lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Cookies With Icing
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 butter
- 2 butter
- 1 powdered sugar
- 1/4 milk
- 1 vanilla
Instructions:
1. Cream shortening; gradually add sugar, beating until fluffy.
2. Add eggs and vanilla; mix well.
3. Combine dry ingredients; add to creamed mixture, mixing well.
4. Divide dough in half; wrap in wax paper, chill at least one hour.
5. Roll half of dough to 1/4 inch thick on a lightly floured surface; keep remaining dough chilled. Cut dough with a cookie cutter.
6. Place on lightly greased cookie sheet; bake at 350 for 12 minutes or until edges are lightly browned.
7. Cool on wire rack.
8. Cream butter; graduallly add sugar, beating until blended. Add milk and vanilla, mixing until smooth, Stir in food coloring, if desired.
9. Spread on cookies.
Title: Marble Bundt Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 1 1/2 vanilla
- 3/4 milk
- 2 1/2 flour
- 2 baking powder
- 1/2 baking soda
- 1/4
Instructions:
1. In a large bowl beat together the butter, sugar, eggs and vanilla with an electric mixer until very smooth and creamy, about 3 to 4 minutes.
2. while you continue the beating add the milk a little at a time.
3. beat for another minute or so.
4. in another bowl, stir together the flour and baking powder.
5. add this to the milk mixture-- in 3 or 4 portions-- and beat just until everything is combined.
6. now, grease a large (12-cup) bundt pan and pour about 2/3 of the batter into the pan.
7. add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer just until blended.
8. spoon the chocolate batter into the pan over the white batter.
9. using a spatula or knife, gently swirl the two batters together- don't blend them, you just want a marbled effect.
10. bake at 325°f for 60 to 75 minutes, until a toothpick poked into the thickest part of the cake comes out clean.
11. allow the cake to cool for about half an hour before attempting to remove it from the pan.
12. finish cooling on a rack, then sprinkle heavily with icing sugar before serving.
Title: Holy Cow Cake
Ingredients:
- 18 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 cream cheese
- 8
- 14
- 1
- 12
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray a 13 by 9 inch pan with cooking spray.
3. Mix cake mix, water, oil and eggs with an electric mixer. Blend on low speed for 1 minute, scrap the sides and then mix at medium for 2 more minutes.
4. The batter should look thick and well blended.
5. Pour the batter into the prepared pan, smoothing out the top with the rubber spatula. Place the pan in the oven.
6. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 38 minutes.
7. Remove the pan from the oven and place it on a wire rack.
8. Immediately poke holes in the top of the cake with a drinking straw or chopstick.
9. While the cake is baking prepare the topping. Place the caramel topping and the sweetened condensed milk in a small bowl and stir to combine.
10. Spoon this mixture over the warm cake so that it can seep down into the holes. Measure out half of the crushed candy bars and sprinkle the pieces over the cake.
11. Place the whipped topping and cream cheese in a large mixing bowl and blend with an electric mixer on low speed until smooth and combined.
12. Spread the frosting over the candy covered cake.
13. Sprinkle the remaining candy pieces on top.
14. Place the pan, uncovered, the refrigerator to chill the cake for about 20 minutes before cutting into squares and serving.
15. Store this cake, covered with wax paper, in the refrigerator for up to 1 week (if it lasts that long!).
16. *Here is a tip from the Cake Doctor: Smaller Cake Mix Fix: Many cooks have been frustrated to watch cake mix package sizes shrink lately. But do not despair! If you are accustomed to baking recipes with 18.25-ounce mixes, there is a simple way that you can add flour to the smaller mixes and still bake Cake Mix Doctor recipes. Pour the cake mix into a large bowl and whisk in 6 tablespoons all-purpose flour. Now proceed as the recipe instructs. Not only will the cake achieve good volume, but it will have a nice structure and slice evenly. I learned this trick years ago before the mixes were downsized. If I added a little flour to the cake mix, then the cake seemed to have more body, and it did not sink or shrink when cooling. I hope you enjoy this simple solution!
Title: American-Style Vanilla Biscotti
Ingredients:
- 6 butter
- 2/3 sugar
- 1/4 salt
- 1 -2 vanilla extract
- 1 1/2 baking powder
- 2 eggs
- 2 all-purpose flour
Instructions:
1. Preheat the oven to 350°F Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
2. In a medium-sized bowl, beat the butter, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
3. Plop the dough onto the prepared baking sheet. Shape it into a log that’s about 14" long x 2 ½" wide x ¾" thick. Straighten the log, and smooth its top and sides; a wet spatula or wet bowl scraper works well here. Note: For extra-long, bistro-style biscotti, pat the dough into a lightly greased 12" x 5 1/2" biscotti pan.
4. Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
5. Reduce the oven temperature to 325°F Wait another 5 minutes, then use a serrated knife to cut the log crosswise into 1⁄2" to 3⁄4" slices. Or cut the biscotti on the diagonal—for fewer, longer biscotti. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
6. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry and are beginning to turn golden. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool. Remove the biscotti from the oven, and transfer them to a rack to cool.
7. Variations: Add up to 2 cups nuts, dried fruit (dried, not fresh), or chips to the dough, along with the flour. Adjust the spice to suit the add-in, if desired; e.g., add 1 teaspoon cinnamon with 1 cup chopped dried apple and 1 cup diced pecans. Or substitute hazelnut, butter-rum, or your favorite flavor for the vanilla. A classic Italian anise biscotti is made with 1/2 teaspoon anise extract (or 1/8 to 1/4 teaspoon anise oil, to taste), and 1 tablespoon fennel seeds.
Title: Cranberry Cream Cheese Cake
Ingredients:
- 1 cream cheese
- 1 pudding
- 1 eggs
- 1/2 vanilla
- 4 dried cranberries
- 2
Instructions:
1. Mix cream cheese and oil until creamy.
2. Add pudding mix, cake mix, eggs, vanilla to the cream cheese mixture.
3. Mix on medium speed for 4 minutes.
4. Fold in cranberries.
5. Grease and flour Bundt-type cake pan.
6. Pour batter into prepared cake pan.
7. Depending on type of oven, bake at least 1 hour at 325 degrees.
8. After cooling, drizzle a light glaze across the top of cake.
Title: Chocolate Black-Out Cake With Ganache Drizzle -Jacques Torres
Ingredients:
- 6 butter
- 1 coffee
- 1 buttermilk
- 2 eggs
- 1 1/2 sugar
- 2 sugar
- 1 cake flour
- 4 cake flour
- 1 salt
- 1/2 cocoa powder
- 1 baking powder
- 1 3/4 baking soda
- 2 vanilla extract
- 2/3 heavy cream
- 7 bittersweet chocolate
- 1 white chocolate
Instructions:
1. I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F.
2. To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk.
3. Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined.
4. If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes.
5. To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
6. Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate.
7. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes.
Title: PINEAPPLE TORTE
Ingredients:
- 2 flour
- 1 2/3 sugar
- 2 baking soda
- 1 unsweetened pineapple
- 2 eggs
- 1 vanilla
- 3/4 pecans
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a 9x13" cake pan.
3. Mix the flour, sugar, baking soda, crushed pineapple, eggs, vanilla, and pecans (if using) together.
4. Pour into prepared pan.
5. Bake for 30 minutes.
6. Cool on wire rack.
7. Frost with cream cheese frosting.
Title: Banbury Cakes
Ingredients:
- 1 puff pastry
- 2 butter
- 4 raisins
- 4 currants
- 2 demerara sugar
- 4 mixed spice
- 1 caster sugar
Instructions:
1. Set the oven to 425ºF or Mark 7.
2. Mix the melted butter, fruit, peel, sugar and spice together in a bowl, mixing well.
3. Roll out the pastry on a lightly floured surface and, using a saucer, cut into about 16 circles.
4. Divide the fruit mixture evenly between them, then dampen edges of the pastry circles and draw up into the center, sealing well.
5. Turn over, and with hands, gently form the cakes into ovals, then press down very gently with a rolling pin.
6. Make 3 diagonal cuts across the top of each cake, then brush with egg white and sprinkle with sugar.
7. Place on lightly greased baking trays and bake for 15 to 20 minutes, or until golden.
8. Serve slightly warm.
Title: Dark Chocolate Cake
Ingredients:
- 1 3/4 self-raising flour
- 1/2 bicarbonate of soda
- 1/4 salt
- 1/2 sugar
- 1 1/4 butter
- 125 milk
- 1 vanilla
- 1 eggs
- 2 icing sugar
- 1 1/2 butter
- 2 water
- 2
Instructions:
1. Sift dry ingredients into a large bowl; add sugar.
2. Add melted butter gradually, mix well.
3. Add milk and vanilla; beat well.
4. Add lightly-beaten eggs gradually, beating well after each addition.
5. Put mixture into greased and greased-paper lined deep 20cm round cake tin.
6. Bake in a moderate oven 65 minutes or until cooked when tested.
7. Top with Chocolate Icing when cold.
8. Chocolate Icing: Sift together icing sugar and cocoa; mix in melted butter and water; beat until smooth.
Title: Apple Dumplings
Ingredients:
- 2 flour
- 1 salt
- 3 baking powder
- 3/4 vegetable shortening
- 1/2 apples
- 6 butter
- 1/4 sugar
- 2 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. Place peelings in a small sauce pan w/ enough water to cover.
2. Cook until soft.
3. Drain and reserve apple liquid (2 c).
4. Throw peelings away.
5. (You may use 2c unsweetened apple juice instead).
6. Preheat oven to 375 degrees F.
7. Mix first five ingredients to make a crust.
8. Roll out and cut into tarts.
9. Place apple slices on tarts and bring edges up to meet each other.
10. Press to seal.
11. Place in shallow baking dish.
12. Syrup.
13. Combine apple liquid w/ butter.
14. sugar and spice.
15. Boil hard 3-4 minutes.
16. Pour half of syrup over apple dumplings.
17. Bake for 12 minutes or so until starting to brown.
18. Pour rest of syrup over dumplings.
19. Reduce heat and cook until apples are soft and done.
20. Serve w/ heavy cream or ice cream.
Title: Chocolate Eclair Refrigerator Cake
Ingredients:
- 3 French vanilla instant pudding
- 3 milk
- 1 Cool Whip
- 1 graham cracker
- 2 butter
- 2 corn syrup
- 1 1/2 confectioners' sugar
- 2
Instructions:
1. Mix pudding with milk until thick, then fold in Cool Whip.
2. In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
3. In saucepan, heat butter and corn syrup, then sift in confectioner<U+0092>s sugar.
4. After mixing thoroughly, add the chocoBake.
5. Add just enough milk to be able to spread on last layer of Graham Crackers.
6. Chill in fridge overnight.
7. Do not cover.
Title: Apple Pie Cake
Ingredients:
- 2 apple pie spice
- 1 butter
- 3/4 pecans
- 1/2 ice cream
- Cool Whip
Instructions:
1. Spread apple pie filling in a 13x9-inch dish and sprinkle with the apple pie spice.
2. Pour dry cake over the filling.
3. Pour melted butter over the cake.
4. Top with nuts.
5. Bake 350°F for 1 hour or until inserted toothpick comes out clean.
6. Serve with ice cream or a dollop of Cool Whip.
Title: Easy Layered Delight
Ingredients:
- 14 graham crackers
- 1 vanilla instant pudding mix
- 2 milk
- 1 cherry pie filling
- 1
Instructions:
1. Line a 9x9-inch pan with whole graham crackers (break crackers if necessary).
2. Prepare pudding with milk as directions indicate; let stand 5 minutes, then blend with whipped topping.
3. Spread half of the pudding mixture over graham crackers.
4. Place another layer of graham crackers on top.
5. Spread remaining pudding mixture over crackers.
6. Add another layer of crackers.
7. Then spread cherry pie filling over the top.
8. Cover, and refrigerate 3 hours.
Title: Melting Biscuits
Ingredients:
- 1 butter
- 3/4 white sugar
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1 cornstarch
- 1/4 salt
- 1 1/2 rolled oats
- 1/2
Instructions:
1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
3. Sift together the flour, baking powder, cornstarch, and salt; stir into the butter mixture.
4. Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in the oats and place about 2 inches apart on cookie sheets.
5. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight tin.
Title: Avalanche Cake
Ingredients:
- 1 ricotta cheese
- 2 carrots
- 2 sugar
- 1 vanilla
- 1 eggs
- 1 shortening
- 1 flour
- 4 cream cheese
- 2 butter
- 1/2 vanilla
- 1 pecans
- 1 powdered sugar
- 4 3/4
Instructions:
1. Grease and flour bundt pan.
2. Set aside.
3. Preheat oven to 350.
4. In a very large bowl, combine cake mix, sugar, ricotta cheese, eggs, vanilla& almond extract.
5. Beat well.
6. Stir in the carrots and butterscotch chips.
7. Pour mixture into cake pan.
8. Bake at 350 for at least 1 hour and 10 minutes (longer if needed).
9. I use a bamboo skewer to determine when cake is done.
10. Poke cake with skewer.
11. If skewer comes out clean, cake is finished baking.
12. If skewer comes out with gooey substance, bake longer.
13. When completely cool, turn out of pan& prepare icing.
14. For icing: Mix cream cheese, butter and vanilla together.
15. Beat well.
16. Gradually add 2 C.
17. powdered sugar, beating well.
18. Add another 2 1/2 to 2 3/4 C.
19. powdered sugar until reaching a good spreading consistency.
20. Finally, stir in pecans.
21. Once cake is completely cool ice with above frosting.
22. Cover and store cake in refrigerator.
Title: Mini Carrot Cup Cakes
Ingredients:
- 4 eggs
- 1 sugar
- 1 brown sugar
- 4 unsalted butter
- 1/2 canola oil
- 1/8 orange zest
- 1 vanilla extract
- 2 flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 1/2 cinnamon
- 3 nutmeg
- 1 carrots
- 3 1/2 walnuts
- 1 cream cheese
- 8 butter
- 6 powdered sugar
- 3 vanilla extract
- 3 cinnamon
- 2 nutmeg
- 1/2
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
4. Fold the wet mixture into the dry ingredients until just incorporated.
5. Add the carrots to the batter and mix until fully incorporated.
6. Add the chopped walnuts to the batter.
7. Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
8. Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
9. Frost the cupcakes and enjoy!
Title: Zimt Nusskuchen (Cinnamon Nut Cake)
Ingredients:
- 2 butter
- 1/4 sugar
- 1/2 cinnamon
- 1/2 all-purpose flour
- 3 1/2 active dry yeast
- 2 1/4 milk
- 1 butter
- 1/2 sugar
- 1/4 salt
- 1 egg
- 1 confectioners' sugar
- 1 hot water
- 1 butter
- 2
Instructions:
1. Rich Yeast Dough:
2. In large mixer bowl, combine 2 cups of the flour and the yeast.
3. Heat together milk, butter, sugar and salt just until warm (115-120°F), stirring occasionally to melt butter.
4. Add to dry mixture in mixer bowl; add egg.
5. Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
6. By hand, stir in enough of the remaining flour to make a stiff dough.
7. Place dough in a greased bowl, turning once to grease surface.
8. Cover; let rise in warm place until double, about 1-1/2 hours.
9. Turn out on lightly floured surface.
10. Divide in half and form each part into a ball.
11. Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
12. Roll the dough on a lightly floured surface to a 12x12 square.
13. Brush with the melted butter.
14. Sprinkle on the sugar and cinnamon and then top with the almonds.
15. Fold one side over to within 1/2 inch of opposite side.
16. Press the edges together and place on a greased baking sheet.
17. Cover with plastic wrap, and let rise in a warm place until almost double.
18. Bake at 375°F for 12 – 15 minutes or until golden brown.
19. Cool.
20. Frost with the icing.
21. Icing:
22. Cream together sugar & butter and then add the water. Keep stirring until it’s completely combined and smooth. Spread over the cake.
23. Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.
Title: New Zealand's Maple and Orange Crêpes
Ingredients:
- 1 flour
- 2 eggs
- 300 milk
- 1/2 maple syrup
- 25 butter
- 1 orange
- 1/2 brandy
- 2
Instructions:
1. Crepes:
2. Sift the flour into a mixing bowl, make a well in the centre and add eggs and milk, beating together until smooth.
3. Pour into a jug and stand for 30 minutes.
4. Heat a small crêpe or frying pan and brush with a little melted butter.
5. Tilt the pan slightly and pour in enough batter to just cover the base and cook for 1-2 minutes over medium heat until the surface of the crêpe starts to ‘dry out’.
6. Carefully flip the crêpe to brown the other side and transfer to a plate. Place a layer of greaseproof paper between each crêpe to stop them sticking together.
7. Maple and Orange Sauce:
8. In a saucepan heat the maple syrup, butter, orange zest and juice and bring to a boil and continue cooking until the sauce is reduced by one third.
9. Then remove the pot from the heat and stir in the brandy.
10. To serve, fold the crêpes into quarters and place on a serving platter, pour the syrup over the sauce and serve with ice cream.
Title: Oatmeal Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 2 eggs
- 1 vanilla
- 1 oats
- 1/2 raisins
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
Instructions:
1. Cream together sugar, butter, eggs and vanilla.
2. Mix remaining ingredients.
3. Refrigerate 4-5 hours.
4. Shape teaspoon fulls into balls.
5. Put on silpat covered baking sheet.
6. Flatten with greased bottom of a glass dipped in sugar.
7. Bake 10 minutes.
Title: Chewy Molasses Cookies
Ingredients:
- 1/2 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 1/4 granulated sugar
- 2 eggs
- 1/2 dark molasses
- 2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1 ground allspice
- 1 coarse salt
- 1/2
Instructions:
1. Put butter, brown sugar, and 1/2 cup granulated sugarin the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs one at a time, followed by the molasses and oil.
2. Reduce speed to low; gradually mix in flour, baking soda, cinnamon, ginger, allspice, and salt. Cover dough with plastic wrap; refridgerate until firm, about 1 hour or overnight.
3. Preheat oven to 325 degrees. Put remaining 1/4 cup sugar in a bowl. Using a 1 3/4 inch ice cream scoop, form balls of dough. Roll balls in sugar to coat, and space 3 inches apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until cookies are flat and centers are set, about 17 minutes. Let cool completely on sheets on wire racks.
Title: Schnapps Peaches
Ingredients:
- 2 brown sugar
- 1 butter
- 1/4 pumpkin pie spice
- 1 pecan pieces
- 3/4 ice cream
- 1/4
Instructions:
1. Drain peaches, reserving all liquid. Pour liquid in 10 inch skillet; bring to a boil. Continue to cook until liquid is reduced to 1/4 cup, about 5 minutes. Blend in brown sugar, butter and pumpkin pie spices. Simmer 5 minutes.
2. Add peaches, pecan and peach schnapps. If desired, heat through.
3. Serve warm over ice cream, pound cake, or both.
Title: Cinnamon Swirl Biscuits
Ingredients:
- 2/3 brown sugar
- 1 1/2 cinnamon
- 1/2 walnuts
- 1/2 raisins
- 2 flour
- 2 sugar
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 margarine
- 2/3 buttermilk
- 3 butter
Instructions:
1. mix dough until coarse and roll into a rectangle.
2. Brush with butter and sprinkle with filling ingredients.
3. Roll up and slice.
4. Bake at 475 degrees for 15 minute Serve warm.
Title: Emergency Chocolate Cake
Ingredients:
- 2 cake flour
- 2 all-purpose flour
- 1/2 sugar
- 2 baking powder
- 1 cocoa powder
- 2 salt
- 1/2 milk
- 1 vanilla
Instructions:
1. Put it all in a small microwave-safe dish/mug.
2. Microwave for 60 seconds.
3. Turn out onto a plate. Devour.
Title: Low Fat Almond Cookies (Vegan)
Ingredients:
- 6 extra-firm silken tofu
- 4 applesauce
- 4 canola oil
- 1 sugar
- 1 flour
- 2 1/2 baking powder
- 2 salt
- 1/2
- 3
Instructions:
1. Preheat oven to 350°F
2. Place tofu, applesauce, oil, almond extract and sugar in mixing bowl.
3. Whisk together until it's smooth.
4. Sift in flour, salt and baking powder and stir until just blended. Do NOT overwork the dough, because it will make it tough.
5. Drop by rounded spoonfuls onto cookie sheet and bake 8-10 minutes.