lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Swirl Cake
Ingredients:
- 1/4 butter
- 3/4 flour
- 3/4 brown sugar
- 2 cinnamon
- 1/2 butter
- 8 cream cheese
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 1/2 milk
- 2 baking powder
- 1/2 salt
- 1/2 baking soda
- 2 flour
Instructions:
1. FILLING: Place the filling ingredients in a bowl and mix with a fork or your fingers until the mixture is completely combined and crumbly.
2. CAKE: Preheat the oven to 350°F.
3. Lightly butter or spray a tube or bundt pan.
4. Place the butter, cream cheese, and sugar in a large bowl and mix with an electric mixer on low speed for 2-3 minutes or until combined.
5. Add the eggs and vanilla and mix on medium speed for 2 minutes or until creamy. Add the milk and mix on low speed for 1 minute or until smooth. Add the baking powder, salt, and baking soda and mix for 30 seconds. Add the flour and mix for 2 minutes or until completely combined.
6. Pour one third of cake batter in pan and sprinkle with half of.
7. the filling. Pour another third of the batter into the pan and sprinkle.
8. with the remaining filling. Pour the remaining batter into the pan and.
9. bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool slightly and invert onto a serving platter.
Title: Cigar Cookies
Ingredients:
- 1/2 margarine
- 1/2 light brown sugar
- 2 eggs
- 2 flour
- 3 walnuts
- 1/2 vanilla
- 1/3 confectioners' sugar
Instructions:
1. Beat margarine and sugar until light.
2. Beat in eggs. Add rest of ingredients and mix well.
3. Place batter by small teaspoonfuls far apart on well greased cookie sheet(s). Probably have to do this in 4 batches.
4. Bake at 350 degrees F. for 10 minutes until edges and undersides are well browned. If not adequately browned, it won't roll. Loosen each cookie immediately and roll up while hot.
5. Place rolled up cookies on a napkin lined plate and sprinkle with confectioners sugar when cooled. Do this until process until you use up all the batter.
Title: Coffee Caramel Flan (4 Ww Points)
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1 fat-free evaporated milk
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a saucepan, whisk together sugar and cornstarch. Gradually stir in milk. Bring to a simmer, whisking constantly until slightly thickened. Stir in caramel topping and coffee drink mix. Remove from heat.
3. Whisk egg whites in a large heatproof bowl. Very gradually stir hot milk mixture into egg whites.
4. Pour about 1/3 cup of mixture into each of four 1/2-cup ramekins. Place ramekins in a shallow baking dish and add enough hot water (on outside of ramekins) to rise about 1 inch up sides of ramekins.
5. Bake until firm and puffy, about 30 minutes. Carefully remove baking dish from oven, lift out ramekins and let cool before serving. To serve chilled, cover with plastic wrap and refrigerate until cold. Yields 1 per serving.
Title: The Best Soft and Chewy Chocolate Chip Cookies in the World
Ingredients:
- 2 white sugar
- 1 brown sugar
- 2 baking soda
- 2 salt
- 2 vanilla
- 2 eggs
- 4 flour
- 4 1/2 walnuts
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Cream the Crisco and sugars together. Add the soda, salt and vanilla to the creamed mixture. Add the eggs, one at a time. Add the flour and mix well. Add the chocolate chips and nuts.
3. Drop by rounded teaspoons (or tablespoons) on a ungreased cookie sheet.
4. Bake 8-10 minutes at 375 (just until set in the middle, but not done!). Let cool 2 minutes on the cookie sheet before removing to a cooling rack.
5. **Add 1/2 cup baking cocoa for chocolate chocolate chip cookies. Try peanut butter chips or M&M's in place of the chocolate chips.
6. **IMPORTANT: Do not adjust the amount of eggs or shortening -- it will mess with how the cookie spreads. I have tried.
Title: Cream of Peanut Butter Pie
Ingredients:
- 3/4 peanut butter
- 8 cream cheese
- 1 brown sugar
- 1 graham cracker pie crust
- 3/4 peanuts
- 1
- 1/4
Instructions:
1. Mix together the first 5 items. Make sure the cream cheese is soft. pour into 9 inch pie container.
2. Bake at 350 degrees for 20 minutes or so.
3. Sprinkle peanut pieces on top and refrigerate for 4 or more hours. You can sprinkle pie with chocolate chips before baking, if you desire.
Title: Crock Pot Hot Fudge Brownie Cake
Ingredients:
- 1 brown sugar
- 1 1/2 water
- 1/4 cocoa powder
- 5 chocolate chips
- 1 eggs
- 4 butter
- 1/4 water
- 3/4
Instructions:
1. Spray crock with pam.
2. In a sauce pan bring brown sugar,3/4 cup of water and coco powder to a boil.Stir to make sure sugar is desolved.shut off heat.
3. Combind remaining ingredients in a bowl,put into crock.
4. Pour mixture in sauce pan over batter.
5. Cover and cook on high for 2 hours or untill done.
6. The center of the cake should spring back alittle,.
7. will look wet because of the mixture that was poured on top.
8. Spoon out and enjoy!
Title: Lemon Berry Ricotta Cake With Mixed Berry Sauce
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 3 eggs
- 1/2 ricotta cheese
- 1/4 half-and-half
- 1 1/2 lemon, zest of
- 1 all-purpose flour
- 1 3/4 berries
- 1 frozen mixed berries
- 1 sugar
- 1/4 cornstarch
- 1
Instructions:
1. FOR CAKE:
2. Heat oven to 325 degrees. Line a 9 inch spring form pan with foil, coat with non-stick cooking spray.
3. Cream butter and sugar until fluffy.
4. Add eggs, lemon extract, zest, ricotta and half and half. Beat until well blended, scraping down sides of bowl as needed.
5. Add the flour, mix until smooth.
6. Pour batter into pan and spread the berries(still frozen) over the top of the cake.
7. Bake for 40-50 minutes or until the top is light golden brown and the cake is set.
8. Let cool at room temperature for 30 minutes then cool in refrigerator until completely chilled, about 1 hour.
9. FOR SAUCE:
10. While cake is cooling mix the berries, sugar and corn starch together in a small sauce pan. Bring to a simmer stirring to prevent lumps from forming. Puree the berries in a blender or with an immersion blender. Let cool.
11. Serve a piece of cake with a spoon full of sauce over the top.
Title: Gramma's Scuffles
Ingredients:
- 5 flour
- 2 baking powder
- 1 butter
- 2 margarine
- 1 eggs
- 2 milk
- 2 sugar
- cinnamon
Instructions:
1. Mix first ingredients until crumbly. Mix 2nd ingredients; make a well and add egg mixture to flour mixture.
2. (I'm not sure if over-mixing matters or not!) Portion the dough into 8-10 balls (about the size of a pie plate when rolled out). Wrap each ball in plastic wrap and leave in the fridge overnight(or a few hours if you're in a rush).
3. Sprinkle cinnamon sugar onto work surface and roll out patties to the size of a pie plate. Cut into wedges and roll into scuffles. Roll from wide end down to the point. Place onto cookie sheet. Bake at 350 deg for 12 minutes.
Title: Poi Doughnuts
Ingredients:
- 3 flour
- 1 1/2 sugar
- 3 baking powder
- 3 eggs
- 1
Instructions:
1. Beat eggs and water, then add poi and mix well.
2. Add poi mixture into dry ingredients.
3. Heat 3" of oil in a pot at 300 degrees (medium heat on a gas stove).
4. Drop golf ball sized portions of dough into the oil, leaving enough room for them to expand.
5. fry until golden brown. Test with a bbq stick to see if it's done.
Title: That Huckleberry Dessert
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 flour
- 1/3 walnuts
- 16 cream cheese
- 1 sugar
- 1 heavy whipping cream
- 2 vanilla
- 4 huckleberries
- 1 sugar
- 1/2 water
- 4 cornstarch
Instructions:
1. Combine butter with brown sugar.
2. Stir in flour & nuts.
3. Press into sprayed 13x9 in pan.
4. Bake at 350 for 12 - 15 minutes., do not let it brown.
5. Cool & Prepare filling.
6. Cream together cream cheese & sugar until fluffy.
7. In separate bowl whip the cream & add vanilla.
8. Add the whipped cream to the cream cheese & spread over cooled crust.
9. Chill at least 4 hours.Prepare topping while this chills.
10. Combine sugar & cornstarch in sauce pan.
11. Add water & berries.
12. Stir & cook over medium heat until thick and clear.
13. Chill thoroughly.
14. Spread over chilled cream layer.
Title: Pumpkin Crunch Parfaits
Ingredients:
- 3/4 milk
- 1 vanilla instant pudding mix
- 2 canned pumpkin
- 1 pumpkin pie spice
- 1/2 pecans
- 1
- 32
Instructions:
1. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. Stir in the whipped topping, pumpkin and pumpkin pie spice; mix well. Fold in pecans.
3. Spoon half of the mixture into parfait glasses; top with half of the gingersnap crumbs.
4. Repeat layers. Top with additional whipped topping. Yield: 6 servings.
Title: Simply the Best Pumpkin Pie
Ingredients:
- 2 pumpkin puree
- 1 sugar
- 1/2 cinnamon
- 1/4 ginger
- 1/4 nutmeg
- 1/8 clove
- 3 eggs
- 3/4 milk
- 3/4 cornstarch
- 1
Instructions:
1. Put the pumpkin, sugar, and spices into a heavy-bottomed saucepan and cook, over low heat, for about 5-10 minutes, or until sugar is completely dissolved and it is slightly thicker. Cool to room temperature.
2. Whisk the eggs until smooth. Add the pumpkin mix, whisk until smooth. Then add the milk, whisk. Then the cornstarch, whisk well. Let sit for about 10-15 minutes, whisking occasionally, while you prepare the crust and preheat the oven to 400°F.
3. Crimp and trim the pie crust and put it into a greased 9 in pie pan. Put the crust in the oven for 2 minutes (time it) to barely par-bake it. Remove from oven and let cool about one minute. Pour filling into crust and cover with aluminum foil.
4. Bake 25-30 minutes (use convection if possible). When done, it should still jiggle all over, but mostly in the center. You may need to remove foil for about 5 minutes if too undercooked at 30 minutes. When cooling, keep warm and covered with foil so it does not cool too quickly, or it will crack and separate from crust.
Title: Four-Layer Pumpkin Cake With Orange-Cream Cheese Frosting
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 Chinese five spice powder
- 1/2 fine sea salt
- 1 unsalted butter
- 2 golden brown sugar
- 3 eggs
- 1 pumpkin puree
- 1/3 unsalted butter
- 1 cream cheese
- 2 powdered sugar
- 1 walnuts
- 2 walnut halves
Instructions:
1. For cake:
2. Position rack in bottom third of oven; preheat to 350°F
3. Spray two 9-inch cake pans with nonstick spray. Line bottoms with parchment; spray parchment.
4. Whisk flour and next 4 ingredients in large bowl.
5. Using electric mixer, beat butter in another large bowl until smooth.
6. Beat in brown sugar.
7. Add eggs 1 at a time, beating to blend between additions.
8. Beat in pumpkin.
9. Add dry ingredients to butter mixture in 3 additions alternately with milk in 2 additions, beating to blend between additions.
10. Divide batter between pans.
11. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
12. Cool in pans on rack 15 minutes.
13. Run knife around cakes to loosen. Invert cakes onto racks. Remove parchment and cool completely.
14. DO AHEAD: Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.
15. For frosting:
16. Using electric mixer, beat butter in large bowl until smooth.
17. Add cream cheese and orange peel; beat until smooth.
18. Add powdered sugar and beat on low speed until smooth.
19. Trim rounded tops from cakes.
20. Using long serrated knife, cut each cake horizontally in half.
21. Place 1 cake layer, cut side up, on large platter.
22. Spoon 2/3 cup frosting atop cake in dollops; spread to edges.
23. Repeat 2 more times with cake and frosting; top with remaining cake layer, cut side down.
24. Spread remaining frosting over top and sides of cake (layer will be thin).
25. DO AHEAD: Can be made 2 days ahead. Cover with cake dome; chill. Let stand at room temperature 1 hour before serving.
26. Decorate cake with walnuts and serve.
Title: Creamy Grand Marnier Pudding
Ingredients:
- 6 tapioca
- 6 sugar
- 1/4 salt
- 3 1/2 milk
- 1/2 sugar
- 4 vanilla
- 4 Grand Marnier
- 2
- 3 1/2
Instructions:
1. Mix tapioca, 6 tablespoons sugar, salt, milk, cream, and egg yolks in a saucepan.
2. Let stand for 5 minutes.
3. Beat egg whites unitl foamy, gradually adding 4 tablespoons sugar and beat until soft peaks form.
4. Cook tapioca mixture over a slow fire, stirring constantly until it boils.
5. Add the tapioca mixture gradually to egg whites just until blended.
6. Add vanilla and Grand Marier.
7. Serve warm.
Title: Blackberry and Nectarine Galette
Ingredients:
- 3 yogurt
- 1/3 buttermilk
- 3 flour
- 1/4 cornmeal
- 1/4 sugar
- 1 salt
- 7 unsalted butter
- 1/2 fresh blackberries
- 1/2 nectarine
- 1 egg
Instructions:
1. Stir the sour cream and ice water together. Put flour, cornmeal, sugar. and salt into your mixing bowl and whisk to combine. Add the cold butter and toss to coat with the flour mixture. Using either your hands or a pastry cutter work the butter into the flour until it resembles large crumbs (about the size of peas). Add the sour cream/water and stir with fork to combine.
2. Gather the dough and gently press into a disk, wrap in plastic wrap and refrigerate for at least 2 hours. This is enough dough for 1 large or 2 smaller galette's, if making 2 divide dough in half and wrap each individually. Dough can be frozen also for later use. Defrost in the refrigerator.
3. Place blackberries and sliced nectarines in a bowl, add the sugar, flour, salt and mix together. Set aside.
4. Generously sprinkle flour on work surface, roll out the dough to a rustic circle approximately 1/8 inch thick. Place fruit in center and bring the sides up keeping some of the fruit exposed. Brush with egg wash or cream, sprinkle with sugar and bake at 400 degrees for 45-50 minutes or until the galette is golden brown and bubbly.
Title: Bistvitny Torte
Ingredients:
- 3/4 sugar
- 3/4 vanilla extract
- 1/2 eggs
- 3 self raising flour
- 2 sugar
- 50 water
- 1/2 brandy
- 6 sherry wine
- 3 butter
- 4 confectioners' sugar
- 1/4
- 1/8
Instructions:
1. To make the cake, beat the margarine and sugar until light and fluffy. Beat in the vanilla extract. Gradually add the eggs, beating well. Fold in the flour. Divide the mixture in half. Melt the semisweet chocolate and stir into one half.
2. Place spoonfuls of each mixture into a greased and floured pan and swirl them together with a toothpick to creat a marbled effect.
3. Bake in a preheated oven at 375F for 30 minutes or until the cake is springy to the touch. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack and let cool completely.
4. To make the syrup, place the sugar in a small pan with the water and heat until the sugar has dissolved. Boil for 1-2 minutes.Remove from the heat and stir in the brandy or sherry. Let the syrup cool slightly, then spoon it slowly all the over the cake, letting it soak into the sponge.
5. For the frosting, melt the chocolate and the butter together, then remove from the heat. Stir in the confectioner's sugar, let cool, then beat the till its thick enough to spread.
Title: Oreo Cheesecake Cookies
Ingredients:
- 1/2 unsalted butter
- 3 cream cheese
- 1 sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 white chocolate chips
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees and line two baking sheets with parchment paper. Set aside.
2. In a large bowl, cream together the butter and cream cheese using a hand mixer until they are well combined.
3. Add the sugar and vanilla and mix until ingredients are well combined. Add the flour and mix on low until the flour is incorporated. Stir in the mini chocolate chips.
4. Scoop the dough into 1" balls and roll in Oreo cookie crumbs so cookie is covered. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.
5. Cool on the pan for two minutes before transferring to a wire rack to cool. Once cool, drizzle cookies with melted white chocolate. Enjoy!
Title: Vienna Crescents
Ingredients:
- 1 butter
- 1 sugar
- 2 salt
- 1/4 pure vanilla extract
- 2 hazelnuts
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 300 degrees Farenheit.
2. Grind the nuts (A mouli grater works quickly and easily).
3. Work butter and sugar in a bowl until creamy.
4. Add flour, salt, vanilla and nuts; mix until well blended.
5. Using your hands, take ball of dough the size of a medium orange, and work it on the counter using both hands, rolling it until it looks like a rope, almost ½ inch thick. I have never chilled the dough, but you might chill it if you find it easier for handling it.
6. Cut into three-inch lengths.
7. Place on ungreased cookie sheet, either on foil or parchment paper, curving them into “C” shapes about one inch apart, and bake 18 to 20 minutes.
8. Cool crescents until cool enough to handle, and roll in confectioner's sugar, pressing gently so as not to break them, until completely covered.
9. Makes about 6 dozen cookies.
10. TOASTING HAZELNUTS: Preheat oven to 350 degrees. Place hazelnuts in single layer on cookie sheet and toast until the skins begin to split, about 10 minutes. Rub the warm nuts vigorously with a clean kitchen towel to remove the skins. Return nuts to the pan and toast until fragrant and golden brown, about 2 – 3 minutes more. (Remember to turn oven down for the cookies.).
Title: Mattie's Jam Cake
Ingredients:
- 2 1/2 brown sugar
- 2 flour
- 4 butter
- 3/4 baking soda
- 2 cinnamon
- 2 cloves
- 3 nutmeg
- 2 eggs
- 2 raisins
- 3 dried fig
- 15 dates
- 1
Instructions:
1. Mix all ingredients together well except jam.
2. Lastly, gently stir in the 2c jam.
3. Pour into greased and floured 9" round cake pans.
4. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean.
5. If desired, serve caramel icing.
Title: Mint Crepes
Ingredients:
- 1 all-purpose flour
- 1 water
- 2 water
- 4 eggs
- 2 butter
- 1 salt
- 1/3 of fresh mint
Instructions:
1. In a food processor blender, blend the flour, water, butter, and salt for about 5-10 seconds. Scrape the sides of the container down and blend for another 20 seconds.
2. Transfer batter to a bowl and let rest for 1 hour. Stir in the herbs.
3. Heat a 6-7 inch skillet over medium heat, sprayed with non-stick spray. Pour batter into the pan to coat (very thin) bottom of pan. Heat crepe for 1-2 minutes or until loose from the pan. Flip over and cook for another 30 seconds.
Title: My Favorite Chocolate Frosting Glaze
Ingredients:
- 1/2 butter
- 1/4 buttermilk
- 6 powdered sugar
- 2 1/2 vanilla
- 1 salt
- 1 walnuts
- 3/4
Instructions:
1. Put butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring occasionally.
2. Pour hot mixture into mixing bowl and add powdered sugar, vanilla and salt. Beat until smooth.
3. Pour over hot cake right after removing from oven. If using nuts, sprinkle over icing immediately.
Title: Baked Apples
Ingredients:
- 4 baking apples
- 80 marzipan
- 2 rum
- 20 walnuts
- 20 unsalted butter
- 1 cinnamon
- butter
Instructions:
1. Preheat oven to 180°C.
2. Mix all ingredients except apples in a small bowl to make a smooth filling.
3. Wash apples and cut off the top, which will build the cover later.
4. Core the apples.
5. Divide the filling into four parts and fill the apples.
6. Put the cover on top of apples and wrap the apples into aluminum foil.
7. Place in baking dish and bake for 20 minutes or until soft (but still firm enough). After 20 minutes test the first time, if apples are soft.
8. Take apples out of oven and remove aluminum foil.
9. Heat oven for broiling.
10. Brush apples with melted butter and put them back into baking dish.
11. Put them in the oven under the broiler and broil until skin is colored. This may take 5 minutes. Watch carefully and you may want to brush them again with butter.
12. Take out of the oven and serve immediately.
Title: Double Chocolate Brownie Cupcakes
Ingredients:
- 18 1/3 eggs
- 2 milk
- 4 unsalted butter
- 2 unsalted butter
- 2 milk
- 6 confectioners' sugar
- 4
- 1/4
- 2
Instructions:
1. FOR BROWNIE CUPCAKE: Preheat oven to 350 Pour box mix into large bowl, set aside. In separate bowl add eggs, oil, melted butter and milk. Stir to combine. Add mixture into bowl with brownie mix and stir until smooth. Take out cupcake pan and coat with a non-stick spray. Scoop 2 tbs. of mixture into each section then place into oven for about 20 minute
2. FOR CHOCOLATE GLAZE: While the brownies cook you should start on the glaze. Melt butter in medium sauce pan on low heat. While that melts in a small bowl add milk with the cocoa powder, stir & set aside. Once the butter is melted add your cocoa powder/milk mixture. Stir out clumps as the glaze thickens (Note: Watch carefully, it could burn!) Bring the liquid to a boil Add in the confectioners sugar while glaze is still hot to reduce clumping. Mix briskly or you'll have chunks Makes about 2 cups of glaze which is enough to cover 24 cupcakes if done right. If your glaze isn't smooth or has clumps of confectioners sugar, place it back on the burner at medium heat for just a few more minutes. Be sure to stir the the glaze the whole time.
3. FOR GLAZED CHOCOLATE BROWNIE CUPCAKES: Once the brownies are done, remove from pan onto a plate and place into the freezer for quicker cooling. If your glaze has been done for a little while you should re-heat it so its warm. After about 10 minutes check your brownies (they should be cool now.) Now take your warm glaze and thoroughly drizzle each cupcake. Serve still drippy or wait about 15 minutes for glaze to harden up .For best results take a tablespoon or so of glaze and pour right on top. If its warm enough it should trickle along the sides of the cupcake, covering the whole thing. Add more if necessary.
Title: Spice Cake
Ingredients:
- 1 egg
- 1 sugar
- 1 3/4 flour
- 1/4 salt
- 1 baking soda
- 1/2 water
- 1 cinnamon
- 1 nutmeg
- 1 allspice
- 1 cloves
- 1 1/4 walnuts
- 1/2
Instructions:
1. Pre-heat the oven to 375.
2. Add all of the ingredients to a large bowl and mix well.
3. Pour into a buttered 9x12 pan.
4. Bake for 25-30 minutes (or until firm in the middle).
5. Cool on a rack before cutting.
Title: Raspberry Shortbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 granulated sugar
- 1/2 butter
- 3 flour
- 1/4 salt
- 1/4 baking soda
- 2 eggs
- 1/2 brown sugar
- 1 vanilla extract
- 1/3 pecans
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 9 inch baking pan with foil extending edges over sides.
3. Make crust: Whisk flour and sugar together in a bowl.
4. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
5. Press evenly into bottom of pan.
6. Bake until edges are golden, 20 to 22 minutes.
7. Cool on wire rack.
8. Make filling: Whisk together flour, salt and baking soda in a small bowl.
9. Set aside.
10. Beat eggs, sugar and vanilla in a mixer bowl at medium high speed.
11. At low speed beat in flour mixture just until blended.
12. Spread jam evenly over crust.
13. Pour egg mixture on top, then sprinkle with pecans.
14. Bake until center is completely set and top is golden, 25 minutes.
15. Cool in pan on wire rack.
16. Lift shortbread from pan.
17. Peel off foil and cut into 16 squares, then halve each square diagonally.
18. Sprinkle with cnofectioner's sugar.
Title: Easy Snickerdoodles Cookies (From a CAKE MIX!)
Ingredients:
- 1 butter
- 1/2 egg
- 1 sugar
- 2 cinnamon
- 1
Instructions:
1. Heat oven to 350 (325 for dark or non-stick cookie sheets).
2. Mix cake mix, butter and egg in a large bowl until dough forms. (I used my hands).
3. Shape dough into 1" balls (roughly a rounded teaspoonful).
4. Roll balls in cinnamon/sugar mixture.
5. Place about 2" apart on an ungreased cookie sheet.
6. Bake 10-12 minutes or until set (mine were closer to 10 minutes).
7. Remove cookie from sheet and cool on wire rack.
Title: Sweet Banana Bruschetta
Ingredients:
- 6 banana
- 1 bananas
- 1/4 butter
- 1 1/2 margarine
- 3 brown sugar
- 1 powdered sugar
- 2 chocolate curls
Instructions:
1. Toast bread and let cool. Combine mashed banana, cream cheese, and cocoa powder in a medium bowl.
2. Spread some of the mixture over each toasted bread slice.
3. Place slices on a cookie sheet. Layer banana slices on top of cream cheese mixture. Brush bananas with melted butter or margarine. Sprinkle with brown sugar.
4. Broil bruschetta 4 to 5 inches from the heat for 30 to 60 seconds or until banana slices just begin to glaze.
5. To serve, sprinkle tops with sifted powdered sugar and garnish with chocolate curls, if desired. Serve immediately.