lumicero/recipes-ing2inst huggingface dataset:
Title: Moon Pie Bread Pudding
Ingredients:
- 10 eggs
- 1 sugar
- 15 cinnamon
- 32 ground cloves
- 1/2 vanilla extract
- 1/2 baking powder
- 1/2 butter
- 1/2
- 1/4
Instructions:
1. In one bowl, combine eggs, milk and seasonings.
2. In a separate bowl, combine bread and moon pies.
3. Pour liquid ingredients over bread and gently fold to combine.
4. Butter baking dishes and divide mixture evenly between the two.
5. Refridgerate for an hour and a half.
6. Cube butter and distribute evenly over top of each dish.
7. Bake in a water bath at 350 degrees uncovered for 45 minutes, or until toothpick stuck in the center comes out clean.
8. Serve with a traditional bread pudding sauce (use your leftover Mardi Gras whiskey!).
Title: Starbucks Espresso Pecan Batons
Ingredients:
- 1 1/3 powdered sugar
- 1 1/3 pecans
- 3 all-purpose flour
- 1 powdered sugar
- 1 pecans
- 1
- 1 1/3
Instructions:
1. Preheat oven to 475°F.
2. In a food processor combine powdered sugar, 1 1/3 cups pecans, and flour. Process until the nuts become fully incorporated and are almost flour-like in consistency. Scrape down sides if necessary.
3. Add egg white, apricot jam, and espresso shot into flour mixture. Blend until all liquids are thoroughly incorporated and mixture forms a loose, dough-like mass. Remove nut dough from processor bowl, coat with a dusting of confectioners' sugar, wrap tightly with plastic wrap, and refrigerate until thoroughly cooled, about 30 minutes.
4. Divide nut dough into four equal pieces. Form each dough segment into 5 to 6-inch cylinders and roll in remaining 1 1/3 cups chopped pecans to coat surface. Roll nut-coated cylinders into 8 to 10-inch long ropes (no smaller than 1 inch in diameter) and cut crosswise into four equal baton pieces about 2 to 2 1/2 inches long.
5. Place each baton on a parchment-lined or greased cookie sheet and refrigerate for 1 hour or until dry.
6. Bake the baton cookies for 10 minutes or just until they begin to brown lightly. If batons begin to crack on the surface remove all from oven and allow to cool completely before serving or storing. Store in an airtight container for up to 3 days.
Title: Apple Cinnamon Turnovers
Ingredients:
- 1 tart apple
- 1/2 applesauce
- 3/4 ground cinnamon
- 1 ground nutmeg
- 1 butter
- 1 sugar
- 2
Instructions:
1. In a large bowl, combine the apple, applesauce, 1/4 teaspoon cinnamon and nutmeg. Separate biscuits; roll out each into a 6-in. circle.
2. Place on a greased baking sheet. Place a heaping tablespoonful of apple mixture in the center of each.
3. Fold in half and pinch edges to seal. Brush with butter.
4. Combine sugar and remaining cinnamon; sprinkle over tops.
5. Bake at 400° for 8-10 minutes or until edges are golden brown. Serve warm.
Title: Orange Glaze
Ingredients:
- 1 sugar
- 1/4 cornstarch
- 1 lemon juice
- 1 salt
- 1/2 butter
- 2
Instructions:
1. Mix sugar& cornstarch in pan.
2. Add juices, stirring well.
3. Add salt& butter.
4. Cook over low heat til thick& clear.
5. Cool& frost.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 peanut butter
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 1/4 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Cream peanut butter and butter.
2. Add sugars; mix well.
3. Add egg and vanilla; mix well.
4. Combine flour, baking powder and salt.
5. Add to first mixture; mix well.
6. Form into balls.
7. Place on ungreased cookie sheet and flatten with a fork.
8. Bake at 375 degrees F. for about 10 minutes.
9. Remove from sheet and let cool on waxed paper.
Title: 3 Ingredient Fruity Chocolate Mousse
Ingredients:
- 175
- 535
- 450
Instructions:
1. Place the chocolate in a heat proof bowl over a saucepan of hot water and melt or alternatively, melt in the microwave, then remove from the heat and allow to cool slightly but not enough to turn solid again.
2. Fold the melted chocolate and custard together with a METAL spoon until the whole mixture turns chocolate coloured and it is completely combined.
3. Whip the cream to form soft peaks and then fold nearly all of it into the chocolate mixture just leaving a little left over.
4. Spoon the mixture into serving dishes/glasses and top each one with a big blob of the remaining cream.
5. Chill for several hours for best results or for a minimum of one hour before serving.
Title: Sheepish Sugar Cookies
Ingredients:
- 1 egg
- 1 butter
- 1/2 sour cream
- 1 1/2 white sugar
- 4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 ground nutmeg
- 1 vanilla extract
Instructions:
1. In a large bowl, beat 1 egg with 1 cup softened butter or margarine until light and fluffy. At low speed of an electric mixer, add 1/2 cup sour cream, 1 teaspoon vanilla and dry ingredients. Mix until combined using hands if necessary. Cover dough and refrigerate for several hours or overnight.
2. Remove dough from the refrigerator. Preheat oven to 375 degrees. Roll chilled dough out on a lightly floured surface to 1/8 inch thick. Cut dough into desired shapes. Place on ungreased cookie sheets and bake at 375 for 10-12 minutes.
Title: Pumpkin Crunch Cake
Ingredients:
- 1 solid pack pumpkin
- 1 eggs
- 1 sugar
- 3 cinnamon
- 1 1/4 - 1 1/2 pecans
- 1 margarine
- 1/2 butter
- 1
Instructions:
1. Preheat oven to 350.
2. Grease 9 x 13 pan.
3. place pumpkin,evaporated milk,eggs, sugar& cinnamon in a large bowl.
4. Mix to blend well.
5. Pour into the prepared pan.
6. Sprinkle dry cake mix evenly over pumpkin mixture.
7. Top with pecans.
8. Drizzle melted margerine over the pecans.
9. Bake at 350 for 50-55 minnutes or until golden brown.
10. Cool on wire rack.
11. Serve chilled.
12. Top with whipped topping if desired.
13. Serves 12.
Title: Strawberry Covered Chocolate.
Ingredients:
- 1 strawberry
- 1 1/2 red wine
- 1/2 sugar
- 2 lemons, zest of
- 1/4 black pepper
- 1/2 unsalted butter
- 10 light corn syrup
- 3 red wine
- 1/2
- 1
- 1/4
Instructions:
1. stem and hull the strawberries.
2. mix the 1 and half cup of wine, balsamic, pepper, sugar and lemon zest together and pour over strawberries. Make sure they are all covered and that the hollow is filled with wine.
3. Let the strawberries soak for at least 2 hours
4. Place the chocolate and butter in a glass mixing bowl and microwave for 30 seconds. give it a stir and heat again for another 30 seconds. Then set aside.
5. while you doing that, heat the cream and corn syrup in a small sauce pan until it simmers over a medium heat. Pay close attention, because it wont take long and could result in r a big freaking mess.
6. Pour the cream mixture over the chocolate and butter and let it sit for 2 minutes.
7. gently fold with a rubber spatula until it's smooth and creamy.
8. add the 1/4 cup of wine and stir until it's mixed completely.
9. This step should be timed at the end of the strawberries soak time.
10. After the strawberries have marinated, scoop them out and let them drain real well. Save the wine mix.
11. On a plate, make a foil bed so you can stand up the strawberries with the hollow end up.
12. Gently pour the truffle mix into the hollow of the strawberry.
13. Let them sit at room temp for about 10 minutes, then chill in the fridge or freezer.
14. Pour the wine mixture into a sauce pan and reduce until it forms a thick sticky glaze.
15. Drizzle the glaze over the chilled and filled berries.
Title: Warmed Cinnamon Apples & Caramel Cider Sauce
Ingredients:
- 1/4 pecans
- 4 apples
- 1/4 raisins
- 1/2 cinnamon
- 2 1/2 brown sugar
- 2 unsalted butter
- 1 flour
- 1 apple cider
- 1/2 brown sugar
- 1/2
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Peel the skin from the top third of each apple.
3. With a melon baller or a paring knife core the apples, leaving the bottom intact so that it can hold the delicious filling.
4. In a bowl combine the pecans, raisins, sugar, butter, orange rind, flour and cinnamon, blend well.
5. Gently stuff the apples with the mixture.
6. Place the filled apples upright in a small baking dish and pour the apple cider over top of the apples.
7. Cover with tin foil and bake for 45 minutes.
8. Remove the apples from the oven, (keep them covered) drain the cider, into a small pot and cook over medium heat for 5 minutes, set aside until needed.
9. In a small pan, on medium, heat the sugar and orange juice until sugar dissolves.
10. Bring to a boil and simmer for 5 minutes or until sugar has turned a golden color.
11. Carefully pour the reserved apple cider into the orange sugar mixture. It will bubble and spit, once it has stopped then slowly stir to blend together.
12. When ready to serve pour sauce over the apples and enjoy.
Title: Tomato-Soup Red Spice Cake
Ingredients:
- 2 white sugar
- 1 shortening
- 1 egg
- 1 baking soda
- 1 flour
- 1 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1/2 ground cloves
- 1/2 raisins
- 1 walnuts
- 1/2
Instructions:
1. Cream sugar and shortening.
2. Add tomato soup and egg and mix well.
3. Then add all the dry ingredients and mix together.
4. Place in a greased 8 x 8 inch baking pan (or a 9 x13 inch) and bake in a 325 degree oven for 30-40 minutes.
Title: Special Leche Flan
Ingredients:
- 30 eggs
- 56 evaporated milk
- 36 sugar
Instructions:
1. Prepare caramel base by putting 1-2 tbsps sugar on each linera and running the pans on the stove, using tongs to move pans over very low flame. It will take just a couple of minutes to melt the sugar into a rich, brown liquid.
2. Separate yolks. Remove all white as possible.
3. Add evaporated and condensed milk.
4. Mix mixture with a spoon in one circular direction, avoiding building of “foams” in the mixture.
5. Strain the mixture into lineras with a cheesecloth to remove the excess white part of the egg.
6. Cover the lineras tightly with aluminum foil.
7. Arrange lineras in a deep aluminum pan (ones used for roasting or those used for serving in buffets will do nicely) filled with water halfway of the lineras.
8. Add more water in the middle of the cooking time, if needed, to prevent burning of bottom.
9. Cook in oven at 375°F for around 30-40 minutes. The water-bath is more like “steam-cooking” than baking. Insert a toothpick in the center to check if done.
10. Cool in the refrigerator for a few hours.
Title: Pineapple Meringue Bread Pudding
Ingredients:
- 3 crushed pineapple
- 1 eggs
- 3 brown sugar
- 1/3 lemon, rind of
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 coconut milk
- 1 cream of tartar
- 1/4 sugar
- 1/4
Instructions:
1. Preheat oven to 350.
2. Grease either a a square baking dish (8x8x2) or an oblong dish (10x6x1 1/2) Place bread cubes in greased dish, spread the pineapple on top.
3. Lightly beat egg yolks in a small bowl, stir in brown sugar,lemon peel,cinnamon,salt and the reserved syrup.
4. Slowly stir in the coconut milk.
5. Pour the mixture over the bread cubes and pineapples.
6. Bake uncovered about 30-40 minutes, or until knife inserted in the middle comes out clean.
7. Remove from oven.
8. In a medium sized bowl, beat egg whites and cream of tartar on med.speed until foamy.
9. Beat in 1/4 cup sugar, 1 TBS at a time, and beat until stiff and glossy.Spread over pudding.
10. Bake until golden brown, approx 8-10 minutes.Let stand 5-10 minutes before serving.
Title: Microwave Clootie Dumpling
Ingredients:
- 1/2 water
- 4 sugar
- 1 cinnamon
- 1 mixed spice
- 6 butter
- 8 sultanas
- 8 raisins
- 1 treacle
- 8 molasses
- 1 plain flour
- 2 bicarbonate of soda
- eggs
Instructions:
1. put the first eight ingredients into a saucepan and bring to the boil.
2. simmer for five minutes.
3. add the hot mixture to the flour and bicarbonate when mixed well add the two beaten eggs mix well.
4. pour into a cling film lined pudding bowl and cook in the micro for
5. 650watt- 9 minutes.
6. 500watt- 12 minutes.
7. adjust to suit your micro it wont hurt to cook for a minute extra
8. cool for a bit and turn out on a plate.
Title: Easy Old Fashioned Peach Streusel
Ingredients:
- 1 lemon juice
- 2 light brown sugar
- 10 cinnamon
- 2 butter
- 1/8 margarine
- 2
Instructions:
1. Preheat oven to 400°F.
2. Drain peaches (Use peach syrup for beverage or dessert sauce.); place in single layer in buttered 9-inch pie plate; sprinkle lemon juice over.
3. Crush cookies coarsely between sheets of waxed paper with a rolling pin.(There should be 3/4 cup.)
4. Combine with brown sugar and cinnamon in small bowl; cut in butter or margarine with pastry blender until mixture is crumbly.
5. Sprinkle over peaches.
6. Bake in hot oven 20 minutes, or until crumbs toast lightly.
7. Serve plain or with cream or ice cream.
8. (We liked ours warm!).
Title: Pistachio Dessert
Ingredients:
- 1 butter
- 1/2 pistachio pudding mix
- 2 milk
- 3 Cool Whip
- 16
Instructions:
1. Crush the bag of oreo's in a food processor or blender.
2. Blend the crumbs w/ butter (melted).
3. Reserve 1/4 cup for topping.
4. Press in the bottom of a 9x13 cake pan.
5. Beat the pistachio puddings w/ the 3 cups of milk.
6. Fold into 3/4 of the CoolWhip.
7. Top w/remaining CoolWhip.
8. Sprinkle some reserved cookie crumbs on top.
Title: Coconut Bundt Cake With Roasted Peaches- Gillan Estate, New Zeal
Ingredients:
- 1 1/4 cream of coconut
- 1 sweetened flaked coconut
- 2/3 plain yogurt
- 2/3 canola oil
- 1/2 fresh lemon juice
- 1 lemon zest
- 4 all-purpose flour
- 2 sugar
- 2 baking powder
- 6 -8 dark brown sugar
- 2/3 water
- 1/4
- 3
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Butter and flour 12-cup Bundt pan.
4. Whisk first 6 ingredients in large bowl to blend. Mix flour, sugar and baking powder in medium bowl. Whisk flour mixture about 1 cup at a time into coconut mixture (batter will be thick).
5. Spoon batter into prepared pan. Bake until tester inserted near center comes out clean, about 50-60 minutes (original recipe stated 1.5 hours but my cake was done in 50 minutes). Cool cake in pan on rack 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.).
6. Slice cake; serve with peaches and whipped cream.
7. Roasted Peaches:
8. Preheat oven to 400°F
9. Toss all ingredients in 13x9x2-inch glass baking dish. Bake until sugar melts and peaches are heated through, stirring occasionally, about 20 minutes.
Title: Italian Rum Cake Cups
Ingredients:
- 16 ladyfingers
- 3 rum
- 2 instant vanilla pudding
- 8 strawberries
- 1 sugar
- 2 milk
- 2
Instructions:
1. Separate ladyfingers on a work surface.
2. Using a pastry brush, liberally paint the cake with rum.
3. Line small glass desert cups or cocktail glasses with cake.
4. Prepare the instant pudding according to the package directions, using the milk.
5. Top with heaping spoonfuls of prepared vanilla pudding, about ½ cup per serving dish.
6. Sprinkle sliced strawberries with sugar and toss to coat.
7. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate until dessert time.
Title: Dari's Heavenly Prune Cake
Ingredients:
- 3 eggs
- 2 buttermilk
- 1 sugar
- 2 self-rising flour
- 2 vanilla
- 1 nutmeg
- 1 ginger
- 1 cinnamon
- 1 prune
- 1 pecans
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour two 8-inch round cake pans or one 13x9x2 cake pan, set aside.
3. Combine all ingredients in the order listed EXCEPT PRUNES AND PECANS. Stir until smooth by hand approximately 75 strokes. If using a mixer, blend on medium speed about 2 minutes.
4. Stir in prunes and chopped pecans.
5. Pour batter into prepared pans and bake in oven approximately 45 minutes or until a knife inserted through center come out clean.
Title: Stranger Things Strawberry Cherry Upside-Down Cake
Ingredients:
- 1/4 butter
- 3/4 light brown sugar
- 2 fresh cherries
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 sugar
- 1/2 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1/2 cream of tartar
- 1/4 fresh strawberries
- 3 cherries
- 3
- 1
- 1/2
Instructions:
1. For Topping:
2. Preheat oven to 350 degrees F. Grease a 9-inch circular springform baking pan with butter. Pit and cut cherries into halves. Heat butter and brown sugar in the microwave until it begins to bubble. Pour the sugar into your baking pan and swirl around until bottom is fully covered. Place cherries into mixture with the cut side facing down.
3. For the Cake:
4. Separate your eggs and reserve the yolks. Start by beating your egg whites and cream of tartar until meringue forms, cover and set aside. In separate bowl (preferably using a stand mixer), beat butter until fluffy. Add sugar and egg yolks and beat until creamed.
5. In a glass measuring cup, mix vanilla and milk. In a separate mixing bowl, sift together flour, baking powder and salt. Slowly add dry mixture and milk mixture into batter at separate intervals, ending with the dry mixture. Mix until just combined to avoid overmixing.
6. Lastly, fold in egg whites gently with a spatula until just combined. Pour batter into baking dish (on top of cherries) and bake for 55 minutes until a toothpick comes out clean.
7. Once out of oven, allow to rest 10 minutes before removing from pan and inverting onto serving dish.
8. To Finish:
9. Using a spatula, mix food coloring into strawberry glaze until a deep color is reached and spread over the top of your cake. Garnish with whipped cream and fresh fruit. Serve immediately for best flavor.
Title: Kahlua Mocha Cake
Ingredients:
- 1 Kahlua
- 3/4 sour cream
- 3/4 eggs
- 1 chocolate chips
- 4 sugar
- 1 water
- 1 butter
- 1/4 Kahlua
- 1/4
- 2/3
Instructions:
1. For Cake: Mix everything but chocolate chips with mixer for about 4 minutes.
2. Fold in chocolate chips.
3. Pour into greased Bundt pan.
4. Bake at 350 for 55 minutes.
5. For Sauce/Topping: Bring sugar, water and butter to a boil, boil for one minute.
6. Remove from heat and stir in Kahlua.
7. Pour 2/3 of sauce over cake BEFORE removing from Bundt pan.
8. Turn out cake and slowly pour remaining sauce over top of cake (slow enough for it to soak into cake).
Title: Spicy Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 1 cinnamon
- 2 1/4 flour
- 2 baking soda
- 1 ginger
- 1/2 ground cloves
- 1/4 salt
- white sugar
Instructions:
1. Mix together shortening, brown sugar, egg and molasses.
2. In separate bowl, stir together remaining dry ingredients except white sugar. Then mix dry ingredients into shortening mixture.
3. Chill dough 2 hours or overnight.
4. Roll dough into balls the size of large walnuts and dip tops in sugar. Place on lightly greased baking sheet about 3 inches apart, sugared side up.
5. Bake in a 375º oven about 10 to 12 minutes until just set but not hard.
6. Cool on wire rack.
Title: Grandma Mary's Brown Sugar Pudding
Ingredients:
- 2 brown sugar
- 2 boiling water
- 3/4 tapioca
- 1 crushed pineapple
- 1 walnuts
Instructions:
1. Put sugar in top of double boiler.
2. Add boiling water and tapioca - cook until thick.
3. When cool, add pineapple and walnuts.
4. Top with whipped cream.
Title: Poached Pears With Wine Sauce
Ingredients:
- 4 bosc pears
- 2 water
- 1 vanilla extract
- 4 cinnamon
- 2 cornstarch
- 2
- 1
- 2
Instructions:
1. In a medium sauce pot bring wine, water, preserves, vanilla, orange juice, and cinnamon to a boil.
2. Once boiling add the pear halves and reduce liquid to a simmer. Continue simmering until pears are tender about 5-10 minutes.
3. Remove pears and set aside and whisk corn starch into the liquid in the sauce pot. Continue to simmer stirring constantly until liquid as thickened.
Title: Quick Toffee Torte
Ingredients:
- 1/4 sugar
- 1/4 water
- 1 instant coffee granules
- 1/2 butter
- 1/8 margarine
- 1 chocolate
- 1
Instructions:
1. In a small saucepan, combine the sugar, water and coffee. Bring to a boil; cook for 3 minutes, stirring occasionally. Remove from the heat; stir in butter and rum extract. Cool slightly.
2. Split cake into three horizontal layers. Place bottom layer on a serving plate. Brush with about 1 tablespoon coffee mixture; spread with 1 cup whipped topping. Repeat layers. Brush remaining coffee mixture over cut side of remaining cake layer;place coffee side down over top of torte.
3. Garnish with chocolate(grated),if desired. Chill until serving.
Title: Loaded Coconut Pecan Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1 1/4 vanilla
- 1 1/2 flour
- 1 1/4 pecans
- 1 3/4 sweetened flaked coconut
- 1 baking soda
Instructions:
1. Cream butter and sugar together in large bowl. Mix in egg and vanilla.
2. Mix in 1 cup coconut, saving the other 3/4 cup for later use.
3. Combine flour, pecans, and baking soda in small bowl. Mix into coconut mixture.
4. Once well mixed, sprinkle remaining 3/4 cup coconut on work surface.
5. Divide dough into 3 parts and form into rolls, about 1 1/2 inches in diameter.
6. Roll dough in coconut until coated.
7. Wrap in plastic wrap and chill until firm, at least 1 hour. (dough can be frozen up to 6 weeks).
8. Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet.
9. Bake at 350 degrees for 13-15 minutes. My oven takes 15.
10. Cool and enjoy!
Title: Strawberry Puree
Ingredients:
- 2 unsweetened strawberries
- 1/2 white sugar
- 1 -2 fresh lemon juice
Instructions:
1. Process the strawberries in either a food processor or blender until they are pureed.
2. Stir in the sugar until it dissolves.
3. Add a little lemon juice at a time until desired taste acquired.
4. May be refrigerated covered for 1 week to 10 days.
5. It may also be frozen in ice cube trays then put into a plastic bag so they can be removed easily as needed.
Title: Snow Peach Cradle Cake
Ingredients:
- 2 oatmeal
- 1 flour
- 1 sugar
- 2/3 non-fat powdered milk
- 1 allspice
- 1/2 baking soda
- 1 baking powder
- 2 salt
- 2 margarine
- 2
Instructions:
1. Drain the juice from the peaches and save.
2. In mixing bowl, add and mix all dry ingredients.
3. Note: if you use Splenda packets instead of sugar I suggest you use 1/3 cup more oatmeal, 1/3 cup more flour and 1/3 cup water to add to peach juice.You must replace the granulated sugar by bulk. Use 8-10 individual splenda packets.
4. Spray Pam in a 9 X 13 pryrex glass pan.
5. Preheat oven 375*.
6. Pour juice to equal 1 3/4 cups into dry mixture.
7. Add margarine and stir.
8. Pour two cups batter on bottom of glass pan.
9. Spoon drained white peach cubes over the batter. Spoon remaining batter over the top of peaches, I like to drizzle it.
10. Cook 30 to 35 minutes. When the middle springs back from a touch it is done. The sides will come away from the end and turn darker brown. Cool 10 minutes. Cut in squares.
Title: Chocolate Whoopie Pies
Ingredients:
- 1 sugar
- 6 canola oil
- 2 eggs
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 milk
- 4 milk
- 4 butter
- 4 shortening
- 3 - 3 1/4 confectioners' sugar
- 1/4 vanilla extract
Instructions:
1. Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
2. Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
3. Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
4. With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
5. Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
6. Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
7. Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.
Title: Never-Fail Dead-Easy Chocolate Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 3/4 sugar
- 2/3 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/2 water
- 1 1/2 eggs
- 3/4 vanilla essence
- 2
- 1 1/2
- 2
Instructions:
1. Grease and flour two 9x11 inch baking pans. Set aside.
2. In a large mixing bowl mix flour, sugar, cocoa powder, baking powder, baking soda and salt. Add water, oil, eggs and vanilla. Beat with an electric mixer (or by hand) on low speed until combined. Beat for 2 minutes on medium to high speed.
3. Pour batter into prepared pans.
4. Bake in a 350 degree oven (180 C) for 30-35 minutes or until a wooden toothpick or skewer comes out clean.
5. Cool in pan on wire rack for 10 minutes. Remove from pans. Cool completely.
6. Fill and frost cake with whipped cream.