lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger-Lemon S'mores
Ingredients:
- 24 marshmallows
- 1/2
- 24
Instructions:
1. Cover 1 side of each of the 24 squares equally with the lemon curd.
2. Thread 2 marshmallows onto a campfire fork or metal skewer.
3. Repeat for each portion, or reuse fork or skewer.
4. Hold marshmallows above heat source and turn as needed until marshmallows are golden brown on the outside and soft in the center, 1 to 2 minutes.
5. Lay 2 toasted marshmallows on coated side of 1 ginger snap; top with another ginger snap, coated side down.
6. Hold ginger snaps together and pull fork from marshmallows.
7. Repeat to make more s'mores.
Title: Rhubarb Sauce
Ingredients:
- 4 rhubarb
- 1 sugar
- water
Instructions:
1. Wash and cut rhubarb in 1" pieces.
2. Place in pan and add water about 1/2" deep.
3. Cover and simmer until tender{about 10 minutes}.
4. Cool slightly and place in bowl.
5. Refrigerate and serve chilled.
Title: Pear Cranberry Crumble
Ingredients:
- 1/2 dried cranberries
- 1/3 vanilla extract
- 1/2 pears
- 4 sugar
- 3 quick oats
- 1/3 brown sugar
- 1/4 flour
- 3 whole wheat flour
- 3 ground cinnamon
- 1 ground nutmeg
- 1/8 butter
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a small bowl, combine juice, cranberries and vanilla extract, let stand about 15 minutes.
3. Coat an 11x7x2-inch baking dish with cooking spray.
4. Arrange pear slices in dish, sprinkle with sugar.
5. Pour apple juice mixture over pears.
6. In a bowl, combine oats, brown sugar, flours, cinnamon and nutmeg.
7. Cut in butter until crumbly, sprinkle over pears.
8. Bake 40-45 minutes. Pears should be tender and topping should be golden brown.
9. Serve warm.
Title: Fruit Pizza
Ingredients:
- 1 butter
- 1 powdered sugar
- 1/3 sugar
- 1 egg
- 1 1/2 flour
- 2 1/2 baking soda
- 2 1/2 cream of tartar
- 1/2 vanilla extract
- 1/4 cream cheese
- 16 vanilla
- 1 powdered sugar
- 1 sugar
- 1/2 lemon juice
- 1 orange zest
- 1/4 lemon, rind of
- 1/4 cornstarch
- 1/4 mandarin oranges
- 4 berries
Instructions:
1. Preheat oven at 325 degrees F.
2. Prepare crust by creaming butters and sugars until light and fluffy.
3. Add egg and vanilla and almond extract, beating well.
4. Combine dry ingredients and add to creamed mixture.
5. Divide dough in half.
6. With lightly floured hands, pat dough onto 2 lightly greased pizza pans.
7. Bake 12 to 15 minutes.
8. Cool.
9. To prepare filling: Whip cream cheese, powdered sugar, and vanilla.
10. Spread mixture over cooled crust.
11. Combine orange sauce ingredients in small saucepan.
12. Cook over medium heat until it is thick.
13. Stir in orange and lemon peel; cool.
14. Spread thin layer of orange sauce over cream cheese mixture on pizza.
15. (It is probably easiest to pour a bit onto cream cheese mixture and spread with the back side of a spoon.) Decorate with slices of fruit, completely covering pizza.
16. Serve.
Title: Fruit Gazpacho
Ingredients:
- 1 grapes
- 3/4 blueberries
- 1/2 strawberry
- 1/2 pineapple
- 1/2 raspberries
- 1/4 fresh ground pepper
- 1
- 3/4
- 1/4
Instructions:
1. Place all fruit in a large bowl.
2. Add juices and pepper.
3. Stir gently.
4. Cover bowl tightly.
5. Refrigerate until ready to serve.
Title: ALMOND BUNDT CAKE SOLO BRAND
Ingredients:
- 1 butter
- 2 1/4 margarine
- 1 flour
- 2 sugar
- 3 baking powder
- 1/2 eggs
- 1 salt
- 1/4 milk
- 1 confectioners' sugar
- 1/4 half-and-half
- 2
Instructions:
1. Preheat oven to 350°F Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.
3. Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
4. To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set.
5. Or top with fresh fruit and whipped cream!
Title: Original Philadelphia Cream Cheese Cake
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/3 butter
- 16 cream cheese
- 1/2 sugar
- 3 eggs
- 1 vanilla
- 8 sour cream
- 1/4 sugar
- 1 vanilla
Instructions:
1. Preheat oven to 375 degrees.
2. Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
3. Mix filling ingredients together and pour on top of the graham cracker crust.
4. Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
5. Reset oven to 400 degrees.
6. Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
7. Refrigerate a minimum of 6 hours or overnight.
Title: Mama Daisy's Banana Pudding
Ingredients:
- 2 1/2 sugar
- 6 all-purpose flour
- 1 salt
- 2 evaporated milk
- 4 butter
- 1/4 vanilla extract
- 1 bananas
- 1
- 5
Instructions:
1. In a 3-quart heavy saucepan on low heat, add sugar, flour and salt. Pour in the evaporated milk and stir constantly. The mixture will thicken slowly, about 15 minutes.
2. Lightly beat the egg yolks in a medium size bowl. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes.
3. Remove the saucepan from the heat and stir in the butter and the vanilla extract. Place the pudding into a bowl and cover with plastic wrap. Let cool in refrigerator for 2 1/2 hours.
4. Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding. Add the whipped cream and then repeat the layers. Garnish with crumbled cookies on top.
Title: Date and Nut Cake With Cherries
Ingredients:
- 8 pitted dates
- 1/2 butter
- 1 baking soda
- 1 boiling water
- 1 egg
- 1 vanilla extract
- 1/2 sugar
- 1 1/2 flour
- 1 baking powder
- 1 walnuts
- 1/3 maraschino cherry
Instructions:
1. Preheat oven to 400 degrees F.
2. Butter a 9” square cake pan.
3. Put dates, butter and baking soda in a bowl. Carefully pour boiling water over the dates; let cool.
4. Meanwhile, mix flour and baking powder. In a separate bowl, mix egg and vanilla.
5. When the date mixture is cool, stir in egg mixture and then stir in flour mixture.
6. Stir in nuts and cherries.
7. Pour batter into the prepared pan; bake for about 25-30 minutes.
Title: Fluffy Cream Cheese Frosting
Ingredients:
- 1 heavy whipping cream
- 3 cream cheese
- 1/4 - 1/3 honey
- 1/2 maple syrup
- vanilla extract
Instructions:
1. Whip cream with a mixer until soft peaks form.
2. In a separate bowl, mix cream cheese, honey and vanilla until creamy.
3. Fold cream cheese mixture into whipped cream.
Title: Spider Cookies (No Bake--For the Kids)
Ingredients:
- 1
- 2
Instructions:
1. Melt in a pan the two bags of bits.
2. Add the chow mein noodles (large can).
3. Stir and drop onto wax paper and put in refrigerator till hard.
Title: Cake Mix Doctor – Banana Pudding Cake
Ingredients:
- 1 butter
- 8 eggs
- 1 pure vanilla extract
- 3 vanilla instant pudding mix
- 1 butter
- 1 pure vanilla extract
- 3 bananas
- 4
- 2
- 4
- 1
- 10 -12
Instructions:
1. Place a rack in the center of the oven and preheat oven to 350F degrees. Lightly mist a 13 by 9-inch baking pan with vegetable oil spray. Set the pan aside.
2. Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it is golden brown and springs back when lightly pressed with your fingers. 30 to 33 minutes. Remove the pan from the oven and place it on a wire rack to cool.
4. Meanwhile, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3 to 4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices.
5. To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. Cover the pudding with the whipped topping, spreading it out to the edges of the cake with the rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve at room temperature.
Title: Debbie's Crisp / Crumble Topping
Ingredients:
- 2/3 oats
- 4 margarine
- 1/3 brown sugar
- 1/3 whole wheat flour
- 1/2 ground cinnamon
- 1/2 baking soda
Instructions:
1. Combine all ingredients EXCEPT oats in a mixing bowl until smooth, fold in oats.
2. Spoon over fresh fruit or pie filling in an 8x8 cake pan, or a round pie dish.
3. Bake at 350 for 35-40 minutes, or until topping is golden.
Title: Choco-Holic Bundt Cake W/ Chocolate Glaze
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1 sour cream
- 1/2 eggs
- 4 walnuts
- 1 powdered sugar
- 2 butter
- 2 water
- 1 1/2 vanilla extract
- 3
- 2 -3
- 1
Instructions:
1. Preheat oven to 350 degrees; grease and flour 12 inch Bundt pan.
2. Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl.
3. Beat on low speed just until blended, then beat on high speed for two minutes.
4. Stir in chocolate chips and nuts.
5. Pour into prepared pan and bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
6. Cool in pan for 20 minutes; invert onto wire rack to cool completely, first running butter knife around edges to loosen from pan.
7. For Glaze:.
8. Melt unsweetened chocolate and butter in a saucepan over low heat, stirring until smooth.
9. I have used a microwave for the melting process with no problem.
10. Stir in powdered sugar alternately with water until of desired consistency; stir in extract.
11. Be careful adding the sugar -- add small amounts at a time so as to decrease chances of lumping.
12. I have also made the cake and the glaze with the addition of Orange Extract in both; also wonderful.
Title: Nutty Chocolate Snickerdoodles Cookies (Gift Mix in a Jar)
Ingredients:
- 1 3/4 flour
- 1/2 baking powder
- 1/4 cocoa powder
- 1 1/2 sugar
- 3/4 pecans
- 3/4 butter
- 1 egg
- 2 milk
- 1 vanilla extract
- 3 sugar
- 1 1/2 cinnamon
Instructions:
1. Creating the Gift in a Jar:.
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking powder, cocoa powder, sugar and then pecans - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. NUTTY CHOCOLATE SNICKERDOODLES COOKIES GIFT TAG:.
6. Additional ingredients to be added by the recipient: 3/4 cup butter, softened, 1 egg, 2 tsp milk, 1 tsp vanilla extract, 3 tbsp sugar and 1 1/2 tsp cinnamon.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the butter, egg, milk and vanilla extract.
10. Add the contents of the jar, and blend with an electric mixer set on medium speed.
11. Combine the sugar and cinnamon in a small bowl.
12. Roll the dough into 2 inch balls and roll in the sugar mixture to coat.
13. Place the balls 2 inches apart on an ungreased baking sheet.
14. Bake for 10-12 minutes, or until the edges are light brown in color.
15. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
16. Serve immediately or store in an airtight container for up to 2 weeks.
Title: Fat Free Chocolate Cake
Ingredients:
- 6 nonfat yogurt
- 1 1/2 vanilla
- 1 flour
- 1 1/2 sugar
- 3/4 baking soda
- 1 1/2 salt
- 1 1/2
Instructions:
1. Beat Together and set aside first 3 ingredients.
2. Sift Together all remaining ingredients.
3. Blend all ingredients together until smooth.
4. Pour into 10" pan sprayed with cooking spray.
5. Bake in oven pre-heated to 350 degrees for 30-40 minutes.
6. Cool in pan on rack and remove when completely cool.
Title: Pampered Chef Banana Split Brownie Pizza
Ingredients:
- 1 cream cheese
- 1 crushed pineapple
- 1 sugar
- 2 strawberry
- 1/2 banana
Instructions:
1. Preheat oven to 375.
2. Prepare brownie mix according to package directions.
3. Place parchment paper on 15-inch baking stone.
4. Pour brownie mixture on paper and spread into 14-inch circle.
5. Do not bake without parchment paper or batter will run off stone while baking.
6. Bake 15-20 minutes or until set.
7. Cool completely.
8. Mix cream cheese and sugar until smooth. Add drained pineapple and mix well.
9. Spread over brownie crust.
10. Slice banana and strawberries.
11. Chop nuts.
12. Arrange fruits and nuts on top of cream cheese mixture.
13. Drizzle with chocolate syrup.
14. Chill.
Title: Hungarian Angel Wing Fry Cookies (Csoroge)
Ingredients:
- 3 sour cream
- 1 granulated sugar
- 1 rum
- 1 salt
- 1 all-purpose flour
- 1 1/2
Instructions:
1. Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
2. Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
3. Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
4. If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
5. With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
6. Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
7. Drain on paper towel.
8. Sprinkle with sifted confectioners sugar.
Title: Chocolate and Hazelnut Biscotti
Ingredients:
- 2 all-purpose flour
- 3/4 instant espresso powder
- 2 baking powder
- 1 1/2 salt
- 1/2 eggs
- 2 sugar
- 2 butter
- 1 1/2 margarine
- 1/4 vanilla extract
- 1/4 hazelnuts
- 1
- 2
- 3/4
Instructions:
1. Heat oven to 325 degrees.
2. Position rack in center of oven.
3. Grease large cookie sheet.
4. Combine flour, cocoa, espresso powder, baking powder and salt in medium bowl and set aside.
5. Whisk together eggs, egg whites, sugar, butter, oil, melted chocolate and vanilla in large bowl.
6. Stir in flour mixture until smooth then stir in nuts.
7. From dough into 15x4 ½-inch log on prepared sheet.
8. Bake for 50 minutes until toothpick inserted in center comes out clean.
9. Cool 15 minutes.
10. Keep oven on.
11. With serrated knife, cut log on angle into 18 ½” thick slices.
12. Lay slices flat on cookie sheet and bake 15 minutes until cookies feel firm in center, turn over and bake for 12 to 15 minutes more.
13. Cook cookies on wire racks.
Title: Triple Yum! Banana Cake
Ingredients:
- 1 1/2 bananas
- 2 lemon juice
- 3 flour
- 1 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 2 sugar
- 3 eggs
- 2 Amaretto
- 1 1/2 pure vanilla extract
- 1/2 buttermilk
- 8 butter
- 1 cream cheese
- 3 1/2 pure vanilla extract
- 1 confectioners' sugar
- pecans
Instructions:
1. Preheat oven to 300°.
2. Grease and dust cake pans with flour.
3. Combine bananas with lemon juice in a small bowl; set aside.
4. In another bowl, mix flour, baking soda and salt.
5. In a large mixing bowl or kitchen mixer bowl, cream butter and sugar. Add eggs one at a time and the liqueur.
6. Slowly add flour alternating with the buttermilk. Stir in bananas.
7. 3 layers; 2 cups of batter per pan - 2 layers; 3 cups of batter per pan - or you can use bundt pan or 9 x 13 cake pan. Check cake with knife to determine when it is done at about 25 minutes (my three layers were done in 25 minutes but if you are making two layers your time will most likely increase).
8. Meanwhile make the frosting: Cream butter and cream cheese and add vanilla. Add confectioners sugar a little at a time and mix at high speed until smooth.
9. Cool completely then frost.
10. Place chopped pecans around side of cake to hide imperfections in layers or add to top.
11. Cover and place in refrigerator. Can be eaten right away. Best served the next day.
Title: Banana Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 3 bananas
- 1/2 salt
- 1 vanilla
- 2 eggs
- 1/4 flour
- 2 baking powder
- 1 baking soda
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Combine Shortening, sugar, mashed bananas, salt and vanilla in a bowl and cream together.
3. Add eggs, sour milk to creamed mixture and stir.
4. In separate bowl, sift together flour, baking powder and soda.
5. Slowly add dry ingredients to the wet mixture. Once combined pour mixture into a greased and floured tube pan.
6. Bake for 35 minutes at 350 degrees.
Title: White Chocolate Strawberry Mousse With Raspberries
Ingredients:
- 1 strawberry gelatin
- 2 water
- 4 white chocolate
- 2 heavy cream
- raspberries
- mint sprig
Instructions:
1. In double boiler, over medium heat, heat gelatin and water until gelatin dissolves and mixture is very syrupy, stirring occasionally.
2. Add chocolate; cook until smooth, stirring constantly.
3. Remove from heat. Fold in whipped cream.
4. Spread mixture into 9x5x3-inch loaf pan.
5. Chill until set, about 2 hours.
6. To serve, scoop mixture into 8 dessert dishes. Garnish with raspberries and mint, if desired.
Title: Chocolate Cherry Streusel Muffin Tops
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 granulated sugar
- 1/2 dried cherries
- 1/2 chocolate chips
- 1/4 baking powder
- 1 salt
- 1/4 unsalted butter
- 1/4 eggs
- 2 water
- 1/4 unbleached all-purpose flour
- 3/4 confectioners' sugar
- 1/2 salt
- 1/2 ground cinnamon
- 1/8 - 1/4 vanilla extract
- 1/4 butter
- 1/2
- 6
Instructions:
1. Preheat oven to 350*F.
2. For the batter:
3. In a medium bowl, whisk together the flour, sugar, cherries, chips (if using), cocoa, baking powder and salt. Mix in the softened butter; the mixture will be crumbly.
4. Add eggs and water and mix until evenly moistened. Use a generous 1/4 cup of batter to fill the cups of the muffin pan.
5. For the topping:
6. In a medium bowl, whisk together all of the dry ingredients and the extract. Using a fork or your fingers, cut in the butter to form crumbs.
7. Top the entire surface of each muffin with a generous amount of crumbs.
8. Bake the muffin tops for 16-23 minutes, until a cake tester inserted in the center of one comes out clean.
9. Cool the tops for 5 minutes in the pan, and then transfer them to a rack to cool completely.
10. Dust with additional glazing or confectioners' sugar if desired. Enjoy!
Title: Pineapple Tart Squares
Ingredients:
- 1 1/2 flour
- 1/2 brown sugar
- 1 baking powder
- 1/2 margarine
- 2 vanilla
- 1 crushed pineapple
- 1 sugar
- 1/2 cornstarch
- 2 -3 water
- 2 -3 sugar
- 2 coconut
- 4
- 1/2
Instructions:
1. BASE In a bowl combine the flour, brown sugar, and baking powder and mix with whisk.
2. Cut in the margarine, mix in the egg yolks and vanilla.
3. Press into a greased 8x8 pan. (original recipe calls for an 8x8 pan - I like using a 9x13 for daintier slices).
4. FILLING In a saucepan add the crushed pineapple (do not drain) add the sugar and carefully bring to a boil, turn down heat stir to dissolve the sugar.
5. Mix the cornstarch and water and add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture.
6. Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base.
7. Bake in a 350° oven for 20 minutes and remove from oven.
8. Beat the egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time and fold in the coconut.
9. Spread over the cake and return to oven bake until golden brown as you would meringue.
10. Cool and set before cutting.
Title: Taffy Apple Pizza
Ingredients:
- 1 creamy peanut butter
- 1/4 cream cheese
- 1 brown sugar
- 1/2 vanilla
- 1/2 granny smith apples
- 2 ground cinnamon
- 1
- 1/4
Instructions:
1. Put sliced apples into the lemon-lime soda to soak so they won't brown.
2. Preheat oven to 350*.
3. Roll cookie dough into a 12-inch circle on a 13" baking stone that has been lightly floured.
4. Bake approximately 5 minutes longer than directions on package say. (My package says 10-12 minutes, so bake about 15 minutes.).
5. Let cool.
6. In a bowl, mix peanut butter, cream cheese, sugar and vanilla.
7. Spread over cooled cookie crust.
8. Then drain apples and arrange in a spiral, to cover entire "pizza".
9. Srinkle with cinnamon and pour over caramel topping.
10. It's ready to serve!
11. Enjoy!
Title: Madeleines
Ingredients:
- 1 vanilla bean
- 1 sugar
- 5 eggs
- 2 lemon peel
- 1 3/4 all-purpose flour
- 1 baking powder
- 12 butter
Instructions:
1. Split open the vanilla bean and scrape out the seeds. (Reserve the pod for use as a sugar flavoring. I stick it in sugar bowl for vanilla flavoured sugar).
2. Whisk together the vanilla seeds, sugar and eggs for 10 to 15 minutes, or until the mixture TRIPLES in volume and is almost white in color. Add the lemon peel. Sift the flour and baking powder together, sprinkle them onto the egg mixture, and fold them in gently but thoroughly—however do not overwork the batter. Fold in the tepid butter.
3. Let the batter rest in a cool place, not the refrigerator, for at least 15 minutes; it can wait for several hours.
4. Brush Madeleine molds with softened butter and flour them. Fill the molds three quarters full with the batter. Bake in a preheated 375°F oven for 10 to 12 minutes, or until the cookies spring back when pressed with a finger.
5. To make about 40 to 140 depending on the size of the molds.
6. La Cuisine D’eve Et Olympe.
Title: Maxine's Cream Cheese Chocolate "cupcakes"
Ingredients:
- 3 flour
- 2 sugar
- 1/2 cocoa powder
- 2 baking soda
- 1 salt
- 2 vanilla
- 2 vinegar
- 2/3 water
- 2 cream cheese
- 8 sugar
- 1/3 egg
- 1 chocolate chips
- 12
Instructions:
1. In a large bowl, mix flour, 2 c sugar, cocoa powder, baking soda, and salt.
2. Make 2 small holes and 1 large hole in this mixture. In one small hole, pour in vanilla. In the other small hole, pour in vinegar. In the large hole, pour in the cooking oil. DO NOT MIX YET. Pour lukewarm water on top and NOW mix by hand till well blended.
3. Fill cupcake liners 1/3 full.
4. For the filling: Mix cream cheese, 1/3 c sugar, egg, and chocolate chips till well blended. Put 1 Tbsp filling on top of each cupcake.
5. Bake at 350 for 20 minutes.
Title: Chocolate Cookie Surprise
Ingredients:
- 3/4 butter
- 1/3 brown sugar
- 1 1/2 vanilla
- 1/4 cinnamon
- 1 1/3 flour
- 30 icing sugar
- 1/2
Instructions:
1. In a med bowl, beat butter and sugar until light and fluffy.
2. Beat in vanilla and cinnamon.
3. Stir flour into butter mixture until well blended.
4. Cover and chill for 1 hour.
5. Preheat oven to 350°F.
6. Shape 2 tbs dough into flat circles.
7. Place a Kiss into the middle of each circle.
8. Roll dough around candy into a ball making sure it is sealed completely.
9. Repeat with remasining dough and candy.
10. Place cookies onto ungreased cookie sheet.
11. Bake about 20 minutes.
12. Cool Completely.
13. Using a sifter, sift icing sugar on top of cookies.