lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate-Raspberry Tart, With Almonds and Pistachios
Ingredients:
- 2 plain flour
- 3/4 butter
- 1 caster sugar
- 1 egg
- 2 -4 cold water
- 1 white chocolate
- 6 butter
- 2/3 vanilla
- 1/2 fresh raspberries
- 2 pistachios
- 1/4 icing sugar
- 1/4
Instructions:
1. You will need a tart pan with a removable bottom that has been lined with baking parchment.
2. Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
3. For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
4. Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
5. When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
6. Heat the oven to 350ºF while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
7. For the tart filling:
8. Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
9. In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
10. Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
11. Immediately sprinkle with remaining nuts.
12. Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
13. Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
Title: Gulab Jamun
Ingredients:
- 150 powdered milk
- 75 milk
- 2 butter
- 50 all-purpose flour
- 2 baking soda
- 400 sugar
- 3 water
- 1/4 cardamom
- 1/4 cinnamon
Instructions:
1. Mix together dry ingredients in a bowl.
2. Add butter and milk to the bowl, mix well, and knead.
3. Tear off roughly 1 oz of dough and roll them by hand into small balls. There should be around 12 balls in total.
4. Heat the vegetable oil to 350 degrees. Cook the balls for 10-12 minutes or until golden brown. Allow to cool.
5. In a saucepot, combine the sugar, water, cardamom, and cinnamon together and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
6. Add the cooled balls to the warm (NOT BOILING HOT) sugar syrup and serve.
Title: Vanilla Almond Biscotti - No Sugar Added
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/2 Splenda granular
- 2 eggs
- 1 vanilla extract
- 1/2 milk
- 2
Instructions:
1. Preheat oven to 350.
2. Combine dry ingredients and set aside.
3. Use mixer to beat butter and splenda till light.
4. Add eggs one at a time, beating well after each.
5. Add vanilla, stir.
6. Remove bowl from mixer and stir in 1/2 of the flour mixture.
7. Stir in milk.
8. Add remaining flour mixture and combine well.
9. Add chopped almonds and mix inches.
10. Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do.
11. Bake for 25-30 minutes.
12. We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them.
13. Enjoy!
Title: Light Chocolate Pound Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 2 light sour cream
- 2 vanilla extract
- 4 all-purpose flour
- 1/2 cocoa powder
- 2 baking powder
- 2 baking soda
- 1 salt
Instructions:
1. Preheat oven to 325 degree.
2. In a bowl put sugar and butter and batter until fluffy.
3. In another bowl mix all dry ingredients: flower, baking powder, baking soda, chocolate powder, and salt.
4. Add to the batter little by little alternating egg, sour cream, vanilla extract and flower mix from step 2.
5. Spray your pound cake baking dish with pam and add the batter.
6. Bake for approximately 60 min until inserted pick comes out dry.
Title: Lite Chocolate Eclair Dessert
Ingredients:
- 2 sugar-free instant vanilla pudding mix
- 4 skim milk
- 1 Cool Whip Lite
- 1 graham crackers
- 1
Instructions:
1. Prepare pudding according to package directions.
2. Fold in the container of lite cool whip.
3. Line the bottom of a 9x13 pan with the graham crackers.
4. Spread half of the pudding mixture on top of the graham crackers.
5. Put another layer of graham crackers.
6. Spread remaining pudding mixture on top
7. Put another layer of graham crackers
8. Microwave frosting for 20-30 seconds to thin slightly.
9. Pour/spread over the top of the graham crackers.
10. Refrigerate for 6-8 hours to allow graham crackers to soften.
Title: Ct in Ut's Peanut Butter Cookies - Pantry Friendly & Healthy
Ingredients:
- 1 whole wheat flour
- 2/3 all-purpose flour
- 1/3 dried pinto bean
- 1/2 Splenda sugar substitute
- 1/2 baking soda
- 1 light brown sugar
- 1/2 unsweetened applesauce
- 2 vanilla extract
- 1/2 peanut butter
- 3 water
Instructions:
1. Whisk flours together in order listed in medium mixing bowl.
2. Add Splenda & baking soda, whisk.
3. Add light brown sugar, whisk & break up any large clumps.
4. Add applesauce & vanilla, mix with spoon until all ingredients are wet.
5. Add peanut butter & mix well with spoon.
6. Add 1 TB of water at a time if your dough is "very" dry. This happens in arid climates & if your flours are older.
7. Tear off 20" sheet of wax paper or plastic wrap. Spoon dough into a 16" log (or two 8" logs) onto paper. Pat dough gently with fingertips (coat fingertips with cooking spray if you want do it the easiest way) until dough is a nice round 16" long log. Wrap log tight in paper & freeze for at least 6 hours or for 3+ days for later use.
8. Preheat oven to 350°F Coat two 12”x17” sheet pans with cooking spray.
9. Slice the frozen dough log into 1/3” thick cookies, about 40 count. Put on pans 1” apart because they will spread while cooking into a nice oval shape.
10. Cook for 9min in convection oven or about 13min regular oven. Cool 5min on pan, remove onto wax paper or cooling racks & cool 5min more. Enjoy! Store any remaining "completely cooled” cookies in zip top bag.
11. Notes: I tried several different flour combos & here is what I found. Can use only AP Flour, or half wheat & half AP Flour, but not all wheat because the wheat overpowered the peanut butter flavor. I wanted bean flour in there because of the added protein. Do not change the bean flour ratio because it will give it a subtle bean flavor.
12. To fancy it up drizzle 1 cup of melted chocolate chips on the warm cookies for a more decadent look.
Title: A Basque Custard (Natillas)
Ingredients:
- 1 heavy cream
- 6 eggs
- 3/4 sugar
- 1 vanilla extract
- 2 ground cinnamon
- cinnamon sticks
Instructions:
1. In a saucepan, combine the cream and cinnnamon sticks, and bring them to a boil over medium-high heat. Reduce the heat to low, and cook gently for about 10 minutes, until the cream is infused with the cinnamon. Set the pan aside so the cream can cool.
2. In a bowl, whisk together the eggs, sugar, and vanilla until they are well mixed. Add the cream and cinnamon sticks, and whisk well.
3. Heat 1 to 2 inches of water in the bottom pan of a double boiler, and transfer custard mixture to the top pan, or set the bowl over a saucepan containing 1 to 2 inches of hot water. Bring the water to a boil, and cook the sauce, stirring constantly, for about 30 minutes or until it thickens, adding more hot water to the bottom pan if necessary. Remove the top pan or the bowl from over the hot water, and let the custard cool.
4. Strain the cooled custard through a fine-mesh sieve into a glass or ceramic container (do not use plastic), and refrigerate the natillas for at least 4 hours, until it is cool. Stir before serving, adding a little more heavy cream if necessary to smooth the natillas. Divide it among six custard cups or transfer it to a pitcher to use as a sauce. Serve the natillas sprinkled with cinnamon.
5. This is also delicious served as a sauce for almond cake, and also with fresh raspberries -- !
6. Enjoy!
Title: Awesome Cookie Bars
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1 graham cracker crumbs
- 2 sweetened condensed milk
- 1 flaked coconut
- 1 walnuts
Instructions:
1. Preheat oven to 350*.
2. Melt butter in a 13" by 9" baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well then press into bottom of pan. Pour sweetened milk evenly over crumbs. Sprinkle with chocolate chips, coconut and walnuts.
3. Bake for 25 to 30 minutes or until a light golden brown.
4. Cool completely on a wire rack. Cut into bars.
Title: Homeade Vanilla Ice Cream
Ingredients:
- 1 sugar substitute
- 2 milk
- 2 vanilla extract
- 2 eggs
- 4 vanilla beans
- 2
Instructions:
1. Cut vanilla beans in half, put in 1/2 cup milk in a coffee cup. Warm in microwave for 30-45 seconds and let stand for 10 minutes. Scrape and remove beans leaving the small black seeds in warm milk. Place milk in refrigerator until later.
2. Mix condensed milk, sugar substitute and 11/2 cup milk in blender until sugar is dissolved.
3. Add vanilla bean mixture.
4. Add vanilla and eggs and blend until frothy (on medium), (I place mixed ingredients in a covered stainless steel bowl 11/2 - 3 hours before freezing, I also store the freezing tub for my Cuisinart 2 quart in the freezer at least 24 hours before I use it.)
5. Pour in ice cream maker and follow manufactures directions (30-45 minutes for me).
6. When finished in ice cream is finished I put it into a shallow 2 quart plastic container and it will firm up good in about 2-3 hours.
Title: Flakiest (And Easiest) Pie Crust
Ingredients:
- 1 1/2 flour
- 1 salt
- 1 sugar
- 1/2 vegetable shortening
- 3
Instructions:
1. In bowl of food processor, place flour, salt, and sugar; process once to combine all.
2. Chill shortening briefly - about 3 minutes in the freezer will do.
3. Break shortening into bits; distribute around steel blade in bowl.
4. Process with 7 on-off pulses, until shortening is broken into dry ingredients well.
5. Add ice water.
6. Process with 7 more on-off pulses, or until dough forms into a ball.
7. Roll out.
8. Proceed with pie recipe.
9. This recipe doubles well.
Title: Kittencal's Best Deep Dark Chocolate Layer Cake
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 3 eggs
- 1 1/2 buttermilk
- 2 vanilla
- 1 instant coffee granules
- 2 all-purpose flour
- 1 cocoa powder
- 1 1/2 baking soda
- 3/4 salt
- 1 butter
- 1/3 vanilla
- 1 icing sugar
- 1
- 4
Instructions:
1. Set oven to 350 degrees F.
2. Line bottoms of two buttered 9-inch round cake pans with parchment paper.
3. In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
4. Add in eggs, one at a time, beating well after each addition.
5. Beat in vanilla and coffee granules.
6. Sift together flour, cocoa, baking soda and salt in a bowl.
7. Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
8. Divide batter between prepared pans.
9. Bake for 30-35 minutes, or until cake tests done.
10. Turn onto a rack and remove paper.
11. Cool and frost.
12. FOR FROSTING: Beat butter until creamy.
13. Blend in cream and vanilla; beat until very smooth.
14. Add the cocoa and icing sugar.
15. Beat on high for 45 seconds.
Title: Amanda & Ivan's Orange Slice Cookies
Ingredients:
- 1 light brown sugar
- 1 granulated sugar
- 1/2 shortening
- 1/2 butter
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 2 quick-cooking oats
- 2 flaked coconut
- 1
Instructions:
1. PREPARATION:.
2. In a large mixing bowl, cream sugars with shortening and butter until light and fluffy. Add eggs and vanilla extract; beat well. In a separate bowl, combine flour, baking soda, baking powder, and salt.
3. Stir to blend. Stir dry mixture into the creamed mixture. Stir in oats, orange slice candy, and coconut. Shape into 1-inch balls. Place on a greased cookie sheet. Bake at 350° for 10 to 12 minutes, until lightly browned. Remove to wire rack to cool.
Title: Refreshing Apple Tapioca Pudding
Ingredients:
- 1/4 quick-cooking tapioca
- 1/4 brown sugar
- 1 salt
- 2 milk
- 1 cinnamon
- 1 nutmeg
- 1 applesauce
Instructions:
1. Put the 6 first ingredients in a casserole.
2. Cook at medium heat, stirring constantly, about 15 minutes or until it thickens.
3. Let cool to room temperature.
4. Add the applesauce and whisk.
5. Put in indivudual dessert dishes and put in the fridge at least 2 hours.
6. Serve cold, with a slice of apple as a garnish.
7. It's important to stir constantly if you don't want your tapioca to stick together.
Title: Tiramisu Brownie Trifle - Pampered Chef
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 water
- 2 instant coffee granules
- 1 cream cheese
- 2 vanilla flavor instant pudding and pie filling mix
- 1/2 - 1
- 1/2
- 3
- 2
- 1
Instructions:
1. Preheat oven to 375°F Line Large Sheet Pan with a 20-inchpiece of Parchment Paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.
2. Meanwhile, attach open star tip to Easy Accent Decorator. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars using Food Chopper; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk. In Stainless (4-quart) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.
3. Cut brownie into 1-inch cubes using Pizza Cutter. If desired, using Chef's Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
4. To assemble trifle, place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 inch apart over filling. Grate remaining chocolate bar over whipped topping using Rotary Grater.
5. Cook’s Tips: To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.
Title: Eggless Chocolate Sponge Cake
Ingredients:
- 1/2 plain flour
- 2 3/4 baking powder
- 1 cocoa powder
- 40 baking soda
- 1/2 icing sugar
- 2 butter
- 1/2 vanilla essence
- 1/2 sugar
- 1 milk
- 100
Instructions:
1. Sieve flour, baking powder, baking soda, cocoa powder and sugar.
2. Pour condensed milk in a bowl.
3. Add butter and beat well till smooth.
4. Add in flour and mix.
5. Add milk.
6. Make sure you stir the cake mixture in one direction only as this will incorporate more air and make the cake lighter.
7. Keep beating the mixture for 7-8 minutes.
8. Add Coca-Cola and mix gently till smooth.
9. Pour into a greased cake tin.
10. Pre-heat oven to 300 deg C.
11. Pour the mixture into the cake tin and bake at 200 deg C for 5-7 minutes and at 150 deg C till done (about 35-40 minutes).
12. Once done, allow it to cool a little.
13. Cool completely before doing icing.
Title: Quick As a Wink Cherry Cobbler
Ingredients:
- 1/3 butter
- 3/4 margarine
- 1 sugar
- 2 flour
- 1/4 baking powder
- 3/4 salt
- 1/2 milk
- 1 sour pitted cherries
- 1/4 sugar
Instructions:
1. Preheat oven 325 degrees Fahrenheit.
2. Melt butter or margarine in a 9x9-inch cake pan.
3. In mixing bowl combine 3/4 cup sugar, flour, baking powder, salt and milk.
4. Pour over melted butter or margarine but DO NOT STIR.
5. Add almond extract to cherries.
6. Pour cherries and juice over flour mixture. DO NOT STIR.
7. Sprinkle 1/4 cup sugar over cherries.
8. Bake until done, about 45 mintues.
Title: Lemon Polenta Cake
Ingredients:
- 450 butter
- 2 caster sugar
- 6 eggs
- 1/2 vanilla essence
- 3 lemons, juice and rind of
- 450 polenta
- 1 1/2 baking powder
- 1 1/2
Instructions:
1. Preheat oven to 160C.( 320°F ).
2. Grease and line a 26cm (10 inch) round cake tin with paper.
3. Beat the butter and sugar until pale and creamy. Beat in the eggs, one at a time.
4. Stir in the essence, rind and juice.
5. Fold in the remaining ingredients.
6. Pour into the cake pan and cover with aluminium foil. Bake.
7. Check after 40 minutes - the cake is cooked when the crumbs cling to an inserted skewer. The cake should take between 40 minutes and one hour to cook.
8. Serve dusted with icing sugar and with cream, mascarpone or vanilla yogurt.
Title: Chocolate-Oat Caramel Chewies
Ingredients:
- 1 3/4 quick oats
- 1 1/2 flour
- 1/3 baking soda
- 1/2 salt
- 1/4 butter
- 3/4 margarine
- 12 chocolate chips
- 1 flour
- 1/2
- 2
Instructions:
1. Heat oven 350.
2. Spray 13 X 9 “ pan with non stick spray
3. Combine oats, 1 ½ cup flour, Splenda BS, soda, salt in a large bowl. Stir in butter and mix well. Reserve 1 cup oat mixture, press remaining oat mixture onto the bottom of prepared baking pan. Bake 12 – 15 minutes or till brown. Sprinkle with choc chips and nuts. Mix caramel topping with remaining flour in a small bowl. Drizzle over the nuts to within a ¼ “of edge of pan Sprinkle reserved oat mixture. Return to oven bake 18 – 22 minutes or till brown.
4. Cool in pan and refrigerate till firm.
Title: Vanilla Butter Sugar Cookies
Ingredients:
- 1 1/2 granulated sugar
- 1 1/2 butter
- 2 eggs
- 2 vanilla
- 4 all-purpose flour
- 1 salt
- 1 baking soda
- 1 cream of tartar
- 1 1/2 confectioners' sugar
- 3 butter
- 1 vanilla extract
- 1 milk
Instructions:
1. In a bowl, combine sugar and butter; beat until creamy. Add eggs and vanilla; beat well. Stir together dry ingredients; gradually add to creamed mixture until completely blended. Chill for 30 minutes.
2. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Using a floured spatula, transfer cookies to ungreased baking sheets. Bake at 350° for 10-12 minutes. Cool on wire racks.
3. For frosting, combine sugar, butter, vanilla and milk; beat until creamy. Thin with additional milk to desired spreading consistency if necessary. Add a few drops of food coloring if desired. Spread frosting over cookies and decorate with colored sugar. Yield: 7 dozen (2-1/2-in. cookies).
Title: Marshmallow Fluff Sponge Cake
Ingredients:
- 1/2 marshmallow creme
- 2 sugar
- 1/4 milk
- 1/4 cake flour
- 1/3 baking powder
- 3/4 salt
- 1/2 marshmallows
- 1/4
- 1/3
Instructions:
1. Beat egg yolks and sugar till fluffy and pale in color.
2. Then mix in the oil and milk.
3. Mix flour, baking powder and salt, in a measuring cup.
4. Fold marshmallow fluff into the egg yolk mixture.
5. Sift in the flour and fold it in, a few lumps are okay.
6. Then pour the mixture into a 8 by 8" pan.
7. Sprinkle on the marshmallows and tap the pan to get our the air bubbles.
8. Bake for 25-30 minutes.
9. Then let it cool upside down so that the moisture stays inches.
10. Dust in powdered sugar if desired.
11. DIG IN!
Title: Peanut Butter Apple Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 brown sugar
- 1/2 peanut butter
- 1/3 peanut butter
- 1/4 butter
- 1 margarine
- 3/4 cream cheese
- 1 sugar
- 2 Cool Whip
- 3/4 confectioners' sugar
- 1 cinnamon
Instructions:
1. In a bowl, combine cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half into a 3-quart bowl.
2. In another mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping; spread half over crumb mixture in the bowl.
3. Top with one can of pie filling.
4. Combine icing sugar, cinnamon, and remaining peanut butter until crumbly; sprinkle half over pie filling.
5. Repeat layers.
6. Refrigerate for 2 hours before serving. Spoon into serving dishes, enjoy!
Title: Holiday Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1 cornstarch
- 1 baking powder
Instructions:
1. Cream butter and sugar.
2. Add egg and vanilla, beat until smooth.
3. In separate bowl, combine flour, cornstarch and baking powder. Mix well.
4. Stir in flour mixture with butter, sugar and egg. Mix well.
5. Roll dough in to 1 inch balls. Place on ungreased cookie sheet. Use the end of a wooden spoon or use your thumb to press an indention in the middle of the dough. Add a small amount of jam or jelly.
6. Bake at 375 for 8 - 10 minutes.
Title: Incredibly Delicious Carrot Pudding
Ingredients:
- 3 white sugar
- 1/2 unsalted butter
- 12 flour
- 3/4 carrots
- 2 cheddar cheese
- 1/2 baking powder
- 1 1/2 walnut pieces
- 4 unsalted butter
- 2 sugar
- 2
- 1/4
Instructions:
1. Preheat your oven to 300 degrees F.
2. In a bowl or food processor, or electric mixer, beat the egg yolks and sugar together until at the fluffy stage.
3. Alternately add small amounts of butter and flour, until both are incorporated.
4. Add cheese and carrots and pulse to blend.
5. Pour this mixture into bowl, and fold in baking powder.
6. In a separate bowl, beat the egg whites until fluffy.
7. Stir a small amount of this egg white into the egg yolk/cheese/carrot mixture with a whisk.
8. Next, fold in the remaining egg whites and pour the mixture into a buttered 3-quart souffle dish or 9X14 inch pan.
9. Bake for 30 minutes.
10. To test doneness: insert toothpick into the center of the pudding; if the toothpick comes out clean, the pudding is done.
11. While the pudding is baking, saute 2 cups walnut pieces in 2 tablespoons butter for about 1 minute, sprinkle with the sugar, and top the pudding.
Title: Gluten Free Zucchini Gingerbread
Ingredients:
- 1 1/2 zucchini
- 1/2 brown sugar
- 2/3 molasses
- 1/3 eggs
- 2 vanilla
- 2 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/2 salt
- 1/2 baking powder
- 1/4 sorghum flour
- 1 xanthan gum
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour an 8" x 8" glass baking pan.
3. Shred zucchini and squeeze out excess moisture.
4. Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla.
5. Sift together the dry ingredients.
6. Slowly pour flour mixture into wet ingredients and mix until well blended.
7. Mix in the zucchini by hand.
8. Bake at 350F degrees for 27 minutes. Let cool.
9. Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.
Title: Oat Doodles
Ingredients:
- 2 oats
- 2 flour
- 1 baking soda
- 1/2 cream of tartar
- 4 cinnamon
- 1 sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1 sugar
- 1/3 cinnamon
- 2
Instructions:
1. Pre-heat oven to 400°F.
2. Grind oats in food processor until fine.
3. Combine oats, flour, soda, 4 teaspoons cinnamon and cream of tartar.
4. Set aside.
5. Cream Crisco and sugar until light in color.
6. Add eggs and vanilla and incorporate.
7. Add dry ingredients in two batches, mixing well between additions.
8. Combined 1/3 cup sugar and 2 teaspoons cinnamon.
9. Roll dough in 1 inch balls.
10. Roll is sugar/cinnamon mixture.
11. Bake 8-10 minutes, until set and slightly cracked.
12. Cool on sheet 1 minute.
13. Remove to racks and cool completely.
14. Note: butterscotch chips or chocolate chips can be added to the dough, but you will loose much of the snickerdoodle effect.
Title: Brownie Shortcake
Ingredients:
- 1/2 unsalted butter
- 4 brown sugar
- 1 white sugar
- 1/3 eggs
- 4 vanilla
- 1 flour
- 1 salt
- 1/4
Instructions:
1. melt butter and chocolate together, and whisk smooth.
2. add sugars, eggs and vanilla - whisk to blend.
3. add flour and salt.
4. pour into 9" sq pan.
5. bake at 350 for 20 minutes.