lumicero/recipes-ing2inst huggingface dataset:
Title: Babs Chocolate Birthday Cake With Buttercream Icing
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 2 baking powder
- 1/2 canola oil
- 1/2 milk
- 1 eggs
- 2 boiling water
- 1 instant coffee
- 2 vegetable shortening
- 1/2 butter
- 1/2 vanilla extract
- 1 confectioners' sugar
- 4 milk
- 2
Instructions:
1. For cake: Put oven on to 350°F Grease and flour two 8-inch cake pans.
2. In a large bowl, mix together first five (dry) ingredients. Make well in bowl for wet ingredients.
3. In a separate medium bowl, mix together oil, milk and eggs. Pour into the well in dry ingredients.
4. As you begin to beat the batter, add the cup of hot coffee. Beat until well mixed then for two minutes on high.
5. Pour into prepared pans. Bake for 30 minutes or until toothpick placed in center comes out dry.
6. Cool for 10 minutes. Remove from pans and continue to cool on racks until completely cooled. Finish by icing with Buttercream that follows:
7. For Icing: Cream butter and shortening with mixer. Add vanilla extract.
8. Gradually add confectioners' sugar while continually beating with mixer. Icing will seem dry.
9. Add milk continually, mixing and scraping sides of bowl, until icing appears light and right consistency for icing cake.
10. Cover until you are ready to icing. May be stored in refrigerator for 2 weeks if not used completely.
11. Makes about 3 cups.
Title: Banana, Carrot & Pineapple Cake Aka Sunshine Cake
Ingredients:
- 2 eggs
- 100 brown sugar
- 1 lemon, zest of
- 120 olive oil
- 220 self raising flour
- 1 baking powder
- 1 salt
- 1 banana
- 160 carrots
- 180 crushed pineapple
- 100 pecans
- 250 walnuts
- 1/2 low-fat cream cheese
- 1 icing sugar
- 1 lemon juice
- lemon zest
- pecans
- walnut pieces
Instructions:
1. Preheat the oven to 180°C.
2. For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
3. In a large bowl beat the eggs, sugar and lemon zest together until creamy.
4. Slowly add the oil while beating continuously.
5. Sift the flour, salt, and baking powder together and stir into the creamed mixture.
6. Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
7. Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
8. Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
9. Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
10. ICING:
11. In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
12. Spread over the cooled cake and decorate with pecan or walnut pieces.
Title: Tropical Coconut Cake
Ingredients:
- 1 eggs
- 1/3 water
- 2 Cool Whip
- 1 1/3 maraschino cherries
- 1
- 8
Instructions:
1. Beat cake mix, oil, eggs and water. Pour into 2 greased and floured 8 inch cake pans, following directions on box. Let cool.
2. Trim off any brown edges of cake to enhance appearance and taste.
3. Chop tropical fruit into small pieces, reserving juice. Using a fork, stick into cake layers several times and pour fruit juice over layers.
4. Sprinkle one layer with one-half of fruit. Spread one-half of cool whip and sprinkle with one half of coconut.
5. Repeat for second layer, ending with coconut on top. Chop cheeries in halves, blotting dry. Decorate top. (Best made a day ahead for juice to moisten cake.).
Title: Caramel Pear and Macadamia Upside-Down Cake
Ingredients:
- 175 butter
- 2 pears
- 1 1/2 brown sugar
- 1/4 water
- 1/4 ginger
- 1/3 eggs
- 1 flour
- 3 self-raising flour
- 1/2 sour cream
- 1/4
- 1/2
- 1/3
Instructions:
1. Preheat oven to 180 Degrees Celsius Grease a round 20cm cake pan and line base with non-stick baking paper.
2. Melt 20g butter in frying pan and heat until foaming. Add pears cut side down and cook 2 minutes eahc side until golden brown.
3. Arrange pear over base of cake pan.
4. Melt 25g remaining butter until foaming. Add 1/2 cup sugar stirring for 1 minute.
5. Add cream and water and cook for 2 minutes until mixture thickens.
6. Remove from heat and pour half the caramel sauce over the pears.
7. Sprinkle pears with nuts.
8. Using electric beater, beat ground ginger, remaining butter and remaining sugar in medium bowl.
9. Add eggs 1 at a time combining well after each addition.
10. Use a wooden spoon to stir in the flours, almond meal and sour cream until just combined.
11. Spoon mixture over pears and smooth the surface.
12. Bake in oven 1 1/2 hours until skewer inserted comes out clean.
13. Remove from oven set aside 5 minutes before inverting onto a plate.
14. Drizzle cake with reserved caramel sauce and serve warm with vanilla ice-cream or cream.
Title: Pear Upside Down Cake
Ingredients:
- 2 brown sugar
- 425 pears
- 2 self raising flour
- 125 unsalted butter
- 3/4 caster sugar
- 2 eggs
Instructions:
1. Preheat oven to 180C (350F).
2. Lightly grease a 21x14x7cm loaf tin and line base with baking paper.
3. Sprinkle the brown sugar evenly over the base.
4. Drain the pears and reserve the syrup. Cut the pears in half and arrange, cut side down over the base of the tin.
5. Sift the flour into a large bowl and make a well in the centre.
6. Melt the butter and caster sugar in a small saucepan over low heat, stirring until sugar has dissolved.
7. Remove from heat and combine with reserved syrup and eggs.
8. Pour into the flour and stir with a wooden spoon until combined - do not over mix.
9. Spoon over the pears and smooth the surface.
10. Bake for 50 minutes, or until a skewer comes out clean.
11. Leave in the tin for 15 min before turning on a wire rack to cool.
Title: No Bake Chocolate Peanut Butter Bars (Grain Free)
Ingredients:
- 1 walnuts
- 1 flax seed meal
- 1/2 unsweetened dried shredded coconut
- 1 coconut oil
- 1/2 peanut butter
- 1/2 almond butter
- 2 vanilla extract
- 1/3 honey
- 1/2 sea salt
- 1/2 coconut oil
- 3 honey
- 1 heavy cream
- 1
Instructions:
1. Pulse nuts, flax and shredded coconut in a food processor until fine meal; place in large bowl.
2. Melt coconut oil and nut butter over medium low heat, stirring until smooth.
3. Add vanilla, honey and salt, stirring until incorporated; fold into nutmixture and mix thoroughly.
4. Press into a 9 x 12-inch baking pan lined with parchment paper or waxed paper; chill in freezer for 20 minutes.
5. Meanwhile, melt the second 1/2-cup coconut oil over low heat; add honey and stir until blended.
6. Stir in cocoa with a wire whisk, until smooth. Add coconut cream concentrate and stir.
7. Quickly spread over frozen bars, then return to the freezer for another 10 minutes.
8. Remove from freezer and lift bars out with the parchment paper. Cut into bars. Serve immediately and keep leftovers in refrigerator.
Title: No Sugar Coffee Cake
Ingredients:
- 1/2 butter
- 1/2 eggs
- 3 vanilla extract
- 1 unbleached flour
- 3 baking soda
- 1 baking powder
- 2 dates
- 1 water
- 1 1/4
Instructions:
1. Beat together mashed bananas and butter until creamy. Add eggs, vanilla and water; beat. Slowly add in flour, baking soda and baking powder; beat well. Stir in chopped dates.
2. Spread into an un-heated Baker.
3. Bake at 350 for 20 minutes.
4. Serve warm.
Title: Peanut Butter & Chocolate Banana
Ingredients:
- 4 bananas
- 3/4 chocolate chips
- 3/4
- 1
Instructions:
1. Cut both tips off each banana. Lay bananas curved side down, and cut lengthwise through the top peel and banana, but don't go through the bottom peel.
2. Divide the chocolate and peanut butter chips evenly among banans. Open the slit bananas into an open V and place the chips along the inside.
3. Loosely close the bananas, and wrap each in a square of tin foil.
4. Heat on medium-hot grill for 10 minutes, turning once.
5. Remove from foil, place on dish bend side down. By now the inside of the banana and the peel should be soft enough that it will lay flat on a plate.
6. Spray whipped cream over open side of banana. Eat straight out of the peel with a spoon.
Title: Gingerbread Cookies
Ingredients:
- 1/3 molasses
- 1 brown sugar
- 3/4 butter
- 1/3 honey
- 2 1/2 flour
- 1 cinnamon
- 1 ginger
- 1/2 black pepper
- 1/2 clove
- 1/2 nutmeg
- 1/2 cardamom
- 1/2 eggs
- 2 flour
- 2 1/4 baking soda
- 1/2 baking powder
- 1 1/2
Instructions:
1. Combine molasses, brown sugar, butter and honey in a pot, heat until everything is melted together, but DO NOT SCORCH. If you do, the gingerbread won't hold together. Add the 2 1/2 cups flour and spices to the mixture. Let the mixture cool a bit. Add eggs, then let the mixture cool completely. Add the 2 1/4 cups flour (a little bit more if the dough is sticky when kneading), baking soda and baking powder. Knead until smooth and not sticky. Refrigerate overnight.
2. Preheat the oven to 400 degrees F.
3. Roll the dough out quite thin and cut out into cookies shapes. Bake until just golden and lightly brown underneath, about 3 to 5 minutes, depending on your oven. Let cool, then remove from pan.
Title: No Bake Banana Split Cake
Ingredients:
- 2 graham crackers
- 1/3 unsalted butter
- 1 salt
- 16 cream cheese
- 1/2 granulated sugar
- 8 vanilla extract
- 1 bananas
- 3 -4 crushed pineapple
- 1 strawberries
- 20 hazelnuts
- 8
- 1/2
Instructions:
1. The first step is to crush the graham crackers. Mix in butter and a dash of salt with the crushed graham crackers to complete the crust.
2. Grease a 9x13-inch baking dish and pat the mixture down onto it, letting it cool down in the fridge while you prepare the rest of the ingredients.
3. For the topping, whip together cream cheese, sugar, and vanilla extract. Once it's well combined, add the whipped topping using a rubber spatula. Spread the topping over your crust.
4. Now, layer your dish with banana slices. Spread a can of crushed pineapple over the bananas and, finally, add a layer of sliced strawberries.
5. For the finale, top the dish with whipped topping and melted chocolate drizzle. You can also add nuts and maraschino cherries if you desire. Chill for at least four hours before serving or leave in the fridge overnight.
6. Cut a slice and enjoy!
7. PRO TIP: The toppings in this recipe aren't set in stone. This versatile dessert doesn't really call for any fruit type in particular, so feel free to substitute for your favorites or be even bolder and add a layer of chocolate chips, peanut butter chips - whatever floats your boat!
Title: Heirloom Pear Hand Pies With Brown Sugar and Brandy
Ingredients:
- 2 -3 butter
- 2 1/2 bartlett pears
- 1/2 dark brown sugar
- 2 fresh lemon juice
- 2 brandy
- 1 vanilla extract
- 1 frozen puff pastry
- 2 cold water
- 1 sugar
- 2 vanilla ice cream
- 1
Instructions:
1. In a big skillet melt the butter over high heat; add in pears; cook, stirring occasionally, until they are golden around the edges, about 5 minutes.
2. Add in brown sugar, lemon juice, and the brandy; cook until the pears are tender and the liquid in the skillet has reduced to about 2 tablespoons, 4-5 minutes.
3. Stir in vanilla.
4. Spread the diced pears on a baking sheet and let cool, about 25 minutes.
5. On a lightly floured surface, roll out 1 of the puff pastry sheets to a 9 x 14 inch rectangle.
6. Using a plate as a template, carefully cut out two 7 inch rounds.
7. Transfer the rounds to a large baking sheet lined with parchment paper; repeat with the second puff pastry sheet.
8. Spoon ¼ of the filling over half of a pastry round, leaving a ½ inch border at the edge.
9. Brush the border lightly with the egg white wash.
10. Fold the top half of the round over and press the edges together firmly to seal.
11. Repeat with the remaining pear filling and pastry rounds.
12. Refrigerate the hand pies for 30 minutes; reserve the remaining egg-white wash.
13. Preheat oven to 425°. Brush the tops of the hand pies lightly with the remaining egg white wash; sprinkle the tops all over with the sugar.
14. Bake the hand pies for 15 minutes in the middle of the oven, then decrease oven temperature to 400° and bake pies for about 14-17 minutes, until they are a deep golden brown color.
15. Let the pies cool for 20 minutes; serve warm with vanilla ice cream, if desired.
Title: Pumpkin Pecan Dump Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1/2 sugar
- 1 nutmeg
- 1 ginger
- 1 clove
- 2 cinnamon
- 1/2 salt
- 1 butter
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees. Prepare a 9X13 pan.
2. In a large bowl, mix first set of ingredients. Pour pumpkin mixture into prepared pan.
3. Sprinkle yellow cake mix over pumpkin mixture. Gently press with spoon then sprinkle on nuts. Drizzle with melted butter.
4. Bake in preheated oven for 50 minutes or until edges are lightly browned. Allow to cool as long as you can before stuffing yourself silly.
Title: New Mexican Capirotada (Bread Pudding)
Ingredients:
- 1/2 raisins
- 1/2 brandy
- 6 pecans
- 1/2 cheddar cheese
- 1 monterey jack cheese
- 1 tart apple
- 1/2 hot water
- 2 1/2 sugar
- 2 apple cider
- 1/2 butter
- 1/2 vanilla extract
- 1/4 ground cinnamon
- 2 ground cloves
- 1 ground nutmeg
- 1/8
- 1/2
Instructions:
1. Place the raisins in a small bowl and pour the brandy over them. Set aside for at least 20 minutes.
2. Preheat oven to 350 degrees F. Butter a 9x13 inch baking dish. Layer the bread in the baking dish. Add the pecans and the cheese to the bread, mixing both in lightly. Scatter the raisins over the top, including any brandy not absorbed by the fruit.
3. In a small skillet, warm 2 tbsp of the butter. Add apple and apricots and saute until softened. Spoon the fruit over the raisins.
4. Pour the sugar into a large, heavy saucepan. Warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes. Stir occasionally to ensure even melting. Pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar. The mixture will partially solidify.
5. Continue cooking till liquid again, stirring occasionally. Add the apple cider, orange juice, butter, vanilla and spices to the syrup. Ladle the syrup carefully over the bread. When the preparation is complete, the syrup should be about level with the top of the bread. If any bread pieces aren't coated, push them into the syrup.
6. Bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding. Serve the pudding hot, topped with whipped cream if you like.
Title: Microwave Good-For-You Brownies
Ingredients:
- 1/4 flour
- 1/4 whole wheat flour
- 3/4 sugar substitute
- 3/4 baking powder
- 1/4 salt
- 1 nonfat yogurt
- 1/4 vanilla extract
- 3
- 1/4
- 1
Instructions:
1. Combine all dry and sift together.
2. Add in wet and mix - batter will be thick.
3. Spread evenly into microwaveable dish (not too large a dish).
4. Top with chocolate glaze or for super moist brownies- pour chocolate sauce in first.
5. Microwave on medium heat for 4-6 minutes until just a few moist spots remain.
6. Let stand for 10 minutes on wooden board or heatproof counter top.
Title: Mixed Berry Ricotta Cakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1 sugar
- 1/4 butter
- 1 ricotta cheese
- 1/2 low-fat milk
- 2 eggs
- 1 vanilla extract
- 1 1/2 frozen mixed berries
Instructions:
1. Preheat oven to 350°F Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, salt and sugar.
3. In a medium bowl, stir together melted butter, ricotta, milk, eggs and vanilla until smooth. Pour into dry ingredients and mix until just combined. Fold in berries.
4. Distribute batter evenly into prepared muffin cups.
5. Bake for 18-22 minutes, until a tester inserted into the cake part comes out clean.
6. Cool on a wire rack.
7. Refrigerate in an airtight container. Cakes will stay moist for several days.
Title: Chinese Almond Pudding
Ingredients:
- 1 glutinous-rice flour
- 1/2 water
- 1/3 milk
- 2 1/2 caster sugar
- 1/2
Instructions:
1. Using a heavy based saucepan,combine the rice flour and the ground almonds. Slowly add the water to form a thick, smooth paste. Add a little more water if necessary. Stir in the milk until smooth.
2. Place the saucepan over a low heat and cook, stirring very frequently, for about 75 minutes. The mixture should then be thick and smooth. Be very careful that the mixture does not stick during this stage.
3. Gradually add the sugar and stir until dissolved.
4. Pour the mixture into 6 small Chinese rice bowls.
5. Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well.
6. NOTE: Cooking time does not include chilling time.
Title: Easy Low Fat Strawberry Tiramisu
Ingredients:
- 8 fat free cream cheese
- 3 1/2 skim milk
- 2 sugar-free instant vanilla pudding mix
- 2 ladyfingers
- 8 strawberries
- 2 1/2 water
- 1
Instructions:
1. Mix sliced strawberries with water in a bowl, cover with plastic wrap and put in the refrigerator until strawberries are chilled and have softened and have given up their juices, about an hour.
2. Beat cream cheese in a large bowl with an electric mixer until creamy.
3. Gradually add milk and beat until well blended.
4. Add pudding mix and beat on low speed for about a minute or until blended.
5. Line the bottom of a 13x9 inch pan with half of the lady fingers.
6. Lightly brush the tops of the lady fingers with some of the juice from the strawberry mixture.
7. Top with layers of half each of the pudding mixture, whipped topping and strawberries.
8. Repeat all layers, arranging the strawberries on top.
9. Refrigerate at least 3 hours or until ready to serve.
Title: Pumpkin Pecan Layer Cake
Ingredients:
- 2 pecans
- 1 butter
- 3/4 margarine
- 1 pumpkin
- 1 butter
- 1/4 margarine
- 4 eggs
- 3 powdered sugar
- 2/3 butter
- 4 margarine
- 2 cream cheese
- 1/4 vanilla
- 1 pecan halves
Instructions:
1. heat oven to 350*F.
2. in large mixer bowl combine wafer crumbs, chopped pecans and 3/4 cup butter. beat on med speed, scraping bowl often, until crumbly.
3. press mixture evenly on bottom of 3 greased and floured 9" (23cm) round cake pans.
4. in same bowl combine cake mix, pumpkin 1/4 cup butter and eggs. beat at med speed scraping bowl often until well mixed.
5. spread 1 3/4 cup batter over crumbs in each pan.
6. bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
7. cool 5 minutes; remove from pans, cool completely.
8. in small mixer bowl combine cream cheese 2/3 cup butter, powdered sugar and vanilla. beat at med speed scraping bowl often until light and fluffy.
9. on serving plate layer 3 cakes (nut side down) with 1/2 cup filling spread between each layer.
10. with remaining filling, frost sides only of cake.
11. spread caramel topping over top of cake, drizzling some over the frosted sides.
12. arrange pecan halves in rings on top of cake.
13. store refrigerated.
14. Tip: to remove cake easily from pan, place wire rack on top of cake and invert; repeat with remaining layers.
Title: Italian Cream Cake
Ingredients:
- 1 salted butter
- 1 1/2 granulated sugar
- 1/2 light brown sugar
- 2 pure vanilla extract
- 1/2 eggs
- 5 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1/2 whole buttermilk
- 1 sweetened flaked coconut
- 14 pecan pieces
- 1 1/2 cream cheese
- 16 butter
- 1 powdered sugar
- 2 pure vanilla extract
- 2 coconut
- 1/2 pecans
- 1/2
Instructions:
1. Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
2. Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
3. Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
4. To make the frosting:
5. Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
6. Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
7. Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled.
Title: Black and White Angel Food Cake
Ingredients:
- 2 cake flour
- 1 1/3 kosher salt
- 10 -12 cream of tartar
- 3/4 pure vanilla extract
- 1 1/2 heavy cream
- 1 heavy cream
- 1/2
- 3/4
- 1
Instructions:
1. CAKE:
2. Preheat the oven to 350ºF.
3. Combine 1/2 cup of the sugar with the flour and sift them together 4 times.
4. Set aside.
5. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute.
6. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites.
7. Beat on high speed for a few minutes until thick and shiny.
8. Add the vanilla and continue to whisk until very thick, about 1 more minute.
9. Scrape the beaten egg whites into a large bowl.
10. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula.
11. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated.
12. Fold in the grated chocolate.
13. Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch.
14. Remove the cake from the oven and invert the pan on a cooling rack.(I used to invert it onto an empty bottle of coke)
15. When cool, run a thin, flexible knife around the cake to remove it from the pan.
16. FOR CHOCOLATE GLAZE:
17. Place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts.
18. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides.
19. If you have chocolate glaze left over, you can serve it on the side with the cake.
20. Enjoy!
Title: Angel Food Cream Delight
Ingredients:
- 1 instant vanilla pudding
- 3 crushed pineapple
- 8 pecans
- 2 strawberry
- 1/2 rum
- 1/2 strawberry
- 4 pecan halves
Instructions:
1. Cut off top of cake 1 inch down from top. Scooping carefully, make a tunnel in bottom part of cake, 1 inch from sides and bottom.
2. Mix dry pudding mix and pineapple (including juice) and let stand.
3. Whip 1 cup of cream, add nuts, sliced berries and pineapple mixture, folding completely.
4. Sprinkle rum around inside cake tunnel and cake top,.
5. Fill tunnel with cream mixture and replace top on cake, pressing gently to seal.
6. Whip remaning cream and add remainder of filling that didn't fit into the cake. (Hopefully you have some left!)
7. Frost cake and decorate with whole berries and pecans.
Title: Chocolate Almond Snowballs
Ingredients:
- 1 3/4 all-purpose flour
- 2/3 baking powder
- 2 salt
- 1/4 sugar
- 3/4 butter
- 1/2 eggs
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, combine, flour, cocoa, baking powder and salt; set aside.
3. In a large mixing bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture.
4. Roll tablespoonfuls of dough into balls.
5. Place on ungreased baking sheets.
6. Bake 6 to 8 minutes. Let stand on sheets for 2 minutes before removing and cooling completely.
7. Sprinkle lightly (just a dusting) with confectioners' sugar.