lumicero/recipes-ing2inst huggingface dataset:
Title: Moist Holiday Spice Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 vanilla instant pudding mix
- 4 orange zest
- 1 pure vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350°F Coat a bundt pan with nonstick spray.
2. Beat cake mix, water, oil, eggs, vanilla extract, and pudding mix on low speed until incorporated. Beat 2 more minutes on medium speed.
3. Stir in the orange zest and pour the batter into the pan.
4. Bake 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
5. Cool cake in pan for 10 minutes. Take out and cool completely.
6. Drizzle warm frosting over cake or sprinkle with powdered sugar.
7. Enjoy!
Title: Delectible Chocolate Cake
Ingredients:
- 2 sugar
- 2 flour
- 4 margarine
- 1/2 water
- 1/2 eggs
- 1 baking soda
- 2 vanilla
- 1 buttermilk
- 1 margarine
- 1/2 powdered sugar
- 1/2 vanilla
- 4 salt
- 4 milk
- 1
- 6
Instructions:
1. Preheat oven to 350 and grease 9x13 inch cake pan. Mix first 9 ingredients until blended. Add buttermilk and blend well with an electric mixer. Pour mixture into pan and bake 20-25 minutes.
2. Mix remaining ingredients and use to frost the cake while it is still warm, but not hot.
Title: Chipits Grasshopper Brownie Cupcakes
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 flour
- 1/2 eggs
- 2 baking powder
- 1 mini marshmallows
- 4 milk
- 3/4
- 1 1/2
- 1
- 1 1/2
Instructions:
1. Melt 1 cup mint chocolate chips with 1/2 cup butter.
2. Stir in sugar and flour, 2 eggs and baking powder. Mix until smooth.
3. Pour into 24 large cups.
4. Bake at 350 for 15-18 minutes, or until cake tester has moist (not wet) crumbs on it. Cool.
5. For icing, melt 4 cups mini marshmallows with the milk over low heat. Remove, and stir in mint extract and food coloring.
6. chill until cool but not set (about 15 minutes).
7. Fold mint mixture into whipped whipping cream.
8. Top each cupcake with a spoonful of icing mixture. Chill.
Title: Pound Cake
Ingredients:
- 1 butter
- 1 powdered sugar
- 6 eggs
- 3 cake flour
- 1 1/2 vanilla
Instructions:
1. Beat butter and sugar til creamy.
2. Add 1 egg at a time beating well after each.
3. Blend in flour.
4. Add vanilla.
5. Bake in 2 greased and floured loaf pans 325 60-70 minutes, or until toothpick inserted in center is clean.
Title: No-Butter Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 sugar
- 1/4 brown sugar
- 1/2 coconut oil
- 1 egg
- 1 chocolate chips
Instructions:
1. Preheat oven to 350 degrees Fahrenheit, in a bowl mix coconut oil and an egg. Next, add sugar and brown sugar. Mix. Then, add flour, baking soda, and salt, mix all ingredients. Then mix in chocolate chips. On a cookie sheet put parchment paper or cooking oil on, Put 1 inch cookie dough balls onto cookie sheet, WARNING: Cookies spread out very far when they cook, so don't place them too close to the edge of the cookie sheet or too close too each other.
2. COOK for 12-14 minutes at 350 degrees farenheight. When you take out of oven let cool then scoop them off, now it's time to enjoy your cookies with a glass of milk:).
Title: Uncle Bill's Apple Filling for Peroshky
Ingredients:
- 3 apples
- 2 lemon juice
- 1 1/2 granulated sugar
- 1/4 tapioca starch
- 2 ground cinnamon
Instructions:
1. Prepare apples and place into a mixing bowl.
2. Sprinkle lemon juice over and mix to coat.
3. This prevents the apples from turning brown.
4. In a mixing bowl, mix together sugar, tapioca starch and ground cinnamon and mix well.
5. Add mixture to apples and mix well to coat.
6. Let mixture sit for 5 minutes before using.
7. Add about 1 1/2 tablespoons of apple mixture to the dough rounds or the prepared pastry cups.
8. Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.
Title: Rahmapfelkuchen (Apple and Rum Custard Cake)
Ingredients:
- 1 1/2 flour
- 5 sugar
- 1 lemon, rind of
- 2/3 butter
- 1 margarine
- 1 milk
- 1/2 butter
- 2 margarine
- 4 apples
- 1 lemon juice
- 1/4 sugar
- 1/4 raisins
- 1/4 rum
- 3 eggs
- 1/3 sugar
- 1 3/4 milk
Instructions:
1. CRUST:
2. To make crust, mix flour, sugar, and lemon rind.
3. Cut in butter or margarine until mixture resembles coarse crumbs.
4. Add egg yolk and 1 T of milk; mix gently to form a dough.
5. Pat into bottom of a 10-inch Springform pan that has sides only greased.
6. Press dough up sides of pan for 1 inch.
7. FILLING:
8. Toss together bread crumbs and melted butter.
9. Spread evenly over pastry crust.
10. Toss apple slices, lemon juice, and 1/4 c of sugar.
11. Spread apples over crumbs.
12. Drain raisins, reserving rum, and sprinkle raisins over apples.
13. Bake in a preheated 350 degree F. oven for 15 minutes.
14. Beat eggs and sugar until thick and lemon-colored.
15. Stir in milk and reserved rum.
16. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
17. until custard is set.
18. Cool completely before serving.
19. Do NOT remove springform pan until cool.
Title: Black Joe Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 1/2 baking soda
- 1 1/2 baking powder
- 3/4 brewed coffee
- 1 milk
- 3/4 eggs
- 2
Instructions:
1. Mix all ingredients together.
2. Batter will be runny!
3. Bake at 350 until done (check with toothpick!).
Title: Apple Cobbler
Ingredients:
- 1 1/3 sugar
- 1/4 water
- 2 quick-cooking tapioca
- 1/4 ground cinnamon
- 6 tart apples
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 butter
- 1/4 margarine
- 1 1/2 milk
- 1/2 cheddar cheese
- walnuts
Instructions:
1. In a large saucepan, combine 1 cup sugar, water, tapioca and cinnamon.
2. Bring to a boil over medium heat, stirring occasionally.
3. Remove from the heat; stir in apples until coated.
4. Pour into a greased 8-inch baking dish; set aside.
5. In a small bowl, combine the flour, baking powder, salt and remaining sugar.
6. Stir in butter and milk just until moistened.
7. Fold in cheese and walnuts.
8. Sprinkle over apple mixture.
9. Bake at 375 degrees for 30-35 minutes or until filling is bubbly.
10. Serve with whipped topping, if desired.
Title: Cake in a Bowl
Ingredients:
- 1/4 water
- 3
- 1/2
Instructions:
1. mix all ingredients together, should look like regular prepared cake mix but in a smaller proportion.
2. microwave for 45 seconds
3. top with your favorite toppings, I like mini chocolate chips or hot fudge.
Title: I-Crave-Rhubarb Crisp (With Strawberries!)
Ingredients:
- 3/4 white sugar
- 16 rhubarb
- 1 strawberry
- 3 cornstarch
- 1/2 old fashioned oats
- 1/2 light brown sugar
- 6 whole wheat flour
- 5 unsalted butter
Instructions:
1. Preheat oven to 400 degrees.
2. Spray a 1 1/2 qt glass baking dish with nonstick spray.
3. FILLING: Combine all of the filling ingredients. You can either leave it as it is, or give it a few pulses in the food processor to smooth it out a little, if you like it smoother. Let mixture stand until sugar and cornstarch are dissolved, about 10 minutes.
4. CRISP: Pulse all of the crisp ingredients in a food processor until there are no butter chunks larger than a pea.
5. Put about 1/3 of the crisp mixture in the bottom of your baking dish and press down well.
6. Pour your filling over the bottom layer.
7. Top the filling with the remaining crisp mixture. You can leave it loose and uneven or smooth it out a bit.
8. Cook in oven until filling is bubbling and topping is browned, about 25-30 minutes. Cool on a wire rack 20 minutes or more (the longer you wait, the better it will keep its structure).
9. You can top this with whipped cream or ice cream, or eat as-is.
Title: Ultimate Caramel Popcorn
Ingredients:
- 3 salted butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 light corn syrup
- 1/2 molasses
- 2 vanilla extract
- 1/2 baking soda
- 1/2
Instructions:
1. Set your oven to 200 degrees. Spray a large cookie sheet with non-stick cooking spray, and set aside. Also spray a large (very large works best) metal or ceramic mixing bowl with non-stick cooking spray.
2. Pour the popcorn into the mixing bowl you just sprayed, and put it in the oven to warm. Warming the bowl and the popcorn up beforehand helps with getting an even coating with the caramel when stirring it into the popcorn later.
3. Melt the butter in a saucepan over medium heat. Stir in the molasses, corn syrup, brown sugar, and granulated sugar. Once the mixture starts bubbling, set a timer and let it cook for 4 minutes, stirring occassionally.
4. Once the 4 minutes is up, remove from heat and stir in the vanilla and baking soda. The mixture will foam and lighten up. Stir until blended.
5. Pull the mixing bowl with the popcorn out of the oven. Slowly stir the caramel into the popcorn. I find a rubber spatula works best for this. Carefully keep stirring until the popcorn is evenly coated. Do be careful, the caramel is really hot! At this point, you can stir in any add-ins you might like, sprinkles, nuts, etc.
6. Pour onto the greased cookie sheet and spread out evenly. Bake for 1 hour at 200 degrees, carefully stirring every 15 minutes.
7. Once done, pour back into a large mixing bowl. The caramel popcorn will still be stightly tacky. Stir the caramel corn for about 5 minutes or so while it cools, to break up large clumps.
Title: Julie Goodwin's Orange Syrup Cake
Ingredients:
- 250 butter
- 200 caster sugar
- 1 orange zest
- 4 eggs
- 1 2/3 self raising flour
- 1 ginger powder
- 1 caster sugar
- 1
Instructions:
1. Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
2. Sift the flour and ginger. Fold into the creamy mix.
3. Pour batter into a greased and lined 26 cm spring form tin.
4. Bake at 150oC for 50-60 minutes (or until cooked when tested).
5. Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
6. Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
7. Remove the cake from the pan and slice into wedges.
Title: Dump Cake
Ingredients:
- 1 frozen raspberries
- 12 frozen blueberries
- 12
- 2
Instructions:
1. Put fruit in sprayed 9x13 baking pan and cover with dry cake mix (DO NOT STIR!).
2. Pour 7Up over whole pan (again, do not stir).
3. Cover and bake for 20 minutes at 350°F, then uncover and bake for another 20-30 minutes.
4. Makes 12 servings.
5. Can also be cut in half.
6. I used a 9x9 in pan and a box of Jiffy cake mix, small skinny blue and white box, and one cup of diet 7-up.
Title: Oh so Lemony Cake
Ingredients:
- 1 instant lemon pudding
- 1 water
- 1 eggs
- 4 lemon, zest of
- 1/3 water
- 1 fresh lemon juice
- 6 confectioners' sugar
- 6
- 1/4
- 2
- 3
Instructions:
1. In a large bowl, mix all cake ingredients except the lemon curd, for 2 minutes.
2. Butter and flour a standard Bundt pan.
3. Pour batter in Bundt pan.
4. Drizzle the lemon curd on top of the batter being careful not to touch the sides of the pan.
5. Bake at 350 degrees for 45 minutes until an inserted toothpick comes out clean.
6. Cool completely.
7. Glaze:
8. Mix all glaze ingredients together until smooth and well blended.
9. Drizzle over cake.
Title: Peach Cobbler Cupcakes
Ingredients:
- 3 cake flour
- 4 baking powder
- 1 salt
- 1 unsalted butter
- 2 sugar
- 2 vanilla extract
- 3 eggs
- 2/3 sour cream
- 1/2 sugar
- 4 unsalted butter
- 1/2 ground cinnamon
- 2 ground nutmeg
- 3 vanilla extract
- 1/2 cornstarch
- 1 cheese
- 2 butter
- 16 powdered sugar
- 3 vanilla
- 1/2
- 1
Instructions:
1. For the cupcakes mix the dry ingredients (except sugar) in one bowl .
2. In another bowl mix eggs and sugar First then add sour cream and milk then add vanilla.
3. Set aside don't combine yet.
4. On the stove mix the filling ingredients except cornstarch.
5. Once it starts boiling add cornstarch cook for 5 minutes turn off n let cool. Set aside some of the peaches in a bowl (for garnish).
6. Once the mix is cooled a little put into blender to purée add to egg mixture and mix all up once mixed add the dry ingredients to the wet mixture.
7. Pour into cupcakes cups bake on 350 degrees for 18 minutes Let cool completely.
8. For the frosting: Mix butter and cream cheese til super smooth add powdered sugar and vanilla.
Title: Maddi
Ingredients:
- 1 split yellow lentils
- 1 dark brown sugar
- 1/4 milk
- 2 ghee
- 1 raisins
- 1 cashews
- 3 green cardamom pods
Instructions:
1. Wash the lentils and cook them until soft in about 2 cups water - I usually use a pressure cooker to cook lentils because it's fastest (If you don't have a pressure cooker, you can do it in a covered saucepan).
2. The lentils should be soft but still retain their shapes faintly so that there will be a slight bite to it.
3. Drain water from the cooked lentils if there's any excess.
4. Place the lentils in a heavy bottomed saucepan on medium heat and add the milk and sugar, mixing well - Bring to a boil.
5. Lower heat and simmer the mixture until thick, stirring often (about 5-10 min).
6. Once the mixture has thickened, turn off the heat and stir in the ghee.
7. Add the cashews, raisins and cardamom powder.If desired, these can be roasted in the ghee beforehand.
8. Mix well and serve warm or cold.
Title: Marie B's Coconut Macadamia Nut Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 1 egg
- 2 1/4 flour
- 1 baking soda
- 1 flaked coconut
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine the butter, sugars, and egg.
3. Stir in the flour and baking soda.
4. Dough will be very stiff.
5. Stir in the coconut and nuts.
6. Using a spoon or cookie scoop, drop dough onto parchment-lined baking sheets, about 2 inches apart because cookies will spread during baking.
7. Bake until lightly browned, about 8-10 min.
8. The centers should still be soft.
9. Allow to cool 1 min.
10. on the baking sheet, then remove and allow to cool completely.
Title: 1-2-3-4 Coconut Cake
Ingredients:
- 1 margarine
- 2 sugar
- 3 self-rising flour
- 4 eggs
- 1 vanilla extract
- 1/2 coconut milk
- 1/2 milk
- 2 1/2 sugar
- 1 water
- 4
- 2
Instructions:
1. Place margarine in a mixing bowl. Fluff with mixer.
2. Add sugar, small amounts at a time.
3. Add eggs one at a time.
4. Add flour a little bit at a time alternating with the milk.
5. Add the vanilla.
6. Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me -- ], you can bake in 2 shifts (2 pans at a time).
7. Bake at 350F for 25 minutes.
8. After taking the final pans out of the oven, let cool. You can begin cooking the frosting here.
9. For frosting:.
10. Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar.
11. Bring to a boil and stop stirring.
12. Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes.
13. Meanwhile, beat egg whites until stiff.
14. Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little.
15. Add coconut and coconut flavoring.
16. When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur.
17. While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed.
18. Fresh coconut will stick to sides and syrup will absorb into cake.
19. This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!
Title: Italian Creme Cake
Ingredients:
- 2 granulated sugar
- 1 1/2 vegetable shortening
- 1/2 margarine
- 5 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 1 vanilla
- 2 sweetened flaked coconut
- 1 pecans
- 1 cream cheese
- 1/2 margarine
- 1 vanilla
- 1 confectioners' sugar
Instructions:
1. Make cake layers:
2. Preheat oven to 375°F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
3. In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
4. Add egg yolks, 1 at a time, beating well after each addition.
5. Into another bowl sift together flour, baking soda, and salt.
6. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
7. Beat in vanilla, coconut, and chopped pecans.
8. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
9. Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
10. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
11. Make frosting:
12. In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
13. Gradually beat in confectioners' sugar, beating until creamy.
14. Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
15. Spread remaining frosting on top and side of cake.
Title: Coconut Cream Cupcakes
Ingredients:
- 12 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 1/2 unsalted butter
- 6 granulated sugar
- 3/4 eggs
- 2 pure vanilla extract
- 1/2 low-fat coconut milk
- 2/3 heavy cream
- 3/4 confectioners' sugar
- 2 coconut
- 1/3 cornstarch
- 3 1/2 sugar
- 1/2 salt
- 1/4 low-fat coconut milk
- 1 1/4 unsalted butter
- 1
- 3
- 1
Instructions:
1. Cup Cake Cooking Directions:
2. Preheat oven to 350 F and arrange rack in center. Line 1 (12 cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.
3. Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes and cool completely on rack.
4. Holding a small knife at ab angle, cut a 1 1/2 inch round in the top of each cupcake, forming a shallow cone shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. Dollop whipped cream on top of each cupcake and garnish with toasted coconut flakes.
5. Coconut Custard Directions:
6. Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally.
Title: Chocolate Butter Cake
Ingredients:
- 4 cocoa powder
- 1/3 water
- 1 flour
- 2 1/4 baking powder
- 2 baking soda
- 1 salt
- 1/4 butter
- 3/4 sugar
- 2 eggs
- 3 pure vanilla extract
- 2 skim milk
- 1 skim milk
- 5 butter
- 1/3 powdered sugar
- 1/3 salt
- 4 pure vanilla extract
- 1/8
- 2
Instructions:
1. Chocolate Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside.
2. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
3. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.
4. In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.
5. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.
6. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
7. Frosting: Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool. Then place the melted chocolate, milk, confectioners sugar, salt, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment. (Alternatively, you can use a hand mixer.) Add the pieces of softened butter and beat on low speed for about 2 minutes. When the frosting starts to come together increase the speed to medium and beat for about 2 to 3 minutes or until smooth. Scrape down the sides of the bowl with a rubber spatula. Increase the speed to high and beat the frosting for 1 - 2 minutes more or until it is of spreading consistency. If necessary, add more milk or sugar.
8. To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.
9. Serves 8 - 10 people.
Title: Jelly Roll
Ingredients:
- 1 sugar
- 4 eggs
- 1/2 boiling water
- 1/2 salt
- 1 1/2 flour
- 2 baking powder
- 1 vanilla
Instructions:
1. Preheat oven to 400.
2. Beat eggs and sugar until light and thick.
3. Add flour, salt, baking powder and flavoring.
4. Rapidly whip boiling water into batter.
5. Pour the mixture onto a cookie sheet fitted with wax paper and sprayed with non-stick cooking spray.
6. Bake 10-12 minutes.
7. Turn out onto a cloth which has been ran under cold water and wrung out.
8. Spread with your favorite flavor of jelly.
9. Using a damp cloth, roll up the cake.
10. Garnish with whipped cream.
Title: Rice Krispie Cookies
Ingredients:
- 1 flour
- 1/2 baking soda
- 1/4 baking powder
- 1/4 salt
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 quick-cooking oats
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
5. Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
6. Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
7. Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
8. Remove from oven and transfer cookies to wire racks to cool.
9. When cool, store in an airtight container.