lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Apples Cauthron
Ingredients:
- 4 rome apples
- 3 granny smith apples
- 1 unsalted butter
- 1/4 lemon, juice and zest of
- 1/4 dark brown sugar
- 1/4 raisins
- 1 walnut pieces
- 1/2 cinnamon
- apple cider
Instructions:
1. Preheat oven to 350 degrees.
2. Peel about 1/2 inch of skin from tops of apples with a vegetable peeler.
3. Cut a sliver off of the bottom of each apple so they will stand.
4. Brush the peeled part and the interior of each apple with lemon juice.
5. Cut 1 Tbsp of butter into 4 pieces and place a piece of it in each apple.
6. In a bowl, combine the lemon zest, remaining butter, brown sugar, raisins, walnuts and cinnamon.
7. Stuff apples with mixture and place them in a small baking dish.
8. Add cider and bake for 30-35 minutes or until tender.
9. Serve with whipped cream or ice cream.
Title: Funnel Cake Mix
Ingredients:
- 1/3 egg
- 5 2/3 water
- 3 dry milk
- 2 salt
- 1 white sugar
- 11 all-purpose flour
- 2 baking powder
- 1/4 baking powder
- 33 confectioners' sugar
- 2 confectioners' sugar
- 1
Instructions:
1. Sift flour, salt, sugar, egg, and baking powder. Add dry milk. Add water and beat with mixer until nice and smooth.
2. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C).
3. If using a heavy deep fryer that is made for multiple cakes keep heat at 400 degrees.
4. Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.
Title: Apple Sundae Parfait
Ingredients:
- 24 vanilla ice cream
- 1/2
- 1
- 3
Instructions:
1. COMBINE escalloped apples and rum or almond extract.
2. For each sundae parfait, LAYER ice cream, caramel sauce and apple mixture in parfait glass or bowl.
Title: Crispy Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 egg
- 1 vanilla
- 2 whole wheat flour
- 1 baking soda
- 1/2 salt
- 1 chocolate chips
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Line baking sheets with parchement paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium until fluffy. Add egg, and beat until combined, stopping occasionally to scrape the sides of the bowl. Beat in vanilla.
3. In a small bowl, combine flour, baking soda and salt, Whisk. Add flour mixture to butter mixture; beat until well combined. Add chocolate morsels and cereal; beat until combined. Dough will be thick. Roll dough into 1" balls and place 2" apart on prepared pans.
4. Bake, in batches, until edges of cookies are set and lightly browned, approximately 10 minutes. Let stand on pan 3 minutes or until firm. Remove to wire rack and let cool completely. Store in airtight container up to 2 days.
Title: Banana Cake
Ingredients:
- 3 lemon juice
- 2/3 milk
- 1 1/2 self-raising flour
- 1 sugar
- 1 1/2 bicarbonate of soda
- 1 1/2 salt
- 280 butter
- 3 bananas
- 3 eggs
- 2/3 walnuts
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Grease and flour two 23cm round tins or 1 large roasting dish. Set oven to 180C (355F).
2. Combine the milk and lemon juice and set aside for it to curdle slightly.
3. Sift flour, cinnnamon and nutmeg into a large bowl. Add sugar, bicarb and salt.
4. Add the mashed bananas ,butter and milk. Mix well with electric beaters on low speed.
5. Add the eggs and beat for 2 minutes until combined, stir in walnuts.
6. Divide mix into the tins and bake for 35-45 minutes for the two tins or 45-50 for the one tin. Cool on wire rack.
7. To serve dust with icing sugar.
Title: Mocha Brownies
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 1/3 margarine
- 1 instant coffee granules
- 2 eggs
- 1 vanilla extract
- 2/3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 walnuts
- 3 butter
- 2 margarine
- 2 -3 confectioners' sugar
- 1/2 milk
- vanilla extract
Instructions:
1. Brownies: In a medium sauce pan combine granulated sugar, butter, cocoa powder, and instant coffee.
2. Cook and stir over medium heat until butter melts.
3. Remove from heat and cool for 5 minutes.
4. Add eggs and vanilla.
5. Beat lightly by hand to combine.
6. Be careful not to over mix.
7. Stir in flour, baking powder, and salt.
8. Stir in walnuts if you are using them.
9. Spread the batter into a greased (9x9x2 in) baking pan.
10. Bake in a preheated 350* oven for 24 minutes, or until set.
11. Cool pan on a rack.
12. Frosting: In a mixing bowl beat butter until fluffy.
13. Add cocoa powder.
14. Gradually add 1 c.
15. of the confectioners sugar and beat well.
16. Slowly beat in 2 tbs of the milk and the vanilla.
17. Slowly beat in remaining sugar.
18. Beat in additional milk, if necessary, to make the frosting spreading consistancy.
19. Once brownies are cooled, spread frosting over brownies.
20. Cut into bars.
Title: Petite Pumpkin Toffee Tarts
Ingredients:
- 2 pumpkin puree
- 3 brown sugar
- 1 eggs
- 1/3 vanilla
- 1/4 pumpkin pie spice
- 2 pecan halves
- 1/2
- 36
Instructions:
1. Arrange oven racks in top and bottom thirds of oven.
2. preheat oven to 375°F.
3. Place tart shells on 2 large baking sheet leaving a bit of space between them.
4. thaw at room temperature for 10 minutes.
5. Meanwhile finely chop skor bars and place a teaspoon into each shell.
6. In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
7. Fill shells nearly to the top and place a peacan half on each.
8. Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
9. Serve warm or cool .
10. If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
11. Also delicious served with ice cream.
Title: Pecan Caramel Surprises
Ingredients:
- 1 pecans
- 1/3 granulated sugar
- 1 granulated sugar
- 1/2 unsalted butter
- 1 vanilla extract
- 1 flour
- 24 confectioners' sugar
- 3/4
Instructions:
1. Using a food processor, grind the pecans and 1 tablespoon granulated sugar for 20 seconds; transfer to a medium bowl.
2. In the food processor, pulse the butter, remaining 1/3 cup granulated sugar and the vanilla until combined, scraping the bowl once or twice.
3. Add the flour and pulse to combine.
4. Stir into the pecan mixture.
5. Position racks in the upper and lower thirds of the oven and preheat to 325 degrees.
6. Line 2 cookie sheets with parchment paper.
7. Roll 1 tablespoon dough into a ball, press a caramel into the center, then roll to enclose the caramel.
8. Repeat with the remaining dough and caramels; place 2 inches apart on the prepared cookie sheets .
9. Bake until lightly colored, about 15 minutes.
10. Let cool for 15 minutes; coat with confectioner's sugar with warm.
11. Coat again just before serving.
Title: Double Layer Bananas Foster Upside Down Cake
Ingredients:
- 2 brown sugar
- 1/2 butter
- 1 cinnamon
- 4 dark rum
- 4 bananas
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 1 vanilla
- 1 flour
- 3 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 sour cream
- 1 cream cheese
- 4 butter
- 1/4 powdered sugar
- 2 -3 brown sugar
- 3/4 rum
- 1 vanilla
- 2 cinnamon
- 1
Instructions:
1. Melt butter, brown sugar and cinnamon over medium heat until the sugar begins to dissolve and become smooth. Add rum and cook 1 minute more. Divide evenly between 2 well-greased nine inch cake pans. Arrange banana slices in circles over the caramel.
2. Heat oven to 350*.
3. Cream sugar and butter on medium speed until very light and fluffy--about 10 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and rum extracts.
4. Stir together flour, baking powder, baking soda, salt and cinnamon.
5. At low speed, beat in flour in 3 parts alternating with the sour cream, beginning and ending with the flour.
6. Spoon gently over bananas and spread to even the surface out. Bake 45-55 minutes til a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert onto the wire rack to finish cooling.
7. Meanwhile, beat cream cheese and butter until very smooth. Beat in brown sugar and beat til smooth. Add rum, vanilla and cinnamon, then add powdered sugar to achieve spreading consistency and continue beating until smooth.
8. When cakes are completely cool, carefully, CAREFULLY place one layer on your cake plate. Top with a bit of your frosting, then carefully put the top layer on. Frost only the sides of the cake and leave the pretty little bananas peeking out on top.
Title: Aunt Miggies Pear Cake
Ingredients:
- 4 pears
- 2 sugar
- 1 1/2 pecans
- 1 eggs
- 2 flour
- 3 cinnamon
- 1 salt
- 1/2 nutmeg
- 1/2 baking soda
- 2 vanilla
- 1
Instructions:
1. Mix pears, sugar and oil- let stand 1 hour.
2. Mix the rest of the ingredients then add to the pear mixture.
3. This makes a thin batter. DO NOT use a mixer, do this all by hand.
4. Pour into a greased-floured tube pan.
5. Bake 1 hour 15 minutes at 325 degress.
6. Serve w/ or w/ out cream cheese icing.
7. Cream cheese icing :
8. 1/2 c butter softened,8 oz. cream cheese softend, 1 T vanilla & 1 pound powdered sugar.
9. If it is to thick add a little milk.
10. Spread over top of cake adn top w/ nuts if you want.
Title: Softest Chocolate Chip Cookies
Ingredients:
- 4 1/2 all-purpose flour
- 2 baking soda
- 2 butter
- 1 1/2 brown sugar
- 1/2 white sugar
- 2 vanilla instant pudding mix
- 4 eggs
- 2 vanilla extract
- 4 chocolate chips
- 2 walnuts
Instructions:
1. Preheat over to 350°F
2. Sift together the flour and baking soda, set that aside.
3. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven.
5. Edges should be golden brown.
Title: Filled Strawberry Cheesecakes
Ingredients:
- 8 cream cheese
- 4 confectioners' sugar
- 2 fresh strawberries
- 1 brown sugar
- 1 1/2
Instructions:
1. Use a melon baller to scoop out the green leafy top of the strawberries, and use a paring knife to cut off the bottoms of the strawberries so that they stand up.
2. Sprinkle brown sugar into the hollowed out strawberries, and allow it to sit.
3. Mix together the cream cheese, confectioner’s sugar, and almond extract in a bowl. Vary the amount of sugar and almond extract to taste.
4. Cut the corner off a ziplock bag, insert a piping tip, and fill with the cream cheese. Pipe the mixture into the strawberries. (or scoop it in there if you don't have decorating tips).
5. If desired, sprinkle chocolate shavings on top.
6. Refrigerate until ready to serve.
Title: Easy Creamy Chocolate Pudding
Ingredients:
- 1 cornstarch
- 1 2% low-fat milk
- 1/2
- 1/4
Instructions:
1. In a microwave-safe bowl, combine cornstarch and milk until smooth.
2. Add chocolate chips.
3. Microwave on high for 2-1/2 to 3 minutes or until thickened and bubbly, stirring twice.
4. Pour into dessert dishes.
5. Serve warm or refrigerate until serving. Just before serving, dollop with whipped topping.
Title: Chocolate Mousse Pie
Ingredients:
- 25 butter
- 2 eggs
- 4 sugar
- 3/4 brandy
- 1/4 vanilla
- 1 salt
- 1/8 butter
- 5 sugar
- 1 heavy cream
- 6 cherries
- 1/4
- 2
- 3/4
Instructions:
1. Lightly butter an 8 or 9" springform pan. Line sides with 3" X 8" strips of wax paper, butter paper.
2. Combine cookie crumbs and melted butter ina small bowl. Press mixture onto bottom and 1" up side of pan. Chill.
3. Combine egg yoks, 3/4 c sugar, brandy, vanilla and salt intop of double boiler. Place over simmering water; beat with hand mixer at high speed until thick and pale yellow, about 8 minutes. Turn into a large bowl.
4. Melt unsweetened and semisweet chocolate in bowl over simmering water. Remove bowl from water, beat in softened butter, 1 T at a time. Gradually beat chocolate mixture into egg yolk mixture until smooth. Mixture will thicken slightly. Stir in coffee: reserve.
5. Beat egg whites inlarge bowl with electric mixer until foamy white. Gradually beat in the remaining 2T sugar until meringue forms soft peaks. Stir a small amount of the meringue into the chocolate mixture to thin. Gradually fold in the remaining meringue until no streaks of white remain.
6. Beat heavy cream in a small bowl until stiff; fold into chocolate mixture. Pour into prepared pan. Chill over night. With a sharp knife loosen wax paper from pan; release spring and remove side of pan; remove wax paper. Garnish with Cordial Cheeries.
7. Cordial Cherries.
8. Soak 13 maraschino cheeries with stems in 1/4 c brandy in a small bowl, place in freezer. When cherries are frozen remove from brandy and wipe with paper toweling. Melt 4 squares semisweet chocolate; quickly dip frozen cherries into chocolate holding by the stem and swirling until completely covered. The chocolate will harden almost immediately. Refrigerate.
Title: Salted Caramel Chocolate Chip Cookies
Ingredients:
- 2 flour
- 2 cornstarch
- 1 baking soda
- 1/2 sea salt
- 3/4 unsalted butter
- 1 brown sugar
- 1/4 granulated sugar
- 1 egg
- 2 vanilla extract
- 1 sea salt
- 1/2
Instructions:
1. Preheat oven to 350°F Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a large bowl, whisk flour, cornstarch, baking soda and sea salt together. Set aside.
3. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.
4. Stir in the chocolate chips and caramel bits. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
5. Bake cookies for 10 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
6. Note-I buy the Kraft Caramel Bits at Target. If you can't find Kraft Caramel Bits, you can use caramel squares. Just chop them up into pieces.
Title: Pineapple Cornbread
Ingredients:
- 4 butter
- 1 brown sugar
- 2 brown sugar
- 1 egg
- 1 pecans
- 1
- 1/4
Instructions:
1. Preheat oven to 425 degrees.
2. Melt butter in 10-inch cast iron skillet.
3. Sprinkle 1 tablespoon brown sugar over butter.
4. In large bowl, combine corn meal mix, 1 cup brown sugar, pineapple, egg and pecans; stir to blend.
5. Pour batter over brown sugar and butter.
6. Sprinkle remaining 1 tablespoon brown sugar over batter.
7. Bake at 425 degrees for 25 to 30 minutes or until golden brown.
8. Serve warm by spooning into dessert dishes or let cool and cut into wedges.
9. Top with whipped cream, if desired.
Title: Cranberry Noel Cookies
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 2 milk
- 1 pure vanilla extract
- 1/2 salt
- 2 1/2 all-purpose flour
- 3/4 dried cranberries
- 1/2 pecans
- 3/4 unsweetened coconut
Instructions:
1. Beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
2. Add milk, vanilla, and salt.
3. Beat until just combined.
4. Gradually add flour, cranberries, and pecans.
5. Mix on low speed until fully combined.
6. Divide dough in half.
7. Shape each half into 8-inch logs, about 2 inches in diameter.
8. Roll logs in coconut, pressing lightly to coat the outside of logs.
9. Wrap logs in plastic wrap and refrigerate until firm, about 2 hours.
10. Preheat oven to 375 degrees F.
11. Using a sharp knife, cut logs into 1/4-inch thick slices.
12. Transfer to ungreased baking sheets, about 1 1/2-inches apart.
13. Bake until edges are golden, about 12 minutes.
14. Transfer to a wire rack to cool.
15. Store for up to 2 weeks in an airtight container.
16. Hide from kids!
Title: Apple and Plum Crisp
Ingredients:
- 6 fuji apples
- 2 plums
- 2 sugar
- 1 butter
- 1/2 flour
- 1/4 sugar
- 1/4 brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/8 salt
- 6 butter
- 1/3 rolled oats
Instructions:
1. Peel and slice the apples.
2. Halve and pit the plums.
3. Toss the apples and plums with the sugar and butter.
4. Combine topping ingredients (flour, sugar, brown sugar, cinnamon, nutmeg, salt, butter, and oats) in a bowl. Don't overmix.
5. Arrange the fruit in a 9x13" glass baking dish.
6. Sprinkle the topping over the fruit.
7. Bake in the oven at 375 for about 1 hour or until the juice is bubbling and the apples are tender.
Title: Crunchy Pound Cake
Ingredients:
- 14 butter
- 2 pecans
- 1/2 sugar
- 2 butter
- 2 confectioners' sugar
- 2 eggs
- 7 all-purpose flour
- 3 vanilla extract
- 2
Instructions:
1. Do not preheat oven.
2. Grease a 12-cup tube pan.
3. In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
4. In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
5. Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
6. Pour the batter into the prepared pan and bake for 1 hour at 325°F, or until a cake tester inserted in the center comes out clean.
7. Cool the cake in the pan for at least one hour.
8. Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!
Title: Chocolate Almond Torte
Ingredients:
- 1 1/2 sugar
- 3/4 butter
- 2 eggs
- 1 vanilla extract
- 1 1/2 salt
- 1/2 flour
- 1 1/2 chocolate chips
- 1/2 granulated sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Blend sugar and melted butter together in a medium size mixing bowl. Beat in eggs. Stir in salt and flour mixing until well blended.
3. Spread batter in a greased 9" round cake pan.
4. Sprinkle batter with chocolate chips, then almonds, and finally the sugar.
5. Press lightly with the fingers to push toppings into the batter a little way.
6. Bake 30 to 35 minutes until golden brown.
7. Allow to cool before cutting into 16 wedges.
Title: Butter Mint Pats
Ingredients:
- 1 butter
- 1 flour
- 2 granulated sugar
- 1
Instructions:
1. Cream butter in large mixer bowl until light; add crushed mints.
2. Add flour; blend well at low speed with mixer, or by hand.
3. Chill dough for 1/2 hour.
4. Roll out or pat dough into a 9-inch square on waxed paper.
5. Sprinkle with sugar.
6. Cut into 1 1/2-inch squares.
7. Using tiny cookie cutter, press a design on each square.
8. Place on ungreased cookie sheets.
9. Bake at 350 degrees for 18-20 minutes, or until the cookies are set and just starting to turn pale golden (not browned). Do not overbake.
10. (NOTE: Cook time includes chill time of 1/2 hour.).
11. (NOTE: To crush mints place in heavy plastic bag and crush with a rolling pin- or, use your processor.).
Title: Blueberries Vol-Au-Vent
Ingredients:
- 6 puff pastry shells
- 1 1/2 fresh blueberries
- 3/4 frozen blueberries
- 1 sugar
- 1 cornstarch
- 1 1/2 water
- 1/3 lemon zest
- 2 sugar
- 3/4 all-purpose flour
- 1 milk
- 1 egg
- 1 butter
- 1 vanilla extract
- 1 -2 non-dairy whipped topping
Instructions:
1. Bake pastry shell according to pkg directions.
2. Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan.
3. Cook and stir over medium heat until mixture boils and thickens.
4. Cover and refrigerate.
5. Mix 1/3 cup sugar and flour in saucepan.
6. Stir in milk.
7. Cook and stir over medium heat until mixture boils and thickens.
8. Remove from heat and gradually stir in half of hot mixture into egg.
9. Return egg mixture to saucepan.
10. Cook and stir over medium heat 1 minute.
11. Remove from heat and stir in butter and vanilla.
12. Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes.
13. Spoon 1 tablespoon blueberry mixture into each pastry shell.
14. Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture.
15. Repeat layers.
16. Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping.
17. Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping.
18. Bon Apetit!
Title: Belizean Bread Pudding
Ingredients:
- 1 granulated sugar
- 1 3/4 seedless raisin
- 1/2 cinnamon
- 1 butter
- 1/2 evaporated milk
- 200 coconut milk
- 400 rum
- 1 water
- 1/2
Instructions:
1. Break up the bread into a large bowl. Add the sugar, raisins, butter, cinnamon, and mix gently with a large spoon.
2. In a saucepan over medium heat, mix together the evaporated milk, coconut milk, and water; cook until hot.
3. Add creamy mixture to the bowl with bread pieces, and set aside until bread is soggy. Then add the alcohol (or vanilla extract) and mix well.
4. Preheat oven to 375°F/190°C,.
5. Grease a 9x13-inch baking pan, Pour bread pudding into greased pan, and bake 90 minutes, or until the bread pudding is crunchy. Let cool completely.
6. Turn out and place crunchy side up. It's delicious as is, or even better topped with ice cream, custard, or whipped cream.
Title: Quick & Easy Chocolate Peanut Butter Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 Cool Whip
- 3 pudding
- 1 creamy peanut butter
- 2
- 2 -3
- 2
Instructions:
1. CAKE:
2. Make cake as directed on box. (I always use the 13x9 pan.).
3. FROSTING:
4. In a medium bowl, mix the cool whip, pudding, and peanut butter until smooth.
5. Frost the cooled cake with the frosting. Put in the refrigerator for an hour or so (to give the frosting time to set up).
6. * Optional- If you like, you may drizzle chocolate syrup across the top for a pretty presentation.
7. ** Cooking time includes chill time.
Title: Basic Pound Cake.
Ingredients:
- 1/2 flour
- 1/2 egg
- 1/2 butter
- 1/2 sugar
- 1 vanilla extract
- 1 salt
- 2 baking powder
Instructions:
1. Preheat oven to 350°.
2. Add all the ingredients to a bowl of a cake mixer.
3. Beat on high for 7 minutes.
4. Grease a loaf dish.
5. Pour cake batter into dish.
6. Bake for 65 minutes; check doneness with toothpick or cake tester.
7. Allow to cool covered with paper towel for 30 minutes.
8. Transfer to cooling rack and allow to cool covered.
9. Once cooled, cut into slices and serve.
Title: Kathy's Frosted Soft Sugar Cookies
Ingredients:
- 2 granulated sugar
- 1 shortening
- 3 eggs
- 2 vanilla
- 1 baking soda
- 1 1/2 salt
- 1 flour
- 6 baking powder
- 3
Instructions:
1. Mix the vinegar and milk to make sour milk.
2. Add vanilla to the sour milk; set aside.
3. In large mixing bowl, cream together sugar and shortening until light and fluffy.
4. Add eggs, one at a time.
5. In separate bowl, blend together baking soda, salt, flour and baking powder.
6. Add flour mixture, alternately with sour milk mixture, to the creamed sugar and egg mixture.
7. Cover and refrigerate overnight.
8. On floured surface, roll out dough to desired thickness, about 1/4 inch.
9. Cut out with desired cookie cutter or cutters.
10. Bake at 350 degrees for about 5-7 minutes; I like mine soft.
11. Let set on cookie sheet for 1 minute before removing to wire rack to cool.
12. Frost when cool.
13. This recipe should make about 5-6 dozen, depending on the size of the cookie cutter you use.
Title: Cassava Cake
Ingredients:
- 2 cassava
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 coconut milk
- 1 coconut cream
- 2/3 sugar
- 3 eggs
- 3 coconut
- 1
- 3
Instructions:
1. Preheat oven to 325° f.
2. In large mixing bowl combine cake ingredients.
3. Mix well.
4. Pour equally into two large greased rectangular pans.
5. Bake until top is no longer liquid (approximately 30 minutes).
6. Mix topping ingredients well and spread evenly on the two cakes.
7. Bake an additional 20 to 30 minutes.
8. Cool cakes completely.
9. Slice each cake into 24 equal squares.