lumicero/recipes-ing2inst huggingface dataset:
Title: Cereal Cookie Chocolate Roll - No Bake Cookies
Ingredients:
- 3/4 corn syrup
- 3/4 white sugar
- 2 butter
- 4 1/2 butter
- 1/3 milk
- 3 confectioners' sugar
- 1 1/2 peanut butter
- 2/3
- 3/4
Instructions:
1. Melt together corn syrup and white sugar over low heat. When mixture bubbles, remove from heat and add peanut butter, butter or margarine, and crispy rice cereal.
2. Grease cookie sheet and put wax paper (also greased) on cookie sheet. Spread cereal mixture on wax paper.
3. To Make Filling: Mix together 1/3 cup butter or margarine, milk and confectioners' sugar. Stir in cocoa and mix well.
4. Spread filling on cereal mixture and roll up as for jelly roll. Slice when cool. Store in refrigerator.
Title: Cranberry Bourbon Sorbet, the Trellis, Williamsburg
Ingredients:
- 3 water
- 2 sugar
- 4 Bourbon
- 1 cranberries
Instructions:
1. In a saucepan bring the water and sugar up to a boil.
2. Allow this to simmer for 5 minutes.
3. Add the cranberries and the bourbon and simmer until the berries pop open.
4. Remove from heat and allow to cool.
5. When cool, press the mixture through a fine sieve.
6. Refrigerate until cold, then freeze.
Title: Baked Apples With Cranberry Bread Pudding & Caramel Sauce
Ingredients:
- 6 golden delicious apples
- 3/4 light brown sugar
- 1/2 dark molasses
- 6 unsalted butter
- 2 eggs
- 1 half-and-half
- 1 ground ginger
- 1 1/2 vanilla extract
- 1/2 ground nutmeg
- 1 1/2 pecans
- 1 1/4 fresh cranberries
- 3 unsalted butter
- 2/3 granulated sugar
- 2/3
Instructions:
1. FOR THE BAKED APPLES & BREAD PUDDING ~ Preheat oven to 200 degrees F with an oven rack in the lowest position.
2. Bake cubed bread in a large rimmed pan for 40 to 45 minutes or until crisp, then set aside to cool.
3. Meanwhile, peel the top quarter of each apple &, using a melon baller, scoop out the stem, core & enough of the inside so that walls of apple are about 1/2 inch thick, being careful not to break through the bottoms of the apples. If necessary, trim the bottoms slightly so that apples sit upright.
4. In a large bowl, whisk together the sugar, molasses, butter, eggs, half-and-half, ginger, vanilla & nutmeg, blending well.
5. Increase oven temperature to 325 degrees F, & as it heats, bake pecans in a shallow pan 10 to 12 minutes or until golden.
6. Add bread & cranberries to the molasses mixture, tossing to coat, then let stand, stirring occasionally, for some 12 minutes, or until 2/3 of the liquid is absorbed.
7. Stir in the pecans, then generously stuff the apples with the bread mixture, mounding it. Set the apples in a 9"x13" baking dish & a smaller shallow dish, which will probably be necessary.
8. Bake about 1 hour or untile ach apple is very tender when pierced, checking after 40 minutes. Tent loosely with foil if they are getting dark.
9. Serve warm in shallow bowls (with vanilla ice cream on the side, if desired), topped with warm caramel sauce.
10. FOR THE CARAMEL SAUCE ~ In a 3- to 4-quart sauce pan over high heat, stir butter & sugar 2 to 4 minutes or until mixture is caramel-colored.
11. Remove from heat & add whipping cream, stirring the foaming mixture until blended, then reture to high heat & stir another 1 to 2 minutes or until caramel sauce comes to a rolling boil.
12. Serve warm.
Title: Caramel Crème Brulee
Ingredients:
- 1 sugar
- 6 sugar
- 1/2 water
- 2 milk
- 1 vanilla
- 1 salt
- 1
- 8
Instructions:
1. Preheat oven to 325 degrees.
2. Combine 1 cup of sugar and the water in a large saucepot and bringing to a boil without stirring.
3. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow.
4. Gently swirl until the sugar turns an even golden.
5. Take it off of the heat before it gets brown and burns.
6. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
7. Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
8. Pour into 6 ramekins and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
9. Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.
Title: Healthy Peanut Butter Cookie Balls
Ingredients:
- 1 peanuts
- 1 pitted dates
- 1/4 almond butter
Instructions:
1. Put all ingredients into a blender or food processor and combine well.
2. Shape into bite sized balls, or bars if you prefer.
3. Can be eaten immediately, refrigerated or frozen depending on the desired texture.
Title: Chef Joey's Strawberry Rhubarb Cobbler (Vegan )
Ingredients:
- 8 frozen strawberries
- 4 rhubarb
- 1 1/2 sugar
- 2 vegan margarine
- 1/2 egg substitute
- 1 baking powder
- 1 non-dairy milk substitute
- 1 vegan gelatin
- 1/2
- 1
Instructions:
1. Heat oven to 350'F.
2. In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
3. Spread in a 13x9 inch oven proof dish.
4. In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
5. Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
6. Cool on a wire rack and store in the fridge.
7. Bon Appetit.
Title: Mini Pumpkin Bundts With Apple Cider Glaze
Ingredients:
- 1 solid-pack pumpkin
- 1 water
- 1 1/3 eggs
- 3 vanilla extract
- 1/3 apple cider
- 1 apple cider
- 1 cloves
- 1 cinnamon sticks
- 4 ground cinnamon
- 2 cornstarch
- 16
- 4
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 350°F Grease and flour 12 (1/2-cup) mini Bundt pans.
2. For cakes, combine all cake ingredients in large bowl; mix well. Spoon batter evenly into prepared pans. Bake 30 minutes or until toothpick inserted near centers comes out clean. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely on wire racks.
3. For glaze, combine 4 cups apple cider, cloves and cinnamon sticks in nonstick skillet; bring to a boil over high heat. Boil 7 minutes or until liquid has reduced to 1 cup. Meanwhile, combine remaining 2 tablespoons apple cider and cornstarch in small bowl; stir until cornstarch is dissolved.
4. When cider mixture is reduced, add cornstarch mixture; cook and stir until slightly thickened. Remove from heat; cool completely.
5. Remove cloves and cinnamon sticks from glaze; discard. Spoon about 1 tablespoon apple cider glaze over each cake. Drizzle 1 tablespoon caramel topping around outer edge of each cake, if desired.
Title: Aarti Sequeira's Magic Dark Chocolate Shell With Garam Masala An
Ingredients:
- 8 dark chocolate
- 2 coconut oil
- 1 kosher salt
- 1/2 ground ginger
- 1/2 garam masala
- 1 vanilla ice cream
- 1 coarse sea salt
Instructions:
1. Fill a small saucepan a third of the way with water. Bring the water to a boil, then reduce to a low simmer.
2. Place a glass bowl over the top of the saucepan, to create a double boiler, make sure the water does not touch the bottom of the bowl.
3. Add the chocolate, coconut oil and a pinch of salt. Stir until the chocolate has melted and mixture is smooth and silky.
4. Off the heat, add the ginger and garam masala. Stir until well combined. Allow to cool slightly and then ladle a little over a scoop of ice cream.
5. Sprinkle lightly with coarse sea salt, if using and ginger. Wait about 30 seconds for the chocolate to harden and then enjoy!
Title: Cherry Pound Cake (Mini Loaves or Bundt Cake)
Ingredients:
- 30 maraschino cherries
- 1 1/4 butter
- 2 3/4 granulated sugar
- 5 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 14 sweetened condensed milk
- powdered sugar
Instructions:
1. Drain maraschino cherries and cut into quarters. Set aside.
2. Combine butter, sugar, eggs and vanilla in a large bowl. Beat with electric mixer on low speed, and then beat on high speed 5 minutes until light and fluffy.
3. Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to butter mixture, mixing lightly after each addition.
4. Fold in maraschino cherries. Pour batter into 6 mini loaf pans, or into a Bundt pan.
5. Bake in a preheated 350 oven 45-55 minutes or until toothpick inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired.
Title: Tutti-Frutti Muffins
Ingredients:
- 1/3 all-purpose white flour
- 1 whole wheat flour
- 1/2 salt
- 1/2 baking soda
- 1/2 ground cinnamon
- 1 Splenda granular
- 3/4 sugar
- 2 sugar
- 1 banana
- 1/2 crushed pineapple
- 1/2 strawberry
- 2 eggs
- 1 vanilla
- 1/4 unsweetened applesauce
- 1/4 canola oil
- 2 1/2 unsweetened applesauce
- 2 all-purpose white flour
- 1/2 - 1 brown sugar
- 2 ground cinnamon
- 2 butter
- 1/4 pecans
- 1 powdered sugar
- 2 -3 orange zest
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Grease 12 muffin tins or line with paper liners.
3. In a large bowl, whisk together oat bran, white flour, whole-wheat flour, salt, baking soda, ground cinnamon, Splenda and sugar.
4. In a medium bowl, stir together bananas, pineapple, strawberries, eggs, vanilla, applesauce and oil.
5. Stir fruit mixture into flour mixture.
6. Streusel: In a small bowl, stir together flour, brown sugar and cinnamon. Cut butter into flour mixture. Stir in pecans.
7. Put a mounded tablespoon of batter into each muffin tin.
8. Put 1 teaspoon of raspberry preserves over the center of the batter in each muffin tin.
9. Use remaining batter to nearly fill muffin tins.
10. Sprinkle streusel over the top of batter.
11. Bake for 30-40 minutes until toothpick tests clean.
12. Let sit for 5 minutes and turn out of tins.
13. Optional Glaze: Stir together powdered sugar, blood orange juice and zest. Once muffins are room temperature, drizzle glaze over them.
14. *Good with whipped cream too!
Title: Bill's Banana Caramel Self-saucing Pudding
Ingredients:
- 1 plain flour
- 1 salt
- 1/2 caster sugar
- 3 baking powder
- 1 banana
- 1 milk
- 85 unsalted butter
- 1 egg
- 1 vanilla extract
- 3/4 soft brown sugar
- 1/4 treacle
- 1 boiling water
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Sift flour, salt, sugar, baking powder into bowl.
3. Add banana, milk, butter, egg, vanilla extract.
4. Whisk until well combined.
5. Pour into 2.5 litre baking dish.
6. To make the topping, place brown sugar, suryp, water in small pot.
7. Bring to the boil.
8. Pour mixture careflly over the pudding.
9. Bake 35 minutes.
10. Serve with vanilla ice cream.
Title: Quick Chocolate Mint Sauce
Ingredients:
- 1 miniature marshmallow
- 1 milk
- 1/4
- 1
Instructions:
1. Combine ingredients in glass measuring dish.
2. Microwave at HIGH for 2 1/2 to 4 1/2 minutes or til mixture comes to a full boil and is thick and smooth, stirring well every minute.
3. If sauce is too thick stir in more milk.
4. Serve warm.
Title: Pumpkin Cake
Ingredients:
- 4 eggs
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 clove
- 2 cinnamon
- 1/2 ginger
- 1 nutmeg
- 2 sugar
- 1 pumpkin
- 1 pecan halves
- 2 walnut halves
- 1 cream cheese
- 3 rum
- vanilla extract
- confectioners' sugar
Instructions:
1. in large bowl of electric mixer, let eggs warm to room temoerature-about 30 minutes.
2. Preheat oven to 350°F.
3. Sift flour with baking soda, salt, cloves, cinnamon,ginger and nutmeg At high sped, beat eggs with sugar until light and fluffy.
4. Beat in oil and pumpkin to blend well.
5. At low speed beat in flour mixture just until combined.
6. Pour into an ungreased 9-inch tube pan.
7. Bake about 1 hour or until surface springs back when gently pressed with fingertip.
8. Cool cake completely in pan.
9. With spatula, carefully loosen cake from pan; remove.
10. Place on cake plate; frost with Cream Cheese Frosting.
11. Decorate with nuts.
12. Makes 12 servings.
13. ---Creamcheese Frosting------.
14. In medium bowl with electric mixer at medium speed, beat cheese with rum until creamy.
15. Gradually beat in sugar, beating until light and fluffy.
16. Spread over Pumpkin Cake, make swirls with knife.
Title: Peaches 'n' Cream Cheesecake
Ingredients:
- 1 1/2 flour
- 2 instant vanilla pudding
- 2 eggs
- 6 butter
- 2 baking powder
- 1 milk
- 2 cream cheese
- 2 sugar
- 6 sugar
- 2/3 cinnamon
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat first 6 ingredients with a mixer for 2 minutes and put in a greased 9 x 13 inch pan.
3. Drain peach slices, reserving juice.
4. Place peaches in rows on top of crust mixture.
5. Beat cream cheese, peach juice, and sugar together.
6. Carefully spoon on top of peaches.
7. Sprinkle with topping mixture and bake 30-40 minutes.
Title: Vanilla Pudding Pastry Filling Fast
Ingredients:
- 1 vanilla instant pudding mix
- 1 milk
- 2 heavy cream
Instructions:
1. Whisk milk and instant pudding and let sit till thickened, about 5 minutes.
2. Fold into Whipped Heavy Cream.
3. Fill pastry bag and pipe into desired shell, or spoon into trifle, etc.
4. Now, I use this in my cream puffs and top with drizzled chocolate. I use these with a hint of cinnamon inside dessert crepes and top with berry sauce (see recipe for mixed berry sauce). I use this as a frosting for cupcakes, and brownies. The possibilities are endless.
5. This is enough for one cream puff recipe. Feel free to double or triple according to your needs.
Title: Brazil - Quindim De Yaya
Ingredients:
- 1 1/4 powdered sugar
- 1 1/2 butter
- 2 eggs
- 10 vanilla extract
- 4 honey
- 4
- 1
Instructions:
1. Blend all ingredients together thoroughly. Make sure the eggs are completely beaten.
2. Pour into 6 - 8 molds that have been dusted with sugar. Place the molds in a bain-marie and place in a preheated oven 350°F The quindim are done when a clean knife is inserted and comes out clean. Start to check after 20 minutes.
3. Let cool. Reverse the quindim onto serving plates. Chill or eat as they are.
Title: Best Stained Glass Cookies
Ingredients:
- 1/3 butter
- 1/3 margarine
- 1 sugar
- 2/3 egg
- 1 honey
- 3 flour
- 1 baking soda
- 30
Instructions:
1. Cream the butter and sugar; add in the egg, honey, and almond. Sift flour and baking soda together and add; use hands as needed to mix if the electric mixer isn't getting it.
2. Refrigerate two hours or overnight (you can make this days in advance and refrigerate up to 5 days before making in an airtight container.).
3. Crush the jolly ranchers in a plastic bag with a hammer, we use five different colors with separate bag for each one, and set aside in separate containers. (paper muffin cups work well and no dishes!).
4. Line two large baking pans with wax paper; roll out a little over 1/8 inch thick and cut out desired shapes of cookies. Using a clean, sharp knife cut out various shapes in the middle, rerolling scraps until all dough is used up. Place cookies on wax paper and bake at 375°F for 5 minutes (lightly golden). Fill the areas that you had cut out in advance with crushed candies very full, as candies will melt down.
5. Bake at 375°F 3 more minutes (candies melted) and cool; peel off wax paper and store in an airtight container.
6. *NOTE: Placing a few slices of bread between the cookies will help soak up moisture and prevent the candy center from becoming too hard.
Title: Yummy Low Carb Gingersnaps-Diabetic Friendly!!!
Ingredients:
- 3/4 butter
- 2 Splenda sugar substitute
- 2 eggs
- 1/2 molasses
- 2 vinegar
- 3 3/4 flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1 ginger
- 1/2 cinnamon
- 1/4 clove
Instructions:
1. Cream butter, Splenda, molasses and vinegar together until blended.
2. Beat in eggs.
3. In separate bowl mix all dry ingredients and blend into butter/sugar mixture.
4. Will be a very firm dough.
5. Break off pieces and roll into 3/4 inch balls and place on greased cookie sheet.
6. Flatten to disk size 1/2 inch thick.
7. Bake at 350 for 8 minutes only.
8. They will not darken so don't overbake.
9. Remove from cookie sheet immediately to prevent further cooking.
10. Enjoy while still warm!
Title: Tres Leche Cake
Ingredients:
- 2 1/4 flour
- 1 1/2 sugar
- 1/2 butter
- 1 1/4 milk
- 3 1/2 baking powder
- 1 salt
- 1 vanilla
- 3 eggs
- 1 heavy whipping cream
- 1 sweetened condensed milk
- 14 rum
- 1/3 heavy whipping cream
- 1 rum
- 2 vanilla
- 1/2 pecans
- 1/2
Instructions:
1. Heat oven to 350 degrees. Grease bottom only of a 13x9 pan with shortening.
2. In a large bowl, beat all cake ingredients with electric mixture on low speed for about 30 seconds, scraping bowl. Beat on high for 3 minutes, scraping bowl. Pour into pan.
3. Bake 35 to 40 minutes or until inserted toothpick comes out clean. Let stand 5 minutes.
4. Pierce top of hot cake every 1.2 inch with long tinged fork, wiping form occasional to reduce sticking.
5. In large bowl, stir 1 cup of whipping cream, the whole milk, condensed milk, and rum until well blended. Carefully pour milk mixture evenly over top of cake. Cover and refrigerate about 3 hours (I have heard overnight is best) or until chilled and most of the milk has been absorbed into cake.
6. In chilled bowl, beat 1 cup whipping cream, 2 tablespoons rum, and 1/2 teaspoon vanilla with electric mixer on high speed until soft peaks form. Frost cake with whipped cream mixture. Sprinkle with pecans.
7. Store covered in fridge.
Title: Blueberry Bites
Ingredients:
- 12 blueberries
- 1 cream cheese
- 1/2 butter
- 8
- 1/4
Instructions:
1. Roll bread flat with rolling pin.
2. mix the next 3 ingredients together and put about 2-3 tablespoons of mixture onto the bread.
3. fold the bread into a square and press around edges to hold together.
4. brush the butter around the edges.
5. bake at 400 degrees about 5 minutes each side.
Title: Citrus Meringue - Gluten Free
Ingredients:
- 1/4 salt
- 9 eggs
- 2 powdered sugar
- 1 vanilla extract
- 5/8 granulated sugar
- 2 orange, rind of
- 1 lemon juice
- 1/3 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 300F and line two 8" cake pans with waxed paper.
2. Add salt to the egg whites and whip until they begin to form soft peaks.
3. Add sifted powdered sugar, 2 tablespoons at a time, beating constantly.
4. Add vanilla extract before the last addition of powdered sugar.
5. Pour meringue into prepared cake pans, spreading evenly.
6. Bake for about 45 minutes.
7. When baked, invert meringues onto cooling rack and gently remove waxed paper.
8. Beat egg yolks; add granulated sugar, beating well until well blended.
9. Add orange rind, orange juice and lemon juice and mix well.
10. Cook in a double boiler until the mixture thickens, stirring constantly.
11. Remove from heat and strain into a very cold bowl; chill.
12. Blanch and brown almonds in butter.
13. When ready to serve, stir the nuts into the chilled mixture.
14. Place one cooled meringue layer on a serving plate and pour custard over the top.
15. Top with the remaining meringue layer and garnish with whipped cream.
Title: Peanut Butter Apple Cake
Ingredients:
- 1/4 unsalted butter
- 1/2 peanut butter
- 1 sugar
- 1 egg
- 1 1/4 unbleached flour
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
- 1 applesauce
Instructions:
1. Preheat oven to 350°F.
2. Cream butter, peanut butter and sugar.
3. Add egg and beat well.
4. Sift dry ingredients together and add them alternately with applesauce.
5. Stir until smooth.
6. Line a 8x8x2" pan with wax paper.
7. Pour batter into pan. Bake about 40 minutes or until done.
8. Allow to cool for 5-10 minutes then turn cake out onto a cooling rack. Peel off wax paper.
Title: Yellow Cake
Ingredients:
- 1 butter
- 2 white sugar
- 1 vanilla extract
- 4 eggs
- 3 baking powder
- 3 all-purpose flour
- 1 milk
- 1 salt
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan or three 8 or 9 inch round layer cake pans.
2. Cream the butter and sugar together until smooth and fluffy. Mix in the vanilla extract.
3. Put in the eggs one at a time, beating after each one.
4. Measure the baking powder into the flour, sift a little of the flour into the creamed mixture. Continue adding the flour and the milk alternately, while continually beating the mixture. Beat the cake batter until a few air bubbles show. Add a dash of salt.
5. Pour the batter into the prepared pans.
6. Bake at 350 degrees F (175 degrees C), put the cake in, approximately 25 to 35 minutes.
7. Test the cake by sticking a knife in the middle. If the knife comes out clean its ready! If it doesn't bake the cake for 5 more minutes and try again. Keep on doing that until the knife is clean!
8. Now for the icing! Beat half a stick of softened butter with an electric mixer at medium-high speed until creamy. Gradually beat in 3 cups of powdered sugar until smooth. Beat in 1 teaspoon of vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.
9. Spread on the cake!
10. Finally, enjoy!
Title: Philadelphia Sugar Cookies
Ingredients:
- 1 cream cheese
- 1 butter
- 2/3 sugar
- 1/4 vanilla
- 2 flour
Instructions:
1. Preheat oven to 350. Beat cream cheese, butter, and sugar, vanilla. mix in flour. refrigerate several hours or overnight.
2. Roll dough into 1/4 inch thickness. Cut desierd shapes; sprinkle with colored sugar. Place on ungreased cookie sheets.
3. Bake for 12 to 15 minutes.
Title: Yaya's Twinkie Baklava
Ingredients:
- 1 honey
- 1/2 water
- 3/4 rose water
- 1/2 walnuts
- 1 sugar
- 1 1/2 ground cinnamon
- 2 ground cloves
- 1/3 ground cardamom
- 1/4 butter
- 1/3
Instructions:
1. Prepare the simple syrup by simmering the honey, water, and lemon juice until thick. Remove from heat and add rosewater if using, cool then refrigerate.
2. In 9 x 13 inch buttered baking dish arrange singly one half of the sliced Twinkies. Pour 1/3 of the cooled simple syrup over the Twinkies.
3. In small bowl combine the chopped nuts, cinnamon, sugar, cardamom and cloves. Stir well.
4. Next sprinkle and distribute the nut mixture evenly over the Twinkie/syrup. Add the remaining Twinkies in even rows on top of nut mixture. Dot the Twinkies with butter.
5. Bake at 350°F for about 10 minutes or until heated through.
6. Remove from oven and while still warm pour the remaining simple syrup mixture over the baked Twinkies. Let set about 10 minutes. Cut into diagonals.
Title: Snicker Salad
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 12 apples
- 6 seedless grapes
- 6
- 1/4
Instructions:
1. Prepare pudding with milk.
2. Blend together with whipped topping.
3. Add apples, candy bars and grapes.
4. Mix together.
5. Refrigerate until chilled.
Title: Mint Filled DelightFulls™ Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in DelightFulls morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Preheat oven to 350°F Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
5. FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
6. *If omitting nuts, add 1 to 2 tablespoons of all-purpose flour.
Title: Gumdrop Cake
Ingredients:
- 1 butter
- 1/4 shortening
- 2 1/2 sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 1 vanilla extract
- 1 milk
- 1/2
- 1
Instructions:
1. Cream butter and shortening together.
2. Gradually beat in sugar, 1/2 cup at a time, until light and fluffy.
3. Beat in eggs, one at a time.
4. Combine flour, baking powder and salt.
5. Cut up the gumdrops into the flour mixture and stir to coat them with the flour.
6. Add vanilla and lemon extracts to milk.
7. Fold dry ingredients into batter alternately with milk mixture.
8. (3 dry and 2 milk additions, starting and ending with dry).
9. Spoon batter into greased and floured tube pan.
10. Bake at 300F for 1 hour and 20 minutes, or until done.