lumicero/recipes-ing2inst huggingface dataset:
Title: White Pepper and Ginger Lemon Cake
Ingredients:
- 2 lemons
- 1 -2 fresh ginger
- 3 flour
- 3/4 baking soda
- 3/4 baking powder
- 1 -2 white pepper
- 1 butter
- 2 1/4 sugar
- 3 eggs
- 1 buttermilk
Instructions:
1. Set an oven rack a third of the way up from the bottom and preheat the oven to 325 degrees.
2. Thoroughly butter a 10- to 12-cup Bundt (fluted) pan, even if it has a nonstick finish, and include all the crannies of the fluting and the center post; dust all, including the center tube, with fine, dry bread crumbs; invert and tap to shake out excess crumbs; set aside.
3. Finely grate the zest of the two lemons; juice the lemons, putting 2 tablespoons of the lemon juice in a cup with the lemon zest; set the rest of the juice aside;add the fresh ginger to the zest-juice mixture and set aside.
4. Sift together the flour, baking soda, baking powder and pepper; set aside.
5. In the large bowl of the electric mixer, beat the butter until it is soft; add 13/4 cups of the sugar and beat about 1 minute; add the eggs one at a time, beating well after each addition.
6. With the mixer at low speed, add the flour mixture in thirds, alternating with the buttermilk (starting and ending with the flour).
7. Stir in the lemon-ginger mixture; taste and add more pepper and/or ginger if desired, stirring well; the full amounts of ginger and pepper might be too hot for some folks- if you suspect you're among them, start small and taste a bit of the batter; you can always add.
8. Pour and scrape into the prepared pan; Smooth the top by twisting the pan sharply back and forth once.
9. Bake 1 hour and 15 to 20 minutes, until a toothpick or cake tester inserted in the middle comes out dry.
10. While the cake is in the oven, add to the set-aside lemon juice enough to total 1/3 cup; combine with the remaining 1/2 cup sugar.
11. When the cake comes out of the oven, let it stand for 5 to 10 minutes.
12. Cover with a rack, invert and remove the pan; put the rack and cake over a plate or sheet of waxed paper or foil to catch drips of glaze.
13. Stir the glaze mixture and brush it all over the cake, including the inside of the center hole; let stand until cool.
14. Use two spatulas to transfer the cake to a serving plate.
Title: Elk and Other Animal Cut out Cookies
Ingredients:
- 125 butter
- 250 flour
- 1 sugar
- 70 egg
- 1 currants
- chocolate
Instructions:
1. In a big bowl combine butter pieces, flour, vanilla sugar, sugar and egg. Knead into a smooth dough. Wrap dough into cling film and refrigerated for 30 minutes.
2. On a lightly floured surface roll out the dough quite thinly (about 3 mm thick).
3. Cut out elks or other shapes using a lightly floured cookie cutter and place on a paper-lined baking sheet. If you like attach a currant to each elk for eyes.
4. Bake in the pre-heated oven at 190°C/375°F for 8-12 minutes or until just slightly browned around the edges.
5. Allow to cool for 10 minutes on the cookie sheets and then transfer to a wire-rack to cool completely.
6. Now you can add any decorations you might like to add. I used some eggnog flavoured icing dipping the cookies into it and attaching a chocolate chip as an eye afterwards.
7. Let dry.
Title: Butter Cookies (St. Martin -- Caribbean)
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 pure vanilla extract
- 1 1/2 all-purpose flour
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter & sugar along with the vanilla extract, until mixture is fluffy & light.
3. In a bowl, whisk together flour & salt, then, 1/2 cup at a time, add it to the butter mixture, beating well after each addition.
4. Scoop dough onto the center of a large ungreased, 9-inch square baking pan, & using a spatula spread it out evenly.
5. Bake the huge cookie on the center rack of the oven until firm to the touch & golden brown, about 35 minutes.
6. Remove the pan from the oven & cut the 9-inch square cookie into 1 1/2-inch squares, making 36 smaller cookies.
7. Place them on a wire rack to cool before eating.
Title: Baked Dessert Custard
Ingredients:
- 3 eggs
- 1/4 sugar
- 2 milk
- 1/2 vanilla
- 1/8 salt
- cinnamon
Instructions:
1. Combine Egg, sugar, vanilla, & salt.
2. stir in some cold milk.
3. Scald 2 cups milk then pour into egg mixture.
4. Butter inside of 1 quart casserole ( previously pour hot water into second pan 1 inch deep with casserole in it. keep water and Pan in oven.
5. Pour custard into casserole
6. Sprinkle Top of Custard with cinnamon.
7. Bake 20-30 minutes
8. If milk cooled when put in oven it will take 60 minutes to cook.
Title: Spiced Apple Slices / Apple Chips
Ingredients:
- 4 granny smith apples
- 1/4 - 1/2 cardamom seed
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground allspice
- 1/2 fresh nutmeg
- 5 sugar
Instructions:
1. Put cardamon in a coffee grinder (Used for spices not coffee. Grind till fine add rest of the sugar and spices give a couple of whirls to mix into a fine powder).
2. Lay parchment paper on 2 cookie sheet pans.
3. In a storage bag add spices and apples toss gently to coat, shaking excess spices off place on parchment in a single layer. You can sprinkle a little extra sugar on the slices this is optional.
4. Dry in a 250 degree oven 1 to 3 hours depending on how juicy the apples are. Turning after 1 hour.
5. They come out crisp,sweet and tart.
6. Store in an air tight container if for some reason there is any left over.
Title: Chocolate Chip Cream Cheese Brownie Bars
Ingredients:
- 1 1/4 brown sugar
- 3/4 milk
- 2 vanilla extract
- 1 egg
- 1 all-purpose flour
- 1 3/4 salt
- 1 baking soda
- 3/4 chocolate chips
- 1 cream cheese
- 1 sugar
- 2 vanilla extract
- 2 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. With a hand mixer, cream brown sugar and Crisco together in a large bowl, then add milk, vanilla and egg and blend again. Add flour and salt and blend until just mixed together. Divide cookie dough in half and set aside 2nd half.
3. In a second bowl mix all cream cheese filling ingredients until smooth.
4. Spread 1st half of cookie dough on the bottom of greased 13 X 9 pan. It will help if your hands are wet, otherwise the dough will stick to your fingers.
5. Pour the cream cheese filling over the cookie dough.
6. Top the filling with remaining dough by creating dabs if dough (or little pancakes of dough). Once again it will help if your fingers are wet.
7. Bake at 350 F for about 50-60 minutes, or until cake tester comes out clean.
8. Cut into bite sized pieces - it's very rich!
Title: Triple Chocolate Bliss Cake
Ingredients:
- 1 sour cream
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1/2 raspberries
- 1/2
- 3
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Lightly grease 12 cup fluted tube pan or 10 inch tube pan.
3. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened.
4. Beat on medium speed 2 minutes, scraping bowl occasionally.
5. Pour into prepared pan.
6. Bake 50 minutes to 1 hour or until a toothpick comes out clean.
7. Cool 10 minutes; loosen from side of pan with knife or metal spatula and gently remove cake.
8. Cool completely on wire rack.
9. Place on serving plate.
10. Reserve 2 T. of the whipped topping.
11. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
12. Drizzle over cake.
13. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing toothpick through middle several times.
14. Spoon raspberries into center of cake.
15. Store leftover cake in refrigerator.
Title: Jerry's Peanut Butter Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1/2 baking powder
- 16 butter
- 1 light brown sugar
- 1 granulated sugar
- 1 vanilla
- 2 eggs
- 2 salted peanuts
- 1 chocolate chips
- 2 shortening
- 1
Instructions:
1. Whisk dry ingredients in bowl and set aside.
2. Beat butter and sugars until light and fluffy using electric mixer set on medium speed. (3-6 minutes).
3. Beat peanut butter into butter & sugars.
4. Beat in vanilla, then eggs one at a time until combined.
5. Mix in flour mixture (use mixer on low speed).
6. Mix in ground peanuts.
7. Roll about 2 tablespoons dough into a ball, and place on parchment lined baking sheet or non-stick baking pan--about 2 in apart. Make crosshatch with a fork on cookie to flatten. Bake in 350 degree oven 10-12 minutes. Let cookies cool on sheets for 10 minutes, then place on wire rack.
8. Melt chips in microwave, and mix in shortening. When cookies thoroughly cooled, frost.
Title: Lucia's Walnut Cake
Ingredients:
- 1/3 walnuts
- 2 salt
- 6
- 2
- 1
Instructions:
1. Preheat the oven at 350°F.
2. Line an 8 inch spring form pan with parchment paper.
3. Put 3 egg whites and 1/3 cup of sugar in a pot and stir on low heat with a wooden spoon until the preparation looks like white-slush melted marshmallows.
4. Beat the 3 other egg whites firm with a pinch of salt.
5. Combine the cooked egg whites with the nuts and fold the firm white eggs inches.
6. Divide between the molds and sprinkle with 2 Tbsp sugar.
7. Cook for 55 to 60 min for a large cake, 35 min for the small ones (check that they are cooked by inserting the blade of a knife in; it should come out dry).
8. Take out and let cool.
Title: Pecan Shortbread
Ingredients:
- 4 1/2 flour
- 1 pecans
- 1 butter
- 2 1/2 light brown sugar
- 2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine flour and pecans.
3. In a large bowl, cream the butter and brown sugar.
4. Beat in the vanilla extract.
5. Gradually stir in the dry ingredients. The dough will be stiff.
6. Pinch off walnut size pieces of dough and roll into small balls.
7. Place the balls 1-1/2 inches apart on ungreased cookie sheets.
8. Flatten the cookies with the back of a spoon dipped in flour.
9. Back for 10 to 12 minutes until lightly colored.
10. Transfer onto wire racks to cool.
Title: Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 2 oatmeal
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 2
- 1 1/2
Instructions:
1. Preheat oven to 375°F
2. Cream butter and sugars.
3. Add eggs and vanilla and set aside bowl.
4. Mix dry ingredients in seperate bowl(flour, oatmeal, baking powder, salt, baking soda). Combined butter mix and dry mix.
5. Add chocolate chips and nuts.
6. Roll into balls and place 2 inches apart on cookie sheet. Bake for 10 minute.
Title: Chocolate Raspberry Trifle
Ingredients:
- 1/3 dark rum
- 1/3 black coffee
- 2 chocolate pudding
- 1 reduced-fat sour cream
- 2 heavy cream
- 3 confectioners' sugar
- 14 bittersweet chocolate
- 3 1/2 red raspberries
- 1 1/2
Instructions:
1. Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
2. Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
3. Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
4. To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.
Title: Spiced Applesauce Cupcakes
Ingredients:
- 1/3 butter
- 3/4 sugar
- 2 eggs
- 2 vanilla
- 1 1/3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/8 clove
- 3/4 applesauce
Instructions:
1. Set oven to 350 degrees F.
2. Prepare 12 paper-lined muffin cups.
3. In a mixing bowl, cream butter and sugar.
4. Add in eggs and vanilla; mix well.
5. Sift the dry ingredients.
6. Add to creamed mixture alternately with the applesauce.
7. Divide the mixture evenly into prepared muffin cups (fill two-thirds full).
8. Bake for 25 minutes, or until cupcakes test done.
9. Cook 10 minutes before removing to wire rack.
Title: Quick Mix Steamed Chocolate Pudding
Ingredients:
- 1 egg
- 1 milk
- 3/4
Instructions:
1. Prepare the cake mix with the egg and milk or water according to directions on
2. package. Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper.
3. Place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking.
4. Steam for 1 1/2 hours.
5. Unmold the pudding while hot and serve with cream, ice cream, or custard.
6. NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
7. Alternately, fill individual molds and steam for 20-25 minutes.
8. Bake remaining cake batter.
Title: Lemon Custard Cakes
Ingredients:
- 1/2 granulated sugar
- 2 all-purpose flour
- 1/4 fresh lemon juice
- 1 milk
- 1/4 salt
- 3 unsalted butter
- 2 -3 eggs
- lemon zest
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners' sugar.
Title: Cranberry-Raspberry Tea-Poached Pears
Ingredients:
- 4 pears
- 2 water
- 3
- 2
Instructions:
1. Peel pears, leaving stems intact. Cut a very thin slice from bottom of pears, if needed, to keep from tipping over on serving plates.
2. In a 3-quart saucepan, heat water to boiling; remove from heat. Add tea bags; let steep 10 minutes. Squeeze tea from tea bags; discard bags. Stir juice and candies into tea. Heat over medium heat, stirring occasionally, until candies are melted.
3. Arrange pears upright and close together in the saucepan. Heat to boiling; reduce heat. Cover and simmer about 20 minutes, spooning sauce over pears occasionally, until pears are tender when pierced with tip of sharp knife.
4. Remove pears from syrup. Cook syrup over medium-high heat about 20 minutes, stirring constantly, until thickened. Serve sauce over pears.
Title: Madeira Cake Surprise
Ingredients:
- 1 strawberries
- 250
Instructions:
1. Cut a hole through the middle of the maderia cake lengthways.
2. Place it on a plate.
3. Fill the hole with 50ml youghurt.
4. Fill it again with 50g strawberries.
5. Keep doing those last 2 steps.
6. Slice into 5 pieces.
7. Serve and enjoy.
8. Bon Appetit!
Title: Cacen Gneifo (Welsh Shearing Cake)
Ingredients:
- 8 flour
- 6 brown sugar
- 4 butter
- 1/4 milk
- 1 egg
- 1 baking powder
- 2 caraway seeds
- 1/2 lemon
- 1 nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Sift the flour with the baking powder, mix in the other dry ingredients.
3. Rub in the butter, then work in the beaten egg and milk.
4. Bake in greased tin lined with greased paper at 350 F for 1 hour.
Title: Danish Applesauce Breadcrumb Pudding
Ingredients:
- 4 unsalted butter
- 2 mcintosh apples
- 12 rome apples
- 1 water
- 1 sugar
- 3
- 2/3
- 1/3
Instructions:
1. Preheat oven to 325 degrees.
2. To make applesauce: Peel and core apples and cut into 1 inch. In a large saucepan bring water, apples, and sugar to a boil and simmer, stirring occasionally, until apples are soft and starting to fall apart, about 25 minutes. Don't cook or mash the sauce until smooth. Applesauce may be made 3 days in advance and kept chilled until you are ready to make the pudding.
3. In a large heavy skillet melt butter over moderate heat. Once melted, stir in apple juice and bread crumbs. Stir bread crumbs continuously until they are well toasted and golden in color, about 5 minutes.
4. Lightly spritz a 1 1/2-quart casserole dish with cooking spray. Place 1 cup of bread crumbs in the bottom, top with 2 cups of applesauce, followed by 1/2 cup of preserves. Repeat layers, finishing with the remaining 1/2 cup of crumbs. Bake pudding 25 minutes, or until top is golden brown.
5. Serve pudding warm with optional garnish of whipped cream and additional preserves.
Title: Dark Chocolate Brownie Oreo Layer Cake
Ingredients:
- 1 butter
- 6 margarine
- 2 bittersweet chocolate
- 4 granulated sugar
- 1 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 6 walnuts
- 1/8 salt
- 5 milk
- 4 instant chocolate pudding mix
- 1 Cool Whip
- 2
- 1/4 - 1/2
Instructions:
1. **Brownie Layer:
2. Microwave butter and bittersweet chocolate in a 2-qt glass bowl on high for 1 1/2 minutes or until chocolate is melted, stirring mixture. Whisk 2 cups sugar, eggs, and vanilla extract.
3. Toss together 1 tablespoon flour, walnuts (if desired), and chocolate chips.
4. Stir remaining flour and salt into sugar mixture. Add walnut and chocolate chip mixture. Spread batter into a lightly greased 13x9x2-inch pan.
5. Bake at 350°F for 30 to 40 minutes. Set aside to cool.
6. **Oreo cookie layer:
7. Put all Oreo cookies (except 10 cookies) in blender for crumbs or crush in a ziploc bag if you prefer crumbles.
8. Drizzle Hershey syrup over brownies and spread with spoon. Add Oreo cookie crumbs/crumbles. Then, drizzle more Hershey syrup over the Oreo cookie crumbs/crumbs and spread around with spoon.
9. **Pudding Layer:
10. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes. Let stand 2 minutes. Spread over brownies.
11. **Topping:
12. Add Cool Whip on top of pudding layer and top with the 10 extra cookies (whole or crumbled) and drizzle Hershey syrup for decoration (if desired).
Title: Gramma's Apple Crisp
Ingredients:
- 6 -8 apples
- 1/4 brown sugar
- 1/2 cinnamon
- 1/4 water
- 3/4 brown sugar
- 1/2 flour
- 1/2 oatmeal
- 1/3 butter
Instructions:
1. Pre-heat oven @ 350. Mix together the "Apple Mix" ingredients in a large bowl. In another bowl, mix together the crust ingredients.
2. Spread the "Apple Mix" in a 9"x12" baking tray, and evenly distribute the crumb crust on top.
3. Bake @ 350 until browned nicely, or until all the water is absorbed.
4. NOTE: Cooking time is an estimate.
Title: Lemon Wedges
Ingredients:
- 2 butter
- 1/4 powdered sugar
- 1 flour
- 3 eggs
- 1 sugar
- 1 lemon, zest of
- 1/4 lemon juice
- 3 flour
- 2 powdered sugar
Instructions:
1. Preheat oven to 350°.
2. In food processor, process butter, 1/4 cup of powdered sugar and 1 cup flour for 10 seconds.
3. (Can also be done by hand with a pastry blender) Pat dough evenly into a butter greased 9" round pie plate.
4. Bake for 12 to 15 minutes until golden brown.
5. Meanwhile, combine eggs, sugar, lemon zest, lemon juice, 3 tablespoons of flour and mix until smooth.
6. Pour mixture over hot crust and bake 15 minutes more or until slightly firm (do not overbake).
7. Let cool completely in pan.
8. Sprinkle with powdered sugar.
Title: Apple Cinnamon Filling
Ingredients:
- 1/4 light brown sugar
- 2 apples
- 2 ground cinnamon
- 1 fresh nutmeg
- 3 unsalted butter
- 1/3 golden raisin
Instructions:
1. Mix together the sugar,cinnamon, nutmeg and apples in a bowl. Reserve raisins for later.
2. Sprinkle mixture and raisins into dough for buns or pancakes or whatever and bake.
Title: Ovaltine Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1 eggs
- 2 all-purpose flour
- 2 3/4 cream of tartar
- 1 baking soda
- 1/2 salt
- 1/4 sugar
- 2 cinnamon
- 2
Instructions:
1. Heat oven to 400 degrees F.
2. In large bowl combine first 4 ingredients; blend well.
3. Stir in flour, cream of tartar, soda and salt. You can also add 2 T of ovaltine(not listed) if wanted.
4. Shape dough into 1-inch balls.
5. Combine 2 Tbsp sugar, ovaltine and cinnamon. Roll balls in sugar mixture. Place 2 inches apart on cookie sheet. Bake 8-10 min or until set.
6. Immediately remove from cookie sheet. Bake for 8 minutes for more chewy cookies or 9-10 minutes for crisper cookies. Enjoy!
Title: Popcorn Cake
Ingredients:
- 1/2 salt
- 1 miniature marshmallows
- 4 margarine
- 1/2 butter
- 2/3
Instructions:
1. pop the popcorn according to the packing directions,add salt if desired;set aside to cool.
2. in a medium pop,melt the marshmallows & margarine(or butter)over low heat,stirring constantly,until smooth.
3. combine the cany-coated milk chocolate candies with the popcorn.
4. remove the marshmallow mixture from the heat,& pour over the popcorn & candies.mix gently.
5. spoon the mixture into a 13 by 9 by 2-inch pan or a 2-quart oblong pan coated with nonstick cooking spray.
6. refridgerate the mixture until it hardens,so it's easier to cut.
Title: Lemon Chiffon Cake
Ingredients:
- 7 eggs
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 3/4 water
- 1/2 lemon peel
- 4 vanilla extract
- 2 cream of tartar
- 1/2 butter
- 1/3 confectioners' sugar
- 3 lemon peel
- 4 1/2 salt
- 1 lemon juice
- 1/4
Instructions:
1. Let eggs stand at room temperature for 30 minutes. In a large mixing bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lemon peel and vanilla; add to dry ingredients. Beat until well blended.
2. In another large mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form; fold into batter. Gently spoon into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
3. Bake on the lowest oven rack at 325 for 50-55 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely, about one hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small mixing bowl, combine frosting ingredients; beat until smooth. Spread over top of cake.
Title: Emerald Dessert
Ingredients:
- 3 tart green apples
- 2 honeydews
- 2 green grapes
- 3 kiwi fruits
- 1 low-fat plain yogurt
- 3 confectioners' sugar
- 3 orange zest
- 1/2
Instructions:
1. In a large bowl, combine the fruit.
2. In a small bowl, combine the yogurt, sugar, orange juice, and peel.
3. Spoon over fruit; serve immediately.
Title: Annette's Basic Sugar Cookies
Ingredients:
- 1/2 butter
- 1 white sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1/4 salt
- 1 1/2 powdered sugar
- 3 -4 lemon juice
Instructions:
1. In a medium mixing bowl, cream together the butter and sugar.
2. Beat in the egg and vanilla.
3. In a small bowl, sift together the flour, salt and baking powder.
4. Add the dry ingredients to the creamed mixture; mix well.
5. Divide dough in half.
6. Flatten halves into discs.
7. Wrap in plastic wrap and freeze 20 minutes or longer.
8. Remove from freezer and let stand 5 - 10 minutes.
9. Place one disk on a lightly floured surface, roll 1/8 inch thick.
10. Cut with your favorite cookie cutter shapes.
11. Place on a greased or parchment lined baking sheet.
12. Bake at 325F for 12-14 minutes.
13. Allow to cool for a few minutes on the cookie sheet and then remove to cookie racks.
14. In a small bowl, stir together the powdered sugar and lemon juice, adding only enough glaze to form a slow sticky stream when you dip into the glaze and let it flow back into the bowl.
15. Spread glaze over top of each cookie. Enjoy!
Title: Light and Lemony Fruit Salad/Dessert
Ingredients:
- 1 instant lemon pudding
- 1 maraschino cherries
- 1 Cool Whip
- 1 chunk pineapple
- 1 mandarin oranges
- 2 mini marshmallows
Instructions:
1. In serving bowl, dump can of undrained pineapple.
2. Pour pudding mix over and mix into juices.
3. Set aside for 5 minutes to slightly set.
4. Meanwhile drain oranges and cherries, patting dry if necessary.
5. Mix into pineapple mixture along with marshmallows.
6. Gently fold in cool whip.
7. Refrigerate at least 30 minutes.