lumicero/recipes-ing2inst huggingface dataset:
Title: Great-Aunt Annie's Traditional Shortbread
Ingredients:
- 1 unsalted butter
- 3/4 confectioners' sugar
- 1/2 pure vanilla extract
- 2 cake flour
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Spray a 9-inch fluted tart pan with a removable bottom with nonstick cooking spray; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar.
4. Stir in vanilla.
5. With mixer on low speed, slowly add flour.
6. Mix until well combined.
7. Evenly spread cookie dough into prepared tart pan. Refrigerate until firm, at least 2 hours and up to overnight.
8. Sprinkle shortbread with sanding sugar.
9. Using a 2-inch round cookie cutter, make a shallow cut in the center of the dough.
10. Using the tines of a fork, score dough from the edge of the circle in the center towards the edge of the pan into 12 equal wedges.
11. Transfer tart pan to oven and bake until light brown and a toothpick inserted into the center of the shortbread comes out clean, 50 to 60 minutes.
12. Immediately re-score circle and wedges with cookie cutter and the tines of a fork.
13. Transfer to a wire rack and let cool 1 hour.
14. Remove shortbread from tart pan and let cool completely.
15. Cut into wedges with a serrated knife along the scored lines.
Title: Lemon-Buttermilk Custards
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 1 1/2 buttermilk
- 2 butter
- 3 eggs
- 1 1/2 lemon rind
- 1/4 fresh lemon juice
- 1/4 sugar
- lemon twist
Instructions:
1. Combine 3/4 cup sugar and cornstarch in a 2-quart heavy saucepan; stir well. Add buttermilk;cook over medium heat,stirring constantly, 6 to 8 minutes or until mixture comes to a boil and thickens. Stir in butter.
2. Combine egg yolks, lemon rind, and juice; beat well. Gradually stie one-fourth of hot mixture into yolks; add in remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 6 to 8 minutes or until snooth and thickened. Spoon mixture into four 10-ounce ungreased custard cups.
3. Beat egg whites in large bowl at high speed with an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tbls. at a time, beating until stiff peaks form. Spread meringue ove custards, sealing to edge of each dish.
4. Bake at 325F for 20 minutes or until meringues are browned. Cool completely before serving. Garnish if desired.
Title: You Asked for Chocolate Brownies
Ingredients:
- 1 water
- 1 olive oil
- 1/4 egg
- 2 chocolate bars
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees for shiny metal pan or 325 degrees for a dark, nonstick or glass pan.
2. Grease bottom of pan.
3. Stir brownie mix water, vegetable oil, olive oil, chocolate chips and egg in medium bowl until well blended.
4. Pour batter into bottom of pan. Spreading batter until even.
5. Place brownies in oven to bake following the baking directions on the chart on the back of the brownie box.
6. Once brownies are done cooking remove from oven and allow to cool slightly (2-5 min.).
7. While brownies are cooling remove chocolate bars from packaging.
8. place whole chocolate bars end to end on top of brownie until the entire brownie is completely covered (you may have to cut a few bars to fit).
9. sprinkle optional topping on brownies.
10. allow brownies to cool and enjoy.
11. --for a double batch simply lower the heat by 25 degrees and cook for an extra 5-15 minuets until brownies are done.
12. --Most of the directions for this recipe were taken from the back of the brownie box. I added more chocolate chips in the batter. I also substituted half of the vegetable oil for olive oil.
Title: Coconut Cream Pie
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 2 skim milk
- 3 eggs
- 2 butter
- 1 vanilla
- 1 coconut
- 1/4 vanilla
- 1/4 cream of tartar
Instructions:
1. Heat oven to 350 degrees. Combine sugar and cornstarch in a medium sized saucepan.
2. Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
3. Separate eggs. Place yolks in a small bowl and whites in a large metal mixing bowl. Set whites aside. Beat yolks slightly with a fork. Pour in a tablespoon of hot mixture into yolks. Return to hot mixture. Cook and stir over medium high heat for 2 minutes longer.
4. Remove from heat. Stir in butter and the teaspoon of vanilla. Mix well. Stir in the one cup of coconut.
5. Pour into cooled pie shell.
6. For the meringue:
7. Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.
8. Spread over pie, being sure to seal edges with meringue. Sprinkle the 1/3 cup of flaked coconut over.
9. Bake at 350 degrees for 15 to 18 minutes or until meringue is nicely browned.
10. Cool, refrigerate and serve.
11. 6 to 8 servings.
Title: Strawberries Romanoff
Ingredients:
- 1 fresh strawberries
- 1/2 powdered sugar
- 1
- 1/4
Instructions:
1. Sprinkle strawberries with powdered sugar. Cover and refrigerate 15-20 minutes.
2. Just before serving, whip the cream until stiff.
3. Gently stir in orange juice.
4. Fold in strawberries, or serve individually in small bowls topped with the flavored cream.
Title: Watergate Salad
Ingredients:
- 1 instant pistachio pudding mix
- 1 crushed pineapple with juice
- 1 miniature marshmallow
- 1/2 non-dairy whipped topping
- 2
Instructions:
1. STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended.
2. GENTLY stir in whipped topping.
3. REFRIGERATE 1 hour or until ready to serve.
4. Garnish as desired.
Title: Cake Mix Chocolate Picnic Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 warm water
- 1/2 chocolate chips
- 1/2 sour cream
- 1 1/2 eggs
- 1 vanilla extract
- 4
Instructions:
1. Mix all ingredients together.
2. Pour into oiled and floured bundt pan.
3. Bake at 350 for 1 hour or until tooth pick comes out clean.
4. Dust with powdered sugar.
Title: Danish Pastry Apple Squares
Ingredients:
- 2 3/4 flour
- 1 salt
- 1 shortening
- 2 shortening
- 2/3 sugar
- 1/2 cinnamon
- 1 milk
- 1 powdered sugar
- 1 vanilla
- 1/2 water
- 1 sliced apples
- 1 -2
- 8
Instructions:
1. Preheat oven to 400°F.
2. Sift together flour and salt.
3. Cut in shortening until crumbly.
4. Add enough milk to the yolk to make 2/3 cup.
5. Add to flour, mix to blend.
6. Divide dough in two.
7. Roll 1 batch to fit a 15x10-inch pan.
8. Sprinkle with corn flakes.
9. Combine apple slices, 2/3 cup sugar and cinnamon.
10. Place evenly on crust.
11. Roll out other batch and place on top.
12. Pinch edges to seal.
13. Beat egg white until stiff and brush over crust.
14. Bake at 400°F for 50- 60 minutes.
15. While baking, mix remaining ingredients.
16. When done remove pie squares from oven--cool only slightly.
17. Frost with glaze while still warm.
Title: Slow Cooker Apple Crisp
Ingredients:
- 1/2 flour
- 1/4 brown sugar
- 1/4 sugar
- 1/4 cinnamon
- 1/8 nutmeg
- 1 salt
- 4 unsalted butter
- 1/2 pecans
- 3 sugar
- 2 lemon juice
- 1 1/2 cornstarch
- 1/4 ground ginger
- 1/4 cinnamon
- 6 granny smith apples
Instructions:
1. Coat a 2-4 quart slow cooker with nonstick cooking spray.
2. For the topping, mix together the first 6 ingredients, cut in the butter until crumbly. Stir in pecans.
3. For the filling, whisk together the first 5 ingredients and stir in the apples, tossing to coat. Put the filling in the crock pot and sprinkle with topping.
4. Cover and cook on high for 2 hours or low for 4 hours until apples are tender.
Title: Roasted Fig Delight
Ingredients:
- 1 butter
- 2 honey
- 8 fresh figs
Instructions:
1. Preheat oven to 350°F.
2. Combine butter and honey in large glass baking dish. Heat in oven until warm (5-7 mins). Add figs cut side up. Top each with a dab of apricot preserves and a sprinkle of cinnamon sugar. Roast 10 minutes.
3. Serve a la mode.
Title: Boozy Bananas Flambe
Ingredients:
- 4 bananas
- 1 lemon juice
- 2 margarine
- 2 brown sugar
- 1/4 ground cinnamon
- 1/4 rum
- 1
Instructions:
1. Cut bananas in half crosswise, and then lengthwise. Toss with lemon juice, and set aside.
2. Combine margarine and brown sugar in a large skillet; cook over medium heat, stirring constantly, 1 minute or until sugar melts. Add bananas; cook 2 minutes.
3. Turn bananas, and cook an additional 2 minutes. Sprinkle with cinnamon, and remove from heat. Heat rum in a small saucepan just until warm; remove from heat, and ignite. Pour over banana mixture and let flames die down. Serve immediately over ice milk.
Title: Hermit Cookies
Ingredients:
- 4 1/2 flour
- 4 baking soda
- 1/2 salt
- 2 cinnamon
- 1 1/2 ginger
- 1 1/2 ground cloves
- 1 raisins
- 1 sugar
- 2 margarine
- 1 1/2 eggs
- 2 molasses
- 1/2 sugar
Instructions:
1. Mix the flour, baking soda, salt, cinnamon, ginger, cloves, raisins and nuts in a bowl. Cream 2 cups sugar, margarine and eggs in a mixing bowl until light and fluffy. Beat in the molasses. Add the flour mixture and mix well. Chill, covered, for 2 hours.
2. Preheat the oven to 325*F.
3. Shape the dough into fingersize pieces. Roll in sugar. Arrange on greased cookie sheets.
4. Bake for 7 minutes. Cool on wire racks.
Title: Pistachio Cake (Gluten-Free)
Ingredients:
- 1 1/2 pistachios
- 1 sugar
- 3 eggs
- 2 lemon zest
- 1/3 cornstarch
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
Instructions:
1. Preheat your oen to 350°F or 180°C.
2. Well grease a 9 inch/ 23 cm springform round baking pan.
3. Boil a pot of water and then plunge the pistachios in for a quick 30 seconds. remove the pistachios- drain and then rub dry with a clean teatowel/kitchen towel. Peel off the pistachios 'skins'.
4. Place the cleaned pistachios and sugar in a food processer and chop finely.
5. Transfer the mix to a large bowl and add the egg yolks. lemon zest, baking powder, cornstarch, baking soda (bicarb) and the salt. Stir to combine.
6. In a seperate bowl, beat the egg whites until stiff peaks form.
7. Fold the egg whites into the pistachio mixture.
8. Spoon the batter into the prepared pan.
9. bake 20-30 mins or until cooked through. you can use a toothpick or fine skewer to check it comes out clean. Place back in the oven for up to another 10 minutes if required.
10. Cool the cake in the tin for 15 minutes. Remove from the tin and then cool on a wire rack.
Title: Slow Cooker (Crock Pot) Pumpkin-Apple Dessert
Ingredients:
- 1 all-purpose flour
- 2 brown sugar
- 1 1/4 canned pumpkin
- 1 egg substitute
- 3/4 baking powder
- 1/3 ground cinnamon
- 2 ground nutmeg
- 1 baking soda
- 1/2 ice cream
- 1/4
Instructions:
1. Spray 3 1/2- to 6-quart slow cooker with cooking spray; Spoon pie filling into cooker; spread evenly.
2. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly; Beat on medium speed 2 minutes, scraping bowl occasionally.
3. Pour batter over pie filling.
4. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean.
5. Serve with ice cream.
6. Note from Betty Crocker: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Title: Mr. Morris' Salsa Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 4 baking powder
- 1 baking soda
- 3/4 ground cinnamon
- 1/2 ground cloves
- 1/2 ground allspice
- 1 salsa
- 1/2 shortening
- 2 eggs
- 1/3 water
- 6 cream cheese
- 4 powdered sugar
- 2 butter
- 1/2 pure vanilla extract
- 2 tomatoes
- 1 garlic cloves
- 2 fresh cilantro
- 2 fresh parsley
- 1 olive oil
- 1 apple cider vinegar
- 2 salt
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. In large bowl mix the flour, sugar, baking powder, soda, cinnamon, cloves and allspice. Cut in the shortening with a pastry blender.
3. Add the salsa, beating 3 minutes with an electric mixer. Next beat in the eggs and water, beating another 3 minutes.
4. Grease and flour two 8-inch round cake pans or one large bundt pan. Line the pan(s) with parchment paper.
5. Pour in batter evenly into the pan.
6. Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Note that the cake may take longer to cook if baked in a bundt pan.
7. In the meantime, prepare the cream cheese frosting.
8. Beat all ingredients together until smooth. Set aside.
9. Cool cake on wire rack then frost with cream cheese frosting.
10. Pat yourself on the back for being adventurous.
11. Parting Words: "And somewhere, later on, ranch kitchens, cabins and range camps will fill with people and easy conversation (and Cookgirl adds that these various venues will also fill with people coughing, heavy clouds of cigarette smoke; the smoke detector alarms will be set off -- ) Because THIS is Marlboro Country.".
Title: Martha Stewart Chewy Chocolate Gingerbread
Ingredients:
- 1 1/2 all-purpose flour
- 1 all-purpose flour
- 1 1/4 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 cocoa powder
- 1/2 unsalted butter
- 1 ginger
- 1/2 dark brown sugar
- 1/2 unsulphured molasses
- 1 baking soda
- 1 1/2 boiling water
- 7 granulated sugar
- 1/4
Instructions:
1. Line two baking sheets with parchment paper.
2. In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
4. Add brown sugar,beat until combined. Add molasses, beat until combined.
5. In a small bowl, dissolve baking soda in boiling water.
6. Beat half of flour mixture into butter mixture.
7. Beat in baking soda mixture, then remaining flour mixture.
8. Mix in chocolate, turn into plastic wrap.
9. Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
10. Preheat oven to 325*.
11. Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
12. Chill 20 minutes. Roll in granulated sugar.
13. Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
14. Let cool 5 minutes.
15. Transfer to a wire rack and cool completely.
Title: Lemon-Nut Torte With Summer Berries
Ingredients:
- 1 parchment paper
- 1 granulated sugar
- 1 cornflour
- 1/3 eggs
- 4 lemon zest
- 2 olive oil
- 1/4 fresh lemon juice
- 1 salt
- 1 honey
- 1/4 fresh lemon juice
- 1/3 vanilla extract
- 2 berries
- 2 confectioners' sugar
- 3
- 1/4
Instructions:
1. For torte:.
2. Heat oven to 350°.
3. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray.
4. Combine 1/3 cup sugar and flours in a bowl.
5. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes.
6. Beat in zest, oil, lemon juice and orange juice.
7. Fold in dry ingredients.
8. Beat egg whites and salt in a third bowl with an electric mixer until frothy.
9. Beat in remaining 1/3 cup sugar until stiff peaks form.
10. Fold 1/3 of egg-white mixture into batter.
11. Fold in remaining egg-white mixture in 2 parts, mixing well.
12. Pour batter into pan.
13. Bake 30 to 35 minutes.
14. Remove from oven; cool. Invert pan, remove parchment and turn cake right side up onto a plate.
15. For topping:.
16. Combine honey, lemon juice and vanilla in a bowl.
17. Add berries; mix.
18. Spoon topping onto cake, dust with sugar and slice into eighths.
Title: Chiffon Cupcakes
Ingredients:
- 5 1/4 cake flour
- 1 1/2 baking powder
- 1 kosher salt
- 5 eggs
- 6 sugar
- 1/4 water
- 1/4 vanilla extract
- 1 cream of tartar
- 5/8
Instructions:
1. Preheat oven to 325 degrees F.
2. Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.
3. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.
4. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.
5. Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.
6. Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.
Title: Neiman Marcus Cake
Ingredients:
- 1 butter
- 1/2 - 1 margarine
- 4 eggs
- 1 cream cheese
- 1 powdered sugar
Instructions:
1. Combine cake mix, butter and 2 of the eggs.
2. Press into a 9x13x2-inch pan (greased).
3. Combine cream cheese, remaining 2 eggs and powdered sugar.
4. Mix well and spread over top of first mixture (but do not mix the two together).
5. Bake at 350° until lightly browned (about 35 minutes).
Title: Peanut Butter Lovers Cake
Ingredients:
- 3 eggs
- 1 2/3 sugar
- 1 1/2 milk
- 3 shortening
- 1/2 vanilla extract
- 1 cake flour
- 2 baking soda
- 1 salt
- 1/2 cream cheese
- 2 sweetened condensed milk
- 1 peanut butter
- 1 1/2 salted peanuts
- 1/4
- 3
Instructions:
1. In saucepan, whisk 1 egg until blended. Stir in 2/3 cup sugar, 1/2 cup milk and chocolate. Cook and stir over medium heat until chocolate is melted and mixture just comes to a boil. Remove from heat; cool to room temperature.
2. In a mixing bowl, cream shortening and remaining sugar. Add remaining eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with remaining milk. Add chocolate mixture; mix well.
3. Pour into three greased and floured 9 inch pans. Bake at 325 for 25-30 minutes, or until a tooth pick comes out clean. Cool 10 minutes before removing from pans to wire racks.
4. For frosting, beat cream cheese until light and fluffy. Gradually add milk and peanut butter, beating well after each addition. Spread between layers and over top and sides of cooled cake. Sprinkle with peanuts. Garnish with candy bar squares as desired. Store in refrigerator.
Title: Angel Dip
Ingredients:
- 1 cream cheese
- 1 marshmallow cream
Instructions:
1. Mix cream cheese and marshmallow cream until well blended.
2. Refrigerate.
3. Serve with fresh fruit.
Title: Marge's Gingerbread
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1/2 dark molasses
- 1 3/4 flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 salt
- 1 ground ginger
- 1/2 milk
Instructions:
1. in a large mixing bowl cream together butter & sugar.
2. add egg & beat well.
3. add dark molasses.
4. in a separate bowl sift together all dry ingredients.
5. add alternately with milk to creamed mixture blending well.
6. pour into greased 8" x 8" x 2" pan or in round 9" or in muffin pan.
7. bake in moderate oven 350 for 45 minutes [test by inserting a raw spaghetti: it has to come out dry].
8. cool in pan 10 minutes, move to cooling rack to finish cooling.
Title: Golden Graham Cookies
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1 egg
- 1 water
- 1/4 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 rolled oats
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees. Mix butter, sugar, egg, almond extract and water well.
2. Blend flour, soda and salt; mix into the butter sugar mixture gradually.
3. Mix in rolled oats and cereal.
4. Drop by rounded teaspoons onto a parchment lined baking sheet, making sure to leave about an inch and a half around each cookies. Bake 12-14 minutes or until lightly brown around the edges.
Title: Chewy Apple Oatmeal Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2 ground cinnamon
- 1 baking soda
- 3 old fashioned oats
- 1/2
Instructions:
1. In a large mixing bowl, cream butter and sugars.
2. Beat in eggs and vanilla.
3. Combine the flour, cinnamon and baking soda.
4. Gradually add to creamed mixture and mix well.
5. Fold in oat and apples.
6. Drop by rounded tablespoons 2 inches apart onto ungreased baking sheets. Bake at 350°F for 10-12 minutes. Let stand for 1 minute before removing to wire racks.
Title: Browns Grandmothers Devils Food Cake
Ingredients:
- 1 sour cream
- 1/4 salt
- 2 eggs
- 1 sugar
- 3 chocolate
- 1 butter
- 1 1/4 flour
- 1 baking soda
- 1 vanilla
Instructions:
1. Add sour cream, salt and egg yolks to sugar.
2. Melt chocolate and butter over boiling water.
3. Add chocolate mix to egg mix.
4. Sift flour and soda and add to mixture.
5. Fold in beaten egg whites.
6. Bake about 30 minutes in a 350 degree Fahrenheit oven.
7. Makes 2 small layers or one loaf cake.
Title: Christmas Salad
Ingredients:
- 2 yogurt
- 2 red apples
- 2 brown sugar
- 2 raisins
- 2 mint leaves
- 2
Instructions:
1. In a bowl, mix yogurt and brown sugar, set aside for a few minutes allowing flavors to incorporate.
2. Slice, cube and cored apples.
3. Add apples, nuts and raisins to yogurt mix.
4. Serve in a chill cup.
5. Decorate with half a mint leaf.
Title: Nutty or Nice Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 2 self rising flour
- 1 all-purpose flour
- 1/2 baking soda
- 3/4 salt
- 1 butter
- 1/2 light brown sugar
- 2 granulated sugar
- 1 1/2 eggs
- 12 pure vanilla extract
- 3/4 walnuts
- pecans
Instructions:
1. Preheat the oven to 350° and place racks on middle and lower third tracks.
2. In a medium mixing bowl, whisk flour with baking soda and salt. If you are using self-rising flour you can skip this step, you wont need the salt or soda.
3. In a large mixing bowl beat the butter at medium speed until creamy with a handheld electric mixer. Add brown sugar and granulated sugar and beat until fluffy. Add eggs and vanilla and beat until smooth. Lower speed and beat in the dry ingredients. Stir in chocolate chips and nuts.
4. Place heaping tablespoons of the cookie dough at least 1 1/2" apart on 2 baking sheets and bake for about 11 minutes for soft and chewy cookies, about 13 minutes for chewy cookies or about 16 minutes for crisp cookies.
5. Leave cookies to cool on baking sheets for 2 minutes before moving them to wire racks.
Title: Milo Choc Chip Cookies
Ingredients:
- 200 butter
- 1 margarine
- 2 brown sugar
- 2 eggs
- 2 1/2 vanilla essence
- 3/4 self-raising flour
- 1 chocolate chips
Instructions:
1. Preheat oven 170 degrees.
2. Cream butter and sugar
3. Beat in eggs and vanilla and milo.
4. Fold in flour and choc chips.
5. Drop tablespoons of mixture on greased baking tray - allow for spreading.
6. Bake for 18 - 20 minutes.
Title: Apple Crap (Apple Squares)
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 salt
- 1 shortening
- 1 egg
- 2/3 water
- 2 apples
- 10 sugar
- 1 cinnamon
- 1 butter
- 1/2 powdered sugar
- 1 water
- 1/2
Instructions:
1. preheat oven to 400.
2. thinly slice all apples.
3. separate egg.
4. mix flour, tbsp sugar, salt.
5. mix these ingredients with shortening as you would to make a pie crust.
6. mix egg yolk and enough water to make 2/3 cups liquid and add to crust mixture.
7. separate crust dough into two parts.
8. roll out 1/2 crust to cover a cookie sheet.
9. spread corn flakes evenly on top of crust.
10. evenly layer apples on top of corn flakes.
11. mix 1 up sugar and cinnamon and sprinkle on top of apples.
12. dot top of apples with the butter.
13. roll out remaining crust to top everything and pinch together the edges.
14. whip egg white to a froth and brush on top crust.
15. bake at 400 for 1 hour.
16. make a glaze with the powder sugar and enough water to make the mixture speadable.
17. spread glaze on pie as soon as it is baked.
18. let cool and serve alone or with vanilla ice cream.