lumicero/recipes-ing2inst huggingface dataset:
Title: Ore-Oh Bundt Cake
Ingredients:
- 1 water
- 3/4 eggs
- 2 chocolate chips
- 24 flour
- 1/3 margarine
- 1/3 butter
- 1/4 confectioners' sugar
- 1 milk
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bundt pan.
3. Combine Oreos, chocolate chips, flour and melted butter. Mix well and set aside.
4. Combine cake mix, water and eggs until completely blended.
5. Pour half the cake batter into pan.
6. Sprinkle 2 cups of the Oreo mixture over the cake batter.
7. Top with remaining batter, then top with the remaining Oreo mixture.
8. Bake for 35-45 minutes or until a wooden pick inserted in center comes out clean.
9. Remove from oven and allow cake to cool in pan for 10 minutes. Put cake on plate allow to cool completely.
10. Mix confectioners sugar and milk till smooth and drizzle over cake.
Title: Mocha Almond Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 all-purpose flour
- 2 baking powder
- 2 powdered sugar
- 1
Instructions:
1. Beat the butter and sugar together until light and fluffy.
2. Beat in the egg yolks until light, and add the melted chocolate, stirring to combine.
3. Add the sifted flour mixture alternating with the coffee, beating just enough to incorporate them.
4. Beat the egg whites to stiff peaks in a separate bowl and fold into the batter along with the almonds.
5. Pour into a greased tube or Bundt pan and bake in a preheated 350F (180V) oven until a toothpick inserted in the center comes out clean, about 1 hour.
6. Cool a little before removing from the pan.
7. Cool completely before dusting with powdered sugar.
Title: Date and Walnut Pinwheels
Ingredients:
- 5 phyllo pastry
- 3 -4 butter
- 1 walnuts
- 375 dates
- 1/4 pistachios
- 1/2 ground cinnamon
- 1/2 powdered ginger
- 1/2 ground nutmeg
- 2
- 3/4
Instructions:
1. Cut a sheet of baking paper to the same size as the filo pastry sheet and spread it on a flat surface.
2. Place a filo pastry sheet on the baking sheet.
3. Brush the pastry with melted butter.
4. Layer all the sheets of pastry together, brushing each layer with the melted butter.
5. Combine the walnuts, dates, cinnamon, pistachios, ginger, nutmeg, orange rind and cream well in a pan.
6. Stir well and cook until all the cream is absorbed.
7. Keep it aside to cool.
8. Spread the mixture over the layered pastry sheet, leaving a 4.5 cm space at the end of one side.
9. Roll the filo pastry from the other end.
10. Use the paper beneath the filo pastry as a guideline to rolling the pastry straight through till the end.
11. Cover the rolled pastry.
12. Refrigerate for 25-30 minutes.
13. Slice roll into 2 cm width pinwheels, arrange the pinwheels 3 cm apart on a greased baking tray.
14. Bake in a pre-heated oven on Gas mark 4 for around 20 minutes or until the pastry is crisp and light golden brown in colour.
15. Allow to cool before serving.
16. Enjoy!
Title: Tiramisu Cheesecake Dessert
Ingredients:
- 2 butter
- 1/3 cream cheese
- 2 sugar
- 2 eggs
- 3
- 3/4
- 3
- 1
Instructions:
1. Heat oven to 350 degrees. Line a 13x9 inch pan with foil; spray with cooking spray. In small bowl, mix crushed cookies and melted butter with fork. Press mixture in bottom of pan. Refrigerate while continuing with recipe.
2. In small bowl, mix whipping cream and coffee granules with fork until coffee is dissolved; set aside.
3. In large bowl, beat cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in sugar, eggs, and coffee mixture, about 30 seconds. Beat on medium speed about 2 minutes longer or until ingredients are well blended. Using rubber spatula, spread cream cheese filling over crust. Bake 25-35 minutes or until center is set.
4. Cool 30 minutes. Sprinkle with grated chocolate or top with espresso beans. Refrigerate about 1 hour or until completely chilled. For servings, cut into 6 rows by 4 rows, using sharp knife dipped in water. Can pre-cut and place in individual cupcake papers if desired.
Title: Chocolate Chip Refrigerator Cookies
Ingredients:
- 1 2/3 all-purpose white flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1/4 light brown sugar
- 1/3 granulated sugar
- 1/3 egg
- 1 vanilla extract
- 2 walnuts
- 1 pecans
- 3/4
Instructions:
1. in a medium bowl, thoroughly stir together the flour, baking powder, and salt, set aside.
2. In large bowl, with electric mixer on medium speed, beat together butter, oil, brown sugar, and sugar till fluffy and well blended. add the egg and vanilla and beat until evenly incorporated.
3. Beat or stir in the flour mixture, then the chocolate morsels and walnuts or pecans, is using, until evenly incorporated.
4. Spoon half the dough onto a sheet of wax paper, forming a rough log, about 7" long. Repeat with second dough portion.
5. Smooth the wax paper around the dough to help form the logs.
6. Refrigerate the dough for 30-40 minutes, or until firmed up and easier to handle.Reshape the logs, smoothing them further. roll the logs up in sheets of plastic wrap, twisting the ends to keep wrap from unrolling.
7. Freeze the logs until completely frozen, at least 3 hours.
8. Bake immediately or transfer to an airtight plastic bag and freeze for up to 2 months.
9. Preheat oven to 375*.
10. Grease several baking sheets or coat with nonstick spray.
11. Carefully peel the plastic wrap from a dough log. Using a large sharp knife, cut crosswise into generous 1/4" thick slices; due to the morsels, the dough won't cut neatly. so it may be necessary to pat and smooth the slices back into shape.
12. Using a spatula, carefully transfer slices to baking sheets, spacing about 2" apart. If desired, repeat with second log -- or save to bake another time.
13. Bake in upper third of oven for 7-10 minutes or just slightly darker around the edges. Reverse sheet from front to back halfway through baking.
14. Transfer sheet to wire rack until cookies firm up -- 1-2 min.Using a spatula, transfer cookies to wire rack.
15. Let stand until completely cooled.
16. May store in refrigerator up to 1 week.or freeze 1 1/2-2 months.
Title: Soft Molasses Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 sugar
- 1/2 molasses
- 2 eggs
- 4 flour
- 1/2 salt
- 2 1/4 baking soda
- 2 1/2 ginger
- 1 1/2 cloves
- 1 1/2 cinnamon
Instructions:
1. Cream butter, shortening and sugar until light and fluffy.
2. Beat in molasses and eggs, set aside.
3. Mix together dry ingredients, blending well.
4. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
5. Roll dough into 1 inch balls and dip in sugar.
6. Place 2 1/2 inches apart on greased cookie sheet. Bake at 350 degrees for 11 minutes. Do not overbake! The longer you bake them, the harder the cooled cookie will be.
7. Store in a tightly covered container.
Title: Churros (Mexican Crullers)
Ingredients:
- 1 water
- 1 sugar
- 1 salt
- 1 flour
- 2 eggs
- 1/2 lemon, rind of
- granulated sugar
- powdered sugar
Instructions:
1. Bring water, sugar and salt to boil.
2. Remove from heat.
3. Stir in flour all at once and beat until smooth.
4. Beat in eggs one at a time until mixture is smooth.
5. Spoon mixture into a pastry bag fitted with a large star point.
6. Pipe 3 inch strips onto waxed paper or floured surface.
7. Add lemon peel to fry fat and heat to 375 degrees.
8. Fry churros a few at a time for 3 to 4 minutes or until golden, turning as necessary.
9. Drain on paper towels.
10. Roll in sugar.
Title: Chocolate Magic Custard Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 vanilla extract
- 110 butter
- 1/2 all-purpose flour
- 1/3 milk
- 2 powdered sugar
- 1
Instructions:
1. Separate egg whites and yolks. Mix and combine flour and cocoa powder.
2. Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
3. Add melted butter and vanilla extract and mix for half a minute.
4. Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
5. Pour the milk gradually and continue beating.
6. Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
7. Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
8. Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.
Title: Angie's Easy Rhubarb-Strawberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sugar
- 1 1/3 rhubarb
- 1 strawberry Jell-O gelatin dessert
- 2 -4
- 1
Instructions:
1. Prepare cake mix as directed.
2. Pour into 9x13 or 15x10x1 inch pan.
3. Drop rhubarb over cake mix.
4. Sprinkle sugar over rhubarb.
5. Over this sprinkle 1 small pachage strawberry Jell-o (dry).
6. Bake at 350F for one hour or until cake is done.
Title: Bread and Butter Pudding
Ingredients:
- 6 milk
- 2 vanilla
- 1 maple syrup
- 3 eggs
- 1/2 sugar
- 1/2 raisins
Instructions:
1. Preheat oven to 325 degrees F.
2. Butter a deep dish 9 inch pie plate or 9 inch square cake pan
3. Generously butter one side of bread, cut in half to make two triangles.
4. Arrange triangles, buttered side up, in prepared dish.
5. In bowl, beat eggs well mixed.
6. Add milk, sugar and vanilla; beat together.
7. Stir in raisins.
8. Slowly pour over bread making sure all bread is well soaked.
9. Bake 45 minutes or until custard has set. Serve with warm maple syrup.
Title: Molasses Cookies - Brooke
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 1/2 salt
- 1 cinnamon
- 1 ginger
- 3/4 butter
- 1 egg
- 4 molasses
Instructions:
1. Mix all ingredients together in a large bowl.
2. Roll into small balls and dip in sugar.
3. Place on a greased cookie sheet and bake at 350F for 10 minutes.
Title: Best Ever Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 1/2 peanut butter
- 1 sugar
- 2 egg
- 2 water
- 2/3 vanilla
- 3/4 whole wheat flour
- 2 - 2 1/2 baking soda
- oats
- chocolate chips
Instructions:
1. Cream together WET ingredients.
2. Add DRY ingredients and combine.
3. Drop by tbsp onto baking sheet.
4. Bake at 350 for 10-12 minutes.
Title: Banana Chocolate Chip Cake (Almost Healthy)
Ingredients:
- 8 1/2 white flour
- 7 1/2 baking soda
- 1 salt
- 1 dark brown sugar
- 3 1/2 sugar
- 2 1/2 bananas
- 3 1/2 water
- 7 vanilla
- 1/2 chocolate chips
- 1
- 1 1/2
Instructions:
1. Pre-heat oven to 350 degrees. Lightly grease a 9 x 13 inch pan.
2. In a small bowl, combine the flour, baking soda, and salt. In a large bowl, whisk together the sugars and oil, then add bananas. Add water and vanilla, stirring to combine.
3. Add the flour mixture and chocolate chips, stirring just until wet. Pour into prepared pan.
4. Bake for approximately 35 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Title: Raspberry-Topped Ricotta Cakes
Ingredients:
- 1 fat-free ricotta cheese
- 2 honey
- 1 frozen unsweetened raspberries
- 1 1/2 sugar
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place ricotta in bowl, break it up, add the egg whites and honey, mix well until smooth.
3. Pour into 4 6-ounce ramekins that have been lightly coated with cooking spray. Place ramekins on a baking sheet, bake for 30 minutes. Cool ramekins on a wire rack for 30 minutes. Run a knife around the edges of the ramekins and un-mold onto 4 dessert plates. Spoon 2 tablespoons of the raspberry sauce over and around each cake.
4. For sauce, puree all ingredients in blender or food processor.
Title: Zebra Brownies
Ingredients:
- 1 butter
- 3 1/2 sugar
- 1 flour
- 1 1/2 cream cheese
- 3 eggs
- 9 vanilla
- 2 1/2
Instructions:
1. Preheat oven to 350, grease 9x13 pan.
2. For the bottom layer, cream butter and 2 cups of sugar.
3. Add cocoa and 4 eggs.
4. Mix thoroughly on low speed.
5. Add 1 cup flour and 1 tsp vanilla, mixing again.
6. Pour into pan.
7. For the top layer, in a clean bowl mix cream cheese and 1 1/2 cups sugar on high until smooth.
8. Add 5 eggs and mix on low speed.
9. Add 1 1/2 teaspoons vanilla, 1/2 cup flour mix again.
10. Pour this over chocolate layer, swirling a bit to give it a zebra effect.
11. Bake 45 minutes or until center sets.
Title: Date & Ginger Loaf (4 Ingredients)
Ingredients:
- 375 pitted dates
- 2 instant coffee
- 1 ginger
- 1 self-raising flour
Instructions:
1. Add coffee to 1 cup boiling water & mix, pour over dates & soak overnight.
2. Stir in flour & ginger.
3. Pour mixture into a paper-lined or well-greased loaf tin & bake at 160.C for approx 45 minutes.
4. Serve with butter.
Title: Blueberries with Orange Cream
Ingredients:
- 1 1/2 fresh blueberries
- 1 sugar-free instant vanilla pudding mix
- 2/3 fat free sour cream
- 1
- 1/2
Instructions:
1. Reserve 4 teaspoons blueberries for garnish.
2. Evenly spoon about 1/3 cup blueberries into 4 dessert dishes.
3. In a large bowl, combine dry pudding mix, dry milk powder and orange juice.
4. Mix well using a wire whisk.
5. Gently blend in sour cream.
6. Spoon about 1/2 cup orange sauce over the fruit in each dish.
7. Garnish each with 1 teaspoon of reserved blueberries.
8. Refrigerate for at least 30 minutes.
Title: Peanut Butter Fudge
Ingredients:
- 4 sugar
- 1 milk
- 2 2/3 creamy peanut butter
- 1 marshmallow creme
Instructions:
1. IT'S BEST TO MEASURE OUT THE PB AND THE GET THE MARSHMALLOW CREME OUT OF THE JAR BEFORE YOU START. THAT WAY IT'S READY FOR YA. YOU DON'T WANT TO BURN SUGAR!
2. Decided to add some tips for people that are not familiar with baking. I find the BEST thing to use to stir the sugar and then ultimately the PB and Marshmallow creme is a silicone spatula. It won't allow anything to stick to it.
3. Spray a 9x13 pan with PAM or other cooking spray. Set aside.
4. In a LARGE saucepan bring sugar and milk to boil, BOIL for 3 minute Stirring constantly. Don't let the boil get too rapid to where it is spitting up at you -- it wil burn you!
5. Add peanut butter and marshmallow creme, mix well. Turn down the heat to low, just enough to heat the peanut butter and melt the marshmallow creme. Stir until it is all blended. No lumps of marshmallow creme left. It takes some elbow grease, so be prepared.
6. Quickly pour into your buttered pan.
7. Chill until set.
8. ENJOY!
Title: Butterfinger Chocolate Caramel Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 sweetened condensed milk
- 1/2 Cool Whip
- 1
- 8
Instructions:
1. Bake cake mix according to directions on box.
2. While still warm, poke several holes in the cake with the end of a wooden spoon.
3. Pour whole can of sweetened condensed milk first and then caramel topping over cake.
4. Let both soak in and completely cool.
5. Crumble 4 mini butterfingers into container of cool whip, mix, and spread over cooled cake.
6. Crumble 4 remaining mini butterfingers on top of cake.
Title: Grandma Wendt's Almond Spritz Cookie Recipe
Ingredients:
- 1 butter
- 1/2 margarine
- 2 1/4 sugar
- 1/2 flour
- 1 salt
- 1 egg
- 1/4 sugar
Instructions:
1. The directions for this recipe are for using the poinsettia shape disk.
2. Heat oven to 400 degrees.
3. Mix butter and sugar.
4. Mix in remaining ingredients. This is the critical moment for this cookie; if it feels too tacky add 1/8-1/4 cup of additional flour.
5. Refrigerate for 10 minutes or so (I usually make a double batch, and refrigerate the first batch while I am mixing the second batch.).
6. Fill the press with dough and press onto ungreased cookie sheet. (I can usually put 24 on a large sheet; they don't spread much).
7. Sprinkle each cookie with colored sugar. (My Mom used to place a cinnamon dot into the center of each cookie, but I skip that).
8. Bake for 7 minutes; remove from pan to cool. (You may need to adjust this depending on your oven).
Title: Pina Colada Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/3 water
- 3/4 rum
- 2 sweetened condensed milk
- 1/2 Cool Whip
- 1
Instructions:
1. Preheat oven to 350F and lightly grease/flour a 13 x 9" cake pan.
2. Using cake mix by directions substitute 1/2 cup of rum instead for part of the water ingredients.
3. Pour into prepared pan and bake as directed.
4. Have ready: In a separate bowl combine condensed milk, creme of coconut together (if you really love rum add another 1/4 of a cup to this mixture)
5. Remove from oven; poke holes evenly in the cake, pour this mixture over hot cake.
6. When cool, frost with whipped creme and sprinkle with coconut.
Title: Fruit Pizza With Glaze
Ingredients:
- 1 1/2 butter
- 1/3 white sugar
- 1/2 vanilla
- 1 flour
- 8 cream cheese
- 1/2 white sugar
- 1 vanilla
- 1 cornstarch
- 2 white sugar
- 3/4 orange zest
- 1
Instructions:
1. For the pizza crust, cream together the 1/2 cup of butter, the 1/3 cup white sugar and the 1/2 tsp vanilla. Slowly add in the cup of flour until fully combined and spread onto a pizza pan and press down firmly.
2. Next, combine the cream cheese, the 1/2 cup of white sugar and the 1 tsp of vanilla. Beat this well and pour over the pizza crust. Bake at 400 for 10-15 minutes. Cool. Arrange a layer of sliced fruit over cooled base.
3. Finally, in a saucepan, combine the orange juice, cornstarch, 3/4 cup of white sugar and orange zest. Bring this to a boil. When thickened, remove from heat and allow to cool. Pour over pizza and chill.
Title: Peanut Butter Chocolate Cupcakes
Ingredients:
- 3 cream cheese
- 1/4 creamy peanut butter
- 2 sugar
- 1 milk
- 2 sugar
- 1 3/4 flour
- 1/2 baking powder
- 1 1/2 salt
- 1 baking soda
- 1/4 eggs
- 2 water
- 1 milk
- 1 vanilla extract
- 1/2 butter
- 2 confectioners' sugar
- 1/3 milk
- 2
- 6
- 3 -4
Instructions:
1. Beat cream cheese, peanut butter, sugar and milk until smooth in one bowl. Set aside.
2. In another bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda.
3. In a third bowl, whisk eggs, water, milk, oil and vanilla.
4. Stir into dry mixture until moistened. Batter will be thin.
5. Fill paper-lined jumbo muffin cups 1/3 of the way.
6. Drop scant tablespoons of peanut butter mix into the center of each.
7. Cover with remaining batter.
8. Bake at 350 degrees for 25-30 minutes or until a toothpick is inserted and clean when removed.
9. Combine last four ingredients for frosting and frost cup cakes.
Title: The Seventies Spice Cake
Ingredients:
- 2 self rising flour
- 2 sugar
- 1 cinnamon
- 1 allspice
- 1 nutmeg
- 3 eggs
- 1 prune baby food
- 1 pecans
- 1
Instructions:
1. Combine dry ingredients in mixing bowl.
2. Add eggs and oil, beat until well mixed.
3. Add babyfood prunes and nuts, mix further.
4. Spoon batter into a greased and floured 10 inch tube pan.
5. Bake at 350 degrees for 50 to 55 minutes.
Title: Blueberry Pudding
Ingredients:
- 1 fresh blueberries
- 3/4 brown sugar
- 1 all-purpose flour
- 1/2 unsalted butter
- 1 milk
- 1 egg
- 2 lemons, rind of
- 1/2 vanilla
Instructions:
1. Preheat oven to 350 and grease a 9-inch pie plate.
2. Place blueberries in medium bowl.
3. Combine 1/4 cup of the brown sugar and 1 Tbsp.
4. of the flour; toss with blueberries to coat.
5. Spoon mixture into pie plate.
6. In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
7. Mix in remaining 1/2 cup brown sugar.
8. Add milk, egg, lemon peel and vanilla, and blend well.
9. Pour batter over blueberry mixture.
10. Bake until firm and golden brown, about 55 minutes.
11. Cool at least 10 minutes before serving.
12. Top with whipped topping if desired.
Title: Chocolate Almond Biscotti
Ingredients:
- 1/3 whole wheat pastry flour
- 1 1/4 granulated sugar
- 3/4 granulated sugar
- 2 plain soymilk
- 1/3 canola oil
- 1/2 vanilla extract
- 1 ground flax seeds
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
2. Line a baking sheet with parchment paper. Set aside.
3. In bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed until thick, pale, and fluffy (about 5 minutes). (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped almonds and chocolate.
4. Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes. Transfer log to a cutting board and, using a serrated knife, cut log into slices 3/4 inch (2 cm) thick on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake 10 - 15 minutes, turn slices over, and bake another 10 - 15 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.
Title: Vanilla Cream Fruit Tart
Ingredients:
- 3/4 butter
- 1/2 margarine
- 1 1/2 confectioners' sugar
- 1 all-purpose flour
- 1/4 cream cheese
- 1 fresh strawberries
- 1 fresh blueberries
- 1 fresh raspberry
- 1 cornstarch
- 1/2 sugar
- 1 lemon juice
- 1/4
- 1/2
Instructions:
1. In a mixing bowl, cream butter and confecioners' sugar.
2. Beat in flour (mixture will be crumbly).
3. Pat into the bottom of a greased 12 inch pizza pan.
4. Bake at 300 for 25-28 minutes or until lightly browned.
5. Cool.
6. In another bowl, beat melted chips and cream.
7. Add cream cheese; beat until smooth Spread over crust.
8. Chill for 30 minutes.
9. Arrange berries over filling (In a circular pattern, starting with raspberry in the middle looks beautiful).
10. In a saucepan, combine pineapple juice, sugar, cornstarch and lemon juice; bring to a boil over medium heat.
11. Boil for 2 minutes or until thickened, stirring constantly.
12. Cool; brush over fruit.
13. Chill for 1 hour before serving.
14. Best if served same day it is made.
Title: Cranberry Wheat-Free Muffins
Ingredients:
- 3 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1 cranberries
- 1 1/2 vanilla extract
- 1/2 honey
- 1/2 eggs
- 3
Instructions:
1. Preheat oven to 325 degrees F.
2. Line muffin tin with large baking cups.
3. Combine the almond flour, baking soda, salt and cinnamon in a bowl.
4. Combine vanilla, honey and eggs, in another bowl, then stir cranberries into this mixture.
5. Add the dry ingredients to the wet and mix well.
6. Evenly fill each baking cut with the batter.
7. Bake for 18 to 20 minutes (may have to cook additional 10 minutes until toothpick inserted into muffin comes out clean.
Title: Ouzo Cookies, Koulourakia Ouzou
Ingredients:
- 1 olive oil
- 1 sugar
- 4 eggs
- 1/2 anise
- 1/2 lemons
- 2 flour
- 5 1/2 baking powder
- 1
Instructions:
1. Preheat oven to 400 degrees Fahrenheit.
2. Beat oil, sugar, and eggs until light and fluffy.
3. Beat in Ouzo, anise, lemon juice, and zest.
4. Whisk flour and baking powder together.
5. Add to mixture , kneading in bowl until mixed and doesn't cling to bowl.
6. With oiled hands, roll small pieces of dough out in strips to make omega sign, figure 8.
7. Place on a greased cookie sheet.
8. Bake for 30 minutes.
Title: Whose Yo' Daddy Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 2 eggs
- 1/2 baking soda
- 2 salt
- 1 vanilla
- 2 flour
- 1 cinnamon
- 2 butter
- 2 brown sugar
- 2 milk
- 1
- 1/2
- 1/4
Instructions:
1. Mix and pour into 9 X 13 pan, bake for 1 hour at 325 degrees.
2. Mix together topping and spread on cake.
3. Broil til brown.
4. (2-5 minutes).