time, beating well after each addition. Add lemon mixture, 1/4 cup at a time, beating until creamy and light coloured. Makes about 5 cups icing.
11. Place 1 cake piece on long 12 inch serving plate or cake board. Spread 3/4 cup icing on top. Repeat with second and third cake pieces and same amount of icing each time. Place remaining cake piece on top. Ice top and sides with very thin layer of icing. Spoon remaining icing into large piping bag fitted with small closed star tip. Pipe small stars on top and sides of cake. Chill for several hours until firm for easier slicing. Cuts into 24 slices.
12. Company’s Coming decadent Desserts.
Title: Chocolate Mousse With Banana Puree & Grated Coconut
Ingredients:
- 2 bananas
- 1 sugar
- 1/4 sugar
- 9 eggs
- 3/4 heavy cream
- 3 coconut
- 2
Instructions:
1. Place the banana pieces, champagne and sugar in a saucepan and bring to a boil.
2. Reduce to a gentle simmer and cook, partially covered for 15 minutes.
3. Transfer the mixture into the bowl of a food processor and blend until smooth.
4. Set aside to cool.
5. Place the chocolate in the top of a double boiler and melt it over gently simmering water.
6. Stir until melted and set aside.
7. Whisk the eggs and sugar together in a heatproof bowl.
8. Place the bowl over simmering water and whisk until the mixture is warm.
9. Remove the bowl from the heat and continue to whisk until the mixture is pale & thick.
10. Whisk in the melted chocolate.
11. Place the cream in a cold stainless steel bowl and whisk until stiff peaks form.
12. Fold the cream into the chocolate mixture.
13. To serve:.
14. Place about 2 tablespoons of the banana purée in individual serving dishes.
15. Top with about 1/2 cup of the chocolate mousse and sprinkle with the coconut. Refrigerate until ready to serve - up to 4 hours in advance.
Title: Rasmalai
Ingredients:
- 2 milk
- 1 lime juice
- 800 water
- 900 sugar
- 20 flour
- 3/4 baking powder
- 500 sugar
- 100 green cardamoms
- 3 -4 pistachios
- 25 saffron
- 1/4 milk
- 15
Instructions:
1. For the cheese balls: Bring the milk to boiling point.
2. Add the lime juice/ vinegar in little doses till the milk curdles completely and the liquid separates from the cheese.
3. Strain the cheese after washing it in a number of changes of water to ensure that there are no traces of the lime or vinegar left.
4. Hang it in a cheesecloth for about 40 mins to allow the remaining water to drip away.
5. Put the drained cheese on a plate or in a food processor.
6. Knead or blend on low to a smooth consistency.
7. Now add the baking powder and flour (if using)- add it only if the dough is too sticky and unmanageable.
8. In the mean while keep the water to boil and add the sugar to it.
9. Let it dissolve completely.
10. Skim away any impurities.
11. Bring to a simmering point.
12. While this is boiling shape the dough into 20 little walnut shaped balls if making rasgollas (balls in sugar syrup) and into flat shapes like patties for rasmalai.
13. Add the balls to the syrup (put one on a trial basis first if it breaks up you may need to add a little more flour to the dough. Otherwise you may end up with all of them forming a huge mess in the water) and simmer on low heat till the balls are double in size (about 10 mins)- for rasgollas you may have to boil them for around 20 mins and add the cardamom and saffron to the water.
14. Carefully remove the balls with a slotted spoon and keep aside for 3-4 mins to drain.
15. For the rasgollas pour the syrup over the balls when it has cooled and refrigerate till needed.
16. For the rasmalai you will have to make the thickened milk: Reduce the 500 ml milk to half (250 ml) on low heat stirring occasionally (add the cardamom powder to the milk as it simmers).
17. Add the sugar stir, cool and refrigerate.
18. To serve, pour the chilled milk over the cheese balls and refrigerate for atleast 30 mins.
19. Sprinkle with the saffron strands and the pistachios.
20. Alternatively you can add the saffron and rose water instead of the cardamom as the milk boils so that it gets coloured for a kesari rasmalai.
21. Note: Most of the time I do not thicken the milk too much but just bring the milk to a boil and add sugar and give the rasgollas a boil in the milk too and then chill.
Title: Hazelnut Cookies
Ingredients:
- 9 all-purpose flour
- 1 baking powder
- 5 1/2 sugar
- 9 milk
- 3 butter
- 5 margarine
- 3 1/2 hazelnuts
- 7 milk
- 1 -2 hazelnuts
- 1 - 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix and sieve together the flour and baking powder onto a pastry board or cool slab.
3. Make a well in the centre and pour in the sugar, vanilla sugar, flavourings and milk.
4. Draw in some of the flour from the sides of the well to combine with these to form a thickish paste.
5. Add the cold butter or margarine, cut into small pieces and the ground hazelnuts.
6. Cover everything with more of the flour and, starting from the middle, work all the ingredients quickly with your hands into a smooth firm paste.
7. If the dough is sticky, refrigerate until no longer sticky.
8. Roll out the pastry, in small quantities, to 1/8 inch thickness and cut out into circles, squares, hearts, etc.
9. Lay cut out cookies on an ungreased baking sheet, brush with milk and decorate each with half a hazelnut.
10. Bake in preheated oven for 10 to 15 minutes.
Title: Mrs. Shugart's Cinnamon Bundt Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 3/4 eggs
- 3/4 vanilla
- 4 powdered sugar
- 1 milk
- 1 vanilla
- 1
- 4
- 1/2
Instructions:
1. Mix cake mix, vanilla pudding, Wesson oil and water.
2. Beat 4 eggs into cake mixture one at a time.
3. Add 1 teaspoon butter flavoring and 1 teaspoon vanilla.
4. Beat 8 minutes.
5. Put 1/3 cake mixture in a greased bundt pan and sprinkle cinnamon sugar over top.
6. Repeat layers twice, sprinkling each layer with cinnamon sugar until all is used.
7. Bake at 350º 45 minutes. Let sit in pan 5 minutes.
8. Punch holes in top of cake with toothpick.
9. Pour glaze over top while hot.
Title: Raspberry/Walnut Shortbread Bars
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 granulated sugar
- 1/2 butter
- 1/3 eggs
- 2 brown sugar
- 1/2 vanilla
- 1 flour
- 2 salt
- 1/8 baking soda
- 1/8 Diamond walnuts
- 1
Instructions:
1. Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
2. Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
3. Remove from oven and spread the raspberry jam over top.
4. Beat eggs, sugar and vanilla until well blended.
5. Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
6. Return to oven and bake another 25-30 minutes or until top is set.
7. Cool in pan, cut into bars.
Title: French Applesauce Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking soda
- 2 cinnamon
- 1 1/2 nutmeg
- 1/2 salt
- 1 1/2 cloves
- 3 cornstarch
- 1 unsweetened applesauce
- 1/2
- 2
Instructions:
1. Combine first 9 ingredients in a large bowl.
2. Heat applesauce and oil slightly in microwave and add to dry ingredients.
3. Mix thoroughly.
4. Pour into 9x13 pan that has been sprayed with nonstick spray.
5. Bake at 350* for 45 minutes.
6. (Can also be baked in a bundt pan at 325* for 45 minutes. Cool in pan for about 20 minutes, then turn out and cool on rack.) Can be eaten as is, or dust with powdered sugar or frost with your favorite buttercream or cream cheese frosting.
Title: Cheese Puff Pastry, Strawberries and Nuts
Ingredients:
- 1 puff pastry
- 1 cheese
- 4 walnuts
- 1 strawberries
- 2 egg
- 1 lettuce
- 1
Instructions:
1. Roll out the pastry sheet. * In the center of the puff pastry we put 1 tbsp or 1 1/2 tbsp raspberry jam. * We get a handful of nuts and crush with your hands, leaving these on the central base of the jam.
2. We put the tender cheese right in the center, about nuts and jam * We cover the top of the cheese with raspberry jam, decorating with sliced <U+200B><U+200B>strawberries. * We take the ends of the pastry and begin to fold toward the center, so that it is all covered with cheese puff pastry.
3. Place the pastry in a oven safe bowl and this painted oil or baking paper to prevent sticking. * Paint the pastry with egg and let bake 20 minutes at 200 ° * This once baked dish is recommended to consume as soon as possible because the cheese will be melted and if we leave it long it will be necessary to reheat again have that texture.
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Title: Thai Mango Sticky Sweet Rice Dessert
Ingredients:
- 3/4 glutinous rice
- 7 unsweetened coconut milk
- 1/3 sugar
- 1/4 salt
- 2 mangoes
Instructions:
1. Soak the sweet rice overnight.
2. Drain.
3. Place rice on cheesecloth and steam for about 30 minutes.
4. Bring coconut milk to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat.
5. Transfer the rice to the rice cooker and let it steam for about 30 minutes after it pops.
6. In the meantime, make sure rice is sticky enough(fully cooked)but not overcooked like a paste. Stir in 2/3 coconut mixture.
7. Rice can be served warm immediately or serve chilled.
8. Divide rice into 2 servings, place the chopped mangoes on top or on the side. Drizzle desserts with the remaining sauce.
Title: Aniseed Cookies
Ingredients:
- 4 eggs
- 1 3/4 powdered sugar
- 1 salt
- 2 flour
- 1/4 baking powder
- 2 anise seed
Instructions:
1. Grease and flour baking sheets.
2. Beat egg yolks, powdered sugar and salt in a large bowl until pale and creamy.
3. Beat egg whites until very stiff; fold into egg yolk mixture.
4. Siftflour, baking powder and aniseed onto egg mixture; fold in quickly but thoroughly.
5. Fill a pastry bag fitted with a plain nozzle with cookie mixture.
6. Pipe in small rounds onto prepared baking sheets.
7. Let stand overnight to dry out.
8. Preheat oven to 325°F.
9. Bake cookies 20 minutes.
10. Cool on rack.
Title: Low Fat Chocolate Orange Cake
Ingredients:
- 1 egg
- 1/2 low-fat buttermilk
- 2 bananas
- 2 orange
- 1 vanilla
- 1 sugar
- 3/4 self rising flour
- 1 baking soda
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F
2. Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray.
3. In a medium bowl, beat the egg for 2-3 minutes at medium speed.
4. Add sugar gradually till the mixture is pale yellow and is thickened.
5. Add remaining ingredients except the garnishes.
6. Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean.
7. Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.
Title: Grilled Bananas With Raspberries and Rum
Ingredients:
- 2 dark rum
- 1 bananas
- 4 fresh raspberries
- 16
Instructions:
1. In a small bowl, mix the caramel sauce and rum until smooth.
2. Cut each banana in half lengthwise but do not cut through the skin on the bottom. Open each banana slightly, like a book. Drizzle the caramel mixture evenly over the cut sides of each banana.
3. Evenly space 4 raspberries inside each banana.
4. Grill over Direct Medium heat until the bananas are warm and the skins are dark, 5 to 7 minutes, turning once.
5. Peel the bananas and serve warm with ice cream, if desired.
Title: Honey-Nut Peanut Cookies
Ingredients:
- 3/4 sugar
- 3/4 brown sugar
- 1 peanut butter
- 1/2 margarine
- 2 eggs
- 1 1/2 flour
- 1 baking soda
- 1 1/2
Instructions:
1. Heat oven to 350.
2. In large bowl, combine sugar, brown sugar, peanut butter and margarine; beat until light and fluffy.
3. Add eggs; blend well.
4. Lightly spoon flour into measuring cup; level off.
5. Add flour and baking soda; mix well.
6. Stir in peanuts.
7. Drop dough by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
8. Bake at 350 for 8 to 10 minutes oruntil light golden brown.
9. Cool 1 minute; remove from cookie sheets.
Title: Pumpkin Pie Pudding
Ingredients:
- 1 3/4 skim milk
- 1/2 canned pumpkin
- 1 sugar-free instant vanilla pudding mix
- 1/2 pumpkin pie spice
Instructions:
1. Stir milk and instant pudding together until smooth.
2. Stir in pumpkin and pumpkin pie spice until smooth.
3. Serve, or chill and then serve.
Title: Creamy Rice
Ingredients:
- 600 milk
- 1/2 sweetened condensed milk
- 2 sugar
- 1 vanilla essence
- 5 rice
Instructions:
1. Place all the ingredients in a large saucepan.
2. Stir over low eat till begins to boil.
3. Cover and simmer over VERY LOW heat for 20-30 mins or until the rice is cooked, stirring often.
4. WARNING:Boils over very easily if heat is too high!
5. Serve warm or chilled.
Title: Mexican Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 4 cocoa powder
- 1 baking soda
- 1 cinnamon
- 1/4 - 1/2 cayenne pepper
- 1 vanilla extract
- 1 distilled white vinegar
- 5 cold water
- 1 dark chocolate
- 2 water
- 1/4 sugar
- 1/2 butter
- 3 vanilla extract
- 1/2 cayenne pepper
- 1 -2 powdered sugar
- 1/2
Instructions:
1. For the cake.
2. Preheat oven to 350.
3. grease 8-9 inch cake pan.
4. Sift together flour, sugar, cocoa powder and baking soda.
5. Stir in cinnamon, cayenne, vanilla extract, vinegar, oil and water.
6. Mix until combined.
7. Pour into cake pan
8. Bake for 30 to 35 minutes.
9. For the icing:.
10. Melt chocolate with water over low heat, stirring constantly until chocolate melts.
11. Stir in sugar, stirring constantly for 3 to 5 minutes.
12. Remove from heat and stir in butter, vanilla, and cayenne.
13. If you want a thicker icing stir in 1/2 cup powdered sugar.
Title: Cranberry Cake With Hot Butter Sauce
Ingredients:
- 2 all-purpose flour
- 3 baking powder
- 1 salt
- 3 butter
- 1 granulated sugar
- 2 eggs
- 1 milk
- 2 fresh cranberries
- 1 butter
- 2 sugar
- 1 half-and-half
- 2 vanilla extract
Instructions:
1. Preheat oven to 350. Grease a 13-by-9-inch glass baking pan.
2. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until wooden pick inserted comes out clean.
3. To make the sauce, combine all ingredients in saucepan over medium low and
4. cook 10 minutes or until sugar is melted, stirring frequently. Pour hot over cake.
Title: Lemon/Almond Cookies
Ingredients:
- 2 lemon peel
- 1 ginger
- 1 cinnamon
- 1 brown sugar
- 1 butter
- 1 molasses
- 1/2 crystallized ginger
- 1/4 flour
- 1 baking soda
- 3 1/2
- 1
Instructions:
1. Blend all ingredients together well,.
2. Divide into two parts. Make a square shape and chill for 1 hour.
3. Roll to 1/4 inch thickness, and cut rectangular shapes and place on parchment lined baking sheet.
4. Bake at 350F for 8-10 minutes.