lumicero/recipes-ing2inst huggingface dataset:
Title: Ellen's Favorite Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 margarine
- 2 sugar
- 3 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 nutmeg
- 1/4 salt
- 2 sugar
- cinnamon
Instructions:
1. Cream butter and sugar, add eggs and beat until fluffy.
2. Stir together flour, baking powder, soda, nutmeg and salt.
3. Blend into creamed mixture to form a stiff cookie dough.
4. Shape into balls the size of walnuts.
5. Mix 1/4 cup sugar with cinnamon in a small bowl.
6. Roll cookie balls in sugar mixture and place on greased baking sheets, 2 inches apart.
7. Flatten crisscross with a fork dipped in sugar mix.
8. Bake at 400 degrees for 10 to 12 minutes until light golden brown.
Title: Have It Your Way Biscotti
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 flour
- 3 salt
- 1/4 baking powder
- 4 vanilla extract
- 1/2 maraschino cherry
- 2 pecans
- 1/2 walnuts
- 1 -2 chocolate chips
- 1 -2
Instructions:
1. Beat the eggs until thick and very light.
2. Add the sugar gradually, beating as you add.
3. Add the oil slowly, beating well.
4. Add the flavorings.
5. Sift the dry ingredients together; mix with nuts.
6. Add to egg mixture, about a third at a time, mixing well.
7. Turn out onto a floured board (or parchment paper) and knead for 10 to 12 turns. This is a soft, silky dough that I have to use a scraper to get it out of the bowl. I "knead" by lifting the parchment paper and folding the dough over. Keep adding enough flour to keep it from sticking to the paper -- but you want the dough to remain soft.
8. Divide the dough in half; using floured hands, form each piece into a log about 3 inches wide, 1 inch thick, and about 10 inches long or the length of the baking pan.
9. Place on a shallow baking pan covered w/ parchment paper and bake in a moderate oven (350) for 35-45 minutes until golden brown.
10. Remove at once to bread board, cut into 1/2 inch slices while warm.
11. Return to oven to brown delicately, appx 10-15 minutes.
12. (I sprinkle cinnamon and sugar on the sides of each piece before browning them).
Title: Decadent Dark Chocolate Mousse Cake With Raspberry Sauce
Ingredients:
- 2 all-purpose flour
- 3/4 eggs
- 6 sugar
- 1 1/2 unsalted butter
- 2 heavy cream
- 3 1/2 dark chocolate
- 10
- 1/4
Instructions:
1. Preheat the oven to 350°F Butter a 9-inch round cake pan. Dust the pan with flour and tap out the excess.
2. Whisk together the flour and cocoa powder in a medium bowl; set aside.
3. Fill a pot one-third full with water and bring to a simmer. Combine the eggs and sugar in the bowl of an electric mixer. Place the bowl over the simmering water and whisk until the mixture is warm to the touch. Transfer the bowl to the mixer stand and, using the whisk attachment, beat on medium speed until the mixture triples in volume and forms a thick ribbon when the whisk is lifted, about 8 minutes. Using a large rubber spatula, gently fold in the flour mixture. Fold in the melted butter. Scrape the batter into the pan and smooth the top.
4. Bake the cake for 20 to 25 minutes, until it has pulled away from the side of the pan and the top springs back when lightly touched. Cool the cake in the pan for 10 minutes. Unmold the cake on a rack and cool completely, right side up.
5. In the bowl of an electric mixer, using the whisk attachment, beat 2 1/2 cups of the heavy cream to soft peaks. Scrape half of the whipped cream into a medium bowl. Cover both bowls and refrigerate.
6. Place the dark chocolate in a large bowls. Bring the remaining 1 cup cream to a boil in a small saucepan. Pour the hot cream over the dark chocolate and set aside till it melts. Once it's nearly melted start gently the mixture until smooth.
7. Let the chocolate mixtures cool for 10 minutes, then fold the chocolate into the remaining whipped cream.
8. Combine 1/4 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar, then mix in the Raspberry Liqueur. Let the syrup cool to room temperature.
9. Using a serrated knife, slice the cake horizontally in half. Cup a strip of parchment paper to line the inside of a 9x4-inch cake ring. Line the mold with the strip and place it on a serving plate. Place a 9-inch cardboard cake round in the bottom of the cake ring. Place the bottom cake round, cut side up, in the ring. Brush the cake generously with the Raspberry syrup. Scrape the dark chocolate mousse onto the cake and smooth it into an even layer. Top with the second cake round, cut side down. Brush the cake generously with Raspberry syrup. Chill the cake for at least 2 hours and up to 24 hours.
10. To unmold the cake, lift it off the plate, holding it with your palm against the cardboard round. Using a hairdryer or warm damp towel, briefly warm the cake ring mold. Lift off the ring mold and peel off the parchment strip. Allow the cake to stand at room temperature for 30 minutes before serving.
Title: The Easiest Peanut Butter Cookies Ever - 3 Ingred.
Ingredients:
- 1 chunky peanut butter
- 7/8 white sugar
- 1 egg
Instructions:
1. Combine ingredients and mix well.
2. Roll into 1" balls and flatten in the traditional criss-cross pattern with a fork.
3. Bake at 350 degrees for 10-12 minutes.
Title: Orange Chiffon Cake 1964
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/2 canola oil
- 5 cold water
- 1/4 poppy seed
- 1/2 orange
- 1/4 cream of tartar
- 1/2
- 1
Instructions:
1. Measure sifted cake flour to make 2 1/4 cups.
2. Sift the flour now with 1 cup of the sugar, baking powder and salt.
3. Make a well. in a bowl.
4. Add the oil, yolks, water juice and rind along with the seeds
5. Most of the time when I know I am making this cake I soak my seeds in the orange juice and water the night before, just to soften a little. Of course the poppyseeds are optional in the recipe.
6. Beat with a wooden spoon until smooth.
7. Beat whites in a seperate bowl with cream of tartar until foamy and lightl peaks.
8. Add the last 1/2 cup sugar gradually beating to stiff peaks.
9. Fold with whisk into the batter.
10. Blending but not deflating.
11. Pour into ungreased tube pan.
12. Bake 325 for 50- 55 minutes.
13. Test.
14. Reove from oven and let stand one to two minutes.
15. Turn onto wire parchment lined rack to cool completely upside down still in pan.
16. Cool completely, run a knife around outer edges and now remove from pan.
17. Frost when cool with desired frosting or glaze.
18. - .
Title: Lemon Curd
Ingredients:
- 3 eggs
- 1/3 fresh lemon juice
- 1 lemon zest
- 3/4 sugar
- 4 unsalted butter
Instructions:
1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
2. continue to cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes.
3. Remove from heat and immediately pour through a fine strainer to remove any lumps.
4. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Title: Chocolate-Peanut Butter Whoopie Puffs
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
- 2 flour
- 1/2 baking soda
- 1 1/2 baking powder
- 1/2 milk
- 1 powdered sugar
- 1/2 creamy peanut butter
- 1/2 butter
- 1/4 marshmallow creme
- 2
Instructions:
1. Preheat oven to 400*F.
2. Cream together the sugar and butter until light and fluffy using an electric mixer on medium speed for 1-2 minutes.
3. Add the egg and vanilla; blend 1-2 minutes more.
4. Reduce mixer speed to low; add the flour, cocoa powder, baking soda, and baking powder alternately with the milk, blending well after each addition (1-2 minutes).
5. Drop dough by slightly rounded teaspoons 2" apart onto lightly greased (or parchment paper lined) cookie sheets.
6. Bake for 6-8 minutes, or until tops of cookies spring back when lightly touched. Cool completely on wire racks.
7. Combine all the filling ingredients in a small bowl; blend with an electric mixer on low speed until creamy, 1-2 minutes.
8. Spread 1 level teaspoons filling on the flat side of half the cookies; sandwich with remaining cookies, flat side down.
9. Dust with powdered sugar, if desired.
Title: Carob Pudding (Gluten & Dairy Free)
Ingredients:
- 2 coconut milk
- 1/8 stevia powder
- 5 arrowroot
- 4 carob powder
- 2 vanilla
Instructions:
1. Stir together the carob, arrowroot and stevia in a saucepan.
2. Add 1/2 cup of the milk and stir the mixture unti it is smooth.
3. Add the rest of the milk (and the honey if using this option), and cook it over medium heat until it thickens and begins to boil.
4. Stir in the vanilla and serve the pudding warm or cold.
Title: Meg's Fresh Ginger Gingerbread
Ingredients:
- 3 fresh ginger
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 1/4 dark corn syrup
- 1/4 molasses
- 1 egg
- 1/4 salt
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1/4 ground cloves
- 1/2 buttermilk
Instructions:
1. Preheat oven to 350°F Grease an 8x8 cake pan. This recipe uses 2 mixing bowls, 1 large and 1 medium.
2. Peel an grate your ginger if not using ginger paste.
3. In the large mixing bowl, create together the butter and brown sugar. Add molasses, syrup, egg and salt, beating after each addition. Beat mixture on low speed until smooth.
4. In a separate bowl, mix the flour, soda, & spices.
5. Mix half the dry mix into the sugar mixture. Beat until smooth
6. Mix in 1/4 cup buttermilk. Beat until smooth.
7. Add remaining flour, then the remaining buttermilk, beating after each addition.
8. Use a large spoon to stir in the ginger. Mix until well incorporated.
9. Pour into a well greased 8x8 cake pan and back 35 - 40 minutes or until the toothpick jabbed in the middle comes out clean.
Title: Sour Cream Pastry
Ingredients:
- 2 all-purpose flour
- 1/8 salt
- 8 unsalted butter
- 5 sour cream
Instructions:
1. Put the flour and salt in a 3 qt bowl, stir to blend.
2. Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step).
3. Stir in the sour cream with a fork.
4. The pastry will appear dry because the sour cream is thick and does not disburse easily.
5. With your hands, manipulate the dough into a ball.
6. Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
Title: Romano's Macaroni Grill Warm Chocolate Cake With Fudge Sauce
Ingredients:
- 1 3/4 mayonnaise
- 1 3/4 brewed coffee
- 1 1/2 vanilla
- 3 1/2 flour
- 1 baking soda
- 1 cocoa powder
- 1 1/2 granulated sugar
- 1 heavy whipping cream
- 8
Instructions:
1. Cake: Preheat oven to 350º Sift flour, baking soda, cocoa powder and sugar.
2. Mix ingredients, taking care not over mix. Batter will be thick.
3. Pour batter into a 13X9 inch pan.
4. Bake at 350º for 25 minutes or until toothpick inserted in center comes out clean.
5. Fudge Sauce: Bring cream to a simmer in a medium nonreactive saucepan over medium heat.
6. Remove from heat and add chocolate all at once.
7. Let sit for 5 minutes.
8. Whisk the glaze smooth.
9. Presentation: Cut a fairly large square of cake, and place on a dessert plate.
10. (Still warm, or reheat in microwave slightly) Liberally pour warm fudge sauce over cake.
11. Top with a scoop of vanilla ice cream or freshly whipped cream (please-- no cool whip for this baby) and chopped nuts.
Title: Pumpkin Spice Cake With Browned Butter Frosting
Ingredients:
- 1/4 butter
- 2 eggs
- 2 flour
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 1/2 baking soda
- 1/2 ground ginger
- 1/4 salt
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4 shortening
- 1 1/2 sugar
- 1/2 vanilla
- 3/4 buttermilk
- 3/4 canned pumpkin
- 1 1/4 pecans
- 3/4 butter
- 6 powdered sugar
- 2 vanilla
- 3 milk
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes.
2. Meanwhile, grease and flour two 8" cake pans.
3. In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
4. In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
5. In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
6. Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
7. For Frosting:
8. Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
9. Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
10. Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.
Title: Raspberry Fool
Ingredients:
- 10 raspberries
- 1 lemon juice
- 1 caster sugar
- 150
- 5
Instructions:
1. Set aside 8 raspberries.
2. Crush the rest with a fork, leaving them a little lumpy.
3. Stir in lemon juice and sugar.
4. Pour double cream into another bowl and beat it with a whisk until it has thickened.
5. Fold in the fromage frais and cream gently into the raspberries.
6. Spoon the fool into 4 ramekins.
Title: Bestest-Evah! Carrot Cake
Ingredients:
- 4 eggs
- 1 brown sugar
- 1 white sugar
- 1 1/2 unbleached flour
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 2 nutmeg
- 1 carrots
- 3 crushed pineapple
- 1 golden raisin
- 8 walnuts
- 1 butter
- 1 cream cheese
- 1/2 powdered sugar
- 8 vanilla extract
- 1
- 2
- 1
Instructions:
1. Cake:
2. Preheat oven to 325 degrees Farenheit. Grease 3 (8") cake pans. Drain pineapple (discard liquid for a later use). Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Add oil and mix well with whisk. Add in the dry ingredients and beat until smooth. Stir in remaining ingredients and pour batter into prepared pans. Bake for 40 minutes or until tooth pick comes out clean when inserted in center of cake. Cool and frost between layers and over and around cake.
3. To make the Frosting:
4. Mix cream cheese and butter until smooth. Add remaining ingredients until well incorporated. Decorate cake with either extra shredded carrots or toasted coconut.
Title: Rolled Maple Sugar Cookies
Ingredients:
- 1 shortening
- 3/4 sugar
- 1 eggs
- 2 milk
- 2 vanilla extract
- 2 flour
- 4 baking powder
- 2 salt
- 1/2
Instructions:
1. Cream together the shortening and sugars. Add the eggs, milk, and vanilla.
2. Sift together the flour, baking powder, and salt, and add this combination to the first mixture.
3. Mix and chill thoroughly.
4. Roll out the dough on a sugared board and cut it with cookie cutters.
5. Bake the cookies on a greased cookie sheet at 350°F for 10 minutes.
Title: Cappuccino Cupcakes With Cream Cheese Mascarpone Frosting
Ingredients:
- 2 flour
- 4 baking powder
- 2 salt
- 1 1/2 unsalted butter
- 1 1/2 brown sugar
- 4 eggs
- 2 half-and-half
- 1 unsalted butter
- 1/2 mascarpone cheese
- 16 vanilla bean paste
- 2 confectioners' sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 350ºF.
2. Mix flour, powder, and salt together and set aside.
3. Cream butter and sugar till light and fluffy in mixer.
4. Add eggs, one at a time, mixing well after each addition. Add coffee extract.
5. Alternately add dry ingredients and half and half, beating till smooth.
6. Pour into prepared tins and bake 25 minutes or till tester comes out clean.
7. Cool completely. Frost with cream cheese-mascarpone frosting and dust with cinnamon.
8. Frosting:
9. With an electric mixer, beat the butter and mascarpone cheese together until fluffy.
10. Add the vanilla paste and the sugar incrementally, until fully incorporated.
Title: Chelsea Cake
Ingredients:
- 1/4 sugar
- 1 milk
- 3 active dry yeast
- 4 flour
- 7 margarine
- 1 raisins
- 1/4 butter
- 1/2 sugar
- 1/4 cinnamon
- 2
- 1
- 3
Instructions:
1. To make yeast dough, stir a pinch of sugar into warm milk and sprinkle with yeast.
2. Let stand for 5 min until foamy.
3. Stir gently.
4. Sift flour and remaining sugar into a bowl.
5. Melt margarine and beat into mixture.
6. Pour everything together, making the dough.
7. On a floured surface, knead lightly.
8. Cover and let rise for 1 hour.
9. To make filling: Combine all ingredients in a bowl.
10. Roll out dough and brush with butter then spread with filling.
11. Roll up strips of dough into a flan tin.
12. Curve remaining strips around to form a spiral.
13. Let rise for 15 minutes. Bake at 425° for 35 minutes or until golden.
Title: Chocolate Pecan Upside Down Cake
Ingredients:
- 3 butter
- 3 margarine
- 1 brown sugar
- 3 water
- 1 1/2 pecan halves
- 1 butter
- 1 sugar
- 1 vanilla extract
- 3 eggs
- 1 1/4 all-purpose flour
- 3/4 cocoa powder
- 1 ground cinnamon
- 3/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 sour cream
Instructions:
1. Preheat the oven to 350ºF.
2. Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
3. Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
4. Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
5. Add the brown sugar and water, stir and bring to a boil.
6. Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
7. Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
8. Add the remaining pecans and mix well.
9. Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
10. Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
11. Add eggs 1 at a time, beating well after each addition.
12. Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
13. Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
14. Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
15. Bake for 45-50 min or until tested clean.
16. Let stand in pan on a wire rack for 30 minute.
17. Run a knife around the inside and outside edges of the cake.
18. Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
19. Remove pan and replace any pecans that have come off the cake.
20. Cool completely, and serve.
Title: Forevermama's Chocolate Chiffon Cake With Coffee Butter Frosting
Ingredients:
- 1 boiling water
- 1/2 cake flour
- 3/4 granulated sugar
- 1 3/4 baking soda
- 1 3/4 salt
- 1 1/2 vanilla extract
- 1 cream of tartar
- 1/2 butter
- 7 regular margarine
- 2 confectioners' sugar
- 1/2 instant coffee
- 1/3 milk
- 3 1/2
- 1
- 3
- 1
Instructions:
1. Cake:
2. In large bowl of electric mixer, let egg whites warm to room temperature - about 1 hour.
3. Preheat oven to 325 degrees Fahrenheit.
4. Place cocoa in small bowl; add boiling water, stirring until smooth. Let mixture cool about 20 minutes.
5. Into a 2nd large bowl, sift flour with granulated sugar, soda and salt. Make a well in center; pour in salad oil, egg yolks, vanilla and cooled cocoa mixture. With spoon or electric mixer, beat just until smooth.
6. Sprinkle cream of tartar over egg whites. With mixer at high speed, beat until very stiff peaks form when beater is slowly raised. Do not underbeat.
7. Pour batter over egg whites; with rubber scraper or wire whisk, gently fold in just until blended. Turn batter into ungreased 10-inch tube pan.
8. Bake 60 minutes, or until cake springs back when gently pressed.
9. Coffee Butter Frosting:
10. In a medium bowl, combining butter, sugar, coffee, 2 tablespoons hot milk and the vanilla.
11. With electric mixer at medium speed, or wooden spoon, beat mixture until smooth and fluffy.
12. If frosting seems too thick to spread, gradually beat in a little more hot milk.
Title: Strawberry Shortcake Cake
Ingredients:
- 1 1/2 flour
- 3 cornstarch
- 1/2 salt
- 1 baking soda
- 9 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 1/2 sour cream
- 1 vanilla
- 1 strawberry
- 1 cream cheese
- 1 unsalted butter
- 1 1/2 powdered sugar
- 1 vanilla
Instructions:
1. Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
2. Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
3. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time.
4. Add sour cream and vanilla and mix until combined.
5. Add sifted dry ingredients and mix on low speed until just barely combined.
6. Pour into greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
7. Bake at 350 degrees for about 50 minutes. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
8. After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
9. To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
10. Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
11. Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
12. Add the remaining icing to the top and around the sides, spreading evenly.
13. Leave plain or garnish with strawberry halves.
14. Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
15. Store in the fridge!
Title: Oatmeal Raisin Cookies (Cake Mix)
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 egg
- 1/4 brown sugar
- 1 vanilla
- 1 cinnamon
- 1 walnuts
- 3/4 quick-cooking oatmeal
- 2 1/4 water
- 1/4 raisins
- 1 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Cream together the butter, shortening, egg, brown sugar and vanilla.
3. Add in the cake mix, cinnamon and walnuts until well mixed. Combine in the oatmeal and water. Depending on your mixer you may need to do this by hand.
4. Stir in the raisins. The amount of raisins is really a matter of personal taste. If you like raisins, start with 1 cup and decide if you want more. If you love raisins, start with the full amount and add and up to an additional 1/2 cup.
5. Place level tablespoons of dough on to a cookie sheet 1 1/2 inches apart. Flatten tops a bit as the cookies retain their shape. That is they do not melt down as some cookies do.
6. Bake at for 14 minutes, cookies should be lighted browned at the edges and and pale on top. If you like a crisper cookie, add 2 minutes to the baking time.
7. Note: Baking times are for the stated size which yield a nice two-bite sized cookie great for events. If you are making larger cookies, please adjust your baking time accordingly.