lumicero/recipes-ing2inst huggingface dataset:
Title: One Point Pumpkin Pie (Crustless)
Ingredients:
- 1 pumpkin puree
- 1 pumpkin pie spice
- 3/4 vanilla
- 3 Splenda granular
- 1
- 2/3
Instructions:
1. Preheat oven to 400°F.
2. Combine all ingredients.
3. Spray 9" pie plate with Pam.
4. Pour mixture into pie plate.
5. Bake at 400 F for 15 minutes.
6. Reduce heat to 325 F and continue baking for about 45 minutes or until a knife comes out clean.
7. Slice into 8 pieces.
Title: Banana Peel Foster
Ingredients:
- 6 bananas
- 4 granulated sugar
- 2 butter
- 3 rum
- 1 vanilla ice cream
Instructions:
1. Peel back bananas and take out 3/4 of each banana.
2. Leave remaining banana and peel intact and reserve.
3. Slice the cut banana into 1/4-inch thick slices.
4. In a sauté pan over medium high heat, add sugar. Stir until it melts and browns lightly.
5. Remove from heat and stir in butter.
6. Add banana slices and return to heat.
7. Sauté until bananas start to brown.
8. Add rum, let warm up in pan for 5 seconds, Stand back, then touch a flame to the alcohol.
9. Let flame burn out, then remove from heat.
10. Place a scoop of ice cream on each plate. Place one of the reserved bananas over top of the scoop like an octopus and spoon some of the flambéed bananas around the peel.
Title: Diet Parfait Sunday
Ingredients:
- 1 sugar-free instant butterscotch pudding mix
- 1 fat-free sugar-free instant chocolate pudding mix
- 4 skim milk
- 2 Cool Whip Lite
Instructions:
1. Mix the butterscotch pudding with two cups skim milk until lump free and pour into 8 dessert bowls (or large wine glasses, make sure they hold at least 3/4 cup of liquid).
2. Chill until firm (about 10 minutes).
3. Spread the cool whip on top of the butterscotch pudding (dividing it evenly).
4. Mix the chocolate pudding with two cups skim milk until lump free and pour carefully on top of the cool whip.
5. Refrigerate until pudding is well set, this dessert is best well chilled.
6. If desired sprinkle the top with a small quantity of chopped nuts or add a dab more cool whip (remember to add the calories if you do).
Title: Pecan Cookie Balls
Ingredients:
- 1 butter
- 2 1/2 margarine
- 2 confectioners' sugar
- 1/2 vanilla
- 1/8 ground nutmeg
- 2 salt
- 2 flour
- pecans
- walnuts
Instructions:
1. Preheat oven to 350°F
2. Beat butter in a large bowl with electric mixer, on med. speed, until light and fluffy.
3. Add 1/2 cup of the sugar, vanilla, nutmeg, and salt. Beat until well blended.
4. Stir in flour and pecans.
5. Shape into 1-inch balls.
6. Place 1 inch apart on ungreased baking sheets.
7. Bake 15 minutes
8. Remove from baking sheets, and immediately roll in remaining 2 cups sugar.
9. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.
10. Makes 4 dozen.
Title: Dairy-Free Carrot Bundt Cake
Ingredients:
- 2 1/2 sugar
- 1 eggs
- 4 hot water
- 5 flour
- 2 1/2 cinnamon
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1 clove
- 1 carrots
- 1 1/2 pecans
- 1
Instructions:
1. In large bowl, combine sugar and cooking oil. Beat in egg yolks; add water and beat well.
2. Sift together dry ingredients and add to egg mixture. Fold in carrots and nuts. Beat egg whites till stiff and fold into mixture.
3. Bake in a greased and floured 10 or 12 cup Bundt Pan at 350 for 60-70 minutes or until cake tests done.
4. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling. Top with vanilla or cream cheese glaze or frosting (Wal-Mart has a dairy-free white frosting that works great!).
Title: Sweet Potato Bundt Cake With Spiced Buttered Rum Glaze
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1/2 salt
- 1 1/2 eggs
- 3 warm water
- 3/4 sugar
- 1 3/4 vanilla extract
- 1 golden raisin
- 1 walnuts
- 1 unsalted butter
- 1 spiced rum
- 4 confectioners' sugar
- 2 -3
- 2
Instructions:
1. Preheat oven to 325 degrees F. Lightly grease a 10-cup bundt pan.
2. In a mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. Set the mixture aside. In a separate large mixing bowl, mash the sweet potato, leaving only a slight meaty texture. Whisk together the sweet potato and the eggs. Whisk in the warm water, then the sugar, then the oil followed by the vanilla extract. Stir in the dry ingredients until homogenous then fold in raisins and walnuts. Spoon the batter into the prepared bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let the cake cool in the tin for 15 minutes and invert onto a serving platter or cake stand.
3. Meanwhile, make the glaze: Melt the butter in a medium saucepan with the rum. Pull from the heat and whisk in the confectioners' sugar until smooth.
4. Pour the glaze over the cooled cake. Slice and serve.
Title: Chocolate Chip Biscotti
Ingredients:
- 2 flour
- 1 sugar
- 2 baking powder
- 1/4 salt
- 3 eggs
- 1 1/2 vanilla extract
- 1/2 walnuts
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 300 degrees.
2. Mix all dry ingredients, then add in the vanilla and the eggs. Mix until just combined, then add in the walnuts and chocolate chips.
3. Divide the dough in half and form into two logs the length of your greased baking sheet. Flatten each slightly, being sure to leave room between the logs as they will spread a little in the oven.
4. Bake for 1 hour, then remove from oven and allow to cool for a few minutes.
5. Slice each loaf into 2 inch thick pieces, and arrange them on their sides on the baking sheet.
6. Return to the oven for 10-30 minutes, depending on how dry you prefer your biscotti. (I leave mine in for the bare minimum because I don't like a totally crispy cookie).
Title: Banana- Waffle Bread Pudding
Ingredients:
- 10 salt
- 1 1/2 eggs
- 1/2 banana
- 2 brown sugar
- 3/4 cinnamon
- 1/3 vanilla
- 1 rum
- 1 pecans
- 12
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 8 (7 ounce) ramekins with non stick baking spray.
3. Cut waffles into crouton size pieces.
4. In large bowl, whisk together 1 1/4 cups milk, 1/4 teaspoon salt, eggs, and next 4 ingredients until smooth. Add waffle pieces,toss to coat. Spoon into prepared ramekins.
5. Bake 30 minutes or until puffy and golden brown.
6. Meanwhile, in small saucepan, combine carame, topping, optional rum, remaining 1/4 cup milk, and remaining 1/4 teaspoon salt. Cook over low heat, stirring occasionally, until smooth. Add pecans stirring until combined. Serve with bread pudding.
Title: Rich French Chocolate Cake
Ingredients:
- 200 dark chocolate
- 200 butter
- 200 sugar
- 5 eggs
- 1 flour
Instructions:
1. Melt the chocolate and butter in the microwave.
2. Add the 5 eggs, one at a time, stirring after each addition.
3. Add the flour.
4. Pour into a buttered round pie pan or cake pan.
5. Bake in a preheated 190° oven for about 22 minutes.
6. Cool and unmold onto a plate.
7. Dust with powdered sugar if desired.
Title: Strawberry-Rhubarb Crisp
Ingredients:
- 2 fresh rhubarb
- 1 1/2 fresh strawberries
- 1 orange, zest of
- 1/2 orange, juice of
- 2/3 sugar
- 3 flour
- 1 old fashioned oats
- 3/4 flour
- 3/4 light brown sugar
- 1 ground cinnamon
- 1 nutmeg
- 1/2 butter
- margarine
Instructions:
1. Preheat oven to 350°.
2. In a large mixing bowl, combine the rhubarb, strawberries, orange zest, and juice; toss together until well blended.
3. In a small bowl, mix together the sugar and flour; stir into the fruit mixture until well incorporated.
4. Spoon fruit mixture into an ungreased 3-quart casserole dish.
5. To make the topping: In a bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg.
6. Cut in the butter cubes using a pastry blender until mixture resembles coarse crumbs.
7. Sprinkle topping evenly over fruit.
8. Bake for 30-35 minutes or until fruit filling is bubbly and topping is golden brown.
Title: Chocolate Ginger Torte
Ingredients:
- 200 dark chocolate
- 100 butter
- 1 glace ginger
- 6 dark chocolate
- 250 ginger wine
- 400 butter
- 200 glace ginger
- 1
- 6
Instructions:
1. Start by lining an 18cm springform pan with parchment paper.
2. Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs.
3. Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave).
4. Add the ginger and biscuits.
5. Stir to combine and press into the bottom of the lined tin.
6. Chill in the fridge while you make the middle part of the torte.
7. Put the cream in a saucepan and bring to a boil over a high heat.
8. Pull off the stove as soon as it boils and stir in the chocolate until it melts.
9. Add the wine and butter.
10. Cool to room temperature and pour onto the base.
11. Chill until set, about two hours.
12. Carefully remove the tin and paper.
13. Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.
Title: Low Carb Buttery Almond and Coconut Cake
Ingredients:
- 180 Splenda sugar substitute
- 1 coconut
- 2/3 salt
- 2 butter
- 1/4 eggs
- 200 vanilla extract
- 4
- 1 1/2
- 1/4
Instructions:
1. Melt butter and allow to cool.
2. Blanch and grind almonds, this is a good opportunity to make a big batch so you have extra for other recipes. See this thread for tips on blanching and grinding almonds: Nut Meals and Flours.
3. Preheat oven to 180 C (350F).
4. Whisk the dry ingredients in a medium to large bowl. In a smaller bowl whisk the eggs, vanilla and almond essence then add the butter mixture and whisk well. Add wet mixture to dry mixture and stir, this will be a sloppy batter.
5. Next either grease or line a metal springform pan or use silicon. I used the silicon and it worked fine for this. Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.
6. Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan.
7. Notes: Belinda recommends that you eat this at room temperature or slightly warmed, though it still tastes good cold just chewy like candy. Keeps in the fridge for up to a week (won't last that long!) and freezes well for 3 weeks.
Title: Caramel Layer Cake
Ingredients:
- 1 all-purpose flour
- 1 1/2 granulated sugar
- 1/2 butter
- 2 margarine
- 1 eggs
- 2 1/4 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1 1/4 milk
- 2 vanilla extract
- 1 dark brown sugar
- 1/2 evaporated milk
- 2 1/2 butter
- 2 margarine
- 1 light corn syrup
- 2 salt
- 2 1/2 confectioners' sugar
- vanilla extract
- pecan halves
Instructions:
1. To Prepare the Cake:.
2. Coat two (9-inch/23cm) round cake pans with cooking spray; line bottoms with wax paper or parchment paper. Coat paper with cooking spray; dust with the 1 tablespoon flour.
3. Beat granulated sugar and 1/2 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
4. Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F (180 C) for 30 minutes* (see note), or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper or parchment paper; cool completely on wire rack.
5. *Note: If using non-stick or dark colored cake pans, bake at 325 degrees F (160 C), and bake for 25-27 minutes.
6. To Prepare the Caramel Frosting:.
7. Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed of a mixer until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools).
8. Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer. Frost top and sides of cake, and garnish top of cake with pecan halves (optional). Store cake loosely covered in refrigerator.
Title: Steamed Green Tea Cake
Ingredients:
- 1 1/2 cake flour
- 1/2 baking powder
- 2 eggs
- 6 white sugar
- 1 1/4 water
- 2 1/2 vanilla extract
- 1 1/2
Instructions:
1. Set a bamboo steamer large enough to contain a 9x9 inch pan over simmering water. Sift together the cake flour, baking powder and green tea powder.
2. In another bowl, combine the egg yolks, sugar, water and vanilla extract. Using an electric mixer, beat on medium speed until mixture has tripled in volume. Fold in the flour mixture, mixing just until combined.
3. Beat the egg whites until they form stiff peaks. Gently fold whites into the egg yolk mixture. Pour batter into the cake pan.
4. Place cake pan in steamer. Stretch a kitchen towel over the cake pan without touching the surface, then cover with steamer lid. Steam cake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then turn onto wire rack to cool completely. Sprinkle with black sesame seeds for garnish if desired.
Title: Cassava With Pecan and Coconut Jelly Toppings
Ingredients:
- 3 cassava
- 1 coconut milk
- 1 sweetened condensed milk
- 1/2 vanilla
- 1 brown sugar
- 3
- 1/2
Instructions:
1. Use a grater to grate the cassava; sqeeze it to remove the juice/liquid.
2. Put the cassava in a large bowl; add coconut milk,1/2 can of condensed milk (set aside the other half for toppings), vanilla, egg yolk, and brown sugar.
3. Mix well using an electric mixer or a spatula.
4. Pour the mixture into a greased round tray.
5. Bake in 350 degree Fahrenheit oven for about 30 to 45 minutes.
6. Remove the baked cassava from oven to add toppings.
7. Add coconut jelly, pecans and remaining condensed milk.
8. Return to oven.
9. Bake for another 10 to 15 minutes then serve.
Title: Aunty Sylvs Walnut Cake.
Ingredients:
- 22 walnuts
- 1 white sugar
- 1
- 4
Instructions:
1. beat egg whites and sugar together till stiff.
2. crush biscuits in a plastic bad with rolling pin leaving a bit chunky.
3. lightly crush walnuts.
4. add all ingredients together.
5. place mixture into a small shallow square tin.
6. cook at 350 degrees for 24 minutes.
7. top with whipped cream and grated chocolate.
8. (topping optional -- also yummy without it).
9. we use 22 jatz biscuits which are savoury biscuits that are slightly salty. ritz is another brand of the same kind of biscuit.
Title: Fudge Frosting
Ingredients:
- 2 sugar
- 1/4 light corn syrup
- 1/2 milk
- 1/2 shortening
- 2 salt
- 1/4 vanilla extract
- 1
Instructions:
1. Mix all ingredients except vanilla in sauce pan.
2. Stir over low heat until chocolate and shortening melt.
3. Bring to a full rolling boil, stirring constantly.
4. Boil 1 minute.
5. Remove from heat and beat until lukewarm.
6. Add vanilla.
7. Beat until looks ready to spread.
8. Use to frost my Fudge Cake or your favorite chocolate cake recipe!
Title: Pumpkin Pie
Ingredients:
- 1 pumpkin
- 5 1/2 flour
- 2 sugar
- 1/8 salt
- 5 cinnamon
- 2 1/2 allspice
- 2 1/2 pumpkin pie spice
- 2 evaporated milk
- 2 water
Instructions:
1. Mix pumpkin with dry ingredients.
2. Mix 2 cups evaporated milk and 2 cups water. Add milk and water to dry ingredients and mix well.
3. Bake 425 for 15 minutes.
4. Reduce temperature to 375 for 30-40 minutes.
Title: Ww Strawberry Tiramisu
Ingredients:
- 1 fresh strawberries
- 3 sugar
- 2 fat-free ricotta cheese
- 1/2 vanilla extract
- 1/8 non-fat vanilla yogurt
- 1/4
- 1
Instructions:
1. Combine the strawberries with 2 tablespoons sugar and the orange juice in a small bowl.
2. Puree the cheese, the remaining 1 tablespoon sugar and vanilla extract. Add the yogurt and pulse just until blended.
3. In each of 4 desert dishes, layer a scant 1/4 cup of the cake cubes, 2 tablespoons of the cheese mixture and 1/4 cup of the strawberry mixture. Repeat layers.
Title: Heavenly Lemon Chiffon Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 3/4 water
- 7 lemon
- 1/2 vanilla
- 2 cream of tartar
- 8 confectioners' sugar
- 1/2 fresh lemon juice
- 1 1/2 fresh lemon juice
- 2 butter
- 1 lemon zest
- 2
- 1
Instructions:
1. Preheat the oven to 325°. In a large bowl, combine the flour, sugar, baking powder and salt. Make a well in the center; add the water, egg yolks, oil, lemon zest and vanilla. Whisk the dry ingredients into the yolk mixture until the batter is blended and smooth. Set aside.
2. In a large mixer bowl, beat the egg whites and the cream of tartar at medium-low speed until foamy. Gradually increase the speed to high and beat the whites until stiff (but not dry) peaks form. Gently fold 1/3 of the beaten whites into the batter with a rubber spatula just until blended. Fold in the remaining whites just until combined. Pour the batter into an ungreased 10-inch tube pan.
3. Bake 1 hour, or until the top springs back when lightly touched with a fingertip and a cake tester inserted into the center comes out clean. Invert the pan onto the neck of a wine bottle or a large funnel. Cool completely.
4. In a medium bowl, whisk together the glaze ingredients until smooth.
5. Remove the cake pan from the bottle. Run a long thin knife around both edges of the cake pan. Invert the cake onto a serving plate and remove the pan. Spread the icing on top of the cake, allowing some of the glaze to drip down the sides.
Title: Preventions's Bananas Foster Bread Pudding
Ingredients:
- 1 1/2 skim milk
- 4 eggs
- 1/2 sugar
- 1 vanilla extract
- 1/2 ground cinnamon
- 10 unsalted butter
- 1 lemon juice
- 1/2 bananas
- 1
- 3
Instructions:
1. preheat oven to 350.
2. spray a baking dish with cooking spray.
3. in a large bowl combine the milk, eggs, 1/2 cup of the sugar, vanilla extract and cinnamon.
4. tear the bread into 1 inch pieces and stir in
5. let stand for 30 minutes.
6. bake the pudding 35 minutes or until puffed and set.
7. melt butter in a skillet and add remaining sugar.
8. add orange and lemon juice and cook and stir until thickened.
9. add bananas and stir to cook and then top pudding with bananas.
Title: Pumpkin Pecan Crunch
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 granulated sugar
- 1/2 brown sugar
- 6 salt
- 1 pecans
- 1/4 butter
- 1
Instructions:
1. Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.
Title: Strawberry Dream Cake
Ingredients:
- 1 strawberry gelatin
- 1 flour
- 2 water
- 1/2 eggs
- 4 frozen sliced strawberries
- 0.5 butter
- 3/4 confectioners' sugar
- 1/2 frozen sliced strawberries in syrup
- 1 vanilla extract
- 0.5
- 1/2
Instructions:
1. CAKE: Combine cake mix, gelatin, flour, water and eggs. Beat 2 minutes. Add strawberries with syrup to batter and beat 1 minute. Add oil and beat 1 minute. Pour into two (9-inch) round cake pans. Bake at 350 degrees F for 25 to 35 minutes. When cooled, frost with Strawberry Frosting.
2. FROSTING: Beat butter until smooth. Add sugar, alternating with strawberries and syrup until smooth. Add vanilla extract and, if necessary, thin with a little milk or cream to spreading consistency.
Title: Peach Cobbler Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 4 - 4 1/2 flour
- 1 baking soda
- 1/4 salt
- 2 cinnamon
- 1 ground ginger
- 1 clove
- 1 nutmeg
- 1
Instructions:
1. Place diced peaches in a small bowl and mix in cinnamon, ground ginger, cloves, and nutmeg. Set aside.
2. In another small bowl, sift the flour, baking soda, and salt. Set aside.
3. Place butter in a mixing bowl and cream it.
4. Once butter is creamed, add both sugars to the bowl and mix well.
5. Add eggs and the vanilla to the bowl. Mix well.
6. Slowly add the flour, baking soda, and salt mixture to the bowl while mixing.
7. Once the flour, baking soda, and salt mixture is all mixed in, the dough should be thick and sticky. Add the peaches and spices mixture to the dough. Mix until peaches are all mixed inches.
8. Cover dough and let it sit for a few hours in the fridge or until cold. (I usually like to let it sit over night, but you only really need to wait until the dough is cold.).
9. Preheat oven to 350. Cover cookie sheet with parchment paper or spray it with cooking spray.
10. Roll dough into tablespoon sized balls and place about 2 to 3 inches apart on cookie sheet.
11. Bake for 12 to 13 minutes.
Title: Linda Thomas Melon-Berry Fruitcake
Ingredients:
- 1 watermelon
- 1 cantaloupe
- 8 raspberries
- 8 blackberries
- 8 blueberries
Instructions:
1. Cut thick slabs from a round watermelon to use for cake layers. Trim rind from around slabs.
2. Peel & cut cantaloupe into thin slices to use for frosting-like look between layers.
3. Layer cantaloupe between watermelon slabs to build up cake. Insert wooden skewers down through layers from top (cut skewers to cake height, if necessary).
4. Use toothpicks to arrange raspberries & blackberries upright to decorate cake -- use your imagination with this.
5. Insert candles into top of watermelon. Fill-in around candles with blueberries and fill-in around cake plate with mixed berries and slivers of cantaloupe.
6. Add fire!
Title: Pumpkin Custard Cake
Ingredients:
- 1 water
- 1/3 eggs
- 3 eggs
- 2 boiling water
- 2
- 1/2
Instructions:
1. Grease bottom only of a 13x9 pan.
2. In large mixer bowl, combine dry cake mix, water and 3 eggs. Blend and beat as directed on package.
3. Pour into prepared pan.
4. In small mixer bowl, beat pumpkin and 2 eggs.
5. Pour evenly over batter. Pour boiling water over all.
6. Bake at 350°F for 40 to 45 minutes until toothpick inserted in center comes out clean.
Title: Yummy, Chewy Ginger Cookies
Ingredients:
- 1/2 granulated sugar
- 1 molasses
- 1/2 ground flax seeds
- 1 warm water
- 3 flour
- 2 baking soda
- 1 cinnamon
- 1 ginger
- 1 ground cloves
- 3 -5
Instructions:
1. Preheat oven to 350°F.
2. Combine sugar, flax and water mixture, margarine, and molasses and mix well.
3. Add remaining ingredients and mix well, too. If its very dry (which it was for me), add some water and mix again; it took me almost 1/4 cup.
4. Shape dough into little balls, top with a bit of sugar if you'd like. They'll flatten themselves out when baking.
5. Place balls on ungreased cookie sheet or oven pan. Pop 'em in the oven for 8-10 minutes, remove, and put them on a plate to cool for about 10 minutes.
6. Hoard them. They will be gone very, very soon. :).
7. *You have to watch these very well, and every few minutes take one cookie off the pan and check the bottom, because anything with molasses will burn very easily! Just keep and eye out, and yes they will be very soft when you take them out. Be careful not to break them; they'll harden a bit when cooling.