lumicero/recipes-ing2inst huggingface dataset:
Title: Artpark Brownies
Ingredients:
- 2/3 butter
- 5 vanilla
- 2 eggs
- 4 salt
- 1/2 sugar
- 2 flour
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Butter and flour a 9-inch square baking pan.
3. Melt butter and chocolate in a double boiler over boiling water.
4. Remove from heat and add vanilla.
5. Beat eggs and salt in a mixer, add sugar at high speed and beat for 10 minutes until mixture looks white.
6. Add chocolate/butter mixture to the eggs just until blended.
7. Add flour and mix just until it is combined and you don’t see any white streaks.
8. Pour in prepared pan and put in oven.
9. Immediately reduce heat to 350 degrees and bake for 40 minutes.
10. Prick with a toothpick to test for "doneness" it should NOT be quite clean when you pull the tooth pick out.
11. Be careful to not over bake – the brownies are fudge-like, not cake-like.
12. Important: cool completely before cutting.
Title: Orange Cake Recipe
Ingredients:
- 2 1/2 cake flour
- 2 1/4 baking powder
- 1/4 salt
- 1/4 plain nonfat yogurt
- 1/4 vanilla extract
- 2 sugar
- 2 2% low-fat milk
- 2
- 1
- 1 1/2
- 3/4
- 4
Instructions:
1. Coat bottom of 1 (10-inch) round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
2. Sift together 2 1/2 cups flour, baking powder, and salt; set aside.
3. Combine yogurt and next 5 ingredients (yogurt through egg yolk) in a large bowl; beat at medium speed of a mixer until blended.
4. Add 1 cup sugar, and beat well.
5. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves.
6. Beat egg whites (at room temperature) at high speed until foamy.
7. Gradually add the remaining 1/2 cup sugar, beating mixture until stiff peaks begin to form.
8. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed.
9. Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.
10. Bake at 375° for 10 minutes. Reduce oven temperature to 350°, and bake 28 minutes or until a wooden pick inserted in center comes out clean.
11. Let cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.
12. Note: Don't coat the sides of the cake pans with cooking spray. The cake needs to cling to the sides as it bakes, which allows it to rise higher and gives it a smoother crust.
13. Note: When separating the eggs, do them one at a time into a custard cup, and pour the whites into your mixing bowl. This prevents you from having to start over if some yolk happens to get into the whites. Eggs are easier to separate right out of the refrigerator; however, for better volume, let them come to room temperature before beating.
14. Note: Use real vanilla and orange extracts instead of imitaion.
15. Note: Wrap cooled cake in heavy-duty plastic wrap, lightly dusted with flour, and then in heavy-duty aluminum foil. Refrigerate up to 2 days or freeze up to 2 weeks. (To thaw, place the wrapped cake in refrigerator overnight.).
16. Note: To slice the cake in half evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half.
17. High Altitude Adjustment: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks.
Title: 4 Layer Dessert
Ingredients:
- 7/8 margarine
- 1 1/2 flour
- 2 sugar
- 3/4 pecans
- 1 cream cheese
- 1 1/2 Cool Whip
- 1 1/2 powdered sugar
- 3 milk
- 1 chocolate instant pudding
- 1 instant vanilla pudding
- Cool Whip
Instructions:
1. CRUST:
2. Cream together the margarine, flour, sugar and pecans for the crust.
3. Spread in the bottom of an 8x13 baking pan.
4. Bake for 20 minutes at 350 degrees Fahrenheit; cool.
5. SECOND LAYER:
6. Mix the cream cheese, Cool Whip, and powdered sugar together until creamy.
7. Spread over cooled crust.
8. THIRD LAYER:
9. Whip milk, chocolate and vanilla puddings until thick.
10. Spread over cheese mixture.
11. FOURTH LAYER:
12. Spread remaining Cool Whip on top; chill.
Title: Apple Brown Betty
Ingredients:
- 50 granulated sugar
- 50 milk
- 1 butter
- 20 apple
- 150 blackberry
- 50 brown sugar
Instructions:
1. Preheat oven 180°C / 350°F / Gas Mark 4.
2. Mix the Bird’s Custard Powder with the granulated sugar in 200ml of the milk.
3. Bring the rest of the milk to the boil.
4. Stir the boiling milk into the custard mixture, mix well and return to the pan. Bring to the boil stirring all of the time and simmer for 2-3 minutes.
5. Reserve to one side.
6. Spread the bread thickly with butter and cut each slice into 4 triangles (Crusts removed).
7. Butter a 3 litre oven dish, and line with some of the bread (approx. 15 slices) butter side down.
8. Cover with the apple and blackberry pie filling, followed by the custard.
9. Top with the remaining bread (approx. 5 slices), butter side up and top with the brown sugar.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for a further 10 minutes until crisp and golden.
Title: Fresh Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 1/2 eggs
- 1 vanilla
- 2 flour
- 2 baking soda
- 2 salt
- 2
- 1
Instructions:
1. Mix apples and sugar together.
2. Mix in all other ingredients.
3. Put in 9x13 inch greased pan.
4. Bake at 350 degrees for 40-60 minutes or until cake shrinks from edge of pan.
Title: Lahna's Madeleines Recipe
Ingredients:
- 3/4 unsalted butter
- 2 unsalted butter
- 3/4 unbleached all-purpose flour
- 4 eggs
- 1 sea salt
- 2/3 sugar
- 1 vanilla extract
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°F.
2. Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
3. While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.
4. Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold the lemon zest and vanilla in (just until mixed).
5. Sprinkle the flour on top of the egg batter, and gently fold in flour. Now fold butter mixture into batter, only stirring enough to bring everything together.
6. Spoon the batter into the molds, filling each mold 2/3 –3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
7. Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Title: Individual Strawberry Shortcakes by Paula Deen
Ingredients:
- 1 strawberry
- 1/4 sugar
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3 sugar
- 8 butter
- 2/3 half-and-half
- 1/4 half-and-half
- 8 sugar
Instructions:
1. In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
2. Set aside until time to serve.
3. In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
4. Then pulse in the cold butter cubes until a coarse meal is formed.
5. Turn the flour mixture out into a large mixing bowl and make a well in the center.
6. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
7. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
8. Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
9. Transfer the biscuits to a parchment paper lined baking sheet.
10. Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
11. Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
12. Remove from the oven and let cool slightly.
13. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
14. Garnish with more strawberries.
Title: Crock Pot Pumpkin Pie Pudding
Ingredients:
- 1 solid pack pumpkin
- 1 evaporated milk
- 3/4 sugar
- 1/2 Bisquick
- 2 eggs
- 2 butter
- 2 1/2 margarine
- 2 pumpkin pie spice
- vanilla
Instructions:
1. In a large bowl mix together the first eight ingredients.
2. Transfer to crock pot coated with Pam.
3. Cover and cook on low 6-7 hours.
4. Serve in bowls with whip cream, if desired.
Title: Barbecued Nectarines
Ingredients:
- 60 honey
- 1/2 orange, juice of
- 1 nectarines
- 6
Instructions:
1. Heat a barbecue grill or hot coals to high heat.
2. Place honey, orange juice and rind in a small bowl and mix well. Brush over nectarines. Cook nectarines on barbecue for 3 minutes, turning frequently, until softened and starting to brown around the edges.
3. Meanwhile, place remaining honey mixture in a small saucepan and simmer for 3 minutes. Spoon over nectarines and serve with vanilla ice cream.
Title: Cocoa Almond Coco Cake
Ingredients:
- 3 cake flour
- 3/4 baking soda
- 1 baking powder
- 1/2 salt
- 1/4 sour cream
- 1/2 light coconut milk
- 1 unsalted butter
- 3/4 light brown sugar
- 2 1/2 eggs
- 4 vanilla extract
- 1 heavy cream
- 1 vanilla extract
- 3/4 unsalted butter
- 10 confectioners' sugar
- 1 vanilla extract
- 3/4 sweetened flaked coconut
- 2 1/4 sweetened flaked coconut
- 1
- 1 1/2
- 1/2
- 1/3
- 1
Instructions:
1. Cake - . Heat oven to 350 degrees . Butter and flour three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.
2. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at time, beating well after each addition. Beat in almondand vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.
3. Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.
4. Chocolate Ganache - Heat cream in a small pot on medium-high heat just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cover and cool to room temperature.
5. Filling - Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended, about 1 minute. Increase speed to medium-high and beat for another 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.
6. To assemble: Place one cake on a stand (if slightly rounded, trim off a bit to make it flat). Spread 1/2 the filling on the cake. Repeat with second cake and remaining filling. Top with the third cake (do not trim). Ice cake evenly with chocolate ganache. Garnish with coconut and almonds.
Title: Custard Powder Sponge (No Fail Sponge Cake)
Ingredients:
- 4 eggs
- 3/4 cornflour
- 3/4 caster sugar
- 1 cream of tartar
- 1 bicarbonate of soda
- 1/2
Instructions:
1. Beat whites of eggs until stiff.
2. Add yolks and sugar.
3. Sift all flours together & fold into mixture.
4. Divide into 2 greased & lined sandwich tins
5. preheat oven to 190c
6. place on middle shelf
7. reduce heat to 170c & cook for 20 minutes
8. this is for fan forced oven.
9. for oven not fan forced, preheat to 200c then reduce to 180c.
10. when cooked cool on rack fill with jam and fresh cream and enjoy.
Title: Double Layer Mocha Chocolate Chip Cake
Ingredients:
- 2 instant coffee granules
- 1 eggs
- 3 sour cream
- 2/3 butter
- 1 confectioners' sugar
- 1 milk
- 1 1/3
- 1 3/4
- 3
Instructions:
1. Preheat oven to 350°F; coat round pans with cooking spray.
2. Stir coffee granules into 1 cup of water. At low speed, beat cake mix, eggs, sour cream and coffee mixture until combined. Increase spead to medium-high; beat 2 minutes. Stir in mini chocolate chips.
3. Divide batter between pans. Bake 20-22 minutes or until pick inserted into centers comes out clean.
4. Cool 10 minutes. Remove from pans and allow to cool completely.
5. At medium-high speed, beat butter and melted chips until fluffy.
6. Gradually beat in confectioners' sugar, then milk; beat 2 minutes.
7. Place 1 cake layer on serving plate. Spread 3/4 cup frosting.
8. Top with 2nd layer of cake and spread with 3/4 cup frosting.
9. Spread sides of cake with remaining frosting.
Title: St. Patrick's Shamrock Sugar Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 2 margarine
- 2 granulated sugar
- 1/2 eggs
- 1 flaked coconut
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Stir together the flour, baking powder and salt in large bowl.
3. Set the bowl aside for now.
4. Cut up the butter into small chunks and put in a medium-sized microwave safe bowl.
5. Microwave for 30 seconds on high.
6. Remove bowl from microwave and stir in sugar until creamy and smooth.
7. Add eggs into mixture one at a time, until fluffy.
8. Add shredded coconut to wet mixture and stir until evenly dispersed.
9. Add vanilla and lemon extract to mixture.
10. Pour in green food dye and mix until the mixture is an even shade of green.
11. Mix wet mixture into the dry mix bowl about a quarter at a time until empty.
12. Knead with your hands about 5 minutes until dough is smooth and roll into ball.
13. Put in bowl and cover with plastic wrap.
14. Refrigerate for 1 hour.
15. Roll dough into small balls of about 2 tablespoons of dough.
16. Take three of the dough balls and gently push together into a shamrock shape.
17. Place on a greased cookie sheet about half an inch apart.
18. Bake for 10-13 minutes.
19. Allow to cool for 5 minutes before eating.
Title: Cinnamon Yogurt
Ingredients:
- 1 plain fat-free yogurt
- 1 cinnamon
- 1/2 stevia powder
Instructions:
1. mix all ingredients.
2. let sit at room temperature for 15 minutes.
Title: Dessert Couscous With Nuts
Ingredients:
- 1/2 caster sugar
- 1/4 cinnamon
- 1 1/3 boiling water
- 1/4 milk
- 1/2 sweet unsalted butter
- 1 confectioners' sugar
- 1/2 cinnamon
- 2 of fresh mint
- 2
- 1/2
Instructions:
1. Preheat oven to 325 degrees. Spread the nuts on a baking tray and bake for about 5 minutes (until slightly golden).
2. Allow to cool, then roughly chop and place in a bowl. Mix the chopped apricots in with the nuts.
3. Put the couscous, cinnamon, and caster sugar in a large bowl then pour in the water & milk, stir well. Add the butter and a pinch of salt, stir until the butter melts.
4. Cover with a towel and set aside for 10 minutes. Fluff the grains with a fork then stir in half the nut & fruit mixture.
5. To Serve: Pile the warm couscous in the center of a platter. Arrange the remaining nut mixture over the couscous & arrange fresh mint along the outside.
6. To Garnish: Combine the confectioners sugar and the cinnamon in a small bowl and serve separately for sprinkling.
Title: Cardamom Coffee Pound Cake
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1 salt
- 1 cardamom
- 1 plain low-fat yogurt
- 1 1/4 sugar
- 3 eggs
- 1/2 vanilla
- 1/2 olive oil
- 1/3 brewed coffee
- 1/4 brewed coffee
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 8 1/2 x 4 1/4 inch loaf pan.
3. combine dry ingredients (flour - cardamom).
4. In another bowl combine wet ingredients (yogurt, 1 cup sugar - oil) and whisk. Stir in flour mixture.
5. Pour batter into prepared pan and bake for 50-55 minutes or until cake tests done with a toothpick or other tester. When cake is done let cool in pan 10 minutes and then place on a wire rack to finish cooling.
6. In an saucepan add coffee and remaining 1/4 cup sugar. Heat until sugar dissolves.
7. When cake is still warm, poke holes in top of cake and pour coffee mixture over top. Let it soak in and let cake cool.
8. To prepare icing: combine powdered sugar, remaining 2 tablespoons of coffee and a pinch of cardamom, stirring until smooth, adding more sugar if necessary to reach spreading consistency. When cake is cool drizzle icing over cake.
Title: Jelly Donut Cupcakes
Ingredients:
- 3 eggs
- 1/2 applesauce
- 1/2 vanilla extract
- 1/2 sea salt
- 1 baking soda
- 1/2 arrowroot
- 1/2 sugar
- 1/4
- 1/2
- 1
- 2
Instructions:
1. In a food processor combine eggs, apple sauce, grapeseed oil, agave and vanilla and pulse together.
2. Pulse in coconut flour, salt and baking soda.
3. Allow batter to sit and thicken just a bit.
4. To prepare filling, combine raspberry jam and arrowroot powder in a small bowl and stir vigorously.
5. Next, line a cupcake tin with unbleached paper liners.
6. Spoon 2 heaping tablespoons cupcake batter into each cupcake liner.
7. Spoon 1 heaping teaspoon of jam mixture (on top of batter) into each cupcake liner.
8. Spoon another tablespoon of batter onto cupcakes to cover jam mixture.
9. Bake at 350° for 20-25 minutes.
10. Remove cupcakes from oven and allow to cool for 20 minutes.
11. Spoon a scant ½ teaspoon of xylitol "sugar" onto top of each cupcake.
12. Cool and serve.
Title: Healthier, Raw Chocolate Truffles
Ingredients:
- 2 sesame seeds
- 1 honey
- 1/2 sea salt
- 1/2
Instructions:
1. First, grind almonds to a paste in the Vitamix or other food processor.
2. Spoon the paste into mixer, or a bowl.
3. Next, grind sesame seeds into tahini in the food process, and then spoon it into the bowl/mixer along with the almonds.
4. Add the honey, cocoa, and sea salt and mix into a thick thick batter.
5. Oil your hands with a little olive oil, take a teaspoon full or less and roll little balls - placing them on a cookie sheet as you finish them.
6. This should make about 45 little balls.
7. You can also roll them in crushed nuts at this point, or whatever else you like.
8. Then, place the whole cookie sheet in the freezer of your fridge for an hour or so. Once they are frozen, take them off the cookie sheet and store in a ziplock bag until you need a sweet little treat :).
Title: Tea Cake, Island-Style
Ingredients:
- 1 fresh pineapple
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/3 butter
- 2/3 margarine
- 1 granulated sugar
- 1 egg
- 1/4 lemon zest
- 1/3 milk
- 1/4 powdered sugar
- 3 brown sugar
- flour
- butter
Instructions:
1. Trim and peel pineapple. Cut 6 slices, 1/2-inch thick, and cut fruit into wedges, removing cores.
2. Prepare Streusel and set aside.
3. Re-sift flour with baking powder and salt. Combine butter, granulated sugar and egg, and beat until well-blended. Stir in lemon peel, and about half the flour mixture. Stir in the milk, then stir in the remaining flour mixture.
4. Turn into well-greased and lightly floured 8-inch springform pan (or baking pan 6 by 9 by 2 inches). Sprinkle with half the Streusel. Arrange pineapple wedges over top and sprinkle with remaining Streusel.
5. Bake in moderate oven (350 degrees F) for 55 to 60 minutes, until cake tests done and edges begin to pull away from pan. Remove from oven to wire rack and let stand 10 to 15 minutes, then remove from pan.
6. Sprinkle with a light sifting of powdered sugar.
7. Serve warm or cool. Makes 8 servings.
8. Streusel: Combine 1/3 cup brown sugar (packed) and 1/4 cup flour. Cut in 3 tablespoons butter or margarine until particles are like coarse crumbs.
Title: Cake That Won't Last
Ingredients:
- 3 eggs
- 3 flour
- 3 sugar
- 2 vanilla
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 bananas
- 2 crushed pineapple
- 1
- 1/2
Instructions:
1. Mix all ingredients and mix well (do not beat).
2. Pour into 9"X13" cake pan.
3. Bake at 350 degrees for 45 minutes.
Title: Easy Victorian-Style Trifle
Ingredients:
- 1 sweet sherry
- 1/2 brandy
- 1/4 lemon, zest of
- 2 banana
- 1 fresh pineapple
- 1/2 amaretti cookies
- 1/2 heavy cream
- 1
- 3/4
- 6
- 1/2
Instructions:
1. Pour eggnog into a deep flat bowl or compote dish.
2. Arrange cake pieces over eggnog and aginst the edges of bowl.
3. Moisten with sherry and brandy.
4. Sprinkle lemon zest and almonds evenly over cake.
5. Spoon on preserves, distribute banana, pineapple and amaretti cookies over preserves.
6. Either pipe or spoon whipped cream on trifle.
7. Serve by spooning trifle from the bottom of the dish to combine all ingredients.
Title: Coconut Ice Cream Nests
Ingredients:
- 2 2/3 flaked coconut
- 2/3 sweetened condensed milk
- 1 vanilla
Instructions:
1. Mix ingredients well.
2. Drop by heaping tablespoonful onto baking sheet covered with parchment paper.
3. Shape into 2 inch rounds, making a depression in each center.
4. Bake at 350 degrees for 17 minutes or until golden brown.
5. Remove from paper at once.
6. Cool and fill with your favorite flavored ice cream.
Title: Old Fashion Apple Crisp
Ingredients:
- 6 apples
- 3/4 brown sugar
- 3/4 old fashioned oats
- 1/2 all-purpose flour
- 1 ground cinnamon
- 1/2 butter
Instructions:
1. Heat oven to 375°F Place apples in ungreased 2-quart baking dish.
2. Combine brown sugar, oats, flour and cinnamon in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake for 25 to 35 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, if desired.
Title: Oatmeal Cranberry White Chocolate Chunks or Chip Cookies
Ingredients:
- 2/3 butter
- 2/3 margarine
- 2 brown sugar
- 1 1/2 eggs
- 1 1/2 oats
- 1 flour
- 1/2 baking soda
- 6 salt
- 2/3 cranberries
Instructions:
1. Preheat oven to 375ºF.
2. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy important. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
3. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
4. Makes approximately 2 1/2 dozen cookies.
Title: Perfect Shortbread Cookies
Ingredients:
- 125 butter
- 60 icing sugar
- 60 cornflour
- 125 plain flour
- 1 salt
Instructions:
1. Soften butter.
2. Place in a mixing bowl with the rest of the ingredients and knead well.
3. Roll tablespoon fulls of dough into balls, and flatten slightly on a lined biscuit tray.
4. Bake at 180C for 15 minutes, or until a light golden brown.
5. Be careful not to let them burn, they should only change colour slightly!
Title: Reduced Fat Cupcakes
Ingredients:
- 0.5 water
- 1/2 butter
- 2 applesauce
- 2
Instructions:
1. Preheat oven to 350ËšF.
2. Line muffin tins with liners.
3. In a medium mixing bowl blend cake mix, water, butter, eggs.
4. beat with a hand mixer on medium speed for 2 minutes.
5. Pour into lined muffin tin no more than 2/3 full.
6. bake for 19 to 23 minutes or until toothpick inserted in center comes out clean.
7. Note: Some recipes may use more or less water. Check the cake mix box, see how much water it needs, then half that.