lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Strawberry Crumble Dessert
Ingredients:
- 2 strawberries
- 1/2 granulated sugar
- 1 cornstarch
- 1/2 all-purpose flour
- 1/2 oats
- 1/2 brown sugar
- 1/3 butter
Instructions:
1. In a bowl mix together chopped strawberries with 1/2 cup white sugar and 1 Tbsp cornstarch. Stir until sugar is dissolved and strawberries look glossy.
2. Transfer to a baking dish.
3. In another bowl combine 1/2 cup all-purpose flour, 1/2 cup oats, 1/2 cup brown sugar and 1/3 cup melted butter. Stir until the mixture is crumbly and fluffy.
4. Sprinkle all over the strawberries and bake 30-35 min or until strawberries become bubbly in the oven preheated to 375°F Serve with a scoop or two of vanilla ice cream.
Title: Brownie Cookies
Ingredients:
- 1/2 butter
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1 1/2 eggs
- 1/2 sugar
- 1/2 vanilla extract
- 1 chocolate chips
- 4
- 1 1/2
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
2. Place butter, chocolate squares and 1½ cups chocolate chips in the bowl of a double boiler. Heat until melted, stirring occasionally. Remove from heat.
3. Combine flour, baking powder, salt and espresso powder in a small bowl. Set aside.
4. In the bowl of an electric mixer, beat eggs, sugar, and vanilla extract on medium high speed until light in color. With the mixer on low speed, gradually add dry ingredients, beating until just combined. With the mixer still running, slowly pour chocolate mixer in, beating until smooth. Stir in mini chocolate chips.
5. For jumbo sized cookies, scoop 2 Tablespoons of dough onto prepared baking sheets, about 1 inch apart. Bake for 9-11 minutes, removing from oven as soon as edges are set. Allow to set up on baking sheets, then remove to wire racks to cool completely.
Title: Cranberry Bread Pudding With Caramel Ice Cream
Ingredients:
- 1 fresh cranberries
- 1/2 frozen cranberries
- 2 orange marmalade
- 4 water
- 4 eggs
- 1 1/2 granulated sugar
- 1/2 pure vanilla extract
- 1 caramel-swirl ice cream
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 325°F.
2. In a small saucepan, add cranberries, orange marmalade and water and bring to boil.
3. Reduce heat and simmer uncovered for 8 to 10 minutes or until cranberries pop, stirring occasionally.
4. Meanwhile, cut bread into 1 inch pieces and place in an ungreased 8x8x2-inch oven proof casserole dish.
5. In a medium mixing bowl, whisk together eggs, milk, sugar, and vanilla.
6. Stir in cranberry mixture, mix well.
7. Pour mixture over the bread in the casserole dish.
8. Bake in preheated 325°F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean.
9. Cool slightly.
10. Serve with a drizzle of caramel sauce and some dollops of ice cream.
Title: 2 A.m. Feeding Snack Bars
Ingredients:
- 1 1/3 all-purpose flour
- 1 1/4 sugar
- 1/2 baking powder
- 1 salt
- 1/2 eggs
- 4 butter
- 3/4 white chocolate chips
- 1/2
- 3
Instructions:
1. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt.
2. Combine the eggs and butter; add to the dry ingredients and mix well. Stir in chips.
3. Transfer to a greased 13x9x2-inch baking pan.
4. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
5. Immediately sprinkle with candy bar pieces.
6. Cool on a wire rack. Cut into bars.
Title: Nearly No Fat Fudge Brownies
Ingredients:
- 1/2 chocolate
- 1 plain fat-free yogurt
- 1/2 sugar
- 3/4 flour
- 1/2 cocoa powder
- 1/4 baking soda
- 1/2 water
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix chocolate, yogurt, and sugar.
3. Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined. Add water and stir until mixture comes together.
4. Pour into a greased 8x8" pan and bake for 20-25 minutes until a toothpick inserted comes out clean.
Title: Queen of Puddings
Ingredients:
- 4 butter
- 1/2 caster sugar
- 4 lemon, rind of
- 1/2 milk
- 1/2 eggs
- 2 caster sugar
- 1 -2
Instructions:
1. Set oven to 350*F or mark 4.
2. Butter a 1 pint pie dish.
3. Put the breadcrumbs, butter, 1 oz of the sugar, and the lemon rind into a bowl and mix together.
4. Heat the milk in a pan and pour over the breadcrumb mixture.
5. Beat the egg yolks and mix into the breadcrumbs. Pour into the pie dish and bake for about 35 minutes until set.
6. Remove from the oven and spread the jam on top of the pudding.
7. Reduce the oven to 300*F or Mark 2.
8. Whisk the egg whites stiffly and fold in the remaining caster sugar. Pile this meringue on top of the jam layer and sprinkle with caster sugar.
9. Bake for about another 30 minutes until the meringue is firm and brown on top.
Title: Like Blamonge ..... Well Try Flamonge
Ingredients:
- 1 cocoa powder
- 3 vanilla ice cream
- 250 chocolate chips
- 100 butter
- 300 plain flour
- 2 eggs
- 100 water
- 3 vanilla
Instructions:
1. Pre heat oven to 180°C.
2. Add all ingredients together in a bowl and mix together vigorously.
3. Roll up into five separate balls.
4. Place in oven for 25 minutes.
5. Enjoy your Tibetan Flamonge.
Title: Cappuccino Creme Brulee
Ingredients:
- 2 sugar
- 1/2 instant espresso powder
- 2 cinnamon
- 5 nutmeg
- 1 vanilla extract
- 1/8 brown sugar
- 1
- 3
Instructions:
1. Preheat oven to 325 degrees F.
2. Arrange 6 3/4 cup ramekins in a 13X9X2 inch metal baking pan.
3. Combine cream, sugar and espresso powder in a heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
4. Whisk yolks, cinnamon, and nutmeg in medium bowl.
5. Gradually whisk in cream mixture, then vanilla.
6. Divide custard among ramekins.
7. Pour enough hot water into pan to come halfway up the sides of the ramekins.
8. Bake until custards are softly set, about 30 minutes. Remove custards from water.
9. Chill until cold (at least 3 hours). Can be made 1 day ahead. Cover and keep refrigerated.
10. Preheat broiler.
11. Arrange custards on baking sheet.
12. Press 1/2 tablespoons brown sugar through strainer onto each custard.
13. Broil custards until sugar bubbles and carmelizes, about 2 minutes.
14. Chill custards until topping hardens, at least 1 hour and up to 4 hours. serve cold.
Title: Georgetown Cupcake's Chocolate Ganache Cupcakes
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/4 salt
- 8 unsalted butter
- 1 1/4 sugar
- 2 eggs
- 1 1/4 vanilla extract
- 1 cocoa powder
- 1/2 heavy cream
- 1/2
- 1
Instructions:
1. Cupcakes:.
2. Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups and a second pan with 6 cups.
3. Sift together the flour, baking soda and salt on a sheet of wax paper.
4. Beat the butter on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
5. Add the eggs one at a time, mixing slowly after each addition.
6. Combine the vanilla extract and milk in a large liquid measuring cup.
7. Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the milk mixture, beating until well incorporated. Add another 1/3 of the flour mixture, followed by 1/3 of the milk mixture. Stop to scraped down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined.
8. Add the cocoa powder, beating on low until just incorporated.
9. Use a standard size ice cream scoop to fill each cupcake paper with batter, so that the wells are 2/3's full. Bake for 18-20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.
10. Ganache:.
11. Lay a large piece of wax paper on the work surface.
12. Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
13. Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2-3 minutes. Working with one cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.
Title: Chocolate Chip Walnut Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3/4 brown sugar
- 2 white sugar
- 1 eggs
- 1/2 cinnamon
- 2 walnuts
- 1/2 all-purpose flour
- 1 rolled oats
- 1 baking powder
- 1/2 baking soda
- 1 1/2 milk
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, cream together the butter or margerine with both sugars. Add eggs one at a time, beating each one into the mixture.
3. In a separate bowl mix the dry ingredients together. Add the dry ingredients alternately with the milk. You should be able to start and finish with the dry ingredients.
4. Add chocolate chips to the batter.
5. Put heaping spoonfulls on an ungreased cookie sheet. Bake for 10 minutes. Let cool for 5 minutes. Enjoy.
Title: Mother-In-Law Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 sugar
- 1 crushed pineapple
- 1/4 light molasses
- 2 eggs
- 2 butter
- 1 walnuts
- 2 brown sugar
Instructions:
1. Prehat oven to 350 degrees. Grease a 13 x 9 x 2" baking pan.
2. In large mixing bowl, stir together flour, baking soda, salt, and sugar. Make a well in the center.
3. Drain pineapple, pressing out lliquid with a spoon. Reserve 1/3 Celsius syrup.
4. Add syrup, crushed pineapple, molasses, eggs and softened butter to flour mixture. Beat with a large spoon until well mixed.
5. Pour batter into prepared pan; spread with spatula. Sprinnkle with walnuts and brown sugar.
6. Bake about 40-45 minutes or until done.
7. Remove to a cooling rack. Cut into 12 squares; serve with whipped cream if desired.
8. There is a note that states the cake tastes even better made the day before.
Title: Carrot Cake - Grandma Hanson's
Ingredients:
- 1/2 prune
- 3/4 coconut oil
- 1 sugar
- 1 stevia
- 4 eggs
- 2 carrots
- 3 flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
Instructions:
1. Preheat oven to 350 degrees. Combine the wet ingredients mix well. Sift the dry ingredients then stir together. Pour batter into a 9 x 13 pan that has been sprayed with cooking spray. Bake in oven for 40-50 minutes.
2. If you want to omit the prune puree change the oil to 1-1/4 cup. If you want to use just sugar then increase sugar to 2 cups.
Title: Chinese Sesame Seed Cookies
Ingredients:
- 1 1/4 sesame seeds
- 3/4 coconut
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 brown sugar
- 1 egg
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 350@. Combine seeds & coconut. Toast 7 - 10 minutes or until light brown. Set aside.
2. Combine flour, baking powder, soda & salt. Set aside.
3. In another bowl- cream oil & brown sugar, add eggs & vanilla, beating well. Add seeds & coconut, mix well. Blend in dry ingredients.
4. Shape into 1" balls. Place on ungreased cookie sheet & flatten with a fork.
5. Bake at 350@ for 12 minutes.
Title: Easy Tres Leche Cake
Ingredients:
- 1 sour cream
- 1/2 pudding mix
- 1 eggs
- 2 sweetened condensed milk
- 1/2 evaporated milk
- 1 heavy whipping cream
- 1 confectioners' sugar
- 1 vanilla
- 2 ground cinnamon
- 1/2
- 1
Instructions:
1. In a medium bowl, mix together cake mix, sour cream, pudding mix, eggs, oil and milk. Beat for about 2 minutes or until light and fluffy.
2. Pour into a 13x9 pan that has been lightly greased and floured.
3. Bake at 325 for 30-40 minutes. (Check with a toothpick).
4. Let cool slightly, but while still warm, use a fork to poke holes all over the top of the cake.
5. While cake is cooling, whisk together the sweetened condensed milk, evaporated milk and 1 c heavy whipping cream. Then pour this over the slightly cooled cake.
6. Whip the other 2 cups of whipping cream until peaks form. Add in confectioners sugar and vanilla and beat well. Spread over the cake and refridgerate at least 4 hours. (Keep leftovers refrigerated as well.).
7. Cut into squares and sprinkle with a little cinnamon for garnish if desired.
Title: The Best Chocolate Chip Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 1 1/2 white sugar
- 3 eggs
- 2 vanilla
- 1 1/2 baking soda
- 1 1/2 salt
- 6 flour
- 4 chocolate chips
Instructions:
1. Preheat oven to 350.
2. In a large bowl, mix butter and both sugars.
3. In a seperate bowl, beat the eggs and vanilla until fluffy. add baking soda and salt.
4. Mix all together with flour.
5. Add chocolate chips.
6. Form into balls on cookie sheets with wax paper.
7. bake 12 minutes.
Title: Moist White Cake (Egg Free)
Ingredients:
- 3 cake flour
- 1 3/4 sugar
- 1 1/4 water
- 1/2 shortening
- 3 water
- 3 baking powder
- 2 baking powder
- 2 1/2 salt
- 1 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour two cake pans (I usually use 9" round). Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks.
2. Frost when completely cooled.
3. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.
Title: Johnny Appleseed Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 half-and-half
- 1 milk
- 2 1/2 vanilla
- 1/4 all-purpose flour
- 1/2 baking soda
- salt
- apple butter
Instructions:
1. Cream shortening, sugar, eggs and cream.
2. Add vanilla.
3. Stir in combined flour, soda and salt.
4. Beat until combined, then chill dough.
5. When chilled, roll dough out about 1/8- inch thick.
6. Cut into about 48 rounds (You need an even number of rounds.
7. Place half the cookie dough rounds on ungreased baking sheet.
8. Put a heaping teaspoon of apple butter in the center of each round.
9. Top with remaining cookie dough rounds to make a sandwich.
10. Crimp edges all around with tines of a fork.
11. Prick centers (this allows the steam to be released).
12. Bake at 400 degrees for 8 minutes.
Title: Stuffed Chocolate Cloud Cupcakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 chocolate Cool Whip
- 3 strawberry
- 1 raspberries
- 1 fresh mint leaves
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl, stir together cake mix, water, oil and eggs. Beat until well combined.
3. Using a regular-sized muffin pan (12 cups), place cupcake liners in each cup. Spoon batter neatly into each liner until 2/3 full.
4. Bake for 18-20 minutes or until a toothpick inserted into the center of one cupcake comes out clean. Remove cupcakes from the pan to a wire rack and allow to cool completely.
5. While waiting for the cupcakes to cool, make the frosting. In a medium mixing bowl, place frosting and Cool Whip. Beat at medium-high speed until smooth and completely incorporated. Refrigerate until ready to frost cupcakes.
6. With a apple corer or small serrated knife (or tool of your preference), gently hollow out the center of each cupcake (make a 1-inch diameter hole in each). Spoon or pipe frosting into the holes. Then frost the tops of each cupcake.
7. Refrigerate until ready to serve.
Title: Bowl of Oatmeal Raisin Cookies
Ingredients:
- 2 butter
- 2 1/2 brown sugar
- 2 vanilla
- 2 baking soda
- 2 eggs
- 3 flour
- 1 rolled oats
- 1 raisins
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Place soften butter in a large bowl.
2. Then add the brown sugar, vanilla and baking soda. Mix until well combined. Batter will be soft and creamy.
3. Now add in the eggs and mix until well combined.
4. Add in flour one cup at a time stirring in between cups.
5. Then add in your rolled oats, raisins, cinnamon and nutmeg. Fold ingredients into dough. Dough should be thick but soft and creamy.
6. Using an ice cream scooper, scoop onto cookie sheet lined with parchment paper.
7. Bake until cookies are light golden brown.
Title: No Bake PB and Chocolate Bars
Ingredients:
- 3 crunchy peanut butter
- 1 white sugar
- 1/2 chocolate chips
- 1/2
- 1
Instructions:
1. Grease 8x8 pan or line with foil and grease foil.
2. Heat peanut butter, sugar, and Karo syrup until sugar is melted.
3. Add crushed flake cereal and stir to combine.
4. Press into pan.
5. Melt chocolate chips in microwave. Spread over cookies.
6. Cool in fridge until chocolate hardens.
7. Cut into bars.
Title: Crispy Thumbprint Cookies
Ingredients:
- 1 egg
- 1/2 water
- 1 walnuts
- 1/4
- 3
- 1/2
Instructions:
1. Preheat oven to 375.
2. Combine cake mix, oil, egg and water. Beat at medium speed until well blended. Add cereal and walnuts; mix until well blended.
3. Drop by heaping teaspoonfuls about 2 inches apart on ungreased cookie sheets.
4. Use thumb to make indentation in each cookie.
5. Spoon about ½ teaspoon preserves into center of each cookie.
6. Bake 9-11 minutes or until golden brown.
Title: Go Bananas Healthy Cookies
Ingredients:
- 1 1/2 bananas
- 1/2 vanilla bean paste
- 2 vanilla extract
- 1 coconut oil
- 1/3 rolled oats
- 3 coconut
- 1/2 cinnamon
- 1/4 sea salt
- 1/2 baking powder
- 1/3 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mash the bananas, and then mash in the vanilla and coconut oil; aside.
3. In another bowl, whisk together the rolled oats, almond meal, shredded coconut, cinnamon, salt, chocolate and baking powder.
4. Add the dry ingredients to the wet ingredients and stir until combined. The dough is very loose and does not hold together well, but don't worry about that.
5. Take a couple teaspoons of teaspoons of the dough in your hand, and gently form a ball, and squeeze it together as much as you can.
6. Place 1-inch apart on baking sheet. Bake for 14 minutes until bottoms are golden. Let cool for about 20 minutes to set.,.
Title: Baked Stuffed Apples With Cinnamon Allspice and Cloves
Ingredients:
- 2 raisins
- 1/4 sugar
- 6 -8 baking apples
- 1/3 cinnamon
- 1/3 allspice
- 1/3 clove
- 2 butter
- 1/2 water
Instructions:
1. Mix raisins and sugar together in a small bowl, and stand apples on bottom of slow cooker.
2. Spoon raisin/sugar mixture into centers of apples, dividing evenly among apples.
3. Sprinkle stuffed apples with cinnamon allspice and clove mixture, and dot with butter.
4. Add water along the edge of the cooker.
5. Cover, and cook on low for 3-5 hours or on high for 2 1/2 -3 1/2 hours, or until apples are tender, but not collapsing.
6. Serve warm as is, or with ice cream or frozen yogurt.
Title: Almond Date Macaroons
Ingredients:
- 1 banana
- 1/2 dates
- 1 sweetened flaked coconut
- 1
- 12 -15
Instructions:
1. Heat oven to 375°F Coat a baking sheet with cooking spray or line it with parchment paper.
2. In a medium bowl, use a fork to mash together banana and dates. Add coconut flakes and almond extract, then mix well.
3. Divide dough into 12-15 pieces and roll each piece into a ball.
4. Arrange balls on a prepared baking sheet, then press 1 almond into top of each cookie.
5. Bake 10-15 minutes or until golden brown on the bottom but still soft. Let cool before serving.
Title: Fudgy Roasted Banana Cake With Walnuts and Chocolate Chips
Ingredients:
- 4 bananas
- 1/2 white sugar
- 1 vanilla extract
- 1 egg
- 3/4 whole wheat flour
- 1/3 baking powder
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1 chocolate chips
- 1/2 walnuts
- 1/2
Instructions:
1. Roast whole bananas by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black). Cool until you are able to handle them without burning yourself.
2. Whisk flour, cocoa, baking powder, baking soda, salt, and cinnamon in a small bowl.
3. Peel bananas and place into a large bowl along with any liquid that pours out with them, stir in sugar, beat in egg.
4. Add dry ingredients a little at a time to wet.
5. Pour into greased ceramic pie plate and bake in a preheated oven at 350 degrees for 25-30 minutes or until a tester comes out clean.
Title: Double Strawberries & Cream
Ingredients:
- 1 strawberry
- 1/2 heavy cream
- 1 sugar
- 1 vanilla extract
- 1/4
Instructions:
1. hull strawberries. Place berries in a strainer over a sink. Rince quickly under cold water; let drain. gently pat dry with paper towels and divide between 4 dessert dishes.
2. In a medium bowl, beat with an electric mixer the cream and the preserves, sugar and vanilla extract and medium-high speed until the cream has thickened and becomes fluffy.
3. Spoon over berries in dessert bowls and serve.
Title: Cherry Orange Cobbler
Ingredients:
- 1 cherry pie filling
- 1 mandarin orange sections
- 2/3 all-purpose flour
- 4 granulated sugar
- 1 baking powder
- 1/8 salt
- 3 unsalted butter
- 1 egg
- 2 granulated sugar
- 2 cinnamon
- 1/4
Instructions:
1. Preheat oven to 400 degrees F.
2. In medium saucepan, combine cherry pie filling & oranges, & bring to boil, then reduce heat to simmer & keep hot.
3. Whisk together flour, sugar, baking powder & salt, then cut in butter until coarse.
4. Whisk together the egg & milk, then add to flour mixture, stirring just to moisten.
5. Pour hot filling into a 1.5 or 2 quart baking dish.
6. Immediately spoon on the biscuit topping in 6 mounds.
7. Combine the 2 tablespoons of sugar & cinnamon, & sprinkle over the biscuits.
8. Bake 20 minutes, until browned.
9. Serve warm.
Title: Rainbow Easter Egg Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1/8 salt
- 1 granulated sugar
- 1 butter
- 2 margarine
- 1 eggs
- 1 vanilla extract
Instructions:
1. In a medium bowl, combine flour, baking soda and salt; set aside. In a large bowl, using an electric mixer set on medium speed, beat granulated sugar and butter until light and fluffy. Beat in eggs until well combined; stir in vanilla. Gradually stir in flour mixture until a soft dough forms. Shape dough into a ball and wrap in plastic wrap; chill for 2 hours.
2. Preheat oven to 375°F Lightly grease 2 baking sheets. On a lightly floured surface, roll out dough to an 1/8-inch thickness. Using a large egg-shaped cookie cutter, cut out oval shapes; place shapes on prepared baking sheets. Bake cookies until lightly browned around edges, 8-10 minutes. Place baking sheets on wire racks; cool slightly. Transfer cookies to wire racks; cool completely.
3. Place sugars in a colorful pattern on a plate. Working with a few cookies at a time, cover cookies with vanilla frosting. Before the frosting sets, carefully invert cookie and press into sugar design on plate. Carefully lift and place on flat surface to set. Repeat with remaining cookies, changing the design on the plate, if desired.
Title: Moist Cherrie Cake
Ingredients:
- 4 eggs
- 18 sugar
- 18 milk
- 18 flour
- 24 baking powder
- 1 salt
- 1 vanilla extract
- 1 cherries
- 450
- 1/2
Instructions:
1. Preheat oven at medium temperature.
2. Whisk together the flour, baking powder and salt.
3. Whisk together the eggs, sugar and vanilla extract. Gradually add sunflower oil. Add to the flour mixture alternating with the milk (start and finish with flour mixture).
4. Pour the batter into the greased pan. Spread cherries on top of the batter and than scatter the ground nuts on top. Bake at medium heat for 15 minutes, than lower the heat and bake until firm to the touch and golden brown.