lumicero/recipes-ing2inst huggingface dataset:
Title: Grandma's Touch Boiled Raisin Cake
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1 shortening
- 1 1/2 cold water
- 1 raisins
- 1 cinnamon
- 1/2 nutmeg
- 2 ground cloves
- 1 1/2 flour
- baking soda
Instructions:
1. Mix sugar, butter, water, raisins, cinnamon, nutmeg and cloves in pot and bring to a boil. Boil for 3 minutes and then cool.
2. Mix flour and baking soda and add to cool raisin mixture.
3. Spread into greased and floured 9" square. Bake at 350 F for about 25 minutes. The top of the cake will bounce back when lightly tapped. Be careful, over cooking will dry it out.
4. Dust with icing sugar or frost with "Poor Man's Frosting" or forget it. It is great just on it's own.
Title: Angel Food Cake with Fresh Berries
Ingredients:
- 1 cake flour
- 1 1/2 sugar
- 12 cream of tartar
- 1/2 salt
- 1/4 pure vanilla extract
- 1 strawberries
- 1/4 honey
- 2 blueberries
- 1/4
- 1
Instructions:
1. Preheat oven to 325*.
2. Combine cake flour and sugar.
3. Beat egg whites and cream of tartar with a mixer until peaks begin to form.
4. Fold the flour/sugar into the egg whites in thirds.
5. Fold in the salt, vanilla, and almond extract until combined.
6. Spoon batter into ungreased bundt pan.
7. Bake for 1 hour until light brown.
8. Remove from oven and cool for 1 hour.
9. Loosen edges of cake from the pan with a knife and turn out onto a plate.
10. Combine Strawberries, blueberries, honey and orange juice and serve with the cake.
Title: APPLE DUMPLINGS
Ingredients:
- 2 baking powder
- 2 salt
- 1 shortening
- 1/2 milk
- 3/4 apples
- 6 sugar
- 1/2 brown sugar
- 1/3 butter
- 1 cinnamon
- 1 1/3 hot water
- 1 nutmeg
Instructions:
1. Sift together flour, baking powder and salt; cut in shortening.
2. Add milk; stir to form soft dough.
3. On a lightly floured board, knead to shape then roll out to 1/8-inch thickness. Cut into 6 squares, about 6 to 7-inches each. Place an apple on each square. Top each apple with a little sugar, a dab of butter and a generous sprinkling of cinnamon. Bring dough up to cover apple and pinch edges to seal. Place in greased pan.
4. Combine brown sugar, butter, hot water, nutmeg and cinnamon; pour over dumplings.
5. Bake at 450° for 15 minutes. Reduce heat to 350° and bake until done, about 30 minutes.
6. Serve Warm.
Title: Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/2 granulated sugar
- 2 brown sugar
- 1 eggs
- 2 1/4 vanilla
- 1 all-purpose flour
- 1 baking soda
- 12 salt
- 1 chocolate chips
Instructions:
1. Cream together butter/ margarine, sugars, and vanilla until light and fluffy. Beat in eggs.
2. Sift together flour, baking soda, and salt; gradually add to creamed mixture, mixing until well blended.
3. Fold in chocolate chips and nuts. Bake at 375 degrees farenhight for about 10 minutes or until lightly browned.
Title: Non-Alcoholic Hard Sauce
Ingredients:
- 1 powdered sugar
- 4 butter
- 1/8 salt
- 1 vanilla extract
- 1/4 heavy cream
Instructions:
1. Sift powdered sugar and set aside.
2. Beat butter until soft.
3. Gradually beat in the sugar until well blended.
4. Beat in salt and vanilla.
5. Beat in heavy cream .
6. When sauce is very smooth chill thoroughly.
7. Serve.
Title: Purple Dazzle Shakes
Ingredients:
- 1 milk
- 1/2 lemon juice
- 1 vanilla ice cream
- 3 vanilla ice cream
- jelly beans
- sugar
Instructions:
1. Place grape juice concentrate, milk and lemon juice in a blender and blend for 1 minute. Add ice cream and blend until smooth.
2. Pour into serving glasses. If desired top with a small scoop of ice cream and jelly beans and/or sprinkles.
3. Serve immediately.
Title: Bailey's Buttercream Icing
Ingredients:
- 1 real butter
- 3 powdered sugar
- 2 real vanilla extract
- 4 Baileys Irish Cream
- milk
Instructions:
1. Cream together butter, powdered sugar, vanilla and Bailey's. Add milk if it is too thick.
2. Slather on a very cool cake.
3. Kick back with a little slice of heaven.
Title: Sticky Rice With Mangoes
Ingredients:
- 1 1/2 sticky rice
- 2 unsweetened coconut milk
- 1 sugar
- 2 salt
- 6 mangoes
Instructions:
1. Drain soaked rice and transfer it to steamer basket. Place steamer basket over several inches of water in a saucepan or the base of a steamer. Bring water to rolling boil over medium-high heat. Cover and cook, adjusting heat to maintain steady flow of steam, until rice swells and glistens and is sticky enough to pinch into chewy lumps, 30-45 minute Replenish steamer basket with water as needed to maintain flow of steam.
2. While rice steams, combine coconut milk, sugar, and salt in medium saucepan over medium heat. Cook and stir gently for 3-4 mins., until sugar and salt dissolve into smooth sauce. Remove from heat and set aside.
3. When rice is cooked, transfer to large bowl; you will have about 4 cups cooked sticky rice. Pour sweetened coconut milk over rice and stir gently to mix it evenly into the hot rice. Cover, and set aside for at least 30 minutes or as long as 3 hours, to let rice absorb sauce. Meanwhile, peel mangoes and cut flesh off the long flat pits. Cut it into generous chunks and set aside.
4. To serve, place fist-sized portion of coconut rice and an equal portion of mango chunks on each of six small dessert plates. Serve at room temperature.
Title: Waldorf Astoria Frosting
Ingredients:
- 1 milk
- 1/4 flour
- 1/2 margarine
- 1/2 shortening
- 1 granulated sugar
- 1 vanilla extract
Instructions:
1. Combine milk and flour in saucepan; mix well.
2. Cook until thick, stirring constantly.
3. Cool.
4. Cream remaining ingredients in bowl till light and fluffy.
5. Add milk mixture. Beat until fluffy.
6. Frost cooled cake.
7. Enough frosting for 2 layers.
Title: Fish-Eye Salad or Italian Fruit Salad
Ingredients:
- 3/4 acini di pepe pasta
- 3 vanilla instant pudding mix
- 1 mandarin oranges
- 1 crushed pineapple
- 1 Cool Whip
Instructions:
1. Cook, and drain pasta per package instructions.
2. Mix pudding mix, oranges, and pineapple.
3. Mix in pasta and Cool Whip.
4. Chill at least 1 hour.
Title: Chocolate Cream Icing (Ganache)
Ingredients:
- 2 bittersweet chocolate
- 15
Instructions:
1. Heat the cream in a medium saucepan over medium high heat to just below a simmer or until it steams and tiny bubbles begin to form around the edges.
2. Remove from heat and add the chocolate piece by piece, stirring as it melts, until blended.
3. Let the mixture cool until it is the consistency of a thick but easily spreadable frosting. This should take only a few minutes.
Title: Easy Baklava
Ingredients:
- 5 cinnamon
- 3 ground cloves
- 3 walnuts
- 1 sweet unsalted butter
- 1 phyllo pastry sheet
- 1 sugar
- 1/3 water
- 1 lemon peel
- 1/3 cinnamon stick
- 1/2 honey
- lemon
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl, mix the cinnamon, clove & walnuts together. Set aside.
3. Brush the bottom of a 12x20 baking dish with butter.
4. Place one pastry sheet in the dish & brush it with butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.
5. TIP: I pour my lukewarm butter in a spray bottle & mist the butter over the phyllo sheets. It prevents tearing & goes by so much quicker! Make sure you buy a misting bottle, not one that just streams -- it will make a big mess!
6. Sprinkle 1/3 of the nut mixture over top of the pastry sheets. Repeat this process so there are 3 layers of the nut mixture & 4 layers of the 6 buttered pastry sheets.
7. Cut the baklava into diamond shapes (making parallel horizontal lines in the dish & making diagonal lines vertically in the dish).
8. Bake baklava for 40 minutes or until golden brown.
9. While cooking, heat the sugar, water, orange peel, lemon peel & cinnamon stick to a boil & then simmer for 5 minutes.
10. Add honey and bring mixture to a boil.
11. Remove pan from heat and add lemon juice.
12. Stir together and set aside to cool.
13. Remove lemon peel, orange peel and cinnamon stick.
14. Spread the cooled syrup evenly over the hot baklava.
15. Cover with a dish towel and let sit for one hour before serving.
Title: Planetary Hazelnut Pops
Ingredients:
- 3/4 almond butter
- 1/2 powdered sugar
- 1 hazelnuts
- 2 vodka
- 9
Instructions:
1. Mix almond butter and powdered sugar together until a dough ball forms. Roll out 9 gumball-sized balls and roll them in a 1/2 cup of chopped hazelnuts to coat. Freeze.
2. Once frozen, remove from freezer and cut in half (keep frozen until ready to use). Melt lavender chocolate and pour a tablespoon into a 18-slot half-dome baking tray. Press frozen hazelnut ball halves into each slot and freeze. Spread most of the remaining chocolate (leaving yourself about a third of a cup in the pot) onto a silicone baking mat or parchment sheet. Spread out to about 1/8 inch thickness and sprinkle 1/4 cup chopped hazelnuts. When almost set, use a 3" circular cookie cutter to ident 9 initial cutouts and freeze until ready to use.
3. Assemble by popping half-dome melts out of the mold and removing the round discs from the parchment sheet. 'Glue' together with remaining chocolate and heat the wooden dowels to press into the underside of the pop. Roll the lip of the ring in chocolate and use the last of the hazelnuts to coat. Finish by dusting the asteroid belt with gold luster dust and using a fine brush, paint on planetary designs to the tops and bottoms of the planets. Stick the pops in a decorated half dome of styrofoam or other stand of your choosing.
Title: White Chocolate Snowballs
Ingredients:
- 1 unsalted butter
- 1 dark brown sugar
- 1/2 granulated sugar
- 2 corn syrup
- 1 vanilla extract
- 1 egg
- 2 3/4 all-purpose flour
- 1/2 kosher salt
- 1 1/4 baking soda
- 7 sweetened flaked coconut
Instructions:
1. Heat oven to 375 degrees. With an electric mixer on medium high, beat the butter, brown and granulated sugars, corn syrup and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
2. Line 2 baking sheets with parchment paper or aluminum foil.
3. Form the dough into teaspoon size balls.
4. Spread one 7-ounce bag of sweetened flaked coconut on a plate. Roll each ball in the coconut, pressing so it adheres. Place on prepared baking sheets.
5. Bake for 10 to 12 minutes. Cool on the baking sheets for 5 minutes.
6. Transfer the cookies to wire racks.
7. Meanwhile, in a heatproof bowl placed over, but not touching simmering water, melt 12 ounces white chocolate (chipped or chips). Turn half the cookies upside down and spread the flat sides with the white chocolate. Sandwich them with the remaining cookies.
Title: Salted Vanilla Bean Caramel Sauce from King Arthur Flour
Ingredients:
- 1 vanilla bean paste
- 1 sea salt
- 1/2 heavy cream
- 1/4
Instructions:
1. Combine all ingredients in large saucepan set over medium heat.
2. Stir frequently, conitnue to heat until caramel has liquefied and ingredients have blended together.
3. Transfer to jars and cool.
Title: Vanilla Chip Cherry Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1/4 all-purpose flour
- 2 1/4 baking soda
- 1 salt
- 1/2 white chocolate chips
- 1 maraschino cherries
- 1
Instructions:
1. In a large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. beat in almond extract. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in chips and cherries.
2. Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. bake at 350* for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Title: Banana Split Cake
Ingredients:
- 2 graham crackers
- 1 -2 oleo
- 2 eggs
- 2 powdered sugar
- 5 bananas
- 1 crushed pineapple
- 1 Cool Whip
- 1
Instructions:
1. Put these ingredients in layers:
2. 1st Layer: Crush crackers and mix with 1 stick melted oleo; spread in 9x13-inch pan.
3. 2nd layer: Cook to a custard, 1 stick oleo, 2 eggs and 2 cups powdered sugar.
4. 3rd layer: 5 bananas sliced lengthwise.
5. 4th layer: Drained pineapple.
6. 5th layer: Cool Whip.
7. 6th layer: Crushed nuts.
8. Put in refrigerator and cool.
9. NOTE: You may also use other fruits such as a can of cherry pie filling, sliced sweetened strawberries, hot fudge or chocolate--but end with Cool Whip and then nuts.
Title: Light Guava Cheesecake
Ingredients:
- 9 graham crackers
- 2 butter
- 2 water
- 24 fat free cream cheese
- 8 all-purpose flour
- 6 eggs
- 2 vanilla extract
- 2 stevia
- 3 guava
- 1 water
- 3/4 stevia
- 1/4 cornstarch
- 1/4
- 1
Instructions:
1. Crush Graham Crackers in a Ziploc bag. Add butter/water mixture into the Ziploc and mix until moistened. Place and spread into a thin layer in spring foam pan. Bake at 325 for 10 minutes.
2. Meanwhile, blend the cheese and sugar blend until smooth. Add yogurt, flour, eggs, and extract. Blend until well mixed.
3. Once the crust has cooled for at least 10 minutes, pour the cheesecake mixture into the pan. Bake at 325 degrees for about 80 minutes, or until the top of cheesecake has set. The center of the cheesecake should still wiggle a little bit to prevent over-baking.
4. Meanwhile, bring fruit topping, sugar and water/cornstarch blend to a boil in a small sauce pan. Lower heat and simmer for 5 minutes until syrup has thickened.
5. Add syrup to cheesecake once both have been allowed to cool to room temperature.
Title: Tiramisu Cake
Ingredients:
- 1 instant coffee
- 1 lemon juice
- 1 cream cheese
- 1/2 ricotta cheese
- 1 egg
- 1/4 white sugar
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 flour
- 2 baking powder
- 2 salt
- 1/2 2% low-fat milk
- 3/4 instant coffee
- 1
Instructions:
1. Preheat oven to 350°F and lightly grease a 10-inch springform pan.
2. In a small bowl dissolve instant coffee with the lemon juice-set aside.
3. In a medium bowl combine the coffee mixture with the cream cheese, ricotta, egg, and sugar.
4. Beat until smooth and well incorporated.
5. Set aside.
6. In a large bowl combine the butter and sugar.
7. Cream well.
8. Add the eggs, one at a time along with the rum extract.
9. Beat well.
10. In a medium bowl sift together the flour, baking powder and salt.
11. Mix well.
12. Add dry ingredients alternately with the milk to the butter batter.
13. Pour half the batter into the prepared springform pan.
14. Spoon in the cream cheese mixture and swirl with a knife.
15. Pour remaining batter on top of this.
16. Sprinkle with the remaining crushed instant coffee.
17. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
18. Cool on a wire rack.
19. Serve warm or frost and garnish with chocolate covered espresso beans.
Title: Heavenly Lemon Angel Cake
Ingredients:
- 1 lemon zest
- 1 fresh lemon juice
- 1/4 powdered sugar
- 2 Cool Whip Lite
- 2 frozen sweetened strawberries
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare cake mix according to package directions.
3. Pour batter into ungreased 9X13, spreading evenly.
4. Bake on center rack in oven 35-40 minutes or until cake is golden brown and firm to the touch. Do not underbake.
5. Remove from over and invert pan. Cool completely. (Do not remove cake from pan).
6. Turn pan upright. Poke holes in cake about 1 and a half inches deep and a half inch apart with a large fork or a wooden skewer.
7. Zest one lemon to measure 1 tbs. zest.
8. Juice lemon to get 1/4 cup juice.
9. In a medium bowl combine powdered sugar, lemon juice and zest.
10. Whisk until smooth.
11. Slowly pour glaze over cake, spreading evenly.
12. Let stand 30 minutes or until glaze is set.
13. When ready to serve cut into pieces with serrated knife and serve with a dallop of Cool Whip. Pour a spoonful of strawberries and juice over the top of the Cool Whip.
Title: Oatmeal Cake
Ingredients:
- 1 rolled oats
- 1 1/2 boiling water
- 1 white sugar
- 1 3/4 brown sugar
- 2 eggs
- 3/4 vanilla
- 1 all-purpose flour
- 1 1/2 baking soda
- 1 baking powder
- 1 salt
- 1 white chocolate chips
- 1/2
Instructions:
1. Mix rolled oats and water; let stand.
2. Mix 1 cup brown sugar, white sugar, eggs, oil and vanilla in another bowl.
3. Add oat mixture.
4. Mix together flour, baking soda, baking powder and salt.
5. Mix all ingredients together and pour into a greased 9x13” pan.
6. Sprinkle remaining brown sugar, white chocolate chips and butterscotch chips on top of cake.
7. Bake at 350 degrees Fahrenheit for 30 to 45 minutes, until toothpick inserted in cake comes out clean.
8. Cool and enjoy.
Title: Classic Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 sorghum flour
- 3/4 tapioca flour
- 1/2 xanthan gum
- 1/2 baking soda
- 1 salt
- 1 cream of tartar
- 1/2 sugar
- 2 cinnamon
- 4
- 1
Instructions:
1. Preheat the oven to 350ËšF.
2. In a large bowl, mix the sorghum flour, brown rice flour, white rice flour, tapioca flour, xanthan gum, baking soda, salt, and cream of tartar with a whisk.
3. Cream the butter and sugar in a mixer or with a hand mixer until light and fluffy.
4. Add the eggs one at a time and mix until they're fully incorporated.
5. Slowly add the flour mixture until complete incorporated. Mix until dough comes together slightly.
6. Using a cookie scoop or tablespoon, form ball about 1-1 1/2 inches in diameter.
7. In a wide bowl, mix together the sugar and the cinnamon. Roll the dough so it's completely coated in cinnamon and sugar.
8. I do this process for the entire batch of dough before I start baking. It gets the messy part of the Snickerdoodles out of the way so you don't need to be constantly washing your hands from the dough. Also, I keep the plate of all the dough in the fridge while I bake up the other batches just to make sure it doesn't get too warm from the heat of the oven in the kitchen.
9. Bake for 11 minutes, turning half way, or until the edges are slightly golden browned.
10. Allow to cool for a minute on the tray and transfer to a rack to complete cooling.
11. Snickerdoodles, like most sugar cookies, taste good when they're fresh out of the oven, but even better once they've cooled off. They stay well great. If possible, I actually think they taste the best the second or third day. They were all devoured after only 3 days in my house, but kept in an airtight container they stayed great. I'd say they had at least another 2-3 days in them if not more. If you don't want the whole recipe at once, with these I'd bake them all up then freeze them right after they cool and they should stay fresh a few months.
Title: Colossal Chocolate Chip Cookies
Ingredients:
- 2 butter
- 2 sugar
- 2 brown sugar
- 4 eggs
- 2 vanilla extract
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 5 oats
- 3 pecans
- 7
- 2
Instructions:
1. Beat butter at medium speed of a heavy-duty electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.
2. Combine flour and next 3 ingredients; gradually add to the butter mixture, beating well.
3. Position knife blade in the food processor bowl; add oats. Process until finely ground. Gradually add to the butter mixture, beating well. Stir in chocolate morsels, chopped chocolate, and pecans.
4. Shape cookie dough into 2 inch balls. Place 3 inches apart on ungreased cookie sheets. (I use parchment paper, just to be sure!) Flatten each ball to a 2 1/2 inch circle. Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
5. Cool slightly on the cookie sheets; remove to wire racks, and let them cool completely.
Title: Double Chocolate Chunk Cupcakes
Ingredients:
- 2 all-purpose flour
- 1/2 unbleached flour
- 1/4 brown sugar
- 1 baking soda
- 1/4 salt
- 1 buttermilk
- 1/2 margarine
- 1/2 butter
- 1 egg
- 1/2
- 1/4
Instructions:
1. Heat oven to 375°F Grease 18 muffin cups. Lightly spoon flour into measuring cup; level off.
2. In large bowl, combine flour, brown sugar, cocoa, baking soda and salt; blend well.
3. Add buttermilk, margarine, almond extract and egg; blend just until dry ingredients are moistened. Fold in vanilla and milk chocolate chips and almonds.
4. Fill greased muffin cups 3/4 full. Bake at 375F for 15 to 20 minutes or until toothpick inserted in center comes out clean.
5. Cool 3 minutes; remove from pan. Serve warm or cool.
6. * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
7. HIGH ALTITUDE -- Above 3500 Feet: No change.
Title: Apple Dumplin's
Ingredients:
- 1 apple
- 1 sugar
- 1 butter
- 1
- 1/2
Instructions:
1. Wrap crescent rolls around apple slices.
2. Place wrapped crescent rolled apples in buttered casserole.
3. Heat sugar, juice, and butter until melted.
4. Pour over apples.
5. Heat oven to 375 degrees until golden brown.
Title: Goldy's Sorry Cake
Ingredients:
- 2 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1/2 vegetable shortening
- 1/2 unsalted butter
- 1 2/3 sugar
- 6 eggs
- 1 buttermilk
- 1 orange zest
- 2 cranberries
- 1 pecans
- 1/2 cream of tartar
- 1/4 cream cheese
- 4 unsalted butter
- 1/4 confectioners' sugar
- 3 orange zest
- 1
Instructions:
1. Set oven to 350°F
2. Butter three 8- or 9-inch round cake pans.
3. FOR THE CAKE --
4. Sift together the flour, baking soda, and salt.
5. Beat the shortening with the butter until well combined.
6. Cream in the sugar and beat until fluffy and light.
7. Beat in the egg yolks one at a time until well combined.
8. Add the flour mixture alternately with the buttermilk, begining and ending with the flour mixture.
9. Stir in the orange zest, cereal, cranberries, and pecans.
10. Beat the cream of tartar into the egg whites and continue beating until stiff.
11. Gently fold the whites into the cake batter.
12. Pour into the 3 prepared pans.
13. Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
14. Cool on racks.
15. FOR THE FROSTING --
16. Beat the cream cheese with the butter until well combined.
17. Gradually add the sugar and orange juice, beating until creamy and smooth.
18. Stir in the orange zest.
19. Frost the tops and sides of the cake.
Title: Chocolate Dream Cookies
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 1
- 12
Instructions:
1. Place crackers in a single layer on a cookie sheet that has sidesrn( place them side by side covering the entire cookie sheet).
2. Melt butter and sugar over medium to medium-high heat ; boil together for 3 minutes (should be bubbling).
3. Pour over the crackers to cover.
4. Bake at 400F for 7 minutes.
5. Remove from oven and immediately spread the chocolate chips on the top (again spreading to cover).
6. Cool, then freeze for 2 hours or until hard.
7. Break into pieces like peanut brittle (with a fork).
8. Store in a covered container in the refrigerator.
Title: Sex In A Pan
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1/4 granulated sugar
- 1 Cool Whip
- 8 cream cheese
- 1 icing sugar
- 1 chocolate pudding
- 1 vanilla pudding mix
- 3 milk
Instructions:
1. Combine Graham Cracker crumbs, butter and granulated sugar.
2. Place in the bottom of a 9" x 13" pan and bake at 350 degrees farenheit for 10 minutes.
3. Let cool.
4. Combine half the Cool Whip, cream cheese and icing sugar.
5. Spread over cooled Graham Cracker crumbs.
6. Combine chocolate and vanilla pudding with milk.
7. Mix until starts to firm.
8. Spread over cream cheese mixture.
9. Spread remainder of Cool Whip over the pudding layer and place in the fridge for 3 hours before serving.
Title: Easy Chocolate Cookies!!
Ingredients:
- 1/2 confectioners' sugar
- 1 2/3 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 1/4 butter
- 1/2 sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease 2 baking sheets with butter (or spray).
3. Put the confectioners' sugar into a medium bowl and set aside.
4. In another medium bowl, stir together the flour, cocoa, baking powder, and salt.
5. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and vanilla extract for about 3 minutes (until creamy). Make sure to scrape down the sides of the bowl!
6. Add one egg to the bowl and beat until blended. Then, add the second egg.
7. Add the flour mixture. Mix on low speed until blended.
8. Using a tablespoon, scoop up a rounded spoonful of dough.
9. Roll the dough into a ball using your hands.
10. Roll the ball in the confectioners' sugar until covered.
11. Place the balls on the prepared baking sheet.
12. Space each ball of dough about 2 inches apart.
13. Bake cookies for 10 to 12 minutes, until crackled and puffed.
14. Enjoy! (: