lumicero/recipes-ing2inst huggingface dataset:
Title: Fat Free Chewy Cookies
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1/2 baking soda
- 1/2 salt
- 1/2
- 3
Instructions:
1. Spray cookie sheets with cooking spray.
2. In large bowl,combine flour, sugar, cocoa, baking soda and salt.
3. Stir in corn syrup and egg white until blended (dough.
4. will be thick and slightly sticky).
5. Drop by rounded teaspoon onto prepared cookie sheets.
6. Bake at 350 degrees for 7 to 9 minutes or just until set (cookies.
7. will be soft when pressed).
8. Do not overbake. Cool on rack.
Title: Pistachio and Cranberry Rocky Road
Ingredients:
- 1 1/2 flour
- 1/4 icing sugar
- 1/2 butter
- 100 egg
- 1 cold water
- 3 -4 dark chocolate
- 500 vegetable shortening
- 50 marshmallows
- 180 cranberries
- 1/2 - 3/4 cranberries
- 1/2 - 3/4 pistachio nuts
- 70
Instructions:
1. Method
2. Place the flour, cocoa and sugar in a bowl. Lightly rub the butter into the flour mixture until it resembles crumbs.
3. Add the egg and water and mix to make a pliable dough. Press into a paper-lined 20 x 30cm slice tin, using a floured tumbler to help roll the dough out evenly in the slice tin.
4. Bake at 180 degrees Celsius for 10 minutes or until the pastry is cooked. Cool.
5. Melt the chocolate and kremalta together and pour over the marshmallows, cranberries and pistachio nuts and mix quickly.
6. Pour the topping onto the cooled base and refrigerate until set. Cut into bite-sized pieces and store in the refrigerator.
Title: Chocolate Zucchini Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1/2 plain yogurt
- 1/2 vanilla
- 1 flour
- 1 1/2 baking soda
- 6 baking powder
- 1 salt
- 2 zucchini
- 1
- 2
Instructions:
1. Beat eggs.
2. Whisk in sugar.
3. Add oil, yogurt and vanilla.
4. Sift dry ingredients together.
5. Add dry ingredients to egg mixture.
6. Fold in zucchini, mixing well.
7. Pour into greased and floured tube pan.
8. Bake for 50-60 minutes in 350 degree oven.
9. Let cool 10 minutes.
10. Remove from tube pan.
11. Enjoy!
Title: Windfall Cake
Ingredients:
- 9 self raising flour
- 6 margarine
- 4 caster sugar
- 4 sultanas
- 12 apples
- 2 eggs
- 1 salt
Instructions:
1. Preheat oven to gas mark 3.
2. grease an 8 inch cake tin.
3. sift flour and salt into a mixing bowl.
4. rub in the margarine.
5. stir in sugar,sultanas and apples.
6. stir in eggs(do not beat).
7. Put mix in tin.
8. bake for 50 minutes.
9. whilst still warm sprinkle with caster sugar to get the masking it pretty effect.
Title: Peanut Butter Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 3/4 unsalted butter
- 1 1/3 sugar
- 2/3 creamy peanut butter
- 3 eggs
- 1/2 pure vanilla extract
- 1/2 sour cream
- 12 cream cheese
- 1 1/2 confectioners' sugar
- 3 unsalted butter
- 1 1/2 creamy peanut butter
Instructions:
1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
3. Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
4. Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
5. Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.
Title: Crystallized Ginger Biscotti With Almonds and White Chocolate
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 ground ginger
- 1/4 salt
- 2/3 sugar
- 1/2 butter
- 2 eggs
- 1 vanilla extract
- 2/3 crystallized ginger
- 1/2 white chocolate chips
- 1/2
Instructions:
1. Pre-heat oven to 325 degrees.
2. Grease and flour a large baking sheet.
3. In a small bowl combine the flour, baking powder, ground ginger and salt. Set aside.
4. In a large mixing bowl beat the butter and sugar until fluffy.
5. Beat in the eggs and vanilla and then slowly mix in the flour and other dry ingredients.
6. With a spoon stir in the crystallized ginger, almonds and white chocolate chips until well combined.
7. Divide dough in half and roll each portion into logs about 12 inches long.
8. Place on prepared baking sheet and flatten each log slightly with your hand and then round off the edges a bit.
9. Bake for 25 to 30 minutes, until lightly browned.
10. Remove from oven and cool 5 minutes on the baking sheet.
11. Carefully lift onto a cutting surface and slice with a serrated bread knife, using a gentle sawing motion, almost an inch thick.
12. Transfer slices back onto the baking sheet, standing them up.
13. Bake for an additional 10 to 12 minutes to dry them out, not letting them get too brown.
14. Cool completely on a wire rack and then store in an airtight container.
Title: Rhubarb and Nut Streusel Cake
Ingredients:
- 1 1/2 sugar
- 3 cornstarch
- 3 fresh rhubarb
- 3/4 milk
- 1 vinegar
- 2 1/4 all-purpose flour
- 3/4 butter
- 1/2 baking powder
- 1/2 baking soda
- 1/2 egg
- 1
Instructions:
1. Combine 3/4 cup sugar and corn starch in medium sauce.
2. Stir in rhubarb.
3. Cook and stir over medium heat until mixture comes to a boil and thickens.
4. Cool and set aside.
5. Stir together milk and vinegar and set aside.
6. Combine flour and remaining 3/4 cup sugar.
7. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside.
8. To remainder add baking powder, baking soda and nuts.
9. Combine egg and milk mixture and add to dry ingredients, stir until just moistened.
10. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan.
11. Spoon rhubarb filling over batter.
12. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture.
13. Bake in preheated 350 F oven 50 minutes.
Title: Apricot Bars
Ingredients:
- 2/3 butter
- 1/2 sugar
- 1/4 flour
- 1 1/3 baking powder
- 1/2 salt
- 1/4 brown sugar
- 1 eggs
- 2 vanilla
- 1/2 walnuts
- 1/2 powdered sugar
Instructions:
1. Rinse apricots; cover with water; boil 10 minutes. Drain, cool, chop.
2. Mix butter, sugar and 1 cup flour until crumbly. Pack into greased and floured 8 inch square pan. Bake at 350 degrees for 20 minutes or until lightly browned.
3. Sift 1/3 cup flour, baking powder and salt.
4. In a large bowl, with mixer at low speed, gradually beat brown sugar into eggs; mix in flour mixture, then vanilla.
5. Stir in walnuts and apricots.
6. Spread over baked layer.
7. Bake 30 minutes more or until done; cool in pan.
8. If desired, dust with powdered sugar.
Title: Simple Apple Fritters
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 3 sugar
- 1/4 salt
- 1 egg
- 1/3 milk
- 1 apple
- 1 confectioners' sugar
Instructions:
1. Measure and sift all dry ingredients.
2. Beat eggs and milk together; slowly incorporating the dry ingredients.
3. Add the chopped apples.
4. In a heavy skillet on the stovetop, heat cooking oil over medium-high heat.
5. Drop teaspoon full of apple-batter into hot oil and fry until golden brown in color- 3 to 4 minutes on each side.
6. Remove from oil and drain on brown paper.
7. Cool and sprinkle with powdered sugar.
8. Makes 12 small fritters.
9. Eliminate the sugar and serve with pork roast.
Title: Heavenly Chocolate Cream Pies
Ingredients:
- 18 1/4 butter
- 3/4 cream cheese
- 8 powdered sugar
- 1 instant chocolate pudding mix
- 1 milk
- 2 mint leaf
- 3
- 2
Instructions:
1. Preheat oven to 350*.Grease 2 9" round cake pans.set aside.
2. to prepare CRUST:.
3. place cake mix in large bowl. Cut in butter with a pastry blender or 2 knives. Put half the crumbs in each pan. Press up sides and bottom of each pan.
4. Bake at 350*.for 15 minutes. Cool.set aside.
5. to prepare 1 ST LAYER:.
6. combine cream cheese and powdered sugar in small bowl. Beat at medium speed with electric mixer until smooth. Stir in 1 cup whipped topping. Spread half the mixture evenly over each crust.
7. Refrigerate.
8. to prepare 2ND LAYER:.
9. prepare pudding mixes following package directions using 3 cups milk.
10. Spoon half the pudding over cream cheese layer in each pan.
11. to prepare 3RD LAYER:.
12. spread 1 cup whipped topping on each pie. Refrigerate till ready to serve. Garnish with chocolate and mint leaves. if desired.
13. One container 8 oz frozen Cool Whip, thawed will be enough for recipe.
14. ******YOU CAN ALSO SUBSTITUE LEMON SUPREME CAKE MIX IN PLACE OF CHOCOLATE AND LEMON INSTANT PUDDING IN PLACE OF CHOCOLATE PIE FILLING.AND MAKE TWO ENTIRELY DIFFERENT PIES.I LIKE TO GARNISH THE LEMON PIES WITH CANDIES LEMON SLICES.USE YOUR IMAGINATION.
Title: Chocolate Wafers
Ingredients:
- 2/3 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/4 milk
- 1 egg
- 2 all-purpose flour
- 3/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/4
Instructions:
1. In a bowl, cream butter and sugars, add milk and egg.
2. Mix well.
3. Combine dry ingredients in separate bowl, and gradually add to the creamed mixture.
4. Mix well.
5. Cover and let chill until firm, or about two hours.
6. Rolled chilled dough on a floured surface until about 1/8 inch thick.
7. Cut with a 1 1/2 cookie cutter.
8. Place 1 inch apart on a greased baking sheet.
9. Bake at 375° for 5- 6 minutes or until edges are lightly browned.
10. Let cool on wire racks.
Title: Individual Carrot Cakes with Coconut Glaze
Ingredients:
- 1 eggs
- 4 vanilla
- 2 granulated sugar
- 1 1/2 apple butter
- 3 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1 1/2 salt
- 1/4 cinnamon
- 1 pumpkin pie spice
- 1 1/2 walnuts
- 1/2 unsweetened coconut
- 1/2 carrot
- 1 coconut milk
- 1/3 mascarpone cheese
- 1/2 lime, zest of
- 1 fresh ginger
- 2 honey
- 1
- 2
Instructions:
1. Preheat oven to 350 F.
2. degrees.
3. Spray cake pans with oil.
4. Combine wet ingredients and sugar in food processor.
5. In a large bowl, sift together the dry ingredients.
6. Add the dry ingredients to the wet mixture in the food processor and pulse several times to blend until smooth.
7. Transfer mixture from food processor to large bowl.
8. Fold in walnuts, coconut, and carrots.
9. Pour mixture into prepared pans and bake for 25 to 35 minutes or until cake tester comes out clean.
10. If making larger cakes, cooking time will be longer.
11. Cool on wire rack.
12. In a medium bowl whisk together coconut milk, mascarpone cheese, and honey.
13. Add lime zest, orange juice and ginger and whisk together until smooth and incorporated.
14. Pour immediately over cooled cakes.
Title: Cinnamon Mocha Whoopie Pies
Ingredients:
- 1 instant coffee granules
- 2 nonfat milk
- 3/4 ground cinnamon
- 2 egg substitute
- 1/2 marshmallow creme
- 23
Instructions:
1. Preheat oven to 400. Spray a cookie sheet with butter flavored non-stick cooking spray. Set aside.
2. Place the cake mix into a mixing bowl. Dissolve the coffee granules in the fat free milk and add to the mixture. Add the cinnamon and egg substitute. Mix with a hand blender on med. speed until ingredients are combined.
3. Measure out level tablespoons full of mixture and drop onto the baking sheet. You should end up with 46 cookies total. Bake for 5-6 minute.
4. Cool completely.
5. Just before serving, place 1 cookie face up and add 1 tbsp marshmallow creme and then top with another cookie to make the whoopie pie.
6. Freeze unused cookies until ready to eat.
Title: Rice Cooker Carrot Cake
Ingredients:
- 400 flour
- 125 sugar
- 1 double-acting baking powder
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 1 ginger powder
- 2 powdered milk
- 50 raisins
- 50 cashews
- 1 carrot
- 2 eggs
- 80 vanilla
- 1/2 unsulphured molasses
- 2 water
- 125
Instructions:
1. Combine all dry ingredients and mix well with a fork.
2. Peel and finely grate carrot
3. Add all wet ingredients and carrots to dry mixture and stir with fork until well mixed.
4. Lightly oil the pan of rice cooker.
5. Pour cake batter in to the rice cooker.
6. Set rice cooker to 'slow' if you have that option, then press start (if you do not have slow that is ok).
7. Rice cooker may shut off after 5 minutes, allow for 5 minutes to cool down and restart. Most cookers will require at least 2 cooking cycles for cake to bake.
8. Check for finished cake by inserting toothpick - it will come out clean when inserted into the cake if cake is cooked completely.
9. Remove pan from cooker when finished and let cool in pan for 1 hour.
10. Invert pan over a plate larger than pan opening and allow cake to slide onto plate from pan.
11. Frost or sprinkle with powdered sugar as desired.
Title: White Chocolate Berry Dessert
Ingredients:
- 8 butter
- 6 eggs
- 2 sugar
- 1/2 vanilla extract
- 3 all-purpose flour
- 1 salt
- 1/4 cream cheese
- 1 egg
- 3 sugar
- 1 sour cream
- 1/3 vanilla extract
- 1/3 fresh strawberries
- 1
- 8
- 4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9 x 13 pan.
3. Bottom:
4. Melt 8 oz chocolate & butter.
5. In a large mixing bowl, beat eggs and sugar until light and fluffy.
6. Beat in melted chocolate mixture and vanilla.
7. Combine flour in salt in a separate bowl, and beat into the egg mixture.
8. Spread into the bottom of the pan.
9. Filling:
10. In a small mixing bowl, beat cream cheese and 3 ounces melted chocolate.
11. Beat in egg, sugar, sour cream, and vanilla until just combined.
12. Spread over bottom layer.
13. Bake:
14. Bake for 40-45 minutes.
15. Cool on a wire rack.
16. Topping:
17. Fold whipped topping into 4 ounces melted white chocolate.
18. Fold in strawberries.
19. Spread over cooled dessert.
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin pie filling
- 3/4 Pumpkin Pie Filling
- 1 all-purpose flour
- 1/8 baking soda
- 1 salt
- 3 cream cheese
- 1 unsalted butter
- 1 confectioners' sugar
- pure vanilla extract
Instructions:
1. MAKING THE CAKE: Preheat oven to 375°F.
2. Butter bottom of 15x10 inch baking pan; line with waxed or parchment paper.
3. Next butter paper and slides of pan; dust with plenty of flour to prevent sticking.
4. In a large bowl, beat egg yolks on high speed until thick and lemon-colored.
5. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
6. In a small bowl, beat egg whites until soft peaks form.
7. Gradually add remaining sugar, beating until stiff peaks form.
8. Fold into egg yolk mixture.
9. Combine the flour, baking soda, and salt; gently fold into pumpkin mixture.
10. Spread into prepared pan and bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
11. Meanwhile, sprinkle a kitchen towel with confectioners’ sugar.
12. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
13. Peel off waxed or parchment paper and trim the edges.
14. Staring with the narrow end, roll the cake up in the towel.
15. Cool completely, edge down, for 1 hour in the refrigerator.
16. PREPARING THE FILLING: While cake is standing, In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth.
17. Unroll cake; spread filling evenly to within 1/2 inches of edges; roll up again.
18. Cover and refrigerate at least one hour.
19. Dust with confectioners’ sugar if desired.
20. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices.
21. For an extra special treat drizzle each slice with caramel sauce Recipe #69479.
Title: Creamy Rice Pudding Cake
Ingredients:
- 4 half-and-half
- 2/3 arborio rice
- 1/2 light brown sugar
- 8 lemon zest
- 1/4 ground coriander
- 3 salt
- 1 1/4 eggs
- 1/3 pure vanilla extract
- 2 sugar
- water
Instructions:
1. Bring the half-and-half, rice, brown sugar, zest, coriander, and salt to a simmer in a saucepan over medium heat, stirring often.
2. Decrease heat and cook at a bare simmer, stirring often, for 15 minutes, or until most of the liquid is absorbed.
3. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
4. Meanwhile, butter an 8 x1 Â½ inch round cake pan.
5. Heat the sugar and water in a small saucepan over medium heat, stirring, until the sugar is dissolved.
6. Increase heat to high and bring the mixture to a boil, washing down the sides of the pan with a wet pastry brush if you see any sugar crystals.
7. Boil, without stirring, and swirling the pan toward the end to even out the color, until the caramel is a dark amber color.
8. Pour the caramel into the prepared pan; let stand until cooled and hardened.
9. Position oven rack in the top third of the oven and preheat oven to 350Â°.
10. Pour the rice mixture into the cake pan and smooth the top with a rubber spatula.
11. bake for 35-40 minutes, or until the top begins to brown but the center is still slightly jiggly.
12. Cool completely on a wire rack.
13. Run a table knife around the edges of the pan; invert the cake onto a plate; tap on the pan, and carefully remove the pan.
14. Serve cut into wedges.
Title: Baby Shower Cupcakes (Vegan Friendly)
Ingredients:
- 1 1/2 soymilk
- 1 apple cider vinegar
- 1 1/4 plain flour
- 2 cornflour
- 3/4 baking powder
- 1/2 baking soda
- 3/4 salt
- 1/3 canola oil
- 3/4 sugar
- 6 vanilla essence
- 1/4 Copha
- 1/2 icing sugar
- 6
Instructions:
1. For Cupcakes:.
2. Preheat oven to 180C and line muffin pan with paper liners.
3. Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
4. Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
5. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
6. FOR THE FROSTING.
7. In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
8. Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
9. Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
10. When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.
Title: Candy Cane Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 confectioners' sugar
- 1 vanilla
- 2 1/2 flour
- 1/2 egg
- 1/2 salt
- 1 granulated sugar
- 1
- 1/2
Instructions:
1. Cream together butter and shortening, sifted sugar and vanilla until smooth.
2. Fold in egg and beat together.
3. Sift together flour and salt and add to mixture.
4. Divide dough in half and blend food colouring into one half.
5. Roll 1 teaspoons of each colour dough into 5" strips on a lightly floured board.
6. Lay a red and a white strip side by side, press lightly together and roll and twist into rope form.
7. Place on an ungreased cookie sheet with one end curved to form the handle.
8. Bake in 375°F oven for 9 minutes or until lightly browned.
9. While still hot sprinkle with mixture of peppermint candy and granulated sugar.
Title: Fresh Fruit Pie
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1 1/2 milk
- 2 salt
- 1 Jello gelatin
- 1 sugar
- 1 1/2 cornstarch
- 1 salt
- 3 water
- 1/4 light corn syrup
- 1
- 2
Instructions:
1. For Pie Crust: Mix all pie crust ingredients with fork.
2. Press mixture into a 10 inch pie plate.
3. Bake crust at 450°F for 10-12 minutes. Watch carefully as not to burn crust.
4. Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
5. Remove from heat and add the half package of jello and mix well.
6. Let the mixture cool slightly and then add fresh fruit.
7. Pour into baked pie shell and refrigerate until well chilled.
8. Serve with whipped cream and enjoy!
Title: Buttercream Frosting
Ingredients:
- 2 cornstarch
- 3/4 sugar
- 1 1/2 milk
- 2 butter
- 2 unsalted butter
- 1
- 1/2
Instructions:
1. In a 2 qrt sauce pan mix the cornstarch and sugar.
2. Stir in milk and bring to a boil stirring constantly.
3. Boil about two (2) to three (3) minutes.
4. Remove from heat and quickly stir 1/4 cup of the hot mix into the stirred egg yolk.
5. Add egg mixture to hot mix and return to heat, continue boiling for two more minutes.
6. Add butter and flavor extract.
7. Stir until well blended.
8. Cool pudding to room temperature, place some plastic wrap on top of pudding to prevent skin from forming during the cooling process.
9. Set out butter to bring to room temperature.
10. Butter and pudding should be the same temperature.
11. Cream butter in large mixing bowl.
12. Add pudding to creamed butter 1 tbsp at the time until all pudding is mixed with butter or the frosting has desired spreading consistency.
13. Will frost two (2) nine inch (9") cakes.
Title: Maple-Pecan Butter Thins
Ingredients:
- 1 pecans
- 1 unsalted butter
- 1 sugar
- 2 maple syrup
- 1/4 all-purpose flour
- 2 3/4 kosher salt
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°.
2. Place pecans on an ungreased baking sheet and toast them until they turn slightly darker and fragrant, about 7 minutes; set aside.
3. Line baking sheets with parchment paper or silicone liners, or generously grease with butter or cooking spray.
4. Using an electric mixer fitted with paddle attachment, beat the butter and sugar in a big bowl on med-high speed until light and fluffy, about 4 minutes.
5. Beat in the egg yolks and maple syrup.
6. Add the flour, salt, and vanilla and beat on low speed until just incorporated.
7. Stir in the toasted pecans; the dough will be soft and somewhat sticky.
8. Divide the dough into 2 clumps.
9. Set each on a long sheet of plastic wrap or waxed paper, shape the dough into 2 even logs, and wrap tightly.
10. Refrigerate the dough for at least 2 hours or overnight.
11. If you're really in a hurry, freeze the dough for about 20 minutes, just until they retain their shape when sliced.
12. When ready to bake, unwrap the log of dough and cut it into 1/8-inch thick slices; place them on the prepared cookie sheet and bake until they turn golden around the edges, 10-12 minutes.
Title: Apple Cake
Ingredients:
- 3 apples
- 1 ground cinnamon
- 3 flour
- 1 sugar
- 1 baking soda
- 1 1/2 eggs
- 2 salt
- 1/2 vanilla
- 2
Instructions:
1. Preheat oven to 325°F.
2. Lightly grease and flour pan.
3. Sift together the flour, salt, soda and cinnamon.
4. Combine oil, sugar, vanilla and eggs and beat till light and fluffy.
5. Add apples and dry ingredients to the wet ones and mix well.
6. Spread batter into pan and bake for 1 hour and 15 minutes.
Title: Fried Oreos
Ingredients:
- 1 milk
- 2 eggs
- 1 1/2
- 2
- 4
Instructions:
1. Preheat deep fryer to 375 degrees F.
2. Combine pancake mix, milk, eggs and oil.
3. Mix until there are no lumps.
4. Dip Oreos into batter, make sure both sides are covered and put the Oreos into the deep fryer.
5. You will need to watch these as the cookies tend to float- so be sure to turn them.
6. Also be careful that they don't burn- you just want them golden brown.
7. Remove the cookies and drain well.
8. The cookies are best straight out of the deep fryer!
Title: Toffee Squares
Ingredients:
- 1 butter
- 1 brown sugar
- 1 vanilla
- 1 flour
- 2 pecans
- 15
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together butter, brown sugar, vanilla, egg yolk and flour. SPread mixture on a large ungreased cookie sheet.
3. Bake 15 to 20 minutes.
4. While baking, melt chocolate in a double boiler. Remove cookie sheet from oven and cover with melted chocolate. Spread on nuts.
5. Cut while slightly warm into 1 1/2 inch squares.