lumicero/recipes-ing2inst huggingface dataset:
Title: Palmiers
Ingredients:
- 1/2 granulated sugar
- 2 puff pastry sheets
- 2 turbinado sugar
Instructions:
1. Heat oven to 400°F Adjust rack to middle position.
2. Sprinkle 1 tablespoon of sugar over the work surface. Unfold 1 sheet of the pastry and place it on the sugar. Roll it to an even thickness.
3. Sprinkle it with 2 tablespoons of the sugar.
4. Starting at one short side of the rectangle, roll the pastry toward the center of the sheet, stopping at the middle. Repeat with the opposite short end, so the rolls meet. Trim the ends with a knife.
5. Cut into 1/2-inch-thick slices and place flat on a baking sheet lined with parchment paper, spacing them 1 inch apart.
6. Sprinkle with 1 tablespoon of the Turbinado sugar.
7. Bake until golden and puffed, 20 to 23 minutes according to the original recipe -- but check much, much sooner!
8. Let cool for 5 minutes. Transfer to a wire rack. Serve hot or at room temperature.
Title: Heavenly Dark Chocolate Cake With Peanut Butter Frosting
Ingredients:
- 2 sugar
- 1 buttermilk
- 1 3/4 all-purpose flour
- 2 eggs
- 3/4 baking powder
- 1/2 vanilla extract
- 1 1/2 baking soda
- 2 boiling water
- 1 1/2 salt
- 1 confectioners' sugar
- 1 peanut butter
- 4 butter
- 1/3 milk
- 2/3
- 1/4
Instructions:
1. Cake: Heat oven to 350 degrees. Grease and flour 2 9-inch round baking pans. In large mixer bowl, combine dry ingredients. Add buttermilk, eggs, oil and vanilla. Beat on medium speed for 2 minutes, Remove from mixer; stir in boiling water. Pour into prepared pans.
2. Bake 30-35 minutes, or until wooden toothpick inserted in center comes out clean. Cool 10-12 minutes, Remove from pans to wire rack. Cool completely.
3. Frosting: Combine ingredients in a large bowl, mix until smooth.
Title: Steamed Plum Pudding With Plum Brandy Sauce
Ingredients:
- 2 1/2 plums
- 1 brown sugar
- 1/2 butter
- 2 eggs
- 1 flour
- 1/2 salt
- 1 baking soda
- 1/4 - 1/3 cognac
- 1 granulated sugar
- 1/3 ground nutmeg
- 1 ground cinnamon
- 1 cornstarch
- 1 1/2 cognac
- 1/4 fresh lemon juice
- 1 butter
- 1
Instructions:
1. In a small saucepan simmer the 2 1/2 c plums and juice for 6 - 8 minutes over low-moderate heat. Cool, remove the pits from the plums and discard the pits. Drain the plums, reserving the juice (for the sauce) and chop into 1/4-inch pieces.
2. In a mixing bowl beat the brown sugar and melted butter together. Add the eggs, beating in well and blend in the plums. In another bowl sift together the flour, salt, and soda and add to the plum mixture, stirring gently. Generously butter a 1 1/2 quart mold with a cover. Pour the better into the mold. Cover the mold with the top or foil and place on a rack in a large kettle. Fill the kettle with water to reach halfway up the side of the mold. Cover the kettle and bring to a simmer over low heat. Steam for one hour.
3. Remove the steamed mold from the kettle, uncover and place place in a 400 degree oven for 2 - 3 minutes to dry the top slightly. Cool the pudding for a few minutes unmold onto a warm serving plate.
4. Warm the cognac in a small saucepan. Remove from heat, ignite, and pour over the pudding. Bring the flaming pudding to the table accompanied by plum Brandy Sauce.
5. To prepare the sauce, in a small saucepan combine the 1 cup plum juice, the granulated sugar, nutmeg, cinnamon, and cornstarch. Mix well and bring to a simmer over low heat, stirring constantly until slightly thickened. Remove from heat and blend in cognac, lemon juice and 1 tablespoon butter. Serve warm with plum pudding.
6. Note: This pudding may be prepared 2 - 3 days in advance, wrapped tightly and refrigerated. If this is the case, before serving steam again in the mold for about 1 hour. This is really a delicious and festive holiday dessert -- give it a try!
Title: Whipped Cream Cake
Ingredients:
- 3 cold water
- 1 vanilla
- 1/2 cake flour
- 1 sugar
- 2 baking powder
- 1 1/2 salt
- 3
- 1/8
Instructions:
1. Beat egg whites until stiff.
2. Beat whipping cream till stiff.
3. Add together.
4. Put vanilla in water.
5. Add to cream mixture.
6. Sift dry ingredients.
7. Fold in very gently.
8. Bake in preheated 325° oven till golden.
9. Time not given--I guess 25 minutes.
10. This is a large cake that I bet rises a lot.
Title: Easy Cobbler
Ingredients:
- 1 sugar
- 1 flour
- 2 baking powder
- 1 milk
- 1/2 butter
- 1
Instructions:
1. Melt butter in baking dish.
2. Mix all other ingredients,except fruit,to make batter.
3. Pour batter into melted butter.
4. Add fruit,including juice,into melted butter.
5. DO NOT STIR!
6. Bake at 350°F until brown (about 45 minutes to 1 hour).
7. Recipe Note: When you add the fruit, add it to the center and do not stir.
8. You may use any kind of fruit you wish or may also use any kind of fruit pie filling.
Title: Grandma's Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 1/2 unsweetened applesauce
- 1 eggs
- 4 walnuts
- 1/2 carrots
- 3 pineapple
- 1 vanilla extract
- 2
Instructions:
1. Sift the flour, baking powder, baking soda, salt, and sugar.
2. Beat the egg.
3. Mix the dry ingredients, beaten egg, oil, apple sauce, carrot, pineapple, walnuts, and vanilla.
4. Pour the mix in a bundt cake pan (don’t need to oil the pan).
5. Preheat the oven to 375 degree, and bake for 1 hour.
Title: Indian Dates Laddoo
Ingredients:
- 1 dates
- 1/2 sugar
- 1/2 cloves
- 5 -6 cardamom powder
- 1 -2 sesame seeds
- 3 ghee
- 4 cashews
- 3/4 raisins
- 3
Instructions:
1. Put a little ghee in a wok.
2. Fry half the portion of the cashewnuts and half the portion of the dry coconut powder, cloves, powdered sesame seeds and raisins.
3. Pour 1/4 cup of water in 1/2 cup of sugar.
4. Allow it to boil till you have two-thread consistency of the sugar.
5. Remove from flame.
6. Pour all the ingredients in the hot sugar syrup, dates, sesame seeds, raisins, cashews, cloves, green cardamom powder and the dry coconut.
7. Allow it to cool for 1 hour.
8. Now make small round balls out of the mixture.
9. Garnish with the rest of the cashews and dry coconut powder.
10. Serve!
Title: Marsala-Poached Figs over Ricotta
Ingredients:
- 1/2 dried fig
- 1/4 marsala
- 2 port wine
- 1/2 honey
- 1 part-skim ricotta cheese
- 1/8 sugar
- 1 vanilla extract
Instructions:
1. Place figs, Marsala (or port) and honey in a small saucepan.
2. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy.
3. Stir together ricotta, sugar and vanilla.
4. Divide between 2 bowls and top with the fig mixture and almonds.
Title: Swedish Apple Cake
Ingredients:
- 1 sugar
- 1/2 shortening
- 2 eggs
- 1/2 salt
- 1 cinnamon
- 1/4 clove
- 1 baking soda
- 1 1/2 flour
- 3 apples
- 1/2 butter
- 3 flour
- 3 brown sugar
- 1
Instructions:
1. Cream sugar and shortening.
2. Add egg and salt.
3. Combine with flour, spices, and soda.
4. Mix in apples and nuts last.
5. Pour in greased 9X13" pan.
6. Bake 25 minutes at 350 degrees.
7. Spread topping at once over hot cake. It will seem like you don't have enough topping, but just use a fork and knife to spread little chunks all over the cake. Trust me! It's plenty!
8. Return to oven for about 15 minutes.
Title: Gumdrop Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 egg
- 1 vanilla extract
- 2 1/4 flour
- 2
Instructions:
1. Cream butter with powdered sugar.
2. Blend in the egg and vanilla.
3. Add the flour and gumdrops.
4. Chill for 1 hour in bowl.
5. Divide into thirds-shape into 3 10-inch rolls.
6. Wrap each roll in wax paper.
7. Chill for 3 hours.
8. Cut into 1/8-inch slices.
9. Put slices onto ungreased cookie sheet.
10. Bake 15-20 minutes at 325 degrees.
Title: Strawberries & Mascarpone Cream With Amaretti Cookies
Ingredients:
- 2 strawberries
- 4 sugar
- 2 Amaretto
- 3 mascarpone cheese
- 4 amaretti cookies
- 8 ladyfinger
- 5
- 2
Instructions:
1. Strawberries:
2. Macerate strawberries in vinegar and sugar for at least half an hour, stirring from time to time.
3. Prepare Mascarpone Cream:
4. Beat egg yolks with sugar until ribboning and very pale yellow.
5. Fold in Amaretto and then Mascarpone cheese.
6. Add almond pieces, gently.
7. Whisk whipping cream into soft peaks and fold into the Mascarpone mixture.
8. Serve in martini glasses or use a trifle dish.
9. Layer by placing the cookies first, then the cream and then top with strawberries.
Title: Yummy Ice Cream Sandwiches
Ingredients:
- 100 margarine
- 1 butter
- 1 sugar
- 1 egg
- 1 2/3 vanilla
- 1/2 flour
- 1/2 baking soda
- 2 -3 salt
- 1/3 rolled oats
- 1/4 milk
- 50 chocolate
- ice cream
Instructions:
1. Preheat oven to 375°F.
2. Beat margarine, sugar, egg and vanilla until well blended.
3. In a separate bowl mix dry ingredients, including chocolate.
4. Add dry ingredients alternately with milk to sugar mixture, beating until well combined.
5. Cover the cookie mixture with foil and put in the freezer for 10 minutes to chill, or can be refrigerated for a minimum of 1 hour.
6. Prepare round cookie shapes using 1 heaping T of mixture.
7. The dough tends to be sticky so its easier to work with if one dips the T of the mixture into flour before forming into a round shape.
8. Or alternately, flour one's hands before forming the required shape.
9. Flatten each cookie into a 6-7cm circle.
10. Bake for 8-10 minutes until almost set.
11. The cookies should be soft inside and out.
12. Let cookies cool completely on a wire rack.
13. The cookies can be frozen at this point and filled later if desired.
14. Place a scoop of ice cream on flat side of 1 cookie, cover with second cookie and press lightly together.
15. Repeat with remaining cookies.
16. Freeze until firm in a tightly sealed plastic container.
17. I often add my favourite ice cream which is a homemade vanilla/chocolate swirl with grated chocolate.
18. YUM!
Title: Hershey's Chocolate Scratch Cake
Ingredients:
- 1/2 butter
- 4 cocoa powder
- 1 water
- 1/2 buttermilk
- 2 sugar
- 2 eggs
- 2 self-rising flour
- 1/2 butter
- 1 1/2 powdered sugar
- 3 cocoa powder
- 2 -3 milk
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees. Prepare a 9x13 pan.
2. Beat the butter and sugar until smooth. Add the eggs and cocoa.
3. On low, beat in the remaining ingredients.
4. Bake for 40 minutes or until a toothpick comes out clean. Cool and frost.
5. To prepare frosting: Beat together butter and cocoa until blended. Mix in the powdered sugar and milk until a good spreading consistency is reached. Add the vanilla. Spread on cake.
Title: Stacie's Angel & Star Sugar Cookies
Ingredients:
- 1 sugar
- 3/4 butter
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1 baking powder
- 1 salt
Instructions:
1. Cream butter & sugar.
2. Add eggs and vanilla.
3. Combine dry ingredients, & add to mixture.
4. Mix well, and refrigerate for 1 hour.
5. Preheat oven to 350.
6. Roll out 1/4" thickness on floured surface.
7. Cut out shapes and baked on greased pan 7-9 minutes.
Title: Pecan Tartlets #1
Ingredients:
- 3 all-purpose flour
- 1 margarine
- 1 1/4 butter
- 1 confectioners' sugar
- 1 1/4 egg
- 1/2 sugar
- 1/4 light corn syrup
- 1 butter
- 3 vanilla
- 1 eggs
- pecans
Instructions:
1. For Pastry:
2. Mix ingredients together with hands.
3. Refrigerate to chill.
4. Pinch balls about the size a small walnut, and form dough to fit in mini muffin pans.
5. For Syrup:
6. Place the sugar, corn syrup, and butter in saucepan on medium heat.
7. Heat together, stirring, only until butter and sugar is melted.
8. Remove from heat, and pour slowly over slightly beaten eggs beating all the while, add vanilla and stir until well blended.
9. To Assemble:
10. Put about 1/2 teaspoon of fairly finely chopped pecans into pastries.
11. Cover with about 1 tablespoon of syrup, or until cups are about three fourths full.
12. Bake at 350 degrees F. for 20 to 25 mins., or until filling is set.
13. Cool slightly in pans, and then remove to wire racks to cool.
Title: Canada Flag "cake"
Ingredients:
- 1 boiling water
- 2 strawberry gelatin
- 2 fresh strawberries
- 3 Cool Whip Topping
- 3
- 2
Instructions:
1. LINE bottom of 13x9-inch pan with cake slices; set aside.
2. STIR boiling water into combined dry jelly powders in large bowl at least 2 minute until jelly powder is completely dissolved.
3. Add ice cubes; stir 3 to 5 minute or until thickened.
4. Remove any unmelted ice. Stir in 1 cup of the strawberries.
5. Spoon over cake slices.
6. Refrigerate 15 minute.
7. Cover evenly with the whipped topping or whipping cream.
8. REFRIGERATE 4 hours or until jelly is firm.
9. Arrange remaining 2 cups strawberries over whipped topping to resemble the Canadian flag.
10. Store in refrigerator.
Title: Sour Cream Apple Cookie Squares
Ingredients:
- 2 all-purpose flour
- 2 brown sugar
- 1/2 butter
- 1 baking soda
- 1 cinnamon
- 1 -2 salt
- 1/2 sour cream
- 1 vanilla
- 1 egg
- 1 apples
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine first 3 ingredients. Blend at low speed until crumbly. Stir in nuts. Press 2-3 cups of crumb mix firmly on an ungreased 13 x 9 pan. To remaining crumbs, add all other ingredients except apples. Blend well, stir in apples. Spoon batter evenly over crumb base. Bake at 350 degrees for 35-45 minutes until tested comes out clean. If desired, top squares with whipped cream or ice cream, or sprinkle with powdered sugar. Cool and cut into bars.
Title: Pecan Weet-Bix Cookies
Ingredients:
- 125 butter
- 1/2 margarine
- 1 sugar
- 1 egg
- 3 flour
- 6 cornflour
- 1 baking powder
- pecan halves
Instructions:
1. Cream the butter and sugar together until light and fluffy, then add all the dry ingredients excepts the pecan halves.
2. Roll into balls and place on greased cookie sheets, pressing a pecan half into each cookie center.
3. Bake at 350 degrees for 15 minutes.
4. Cool and serve.
Title: Pumpkin Mousse
Ingredients:
- 15 pumpkin
- 3 heavy cream
- 3/4 pumpkin pie spice
- 1/2 vanilla
- 1
Instructions:
1. Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
2. Simmer over medium heat for 5 minutes.
3. Cool fully.
4. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
5. Pour into serving dish and crumble ginger snaps over top before serving.
Title: Chocolate Shortbread Torte
Ingredients:
- 2 flour
- 1/2 granulated sugar
- 1/2 butter
- 7 flour
- 1/2 baking powder
- 1/3 salt
- 1 1/2 instant coffee
- 1 granulated sugar
- 1 3/8 eggs
- 1 1/2 confectioners' sugar
- 5
Instructions:
1. Preheat oven to 350.
2. Ready a 12 inch spring form pan.
3. Mix 2 cups flour and melted butter and 1/2 cup sugar. Mixture will be moist.
4. Using fingers, press dough over bottom and 1/2 inch up side of pan.
5. Bake for 15 minutes. It should look wet. Prepare filling while crust is baking.
6. Melt chocolate with orange juice and set aside.
7. Mix, 1/3 cup flour, baking powder, salt and coffee. Beat eggs and 1 1/2 cup sugar for 3 minutes with electric beater or until lemon colored.
8. Add melted chocolate and mix well.
9. With wooden spoon, gently and quickly mix in dry ingredients.
10. remove half baked crust and fill with mixture.
11. Return to oven and bake at 350 for 35-40 minutes; or until a crust forms over the surface.
12. Release sides of pan, crack crust and sprinkle with confectioner's sugar.
Title: Chocolate Molten Lava Brownie Bites
Ingredients:
- 1 1/2 heavy cream
- 1 butter
- 2 confectioners' sugar
- 1
Instructions:
1. Place chocolate chips in a metal bowl. Heat cream to a simmer. Pour over chocolate chips and whisk until smooth. Add butter and whisk until incorporated.
2. Pour chocolate into one 16-oz zipper-lock bag and refrigerate until firm to the touch.
3. Using wooden dowel or chopstick, punch a ½ inch hole in the underside of each brownie.
4. When chocolate is firm, snip off one of the bottom corners of the bag. Pipe 2 tablespoons of filling into each brownie hole.
5. Place up to 5 brownies, with the hole facing up, on a plate; heat on high in the microwave for approximately 10 seconds.
6. Remove to clean plates and split the brownies in half, allowing the chocolate to flow. Garnish with fresh fruit and confectioner’s sugar.
7. **For smaller serving sizes, adjust recipe accordingly.
Title: Black Walnut Pinwheels
Ingredients:
- 1/2 shortening
- 1/2 brown sugar
- 3/4 baking soda
- 1/4 salt
- 1 egg
- 1 3/4 all-purpose flour
- 1/3 butter
- 2/3 brown sugar
- 1/2 black walnut
- 1
Instructions:
1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup brown sugar, baking soda, and salt; beat until combined,scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill dough for 1 to 2 hours or until firm enough to handle.
2. Meanwhile, combine melted butter, the 2/3 cup brown sugar, walnut flavoring (if desired), and walnuts.
3. On a lightly floured surface, roll dough into a 12-inch square. Spread walnut mixture evenly over dough; roll up jelly-roll style; seal edges. Wrap in plastic wrap. Chill in the refrigerator at least 3 hours.
4. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
5. Bake in a 375 degree F oven for 7 to 9 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes about 48 cookies.
Title: Adrienne's Chocolate Chip Cake
Ingredients:
- 1 milk
- 2 sugar
- 3 flour
- 5 eggs
- 2 lemon juice
- 1 baking powder
- 6 margarine
- 1 butter
Instructions:
1. In small mixing bowl, beat 5 egg whites until high and stiff, place in the refrigerator.
2. In large mixing bowl, mix up everything but the chocolate chips (use an electric mixer.
3. Wait until mixture is well blended and then add the chips.
4. Then, mix in the egg whites by hand using a spatula. Be gentle.
5. Pour the entire mixture in a bundt pan, well greased up with something like Pam original with flour-I find that works best.
6. Bake at 350 degrees for approximately one hour, the testing stick should come out slightly damp.
7. Place cake on a cooling rack, still right side up in bundt pan.
8. After 20 minutes, turn over onto the serving platter and let cool.
9. Any mistakes can be covered up with powdered sugar.
10. Avoid drafts-it can fall.
11. This cake's prep time is only 15 minutes and it serves a lot of people.
12. Enjoy!
Title: Viennese Hazelnut Butter Thins
Ingredients:
- 1 hazelnuts
- 1 1/4 all-purpose flour
- 1/4 salt
- 1 1/4 powdered sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. To remove skins from hazelnuts, spread in single layer on baking sheet.
3. Bake 10 to 12 minutes or until toasted and skins begin to flake off; let cool slightly.
4. Wrap hazelnuts in heavy kitchen towel; rub against towel to remove as much of the skins as possible.
5. Place hazelnuts in food processor.
6. Process using on/off pulsing action until hazelnuts are ground but not pasty.
7. Combine flour and salt in small bowl.
8. Beat powdered sugar and butter in medium bowl with electric mixer at medium speed until light and fluffy.
9. Beat in egg and vanilla Gradually add flour mixture Beat in ground hazelnuts at low speed until well blended.
10. Place dough on sheet of waxed paper.
11. Using waxed paper to hold dough, roll back and forth to form log 12 inches long and 2 1/2 inches wide.
12. Wrap log in plastic wrap; refrigerate until firm, at least 2 hours or up to 48 hours.
13. Preheat oven to 350°F Cut dough into 1/4-inch-thick slices; place on ungreased cookie sheets.
14. Bake 10 to 12 minutes or until edges are very lightly browned.
15. Let cookies stand on cookie sheets 1 minute.
16. Remove cookies to wire racks-cool completely.
17. Place chocolate chips in 2-cup glass measure.
18. Microwave at HIGH 1 to 1 1/2 minutes or until melted, stirring after 1 minute and at 30-second intervals after first minute.
19. Dip cookies into chocolate coating about 1/2 of each cookie.
20. Let excess drip back into cup.
21. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
Title: Perfect Butter Pie Pastry
Ingredients:
- 8 unsalted butter
- 9 all-purpose flour
- 1/4 granulated sugar
- 1/4 salt
- 1/4
Instructions:
1. Cut the butter into 1/2" cubes.
2. Place the flour, sugar and salt in your food processor.
3. Pulse to combine.
4. Add the butter and pulse until chunks the size of a pea remain.
5. Slowly pour in the water, pulsing just until the dough begins to come together.
6. It will look like a shaggy mess.
7. Remove from the bowl and knead lightly one or two times, then pat out flat and cover with plastic wrap.
8. Chill 2-3 hours before using.
9. To use: Cut the dough in half, roll out one section at at time.
10. After you have either fit it into a pie shell, or formed into squares for turnovers, make sure you chill the dough down hard AGAIN.
11. This dough does much better when it goes into the oven ice-cold.
12. It shrinks much less.
13. Note: Do not overwork this dough or you will not get flaky results.
Title: Patriotic twinkies
Ingredients:
- 1 blueberries
- 1 strawberry
- 1 Cool Whip
- 1
Instructions:
1. Slice twinkies lengthwise, halfway up from bottom.
2. Place 1 or 2 tsp of cool whip on bottom half.
3. cover with strawberries and blueberries.
4. Place 1 more tsp cool whip on top.
5. cover with top half of twinkie.
6. May be served cut in half or full length.
Title: Pineapple Dream Pie
Ingredients:
- 1 cream cheese
- 1/4 sugar
- 1 1/2 crushed pineapple
- 1 graham cracker pie crust
- 9 pineapple chunks
- 1
Instructions:
1. Mix together cream cheese and sugar in a bowl.
2. Fold in whipped topping and well drained crushed pineapple. Spoon into pie crust.
3. Top with pineapple chunks.
4. Chill 2 hours or overnight.
5. Garnish with additional whipped topping if desired.
Title: Guinness Cupcakes (Health Nut Style)
Ingredients:
- 3/4 soymilk
- 1 apple cider vinegar
- 1 flour
- 2 flour
- 1/3 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/4 sugar
- 1/4 canola oil
- 3/4 vanilla extract
- 1/3
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
2. In the bowl of an electric mixer, whisk together the soy milk and the vinegar. Add the Guinness, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.
3. Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.
Title: Easter Nests With Jelly Bean Eggs
Ingredients:
- 4 light corn syrup
- 1/2 sugar
- 1/2 peanut butter
- 3/4 jelly beans
- 36
Instructions:
1. Break chow mein noodles into small pieces; set aside in large mixing bowl.
2. Combine sugar and corn syrup in large saucepan.
3. Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.
4. Add peanut butter and stir until smooth.
5. Pour peanut butter mixture over crunched up noodles; toss until completely coated.
6. Let cool slightly to avoid burns.
7. Butter hands lightly and use approx 1/4 cup mixture to form a compact ball.
8. Make indention in the middle of each ball to resemble a bird's nest.
9. Place on waxed paper and let cool completely.
10. Place 2-3 jelly beans inside each nest.
11. Serve on a bed of green-tinted coconut for extra festive look.
Title: Mrs. Field's Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 vanilla
- 2 salt
- 1/4 baking soda
- 1/2 sugar
- 1/2 egg
- 1 oatmeal
- 1 1/4 flour
- 1 baking powder
- 1/2 chocolate chips
- 1
Instructions:
1. Cream butter and both sugars.
2. Add egg and vanilla - mix well.
3. Take 1 1/4 cups oatmeal - put small amounts in blender and blend until it turns to powder - set aside.
4. Grate Hershey bar - set aside. Combine oatmeal, flour, salt, baking powder, and baking soda.
5. Add this to butter/sugar mixture and mix well.
6. Add chips and grated chocolate.
7. Shape dough into golfball sized cookies.
8. Bake on ungreased cookie sheet for 6 mins. at 375.