lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Sugar Coffee Cake Cookies
Ingredients:
- 3/4 sugar
- 5 butter
- 2 milk
- 1 vanilla extract
- 1 egg
- 1 white flour
- 3/4 whole wheat flour
- 3/4 baking powder
- 1 baking soda
- 1 salt
- 1/4 cinnamon
- 2
Instructions:
1. Place sugar and butter in a bowl; beat with mixer until well blended. Add oil, vanilla, and egg; beat until blended.
2. Add white and wheat flour, baking powder, baking soda, salt, milk, and cinnamon to mixture; stir until completely combinded. Chill in refrigerator for 45 minutes (or freezer for 15, just enough to cool).
3. Preheat oven to 375.
4. Combine 1/4 cup sugar (or 1/8 cup Splenda) and 1 teaspoon cinnamon in a small bowl or plate. Shape dough into 1 inch balls, makes about 1 dozen. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheet, slightly flattened balls. Bake at 375 for 12 minutes, allow to cool.
Title: Dana's Chocolate Cake
Ingredients:
- 1 2/3 flour
- 1 1/2 baking soda
- 1 1/2 sugar
- 2/3 salt
- 1 skim milk
- 1 1/2 butter
- 100 eggs
- 2 vanilla
- 2 coffee
- 1 butter
- 25 icing sugar
- 1/3 coffee
- 1 vanilla essence
- 1 water
- 1 milk
- 2 cream cheese
Instructions:
1. Preheat oven to 180°C Grease cake tin. Put all the main ingredients into a food processor and mix. Pour into the prepared tin. Bake for at least 50 minutes. (I found I need less time than this). The cake will rise a lot and when cooked the centre should spring back when gently pressed.
2. ICING: Mix above ingredients together with enough water or milk to make the icing consistency right. NB: You can make extra icing for a filling if you cut the cake in half horizonally.
Title: Chocolate Chip Cookies Supreme
Ingredients:
- 1 sugar
- 1 brown sugar
- 1 1/2 butter
- 2 vanilla
- 1/2 eggs
- 2 all-purpose flour
- 3 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 walnuts
- 1/4 pecans
- 6
- 1
Instructions:
1. Heat oven to 375. In large bowl, beat sugar, brown sugar, and butter until light and fluffy.
2. Add vanilla, rum extract, and eggs and blend well. Lightly spoon flour into measuring cup and level off.
3. Stir in flour, oat bran, baking powder, baking soda, and salt and mix well.
4. Stir in chocolate chips, white baking bar, and nuts. Dough will be stiff.
5. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
6. Bake at 375 for 9 to 15 minutes or until light golden brown. Cool 1 minute and remove from cookie sheets.
Title: Cake Mix Red Velvet Cake
Ingredients:
- 1 water
- 3 vinegar
- 1/3 cocoa powder
- 1 1/3
- 2
- 1
- 3
Instructions:
1. Preheat oven to 350F and lightly grease/flour baking pans.
2. Prepare cake mix according to directions.
3. Before beating, add the red food coloring, vinegar, and cocoa powder.
4. Cool cake completely.
5. Frost with cream cheese frosting. I used Bert's frosting, http://www.recipezaar.com/Cream-Cheese-Icing-22932.
Title: Chocolate Chip/peanut Butter Cookie Pizza
Ingredients:
- 1 creamy peanut butter
- 3/4 cashews
- 1/4 peanuts
- 3/4
- 1/2
- 1/4
Instructions:
1. Lightly grease a 12-13-inch pizza pan; press cookie dough slices into prepared pan to within 1 inch of pan edge.
2. Bake in a 350° oven for 15-20 minutes, or till browned and center appears set.
3. Immediately evenly sprinkle with chocolate pieces, then drop peanut butter by spoonfuls over chocolate pieces; let stand 5 minutes; gently spread chocolate and peanut butter oven warm crust then top with chopped candy bars and nuts.
4. Chill for 1 hour or till chocolate mixture is set; before serving, heat hot fudge topping and drizzle over pizza.
5. Cut into wedgies to serve.
Title: Applesauce Cupcakes (Gift Mix in a Jar)
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1/4 salt
- 1/2 ground cloves
- 1 cinnamon
- 1 1/2 nutmeg
- 1 pecans
- 1 1/2 applesauce
- 2 baking soda
- 3/4 butter
- 1 egg
- 1 vanilla extract
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the sugar, flour, salt, cloves, cinnamon, nutmeg and then pecans - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. APPLESAUCE CUPCAKES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1 1/2 cups applesauce, 2 tsp baking soda, 3/4 cup melted butter, 1 egg and 1 tsp vanilla extract.
7. APPLESAUCE CUPCAKES INSTRUCTIONS:
8. Preheat oven to 350.
9. Microwave the applesauce for 45 seconds and immediately stir in the baking soda; set aside.
10. In a large bowl, combine the butter, eggs and vanilla extract.
11. Add the contents of the jar, and stir until well mixed.
12. Spoon the batter into papered muffin tins, filling each liner half full.
13. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
14. Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
15. Serve immediately or store in an airtight container for up to 1 week.
Title: Any Flavor Microwave Cake in a Mug
Ingredients:
- 3/4 egg
- 1 milk
- 3 heavy cream
- 3 sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Mix dry ingredients with wet and mix well. Microwave for 3 minutes. Enjoy warm with homemade whipped cream. (add ingredients into power mixer and whip until lost peaks are formed.).
2. We especially liked Spice, Lemon, and Carrot varieties for the cake. The skies the limit. :O).
Title: Old Fashioned Sponge Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 vinegar
- 1 vanilla
- 1 flour
- 1 salt
Instructions:
1. Beat egg whites stiff.
2. Beat yolks one at a time adding the sugar 1/2 at a time.
3. Add vinegar.
4. Add flavoring.
5. Fold in measured dry ingredients.
6. Gently fold in beaten egg whites.
7. Pour into greased tube pan and bake for approx 25 min at 350 degrees.
Title: No Bake Coconut Cookies
Ingredients:
- 3/4 butter
- 8 cream cheese
- 3/4 coconut
- 1/2 pecans
- 2 1/2 oatmeal
- 1 vanilla
- 3 powdered sugar
- 1 1/2 - 2 coconut
Instructions:
1. Toast coconut and let cool.
2. Beat together cream cheese and butter.
3. Add vanilla and sugar.
4. Stir in oats, nuts and 3/4 C coconut.
5. Shape into balls, as big or as small as you'd like.
6. Roll in toasted coconut.
7. Chill.
Title: Delicate Almond (Or Vanilla) Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 baking powder
- 2 1/4 cinnamon
- 2 nutmeg
- 1/2
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. Cream butter and sugar thoroughly.
3. Add beaten eggs, cream and extract.
4. Sift dry ingredients and add to cream mixture, mixing well.
5. Roll dough into 1 inch balls and place on ungreased cookie sheet.
6. Bake 10 minutes.
Title: Strawberry Chocolate Rice Krispies Squares
Ingredients:
- 6 butter
- 1/4 miniature marshmallows
- 4 frozen strawberries
- 225 sugar-free strawberry gelatin
- 10 white chocolate baking squares
- 28
Instructions:
1. Measure out all of the cereal first, having it ready in a large bowl for later mixing.
2. Melt butter in a large pot over lowest heat.
3. Add strawberries, mashing with fork, until blended.
4. Add marshmallows and stir until completely melted.
5. Add Jell-o powder and stir until completely mixed.
6. Remove from heat.
7. Working quickly, add Rice Krispies cereal to pot, and stir until the cereal is well coated.
8. Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
9. Using a fine grater, grate white chocolate over top.
10. Place in refrigerator for at least 1 hour.
11. When the treats are cooled, cut into squares.
12. Serve, and enjoy!
Title: Ginger Lace Cookies
Ingredients:
- 1 sugar
- 3/4 shortening
- 1 egg
- 2 flour
- 1 cinnamon
- 4 molasses
- 1 ginger
- 2 baking soda
- 1/2 salt
Instructions:
1. Cream shortening, add sugar gradually, add beaten eggs, and molasses.
2. Mix and sift the flour, cinnamon, ginger and soda and add salt.
3. Roll in small balls.
4. Roll in additional granulated sugar.
5. Place 1 1/2 inches apart on a buttered cookie sheet and bake 12 minutes at 375 degrees.
Title: Torta Di Mandorle Con Arancia Almond and Orange Cake
Ingredients:
- 4 eggs
- 8 granulated sugar
- 4 potato flour
- 12 oranges, zest of
- 3 oranges, juice of
- 2 icing sugar
Instructions:
1. Pre-heat oven to 350 F (180 C).
2. Grease and flour an 8 inch (20 cm) springform cake tin.
3. Beat together the egg yolks and sugar until pale, thick and creamy.
4. Fold in the potato flour. Fold in the almonds, orange zest and juice.
5. Whisk the egg whites until stiff, then fold into the mixture.
6. Turn into the prepared tin.
7. Bake in the oven for 45 minutes until golden brown and firm to the touch. Remove from the tin and leave to cool on a wire rack.
8. Dust with sifted icing sugar before serving.
Title: Molasses Sugar Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 baking soda
- 2 flour
- 1/2 ground cloves
- 1/2 ginger
- 1 cinnamon
- 1/2 salt
Instructions:
1. Preheat oven to 375º.
2. Melt butter in 3-4 quart saucepan over low heat.
3. Add sugar, molasses and egg. Beat well.
4. In a separate bowl, mix flour, soda salt and spices. Add to first mixture.
5. Chill, form into 1-inch balls, roll in grandulated sugar and place on greased cookie sheet 2 inches apart.
6. Bake for 8-10 minutes.
Title: Chocolate Chip Shortcakes (With Berries & Chocolate Sauce)
Ingredients:
- 3 all-purpose flour
- 6 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1 blackberries
- 3/4 raspberries
- 4 mint leaf
- 1/4
Instructions:
1. Dark chocolate sauce Recipe.
2. In medium sauce pan over low heat, stir 1 cup heavy whipping cream and 6 oz bittersweet or semisweet chocolate, chopped until smoothe. Stir and cook for approximately 15 minutes. Stir in 1 tbs vanilla. Serve warm. Makes about 2 cups.
3. Preheat oven to 375.
4. In bowl of food processor, combine 3 cups flour, 3 tbs sugar, baking powder, and salt; whirl until blended.Add 1/2 cup butter and pulse until fine crumbs form. Add cream and pulse just until dough comes together when you squeeze a clump.
5. Turn dough onto floured surface and press to flatten slightly. Sprinkle chocolate chips over top and knead until incorporated, 6-8 turns. Pat dough out to 1 1/4 inch thickness. With a 2 3/4 inch round cutter, cut shortcakes; gather dough and pat put again as needed to cut 6 cakes adding flour as needed to prevent sticking. set shortcakes slightly apart on baking sheet, brush tops with melted butter, and sprinkle generously with sugar.
6. Bake until golden approximately 20-25 minutes. Let cool for at least 15 minutes.
7. Meanwhile in a bowl gently mix 3 tbs sugar, berries and mint.
8. With serrated knife , carefully cut cakes in half horizontally. Set bottoms on plates and top with berries, dark chocolate sauce, and whipped cream. Set tops in place.
Title: Weight Watchers Pumpkin Pie (3 Points for Whole Pie)
Ingredients:
- 15 pumpkin
- 4 eggs
- 1/2 skim milk
- 1/2 salt
- 1 pumpkin pie spice
- 1/2 cinnamon
- 1/3 artificial sweetener
Instructions:
1. In a mixing bowl, combine all ingredients.
2. Pour into a pie plate.
3. Bake at 400 for 15 minutes.
4. Reduce heat to 375 and bake for 35-40 minutes more, until pie is set.
Title: Honey Bundt Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 4 eggs
- 1 honey
- 3 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 sour cream
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugar.
3. Beat in egg yolks one at a time, beat in honey.
4. Sift together dry ingredients.
5. Blend into creamed mixture alternately with sour cream.
6. Stir in nuts.
7. Beat egg whites until stiff and fold into batter.
8. Turn batter into a greased 9 inch tube pan or bundt pan.
9. Bake for 60 to 70 minutes or until toothpick comes out clean.
10. Cool in pan 15 minutes, then remove from pan to cool completely.
Title: Mix in the Pan Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/4 white vinegar
- 6 cold water
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. In a square 9 inch pan stir together flour, sugar, cocoa, baking soda, and salt.
2. Add oil, vinegar, water, and vanilla. Mix until combined, making sure there are no clumps of flour mixture. Spread batter evenly in pan.
3. Bake until toothpick inserted into the center comes out clean, about 35 to 40 minutes. Let cake cool completley on a cooling rack.
Title: Banana Cake
Ingredients:
- 100 self-raising flour
- 100 butter
- 75 margarine
- 2 caster sugar
- 1 eggs
- 1/2 lemon juice
- 1 vanilla essence
- 1 banana
- cinnamon
Instructions:
1. Cream the butter and sugar with a wooden spoon until light and creamy.
2. Add the eggs gradually to the creamed mixture, beating the mixture with each addition until all the egg is added. Note: add the egg a little at a time and mix well to prevent it from curdling.
3. Fold in the flour with a metal spoon until the cake mixture is of a dropping consistency.
4. Add the vanilla essence, lemon juice, cinnamon powder and mashed banana.
5. Mix well.
6. Pour the cake mixture into a greased loaf tin.
7. Bake in the middle shelf of a preheated oven at 180 degree Celsius/ Gas Reg. 5 for 25-30 minutes .
8. Note: To save time, use an electric hand whisk for creaming the cake mixture.
Title: Grilled Peaches, With a Balsamic Orange Glaze
Ingredients:
- 4 nectarines
- 1/4 fresh rosemary
- 1/2 sugar
- 1
- 2
- 1
Instructions:
1. Preheat your grill to high.
2. Cut the peaches or nectarines in half, and remove the pit.
3. In a small saucepan, combine the vinegar, orange juice, rosemary, sugar, and schnapps.
4. Bring to a boil, and then turn the heat down and simmer for about 10 minutes.
5. Place the peaches or nectarines, cut side down on the grill.
6. Cook the peaches or nectarines for 5 minutes.
7. Turn them over, and brush the cut side with the vinegar and orange juice.
8. Cook for another 5 minutes.
9. Remove from the grill.
10. If you are using peaches, slip the skins off.
11. Drizzle the peaches or nectarines with the remaining glaze, and serve hot.
Title: Chocolate Barfi
Ingredients:
- 1 1/4 water
- 1 sugar
- 1 milk
- 500 cocoa powder
- 2
Instructions:
1. Put water, sugar and milk in a broad heavy-based saucepan.
2. Boil for 4 minutes.
3. Add khoya and mix.
4. Once the khoya dissolves in milk, remove from heat.
5. Grease a thali (tin).
6. Spread one layer of the khoya mixture.
7. Add cocoa powder to the remaining khoya mixture and pour it in the center of the plate, allowing it to spread on its own to the outside (such that you should ultimately have the chocolate colour in the center and the white colour on the outside).
8. Chill in your refrigerator for a few hours or overnight until it is set.
9. Garnish with edible foil and cut into pieces.
10. Serve!
Title: Fruity Dessert Topping
Ingredients:
- 1 1/2 honey
- 1 1/2 bananas
- 4 dark sweet cherry
- 2
- 1
Instructions:
1. Combine apple juice and honey in a medium saucepan; stir well. Bring to a boil; reduce heat and cook, stirring occasionally, until mixture is reduced by about one third. Stir in fruit; simmer 5 minute or till fruit is thoroughly heated.
2. Serve over vanilla ice cream.
Title: Chocolate Biscuit Roulade
Ingredients:
- 1 sugar
- 1/2 cocoa powder
- 3/4 milk
- 1 water
- 1 vanilla essence
- 100 butter
- 500 margarine
Instructions:
1. For the liquid you can either use 1/2 cup of milk and 1/4 cup of wine, just milk for children, or if you want to make it parve, water or water and wine. With the essences you can just use vanilla if you don't want any alcohol for children again.
2. put sugar, cocoa powder, the liquid and the essence in a bowl and mix a bit. Cover and put in the micro and put it on a high enough heat and enough time so that it starts to boil.
3. Mix in butter/margarine throughly.
4. For the biscuits i usually use digestives - i think they are called graham crackers in the u.s but i could be wrong. You can put them in a sealed bag and pound into crumbs or put in a food processor but don't grind them too fine and leave some larger chunks of biscuit. Personally I love to pound - great stress reliever but for achy arms use processor.
5. Mix everything together, the consistency should be semi solid (not complete liquid) , if it's too liquidy crush a few more biscuits in, or if in doubt as you probably won't be able to tell the first time.
6. Get two large pieces of grease proof paper. Put half the mixture in one piece of paper, spreading it in a rectangular shape Make sure you leave a bit of paper to cover the ends and roll up the mixture in paper so it should be squashed cylinder shaped or if your food at rolling maybe it will cylinder shaped. Then cover ends. Repeat with other half mixture.
7. Put roulades in freezer. Freeze for an hour and a half at least.
8. To serve, remove paper by unrolling and cut into slices, if not using all of roulade put back in freezer till ready to eat.
Title: Peanut Butter and Chocolate Chip Rice Krispies Balls
Ingredients:
- 2 chunky peanut butter
- 2 marshmallows
- 1/2 canola oil
- 16
- 1/4
Instructions:
1. Leaving candy bars in wrappers, use a rolling pin to pound and crush bars into small pieces. Place Rice Krispies in a large bowl and set aside.
2. Place peanut butter in a medium-size microwave safe bowl; microwave on high until hot, about 45 seconds. Add marshmallow and microwave on high until softened, about 30 seconds.
3. Working quickly, stir to combine mixture with Rice Krispies. Stir until evenly coated. Add crushed candy gars and chocolate chips. Stir until combined.
4. Coat your hands with oil and shape mixture into spheres the size of golf balls, making 16 treats.
Title: Granny Smith Apple Salad
Ingredients:
- 5 granny smith apples
- 1 pineapple chunks
- 1 raisins
- 1/2 pecans
- 10 sour cream
- 1/2 granulated sugar
Instructions:
1. Combine the apples, undrained pineapple, raisins, pecans and sour cream.
2. Mix well and add sugar to taste.
3. Serve chilled.
Title: Dessert Crepes With Chantilly Crepe Filling
Ingredients:
- 1 1/3 milk
- 2 eggs
- 3 flour
- 1 1/2 salt
- 1/8 sugar
- 1/2 Creme de Cacao
- 2 instant vanilla pudding
- 1 milk
- 1 1/2 lemon juice
- 3
- 1/2
Instructions:
1. Crepes:
2. In large bowl with electric mixer, beat eggs well.
3. Gradually add dry ingredients alternately with milk and oil. Beat until smooth.
4. Batter may be prepared for use immediately, or covered and refrigerated until needed, up to 3 days.
5. Stir batter before frying in frying pan.
6. Use enough batter in the pan, to cover, but not too thick.
7. Chantilly Crepe Filling:
8. Mix pudding and all the milk per instructions on box.
9. Let partially set, and fold in cream that has been whipped.
10. Add flavorings.
11. Chill to set further, and to blend flavors.
12. Spoon desired amount of pudding in each crepe.
13. Fold or roll.
14. Garnish with toasted almonds if desired.
15. Serve immediately.
16. May be topped with fruit.
Title: Applesauce Cake
Ingredients:
- 1/2 eggs
- 2 molasses
- 1/3 applesauce
- 1 all-purpose flour
- 2 sugar
- 1 salt
- 1 baking powder
- 1 1/2 baking soda
- 3/4 cinnamon
- 1 nutmeg
- 1/2
Instructions:
1. In a mixing bowl, beat together the oil, eggs, molasses and applesauce till smooth.
2. Add the flour, sugar, salt, baking powder, soda, cinnamon and nutmeg.
3. beat till smooth.
4. Pour batter into a lightly greased and floured 9x13 in baking pan.
5. Place cake in a preheated 375 degree oven.
6. Bake for 25 minutes or until it tests done.
7. Remove and cool completely ona wire rack.
8. Just before serving dust with powdered sugar.
Title: Little Lime Friands
Ingredients:
- 6 butter
- 185 icing sugar
- 1 plain flour
- 1 lime rind
- 1/2 lime juice
- 1
- 30
Instructions:
1. Preheat oven to 200 degrees celsius.
2. Grease small cupcake pan.
3. Place egg whites in a medium bowl and whisk lightly until combined.
4. Add melted butter, ground almond meal, sifted icing sugar and flour.
5. Add finely grated lime rind and lime juice.
6. Whisk mixture until just combined.
7. Divide mixture among prepared pans.
8. Top with one almond per cake.
9. Bake for 15 minutes. Remove from oven and allow to rest for 5 minutes.
10. Turn cakes onto a wire rack to cool.
11. When cool, dust with sifted icing sugar.
12. Variations.
13. Lemon rind and lemon juice.
14. Alternatively,any citrus can be used. A glaze of melted marmalade can be brushed on cooked friands whilst cooling.
15. Before baking, friands can be topped with rhubard, blueberries or raspberries.
16. Don't be afraid to experiment!
17. Friands are best eaten on the day they are made.
Title: Blueberry Bundt Cake
Ingredients:
- 1 eggs
- 1/3 cream cheese
- 3 instant vanilla pudding
- 1 blueberries
- 1 confectioners' sugar
- 1
- 2
Instructions:
1. Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
2. Fold in blueberries; pour in Bundt cake pan.
3. Bake at 350 degrees for 30 minutes or until done.
4. Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.
Title: Joanna's Easy Homemade Ricotta
Ingredients:
- 1 milk
- 1/4 lemon juice
- vinegar
Instructions:
1. Mix the milk and the juice together in a saucepan.
2. Heat the milk slowly stirring continuously and curd will form as the temperature increases.
3. Keep heating and stirring until just short of boiling.
4. Do not allow to boil.
5. Line a sieve with a double layer of clean cheesecloth and pour the milk mixture through the sieve.
6. The milk mixture will separate leaving ricotta cheese in the muslin and whey in the container underneath.
7. Put the ricotta in the refrigerator and use within the next 48 hours.
Title: Fudge Mousse and Caramel-Nut Trifle
Ingredients:
- 1
- 2
- 1
- 2
Instructions:
1. MIX caramel topping with crumbled cookies. Reserve 2 tablespoons of cookie mixture for garnish.
2. WHISK hot fudge topping in medium bowl, gradually incorporating one container whipped topping. Stir remaining container whipped topping in separate bowl until fluffy.
3. LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order. Place half of fudge mousse in bottom of bowl. Top with half of plain whipped topping. Spoon all but reserved cookie mixture over topping. Top with remaining fudge mousse. Dollop remaining plain whipped topping in the center. Crumble reserved cookie mixture over topping. Refrigerate 1 hour before serving.
Title: Easy Peanut Butter Frosting
Ingredients:
- 2 powdered sugar
- 1/2 butter
- 2 milk
- 1/2 creamy peanut butter
Instructions:
1. Cream butter and powdered sugar.
2. Add 1 TBS of milk.
3. Melt peanut butter in microwave for about 30 seconds until liquidy.
4. Add to buttercream frosting mixture.
5. If needed add second TBS of milk.
6. Spread or pipe immediately, it will harden as it cools.
Title: Old-Fashioned Chocolate Pudding Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 6 milk
- 1/2 baking powder
- 2 salt
- 1 vanilla extract
- 1/4 brown sugar
- 1 hot water
- 3/4
- 1 3/4
- 1/4
Instructions:
1. Heat oven to 350 degrees F.
2. In medium bowl stir together flour, sugar, 2 tablespoons cocoa, milk, vegetable oil, baking powder, salt and vanilla.
3. Spread into greased 8 inch square baking pan.
4. In medium bowl stir together remaining 4 tablespoons cocoa, brown sugar and hot water; pour over mixture in pan.
5. Bake for 45 to 50 minutes or until pudding bubbles around edges.
6. Remove from oven; let stand 20 minutes.
7. OPTIONAL SERVING METHOD:
8. Meanwhile, in small bowl stir jam until smooth.
9. Drizzle each serving of warm pudding with jam.
Title: Gluten Free Pastry
Ingredients:
- 100 butter
- 50 margarine
- 2 water
Instructions:
1. using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
2. add the water and bring together into a soft ball of dough.
3. wrap in cling film and leave to stand for 30-60 minutes.
4. roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).
Title: Make Your Own Pure Vanilla Extract
Ingredients:
- 200 vodka
- 2 vanilla beans
Instructions:
1. Add the vanilla beans to the vodka and let it sit for a month. When the bottle is empty take the beans out and scrape the seeds and put them in frosting or icecream.
2. Not sure on the servings, just guessed.