lumicero/recipes-ing2inst huggingface dataset:
Title: Deep Dark Secret
Ingredients:
- 1 1/2 dates
- 2 baking soda
- 2 flour
- 1/8 salt
- 1 egg
- 2 butter
- 1 boiling water
- 1 sugar
- 1 vanilla
- 3/4 bananas
- 3 -4 oranges
- 2 mandarin oranges
- 1 raspberries
- 1 crushed pineapple
- 1
Instructions:
1. Combine dates, soda and butter.
2. Pour boiling water over; cool.
3. Add flour, sugar, salt, egg and vanilla.
4. Beat 1 minute; stir in nuts.
5. Bake in 9 x 13-inch pan at 350 degrees for 30 minutes.
6. About 1 hour (or more) before serving, put on platter about half the cake broken in pieces.
7. Slice 3 or 4 bananas, 2 oranges, cut up (or use Mandarin oranges) and 1 pint raspberries, drained.
8. Add last half of cake pieces and pour over top 1 can crushed pineapple (juice and all).
9. Put in refrigerator and just before serving, top with 1 pint whipping cream.
Title: Aunt Carrie's Indian Pudding
Ingredients:
- 3 milk
- 2 water
- 3/4 yellow cornmeal
- 3 butter
- 1 1/4 molasses
- 1/4 flour
- 1 ground cinnamon
- 1 ground ginger
- 1 salt
- 1 egg
- vanilla ice cream
Instructions:
1. Heat oven to 350°F Grease an 8" × 8" baking dish; set aside.
2. Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes.
3. Remove from heat and whisk in remaining butter. Set cornmeal mixture aside.
4. Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter.
5. Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.).
6. Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.
Title: Peach Crumble
Ingredients:
- 1 flour
- 1 sugar
- 1/2 salt
- 1 baking powder
- 1 egg
- 1 butter
- 2
Instructions:
1. Pour peaches into 8 X 8 pan.
2. Mix ingredients and pour over top of fruit.
3. Melt 2 tablespoons butter and pour on top.
4. Bake at 350 degrees about 35 minutes.
Title: Vanilla Poppy Seed Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 4 eggs
- 1 sour cream
- 1 baking soda
- 2 flour
- 1 vanilla
- 2 poppy seeds
Instructions:
1. Preheat oven to 350°F.
2. Cream the butter and sugar until fluffy with an electric mixer.
3. Add egg yolks and beat until combined.
4. Add sour cream and beat again.
5. Mix baking soda into flour.
6. Mix flour, vanilla and poppy seeds into butter mixture.
7. Beat egg whites until stiff.
8. Fold gently into butter mixture.
9. Pour batter into ungreased bundt pan.
10. Bake about 1 hour or until tester inserted into cake comes out clean.
Title: Coconut Tapioca Custard With Glazed Apricots
Ingredients:
- 2 1/4 sugar
- 1 quick-cooking tapioca
- 2/3 salt
- 1 light coconut milk
- 2 eggs
- 2 white rum
- 2 vanilla extract
- 1 white rum
- 1/8 water
- 3/4 salt
- 2 apricots
- 1
- 1/4
- 10
Instructions:
1. TO PREPARE THE CUSTARD: Combine first 6 ingredients in a medium saucepan, stirring with a whisk. Let stand 5 minutes. Bring to a boil over medium heat, stirring constantly. Cook for 30 seconds, stirring constantly. Remove from heat. Stir in 2 tablespoons rum and extracts, and pour the mixture into a large bowl. Cover and chill 2 hours.
2. TO PREPARE THE APRICOTS: Combine the preserves and remaining ingredients in a medium skillet; bring to a boil. Reduce heat, and simmer for 5 minutes or until the apricots are soft, stirring occasionally. Serve over custard.
Title: Salted Caramel Thumbprint Cookies
Ingredients:
- 1 butter
- 2 egg
- 1/2 pecans
- 1 coarse sea salt
- 1 kosher salt
- 2
- 1 1/2
- 2/3
- 1 1/4
Instructions:
1. HEAT oven to 350°F Line cookie sheets with parchment paper, if desired.
2. COMBINE cookie mix, flour, softened butter, egg and almond extract in medium bowl. Mix with spoon until soft dough is formed.
3. USE level measuring teaspoon of dough to make 3/4-inch balls. Dip into egg whites, then roll in pecans. Place on prepared cookie sheet. Make a rounded indentation in the center of each cookie.
4. BAKE 10 minutes. Remake rounded indentation in cookie. Fill with scant 1/2 teaspoon caramel topping. Bake an additional 2 minutes or until lightly browned. Sprinkle caramel with a pinch of coarse salt. Cool on cookie sheet 5 minutes. Transfer to wire rack. Cool completely.
5. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
Title: Super Chocolate Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1 sour cream
- 3/4 eggs
- 4 chocolate chips
- 2 walnuts
- 1 butter
- 2 powdered sugar
- 3 water
- 1 1/2 vanilla
- 2 -3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 12-cup Bundt pan or other tub pan.
3. Combine Cake mix, pudding mix, milk, sour cream, and eggs in a large mixer bowl.
4. Beat on low speed just until blended, beat on high speed for 2 minutes.
5. Stir in the chocolate chips and nuts.
6. pour into prepared pan.
7. Bake 55-65 minutes, or until wooden pick inserted into cake comes out clean.
8. Cool 20 minutes ans invert onto wire rack to cool completely.
9. Glaze:.
10. Melt unsweetened chocolate and butter in a heavy duty saucepan over lo0w heat, stirring until smooth. remove from heat. Stir in Powdered sugar alternately with water until desired consistency. Stir in vanilla, pour over cake or sprinkle with powdered sugar.
Title: Dessert Nachos.
Ingredients:
- 3 flour tortillas
- 1 1/2 sugar
- 1 1/2 fresh strawberries
- 1 fresh strawberries
- 1 vanilla yogurt
- 8 white chocolate
- 1/2
Instructions:
1. Heat oven to 350 degrees Farenheit.
2. Cut the tortillas into triangles and lay them on a baking sheet. Spritz them with some cooking spray.
3. Sprinkle them with 1 tablespoon sugar and bake tortilla slices for 12 minutes or until crisp.
4. For strawberry sauce, combine 1 1/2 cups hulled strawberries, 1 tablespoon orange juice, and 1/2 tablespoon of sugar in blender. Puree until smooth.
5. Once tortilla chips have cooled, set them on a plate. Set out four bowls, each containing the strawberry sauce, vanilla yogurt 1 cup chopped strawberries, and coconut shavings or white chocolate shavings.
6. Now you're ready to have a buffet-style dessert!
Title: Peachy Lemon Whip
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 butter
- 3 1/2 Carnation Evaporated Milk
- 1 lemon juice
- 2
Instructions:
1. Mix crumbs and butter together. Reserve 1/4 cup for topping.
2. Press 2 TBS into bottom and up sides of 8 dessert dishes and chill.
3. Prepare pudding mix as for pie. Cool, stirring often.
4. Whip canned milk until stiff. (This works best if you have the bowl and beaters chilled as well. I always chill my milk in the freezer until ice crystals begin to form).
5. Add lemon juice to the whipped milk.
6. Beat cooled pudding until light and fluffy.
7. Fold the pudding and whipped milk together.
8. Spoon into dessert dishes. Top with drained peach slices and sprinkle with remaining crumbs. Chill to serve.
Title: German Chocolate Mousse - Cooking Light
Ingredients:
- 1 1/3 1% low-fat milk
- 2 unflavored gelatin
- 1 vanilla extract
- 8 sweetened flaked coconut
- 4 pecans
- 1/4
Instructions:
1. Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
2. Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover at least 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.
Title: Mom's Peach Cobbler With Homemade Butterscotch Sauce
Ingredients:
- 1 cornstarch
- 1 brown sugar
- 1/2 - 2/3 butter
- 1 Bisquick baking mix
- 2 1/3 milk
- 1/2 sugar
- 3 butter
- 4 brown sugar
- 1 1/4 white corn syrup
- 2/3 evaporated milk
- 3/4
Instructions:
1. Filling:.
2. Thicken juice of peaches with 1T cornstarch over medium heat on stovetop.
3. Add in fruit, 1T butter and 1/2-2/3c brown sugar.
4. Place in an 8x10 casserole dish.
5. Topping:.
6. Combine 2 1/3C biqquick mix, 1/2C milk & 3T sugar.
7. Add mix over peaches in dish one talblespoon at a time. Don't worry mix will rise and come together when it's baked.
8. ?bake ?/time?. - according to bisquick box?.
9. Butterscotch Sauce.
10. Use this sauce to pour over individual servings of cobbler while it is still warm.
11. Melt 4T butter and add in 1 1.4c brown sugar, 2/3c corn syrup and boil until soft ball stage.
12. Stir in 3/4c evaporated milk.
13. Serve warn over individual servings.
Title: Microwave Chocolate Lovers Pudding
Ingredients:
- 1/2 sugar
- 1/4 cornstarch
- 2 salt
- 1/4 milk
- 2 1/4 butter
- 1 vanilla
- 1
Instructions:
1. In a medium glass bowl stir together sugar, cocoa, cornstarch and salt. Gradually stir in milk.
2. Microwave on high for 5 minutes, stirring once halfway through the cooking time. Continue to cook on high for an additional 2-3 minutes or until the mixture has thickened. Stir in butter and vanilla.
3. Pour into individual serving dishes. Cover and chill.
Title: Berry Cobbler for Two
Ingredients:
- 1 mixed berry
- 1 - 1 1/2 sugar
- 2 all-purpose flour
- 1/2 fresh lemon juice
- 2 all-purpose flour
- 2 brown sugar
- 1 unsalted butter
- 2 rolled oats
- 3 pecans
Instructions:
1. Preheat oven to 375 degrees. Two 7 oz up to 1 c capacity ramekins.
2. For the filling, toss all ingredients together and split between the two ramekins.
3. For the topping mix flour and brown sugar in a bowl. Add butter, cut into small pieces, and toss to coat. Mix with fingers until crumbly. Mix in the oats and the nuts. Divide evenly over the berries. Gently press to make sure none of the topping slides off.
4. Place both ramekins on a baking sheet. Place in the preheated oven and bake about 20 minutes or until top is golden and crisp.
5. Let sit for 15 minutes to cool.
6. Serve with whipped cream or ice cream.
Title: Rave Review Coconut Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1 1/3 eggs
- 4 angel flake coconut
- 1/4 pecans
- 2 butter
- 1 angel flake coconut
- 2 butter
- 2 cream cheese
- 2 milk
- 1 powdered sugar
- 2 vanilla extract
- 3 1/2
- 1
Instructions:
1. Blend cake mix, pudding mix, water and eggs in a large bowl.
2. Beat at medium speed for 4 minutes.
3. Stir in coconut and nuts.
4. Pour into three greased & floured 9 inch round pans.
5. Bake at 350 degrees for 35 minutes.
6. Cool in pans for 15 minutes.
7. Remove from pans and frost with the following:
8. Melt 2 tablespoons butter in skillet.
9. Add 2 cups angel flake coconut.
10. Stir constantly over low heat until golden brown.
11. Cream 2 tablespoons butter with 1 8 oz package softened cream cheese.
12. Add 2 tablespoons milk.
13. Add 3 1/2 cups powdered sugar gradually, beating well after each addition.
14. Add 1 teaspoon vanilla extract.
15. Stir in 1 1/2 cups browned coconut.
16. Spread on tops and sides of cake layers.
17. Sprinkle with remaining coconut.
Title: Lemon Lattice Biscuits
Ingredients:
- 2 Philadelphia Cream Cheese
- 225 vanilla
- 2 butter
- 225 sugar
- 225 lemon juice
- 4 gelatin
- 2
Instructions:
1. Cream butter, cheese and sugar. Add vanilla, lemon juice and gelatine.
2. Check the taste for lemon and add more accordingly.
3. Line a slice tin with one layer or Lattice biscuits (glazed side down) and spread mixture over them evenly.
4. Place remaining biscuits on top (glazed size up) making sure they are in line with the bottom layer of biscuits.
5. Place tin in the fridge until lemon mixture sets and cut out into individual biscuits (like a sandwich).
Title: Pear Custard Pie
Ingredients:
- 3 pears
- 1/2 butter
- 1/2 sugar
- 1/2 all-purpose flour
- 2 vanilla essence
- 3 eggs
- 3/4 milk
- 1/2 salt
Instructions:
1. Pre heat oven to 350 F.
2. Grease 9 inch pie plate.
3. Arrange pear slices in pie plate, overlapping slightly.
4. Process in a blender all other ingredients till smooth.
5. Pour over pears.
6. Bake till golden and firm to touch - about 45 minutes.
Title: Honey Almond Date Balls
Ingredients:
- 1/2 pitted dates
- 2 honey
- 1/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grind the almonds in a food processor until finely chopped. Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker.
3. Coarsely chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl.
4. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
5. Add the honey to the date and almond mixture. Mix together until evenly mixed and smooth.
6. Coat your hands with some vegetable oil so mixture does not stick too much.
7. Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat.
8. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving.
9. Will keep for up to 5 days at room temperature or up to a week in refrigerator.
Title: Chocolate Brownie (Diabetic)
Ingredients:
- 2 eggs
- 75 brown sugar
- 2 instant coffee granules
- 2 cocoa powder
- 1 water
- 1 olive oil
- 40 cocoa powder
- 40 icing sugar
- 45
- 1
- 2
Instructions:
1. Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
2. Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
3. Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
4. Transfer to a medium bowl.
5. Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
6. Fold cocoa mixture into egg mixture.
7. Fold flour and chock bits and pour into prepared pan.
8. Bake uncovered for about 25 minutes or until brownie is firm to the touch.
9. Stand 30 minutes; turn onto wire rack.
10. Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.
Title: Frozen Chocolate Mousse Squares
Ingredients:
- 12 cream cheese spread
- 2 sweetened condensed milk
- 1 Cool Whip Topping
- 4
- 1
Instructions:
1. PRESS crushed cookies onto a bottom of 9 inch square.
2. pan lined with foil.
3. BEAT cream cheese until creamy.
4. Gradually add condensed.
5. milk and chocolate, mixing well after each addition.
6. ADD whipped topping; stir gently until well blended.
7. Spoon over crust.
8. Freeze at least 6 hours or overnight.
9. Remove from freezer 15 minutes before serving to.
10. soften slightly.
11. Cut into squares to serve.
12. Store leftover dessert in freezer.
13. EASY CLEANUP Place cookies in resealable plastic bag.
14. Seal bag,.
15. removing all air.
16. Crush cookies with rolling pin or wooden spoon.
17. No mess to clean up.
Title: Orange and Cardamom Cake
Ingredients:
- 380 plain flour
- 300 caster sugar
- 160 canola oil
- 1/2 cinnamon
- 180 eggs
- 3 orange zest
- 1 lemon zest
- 1 vanilla extract
- 1 baking powder
- 2 cardamom
- 1 3/4 salt
- 1 icing sugar
- 110 fresh lemon juice
- 4 1/2
- 1/2
Instructions:
1. Preheat oven to 180C.
2. Combine flour, sugar, baking powder, cardamom, cinnamon and salt in a large mixing bowl.
3. In a separate bowl, beat the eggs together til smooth.
4. Make a well in the centre and add orange juice, canola oil, orange and lemon zests, vanilla essence and eggs.
5. Mix well til light and fluffy.
6. Spoon into cake tin (not sure of size, just guessed).
7. Bake for 50mins or until an inserted skewer comes out clean.
8. Leave to cool.
9. Prepare glaze; whisk all ingredients together, poke a fork all over the top of the cake and pour mixture over while still warm.
10. Leave to cool completely.
Title: Mom's Anise Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 milk
- 1 flour
- 3 -4 baking powder
- 2 1/2
Instructions:
1. cream sugar, butter, eggs, milk, anise.
2. add flour and baking powder.
3. knead dough.
4. wrap in saran wrap and chill for 2 hours.
5. roll dough using plenty of flour to 1/8 - 1/4 inch thick.
6. cut cookie shapes.
7. bake 15 min or until edges begin to golden. 350 degrees.
Title: Skinny in Pink Cupcakes
Ingredients:
- 1 baking powder
- 2 seltzer water
- 1 1/8 vanilla extract
- 1 1/2 light butter
- 4 sugar-free instant vanilla pudding mix
- 2 fat free cream cheese
- 8 powdered sugar
- 1 vanilla extract
- 6
- 2
- 4
- 3/4
Instructions:
1. Preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
2. Start with the frosting, in a medium mixing bowl combine the softened cream cheeses with the vanilla extract and mix with a hand held mixer until smooth. Add in the pudding mix.
3. Now, fold the Cool Whip into the mixture and make sure all is combined well.
4. Add the powdered sugar a little at a time. Use a sieve over the bowl to sift the sugar in so there are no lumps.
5. Use a whisk to mix in gently, making sure there are no lumps and all is combined well.
6. Add a few drops of food coloring and mix well to color if you want.
7. Place plastic wrap over the bowl and place in fridge until ready to use. Keep in fridge at least 2 hours.
8. Now for the cupcakes, in a large mixing bowl mix all the ingredients together except the food coloring. Use a rubber spatula to mix well and incorporate all the dry into the wet. Make sure you go to the bottom for any dry mix left there.
9. With a hand held mixer, mix until light and fluffy, nice and smooth. Do this for about 2 to 3 minutes.
10. When finished, add a few drops of food coloring to make the color of your choice. Cover the bowl and place in fridge for 15 minutes.
11. Take out and with an ice cream scooper, you can make 15 large cupcakes or with a small scoop, you can make 30 mini cupcakes.
12. Bake for about 10 to 17 minutes. Turn the pan around after 5 minutes and check after 10 minutes. The mini cupcakes may take only 8 to 10 minutes. So keep an eye on them. A wooden skewer or toothpick should come out clean or with dry crumbs. Place on a cooling rack for about 20 minutes and then invert onto the cooling rack and cool completely.
13. When the cupcakes are cooled, take the frosting out of the fridge and give it a quick mix. You will have enough to frost all 30 mini or 15 large cupcakes.
14. Toss some sprinkles if you want and enjoy these beautiful and luscious cupcakes! Refrigerate leftovers.
Title: Olive Oil Carrot Cake
Ingredients:
- 4 eggs
- 1 1/2 olive oil
- 2 vanilla
- 1 1/2 sugar
- 1/2 light brown sugar
- 2 whole wheat flour
- 2 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 cinnamon
- 1/2 ground nutmeg
- 2 1/2 carrots
- 1 pecans
- 1 walnuts
- 1 sweetened coconut
- crushed pineapple
Instructions:
1. Beat the eggs in a large mixing bowl with an electric mixer, and add the oil while the mixer is running.
2. Add the vanilla, and then sprinkle in the sugars. You will have a thick, foamy, lemon-colored mixture.
3. Whisk together the flour, baking soda, baking powder, salt and spices in a medium bowl.
4. Add these dry ingredients to the eggs and oil in your mixing bowl, mixing to make a smooth batter.
5. Add the carrots and nuts, then the coconut and pineapple.
6. Pour the batter into greased and floured pan(s).
7. Bake at 350°F for the amount of time appropriate to the pan size (9x13 45-50 minutes; 3, 8 inch layers 30-35 minutes; or 2, 9 inch layers 35-40 minutes).
8. The cake is done when a tester inserted in the center comes out clean.
9. Cool completely on a wire rack.
10. Dust with confectioners’ sugar.
Title: Rough Puff Pastry
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1/4 unsalted butter
- 1/4 vegetable shortening
- 4 -6
Instructions:
1. Sift fry ingredients together into a large, chilled mixing bowl. Add cold butter and lard pieces, and working quickly, rub flour and fat together until the texture of coarse meal. If you prefer, you can use a pastry blender or knives. You may also use a mixer or food processor, but take great care not to overmix or overprocess.
2. Add 4 Tbsp icy cold water and quickly blend into flour mixture.
3. Gather all the dough and crumbs up into a ball. If it is too crumbly and will not hold together, add up to 2 Tbsp more icy cold water, 1 tsp at a time, until it holds together.
4. Lightly dust pastry with flour, wrap in wax paper, and chill for 30 minutes.
5. Place pastry on lightly floured board and gently press into a rectangle about 1 inch thick. Dust flour underneath and on top of pastry. Roll out into a rectangle about 21x6 inches. Fold into thirds to form a three-layer rectangle about x6 inches.
6. Turn pastry 1/4 turn, dusting underneath with flour if needed. Roll out again into a 21x6 inch rectangle, and again fold into thirds.
7. Repeat two more times, turning a quarter turn before rolling out each time and ending with the pastry folded into a 7x6 inch packet.
8. Wrap tightly in wax paper, foil, or a freezer bag and refrigerate for at least 1 hour and up to 3-4 days.
Title: Vanilla Sour Cream Cupcakes
Ingredients:
- 1 unsalted butter
- 4 eggs
- 2 sugar
- 2 3/4 - 3 vanilla extract
- 1 sour cream
- 2 1/2 flour
- 1/2 baking soda
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 350*.
2. Line cupcake tins with baking papers.
3. In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
4. Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
5. Beat until all is well blended.
6. Fill cupcake liners 1/2-2/3 way full.
7. Bake at 350 for 22-24 minutes or until toothpick tests clean.
8. Allow to cool 15-20 minutes before icing with frosting/icing of choice.
Title: Nutella Crinkle Cookies
Ingredients:
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 shortening
- 1/4 sugar
- 1 1/3 eggs
- 2 vanilla extract
- 1 milk
- 1/3 toasted hazelnuts
- 1/2 hazelnuts
- 2 icing sugar
Instructions:
1. Preheat oven to 375*F Stir together flour, baking powder and salt in a medium mixing bowl.
2. Beat Nutella and shortening in a large bowl until combined.
3. Add sugar and mix until combined, beat in eggs and vanilla.
4. Add flour and milk alternately and mix until just combined.
5. Stir in 1/2 cup toasted hazelnuts.
6. Cover and chill several hours until firm.
7. Shape into walnut-sized balls.
8. Roll in finely chopped hazelnuts, then in confectioners sugar.
9. Place on greased cookie sheet and bake 8-10 minutes-surface should be cracked and cookies set.
10. Makes about 70.
Title: Grandma's Gooey Butter Cake
Ingredients:
- 1 egg
- 1 butter
- 1/2 cream cheese
- 1 eggs
- 2 vanilla
- 1 butter
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all cake base ingredients and mix well.
3. Pat into lightly greasted 13x9 baking pan.
4. Prepare filling.
5. Beat cream cheese until smooth.
6. Add eggs and vanilla.
7. Add butter and beat.
8. Add powdered sugar and mix well.
9. Pour over cake mixture.
10. Bake for 40-45 minutes.
11. You want the center to be a little gooey, so make sure not to overbake.
Title: Mrs. Millman's Chocolate Frosting
Ingredients:
- 24 heavy cream
- 4 light corn syrup
- 1
Instructions:
1. Put chocolate and cream into a medium saucepan.
2. Cook over medium-low heat; stirring constantly with a heatproof rubber spatula, until thick, 30 to 35 minutes.
3. Remove from heat.
4. Stir in corn syrup.
5. Transfer to a large, wide metal bowl.
6. Refrigerate until frosting is cool enough to spread, about 2 hours, checking and stirring every 15 minutes.
7. Use immediately.