lumicero/recipes-ing2inst huggingface dataset:
Title: High Altitude Chocolate Cake
Ingredients:
- 1 3/4 sugar
- 1 3/4 all-purpose flour
- 2 all-purpose flour
- 3/4 baking powder
- 1 1/4 baking soda
- 1 1/4 salt
- 1 eggs
- 2 milk
- 1 milk
- 2 vanilla extract
- 1/2 boiling water
- 2
- 1
Instructions:
1. Heat oven to 375°F Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.).
4. Frost with your favorite frosting.
Title: Sooji (Semolina Halwa)
Ingredients:
- 1/2 semolina
- 1/4 ghee
- 1/3 sugar
- 1/4 cardamom powder
- 1 raisins
- 2
Instructions:
1. In a small saucepan, bring water, sugar, and raisins (optional) to a boil, set aside.
2. In a small to medium saucepan, heat ghee.
3. Add semolina, cardamom.
4. Sauté until light brown, stirring constantly.
5. Add water/sugar/raisin mixture.
6. Heat and stir until halwa reaches the consistency of thick mashed potatoes.
7. Remove from heat, add almonds.
8. note: I like to cook the halwa with the raisins but discard them (I don't particularly care for raisins).
9. I also sauté the almonds in a bit of ghee, but that isn't necessary.
10. To make ghee: Heat 2 sticks of butter in a saucepan on med-high until boiling.
11. Turn down heat to med-low and cook for several more minutes, stirring occasionally.
12. Ghee will take on a weird plastic-like appearance at the top and smell like caramel.
13. Strain the ghee through cheesecloth and a fine strainer.
14. Save what isn't used in an airtight container (it does not need to be refrigerated).
Title: Phyllo, Bread and Pudding
Ingredients:
- 10 -12 phyllo dough
- 2 1/2 milk
- 1 heavy cream
- 1 half-and-half
- 2 egg
- 1/2 rose water
- 1/2 pistachios
- 1/2 hazelnuts
- 2/3 dark raisins
- 1 golden raisin
- ground cinnamon
Instructions:
1. Preheat oven 350°F.
2. Bake phyllo sheets on 2 baking trays, for 15-20 minutes, until crisp.
3. Remove from oven, increase oven temperature to 400°F.
4. Scald the milk and cream, gently, do not boil.
5. Temper egg with some of the hot milk mixture, add rose water.
6. Slowly add to remaining milk mixture.
7. Cook over low heat until mixture begins to thicken, stirring gently, constantly.
8. Butter or spray with pam a shallow baking dish.
9. Crumble phyllo leaves, not fine, into small chunks, into prepared dish, gently mix in nuts and raisins.
10. Pour custard mixture over and bake for 20-30 minutes, until golden.
11. Dust with cinnamon, might serve with cream on the side.
Title: Cinnamon Baked Apple Wedges
Ingredients:
- 4 -5 granny smith apples
- 1 1/2 cinnamon
- 1/2 brown sugar
- 1 lemon juice
- 1/8 salt
- 1/4 nutmeg
- 2 whole wheat flour
- 2 light margarine
Instructions:
1. Preheat oven to 375FMix together all ingredients except margarine.
2. Spray 8x8" glass baking dish with non-stick cooking spray.
3. Pour apple mixture in baking dish & sprinkle frozen margarine pieces over it. Cover with foil.
4. Cook 45 minutes stirring every 15 minutes.
5. Stir once more and cook 5 more minutes.
6. Cool slightly before serving.
Title: Cherry Coconut Cracker Squares
Ingredients:
- 1 egg
- 1 milk
- 30 brown sugar
- 1 baking powder
- 1 1/2 all-purpose flour
- 3 coconut
- 1 maraschino cherry
- 1/4
Instructions:
1. Place the egg in a one-cup measuring cup. Fill to the one-cup mark with milk.
2. Mix all ingredients, including the egg and milk mixture, together in a large bowl.
3. Smooth batter into an 8” x 8” square baking pan lined with parchment paper.
4. Bake at 350 degrees Fahrenheit for 30 minutes.
5. Cool slightly. Cut into squares. Yield will depend on the size you cut the squares.
Title: Honey Cookies
Ingredients:
- 2 honey
- 1/2 sour cream
- 1 sugar
- 2 eggs
- 1 ginger
- 1 salt
- 1/8 clove
- 1/8 baking soda
- 3 flour
- 5
Instructions:
1. Combine ingredients
2. Add enough flour to make a stiff dough about 5
3. I think 3 teaspoons- (not heaping) of the baking soda is fine.
4. Roll 1/2 inch thick.
5. Cut with cookie cutters then bake in moderate oven 350 degrees.
6. No time is given, however I think start with 10 minutes until golden.
Title: Circus Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 unsalted butter
- 1/2 margarine
- 2 sugar
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the flour, baking powder, and salt. Set aside.
3. Place the butter in the bowl of a standing electric mixer and beat until light. Add the sugar and beat until light and fluffy.
4. Add the eggs and orange juice, beating until blended. Add the reserved flour mixture, beating to combine.
5. Remove the bowl from the mixer and, using a wooden spoon, stir in the Froot Loops, taking care not to crush them.
6. Drop the mixture bu the level tablespoon onto ungreased cookie sheets.
7. Bake for about 12 minutes or until light brown.
8. Remove from oven and transfer immediately to wire racks to cool.
Title: Creole Cream Cheese
Ingredients:
- 2 skim milk
- 1/4 buttermilk
- 12
Instructions:
1. Pour milk into a completely sanitized, 3 to 4 quart container, preferably stainless steel. Cover milk and place it in the warmest spot in your kitchen or on top of a warmed clothes dryer, until it reaches a temperature level between 70 - 80 degrees F. The milk may be heated slowly on the stove on very low heat, but do not allow its temperature exceed 80 degrees F.
2. When milk reaches the correct temperature, pour the buttermilk into a small bowl and add the liquid rennet, or if you are using dry rennet, dissolve the 1/4 tablet in the buttermilk. Pour buttermilk into warmed milk with skim milk. Stir mixture well and set it aside, covered with cheesecloth, to allow the liquid to form solid, but very soft, curds. Good drainage is necessary. The container should not be placed near heat or directly exposed to an airflow. The cheese should form curds in 24 to 36 hours. Avoid stirring or the curds will break.
3. When the curds are formed, line a large strainer or colander with cheesecloth and carefully pour the curds into the cloth. Place the strainer or colander over a bowl to hold the watery whey as it drains from the curds. When the curds no longer drip water, the cream cheese is ready to be chilled in the refrigerator. Keeps refrigerated for about 2 weeks.
Title: Chocolate Yum Yums
Ingredients:
- 1/2 milk
- 3 sugar
- 2 vanilla
- 1 peanut butter
- 1/4 oats
- 2
Instructions:
1. Heat milk, chocolate and sugar in double boiler, stirring constantly.
2. Bring to a rolling boil and shut off heat.
3. Mix in vanilla, peanut butter and oats. Immediately drop in tablespoon size balls on wax paper.
Title: Claudia Roden's Orange Pudding
Ingredients:
- 1 mandarin juice
- 125 sugar
- 70 potato starch
- 3 oranges
- 1 pomegranate
- 250 heavy cream
Instructions:
1. Bring the orange or mandarin juice to the boil with the sugar.
2. Dissolve the potato starch in 250ml of water and pour it into the simmering juice, stirring vigorously. Continue to stir - in one direction only - until the mixture thickens, then cook over a low heat for about 15 minutes.
3. Cut each orange into thick slices and each slice into four pieces. Remove the pips.
4. Let the orange or mandarin mixture cool and pour into a glass serving bowl. Stir in the pieces of orange, cover with clingfilm and chill in the fridge for a few hours.
5. Sprinkle the pomegranate seeds over the pudding and serve with whipped cream.
Title: Healthier Gingerbread
Ingredients:
- 1 canola oil cooking spray
- 1 1/2 all-purpose flour
- 1 whole wheat flour
- 1 crystallized ginger
- 2 ground cinnamon
- 1 1/2 baking soda
- 1 ground ginger
- 1/4 ground cloves
- 1/8 salt
- 1 hot water
- 1 molasses
- 1/2 dark brown sugar
- 1/2 unsweetened applesauce
- 1 egg
- 2 canola oil
Instructions:
1. Because lowfat recipes are very sensitive, follow all the measuring and mixing instructions exactly, or you may get a heavy, dry result.
2. Measure flour by spooning it gently into the measuring cup, then leveling off.
3. Place oven rack at center position and preheat oven to 350°.
4. Spray 8 x 8" square nonstick baking pan with nonstick cooking spray.
5. Combine flours, spices, baking soda, and salt in a mixing bowl and stir lightly with a fork.
6. In another bowl, combine water, molasses, brown sugar, applesauce, egg and oil and beat with a mixer on high speed until mixture is frothy (about 2 minutes).
7. Make a well in the middle of the dry ingredients.
8. Pour the wet into the dry and stir gently, just enough to moisten thoroughly.
9. Pour batter into prepared pan, level gently, and place in oven.
10. Bake 50 minutes or until the top springs back when touched gently and edges pull away from the sides of the pan.
11. Be careful not to overbake.
12. Serve warm or cold, plain, sprinkled with confectioner's sugar, or with the dessert sauce of your choice.
13. I like it best warm with some slightly runny fruit preserves on top.
Title: Easy Autumn Pear Cake
Ingredients:
- 1 egg
- 1/2 sour cream
- 4 cream cheese
- 1 butter
- 7 lemon gelatin
- 1 ground cinnamon
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Beat the first four ingredients in a large bowl with electric mixer on low speed just until cake mix is moistened.
3. Blend in 1/4 cup of the butter. Beat on medium speed 2 minutes. The batter will be really thick!
4. Spread batter into lightly greased 13x9-inch baking pan. Arrange pear slices evenly on batter, pressing lightly into batter.
5. Sprinkle evenly with dry gelatin mix and cinnamon. Drizzle evenly with remaining 3 tablespoons butter; sprinkle with nuts.
6. Bake 40 to 45 minutes.
7. Can be served warm or chilled.
8. Wrap up letovers and store in fridge.
Title: Graham Cracker Faces
Ingredients:
- 6 graham crackers
- 1 peanut butter
- 1 cream cheese
- 48 raisins
- 1/4
Instructions:
1. Spread 3 crackers with peanut butter and 3 crackers with cream cheese.
2. Place raisins to make eyes, nose and mouth on each cracker.
3. Sprinkle coconut around face to resemble hair.
4. Arrange graham cracker faces on serving plate.
Title: White Chocolate Coconut Citrus Truffles
Ingredients:
- 1 1/2 coconut flakes
- 1/2 coconut cream
- 375 white chocolate
- 1 1/2 lemon rind
- 1 1/2 lime rind
Instructions:
1. Combine coconut cream, white chocolate & citrus rinds in a microwave safe bowl.
2. Microwave uncovered on medium heat for 1 minute, stir.
3. Repeat process until chocolate has melted and mixture is smooth.
4. Cover & refrigerate for 4 hours or overnight.
5. Roll rounded teaspoons of mixture into balls, roll in coconut flakes & refrigerate until firm.
Title: Normandy Apple and Honey Brioche Pudding With Calvados Cream
Ingredients:
- 110 honey
- 75 unsalted butter
- 1 1/4 apples
- 75 raisins
- 150 light muscovado sugar
- 150 vanilla extract
- 3 unsalted butter
- 150 creme fraiche
- 150 calvados
- 315 icing sugar
- 2
- 75
Instructions:
1. Preheat the oven to 180 C, fan 160 C, gas mark 4.
2. Heat the honey and butter in a medium sized sauce pan, stir in the apples and raisins then transfer to a 1.5 litre ovenproof dish.
3. Without removing the crusts from the brioche, whiz it to crumbs in a food processor; Add the remaining topping ingredients and pulse until the mixture resembles fine crumbs (stop before the mixture turns into a dough).
4. Evenly scatter topping crumbs over the fruit and bake for 1 hour until lightly golden and the fruit is bubbling at the edges; cover with foil after the first 20 minutes of the cooking foil so it doesn’t get too brown.
5. Serve the pudding hot, 10 - 15 minutes out of the oven, with Calvados Cream.
6. Calvados Cream: whisk the ingredients together in a bowl, cover and chill until required.
Title: Chocolate and Biscuits
Ingredients:
- 2 sugar
- 2 flour
- 2 cocoa powder
- 1 salt
- 2
Instructions:
1. Mix all ingredients together in a saucepan.
2. Add 2 cups water and stir over medium heat until slight boil.
3. Simmer while buscuits cook.
Title: Tiramisu Toffee Trifle
Ingredients:
- 1 1/2 instant coffee granules
- 3/4 warm water
- 1 mascarpone
- 1 cream cheese
- 1/2 powdered sugar
- 1/2
- 1
- 2
Instructions:
1. Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
2. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
3. Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.
4. Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.
Title: Eight in One Sugar Cookies
Ingredients:
- 2 butter
- 2 regular margarine
- 1 sugar
- 4 brown sugar
- 6 1/2 eggs
- 1 flour
- 2 cream of tartar
- 1/4 baking soda
- milk
Instructions:
1. TO MAKE THE COOKIE DOUGH: Cream together butter and sugars until smooth and fluffy.
2. Stir in unbeaten eggs, one at a time.
3. Sift together dry ingredients; add to creamed mixture alternately with milk.
4. Mix thoroughly.
5. Divide dough in eight 1-cup lots.
6. Wrap each tightly in foil or plastic wrap; freeze.
7. Then place in plastic bag.
8. TO USE, THAW DOUGH JUST ENOUGH THAT YOU CAN SHAPE OR DROP IT.
9. This dough, tightly wrapped, will keep several days in refrigerator.
10. Place about 2" apart on greased baking sheet and bake in moderate oven 375°F for.
11. 10-15 minutes.
12. Spread cookies on racks to cool.
13. Mix makes 8 cups dough; each cup makes 2-3 dozen cookies, depending on the kind you bake.
14. CHOCOLATE CHIP BALLS: Knead into 1 cup cookie dough, 1 Tbsp cocoa and 1/3 cup semisweet chocolate pieces.
15. Shape into about 24 round balls; flatten slightly with spatula.
16. Bake as directed.
17. COCONUT/ALMOND COOKIES: Knead into 1 cup cookie dough, 1 cup flaked coconut and 1/4 to 1/2 tsp almond extract.
18. Shape into about 24 balls; place on greased baking sheet and press flat with spatula.
19. Top each with a piece of candied cherry.
20. Bake as directed.
21. PECAN BALLS: Knead into 1 cup cookie dough, 1/2 cup finely chopped pecans and 1/4 tsp.
22. vanilla. Shape into 24 round balls.
23. Bake as directed.
24. GINGER COOKIE BALLS: Stir into 1 cup cookie dough, 1 Tbsp dark molasses and 1/4 tsp ground ginger.
25. Shape into about 24 balls (dip fingers occasionally in water so dough doesn't stick to hands). Bake as directed.
26. GUMDROP COOKIE BALLS: Mix into 1 cup cookie dough, 1/2 cup finely cut gumdrops (cut with scissors).
27. Shape into 24 balls; cross-cross with a fork. Bake as directed.
28. FRUIT'N' SPICE DROP COOKIES: Stir into 1 cup cookie dough, 1/2 cup cooked and drained, chopped dried fruit, 2 Tbsp brown sugar, 1/4 tsp ground cinnamon and 1/8 tsp, ground cloves.
29. Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
30. Makes 30.
31. ORANGE WAFERS: Stir into 1 cup cookie dough, 1/4 tsp grated orange peel and 1/4 cup sugar mixed with 4 tsp orange juice.
32. Drop by teaspoonfuls 2" apart onto greased baking sheet. Bake as directed.
33. Makes 24 thin cookies.
34. BANANA/LEMON DROPS: Stir into 1 cup cookie dough, 1/4 cup mashed ripe banana, 1/2 tsp
35. grated lemon peel and 1/4 tsp lemon juice.
36. Drop 1 teaspoonful at a time into finely rolled corn flakes.
37. Coat by turning gently with spoon.
38. (Dough is very soft) Place 2" apart on greased baking sheet and bake as directed.
39. Watch carefully so cookies do not scorch.
40. Makes 2 dozen.
Title: Phebe's Shortbread
Ingredients:
- 2 1/2 flour
- 1 butter
- 1/2 sugar
- 1 sugar
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Mix in flour, kneading well until completely incorporated.
3. Press dough down, 1/2-inch thick, into any shape cake pan; prick all over with a fork.
4. Preheat oven to 325 degrees.
5. Bake 20 minutes or until a delicate gold in color.
6. Cut into small squares or rectangles and remove immediately from the pan.
7. Cool on wire rack.
Title: Pick a Pudding Treats
Ingredients:
- 1/2 butter
- 4 instant pudding mix
- 2 eggs
- 1 vanilla
- 3/4 flour
- 3/4 baking powder
- 1/2 - 1
Instructions:
1. In a medium mixing bowl, cream butter, blend in instant pudding mix.
2. Beat in eggs and vanilla. Add flour and baking powder; mix thoroughly.
3. Stir in nuts.
4. Spread in a greased 8-inch square pan.
5. Bake at 350°F for 20-25 minutes or until bars feel firm to the touch.
6. Cool; cut into small bars or into dessert squares and serve with ice cream or whipped cream.
Title: Cherry Nut Crisp
Ingredients:
- 2 tart cherries
- 1 sugar
- 1/4 quick-cooking tapioca
- 1 salt
- 1/8 all-purpose flour
- 4 -5 sugar
- 1 salt
- 1/3 baking powder
- 1/4 butter
- 1/8 margarine
- 6 all-purpose flour
- 1/2 brown sugar
- 1/2 pecans
- 1/2 quick-cooking oats
- 1/3 butter
- 6 margarine
Instructions:
1. Drain cherries and reserve 3/4 cup of their juice.
2. In a mixing bowl, add cherries, 1 cup sugar, tapioca, almond extract, 1/8 teaspoon salt, food coloring and reserved cherry juice; stir to combine; set aside for 15 minutes, stirring occasionally.
3. Meanwhile, add the crust ingredients together in another bowl; stir to combine.
4. Press the crust mixture onto the bottom and 1 inch up the sides of a greased 9-inch square baking dish; set aside.
5. In a different bowl, add the flour, brown sugar, pecans, and oats; stir to mix.
6. With a pastry blender, cut in the cold butter until the mixture looks like coarse crumbs.
7. Stir cherry mixture and pour over crust.
8. Sprinkle evenly with topping.
9. Bake at 400 degrees for 10 minutes.
10. Lower heat to 375 and bake 30-35 minutes or until filling is bubbling and topping is golden.
Title: Iced Sugar Cookies (Cake-Like Cookies, Soft Icing)
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1/2 milk
- 2 baking powder
- 3 flour
- 1/2 salt
- 2 powdered sugar
- 1/2 butter
- 1 -2 milk
Instructions:
1. Preheat oven to 350 degrees.
2. For the cookies beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth.
3. Combine dry ingredients.
4. Add dry ingredients and milk into the creamed mixture in two batches.
5. Refrigerate dough for up to an hour.
6. Use 2 'tablespoons' (cereal spoons) to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand.).
7. Bake for 10-12 minutes. The tops of the cookies shouldn't be browned.
8. For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.
Title: Chocolate Crunch Cake (No Bake)
Ingredients:
- 12 dark chocolate
- 4 butter
- 14
- 8
Instructions:
1. Line a cake tin with clingfilm/greaseproof paper. I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday.
2. Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts).
3. Pour the condensed milk into the chocolate and butter mixture and beat together until creamy.
4. Add the broken biscuits and mix well.
5. Pour the mixture into the cake tin and press it well into the corners.
6. Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).
Title: Chocolate KAHLUA Euphoria
Ingredients:
- 1 ladyfingers
- 1/2 Kahlua
- 6 eggs
- 8 sugar
- 1/2 heavy cream
- 1/2 sugar
- 1 Kahlua
- 1
Instructions:
1. Separate ladyfingers on a paper towel and sprinkle with 1/4 cup Kahlua.
2. Arrange ladyfingers around bottom and sides of a 1 1/2 quart dish or use 3 each in the bottom of 8 individual dessert dishes.
3. Beat egg yolks lightly in a large bowl and stir in 2 tbl of cooled melted chocolate.
4. Stir in remaining chocolate.
5. In another bowl, beat egg whites to soft peaks at high speed.
6. Gradually beat in 1/2 cup sugar until stiff peaks form.
7. Beat in 1/4 cup Kahlua.
8. Fold egg white mixture into chocolate mixture until well combined and evenly colored.
9. Spoon mixture into dish or dishes.
10. Cover and chill several hours or until firm.
11. Dollop or pipe Kahlua Cream on top.
12. To prepare KAHLUA Cream: Beat cream until thickened.
13. Beat in sugar and Kahlua until desired consistency is reached.
Title: Chinese Almond Cookies:
Ingredients:
- 1 3/4 all-purpose flour
- 1 sugar
- 1/2 baking soda
- 1 1/4 unsalted butter
- 1 salt
- 1/2 egg
- 1
- 1/2
- 1
Instructions:
1. Sift together the flour, sugar, and baking soda.
2. Put the almond flour, butter, and salt into a second bowl and mix until the mixture resembles cornmeal, about 3 minutes if using food procesor with paddle attachment on medium speed.
3. Add the egg and almond extract and mix until well-incorporated.
4. Add the flour mixture. Mix just until no traces of flour remain.
5. Transfer the dough to a large sheet of plastic wrap, flatten into a 1-inch thick disc, cover tightly, and refrigerate until hard, at least 30 minutes.
6. Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
7. Form the dough into 1/2-inch balls and put on the baking sheets 1 inch apart. Use the palm of your hand to press the balls into 1-inch circles. Press slivered almonds into each cookie, decoratively arranging them.
8. Brush the tops of the cookies with the egg white, then bake until golden and crisp around the edges, 15 minutes.
9. Cool completely on the cookie sheet and serve or store in an airtight container for up to 3 days.
Title: Grandma's Apple or Cherry Crisp
Ingredients:
- 1 sliced apples
- 1/2 - 1 cherries
- 1 flour
- 3/4 sugar
- 1 baking powder
- 2 salt
- 1/3 egg
- cinnamon
- oleo
- shortening
Instructions:
1. Place fruit in 9 x 13 baking pan.
2. Combine flour, sugar, bakingpowder, salt and egg. Sprinkle over fruit.
3. Sprinkle with cinnamon, if desired, and pour melted butter over topping.
4. Bake at 350* for 35-40 minutes.
5. Serve warm. If desired, top with ice cream or (the way we usually had it), pour a little milk in your bowl to cool it down and make it extra yummy.
Title: Chocolate Honey Cake
Ingredients:
- 2 baking chocolate
- 2 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1 1/2 cinnamon
- 2 eggs
- 3 applesauce
- 3/4 honey
- 2/3 brown sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a baking pan holding 8 cups.
3. Melt chocolate in double boiler, set aside.
4. Sieve flour, baking soda, baking powder and cinnamon, set aside.
5. In large bowl, beat eggs, apple sauce and honey.
6. Add brown sugar and melted chocolate.
7. Alternately mix in the dry ingredients and the orange juice.
8. Stir in chocolate chips (optional).
9. Pour the batter in the prepared pan.
10. Bake (on lower rack) for 40 minutes.
11. When done, an inserted skewer should come out clean.
12. Let cool for 15 minutes.
13. Remove from pan.
Title: Elsie's Gingersnaps
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 egg
- 4 molasses
- 2 baking soda
- 1 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 salt
- 2 flour
Instructions:
1. Cream margerine, sugar and egg.
2. Add in dry ingredients.
3. Roll into balls and dip in sugar.
4. Bake at 350 for 8-10 minutes or until browned on edges.
Title: Old Country Buffet Pudding Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/2 brown sugar
- 3/4 milk
- 1/4 shortening
- 1/2 shortening
- 2 vanilla
- 1 hot water
- 1
- 1 3/4
Instructions:
1. Combine flour, sugar, cocoa, baking powder, salt, milk, shortening, & vanilla.
2. Blend until smooth.
3. Pour cake mixture into ungreased 9" square pan (use 9x13 if doubled).
4. In small mixing bowl, mix brown sugar, cocoa & water. Pour over batter.
5. Bake for 40-45 minutes at 350 degrees.