lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Pumpkin Cheese Roll
Ingredients:
- 3 eggs
- 2 sugar
- 1 1/2 pumpkin
- 1 1/3 lemon juice
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 cinnamon
- 3 ginger
- 1 1/2 nutmeg
- 3/4 salt
- 3/4 fat-free cool whip
- 1 fat free cream cheese
- 8
Instructions:
1. Beat eggs on high speed of mixer approximately 5 minutes
2. Graduallly beat in sugar
3. Fold in pumpkin and lemon juice.
4. Sift together dry ingredients; fold into pumpkin mixture
5. Spread into greased and floured jelly roll pan
6. Bake at 375 for 15 minutes.
7. Tun out on towel.
8. Roll towel and cake together; cool
9. Unroll
10. Soften and Whip Cream Cheese, beat in Cool Whip
11. Spread mixture over cake; roll and chill
12. Prep time includes cool down time.
13. (Also, I use Eggbeaters® instead of real eggs.).
Title: Chocolate Logs/Balls
Ingredients:
- 150 Philadelphia Cream Cheese
- 200 walnuts
- 3 coconut
- 150
- 50
- 1
- 100
Instructions:
1. Melt chocolate in microwave. Be careful not to burn it.
2. Soften the cream cheese in a mixing bowl and mix in the rum essence.
3. Crumble the cake and add to the cheese mixture. Mix in well. Add the melted chocolate and mix inches.
4. Chop the glace cherries into quarters and add these and the walnuts to the mixing bowl.
5. Mix everything in really well. Should be a nice creamy consistency.
6. Slightly wet hands and roll mixture either into logs or balls. If making balls do not make them too big as mixture is very rich.
7. Coat balls/logs in coconut. Refridgerate in an airtight container until set.
8. Balls/logs can be freezed and will last for a fair while.
9. If you have made logs, slice them into bite size pieces when you serve them.
10. Enjoy!
Title: Cookie Lovers' Parfait
Ingredients:
- 6 yogurt
- 8 -12 berries
- 2
Instructions:
1. Working in layers in each parfait glass, crumble one cookie at the bottom of each glass and top with about 2 tablespoons of yogurt. Add the red berries (strawberries and/or raspberries). Add another layer of a crushed cookie and 2 tablespoons of yogurt. Add the blueberries. Finish up with a dollop of yogurt and one more crushed cookie.
2. Chill for at least 20 minutes to allow flavors to blend.
3. Serving ideas: Try vanilla, lemon or berry yogurt to add some extra flavor.
Title: Cheesecake Dip
Ingredients:
- 4 cream cheese
- 1/3 sour cream
- 3 powdered sugar
- 1 milk
- 1/4 fresh strawberries
- 1 graham cracker crumbs
- 1/4
Instructions:
1. Beat cream cheese smooth.
2. add sour cream,sugar,milk and extract.
3. Beat until smooth.
4. Put in a serving bowl.
5. Place strawberries and crackers in separate serving bowls.
6. Dip strawberries into cheesecake dip then in crumbs.
Title: Chocolate Chunk-Caramel Pie
Ingredients:
- 24 margarine
- 1/4 half-and-half
- 20 pecan pieces
- 1/4
- 1 1/2
- 3
Instructions:
1. Preheat oven to 350°F Mix cookie crumbs and margarine in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min.; cool.
2. Place caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 minute or until caramels are completely melted, stirring after 1-1/2 minute Stir in pecans; spread into crust. Refrigerate 10 minute or until set. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust.
3. Melt remaining chocolate square in separate microwaveable bowl. Microwave on HIGH 30 sec.; stir until chocolate is completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm. Store leftover pie in refrigerator.
Title: Mexican Wedding Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 baking soda
- 1 vanilla
- 1 pineapple
- 2 eggs
- 1/2 margarine
- 1 cream cheese
- 3/4 sugar
- 1 vanilla
- 1/2 pecans
Instructions:
1. Cake:.
2. Mix together and bake in a 9x12 pan, greased and floured at 350 degrees for 30 minutes.
3. Icing:.
4. Beat butter, cream cheese, and sugar until stiff and fluffy.
5. Mix in pecans and vanilla and ice cake while still slightly warm.
Title: Coconut Pecan Frosting
Ingredients:
- 2/3 sugar
- 2/3 canned milk
- 2 vanilla
- 1/3 flaked coconut
- 1/2 pecans
- 1 1/3
- 2/3
Instructions:
1. In sauce pan, combine sugar, canned milk, egg yolks, Crisco, and Vanilla.
2. Cook, stirring constantly over medium heat 12 minutes.
3. Remove from heat.
4. Add coconut and pecans, mixing until frosting is thick, let stand 15 minutes.
5. Spread ontop of cake layers.
Title: Mrs. Applegate's Strawberry Cake T-R-L
Ingredients:
- 1 frozen strawberries
- 1 strawberry Jell-O gelatin dessert
- 1 eggs
- 4 vanilla
- 1 powdered sugar
- 1 shortening
- 1
- 1/4
Instructions:
1. Preheat oven to 300ºF.
2. Thoroughly drain strawberries. (THIS STEP IS ESSENTIAL - the strawberries must be well drained.)
3. Reserve strawberries for icing.
4. Pour strawberry juice into liquid measuring cup.
5. Add enough water to strawberry juice to make 1 cup liquid.
6. CAKE:.
7. POUR juice-water mixture into mixing bowl.
8. Add cake mix, jello, eggs, Wesson Oil and vanilla.
9. Beat for three minutes at low speed of electric mixer (or until thoroughly mixed), scraping sides of bowl often.
10. POUR batter into greased 13x9x2-inch pan.
11. BAKE about 1 hour at 300ºF.
12. Remove from pan, cool and plate.
13. ICING:.
14. Cream 1/4 cup shortening.
15. Add the box of sifted powdered sugar and beat.
16. Add drained strawberries, mix thoroughly. Spread onto cooled cake.
Title: Apple Blondies
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1/2 flour
- 2 baking soda
- 1 cinnamon
- 1 apples
- 3 -5
Instructions:
1. Combine all dry ingredients and then mix in chopped apples/.
2. Cook at 350 for 30-35 minutes until golden brown.
Title: Pineapple Topping for Anything
Ingredients:
- 1 fresh pineapple
- 1 brown sugar
- 1/4 butter
Instructions:
1. Melt butter in skillet (I use an electric one because it's easier to control the heat).
2. Add brown sugar and stir till sugar and butter are combined.
3. Add pineapple and bring to a boil.
4. Turn heat to medium (300°) and continue to cook till syrupy and thickened. This could take up to 30 minutes depending on ripeness of the pineapple.
5. Serve warm over whatever you like.
Title: Fresh Orange Italian Cream Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 shortening
- 2 sugar
- 5 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 sweetened flaked coconut
- 1 orange zest
- 2 sugar
- 1 cornstarch
- 1/4 eggs
- 2 unsalted butter
- 3 orange zest
- 1/4 pecan halves
- 2 light corn syrup
- 1 1/2 pecans
- 1/3 unsalted butter
- 1 cream cheese
- 1/2 shortening
- 8 salt
- 1/4 pure vanilla extract
- 1/4 powdered sugar
- 2 sweetened flaked coconut
- 4
- 1/3
Instructions:
1. For the Cake:
2. Preheat oven to 350 degrees. Grease and flour 2, 9-inch round pans and line with parchment paper.
3. Beat butter and sugar at medium speed with an electric mixer until fluffy; gradually add sugar, beating until fluffy, about 3 minutes. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla and beat until blended.
4. Whisk together flour, soda and salt. Add to sugar mixture alternately with milk, begginging and ending with flour mixture. Beat at low speed until blended after each addition. Stir in one cup flaked coconut and grated orange rind.
5. Beat egg whites until stiff peaks form. Fold into batter. Divide batter evenly between the two pans.
6. Bake for 25-28 minutes until a tester inserted in the middle comes out clean. Cool in pans on wire racks or remove from pans, wrap in foil and store in the freezer until ready to use.
7. For the Orange Curd:
8. Combine sugar and cornstarch in a 3-quart saucepan; gradully whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly. Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat and whisk in butter and grated orange rind. If the mixture ends up with pieces of cook egged in it, simply push it through a very fine mesh sieve with the back of a large spoon in to a bowl. Cover, placing plastic wrap directly on curd and chill for at least 8 hours or until ready to use.
9. For the Glazed Pecans:
10. Combine pecan halves and corn syrup, stirring to coat pecans. Line a large baking sheet with foil and spray with nonstick cooking spray. Arrange pecan halves in an even layer in pan.
11. Bake at 350 degrees for 12 minutes. Stir using a rubber spatula and bake 3 minutes more. Remove from oven and arrange in an even layer on another piece of foil and let cool completely.
12. For the Pecan Cream Cheese Frosting:
13. Cream Butter, shortening and cream cheese until smooth. Beat in salt and vanilla. Gradually beat in powdered sugar on low speed until creamy and well blended. Stir in pecans.
14. To Assemble:
15. Split cake layer in half horizontally. Place a layer on a plate or cake stand and spread with a thin layer of frosting and then curd. Top with a cake layer. Spread with another thin layer of frosting and marmalade. Top with third cake layer and spread again with frosting and marmalade. Top with final cake layer and frost sides and top of cake with the remaining pecan cream cheese frosting. Garnish with glazed pecans and toasted coconut. Serve with remaining orange curd.
Title: Basic Ganache
Ingredients:
- 12 bittersweet chocolate
- 1
Instructions:
1. Put chocolate into heavy bowl.
2. Heat cream in saucepan over medium heat just until bubbles form around pan.
3. Slowly pour hot cream into chocolate, stirring constantly.
4. Do not whip--stir until chocolate is melted and you have a creamy emulsion.
5. Store in covered container in refrigerator for up to 2 weeks.
Title: Southern Bourbon Fresh Peach Cobbler
Ingredients:
- 4 white sugar
- 1/2 brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/2 Bourbon
- 1 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 1/2 buttermilk
- 3/4 salt
- 1/2 butter
- 1/2 cinnamon stick
- 3/4 lemon zest
- 1 lemon juice
- 1/4
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Reserve peals and pits from peaches.
3. Mix sliced peaches, sugar, nutmeg and cinnamon powder in a bowl and reserve.
4. Combine bourbon (Maker's Mark is really good in this), orange juice, lemon juice, lemon zest, fruit jam, cinnamon stick, and peach scraps in a sauce pan, bring to a boil, then lower to a simmer and reduce mixture for approximately 10 minutes.
5. Mix flour, buttermilk, baking powder, baking soda and salt with a dash of cinnamon and nutmeg and set aside or in refrigerator for a few minutes. I have also used Dry Buttermilk Pancake Mix and 1/2 cup milk in place of the flour, buttermilk, baking powder and baking soda.
6. Strain reduced orange juice mixture and mix with peaches.
7. Pour melted butter into an 8x11" baking pan.
8. Spoon dough mixture over butter evenly, but leaving some gaps (this helps the dough rise over the peaches later.
9. Pour peaches over dough.
10. Bake for about 1 hour at 350F, or until the crust has risen to top of cobbler and crisped slightly. Can add a bit of sugar to top of cobbler just before finished and place in broiler to get a crisper caramelized topping, but beware this can be tricky.
Title: Low Fat Chocolate Zucchini Cake
Ingredients:
- 1 applesauce
- 1 3/4 sugar
- 2 eggs
- 1 vanilla
- 1/2 zucchini
- 2 flour
- 2 1/2 salt
- 4 baking soda
- 1 cinnamon
- 1 ground cloves
- 1/2 chocolate chips
- 1/2
Instructions:
1. Blend applesauce and sugar.
2. Add eggs, milk, vanilla, and beat well.
3. Add sifted dry ingredients.
4. Stir in zucchini.
5. Pour into greased and floured 9x13 pan.
6. Sprinkle with chocolate chips.
7. Bake at 350 degrees for 40 to 45 minutes.
Title: Peppermint Snowballs
Ingredients:
- 1 butter
- 3/4 icing sugar
- 1 vanilla
- 1/4 salt
- 2 1/4 all-purpose flour
- 1/2 quick-cooking oats
- 1/4 icing sugar
- 12 -15
Instructions:
1. Heat oven to 400°F
2. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 2 minutes.
3. Beat in vanilla and salt. Reduce mixer speed to low, and beat in flour (dough will be very dry). Beat in oats, crushed candy canes, and 12-15 drops of red food coloring. Shape heaping teaspoons of dough into balls, place on ungreased baking sheets 1/2 inch apart, and bake 15 to 18 minutes per batch.
4. Place icing sugar in large bowl. Roll hot cookies in sugar, let cool completely, and repeat.
Title: Apple Pudding
Ingredients:
- 4 apples
- 2 eggs
- 2 sugar
- 2 cinnamon
- 2 flour
- 2 baking soda
- 1 salt
- 1/2 margarine
- 1/2 brown sugar
- 1/2 sugar
- 1/2 cornstarch
- 2 vanilla
- 1 water
- 1
Instructions:
1. For pudding, mix apples, eggs, sugar, and cinnamon.
2. Sift together flour, baking soda, salt; add to pudding mixture.
3. Add the nuts.
4. Pour into ungreased 13x9-inch pan.
5. Bake at 350 degrees for 40 minutes or until done.
6. Cool.
7. Combine topping ingredients; cook and stir until clear.
8. Pour over the cake portion while hot.
Title: Individual Key Lime Pies
Ingredients:
- 4 sweetened condensed milk
- 1 key lime juice
- 1/2 reduced-fat cream cheese
- 8 miniature graham cracker pie crusts
- 12
Instructions:
1. Beat egg yolks with mixer until light in color.
2. Slowly add condensed milk mixing well.
3. Stir while adding lime juice.
4. Pour into prepared pie shell.
5. Bake in 325 degree preheated oven.
6. When cool, top with whipped topping or cool whip and serve.
Title: Double Chocolate Cherry Bread Pudding
Ingredients:
- 1 dried cherries
- 1/4 cognac
- 4 hot water
- 2 eggs
- 1/3 sugar
- 1 half-and-half
- 1 vanilla
- 1/2 cinnamon
- 2 white chocolate chips
- 1/3
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Lightly coat an 8X8 baking dish with cooking spray.
3. Microwave 4 oz milk chocolate on medium power until melted - let cool.
4. Combine the dried cherries and cognac or hot water and microwave for 1 minute or until plumped slightly. Let stand until room temperature.
5. In a large bowl, beat the eggs and sugar until light. Whisk in the cooled chocolate, half and half, vanilla, and cinnamon until smooth. Gently stir in remaining ingredients.
6. Pour mixture into prepared baking dish and let stand for 30 minutes (You may refrigerate for up to 2 hrs if needed but I have also baked right away before with great results!)
7. Bake for 40 mins or until set in middle.
Title: Chocolate Mousse Crepes
Ingredients:
- 12 sugar
- 1/2 vanilla extract
- 2 boiling water
- 1 1/2 eggs
- 1/2
- 5
Instructions:
1. Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
2. Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
3. Add the egg yolks one at a time beating well after each addition.
4. Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
5. Fill each crepe with the chocolate mousse mixture and fold over.
6. Serve with whipped cream and sprinkle with chopped nuts.
Title: Fresh Peach Cobbler
Ingredients:
- 3 sugar
- 1 1/4 flour
- 2 salt
- 1 other shortening
- 3/4 cold water
- 3 -4 butter
- 1/2 sugar
- 3
Instructions:
1. Combine peaches and 1 1/4 cups sugar in bowl.
2. Let stand for at least 4 hours.
3. To make pastry: combine flour and salt in bowl.
4. Cut in shortening until mixture resembles coarse meal.
5. Add in enough ice-cold water until dough holds together.
6. Gather into ball and divide in half.
7. Refrigerate dough until needed or at least 1 hour.
8. Preheat oven to 350-degrees F.
9. Grease a baking dish (9x13-inch).
10. Pour undrained peaches into baking dish and dot with 1 stick butter (that was cut into pieces).
11. Roll 1 piece of dough out on floured board to a 1/8-inch thick rectangle.
12. Cut into 11 x 1-inch strips.
13. Arrange strips across peaches in one direction only, spacing them 1-inch apart.
14. Sprinkle with 1 1/2 teaspoons sugar.
15. Bake for 35 minutes or until pastry is beginning to brown.
16. While cobbler is baking, roll and cut remaining dough in strips (same as above).
17. After cobbler is out of oven, arrange strips on top of peaches to form lattice.
18. Sprinkle with remaining sugar.
19. Bake for 35 minutes or until golden brown.
Title: Marshmallow Puffs
Ingredients:
- 1/4 sugar
- 1 cinnamon
- 1 marshmallows
- 8 butter
- 1/4 confectioners' sugar
- 1/3 milk
- 2 vanilla
- 1/4
Instructions:
1. Preheat oven to 375.
2. Separate dough into 8 triangles.
3. mix sugar and cinnamon together and set aside.
4. Dip marshmallows into melted butter.
5. Roll marshmallows in sugar mixture.
6. Wrap dough triangle around marshmallow and seal very tightly.
7. Grease muffin pan.
8. Dip sealed side into butter then sugar mixture and place bottom side down in greased muffin pan.
9. Bake for 12 minutes.
10. Remove from pans with tongs and glaze.
Title: Ohm Ali
Ingredients:
- 500 milk
- 100 creme fraiche
- 1 ground walnuts
- 250 maraschino cherries
- 8
Instructions:
1. Bake the crescent rolls until done (15 minutes) and let them cool. Crush them!
2. Boil the milk in a pot for 2 minutes. Remove from heat. Let it cool for 3-4 minutes.
3. In a bowl beat the cream with an electric mixer and then add the milk and mix well.
4. Then we take 5 individual bowls and we divide at the bottom half of the rolls crushed. Then add 2 tablespoons of ground almonds (or pecans, walnuts etc) in each bowl and then add the rest of the rolls.
5. Then add the milk mixture in the bowls.
6. Grill the bowls in the oven for 15 minutes.
7. Garnish with the cherries!
Title: Sylvia's Buttercream Icing
Ingredients:
- 1/2 vegetable shortening
- 1/2 butter
- 1 vanilla
- 4 icing sugar
- 2 milk
Instructions:
1. Using an electric mixer, cream butter, shortening and vanilla. Gradually add the sugar 1 cup at a time, and beat well on medium speed (scrape sides and bottom of bowl often).
2. Once all the sugar is mixed in, add milk and beat at medium speed until light and fluffy.
3. Keep refrigerated and covered until needed.
Title: Cocoa Float
Ingredients:
- 1 flour
- 2 baking powder
- 1 salt
- 2/3 sugar
- 2 milk
- 1/2 butter
- 2 vanilla
- 1 brown sugar
- 1 boiling water
- 4
- 1 1/2
Instructions:
1. In medium mixing bowl sift flour
2. Mix in the baking powder as well as the salt and sugar and 1 tablespoons cocoa.
3. Sift again.
4. Add the milk and the butter and vanilla.
5. Mix until smooth.
6. Turn into greased casserole dish.
7. In small mixing bowl combine the brown sugar and cocoa.
8. Sprinkle this mixture over batter in pan.
9. Pour the boiling water over top of mix.
10. Bake in 350 oven for 30-40 minutes.
11. Serve warm by itself or with milk or cream or ice cream. Also good served cold.
Title: Cherries in the Snow
Ingredients:
- 6 cream of tartar
- 1/2 salt
- 1/4 sugar
- 1 1/2 cream cheese
- 1 sugar
- 1 vanilla
- 1 miniature marshmallows
- 1 cherry pie filling
- 2
Instructions:
1. Heat oven to 400 degrees (at least for 10 minutes).
2. Beat 6 egg whites to soft peaks, then add 1/2 teaspoon cream of tartar and 1/4 teaspoon salt.
3. Add 1 1/2 cups sugar and continue beating until stiff, about 15 minutes.
4. Put into greased 9x13 inch pan.
5. Put into oven and shut off oven.
6. Leave in oven overnight.
7. Cream 6 ounces cream cheese with 1 cup sugar.
8. Add 1 teaspoon vanilla.
9. Then fold in 1 pint whipping cream, that has been whipped.
10. Add 2 cups miniature marshmallows.
11. Spread over meringue.
12. Refrigerate for 8 hours or more.
13. Cut into pieces and top with cherry pie filling and serve (Use Wilderness pie filling, it's thicker).
Title: Basil Pine Nut Biscotti
Ingredients:
- 3/4 pine nuts
- 6 butter
- 1/2 parmesan cheese
- 2 dried basil
- 1 lemon zest
- 2 eggs
- 1/4 milk
- 2 all-purpose flour
- 2 baking powder
Instructions:
1. Preheat oven to 350°F.
2. Toast pine nuts in pie pan, in oven for 8-10 minutes.
3. Beat together butter, Parmesan, basil, lemon zest, eggs and milk.
4. Mix in flour and baking powder. Add pine nuts.
5. Line a baking sheet with waxed or parchment paper.
6. Shape dough in a 15 inch long, 1/2 inch thick rectangle. Place on baking sheet and bake 15 minutes.
7. Turn oven down to 325°F.
8. Remove dough from sheet and cut into 1/2 inch wide slices. Place slices cut side down on lined baking sheet and bake 40-50 minutes.
9. Cool and store in airtight container.
Title: Plum Cake (German)
Ingredients:
- 4 flour
- 1 sugar
- 1 salt
- 1 1/2 butter
- 4 vanilla
- 1 purple plums
- 3 flour
- 2 powdered sugar
Instructions:
1. Place 4 cups flour, sugar, salt and melted butter in a bowl; mix.
2. Add egg yolks and vanilla, mix.
3. Place the dough onto a cookie sheet pan and press with your fingers make a rim.
4. Spread with a thin layer of apricot jam.
5. Place the quartered purple plums in rows on the dough and jam.
6. Beat egg whites slightly and brush over the plums.
7. Sprinkle 2 tbsp of flour over the egg whites.
8. Bake at 375 degrees Fahrenheit for 40 minutes.
9. Sprinkle powdered sugar on top of the plum cake.
Title: Habanero "sauced" Chocolate Chile Brownies
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 brown sugar
- 1/2 flour
- 2 cocoa powder
- 6 red chili peppers
- 1 habanero sauce
- 1/2 margarine
- 3/4 walnuts
- 1/4 pecans
- 1/4 chocolate chips
- 1 chocolate chips
- vanilla
- Cool Whip
- red pepper flakes
Instructions:
1. Chile puree: Remove stems and seeds from dried New Mexican hot chilies. Soak in simmering water 20 minutes.
2. Blend in blender with a small amount of the soaking water to create a paste-like consistency.
3. Cream eggs and sugars. Add flour, cocoa powder and Chile paste. Stir well. Stir in melted margarine and melted chocolate chips.
4. Add nuts, chocolate chips and vanilla. Mix well.
5. Pour into a greased 9 x 9" glass dish and bake at 325 degrees for 35 minutes or until center springs back when touched lightly with a finger.
6. Serve topped with whipped cream sprinkled with crushed red Chile flakes and one of Adelina's Red Chile Gummies.
Title: Chewy Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 2 baking soda
- 1/4 salt
- 1/2 ground cloves
- 1/2 ginger
- 1 cinnamon
- 1/2 sugar
Instructions:
1. Preheat oven to 375 degrees. Melt shortening and allow it to cool.
2. In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
3. Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
4. Chill dough about half an hour or until firm.
5. Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
6. Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
7. Cool on racks before storing.