lumicero/recipes-ing2inst huggingface dataset:
Title: Grasshopper Cheese Pie
Ingredients:
- 1 cream cheese
- 4 sugar
- 2/3 eggs
- 2 green creme de menthe
- 1/4 dark Creme de Cacao
- 2 sour cream
- 4
- 1/2
Instructions:
1. Have the chocolate crumb crust ready. You may buy this item or make your own.
2. Preheat oven to 300 degrees.
3. With an electric mixer, beat the cream cheese until smooth.
4. Blend in the sugar, eggs, and liqueurs.
5. Pour into crust and bake for 40 minutes. Cool.
6. While pie is cooling, make the topping. Melt the chocolate in top of a double boiler over low heat or in the microwave according to manufacturer's direction. Blend in the sour cream. Spread over the cooled pie.
7. Refrigerate the pie at least 5 hours before serving.
Title: Saucy Raspberry Rhubarb
Ingredients:
- 1 fresh rhubarb
- 1/2 rhubarb
- 3 brown sugar
- 1 raspberries
- 2 reduced-fat sour cream
Instructions:
1. Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1-quart saucepan; reduce heat.
2. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft; cool.
3. Stir in remaining 1 cup raspberries.
4. Spoon into dessert dishes.
5. Top with sour cream.
Title: Berry Berry Delicious Dessert
Ingredients:
- 6 frozen mixed berries
- 1/4 sugar
- 1 all-purpose flour
- 1 lemon juice
- 3/4 old fashioned oats
- 2/3 golden brown sugar
- 1 cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 salt
- 8 butter
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees.
2. Combine berries, sugar, ¼ cup of the flour and lemon juice. Stir and set aside.
3. Combine all dry ingredients including remaining flour in a bowl. Cut butter into pieces and drop into dry mix. Mash with a potato masher or large fork to break butter into bits mixed in with dry ingredients. Sprinkle clumps of butter/flour mixture over berries.
4. Bake 45 minutes to 1 hour until top is crisped and golden in color. (Cooking and crisping varies depending on the oven calibration and even local weather.).
5. Serve with scoop of vanilla ice cream on top.
Title: Strawberry Rhubarb White Chocolate Crisp
Ingredients:
- 4 rhubarb
- 1 sugar-free strawberry gelatin
- 1 1/2 brown sugar
- 1 1/2 flour
- 3/4 butter
- 1/2 white chocolate chips
Instructions:
1. Preheat oven to 350 degrees.
2. Place chopped rhubarb in a 13 x 9 cake pan and sprinkle with gelatin.
3. Bake for 20 minutes.
4. While apples are baking, mix the rest of the ingredients.
5. Crumble mixture on top of cooked rhubarb and bake 40 minutes longer.
Title: Tiramisu IV
Ingredients:
- 6 eggs
- 1 1/4 granulated sugar
- 1 1/2 mascarpone
- 24 ladyfingers
- 3/4 water
- 2 instant coffee granules
- 1/4 brandy
- 1 2/3 bittersweet chocolate
- 4 cocoa powder
- 3
Instructions:
1. Arrange half the lady fingers in the bottom of a 9 x 13 pan.
2. Mix hot water with coffee granules and 2 Tbsp brandy. Pour 1/2 this mixture gently over lady fingers. Set aside.
3. Make a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
4. Add 1/4 cup brandy and whisk over simmering water until the mixture starts to thicken - 8-10 minutes.
5. Let cool a little. Stir constantly while cooking.
6. Carefully mix zabaglione with mascarpone cheese. It will appear to be quite liquid.
7. Whip the egg whites until very stiff and fold into zabaglione/mascarpone mixture.
8. Pour 1/2 zabaglione mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.
9. Top with 1/2 whipped cream. Sprinkle with 1/2 of cocoa powder and 1/2 of grated chocolate. Place balance of lady fingers on top of this to create a second layer.
10. Pour remaining coffee mixture carefully over these lady fingers.
11. Then repeat layers; zabaglione, whipped cream, cocoa powder and grated chocolate. Cover with plastic wrap and refrigerate till set. It is best if left over-night.
12. When ready serve, decorate with piped-on whipped cream around the edges and more chocolate and/or cocoa powder if desired.
13. NOTE: You can substitute Marsala wine for the brandy if you prefer and like the taste of Marsala.
Title: Nutty Fruit Medley
Ingredients:
- 2 red apples
- 1 green grape
- 1 banana
- 1/2 walnuts
- 1/4 mayonnaise
- 2 sour cream
- 1/2 sugar
- 1/2 lemon juice
- 1/8 salt
Instructions:
1. In a large bowl, combine the apples, grapes, banana and walnuts.
2. In a snall bowl combine mayonnaise, sour cream, sugar, lemon juice and salt; pour over fruit mixture and toss gently to coat.
Title: Black and White Grape Salad
Ingredients:
- 2 seedless black grapes
- 1/4 sour cream
- 1/4 mayonnaise
- 2 cinnamon
- 3 brown sugar
- 3 powdered sugar
Instructions:
1. In a large bowl, combine the sour cream, mayo, cinnamon. Add 2 tablespoons of each sugar to the mix. If the grapes are not as sweet as you desire, add the remaining sugar. If the grapes are sweet, you can leave it out.
2. Cut the grapes in half and add to the dressing, stirring GENTLY to coat the grapes.
3. Refrigerate covered until chilled. Serve in parfait cups and garnish with mint for a beautiful fancy dessert.
Title: Luscious Jello Mold
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 2 boiling water
- 2 strawberries
- 1 -20 crushed pineapple
- 3 bananas
- 8 sour cream
Instructions:
1. Thaw strawberries.
2. Dissolve jello in water, add berries and juice, undrained pineapple and mashed bananas.
3. Pour ½ in 8x12 pan, 2 small molds or 1 lg mold.
4. Chill about 1 hour.
5. Keep remaining jello at room temperature.
6. Remove from refrigerator and spread sour cream to top of chilled layer.
7. Cover with remaining jello and chill til set.
Title: Apple and Carrot Celebration Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 baking powder
- 1 baking soda
- 1 1/2 apple pie spice
- 1/4 salt
- 2 carrots
- 1 apple
- 1/2 eggs
- 3/4 sour cream
- 4 brown sugar
- 1 vanilla
- 1 cinnamon stick
- 2
- 1
- 1/4
Instructions:
1. Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.
2. In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly.
3. Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.
4. For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.).
5. To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired.
Title: Count Nádasy's Chocolate Cake
Ingredients:
- 6 eggs
- 1/2 sweet butter
- 1 granulated sugar
- 3/4 flour
- 9 granulated sugar
- 1/3
Instructions:
1. Mix the egg yolks with the butter until smooth. Add the granulated sugar, mix well, then add the almonds. Melt the chocolate over simmering water in the top of your double boiler and add to the mixture. Stir in the flour and mix until smooth.
2. Beat the egg whites until stiff and fold into the mixture. Pour into a greased & floured 9 inch cake pan. Bake in a preheated 375 degree F oven for about 3/4 of an hour. The cake is ready when the top is done. Watch carefully so you do not overbake. The inside will still be creamy (test often with a small knife).
3. Remove from oven and at once sprinkle with granulated sugar. Using a metal spatula with a wooden handle, heat the spatula up on your gas or electric burner until it is hot, then press it down onto the sugar. Reheat the spatula and keep pressing until most of the sugar has browned. Let cool, remove from pan and serve.
Title: White Chocolate & Strawberry Cupcakes
Ingredients:
- 1 sweet butter
- 1 sugar
- 2 self-rising flour
- 1 baking powder
- 4 eggs
- 1 white chocolate chips
- 1/2
Instructions:
1. Preheat the oven to 350°F (175°C). Place 18 paper baking cups in muffin pans. Combine the butter, sugar, flour, baking powder, eggs, and strawberry extract in a medium bowl. Beat with an electric mixer until light and creamy, about 2 to 3 minutes. Stir in the chocolate chips. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.
2. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
Title: Charishma's Happily Floating In The Heavens' Pineapple Delight
Ingredients:
- 1 pineapple
- 1 Nestle sweetened condensed milk
- 1
- 1/2
- 1
Instructions:
1. Empty Nestle cream in a mixing bowl.
2. Beat well until light.
3. Fold in the Dream whip and strawberry jelly powders.
4. Mix well.
5. Add the milk and syrup.
6. Continue to mix.
7. Add chopped tidbits of pineapple.
8. Mix.
9. Garnish with 5 round slices of pineapple.
10. Refrigerate for minimum one hour.
11. Serve MY delight with delight!
Title: Chocolate Potluck Cake
Ingredients:
- 1 low-fat vanilla yogurt
- 1 water
- 1/2 eggs
- 1/2 pecans
- 3 light brown sugar
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13x9-inch baking pan with nonstick spray.
3. Place cake mix, yogurt, water, oil, and eggs in a mixing bowl.
4. Using an electric mixer, blend on low speed for 1 minute.
5. Scrape the sides of the bowl, and mix on medium speed for 2 minutes more.
6. Pour the batter into the baking pan and spread evenly with a spatula.
7. Stir together the pecans, brown sugar, and chocolate chips.
8. Sprinkle this mixture over the top of the cake, and bake for 30-35 minutes, or until it springs back when lightly pressed with your finger.
9. Remove the cake from the oven and cool for 20 minutes on a wire rack.
10. Serve slightly warm.
Title: 3 Fruit Compote
Ingredients:
- 1 lemon
- 2 cinnamon sticks
- 1/2 granulated sugar
- 4 plums
- 2 cherries
- 1/2 strawberries
- 2 water
- 1/2
Instructions:
1. Peel 3 long strips from the rind of the lemon and combine in a large Saucepan with the cinnimon sticks, sugar and water.
2. Place over medium-high heat. Stir until sugar has dissolved. Boil until reduced by half (approx. 10 mins)
3. While liquid is reducing, quarter the plums and pit the cherries (or quarter the strawberries depending on what you used).
4. When boiling mixture is reduced by half add in fresh fruit and apricots. Simmer over medium heat uncovered and stirring occasionally until apricots are plumped and tender( approx 10 mins).
5. Remove pan from heat and add tea bags and let sit for 5-7 minutes Afterwards remove teabags, lemon peel, and cinnimon sticks. Compote will thicken as it cools.
Title: Red Velvet Cake With Cream Cheese Icing
Ingredients:
- 2 skim milk
- 1 heavy cream
- 1 cream cheese
- 6 white chocolate
- 12 sugar
- 1 salt
- 1 all-purpose flour
- 2 1/2 sugar
- 1 1/2 cocoa powder
- 1 baking soda
- 1 salt
- 1 buttermilk
- 1 1/2 eggs
- 1 distilled white vinegar
- 2 pure vanilla extract
- 2 confectioners' sugar
- 1 sugar
- 1 water
- 1 pecan halves
- 1/4
- 1
Instructions:
1. MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.
2. Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.
3. MEANWHILE, MAKE THE CAKE: Preheat the oven to 350°F Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.
4. MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.
5. Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.
6. Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.
Title: Apple Pie Cake with Rum Butter Sauce
Ingredients:
- 1/4 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1/2 flour
- 1 salt
- 1/2 cinnamon
- 2 nutmeg
- 1 hot water
- 3 vanilla
- 1/2 cooking apples
- 1/2 pecans
- 1/2 dark brown sugar
- 5 sugar
- 1/2 butter
- 1 margarine
- heavy cream
- rum
Instructions:
1. Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.
2. Add egg and beat until blended.
3. Combine flour, salt cinnamon and nutmeg and mix well.
4. Add to creamed mixture.
5. Beat on low speed until smooth.
6. Stir in water and vanilla.
7. Fold in apples and pecans and spoon into a greased and floured 9 inch pie pan.
8. Bake at 350*F for 45 minutes until a toothpick inserted in the center comes out clean.
9. For sauce; combine brown sugar, sugar, butter, butter and cream in a small saucepan and mix well.
10. Bring to a boil and cook for 1 minute.
11. Stir in rum.
12. Serve warm or at room temperature with cake and whipped cream.
Title: Caramel Apples W/ Angel Food Cake and Vanilla Ice Cream
Ingredients:
- 3 granny smith apples
- 3/4 apple cider
- 10 vanilla
- 1 1/2 ground nutmeg
- 1/4 cinnamon
- 1 creamy peanut butter
- 1/2 vanilla ice cream
- 1
Instructions:
1. Spray slow cooker with nonstick spray. in medium bowl, combine apple nectar (or apple cider), caramels, vanilla, nutmeg and cinnamon. When combined place in slow cooker.
2. Drop peanut butter, spoonful at a time into slow cooker, spacing evenly over surface of cooker.
3. Add apple wedges, cover and cook for 5 hours on low setting.
4. At end of 5 hours, remove cover and stir ingredients, cover and cook for 1 more hour.
5. To serve, place slice of angel food cake on serving dish, top with oohey goohey caramel apples and a scoop of vanilla ice cream.
Title: White Christmas Cherry Bars in a Jar
Ingredients:
- 1/4 white chocolate
- 1/2 pecans
- 1/2 dried cherries
- 1/2 cranberries
- 1 light brown sugar
- 1/2 biscuit mix
- 1 brown sugar
- biscuit mix
Instructions:
1. In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with the white chocolate or vanilla chips. If there is any space left after adding the last ingredient, add more white chocolate or vanilla chips to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.
2. Make a gift card to attach as follows:.
3. WHITE CHRISTMAS CHERRY BARS.
4. Preheat oven to350 degrees F. Empty contents of jar into medium bowl. Stir in:.
5. 1/2 cup (1 stick) butter or margarine, melted.
6. 1 large egg.
7. 1 teaspoon vanilla extract.
8. Press into an 8-inch square baking pan coated with cooking spray. Bake for 20 to 22 minutes, or until bars are light golden brown and center is almost set.
Title: Fig Newtons (Homemade)
Ingredients:
- 1 dried figs
- 1 fresh figs
- 1 sugar
- 1/2 water
- 1 butter
- 1 sugar
- 1 egg
- 1/2 milk
- 1/2 vanilla
- 1 salt
- 1 3/4 baking powder
- flour
Instructions:
1. Dice figs, soak in water 1 hour.
2. Add sugar & cook on medium heat until of thin jam consistency.
3. Beat sugar, butter, egg, milk & vanilla until well blended.
4. Add dry ingredients.
5. Mix well and refrigerate for 1 hour.
6. Place 1/2 on well floured dough cloth; knead about 6 times.
7. Roll out to 1/4" thick. Line 13 x 9" glass baking dish; cover with figs.
8. Roll remaining dough, cover figs. Cook at 350° for 30 minutes.
9. Let cool and cut into squares. Depending on the size you cut you can get a couple dozen cookies.
Title: Simple Light Coconut Pudding
Ingredients:
- 1 flaked coconut
- 8 fat-free cool whip
- 2 fat-free sugar-free vanilla pudding mix
- 2 skim milk
- 3/4 vanilla
Instructions:
1. Toast coconut in oven on broil until tips become light brown. Remove from oven as soon as it starts to brown to prevent overcooking!
2. In medium bowl, mix cool whip and pudding mix, one box at a time.
3. Mix in milk, 1/2 cup at a time. Add in vanilla.
4. Fold in coconut.
5. Refrigerate at least 30 minutes before serving.
Title: Perfect Sweet Chocolate Glaze
Ingredients:
- 3 butter
- 3 margarine
- 3 sugar
- 3
Instructions:
1. In a heavy-bottomed saucepan, cook all ingredients over low heat whisking until smooth.
2. Cool 6 minutes and then drizzle or pour the warm over cake.
Title: Pear Pomegranate Strudel
Ingredients:
- 6 pears
- 3 butter
- 3/4 dark brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/8 allspice
- 1 salt
- 1 pomegranate seeds
- 8 phyllo dough
- 1 1/4 butter
- 1 powdered sugar
Instructions:
1. To make filling: Peel, core, and dice pears.
2. Place large, heavy saucepan over high heat until very hot.
3. Melt butter and add pears.
4. Cook 2 minutes more and stir again.
5. Sprinkle brown sugar, cinnamon, nutmeg, allspice, and salt over pears.
6. Allow sugar to melt, stirring occasionally.
7. Bring mixture to boil, then remove from heat.
8. Strain liquid from pears.
9. Cook liquid over medium-high heat, stirring often, until volume is reduced to about 1/2 cup (will have very syrupy consistency).
10. Return pears to saucepan, stir to blend, stir in pomegranate seeds.
11. Cool completely.
12. Filling can be made up to 1 week ahead and stored in the refrigerator until needed.
13. To make pastry: Preheat oven to 375 degrees.
14. Place 1 sheet phyllo on dry, flat surface.
15. Brush with melted butter, top with next sheet, repeat with a total of 4 sheets.
16. Return remaining sheets to refrigerator, wrapped in plastic.
17. Cut pastry in quarters.
18. Work with 1/4 at a time, leaving others under slightly damp cloth.
19. Place 1/3 cup filling in center of pastry and form into a square.
20. Wrap like a package, folding in sides and brushing with melted butter to secure.
21. Place seam side down on heavy aluminum cookie sheet, brush liberally with butter, and cover with plastic wrap.
22. Continue making packages until you have used all filling.
23. Packages can be assembled a day ahead; brush with butter, wrap with plastic wrap, and refrigerate.
24. Bake in preheated oven 15 to 20 minutes, or until golden brown.
25. Cool to room temperature.
26. Garnish: Transfer to work surface.
27. Dust each package with powered sugar and decorate with gel to resemble a present.
28. Sprinkle serving plate lightly with colored sugars, then top with decorated package.
29. Makes 8 to 10 servings.
Title: Bacon Maple Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 3/4 sugar
- 4 eggs
- 2 milk
- 1 1/4 heavy cream
- 2 chocolate chips
- 1 salt
- 1 bacon
Instructions:
1. Cupcakes: Preheat oven to 350°F Line the cupcake pans with your choice of cupcake liners.
2. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
4. Beat in eggs, one at a time, then beat in maple extract.
5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
6. Using an ice cream scoop, fill the cupcake liners 2/3 full. Bake 20 minutes until golden and the tester comes out clean. (Or until your house smells like pancakes!).
7. Ganache: In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat.
8. Add chocolate, and swirl pan to completely cover with cream.
9. Slowly whisk mixture until smooth. (To get silky-smooth ganache takes longer to mix than you think!)
10. Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.
11. When cupcakes have cooled, spread some ganache on top.
12. Chill for a minute or two. While the cupcakes are chilling, cook up some of your favorite bacon however you like it. (Crunchy and toasted is recommended.) Chop in pieces, top the cupcakes, and voilà!
Title: Carrot Cake (crock Pot)
Ingredients:
- 2 eggs
- 1 sugar
- 2/3 flour
- 2 1/2 baking soda
- 1 salt
- 1/2 cinnamon
- 1 carrot
- 3/4 pineapple in syrup
- 1/2 vanilla
- 1
Instructions:
1. Beat eggs with sugar and oil. Combine dry ingredients. Add to sugar mixture and beat well. Stir in carrots, nuts, pineapple and vanilla.
2. Pour into greased and floured Crock pot bake pan. Cover and place in Crock pot.
3. Cover. Bake on HIGH setting 2 1/2 - 4 hours.
4. Ice with cream cheese icing.
Title: Fig Compote
Ingredients:
- 1 dried fig
- 4 lemon juice
- 8 water
- 2 sugar
- 1/4 ground cumin
- 1/4 ground cinnamon
- 1/8 ground cloves
- 1/8 ground cayenne pepper
Instructions:
1. Trim hard stem ends off figs.
2. Medium dice figs.
3. Combine all ingredients in saucepan.
4. Bring to a boil.
5. Reduce to simmer.
6. Simmer until liquid evaporated.
7. Serve warm or cooled.
Title: Peanut Butter M & M's Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 2 peanut butter
- 1/2 brown sugar
- 2 white sugar
- 1 egg
- 1 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper; set aside.
2. In a medium bowl, sift flour, baking soda and salt; set aside.
3. In a large bowl, beat butter and peanut butter until combined. Add brown sugar and white sugar; beat until combined. Add egg and vanilla extract and mix well. Slowly add the dry ingredients and mix until no white streaks remain. Stir in m & m's candies.
4. Drop Tablespoonfuls of dough 2-inches apart onto prepared baking sheets. (I like to press a few extra m & m's candies onto the tops of each dough ball.)
5. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned and the center has set, rotating pans halfway during baking time.
6. Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper to wire racks to cool.
Title: Mayonnaise Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 water
- 1 mayonnaise
- 3/4 vanilla extract
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Mix all dry ingredients together in large mixing bowl.
3. Add wet ingredients to dry and mix with hand blender until blended together well.
4. In a 9 1/2 X 11 cake pan, grease sides lightly with oil or non-stick spray. Spread cake batter in pan evenly.
5. Bake for 20 - 30 minutes.
6. When cake is done, cool completely (very hard to do because it's yummy right out of the oven -- tasting so nice and warm).
7. Top cake with a dust of powdered sugar.
8. ENJOY!