lumicero/recipes-ing2inst huggingface dataset:
Title: Ricotta Al Caffe
Ingredients:
- 1 low-fat ricotta cheese
- 1 cocoa powder
- 1/2 lemon, zest of
- 1/4 espresso coffee
- 1/2 honey
- berries
Instructions:
1. In large bowl, gently mix the ricotta, cocoa, lemon zest and espresso coffee in folding motions.
2. Cover and refrigerate for a few hours for best results.
3. Spoon mixture into small glasses.
4. Pass honey to be drizzled over the top.
5. Garnish with berries or sliced fruit.
Title: Mocha-Almond Torte
Ingredients:
- 1 1/2 instant coffee crystals
- 1 milk
- 2/3 butter
- 3 powdered sugar
- 1 1/2 almond paste
- 2 water
- 1
- 1/2
- 3
- 2 -3
Instructions:
1. Mocha Frosting:
2. Dissolve instant coffee in the 1 Tbsp. milk. In a mixer bowl beat the butter with an electric mixer for 30 sec. Beat in 1 1/2c. of the powdered sugar and the melted unsweetened chocolate. Add egg yolks and the dissolved coffee crystals, beating till the mixture is well blended. Add the remaining powdered sugar and additional milk to make a fluffy frosting consistency.
3. Slice the loaf cake horizontally into 3 layers. Beat together almond paste and the 3 tbsp water. Spread the bottom cake layer with 1/3c of the almond paste mixture. Top with the next cake layer and repeat layering with remaining almond paste mixture and 1/2c. of the frosting. Top with the remaining cake layer. Frost top and sides with the remaining frosting. Sprinkle sliced almonds atop. Store cake, covered, in the fridge.
Title: Shrewsbury "cake" from Eutaw Plantation, 1808
Ingredients:
- 1/2 butter
- 2 eggs
- 1 1/4 sugar
- 1 1/4 rose water
- 4 cinnamon
- 1 1/4 flour
- 4
Instructions:
1. In an electric mixer combine the butter, eggs, sugar, rosewater, and oil. Add the cinnamon and flour, mixing thoroughly to form a stiff dough.
2. Divide the dough into 3 parts and form each of these into a 12 inch long triangular log. Wrap these in plastic wrap and refrigerate overnight.
3. The next day when you are ready to bake these "cakes", cut the logs into thin 1/8 to 1/4 inch slices, place them on a baking sheet, and bake at 375 degrees F for 12-15 minutes.
Title: Lemon Cream & Mixed Berry Individual Trifles
Ingredients:
- 1 1/2 heavy whipping cream
- 2 powdered sugar
- 3 blueberries
- 2 -3 strawberry
- 1 raspberries
- 1
- 2
Instructions:
1. Chill a medium bowl and electric mixer beaters in the freezer for 30 - 60 minutes.
2. To toast almonds, place in a small skillet over medium heat. Stir occasionally for 5-10 minutes or until the almond slices are aromatic and lightly browned. Set aside to cool completely.
3. In a chilled bowl with chilled beaters, place whipping cream, powdered sugar and lemon curd. Whip on low speed until the mixture begins to thicken. Then increase the speed and whip until soft peaks form and beaters leave a gentle ripple in the bowl. (Note: Do not whip too much, or the mixture will be too stiff and turn into butter.).
4. In small parfait/sundae glasses, place 3 cubes of pound cake in the bottom of each glass. Then add 3-4 (pieces) of each berry. Then neatly dollop the lemon cream atop the berries. Repeat once more.
5. Top each individual trifle with berries, sprinkle with almonds and refrigerate until ready to serve.
Title: Strawberries With Kahlua Cream
Ingredients:
- 8 cream cheese
- 2 Kahlua
- 1 maple syrup
- 2 -4 brown sugar
- 6 heavy cream
- 8 strawberries
- 4 caster sugar
- 2 maple syrup
- 2 pecans
- 1/4 of fresh mint
- 8
Instructions:
1. For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
2. If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
3. When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
4. Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
5. Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
6. Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
7. Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).
Title: Hot Butterscotch Sauce
Ingredients:
- 4 brown sugar
- 2 golden syrup
- 1 1/2 butter
- 1/8 evaporated milk
Instructions:
1. Melt all the ingredients slowly (apart from the evaporated milk).
2. Once melted add the evaporated milk and simmer for 10 minutes.
3. Serve immediately once cooked.
Title: Sand Art Brownie Mix
Ingredients:
- 12 chocolate chips
- 42 white chocolate chips
- 42 walnuts
- 32 pecans
- 50 brown sugar
- 5 flour
- 5 granulated sugar
- 3/4 salt
- 1/2 flour
- 1/8 flour
- 1/3 flour
- 1/2 brown sugar
- 2/3 granulated sugar
- 2/3 chocolate chips
- 1/2
Instructions:
1. Layer in each Layered ingreidnet in each of 12 quart jars in the order given, leveling the ingredients as you layer: Make sure the jar is full to the top.
2. Cover the lid with a 7 1/2-inch circle of fabric tied with ribbon or raffia.
3. Finish with a tag that includes liquid ingredients and baking instructions as follows: To Prepare Brownies---------.
4. In a large mixing bowl, combine the contents of the quart jar with 3 well-beaten eggs, 2/3 cup vegetable oil, and 1 teaspoon vanilla extract.
5. Stir well to combine all ingredients.
6. Pour Batter into a well-greased 9x13-inch cake pan and bake in a pre-heated 350°F oven for 30 to 35 minutes.
7. Cool and cut into squares.
Title: Chocolate Brioche Bread Pudding With Warm Vanilla Sauce
Ingredients:
- 4 eggs
- 1 sugar
- 1 pure vanilla extract
- 2 cocoa powder
- 2 1/2 half-and-half cream
- 6 butter
- 6 -8 sugar
- 1/4 half-and-half cream
- 1 Bourbon
- 1/2 vanilla bean
- 1 butter
- 1/2
Instructions:
1. Preheat the oven to 350F degrees .
2. Melt 1/2 stick butter in a 9 x 13-inch glass baking dish.
3. Cut brioche bread into 2-inch cubes, and press into the buttered dish.
4. In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche.
5. Sprinkle chocolate chips on top.
6. Bake the pudding for 45 minutes to 1 hour.
7. Warm Vanilla Sauce:
8. Meanwhile, place all vanilla sauce ingredients in sauce pan.
9. Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving.
10. Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!
Title: M&m Individual Pizza Cookies
Ingredients:
- 1 granola cereal
- 2 mini marshmallows
- raisins
Instructions:
1. Prepare dough by dividing it into 8 (equal) portions.
2. Roll each piece into a circle about 1/4 inch thick, on a lightly floured surface.
3. Put on lightly greased cookie sheets about 2 inches apart.
4. Bake at 350°F for 10-13 minutes, or until edges are golden brown.
5. Transfer onto wire racks and let cool completely.
6. Once cooled, spread on frosting and then top with any toppings desired.
Title: Creamy Peanut Butter Frosting
Ingredients:
- 1 cream cheese
- 1 vanilla extract
- 1 salt
- 1/8 powdered sugar
- 3 milk
- 2
Instructions:
1. Melt over hot (not boiling) water or in microwave oven, 1 cup peanut butter morsels; stir until smooth in large bowl.
2. Combine melted morsels, cream cheese, vanilla extract and salt; beat well.
3. Beat in powdered sugar alternately with milk until mixture is of spreading consistency.
4. Will frost 2 8" cake layers.
Title: Easy Creme Caramel
Ingredients:
- 1 sugar
- 1 water
- 1 1/2 milk
- 1/2 heavy cream
- 4 eggs
- 4
Instructions:
1. Preheat your oven to 325°F.
2. In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
3. Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
4. Make sure you evenly coat the bottom.
5. Let caramel harden.
6. In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
7. Pour custard into the pan with hardened caramel.
8. Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
9. Bake for 50 min (or until set around the edges but slightly soft in center).
10. Remove pan of custard from baking dish and let cool to room temperature.
11. Refrigerate until chilled (at least 4 hours).
12. Remove from pan by running a thin knife around the custard and flipping it onto a plate.
13. Cut into slices and serve.
Title: Gluten Free Lemon Poppy Seed Cake
Ingredients:
- 2 lemons
- 1 potato flour
- 2/3 sugar
- 2/3 poppy seed
- 1 baking powder
- 1/4 bicarbonate of soda
- 3 xanthan gum
- 1 vegan egg replacer powder
- 1 water
- 3 silken tofu
- 1/4 soymilk
- 1/2 tahini
- 1/2 vanilla extract
- 1/3
- 4
- 2
Instructions:
1. Finely shred rind from the lemons and squeeze 1/4 cup of juice.
2. Mix dry ingredients together with lemon rind.
3. Beat all wet ingredients together and add to dry ingredients.
4. Mix well.
5. Pour into a greased and lined 8"/20cm cake tin.
6. Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes out clean.
7. Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).
Title: Apple Couscous
Ingredients:
- 1 3/4 apple cider
- 3 apples
- 1 couscous
- 4 -6 brown sugar
- 1 ground cinnamon
- 1/8 ground nutmeg
- 1/2 vanilla extract
Instructions:
1. Heat the apple juice or cider to a simmer in a medium saucepan.
2. Add the apples and simmer until tender, about 10 minutes.
3. Stir in the couscous, 4 tablespoons brown sugar, cinnamon, nutmeg and vanilla.
4. Taste and add 2 more tablespoons of brown sugar, if desired.
5. Remove from the heat, cover, and set aside until the couscous is tender and all the liquid is absorbed, about 10 minutes.
Title: Pumpkin Cupcakes 2009
Ingredients:
- 3/4 salted butter
- 2 1/2 granulated sugar
- 3 eggs
- 2 pumpkin puree
- 15 all-purpose flour
- 2 1/3 pumpkin pie spice
- 1 baking powder
- 1 cinnamon
- 1 1/2 table salt
- 3/4 baking soda
- 1/2 ground ginger
- 3/4 buttermilk
- 1 cream cheese
- 8 butter
- 1/2 vanilla
- 1 cinnamon
- 2 powdered sugar
- 4
Instructions:
1. Preheat oven 350 degrees.
2. Line muffin tins with paper liners.
3. Cream butter and sugar until light and fluffy.
4. Add in eggs one at a time, beating well after each to blend.
5. Blend in oil.
6. Add canned pumpkin and mix.
7. Sift all measured dry ingredients together to blend.
8. Add dry blend alternating with the buttermilk, starting with the flour and ending with flour.
9. Blend well.
10. Pour 3/4 full into each cupcake liner.
11. Bake 20- 25 minutes until tester comes away clean.
12. Check at the 20 minutes mark.
13. Remove when done to a wire rack to cool completely.
14. To make frosting beat the cream cheese until smooth.
15. Add the butter and blend very well, until fluffy and smooth.
16. Add vanilla, cinnamon and icing powder, use only the amount you need to your desired thickness for spreading.
17. Frost .
18. They store in a covered container very well, they are fluffy like a true cupcake, and yet moist.
Title: Hostess Creamy Filling
Ingredients:
- 2 water
- 1/4 salt
- 2 marshmallow creme
- 1/2 shortening
- 1/3 powdered sugar
- 1/2 vanilla
Instructions:
1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool.
2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy.
3. Add the salt solution to the filling mixture and combine.
4. Makes 1 1/2 cups.
Title: Lemon Pudding
Ingredients:
- 4 eggs
- 1 caster sugar
- 30 butter
- 3 plain flour
- 2 fresh lemon rind
- 1/3 lemon juice
- 1 milk
Instructions:
1. Place egg yolks in a large bowl.
2. Add sugar and stir till smooth.
3. Add melted butter, flour and lemon rind, then stir in juice and milk.
4. Beat egg whites until soft peaks.
5. Gently fold into yolk mix.
6. Pour mixture into a well greased, deep oven proof dish.
7. (I use a souffle dish!) Bake 170 degrees celcius for 40-50 minutes.
Title: Vikki's Biscotti Toscani
Ingredients:
- 1/2 butter
- 1/3 sugar
- 3/4 eggs
- 2 vanilla
- 1 orange zest
- 1 flour
- 2 baking powder
- 2 1/2 nutmeg
- 1 1/2 salt
- 1/8
- 1/4
Instructions:
1. Place almonds in a single layer on a baking sheet and bake at 325 degrees for 8 to 10 minutes or until golden brown.
2. Set almonds aside to cool.
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, vanilla, almond extract and orange zest.
5. Blend in flour, baking soda, nutmeg and salt.
6. Fold in nuts, getting them well distributed.
7. Grease and flour baking sheet.
8. Form dough into 2 logs about 12 inches long each; then flatten out to be about 1/2 inch high.
9. Place on baking sheet 2 inches apart.
10. Bake at 325 degrees for about 25 minutes or until golden brown.
11. Remove from oven and cool for 5 minutes.
12. On a cutting board, slice each loaf diagonally into 1/2 to 1 inch slices.
13. Place slices flat on baking sheet and bake for an additional 10 minutes.
14. Cool on wire rack.
Title: Genoise
Ingredients:
- 2 unsalted butter
- 1 1/3 all-purpose flour
- 6 eggs
- 1 sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Center a rack in the oven.
3. Butter a 9-inch round cake pan.
4. Dust with flour, tapping out the excess.
5. Pour a few inches of water into a skillet large enough to hold the bowl from your mixer.
6. Bring the water to a gentle simmer.
7. Melt the butter and set it aside to cool.
8. It should be just warm when you're ready for it.
9. Whisk the eggs and sugar together in the mixer bowl.
10. Place the bowl in the skillet of simmering water and, whisking without stop, heat the mixture until it is foamy, slightly pale, and reads between 130 and 140 degrees F on an instant-read thermometer, about 4 minutes.
11. Remove the bowl from the water.
12. Working in the mixer fitted with the whisk attachment, beat the mixture on high speed until it cools to room temperature and triples in volume.
13. When you lift the whisk, the batter will fall back into the bowl and form a ribbon that remains on the surface for 10 seconds before it dissolves, about 5 to 8 minutes.
14. Stir about 2 tablespoons of batter into the slightly cooled butter and set it aside.
15. With a large flexible rubber spatula, gently fold the flour into the batter in 2 or 3 additions, taking care to handle the batter gently in order to maintain its bubble structure.
16. (The batter will lose volume as you fold in the flour and later the butter. This reaction is inevitable and shouldn't jeopardize the success of the finished cake, but be careful just the same.) Still working with the spatula, fold in the butter mixture.
17. Pour the batter into the prepared pan and bake until the top is golden and springy to the touch and a toothpick inserted in the center of the cakes comes out clean, 28 to 33 minutes.
18. Transfer the cake to a cooling rack for 5 minutes.
19. Remove cake from pan, invert, and cool completely on the rack.
Title: Christmas Spice Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 dark molasses
- 1 egg
- 2 baking soda
- 1 cinnamon
- 1 clove
- 1 ginger
- 3 1/4 unbleached all-purpose flour
Instructions:
1. Cream sugar and butter.
2. Add syrup and egg.
3. Mix well.
4. Sift dry ingredients and add.
5. (Optional) I grind the cinnamon sticks and the cloves.
6. Mix well.
7. Roll into "log" and chill.
8. Thinly slice roll and place discs on ungreased cookie sheet and bake in 350 degree oven for about ten minutes.
9. (I put the roll back in the refrigerator after filling my cookie sheets).
Title: Orange Cookies (Koulourakia)
Ingredients:
- 1/4 walnuts
- 2 flour
- 3/4 baking powder
- 1/2 baking soda
- 1 ground cloves
- 1 lemon, zest of
- 1 orange, zest of
- 3/4 sugar
- 2 canola oil
- 6 butter
- 1 egg
- 1 brandy
- 1 powdered sugar
- 2 -3
Instructions:
1. Preheat oven to 325 degrees. Spread walnuts in a single layer on a ungreased cookie sheet and toast for 5-7 minutes. Stir occasionally to ensure even toasting. Remove from oven and let cool.
2. In a large bowl, combine flour baking powder, baking soda, cloves. Set aside.
3. In a food processor (or blender), combine the lemon and orange zest with the sugar. Process for several minutes, stopping to scrape down the sides. You want the zest to be chopped very fine and well incorporated into the sugar. Add the walnuts and canola oil and continue processing until the walnuts have been pureed into the sugar. Transfer to a small bowl.
4. Place the butter into the food processor and mix for a minute until the butter is light and fluffy. Add the sugar, zest, walnut mixture, egg and egg yolk and either brandy or juice. Process just until these ingredients are well mixed into the butter.
5. Gradually add in the flour, pulsing quickly after each addition. Use as little mixing time at this point as over-processing the dough toughens the cookie. Once mixed, divide dough into two balls, wrap each ball in wax paper and place in fridge for 90 minutes or longer.
6. Preheat (or reheat) oven to 350 degrees. Prepare cookie sheets with a light brush of oil or cooking spray.
7. Take one ball of dough and split in half. Return half to fridge while working with the other. With the half you are working with, pinch off a ball of dough about the size of a shelled walnut. Quickly roll into a rope about 4 to 6 inches long. Ropes can be shaped into rings, horseshoes or an ‘S.’ Place on cookie sheet 2 inches apart. If the dough warms and becomes difficult to handle, return it to the fridge and continue working with another piece of well-chilled dough.
8. Bake cookies for 10 to 12 minutes until they are browned on the edges and just a little golden on the tops. Cool cookies on the baking sheet for 2 or 3 minutes before transferring to a cooling rack. Once fully cooled, dust with powdered sugar.
Title: Banana Boats
Ingredients:
- 1 banana
- 1/8 chocolate chips
- 1/8 mini marshmallows
Instructions:
1. Peel back one side of banana.
2. Slice banana down the middle, but do not cut all the way through.
3. Stuff with chocolate and marshmallows.
4. Wrap in aluminum foil and grill until soft.
Title: Chile Fudge Pie
Ingredients:
- 2 butter
- 1/2 pecans
- 1/2 walnuts
- 1/2 eggs
- 2 granulated sugar
- 1/2 brown sugar
- 1/2 flour
- 1/2
- 1
Instructions:
1. For ancho puree: Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor.
2. Melt butter and cool to warm.
3. Toast pecans and walnuts until lightly brown.
4. Beat eggs well; add granulated sugar, brown sugar, and flour. Beat until smooth.
5. Add warm butter and mix well.
6. Add chile puree.
7. Stir in nuts and chocolate chips.
8. Pour filling into pastry shell.
9. Bake at 325 degrees Fahrenheit for 45 to 60 minutes until done.
Title: Pavlova
Ingredients:
- 3 salt
- 1/4 sugar
- 1 vinegar
- 1 cornstarch
- 1 vanilla extract
- 3/4 heavy cream
- 1 1/2
Instructions:
1. Line an 8in/20 cm cake tin with a removable bottom with parchment or wax paper.
2. Beat together egg whites and salt until stiff peaks form.
3. Add sugar, 1 tbsp at a time, beating well until the meringue is very thick and glossy.
4. Sprinkle vinegar, cornstarch and vanilla over the meringue, then blend it gently but thoroughly.
5. Spoon meringue into the tin making a slight depression in the center. Place in 325 farenheit/160 centigrade oven for 30 minutes, then turn off the heat, leaving the meringue in the oven untill the oven is at room temperature.
6. Remove from oven and carefully peel off the paper. Whip cream until thick but slightly soft peaks form. Spread on meringue, then cover with fruit. (alternatively, you can fold some fruit into the whipped cream before spreading it over the meringue) Serve immediately. Do not put the cream onto the pavlova untill immediately before you will serve it.
Title: Strawberries Chantilly
Ingredients:
- 1 strawberry
- 2 rum
- 1/2 confectioners' sugar
- 2
Instructions:
1. Wash strawberries, stem and cut in half.
2. Cover with confectioner's sugar (reserve 4 tablespoons) and rum; chill 30 minutes.
3. Beat egg whites until stiff peaks form; add reserved confectioners' sugar gradually, beating constantly during the addition.
4. Fold in sweetened berries.
5. Place in chilled sherbet glasses and garnish with whipped cream.
Title: Piped Lemon Butter Cookies With Lemon Buttercream Frosting
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 2 butter
- 3/4 powdered sugar
- 1/3 granulated sugar
- 4 lemon, zest of
- 1 fresh lemon juice
- 3 vanilla extract
- 2 powdered sugar
- 1/4 lemons, zest of
- 2 1/2 fresh lemon juice
- 1 1/2
- 7
- 1 -2
Instructions:
1. Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, baking soda and salt; set aside. In a food processor, process the butter and sugars in on/off pulses, then continuously until well blended and smooth. Add the egg yolks,lemon zest, lemon juice, vanilla and lemon extract and process until evenly incorporated. Add the flour mixture and process just until thoroughly incorporated; do not over process. The dough should be faily soft to facilitate piping; if it seems to stiff, add up to 4 tbls water, pulsing to incorporate. Spoon the dough into a pastry bag fitted with a 1/2" open star tip. Pipe 1 1/2" wide swirls onto a baking sheet, spacing about 2" apart. Bake the cookies, one sheet at a time, in the upper third of oven for 7-10 minutes, or until just tinged with brown at the edges. Reverse sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a wirer ack and let stand until the cookies firm up slightly -- 1-2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
2. FOR THE FROSTING:.
3. In a food processor, process the powdered sugar and lemon zest until the zest in evenly incorporated, about 2 minutes. Add the butter, and process until very well blended -- and smooth. Add 1 1/2 tsps lemon juice and food coloring, if using, and process till smooth and well blended. If necessary, add a bit more powdered sugar to stiffen the frosting or a bit more lemon juice to thin it so that is of piping consistency. Spoon the frosting into a pastry bag fitted with 1/2" open star tip. Pipe 1-1 1/2" frosting swirls onto the cookies. let stand until the frosting completely sets -- at least 1 hour. Store in a single layer or layered with wax paper in an airtight container in a cool place for up to 2 days.Refrigerate for up to 1 week, or freeze for up to 2 months.
Title: Apple Carrot Cake
Ingredients:
- 1 all-purpose flour
- 1 cinnamon
- 1/4 nutmeg
- 1 baking soda
- 1/4 salt
- 3/4 applesauce
- 1/2 artificial sweetener
- 1/2 brown sugar
- 2 carrots
- 1 1/2 apple
- 1 pecans
- 1/8 raisins
- 1/2
Instructions:
1. Preheat oven to 350*f. Grease and flour 9x9 pan.
2. Mix together dry ingredients in large bowl.
3. In smaller bowl mix applesauce, sugars, and egg whites.
4. Gradually add wet ingredients to dry.
5. Stir in grated carrots, apples, raisins, and pecans until just combined.
6. Pour into baking pan and bake 40-45 minutes or until done.
7. Cool for 5 minutes and remove from pan to cool completely on wire rack.
Title: Brown Sugar Walnut Cookies
Ingredients:
- 1 2/3 flour
- 3/4 baking powder
- 3/4 salt
- 3/4 butter
- 1 butter
- 1 shortening
- 3/4 brown sugar
- 1/3 granulated sugar
- 1 vanilla
- 1 egg
- 1 walnuts
Instructions:
1. Combine flour, baking powder, soda, and salt, set aside.
2. Beat butter, sugars and the egg till creamy. Add vanilla, Mix well.
3. Blend in flour mixture, then stir in walnuts.
4. Drop by teaspoon full into cookie sheet sprayed with Pam or similar cooking spray.
5. Place dough 3 inches apart. Bake at 375° for 10 minutes or until lightly browned. Allow to stand 2 minutes before removing from cookie sheet.