lumicero/recipes-ing2inst huggingface dataset:
Title: Healthy Brownie in a Mug
Ingredients:
- 1 flour
- 1 sugar
- 1 baking soda
- 1 salt
- 1 low-fat vanilla yogurt
- 1 -2 chocolate chips
- 1 -3
Instructions:
1. Mix flour, sugar, cocoa, baking soda, and salt in a mug.
2. Mix in 1 Tablespoon of Yogurt. If too thick, add 1 more Tablespoon and mix until you get a brownie batter consistency.
3. Mix in desired amount of your favorite chocolate chips (use semi-seeet or dark chocolate for a bit of a healthier alternative) this step is optional! If you have a different toppings you like to put in your brownies, add it now.
4. Microwave for 1:10 Seconds. All microwaves are different, so time may vary.
5. Sprinkle some more chocolate chips (or other topping) on top. (Optional).
6. Let cool for 1-3 Minutes.
7. Enjoy!
Title: 1 Dough Cookies
Ingredients:
- 1 butter
- 1 vanilla
- 2 flour
- 2 1/2 salt
Instructions:
1. DOUBLE CHOC COOKIES: Ingredients added -- reduce flour to 2 1/4 cup add 1/4 cup cocoa powder, 12 oz of bittersweet chocolate chopped, 1/4 cup dried sour cherries. Preheat oven to 375 *. Line 2 cookie sheets with parchment paper. In a bowl mix sugar and butter with a wooden spoon, then beat in the egg and vanilla. Sift together the flour cocoa, and pinch of salt into the mixture, add the chopped chocolate and cherries and stir until combined. Scoop up tbsps of the mixture and shape into balls. Put them on the pans spaced well apart and flatten slighty. Bake 12-15 mins.
2. MEGA CHIP COOKIES: Reduce flour to 2 cups, add 1/2 cup each cocoa powder, milk chocolate chips, white chocolate chips, and 4oz of bitter sweet chocolate chopped. Prepare as previous recipe line 2-3 cookies sheets as this will make 12 LARGE cookies and bake 12-15 mins.
3. SPICY CINNAMON COOKIES: add; 2 tbsp molasses, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg and ground cloves each, 2 tbsp chopped walnuts. TO DECORATE: 1 cup icing sugar, 1 tbsp hot water, a few drops of yellow food colouring and a few drops of pink food colouring. Mix all ingredients as mentioned before, halve the dough and shape into balls, wrap in plastic and chill in fridge for 30-60 minutes Roll dough out to 1/4' thickness and stamp out cookies with a 2 1/2' cookie cutter. Bake 10-15 minutes TO DECORATE prepare the icing to the consistency of cream spoon 1/2 the frosting into another bowl and add a few drops of yellow food colouring and a few drops of pink to the rest left. using a tsp -- drizzle yellow icing in one direction and pink in the opposite. let set.
Title: Cream Tea Scones
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 4 baking powder
- 1/2 salt
- 1/3 butter
- 1 egg
- 1 half-and-half cream
- 1/2 granulated sugar
- 1
Instructions:
1. Mix together flour, sugar, baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. In a small bowl, combine eggs, egg yolk and cream - beat with a fork until well blended.
4. Add the liquid mix all at once to the dry ingredients, stirring with a fork to make a soft, slightly sticky dough - add a little more cream if necessary.
5. Press into a ball and knead gently on a floured surface about 10 times.
6. Roll out dough to 1/2 inch thick and cut in to triangles or rounds.
7. Place on an ungreased baking sheet and brush with egg white then sprinkle lightly with sugar.
8. Bake in a pre-heated 425 degree oven for 12 - 15 minutes or until golden.
9. Now the very best part. Serve them warm with butter, raspberry or strawberry jam and to be really traditional you may also add a dollop of Devonshire cream. Whipping cream is a good substitute.
Title: Brownie Pudding
Ingredients:
- 1/2 unsalted butter
- 4 extra-large eggs
- 2 sugar
- 3/4 cocoa powder
- 1/2 all-purpose flour
- 1 vanilla
- 1 framboise liqueur
Instructions:
1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Title: Apple-Butterscotch Brownies
Ingredients:
- 1 pecans
- 2 dark brown sugar
- 1 butter
- 2 eggs
- 2 vanilla
- 2 flour
- 2 baking powder
- 1/2 salt
- 3 granny smith apples
Instructions:
1. Preheat oven to 350º.
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
3. Stir together brown sugar, eggs and vanilla.
4. In a seperate bowl, stir together flour, baking soda and salt.
5. Add to flour mixture to brown sugar mixture, and stir until blended.
6. Stir in apples and pecans.
7. Pour mixture into a greased and floured 13- x 9-inch pan; spread in an even layer.
8. Bake at 350º for 35 to 45 minutes or until a wooden pick inserted in center comes out clean.
9. Cool completely (about 1 hour). Cut into bars.
Title: Cocoa Mousse Pie
Ingredients:
- 1 cream cheese
- 2/3 sugar
- 1/3 milk
- 1/4 vanilla extract
- 1 graham cracker crust
- 1
Instructions:
1. In a mixing bowl, beat cream cheese, sugar and cocoa.
2. Beat in the milk and vanilla until smooth.
3. Fold in the whipped topping.
4. Spoon into the crust.
5. Cover and freeze for 20 minutes.
6. Garnish with additional whipped topping and cocoa if desired.
Title: Scrumptious Strawberry Icing
Ingredients:
- 4 powdered sugar
- 1/2 butter
- 1/2 strawberry
Instructions:
1. Allow butter to thaw so it cremes well. Then mix butter in electric mixer before adding in other ingrediants.
2. Mix in pwdered sugar then strawberries. Mix until blended together. If icing is not fluffy and thick add more powdered sugar until you acieve a fluffy thick frosting. (The butter cannot be hot).
Title: Pat in Pan Margarine Crust - (Adapted from Joy of Cooking)
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 salt
- 8 2% low-fat milk
- 2 -3
Instructions:
1. Preheat oven to 375°F.
2. Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
3. Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
4. Cook in over about 18 to 22 minutes, until starting to become golden brown.
Title: Oatmeal Crunchies
Ingredients:
- 1 flour
- 1/2 sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1/2 solid shortening
- 1 egg
- 1 vanilla
- 3/4
Instructions:
1. In a large mixer bowl, combine brown sugar, shortening, egg and vanilla-beat well on medium speed.
2. Sift together the flour, sugar, baking powder, soda and salt. Blend into the first mixture.
3. Stir in rolled oats.
4. Form dough into small balls (1 rounded teaspoon).
5. Dip tops in additional sugar. Place about 1 1 /2 inches apart on ungreased cookie sheet. Bake at 375 oven for 10-12 minutes, until just golden.
6. Remove from cookie sheet to rack for cooling. 3 1/2 dozen.
Title: Gail's Sugared Vanilla Pretzels
Ingredients:
- 1 butter
- 1 margarine
- 1 white sugar
- 1 vanilla
- 1/2 sour cream
- 3 1/2 flour
Instructions:
1. Beat butter (or margarine) until creamy. Beat in white sugar. Mix in Vanilla, egg yolk, sour cream and flour. Mix well. (This will make a stiff dough, you may have to get your hands in there!).
2. Chill in freezer for 20 minutes or so, break off pieces and roll on board sprinkled with raw sugar, until pencil thick and 9 inches long. NOTE: I rolled the dough (on a bare counter) into the specified size/shape and then roll the completed shape into the sugar, rather than rolling the sugar into the dough.
3. Place on greased cookie sheet in pretzel shape.
Title: Seafoam Icing
Ingredients:
- 2 brown sugar
- 1 1/2 salt
- 5 dark corn syrup
- 1/8 cream of tartar
- 1 1/2 vanilla
- 1/8
- 1
Instructions:
1. Put first six ingredients in top of double boiler and place over boiling water.
2. Beat on low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook beating constantly on high speed until icing stands by itself.(about 5 min.) Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.
Title: Peach Cobbler
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 butter flavor shortening
- 1/3 cornstarch
- 3 sugar
- 2 fresh lemon juice
- 1 ground cinnamon
- 2 butter
- 1/2
- 4
Instructions:
1. PIE CRUST:
2. Sift the flour and salt into a bowl.
3. Add the shortening and cut it in with a fork or pastry cutter until it resembles coarse crumbs with a few pea-sized bits.
4. Stirring with a fork, gradually add enough of the water until the mixture clumps together.
5. Gather up the dough and press into a flat disc, wrap in waxed paper and refrigerate for 1 hour.
6. COBBLER:
7. Preheat the oven to 375 degrees F. Roll out the dough to a large square that is 1/8-inch thick.
8. Using a 3-inch round cookie cutter, cut out 6 circles.
9. Using a 2-inch cookie cutter, cut out 6 circles and keep cold.
10. Butter 6 (4-ounce) ramekins.
11. Place the smaller rounds of dough into the ramekins and press down into the bottom and sides.
12. Place the ramekins on a baking sheet and place in the oven.
13. Bake for 10 minutes or until light golden brown.
14. Remove from the oven and cool completely.
15. In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice and cinnamon.
16. Fold in the butter.
17. Divide the peach mixture between the 6 ramekins.
18. Cover the peach mixture with the larger rounds of dough, letting the dough come down the sides of the ramekins.
19. Pinch the dough firmly onto the top edge of the dish.
20. Cut a few slits in the top of the dough.
21. Place the ramekins on a baking sheet and place back in the oven and bake until golden brown, about 25 to 30 minutes.
22. Remove the cobbler from the oven and sprinkle with cinnamon.
Title: Sauteed Pineapple With Honey and Macadamia Nuts
Ingredients:
- 1 fresh pineapple
- 1 butter
- 2 honey
- 2 Amaretto
- 2 mascarpone cheese
- 2
- 1/8
Instructions:
1. Drain the pineapple cubes in a strainer.
2. Lay the pineapple cubes on a paper towel and pat dry.
3. Put the butter in a medium sauté pan over medium heat.
4. Make brown butter by heating the butter until melted and just starting to brown around the edges.
5. Add the pineapple, and toss to coat with the butter.
6. Add honey and toss to coat the pineapple with honey.
7. Cook until the pineapple is golden, about 5 to 7 minutes.
8. Take off the heat, and stir in 1 tablespoon Amaretto, and then add the almonds.
9. In a small bowl, mix together the remaining Amaretto, mascarpone cheese and almond meal(crushed almonds).
10. Place the pineapple mixture in a pretty parfait glass and serve it with a dollop of the cream.
11. Serve at once.
Title: Rich Hershey's Kisses Tiger Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 eggs
- 1/2 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 3/4 salt
- 1 1/2 powdered sugar
- 1/2
- 48
Instructions:
1. Combine the sugar and oil in a large bowl.
2. Add the cocoa, beating until well blended.
3. Beat in the eggs and vanilla.
4. Stir together the flour, baking powder and salt, gradually add to the cocoa mixture, beating well.
5. Cover and refrigerate until dough is firm enough to handle, at least 6 hours.
6. Preheat the oven to 350 degrees F.
7. Grease a cookie sheet or line it with parchment paper (that one is my trick).
8. Shape the dough into 1-inch balls (the dough will still be sticky, you might want to wet your hands just a bit).
9. Roll in powdered sugar to coat.
10. Place about the balls about 2 inches apart on the prepared cookie sheet.
11. Bake for 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are cracked.
12. Immediately press a Kiss into the center of each cookie.
13. Cool slightly.
14. Remove from cookie sheet to wire rack.
15. Cool completely.
Title: Star Fruit (Carambola) Sampler With Cranberry Coulis
Ingredients:
- 1 cranberries
- 2 water
- 2 sugar
- 1/4 Grand Marnier
- 2 orange
- 1 star fruit
- 2 mango
- 8 kiwi
- coconut
- mascarpone cheese
Instructions:
1. Coulis: Simmer cranberries with water and sugar in a medium size saucepan over medium heat about 10 minutes or until skins pop.
2. Puree berries and juice in processor or blender. Remove and strain liquid over medium size bowl.
3. Stir in grand marnier and grated orange zest.
4. Refrigerate for one hour.
5. Remove from refrigerator and divide sauce among six dessert plates.
6. Arrange slices of star fruit, mango and kiwi on top.
7. Garnish with fresh mint and coconut. Serve with a dollop of mascarpone cheese.
Title: Harlequins and Bow Ties
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 salt
- 8 unsalted butter
- 1 1/3 eggs
- 3 vanilla extract
- 2 water
- 2
Instructions:
1. In a large bowl, combine the flour, baking powder and salt. Set aside.
2. Using a stand mixer on medium-low speed, mix the butter until smooth and creamy. Add the sugar in 4 additions and mix for 2 minutes. Add 2 of the eggs, then the vanilla extract, mixing for 1 minute. Stop the mixer and scrape down the side of the bowl as needed. Reduce the speed to low and add the dry ingredients in 3 additions, blending just until combined. Do not over mix.
3. Divide the dough in half and blend the warm, melted chocolate into half of the dough, mixing thoroughly without overworking the dough. Shape each flavor of dough into a 4-by-5-inch rectangle. Wrap each piece in plastic wrap and refrigerate for 1 hour, or until firm enough to roll.
4. In a small bowl, lightly beat the last egg with 2 teaspoons of water.
5. Divide each chocolate and vanilla rectangle lengthwise into 4 strips, for a total of 8 strips. Place the strips on a piece of plastic wrap. Working with 2 strips of each flavor at a time, brush the exposed cut side of the strips lightly with the egg wash. Place a vanilla strip alongside a chocolate strip, using the egg wash to hold them together. On top of each one, place a strip of the opposite flavor. Rotate back and forth with your hands to seal the 4 strips together. Roll in plastic wrap, twisting the ends tightly to form a cylinder. Repeat, using the remaining chocolate and vanilla strips. Chill for several hours or up to 3 days, or freeze for up to 1 month.
6. Preheat the oven to 350 degrees. Position the oven racks in the upper and lower thirds of the oven. Lightly coat 2 baking sheets with nonstick spray oil.
7. Unwrap one cylinder at a time and place it on a cutting board. Using a thin, sharp knife, cut the roll into 3/16-inch slices. Place the slices about 11/2 inches apart on the baking sheets. (To make Bow Ties, gently pinch opposite sides together after the slices are on the baking sheet. You can pinch either the chocolate or vanilla side, or some of each. The more you pinch, the greater the definition, but be careful not to separate the dough.) Bake for 9 to 11 minutes, or until the edges just begin to brown. To ensure even browning, toward the end of baking time, rotate the pans top to bottom and front to back. Remove from the oven, let stand 1 minute, then loosen with a thin spatula while the cookies are still hot. Transfer to racks to cool completely. Store in an airtight container, layered between strips of wax paper, at room temperature for up to 3 weeks, or freeze.
Title: Volcanic Chocolate Truffle Cakes!
Ingredients:
- 6 bittersweet chocolate
- 2 butter
- 2 chickpeas
- 1 egg
- 1/4 milk
- 1/4 plain yogurt
- 1/3 light brown sugar
- 1 baking powder
- 1/2 flour
- 1/4 pistachios
- 1/4 strawberries
- 10 confectioners' sugar
- 1/2 sugar
- 1 vanilla extract
- 1/4 pistachios
- 1/8
Instructions:
1. Preheat oven to 375°F.
2. Butter 6 individual ramekins lightly.
3. Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often.
4. Set aside to cool a bit.
5. In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder.
6. Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through.
7. in a bowl sift flour and baking powder together.
8. Add the flour mixture to the processor and process until thoroughly combined.
9. Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios.
10. Pour mixture into your prepared 6 ramekins.
11. Put into a baking dish and fill with boiling water 1/2 way up the ramekins.
12. Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven).
13. I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy!
14. NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal.
15. You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours.
16. When they come out of the fridge, they will set back down completely!
17. After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries.
18. Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside.
19. Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency).
20. Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins.
21. Top with a dollop of your whipped cream, and sprinkle with ground pistachios.
22. Serve!
23. You may want to make a double batch, because everyone will want seconds!
Title: Pumpkin Frosted Dream Cake
Ingredients:
- 18 1/4 eggs
- 2 cold water
- 4 instant butterscotch pudding mix
- 1 milk
- 2 canned pumpkin
- 3
- 1 1/2
- 14
Instructions:
1. combine cake mix, whipped topping mix right from the envelope, eggs and water in large mixing bowl.of electric mixer --
2. blend until moistened.
3. beat at medium speed about 4 minutes.
4. pour into 2 greased and floured 9" layer cake pans.
5. bake at 350* for 30 minutes or until cake tester comes out clean.
6. cool in pans for 15 minutes.
7. then loosen from sides and gently remove cake.
8. finish cooling on wire racks and split each layer horizontally, making 4 thin layers.
9. spread each layer with 1 cup PUMPKIN FLUFFY FROSTING.stack.
10. frost sides with 4 cups prepared Dream Whip topping.
11. sprinkle top with 1/4 cup chopped pecans.chill before serving.
12. to prepare PUMPKIN FLUFFY FROSTING:
13. combine whipped topping mix, instand pudding and cold milk in a deep narrow bottom bowl.beat slowly till well blended.
14. gradually increase beating speed and beat until mixture will form soft peaks.
15. about 4-6 minutes.
16. fold in canned pumpkin -- mix well. Yield about 4 cups.
Title: Healthy Fresh Fruit Tart
Ingredients:
- 1 1/2 nonfat cottage cheese
- 2 honey
- 1 vanilla
- 4 nonfat yogurt
- 4 phyllo dough
- 1 star fruit
- 1 mango
- 1 papaya
- 2
Instructions:
1. Note: To make the yogurt cheese, spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth.
2. Place over a bowl, cover, and refrigerate for 4 hours, or until very thick.
3. In a food processor, puree the cottage cheese, honey and vanilla for about 3 minutes, or until smooth.
4. Transfer to a medium bowl.
5. Fold in the yogurt cheese.
6. Cover and refrigerate.
7. To keep the dough from drying as you work, unroll it onto a counter and cover with a barely damp towel.
8. Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate.
9. Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit.
10. Coat the top with no-stick spray.
11. Repeat with the remaining 3 sheets, spraying each.
12. Bake at 375*F.
13. for 5 to 7 minutes, or until golden brown.
14. Let cool.
15. Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula.
16. Arrange the star fruit, mangoes and papaya on the surface.
17. Melt the preserves in a smanll saucepan.
18. Brush over the fruits to glaze them.
19. Enjoy!
Title: Midnight Biscuits
Ingredients:
- 2 butter
- 2 caster sugar
- 2 plain flour
- 1 ground cinnamon
- caster sugar
Instructions:
1. Put sugar and butter in a bowl and cream until light and fluffy (or until your arm really aches if having the food mixer on will wake the whole house!).
2. Sift the flour and cinnamon into the bowl and mix to form a smooth dough.
3. Roll out on a lightly floured surface to about 1/8in (3mm) thick.
4. Cut out rounds using a 2in cutter and place on a greased baking sheet.
5. Knead and reroll trimmings until you have no more dough left.
6. Dredge the biscuits with caster sugar and bake at gas mark 4/180degC/350degF for 8-9 minutes until just firm to the touch. These biscuits do harden up as they cool - if you leave them to cook until they feel cooked enough you will end up with something which sounds just like a ceramic tile when you tap it against the worktop!
7. Leave to stand for a minute or two and then transfer to wire racks to cool.
Title: Deep Fried Oreos
Ingredients:
- 1 Bisquick
- 2 eggs
- 2 milk
- 1 1/2
- 3
Instructions:
1. Blend Bisquick, eggs, milk, and 3 tsp oil until smooth.
2. Preheat your deep fryer to about 375°F (use a thermometer if you wish to deep fry in a pan).
3. Dip the cookies in the batter mixture until totally covered and then place in the hot oil (cookies will float).
4. Keep checking and turn over the cookie when bottom side of Oreo is brown.
5. Keep a close watch because it only takes a short time to brown.
6. Remove cookies and eat warm.
Title: Moist Chocolate Cake and Muffins
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 3/4 mayonnaise
- 1/4 canola oil
- 1/2 water
- 1/2 eggs
- 4 Amaretto
- 3 chocolate chips
- 1
Instructions:
1. Add ingredients one at a time into a large mixing bowl.
2. Beat on medium speed for 2 minutes. Not a second shorter or longer.
3. Bake @ 350 for 53 minutes if you are doing a cake.
4. Bake @ 350 for 32 min if you are making jumbo muffins.
5. Cool.
6. You may sprinkle powdered sugar on top of the cake/ muffins if you like or use your favorite choc icing to top!
Title: Protein Powder Brownies
Ingredients:
- 8 low fat cottage cheese
- 1 rolled oats
- 2 vanilla
- 4 baking powder
- 1 salt
- 1 sugar
- 1/4 water
- 1/2
- 1/4
- 1/2
Instructions:
1. Mix everything. Pour into well greased 13x9 pan.
2. Bake at 350 degrees for 20 minutes.
Title: Alice's Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/2 brown sugar
- 1 white sugar
- 2 vanilla
- 2 eggs
- 1 flour
- 1 baking soda
- 1 salt
- 2
Instructions:
1. Mix shortening, butter or margarine and sugar,. Add vanilla and eggs.
2. In a separate bowl, mix flour, baking soda and salt. Combine flour mixture with butter mixture. Stir in nuts and chocolate chips.
3. Bake at 350F for 8-10 minutes or until cookies turn a light brown,.
Title: Scout Camp Pineapple Upside Down Cake
Ingredients:
- 3 crushed pineapple
- 3 butter
- 1 brown sugar
- 1
Instructions:
1. Slice cakes into 12 even pieces.
2. Tear 12 equally sized pieces of heavy duty aluminum foil (I always use Reynolds as what passes for "heavy duty" in the store brand variety is somthing a kin to tissue paper).
3. Spray each piece of foil with cooking spray.
4. Place 1 slice of cake on each piece of foil.
5. Top each piece of cake with a heaping tablespoon of pineapple.
6. Place one tablespoon of brown sugar and one tablespoon of butter on top of pineapple.
7. Wrap securely in foil and heat in embers until topping is melted.
8. This recipe can also be baked at home in a conventional oven. Bake at 350 for 15-20 minutes.