lumicero/recipes-ing2inst huggingface dataset:
Title: Surprise Chocolate Bites
Ingredients:
- 18 creamy peanut butter
- 1/3 powdered sugar
- 2/3 granulated sugar
- 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Place cookie dough and cocoa in a large resealable plastic bag and knead to combine.
3. In a bowl stir together peanut butter and powdered sugar until combined. With floured hands roll the peanut butter mixture into 30 (1 inch) balls.
4. To shape cookies take 1 tablespoon cookie dough and make an indentation in the center. Press a peanut butter ball into the indentation and form dough around the ball to enclose it; rolling on your hands to smooth out.
5. Place balls 2 inches apart on ungreased cookie sheets. Flatten the balls slightly with the bottom of a glass that has been dipped in granulated sugar.
6. Bake for 10 to 12 minutes or until set. Transfer to wire rack; let cool completely.
Title: Fluffy Pineapple Cake with Cream Cheese Frosting
Ingredients:
- 1 crushed pineapple
- 1 eggs
- 2 canola oil
- 1/3 coconut
- 1 cream cheese
- 1 butter
- 4 powdered sugar
- 2 vanilla
- 4 water
- 1/2
- 2 -4
Instructions:
1. Preheat oven to 350 degrees.
2. For Cake: Add pineapple, juice included, along with eggs and oil. Mix well. Add optional coconut and nuts if desired. Pour into (2) 9" round cake pans, greased and floured. Spread evenly.
3. Bake 25 - 35 minute or till toothpick inserted in center comes out clean. Remove and cool on wire racks 5 minute invert and cool additional 10 minute
4. Run knife along edges, loosen and place on cake plate.
5. Prepare frosting.
6. Frosting:
7. Cream the butter with the cream cheese till mixed well.
8. Add powdered sugar, 1 cup at a time.
9. Add vanilla and water.
10. Consistency should be spreadable but not too runny or too stiff.
Title: Peanut Butter and Chocolate Shortbread Bars
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 cornstarch
- 1/4 icing sugar
- 1/4 salt
- 1 unsalted butter
- 1 sweetened condensed milk
- 1
Instructions:
1. Pulse flour, cornstarch, icing sugar and salt together in food processor. Add butter and process until dough starts to come together. Press firmly into 13x9-inch parchment-lined baking pan. Bake in preheated 350F oven for 5 minutes. Remove from oven.
2. Pour sweetened condensed milk evenly over base. Sprinkle with peanut butter and chocolate chips. Bake an additional 20 minutes or until sides just begin to brown. Cool on wire rack. Cut into bars.
Title: Chocolate Eclair Pie
Ingredients:
- 3 graham cracker
- 2 milk
- 8 French vanilla instant pudding
- 2 Cool Whip
- 2 corn syrup
- 1 vanilla
- 3 butter
- 1 1/2 powdered sugar
Instructions:
1. Butter a 9x13 pan.
2. Line bottom with graham crackers.
3. In mixer (or with whisk), mix 3 cups of milk, 2 small packages of instant french vanilla pudding and approximately 9 oz. cool whip (thawed).
4. Pour 1/2 over crackers, then another layer of crackers, remainder of pudding, another layer of cracker, then topping.
5. Topping in mixer: 2 oz. choco bake (2 packages), 2 teaspoons of Karo corn syrup, 1 teaspoon of vanilla, 3 Tablespoons of softened butter, 1 1/2 cups of powdered sugar, 3 Tablespoons of milk (add more if needed).
6. Refrigerate 10-24 hours.
Title: Peanut Butter Filled DelightFulls™ Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Preheat oven to 350°F Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
6. *If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
Title: Sugar and Spice Pecans
Ingredients:
- 1 pecan halves
- 3/4 salt
- 1 cinnamon
- 1 sugar
- 1 water
- 1
Instructions:
1. Beat the egg white and water until frothy but not stiff.
2. Stir in the sugar, salt, and cinnamon.
3. Add the pecans and stir well until the pecans are completely coated.
4. Spread the nuts on a large baking sheet and bake at 200 degree Fahrenheit for 45 minutes, stirring every 15 minutes.
5. Remove them from the oven when dry and toasted.
6. When cool, store in an airtight container.
Title: Marble Swirl Cake
Ingredients:
- 2 sugar
- 1 butter
- 4 margarine
- 3 1/2 eggs
- 1 1/2 cake flour
- 1/4 double-acting baking powder
- 1 salt
- 3 milk
- 1/4 vanilla extract
- 1/2
Instructions:
1. Grease 10 inch tube pan, dust with flour and preheat oven to 350 degrees F.
2. In large bowl beat sugar and butter together at medium speed until light and fluffy. Add eggs one at a time, beating after each addition.
3. In another bowl combine the flour, baking powder and salt.
4. Add 1/3 of flour mixture to the butter mixture and beat just until blended. Add 1/3 of milk and vanilla until blended and repeat twice with the remainder until blended.
5. Remove about 2 1/2 cups of batter and add cocoa and almond extract to it just until blended.
6. Alternately spoon vanilla and chocolate batters into prepared pan. Using a knife twist it through the batter once.
7. Bake 45 minute to 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake on a wire rack for 10 minute. Remove cake from pan and let cool completely on a rack.
8. You may add icing or powdered sugar if desired.
9. This cake freezes well.
Title: Fruit Filled Tortilla Roll Ups
Ingredients:
- 8 flour tortillas
- 1/4 butter
- 2 margarine
- 1 water
- 1 1/2 sugar
- 1 ground cinnamon
Instructions:
1. Fill tortillas with pie filling and place folded side down in a greased 9x13 pan.
2. Bring 1 cup sugar, water and margarine or butter to a boil and pour over tortillas.
3. Sprinkle top with 1/2 cup sugar mixed with the cinnamon.
4. Bake at 350 for 45 minutes.
5. Let stand before serving to allow the filling to thicken.
Title: St. Paddy's Day Pound Cake
Ingredients:
- 1 crushed pineapple
- 1 milk
- 1 pistachio pudding mix
- 1
- 2
Instructions:
1. Cut pound cake into three layers.
2. Beat together pineapple and pudding mix and milk.
3. add whipped topping and food coloring.
4. layer pudding between pound cake.
Title: Scripture Cake II
Ingredients:
- 4 1/2 cake flour
- 1 butter
- 2 sugar
- 2 raisins
- 2 figs
- 2 honey
- 1/2 salt
- 3 eggs
- 1 baking soda
- 6
- 2
Instructions:
1. Follow Solomon's prescription for making a good boy (Proverbs III, 12), and you will have a good cake.
2. FOR CAKE:
3. MIX ALL INGREDIENTS FOR CAKE AND BAKE AT 325 Degrees FOR 50 Minutes.
Title: Fried Cookies With Sugar (Bugnes Au Sucre)
Ingredients:
- 3 1/3 all-purpose flour
- 2 granulated sugar
- 1 lemon peel
- 1 salt
- 3 eggs
- 6 unsalted butter
- 6 sour cream
- 2 water
- 6 confectioners' sugar
Instructions:
1. In the bowl of a heavy duty electric mixer, stir together flour, sugar, lemon peel and salt. Make a well in the center of the flour mixture and pour the beaten eggs into it. Using the paddle attachment of the mixer, beat the flour mixture on low speed just until combined.
2. Distribute the butter pieces, sour cream and 2 tablespoons of vegetable oil evenly over the top of the flour mixture. On low speed, beat until blended. Scrape the bottom of the bowl. Pour the water over the dough. On medium low speed, beat the dough for 10 to 15 minutes until dough is smooth and elastic. If necessary, scrape the dough off the paddle occasionally.
3. Gather dough into a ball, lightly dust with flour and wrap tightly in plastic wrap. Refrigerate for 8 hours or overnight.
4. Pour enough oil into a large skillet so that it is 1 inch deep. Heat the oil to 350. While oil is heating, roll out the cookies.
5. Cut the dough into quarters and keep the pieces refrigerated until ready to roll out. Pat a piece of dough into a square that is 1/16 inch thick. Cut the square into diamonds by cutting into 1 1/2 inch wide diagonal strips, first in one direction and then in the opposite direction.
6. Using a metal spatula, carefully lift the diamonds up and transfer them to a baking sheet lined with waxed paper. Refrigerate the diamonds until you're ready to fry them. The dough is soft, and once it's chilled you can reshape the diamonds if they get distorted while being lifted.
7. Fry the cookies about 12 at a time until they puff up and turn golden brown, about 2 to 3 minutes on each side. Transfer cookies to paper towels to blot up excess oil. Cool slightly. Generously dust with confectioners' sugar. Repeat with remaining pieces of dough, adding more oil if necessary.
Title: Mocha Pound Cake
Ingredients:
- 2 cake flour
- 1 1/4 sugar
- 1 salt
- 1/2 cream of tartar
- 1/4 baking soda
- 1 instant coffee granules
- 2/3 shortening
- 1/2 butter
- 1 water
- 3 vanilla extract
- 2 eggs
- chocolate
Instructions:
1. Sift together all dry ingredients.
2. Combine with wet ingredients and blend well.
3. Spread into a 8 inch baking pant and bake at 350 degrees for 20 to 30 min until golden.
4. Let cool.
Title: Lemony Fruit Salad
Ingredients:
- 6 water
- 1 sugar
- 3 cornstarch
- 4 fresh lemon juice
- 1 1/2 lemon, zest of
- 1/2 vanilla
- 1/2
Instructions:
1. Combine fruit in a bowl.
2. Use a mixture of fruit-- about 1/2 cup of each.
3. For example: cut-up peaches, apricots, apples, melon, orange segments, blueberries, halved seedless grapes, quartered strawberries, etc.
4. Combine water, sugar, cornstarch and lemon juice in a small saucepan.
5. Stir to dissolve cornstarch.
6. Over medium heat, bring to a boil, stirring constantly.
7. Cook and stir for 1 minute longer.
8. Remove from heat.
9. Add lemon zest and vanilla.
10. Allow sauce to cool for 15 minutes.
11. Pour sauce over fruit.
12. Mix well.
13. Chill in fridge until serving time.
Title: Almond and Pistachio Cookies
Ingredients:
- 225 butter
- 140 caster sugar
- 1 plain flour
- 2 pistachio nuts
- 225 salt
- 55
Instructions:
1. Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
2. Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment.
3. Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart.
4. Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.
Title: Red Velvet Gooey Butter Cake
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 8 eggs
- 3 butter
- 8 cocoa powder
- 4 vanilla extract
- 1 powdered sugar
- 0.5 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease a 9 by 13 inch baking pan.
3. For cake base:
4. In a large bowl combine cake mix, egg and melted butter. Stir until blended. Pat into prepared pan and set aside.
5. For filling:
6. Beat cream cheese until smooth. Add eggs, butter,cocoa, vanilla and red food coloring and beat until creamy.
7. Add powdered sugar and beat until smooth. Stir in the white chocolate chips with a spatula to not break the chips.
8. Spread filling over cake base in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a bit loose when finished baking. Let the cake cool on a wire rack before cutting into 20 to 24 servings.
Title: Gingerbread OREO Truffles
Ingredients:
- 16 vanilla
- 1 cream cheese
- 8
Instructions:
1. Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin. Add the crumbs to a stand mixer with a large bowl with the softened cream cheese. Mix until incorporated. Roll the mixture into 1" balls. Place on a cookie sheet lined with parchment paper.
2. Refrigerate for about 1 hour, until firm.
3. To Coat: Melt the vanilla candy melts slowly, either in the microwave or on the stovetop according to directions on package.
4. Drop one or two truffles into the melted chocolate and use a fork to remove balls, letting the excess chocolate drip. Place the balls back on the waxed paper.
5. Add the toppings, before the chocolate hardens.
6. Store in the refrigerator.
Title: Great Grandma's Rice Pudding
Ingredients:
- 2 butter
- 1/4 margarine
- 1/3 sugar
- 4 eggs
- 1/2 cooked rice
- 3/4 raisins
- 1 vanilla
Instructions:
1. scald milk (not boiled)
2. remove from heat and add the butter and sugar.
3. cool. Slowly stir into the beaten eggs and add remaining ingredients.
4. pour into a buttered casserole dish; set in pan of hot water
5. Put pan with casserole dish inside of it inside the oven and bake at 350 for about 45 mins until the custard is firm.
Title: Dark Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1 cocoa powder
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 eggs
- 1 pure vanilla extract
- 1 sour cream
- 1/2 canola oil
- 1 white vinegar
- 1 unsalted butter
- 1 confectioners' sugar
- 3/4 unsalted butter
- 1 1/2 bittersweet chocolate
- 1/4 marshmallow cream
- 6 confectioners' sugar
- 2
- 1/4
- 6
Instructions:
1. Preheat oven to 350 degrees. Butter two 9” round cake pans, greasing sides and bottom. Line the bottoms with parchment paper, then grease the paper.
2. In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda and salt. In a separate bowl, combine eggs, vanilla, sour cream, oil, vinegar and hot water (or hot coffee). Using a wooden spoon, mix wet ingredients into dry ingredients until the batter is smooth.
3. Divide the batter evenly between the prepared pans and bake for 30 – 35 minutes or until a thin knife inserted into the centre of a cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks. Cool completely before adding the filling and frosting. (Note: cake can be made a day in advance.) I froze mine and it was perfect.
4. For the Filling.
5. In a large mixing bowl, beat the butter on medium-high speed until creamy, about 3 – 5 minutes. Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the confectioners’ sugar. Beat until smooth. Cover and set aside until ready to use.
6. For the frosting:
7. In a mixing bowl, beat the butter on medium-high speed until creamy, about 3 – 5 minutes. Add the melted, cooled chocolate and beat until well-combined and fluffy. On medium speed, add the marshmallow cream, almond extract, and confectioners’ sugar. Once everything is combined, increase speed to medium-high and beat until smooth and fluffy. Cover bowl and refrigerate for 30 minutes.
8. Assemble the cake:
9. Place the first cake top side down on serving plate. (This will give you a flat surface on which to spread the raspberry cream.) If the cream has been in the fridge, give it a good stir to soften it up a bit. Spread the raspberry cream over the first layer. Place the second cake on top of the filling (bottom side down, so the flat surfaces of the cake meet.) Frost the rest of the cake, top and sides, with chocolate buttercream.
10. Serve cake at room temperature.
Title: Dough for Fried Pies
Ingredients:
- 3 flour
- 2 shortening
- 1 milk
- 2 salt
Instructions:
1. Mix and place in refrigerator till ready to use.
2. When ready to use, roll out pie dough.
3. Use a small bowl to cut out circles.
4. Put 2 or more tablespoons of fruit in the middle of the circle; fold over and press edges together.
5. Bake at 350° for 20 minutes or till browned.
Title: German Chocolate Cake Icing / Frosting
Ingredients:
- 1 eggs
- 3 water
- 1/3 butter
- 1 1/3 milk
- 1 brown sugar
- 1/2 flour
- 1 1/2 coconut
- 2 pecans
- 2
Instructions:
1. Bake cake according to package directions. I use 2 round pans to layer it.
2. Cut the butter into pieces & set aside.
3. In a saucepan, stir the flour and sugar over medium heat for 1-2 minutes.
4. Add the butter pieces & pour in the milk. Stir well.
5. Reduce heat to medium low (usually 3 or 4 on my stove) & allow to come to a rolling boil. Remember to stir every few seconds or it will stick!
6. Stir in the coconut & pecans.
7. Mix well & remove from the heat.
8. Allow to cool for only a minute or so before placing on the cake.
Title: Two-Bite Butter Pecan Tartlets
Ingredients:
- 1 3/4 flour
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 powdered sugar
- 1/2 butter
- 1/3 dark corn syrup
- 1 pecans
- 36 pecan halves
Instructions:
1. Heat oven to 400*F.
2. Combine all pastry ingredients in a large bowl and mix with an electric mixer on medium speed until mixture resembles coarse crumbs.
3. Press 1 tablespoons of the mixture into each well of 36 non-stick mini muffin cups, forming 1 3/4-2" shells.
4. Bake 7-10 minutes, until very lightly browned. Remove from oven; reduce oven temperature to 350*F.
5. Combine the powdered sugar, butter, and corn syrup in a 2-quart saucepan.
6. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, 4-5 minutes.
7. Remove pan from heat; stir in the chopped pecans.
8. Spoon the filling into the baked shells and top each with a pecan half; bake for 5 minutes.
9. Cool for 20 minutes; remove from pans and cool completely on wire racks.
Title: Slice & Bake Chocolate Chip Cookies
Ingredients:
- 2 butter
- 1 1/3 sugar
- 1 2/3 brown sugar
- 1 vanilla
- 4 eggs
- 2 salt
- 2 baking soda
- 5 1/2 flour
- 2 chocolate chips
Instructions:
1. Cream together the butter and sugars.
2. Beat in vanilla and eggs.
3. Stir in dry ingredients.
4. Add chocolate chips.
5. Divide into four balls.
6. Roll each into an 8 to 10 inch roll.
7. Wrap in waxed paper, then put in a freezer bags.
8. Freeze.
9. When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.
Title: Rhubarb Cake
Ingredients:
- 2 rhubarb
- 1/2 brown sugar
- 1 egg
- 1 milk
- 2 flour
- 1/2 butter
- 1 vanilla
- 1 baking soda
- 1 1/2 brown sugar
- 1 cinnamon
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees. In a large bowl, mix together butter, baking soda, brown sugar,
2. salt, egg, milk, flour, vanilla, and rhubarb.
3. Pour cake mixture into a greased 13x9x2-inch baking dish.
4. In a small bowl, combine remaining brown sugar, nuts, and cinnamon.
5. Sprinkle on top of cake mixture.
6. Bake for 45 minutes.
Title: How to Cook Chocolate Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 sugar
- 1/2 cornstarch
- 1/4 baking soda
- 1/2 salt
- 1/2 eggs
- 4 water
- 1 corn syrup
- 1/2 confectioners' sugar
- 2
Instructions:
1. In a bowl , combine the first six ingredients.
2. in another bowl , whisk egg whites,water and corn syrup.
3. stir into dry ingredients.
4. pour into a 9-in.
5. square baking pan coated with nonstick cooking spray.
6. bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean
7. Cool on a wire rack.
8. Dust the confectioners sugar.
9. yield:12 serving.
10. . Nutritional analysis: one serving equals 176 calories,1g fat (trace saturated fat),0 cholesterol,186 mg sodium, 42g carbohydrate,1g fiber, 3 g protein.
Title: Baked Apple Rice Betty
Ingredients:
- 1/2 honey
- 1/4 ground cloves
- 1 salt
- 1/4 ground cinnamon
- 4 apples
- 1 cooked brown rice
- 1/2 walnuts
Instructions:
1. Mix the first four ingredients together.
2. Lightly grease an 8"x8" baking dish.
3. Spread 1/4 of apples in the bottom of the dish, sprinkle with 1/3 of the rice, 1/4 of the nuts and drizzle with 1/4 of the honey mixture.
4. Repeat the layers two (2) more times.
5. Top the dish with the remaining apples, sprinkle the remaining nuts and drizzle with the remaining honey mixture.
6. Bake at 350°F for about 45-minutes or until the apples are soft.
7. May be served hot or cold.
Title: Chocolate and Apricot Macaroon Slice
Ingredients:
- 200 dark chocolate
- 2 coconut
- 1 caster sugar
- 3 eggs
- 200
- 60
Instructions:
1. Line a rectangular baking tin with foil or baking paper, preheat oven in 180C (Fan forced).
2. Melt chocolate in a heat proof bowl over boiling water.
3. Spread evenly over bottom of the tin, and refrigerate until hard.
4. In the meantime combine coconut, sugar, eggs and apricots in a large bowl.
5. Mix until fully combined and spread over chocolate layer.
6. Bake in oven for 20-30 minutes until golden on top.
7. Melt the milk chocolate and drizzle over the cooked slice.
8. Cut into slices and eat, or store for up to a week in a sealed container.
Title: Libbie's German Sweet Chocolate Cake With Frosting
Ingredients:
- 1 1/2 cake flour
- 1 sugar
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/3 butter
- 3/4 buttermilk
- 1 vanilla
- 1 eggs
- 2 evaporated milk
- 2/3 butter
- 2 brown sugar
- 1/4 vanilla
- 2/3 coconut
- 1 pecans
- 1/2
- 1/4
Instructions:
1. sift dry ingredients.
2. into a bowl.
3. blend butter and sugar.
4. add 1/4 c buttermilk plus 2 tablespoons.
5. add chocolate which has been melted and cooled.
6. eggs (some recipes separate the eggs and beat egg whites if that's what you want to do do it.
7. vanilla beat 2 minutes.
8. add dry ingredients.
9. add rest of buttermilk beat 2 more minutes.
10. if you've beaten your egg white fold in here.
11. pour into buttered floured ,( i would do cocoa over butter instead of flour).
12. 9x12 cake pan bake 30 minutes no heat given I'm guessing 375 degrees.
13. frosting:
14. cook the milk sugar and egg yolks and butter.
15. bring to a boil stirring constantly cook 1 minute at boil.
16. stir in coconut nuts and vanilla.
17. frost cake.
Title: V's Scottish Shortbread Recipe
Ingredients:
- 1 butter
- 2 flour
- 1/2 powdered sugar
- 1/4 salt
- 1/2 walnuts
Instructions:
1. Cream butter.
2. add sifted flour and sugar. add salt. press into 9x9 baking dish.
3. prick top with fork every 1/2 - 1 inches bake at 325* for 20-25 minutes or until light brown.
4. ENJOY ~V.
Title: Honey Cake (Adopted)
Ingredients:
- 4 sugar
- 1/2 honey
- 1/2 tea
- 1/2 flour
- 1/2 baking powder
- 1 1/2 baking soda
- 3/4 nutmeg
- 1/2 ground cloves
- 1/2 ground cinnamon
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Beat egg whites.
3. Add sugar, oil, honey, and tea, mixing well.
4. In another bowl, combine flour, baking powder, baking soda, nutmeg, cloves, and cinnamon.
5. Stir in the flour and spice mixture in several additions.
6. Pour mixture into a 9- by 5-inch loaf pan lined with wax paper.
7. Sprinkle with almonds.
8. Bake for 50 to 55 minutes.
9. (Bake at 325 degrees for 55 to 60 minutes if using a glass pan.) When cake is cool, cut into 1/2-inch slices.
Title: Peanut Butter Graham Cookies
Ingredients:
- 2 peanut butter
- 2 graham cracker crumbs
- 1 confectioners' sugar
- 1/2 corn syrup
- 1/4
Instructions:
1. In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup.
2. Mix until smooth.
3. Shape into 1-inch balls.
4. Place on waxed paper-lined cookie sheets.
5. Drizzle melted chocolate over balls or roll in colored sprinkles.
6. Store covered in refrigerator.