lumicero/recipes-ing2inst huggingface dataset:
Title: Refreshing Fresh Fruit Salad
Ingredients:
- 1 orange
- 1 apple
- 1 banana
- 1 1/2 green grapes
- 1 sugar
Instructions:
1. Peel the orange, taking the white pith with it, like you would an apple.
2. Slice into the orange along its sections and place in medium bowl.
3. After slicing the orange, you should be left with a slim middle part of the orange; squeeze the juice from this section into the bowl.
4. Peel and dice the apple into small pieces; immediately place in bowl and coat with orange pieces and orange juice.
5. Peel and dice banana; immediately place in bowl and stir to coat (the orange juice will prevent these 2 fruits from turning brown).
6. Slice grapes in half and add to mixture.
7. Sprinkle with sugar and stir.
8. (**Note,I only add the sugar or Splenda if my orange is a little too tart. If it's a sweet orange, you don't need any sugar).
9. **I add blueberries to this if they're in season.
Title: Gingersnaps
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 1/2 salt
- 1 ground cloves
- 1 ginger
- 1 nutmeg
- 1 cinnamon
- granulated sugar
Instructions:
1. Mix together shortening, sugar, egg and molasses.
2. Mix together flour, salt and spices and add to shortening mixture.
3. Make into small balls and roll into granulated sugar.
4. Place on ungreased baking sheet and bake 8-10 minutes at 350.
Title: Uncle Bill's Blueberry Filling for Peroshky
Ingredients:
- 3 blueberries
- 1 1/2 granulated sugar
- 1/2 tapioca starch
Instructions:
1. If you are using frozen blueberries, thaw before using.
2. In a mixing bowl, mix together sugar and tapioca starch until well mixed.
3. Reserve 1/2 cup of mixture to be used for adding to the base of the pastry.
4. Add remaining sugar mixture to the blueberries and carefully mix well to coat berries.
5. Let mixture sit for about 5 minutes before using.
6. Add 1/2 teaspoon of sugar/tapioca starch mixture to the dough rounds or pastry cups.
7. Add about 1 1/2 tablespoons of blueberries into either the regular dough or the pastry dough.
8. Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.
Title: Crusader Cake
Ingredients:
- 18 1/2 vanilla instant pudding mix
- 1 allspice
- 3 1/2 ground cloves
- 1/4 beer
- 1/2 eggs
- 1 ground cinnamon
- 4 ginger
- 1 ground cardamom
- 1/2 powdered sugar
- 1/2 butter
- 1 1/2 lemon peel
- 2 lemon juice
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl mix all ingredients well, then mix on medium speed for 3 minutes.
3. Grease and flour a bundt pan or use Bakers Joy spray.
4. Bake for 50-60 until cake pulls away from the pan and toothpick inserted in center comes out clean.
5. Cool in pan for 25 minutes.
6. Then remove cake from pan and continue cooling on rack.
7. Glaze:
8. In a small bowl mix all glaze ingredients and spread over top of cooled cake.
Title: Fresh Raspberry Lemon Tart
Ingredients:
- 9 vanilla
- 1 powdered sugar
- 1 fresh raspberries
- 1/4 cornstarch
- 2 cornstarch
- 1 1/2 salt
- 1/4 lemon juice
- 1 cold water
- 1/2 lemon zest
- 4 butter
- 1/2
- 2
- 1 1/2
- 6
Instructions:
1. In a large saucepan combine I cup sugar, cornstarch, ¼ tsp salt, 4 egg yolks and the lemon juice. Add 2 cups cold water and whisk until boiling.
2. Boil one minute and remove from heat.
3. Stir in lemon zest and butter, stirring constantly until the butter has melted completely.
4. Pour mixture into crust and cover with wax paper pressed directly to the surface.
5. Let cool.
6. Whip together the whipping cream, powdered sugar and vanilla until well mixed and it starts to stiffen. Drizzle whipped mixture over the top of the cooled pasty and top with raspberries.
Title: Maple Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1/2 maple syrup
- 1 salt
- 1 all-purpose flour
- 3 confectioners' sugar
- 1 1/4 vanilla
- 1 maple syrup
- 1/4 - 1/3
Instructions:
1. Cream butter and sugar until light and fluffy; beat in maple syrup and egg yolk.
2. Combine salt and flour; fold into butter mixture.
3. Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight.
4. Dough may be made 4 days ahead and kept chilled.
5. Preheat oven to 350°.
6. Divide dough in half; place remainder back in refrigerator.
7. Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
8. Cut out cookies with floured cutters; reroll any cut any scraps.
9. Repeat process with second batch of dough.
10. (If using maple leaf cutters, mark cookies decoratively with back of knife.).
11. Bake at 350° for 12-15 minutes until golden.
12. While cookies are cooling, combine ingredients for glaze.
13. When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
14. Cookies keep in airtight containers 1 week.
Title: Individual Berry Crisp from Alton Brown
Ingredients:
- 12 berries
- 1/4 sugar
- 2 cornstarch
- 2 1/2 all-purpose flour
- 5 sugar
- 2/3 pecans
- 1 1/2 unsalted butter
- 1 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 4 ramekins (7-8oz size). Top each ramekin with 1/2 cup of the remaining crisp topping. Place ramekins on a sheet pan and bake in the middle rack of the oven for 30-35 minutes or until the fruit is bubbling and the topping is browned. Allow to cool for 1 minutes before serving.
3. Crisp topping.
4. Place the flour, sugar, nuts and cookies into a large mixing bowl and combine. Work the butter into with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts.
Title: The Best Butter Cookies
Ingredients:
- 2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 5 all-purpose flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 375°F
2. Cream butter and sugar in large mixing bowl until light and fluffy.
3. Beat in eggs and vanilla.
4. Combine flour, baking powder and salt. Gradually add to butter mixture; mix well.
5. Divide dough in fourths.
6. Roll out one-fourth of dough at a time on lightly floured surface to 1/8-inch thickness. (Keep remaining dough refrigerated.)
7. Cut into desired shapes with floured cookie cutters.
8. Place 1 inch apart on unbuttered cookie sheets.
9. Bake 6 to 8 minutes or until lightly browned.
10. Transfer cookies to wire racks; cool completely.
11. Decorate as desired.
12. Store in cool place in airtight metal containers up to 1 month. Freeze up to 3 months.
Title: Chris' Sour Cream Pound Cake
Ingredients:
- 2 1/2 sugar
- 3 all-purpose flour
- 1/2 shortening
- 1/2 butter
- 6 eggs
- 1 sour cream
- 1/8 salt
- 1/4 baking soda
- 1 vanilla
Instructions:
1. Preheat oven to 325 degrees.
2. Prepare tube pan or bundt pan by spraying with Pam and lightly flouring.
3. In mixing bowl combine all ingredients and beat at low speed of mixer until moistened.
4. Beat at medium speed for 4 minutes, scraping sides of bowl as needed.
5. Spoon evenly (batter is thick) into prepared pan and bake in center of oven until toothpick inserted near center comes out clean, about 1 hour and 15 minutes.
Title: Croatian Sour Cherry Pie
Ingredients:
- 300 flour
- 150 butter
- 2 sour cream
- 2 lemon
- 150 sugar
- 1 baking powder
- 2 sugar
- 12 salt
- 10 sour cherries
- 3 semolina
- 450 sugar
- 4 cinnamon
- 3 heavy cream
- 1 sugar
- 2
- 200
- 2
Instructions:
1. Make dough following this schedule: flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter.
2. Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream.
3. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour.
4. When done, put into refrigerator for 2 hours.
5. After 2 hours, put the dough out and work a little to make it soft. Cut away a piece of dough size little more than a softball ball.
6. Roll the rest of dough into ½ cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside.
7. First cover the sough surface with semolina (it will soak the juices). Put sour cherry on dough (you can use frozen also). Cover the sour cherries eith sugar and cinnamon.
8. Mix egg yolks with sugar until become light yellow. Add heavy cream into and pour over sour cherry.
9. The dough you have put aside now grate over the topping. Put the cake into preheated oven on 180°C and bake 45-50 minutes.
Title: Chocolate Cake With Coconut Topping (Vegan)
Ingredients:
- 3 all-purpose flour
- 2/3 baking soda
- 2 salt
- 1/2 guar gum
- 1 xanthan gum
- 1 raw sugar
- 1 brown sugar
- 1 1/2 liquid stevia
- 2 soymilk
- 2 vanilla
- 2 instant coffee powder
- 3 boiling water
- 1 1/2 white vinegar
- 1 3/4 raw sugar
- 1 3/4 soymilk
- 1 1/2 ground cinnamon
- 1/2 vanilla
- 1 lemon rind
- 1 -2
- 2
Instructions:
1. Preheat oven to 350°F.
2. In a big bowl whisk together flour, cocoa, soda, salt and guar gum (if using).
3. In another bowl combine sugar, soy milk, vanilla. Dissolve coffee powder in 2 tbsp boiling water, and add. Mix in oil. Stir to blend.
4. Add wet ingredients to dry. Mix well.
5. Quickly stir in vinegar and transfer to a non-stick (or greased) baking pan (9"x13").
6. Bake 20-22 minutes.
7. Then make the coconut toppping: combine all ingredients in a sauce pan, bring to a boil, stirring constantly 1-2 minutes.
8. Pour over the cake and bake additionally 5 minutes, or until coconut mixture starts to bubble a lot.
9. Let cool before serving.
Title: Grilled Fruit Salad With Cinnamon Cream
Ingredients:
- 1 sour cream
- 1 light sour cream
- 1 vanilla
- 1/2 - 1 liquid honey
- 1/2 cinnamon
- 1 ground ginger
- 2 -3 pineapple
- 2 mango
- 1/2 bananas
- 2 butter
- cinnamon
- ground ginger
- strawberries
Instructions:
1. To make dip, in a small bowl, stir sour cream with vanilla, honey and cinnamon (or ginger).
2. Taste, then add more cinnamon (or ginger) if needed.
3. You can make this ahead, if you do, cover and refrigerate.
4. To grill fruit, lightly oil grill and heat BBQ to medium/high.
5. BBQ pineapple and mango with lid closed, turning occasionally, until grill marks form, fruit is hot, 6- 8 minutes.
6. Bananas will cook quickly, so add for last 1 to 2 minutes of grilling.
7. Remove to cutting board as pieces are done.
8. Cut into small chunks and serve on a platter.
9. Add optional strawberries.
10. Serve with cinnamon cream for dipping or drizzle over fruit and have toothpicks on hand.
11. Can serve warm or at room temperature.
Title: Gluten-Free Cinnamon Bun Cookies
Ingredients:
- 1 butter
- 4 cream cheese
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 1/4 potato starch
- 1/2 buckwheat flour
- 1/2 baking soda
- 1/2 salt
- 1/4 butter
- 2 cinnamon
- 1 brown sugar
- 1
Instructions:
1. Cream butter, cream cheese, and sugar together well.
2. Beat in egg and vanilla.
3. Sift in flour, baking soda, and salt together; add and mix well.
4. Add milk if dough is too dry.
5. Roll dough 1/4" thick into a rectangle about 9x13".
6. Brush with melted butter and sprinkle with cinnamon and brown sugar.
7. Beginning at long side, roll up.
8. Chill for 30 minutes.
9. Slice 1/4" thick and arrange on greased baking sheet.
10. Bake in a preheated 350* oven for 10 to 12 minutes.
11. Enjoy!
Title: L’ami Jean's Famous Rice Pudding (Riz Au Lait)
Ingredients:
- 1/2 vanilla bean
- 2 rice
- 2 short-grain rice
- 1/3 sugar
- 2 1/2 heavy cream
- 1 2/3
Instructions:
1. Split the vanilla bean, scrape out the seeds and place the seeds and pod in a medium saucepan. Add the milk and bring to a simmer. Stir in the rice and simmer, stirring occasionally, until it reaches the consistency of oatmeal, 25 to 30 minutes. Stir in the sugar. Cool to room temperature, then chill.
2. Transfer the chilled rice to a large bowl. Whip the cream to stiff peaks. Fold the whipped cream into the rice, little by little, to desired thickness. It should be light and creamy.
3. Serve in individual bowls with confiture de lait, creme anglaise, dried fruit, or praline, on the side.
Title: Carrot Spice Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 all-purpose flour
- 3 crushed pineapple
- 1 baking soda
- 2 cinnamon
- 2 vanilla
- 3 carrots
- 2 brown sugar
- 1
Instructions:
1. Cake.
2. Mix all ingredients except the brown sugar and orange juice, together
3. Bake in a well greased and floured tube pan.
4. Bake at 325* for 1 1/2 hours.
5. Frosting.
6. Mix brown sugar with enough orange juice to spread over cake while still warm.
Title: Brownie Tiramisu
Ingredients:
- 1/2 pecans
- 1/3 brewed coffee
- 1/3 butter
- 1.5 sugar
- 3/4 eggs
- 2 1/4 all-purpose flour
- 3 mascarpone cheese
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake 5 to 7 minutes or until lightly toasted and fragrant.
2. Stir together coffee liqueur and coffee.
3. Coarsely chop 1 chocolate bar. Microwave coarsely chopped chocolate and butter in a large microwave-safe bowl at MEDIUM (50% power) 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended. Spoon batter into a lightly greased 11- x 7-inch pan.
4. Bake at 350° for 35 minutes or until center is set. Remove from oven, and cool in pan on a wire rack 10 minutes. Pierce brownie multiple times using the tines of a fork. Pour coffee mixture over brownie. Let cool on wire rack 1 hour or until completely cool.
5. Whisk together remaining 1/4 cup sugar, mascarpone cheese, and vanilla in a large bowl. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Fold whipped cream into mascarpone mixture.
6. Crumble half of brownies, and divide evenly among 6 (8-oz.) glasses. Spoon half of mascarpone cheese mixture over brownies. Repeat procedure with remaining brownies and mascarpone cheese mixture.
7. Chop remaining half of chocolate bar into thin shreds. Sprinkle chocolate and pecans over mascarpone cheese mixture. Serve immediately, or cover and chill up to 24 hours.
8. Mascarpone gives the topping a special flavor, but an equal amount of softened cream cheese may be substituted. Almond-flavored liqueur makes a delicious substitute for coffee liqueur.
Title: Oreo Pudding Pops
Ingredients:
- 2 milk
- 1 vanilla instant pudding mix
- 1/2
- 6
Instructions:
1. Pour milk into medium bowl. Add dry pudding mix. Beat with whisk 2 minutes.
2. Place cookies in resealable plastic bag. Crush cookies with rolling pin.
3. Gently stir whipped topping and crushed cookies into pudding mixture.
4. Scoop pudding mixture into 5 ounce paper cups using 1/3-cup measure. Place cups in 9x13 baking pan.
5. Insert popsicle sticks into each filled cup to use as a handle. Freeze pops for 5 hours or until firm.
6. Unmold when ready to serve. Place bottom of each cup into medium bowl with warm water for about 15 seconds. Do not twist or pull popsicle stick.
Title: Fry Pan Cookies
Ingredients:
- 2 eggs
- 1 1/2 dates
- 1 brown sugar
- 1 1/4 walnuts
- 1/2 maraschino cherry
- 1/2 vanilla
- 1 salt
- 1/4 icing sugar
Instructions:
1. In large skillet, combine eggs, dates and brown sugar. Cook over medium heat, stirring frequently, for about 10 minutes or until mixture is thick and smooth. Remove from heat. Stir in cereal, walnuts, cherries, vanilla and salt. Let cool for about 30 minutes.
2. With lightly greased hands, shape dough into 2-inch balls and roll in icing sugar. Makes about 60.
3. Canadian Living.
Title: Chocolate Peanut Butter Surprise Cupcakes & Frosting
Ingredients:
- 3 light cream cheese
- 1/4 honey
- 2 powdered sugar
- 2 whole wheat flour
- 1 all-purpose flour
- 1 baking soda
- 1/3 salt
- 1 canola oil
- 1/2 olive oil
- 1/2 brown sugar
- 1 Egg Beaters egg substitute
- 1/2 vanilla extract
- 1 milk
- 1/2 apple cider vinegar
- 1/2 light cream cheese
- 2 1/2 vanilla extract
- 3 powdered sugar
- 1/4
- 2
- 1 1/4
- 2
- 3 -4
Instructions:
1. Line 12 standard muffin cups with liners. Spray insides of liners with cooking spray and set aside.
2. Preheat oven to 350°.
3. In medium bowl, with mixer, beat together cream cheese, peanut butter, honey, powdered sugar and cream until smooth. Set aside.
4. In medium bowl, sift together flour, cocoa, baking soda and salt. Lightly whisk and set aside.
5. With mixer on medium, beat together oil and brown sugar until light and lump-free.
6. Add Egg Beaters and beat until mixed well.
7. Beat in vanilla until blended.
8. Add flour mixture in two portions, alternating with milk and vinegar mixture (see note) in one addition until smooth and just blended.
9. Fill each muffin cup 1/3 full of batter.
10. Drop a heaping teaspoon of cream cheese and peanut butter mixture into center of each cupcake, gently nudging it into batter. Continue to fill each cup with more batter until each is nearly full.
11. Bake in oven until tops spring back when lightly pressed, about 20 minutes. Do not overbake.
12. Cool cupcakes completely before frosting.
13. NOTE: If you don't have buttermilk, stir 1/2 T apple cider vinegar into 1/2 C milk and let sit for 10 minutes before using in the place of buttermilk.
14. Frosting:
15. With mixer on medium-low speed, beat together margarine, cream cheese, peanut butter and vanilla until light and fluffy.
16. On the lowest speed, add powdered sugar alternately with the whipping cream and beat until smooth. Frost cooled cupcakes.
Title: Dark Chocolate Cake with Double Fudge Icing
Ingredients:
- 1 mayonnaise
- 1 water
- 1 sugar
- 1 vanilla
- 1/2 flour
- 2 1/4 salt
- 1 baking soda
- 1 1/2 sugar
- 1 1/4 heavy cream
- 1 unsalted butter
- 5 vanilla
- 1/4
- 1
Instructions:
1. Cake: Mix mayonnaise, water, sugar and vanilla together until well blended.
2. Sift cocoa, flour salt and baking soda together.
3. Stir into liquid ingredients and mix just until blended.
4. Pour batter into 2 greased and floured sandwich cake tins[8-9 inch size].
5. Bake in a preheated 375 deg F oven for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
6. Cool and then ice.
7. Icing: Bring sugar and cream to a boil.
8. Reduce heat and simmer for 5 minutes.
9. Stir occasinaly to stop cream from boiling over.
10. Remove from heat.
11. Finely chop or grate the chocolate.
12. Sir into the cream until completely melted.
13. Stir in butter and vanilla.
14. Once butter is melted, refrigerate icing until cold.
15. Once cold beat the icing with an electric mixer or a wooden spoon until thick and of a good spreading consistency.
Title: Apple-Raspberry Bubbles
Ingredients:
- 1/2 water
- 3 egg substitute
- 2 Splenda sugar substitute
- 2 sliced apples
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Add apples to (boiling, medium heat) water.
3. Whip whites and Splenda till peaked (fluffy). If using machine, use medium speed.
4. When apples are mushed (approx 10 minutes), drain 1/4 cup of the water, and set in freezer to cool.
5. Whip whites mixture while slowly adding the Diet Rite as you whip.
6. Continue till fluffy pink mixture.
7. Let white/soda mixture sit for approx 3-5 minutes.
8. Drain the soda that collects at the bottom of the bowl (from the white/soda mixture), set aside in bowl (will be used again).
9. Slowly add half the apples while mixing (with small spatula) the egg/soda mixture.
10. Mix the remaining apples and soda together; put in the bottom of a slightly greased pan.
11. On top of the apples/soda, layer on the white/soda mixture evenly.
12. Pop in the oven for approx 15-20 minutes, or until top of the fluff is just barely golden (note: it will be very jiggly when removed from oven, let sit for 5 minutes and then put in fridge to cool). Enjoy!
Title: German Apple Cake (Versunkener Apfelkuchen)
Ingredients:
- 3 all-purpose flour
- 1 double-acting baking powder
- 1/2 salt
- 1 unsalted butter
- 1 3/4 margarine
- 3 sugar
- 1/2 eggs
- 3 milk
- 1/2 cooking apples
- 1/2 confectioners' sugar
- 1/2 light brown sugar
- 2 vanilla
- milk
- water
Instructions:
1. Preheat the oven to 350°F Grease a kugelhopf or 10-inch Bundt pan.
2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk.
3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry. Fold one-fourth of the whites into the batter, then gently fold in the remaining whites.
4. Pour half of the batter into the prepared pan. Spread with half of the apples. Top with the remaining batter, then the remaining apples.
5. Bake until golden brown, 50 to 60 minutes. Let cool in the pan for 20 minutes, then transfer to a rack and let cool completely.
6. To make the glaze if using: Combine all the glaze ingredients, stirring until smooth and of pouring consistency. Drizzle over the cake and let stand until set.
Title: Chocolate Peppermint Bark
Ingredients:
- 12 dark chocolate
- 12 white chocolate
- 4
- 1/4
Instructions:
1. Melt semi-sweet/dark chocolate in a double boiler or in a bowl over a pan of hot water.
2. Line a 9"x13" dish with aluminum foil.
3. Pour into dish and spread evenly. Chill.
4. Melt white chocolate.
5. Cruch candy canes in a plastic bag.
6. Pour white chocolate on top of semi-sweet/dark chocolate and spread evenly.
7. Sprinkle crushed candy cane pieces over white chocolate.
8. Refrigerate until set.
9. When chocolate is hardened, break into pieces.
Title: Fudgy Peanut Butter Swirl Cake
Ingredients:
- 1 peanut butter
- 1/3 applesauce
- 1 milk
- 1/2 applesauce
- 3 brewed coffee
- 3
- 1/4
- 1
- 6
- 1/2
Instructions:
1. Double check to make sure the cake mix you have chosen makes one 9”x13” cake. Separate the cake mix into 2 equal halves by weight in two separate bowls, using a food scale.
2. Peanut Butter Batter: To one bowl containing one half of the cake mix, add the peanut butter, egg white, applesauce and milk. Stir until well mixed.
3. Chocolate Batter: To the other bowl containing the other half of the cake mix, add the chocolate syrup, cocoa, egg white, applesauce and espresso or very strong coffee. Stir until well mixed.
4. Spray a 9"x13"baking pan with cooking spray. Pour peanut butter batter into pan by pouring 8 "blobs" of batter in a checker like pattern. Add the chocolate batter by pouring sections of batter in each spot on the pan that doesn't not have peanut butter batter. Using a bread knife swirl your knife through the batter to create a swirled effect.
5. Bake in the oven at 350F for 25-35 minutes, or until a toothpick comes out clean.
6. Once cool cut cake with a non-serrated knife. This will ensure minimal crumbs.
Title: Funnel Cakes
Ingredients:
- 2 eggs
- 1 1/2 milk
- 2 flour
- 1 baking powder
- 1/2 salt
- 2 powdered sugar
Instructions:
1. In mixing bowl combine eggs and milk.
2. Sift together flour, baking powder and salt. Add to egg mixture; beat smooth.
3. In deep skillet heat oil to 360 degrees.
4. Covering spout with finger, pour 1/4 cup batter into funnel.
5. Remove finger and release batter into oil in a spiral, starting in center and winding out. Fry until golden about 3 minutes.
6. Turn carefully, cook 1 minute more. Drain on paper towel, dust with powdered sugar.
Title: Peanut Butter Snickers Giant Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/4 margarine
- 1/4 butter
- 1/2 peanut butter
- 1 vanilla
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 10
Instructions:
1. Heat oven to 375°.
2. In large bowl, combine sugar, brown sugar, butter, shortening and peanut butter; beat until creamy.
3. Add vanilla and egg. Beat well.
4. In another bowl mix flour, baking powder, baking soda and salt.
5. Add flour mixture to peanut butter mixture and mix together well.
6. Shape 1/3 cup of dough around each candy bar, making sure that bar is completely covered.
7. Bake for 13-16 minutes or until golden brown.
8. Cool 10 minutes.
9. Remove from cookie sheets. Cool completely.