lumicero/recipes-ing2inst huggingface dataset:
Title: Yellow Cake With Chocolate Frosting and Caramel Top
Ingredients:
- 2 all-purpose flour
- 2 1/4 baking powder
- 3/4 kosher salt
- 16 sugar
- 2 eggs
- 6 lemon, juice and zest of
- 1 bittersweet chocolate
- 14 sugar
- 1 1/4 kosher salt
- 1/2 heavy cream
- 2 vanilla extract
- 1 sugar
- 12 light corn syrup
- 1 sea salt
- 2
Instructions:
1. Preheat the oven to 350°F Grease two 8-inch round cake pans with butter.
2. Prepare the cake batter: In a bowl, stir together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, 2 to 3 minutes. Add the sugar and continue beating until the mixture becomes fluffy, 5 to 8 minutes. Add the eggs, one by one, taking care that each one is thoroughly integrated before adding the next. Add the lemon zest and lemon juice and then the flour mixture and mix until fully blended. Do not overmix.
3. Bake the cake: Divide the batter between the prepared cake pans. Bake until the centers are firm and the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes.
4. Remove from the oven, unmold the cakes, and allow to cool thoroughly on a rack.
5. Make the frosting: In a medium bowl, combine the chocolate, sugar, and salt. In a medium saucepan, bring the cream and vanilla to a simmer, about 5 minutes. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter slices. Set aside to cool.
6. Frost the cake: When the frosting is cool, whip the frosting in the bowl of a stand mixer fitted with a whisk attachment to lighten it, 1 to 2 minutes. Split each cake in half horizontally so you have 4 equal layers. Put the first cake layer on a rack set over a baking sheet, cut side up. Frost the layer and the remaining ones, stacking them neatly and uniformly on top of each other. Frost the entire outside of the cake as well. Refrigerate for at least 30 minutes so it gets cold.
7. Make the caramel: In a large skillet, heat the sugar and corn syrup over low heat until the sugar melts and turns a caramel color. Swirl the sugar gently in the pan as it cooks so it browns evenly. Take the skillet and pour the caramel over the top of the cake, allowing it to drip down the sides and onto the pan below. It is normal that the hot caramel will melt the frosting slightly. Try to pour it in as even and as thin a layer as you can over the cake. Have fun with it! If the caramel cools before pouring, warm it gently over low heat to loosen it again. Allow the caramel topping to cool and harden on top of the cake, at least 5 to 10 minutes before serving, or up to 1 hour. Do not refrigerate. Sprinkle with a pinch of Maldon salt.
8. Cut the cake: I will not lie. This is not a "neat" cake. When ready to slice, use the heel of a knife to crack the caramel top before cutting slices. The caramel can be a little uneven but I have always found people like it so much, it doesn't matter. This cake is best served at room temperature.
Title: Pear Pudding Cake
Ingredients:
- 1 flour
- 2/3 white sugar
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 1 ground cloves
- 1/2 milk
- 16 pears
- 1/2 pecans
- 3/4 water
- 1/4 butter
- 3/4 brown sugar
Instructions:
1. Mix flour, sugar, baking power, cinnamon, salt, cloves, milk and pears.
2. Mix gently.
3. Pour into a greased casserole dish.
4. In a small saucepan bring 3/4 cup water to a boil.
5. Adds 1/4 cup butter and 3/4 cup brown sugar.
6. Stir until butter and sugar have melted.
7. Gently pour this over the batter.
8. Do not stir.
9. Bake 375 for 45 minutes.
Title: Molly Cake
Ingredients:
- 250 dates
- 300 water
- 85 plain flour
- 85 whole wheat flour
- 3 baking powder
- 1 ground mixed spice
- 500
- 50
- 80
Instructions:
1. Pre-heat oven to 170oC/Gas Mark 3 and line 2 loaf tins with baking parchment (this will make two flattish cakes, for a full-sized cake use just one tin).
2. Put the dates and water in a pan and bring to the boil. Remove the pan from the heat and set aside.
3. Sieve the plain flour, baking powder and mixed spice into a bowl. Add the wholemeal flour, mixed fruit and ground almonds. Stir to combine. Stir in the wet date mixture and the orange juice. Mix well.
4. Spoon into the tin(s). Bake for 50 minutes (170C / gas mark 3) or until a skewer comes out clean. Turn out onto a wire rack and cool.
5. Serve in slices with a nice cup of tea.
Title: Orange Almond Cream Whoopie Pies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 egg
- 1/3 orange, zest of
- 1 granulated sugar
- 1 buttermilk
- 3/4 cream cheese
- 8 butter
- 5 powdered sugar
- 3 1/2
- 1/2 - 3/4
Instructions:
1. Preheat oven 350 degrees and line baking sheet with parchment paper.
2. In a bowl, mix the flour, baking soda, baking powder and salt; set aside. In another bowl, mix the egg, oil, orange zest and sugar. Add the dry ingredients to the wet, alternating with the buttermilk, until all the ingredients are well combined.
3. Drop the dough, a teaspoonful at a time keeping the shape as rounded as possible, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand while baking.
4. Bake about 8 minutes, until slightly golden around the edges, but do not overbake for they will get hard. Transfer to a wire rack to cool completely.
5. While the cookies are cooling, prepare the filling. In a mixing bowl using an electric mixer, mix the cream cheese and butter until light and well blended. Add the sifted powder sugar, in batches, until the filling is perfectly smooth. Add the almond extract, mix well.
6. To fill the cookies, use a pastry bag or spoon to spread the filling onto the the flat side of one cookie and then sandwich another cookie on top.
Title: Banana Nut Morning Snack Cake
Ingredients:
- 1 banana cream instant pudding
- 1 water
- 3/4 eggs
- 3/4 vanilla extract
- 4 pecans
- 1/2 brown sugar
- 1 powdered sugar
- 1 milk
- 1 vanilla extract
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Beat cake mix, pudding, water, eggs and oil 8 minutes at medium speed.
3. Add extracts
4. Pour mixture in buttered 9 x 13 pan.
5. Sprinkle with brown sugar and pecans if desired.
6. Swirl knife through.
7. Bake for 30 - 35 minutes.
8. Drizzle with the topping following after removing from oven.
Title: Eggless White Cake
Ingredients:
- 2 3/4 white flour
- 1 baking soda
- 1/4 salt
- 1 1/4 white sugar
- 1/2 corn syrup
- 1/2 water
- 3/4 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine dry ingredients.
3. Mix well& ensure there are no lumps.
4. Add the wet ingredients in order listed.
5. Stir until well mixed.
6. The mixture should be thick& heavy.
7. Spoon mixture into 2 well oiled& floured 9" baking pans.
8. Smooth the tops with a spatula as much as possible.
9. Bake for up to 30 minutes.
10. Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
11. Remove from oven& cool on wire racks for 10 minutes.
12. Carefully turn out onto a wire rack to cool completely.
13. Layer with jam& a lemon icing.
14. NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
15. Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.
Title: Chocolate Cupcakes
Ingredients:
- 1/3 water
- 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 unsalted butter
- 6 sugar
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Line 12 half-cup muffin tins with paper lines.
3. Boil water.
4. In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature.
5. In another bowl whisk together the flour, the baking soda, and a pinch of salt.
6. In a bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well.
7. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition.
8. Divide the batter among paper-lined muffin tins.
9. Bake the cupcakes for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely before frosting.
Title: Chocolate Carrot Cake
Ingredients:
- 2 light brown sugar
- 1 1/2 baking soda
- 4 ground cinnamon
- 2 ground nutmeg
- 4 cocoa powder
- 3/4 cocoa powder
- 1/4 all-purpose flour
- 1 carrot
- 1 3/4 walnuts
- 1 white chocolate
- 1/2
- 4
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a ten inch tube pan.
3. Combine brown sugar,oil, and eggs, stirring until smooth. Sift together baking soda, cinnamon, nutmeg, salt, cocoa powder, and flour. Beat dry ingredients into liquid, mixing well. Fold in carrots and walnuts. Pour batter into prepared pan and bake for 45 to 50 minutes or until a cake tester inserted near center of ring comes out clean.
4. Cool in pan on rack for 15 minutes. Turn out cake and let cool completly.
5. Melt white chocolate in the top half of a double boiler or in a microwave and pour over top of cooled cake.
6. If desired, garnish with melted dark chocolate driizzled over cake and fresh fruit such as strawberries.
Title: Chocolate Truffle Creme Brulee
Ingredients:
- 2 heavy cream
- 1 bittersweet chocolate
- 1/3 sugar
- 2 vanilla extract
- 5
Instructions:
1. In a large microwavable bowl heat cream for about 2 min.or until very hot. Melt chocolate by adding to hot cream and whisking it.
2. Whisk in remaining ingredients and divide between 5 (4 oz) or 10 (2 oz) ramekins.
3. Preheat oven to 325°F Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Title: Cinnamon-Sugar Honey Bun Cake
Ingredients:
- 1 eggs
- 4 sugar
- 1/2 cream cheese
- 1 brown sugar
- 3/4 cinnamon
- 3/4 powdered sugar
- 3 milk
- 2 vanilla
- 3 -4
- 1
Instructions:
1. Preheat oven to 275 degrees.
2. Mix cake ingredients together.
3. Pour half of batter into a 13- by 9- by 2-inch cake pan (A glass pan is best,if possible).
4. Sprinkle half of the cinnamon mixture over the cake.
5. Add remaining batter and top with last of cinnamon mix.
6. Bake 50 to 60 minutes.
7. While cake is baking, make the frosting by combining ingredients listed above.
8. When cake is ready, remove from oven and pour frosting ingredients over hot cake Allow cake to cool before cutting.
Title: Oatmeal Raisin Cookies W/ a Kick
Ingredients:
- 1/2 butter
- 1/2 butter flavor shortening
- 3/4 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1/2 salt
- 3 oats
- 1 raisins
Instructions:
1. Preheat oven to 350 degrees F.
2. Sift flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.
3. In a large mixing bowl, cream butter, sugar, and brown sugar till well blended. Add egg and vanilla. Mix well.
4. Add flour mixture slowly. Mix just until blended.
5. Fold in oats and raisins.
6. Drop cookies by rounded spoonfuls on ungreased cookie sheets.
7. Bake for 10-12 minutes until edges become light brown.
Title: Key Lime Tarts
Ingredients:
- 24 cream cheese
- 8 egg
- 1 sugar
- 1/2 key lime juice
- 2 key lime zest
- 1
Instructions:
1. Preheat oven to 350°F.
2. Fill 2 (12-muffin) mini muffin tins with paper cups and spray with cooking spray.
3. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
4. Beat together cream cheese, egg, sugar, lime juice and zest until well mixed.
5. Fill the cups to the top.
6. Bake for 10 minutes.
7. Remove tarts to cool.
8. When completely cool, top with whipped cream.
9. (I use a pastry bag and star tip).
Title: Laura Scudder's Peanut Butter Oatmeal Cookies
Ingredients:
- 3/4 butter
- 1 light brown sugar
- 1 eggs
- 2 vanilla
- 2 salt
- 1/4 all-purpose flour
- 1 quick-cooking oats
- 1 baking soda
- 1
Instructions:
1. In large mixer bowl, beat butter and sugar until well blended. Add peanut butter, eggs, vanilla and salt if desired; beat well.
2. Add flour, oats and baking soda; mix well.
3. Chill until firm, 6 hours or overnight.
4. Roll into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with fork or glass dipped in sugar.
5. Bake in preheated 375° oven 9-10 minutes or until golden. Let stand 2-3 minutes, remove from baking sheet.
6. Store covered at room temperature.
Title: Lady Baltimore Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 cake flour
- 1/2 evaporated milk
- 1/2 water
- 6 baking powder
- 7 rose water
- 1/2 Lady Baltimore Filling and Icing
Instructions:
1. Preheat oven to 350F; grease three 9" layer cake pans, line with waxed paper and grease paper.
2. Beat egg whites stiffly; fold in rose water and set to the side.
3. Cream butter and sugar together in another bowl until fluffy.
4. Sift baking powder and flour together.
5. Add flour and milk alternately to the creamed mixture, beating vigorously each time.
6. Fold in stiffly beaten egg whites; pour evenly into prepared pans and bake for 25 minutes.
7. Cool slightly in pans; turn out onto cooling racks and peel waxed paper carefully from cakes.
8. Fill and frost with Lady Baltimore frosting/filling.
Title: Apple Blossom Cake
Ingredients:
- 2 sugar
- 3 flour
- 1 1/2 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/2 eggs
- 1 vanilla
- 1 1/4
- 2
- 1
Instructions:
1. Place all ingredients into a large bowl.
2. Do not use a mixer.
3. Mix by hand.
4. Pour into 13 x 9 pan.
5. Bake at 350° for 45 to 60 minutes.
Title: Non Runny Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 1 vanilla extract
- 2 sugar
- 1 1/2 instant vanilla pudding
Instructions:
1. Chill bowl that you will be whipping the cream into.
2. Pour heavy cream into bowl and whip till it forms nice peaks, add the vanilla and the sugar, beat alittle more just till blended but do not over beat or you will be making butter!
3. Mix in the pudding with a spoon blend well.
Title: Healthy Apple Shortcake Yoghurt
Ingredients:
- 135 nonfat plain yogurt
- 1 1/2 applesauce
- 1/3 artificial sweetener
- 2 vanilla flavoring
- 4 cinnamon
- 1
Instructions:
1. Measure yoghurt into a clean, used individual yoghurt tub or other small plastic tub. (I suggest plastic because it will keep the cold yoghurt cold).
2. Add a few of drops of vanilla flavouring.
3. Add a couple of teaspoons sweetener to taste. Please don't use sugar unless preparing and chilling well in advance and holding back the shortbread (to save it going soggy) because the sugar will take ages to dissolve.
4. Add the roughly crushed piece of shortbread/shortcake cookie. (Around a teaspoonful is about right.).
5. Add a generous teaspoon and a half of a nice chunky applesauce.
6. Sprinkle a generous dash of ground cinnamon.
7. Stir well.
8. SERVE.
9. For a delicious ultra-healthy variant, substitute half a teaspoon oat bran for the the shortbread.
10. Can be made very quickly into a larger bowl in bigger quantities for several servings.
Title: Chocolate Crunch Brownies
Ingredients:
- 1 water
- 1/2 eggs
- 1/2 chocolate chips
- 2 crunchy peanut butter
- 1/2
- 2 1/2
- 1
- 3
Instructions:
1. Mix together the brownie mix, water, eggs, and chocolate topping until blended well.
2. Spray a 9x13 glass pan with cooking spray.
3. Press the brownie into the pan, then bake 25-30 min's.
4. Test by inserting a toothpick (or dry spaghetti) about 2" from the side of the pan, then cool on a wire rack.
5. In a microwave safe bowl, melt the chocolate chips and peanut butter, stirring until smooth.
6. Stir in the rice krispies, then spread over the cooled brownies.
7. Refrigerate until set.
Title: Chocolate Peppermint Blossoms
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/4 baking soda
- 1 salt
- 1/4 chocolate
- 12
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar.
3. Add eggs and vanilla and mix well until fluffy.
4. Add flour, cocoa, baking soda, and salt. Mix well.
5. Refrigerate for about 1 hour until easy to handle.
6. Form into 1-inch diameter balls.
7. Bake 8-10 minutes until bottoms are firm.
8. Remove from oven. Press a kiss into each cookie.
9. Transfer cookie sheet immediately to the refrigerator (or kisses will melt) and refrigerate until cool.
Title: Eric Mccormack's Amazing Chocolate Almond Biscotti
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1/2 eggs
- 2
- 3/4
Instructions:
1. Preheat oven to 350°F; line 2 heavy large baking sheets with parchment paper.
2. Combine cake mix, flour, melted butter, eggs, and almond extract in large bowl. Beat for 2 minutes, or until dough forms. Knead almonds into dough.
3. Scrape dough onto 1 prepared baking sheet and form dough into 13-inch log that is 3 inches wide.
4. Bake for 35 minutes, or until toothpick inserted into center of biscotti comes out clean. Cool for 35 minutes.
5. Using serrated knife, cut log crosswise into 1/2-inch thick slices. Carefully transfer half of the biscotti to second prepared baking sheet.
6. Arrange biscotti cut side down on baking sheets. Bake for 15 minutes.
7. Reduce heat to 200°F and bake for 40 minutes, or until biscotti are dry. Cook completely (biscotti will harden as they cool).
8. Variation: Melt dark or white chocolate, then dip bottoms of biscotti in chocolate to coat. Transfer biscotti to wax paper and set aside until chocolate becomes firm.
Title: Quaresimoli (Italian Almond Biscotti)
Ingredients:
- 1 sugar
- 1 flour
- 2 brown sugar
- 1 cinnamon
- 1 baking powder
- 1 butter
- 3 margarine
- 2 eggs
- 1 egg
- 2 milk
Instructions:
1. Toast almonds in a jelly roll pan in a pre-heated oven (375*) for 10 minutes. (Don't overcook!) Let them cool.
2. In a blender or food processor, grind 1/4 of the almonds with 1/4 cup of sugar and transfer the mixture to a large bowl.
3. Stir in the flour, remaining 3/4 cups of sugar, cinnamon and the baking powder. Add the butter and stir mixture until it is combined.
4. Stir in the remaining almonds, chopped coarse and the eggs. Knead until it is combined.
5. Halve the dough and with floured hands form each half into a 15' x 4" rectangle. Transfer rectangles with spatulas to buttered and floured baking sheet. Brush them with the egg wash (combination of egg and water).
6. Bake in upper third of 375* oven for 20--25 minutes.
7. Cut into 3/4" slices and let the slices stand in turned off oven for 15 minutes.
8. Transfer slices to cooling racks. Let cool and store in airtight containers.
Title: Rafaelo
Ingredients:
- 400 powdered milk
- 400 powdered sugar
- 250 margarine
- 100 milk
- 250 coconut
Instructions:
1. Blend with mixer margarine, milk and sugar.
2. Stir in coconut by hands but leave about 50 grams for decorating.
3. Refrigerate for 20 minutes.
4. Make balls of dough and roll them over left coconut.
5. If you like, you can place pealed hazelnut in center of each ball.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 1/2 granulated sugar
- 2 eggs
- 4 flour
- 2 baking powder
- 2 cinnamon
- 1 baking soda
- 1/2 salt
- 1/2 carrots
- 2 vanilla
- 1 butter
- 1 margarine
- 1 vanilla
- 1 icing sugar
- 8 cream cheese
Instructions:
1. Beat oil and granulated sugar approximately 2 minutes.
2. Add eggs one at a time and beat inches.
3. Beat in sifted flour, baking powder, cinnamon, baking soda and salt.
4. Fold in carrots and vanilla.
5. Bake at 350° for 40-45 minutes in 9x13-inch pan until tester comes out clean.
6. Use an ungreased pan.
7. For frosting: Mix the ingredients with an electric mixer and then smooth over cooled cake.
Title: Ricotta With Coffee (Ricotta Al Caffe)
Ingredients:
- 16 ricotta cheese
- 2 ground coffee
- 1/2 sugar
- 1/3 rum
Instructions:
1. Beat ricotta until light and press through a fine sieve. Add the coffee and sugar and mix well.
2. Add the rum and blend thoroughly.Pour into a serving dish and chill for several hours.
Title: Lemon Rosemary Cake
Ingredients:
- 2 flour
- 1/4 kosher salt
- 1 1/2 baking powder
- 1 rosemary
- 1 lemon zest
- 1/2 buttermilk
- 1 vanilla
- 3 eggs
- 1 1/4 sugar
- 1/4 heavy cream
- 1 powdered sugar
- 1 milk
- 4 lemon juice
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease and flour a bundt pan.
3. In a small bowl combine first five ingredients (flour - lemon zest) and set aside.
4. In a small bowl whisk together buttermilk and vanilla.
5. In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined.
6. In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter.
7. Pour batter into prepared pan.
8. Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling.
9. To prepare glaze, whisk together glaze ingredients (sugar - lemon juice).
10. Place cake on serving dish and drizzle glaze over cooled cake.
Title: Chocolate Orange Bundt Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 orange zest
- 1
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. With an electric mixer, beat the all 6 ingredients for 30 seconds on low speed to combine.
3. Then go crazy and beat on high for 2 minutes.
4. Pour the batter into a greased and floured 10 cup Bundt pan.
5. Bake for 50 minutes or until the toothpick comes out clean when you've poked the cake (apologize to the cake, how would you like it if someone kept poking you to see if you were done?) Let the cake rest (and heal) for 10 minutes.
6. Remove from the cake pan and cool.
7. You can have this cake as is (it's delicious on it's own), or you can frost this with your favorite frosting.
Title: Cinnamon Cookies
Ingredients:
- 225 plain flour
- 1 ground cinnamon
- 100 butter
- 100 caster sugar
- 1 milk
Instructions:
1. Grease the baking tray with a smidge of butter.
2. Sift the flour and ground cinnamon into a bowl.
3. Cut the butter into smallish pieces and add it to the flour and cinnamon.
4. Rub the mixture with your fingers until it looks crumbly.
5. Add the sugar and milk and knead the mixture into a soft ball.
6. Wrap the dough in cling film and put in fridge for 15 minutes.
7. Put the dough onto a floured surface and roll it out.
8. Use the cookie cutters to cut them into different shapes.
9. Bake the cookies for 10-15 mins until they are golden brown.
10. Leave to cool for about 20 minutes.
11. Sprinkle the cinnamon on top.
12. Enjoy! :D.
Title: Honey Pumpkin White Chip Macadamia Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 ground cinnamon
- 1 ground cloves
- 1 baking soda
- 1 margarine
- 3/4 honey
- 1/4 brown sugar
- 1 solid pack pumpkin
- 2 vanilla extract
- 1 egg
- 1 white chocolate chips
- 2/3
Instructions:
1. Combine flour, cinnamon, cloves and baking soda in a small bowl.
2. Beat margarine, honey and brown sugar in large mixer bowl until creamy.
3. Beat in pumpkin, egg and vanilla until blended; gradually beat in flour mixture. Stir in 1 1/2 cups morsels and nuts.
4. Drop a rounded teaspoon of dough onto a cookie sheet, leaving about 2 inches between each. Bake in a pre-heated 350 degree oven for 11-12 minutes. Cool cookies on a wire rack.
5. Place remaining white chips in a heavy-duty plastic bag. Microwave on medium-high power for 10-second intervals; kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies.
Title: Easy Peach Cobbler
Ingredients:
- 29 all-purpose flour
- 1 sugar
- 1 salt
- 1 baking powder
- 1 egg
- 1 butter
- 1/2
Instructions:
1. Empty can of peaches into 2 quart casserole dish.
2. Combine flour, sugar, salt and baking powder in large bowl. Add beaten egg and cut into flour mixture. The majority of the flour mixture will look “crumby.”.
3. Spread flour mixture, evenly, over top of peaches.
4. Pour melted butter on top of flour mixture.
5. Bake in pre-heated 350 f degree oven for about an hour, or until crust is golden brown.