lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect Four-Layer Delight
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 3/4 pecans
- 2 cream cheese
- 2 powdered sugar
- 1 vanilla
- 3 Cool Whip
- 3 instant chocolate pudding mix
- 5 milk
Instructions:
1. Cut the butter into the flour to form crumbs, then add the pecans
2. Press mixture into a greased 9x13 pan.
3. Bake at 375 degress for 15 minutes and set aside to cool.
4. On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
5. Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
6. Spread cream cheese mixture over cooled crust.
7. Mix the pudding mix with the milk for 2 minutes.
8. Pour over cream cheese layer.
9. Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
10. Garnish with additional chopped pecans and/or chocolate shavings, if desired.
11. Refrigerate at least 2 hours or overnight before serving.
Title: Grand Marnier Cupcakes
Ingredients:
- 6 unsalted butter
- 3/4 sugar
- 1 egg
- 1 Grand Marnier
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 sour cream
- 1 sugar
- 1/3 Grand Marnier
- 2 shortening
- 2
- 3
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Grease 12-cup muffin pan or line with baking cups.
3. In large bowl, beat butter and 3/4 cup sugar at medium speed 5 to 6 minutes or until light and fluffy.
4. Beat in egg, 1 tablespoon orange peel and 1 teaspoon Grand Marnier.
5. In medium bowl, stir together flour, baking powder, baking soda and salt.
6. At low speed, beat sour cream into butter mixture alternately with flour mixture.
7. Spoon batter into muffin pan, filling two-thirds full.
8. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
9. Cool on wire rack 10 minutes.
10. Remove from pan; cool completely.
11. Meanwhile, in small saucepan, heat 1/3 cup sugar and orange juice over medium heat until sugar dissolves.
12. Remove from heat; stir in 2 tablespoons Grand Marnier.
13. Poke holes with toothpick in top of each cupcake.
14. Using pastry brush, brush tops liberally with Grand Marnier glaze.
15. Place chocolate in small heavy resealable plastic bag; add shortening and seal.
16. Place in pan of simmering water; turn off heat.
17. Allow bag to sit several minutes; remove from water.
18. Smooth melted chocolate by working bag with hands.
19. Cool 5 minutes.
20. Cut off tiny corner of bag; drizzle chocolate over cupcakes.
Title: Key Lime Cheesecake
Ingredients:
- 1/2 cake flour
- 1 baking powder
- 3 sugar
- 1/3 sugar
- 2 vanilla extract
- 1 unsalted butter
- 3 cream of tartar
- 3 salt
- 1/4 cream cheese
- 1 sugar
- 4 cornstarch
- 1 2/3 pure vanilla extract
- 1/4 heavy whipping cream
- 1 key lime
- 2
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350, and generously butter a 9-inch springform pan. Sift cake flour, baking flour, and salt together in a medium sized bowl and set aside.
2. Beat the egg yolks together in a large bowl on high for 3 minutes. Then with mixer still running, gradually add the 1/3 C sugar and continue beating until thick, light yellow ribbons form in the bowl, about 5 minutes. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir in by hand until no more white flecks appear. Then blend in butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining 2 tablespoons of sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry) Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites (don't worry if a few white specks remain).
5. Gently spoon the batter into the pan. Bake the cake until just the center of cake springs back when lightly touched, only about 10 minutes. Cake should not be brown on top. Let cool in pan on wire rack while you continue with the cheesecake filling.
6. For Cheesecake filling: Place 8 oz cream cheese, 1/3 C sugar and the corn starch in a large mixing bowl. Beat with electric mixer until creamy, about 3 minutes, then beat in remaining cream cheese, 8 oz at a time.
7. Increase mixer speed to high and beat in remaining 1 1/3 C sugar, then beat in the vanilla. Blend in the eggs, beating the batter well after each one. Blend in key lime juice. Blend in the heavy cream by hand just until blended. Be careful not to overmix the batter.
8. Gently spoon the filing on top of the baked sponge cake layer. Place the springform pan in a large, shallow pan containing hot water that comes about 1 inch up the side of the pan. Bake the cheesecake until the center barely jiggles about 90 minutes.
9. Cool the cake on a wire rack for an hour then cover in plastic wrap and refridgerate until completely cold.
10. *omit the Key Lime juice for plain cheesecake.
Title: Chai Latte Cupcakes (From Betty Crocker)
Ingredients:
- 1 water
- 1 1/2 eggs
- 1/3 chai tea mix
- 3 ground cinnamon
- 3
- 1
Instructions:
1. Pre-heat oven to 350F for shiny metal pans (or 325F for dark or nonstick pans).
2. Line muffin cups with paper baking cups.
3. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
4. Divide batter evenly among muffin cups.
5. Bake 18-23 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes then remove from pan to wire rack to cool completely (about 1 hour).
7. In medium microwavable bowl, microwave baking chips on High 30 seconds; stir until melted (if not melted microwave 15 seconds longer).
8. Stir until smooth then cool 5 minutes.
9. Stir in frosting until well blended.
10. Immediately spread or pipe frosting mixture on cupcakes.
11. Sprinkle with cinnamon.
12. Store loosely covered at room temperature.
Title: Southern Rum Balls
Ingredients:
- 1 confectioners' sugar
- 3/4 ground pecans
- 1 light corn syrup
- 1/3 confectioners' sugar
- 1/3
- 1 -2
- 1/2 - 1
Instructions:
1. Crush wafers with rolling pin or food processor.
2. You should have about 3 cups.
3. In large bowl, mix all ingredients.
4. Form the mixture into a ball and refridgerate.
5. If more moisture is needed, add a few additional drops of milk or rum.
6. When dough is firm, pull off walnut size pieces, form them into balls, and roll them in powdered sugar.
Title: Peanut Butter Cake
Ingredients:
- 2 self-rising flour
- 1 1/2 sugar
- 3 eggs
- 2/3 buttermilk
- 1 vanilla
- 1 sugar
- 2 milk
- 1/2 margarine
- 1/2 peanut butter
- 2
Instructions:
1. Grease and Flour Sheet Cake Pan.
2. Preheat Oven to 350 degrees.
3. Mix Cake Ingredients and Pour in a Pan.
4. Bake for 30 Minutes.
5. Remove from Oven and Poke Holes in Cake with Fork.
6. Put Icing Ingredients (except for peanut butter) in a Heavy Boiler while Cake is Baking.
7. Bring to Rapid Boil and Cook for 1 Minute on Medium to High Heat.
8. Remove from Boiler and Stir in Peanut Butter.
9. Pour Icing over Cake while Hot.
10. Let Cool for 4 hours.
Title: Macaroni and Cheese Cake
Ingredients:
- 2 canola oil cooking spray
- 1/2 fresh strawberries
- 1 cream cheese
- 3 lemon zest
- 1 lemon juice
- 1
- 2
Instructions:
1. Using a round 2-inch mold, cut lasagna sheets into 6 circles and boil for 2 minutes with 1/2 cup sugar. Coat the lasagna noodles in canola oil spray and dust with sugar, set aside. Slice strawberries, coat in sugar, and set aside. Fold chevre and whipped cream cheese together. Add 1/2 cup sugar, lemon zest, lemon juice, to taste.
2. Assembly: place round 2-inch mold on lasagna circles, place strawberry slice at bottom, fill halfway with cheese mixture, add jam, top with more cheese and pat cheese down. Pull mold off, place strawberries on top and sprinkle with sugar.
Title: Arrowroot Biscuits
Ingredients:
- 85 butter
- 55 icing sugar
- 1 vanilla
- 3 flour
- 85 arrowroot
- 90
Instructions:
1. Preheat oven to 175 degrees centigrade.
2. Grease a biscuit tray
3. Cream the butter and icing sugar well, add egg yolk and vanilla.
4. Mix in the sifted flour and arrowroot.
5. Turn out onto a floured board and knead lightly.
6. Roll out and cut into rounds.
7. Place on greased tray and bake in preheated 175 degrees Celsius oven for 20 minutes.
Title: Lemon Coconut Macaroons from Paula Deen (Drizzle With Chocolate)
Ingredients:
- 1 salt
- 1/8 sweetened condensed milk
- 3/4 lemon zest
- 1 vanilla extract
- 1/2 sweetened coconut
- 1/2
- 14
- 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Line 2 baking sheets with parchment paper.
3. In a medium bowl, whisk the egg white and salt for about 2 minutes until frothy.
4. Stir in the condensed milk, lemon zest, lemon and vanilla extracts.
5. Using a rubber spatula, fold in the coconut until well combined.
6. Using a small spring-loaded scoop and your hands, shape the mixture into 1-1/2 inch mounds.
7. Place the macaroons about 1 inch apart on the prepared baking sheets.
8. Bake until lightly brown, about 20 minutes.
9. Transfer the macaroons to wire racks and let cool.
10. Can broil briefly to toast browner.
11. Can drizzle melted chocolate over the tops.
12. Can top with a candied cherry.
13. Read more at: http://www.food.com/members/subm/editr2?oc=linkback.
Title: Aunt Lois' Butter Roll
Ingredients:
- 1 butter
- 3/4 sugar
- 2 nutmeg
- 3/4 milk
- 1 1/2 sugar
- vanilla
Instructions:
1. Roll out biscuits as thin as possible on floured board. Spread each one with butter and sprinkle with sugar and a little nutmeg (butter may be chipped onto biscuits). Roll up like jelly roll. Place rolls into a buttered casserole dish.
2. Topping: Mix the 3/4 cup sugar, 2 cups milk and the vanilla; pour over rolls. Bake at 350 degrees until brown. Serve warm. The rolls may be made from any biscuit dough recipe.
Title: Mad Hatter Cupcakes
Ingredients:
- 1 flour
- 1 instant vanilla flavor pudding and pie filling
- 1 1/2 baking powder
- 1/4 salt
- 1/4 sugar
- 1/3 butter
- 2 maraschino cherry juice
- 2 eggs
- 1/2 vanilla
- 1/2 milk
- 1/2 maraschino cherry
- 12 -14
Instructions:
1. Line muffin cups with paper baking cups. Combine flour, pudding mix, baking powder and salt.
2. In separate large mixing bowl, gradually add sugar to butter.
3. Cream until light and fluffy.
4. Using electric mixer at MED speed, add eggs, vanilla, cherries, and cherry juice; beat 1 minute.
5. Add dry ingredients alternately with milk, beginning with milk and ending with dry ingredients.
6. Fill baking cups 2/3 full. Bake at 350F.; for 15-17 minutes.
7. Remove from oven; quickly- make a slight indentation in the middle top of each cupcake.
8. Place a chocolate covered cherry candy into each indentation and return to oven for 2-3 minutes to soften chocolate.
9. Remove from oven and immediately, swirl softened chocolate over top of cupcakes, leaving cherries in place.
10. Cool.
Title: Mango Upside-Down Cake
Ingredients:
- 1 mango
- 2 lemon juice
- 2 light butter
- 1/3 margarine
- 1 brown sugar
- 1 1/3 water
- 2/3 all-purpose flour
- 2 granulated sugar
- 2/3 baking powder
- 1/4 evaporated milk
- 1 light butter
- 1 margarine
- egg
- vanilla extract
Instructions:
1. Preheat oven to 350ºF. Place mango slices in small bowl. Pour lemon juice over slices; toss lightly. Let stand for 15 minutes.
2. Melt butter in 9-inch-round baking pan in oven; remove from oven. Stir in brown sugar and water. Arrange mango slices in circular pattern in pan.
3. Combine flour, granulated sugar and baking powder in medium mixer bowl. Add evaporated milk,butter or margarine pieces, egg and vanilla extract. Beat on low speed until combined. Beat on medium speed for 1 minute. Slowly pour or spoon batter over mango slices; spread evenly.
4. Bake for 30 to 35 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 5 minutes.
5. To unmold, run a small knife around top of cake to loosen. Place serving platter over pan; invert. (If any mango slices stick to pan, carefully place on cake.) Serve warm or at room temperature.
Title: Sponge Toffee
Ingredients:
- 1 sugar
- 1 corn syrup
- 1 vanilla
- 1 baking soda
Instructions:
1. Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
2. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
3. Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
4. Let cool for about 30 minutes and break into pieces.
5. Variations:
6. Chocolate Dipped Sponge Toffee:
7. Dip the sponge toffee in chocolate for a homemade crunchy treat.
8. Sponge Toffee Ice Cream:
9. Mix sponge toffee pieces into prepared ice cream.
Title: Watergate Cake
Ingredients:
- 1 eggs
- 3/4 instant pistachio pudding mix
- 3 flaked coconut
- 1 pecans
- 1
- 1/2
Instructions:
1. Mix all ingredients and pour into a greased and floured dish.
2. Bake at 325 degrees for 45 minutes.
3. Allow cake to cool and frost with Watergate Frosting (or any other frosting).
Title: Apple Pie Milkshake
Ingredients:
- 1 apple
- 1/3 butter
- 1/4 brown sugar
- 1 cinnamon
- 1/3 allspice
- 1/2 clove
- 1/4 graham cracker crust
- 5 vanilla ice cream
- 7 milk
- 1/2 cinnamon
- cinnamon stick
Instructions:
1. Cut one apple into 8 segments, peel if desired (skin adds slight extra texture and apple taste).
2. Melt butter and brown sugar together in microwave.
3. Place apple segments into baking pan and drizzle butter and brown sugar mix over them, sprinkle cinnamon over top.
4. Bake at 350F for 15 minute.
5. Let cool, then chill in freezer until cold.
6. Combine spices and graham cracker crust.
7. Add chilled apples and dry mix to 5-cup blender.
8. Add ice cream, pour milk over top.
9. Blend until smooth and creamy and all lumps are removed.
10. If desired, add caramel swirls to sides of four cups before pouring in completed blend.
11. If also desired, add a dollop of whipped cream on side and place a cinnamon stick in it.
Title: Easy Thai Fried Bananas
Ingredients:
- 4 bananas
- 8
Instructions:
1. Cut each banana in half crosswise. Lay the banana in the center of the spring roll wrapper, with the wrapper set diagonally. Fold in the two points of the wrapper on the ends of the banana, and then fold up one side and tuck it over and under the banana, then roll until the wrapper is snugly around the banana. Secure the end by dipping your finger in a little water and wetting the ends of the wrapper to "glue" them shut.
2. Put about 1 inch of vegetable oil into a frying pan, and heat until it is hot enough to make the banana sizzle when it is placed into the oil. Reduce the heat to medium high and fry, turning until all sides are golden brown. Remove from the oil and drain on paper towels. Serve while they are hot and crunchy!
Title: Ginger Cut-out Cookies (vegan)
Ingredients:
- 1/2 barley malt syrup
- 2/3 pure maple syrup
- 1/3 hot water
- 1/4 flour
- 3 baking soda
- 1 1/2 salt
- 1/3 ground ginger
- 1 1/2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 325°.
2. Combine oil, barley malt syrup, maple syrup and hot water.
3. In a separate bowl, combine the remaining (dry) ingredients.
4. Mix dry and wet ingredients together.
5. Roll out thin between wax paper and cut with cookie cutters.
6. Bake for 10 minutes, or until the bottom of the cookies are slightly brown.
Title: Jan's Blondie Brownies
Ingredients:
- 540 garbanzo beans
- 3 eggs
- 1 coconut
- 1/2 vanilla
- 1/2 margarine
- 2 white chocolate
- 3 baking powder
- 1 cream cheese
- 3 margarine
- 2 vanilla
- 1/3 white chocolate
- 1 coconut
- 2
Instructions:
1. Preheat oven to 350; line a 8x8 baking pan with greased parchment paper.
2. Melt chocolate and margarine together; set aside.
3. In a food processor, blend the chick/garbanzos; add eggs and continue blending until smooth. Add remaining ingredients, keeping the milk aside and only use sparingly if needed. These will be pretty thick; you will have to scrape them into the pan; they will not be a pourable batter.
4. Bake until done.
5. Frosting:
6. Cream the cheese and margarine; add the remaining ingredients and blend. If you are using white chocolate in the batter, use white chocolate for the icing and the same for dark chocolate. Frost when brownies are cool; sprinkle with 'optional' coconut noted, if desired.
Title: Ludlat Dort (Czech Sour Cherry Torte)
Ingredients:
- 1 sour cherry
- 1/4 rum
- 1 butter
- 8 powdered sugar
- 1/2 cocoa powder
- 1 flour
- 8
- 1/2
- 2
- 1
Instructions:
1. Cover the cherries with rum and allow to soak overnight.
2. Beat butter, sugar and egg yolks until light and fluffy. Add cocoa powder and mix well. Add flour gradually. Beat egg whites stiff and fold into cocoa mixture.
3. Pour into two layer pans and bake in 300F oven for 45 minutes. Remove from pans and cool on rack.
4. In double boiler, bring cream and chocolate squares to melting point stirring continuously. When chocolate is melted, remove from heat and allow to cool completely. It will beat better if you refrigerate it for a time. Beat until very smooth and thick.
5. Spread one cake layer with thin layer of chocolate frosting and top with drained cherries. Place second layer atop first layer and cover rest of cake with remaining chocolate frosting.
Title: Greek Kolyva (Koliva) (Wheat Berry Memorial Food)
Ingredients:
- 4 salt
- 1/2 sesame seeds
- 1 anise seed
- 1 1/2 walnuts
- 1 1/2 golden raisins
- 1 1/2 ground cinnamon
- 1 pomegranate
- 3 confectioners' sugar
- 2
Instructions:
1. Rinse the wheat berries and place them in a large saucepan. Add enough water to cover by 2 inches, along with a few pinches of salt. Bring to a boil over medium heat and cook until the berries are tender and beginning to split but not mushy, about 1 3/4 hours. (Add more water to the pot when the liquid reduces to the level that the wheat no longer floats, and stir from time to time so the berries don’t stick to the bottom.) Drain and set aside in the strainer to cool and dry for at least 1 hour or up to several hours.
2. Place the cooled wheat berries in a large mixing bowl. Add the sesame and anise seeds, walnuts, slivered almonds, raisins, cinnamon, and the pomegranate seeds. Sift in 1 cup of the confectioners’ sugar and toss it all together.
3. Transfer the mixture to a large platter or tray. Sift the remaining confectioners’ sugar over the top to coat it thickly, almost like a frosting. Decorate the top with the whole almonds and the dragees.
4. To serve, present the platter of decorated kolyva. Then, just before eating, mix it all together. Serves 40.
5. NOTES: Pomegranate is not always in season, but there really is no substitute for the seed in taste, texture, or symbolism. If it is not available, simply omit it.
6. Dragees are available in any well stocked large supermarket, usually in the baking aisle.
7. Kolyva is traditionally prepared the day before the memorial serve, but the wheat berries can ferment if left at room temperature overnight and the sugar can crystallize in a refrigerator’s moist environment. The best pre-preparation method is to boil and refrigerate the wheat berries ahead of time, then add the other ingredients and decorate the kolyva just before it’s needed.
8. Adventures In Greek Cooking : The Caper and The Olive by Susanna Hoffman.
Title: Whipped Cream Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1 granulated sugar
- 1 salt
- 1 -2 vanilla
- 1 1/2
Instructions:
1. In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
2. In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
3. Using a spatula fold in the whipped cream into the cream cheese mixture.
Title: Warm Brownie Puddings With Chocolate Sauce
Ingredients:
- 220 dark chocolate
- 125 unsalted butter
- 4 eggs
- 1 caster sugar
- 1 Amaretto
- 1/2 plain flour
- 1/2 baking powder
- 1/2 cocoa powder
- 125 white chocolate
- 3/4
Instructions:
1. Preheat the oven to 180°C and butter 6 holes of a muffin pan.
2. Place 120g of chocolate and the butter in a heatproof bowl over simmering water (don't let the bowl touch water), stirring until smooth.
3. Remove from the heat and cool slightly.
4. Beat the eggs using electric beaters until foamy, then add the sugar and beat until pale and thick.
5. Gradually add the chocolate mixture, then stir in the Frangelico or amaretto.
6. Sift the flour, baking powder and cocoa, then fold into the mixture.
7. Pour into the prepared muffin pan and bake for 25 minutes.
8. For the leaves, place remaining 100g chocolate in a heatproof bowl and melt as above, then cool slightly.
9. Line a baking sheet with baking paper.
10. Using a palette knife, spread chocolate onto paper in a thin layer.
11. Leave at room temperature for 5 minutes or until nearly set.
12. Using a decorative leaf cutter, gently press into chocolate to make indents.
13. Chill until firm, then break leaves away from the surrounding chocolate.
14. For the sauce, place ingredients in a heatproof bowl and melt as above until a thick sauce forms.
15. Turn puddings out onto plates, top with warm sauce and decorate with chocolate leaves.
Title: Coconut Dream Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 - 1 margarine
- 1 pecans
- 8 powdered sugar
- 8 cream cheese
- 2 Cool Whip
- 4 coconut pudding mix
- 8 milk
- 1/2 Cool Whip
- 1/4 coconut
- pecans
Instructions:
1. crust:
2. Mix all ingredients together and press in the bottom of a 9x13-inch pan.
3. Cook at 350°F for 15 minutes (or till lightly browned).
4. set aside and allow to cool.
5. 1st layer:
6. beat cream cheese and powdered sugar in a medium bowl till smooth.
7. Fold in whipped cream and spread over cooled crust.
8. Layer 2:
9. Cook the pudding with the milk according to package directions and allow to cool with plastic wrap on top to prevent a "skin" from forming.
10. After it has cooled spread with Cool Whip and sprinkle coconut and pecans on top.
11. Chill and serve.
12. Prep time does not include cool down time for pudding.
Title: Belgium Slice
Ingredients:
- 120 butter
- 1 sugar
- 1 golden syrup
- 1 egg
- 2 flour
- 2 baking powder
- 2 cinnamon
- 1 mixed spice
- 1/2 icing sugar
- 2 butter
- 1 water
Instructions:
1. · Cream butter and sugar, then add golden syrup then egg.
2. · Mix in dry ingredients.
3. · Roll out half of the mixture to cover the base of a 18 x 23cm slice tin.
4. · Spread with raspberry and jam and then cover with the other half of the mixture rolled to fit (this patches really well).
5. · Bake at 180c for 20 minutes.
6. For the icing, mix together the butter and icing sugar with enough hot water to make a smooth icing. You can add a couple of drops of raspberry essence, and sprinkle the top with pink jelly crystals.
Title: Chocolate Candy Corn Sugar Cookies (plus a Vanilla Variation)
Ingredients:
- 4 butter
- 1/2 sugar
- 1 vanilla
- 1/4 baking powder
- 1/4 salt
- 1/4 flour
- 1/2
- 1/4
- 36
Instructions:
1. Preheat oven to 350°F Place butter and sugar in a medium bowl and beat well using a wooden spoon.
2. Add in egg yolk, vanilla, baking powder and salt, and continue to mix until combined.
3. Add flour and cocoa and mix until a dough forms.
4. Scoop out level teaspoons of dough and form into balls.
5. Place dough on cookie sheet and bake for 10-12 minutes, or until the edges are firm and the cookies feel dry to the touch.
6. Remove pan from the oven and immediately press a candy corn in the center of each cookie.
7. Allow cookies to cool on the pan for one minute before placing them on a wire rack to cool completely.
8. VANILLA VARIATION: Simply omit the cocoa and increase the flour to 3/4 cup; otherwise proceed the same as above.
Title: Sock It to Me Cake
Ingredients:
- 1 sugar
- 1/2 eggs
- 3/4 sour cream
- 4 pecans
- 1 brown sugar
- 1/2 powdered sugar
- 2 vanilla
- 1 butter
- 1/2 milk
- 1
- 2
Instructions:
1. Mix cake, white sugar and Oil. Beat in beaten eggs and sour cream.
2. Pour 1/2 cake mixture into well greased Bundt Pan.
3. Mix brown sugar and cinnamon and put on top of cake batter. Add pecans.
4. Pour the remaining cake batter over the pecan layer.
5. Bake at 350 for 1 hour. Cool cake and then glaze.
6. GLaze.
7. Mix all glaze ingrediants together. Pour over a cood cake.