lumicero/recipes-ing2inst huggingface dataset:
Title: Snickers Surprise Cookies
Ingredients:
- 1
- 18
- 1
Instructions:
1. Preheat oven 350°F.
2. Flatten 1 tablespoon of cookie dough and place a snicker in the middle of each one.
3. Wrap the dough around the snicker making a ball out of it.
4. Line cookie sheet with parchment paper for best results.
5. Place cookie ball on cookie sheet and bake for 10 minutes or until golden.
6. Let cookies cool for 3 minutes and then place them on baking rack.
7. *Optional* Snip off the corner of a plastic snack or sandwich ziplock bag and drizzle frosting on the top of the cookies.
8. For an extra festive flair, tint frosting with food coloring.
Title: Light Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 ground cinnamon
- 1 sugar
- 3/4 Splenda sugar substitute
- 1/2 canola oil
- 1/2 applesauce
- 1 egg
- 1/2 egg substitute
- 1 vanilla extract
- 2 carrots
- 1 flaked coconut
- 1 pecans
- 1 crushed pineapple
- 1 light cream cheese
- 1 Cool Whip Free
- 1/4 Splenda sugar substitute
- 1/4 sugar
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, splenda, oil, apple sauce, egg, egg substitute and vanilla. Mix until smooth.
3. Stir in carrots, coconut, pecans and pineapple. Pour into a prepared 9x13 inch pan and bake for 40-45 minutes, or until a toothpick comes out clean.
4. To make the frosting: Cream the sugar, splenda, vanilla and cream cheese until smooth; slowly add the cool whip and beat until creamy.
5. Once the cake is cool, frost the top and serve.
6. Refrigerate the leftover cake.
Title: Cherry Cashew Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 2 1/4 flour
- 1 baking soda
- 1 white chocolate
- 1 1/2 dried tart cherries
- 1 cashews
Instructions:
1. Preheat oven to 375 degrees.
2. In a large mixing bowl, combine butter, sugar, brown sugar, eggs and vanilla with an electric mixer on medium speed until thoroughly mixed.
3. In a seperate bowl combine flour and baking soda.
4. Gradually add flour mixture to butter mixture.
5. Stir in vanilla milk chips, dried cherries and cashews.
6. Drop by rounded tablespoonfuls onto ungreased baking sheets.
7. Bake for 12-15 minutes, or until golden brown.
8. Let cool on wire racks; store in a tightly covered container.
Title: Hundred Dollar Cake With Buttercream Icing
Ingredients:
- 2 flour
- 1 sugar
- 4 baking powder
- 1 baking soda
- 1 water
- 1 mayonnaise
- 1 vanilla extract
- 1 flour
- 5 milk
- 1 butter
- 1/4 shortening
- 1/2 sugar
- 1 vanilla extract
- 3 salt
- 1
Instructions:
1. Sift together twice the 2 cups flour through the baking soda.
2. Add the cold water through the vanilla and blend well.
3. Pour into two greased and floured 8" round layer cake pans.
4. Bake at 350° 25-35 minutes.
5. Let cool.
6. Make the icing: Cook the flour with the milk, stirring constantly until very thick and smooth.
7. Allow to cool slightly.
8. Blend the butter and the salt together.
9. When the milk mixture has cooled, add it to the butter mixture and beat at high speed 10 minutes.
10. Use to frost cake.
Title: Ambassador Cake
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 2 cake flour
- 1 vanilla extract
- 1 lemon juice
- 1 pecans
Instructions:
1. Cream butter and sugar well.
2. Add eggs, one at a time, mixing well after each addition.
3. Add vanilla extract and lemon juice and blend well.
4. Lightly grease and flour your tube pan.
5. Sprinkle the chopped pecans in the bottom of the tube pan and pour batter in on top of pecans.
6. Bake at 275 degrees for 1 1/2-2 hours until a toothpick inserted in the middle comes out clean.
Title: Easy Sweet Pastry Dough
Ingredients:
- 1 1/2 all-purpose flour
- 3 white sugar
- 1/4 salt
- 2/3 unsalted butter
- 1 egg
- 1/2 vanilla extract
Instructions:
1. Sift together the flour, sugar, and salt (if using) into a bowl.
2. Toss butter into flour mixture to coat pieces. Using fingertips, rub butter into flour, working it until you have created a coarse meal with a few pea-size pieces.
3. In a small bowl, combine egg and vanilla. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix with hands until dough forms a ball.
4. Knead the dough to make it smooth. Cover with plastic wrap and refrigerate for 10 minutes.
5. Roll out dough and shape to pie pan or cut out rounds for tarts.
Title: Chocolate-Coconut Cupcakes (Light!)
Ingredients:
- 3 ground cinnamon
- 1 boiling water
- 1/2 plain fat-free yogurt
- 2/3 baking soda
- 1 sugar
- 1/2 margarine
- 2 all-purpose flour
- 1 vanilla extract
- 1 salt
- 1/3 water
- 1 margarine
- 1/2 powdered sugar
- 1/4 ground cinnamon
- 1 vanilla extract
- 1 1/2
- 1
- 1/2
- 1
- 1/2
Instructions:
1. preheat oven to 350.
2. Combine cocoa and i teaspoon cinnamon in a small bowl. Add boiling water, stirring to dissolve cocoa. Set aside.
3. Combine yogurt and baking soda; stir.
4. Combine 1/2 cup sugar, 2 tablespoons maragarine, and yolk. Beat at high speed for one minute. Add cocoa mixture, yogurt mixture, flour, coconut, 1 teaspoon vanilla, and almond extract; mix well.
5. Beat salt and egg white at high speed until stiff peaks form. Fold into batter; divide batter evenly among 12 lined muffin cups. Bake at 350 for 20 minutes or until centers of cupcakes spring back when touched lightly in center.
6. Combine 1 1/2 tablespoons water, 1 teaspoon margarine and chocolate in saucepan. Place over medium-high heat until chocolate melts. Remove from pan, stir in powdered sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla. Spread this mixture over warm cupcakes.
Title: Ruth's Oatmeal Raisin Cookies With Coconut
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 2 oatmeal
- 1 raisins
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat together butter and brown sugar until well blended.
3. Add eggs, one at a time, and vanilla.
4. In a separate bowl, sift together flour, soda, powder, and salt.
5. Slowly add flour to butter mixture, until well blended.
6. Blend in coconut, raisins and oatmeal.
7. Shape into 1 inch balls and press onto cookie sheet.
8. Bakeat 350F for 8 minutes.
Title: Creamy Layered Cranberry Dessert (No-Bake)
Ingredients:
- 1 1/2 boiling water
- 1 raspberry Jell-O gelatin
- 1 sugar
- 1/3 whole berry cranberry sauce
- 16 cold water
- 1 cream cheese
- 12 powdered sugar
- 1 1/2 graham cracker crumbs
- 2 sugar
- 2 butter
- 1/3 butter
- 1/2
- 2
Instructions:
1. Butter a 13 x 9-inch glass baking pan.
2. For the crust; in a bowl combine the graham cracker crumbs with the sugar and 1/2 cup plus 2 tablespoons melted butter; mix to combine then press lightly into the baking pan; set aside.
3. In a heat-proof bowl combine 1-1/2 cups boiling water with the cranberry and raspberry Jell-o powder and 1/3 cup sugar; mix with a spoon until no granules remain.
4. Stir in the cranberry sauce until totally combined (I used my hands for this, it is much easier than using a spoon!).
5. Stir in 1 cup cold water until completely combined.
6. Chill the mixture for about 1-1/2 to 2 hours (stirring with a spoon a few time during chilling) or until a thick jelly-like consistency, not completely set but still able to spread on top of the cream cheese mixture (chilling time will depend on how cold your fridge is).
7. While the gelatin mixture is chilling; in a bowl beat the softened cream cheese with powdered sugar until smooth.
8. Add in the two 8-ounce containers of thawed Cool Whip and beat at low speed until combined.
9. Stir in two 8-ounce container/tub thawed Cool Whip until combined; spread over the crust in the baking dish; chill until ready to top with the gelatin mixture.
10. Spoon the semi-firm cranberry gelatin/orange mixture over the cream cheese layer.
11. Chill for minimum of 4 hours (or longer) or until firm.
12. Top with whipped cream or Cool Whip topping.
Title: Gulab Jamun
Ingredients:
- 1 milk
- 1 1/2 flour
- 2 powdered milk
- 1 1/2 self-rising flour
- 1/2 milk
- 1 ghee
- 2 butter
- 2 sugar
- 1 water
- 1/2 rose water
- 1/2 rose extract
- 1 saffron
- cardamom powder
- butter
Instructions:
1. To Make Ghee: Put the butter in a good saucepan and bring to a boil on medium heat. Then reduce to low. Now this is what will happen as the butter slowly simmers. Moisture will be evaporated out of the ghee. The white protein-solids from the butter will sink down to the bottom of the pan and slowly turn golden. A foam will rise to the surface, and as it cooks will form a bit of a crust. The butter will cook into a gold color as well, and it will have a slightly nutty smell. When the moisture is gone, the ghee is done. Decant the oil and save the delicious golden buttery bits on the bottom of the pan for toast, or mixed with veggies or potatoes. If you've used salted butter, you don't want to use it on toast- the salt will knock you out, but it's still good in potatoes or whatnot.
2. Making the Scented Syrup: Combine sugar and water and bring to a boil for 3 minutes. Remove from heat and add rose water or essence.
3. Traditional Method: Use a heavy-bottomed pan because the milk will stick. Use a non-stick pot if you have it. Boil the milk down over medium heat, while stirring, until it forms a paste. Add the flour and mix into a smooth paste. Oil your hands and roll them into uniform balls, place them onto a buttered plate and set aside.
4. Powdered-Milk Method: Combine the warm milk and ghee together. Mix the powdered milk and flour together and sprinkle slowly into the wet mix to form a dough. Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.
5. Cooking the jamuns:
6. This is the most delicate part of the operation. Gentle, low heat is a must. Use a wok or karai for best results, with the ghee about 2.5-3 inches in depth.
7. Heat the ghee on low to 215 degrees.
8. Slip in the balls, one by one. They will sink. No touching at this point.
9. Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.
10. Now, use a wooden spoon or equivalent to gently agitate and keep them evenly browning.
11. The ghee will slowly get hotter as the balls cook.
12. After about 20 minutes, the ghee will have risen in temperature to around 245 degrees and the balls should be nice and golden.
13. Remove a ball and put it in the syrup. If it doesn't collapse after 3 minutes, remove the others and add to the syrup.
14. If it does collapse, fry for another 5 minutes and try again.
15. Let soak for 2 hours at least before serving.
16. Serve room temperature or warmed up.
17. Enjoy your gulab jamuns!
Title: Sweet Meredith's Surprise
Ingredients:
- 1 graham crackers
- 2 instant vanilla pudding
- 3 milk
- 8 Cool Whip
- 3 butter
- 2 corn syrup
- 2 vanilla
- 1 powdered sugar
- 1 1/2 milk
- 3
Instructions:
1. Line pan with whole graham crackers.
2. Mix pudding with milk.
3. Fold in whipped cream.
4. Spread half of the mixture over crackers.
5. Put another layer of crackers over pudding.
6. Spread remaining pudding over crackers.
7. Place a third layer of cracker over top.
8. Melt chocolate squares with butter.
9. Add remaining ingredients.
10. Mix to spreading consistency.
11. Frost top layer of crackers.
12. Refrigerate 10-24 hours.
Title: Soft Sugar Cookie Frosting
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 1 vanilla extract
- 2 milk
Instructions:
1. Place butter in a bowl and beat with a mixer for 30 seconds.
2. Slowing incorporate the powdered sugar.
3. Add the extract and milk and beat until combined.
Title: Yummy Fruit Pizza
Ingredients:
- 1 margarine
- 1 egg
- 1 1/4 brown sugar
- 1 flour
- 1 baking powder
- 1 1/2 baking soda
- 1 rolled oats
- 1 coconut
- 8 cream cheese
- 1/2 icing sugar
- 1/2 sugar
- 1/2 water
- 1/2 cornstarch
- 2 1/2
Instructions:
1. Crust: Beat first 3 ingredients well then add the leftover ingredients. Spread on cookie sheet. Bake 10 minutes at 350° Cool.
2. Spreading Layer: Beat above ingredients. Spread on cooled crust. Arrange fruit of your choice on pizza.
3. Fruit Glaze: Heat and thicken above ingredients. Cool and pour over fruit to keep from going brown. Store in fridge.
Title: Banana Split Pudding Dessert
Ingredients:
- 3 1/2 vanilla instant pudding mix
- 16 Cool Whip
- 1 buttermilk
- 1 mandarin orange sections
- 1 pineapple tidbits
- 4 bananas
- 16
Instructions:
1. Stir together first 5 ingredients (will thicken).
2. Stir in banana & cookies just before serving.
Title: New York Style Cheesecake
Ingredients:
- 40 cream cheese
- 3 flour
- 2 lemon peel
- 5 eggs
- 2 sugar
- 1 3/4 vanilla
- 1/4 sour cream
- 1/2 sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Soften cream cheese and combine with first 6 ingredients. Add eggs last, and mix well but DO NOT over mix.
2. Pour into greased springform pan.
3. Run rounded knife through the top to release bubbles.
4. Place in water bath in oven preheated to 300*.
5. Bake 60 minutes.
6. Remove and pour on topping -- made with last three ingredients.
7. Return to oven until topping is lightly browned.
Title: Instant Pudding Whipped Cream
Ingredients:
- 2 instant pudding mix
- 4
Instructions:
1. Chill mixing bowl (metal) and beater(s).
2. Whip the cream for a few minutes
3. and then add your instant pudding.
4. Watch as you continue whipping it as it gets firm fast.
5. If it gets firm to fast, add a little milk to bring it to your desired consistency.
6. To make larger or smaller batches use an amount of whipping cream equal to the amount of milk called for on the pudding box.
Title: Wholehearted Wholemeal Cake
Ingredients:
- 250 whole wheat flour
- 120 butter
- 150 brown sugar
- 3 eggs
- 125 milk
- 1 salt
- 1 baking powder
- 1 cinnamon
- 50 raisins
Instructions:
1. Separate eggs and beat egg whites until firm.
2. Beat butter and sugar until fluffy.
3. Add egg yolks and continue mixing.
4. Mix flour and baking powder.
5. Add flour/baking powder mixture, cinnamon and milk alternately to dough.
6. Incorporate beaten egg whites.
7. Stir in raisins.
8. Bake at 180°C for 45 minutes.
Title: Suzy Q Cake
Ingredients:
- 18 1/4 water
- 1 1/4 eggs
- 1/3 flour
- 3 granulated sugar
- 1 Crisco shortening
- 5 salt
- 1 vanilla
- 1 powdered sugar
- 1/4
- 1
Instructions:
1. In a large mixing bowl, beat together cake mix, water, vegetable oil and eggs until smooth.
2. Pour into a greased and floured 13" x 9" pan and bake according to the package directions.
3. When cake is cooled, remove from pan to flat surface and cut cake in half horizontally.
4. To prepare filling, cook flour and milk in a saucepan over low heat until thickened; whisking often. Cool mixture COMPLETELY in refrigerator.
5. While heated mixture cools, beat together sugar, Crisco, salt and vanilla. Add to cooled flour/milk mixture and beat until smooth and creamy.
6. Spread filling on 1 half of cake. Place other half of cake on top and sprinkle with powdered sugar, if desired.
Title: Sticky Chocolate Pecan Pie
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 8 unsalted butter
- 1 cold water
- 1 unsalted butter
- 3 light brown sugar
- 3/4 corn syrup
- 2/3 golden syrup
- 3 eggs
- 1 vanilla extract
- 3 1/2 bittersweet chocolate
- 1 pecan halves
Instructions:
1. To make the dough: Preheat oven to 350ºF and butter a 9-inch tart pan or round baking dish.
2. Put the flour, salt, sugar and butter in the bowl of a food processor. Process until mixture resembles fine crumbs.
3. With machine running, add egg yolk and water through the feed tube. Pulse until the dough comes together. (If crumbs are dry, add a teaspoon or so more water.). Turn dough out onto a sheet of plastic wrap, wrap and chill for 15 minutes.
4. After dough is chilled, dust a flat surface with a little flour & using a rolling pin, roll into a large circle, 2 inches larger than your baking pan. Ease dough into prepared pan & liberally prick surface with a fork.
5. Chill again for 15 minutes. After chilling, line crust with a sheet of parchment paper then fill with dried beans.
6. Blind bake for 12 minutes, remove paper and beans then bake another 10 minutes or until lightly golden and just firm. Remove from oven.
7. Make the filling: Put the butter, sugar and corn syrup into a bowl and mix with a spoon or electric mixer until smooth.
8. Gradually beat in eggs and vanilla extract. Stir in the melted chocolate followed by the pecans.
9. Pour filling into crust and bake for 35 minutes or until just firm to touch.
10. Remove from oven and let cool - the filling will sink slightly. Serve warm or at room temperature with vanilla ice cream or whipped cream.
Title: Ukrainian Nalysnyky (Savory With Dill)
Ingredients:
- 2 eggs
- 1 1/2 milk
- 1 sugar
- 1/4 vanilla
- 1 1/4 all-purpose white flour
- 1 1/2 baking powder
- 1/4 salt
- 1 cream-style cottage cheese
- 2 eggs
- 2 salt
- 1/4 sugar
- 1 dill
- 1
Instructions:
1. TO MAKE THE BATTER, mix eggs, milk, and 1 Tablespoon sugar together.
2. Add vanilla and oil.
3. Sift flour, baking powder and salt together and add to milk mixture, stirring until smooth.
4. Using a greased frying pan, fry the batter into thin pancakes like you would do crepes using 1/4 cup of batter per crepe.
5. Use a 7 inch non-stick crepe pan or any non-stick pan of that size.
6. Swirl the batter around to cover pan.
7. I use a brush to lightly brush pan each time with oil or butter.
8. TO MAKE THE FILLING, mix cottage cheese, eggs, salt, 1 Tablespoon sugar and dill.
9. Spread over each pancake with filling about 2 tablespoons and roll up like a jelly roll.
10. Arrange on a well buttered casserole, and pour sweet cream over nalysnyky.
11. Bake at 300 F, for 35 minutes. Uncover towards the end so that they will brown a little. Serve with sour cream. Makes about 12 nalysnyky.
12. For dessert Nalysnyky leave out the dill in the cottage cheese and add a bit more sugar to taste if you wish.
13. Wheatland Bounty.
Title: Honey-Baked Apples with Caramel Sauce
Ingredients:
- 6 golden delicious apples
- 1/2 honey
- 1/2 butter
- 1 vanilla
- 1/2 water
- 2 sugar
- 1 heavy cream
- 1/4 butter
- 1/2 pecan pieces
Instructions:
1. Preheat oven to 350F.
2. Core apples to form a cavity.
3. Stand apples in buttered baking dish and set aside.
4. In a small saucepan, heat honey and butter until blended.
5. Remove from heat and stir in vanilla.
6. Fill cavities of apples evenly with honey mixture.
7. Bake for 45 minutes or until apples are tender.
8. While apples are baking, pour a half cup of water into heavy saucepan.
9. Pour sugar into center of pot, keeping sugar from sides of pan.
10. Bring to boil over high heat.
11. Continue boiling until syrup is thick and amber-coloured, about 15 minutes.
12. In separate saucepan, heat heavy cream to simmer.
13. Remove sugar syrup from heat; slowly whisk hot cream into syrup until smooth.
14. Whisk in butter; stir in pecans.
15. To serve, carefully place apple on plate.
16. Top with warm sauce.
Title: Layered Strawberry Cake
Ingredients:
- 1 buttermilk
- 2/3 butter
- 1/2 eggs
- 3 powdered sugar
- 1/2 fresh strawberries
- 2 fresh strawberries
- 3
- 2
Instructions:
1. In a bowl, beat the first 4 ingredients together at low speed using an electric mixer until cake mix is moistened.
2. Beat at medium speed 4 minutes.
3. Pour batter into 2 greased/floured 9-inch round cake pans.
4. Bake in a preheated 350° for 18-20 minutes or until a pick comes out clean.
5. Cool on wire racks 10 minutes; remove from pans.
6. Brush top of each cake layer with 2 tablespoons preserves; cool on wire racks.
7. Beat remaining preserves with cream and powdered sugar at high speed with electric mixer until stiff peaks form.
8. Place 1 cake layer on serving plate; arrange half of strawberries over layer; top with half of whipped cream mixture; place 2nd cake layer atop.
9. Repeat procedure with 2nd layer--arrange strawberries and top with whipped cream mixture.
10. Garnish with fresh berries, if desired.
Title: Favorite Shortcake
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/2 salt
- 2 eggs
- 1 sugar
- 1 milk
- 1 vanilla
- 2 butter
Instructions:
1. Mix together flour, baking powder, and salt.
2. In a separate bowl combine eggs, sugar, milk, and vanilla; mix well.
3. Combine egg mixture with dry ingredients.
4. Melt butter and add to batter, beating well.
5. Pour into 2 greased 8-inch baking pans.
6. Bake at 375 for 25-30 minutes.
7. Serve warm or cold with strawberries and a little milk!
Title: Cherry Pecan Cobbler
Ingredients:
- 1 crushed pineapple
- 1/2 sugar
- 1 cherry pie filling
- 1 butter
- 1/2 pecans
- 1
Instructions:
1. Spread the undrained pineapple in the bottom of a buttered 9 X 13 baking dish.
2. Sprinkle with sugar.
3. Cover with cherry pie filling.
4. Sprinkle cake mix evenly over the cherries.
5. Drizzle with melted butter.
6. Sprinkle with pecans.
7. Bake at 350 degrees for 1 hour.
8. Serve with vanilla ice cream.
Title: Pump Cake
Ingredients:
- 1 light cherry pie filling
- 1 mandarin oranges
- 1 unsalted butter
- 5
Instructions:
1. First place the cherries, and mandarin oranges (not drained) into a buttered 9 1/2 x 13 inch cakepan. ,
2. Sprinkle the dry cake mix over the top of the fruit
3. Put pats of the butter on the top of the dry cake mix.
4. Place in a 350 degree oven for approx 50 to 60 minutes.
Title: Apple and Raspberry Crisp
Ingredients:
- 6 apples
- 300 frozen unsweetened raspberries
- 1/3 fresh raspberries
- 2 granulated sugar
- 1 -2 flour
- 1 cinnamon
- 1/4 brown sugar
- 1 cinnamon
- 1/4 margarine
Instructions:
1. In 2L (8 Cup) baking dish, combine apples and raspberries.
2. In small bowl, combine sugar, flour, cinnamon. Add to fruit and toss to mix.
3. For topping, combine rolled oats, sugar and cinnamon. With a pastry blender, cut in margarine until crumbly.
4. Sprinkle over fruit.
5. Bake at 350F for 55 min or microwave on high 15 minutes or until bubbling. Serve warm or cold.
Title: Peanut Butter Cookies
Ingredients:
- 2 creamy peanut butter
- 2 shortening
- 3 brown sugar
- 4 eggs
- 1/4 milk
- 4 vanilla extract
- 4 1/2 all-purpose flour
- 1 ground cinnamon
- 1 ground ginger
- 3 baking soda
- 2 salt
- 1/2 ground cloves
Instructions:
1. In a very large mixing bowl, cream the peanut butter, shortening, and brown sugar until light and fluffy.
2. Beat in the eggs, milk, and vanilla.
3. Combine the remaining ingredients and gradually add to the creamed mixture and mix well.
4. Roll into 1 1/2 inch balls.
5. Place 3 inches apart on ungreased baking sheets.
6. Flatten with a fork, forming a crisscross pattern.
7. Bake at 350 for 10 to 12 minutes or until lightly browned.
8. Remove cookies to wire racks to cool.
Title: Mom's Nice and Easy Icing
Ingredients:
- 1/4 margarine
- 1 flaked coconut
- 2/3 brown sugar
- 1/2 milk
- 3
Instructions:
1. In a small saucepan, melt margerine.
2. Stir in remaining ingredients.
3. Spread on a warm cake.
4. Broil 5 inches from heat for 1-2 minutes, or until bubbly and a light golden brown color.
5. Watch as it burns easily.
Title: Miracle Custard Pie
Ingredients:
- 2 milk
- 4 eggs
- 1/2 honey
- 1/2 flour
- 1/4 butter
- 1 vanilla
- 1/4 salt
- 1 coconut
Instructions:
1. In blender, combine milk, eggs, honey, flour, butter, vanilla, salt. Blend 10 seconds.
2. Stir in coconut.
3. Pour into greased pie plate.
4. Bake in 350 oven 40 minutes or until knife comes out clean when inserted in the middle.
5. Serve hot or chilled.
Title: Pumpkin Mousse Pudding
Ingredients:
- 1 1/2 nonfat milk
- 1 sugar-free instant butterscotch pudding mix
- 1/2 canned pumpkin
- 1 pumpkin pie spice
- 1
Instructions:
1. Mix milk & pudding until thick.
2. Mix pumpkin and spice well and fold into pudding.
3. Fold in 1/2 cup whipped topping.
4. Put into 4 individual ramekins.
5. Refrigerate until ready to serve.
6. Garnish with rest of whipped topping.