lumicero/recipes-ing2inst huggingface dataset:
Title: Light Creme Caramel- Flan
Ingredients:
- 3/4 sugar
- 2/3 water
- 4 eggs
- 2 sugar
- 1 vanilla
- 2 1/3 nonfat milk
Instructions:
1. Preheat oven to 325°F Combine sugar and water in a saucepan. Bring to a boil, and cook without stirring until golden. Pour into 6 ramekins.
2. Whisk eggs, vanilla, sugar and lukewarm milk in a bowl. Pour mixture into ramekins.
3. Put ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for about 40-50 minutes.
4. Cool and chill in refrigerator for about 8 hours.
5. Turn out onto individual plates to serve.
Title: Mr. Brown's Italian Meringue Buttercream
Ingredients:
- 1 sugar
- 1/4 water
- 5 sugar
- 1/4 unsalted butter
- 2
Instructions:
1. Boil 1 cup sugar and 1/4 cup water over medium heat until it reaches 245. As it cooks begin meringue so it's ready when syrup is done.
2. Whip egg whites with a wire whisk in a stand up mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
3. Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
4. Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
5. Beat in butter by the tablespoon. The butter will deflate the frosting a bit.
6. Add in desired flavorings.
7. Flavorings.
8. Chocolate: 1/2 cup melted and cooled chocolate and 1 teaspoon vanilla extract.
9. Coconut: 1 teaspoon coconut extract and 1 teaspoon vanilla extract.
10. Coffee: 1 teaspoon espresso powder or 3-5 tablespoons strong coffee.
Title: Microwave Single Serving Brownie (Lower Fat)
Ingredients:
- 2 unsweetened applesauce
- 2 vanilla extract
- 1/4 salt
- 1 granulated sugar
- 2 all-purpose flour
- 2
Instructions:
1. In an oversize microwave-safe mug, add applesauce, almond milk, vanilla extract, salt and sugar and whisk well.
2. Add cocoa powder and whisk well. Add flour and whisk well.
3. Microwave for about 60 to 90 seconds and remove from microwave (centre should be still be mushy as this will continue to set once out of the microwave).
4. While still warm, top with fat-free whipped topping and enjoy.
Title: Pineapple Delight
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 powdered sugar
- 2 eggs
- 1 crushed pineapple
- 1/2
Instructions:
1. Crush vanilla wafers into crumbs.
2. Put half of crumbs in bottom of casserole, bowl, or baking dish.
3. Cream margarine and sugar together.
4. Add beaten eggs.
5. Beat until smooth and creamy.
6. Pour mixture over crumbs.
7. Whip cream (after leaving at room temperature).
8. Add crushed pineapple to cream.
9. Pour over first mixture.
10. Cover with rest of crumbs.
11. Refrigerate overnight.
Title: Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 carrots
- 2 cake flour
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 2 eggs
- 4 pecans
- 1 1/2 cream cheese
- 1 butter
- 1/4 confectioners' sugar
- 1 vanilla
- 2
Instructions:
1. Mix wesson oil and sugar. Add carrots. Mix and then add flour and spices. Add eggs one at a time. Bake for 25 minutes in a 300 degree oven.
2. Cool. Ice with cream cheese frosting.
Title: Fruited Cheese Pizza
Ingredients:
- 1 dry yeast
- 1 sugar
- 1/4 milk
- 3 all-purpose flour
- 1/4 sugar
- 1/2 salt
- 1/2 butter
- 3 eggs
- 2 cream cheese
- 1/2 sugar
- 2 all-purpose flour
- 3 sour cream
- 2 vanilla
- 1 salt
- 1 ground cardamom
- 1 ground mace
- 1 sugar
- 1 strawberry
- 2 red grapes
- 1 green grape
- banana
- papayas
- apricot
Instructions:
1. For crust: Sprinkle yeast and pinch of sugar into milk in small bowl; stir to dissolve.
2. Let stand until foamy and proofed, about 10 minutes.
3. Butter large bowl.
4. Combine 2 ½ cups flour, ¼ cup sugar and salt in another large bowl.
5. Make well in center.
6. Add yeast mixture, butter and eggs to well and blend until smooth.
7. Gradually draw flour from inner edge of well into center until all flour is incorporated.
8. Turn out onto work surface, which you have floured with some of the remaining ½ cup flour.
9. Knead in whatever flour is left, then continue kneading until dough is smooth and elastic, about 10 minutes.
10. Add dough to prepared bowl, turning to coat surface of dough with butter.
11. Let rise in warm, draft-free area until doubled in volume, about 1 ¾ hours.
12. Butter a 16 inch pizza pan.
13. Punch dough down.
14. Roll out to circle ¼ to 1/8 inch thick.
15. Fit into pan, pressing onto sides.
16. Let dough rise in warm area until puffy, about 20 minutes.
17. Position rack in lower third of oven and preheat to 350F.
18. For topping: Beat cheese, ½ cup sugar, yolks, flour, sour cream, peel, vanilla, salt and spices until smooth.
19. Spoon into unbaked shell, spreading evenly.
20. Sprinkle with 2 tblsps of sugar.
21. Bake until crust is browned and filling is set, about 35 minutes.
22. Cool completely in pan.
23. Decorate with fruit.
24. Use your imagination to make an attractive pattern of contrasting colours.
25. Brush generously with melted jam (you may not need whole amount <U+0096> not to worry, jam will rethicken as it cools and is great on buttered toast!).
26. Serve within 5 hours.
Title: Butterscotch Bars (Cookies from a Cake Mix)
Ingredients:
- 1 butter
- 1/2 egg
- 1
Instructions:
1. Preheeat oven to 350 deegrees F. Have ready an ungreased 9- x 13-inch baking pan.
2. Combine dry cake mix, butter and egg; mix well. Press half of mixture into the bottom of the ungreased baking pan. Bake for 10 minutes in preheated oven.
3. Pour caramel topping over baked crust; sprinkle with reserved cake mixture. Bake an additional 20-25 minutes until lightly golden; cool completely. Cut into bars.
Title: Cutout Sugar Cookies
Ingredients:
- 4 1/2 cake flour
- 1 baking soda
- 3/4 salt
- 1/2 vegetable shortening
- 1/2 butter
- 1 sugar
- 2 extra-large eggs
- 1 vanilla extract
- 1/4
Instructions:
1. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
2. In a large mixing bowl, cream together shortning, butter, and sugar.
3. Add eggs, one one at a time, beating well after each addition.
4. Add vanilla, beat until light and fluffy.
5. Aleternately, add flour mixture and milk in halves, folding after each addition until just blended.
6. Divide dough into thirds, wrap each third in plastic wrap and refrigerate for at least 2 hours.
7. Preheat oven to 325°F
8. Preferred method to baking - use parchment paper! Measure and cut pieces to fit on your cookie sheets. No need to grease cookie sheets. If not using parchment, lightly grease cookie sheets.
9. Remove one package of dough. Place on a precut, lightly floured parchment paper, or a well floured surface, and roll out using a floured rolling pin to 1/8th inch thickness.
10. Cut cookies with shaped cutters, dipping cutter into flour between each cut. Clean excess dough off as needed. Cut cookies with at least 1 inch space between.
11. After cutting all the dough, pull away excess dough. Gather into a ball, rewrap with plastic wrap and refrigerate.
12. Carefully slide parchment onto cookie sheet.
13. Bake for 8 to 10 minutes, or until just set in middle. Time will depend greatlyon the size and shape of your cutters. Edges of cookies should not change color. Bottoms should be a VERY pale golden color.
14. Let cookies cool on baking sheet for a few minutes. Carefully slide parchment off of cookie sheet and onto wire rack or clean counter to cool completely. Use thin spatula, and line counter with paper, if not using parchment.
15. Repeat process with remaining packages of dough. Then combine all the excess dough from the original 3 packages and continue making cookies until all dough is used.
16. Decorate when cooled, and store in an airtight container.
Title: Apple Upside-Down Cake
Ingredients:
- 1 dark corn syrup
- 2 butter
- 1/2 brown sugar
- 2 pecans
- 3 braeburn apples
- 2/3 cake flour
- 1/2 flax seed meal
- 1 baking powder
- 1/4 salt
- 2/3 brown sugar
- 2 vanilla extract
- 1 eggs
- 2 ground cinnamon
- 2
- 1/2
Instructions:
1. Preheat oven to 375°.
2. Melt corn syrup and butter in a 10-inch cast-iron skillet coated with cooking spray over medium-high heat; remove from heat.
3. Sprinkle with 1/2 cup sugar and pecans; arrange apple slices spokelike over brown sugar mixture, working from center of skillet to edge.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed meal, baking powder, and salt, stirring with a whisk.
5. Combine 1/3 cup sugar, rind, vanilla, and eggs, stirring with a whisk. Beat egg whites with a mixer at high speed until soft peaks form.
6. Add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Add whole egg mixture to flour mixture; stir just until moist.
7. Gently fold in egg white mixture.
8. Spoon batter over apples.
9. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan with a knife. Place a plate upside down on top of cake. Invert cake onto plate.
11. Cut into wedges. Serve with whipped cream. Garnish with cinnamon, if desired.
Title: Vanilla Kifli -- a Vanilla Cookie (Hungary)
Ingredients:
- 3/4 unsalted butter
- 1/2 granulated sugar
- 1 vanilla extract
- 2 all-purpose flour
- 2
- 1/2
- 2
Instructions:
1. In a large mixing bowl, cream together the butter & granulated sugar, then beat in the egg yolks & vanilla extract, before gradually beating in the flour.
2. Form the dough into a ball & let it stand at room temperature for 2 hours.
3. Preheat oven to 375 degrees F.
4. To form the crescents, roll about 1 tablespoon of the dough in the palms of your hands, continuing to roll & form a rope about 3 inches long & 1/2 inch thick. Bend the rope to form a crescent, then repeat with the remaining dough, while placing the crescents on ungreased cookie sheets about 1 inch apart.
5. Bake about 10-12 minutes (Cookies will STILL be white in color.), then let them cool on the cookie sheets for 5 minutes to prevent breaking.
6. While cookies are still warm, carefully roll each one in vanilla sugar, before letting them cool completely.
7. In a double boiler, melt chocolate over low heat, & when cookies are cool, dip one tip of each cookie into the melted chocolate, then set on waxed paper to dry.
Title: Chocolate, Cherry and Chile Biscotti
Ingredients:
- 8 unsalted butter
- 1 sugar
- 1 orange, zest of
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 3 all-purpose flour
- 1 baking powder
- 2 dried ancho chile powder
- 1/2 salt
- 3 bittersweet chocolate
- 1/2 walnuts
- 1/2 dried cherries
Instructions:
1. Position the racks in the top third and center of the oven and preheat to 350º F.
2. Using a hand-held electric mixer set at high speed, beat the butter, sugar, and orange zest in a large bowl until well combined, about 3 minutes. Beat in the eggs, one at a time, then the vanilla.
3. In a medium bowl, whisk the flour, baking powder, chili powder, and salt to combine. Using a wooden spoon, gradually beat in the butter mixture. Work in the chocolate, walnuts, and cherries.
4. Divide the dough in half. Using lightly floured hands on a floured work surface, form the dough into two 10 X 2-inch logs. Place the logs on an ungreased large baking sheet, at least 2 inches apart. Bake on the center rack until set and golden brown, about 30 minutes. Remove from the oven and let cool on the baking sheet for 20 minutes.
5. Using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about 1/2 inch wide. Place the slices on ungreased baking sheets. Bake until the undersides of the biscotti are beginning to brown at the edges, about 8 minutes. Turn the biscotti over. Switch the positions of the baking sheets from top to bottom and front to back. Continue baking until lightly browned on the other side, about 8 minutes more.
6. Cool completely on baking sheets. (The biscotti can be prepared up to 1 week ahead, cooled, and tightly covered in an airtight container at room temperature.)
7. Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.
Title: Spicy Molasses Crinkle Cookies
Ingredients:
- 1 sugar
- 3/4 shortening
- 1/4 molasses
- 1 egg
- 2 flour
- 2 1/2 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 ground cardamom
- 1/4 salt
Instructions:
1. Heat oven to 350.
2. In large mixer bowl, beat the sugar, shortening,molasses and egg at medium speed until well blended. Add the remaining ingredients and mix at low speed until a soft dough forms.
3. Shape dough into 1-inch balls. Roll balls in a dish of granulated sugar and place 2 inches apart on ungreased cookie/baking sheets.
4. Bake 10-12 minutes. Let cool and enjoy!
Title: Snow Covered Apples
Ingredients:
- 6 -8 fuji apples
- 10 white chocolate chips
- 4 sweetened coconut
Instructions:
1. Remove stems and skewer apples by twisting off the stems. If your skewer is blunt, sharpen with a utility knife to slice off one end at an angle. Then, working on a flat surface, firmly grip your apple and push the skewer two thirds of the way inches If any juice leaks out, blot the fruit with a paper towel before dipping.
2. In a double boiler over low heat, melt the white chocolate chips, stirring continuously.
3. Dip an apple into the chocolate, then immediately dip the apple into a bowl of shredded coconut, rotating to coat evenly.
4. Transfer to a parchment lined baking sheet.
5. Repeat for all apples and refrigerate until set, about 15 minutes. Enjoy!
Title: Single Delicious Christmas Cake
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 salt
- 1 ground cloves
- 1/2 cinnamon
- 1/2 nutmeg
- 1 butter
- 1 vanilla
- 1 molasses
- 2 eggs
- 3 brandy
- 1 buttermilk
- 2/3 baking soda
- 1 flour
- 1
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, melt butter in microwave.
3. Add beaten eggs, vanilla and molasses.
4. In another bowl, soak fruit in brandy.
5. In another bowl, dust nuts with flour.
6. In another bowl, blend all dry ingredients.
7. In measuring cup, measure milk or buttermilk and add baking soda.
8. Drain fruit reserving brandy for pouring on cake after cooling and baking.
9. Alternately add fruit mixture and dry mixture to butter, vanilla, egg, molasses mixture.
10. Blend well.
11. Pour into a 9x5 loaf pan, greased and lined with brown paper or two layers of wax paper.
12. On bottom shelf of oven, set a pan with 2 cups of water.
13. Bake cake on shelf above about 1 1/2 hours or until done. Altitude will vary the time.
14. Note: I downsized my cake so I could also have a smaller version to try. The smaller one was done a tad earlier than the big one. Both are done when an inserted toothpick comes out clean.Cake will also crack on the top.
15. When cooled completely and removed from pans, pierce cake with a fork, and gently pour remaining brandy into cake.
16. Enjoy!
Title: Orange and Chocolate Mini Loafs
Ingredients:
- 1/2 canola oil
- 3/4 sugar
- 2 eggs
- 1/2 orange
- 1 whole wheat flour
- 1/4 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 3 soymilk
- 1 vanilla
- 1 chocolate chips
Instructions:
1. Preheat oven to 350°F Butter and flour the mini loaf pan.
2. In a bowl mix oil, sugar, eggs and orange zest. Add soy milk, vanilla and orange juice.
3. Add flour, baking soda, baking powder and chocolate chips. Mix well.
4. Bake for 25-30 minute.
5. Let cool 5-10 minutes and take mini loafs onto a wire rack for 30 minutes.
Title: Bobbie's Amazing Tiramisu
Ingredients:
- 32 french-style ladyfinger cookies
- 10 sugar
- 10 mascarpone cheese
- 1 heavy cream
- 2 marsala wine
- 2 espresso coffee
- 1 cocoa powder
- 1
Instructions:
1. Quickly dip 16 cookies in espresso and place on bottom of a 9 X 12 X 2 inch baking dish.
2. Whisk egg yolks and sugar until frothy.
3. Add mascarpone cheese and whisk until smooth.
4. Add wine and blend.
5. Whip heavy cream until stiff and fold into egg and cheese mixture.
6. Pour half of the mixture over the cookies.
7. Dip the other 16 cookies in the espresso and place over the custard.
8. Cover with the rest of the egg and cheese mixture.
9. Refrigerate for 2 hours.
10. Sprinkle with powdered cocoa and enjoy!
Title: Blackberry Jam Cake
Ingredients:
- 1 shortening
- 2 sugar
- 3 flour
- 1/4 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 allspice
- 4 eggs
- 1 baking soda
- 1
Instructions:
1. Sift all dry ingredients together.
2. Cream shortening and sugar.
3. Add egg yolks to shortening mixture and beat well.
4. Add flour mixture alternately with sour milk.
5. Add vanilla and blackberry jam.
6. Fold in stiffly beaten egg whites.
7. Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.
Title: Shortcake With Strawberry and Raspberry
Ingredients:
- 2 strawberries
- 1 raspberries
- 8 sugar
- 1/3
- 12
Instructions:
1. first rinse the berries.
2. then cut the tops off the strawberries and the slice in half.
3. add sugar and mash the strawberries.
4. add the raspberries.
5. gently stir in with the strawberries.
6. serve over shortcake then add whipped cream on top.
Title: Dannon's Sweet Yogurt Cornmeal Cake
Ingredients:
- 1 cornmeal
- 1 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 sugar
- 2 sugar
- 2 low-fat vanilla yogurt
- 1 egg
- 1/3 canola oil
- 1 strawberry
- 1 blueberries
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well.
3. Add 1 cup yogurt, egg, and oil. Mix until just blended.
4. Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting.
5. Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes.
6. Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.
Title: Fried Pound Cake With Orange Syrup
Ingredients:
- 1 sugar
- 1/3 orange zest
- 1 1/2 oranges
- 6 eggs
- 2 milk
- 3/4 blueberries
- 12
Instructions:
1. Combine orange juice, sugar and orange zest in a medium saucepan.
2. Bring to a boil, stirring continuously, until the sugar is dissolved.
3. Remove from heat and let cool to room temperature.
4. While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
5. Segment oranges and place in a bowl.
6. Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
7. Whisk eggs and milk together in a shallow dish.
8. Dip slices of pound cake in egg mixture, evenly coating both sides.
9. Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
10. Serve with orange syrup and garnish with blueberries.
Title: Mini Microwave Triple Chocolate Cake
Ingredients:
- 2 fat-free cool whip
- 2 non-fat vanilla yogurt
- 1
Instructions:
1. Stir together the whipped topping and half of the chocolate syrup and then place mixture in the freezer to firm up while you prep the rest of your dessert.
2. In a very small microwave safe dish (like a ramekin), combine cake mix and yogurt and stir until smooth. Microwave for 1 minute and allow to cool for 5 minutes. Once the cake has cooled spoon chocolate topping mix over the top.
3. Finally drizzle the remaining chocolate syrup on top and Enjoy.
Title: Holiday Every Day Berry Fruit Salad
Ingredients:
- 3 -4 non-fat vanilla yogurt
- 3 -4 low-fat vanilla yogurt
- 3 -4 Cool Whip Lite
- 1/2 berries
- 1/2 sweetened flaked coconut
Instructions:
1. Wash and drain all the fruit separately - pat dry if needed.
2. Stir the yogurt and Cool Whip together thoroughly.
3. In an appropriate size tall GLASS bowl, start with a layer of the yogurt mixture, then alternate layers of the fruit and yogurt, making sure the colorful fruit is visible along the edges. End up with a layer of yogurt.
4. Sprinkle the coconut on top like snow, then sprinkle the almonds over the coconut. Add a few berries on top, if desired.
5. Refrigerate until serving time. You're done.
Title: Caramel Pecan - Pumpkin Bread Puddings
Ingredients:
- 4 eggs
- 30 canned pumpkin
- 1 1/2 milk
- 1 half-and-half
- 1 granulated sugar
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 vanilla extract
- 12 pecans
- 1 light brown sugar
- 1 butter
- 1/2 light corn syrup
- 1 vanilla extract
- 1
Instructions:
1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8-24 hours.
2. Preheat oven to 350. Spoon bread mixture into 11 (6oz) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly). Place on an aluminum foil-lined jelly-roll pan.
3. Bake at 350 for 50 minutes, shielding with foil after 30 minutes.
4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3-5 minutes or until lightly toasted and fragrant.
5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.
7. Try This Twist: Prepare as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13x9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350 for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.
Title: Chocolate Chip Cheesecake Swirl Cupcakes
Ingredients:
- 1/2 sugar
- 2 cream cheese
- 1 egg
- 1 all-purpose flour
- 2 1/4 sugar
- 1 2/3 water
- 1/4 white vinegar
- 1 1/4 baking soda
- 1/2 vanilla
- 2 salt
- 2
- 1
Instructions:
1. Heat over to 350°F Line 24 regular-size muffin cups with paper baking cups.
2. In medium bowl, beat 1/2 cup sugar and the cream cheese with electric mixer on medium speed until smooth.
3. Beat in egg.
4. Stir in chocolate chips; set aside.
5. In large bowl, beat remaining ingredients on low speed 30 seconds, scraping bowl occasionally.
6. Beat on high speed 3 minutes, scraping bowl occasionally.
7. Reserve 1 1/2 cups batter.
8. Fill each muffin cup 1/3 bull (1 rounded tablespoon) with batter. Spoon 1 tbsp cream cheese mixture onto batter in each cup.
9. Top each with reserved batter (1/2 rounded tablespoon).
10. Bake 30 - 35 minutes or until toothpick inserted in center comes out clean.
Title: Sugar and Spice Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 baking soda
- 1/4 salt
- 1 cinnamon
- 3/4 clove
- 3/4 ginger
- 1 3/4 flour
Instructions:
1. Mix together shortening, sugar, egg and molasses.
2. Sift together soda, salt, spices and flour.
3. Mix shortening mixture and flour mixture together.
4. Chill 2 hours or more.
5. Using 1 1/2 tablespoons of dough, make into balls.
6. Place onto ungreased cookie sheet about 2- inches apart.
7. Cookie will flatten and spread out.
8. Bake at 375° for 10 minutes.
9. Place on cookie rack to cool.
10. When cool, roll into powdered sugar.
Title: Nauvoo (Scovil Bakery) Gingerbread Cookies
Ingredients:
- 1 sugar
- 1 sorghum
- 3/4 molasses
- 1/2 hot water
- 2 eggs
- 1 baking soda
- 2 cinnamon
- 1/2 salt
- 2 ginger
- 6 -7 white flour
- 2 eggs
Instructions:
1. Combine sugar, sorghum and oil. Rinse sorghum from cup with hot water.
2. Add 2 eggs.
3. Mix together the following: soda, cinnamon, ginger, salt, and flour.
4. Combine the two mixtures.
5. Refrigerate dough overnight.
6. Roll out and cut with cookie cutter.
7. Bake at 350°F for 10 minutes.
Title: Chocolate Buttercream Frosting
Ingredients:
- 1/2 unsalted butter
- 2 1/3 confectioners' sugar
- 1/3 vanilla
- 1 1/2
- 1/2
Instructions:
1. Allow Butter to come to room temperature without letting it get so soft it loses its shape, in a large bowl beat until fluffy.
2. Blend in the cocoa powder, vanilla.
3. Slowly add sifted confectioners sugar, and whipping cream.
4. Beat with electric mixer for about 3-5 minutes or until desired consistancy is achieved.