lumicero/recipes-ing2inst huggingface dataset:
Title: Rolo Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 granulated sugar
- 2 brown sugar
- 2 eggs
- 2 1/4 vanilla
- 3/4 all-purpose flour
- 1 baking soda
- 40 granulated sugar
Instructions:
1. In bowl, beat butter or margarine, 1 cup granulated sugar and brown sugar until light Beat in eggs and vanilla until batter is smooth.
2. In another bowl, combine flour, coca and baking soda.
3. Stir into sugar-egg mixture to form soft dough.
4. Chill dough in fridge at least 1 hour Place 1 tbsp of dough in palm of hand and press.
5. Put 1 Rolo candy into centre.
6. Bring up sides of dough to cover it completely.
7. Roll between palms to make a smooth ball.
8. Place remaining sugar on a plate and roll each ball in sugar.
9. Place on greased baking sheet and bake cookies in preheated 350° over for 10 minutes or until tops are cracked and firm.
10. Cool on rack about 10 minutes.
Title: Self-Frosted Orange Marmalade Cake.
Ingredients:
- 3 butter
- 2 brown sugar
- 2/3 orange marmalade
- 1/3 water
- 18 eggs
- 1 orange marmalade
- 1/3
- 3
- 1/3
- 1/2
Instructions:
1. Frosting: Microwave butter in a greased and sugared microwave bundt cake pan for 30 to 40 seconds at HIGH(100%).
2. Stir in brown sugar, marmalade, and coconut, spreading evenly.
3. Cake: Beat cake mix, water, oil, and eggs for 2 minutes.
4. Fold in marmalade and nuts.
5. Pour batter over marmalade mixture in prepared pan.
6. Set on an inverted saucer.
7. Microwave for 1 minute at DEFROST(30%).
8. Rotate pan one-half turn.
9. Microwave again for 6-7 minutes at HIGH or until no longer doughy.
10. Let stand for 5-8 minutes and invert.
11. Cool completely.
Title: Velvet Supreme
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 1 Cool Whip
- 1 confectioners' sugar
- 1 cream cheese
- 1 chocolate instant pudding
- 1 instant vanilla pudding
- 1 milk
- 3
- 1
Instructions:
1. Mix first three ingredients together. Pat into a large oblong Pyrex to make the crust.
2. Bake at 350F for 15-20 minutes being careful not to let get to brown. Cool completely.
3. Mix cup of cool whip, confectioners sugar and cream cheese together. Then spread over the cooled crust.
4. Mix chocolate and vanilla pudding mixes with milk until thickened and spread over cream cheese layer.
5. Spread the rest of cool whip on top of pudding mixture.
6. With potato peeler curl plain Hershey bar over top for garnish. If don't want Hershey bar use chocolate sprinkles.
7. Keep in refrigerator.
Title: Baked White Chocolate Apples
Ingredients:
- 2 apples
- 100 white chocolate
- 1/3 golden syrup
- 1/2 brown sugar
- 2 vanilla ice cream
- 1
- 2
Instructions:
1. Preheat oven to 180C (160C fan forced).
2. Tear 2 x 20cm squares of foil.
3. Place foil on a large baking tray and place an apple upright at the centre of the foil and shape foil to make a basket around the apple and repeat with second apple.
4. Combine chocolate and apricot in a small bowl and then fill apple cores with chocolate mixture.
5. Combine cream, syrup and sugar in a small microwave safe jug and microwave on high (1005) in 30 second bursts until heated and combined.
6. Carefully pour cream over apples and pinch foil to enclose apples and form a parcel.
7. Bake for 15 to 20 minutes or until apples are tender.
8. Transfer apples to serving bowls and drizzle with cooking liquid and serve with a scoop of ice-cream each.
Title: Light & Fit Fruit Tart
Ingredients:
- 1 premade puff pastry
- 1 1/2 raspberries
- 3 blackberries
- 1 powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Place pastry on clean work surface. Brush edges with water. Fold in edges 1/2 inch to create a border all around. Place pastry on a sheet pan. Top pastry with another sheet pan and bake 20 minutes. Remove top pan and continue to bake 10 minutes or until golden brown. Remove from oven and cool.
3. Spread cooled pastry evenly with yogurt. Arrange fresh fruit over the yogurt and sprinkle with powdered sugar. Cut pastry into squares and serve.
Title: Kunefe (A Sweet Cheese Pastry made with Kadaifi)
Ingredients:
- 1/2 phyllo dough
- 8 butter
- 1 1/2 milk
- 1/4 buffalo mozzarella
- 12 ricotta cheese
- 1/2 pistachios
- 2 confectioners' sugar
- 1/8 fresh nutmeg
- 3 water
- 1 1/2 sugar
- 1 lemon juice
- 3 -5 rose water
Instructions:
1. Preheat oven to 375ºF.
2. Place kadafi in a food processor and chop up finely.
3. Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
4. Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
5. Top with the remaining shredded pastry.
6. Bake for 45 minutes.
7. Make a sugar syrup by boiling water with sugar and lemon juice.
8. Cook until reduced by a third and it becomes nice and thick.
9. Stir in rose water to taste.
10. When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
11. Serve hot.
Title: Chocolate Chip Kiss Filled Butter Balls
Ingredients:
- 1 butter
- 1 granulated sugar
- 1/3 light brown sugar
- 1/3 vanilla extract
- 1 flour
- 2 shortening
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 375*F. Unwrap kisses; set aside.
2. Cream the butter, both sugars, and vanilla in a large bowl until fluffy.
3. Add the flour gradually; blend until smooth.
4. Stir in the mini chocolate chips just to incorporate.
5. Shape a scant tablespoons of dough around each kiss, covering completely; mold into balls.
6. Place 1" apart on ungreased cookie sheets.
7. Bake 10-12 minutes or until set. Cool 2 minutes on sheets, then transfer cookies to wire racks to cool completely.
8. At this point, you can serve the cookies as is, dust them with powdered sugar, drizzle them with hot fudge topping or the chocolate drizzle.
9. Chocolate drizzle: Melt the chocolate chips and shortening together over low heat, stirring until completely melted. Drizzle over tops of cookies using the tines of a fork.
Title: Old Glory #2 - Tortilla Dessert Stacker “cake”
Ingredients:
- 4 flour tortillas
- 3 cream cheese
- 1 cream cheese
- 6 powdered sugar
- 3 banana
- 3
- 1
Instructions:
1. Mix the 3 3-oz pkgs of cream cheese w/3 tbsp powdered sugar till well-combined & smooth. Divide mixture into 3 equal portions in separate bowls.
2. Add 3 tbsp strawberry preserves to the 1st bowl & mix well. Add 3 tbsp blueberry preserves to the 2nd bowl & mix well. Cut 1/3 of the banana into sml pieces, add to the 3rd bowl & mash into cream cheese mixture till fully incorporated & smooth.
3. “Eyeball” the strawberry & blueberry mixtures for desired color. If a darker color is desired, add food coloring 1 drop at a time till you’re happy w/the color. Set all 3 bowls aside.
4. In a somewhat larger bowl, mix the 8-oz pkg of cream cheese w/3 tbsp powdered sugar till well-combined & smooth. Cut the remaining 2/3 of the banana in sml pieces, add & mash into cream cheese mixture till fully incorporated & smooth. Set this bowl aside for use toward the end.
5. Assembly: Put 1 tortilla on your work surface & spread the strawberry & cream cheese mixture over the tortilla. Place a 2nd tortilla on top of the 1st & spread the sml banana & cream cheese mixture over the tortilla. Place a 3rd tortilla on top of the 2nd & spread the blueberry mixture over the tortilla. Put the last tortilla on top, cover w/plastic wrap & refrigerate for at least 1 hours.
6. Remove from refrigerator. Using the contents of the larger bowl mixture of cream cheese, sugar & banana, now “frost” the tortilla stack as you would a cake (top & sides). Cover w/plastic wrap & refrigerate for at least 1 hr or put in your freezer for at least 30 minute This will firm up the cream cheese & better allow for easy slicing.
7. Remove from refrigerator or freezer. Using a very sharp knife, carefully cut into 8 wedges as you would a pie, but leave the wedges in place. Garnish the top portion of the cut wedges w/fresh strawberry segments & fresh blueberries as desired &/or sprinkle with ¼ cup crushed red & blue M&M’s to please the kids.
8. Cover & refrigerate till ready to serve surrounded by additional fresh fruit & a dish of cool whip on the side -- maybe even more of the M&M's.
9. NOTE: Makes a 3-layer cake w/top to frost & garnish w/fresh fruit, but the layers are tortillas. You can add fruit to the layers (if adventurous) or repeat the layering process to 6 layers w/top. I've always felt the smaller serving w/fresh fruit was the best option.
Title: Classic Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 canola oil
- 2/3 brown sugar
- 1/4 sugar
- 1/2 vanilla extract
- 1 egg
- 2/3 chocolate chips
Instructions:
1. Place all the ingredients EXCEPT the chocolate chips into a mixing bowl, dry ones first, and beat them until thoroughly combined.
2. Beat in the chocolate chips.
3. Lightly grease a cookie sheet with cooking spray. Place tablespoon-fuls of the cookie dough on, spacing them well apart to give them room to spread. (You might need another cookie sheet, in my case to bake in two rounds since I have only one cookie sheet.).
4. Bake for 10-13 minutes at 375F/190C or until golden brown.
Title: Chardonnay Grapeseed Flour Chocolate Chip Cookies
Ingredients:
- 2 1/2 flour
- 1/4 sea salt
- 1/2 baking soda
- 1/2 vanilla extract
- 1/2 dark chocolate
- 1
- 1/2
- 1
Instructions:
1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Form ½ inch balls and press onto a parchment lined baking sheet.
5. Bake at 350° for 7-10 minutes.
6. Cool and serve.
Title: Rich Rhubarb Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 2 sugar
- 4 flour
- 1 salt
- 6 evaporated milk
- 1 rhubarb
- 5 sugar
- 6 vanilla
- 12 salt
- 2
- 1
Instructions:
1. For the Cake~~.
2. Crumble together 2 cups flour , 2 Tablespoons sugar and the 2 sticks of butter.
3. Pat mixture onto the bottom of a 13x9 cake pan.
4. Mix together the 2 cups of sugar , 4 Tablespoons flour , teaspoon of salt , egg yolks, evaporated milk, and the rhubarb.
5. Pour this mixture onto the first mixture.
6. Bake at 350* for 45 minutes.
7. While the cake is baking , it's time to make meringue!
8. In a medium/large bowl ,beat egg whites and pinch of salt until foamy. Add sugar 1 tablespoon at a time , beating well! Continue beating until stiff and glossy. You know your meringue is good to go when the mixture stands in stiff peaks. Beat in vanilla.
9. After the cake is out of the oven , spread with the meringue. Pop back into the oven for an additional 12 minutes.
10. This is a richer dessert! Please enjoy :).
Title: Choco Pudding
Ingredients:
- 1 milk
- 1 cocoa powder
- 1 vanilla custard powder
- 4 sugar
- 2 walnuts
- 4 -5
Instructions:
1. Mix vanilla powder in 2 teaspoon cold water.
2. Boil remaining milk till boiling point, switch off flame and add vanilla mixed milk, cocoa poder, sugar to it.
3. Stier constantly till mixer became thick like pudding.
4. Spread cookies on bowl and add mixture over it.
5. Spread grated walnuts over it.let it cool at room temperature for 5 minute Deep freeze bowl for another 10 minutes.
6. Your pudding is ready to serve as desert.
Title: Pineapple Dream Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 brown sugar
- 1/2 butter
- 3 margarine
- 1 eggs
- 3/4 flaked coconut
- 3/4 brown sugar
- 1 corn syrup
- 2 crushed pineapple
- 1 butter
- margarine
- vanilla extract
Instructions:
1. TO MAKE BASE;
2. Preheat oven to 350°F Spray a 9-inch square pan with cooking spray. In a medium bowl, combine flour and brown sugar. Cut in butter until mixture is crumbly. Press into bottom of pan. Bake until lightly browned, 12-15 minutes. Cool slightly.
3. TO MAKE TOPPING:.
4. In a medium bowl, whisk eggs just until blended. Stir in remaining ingredients. Spread over base.
5. Bake until topping is set but still soft in center, 40-45 minutes. Cool completely on a wire rack. Cut into squares. Keep refrigerated.
Title: Homemade Pumpkin Puree- Steamed or Boiled
Ingredients:
- 1 pumpkin
- water
Instructions:
1. Thoroughly wash the outside of the pumpkin.
2. Remove the stem and fibrous material around the stem and the bottom of the pumpkin.
3. Cube the pumpkin into large pieces.
4. Place in a large pot with just enough water to steam the pumpkin.
5. Boil for about 30 minutes or until both the pumpkin and the pumpkin skin are tender.
6. Blend the steamed pumpkin, with the skin, in a blender set on puree until smooth.
7. You can freeze for months or store in a refrigerator a couple of days prior to use in any recipe calling for pumpkin puree.
8. Servings and yield depend on the size of the pumpkin and what recipes the puree is used inches.
Title: Pina Colada Bread With Pineapple Glaze
Ingredients:
- 1 3/4 all-purpose flour
- 1 Jello gelatin
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 rum
- 1/2 butter
- 1/2 margarine
- 1/4 white sugar
- 2 brown sugar
- 2 eggs
- 1 bananas
- 1 3/4 coconut
- 1/4 powdered sugar
Instructions:
1. Preheat oven to 350.
2. Grease 9 x 5 in loaf pan. (Wilton Cake Release works best).
3. Sift dry ingredients (including jello) together into bowl.
4. In seperate bowl beat butter or margarine until creamy.
5. Beat in white and brown (NOT POWDERED) sugars slowly.
6. Beat in eggs (and rum if desired) THOROUGHLY.
7. Slowly beat in dry ingredients.
8. Finally beat in mashed bananas until well mixed.
9. Pour into greased loaf pan.
10. Center loaf pan in oven.
11. Bake for 1 hour to 1 hour and 15 minutes OR until toothpick inserted in CENTER of loaf comes out clean.
12. While loaf is baking prepare pineapple glaze.
13. Sift powdered sugar into bowl.
14. Beat powdered sugar together with pineapple juice until smooth.
15. Pour over cooled loaf and sprinkle with toasted coconut.
Title: My Grandma's Pie Crust
Ingredients:
- 1 flour
- 2 salt
- 1 water
- 5
Instructions:
1. Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
2. Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
3. This recipe will make a 9-inch double pie crust.
4. If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
5. To use, flour a clean counter top and rolling pin.
6. Divide the dough with one piece being slightly larger.
7. Mix in a little more flour in the larger piece.
8. Begin to roll it from the middle out on the counter.
9. Try to keep it circular and continue to roll it until it is big enough.
10. Transfer pastry into a pie pan; press down and cut off excess with a knife.
11. Mix the trimmings into the other smaller piece of dough; repeat the process.
12. Fill your pie.
13. Transfer the rolled dough to the top.
14. Seal the dough, cut off excess pastry, and make slits (normally).
15. Bake according to pie directions.
16. Cut trimmings into strips and sprinkle with cinnamon and sugar.
17. Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.
Title: Blackberry-Rhubarb Fool
Ingredients:
- 3 rhubarb
- 1 1/2 blackberries
- 1/3 sugar
- 1 ground cinnamon
- 1/8 low-fat vanilla yogurt
- 12
- 1/3
- 1
Instructions:
1. Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky puree. Stirring often. Cool completely.
2. Meanwhile, line sieve or colander with cheesecloth or coffee filters and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1/2 hours, or overnight.
3. Chill mixing bowl and beaters in freezer 1 hour or overnight. This will make it easier to whip cream.
4. Put remaining 1/2 cup blackberries in refrigerator.
5. Fold yogurt into rhubarb mixture with spatula.
6. Whip cream in chilled bowl with electric. mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls.
7. Spoon into dessert dishes and garnish with wafer crumbs and remaining blackberries.
Title: Christmas Pudding
Ingredients:
- 12 raisins
- 12 currants
- 12 sultanas
- 8 suet
- 12 sugar
- 8 flour
- 2 ground ginger
- 6 cayenne pepper
- 1/2 mixed spice
- 1 lemon
- 1 carrot
- 1 eggs
- 1 wine
- 6 brandy
- 4
- 6
- 4
Instructions:
1. Brush the bowls with melted fat.
2. Put the raisins, currants, sultanas, mixed peel, shredded suet, sugar and chopped nuts into a bowl and stir them together. Sift the flour with the ground ginger, cayenne pepper and mixed spice and stir them into the other ingredients with the lemon rind and juice, carrot and breadcrumbs. Bind the mixture together with the eggs, barley wine and brandy and leave it covered.
3. Next day, divide the Christmas Pudding mixture between the two bowls and spread the surface level. Cover the bowls with foil, making a pleat down the centre to allow the puddings to rise. Tie the coverings down with string and make a string handle across the top so that the puddings can be lifted from the steamer. Cook the puddings either in a steamer or in a pan of boiling water with water about halfway up the sides of the bowl. They will take 6 hours to cook and the water in the pan should be replenished with more boiling water when necessary.
4. When the puddings are cooked, leave them to cool then re-cover them with greaseproof paper and fresh foil, again making a pleat in the covers. Store the puddings in a cool, dark, dry place until required.
5. On Christmas Day, reheat the pudding by steaming it for about 3 hours.
Title: Rhubarb Cake
Ingredients:
- 500 rhubarb
- 50 sugar
- 4 water
- 125 all-purpose flour
- 200 baking powder
- 1 ground cinnamon
- 1/2 sugar
- 150 orange
- 150 butter
- 1 egg
- 2 -4 milk
- 1 dark brown sugar
Instructions:
1. Preheat the oven to 180C / 350°F Grease a 20cm / 8in cake pan, preferably loose-bottomed or springform. If you don't have one, use a regular cake pan but grease very well, line the bottom with a circle or parchment paper, and grease again.
2. Trim the rhubarb and chop into pieces a couple of inches long. Put in a baking dish with the sugar and water and bake for 20-30 minutes, until the rhubarb is soft but still retains its shape. Drain the fruit and set aside you can reserve the juice to serve with the cake if you wish.
3. Put the cornmeal, flour, baking powder, cinnamon and sugar in a large bowl, or in the bowl of a food processor or a stand mixer with the paddle attachment. Add the grated zest and the butter. If using your hands, rub the butter in as if making pastry - until the mixture resembles large crumbs. If using a food processor you just need to blitz for a few seconds, and if using a stand mixer, mix on low to medium speed for about 30 seconds.
4. Break the egg into a small bowl and mix with the milk. Now add slowly to the crumble mix, stopping as soon as everything has come together to form a soft, sticky dough. You may not need all the liquid, or you may need a little more milk to get the right consistency.
5. Press about two thirds of the crumble mixture into the bottom of the cake pan, pushing a couple of centimetres up the sides of the pan. Place the rhubarb on top, being careful to leave a small rim around the edges uncovered. Crumble the rest of the mixture over the fruit in fat lumps, using your fingers - don't worry if the fruit isn't all covered. Scatter over the brown sugar.
6. Bake for 40-45 minutes. Cool the cake a little before removing from the pan.
Title: Espresso Brownies
Ingredients:
- 1/2 butter
- 3 flour
- 3/4 baking powder
- 1/2 salt
- 1/4 eggs
- 2 sugar
- 1 1/4 instant espresso powder
- 2 Kahlua
- 2 vanilla
- 1 butter
- 3 milk
- 2 chocolate-covered coffee beans
- 1
Instructions:
1. Line an 8x8 baking pan with heavy foil; grease the foil.
2. Set aside.
3. In a saucepan, melt the butter and chocolate over low heat; cool to room temperature.
4. Combine flour, baking powder, and salt; set aside.
5. Beat eggs, sugar, espresso powder, Kahlua, and vanilla with an electric mixer until combined.
6. Beat in chocolate mixture.
7. Add flour mixture, stirring just until combined.
8. Spread batter evenly in prepared pan.
9. Bake in a 350 degree oven for 25 minutes (top should be set and dry).
10. Cool.
11. Pour Chocolate Glaze over brownies.
12. Cover and chill for 3 to 4 hours.
13. Let stand at room temperature for 20 to 30 minutes before lifting brownies from pan using foil.
14. Cut into bars.
15. Garnish with chocolate coffee beans if desired.
16. Chocolate Glaze:
17. In a small saucepan, combine semisweet chocolate, butter, and milk.
18. Cook and stir over low heat until melted and smooth.
Title: Christmas Tree Cookies
Ingredients:
- 3/4 unsalted butter
- 1 1/4 light brown sugar
- 1 1/2 vanilla extract
- 1 fresh lemon juice
- 2 eggs
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 3 powdered sugar
- 1 vanilla
- water
Instructions:
1. Cream butter, add sugar and beat until light and fluffy.
2. Add vanilla and lemon juice.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour, baking powder and salt and add to creamed mixture and mix well.
5. Chill, then roll dough to about 1/8 inch or thicker.
6. Cut into various sized Christmas trees.
7. Squeeze bottom of trunk a little so it will fit into jelly wreaths when baked.
8. Bake in preheated hot oven at 425 degrees F for 5 minutes or until edges are lightly browned. Cool. Cover with frosting; decorate.
9. For Frosting:
10. Heat and boil the 1/2 cup butter in heavy saucepan until lightly browned; do not burn.
11. Stir in 3 cups powdered sugar and vanilla.
12. Add water a few drops at a time until frosting is of spreading consistency.
13. Frost cookies, then decorate with cake decorator using colored icing of your choice and top off with sprinkles, bits of candied cherries, etc.
14. To stand, set each in ring of bought jellied candies.
Title: Quick Peaches and Cream
Ingredients:
- 1/2 low-fat yogurt
- 1/2 vanilla extract
- 1/4 ground cinnamon
- 1/4 Splenda sugar substitute
- 2
- 1
Instructions:
1. In a small bowl, combine all ingredients except peach. Peel and chop peach into the cream and enjoy.
2. The cream can also be chilled for later use. According to the recipe you can use 1/2 cup canned unsweetened peaches, or frozen thawed peaches, but I'm from Georgia and that just wouldn't do. I insist on tree ripened peaches that spill juice down your arm as you eat them.
Title: Banana Shake / Trevor's Style
Ingredients:
- 2 milk
- 1 -2 banana
- 1 vanilla essence
- 1 brown sugar
Instructions:
1. Put milk and banana in a blender and blend.
2. Add the other ingredients and blend again.
3. Pour into glass and enjoy.
Title: Pecan Crunch Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 1/2 pecans
- 1/2 flour
- 2
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar together; add remaining ingredients.
3. Make walnut sized balls with the dough.
4. Flatten ball with a glass bottom dipped in sugar.
5. Bake for approximately 15 minutes, or until golden.
6. Remove and cool on rack.
Title: Natalie's Chocolate Chip Cookies (Easy and Good)
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 3/4 margarine
- 1 1/2 butter
- 1 brown sugar
- 2 egg
- 1 vanilla extract
Instructions:
1. Preheat oven for 350 degrees.
2. Mix all ingredients well (She used a hand mixer).
3. Spoon out on ungreased baking sheet 1-2 inches apart.
4. Bake 15 minutes or until edges begin to brown and cookie "looks" done.
Title: Okie Peach Pudding
Ingredients:
- 5 flour
- 1 sugar
- 1 1/4 baking powder
- 1 egg
- 1 butter
- 5 cinnamon
- 1
Instructions:
1. In a large bowl mix flour, 1 cup sugar, baking powder together and set aside. Mix egg and 3 tablespoons butter together and then combine with dry ingredients. Add peaches, mix well. Put in 8 x 8 glass dish and sprinkle with 1/4 cup sugar with 1 teaspoon cinnamon then dot with 2 tablespoons of butter.
2. Bake at 350 for 30 minutes.
3. Good with half and half poured on top when served -- .