lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Ganache Cake
Ingredients:
- 2 bittersweet chocolate chips
- 1/2 heavy cream
- 1 butter
- 6 powdered sugar
- 3/4 cocoa powder
- milk
Instructions:
1. For ganache (which should be made first because it needs to cool.):
2. warm the heavy cream in the microwave for about 1 minute, but watch it carefully!
3. add the chips and keep stiring until their melted, if they dont all melt, micorwave for a few more seconds.
4. once smooth, keep in the refregerator until needed (if leaving it too long it will be to hard to pour on cake! but you could leave it on the counter to warm up. Or make chocolate truffles, YAY!).
5. For buttercream:
6. cream the butter. with mixer on low speed, SLOWLY add powdered sugar until incorperated. add cocoa powder. thin with milk, about 1/2 cup, maybe a little more. but remember, you can always add more milk, its harder to thicken frosting.
7. Prepare:
8. start w/ a layer of cake (there should be 4) frost with as much buttercream as wanted. add more cake. frost. add more cake. frost. add more cake, and frost the whole cake with a thin layer of frosting. put the cake in the freezer for about 10 minutes. then pour ganache over cake and spread over cake. put in the fridge until set.
Title: CHOCOLATE MOUSSE CREAM CONE
Ingredients:
- 200 milk
- 500 peppermint
- 14 icing sugar
- 2
- 600
- 1/2
- 2
Instructions:
1. using an electric mixer, beat the mousse powder with the milk as per directions on packet.
2. fill each cone with mousse layering with some peppermint crisp if desired.
3. refrigerate for 1 hour.
4. whip the cream with the icing sugar. pipe or spoon the cream onto the cones.
5. top with sprinkles.
6. keep refrigerated until needed.
7. NOTE;the mousse powder I used may not be the same as you can get. (I'm in Australia, I used "äeroplane" mousse mix ) so just follow the directions on the packets you get or you can just make your own mousse if you prefer.
Title: Nanaimo Bars
Ingredients:
- 1/2 butter
- 1/4 sugar
- 5 egg
- 1 coconut
- 1 1/4 butter
- 1/2 vanilla custard powder
- 1 icing sugar
- 1/2 butter
- 2
- 8
- 1/4
Instructions:
1. BOTTOM LAYER: Melt first 3 ingredients in top of double boiler.
2. Gradually stream in egg while stirring to cook and thicken.
3. Remove from heat.
4. Stir in crumbs, coconut, and nuts.
5. Press firmly into an ungreased 9x13 pan.
6. Let cool. You can put this in the fridge while you make the middle layer.
7. MIDDLE LAYER: Cream butter, cream, custard powder, and icing sugar together well.
8. Beat until light.
9. Spread over bottom layer. Don't put this in the fridge, it will get too cold,making it difficult to spread the top layer.
10. TOP LAYER: Heat 2/3 of the chocolate and butter in top of double boiler until it is about 2/3 melted.
11. Gently stir until all the chocolate is melted and combined with the butter.
12. Test the temperature of the chocolate by putting a small drop on the inside or your wrist. It should sting just a bit. Heat a bit longer if needed.
13. Remove from heat, being careful not to get any water in the chocolate (it will seize). Gently stir in the rest of the chocolate.
14. Let the chocolate cool a bit - it should still be fairly liquid.
15. Once cool, but still liquid, pour over second layer.
16. Let chocolate layer set until firm, but not hard.
17. Score into 48 squares (this makes them easier to cut when chilled).
18. Chill in refrigerator.
19. Cut into 48 bars.
Title: Kaju and Anjeer Ki Burfee(Cashew Nut and Fig Squares)
Ingredients:
- 300 cashews
- 300 powdered milk
- 100 all-purpose flour
- 1 sweetened condensed milk
- 1/2 dried fig
- 1 1/2 milk
Instructions:
1. Blend all the ingredients, except the dried figs, to a smooth paste.
2. Pour the mixture into a thick bottomed wok.
3. Add the chopped dried figs.
4. Cook, stirring continuously, until the mixture starts to thicken and leave the sides of the wok and forms into a ball.
5. Put the mixture on a flat surface and roll out to 1/4 inch thickness.
6. Cool the mixture completely.
7. Cut into diamond shapes and serve.
8. Store refrigerated.
Title: Sweet Wine Fritters
Ingredients:
- 3/4 all-purpose flour
- 3 unsalted butter
- 1 egg
- 1 vanilla extract
- 1/2 salt
- 1 powdered sugar
Instructions:
1. Mix first 6 ingredients in large bowl until dough forms.
2. Knead until smooth, shape into ball and flatten into disk.
3. Wrap in plastic and allow to rest for 10 minutes.
4. Divide dough in half.
5. Roll out 1 disk on lightly floured surface to 1/8 inch thick.
6. cut into 1/2 x 6 inch strips.
7. Repeating rolling and cutting with remaining dough.
8. Pour oil into saucepan to depth of 1 1/2 inches deep.
9. Heat to 350 and fry in batches of 4 cookies until golden.
10. Drain on paper towels and sprinkle with powdered sugar.
Title: Menorah Apple Pudding
Ingredients:
- 900 cooking apples
- 50 sugar
- 1 lemon juice
- 1 soy margarine
- 3 caster sugar
- 200 eggs
- 200 lemon, zest of
- 225
- 4
- 1
Instructions:
1. Peel, core and dice the apples. Put them in a microwave proof bowl with the 50g sugar, jam, lemon juice and orange juice. Cook on full power for 7 minutes.
2. Put the cooked apple into the bottom of an oven dish.
3. Beat the margarine, caster sugar, ground almonds, eggs and lemon zest together until smooth. Spread over the apple.
4. Bake for 40 minutes on 350°F/180°C until golden brown,.
Title: Nina's Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1/4 salt
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 ginger
- sugar
Instructions:
1. Cream shortening; gradually add 1 cup sugar, beating at medium speed until light and fluffy.
2. Add egg and molasses; mix well.
3. Combine flour, soda, salt and spices; mix well.
4. Add to creamed mixture in fourths beating after each addition.
5. Chill dough at least 1 hour.
6. Shape dough into 1" balls and roll in sugar. Place 2" apart on ungreased cookie sheets.
7. Bake at 375 degrees for 10 minutes.
8. Top will crack. Cool on wire racks.
Title: Rose Bundt Cake
Ingredients:
- 2 3/4 cake flour
- 1/4 baking soda
- 1/4 salt
- 1 butter
- 6 cream cheese
- 2 1/2 sugar
- 5 eggs
- 2 vanilla
- 2 fresh lime juice
- 2 lime zest
Instructions:
1. Have all the ingredients at room temperature. Position a rack in the lower third of oven and preheat to 325°F Thoroughly grease and flour a rose bundt pan (or a any bundt pan).
2. Sift together the flour, baking soda and salt; set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth.
4. Gradually add the granulated sugar and beat until light and fluffy, about 5 min., occasionally scraping down the sides of the bowl.
5. Increase the speed to med-high and add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl.
6. Beat in the vanilla and lime juice.
7. Reduce the mixing speed to low and add the flour mixture in three additions, beating each addition until just incorporated; stop the mixer occasionally to scrape down the sides of the bowl.
8. Using a rubber spatula, stir in the lime zest.
9. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
10. Bake until the cake is golden and a toothpick inserted into the center comes out almost clean, 65 to 70 minutes.
11. Cool in pan about 10 minutes. Remove from pan and cool completely. Dust cooled cake lightly with confectioners sugar.
Title: Fridge Fruit Salad
Ingredients:
- 1 fat-free cool whip
- 4 walnuts
- 1/4 apples
- 2 orange
- 1 kiwi fruits
- 2 granola cereal
- 1/2
Instructions:
1. Peel Orange and peel sections. Cut into 1/2 inch pieces and throw in a mixing bowl.
2. Peel the apples and kiwi and dice each into 1/2 inch cubes or whatever size you choose.
3. Chop the walnuts and throw nuts and fruit into the mixing bowl with the oranges.
4. Mix in the cool whip and yogurt. Try not to over stir as it will get a bit too runny. Sprinkle optional granola on top. Enjoy!
Title: Cannoli with Amaretto Filling
Ingredients:
- 2 flour
- 1/8 salt
- 1 sugar
- 1/2 butter
- 1 egg
- 1/4 white wine
- 1 ricotta cheese
- 1 mascarpone
- 3/4 confectioners' sugar
- 1 Amaretto
- 3 confectioners' sugar
- 1/4
Instructions:
1. SHELLS: Combine flour, salt and sugar in a medium bowl.
2. Cut in butter until mixture resembles coarse meal.
3. Stir in beaten egg.
4. Gradually stir in wine, mixing well.
5. Shape dough into a ball, cover and refrigerate 30 minutes.
6. Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
7. Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
8. Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
9. Moisten seam with water to seal.
10. Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.
11. Fry cannoli shells one minutes, or until golden brown.
12. Drain on paper towels and cool about 5 seconds.
13. Remove the form and cool cannoli shells completely.
14. FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
15. Put ricotta in a processor and process until smooth.
16. Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
17. Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.
18. Pipe, or spoon. filling into shells.
19. Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
20. NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.
Title: Orange Torte
Ingredients:
- 2 butter
- 1/4 cinnamon
- 1 sugar
- 1 1/4 flour
- 2 salt
- 1/2 milk
- 1/8 cornstarch
- 1 cold water
- 1 boiling water
- 1 1/2 salt
- 1 sugar
- 2
- 1/2
- 1
- 6
Instructions:
1. Preheat oven to 325F and grease a deep pie plate.
2. Combine crumbs butter, cinnamon, 1/2 cup of sugar; mix well.
3. Line prepared pie plate with 2/3 of this mixture; bake for ten minutes.
4. Raise oven temperature to 350°F.
5. Beat egg yolks until thick and lemon colored; stir in flour, salt and remaining sugar.
6. Add orange juice, rind and milk; cook in a double boiler about 15 minutes, stirring constantly.
7. Cool.
8. Pour into baked shell and cover with meringue, making sure it covers the edges well.
9. Sprinkle meringue with remaining crumbs and bake for 15 minutes.
10. For the meringue:.
11. Mix together cornstarch and cold water.
12. Add to 1/2 cup boiling water.
13. Cook over low heat until it thickens.
14. Set aside to cool.
15. Beat egg whites, dash of salt, and sugar until stiff.
16. Add cooled cornstarch mixture to beaten egg white mixture.
Title: Macadamia Fudge Torte
Ingredients:
- 1/3 sweetened condensed milk
- 1/2 cinnamon
- 1 eggs
- 1 1/2 pecans
- 1/3 water
- 5 -6 milk
- 2
- 1/3
- 2
- 1/3
Instructions:
1. Preheat oven to 350.
2. Spray a 9" or 10" springform pan with Pam.
3. In a small saucepan, combine condensed milk and chocolate chips.
4. Heat on med-low setting til chocolate is melted, stirring occasionally.
5. In a large bowl, combine cake mix, cinnamon and oil until crumbly.
6. Place pears in a blender and blend until smooth.
7. In a large bowl, combine 2 1/2 cups of the cake mix mixture, pears and eggs.
8. (The rest of the cake is used for the topping.) Beat with an electric mixer at low speed until moistened, then at med speed for 2 minutes.
9. Spread batter evenly in prepared pan.
10. Drop chocolate chip mixture by spoonfuls over the batter.
11. Stir nuts and water into remaining cake mix mixture blending well, and sprinkle over batter.
12. Bake 45-50 minutes or until top springs back lightly when touched in center.
13. (Be careful not to overbake or cake will be dry.) Cool 10 minutes.
14. Remove side of pan and cool.
15. Combine butterscotch topping and milk in saucepan over med-low heat heat for 3-4 minutes or until well blended, stirring occasionally.
16. To serve, spoon about 2 tablespoons of warm sauce on to plate and top with wedge of torte.
Title: Fat Free Pumpkin Spice Ring
Ingredients:
- 1 1/4 cake flour
- 1 ground cinnamon
- 3/4 salt
- 1/2 ground ginger
- 1/4 ground nutmeg
- 2 confectioners' sugar
- 14 cream of tartar
- 1 1/2 vanilla
- 1 1/2 pumpkin puree
- 8
Instructions:
1. Preheat oven to 375. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners' sugar. Set aside.
2. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beat in vanilla. Beating at high speed, sprinkle in 1 cup confectioners' sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
3. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not overmix.
4. Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle. Cool completely in pan.
5. Loosen cake from pan. Place cake on plate. Sprinkle with confectioners' sugar.
Title: Apricot Brandy and Rum Pound Cake With Peaches
Ingredients:
- 3 all-purpose flour
- 3 sugar
- 1 unsalted butter
- 1 1/2 eggs
- 4 sour cream
- 1 baking soda
- 1 salt
- 1 vanilla extract
- 1 apricot brandy
- 1/4 sugar
- 1/4 butter
- 1/4 powdered sugar
- 1/4 butter
- 1 vanilla extract
- 1 1/2 - 2 apricot brandy
- 2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Butter or spray tube pan with nonstick spray.
3. Using a mixer beat 3 cups sugar and 2 sticks of unsalted softened butter together until creamy.
4. Add one egg at a time and beat well after each one.
5. Add sour cream, extracts and brandy mix until blended.
6. Add flour one cup at a time with salt and baking soda.
7. Mix batter well while scraping sides of mixing bowl with a spatula.
8. Using a spatula fold peaches into batter.
9. Pour into tube pan evenly.
10. Bang pan to get air bubbles out at least 3 times.
11. Bake for 55 to 60 minutes or until toothpick comes out clean.
12. If you tap on cake it should sound hollow.
13. Take cake out of pan while still slightly warm.
14. Turning upside down onto a large plate.
15. Using a measuring cup pour 1/4 cup brandy, and 1/4 cup rum together, add 1/4 cup sugar and 1 tsp melted butter.
16. Stir with spoon until sugar is dissolved.
17. Take a fork and poke holes all around top of cake.
18. With a spoon pour brandy and rum mixture in holes.
19. Let cake sit upside down until completely cooled.
20. Once cake is completely cooled turn right side up and place on cake dish.
21. Using a small deep bowl measure out 1 1/2 cups of powdered sugar.
22. Along with 1 tsp vanilla extract add 2tsp melted butter, orange juice and brandy. Stir well until a glaze is formed and drizzle all over top of cooled cake.
Title: White Chocolate Coconut Frosting
Ingredients:
- 1/2 butter
- 1 powdered sugar
- 2 milk
- 3 white chocolate
- 1 1/3 sweetened flaked coconut
Instructions:
1. Cream together the butter, powdered sugar, and milk in a medium bowl using an electric mixer on low speed until well blended.
2. Increase mixer speed to medium and beat for 30 seconds, or until smooth.
3. Blend in the melted chocolate.
4. Stir in the coconut.
5. Use frosting as desired.
Title: Fruit-Topped Cake
Ingredients:
- 1 1/4 cake flour
- 1 baking powder
- 1 salt
- 8 butter
- 10 sugar
- 1 egg
- 1 fresh lemon juice
- 1 ground cinnamon
- 1/8
Instructions:
1. Preheat oven to 375°F Grease a 9-inch round pan.
2. Sift flour, baking powder and salt into a small bowl.
3. In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
4. Add egg to butter/sugar mix, stir well.
5. Stir in flour mix, spread dough in pan with the back of a spoon.
6. Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
7. Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
8. Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
9. Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
10. Cool on a wire rack and serve warm or at room temperature.
Title: Gramma's Apple Crisp
Ingredients:
- 4 sliced apples
- 1/4 sugar
- 1 flour
- 1 cinnamon
- 1 nutmeg
- 1/2 butter
- 1/2
Instructions:
1. Lay apples in buttered 9 inch square cake pan.
2. Sprinkle apples with orange juice.
3. Combine flour sugar spices and pinch of salt.
4. Cut butter into flour mixture until crumbly.
5. Sprinkle over apples.
6. Bake at 375 for 45 minutes until topping is crisp.
7. Serve warm.
Title: Mango Cream
Ingredients:
- 2 mangoes
- 1/4 fresh lemon juice
- 1 sugar
- 2 sugar
- 1 salt
- 6 chocolate
- 2
Instructions:
1. Peel mangoes and cut flesh from pit; finely dice half of the fruit.
2. In a blender or food processor, puree remaining fruit, lemon juice, and 1/4 cup sugar.
3. In a bowl, beat egg whites until soft peaks form. Beat in remaining 1 Tablespoon sugar and salt until stiff but not dry. In another bowl, whip cream until stiff. Gently fold beaten egg whites into whipped cream. Fold in mango puree, then fold in diced mango. Spoon into a serving bowl or individual dessert dishes; refrigerate 30 minutes. To serve, decorate with chocolate.
4. Variation: As an interesting change of flavor, substitute freshly squeezed lime juice for the lemon juice. The delicate lime flavor blends well with mangoes.
Title: Citrus Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 8 unsalted butter
- 1 granulated sugar
- 1 egg
- 1 lemon zest
- sugar
Instructions:
1. Whisk together flour, baking powder, and salt.
2. Beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
3. Beat in egg, zest, and flour mixture.
4. Divide dough in half; wrap in plastic- Freeze until firm, 20 minutes.
5. Preheat oven to 325 degrees.
6. Unwrap 1 half on a lightly floured surface- Let stand 10 minutes.
7. Roll out to 1/4 inch thick.
8. Cut out circles with a 2-inch round cookie cutter.
9. Transfer cookies to parchment-lined baking sheets.
10. Roll out scraps; cut out circles- Repeat with remaining dough.
11. Lightly press 1 end of a clean 1 1/2-inch spool onto surface of each cookie.
12. Refrigerate dough on sheets 10 minutes.
13. Sprinkle sanding sugar into imprint on cookies; brush off excess.
14. Bake until golden, about 14 minutes- Cool on sheets on wire racks.
Title: Sugar Skulls
Ingredients:
- 1 water
- 3/4 vanilla extract
- 1 1/2 light corn syrup
- 1/4 powdered sugar
- 8 cornstarch
- 2 water
- 1/2 powdered sugar
- 3
- 1 1/2
- 3
- 2
- 3
- 2
Instructions:
1. Note: you will also need to purchase: metal sequins for decorating eyes [the zaar computer about had a stroke with that in the ingredients].
2. Whisk powdered egg whites and water together until foamy. Add vanilla extract and corn syrup. Whisk until blended. Add powdered sugar. With a spoon, and then by hand, mix until a firm paste forms.
3. Dust a jelly-roll pan with 1 cup of the cornstarch. Knead sugar paste in cornstarch for a few minutes until it becomes smooth and pliable. Roll the dough into a ball. Wrap it in plastic and refrigerate it until chilled.
4. Begin by forming dough into round balls, each about the size of a small fist. Use more cornstarch to prevent sticking, if needed.
5. Use your hands to sculpt the ball into a skull shape. Sculpt eye and nose hollows with your thumbs or a blunt knife.
6. To prepare the icing, whisk powdered egg white and water together until foamy. Add powdered sugar and beat until smooth. Divide mixture into two small bowls. Add red food coloring and cinnamon extract to one and blue food coloring and peppermint extract to the other. Mix to blend the colors in each bowl.
7. Fill two pastry bags with icing mixtures. Decorate skulls with icing. Allow objects to dry. Weather conditions affect drying times. Skulls may take anywhere from several hours to 48 hours to fully dry.
8. If you have bought your alfeniques [candy skulls] and would like to add chocolate candy, the directions are simple.
9. Melt your favorite chocolate in a double boiler. White chocolate looks best with the skulls.
10. Use a funnel with a rounded stopper to pour your chocolate (or use a spoon, messier but less expensive) into shaped molds. Wipe any drips off the edges of your molds and place in the freezer until the mold appears frosted and the candies hard. More time is better than less. Flip the mold over and tap lightly over a towel. Any candies that do not drop out easily should be placed in the freezer a little longer.
Title: Velvety Beet Cupcakes With Raspberry Icing
Ingredients:
- 1/4 raspberries
- 1 1/4 all-purpose flour
- 1/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/2 beets
- 200 granulated sugar
- 3/4 egg
- 1/4 vanilla
- 1 buttermilk
- 1 light cream cheese
- 1/2 icing sugar
- 125
- 1/2
Instructions:
1. Measure out raspberries and leave on counter. Preheat oven to 350°F Line a 12-cup muffin pan with paper cups or spray with oil.
2. Stir flour with cocoa, baking powder, baking soda and salt in a large bowl. Puree beets in a blender or food processor. Beat sugar with oil in a medium-sized bowl, using an electric mixer, until combined, 2 minute Beat in egg, then beets and vanilla. Gradually beat in one-third of flour mixture just until blended, then half of buttermilk. Repeat additions, ending with flour mixture. Divide batter among muffin cups, filling each 3/4 full.
3. Bake in centre of oven until a cake tester inserted in cupcakes comes out clean, 20 to 25 minute Cool in pan on a rack for 15 min, then remove cakes to a rack to cool completely before icing.
4. PUSH raspberries through a sieve into a bowl, using the bottom of a ladle. Discard seeds. Stir in cream cheese and icing sugar until evenly mixed. Spread over cooled cupcakes.
Title: Heavenly Hash
Ingredients:
- 1 cooked rice
- 1 heavy cream
- 1
Instructions:
1. Combine and pile into sherbet glasses.
2. Baby marshmallows or nuts may be added if desired.
Title: Toasty 3-Seed Crescents
Ingredients:
- 1/4 sunflower seeds
- 1/4 sesame seeds
- 2 butter
- 1 powdered sugar
- 1/2 vanilla
- 1 all-purpose flour
- 2 powdered sugar
- 1
Instructions:
1. In a skillet over medium heat cook and stir sunflower kernels and seeds for 3 to 5 minutes or until toasted. Remove from skillet; cool.
2. In a mixing bowl beat butter with electric mixer on medium speed 30 seconds. Add the 1/2 cup powdered sugar and vanilla. Beat until combined, scraping sides of bowl. Beat in as much flour as you can with mixer. With a spoon stir in toasted seeds and any remaining flour. Cover; refrigerate 1 hour.
3. Preheat oven to 350°F Shape dough in 2 1/2-inch-long ropes, then in crescents;.
4. Place 2 inches apart on ungreased cookie sheet.
5. Bake 12 to 15 minutes or until bottoms are lightly browned. Cool 1 minute. Transfer to wire rack; cool completely.
6. In a plastic bag gently shake cooled cookies, a few at a time, with 1 cup powdered sugar.
Title: Pumpkin Roll With Cream Cheese
Ingredients:
- 3/4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 clove
- 1/2 cinnamon
- 1/4 salt
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 1 cream cheese
- 1 powdered sugar
- 6 butter
- 1 vanilla
Instructions:
1. Preheat the oven to 375°F Grease a 15x10 cookie sheet. Then layer the cookie sheet with wax paper. Once the wax paper is down, grease it again. Sprinkle flour on to a medium size clean dish towel and set aside.
2. Combine the first 6 ingredients in a medium size bowl and then set aside. Combine your eggs and sugar in your mixing bowl until it becomes thick. Beat in pumpkin. Stir in the flour mixture. Once mixed, spread it evenly into your prepared cookie sheet.
3. Bake for 13 to 15 minutes or until the top of the cake springs back when touched. Immediately loosen cake from the cookie sheet and put it on the prepared towel. Peel off the remaining wax paper. Roll the cake in the towel and set it in the fridge to cool.
4. Beat the cream cheese, powdered sugar, butter and vanilla in a mixer bowl until smooth. Unroll cake; remove towel. Spread the cream cheese filling all over one side of the cake. Re-roll the cake and set it in the fridge for at least 1 hour. Sprinkle with powdered sugar, if desired, and enjoy!