lumicero/recipes-ing2inst huggingface dataset:
Title: Mississippi Mud Cake
Ingredients:
- 2 flour
- 1/8 salt
- 1 baking powder
- 1 1/4 brewed coffee
- 1/4 Bourbon
- 5 brandy
- 1 butter
- 2 sugar
- 2 eggs
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 275 degrees.
2. Sift the flour, salt and baking powder together.
3. Combine coffee, bourbon or brandy, chocolate and butter in top of double boiler. Heat until chocolate and butter have melted and the mixture is smooth, stirring occasionally.
4. Pour chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved.
5. Raise the speed to medium and add the sifted ingredients. Mix well then beat in the eggs and vanilla until thoroughly blended.
6. Pour batter into well greased 3 quart bundt pan that has been dusted lightly with cocoa powder.
7. Bake until cake tester inserted comes out clean, about 1 hour 20 minutes.
8. Let cool in pan for 15 minutes, then unmold onto a wire rack.
9. Let cool completely.
10. When cake is cool, dust lightly with cocoa powder. Serve with whipped cream or ice cream.
Title: Nutella Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/4 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 1/4 dark brown sugar
- 1/4 granulated sugar
- 1 vanilla extract
- 1 1/2 coarse sea salt
- 1
- 1/2
- 1
Instructions:
1. In a large bowl mix flour, baking soda, and salt until combined. In a saucepan over medium heat, brown butter and set aside to cool.
2. In the bowl of a stand mixer with the paddle attachment, beat together butter and sugars until light and fluffy. Mix in egg, yolk, vanilla, and yogurt until incorporated. Gradually add the dry ingredients until combined. Fold in chocolate chips.
3. Place cookie dough in the refrigerator for 2 hours to let the flavors meld together.
4. Preheat the oven to 350 degrees F. Roll 1½ tablespoons of dough and flatten the dough to make a flat circle. Place 1 teaspoon of chilled Nutella in the middle then place another flat circle of cookie dough on top. Crimp edges to seal.
5. Place dough balls on cookie sheet, 2 inches apart and bake 9-11 minutes or until the edges turn golden brown.
6. Sprinkle with sea salt and let cool on wire racks.
Title: Easy Chocolate Cherry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 maraschino cherries
- 1 1/4 maraschino cherries
- 1
- 1/4
- 3
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Coat two 8-inch round cake pans with cooking spray.
3. Make the cake mix according to package directions. Stir in the chopped cherries and almond extract into the batter. Divide the batter evenly between the pans.
4. Bake according to package directions. Cool on wire racks for 5 minutes. Remove from the pans and cool completely.
5. Transfer 1 3/4 cup frosting to a pastry bag fitted with a large star tip or plastic food storage bag with the corner snipped. Trim rop of cakes to level if necessary. Place one cake layer on a serving plate. Spread with 1 can of frosting. Top with the second layer and spread with the remaining frosting.
6. Pipe 12 rosettes around the top edge of the cake and place the stemmed cherries in the rosettes.
Title: Lingonberry Krumkake Cones
Ingredients:
- 8 -12
- 1 1/2 - 2 1/4
- 2 -3
Instructions:
1. Make your Krumkake from your favorite recipe, there are many to choose from here on Zaar. Roll into cones as you make them. These can be made ahead and stored in an airtight container.
2. For each person you will want to serve 2- 3 Krumkake.
3. Just before serving, spoon or pipe a little cream into the point of the Krumkake.
4. Spoon 2- 3 tsp of jam into the cone spreading it slightly in a line most of the way up the cone.
5. Fill the cone with whipped cream by spooning or piping, serve up right in wine glasses.
6. You can use more or less jam as you prefer.
Title: Cointreau Souffle
Ingredients:
- 4 eggs
- 1/2 confectioners' sugar
- 1/4 orange, zest of
- 1 pure vanilla extract
- 1 Cointreau liqueur
- 2 orange marmalade
- 1/2 lemon juice
- 1/4 sugar
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Heavily butter 6 1/2 -cup capacity ramekins.
2. Beat the egg yolks with the confectioner's sugar, and the orange juice and zest until thick and creamy. Add the vanilla and cointreau and beat well. In a separate bowl, beat the egg whites until sof peaks form. Carefully fold them into the egg yolk mixture. Divide among prepared ramekins and place them on a rimmed baking pan; bake for 15 minutes or until puffed and golden.
3. Meanwhile, place all the ingredients for the syrup in a medium saucepan. Mix well and cook over medium heat for 5 minutes. Pour through a fine sieve into a clean saucer and serve with souffles.
Title: Extreme Sugar-Coated Ginger Cookies
Ingredients:
- 3/4 butter
- 1/2 dark brown sugar
- 1/2 vanilla extract
- 1/2 white sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1 1/2 cinnamon
- 3 ginger powder
- 1/2 clove
- 1/8 cayenne pepper
- 1 sugar
Instructions:
1. Line a large baking sheet/s with parchment paper.
2. In a large bowl cream butter with both sugars and maple extract until fluffy (about 2 minutes).
3. Add in molasses and egg (beat for 2 minutes or until well combined).
4. In another bowl flour, baking soda, salt and all spices until blended; add to the creamed mixture; mix until combined.
5. Cover and chill minimum of 2 hours.
6. Set oven to 350°F.
7. Place about 1 cup white sugar in a bowl.
8. Roll dough into 1-inch balls, then roll the balls into the sugar, coating them thoroughly.
9. Place on baking sheet/s spacing about 2-inches apart.
10. Using the bottom of a glass, flatten the cookies slightly.
11. Bake for about 12-15 minutes or until cookies feel dry and firm on top.
Title: Cinnamon Creamy Corn Cake
Ingredients:
- 2 sugar
- 1/4 ground cinnamon
- 3/4 yellow cornmeal
- 3/4 all-purpose flour
- 1 baking powder
- 1/2 ground cinnamon
- 1/2 salt
- 1 sugar
- 2/3 vanilla extract
- 3
- 1
Instructions:
1. Preheat over to 350 degrees.
2. Lightly oil an 8 inch square baking pan or spray with a nonstick cooking spray.
3. Combine topping ingredients in a small bowl or custard cup. Set aside.
4. In a large bowl, sift together cornmeal, flour, baking powder, cinnamon and salt.
5. In a blender container, combine remaining cake ingredients. Blend until almost smooth. Add to dry mixture. Mix until all ingredients are moistened. Spoon into prepared pan. Sprinkle topping evenly over cake.
6. Bake 35 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in pan on a wire rack.
7. Cut into squared to serve. Refrigerate leftovers.
Title: Toffee Almond Biscotti
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 1/8 salt
- 3 eggs
- 2 Amaretto
- 1 vanilla extract
- 3/4
Instructions:
1. Preheat oven to 300 degrees F.
2. Line cookie sheet with parchment paper; set aside.
3. In a medium bowl, whisk together flour, baking powder, salt, sugar, almonds, and toffee bits; set aside.
4. In a large bowl, beat together eggs, Amaretto, and vanilla extract with an electric mixer.
5. Mix in dry ingredients with eggs, mix until combined. Dough will be sticky, but do not add more flour.
6. Flour surface of parchment paper lined cookie sheet, roll dough out on surface into a log about 3 inches in diameter.
7. Bake about 50 minutes, or until firm and dry.
8. Remove from oven and let cool for 10 minutes.
9. Use a serrated knife and cut into 1/2-inch slices.
10. Lay slices cut side down on cookie sheet and return to even for 20 minutes.
11. Remove from oven and turn slices over and bake another 20 minutes.
Title: Blueberry Cream Treats
Ingredients:
- 1 fresh blueberries
- 8 sour cream
- 1/4 brown sugar
- 1 fresh lemon juice
- 1/4 lemon zest
Instructions:
1. In a small bowl, mix together the sour cream, lemon juice, lemon zest, and brown sugar until smooth.
2. Divide blueberries into 6 servings.
3. Top each serving with sour-cream mixture.
4. You can sprinkle with additional brown sugar if you like!
Title: Natvia Pumpkin Pie Protein Slice
Ingredients:
- 1 rolled oats
- 2 cinnamon
- 1 nutmeg
Instructions:
1. Preheat oven to 180 degrees Celcius.
2. In one bowl mix first six ingredients together (oat flour, cinnamon, nutmeg, baking powder, baking soda and protein powder).
3. In a seperate bowl mix wet ingredients (pumpkin, egg whites, yoghurt) and Natvia together.
4. Fold wet ingredients into dry ingredients and mix until well combined.
5. Fold through almonds and any other optional ingredients you wish to add (for example, walnuts, cranberries, raisins etc).
6. Pour batter into a slice tray lined with baking paper.
7. Baket at 180 degrees for 25 minutes or until skewer comes out clean.
8. Tip - Spread light cream chesse onto Pumpkin slice, sprinkle with Natvia and top with almond, Basil and cashew spread.
Title: Fake Blood
Ingredients:
- 2 maple syrup
- 2 confectioners' sugar
- 1 water
- 7
- 3
- 1
- 2 -4
Instructions:
1. Mix maple syrup, confectioner's sugar, and water in a small microwave safe bowl. Heat for 15 seconds on high. Let sit for a few moments before taking out of the microwave, contents will be hot.
2. Add your food coloring and test. Adjust color if needed and enjoy!
3. Caution: Fake Blood will stain fabric and some surfaces!
Title: Sourdough Cottage Pudding
Ingredients:
- 1 butter
- 2 sugar
- 1/2 boiling water
- 1/2 milk
- 1 vanilla
- 3 flour
- 2 eggs
- 1 double-acting baking powder
- 3 butter
- 1/4 sugar
- 1/2 flour
- 1 milk
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 300°F.
2. Cream butter and sugar, add water, milk, and vanilla.
3. Add 1 cup of flour and 1 egg and beat hard. Then add 2nd cup of flour and 2nd egg and beat hard. Add 3rd cup of flour and 1 Cup of Sourdough and beat hard.
4. Then add baking powder and beat hard for the last time :).
5. Pour into 1 Bundt pan (or 2 loaf pans lined with parchment paper).
6. Bake for 1 hour 15 minutes or until tester comes out clean.
7. For vanilla sauce. Melt butter, add flour then sugar, milk & vanilla.
8. Whisk over medium heat until just thick and pour over cake slices before serving.
Title: Easy Frosting With Cool Whip
Ingredients:
- 3 1/2 instant chocolate pudding mix
- 1/4 powdered sugar
- 1 milk
- 12 Cool Whip
Instructions:
1. Mix pudding, sugar and milk until well blended.
2. Fold in 12 oz. Cool Whip.
3. Frost cake and refrigerate until serving.
Title: Pistachio Dessert
Ingredients:
- 1 crushed pineapple
- 1 Cool Whip
- 1 instant pistachio pudding mix
- 1 walnuts
- 1/2 maraschino cherry
- 1/2
Instructions:
1. Mix pudding, fruit and 2 cups of juice from fruit.
2. Chill until slightly thickened.
3. Fold in cool whip.
4. Add nuts and garnish with cherries.
Title: Brownie Tassies
Ingredients:
- 2 flour
- 6 cream cheese
- 1 butter
- 2 butter
- 1 1/2 pecans
- 2 brown sugar
- 1 1/2 vanilla
- 2 salt
- 1 eggs
- 2
Instructions:
1. to prepare pastry, place flour in large bowl, cut in cream cheese and butter.continue to mix until dough can be shaped in a ball.
2. wrap dough in plastic wrap and refrigerate 1 hour.
3. shape chilled dough in 1" balls.press each ball into ungreased tassie pan.(miniature muffin tins) press in shape --
4. prepare oven to 350*.
5. to prepare filling, melt butter and chocolate.in heavy pan over low heat.remove from heat, blend in sugar, vanilla, eggs and salt.beat until thick --
6. stir in pecans.spoon about 1 tsp filling into each pastry shell.
7. bake at 350* 20-25 minutes -- or lightly browned.and filling is set.
8. cool in pans on wire rack --
9. remove from pans -- makes about 5 dozen cookies.
Title: Almond and Cream Semolina Sweet
Ingredients:
- 1 1/4 sugar
- 1 1/2 semolina
- 1/2 butter
- 1/2 rose water
- 200
- 1
Instructions:
1. In a large saucepan, melt sugar over low heat until it adopts a caramel like color. Add semolina and butter and stir for 2-3 minutes.
2. Add rose water, stirring constantly over low heat for 2-3 minutes. Remove from heat and stir in 1 tin of NESTLÉ Cream.
3. Spoon the mixture into serving dishes and leave aside to cool.
4. Before serving, garnish with the toasted chopped almonds and spoon the remaining NESTLÉ Cream on top.
Title: Holiday Chambord Trifle
Ingredients:
- 3 ladyfingers
- 1/2 frozen raspberries in light syrup
- 1 Chambord raspberry liquor
- 3 sugar
- 1 1/2 cornstarch
- 3 milk
- 2 1/2 vanilla
- 1 green seedless grapes
- 1 1/2
- 2
- 4 -5
Instructions:
1. Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
2. Spread with jam and put back together. Cut into thirds.
3. Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
4. Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
5. Continue with remaining layers.
6. Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
7. Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
8. Cover with whipped cream and top with toasted almond slivers.
Title: White Chocolate Pudding Cookies
Ingredients:
- 3/4 unsalted butter
- 1/4 granulated sugar
- 3/4 light brown sugar
- 3 1/2 vanilla instant pudding mix
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 white chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter and two sugars until well combined. Beat in vanilla pudding mix. Add eggs, one at a time, until well incorporated. Mix in vanilla extract.
3. In another small bowl, mix together flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in M&Ms and white chocolate chips.
4. Drop tablespoon size cookie dough onto prepared cookie sheet. Bake for 10 minutes, or until just turning golden brown (be careful not to over bake). Cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.
Title: Spicy Dried Fruit Compote
Ingredients:
- 2 raisins
- 1 sugar
- 2 1/2 lemon slices
- 1/2 cloves
- 2 cinnamon sticks
- 10
- 6
Instructions:
1. Cut up any large pieces of dried fruit.
2. Place fruit and raisins in a large saucepan.
3. Stir in orange juice and sugar.
4. Bring to boil.
5. Stud lemon slices with cloves.
6. Add to pan.
7. Add cinnamon sticks.
8. Reduce heat, cover and simmer for 20 minutes or until fruit is tender.
9. Discard lemon slices and cinnamon sticks.
10. Cool slightly.
11. Spoon into serving dishes.
12. Top with whipped cream.
Title: Oreo Torte
Ingredients:
- 1 margarine
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 instant chocolate pudding mix
- 1 milk
- 2
- 3
- 1
Instructions:
1. FIRST LAYER: Take out 1/2 cup crushed cookies and set aside for 4th layer.
2. Mix the remaining crushed cookies and margarine.
3. Press into the bottom of a 9x13 pan and chill for 1/2 hour.
4. SECOND LAYER: Beat cream cheese and sugar together until creamy.
5. Fold in whipped topping until well blended.
6. Spread evenly over the 1st.
7. layer.
8. THIRD LAYER: Blend pudding and milk at medium speed for 4 minutes.
9. Spread over the 2nd.
10. layer.
11. FOURTH LAYER: Spread whipped topping over the 3rd.
12. layer.
13. Sprinkle the 1/2 cup cookie crumbs on top.
14. Chill and serve.
Title: Easy Apple Cake
Ingredients:
- 1 3/4 sugar
- 4 apples
- 1 white flour
- 1 wheat flour
- 1/2 butter
- 2 eggs
- 2 baking soda
- 1/2 salt
- 2 cinnamon
- 1/2 allspice
- 1 vanilla
Instructions:
1. Pre-heat oven to 350 degrees. Grease or spray and flour your pan. I either use a 9X13 or a bundt pan.
2. Core and chop the apples first so that you can put the sugar on them to extract part of the juice from the apples. Sprinkle 1 C sugar over the apples in a 4 C measuring cup if you have one, otherwise just in a bowl.
3. Cream the butter, 3/4 C sugar and eggs till smooth. Add remaining ingredients, except apples. Mix until smooth. Will be very stiff. Add apples. If not much juice has formed, like less than 1/4 cup, add about 1/4 cup water to rinse out the bowl or measuring cup. I live in the rockies so it is really arid here.
4. Spread in pan to fill evenly.
5. Bake for 30- 40 minutes. Check middle of pan to see if done. If pick or spagetti comes out clean, then it is done. Cool slightly and serve. Can serve with a sauce, (rum, vanilla, caramel, and lemon are good), ice cream, or whipped cream. Or in your hand. Nuts are a favorite addition of many people, but we don't like them in our family so I never add them.
Title: Apple Betty
Ingredients:
- 1 unsalted butter
- 6 pumpkin pie spice
- 1/2 rome apples
- 1 1/2 fresh blueberries
- 5 light brown sugar
- 2 unsalted butter
- 1/2 vanilla ice cream
- 2
Instructions:
1. Heat oven to 350 degrees. Coat a 2-qt deep baking dish with nonstick cooking spray. Set aside.
2. Place half of pound cake in a food processor. Pulse until no large pieces remain. Add second half of pound cake and pulse until crumbs are formed. Transfer to a large bowl. Stir in melted butter, almonds and 1 tsp pumpkin pie spice until blended.
3. In a second large bowl, combine apple slices, blueberries, brown sugar and remaining ½ tsp pumpkin pie spice. Toss to combine.
4. Sprinkle ½ c of crumb mixture into bottom of prepared dish, coating evenly. Top with half of the apple mixture and half of the remaining crumb mixture. Repeat, ending with remaining crumb mixture on top. Dot top of mixture with the cold butter pieces and cover dish with foil.
5. Bake at 350 degrees for 30 minutes, then uncover and continue to bake for another 30 minutes. Remove from oven; cool at least 15 minutes before serving with ice cream on the side, if desired.
Title: Black Forest Cake
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 sugar
- 1/4 baking soda
- 1/2 water
- 1 white vinegar
- 1/3 vanilla
- 1 Cool Whip
- 1 cherry pie filling
- 2
- 1 1/2
- 1
Instructions:
1. Spray a 9x1-1/2-inch round baking pan with nonstick spray; set pan aside.
2. In a medium mixing bowl combine flour, sugar, cocoa powder, and baking soda.
3. Add water, cooking oil, vinegar, and vanilla.
4. Stir until thoroughly combined.
5. In a medium mixing bowl beat the egg whites with an electric mixer on high speed until stiff peaks form.
6. Fold into batter.
7. Pour batter into the prepared baking pan.
8. Bake in a 350 degree F oven about 25 minutes or until wooden toothpick inserted near the center comes out clean.
9. Cool cake in pan on wire rack for 10 minutes.
10. Remove cake from pan and cool thoroughly on wire rack.
11. Spread whipped desert topping over top and sides of cooled cake.
12. Top with pie filling.
Title: Nigella's Marmalade Pudding Cake
Ingredients:
- 1 unsalted butter
- 6 caster sugar
- 6 marmalade
- 1/2 marmalade
- 6 all-purpose flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1 eggs
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees farenheit. Butter ovenproof dish. (1x24 cm pyrex glass dish).
2. Put the 6 tablespoons marmalade and the 1/2 an orange's aside in a pan to make the glaze later.
3. Put all the other ingredients for the pudding batter into a food processor, process them and then pour and scrape the batter into the buttered dish. smotthing the top.
4. Put in the oven and bake 40 minutes check to see how the cake is doing after 30 mins though. when done take out of oven and leave to cool.
5. Warm the glaze mix on stove until melted together, then paint the top of the sponge.
Title: Old Fashioned Coconut Cake
Ingredients:
- 1 eggs
- 3 unsalted butter
- 1/2 cream of coconut
- 1/3 water
- 1/3 vanilla extract
- 1 cream cheese
- 2 unsalted butter
- 1/2 cream of coconut
- 1/2 powdered sugar
- 3/4 vanilla extract
- 1 sweetened flaked coconut
- 1
Instructions:
1. For cake:
2. Preheat oven to 375°F Butter and flour two 9-inch-diameter cake pans. Combine all 6 ingredients in large bowl. Using electric mixer, beat mixture on low speed until smooth. Increase speed to medium and beat 4 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.
3. For frosting:
4. Using electric mixer, beat cream cheese, butter and cream of coconut in large bowl until smooth. Beat in powdered sugar and vanilla.
5. Place 1 cake layer, flat side up, on platter. Spread layer with 3/4 cup frosting. Sprinkle with 3/4 cup flaked coconut. Top with second cake layer, flat side down. Cover top and sides of cake with remaining frosting. Press remaining flaked coconut over top and sides of cake. Chill cake until frosting is firm, at least 1 hour. (Can be made 1 day ahead. Cover loosely and keep chilled until 1 hour before serving.).
6. *Cream of coconut is available in the liquor section of most supermarkets.
Title: Grandmother's Gingersnaps
Ingredients:
- 1 brown sugar
- 3/4 shortening
- 1/4 molasses
- 1 egg
- 2 1/4 all-purpose flour
- 2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 salt
Instructions:
1. In a mixing bowl, cream first 4 ingredients until fluffy.
2. Sift together the 6 dry ingredients and stir into molasses mixture.
3. Form dough into small balls (1 inch diameter).
4. Roll balls in granulated sugar.
5. Place 2 inches apart on cookie sheet.
6. Bake at 375 degrees for 12 minutes.
Title: Crosby's Molasses Sponge Cake
Ingredients:
- 5 eggs
- 1/2 sugar
- 1/2 molasses
- 1 lemon rind
- 1 1/2 lemon juice
- 2 cake flour
- 1 salt
- 1/2
Instructions:
1. Beat egg yolks until thick and lemon colored. Gradually add sugar and molasses beating after each addition, then beat 3 minutes longer.
2. Stir in orange rind, lemon rind, and juice.
3. Add sifted flour and salt 1/3 at a time. Beat well after each addition.
4. Beat egg whites until stiff, and fold into cake batter.
5. Bake at 325F for 35-40 minutes in an ungreased 9-inch tube cake pan.
Title: Peanut Butter Blossoms
Ingredients:
- 1/2 butter flavor shortening
- 1/2 creamy peanut butter
- 1/2 light-brown sugar
- 1/2 granulated sugar
- 1 egg
- 2 milk
- 1 vanilla extract
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 48 sugar
Instructions:
1. Heat oven to 375.
2. Cream together shortening, peanut butter, brown sugar and granulated sugar. Add egg, milk, vanilla. Beat well.
3. Stir together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.
4. Shape into 1-inch balls. roll in sugar. Place 2 inches apart on ungreased cookie sheet.
5. Bake 10 to 12 minutes or until golden brown.
6. Top each cookie immediately with an unwrapped hershey kiss, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.
Title: Caramel Apples
Ingredients:
- 26 water
- 2 apples
- 4 pecans
- 3
Instructions:
1. Mix caramels and water,.
2. Melt over low heat, stirring constantly.
3. Place apples in 4 small dishes.
4. Top each with warm caramel and sprinkle with nuts.
Title: Never Fail Chocolate Cake
Ingredients:
- 1 egg
- 1/2 shortening
- 1/2 flour
- 1 1/2 vanilla
- 1/2 salt
- 1 baking soda
- 1/4 sugar
- 1 boiling water
- 1
- 1/2
Instructions:
1. Put all ingredients in a bowl (don't mix till last item has been added).
2. Pour into greased cake pan (can be made layer or sheet cake).
3. Bake at 350°F for 30 minutes.
4. When cooled spread with your favorite frosting.
Title: Chocolate Lined Cones
Ingredients:
- 24 milk
- 200 dark chocolate
Instructions:
1. Melt chocolate in a heatproof bowl over pan if simmering water.
2. Stir til smooth.
3. Spoon chcocolate inside cones, swirl to coat the inside.
4. Pour out excess, leave thin layer in cone.
5. Place in fridge to set.