lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Almond Cookies II
Ingredients:
- 2 almond paste
- 1 all-purpose flour
- 8 white sugar
- 2 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 350F (175 degrees C).
2. Grease cookie sheets.
3. In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended.
4. The mixture will be very sticky.
5. Place the sliced almonds into a small bowl.
6. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds.
7. Roll until completely coated.
8. Place 2 inches apart onto the prepared cookie sheets.
9. Bake for 15 to 20 minutes in the preheated oven, until golden brown.
10. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Title: Go Nuts About My Gingernuts
Ingredients:
- 90 butter
- 1/3 brown sugar
- 1/3 golden syrup
- 1 1/3 plain flour
- 3/4 bicarbonate of soda
- 1 ground cinnamon
- 1 ground ginger
- 1/4 ground cloves
Instructions:
1. combine butter, sugar and golden syrup in pan.
2. stir over heat until butter is melted.
3. remove from heat.
4. stir in sifted dry ingredients.
5. stand until mixture feels warm to the touch.
6. roll 2 level teaspoons of mixture into balls.
7. place on greased oven trays, about 3cm apart.
8. flatten slightly.
9. bake in moderate oven about 12 minutes or until browned.
10. loosen biscuits.
11. cool on trays.
12. (can be made a week ahead, store in an airtight container, can freeze).
Title: Nelson Cookie Bake Pink Bon Bon Cookies
Ingredients:
- 1/2 butter
- 3/4 powdered sugar
- 1 vanilla
- 2 flour
- 1 1/2 salt
- 1/8 maraschino cherries
- 20 -25
Instructions:
1. Heat oven to 350 degrees.
2. Mix thoroughly butter, sugar, vanilla.
3. Add red food coloring.
4. Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 – 2 Tablespoons light cream.
5. Mold dough by teaspoonfuls around Maraschino cherry.
6. Place cookies about 1 inch apart on parchment lined cookie sheets.
7. Bake 12 – 15 minutes or until set but not browned.
8. Cool. Dip tops of cookies into Icing.
Title: No-Phus P'nut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 flour
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. Mix well.
3. Drop by teaspoon onto cookie sheet.
4. Bake 6-8 minutes-don't overbake.
Title: Chocolate Chip Oat Cookies (Millionaire Cookies)
Ingredients:
- 1 butter
- 1 brown sugar
- 1 vanilla
- 2 flour
- 1 baking powder
- 4 sugar
- 1 eggs
- 2 Quaker Oats
- 2 1/2 salt
- 1/2 chocolate chips
- 12
- 1 1/2
Instructions:
1. Cream together, butter, both sugars, eggs and vanilla.
2. In separate bowl, mix flour, powdered oats, salt, and baking powder.
3. Mix creamed, and dry ingredients, adding chocolate chips, melted chocolate bar, and nuts; mix well.
4. Scoop out small (golf ball size or smaller) amounts of dough on an ungreased cookie sheet, and bake at 350 degrees for 8 minutes or until browned.
Title: Okay, Which One of You Will Be Brave?
Ingredients:
- 6 yellow onion
- 1 sugar
- 1 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 baking soda
- 2 salt
- 1 milk
- 1/2 vinegar
- 1 butter
- 1 hot water
- 8 powdered sugar
- 1/2
- 5
Instructions:
1. Melt chocolate in saucepan, stirring over low heat, or in microwave oven. Caramelize onion by sautéing over medium low heat for 8-10 minutes in 2 tablespoons oil in skillet until soft.
2. In large bowl, beat remaining oil with sugar, eggs and vanilla until thoroughly mixed and fluffy, about 2 or 3 minutes. Beat in warm melted chocolate and caramelized onions.
3. Mix flour with baking soda and salt; stir into batter alternately with milk. Divide batter evenly into 2 well-greased and floured 8-inch round layer cake pans.
4. Bake at 350 degrees for 25-35 minutes or until a pick inserted into center comes out dry. Cool 15 minutes then invert onto wire racks to thoroughly cool. Spread on icing.
5. Easy Fudge Icing: Melt 8 ounces unsweetened chocolate with 1/2 cup butter in saucepan, stirring often over very low heat. Mix in 1/2 cup hot water then turn into mixing bowl.
6. Beat in about 5 cups powdered sugar, a portion at a time. (Adjust as needed to make a good consistency.) Quickly fill and frost cake while icing is still warm. If some icing gets too cool to spread easily, place it in microwave safe bowl and microwave shortly just until softened and lustrous. Makes about 3-1/2 cups.
Title: Tie-Dye Fruity Cupcakes
Ingredients:
- 1 gelatin
- 1/4 gelatin
- 1/4
- 1
Instructions:
1. Prepare cake batter as directed on package; divide evenly into 3 bowls.
2. Stir different flavor gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoons of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.
3. Spread with frosting.
Title: Good Old Roll-Out Sugar Cookies
Ingredients:
- 1/4 vegan butter
- 1/3 sugar
- 1/2 vanilla
- 1 egg
- 1/4 salt
- 1/4 cinnamon
- 1/2 baking powder
- 1 flour
Instructions:
1. Cream butter and sugar. Add vanilla.
2. Mix in egg, salt, cinnamon, and baking powder.
3. Add flour and mix until a dough-like form is reached.
4. Refrigerate for 30 minutes before rolling out.
5. On a lightly floured surface, roll out dough to a 1/4 inches thickness and cut out with desired cutters.
6. Bake at 350°F.
7. For soft cookie: 8 minutes, at first they will appear unfinished, but they will harden as they cool.
8. For hard/crispy cookie: 12 minutes, they will become nice and crunchy once they cool.
9. Frost with 1 1/4 cup powdered sugar and 2 Tbs water.
10. Eat and enjoy.
Title: Bourbon-Pecan Cake
Ingredients:
- 1 Bourbon
- 1 flour
- 1 pecans
- 2 1/2 walnuts
- 2 ground nutmeg
- 1 baking powder
- 3/4 salt
- 1/2 butter
- 1 margarine
- 1 granulated sugar
- 1 dark brown sugar
- 3 eggs
- 1 confectioners' sugar
- 4 milk
- 1/4 vanilla
- pecans
Instructions:
1. In medium size bowl, mix cherries, raisins and bourbon.
2. Cover and refrigerate for 8-24 hour.
3. Grease and flour 12 cup fluted tube pan.
4. Heat oven to 325 degrees.
5. Drain fruits, reserving bourbon.
6. In small bowl, toss ¼ flour and pecans.
7. In medium size bowl, mix remaining 2 ¼ cups flour with nutmeg, baking powder and salt.
8. In large bowl with electric mixer at high speed, beat butter until light and fluffy.
9. Add sugar, ½ cup at a time, beating well after each addition.
10. Add eggyolks, one at a time, beating well after each addition.
11. Beat in 1 cup flour mixture.
12. With mixer at medium speed, add ¼ cup reserved bourbon alternately with remaining 2 cups flour mixture, beating well each addition.
13. Batter will be thick.
14. In another large bowl with mixer at high speed, beat egg whites until stiff peaks form when beaters are lifted.
15. Stir about ¼ beaten egg whites into batter and fold in remaining egg whites.
16. Fold in cherries, raisins and nuts.
17. Turn batter into prepared pan and bake about 1 ½ hours or until toothpick inserted comes out clean.
18. Remove cake from pan and brush remaining reserved bourbon.
19. Drizzle glaze down sides.
20. Cut candied cherries and pecans into quarters and garnish cake.
21. NOTE: For stronger bourbon flavor, saturate piece of cheesecloth with additional bourbon.
22. Wrap cake in cheesecloth then with foil or plastic wrap.
23. Store in refrigerator in tightly covered container for 2-3 weeks.
24. Unwrap cake, place on serving platter.
25. Drizzle with glaze and garnish as desired.
26. CONFECTIONER<U+0092>S SUGAR GLAZE: In a small bowl, beat 1 cup confectioner<U+0092>s sugar, 4 tsp milk and ¼ tsp vanilla extract until smooth.
Title: Chocolate Amaretti Heartbreakers
Ingredients:
- 3 amaretti cookies
- 2 bittersweet chocolate
- 5 unsalted butter
- 1 1/4 all-purpose flour
- 1 1/2 double-acting baking powder
- 1/4 baking soda
- 1 salt
- 3/4 granulated sugar
- 1/3 milk
- 1 1/2 vanilla extract
- 1 eggs
- 1/4 confectioners' sugar
- 2 Amaretto
- ice cream
Instructions:
1. Place the amaretti and bittersweet chocolate in the work bowl of a food processor or in a blender and process until pulverized; set aside.
2. Preheat a waffle iron. If you’d like to serve the waffles warm, preheat an oven to 350°F.
3. Melt the butter; set aside.
4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar and cocoa.
5. In another bowl, whisk together the milk, vanilla, almond extract and eggs until well blended.
6. Pour the liquid ingredients over the dry ingredients and stir with the whisk to combine.
7. Fold in the amaretti-chocolate mixture and the melted butter.
8. Lightly butter or spray the grids of the waffle iron, if needed.
9. Brush or spray the grids again only if subsequent waffles stick.
10. Spoon out 1/3 cup of batter (or the amount recommended by the manufacturer’s instructions) onto the hot iron.
11. Use a metal spatula or wooden spoon to spread the batter evenly over the grids.
12. Close the lid and bake until just set.
13. Bake these slightly less than you do other waffles because chocolate has a tendency to burn easily.
14. There’s no need to worry, but you do want to keep an eye on these.
15. Transfer the finished waffles to a cooling rack while you make the rest.
16. If desired, just before serving, warm the waffles briefly, about 2 minutes, in the oven.
17. They’re good at room temperature, too.
18. To Serve:
19. You can present a full five-of-hearts to each person, shaking a dusting of confectioners’ sugar over the entire waffle and then scooping some Amaretto whipped cream or ice cream onto the center.
20. Hot fudge sauce is both luscious and luxurious over these.
21. Broken into individual hearts and filled with ice cream, these make fabulous sandwiches.
22. Makes about 10 full five-of-hearts or about six 6 1/2-inch round waffles.
Title: Favorite Christmas Cookies #1
Ingredients:
- 2 1/3 flour
- 1/4 salt
- 2/3 sugar
- 1 butter
- 1 chocolate chips
- 1 butter
- 1 water
- 6
- 3
- 1
Instructions:
1. Sift flour with 1/4 teaspoons salt.
2. With a hand mixer at medium speed, beat butter, sugar, egg yolk and almond extract until light and fluffy.
3. Mix in almonds. (Dough will be stiff.).
4. Shape dough into two rolls, each about 1.5" in diameter. Wrap in plastic wrap and refrigerate at least two hours.
5. Preheat oven to 350. Cut dough into slices 1/4" thick. Bake on greased cookie sheets at 350 for 8-10 minutes. Cool completely.
6. Make chocolate dip: Melt chocolate morsels, 3 tablespoons butter and 1 tablespoons hot water in double boiler.
7. Dip cooled cookies in chocolate dip. Only dip half of the cookie, so there's a semicircle of chocolate, and a semicircle of cookie.
8. Optional: Dust with ground or chopped almonds, or other decorations.
Title: Sweet Potato Crumble
Ingredients:
- 1 sweet potato
- 2 ground cinnamon
- 1/8 ground nutmeg
- 3 light brown sugar
- 1 1/2 plain flour
- 1 1/2 unsalted butter
- light brown sugar
Instructions:
1. Preheat oven to 400F/200°C.
2. Bake sweet potatoes on a baking tray for 45minutes to one hour or more depending on the size of your sweet potatoes, they should be very tender.
3. Turn down oven to 375F/175°C.
4. Let sweet potatoes cool slightly and peel off the skins.
5. Mash sweet potatoes then mix in the 1/8 cup brown sugar and spices, set aside.
6. In another bowl, rub/fork the softened butter through the flour until crumbly and large breadcrumb-like.
7. Mix in the one and a half ounces light brown sugar into the flour and butter mixture.
8. Spread the sweet potato mixture into a casserole dish and top evenly with the crumble mix.
9. Bake at 375F/175C for 15-20 minutes, until the crumble is nicely browned and crisped.
Title: Zucchini Bread
Ingredients:
- 3 eggs
- 2 sugar
- 1 vanilla
- 1 cinnamon
- 3 salt
- 1 baking soda
- 1 baking powder
- 1/4 zucchini
- 2 all-purpose flour
- 3
- 1
Instructions:
1. Beat together eggs until foamy
2. Add sugar,oil, and vanilla mix well.
3. Add Zucchini beat again.
4. Add flour and nuts mix well.
5. Pour into 2 greased and floured loaf pans.
6. Bake 350 F for 1 hour or until done.
7. Remove from pans and let cool.
Title: Raspberry Fondue Dip
Ingredients:
- 1 frozen sweetened raspberries
- 1 apple butter
- 1 cornstarch
- 2
Instructions:
1. Place raspberries in a bowl; set aside to thaw.
2. Strain raspberries, reserving 1 Tablespoon juice; discard seeds.
3. In a small saucepan, combine strained berries, apple butter and red-hots; cook over medium heat until the candies are dissolved, stirring occasionally.
4. In a small bowl, combine cornstarch and reserved juice until smooth; stir into berry mixture. Bring to a boil; cook and stir over medium heat for 1-2 minutes or until thickened.
5. Serve warm or cold with fruit. To serve warm, transfer to a serving dish, 1 1/2 quart slow cooker, or fondue pot.
Title: Cake Decorators Mock Cream
Ingredients:
- 500 unsalted butter
- 500 icing sugar
- 2 1/2 water
Instructions:
1. Using your beaters or a mix master, beat the butter in a medium sized bowl until thick and pale, this will take about 3-4 minutes.
2. Beat in half the sugar, followed by the water.
3. Beat the rest of the sugar inches Beat for a full minute.
4. Use as per cream.
5. Refridgerate until needed.
6. Keeps refridgerated for upto a week.
Title: Rachael Ray Caramel Apple Layer Cake
Ingredients:
- 2 1/4 flour
- 1 1/2 granulated sugar
- 1/3 granulated sugar
- 1 baking powder
- 1 salt
- 2 unsalted butter
- 3 unsalted butter
- 3 eggs
- 2 heavy cream
- 1/2 heavy cream
- 3 unsweetened applesauce
- 1/2 pure vanilla extract
- 2 apples
- 3 confectioners' sugar
- 1 1/2
- 1
Instructions:
1. Preheat the oven to 350°. Generously grease and flour two 9-inch round cake pans. Using an electric mixer, combine the flour, 1 1/2 cups granulated sugar, the baking powder and salt. Mix in 2 sticks butter at low speed until the mixture is crumbly.
2. In a medium bowl, whisk together the eggs, egg yolks, 1/2 cup cream, applesauce and vanilla. Mix into the flour-butter mixture at medium speed until smooth, about 1 minute.
3. Divide the batter between the prepared pans. Bake until springy to the touch and a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Transfer to a rack to cool for 10 minutes. Run a knife around the edges of the cake to release the layers, invert onto the rack and let cool completely.
4. In a medium skillet, melt 3 tablespoons butter over medium-low heat. Add the apple slices and remaining 1/3 cup granulated sugar and cook, stirring often, until the apples are tender and the juice is syrupy, about 15 minutes. Stir in the remaining 3 tablespoons cream and simmer for 3 minutes. Remove from the heat and let cool.
5. Meanwhile, using an electric mixer, beat the remaining 2 sticks butter and the confectioners' sugar until light and creamy. With the mixer on low, slowly mix in the caramel sauce.
6. Place 1 cake layer on a cake plate; spread the apple filling evenly on top, then cover with the remaining cake layer. Using an offset spatula or butter knife, cover the top and sides of the cake with the caramel frosting, swirling the top to make a decorative pattern.
Title: Cindy's Sweets
Ingredients:
- 1 white chocolate baking square
- 1 1/4 cashews
- 1 1/4
Instructions:
1. Melt white chocolate.
2. Once melted, mix with other ingredients.
3. Pour onto wax paper lined cookie sheet and put in refrigerator for 10 minutes.
4. Take out and break into smaller pieces.
Title: Skippy Apple Crumble
Ingredients:
- 6 apples
- 1 lemon juice
- 1/2 sugar
- 3 peanut butter
- 2 butter
- 1 salt
- 1/2 flour
Instructions:
1. Peel and slice apples; arrange in a greased 10 x 6 pan.
2. Sprinkle lemon juice over apples.
3. Sprinkle sugar over apples.
4. Cut peanut butter and butter into salt and flour with 2 knives until crumbly.
5. Spread on top of apples.
6. Bake at 325 degrees Fahrenheit for about 50 minutes.
Title: Chocolate Truffle Cake With Strawberry Sauce
Ingredients:
- 1 3/4 white chocolate chips
- 1/2 butter
- 3 eggs
- 2/3 granulated sugar
- 1 vanilla extract
- 1/4 salt
- 2/3 all-purpose flour
- 1/4 creamy peanut butter
- 1/4 fresh strawberries
- 2 frozen strawberries
- 2 granulated sugar
Instructions:
1. FOR TRUFFLE CAKE:
2. PREHEAT oven to 350 degrees F. Grease and flour 9-inch springform pan. Melt 1 cup milk chocolate morsels and butter in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 10 minutes.
3. BEAT eggs, 2/3 cup sugar, vanilla extract and salt in large mixer bowl. Blend in chocolate mixture. Stir in flour; mix well. Pour into prepared pan.
4. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Remove side of pan.
5. FOR GLAZE:
6. MELT remaining milk chocolate morsels, butterscotch morsels and peanut butter in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Title: Bread Pudding With Cranberries and Apples
Ingredients:
- 3/4 sugar
- 1/2 butter
- 5 eggs
- 2 heavy cream
- 1 half-and-half
- 1 cinnamon
- 1 vanilla
- 1/4 salt
- 1 -2 dried cranberries
- 1 granny smith apple
- 4 butter
- 1/4 water
- 2 cornstarch
- 1/2 maple syrup
- 1/2 cinnamon
- 1/4
Instructions:
1. For the pudding:.
2. Heat butter in skillet and saute apple with 1 teaspoon sugar until soft. Preheat oven to 350 degrees.
3. In a large bowl, cream together butter and sugar. Mix in eggs, cream, cinnamon, vanilla, cranberries, apples, and croissants. Let stand 10 minutes or longer.
4. Pour mixture into a 9 inch square baking pan. Set pan in a larger pan and fill larger pan with water to the 1/2 way point of the 9 inch pan. Cover pudding with foil and bake 45 minutes covered. Remove foil and bake 10 minutes to brown top.
5. Let pudding rest 10 minutes before serving.
6. For the sauce:.
7. In a small bowl, mix together water and cornstarch. Set aside.
8. In a saucepan, heat cream, maple syrup, and cinnamon until hot. Stir in cornstarch mixure. Continue stirring and bring to a boil to thicken.
9. Serve pudding drizzled with maple sauce and topped with a dollop of whipped cream.
Title: Strawberry Poke Cake
Ingredients:
- 3 frozen strawberries
- 1/4 sugar
- 2 water
- 1/2 all-purpose flour
- 2 1/4 table salt
- 1/2 baking powder
- 4 milk
- 1 vanilla extract
- 6 white sugar
- 2 butter
- 1 3/4 strawberry gelatin
- 12 frozen strawberries
- 2 sugar
- 1
- 2
Instructions:
1. Combine 3 cups strawberries, 1/4 c sugar, orange juice and water in a saucepan. Cover and cook over medium heat until strawberries break down and become soft. (Strawberries do not need to be thawed before beginning.).
2. Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.
3. In a large bowl, whisk together flour, salt and baking powder.
4. Whisk together milk, egg whites and vanilla, just until egg whites are broken up.
5. In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).
6. Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minute.
7. Separate strawberry solids from liquid; set the solids aside. Add gelatin powder to liquid. Stir well and let stand until cake is baked.
8. When done, set cake on a baking rack and let cool at least one hour. Using a large skewer, poke cake about 50 times. Do not poke all the way to the bottom, or the gelatin will run underneath. Pour gelatin all over the top of the cake. Refrigerate 3 hours, or up to 1 day in advance.
9. Combine reserved cooked strawberry solids with 1 c frozen strawberries and 2 tbsp sugar in the work bowl of a food processor. Pulse until it has the consistency of strawberry jam. Spread evenly over top of cake. Spread cake with whipped cream.
Title: Chocolate Praline Layer Cake with Topping
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 pecans
- 3/4 water
- 1 eggs
- 1 1/4 powdered sugar
- 1/3 vanilla
- 3 chocolate curls
- 1 3/4
- 1/4
Instructions:
1. Heat oven to 325 degrees.
2. In small saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3. Cook over low heat just until butter is melted.
4. Pour into two 9 or 8 inch round cake pans, sprinkle chopped pecans evenly over mixture.
5. Combine cake mix, water, oil and eggs and mix until moistened, then beat on high for two minutes.
6. Spoon over pecan mixture.
7. Bake at 325 degrees for 40 minutes or until cakes tests done.
8. Cool 5 minutes in pans, remove from pans and cool completely.
9. Topping---------.
10. Beat 1 3/4 cups whipping cream until soft peaks form.
11. Fold in powdered sugar and vanilla, beat until stiff peaks form.
12. To asemble cake, place 1 layer on serving plate with praline side up and spread with 1/2 of the whipped cream mixture.
13. Top with second layer, praline side up and spread with remaining whipped cream mixture.
14. Garnish with chocolate curls if desired.
15. Store in refrigerator.
Title: Lannette's Chocolate Macaroon Tunnel Cake
Ingredients:
- 1/2 water
- 1/2 eggs
- 4 sour cream
- 1 instant chocolate pudding mix
- 1 sugar
- 1 vanilla
- 2 sweetened coconut
- 1/2 flour
- 1/2 powdered sugar
- 1/2 butter
- 2 milk
- 1/4 vanilla extract
- 1 1/2
- 2
- 1
- 1/2
Instructions:
1. Grease a bundt pan.
2. Mix together the oil, water, 4 eggs, and the sour cream till blended.
3. Mix in the cake mix and the pudding mix.
4. Pour 2/3 of the batter into the bundt pan.
5. Put the macaroon filling on top of batter forming a ring only in the center of the layer.
6. Top with remaining cake batter.
7. Bake at 350 for approximately 1 hour.
8. Cool cake in pan for about 10 minutes. Remove from pan to cool completely.
9. Spoon glaze over the top of the cake, allowing it to drip down the sides of the cake.
10. Filling:
11. Whip egg whites till stiff.
12. Gradually add the sugar while continuing to whip.
13. Stir in the vanilla and coconut extracts.
14. Mix the flour with the finely chopped coconut, and fold into the egg white mixture.
15. Glaze:
16. Beat all ingredients with electric mixer till smooth. If necessary, add more milk to make the glaze a slightly "runny" consistency.
Title: Peach Dumplins
Ingredients:
- 3 -4 butter
- 2 sugar
- 1 cinnamon
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. You will need a 9X13 baking pan. Cut peaches up into pieces. Roll out cresent rolls and place a peach slice in each roll. Sprinkle cinnamon on each peach/roll and roll into cresent shaped form. Place sugar and butter in microwave safe dish and place in microwave on high for about 1.5 to 2 minutes, or until butter is completely melted. After all 16 rolls are placed in pan, spoon butter/sugar mixture on them, covering each roll generously. Pour Mountain Dew over top of rolls.
2. Bake for 45 minutes.
3. This is great served with vanilla ice cream.
Title: Orange & Poppy Seed Cake With Cream Cheese Frosting
Ingredients:
- 3 eggs
- 1 orange
- 1 sugar
- 2 carrots
- 100 poppy seed
- 1 plain flour
- 1/4 cream cheese
- 1/2 margarine
- 250 icing sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 180C.
2. Beat eggs and sugar in a bowl.
3. Sift in flour and mix to combine.
4. Add orange rind, carrot, almond meal and poppy seeds and stir together.
5. Spoon mixtue into a cake tin lined with baking paper.
6. Cook for 20 minutes or untill golden and cooked through the center. Check with a metal skwerer or knive.
7. For frosting mix all ingrediants in a bowl until no lumps and spread with a knive over the top of cake after it has had time to cool.
Title: Chocolate Oatmeal Chocolate Chip Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1 salt
- 2 oatmeal
- 1 brown sugar
- 2 chocolate chips
- 1 walnuts
- 1/2 butter
- 1/2 shortening
- 1/2
Instructions:
1. Combine flour, baking soda, Oatmeal and brown sugar in large bowl.
2. Melt butter and shortening together in small saucepan then add to flour mixture, along with the one cup of chocolate chips.
3. Stir in sour milk and walnuts and mix thoroughly.
4. Chill 1/2 hour in fridge, then add the remainder of the chocolate chips.
5. Roll into balls and flatten with fork.
6. Bake at 350 degrees for approximately 12 minutes.