lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Molten Spiced Chocolate Cabernet Cakes
Ingredients:
- 4 butter
- 1/2 vanilla extract
- 1 confectioners' sugar
- 1 eggs
- 1 flour
- 2 cinnamon
- 1 ginger
- 6 ground cloves
- 1/4
- 1/8
Instructions:
1. Preheat oven to 425°F
2. Butter 4 (6-ounce) custard cups or soufflé dishes. Place on baking sheet.
3. Microwave chocolate and butter in a large bowl on HIGH for 1 minute or until butter is melted.
4. Whisk until chocolate is completely melted; stir in wine and vanilla.
5. Stir in sugar until well blended.
6. Whisk in eggs and yolk.
7. Stir in flour, cinnamon, ginger and cloves.
8. Pour batter into prepared custard cups.
9. Bake 13 to 14 minutes or until sides are firm but centers are soft.
10. Let stand 1 minute.
11. Carefully loosen edges with a small knife. Invert cakes onto serving plates. Serve immediately.
Title: Almond Cake in a Crust
Ingredients:
- 2 3/4 all-purpose flour
- 2 sugar
- 1/2 butter
- 3 eggs
- 3/4 sugar
- 3/4 baking powder
- 1/2 milk
- 1 1/2 vanilla
- 1/2 cream of tartar
- 1/3 strawberries
- 1 raspberries
- 1/8
- 2
Instructions:
1. Preheat oven to 350 degree F. In a medium bowl combine 1-1/2 cups of the flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until pieces are pea-size. Stir together 1 of the egg yolks and 1 tablespoon water. Sprinkle over flour mixture and toss with a fork to combine (mixture will be crumbly). Press crumb mixture on the bottom and up sides of a greased 9x2-inch round cake pan or springform pan. Spread 1/4 cup of the preserves over the bottom crust; set aside.
2. For batter, in a large bowl combine remaining 1-1/4 cups flour, the 3/4 cup sugar, almonds, baking powder, and 1/2 teaspoon salt. In a small bowl combine remaining 2 egg yolks, milk, oil, and vanilla. Add to flour mixture, stirring just until combined; set aside.
3. In a medium mixing bowl beat egg whites and cream of tartar with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Fold egg whites into flour mixture. Pour into crumb-lined pan.
4. Bake about 45 minutes or until cake springs back when lightly touched and a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan; cool on wire rack.
5. Place cake on serving plate, crust side down. Spread top of cake with half of the remaining preserves. Arrange fruit atop cake. Heat remaining preserves over low heat until melted. Drizzle over fruit. Serve with whipped cream. Makes 8 servings.
Title: Canoe Club Brownies
Ingredients:
- 100 butter
- 175 caster sugar
- 75 dark muscovado sugar
- 125 dark chocolate
- 1 golden syrup
- 2 eggs
- 1 vanilla flavoring
- 100 plain flour
- 2 cocoa powder
- 1/2 baking powder
Instructions:
1. Grease and line the base of a 20cm (8") square tin. Preheat the oven to 180°C (gm4, 350°F).
2. Put the butter, both sugars, chocolate and golden syrup in a heavy based saucepan and heat gently until everything has dissolved and the mixture is smooth. Take off the heat and leave until cool.
3. Beat the eggs and the flavouring together and then whisk in the cooled chocolate mixture.
4. Sieve flour, cocoa and baking powder together and gently fold into the rest of the mixture.
5. Place the mixture in the tin and bake for around 25 mins until the top is crisp and the cake is beginning to pull away from the edge of the tin. The middle will still be very soft.
6. Leave the cake to cool in the tin and then cut into squares.
Title: Apple Kuchen
Ingredients:
- 1 flour
- 1/4 salt
- 2 sugar
- 1/2 butter
- 4 granny smith apples
- 1/2 sugar
- 1/2 cinnamon
- 1/2 flour
- 1/2 sugar
- 1/4 salt
- 4 butter
Instructions:
1. Mix ingredients for crust and pat into a greased 9 x 9 pan.
2. Combine ingredients in Apple Layer and place on top of crust in pan.
3. Cover the apples with the topping.
4. Bake 40 to 45 minutes in 350 degree oven.
Title: Grandma Rose's Honey Cake
Ingredients:
- 1 brewed coffee
- 1 3/4 honey
- 4 eggs
- 4 dark brown sugar
- 1 1/2 flour
- 3 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 2 ground cloves
- 1/2 ground nutmeg
- 1/4 ground ginger
- 1/2 walnuts
- 1/2 raisins
- 2/3
Instructions:
1. Preheat oven to 300 degrees; generously grease and flour two 9x5 loaf pans.
2. In a large1-quart saucepan, combine the coffee and honey and bring to a boil; let cool.
3. In a large mixing bowl, beat the egg; stir in the oil and brown sugar.
4. In another large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger.
5. Stir in the nuts and raisins; (the recipe said that Grandpa Sid always said, "Not enough nuts!" so Grandma always put extra in---smile).
6. Alternately stir the dry flour mixture and the wet honey mixture into the egg mixture.
7. Pour the batter into the loaf pans and bake for 70 minutes or until the cakes are springy to the touch.
8. Let cool for 10 minutes, then turn onto wire cooling racks to cool.
9. Wrap tightly in foil and let sit for 24 hours, so that the flavor of the honey has time to develop.
Title: 0 Carb & 0 Cal Gummy Worms!!
Ingredients:
- 2 gelatin
- 2 boiling water
- 1
Instructions:
1. Stir all ingredients until dissolved.
2. Pour the mixture onto a large dinner plate and refrigerate.
3. It will set in about 20 minutes.
4. You can either slice it into worms, or roll up the rubbery disk of gelatin and cut it every 1/4 inch with a large pair of scissors.
5. You can also use tiny cutters to make little shapes.
6. Total Recipe: 50 Cal (0% from Fat, 100% from Protein, 0% from Carb); 12 g Protein; 0 g Tot Fat; 0 g Carb; 0 g Fiber; 5 mg.
7. Calcium; 0 mg Iron; 7 mg Sodium; 0 mg Cholesterol.
Title: Tofu Chocolate Pie
Ingredients:
- 1 -2 graham cracker pie crust
- 1/4 butter
- 2 sugar
- 2 Splenda sugar substitute
- 12 soft silken tofu
- 3 honey
- vanilla
Instructions:
1. Make crust if needed by crushing graham crackers until fine and adding sugar and butter.
2. Press into a 9" pie pan and bake at 350F for 10 minutes. (This makes 1 crust).
3. Process tofu in blender or cuisinart until completely smooth (if you use a blender this may need to be done in more than one batch).
4. Melt chocolate chips. Add to tofu along with honey and flavourings. Pour into crust and refrigerate for at least 4 hours, or until completely firm.
5. It can also be frozen, if you like.
Title: Old Time No-Bake Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 powdered sugar
- 1 maraschino cherries
- 6 cherry juice
- 10 chocolate chips
- 1
- 1/2
Instructions:
1. In a large bowl, mix all ingredients with the saved cherry juice to hold the batter together.
2. Roll batter into small balls.
3. Melt chocolate chips with parafin in top of a double boiler.
4. Roll each ball in chocolate mixture to coat completely, using a toothpick to remove them.
5. Place balls on waxed paper to dry.
Title: Jelly Roll
Ingredients:
- 12 egg
- 1 sugar
- 1 1/2 water
- 1/2 cake flour
- 2 baking powder
- 2 salt
- 1/8 confectioners' sugar
Instructions:
1. Line 2 15x10 jelly roll pans with greased waxed paper.
2. Preheat oven to 400.
3. Beat egg yolks and whole egg until thick and lemon colored.
4. Beat in sugar and water.
5. Sift together cake flour, salt and baking powder. Fold into egg mixture.
6. Pour into pans and bake 12-15 minutes.
7. Loosen edges and immediately turn upside down onto a towel sprinkled with confectioners sugar.
8. Pull off paper carefully. Spread with jelly while still hot.
9. Roll and wrap in a towel until cool.
Title: Good Eats Dulce De Leche
Ingredients:
- 1 sugar
- 12 vanilla bean
- 1 baking soda
- 1/2
Instructions:
1. Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat.
2. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine.
3. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour.
4. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours.
5. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
Title: Chocolate Dipped Shortbread
Ingredients:
- 2 butter
- 1 powdered sugar
- 4 vanilla
- 5 flour
- 1/2 nutmeg
- 1/2 cinnamon
- 1/4 shortening
- 1 -2 chocolate chips
- 1/2
Instructions:
1. In a large bowl, cream the butter and sugar. Add vanilla, cinnamon and nutmeg (if using). Mix in mini chocolate chips, if using. MAKE SURE TO MIX THOROUGHLY!
2. Place dough in a large piece of plastic wrap. Shape dough into a log about 3 inches wide and 3/4 inches tall. Cover with the wrap and refrigerate for 3 hours.
3. Preheat the oven to 350 degrees F. take dough out of the fridge and remove the plastic wrap. Cut the dough into 1/4 inch thick slices and place 1 inch apart on UNGREASED cookie sheets. Bake for 18-20 minutes or until just slightly browned. DO NOT overcook! Remove from cookie sheets to wax paper to cool completely.
4. In a small saucepan, melt chocolate and shortening until smooth, stirring constantly. Dip cookies in halfway and shake extra chocolate off. Then dip chocolate part of cookie into topping of your choice, such as chopped nuts, sprinkles, crushed candy bars, or small candies. Let dry. Repeat with all cookies, stirring chocolate occasionally to keep smooth. You may have to melt some more chocolate. After all cookies have dried, keep in an airtight container with wax paper between each layer of cookie.
Title: Kathie Lee Gifford's Pecan Tarts
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 flour
- 1 egg
- 1 butter
- 1 vanilla
- 3/4 brown sugar
- 1/4 salt
- 1/2 pecans
Instructions:
1. FOR THE CRUST:
2. Cream together the softened butter and cream cheese.
3. Add the flour and beat well.
4. Mold into mini muffin tins, muffin cups, or any little container [these are BEST when they are bite-sized].
5. Refrigerate in pans overnight.
6. FOR THE FILLING:
7. Beat egg well and add oil, vanilla, brown sugar, salt and pecans.
8. To assemble: Put a small ball of crust mixture into each hole of a mini muffin tin and, with a wet spoon, press into the bottom and sides. Repeat.
9. Then fill each shell to 2/3 full with pecan mixture.
10. Bake at 350º for 25 minutes.
11. Let cool.
12. Note: when I feel too lazy to make little tarts, I have made this as a pie - pressing the crust into a 9 X 5 loaf pan or a 9 inch square pan -- and poured the filling in -- and it satisfies the craving.
Title: Torta Chillena
Ingredients:
- 1 butter
- 5 flour
- 3 sugar
- 1 salt
- 4 sweetened condensed milk
- 6
- 14
Instructions:
1. To Make the Dulce de Leche:.
2. Preheat the oven to 425° F
3. Pour one can (14 ounces) of sweetened condensed milk (not evaporated milk) into a glass pie plate or shallow baking dish.
4. Set the pie plate within a larger pan, such as a roasting pan, and add hot water until it reaches halfway up the side of the pie plate.
5. Cover the pie plate snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during baking and add more water to the roasting pan as necessary).
6. Once the Dulce de Leche is nicely browned and caramelized, remove from the oven and let cool. Once cool, whisk until smooth. Set Aside.
7. Now Make the Torte:
8. Pulse the butter, flour, sugar and salt in food processor until fine. Transfer to a bowl.
9. Make a well in the center of the butter, flour, sugar and salt mixture.
10. Pour the egg yolks and water in the well.
11. Combine until a dough is formed.
12. Roll the dough thinly, score and make 16 8 or 10 inch circles. Place on parchment paper.
13. Bake at 325 degrees until lightly brown (5-10 minutes).
14. As the rounds come out of the oven, assemble one layer on top of the other spreading Dulce De Leche between the layers.
15. Let it cool completely.
Title: Zucchini Bar Cookies
Ingredients:
- 1 butter
- 2 margarine
- 2 sugar
- 4 eggs
- 2 flour
- 1/2 baking soda
- 2 salt
- 1 zucchini
- 1 raisins
- 2 walnuts
- chocolate chips
Instructions:
1. Preheat oven to 350*.
2. Grease a 10 x 13 inch pan, with cooking spray.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Gradually add the eggs, flour, baking soda, cinnamon, and salt: mix well.
5. Stir in the zucchini, walnuts, and chips.
6. Batter will be very thick and heavy.
7. Pour into prepared pan, spread evenly.
8. Bake 350* for 45-50 minute Watch so they don't get over done.
9. They will be soft in the middle and harder towards the ends.
10. Once the edges are away from the sides of pan the cookies will be done.
Title: Bourbon Balls
Ingredients:
- 3 white corn syrup
- 2 -3 pecans
- 1 powdered sugar
- 1 Bourbon
- 1/2 coconut
- 1/4 - 1/3 cocoa powder
Instructions:
1. Combine vanilla wafer crumbs and chopped pecans, powdered sugar and, cocoa - if you are using the cocoa.
2. Add bourbon and corn syurp. Mix well.
3. Shape into balls the size of cherries.
4. Roll into topping of your choice.
5. These will keep for 4 to 5 weeks.
Title: Choco-scutterbotch
Ingredients:
- 2/3 butter flavor shortening
- 1/2 brown sugar
- 2 eggs
- 1 walnuts
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 375.
2. Combine shortening and brown sugar in large bowl.
3. Beat at medium speed of electric mixer until well blended.
4. Beat in eggs.
5. Add cake mix gradually at low speed.
6. Mix until well blended.
7. Stir in cereal, chocolate chunks, butterscotch chips, chocolate chips and nuts with spoon.
8. Stir until well blended.
9. Shape dough into 1 1/4 inch balls.
10. Place 2 inches apart on ungreased baking sheets.
11. Flatten slightly to form circles.
12. Bake at 375 for 7 to 9 minutes or until lightly browned around edges.
13. Cool 2 minutes before removing to cooling racks.
14. Cool completely.
15. Store in airtight container.
Title: Almond Stuffed Dates
Ingredients:
- 12 dates
- 12 honey
- 1/3 cinnamon
- 1 black pepper
- 1
Instructions:
1. Carefully remove the pits from the dates, replacing each one with a whole almond.
2. Pour the honey into a heavy saucepan and place it on low heat.
3. When the honey is liquid, add the cinnamon and pepper; stir well.
4. Put the stuffed dates in the honey and stir gently to coat. Leave on very low heat for 5 minutes until the dates are hot. Watch the sauce so that it doesn't boil or even simmer.
5. Serve warm, or let cool and eat. Enjoy!
Title: Slow Cooker Egg Custard
Ingredients:
- 2 butter
- 8 eggs
- 2 half-and-half
- 2 Splenda granular
- 1 ground cinnamon
- nutmeg
Instructions:
1. Grease slow cooker with the butter (leave excess in crock); set aside.
2. In a medium mixing bowl combine all ingredients except cinnamon and whipped cream.
3. Mix well and pour into crock pot.
4. Cover and cook on LOW for 4 hours. At the end of the cooking time gently touch the top of the custard to make sure it is set.
5. If not set cook 1/2 hour more, if set leave the crock uncovered and let the custard sit for 1 hour at room temperature.
6. Slice and garnish with a sprinkle of the cinnamon or nutmeg and whipped cream if you like.
Title: Birthday Cream Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 5 eggs
- 1 baking soda
- 1 vanilla
- 1 buttermilk
- 2 cake flour
- 1 coconut
- 1 pecans
- 16 cream cheese
- 1/2 butter
- 2 confectioners' sugar
- 5 1/2 vanilla
- 1 pecans
Instructions:
1. Cream butter and shortening.
2. Add sugar gradually, beating well.
3. Add egg yolks; mix thoroughly.
4. Add baking soda and vanilla to buttermilk.
5. Beat egg whites until stiff peaks form.
6. Alternate adding flour and buttermilk to sugar mixture.
7. Beat slowly.
8. Ad coconut and pecans.
9. Mix well.
10. Fold in beaten egg whites.
11. Pour batter into 3 greased 8 inch round cake pans.
12. Bake at 350 for 4o minutes, or until done.
13. To prepare frosting, cream together cream cheese and butter.
14. Gradually add sugar.
15. Beat well.
16. Add vanilla.
17. Continue beating until frosting is creamy.
18. Stir in pecans.
19. Frost between layers of cake, then the tops and sides.
Title: Delicate Shortcrust Pastry
Ingredients:
- 3 flour
- 1 cornstarch
- 1 salt
- 13 unsalted butter
- 1/2 cream of tartar
- 1/3 cold water
Instructions:
1. Sift together the flour, cornstarch (sugar if using) and salt.
2. Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed).
3. Dissolve the cream of tartar in the water, and add to the crumbly mixture. Again you'll need high speed to bring the mixture together into a dough.
4. Turn out into a bowl if you used a processor.
5. The pastry should be very easy to handle. If at all necessary, add a few drops more water, but be careful. When the consistency is right, it does not stick to your hands and feels silky soft but firm.
6. Cover with clingfilm, and refrigerate until 15 minutes before you need it, or otherwise about 20 - 30 minutes.
7. Mariette's instructions were to roll out between clingfilm, but that should not be necessary. I simply sprinkle flour on my granite counter and roll out 1/2 the pastry to start with -- easier to control.
8. As you cut it to whatever shape you want, gather the bits together, press into a roll, and roll out again.
9. Use dough to line loose-bottomed small pastry tins, or a 9 - 11 inch (26 - 28 cm) diameter loose-bottomed springform cake tin.
10. Simply add your prepared filling, and bake at 350 deg. F (180 deg C) or as recipe indicates. It's best baked set on an oven tin with a dark finish, which ensures a well-baked bottom crust.
11. Any leftover dough can be frozen.
12. * For an exotic touch, add 2 teaspoons of the small black cardamom seeds to the dry mixture, at the start,.
Title: Fortune Cookies
Ingredients:
- 2 butter
- 6 sugar
- 1/4 flour
- 1/2 vanilla extract
- 1/4
Instructions:
1. Cut a stencil out of a plastic coffee can lid in the shape of a 3-inch disk.
2. Whip the egg whites until stiff and chill.
3. In a mixer, cream the butter, then add the sugar and continue mixing.
4. Add the flour and blend in, then add the vanilla and blend again.
5. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
6. With a small offset spatula, spread batter through the stencil so it is a circle onto parchment paper, about 6 per cookie sheet.
7. B ake in a preheated 350-degree oven until light golden brown, 7 to 8 minutes.
8. Quickly remove the pan from the oven and one at time place a fortune across the center with a bit hanging out.
9. Fold cookie circle in thirds over fortune with flaps only slightly overlapping each other.
10. Turn over and bring opposing sides together and pinch.
11. Let cool.
Title: South Carolina Bread Pudding
Ingredients:
- 8 butter
- 1/4 evaporated milk
- 2 eggs
- 2 granulated sugar
- 6 raisins
- 1/2 pecans
- 1/2 walnuts
- 1 cinnamon
- 1 vanilla
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350*F and lightly grease an 8x8 baking dish.
2. Mix bread and other ingredients in a large bowl until well-combined.
3. Pour into baking dish and bake for approximately 45 minutes - 55 minutes. Check at the 45 minute mark.
4. Cool to room temperature and serve plain or with hard sauce, lemon, vanilla or caramel sauce. Refrigerate leftovers. Tastes better the next day.
Title: Sweet Fruit Bruschetta
Ingredients:
- 24 French baguettes
- 1/4 butter
- 6 brown sugar
- 1/4 cinnamon
- 1/2 plum
- 1/2 fresh lime juice
- 2 walnuts
- 2
Instructions:
1. Lay the baguette slices in a single layer on a large baking sheet.
2. Stir together butter, 4 tbs. brown sugar, and cinnamon. Spread on each slice.
3. Broil for two minutes or until bread is slightly browned.
4. Stir remaining brown sugar, fruit and lime juice together.
5. Spoon fruit mix over slices. Sprinkle with walnuts.
Title: Cocoa and Cream Cake
Ingredients:
- 1 water
- 2 all-purpose flour
- 3 baking soda
- 2 salt
- 3/4 baking powder
- 1/2 butter
- 1 granulated sugar
- 2 1/2 eggs
- 4 vanilla extract
- 1 1/2 unsalted butter
- 1 powdered sugar
- 1 eggs
- 1/2 heavy cream
- 2 powdered sugar
- 2 vanilla extract
- 3/4
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. In a medium bowl, sift cocoa into boiling hot water, mix well. Let cool completely. Can put in refrigerator to speed cooling.
4. Meanwhile, grease and flour or line with parchment paper, three 9x1 1/2" layer cake pans.
5. In a medium bowl, sift together flour, baking soda, salt and baking powder. Set aside.
6. In a large bowl with an electric mixer, beat together butter and sugar at high speed until well mixed. Add eggs and vanilla and beat at high speed, scraping the sides of the bowl until light and fluffy, about 5 minutes.
7. At lowest speed on mixer beat in alternately starting and ending with the flour mixture in fourths and cooled cocoa mixture in thirds. Scrape sides of bowl after each addition. Do not overbeat.
8. Pour batter into prepared pans. Bake for 30 minutes or until surface springs back when gently pressed with fingertips.
9. Cool in pans 10 minutes. Gently remove from pans and cool completely on wire racks.
10. Chocolate Filling:
11. In a small bowl with an electric mixer, cream butter until smooth.
12. Sift in powdered sugar and cocoa, add eggs, and beat until filling is fluffy and smooth.
13. Refrigerate until needed and until firmer.
14. Frosting:
15. In a medium bowl, combine cream, sifted powdered sugar and vanilla; beat with mixer on high speed until stiff and of spreading consistency.
16. Refrigerate until needed.
17. To assemble cake:
18. On a cake platter, place one layer of cake, top side up, spread with half of the filling.
19. Invert second cake layer on top of first layer and filling, spread with remaining filling.
20. Place the third cake layer top side up over the second layer and filling.
21. Frost the top and sides of cake with frosting.
22. Refrigerate at least 1 hour before serving.
Title: Can't Stop Snack'n Mix
Ingredients:
- 2/3 crunchy peanut butter
- 8 chocolate chips
- 1
Instructions:
1. Melt peanut butter in micro-wave for about 3 minutes.
2. Add cereal and chocolate chips.
3. Spread on cookie sheet.
4. Cook at 375 F or 10 minutes.
5. Let cool.
Title: Coconut-Pecan Snack Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/4
- 4
- 1
Instructions:
1. Preheat oven to 350.
2. Lightly grease and flour 1 13x9 sheet cake pan.
3. Add boxed cake mix to large mixing bowl, make a well in the center.
4. Add eggs, oil and water to the well.
5. Mix on low speed 30 seconds, then medium speed for 1 minute.
6. Add entire contents of tub of frosting to the batter.
7. Mix frosting into batter on medium speed for 1 additional minute.
8. Pour batter evenly into prepared pan.
9. Bake for approximately 40-45 minutes or until edges of the cake have begun to pull away from the pan and the center is set.
10. Cool in and serve from pan.
Title: Lemon Date Bubble Bars
Ingredients:
- 1 1/2 dates
- 60 butter
- 1/2 sugar
- 1 lemon juice
- 1/2 coconut
- 3 icing sugar
- 1/2 butter
- 1 1/2 lemon juice
- 1
- 2
Instructions:
1. SLICE:
2. Grease and line the base of a slice tin.
3. Combine dates, butter and sugar in a large saucepan. Heat for 5 minutes-do not boil. The mixture should be smooth and pulpy. Remove from the heat.
4. Add the remaining slice ingredients. Mix well and press into the prepared tin. Refrigerate until set and then top/spread with the icing.
5. To make the Icing:
6. Combine all of the ingredients in a saucepan and heat on a low heat until spreadable.
Title: Sugar Cookies
Ingredients:
- 1 sugar
- 1 margarine
- 3 milk
- 1 vanilla extract
- 1 egg
- 3 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
Instructions:
1. Combine first 5 ingredients; blend well. Add remaining dry ingredients; mix well.
2. Wrap dough in plastic wrap and chill for at least 1 hour.
3. Roll dough out onto a lightly floured surface to about 1/3" thickness. Cut with floured cookie cutters that are all about the same size. Place on a lightly greased cookie sheet.
4. Bake @ 400 degrees for 5-9 minutes or until edges are light golden brown. Remove cookies from sheet as soon as they are cool enough to handle. Cool completely on a wire racks.