lumicero/recipes-ing2inst huggingface dataset:
Title: Cannoli Cream With Chocolate, Cherry & Pistachio Parfait
Ingredients:
- 1 confectioners' sugar
- 1 part-skim ricotta cheese
- 1 amaretto liqueur
- 1 cinnamon
- 1/2 pistachios
- 1/3 dried cherries
- 1/2
- 4 -6
Instructions:
1. Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside.
2. In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon.
3. In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips.
4. In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full.
5. Enjoy!
Title: Green Tea Treats
Ingredients:
- 3/4 confectioners' sugar
- 5 unsalted butter
- 1 3/4 all-purpose flour
- 3 granulated sugar
- 3
- 1/4
Instructions:
1. Preheat the oven to 350°F Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl and mix until smooth.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to ½” thickness.
8. Cut the dough with a cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat.
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.
Title: Cider Spice Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 unsalted butter
- 2 all-purpose flour
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 cinnamon
- 1/4 salt
- 1/4 nutmeg
- 2/3 ground cloves
- 2 ground allspice
- 1 apple cider
- 3 fresh lemon juice
- 3/4 light brown sugar
- 3 eggs
- 1/8 sugar
- 3/4 cornstarch
- 1 1/4 salt
- apple cider
- unsalted butter
Instructions:
1. Make cake: Put oven rack in middle position and preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
2. Whisk together flour (1 1/2 cups), baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.
3. Combine apple cider and lemon juice in a small measuring cup.
4. Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs 1 at a time, beating well after each addition (mixture will look curdled).
5. Reduce speed to low and add flour mixture and cider mixture alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.
6. Divide batter between cake pans (batter will form a thin layer) and rap pans on work surface once to release any large air bubbles.
7. Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 30 minutes.
8. Cool cake layers in pans on racks 5 minutes, then run a thin knife around edge of each layer and invert layers onto racks. Cool completely, at least 1 hour.
9. Make buttercream while cakes cool: Whisk together sugar, cornstarch, and salt in a 2-quart heavy saucepan.
10. Whisk in cider, then bring to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 1 minute (mixture will be very thick).
11. Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes.
12. Beat butter in a large bowl with cleaned beaters at medium-high speed until light and fluffy, then add one third of cider mixture and beat until incorporated.
13. Add remaining cider mixture and continue beating until smooth.
14. When cakes are cool, arrange 1 layer flat side up on a flat serving plate or cake stand and spread top with 3/4 cup buttercream. Top with remaining cake layer flat side up.
15. Frost top and side of cake with remaining buttercream. Chill 2 hours before serving (to firm up buttercream).
Title: Fudge Cake
Ingredients:
- 4 hot water
- 1/2 sugar
- 1 1/2 cake flour
- 2 baking soda
- 1 salt
- 1 butter
- 1/2 eggs
- 3 vanilla extract
- 1 buttermilk
- 2/3 butter
- 1/4 icing sugar
- 2 vanilla extract
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Generously grease 2 9 inch round layer pans.
3. Combine chocolate and hot water in the top of a double boiler and heat until chocolate melts.
4. Add ½ cup sugar and cook 2 minutes.
5. Allow to cool slightly.
6. Sift flour with baking soda and salt.
7. Sift 2 more times.
8. Cream butter with remaining sugar until light and fluffy.
9. Add eggs, one at a time, beating thoroughly after each addition.
10. Stir in vanilla, then add flour alternately with buttermilk, beating well.
11. Add chocolate mixture and beat well.
12. Pour batter into pans and bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean.
13. Allow to cool.
14. While cake cools, prepare frosting.
15. Mix melted butter and chocolate then add remaining ingredients and blend well.
16. Spread cake with chocolate frosting.
Title: Caramel Bread Pudding
Ingredients:
- 6 hot water
- 1 brown sugar
- 1 eggs
- 4 milk
- 2 sugar
- 1/2 vanilla
- 1/2 cinnamon
- 1/2 salt
- 1/8 apple
- 1
Instructions:
1. Place bread in a greased 2 quart baking dish.
2. Combine water and brown sugar; pour over bread.
3. Combine remaining ingredients; pour over bread.
4. Bake at 350 degrees for 50- 60 minutes or until a knife inserted in center comes out clean.
5. Serve warm or cold.
Title: Microwave Apple-Cranberry Crisp
Ingredients:
- 4 tart apples
- 1 1/2 cranberries
- 1 granulated sugar
- 3/4 brown sugar
- 1/2 whole wheat flour
- 1/2 oatmeal
- 1 cinnamon
- 1/2 butter
Instructions:
1. In an ungreased 9-inch diameter microwave-safe baking dish (I use an 8 inch square Pyrex dish),combine apples, cranberries and granulated sugar; stir to blend.
2. In a large bowl, combine brown sugar,flour,oatmeal and cinnamon.
3. Cut in butter until mixture is crumbly.
4. Sprinkle flour mixture evenly over apple mixture.
5. Microwave on high (100 percent) until fruits are tender (12 to 14 minutes).
6. Let stand 10 minutes before serving.
7. Serves 6 to 8.
Title: Quick Berry Crisp
Ingredients:
- 5 berries
- 1 farina
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 egg
- 1 vanilla
- 1/2 butter
Instructions:
1. Preheat the oven to 375°F.
2. Butter a round, 2-quart baking dish and pour in the fruit.
3. Mix the Farina, sugar, baking powder and salt together in a medium bowl.
4. Beat the egg with the vanilla and add it to the Farina mixture.
5. Mix well with a fork or fingertips until the dry ingredients are completely moistened.
6. Sprinkle the topping evenly over the fruit and pour the butter evenly over it.
7. Bake for 30 to 35 minutes or until the top is lightly brown.
8. Serve warm or at room temperature.
Title: Banana Pudding
Ingredients:
- 3/4 sugar
- 1 sugar
- 1/3 cornstarch
- 1 salt
- 3 milk
- 8 eggs
- 3 butter
- 1 pure vanilla extract
- 3 bananas
- 4 cream of tartar
- 1/2
Instructions:
1. Preheat oven to 350ºF.
2. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended.
3. Mix in milk.
4. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat.
5. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended.
6. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring 2 minutes. Stir in butter and vanilla until blended.
7. Place vanilla wafers on bottom of a shallow 2 quart casserole dish.
8. Top with layers of banana slices and custard. Repeat layering, ending with custard.
9. In a large mixing bowl, best egg whites and 1/4 cup sugar at low speed until frothy.
10. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar.
11. Beat until egg whites hold stiff peaks.
12. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides. (This prevents it from shrinking).
13. Transfer to oven and bake until golden brown, about 20 minutes.
14. Remove pudding from oven and cool one hour.
15. Refrigerate at least 4 hours before.
16. Enjoy!
Title: German Chocolate Bunt Cake
Ingredients:
- 1/4 all-purpose flour
- 1/2 brown sugar
- 2 butter
- 1/3 sweetened flaked coconut
- 1/3 pecans
- 1 granulated sugar
- 1/2 boiling water
- 1 granulated sugar
- 1/2 butter
- 1 1/2 vanilla extract
- 1/3 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 2 low-fat buttermilk
- 1/2 powdered sugar
- 1/2 butter
- 1 nonfat milk
- 1
- 4
Instructions:
1. Preheat oven to 325°.
2. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
3. To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
4. Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
5. To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
Title: Mom's Famous Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 plain flour
- 1/2 baking powder
- 1 milk
- 1/2 vanilla
- 1/2
Instructions:
1. Cream butter, shortening and sugar.
2. Add eggs one at a time, beating well.
3. Add baking powder,vanilla and lemon flavorings; mix well.
4. Add 1/3 of the flour and 1/3 of the milk; stir well.
5. Repeat until all the milk and flour are added and well combined.
6. Bake in prepared (greased/floured) tube pan at 350 degrees for 75 to 90 minutes, or until cake tester comes out clean when inserted in center of cake.
Title: Rhubarb Delight
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 salt
- 2 butter
- 1 egg
- 2 milk
- 4 rhubarb
- 3 strawberry Jell-O gelatin dessert
- 1/2 flour
- 1 1/4 sugar
- 1/4 butter
Instructions:
1. Crumble together the flour, baking powder, salt and butter.
2. Mix egg and milk together and stir into crumbled mixture. (doing step #1 and #2 in a food processor works really slick).
3. Cover the bottom and 2/3 of the sides of a greased 7x11 inch baking dish.
4. Spread rhubarb over crust.
5. Sprinkle jello over rhubarb.
6. Mix together the topping ingredients and crumble over the jello.
7. Bake 350 degrees for 50 minutes.
Title: Cupcake Cafe Chocolate Cake
Ingredients:
- 1 butter
- 2 1/3 granulated sugar
- 2/3 dark brown sugar
- 7 eggs
- 6 baking powder
- 4 1/2 baking soda
- 1 salt
- 2 pure vanilla extract
- 1 buttermilk
- 2/3
- 2
- 2 1/3
Instructions:
1. Butter two 10-inch round layer cake pans and dust them with cocoa.
2. Or butter and line with parchment.
3. Preheat the oven to 350° F.
4. Cream together the butter, granulated sugar, and brown sugar.
5. Beat in the eggs, then melt the chocolate in a double boiler over simmering water and allow it to cool.
6. Sift together the flour, baking powder, baking soda, salt, and cocoa.
7. Add the vanilla to the buttermilk.
8. Add the cooled melted chocolate to the eggs and butter.
9. Then alternately mix in the dry ingredients and the buttermilk.
10. Fill your pans about half full with batter.
11. Bake in the preheated oven about 40 to 45 minutes.
12. Insert a straw or cake tester into the centers of layers.
13. If it comes out clean (i. e., without any batter sticking to it) the cake is done and should be removed from the oven.
14. The cakes can also be tested for doneness by pressing on them gently in the center.
15. If they have a slightly springy feel, they are ready to come out.
16. Cool and frost as desired.
Title: Brown Sugar Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/4 granulated sugar
- 1 1/4 brown sugar
- 2 eggs
- 2 vanilla extract
- 3 1/2 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1/4 granulated sugar
- 4 ground cinnamon
Instructions:
1. Heat the oven to 400 degrees F.
2. Grease the baking sheets or line with parchment paper.
3. Beat the butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in a large bowl with an electric mixer at medium speed until well blended.
4. Combine the flour, cream of tartar, baking soda and salt in a medium bowl.
5. Beat the flour mixture into the shortening mixture at low speed until combined.
6. Shape the dough into 1" balls.
7. Mix 1/4 cup granulated sugar and cinnamon in a small bowl.
8. Roll the balls in the sugar/cinnamon mixture.
9. Place 2" apart on the prepared baking sheets.
10. Bake 6 to 7 minutes or until the cookies are puffed and cracked on top and the edges are set. The centres will be soft.
11. Allow to cool 1 minute on the baking sheets.
12. Remove to a cooling rack.
Title: Lime and Lemon Posset
Ingredients:
- 2 1/4 sugar
- 3/4 sugar
- 1 fresh lemon juice
- 3 fresh lime juice
- 2 lemon peel
- 1 lime zest
- 1
Instructions:
1. Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over.
2. Remove from heat.
3. Stir in lemon juice and lime juice and cool 10 minutes.
4. Stir mixture again and divide among six 1/2-cup ramekins or custard cups.
5. Cover and chill possets until set, at least 4 hours or overnight.
6. Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl. Sprinkle on top of possets.
Title: Chinese Almond Cookies
Ingredients:
- 3/4 flour
- 1/4 salt
- 1 water
- 4 shortening
- 1/4 sugar
- 1/3 shortening
- 1
- 13
Instructions:
1. Cream together yolk adn sugar.
2. Add rest ingredients.
3. Spoon tbsp onto baking sheet and place almonds ontop of each cookie.
4. Bae at 350 degrees for 15 to 20 minute Let cool completely.
Title: Pumpkin Pie Filling
Ingredients:
- 2 fresh pumpkin
- 1/2 butter
- 1 brown sugar
- ground nutmeg
- ground cinnamon
- kosher salt
Instructions:
1. Cut the tops off of the pumpkins in a circle, just like you would for making a jack-o-lantern.
2. Quarter the pumpkins from the top down and scoop out the seeds and tendrils. (Keep seeds for pepitas if you like.).
3. Place the pumpkin shells meat-side up on a large cookie sheet or other sided baking dish.
4. Smear the inner surfaces of the pumpkins with the butter.
5. Sprinkle the brown sugar and spices, including a small bit of salt, over the shells.
6. Bake in a pre-heated oven at 375 degrees for 30 minutes or until you can easily stab through the flesh with a fork.
7. Let stand to cool.
8. Gently cut away the outer skin. (This is great for compost!).
9. Puree, mash, or process the meat to the desired consistency for the recipe you're preparing - very smooth for a mousse, less so for a standard pie.
Title: Blueberry Lemon Pie
Ingredients:
- 1 white chocolate chips
- 1/4 butter
- 3 lemon pudding mix
- 1 sugar
- 1/2 water
- 2 white chocolate chips
- 1 3/4 cream cheese
- 1
Instructions:
1. To prepare crust; place morsels and butter in a medium microwave-safe bowl. Microwave on medium for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
2. Stir in cereal until coated. Press onto bottom and up sides of a greased 10-inch pie plate.
3. To prepare filling, combine pudding mix, sugar, egg yolks and water in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture comes just to a boil. Boil for 1 minute. Remove from heat.
4. Add morsels; stir until melted.
5. Refrigerate for 1 hour or until cool.
6. Beat cream cheese in a large mixing bowl until smooth. Beat in pudding mixture.
7. Fold in whipped topping. Spoon into crust.
8. Refrigerate for 1 hour or until filling is set.
9. Spoon blueberry preserves over pie just before serving.
Title: S'Mores Brownie Bars
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 granulated sugar
- 1/3 salted butter
- 18 eggs
- 2 water
- 1/4 marshmallows
- 1/2
- 1
- 16
Instructions:
1. Preheat oven to 350. Line a 9x9 baking pan with foil and spray with non-stick cooking spray and set aside. (I skipped the foil and spray and found nothing stuck to the pan).
2. In a medium sized bowl, mix together the graham cracker crumbs, sugar, and melted butter until crust forms.
3. Press graham cracker crust into bottom of prepared pan. Bake for 15 minutes or until crust is lightly brown.
4. Prepare brownie mix as directed on back of box (I added 2 eggs, 1/4 c water, 1/2 c vegetable oil to brownie mix ).
5. Stir in milk chocolate chips. Pour brownie mix on top of crust. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
6. Switch your oven to broil. Evenly top brownies with marshmallows.
7. Place the pan in the oven, broil until the marshmallows just begin to brown.
8. Remove from the oven and let the brownies cool completely. To remove, gently lift the brownies out of the pan by using the extra foil on the sides. Pull the foil aside and cut into squares. (I skipped this step and served it right out of the pan and watched it disappear).
Title: Apple Pie Biscuits
Ingredients:
- 8 butter
- 1 light brown sugar
- 1/4 ground cinnamon
- 1/2 powdered sugar
- 1 half-and-half cream
- 1/2
- 2 -3
Instructions:
1. Preheat the oven to 375°F.
2. Melt the butter, and brush on all sides of your round baking dish.
3. In a bowl, mix together the brown sugar and cinnamon until blended.
4. Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture and place in baking dish.
5. Place the apple pie filling on top of the biscuits.
6. Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.
7. Bake for 30-35 minutes, until golden and puffy.
8. I do not use the glaze but if you like a glaze on these, mix together the ingredients for the glaze and drizzle on top.
Title: Cannellini Bean Pudding
Ingredients:
- 1 white kidney beans
- 1/4 Splenda sugar substitute
- 1/2 cinnamon
- 1/4 salt
- 1/3 Egg Beaters egg substitute
- 2/3 plain fat-free yogurt
Instructions:
1. Preheat oven to 350.
2. Combine all ingredients in a blender or food processor.
3. Grease a pie tin or baking pan.
4. Pour ingredients into pan.
5. Bake for 30 minutes or until brown.
Title: Sarah's Sour Cream Cake
Ingredients:
- 1 eggs
- 4 sugar
- 1/2 sour cream
- 3/4 sugar
- 1 cinnamon
- 3
Instructions:
1. Beat the cake mix and eggs together. Beat in the sugar, oil and sour cream.
2. Pour 1/2 the mixture in a 9x13 inch greased and floured pan. Sprinkle with 1/2 the sugar and cinnamon.
3. Pour remaining cake in pan and sprinkle remaining sugar and cinnamon.
4. Bake at 350 degrees for 1 hour.
Title: Caribbean Pina Colada Pudding
Ingredients:
- 4 skim milk
- 1/4 cornstarch
- 1/3 brown sugar
- 1 vanilla extract
- 1 crushed pineapple
- 8
- 1
- 2
Instructions:
1. Have an ungreased 8 inch baking dish ready.
2. In a medium saucepan, combine milk, cornstarch, and brown sugar. Mix well to dissolve cornstarch.
3. Cook over medium heat, stirring constantly, until mixture comes to a boil.
4. Continue to cook and stir for 2 minutes. Remove from heat and stir in extracts.
5. Add bread cubes and pineapple. Mix gently and thoroughly.
6. Spoon mixture into baking dish, sprinkle with coconut.
7. Cover and chill.
Title: Momma's Fair Funnel Cake
Ingredients:
- 3 eggs
- 1/4 sugar
- 2 milk
- 3 2/3 flour
- 1/2 salt
- 2 baking powder
Instructions:
1. Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
2. Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
3. When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
4. Move the funnel around to make designs.
5. Brown on both sides--then immediately remove and drain extremely well.
6. Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
7. BE CAREFUL AND DO NOT GET BURNED!
Title: Strawberry Soup
Ingredients:
- 1 strawberry
- 30 water
- 125 sugar
- 150 sherry wine
- 2 cornflour
- fresh mint leaves
Instructions:
1. Wash and hull the strawberries, then set aside six of the best-looking ones.
2. Chop the remaining strawberries roughly and put them into a large saucepan with the water and sugar.
3. Over a gentle heat, stir the contents of the pan until the strawberry juices flow.
4. Raise the temperature slightly and bring the mixture to a boil.
5. Mix the sherry with the cornflour (cornstarch) and stir into the strawberry mixture. Stir well, and simmer for 10 minutes.
6. Using a hand blender (or transferring to a food processor or liquidiser), blend the mixture.
7. Pass the soup through a sieve to remove the seeds.
8. Test the taste, adding more sugar or sherry if desired, then chill for a couple of hours.
9. To serve, pour the soup into six bowls, then decorate with the reserved strawberries (halved, quartered or sliced, according to artistic preference) and sprinkle with shredded mint leaves.
Title: Gingersnaps
Ingredients:
- 1/2 molasses
- 1/4 sugar
- 3 margarine
- 1 water
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1 1/2 ground ginger
- 1/2 clove
- 1/2 cinnamon
Instructions:
1. In a saucepan bring first 4 ingredients to a boil.
2. Place dry ingredients in a bowl and stir until blended. Add wet ingredients and stir until blended. Shape into a ball and wrap in wax paper. Chill 1 hour.
3. Roll out to 1/4 inch thick and cut with a 2-inch cookie cutter. Place on greased cookie sheets. Bake at 375 degrees for 8 minutes. Let stand 2 minutes before transferring.
Title: Chocolate Chip Cookies
Ingredients:
- 2 brown sugar
- 1 white sugar
- 2 salt
- 1 vanilla
- 3 eggs
- 6 baking powder
- 8 all-purpose flour
- 7 walnuts
- 3
- 1
Instructions:
1. first mix everything, except flour, chips, and nuts.
2. while mixer is on SLOW speed, slowly add the flour.
3. slowly mix in chips and nuts.
4. bake at 375 degrees for approx 8 to 10 minutes. i usually get them out when the middles are just a tad bit under cooked. they will finish cooking the rest of the way as they sit, plus it ensures them to be soft. i also line my cookie sheet with parchment paper to cook them, for easy clean up, and you can slide the whole sheet of cookies onto the counter to cool.
Title: No-Knead Apple Dumplings
Ingredients:
- 2 granny smith apples
- 2 butter
- 1 sugar
- 2 vanilla
- 1 cinnamon
- 10
Instructions:
1. Peel and slice apples into 16 slices.
2. Roll 1 apple slice into each crescent roll and place into 13x9-inch baking dish.
3. Melt butter, sugar and vanilla in a sauce pan (do not caramelize)!
4. Just enough heat to melt the sugar.
5. Pour over rolls, sprinkle with cinnamon; then pour Mountain Dew over the top of rolls.
6. Bake for 30 minutes at 350°F.
7. Then cover with foil and bake another 10 minutes.
8. Serve warm and enjoy!
Title: Granny Wilson's Candy Chocolate Frosting
Ingredients:
- 1/2 butter
- 1/2 milk
- 1/2 sugar
- 2 vanilla
- 1
Instructions:
1. Mix cocoa, butter, milk, and sugar in sauce double boiler over medium heat. Let come to a rolling boil for 1 1/2 minutes.
2. Beat until spreadable.
3. Add 1 ts vanilla.