lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Orange Cake W/Chocolate-Orange Cream Cheese Frosting
Ingredients:
- 1 water
- 2 eggs
- 1 1/3 oranges
- 1/2 cream cheese
- 3 butter
- 1 1/4 milk
- 1 orange zest
- 4 powdered sugar
- 1/4
- 3
- 1/4
- 1
- 3 -4
Instructions:
1. Directions for Cake: Preheat oven to 350 degrees Fahrenheit. In a blender, process orange and carrot pulp with eggs, oil and water. Add cocoa powder to dry cake mix and stir, then fold in pulp mixture. Grease two 8 inch round cake pans. Divide batter between pans. Bake 35-40 minutes.
2. Directions for Frosting: Mix together softened cream cheese and butter. Stir in orange oil, orange zest, cocoa powder and milk. Add powdered sugar 1 cup at a time until desired constancy.
3. When the cakes have cooled, frost & serve!
Title: Caramel Apples in Phyllo
Ingredients:
- 6 butter
- 1 sugar
- 1 water
- 6 tart apples
- 12 phyllo pastry sheets
- 1/4 butter
- cinnamon
Instructions:
1. Melt 6 tablespoons butter in heavy large skillet over medium heat.
2. Add sugar and water and bring to a boil.
3. Reduce heat and simmer, stirring constantly, until sugar dissolves.
4. Add apples and cook until tender, turning often, 20 to 30 minutes.
5. Remove apples, allowing excess syrup to drip back into pan; transfer to rack to cool.
6. Reserve syrup in skillet.
7. Preheat oven to 350 degrees.
8. Place 1 phyllo sheet on surface (keep remainder covered to prevent drying) and brush with melted butter; fold in half crosswise and brush with butter.
9. Arrange one apple half cut side down at one short side.
10. Fold long sides over apple, then roll up, enclosing apple.
11. Arrange seam side down on baking sheet.
12. Repeat with remaining apples.
13. Brush phyllo with remaining melted butter; bake until golden brown and crisp, about 15 minutes.
14. Boil reserved syrup over medium-high heat until slightly thickened and amber in color.
15. Spoon syrup over phyllo and sprinkle with cinnamon.
16. Garnish with whiped cream and serve.
Title: Banana Rum Biscotti
Ingredients:
- 3 1/2 flour
- 2 baking powder
- 1/2 salt
- 2 eggs
- 1 sugar
- 3/4 banana
- 2 rum
- 1 pecans
- 1/2
Instructions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Combine flour, baking powder, and salt in a bowl and stir to mix well. Beat the eggs lightly in a bowl, and add the sugar, banana, oil, and rum. Stir the banana mixture into the flour mixture, blend well, and drop in the pecans, mixing them thoroughly into the dough. Form the dough into 4 logs about 1/2 inch thick, place them onto parchment paper-lined baking sheets, and bake for 25 minutes, until the cookie logs begin to brown.
3. Lower the oven temperature to 250 degrees F (120 degrees C). Remove the baking sheets from the oven and let the cookie logs cool for 10 minutes. Remove the logs from the parchment paper and cut each log into 1/2 inch thick slices. Place the biscotti back onto the cookie sheets and bake for 15 minutes per side (30 minutes total) until cookies begin to brown. Remove to racks to cool. The biscotti will be soft at first, and will harden as they cool.
Title: Amish Caramel Pudding
Ingredients:
- 4 butter
- 4 milk
- 1 brown sugar
- 1/4 salt
- 2/3 flour
- 2 vanilla
Instructions:
1. melt butter in large pan over low heat.add milk and heat till milk is scalded.
2. add sugar, salt and flour and cook till thickened.
3. Remove from heat.stir in vanilla and cool overnight.
4. serve with whipped topping.
Title: Microwavable S'mores
Ingredients:
- 1 marshmallow cream
- 1 graham cracker
- 1
Instructions:
1. Break graham cracker sheet in 1/2.
2. On 1 half put the hershey kiss and microwave for 2 minutes 30 seconds.
3. One the other half spread the marshmallow creme.
4. When microwave is done, spread the chocolate on the graham cracker half.
5. Put the two halfs together and enjoy!
Title: Margaret Houston's White Cake
Ingredients:
- 3/4 butter
- 2 sugar
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 milk
- 1/2 water
- 1 vanilla extract
- 1
- 6
Instructions:
1. Cream butter and sugar, beating until smooth.
2. Combine flour, baking powder and salt. Combine milk and water. Add flour mixture to creamed mixture, alternately with milk mixture, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring.
3. Beat egg whites (at room temp.) until soft peaks form and then fold into the batter.
4. Pour into 3 greased and floured 9 inch round cake pans.
5. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes before removing the layers to cool completely.
Title: Hungarian Gerbeaud
Ingredients:
- 500 flour
- 250 butter
- 2 sugar
- 1 salt
- 1/4 cake yeast
- 10 milk
- 2 sour cream
- 1/2 milk
- 1 ground walnuts
- 200 sugar
- 150 baking chocolate
- 200 canola oil
- 1
Instructions:
1. Mix first 8 ingrediets for dough, divide into 3 balls and refrigerate for several hours or overnight.
2. Roll out dough into 42 by 62 cm rectangles.
3. Butter and flour pan add 1st layer of dough prick with fork or toothpick and top with jam and then nuts that have been mixed with sugar. Top with 2nd layer of dough prick with fork or toothpick and top with remaining jam and nuts. Top with 3rd layer and press down edges prick with fork or toothpick and bake in a 400 degree oven for 30 minutes. Let cool completely.
4. Melt chocolate and mix with oil and spread onto of cake the oil will make the chocolate have a glassy elegant look cut into rectangles and arrange on a serving platter to serve.
5. This cake freezes extremely well.
Title: Instant at Home Pudding - Homemade
Ingredients:
- 3 cornstarch
- 2 confectioners' sugar
- 6 non-fat powdered milk
- 1 1/2 salt
- 1 milk
- 4 vanilla extract
- 1
Instructions:
1. In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.
2. Place dry pudding mix (approximately 2 1/2 cups) into a medium saucepan. Add milk and whisk to combine.
3. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk.
4. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 3-quart serving dish.
5. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
Title: Trilevel Brownies
Ingredients:
- 1/2 all-purpose flour
- 1 brown sugar
- 1/2 baking soda
- 1/4 butter
- 1/2 egg
- 1 granulated sugar
- 3/4 all-purpose flour
- 2/3 milk
- 1/4 butter
- 1/4 vanilla
- 1 baking powder
- 1 walnuts
- 1/4 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 walnut halves
- 1 1/2
- 1/2
Instructions:
1. FOR BOTTOM LAYER:.
2. stir together oats, the 1/2 cup flour, the brown sugar, and baking soda.
3. Stir in the 1/2 cup melted butter.
4. Pat mixture into the bottom of an ungreased 11x7x1-1/2-inch baking pan. Bake in a 350 degree F. oven for 10 minutes.
5. FOR MIDDLE LAYER:.
6. Stir together egg, granulated sugar, the 2/3 cup flour, the milk, the 1/4 cup melted butter, 1 ounce melted chocolate, the 1 teaspoon vanilla, and the baking powder until smooth.
7. Fold in chopped walnuts.
8. Spread batter over baked layer in pan.
9. Bake about 25 minutes more or until a wooden toothpick inserted in center comes out clean.
10. Set on a wire rack while preparing top layer.
11. FOR TOP LAYER:.
12. In a medium saucepan heat and stir 1 ounce chocolate and the 2 tablespoons butter until melted.
13. Stir in the powdered sugar and the 1/2 teaspoon vanilla.
14. Stir in enough hot water (1 to 2 tablespoons) to make a mixture that is almost pourable.
15. Spread over brownies.
16. If desired, garnish with walnut halves.
17. Cool completely on wire rack. Cut into bars. Makes 32 brownies.
18. *Make-Ahead Tip: Prepare and bake brownies as directed. Frost and cool. Cover and store at room temperature for up to 1 day.
Title: Italian Meringue Buttercream
Ingredients:
- 3/4 granulated sugar
- 2 corn syrup
- 6 unsalted butter
- 1
Instructions:
1. Make sure that all ingredients are at room temperature.
2. The first step is to start cooking the sugar.
3. Pour water- just enough to wet the sugar, corn syrup and sugar into a 1-quart heavy-bottomed saucepan and place over medium-high heat.
4. When the bubbles start to form around the edge of the pan, insert a candy thermometer in the mixture.
5. As mixture boils, do not stir and using a pastry brush and a bowl of water, brush down the sides of the pan to prevent crystalization
6. Place the egg whites in a large mixing bowl and whip with an electric mixer on medium-high speed until foamy and slightly holding soft peaks.
7. The sugar is ready when it reaches 240 degrees F, what is known as the soft ball stage.
8. Make an Italian meringue by pouring the cooked sugar down the side of the bowl while you continue to whip the egg whites.
9. Do not pour the hot sugar onto the beaters, or it will splatter.
10. Continue whipping the meringue on medium-high speed until the outside of the bowl is warm but not hot, about 5 minutes.
11. Add the butter 2 oz at a time and beat on medium speed until incorporated.
12. Increase the mixer speed to medium-high and whip until the buttercream is thick, smooth, and shiny, about 10 minutes.
13. At his stage, you can add flavoring, if desired.
14. The buttercream can be used immediately or can be stored in the refrigerator for 3 to 4 days or in the freezer for several weeks if held in an airtight container.
15. If it has been chilled or frozen, allow the buttercream to come to room temperature before using, then whip it with an electric mixer on medium speed until it returns to its initial volume and is once again thick, smooth, and shiny.
Title: Peaches & Cream Shortcakes
Ingredients:
- 2 flour
- 2 1/2 baking powder
- 2 sugar
- 1/2 salt
- 1/4 ground nutmeg
- 1/2 unsalted butter
- 1/2 sweet potato puree
- 2/3 heavy whipping cream
- 2 heavy whipping cream
- 1 1/4 sugar
- 1/2 water
- 6 fresh lemon juice
- 1 heavy whipping cream
- 6 fresh thyme sprig
- 1 1/4
Instructions:
1. Heat oven to 350 degrees.
2. Line a baking sheet with parchment paper or nonstick foil.
3. You will also need a 2 3/4 inch biscuit cutter.
4. For shortcakes, mix flour, baking powder, 2 T sugar, the salt and nutmeg in large bowl.
5. Add butter, cut in with a pastry blender until coarse crumbs form.
6. Add sweet potato puree, then pour 2/3 cup cream over top; stir with fork until a soft dough forms.
7. On a lightly floured surface, knead gently 1 or 2 times.
8. With floured rolling pin, roll out dough to 3/4 inch thick.
9. Cut 12 rounds with floured cutter.
10. Reroll; cut scraps.
11. Transfer to a prepared baking sheet, 2 inches apart.
12. Brush tops with 2 T cream; dust with sugar.
13. Bake 30 minutes or until golden brown.
14. Cool on rack.
15. For filling, gently boil sugar, water, thyme sprigs and lemon juice in a small saucepan 10 minutes or until syrup turns pale golden.
16. Remove from heat; cool 5 minutes.
17. Discard thyme sprigs; stir in peach wedges.
18. Cool to room temperature.
19. To assemble, beat the 1 1/4 cups cream with 2 T of the peach syrup until stiff, billowy peaks form when beaters are lifted.
20. Split shortcakes horizontally; place 1 bottom on each serving plate.
21. Spoon on peach mixture; top with whipped cream.
22. Replace shortcake tops.
Title: Simply Fudge Brownies
Ingredients:
- 1/4 eggs
- 1/2 sugar
- 2 vanilla
- 1 flour
- 1 salt
- 3/4 white chocolate chips
- 1/8
- 3/4
- 1/2
Instructions:
1. In a small bowl combine the cocoa and oil until smooth. In another bowl, beat eggs. Add sugar, vanilla and cocoa mixture; mix well. Stir in flour and salt until just moist. Fold in walnuts.
2. Pour in a greased 8x8 inch baking dish. Sprinkle with chips and bake at 325 degrees for 30 minutes.
Title: Delicious Low-Fat Ginger Molasses Cookies (Healthy!)
Ingredients:
- 4 margarine
- 12 brown sugar
- 2 molasses
- 1/3 vinegar
- 1 whole wheat flour
- 3/4 all-purpose flour
- 1 baking soda
- 3/4 ginger
- 1 1/2 cinnamon
- 3/4 clove
- 1/8 granulated sugar
Instructions:
1. Preheat oven to 350°F and line the cookie sheet with parchment paper (this keeps the cookies softer).
2. Cream the margarine and brown sugar in a large bowl, then stir in the egg whites(beaten) and the molasses and vinegar.
3. Sift together remaining ingredients and add to the wet mixture.
4. Shape into 24 balls and roll them in the additional granulated sugar. Lightly press them on the cookie sheet.
5. Bake for 12 minutes. Let the cookies sit on the pan for about 2 minutes to firm slightly, then slide onto a cooling rack. ENJOY!
6. Store these in an airtight container in layers lined with wax paper (prevents sogginess).
Title: Sugar Substitute Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 Splenda granular
- 3/4 vanilla extract
- 1 eggs
- 2
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl.
3. Beat butter, coconut palm sugar, splenda and vanilla extract in large mixer bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate chips.
7. Drop by rounded tablespoon onto baking sheets (I use parchment paper on mine).
8. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Almond Butter Cookies With Frosting
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 1 all-purpose flour
- 2 sugar
- 2 butter
- 1 1/4 confectioners' sugar
- 1 milk
- 1 -2
Instructions:
1. Preheat oven to 350°F Beat butter and sugar, in large bowl, with electric mixer on high speed until creamy. Add egg and almond extract, mixing well. Gradually add flour, mixing well.
2. Rolldough into 1-inch balls (or bigger for bigger cookies). Place 2 inches (or adjust as appropriate) apart on greased baking sheet. Dip a flat-bottomed glass into sugar and flatten balls.
3. Bake 10-12 minutes until bottom of cookies are golden brown. Cool 1 minute on baking sheet, then remove to wire racks to cool completely.
4. To prepare frosting, combine sugar and almond extract until smooth. Stir in milk, as needed, until frosting is spreading consistency. Spread on each cookie; top with an almond slice.
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 3/4 sugar
- 1/8 salt
- 1 vanilla extract
- 1 1/2 heavy whipping cream
Instructions:
1. Im a medium bowl, beat whipping cream until peaks form. Set aside.
2. In a large bowl, combine sugar, salt, cream cheese and vanilla. Beat until smooth, then, fold in whipped cream.
3. This recipe is enough to frost a 2 layer 9" cake.
Title: Mayonnaise Chocolate Cake
Ingredients:
- 3 plain flour
- 1 1/2 white sugar
- 2/3 baking powder
- 2 1/4 baking soda
- 1 1/2 mayonnaise
- 1 1/2 water
- 1 1/2 vanilla
- 1 1/2 cocoa powder
- 3 white sugar
- 1 cornstarch
- 2 - 2 1/2 boiling water
- 1 butter
- 1 vanilla
- 1
Instructions:
1. Grease 2 9" x 1 1/2" layer pans.
2. Line bottom with greaseproof paper.
3. Grease & flour paper.
4. Sift together all dry ingredients into a large bowl,.
5. Stir in mayonnaise.
6. Gradually stir in water & vanilla until smooth & blended.
7. Pour into pans, and bake at 350° F OR 180° C for 30 minutess, or until cake springs back when touched.
8. Cool completely before removing from pans.
9. Chocolate Frosting:
10. Put cocoa powder, sugar & cornstarch in pot; mix well.
11. Stir in water.
12. Cook & stir until thick and smooth.
13. Add butter & vanilla.
14. Stir vigorously until smooth and shiny.
15. Spread on cake.
16. Add 2nd cake on top.
17. Spread remainder of topping onto cake.
18. Add peppermint essence as an optional flavour.
Title: Oatmeal Cookies
Ingredients:
- 2 white sugar
- 2 egg
- 1 canned milk
- 1/2 salt
- 2 baking powder
- 2 oatmeal
- 4 flour
- 4
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cream together in large bowl, lard and sugar. Add egg and blend well.
3. In another bowl, combine, salt, baking powder, oatmeal, and flour.
4. Gradually add dry ingredients to creamed ingredients.
5. Drop by teaspoonful on lightly greased cookie sheet, or roll and cut with 2- 1/2 inch round cookie cutter.
6. Bake for 12 to 15 minutes until lightly browned.
7. Dough can also be molded into rolls; bake some and freeze rolls for later use.
Title: Marvelous Mocha Mouthfuls with a Molten Surprise
Ingredients:
- 2 instant espresso powder
- 1 chocolate milk
- 1 1/2
- 1
- 18
Instructions:
1. Heat the oven to 350 degrees F.
2. In a bowl, combine 2 teaspoons of the instant espresso powder with the frosting.
3. Let it stand for 30 minutes until the espresso granules have completely dissolved (yes, they will eventually dissolve!).
4. In a bowl, mix the remaining espresso powder with the chocolate milk.
5. Prepare the cake mix as directed, substituting the coffee flavored chocolate mix for the water.
6. Pour the batter into 18 foil-line muffin cups until each is half full.
7. Place a Kiss in the center of each cup.
8. Spoon the rest of the batter on top of each Kiss to cover.
9. Bake for 18 minutes, or until the cake springs back when touched (touch, don't poke!).
10. Cool.
11. Frost with the espresso-flavored frosting.
12. If you want, you can garnish with some whipped cream and dust with cinnamon and cocoa for a cappuchino effect.
Title: Date Pudding
Ingredients:
- 1 boiling water
- 1 dates
- 2 baking soda
- 1 egg
- 1 sugar
- 1 butter
- 1 margarine
- flour
Instructions:
1. In medium or large mixing bowl combine 1 cup boiling water, dates and 1 tsp of baking soda, let set for approximately 15-20 minutes.
2. Add the rest of the ingredients, mixing well.
3. Preheat oven to 375 Degrees.
4. Bake mixture for 45 minutes in oblong or square pan until toothpick comes out clean.
5. Top with freshly whpped cream or cool whip. Desert can be served warm.
Title: Chocolate Raspberry Sugar Cookies
Ingredients:
- 2 eggs
- 2/3 vanilla
- 2 sugar
- 3/4 flour
- 2 baking powder
- 2
- 1
- 1/2
Instructions:
1. Beat together eggs, oil, vanilla, sugar, and Crystal Light mix.
2. Add flour and baking powder, and chocolate chips, mix well.
3. Roll into a dozen 1 inch balls, flatten down a little.
4. Bake for 7 minutes at 400°F.
Title: Chocolate Ribbon Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 vanilla
- 8 sour cream
- 2 eggs
- 1/2 cinnamon
- 2 -4
Instructions:
1. Preheat oven to 350.
2. Butter and lightly flour a 9x5" loaf pan.
3. Grate or chop chocolate until you have slivers and small pieces. Set aside.
4. In large bowl with mixer at medium speed, beat butter and sugar until light and fluffy.
5. Reduce speed to low; add flour, baking powder, baking soda, vanilla, sour cream and eggs.
6. Beat well, scraping down bowl as necessary.
7. Spread half of batter evenly into pan, sprinkle with half grated chocolate and 1/4 t. cinnamon.
8. Cover with remaining batter, chocolate and cinnamon.
9. Draw knife through batter a few times to swirl chocolate.
10. Bake 1 hour (or less, be careful) until toothpick comes out clean.
11. Cool in pan on wire rack 10 minutes.
Title: Zucchini Crisp
Ingredients:
- 5 zucchini
- 1/3 sugar
- 1 cinnamon
- 1/4 lemon juice
- 3/4 water
- 6 butter
- 1 flour
- 1/2 brown sugar
- 1 baking powder
- 1/2 salt
Instructions:
1. Cook first five ingredients for 10 minutes. Place in a 9" square ungreased pan.
2. Mix topping ingredients until crumbly. Sprinkle over zucchini and bake at 350 degrees for 45 minutes.
3. Serves warm with vanilla ice cream or whipped cream.
Title: Easter Cookies
Ingredients:
- 4 butter
- 4 egg
- 1 all-purpose flour
- 8 mixed spice
- 1/2 currants
- 2 milk
- 1
- 3
- 1
Instructions:
1. Preheat the oven 325F and grease a baking sheet.
2. Cream the butter and sugar until light and fluffy and beat in the egg yolk.
3. Sieve the flour and fold into the mixture together with the mixed spice, currants and candied peel.
4. Add just enough milk to make a stiff dough.
5. Roll out the dough and cut out the cookies with a fluted cutter. Place them on the prepared baking sheet and bake for about 10 minutes.
6. Remove, brush with the egg white, sprinkle with sugar and return to the oven for 5-10 minutes until they are a pale golden brown.
7. Remove from the tray and cool on a wire rack.
Title: Grilled Glazed Bananas
Ingredients:
- 1/4 butter
- 2 liquid honey
- 2 lemon juice
- 4 lime juice
- 8 bananas
Instructions:
1. Combine butter, honey and lemon or lime juice.
2. Peel bananas, cut in half lengthwise and brush generously with honey mixture.
3. Place banana pieces on preheated, medium hot grill and grill 4 to 5 minutes turning once, brushing frequently with remaining honey mixture.
4. Remove from bbq.
5. Place on 8 individual serving dishes and drizzle 1 tablespoon liqueur over each serving, if using.
6. Alternately, place all servings on a heat resistant platter, drizzle 8 tablespoons liqueur over all and flambe.
Title: Yin & Yang
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. Place salty side of ritz cracker down.
2. Cover the other side with cool whip.
3. Try to put it all in your mouth at one time.
Title: Melt Aways
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 pecans
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy. Add sugar, beat well. Add egg yolk and vanilla, beat well. Gradually add flour, beating well. Stir in 1/2 cup pecans. Spread dough evenly in a lightly greased 15 x 10 inch jelly roll pan.
2. Beat egg white until foamy; brush evenly over dough. Sprinkle with remaining pecans. Bake at 350F for 20-25 minutes or until ightly browned. Cool completely. Cut into bars.
Title: Hershey's One Bowl Buttercream Frosting
Ingredients:
- 6 butter
- 1/3 margarine
- 2 2/3 confectioners' sugar
- 1/3 milk
- 1 vanilla
Instructions:
1. Cream butter or margarine in small mixer bowl.
2. Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
3. Blend in vanilla.
4. Makes 2 cups frosting.
5. ***1/3 cup for light flavor.
6. ***1/2 cup for medium flavor.
7. ***3/4 cup for dark flavor.
Title: Gingersnap Cookies Recipe
Ingredients:
- 8 unsalted butter
- 1 1/4 granulated sugar
- 2 granulated sugar
- 1/2 vanilla extract
- 2 eggs
- 1/3 eggs
- 3 molasses
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 2 1/2 salt
- 2 1/2 cinnamon
- 1/8 ground ginger
- black pepper
Instructions:
1. Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
2. Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
3. Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight.
4. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes, depending on how thinly you have sliced the dough. Check the oven for doneness at 7 minutes.