lumicero/recipes-ing2inst huggingface dataset:
Title: Triple Berry Curd
Ingredients:
- 1 frozen blackberrie
- 1 frozen blueberries
- 1 frozen raspberries
- 2/3 sugar
- 1 cornstarch
- 1/8 salt
- 2 fresh lemon juice
- 3 eggs
- 2 butter
Instructions:
1. Place all berries in a blender, and process until smooth. Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup puree; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
2. Combine sugar, cornstarch, and salt in a medium, heavy saucepan, stirring with a whisk. Stir in 1 cup puree, juice, and eggs. Bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts. Cool.
3. Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight (mixture will thicken as it cools).
Title: Strawberry Banana Crepes With Nutella
Ingredients:
- 2 eggs
- 2/3 milk
- 1 butter
- 1/2 all-purpose flour
- 1 white sugar
- 1/4 salt
- 8 strawberries
- 4 bananas
Instructions:
1. In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. (I sprayed with a little bit of cooking spray). Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. (I used half of a scoop of a ice cream scoop). Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
3. Thinly slice 4 slices of banana and 1 strawberry per crepe. Assemble with the slices of banana then strawberry. Spoon the nutella into a small zip top bag, cut a small hole in the corner and pipe the nutella on top of the fruit.
4. Fold the sides of the crepe together and top with whipped topping.
Title: Chocolate Pothole Cake
Ingredients:
- 1 cream cheese
- 1 egg
- 1/2 sugar
- 1/8 salt
- 6 chocolate chips
- 1 cocoa powder
- 2 sugar
- 3 flour
- 2 baking powder
- 2 baking soda
- 1 canola oil
- 1 buttermilk
- 1 hot water
- 3 eggs
- 1/2 salt
- 1 vanilla
Instructions:
1. Preheat oven.
2. Grease and flour bundt cake pan well.
3. Mix all filling ingredients in large bowl, set aside.
4. In 2nd large bowl mix all dry cake ingredients then add remaining ingredients and blend until batter is smooth.
5. Pour half of the cake batter into bundt pan, spoon filling over the batter, then pour the remaining cake batter over the filling.
6. Bake for about 60 minutes.
7. Cool 10, then invert on a plate. Let cool. Filling is very hot when it comes out of the oven.
8. To serve, drizzle with chocolate syrup and add a scoop of ice cream.
Title: Mississippi Mud Cake
Ingredients:
- 250 butter
- 150 dark chocolate
- 1 sugar
- 1 hot water
- 1/4 Kahlua
- 1 dry instant coffee
- 1 1/2 plain flour
- 1/4 self raising flour
- 1/4 eggs
- 2
Instructions:
1. Beat eggs and put aside for time being.
2. Preheat oven to 200°C (gas) and 180°C (fan forced).
3. Warm all wet ingredients in microwave and fold with all dry ingredients including the eggs in a bowl.
4. The secret to a great mudcake and I quote, to give the cake a good 'blast' of heat at the start of the cooking time then turn heat down to 180°C (gas) 160°C (fan forced) for the remaining half of the cooking time.
5. 30 min 200°C (gas).
6. 30 min 180°C (gas).
7. TOTAL COOKING TIME 1 HOUR.
8. 30 min 180°C (fan forced).
9. 30 min 160°C (fan forced).
10. TOTAL COOKING TIME 1 HOUR.
11. Take cake out of oven still 'sticky'.
Title: Larry's Favorite Red Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 salt
- 2 buttermilk
- 1 baking powder
- 1 baking soda
- 1 flour
- 1 milk
- 2 1/2 flour
- 2 vanilla
- 6 sugar
- 2 butter
- 2
Instructions:
1. Cream butter and sugar. Add eggs and beat well. Add food coloring. Sift together dry ingredients. Alternate mixing buttermilk and dry ingredients into butter mixture. Bake in 2 8 inch pans at 350 until a toothpick comes out clean. Cool and split cakes to make 4 layers.
2. For frosting: Cook milk and flour over med heat until thickened, cool completely! Cream butter and sugar. Add vanilla and milk/flour mixture and beat well.
Title: Soft Sour Cream Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1 butter
- 1 1/2 white sugar
- 1 egg
- 1 vanilla
- 1/2 sour cream
Instructions:
1. Sift together the flour, baking powder, baking soda, salt & nutmeg.
2. In large bowl, cream together the butter and sugar until smooth.
3. Beat in the egg, vanilla & sour cream until well blended.
4. Stir in the sifted ingredients.
5. Wrap dough in plastic wrap & chill overnight.
6. Preheat oven to 375°F (190°C)
7. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shaped with cookie cutters.
8. Place cookies 1 1/2 inches apart on ungreased cookie sheets.
9. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. Frost with your favorite cookie icing.
Title: Dad's to Die for Cheesecake
Ingredients:
- 2 1/2 graham cracker crumbs
- 3 sugar
- 3/4 butter
- 22 cream cheese
- 1 sugar
- 3 eggs
- 3 fresh lemon juice
- 1 1/2 vanilla
- 1/4 salt
- 2 sour cream
Instructions:
1. Preheat oven to 350.
2. Mix graham crackers, sugar and butter into large mixing bowl.
3. Pack crust into spring form pan. Bake for 10 minutes.
4. In a large mixing bowl, beat the cream cheese & sugar until very smooth (3 minutes).
5. Add eggs, one at a time; beating after each addition until smooth. Be sure to scrape the sides of the bowl.
6. Add lemon juice, vanilla, and salt. Beat until incorporated.
7. Mix in sour cream until just blended. Pour batter into crust.
8. Place a 9x13 pan with an inch of VERY hot water on the bottom shelf of the oven. Place cheesecake pan on the rack just above the water pan.
9. Bake for 45 minutes. Turn off oven without opening the door. Let the cake cool for an hour.
10. Remove cake from the oven and allow to cool on a rack until room temperature, about an hour.
11. Cover with plastic wrap and refrigerate overnight.
Title: Chocolate Almond Muffins
Ingredients:
- 1/3 butter
- 1/2 sugar
- 1/4 maple syrup
- 2 eggs
- 3/4 milk
- 1 vanilla extract
- 1 flour
- 1 1/2 baking powder
- 3/4 salt
- 1
- 1/4
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Prepare muffin pan (I use butter, you can use spray, if you like.).
2. Melt butter until soft. (in oven, microwave, or in a small pyrex bowl on the coffee pot warming element. if it's already warm -- but warning those coffee makers really eat the energy/electricity).
3. Add the almond and vanilla extract together with the butter while it's melting for a heavenly scent, adding maple syrup; this allows inredients to infuse, enhancing flavors.
4. Once melted, add eggs and milk (All wet ingredients).
5. In separate mixing bowl sift flour, cocoa, baking powder,salt.
6. Pour dry into wet ingredients, mixing gradually. (Don't forget the eggs if you have the butter, maple syrup, and extracts melted together on their own).
7. Fill each muffin holder to about 3/4. Bake for about 15 - 20 minutes, testing with toothpick. (My oven is more efficient than my sisters, so do test)
8. Once done, leave in muffin tin for at least 5 minutes before removing from pan.
9. Enjoy!
Title: Pecan Sables
Ingredients:
- 3/4 pecans
- 32 pecan halves
- 2/3 confectioners' sugar
- 2 confectioners' sugar
- 1 1/4 all-purpose flour
- 1/2 sea salt
- 1/4 baking powder
- 1/2 unsalted butter
- 1/2 vanilla
- 1 egg
Instructions:
1. Preheat oven to 325°F.
2. Pulse toasted pecans with 2 tablespoons confectioners sugar in a food processor until finely ground.
3. Whisk together flour, salt, and baking powder in a bowl.
4. Beat together butter, remaining 2/3 cup confectioners sugar, and vanilla in a bowl with an electric mixer at high speed until pale and fluffy, about 3 minutes.
5. Add egg yolk and beat well.
6. Add flour and ground-pecan mixture and mix at low speed until just combined, 30 seconds to 1 minute.
7. (Dough will be crumbly but will hold together when squeezed.) Halve dough and roll out 1 half between 2 sheets of wax paper until 1/4 inch thick (about a 9-inch round).
8. Cut out as many rounds as possible with cookie cutter and arrange about 2 inches apart on buttered large baking sheets, reserving scraps.
9. Roll out and cut remaining dough in same manner.
10. Gather scraps, then reroll and cut in same manner.
11. Beat egg white until frothy, then brush tops of rounds lightly with egg white.
12. Put a pecan half on top of each round, then brush pecan lightly with egg white.
13. Bake cookies in middle of oven until tops are pale golden, 15 to 20 minutes.
14. Cool cookies on sheets on racks 2 minutes, then transfer to racks to cool completely.
Title: Jack Daniel's Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 5 milk
- 1/2 margarine
- 1/2 walnuts
- 3/4
- 1
Instructions:
1. Mix cake and pudding mix together.
2. Add eggs, milk, whiskey and magarine.
3. Beat long and hard BY HAND.
4. Add butterscoth mosels and nuts, reserving 1/2 cup of each.
5. Pour batter into greased 13 x 9 x 2 inch pan.
6. Sprinkle remaining morsels and nuts over batter.
7. Bake @ 350 degrees 45-60 minutes.
Title: Esterhazy Torte/Esterhazyschnitten/Almond Meringue Slices
Ingredients:
- 1/2 hazelnuts
- 1/2 confectioners' sugar
- 1/4 granulated sugar
- 5 milk
- 1/2 cornstarch
- 1 granulated sugar
- 2 unsalted butter
- 2/3 cognac
- 2 golden rum
- 1 bittersweet chocolate
- 2 confectioners' sugar
- 1/4 warm water
- 1 warm water
- 1/2 light corn syrup
- 1
- 2
Instructions:
1. To make the nut layers: Position a rack in the center of the oven and pre-heat to 350º F. Butter a 17 x 11 inch jelly-roll pan; line the bottom and sides with parchment paper. [Cut slashes in the corners of the paper to help them fold neatly.].
2. In a food processor fitted with the metal blade, process the hazelnuts, almonds, and confectioners’ sugar until the nuts are finely chopped. [Or buy ground nuts.] In a large grease-free bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and whip until stiff, shiny peaks form. Fold in the nuts.
3. Spread the batter evenly in the prepared jelly-roll pan. Bake until golden brown, about 20 minutes. Unmold the cake onto a cutting board, peal off the parchment paper, and cool completely. The, trim the edges to even out, and cut the cake vertically into six 2 ¾ -inch-wide strips.
4. Buttercream filling: Heat ¼ cup of the milk in a heavy-bottomed saucepan. Add the cornstarch and whisk to dissolve. Whisk in the sugar, then the egg yolks. Add the remaining ¾ cup of milk and whisk over medium heat until very thick. Remove form the heat and transfer to a bowl set in a larger bowl of ice water; stir and cool. Using a hand-held electric mixer, add the butter, one tablespoon at a time, then add the kirsch.
5. Faux Fondant Icing: Combine all the ingredients in a small sauce pan; stir over low heat until the glaze is barely warm, 92º to 95ºF. Use immediately.
6. Assembly: Place the best-looking nut layer on a wire rack, smooth side up. Spread this layer with warm apricot jam and let stand for about 15 minutes. Pour warm fondant icing over the jam letting any excess drip over the sides. Pipe four thin line of chocolate about ¾ inch apart along the entire length of the icing. To make a feathered effect, at one-inch intervals, draw a wooden toothpick in straight line perpendicular to the long lines of chocolate. Let stand until the icing and chocolate are firm.
7. Meanwhile, place 1 nut layer on a cutting board; spread it with about 3 tablespoons of the buttercream. Repeat with the remaining layers, ending with the buttercream. Spread the remaining buttercream around the sides of the cake. Press sliced almonds onto the sides. Top with the iced layer. Refrigerate uncovered for at least one hour prior to slicing.
Title: Autumn-Apple Strudel
Ingredients:
- 1 hot water
- 1/2 golden raisin
- 6 granny smith apples
- 2 sugar
- 2 vanilla extract
- 1 butter
- 1/4 margarine
- 1 pecans
- 2 phyllo pastry sheets
- 12 butter
- 3/4 margarine
- 1 powdered sugar
- 1/4 powdered sugar
- 2 apple brandy
- 1/8 apple cider
- ground nutmeg
Instructions:
1. Pour 1 cup hot water over raisins; let stand 20 minutes. Drain raisins; set aside.
2. Stir together apple wedges, 1 cup sugar, orange rind, and vanilla extract.
3. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and cook, stirring occasionally, 15 to 20 minutes or until mixture thickens. Remove from heat; stir in raisins. Cool.
4. Stir together cookie crumbs, remaining 1 cup sugar, and pecans. Set aside.
5. Unfold phyllo, and cover with a damp towel to prevent it from drying out.
6. Stack 4 sheets on a flat surface covered with wax paper, brushing each sheet with melted butter. Sprinkle with one-third crumb mixture. Repeat procedure 3 times with remaining phyllo, butter, and crumb mixture. Top with apple mixture, leaving a 2-inch border around edges. Fold in short sides 2 inches.
7. Roll up, starting at long side. Place, seam side down, on a greased baking sheet. Cut 1/4-inch-deep slits, 1 inch apart, across top. Brush strudel with butter.
8. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes. Dust with powdered sugar.
9. Beat cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form.
10. Stir in brandy and nutmeg. Serve with warm strudel.
Title: Cookie Frosting
Ingredients:
- 1 confectioners' sugar
- 2 milk
- 2 water
- light corn syrup
Instructions:
1. Place sugar and milk in bowl.
2. Stir until mixed through.
3. Add corn syrup and mix well.
4. Frost away.
Title: Cherry-O Cream Cheese Pie
Ingredients:
- 9 graham cracker pie crust
- 8 cream cheese
- 15 sweetened condensed milk
- 1/3 lemon juice
- 1 vanilla
- 2 cherry pie filling
Instructions:
1. Soften cream cheese to room temperature; whip until fluffy.
2. Gradually add milk, continue to beat until well blended.
3. Add lemon juice and vanilla extract and blend well.
4. Pour into crust and chill 2-3 hours before adding topping.
Title: Fruit Surprise Slush
Ingredients:
- 1 orange
- 1 banana
- strawberry
- sugar
- stevia
- nonfat plain yogurt
- Cool Whip
Instructions:
1. Peel orange and banana.
2. With a butterknife, cut banana into thin slices (it does not matter).
3. Put orange and banana, cool whip, and other ingriedients into a blender.
4. Pulse for a few minutes.
5. Serve and eat.
6. ENJOY!
Title: Brownies With Kahlua/coffee Glaze
Ingredients:
- 5 unsalted butter
- 1 1/2 instant espresso powder
- 1/4 salt
- 1/2 sugar
- 2 1/2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/4 pecans
- 1 Kahlua
- 1/4 unsalted butter
- 1 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Butter and flour a 9 by 12 inch baking pan.
3. Line bottom of pan with parchment paper; butter and flour paper.
4. Combine chocolate, butter, espresso and salt in top of double boiler over simmering water.
5. Stir until chocolate melts and mixture is smooth.
6. Cool.
7. This can also be done in the microwave on 50% power until smooth.
8. In large bowl, combine sugar, eggs and 1 teaspoon vanilla and whisk until smooth.
9. Add melted chocolate mixture and whisk until smooth.
10. Gently fold in flour, just until it disappears.
11. Fold in pecans.
12. Pour into prepared pan; smooth the top.
13. Bake until toothpick inserted into center comes out clean, about 35 minutes.
14. Cool brownies on rack 1 hour.
15. To make the glaze: Whisk Kahlua, vanilla and butter in small bowl until well blended.
16. Add powdered sugar and whisk until smooth icing forms.
17. Spread over brownies and let set at least 1 hour before cutting.
Title: Brown Sugar Hard Sauce
Ingredients:
- 2 butter
- 1 brown sugar
- 1/8 salt
- 1/4 lemon juice
- 1/2
Instructions:
1. Cream butter; add sugar gradually, beating well.
2. Add salt, cream and lemon juice; continue beating until you get a light texture.
3. Cover and chill in refrigerator until ready to serve.
Title: No Nut Chocolate Chip Cookies
Ingredients:
- 2 1/4 unsifted flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla extract
- 11 chocolate chips
Instructions:
1. Preheat oven to 375 degrees F.
2. Stir flour with baking soda and salt; set aside.
3. In large mixer bowl, cream butter with sugar, brown sugar, eggs and vanilla extract.
4. Gradually blend dry mixture into creamed mixture.
5. Stir in chocolate chips.
6. Drop tablespoon of dough per cookie onto ungreased cookie sheets.
7. Bake at 375 degrees F for 9 to 11 minutes or until golden brown.
Title: Rice Pudding
Ingredients:
- 100 pudding rice
- 1 milk
- 75 caster sugar
- 15 butter
- 1/4 nutmeg
- butter
Instructions:
1. Butter a 1.75 Liter pie dish.
2. Wash rice in cold water. Drain, put into the pie dish with the milk and let it stand for 30 minutes.
3. Set the oven on a low heat of around 250°F.
4. Stir in the sugar; sprinkle with nutmeg and flakes of butter.
5. Cook for 4-5 hours or until the pudding is creamy and brown.
Title: Southwestern Flan
Ingredients:
- 4 eggs
- 1/2 honey
- 1/2 salt
- 1 ground coriander
- 3 milk
- 1 vanilla extract
- 2 amaretto liqueur
- ground nutmeg
Instructions:
1. Place first 7 ingredients (eggs through amaretto) in a blender and blend thoroughly.
2. Pour into a buttered 1 1/2 quart baking dish, sprinkle with nutmeg, set dish in a pan of warm water and bake at 250F until firm, about 2 hours. Let cool, then place in refrigerator to chill.
Title: Rich Thumbprint Cookies
Ingredients:
- 1/2 unsalted butter
- 1/4 white sugar
- 1 pure vanilla extract
- 1/2 all-purpose white flour
- 1 salt
- 1/4 pecans
- 1/4
- 1
- 1/4
Instructions:
1. Mix everything, but jam,egg white,and nuts. Set them aside.Once dough is crumbly but will form a ball place into refrigerator covered for 1 hour.
2. After 1 hour preheat oven to 325.
3. Scoop dough with teaspoon,and roll into a ball, then into egg white,then nuts. Place each ball onto greased cookie sheet. Make a thumbprint most of the way through cookie, doing so very gently. If cookie cracks along edges,just pinch it back into shape. Bake 15-18 minutes, or look for a light golden brown. Take out of oven and cool at room temperature. Once cooled drop enough jam into cookie to fill indentation.
4. To truly please the eye,use different jam's.
5. You'll want to automatically make a double batch if you like thumbprint jam cookies, because these are soooooooo good.
Title: Lemon Bar Frosting
Ingredients:
- 3/4 unsalted butter
- 1 vanilla extract
- 3 -4 powdered sugar
- 1/3 sugar
Instructions:
1. In bowl of stand mixer cream together butter, vanilla and lemon pie filling until fluffy, about 2 minutes.
2. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy. You might not need all the powdered sugar.
3. I figured the 20 servings at 2 TB a serving.
Title: Torticas De Moron (Cuban Cookies from the City of Moron)
Ingredients:
- 1 sugar
- 1 vegetable shortening
- 4 flour
- 1 1/2 lime peel
- 1 salt
- 1 baking powder
Instructions:
1. In a large bowl, mix the sugar and shortening thoroughly, using a wooden spoon.
2. Gradually add the remaining ingredients, blending with your hands.
3. Form the dough into a roll about 2 inches in diameter.
4. Wrap the roll in plastic and chill for 1 hour.
5. Preheat the oven to 350°F.
6. With a sharp knife, cut the dough into 1/4 inch slices and place them on a lightly greased or parchment lined cookie sheet.
7. With your finger, make a small depression in the center of each cookie.
8. Bake until lightly browned, 20-25 minutes.
9. Stored in a tightly covered tin, the cookies will keep for one week.
Title: Crispy Oatmeal Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 light brown sugar
- 1 white sugar
- 1 egg
- 1 1/2 vanilla extract
- 3 rolled oats
- 1 1/2 all-purpose flour
- 3/4 salt
- 2 1/2 baking soda
- 1 1/2 raisins
Instructions:
1. Preheat oven to 350°F.
2. In mixer cream butter until fluffy.
3. Add the sugars and cream together until light and fluffy.
4. Add the egg and vanilla and mix well.
5. In another bowl, stir together the oats, flour, salt and baking soda.
6. With mixer on low begin adding the oat mixture to the butter mixture.
7. Mix only to combine.
8. Add raisins and again mix only to combine.
9. Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
10. MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
11. Bake until browned and crispy around the edges about 8-10 minutes.
12. Let cool on wire racks and store in airtight container.
Title: Orange Marmalade-Ricotta Cupcakes W/ Marmalade Buttercream Fros
Ingredients:
- 1 ricotta cheese
- 1 orange marmalade
- 2/3 eggs
- 1/3 orange zest
- 1/3 butter
- 4 orange marmalade
- 1 1/2 orange zest
- 2 powdered sugar
- 1/2
- 1
- 1 1/2
- 2 1/2
- 2 -3
Instructions:
1. Preheat oven to 350°. Insert paper liners into 20 muffin cups; set aside.
2. Beat cake mix, 1 cup orange juice, and next 5 ingredients at low speed with an electric mixer until combined.
3. Scrape sides of bowl with spatula, and beat at medium speed 2 minutes or until batter is thick and well combined.
4. Spoon about 1/3 cup batter into each liner.
5. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.
6. Brush tops of warm cupcakes evenly with remaining 2 tablespoons orange juice.
7. Let cool in pans on wire racks 5 minutes.
8. Remove from pans, and let cool completely on wire racks.
9. Spread about 1 heaping tablespoon of Marmalade Buttercream Frosting on each cupcake.
10. Store at room temperature in an airtight container up to 3 days, up to a week in refrigerator, or (unfrosted) up to 6 months in freezer.
11. To Make Buttercream Frosting:
12. Beat first 3 ingredients at low speed with an electric mixer until creamy.
13. Gradually add sugar, beating until combined.
14. Gradually add orange juice, beating at medium speed 30 seconds or until frosting is spreadable.
15. Beat at medium-high 30 seconds or until fluffy.
Title: Terri's Butter Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/2 flour
- 1 vanilla
- 2 baking powder
- 1
Instructions:
1. Combine butter, sugar and egg in bowl. Beat until creamy. Add flour, orange juice, vanilla, and baking powder. Beat till well mixed.
2. Refrigerate dough until firm, overnight or around 2 hours.
3. Heat oven to 350°F.
4. Roll out dough on lightly floured surface, 1/4 inch thickness. Cut with cookie cutters. Place onto cookie sheet, ungreased cookie sheet.
5. Bake for 6 - 10 minutes or until lightly browned.
Title: White Cake
Ingredients:
- 6 all-purpose flour
- 4 baking powder
- 1 salt
- 1 1/2 unsalted butter
- 1 vanilla extract
- 4 1/2 granulated sugar
- 3
- 12
Instructions:
1. Preheat oven to 350°F.
2. Sift all dry ingredients and set aside.
3. Cream butter, sugar and vanilla together till well mixed.
4. On low speed, alternately add the dry ingredients and the milk and beat well.
5. Add unbeaten egg whites and mix on high for 2 minutes. The mix might look slightly curdled but that is fine.
6. Butter and flour pans. Cut out a circle of parchment paper or wax paper to place on bottom of cake pan.
7. Fill pans 3/4 full and bake. Check after 30 minutes. Bake till toothpick comes out clean.