lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Free Gluten Free Angel Food Cake
Ingredients:
- 12 potato starch
- 1/2 cornstarch
- 1/2 Splenda granular
- 1 3/4 salt
- 1/2 cream of tartar
- 1/2 vanilla
- 2
Instructions:
1. Bring egg whites to room temperature.
2. Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
3. In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
4. Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
5. Do Not Overbeat.
6. Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
7. Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
8. Bake at 375° for 35 minutes.
9. Do not under bake as it will sink on you after baking.
10. It is better to over bake this cake than under bake.
11. The top can be well browned.
12. Remove from oven and turn upside down on counter to cool.
13. I place it on a sturdy bottle with a small enough neck that it fits through the center hole of the pan.
14. This cake rises quite high.
15. Let cool completely before using or freezing.
Title: Spring Caribbean Turkey Pie
Ingredients:
- 2 onions
- 1 carrot
- 1 celery
- 3 tomatoes
- 2 turkey
- 3/4 tomato paste
- 2 cayenne pepper
- 1 green peas
- 1 corn
- 2 1/2 eggs
- 1 allspice
- 1 cayenne pepper
- 1
- 12
- 3
- 1
- 1/2
- 2
Instructions:
1. This Recipe is Base on fahrenheit cooking guidelines. Preheat oven to 350 degrees.
2. tIn a hot skillet, sauté onion, celery, tomato & carrot for 7 min or until break down.
3. tAdd tomato paste, cream, chicken stock . bring to a boil and turn to simmer. Drop spice bag in( thyme, bay leaf, pepper corn, rosemary) and seasoned with salt and pepper, caynne, all spice and (1 tbsp jerk paste- optional). Cook slow for 20 minute.
4. tAdd turkey, corn, and peas. Continue cooking for 7 minute add roux (equal potion melted butter with flour stir to a thick paste on low heat. Nutty flavor achieve the longer the roux cooks. For this recipe, cook roux for 5-7 min on very low heat) 1 tbsp at a time until thick .
5. tFlash pie shells in oven for 5 min at 375 degrees.
6. tFill shells with turkey mixture, cover with tops. use fork edge to seal pie. Beat eggs and brush top of pies. use a fork to pierce pie before cooking. (you can freeze the pies uncooked for 6 months - cook from frozen to a internal temperature of 170 degrees)
7. tBake for 45 min at 350 degrees or until internal temperature reaches 170 degrees.
Title: Bessie’s Scottish Shortbread
Ingredients:
- 1 butter
- 1/2 margarine
- 1 sugar
- 6 flour
- 1/4 cornstarch
Instructions:
1. Mix the sugar and butter - cream together like a big ball of butter.
2. Add cornstarch and a little flour.
3. Pile the rest of the flour on wax paper laid on table.
4. Put the ball of butter and sugar in the middle of flour and put a hollow in the centre and fill it with flour.
5. Knead the mixture together until you use all the flour on the table.
6. Halve it and put each half into an 8” bake pan. About 1 1/2 inch tall. Beat it with your fist into the pan.
7. Fork it all the way to the bottom.
8. Score it to break it easier.
9. Always break it, never cut it.
10. Cook @ 350 degrees F for 1 hour, until it is lightly browned.
11. Cool on a rack upside down.
12. Ziplock it to keep fresh after it cools.
Title: Peanut Butter And Hot Fudge Pudding Cake
Ingredients:
- 1/2 all-purpose flour
- 1/4 sugar
- 3/4 baking powder
- 1/3 milk
- 1 vanilla
- 1/4 peanut butter
- 1/2 sugar
- 3 boiling water
- 1 vanilla ice cream
- 1/3 peanuts
Instructions:
1. In a medium mixing bowl stir together flour, the 1/4 cup sugar, and the baking powder.
2. Add milk, oil, and vanilla.
3. Stir until smooth.
4. Stir in peanut butter.
5. Transfer batter to an ungreased 1 1/2 quart casserole.
6. In the same mixing bowl stir together the 1/2 cup sugar and the cocoa powder.
7. Gradually stir in the boiling water.
8. Pour the mixture evenly over batter in casserole.
9. Bake in a 400 degree oven about 30 minutes or until a wooden toothpick inserted near the center of the cake comes out clean.
10. Serve warm with vanilla ice cream.
11. If desired, top with fudge ice-cream topping.
12. Sprinkle with chopped peanuts.
Title: Apples and Cheese
Ingredients:
- 3 apples
- 3/4 flour
- 1 sugar
- 1/2 butter
- 16 Velveeta cheese
Instructions:
1. Preheat oven to 350 degrees.
2. Put apples in 2 qt casserole dish.
3. Mix flour and sugar in medium bowl.
4. Cut in butter and cheese.
5. Sprinkle on top of apples.
6. Bake 45 minutes to an hour.
Title: Flan Clasico
Ingredients:
- 1 granulated sugar
- 1 sweetened condensed milk
- 3 eggs
- 1 evaporated milk
- 2 instant coffee granules
Instructions:
1. Preheat oven to 325°F.
2. Heat sugar in a heavy saucepan over medium heat, stirring constantly until sugar is caramel-colored.
3. Quickly pour into a 9-inch pie dish.
4. BLEND sweetened condensed milk, eggs, and instant coffee granules in a BLENDER until smooth.
5. Pour into pie dish over caramel.
6. Cover pie dish tightly with foil.
7. Place pie dish into a larger container; pour in warm water to 1-inch depth.
8. Bake at 325F for 55-65 minutes, or until a knife inserted near center of dish comes out clean.
9. Remove flan from water; cool.
10. Chill for 4 hours. NOTE: Cook time is chill time!
11. Run knife around edge of pie dish. Invert serving plate over pie dish; turn over; shake gently to release flan.
12. Serves 8.
Title: Low-Cal Low-Fat Apple Dessert
Ingredients:
- 5 apples
- 1/3 Splenda granular
- 1/3 water
- 1/3 fat-free cool whip
- 8
Instructions:
1. Heat oven to 350 degrees.
2. Peel core and slice each apple.
3. Place 1 apple into a blender and blend, adding enough water to make a juice consistency.
4. Pass this apple/water mixture through a strainer and into another container so you get apple juice which is not grainy.
5. Add the splenda and caramel syrup to the apple/water mixture. Toss apples with liquid and bake for about 25 minutes or until tender.
6. Each serving can be topped with 2 tablespoons fat free cool whip (15 cals) if desired. Enjoy!
Title: Unknownchef86's Old-fashioned Party Apple Cake
Ingredients:
- 2 eggs
- 2 sugar
- 1 vanilla
- 2 flour
- 2 baking soda
- 1/4 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 baking apples
- 6 walnuts
- 1 powdered sugar
- 1 1/2 cream cheese
- 6 butter
- 3 vanilla
- 1/2
Instructions:
1. Cake: Prepare a 9x13" pan by greasing the bottom, lining the bottom with waxed paper, then greasing it again; set aside.
2. Beat eggs; add sugar and cream well, then add the vanilla.
3. Sift together the flour, soda, salt, cinnamon and nutmeg.
4. Add alternately with the oil.
5. Stir in the apples and nuts.
6. Pour into the prepared 9x13" pan.
7. Bake at 350 for 1 hour.
8. Let cool 10 minutes, then remove from pan, peeling off the waxed paper.
9. Let cool completely, then coat with frosting or top with whipped cream, sprinkling with grated nuts if desired.
10. Frosting: Beat all ingredients til creamy.
Title: Raspberry Cream Cheese Pie
Ingredients:
- 8 honey graham crackers
- 1/4 brown sugar
- 1/4 butter
- 2/3 turbinado sugar
- 1/3 light sour cream
- 1/2 lemon juice
- 1 vanilla extract
- 1/2 raspberries
- 2
- 1/4
Instructions:
1. Preheat oven to 375*F.
2. In a food processor, grind the graham crackers and brown sugar until coarse crumbs. Add the butter and blend well. Press into a removable bottom tart pan(or just use a pie pan, it just won't look as cool) and 1/2 inch up the sides. Bake for 8 minutes and cool. If in a pinch, you may use a storebought graham cracker crust.
3. Beat the cream cheese and sugar with an electric mixer until smooth. Beat in sour cream, lemon juice, and vanilla. (Double this to completely fill up the crust). Spread on the cooled crust. Chill until firm, about 1 hour.
4. Arrange the berries in a circular pattern over the filling.Whisk the jam until it is a loose consistancy and drizzle over tart. Chill up to 3 hours. Enjoy!
Title: Fruited Raspberry Brie
Ingredients:
- 1/4 granny smith apple
- 1/4 pecan pieces
- 2 lemon zest
- 1/2 sugar
- 1/2
- 2
- 1/2
- 1
Instructions:
1. Filling: Add all ingredients except brie to a medium saucepan. Simmer & stir over medium heat until mixture has thickened & fruit is tender. Cool.
2. Assembly:
3. Slice brie through the center horizontally to form two round disks. Spread fruit filling between the layers.
4. Bake at 350º for 10 minutes. Remove from oven & let cool 5 minutes.
5. Presentation:
6. Drizzle with extra raspberry liqueur if desired.
Title: Superb Flourless Chocolate Cake
Ingredients:
- 1/2 brown sugar
- 6 eggs
- 400 dark chocolate
- 1 Grand Marnier
- 1 ground cinnamon
- 300 strawberries
- 200
Instructions:
1. Preheat oven at moderate temperature (180C/350F).
2. Grease a 23 cm round cake tin and line the bottom with baking paper.
3. Beat the eggs and sugar together until creamy - about 5 minutes.
4. Meanwhile, melt the chocolate by microwaving it according to instructions (about 2 minutes on low setting - checking and stirring frequently) or by boiling a pot of water, removing it from the heat, and then placing the chocolate in a heat-proof bowl and putting it over the pot of boiling water, stirring until the chocolate melts (make sure the chocolate bowl does not touch the boiling water in the pot).
5. When the chocolate has melted, add it to the egg and sugar mixture and mix together.
6. Add the Grand Marnier and cinnamon to the mix and stir.
7. Fold the cream into the chocolate mixture.
8. Pour the mixture into the prepared cake tin, and bake for one hour, or until an inserted metal skewer comes out clean.
9. Cool in the tin, then turn out onto a wire rack when cool.
10. Serve with strawberries.
Title: Peanut Butter & Chocolate Ganache Sandwich Cookies
Ingredients:
- 1 baking soda
- 1/2 kosher salt
- 1/2 flour
- 4 butter
- 1 creamy peanut butter
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 heavy cream
- 1/2 heavy cream
- 1
Instructions:
1. For the cookies:.
2. Preheat oven to 350. Line two baking sheets with Silpats.
3. In a small bowl, mix baking soda, salt and flour.
4. In the bowl of an electric mixture, beat butter and peanut butter until smooth. Add brown sugar, and beat until lightened and combined, about 2 minutes. Add eggs one at a time, beating after each addition until incorporated. Add vanilla.
5. Add ingredients to the batter all at once, mixing slowly until just combined. The mixture will look very wet and oily; this is OK.
6. Roll dough into balls about 3/4-1 inch in diameter, and space about 1 1/2 inches apart on each cookie sheet. Bake until lightly golden and dry on top, about 12 minutes.
7. Remove from oven, let rest for 5 minutes, and transfer to a wire rack to cool.
8. For the ganache:.
9. Meanwhile, make the ganache. Put chopped chocolate into a small, heatproof bowl. In a small saucepan, heat cream until just boiling, then pour over chopped chocolate. Mix well until smooth and fully incorporated. Chill until the chocolate mixture reads 70 degrees on a thermometer. This will be the best spreading consistency.
10. To assemble:.
11. Spread about 1 rounded teaspoon of the ganache on the flat side of a cookie with a small offset spatula. Top with a second cookie, flat side on the filling, forming sandwich. Repeat with remaining filling and cookies.
Title: Lite Banana Pudding With Pineapple
Ingredients:
- 3 -4 bananas
- 1 2/3 nonfat milk
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 crushed pineapple
- 1
Instructions:
1. In a large mixing bowl, mix vanilla pudding and 1 2/3 cup of milk together until well blended, let stand until firm. Fold in whipped topping.
2. In a large glass bowl or trifle bowl, layer vanilla wafers to cover bottom, cover with pudding mixture, banana slices to cover pudding then cover banans with crushed pineapple. Continue layering, ending with pudding on top. Crush remaining vanilla wafers and cover pudding with crumbs. Chill for at least 2 hours before serving. Serve cold.
3. **Please note, I don't recommend using Fat Free Whipped Topping as it doesn't have enough body to hold the fruit and tends to be runny**.
Title: Orange Creamed Rice in Dark Chocolate Cups
Ingredients:
- 1/4 pudding rice
- 2 1/2 milk
- 2 honey
- 1 orange, zest of
- 100 dark chocolate
- 4 cape gooseberries
Instructions:
1. Mix rice with the milk & orange zest in a large saucepan & bring to the boil.
2. Immediately reduce the heat, cover with a tight-fitting lid and simmer VERY gently for 1 hour, stirring regularly.
3. Remove the lid and continue cooking and stirring for around 20 minutes or until the rice is creamy.
4. Add cream & honey and simmer for 5 more minutes.
5. Set the creamed rice aside to cool. Once cooled enough, place in fridge to chill.
6. Melt the chocolate in a bowl over simmering water. Gently dip the physalis in the chocolate then place on aluminium foil to set.
7. With the remaining chocolate, paint 4 paper muffin cases using a pastry brush. You will need 2 coats of chocolate to produce a strong cup. Set aside & allow to cool. For added effect, make the 2nd chocolate coat with white chocolate.
8. Once the creamed rice has chilled, spoon it into the chocolate cups & top with the physalis. For an alternative decoration, you can leave the physalis plain or dip in white chocolate. You can also top with grated chocolate.
Title: Christmas Cardamom Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 ground cardamom
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2
- 10
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl combine flour baking powder and cardamon.
3. In a large bowl beat butter until softened, add sugar beat until fluffy.
4. Add egg and vanilla to butter mixture, mix well.
5. Gradually add flour mixture into butter mixture, beating till well mixed.
6. Divide dough into thirds.
7. Stir red food color into 1 third, green into another third, leave remaining third plain.
8. Cover each and refrigerate 1 hour.
9. Take a pinch of each color dough to make 1 1/2 inch ball.
10. Place 2 inches apart on ungreased cookie sheet.
11. Flatten to 1/4 inch thick with a glass dipped in sugar.
12. Bake 8 minutes at 350, until egde is just starting to become golden color.
13. Remove and cool on rack.
Title: Strawberry Cream Torte
Ingredients:
- 1/2 pecans
- 1 1/2 walnuts
- 2 flour
- 3/4 sugar
- 8 butter
- 1/2 cream cheese
- 1 sugar
- 3 fresh strawberries
Instructions:
1. Preheat oven to 325° degrees F.
2. Place nuts in a food processor and pulse until chopped fine; add flour and sugar; When well blended, add the cold butter, two tablespoons at a time; Remove from processor and spread in a spring form pan, pushing the mixture one inch up the sides of the pan.
3. Bake 30 to 40 minutes until golden; Remove from oven and cool.
4. Place cream cheese and sugar in a mixing bowl and beat on high speed until fluffy and well blended.
5. While the motor is still running, add small amounts of the whipping cream in a steady small stream into the cheese mixture, NOT TOO FAST, or the mixture will be too runny.
6. When well blended, spread the cream mixture evenly into the baked, cooled crust (At this point, it can be covered and chilled up to 24 hours.).
7. When ready to serve, place halved strawberries on top of the chilled cream mixture, remove the spring form pan rim, slice and serve.
Title: Pumpkin Dessert
Ingredients:
- 1 butter
- 1/2 eggs
- 3 pumpkin pie filling
- 1 evaporated milk
- 1 sugar
- 1/2 flour
- 1/4 ground cinnamon
- 3
Instructions:
1. In large bowl, combine the cake mix, butter and one egg until crumbly.
2. Set aside 2/3 cup for topping.
3. Press the remaining crumbs into a greased 13-in.X 9-in.X 2-in. baking dish.
4. In mixing bowl, beat the remaining eggs.
5. Add the pie mix and milk; pour over crust.
6. Combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.
7. Bake at 350*F for 45 to 50 minutes or until top is golden brown.
8. Cool on a wire rack for 1 hour.
9. Refrigerate for 2 hours or until chilled before cutting.
Title: Mom's Cheerios Bars
Ingredients:
- 1 miniature marshmallows
- 2 butter
- 2 sweetened condensed milk
- 1
- 1/2
- 1
Instructions:
1. Preheat Oven to 350.
2. Place the stick of butter on a jelly roll pan and put in the oven until it melts.
3. Sprinkle cake mix powder into butter on the jelly roll pan. (do not mix).
4. Layer Cheerios, marshmallow and chocolate chips on to cake mix.
5. Drizzle all over with sweetened condensed milk (this is the glue).
6. Bake for 20 minutes.
Title: Best Homemade Brownies
Ingredients:
- 3/4 cocoa powder
- 1/2 baking soda
- 2/3 coconut oil
- 1/2 boiling water
- 1 1/2 sugar
- 2 eggs
- 2 vanilla extract
- 1/2 salt
- 1 1/3 flour
Instructions:
1. Preheat oven to 350F (325F if you're using a dark pan).
2. In a large mixing bowl, stir together the cocoa and baking soda. Stir in 1/3 cup of the coconut oil until smooth. Add the boiling water and stir until the mixture is smooth and thick.
3. Add the sugar, eggs, the remaining 1/3 cup coconut oil, vanilla and salt and stir just until smooth.
4. Add the flour and stir until just combined.
5. Spread the batter into your prepared baking dish and bake for 25-35 minutes, or until the edges start to pull away from the pan. (Always better to under-bake than to over-bake brownies!).
Title: Steaming Fig Pudding
Ingredients:
- 400 self raising flour
- 200 suet
- 100 dark brown sugar
- 100 cold water
- 500 dried figs
- 25 butter
Instructions:
1. Firstly you need dried figs that have been soaked (mine were in brandy because I had made fig brandy - http://www.food.com/recipe/fig-brandy-493487 ) you might want to leave yours for a few days in just orange juice or a drink of your choice.
2. Use the mixer to stir the flour, suet and sugar together.
3. Use the blender to make a purée from the figs.
4. Mix the flour and fig purée together.
5. Then add the water a little at a time until you get a soft "dough" (you might need a little more or a little less water depending on how wet other ingredients are).
6. Butter 8 ramekins/tins/tubs that will hold about a tennis ball size of the mix.
7. Fill each ramekin but leave a little space at the top as they will rise up.
8. cover with foil and steam for 45 minutes in a double boiler type pan.
9. Serve with custard, cream or icecream.
10. (note - if you have used brandy soaked ones, don't give them to the children and don't drive !).
Title: Non-Dairy Chocolate Mousse (Raw)
Ingredients:
- 2 avocados
- 1/2 water
- 1/4 water
- 2 carob powder
- 1/4 raw honey
- 1 maple syrup
- 1/2 vanilla bean
- 2 salt
- 1/2 coconut oil
- 1
- 2
- 1/2
Instructions:
1. Blend all ingredients except the last two in high speed blender until smooth.
2. Add sunflower (NOT SOY) lecithin and coconut oil and blend some more.
Title: Mrs. H's Lemon Bars
Ingredients:
- 2 flour
- 1 butter
- 1/2 oleo
- 4 powdered sugar
- 1 eggs
- 1/2 lemon
- 2 lemon juice
- 4 sugar
- 1 flour
- 1/4 baking powder
- salt
Instructions:
1. Cream together butter, flour and powdered sugar. Pat into 13 by 9 inch pan. Bake for 20 minutes at 350 degrees.
2. Mix together remaining ingredients and pour mixture over crust. Bake at 350 degrees for approximately 25 minutes. Cool completely. Dust with additional powdered sugar before serving.
Title: White Chocolate Icing
Ingredients:
- 1/4 white chocolate
- 3 flour
- 1 milk
- 1 sugar
- 1 butter
- 1 1/2 margarine
- vanilla
Instructions:
1. Melt chocolate in top of double boiler.
2. Stir flour into chocolate.
3. Add milk a little at a time and blend well.
4. Cook over medium heat, stirring constantly, until very thick.
5. It should have the texture and consistency of thick pudding.
6. Cool completely.
7. In a large bowl, beat sugar, butter and vanilla until light and fluffy.
8. Gradually add cooled chocolate mixture and beat until icing is the consistency of whipped cream.
Title: Cheery Cherry Salad
Ingredients:
- 1 cherry pie filling
- 1 pineapple
- 1 non-dairy whipped topping
- 1
- 1/2
Instructions:
1. Mix all ingredients in large bowl.
2. Chill for several hours before serving.
Title: Great Grandma Effie's Old Fashioned Stack Cake
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1/3 sorghum molasses
- 1 egg
- 3 1/2 flour
- 1/2 buttermilk
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ginger
- 1 cinnamon
- 1 vanilla
- 3 -4 applesauce
- 1 raisins
Instructions:
1. Cream shortening with molasses in very large bowl, then add in one beaten egg.
2. Mix all dry ingredients adding milk in as you mix. Add Vanilla. Beat to a stiff dough.
3. Flour your counter and lightly flour your rolling pin. Roll out to thickness of pie dough. (VERY THIN) This dough will make 9-10 layers.
4. Cut out your circles with a scalloped pie pan. Place rounds of dough on a cookie sheet (I line it with wax paper) 2 at a time. And bake 12 minutes at 350°F.
5. After all rounds are baked, put layers together with a homemade or sweet flavored applesauce.
6. Let set before serving. Great also warm with vanilla ice cream.
7. My time chart is if you also made your own applesauce (peeling coring etc.).
Title: Sweet Potato Pudding
Ingredients:
- 4 sweet potatoes
- 1 lime, juice and zest of
- 3/4 brown sugar
- 2 eggs
- 2 unsalted butter
- 1/2 coconut milk
- 1/3 dark rum
- 1/4 salt
- 1/2 baking powder
- 1/2 nutmeg
- 1 cinnamon
- 1/4 ground ginger
- 1/4 raisins
- 1/4 coconut flakes
Instructions:
1. Preheat oven to 350°F.
2. Place all ingredients except raisins. Blend well till nice and smooth.
3. Mix in raisins and coconut.
4. Pour into a buttered casserole pan and bake 50 minutes.
5. Chill and serve with whipped cream.
Title: Chocolate Chip Bars
Ingredients:
- 2/3 oleo
- 2 brown sugar
- 3 eggs
- 1 vanilla
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 chocolate chips
Instructions:
1. Spread into greased and floured 9/13.
2. Bake at 350°F for 40 minutes.
Title: Cookies 'n Creme Cake - Super Easy
Ingredients:
- 1 water
- 1 1/4
- 1/3
- 4
- 1
Instructions:
1. Heat oven to 350 degrees F. Spray bottom of 13 x 9 inch pan with nonstick cooking spray. Prepare cake by mixing all ingredients together except the cookie crumbs. Stir in the cookie crumbs. Pour batter into greased pan.
2. Bake for 32 to 36 minutes or until toothpick inserted in center comes out clean. Cool 1 hour or until completely cooled.
3. Frost cake with frosting. If desired, garnish with additional cookies.
4. Tips:.
5. Cake can be baked in two 9 or 8 inch pans. Bake at 350 degrees F. for 27 to 31 minutes for 9 inch pans; 32 to 36 minutes for 8-inch pans. Cool 15 minutes. Remove from pans. Cool 1 hour or until completely cooled. Frost as above.
Title: Paximathia (Greek Semi-Sweet Cookies)
Ingredients:
- 2/3 sugar
- 2/3 baking powder
- 1 1/2 eggs
- 3 vanilla
- 1 cinnamon
- 1/2 salt
- 3 flour
- 1 milk
- 3
Instructions:
1. Beat 3 eggs well. Add oil and sugar and mix to blend.
2. Add vanilla. Sift flour, salt and baking powder.
3. Add to egg mixture and mix until smooth.
4. Refrigerate overnight.
5. Work dough and shape into loaves (about three).
6. Set on greased.cookie sheets and brush with beaten egg yolk, to which a few.drops of cream or milk has been added.
7. Sprinkle the sesame seed.
8. Bake in 375° to 400° oven about 25 minutes or until golden brown.
9. Cut into slices immediately. Lay pieces flat on sheet and return to oven for a few minutes until light brown on both sides.