lumicero/recipes-ing2inst huggingface dataset:
Title: Grand Marnier Cake
Ingredients:
- 1 butter
- 1 sugar
- 3 Grand Marnier
- 1 flour
- 2 baking soda
- 1 baking powder
- 1 sour cream
- 1 walnuts
- 1/2 sugar
- 3 Grand Marnier
- 1/2
- 1/4
- 1/3
Instructions:
1. Cream sugar and butter.
2. Add egg yolks and 1 teaspoon Grand Marnier.
3. Continue to beat. Sift flour, baking soda and baking powder.
4. Add flour to mixture with sour cream, beginning and ending with dry ingredients.
5. Add orange rind, walnuts and stiff beaten egg whites.
6. Butter and flour an angle food cake pan.
7. Bake at 350 degrees for 55 minutes.
8. Spoon topping over baked cake while still in hot pan.
9. Cool and invert onto serving plate.
Title: Cream Puffs
Ingredients:
- 1 water
- 1/2 salt
- 1 sugar
- 1/2 unsalted butter
- 1 all-purpose flour
- 4 eggs
Instructions:
1. Preheat oven to 400 degrees F.
2. Put water, salt, sugar and butter in a saucepan.
3. Bring to a boil over medium heat, stirring, until butter is completely melted.
4. Add flour, all at once, stirring constantly.
5. Lower heat, keep stirring, and cook until dough forms a ball and comes away from sides of pan.
6. Put mixture into a mixing bowl and let cool for 2-5 minutes.
7. Add eggs, 1 at a time, beating until each egg is well incorporated before adding next egg.
8. Grease a large baking sheet or line with parchment paper. Sprinkle flour on greased pan.
9. Spoon (I use a small cookie scoop)or pipe mixture into small mounds on the pan.
10. Bake for 30 minutes (more or less, depending on size of puffs).
11. If they begin to brown too soon, you can turn oven down to 250 degrees F to finish cooking.
12. Puncture sides of baked puffs with a sharp knife to let steam out.
13. Cool on rack. May be frozen before filling.
Title: Scrumptious Hazelnut Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 vanilla
- 1 egg
- 2 flour
- 2 hazelnuts
- 1 baking powder
Instructions:
1. Preheat oven to 350.
2. Cream together butter and sugar.
3. Add vanilla and egg.
4. In a seperate bowl mix flour, hazelnuts and baking powder together.
5. Add to butter mixture.
6. Roll dough into a 1 inch roll.
7. Cut into 1/4 inch thickness.
8. Bake at 350 for 10-12 minutes.
Title: mini strawberry shortcakes
Ingredients:
- 1 2/3 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 lemon, zest of
- 3/4 salt
- 8 unsalted butter
- 3/4 buttermilk
- 1/2 vanilla extract
- 4 strawberries
- 1/4 sugar
- 3/4 heavy cream
- 2 sugar
- 1/2 vanilla extract
Instructions:
1. To make the shortcakes, preheat an oven to 400°F.
2. In a bowl, whisk together the flour, sugar,baking powder, lemon zest and salt until well blended.
3. Using a pastry blender, cut in the butter until the pieces are no larger than peas.
4. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.
5. Turn the shaggy dough out onto a lightly floured work surface.
6. Gently press the dough into a thick rectangle about 6 by 4 inches.
7. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares.
8. Place the squares on an ungreased baking sheet, spacing them well apart.
9. Bake until they are puffed and golden, 15 to 18 minutes.
10. Transfer to a wire rack to cool slightly or completely.
11. Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries.
12. Cover the berries and refrigerate until well chilled or until ready to serve.
13. To make the whipped cream, in a deep bowl,combine the cream, sugar and vanilla.
14. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes.
15. Cover the bowl and refrigerate until ready to serve or for up to 2 hours.
16. To serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates.
17. Spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream.
18. Top with the remaining shortcake halves, cut side down.
19. Serve immediately.
Title: Cookie Dough Cupcakes
Ingredients:
- 1 1/4 unsalted butter
- 3/4 self-rising cake flour
- 3 white sugar
- 5 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 baking powder
- 3 milk
- 1 all-purpose flour
- 2 salt
- 1/2 unsalted butter
- 3/4 brown sugar
- 1 white sugar
- 1/2 vanilla extract
- 1 milk
- 4 heavy cream
- 3/4
- 1
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Mix together butter, flour, sugar, eggs, vanilla, baking powder and milk until smooth and well-mixed.
3. Fill 12 cupcake liners approximately 3/4 of the way up. If using anything other than self-rising cake flour, fill only 6 cupcake liners to the very top.
4. Bake at 400F for 15-20 minutes.
5. While cupcakes are in the oven, combine flour, salt, butter, sugar, vanilla and milk in a large bowl.
6. Mix well until all the flour has disappeared. Set aside one cup of the batter for the icing.
7. Add in chocolate chips to the remaining batter and set aside.
8. In a small bowl, mix together one cup of cookie dough batter with 1/2 cup of heavy cream. Mix well until consistency is that of icing.
9. When cupcakes are cooled, use a paring knife to cut a hole in the top.
10. Frost cupcakes with cookie-dough icing.
11. Roll cookie dough into little balls and plop them in the centre of the cupcakes.
12. Serve and enjoy!
Title: Tiramisu Sundaes
Ingredients:
- 1 heavy cream
- 1 1/2 brandy
- 3 Kahlua
- 8 ladyfingers
- 1 coffee ice cream
Instructions:
1. Whip cream in medium bowl until stiff peaks form. Cover with plastic wrap and place in refrigerator until ready to store.
2. Combine coffee and choice of liquor in shallow bowl. Break 4 ladyfingers in half and dip them into coffee/liquor mixture until soaked but not falling apart.
3. Arrange two halves of ladyfingers in a layer at the bottom of a parfait glass. Top with a scoop of ice cream. Repeat with another layer of soaked ladyfingers and top with a scoop of ice cream.
4. Garnish each glass with a dollop of whipped cream and a sprinkling of chocolate shavings, if desired.
5. Serve immediately.
Title: Peanut Butter Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1 1/4 brown sugar
- 2 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/3 chunky peanut butter
- 2 vanilla
- 1 tap water
- 1 1/2
Instructions:
1. Mix flour, 3/4 cup brown sugar, baking powder and salt.
2. Add milk, peanut butter, oil and vanilla.
3. Mix on medium speed 3 minutes.
4. Spread into greased 8 x 8 inch baking pan.
5. Sprinkle remaning 1/2 cup brown sugar over top.
6. Carefully pour hot water over the top.
7. (Do not stir).
8. Bake at 350 for 45 minutes.
Title: Scrumptious Lemon Cookies
Ingredients:
- 2 eggs
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine eggs, oil, and lemon cake mix.
3. Grease a cookie sheet.
4. Make the dough into balls and roll in sugar.
5. Bake for 6 to 8 minutes.
Title: Haupia (Hawaiian Coconut Pudding)
Ingredients:
- 2 light coconut milk
- 3/4 sugar
- 1/2 cornstarch
- 1 1/2 water
- 1 vanilla extract
- 1/2 sweetened flaked coconut
- 1 pineapple
Instructions:
1. Lightly spray an 8x8-inch baking pan with cooking spray.
2. In a large saucepan, bring coconut milk to a gentle boil.
3. In a small mixing bowl, whisk sugar, cornstarch, water, and vanilla until smooth and lump free.
4. Whisk cornstarch mixture into hot coconut milk. Cook pudding pver medium heat, stirring very frequently with a silicone spatular or a wooden spoon for about 20 min, until pudding has thickened enough to pull away from sides of pan when it's being stirred. Remove pan from heat and scrape pudding into prepared baking pan. Let cool at room temperature for 10-15 min, then refrigerate until thoroughly chilled, at least 2 hours.
5. If desired, toast sweetened flaked coconut in a small skillet set over med-high heat. Stir frequently and remove from heat when golden brown and fragrant, 2-5 minutes. Set aside until ready to serve dessert.
6. To serve, cut chilled haupia into 12 squares using a sharp knife. Lift individual squares onto dessert plates. If desired, top each square with diced pineaple and toasted coconut.
Title: Gail's Christmas Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 sour cream
- 1 baking soda
- 1 baking powder
- 1 all-purpose flour
- 8 confectioners' sugar
- 1
- 1 -2
- 1
Instructions:
1. Cream butter and sugar.
2. Beat in eggs.
3. Add sour cream and flavoring, mix well.
4. Sift in dry ingredients.
5. Refrigerate 8 hours or more.
6. Roll thin.
7. Cut with cookie cutters, making a hole for hanging.
8. Bake at 350°F until only slightly brown, about 7-10 minutes.
9. Cool.
10. Icing: Whip egg white until stiff.
11. Add sugar and lemon juice as needed.
12. Ice cookies.
13. Decorate and let dry.
14. Put dental floss through hole and hang on tree (making sure they are above level of hungry children or pets, or not!).
Title: Oat Pastry Pie Crust (Bh&g)
Ingredients:
- 2 flour
- 1/2 rolled oats
- 1 salt
- 2/3 shortening
- 8 -10 water
Instructions:
1. In medium bowl, stir together 2 cups flour, 1/2 cup quick cooking oats, and 1 teaspoon salt. Using pastry blender, cut in 2/3 cup shortening until pieces are pea-size.
2. Sprinkle 1 tablespoon water over part of mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened. (You will need 8 to 10 tablespoons total water.)
3. Divide in half; form each half into a ball. On lightly floured surface, flatten 1 dough ball. Roll from center to edge into 12-inch circle. To transfer pastry, wrap around rolling pin; unroll into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry even with rim of pie plate. Fill pie plate with filling.
4. On lightly floured surface roll remaining dough into 14-inch circle; cut slits for stream to escape. Place on top of fruit filling; trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; crimp edge.
5. Makes pastry for 2-crust pie, or two 1-crust pies.
Title: Incredibly Rich Chocolate Pudding
Ingredients:
- 2 cornflour
- 2/3 skim milk
- 2 sugar
- 2 1/4 vanilla extract
- 1/2
- 1
Instructions:
1. In a large bowl combine cocoa and cornflour.
2. Add 3/4 cup milk and mix thoroughly.
3. Heat the remaining milk and sugar in a saucepan, stirring constantly, until sugar dissolves.
4. Remove from heat and set aside.
5. Add cocoa mixture to the saucepan and mix to combine.
6. Return to heat and cook for 2 minutes, stirring constantly.
7. Remove from heat.
8. Remove one cup of the mixture and blend with egg whites.
9. Return everything to the saucepan and heat on medium-low for 2 minutes, stirring constantly.
10. Finally, add in vanilla and mix well.
11. Divide the mixture among 4 dessert cups and chill for at least one hour before serving.
Title: Cherry Icebox Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/4 brown sugar
- 1 egg
- 1 vanilla extract
- 1/4 maraschino cherry juice
- 3 1/4 flour
- 1/2 baking soda
- 1/2 cinnamon
- 1/4 cream of tartar
- 1/2 walnuts
- 4 1/2 lemon juice
- 1/2 maraschino cherry
Instructions:
1. in bowl, cream butter and sugar.beat in egg and vanilla.combine dry ingredients, gradually add to creamed mixture -- add cherry and lemon juice, stir in nuts and cherries.add cherry and lemon juice.stir in nuts and cherries.
2. shape into 4 12" rolls, wrap each roll in plastic wrap --
3. refrigerate 4 hours or till firm.
4. unwrap and cut into 1/4" slices.
5. place 2" apart on ungreased sheets.
6. bake at 375* for 8=10 minutes or edges begin to brown --
7. remove to racks to cool.
Title: Old Fashioned Black Raspberry Buckle
Ingredients:
- 1/2 water
- 1 1/2 cornstarch
- 1/2 sugar
- 2 sugar
- 1 black raspberries
- 1 blackberry
- 1 1/2 flour
- 1/4 baking powder
- 1/4 salt
- 1/4 butter
- 1 milk
- egg
Instructions:
1. Blend water, cornstarch and 1/2 cup sugar; pour over berries in a medium saucepan. Bring to a boil and when mixture thickens, pour into an 8x8 baking dish. Set aside.
2. Sift together flour, 1 tablespoons sugar, baking powder, and salt. Cut in butter until crumbly and set aside.
3. Combine milk and egg and add to flour mixture. Stirring just to moisten.
4. Drop by spoonfuls onto hot fruit mixture and sprinkle top with remaining sugar.
5. Bake at 400º for 20 minutes or until top is golden brown.
Title: Peanut Butter Striped Chocolate Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 sugar
- 1/3 baking soda
- 1 1/2 salt
- 1/2 water
- 1 1/2 egg
- 1/2 white vinegar
- 1 vanilla
- 4 1/2 cream cheese
- 1 1/2 creamy peanut butter
- 4 white sugar
- 1/4 white sugar
- 1/3 egg
- 1 salt
- 1 pecans
- 1/8
- 1/2
Instructions:
1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
2. Stir in the egg, water, oil, vinegar and vanilla.
3. Mix well.
4. Pour into greased 13x9 inch baking pan.
5. In a mixing bowl, beat cream cheese, peanut butter, 1/3 cup sugar, egg, and salt until smooth.
6. Stir in chocolate chips.
7. Drop cream cheese/peanut butter mixture by tablespoons onto the cake batter.
8. Use a knife to swirl the two batters together, making a marbled effect.
9. Sprinkle the cake with pecans and 1 tablespoon sugar.
10. Bake at 350 30-35 minutes, or until a toothpick comes out clean when inserted near the center.
11. Cool on a wire rack before cutting.
12. Refrigerate leftovers.
Title: Linda's Caramel Apple Delights
Ingredients:
- 12 granny smith apples
- 12 milk
- 2 cashews
- 4 pecans
- 2
Instructions:
1. Remove the stem from each apple, and press a craft stick into the top, and almost through the apple.
2. Butter a lg. baking sheet.
3. Place caramels and milk in a microwave safe bowl, and microwave on high for 3-4 minutes until caramels are melted, stirring once or twice during cooking time, Allow to cool briefly.
4. Roll each apple in caramel sauce, until well coated.
5. Roll in chopped nuts, candy bars, or candy pieces, and let set on baking sheet, until cool.
Title: Nutella Doughnut (Or Donut) Sandwich
Ingredients:
- 1
- 2
Instructions:
1. Using a serrated bread knife, cut the doughnut in half horizontally (like a bagel).
2. Spread Nutella on both cut sides. You can use more or less than the two tablespoons.
3. Top with other half of doughnut.
4. Enjoy with a tall cold glass of milk.
5. You can add sliced strawberries or bananas to the sandwich. This makes it a little healthier, but at this point, who's counting?
Title: Pecan Squares
Ingredients:
- 3 all-purpose flour
- 6 sugar
- 3/4 butter
- 3/4 salt
- 4 eggs
- 1 1/2 sugar
- 1 1/2 light corn syrup
- 3 dark corn syrup
- 1 1/2 butter
- 2 1/2 vanilla
- pecans
Instructions:
1. Preheat oven to 350*.
2. Grease jelly roll pan.
3. FOR CRUST: Beat flour, sugar, butter and salt in large bowl on medium speed until crumbly (mixture will be dry).
4. Press firmly in pan.
5. Bake until light golden brown, about 20 minutes.
6. Prepare filling.
7. For Filling: Mix all ingredients except pecans until well blended.
8. Stir in pecans.
9. Pour filling over baked layer; spread evenly.
10. Bake until set, about 25 minutes; cool.
11. Cut into 1 1/2" squares.
12. Makes about 70 squares.
Title: Unbelievable Pumpkin Fudge Brownies
Ingredients:
- 1 pumpkin puree
- 1 creamy peanut butter
- 1/2
Instructions:
1. Thoroughly mix pumpkin and brownie mix. (easiest with a wooden spoon).
2. Pour into greased/Pam'ed 9x9 pan.
3. Warm peanut butter in microwave. 30 seconds or so. Stir.
4. Pour/drizzle on top of brownie. Swirl with a knife.
5. Bake at 350 for 35 minutes. (you can "feel" when done -- it firms up,check middle).
6. If you double use a 9x13 pan and bake 45 minutes.
7. Cool on counter.
8. Cover with foil and refrigerate at least 2 hours.
9. Cut into 1 1/2 inch squares.
Title: Marshmallow Rice Crispy Treats Ree Drummond / Pioneer Woman
Ingredients:
- 4 salted butter
- 1/4 marshmallows
- 6 salt
- 1 marshmallows
- butter
Instructions:
1. Thoroughly grease a 9- by 13-inch pan with softened butter.
2. In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
3. Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold inches Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
4. Let cool completely, and then cut into squares.
Title: Graham Cracker Fluff
Ingredients:
- 2 sugar
- 1/2 milk
- 2/3 unflavored gelatin
- 1 cold water
- 1/2 vanilla
- 2 heavy cream
- 1 butter
- 1 sugar
- 3 graham crackers
- 3
- 12
Instructions:
1. beat egg yolks, and add sugar --
2. add milk and cook in top of double boiler till slightly thickened --
3. soak unflavored gelatin in cold water for 5 minutes --
4. pour hot mixture over softened gelatin --
5. stir till smooth --
6. chill until slightly thickened.add beaten egg whites, vanilla and heavy cream to chilled mixture --
7. combine melted butter, sugar and cracker crumbs to make crumb crust --
8. sprinkle half the crumbs into bottom of serving dish --
9. spread chilled mixture over crumbs.
10. sprinkle remaining crumbs over top.
11. chill in the refrigerator for several hours before serving.
Title: High Altitude Pumpkin Spice Cupcake W/ Cinnamon Vanilla Buttercr
Ingredients:
- 2 1/2 flour
- 2 cinnamon
- 3/4 nutmeg
- 3/4 ginger
- 1/2 ground cloves
- 1/2 allspice
- 1/2 salt
- 1 1/2 baking powder
- 1/4 baking soda
- 1/2 butter
- 1 sugar
- 1/3 brown sugar
- 3 eggs
- 3/4 milk
- 1 1/4 pumpkin puree
- 1/2 butter
- 3 1/2 confectioners' sugar
- 3 milk
- 1 3/4 vanilla
- 1 cinnamon
Instructions:
1. Cupcake Directions.
2. Preheat oven to 350 degrees Fahrenheit. Line your cupcake pans with liners.
3. In a large bowl, sift together the flour, spices, salt, baking powder and baking soda and set aside.
4. In the mixing bowl, beat the melted butter, sugar and brown sugar until light and fluffy. Add the eggs, mixing well after each. Stir in milk and pumpkin, continuing to mix. Slowly stir in flour & spice mix and mix well. Pour batter into cupcake liners until they are 3/4 full.
5. Bake for about 20 minutes. You may need to adjust your baking time - test with a toothpick for doneness. Remove from oven & cool on a wire rack.
6. Frosting Directions.
7. Beat softened butter with electric mixer until light and fluffy.
8. Add confectioners sugar, 3 teaspoons milk and vanilla. Blend until mixed well.
9. Add cinnamon. Beat on medium about 1 more minute.
10. If frosting seems too stiff, add in 1-2 tables spoons of milk.
11. **Add additional or use less cinnamon or vanilla for taste if desired. This recipe is to my taste but could be a bit strong for some. My best advice would be to experiment with what tastes best for you.**.
Title: Biscochitos
Ingredients:
- 2 flour
- 3/4 sugar
- 2 sugar
- 1/2 baking powder
- 1/8 salt
- 1 unsalted butter
- 1/2 vanilla
- 12
- 1
- 3
Instructions:
1. Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
2. In a small bowl, cut the butter into pea-sized pieces.
3. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
4. Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
5. Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
6. Scrape up all the streaks of dough and pile them on top of one another to form a disk.
7. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
8. On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
9. Refrigerate for 30 miutes, or until firm.
10. Set a rack in the middle of the oven and preheat to 375°F.
11. Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
12. With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
13. Chill the cookies 10 minutes before baking.
14. Reroll the scraps of dough and cut out more cookies, chilling before baking.
15. Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
16. Sprinkle a thin layer of the sugar mixture over the cookies.
17. Bake for 10 minutes, or until lightly browned around the edges.
18. Cool on the pan on a wire rack.
19. May be store at room temperature, well-wrapped, for up to 5 days.
Title: Anginetti Cream Puff Cookies
Ingredients:
- 8 cream cheese
- 2 sugar
- 8 Cool Whip
- 20 crushed pineapple
- 5
Instructions:
1. Prepare anginetti by slicing off tops. Hold aside.
2. Drain crushed pineapple, leaving a little juice.
3. Mix sugar, whipped topping and cream cheese together in a bowl for 1 minute at medium speed.
4. Add crushed pineapple and blend all 4 ingredients for about 1 minute at low speed.
5. Drop filling from tablespoon onto bottom layers of cookies, replace top.
6. Refrigerate puffs until ready to serve. Filling should be enough to fill all or most of cookies in the package.
7. This recipe can be cut in half.
Title: Premium White Chocolate Macadamia Cookies
Ingredients:
- 1 all-purpose flour
- 1 butter
- 3/4 light brown sugar
- 1/4 eggs
- 2 vanilla extract
- 2 quick-cooking oats
- 3/4 white chocolate chips
- 1
- 1 1/3
Instructions:
1. Preheat oven to 350°; position oven rack in middle of oven; set aside ungreased cookie sheets.
2. In a large bowl add the cake mix, flour, melted butter, brown sugar, eggs, and vanilla extract.
3. Blend with an electric mixer set on med-high speed 1-2 minutes, until blended and smooth.
4. Stir in the oats, nuts, and white chocolate chips with a wooden spoon until all dry ingredients are moistened.
5. Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
6. Bake 10-13 minutes, until golden at edges and just barely set at center when lightly touched.
7. Cool 1 minute on sheets; transfer to wire racks with metal spatula and cool completely.
Title: Aunt Edna's Sugar Cookies
Ingredients:
- 2 sugar
- 1 shortening
- 1 salt
- 3 eggs
- 2 vanilla extract
- 4 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 sour cream
Instructions:
1. In a large bowl, cream sugar and shortening together.
2. Add salt and eggs and mix well.
3. Add vanilla and mix well.
4. Add flour, baking soda, baking powder and sour cream and mix well.
5. Roll the dough out to 1/4" to 3/8" thick, and cut cookies out in whatever shape you wish. Transfer cookies to a cookie sheet, and bake at 350 degrees F for 10 minutes.
6. Sprinkle with sugar. Cool on a wire rack.
Title: Stewed Blackberries
Ingredients:
- 1 blackberry
- 1/2 water
- 1 salt
- 1/2 sugar
Instructions:
1. Carefully wash berries; drain.
2. Place berries in saucepan.
3. Add water, cover, and heat slowly; simmer berries for about 15 minutes. Shake pan or stir gently to prevent berries from sticking.
4. Add salt and sugar and heat 2-3 minutes longer.
5. Remove from heat.
6. Serve warm or chilled, plain or with cream.
7. If fruit is very ripe, add 1-2 tbs lemon juice.
Title: Toffee Rum Cake
Ingredients:
- 1 sugar
- 1/2 water
- 3/4 rum
- 1/4 heavy whipping cream
- 1 - 1 1/2 sugar
- 2 vanilla extract
- 1
- 4
Instructions:
1. Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
2. While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
3. Remove the syrup made with the sugar and water from the heat and add in the rum.
4. Stir well to combine and slowly pour the hot syrup over the cake.
5. Chill the cake for 2 hours.
6. Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
7. Frost the top and sides of the cooled cake.
8. Coarsely chop the toffee and sprinkle on top of the cake to garnish.
9. Chill from 2 - 12 hours before serving.
10. Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.