lumicero/recipes-ing2inst huggingface dataset:
Title: Uncle George's Alaskan Dough Boys (Aka: Northern Donuts)
Ingredients:
- 1/4 cornstarch
- 1 sugar
- 1 fat-free evaporated milk
- 16
Instructions:
1. Thaw bread dough (about 2 hours at room temperature) and let the bread dough rise according its package directions.
2. Divide dough into 8 pieces and stretch to size and shape of a thin maple bar (about 1/2 inch thick).
3. Deep fry the chunks of dough until they are golden brown and then turn them over; repeat.
4. In a medium sauce pan dissolve the cornstarch and sugar into the milk and heat until thickened. Pour into individual serving bowls for dipping.
5. If you would like, slice the Dough Boys in half lengthwise, butter and put back together; dip into the milk mixture a bite at a time and enjoy!
6. *prep time does not include time to thaw or rise dough.
Title: Yellow Cake
Ingredients:
- 6 milk
- 1 pure vanilla extract
- 2 cake flour
- 3 granulated sugar
- 1 1/2 baking powder
- 1 baking powder
- 1 salt
- 3/4 unsalted butter
- 12
Instructions:
1. Please, please read my note above!
2. Have all of your ingredients at room temperature.
3. Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 3.75 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy (or butter and flour the two cake pans, line the bottoms with parchment paper, then butter and flour the parchment paper). Set aside.
4. In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
5. In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg. *** See note above ***.
6. Divide the batter and pour into the prepared pans, smoothing the surfaces with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
7. Place the cakes on a wire rack and let the cakes cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.
Title: Peanut Butter, Jelly & Apple Roll-Ups
Ingredients:
- 2 flour tortillas
- 2 creamy peanut butter
- 4 apple
- 1 butter
- 1 sugar
- 2 ground cinnamon
- 1/8
Instructions:
1. Microwave tortillas 10 seconds to soften.
2. Spread each with a tablespoon of peanut butter and 2 tsp jam.
3. Heat oven to 400°F.
4. Place 2-3 apple wedges down the center of each tortilla.
5. Roll up tortillas.
6. Transfer rolls to baking sheet.
7. Brush with melted butter.
8. Combine sugar and cinnamon in a small cup.
9. Sprinkle half of mixture on top of each roll.
10. Bake 10 minutes or until golden brown.
11. Let cool 5 minutes before eating.
Title: Bolo De Cereveja - Beer Cake - Portugal
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 1 beer
- 3 flour
- 1 baking powder
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, using the high speed of an elenctric mixer or mixing by hand, beat the sugar with the butter, until smooth, about 1 minute.
3. Beat in the egg yolks, at medium speed, until the ingredients are fluffy and pale yellow, about 2 to 3 minutes.
4. Pour in the beer, mixing to blend, then add the flour and the baking powder, mix thoroughly 1 minute.
5. In a separate bowl, using clean beaters, beat the egg whites until stiff, then gently fold the beaten whites into the batter.
6. Pour into a lightly greased and floured 10-inch tube pan and bake in a 350 degree oven for 50 minutes, until a wooden skewer comes out clean and the cake springs back when lightly pressed with your finger.
7. Cool 5 minutes before removing from the pan.
Title: Basic Custard - Dairy Free
Ingredients:
- 4 white sugar
- 1/2
- 1
Instructions:
1. In a saucepan, whisk together egg yolks and sugar until smooth.
2. Gradually whisk in orange juice.
3. Cook over medium heat, whisking frequently to prevent curdling, until thickened, about 5 minutes.
Title: American Fudge Cake
Ingredients:
- 125 butter
- 225 dark brown sugar
- 2 eggs
- 142 sour cream
- 175 plain flour
- 5 baking powder
- 2 1/2 bicarbonate of soda
- 50 butter
- 40 icing sugar
- 125 vanilla essence
- 150 chocolate
- 200
- 40
- 142
Instructions:
1. * Two 20 cm (8-inch), shallow cake tins, greased and base-lined.
2. For the cake, cream together the butter and sugar until the mixture is light in colour anti texture. Gradually beat in the eggs, and then the soured cream (the mixture looks curdled at this stage). Sieve together the dry ingredients and fold them into the mixture. Divide the mixture equally between the tins. Bake at Gas Mark 5/190ºC:/375ºF for 30 – 35 minutes, until cooked. Turn out on to a wire tray to cool.
3. Make the filling by mixing the cocoa with 40 ml (2 Tbs) of boiling water to a smooth paste, allow to cool. Beat together the butter, sieved icing sugar and essence, until light and fluffy. Beat in the cocoa. Slice the cake in half and then sandwich the halves together with the filling.
4. For the frosting, melt the chocolate carefully. Make the cocoa into a paste with water as before and mix with the chocolate. Slowly whisk the cream into the chocolate until smooth and thickened. Spread the frosting evenly over the cake with a palette knife.
5. Serve in slices, with whipped cream or ice-cream. If possible warm each slice in a microwave or oven, if you have made the cake in advance; it can also be served cold but is definitely more interesting hot, with the contrast of ice cream.
Title: Apricot Rum Cake
Ingredients:
- 1/2 golden rum
- 3/4 butter
- 1 sour cream
- 1 eggs
- 1/2 vanilla extract
- 4 sugar
- 2 unsifted all-purpose flour
- 2 salt
- 3 baking soda
- 1/2
- 1
Instructions:
1. In a small bowl, combine chopped dried apricots and 1/4 c run. Let stand 20 minutes.
2. Heat oven to 325º. Generously grease and flour a 10-inch Turk's turban mold or tube pan.
3. In a food processor or blender process apricot halves until pureed. Stir in dried apricots with rum.
4. In a large bowl, with electric mixer beat butter, sour cream, eggs, vanilla, and sugar until well blended.
5. Add flour, salt, baking soda, and apricot puree mixture. Beat at low speed just until combined, scraping side of bowl frequently.
6. Pour batter into prepared pan. Bake 1 1/4 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, invert and unmold cake onto flameproof plate with rim.
7. In small saucepan, heat apricot preserves. Strain and stir in 1/4 cup rum. Brush apricot glaze over cake every few minutes while it's cooling until all glaze is used.
8. If desired, garnish cake plate with clusters of seedless green grapes and fresh leaves. Bring cake to serving cart or side table. In a long handled ladle, gently warm remaining rum until vapors rise. Ignite and pour over cake. When flames subside, slice cake and serve.
Title: Fluffy Cream Cheese Frosting (Low Fat)
Ingredients:
- 1 sugar-free instant pudding mix
- 1 1/2 milk
- 1 reduced-fat cream cheese
- 1 vanilla
- 1
Instructions:
1. In a medium bowl using a whisk or an electric mixer at low speed beat pudding mix with milk until combined and thickened.
2. In another bowl beat the cream cheese with vanilla until smooth; add in pudding and mix to combine well.
3. Fold in Cool Whip starting with a quarter of the container adding in more until you achieve desired consistany and taste.
Title: Caramel-Drizzled Pumpkin Poke Cake
Ingredients:
- 18 pumpkin
- 1 water
- 1/2 eggs
- 1/3 pumpkin pie spice
- 4 sweetened condensed milk
- 2 pecans
- 14
- 24
- 12
- 1/4
- 2
Instructions:
1. Heat oven to 350 (325 for dark or nonstick pan). Grease or spray bottom of 13x9" pan.
2. In a large pan, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice with electric mixer on low speed until moistened.
3. Beat 2 minutes on medium speed. Pour into pan.
4. Bake 25 to 30 minutes or until cake springs back when touched lightly in center.
5. Immediately poke cake with handle of wooden spoon halfway into cake.
6. Drizzle condensed milk evenly over top of cake and let stand until milk has been absorbed into cake (about 5 minutes).
7. Meanwhile, place hot fudge in medium microwavable bowl.
8. Microwave uncovered on high 15 to 30 seconds or until smooth.
9. Spoon and spread over cake, pressing slightly into holes.
10. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
11. Spread frosting over top of cake. Sprinkle with pecans.
12. Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.
Title: Christmas Cake
Ingredients:
- 1 orange
- 4 eggs
- 3/4 sea salt
- 1/2 baking soda
- 2 dried cranberries
- 1/2 pistachios
- 1 walnuts
- 1
- 1/2
Instructions:
1. Wash the orange and boil it whole (peel and all) for 1 ½ hours, or until soft.
2. Place whole orange (peel and all) in a food processor and blend until smooth.
3. Process in eggs, agave, almond extract, almond flour, salt and baking soda until well blended.
4. Transfer mixture to a bowl and stir in cranberries, apricots, pistachios and walnuts.
5. Pour mixture into a greased, almond flour dusted 9 inch springform pan.
6. If cake begins to brown on top before center is done, cover with tin foil.
7. Bake at 350° for 45-55 minutes, or until a knife stuck in the center comes out clean.
8. Cool in the pan for 2 hours.
9. Serve.
Title: Super Tasty Chocolate Cake
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 1/2 hot water
- 1/2 shortening
- 2/3 white sugar
- 1 3/4 vanilla extract
- 1 eggs
- 2 buttermilk
- 1 1/3 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and lightly flour a 9" square pan.
3. In a large bowl, sift together flour, baking soda and salt.
4. Set aside.
5. In a small bowl, stir cocoa and water into a smooth paste.
6. Set aside.
7. In a large bowl, cream together shortening, sugar and vanilla until light and fluffy.
8. Beat in the eggs one at a time.
9. Mix in the flour mixture alternately with the buttermilk.
10. Mix in the cocoa paste until thoroughly combined.
11. Stir in chocolate chips.
12. Pour batter into pan and bake in oven for 40-50 minutes, or until baked.
13. Let cool slightly and serve.
Title: Quick Fresh Peach Cobbler
Ingredients:
- 6 flour
- 1 1/4 white sugar
- 1/4 brown sugar
- 1/2 baking powder
- 1 1/2 salt
- 1 vanilla extract
- 1 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 375.
2. If using fresh peaches, peel and slice add 1/4 cup white sugar (depending on sweetness) set aside.
3. Make batter - add flour, baking powder, salt, milk, brown sugar and 1/4 cup melted butter to mixer. Mix well - batter will be thin.
4. Pour 1/4 cup melted butter into 9x 13 baking dish.
5. add batter - place peaches on top.
6. Bake 40-45 minutes.
7. **to use canned peaches***.
8. use 29 oz can of peaches in juice not syrup - drain peaches - do not use the white sugar.
Title: Butter Tart Pie
Ingredients:
- 3 eggs
- 1 1/2 vanilla
- 3/4 brown sugar
- 1/4 salt
- 3/4 corn syrup
- 2 1/4 currants
- 3 raisins
- 1 butter
- 4 flour
Instructions:
1. Heat oven to 400.
2. In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or raisins. Pour in pie shell.
3. Bake for about 5 minutes. Reduce heat to 250. Bake for about 30 minutes longer or till center is just firm to the touch, covering edges of.
4. pastry with foil if browning too much.
5. Let cool completely before cutting.
Title: Simply Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 1/3 white sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Mix ingredients together in a large bowl.
2. Butter the pan you're going to use.
3. Pick up some of the mixture with your hands. (Note: You can do this more easily if you put flour on your hands, but that's your own call).
4. Roll the mixture into a ball and place it on the pan.
5. Flatten the mixture with a fork.
6. Sprinkle sugar (or cinnamon, if you prefer) atop the cookie.
7. Repeat steps 3 thru 6 until you have no mixture left.
8. Bake in the oven at 350 degrees Fahrenheit.
9. Take out when they are a golden brown color.
Title: Honey Sand Balls
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 honey
- 2 all-purpose flour
- 3/4 walnuts
- 1 vanilla
- 1/4 salt
- powdered sugar
Instructions:
1. In a large mixing bowl beat together butter, 1/2 Celsius powdered sugar and honey.
2. Add flour, nuts, vanilla and salt.
3. Mix thoroughly using hands if necessary. Shape into 1 inch balls and place 1 1/2 inches apart on a greased cookie sheet or on a sheet covered with parchment paper.
4. Bake in a preheated 325° oven for 14-16 minutes or until cookies are barely tinged with brown.
5. While warm roll in powdered sugar.
6. Cool and roll in powdered sugar again.
Title: Tombstone Cookies
Ingredients:
- 2 butter
- 6 sugar
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 1 1/3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Preheat oven to 400°. In a blender, whirl cocoa nibs until each is about the size of a grain of rice.
2. In the large bowl of an electric mixer, beat butter and 1/2 cup sugar until creamy; beat in egg and vanilla.
3. In another bowl, whisk together flour, baking powder, salt, and cocoa nibs; gradually add to butter mixture, blending thoroughly, to form a soft dough.
4. Divide dough into thirds, cover each portion tightly with plastic wrap, and refrigerate until firm (at least 1 hour), or up to 3 days.
5. On a floured board, roll out dough, a portion at a time, to a thickness of 1/8 inches (keep dough refrigerated when not in use).
6. With a sharp knife, cut out free-form tombstone shapes (about 1 1/2 by 3 in.; cut bottom edges at an angle to make them easier to poke into the pots de crème), and place slightly apart on ungreased baking sheets. Sprinkle generously with sugar.
7. Bake cookies until edges are lightly browned, about 8 to 10 minutes. Transfer to racks and let cool completely before handling.
8. Using a pastry bag with a very fine tip, pipe the letters "RIP" in chocolate on at least 8 of the cookies. Stick these cookies into the Dark Chocolate Graveyard Pots de Crème and serve the rest of the cookies alongside.
Title: Italian Almond Crescent Cookies
Ingredients:
- 1 unsalted butter
- 2/3 powdered sugar
- 1 vanilla
- 1 all-purpose flour
- 1 powdered sugar
- 2 1/2
Instructions:
1. Preheat oven to 350F.
2. Line a baking sheet with parchment paper.
3. Cream together butter and 2/3 cup powdered sugar until fluffy.
4. Beat in extracts then add chopped almonds.
5. Stir in flour and beat until well mixed.
6. Chill for 30 minutes.
7. Divide dough in 1/2 and roll each half into a log 1" thick in diameter.
8. Cut each log into 3/4" pieces and roll each piece into a cylinder 2" long.
9. Place 1-2" apart on prepared baking sheet and form into crescents with your fingers.
10. Bake 15-18 minutes or until lightly browned.
11. Let cool.
12. Fill a small bowl with sifted powdered sugar and roll cooled cookies into it coating well.
Title: Apple Fritters
Ingredients:
- 2 eggs
- 2 granulated sugar
- 2/3 milk
- 1 lemon juice
- 1 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 apples
- 5 -6
Instructions:
1. Beat eggs in a large bowl.
2. Beat in sugar, milk, oil and lemon juice.
3. In a small bowl, combine flour, baking powder and salt.
4. Stir dry ingredients into batter.
5. Refrigerate batter for one hour.
6. Add apple slices to batter.
7. Heat oil for deep frying to 370, preheat oven to 250.
8. Drop large tablespoons of batter into hot oil and fry until golden.
9. Drain on paper towels.
10. Keep fritters warm on a rack on a cookie sheet in oven.
11. Serve with maple syrup drizzled over top.
Title: Homemade Whoopie Pies
Ingredients:
- 2 unsifted flour
- 2/3 baking soda
- 1 hot water
- 1/2 milk
- 2/3 vegetable shortening
- 1/2 sugar
- 1 egg
- 1 butter
- 1/4 vegetable shortening
- 1/2 vanilla extract
- 1 powdered sugar
- 3 milk
- 3 -4
Instructions:
1. Making the Cookies: First, preheat the oven to 350 degrees.
2. In a medium-sized bowl, stir together the flour and the cocoa; set aside.
3. In a small bowl, dissolve the baking soda in the hot water, then add milk, set aside.
4. In the bowl of an electric mixer, beat the shortening and sugar until fluffy.
5. Add the egg and beat another minute.
6. Mix in half of the dry ingredients, then half of the wet; repeat.
7. Drop batter by heaping teaspoons, about 2 inches apart, on an ungreased cookie sheet.
8. Bake for 8 minutes.
9. Cool thoroughly.
10. Making the Filling: In the bowl of an electric mixer, cream butter, shortening, vanilla extract, and powdered sugar, beating until fluffy.
11. Add milk, one tablespoon at a time, until the frosting has a creamy consistency.
12. Assemble: Using a butter knife, spread the frosting between two cookies.
13. Wrap Whoopie Pies individually or place them in a single layer on a plate.
Title: Gingersnaps
Ingredients:
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 1/2 sugar
- 1/4 unsulphured molasses
- 2 fresh ginger
- 1 egg
- 1 whole wheat flour
- 1 all-purpose flour
- 2 baking soda
- 1/2 ginger
- 1/4 cinnamon
- 1/8 clove
- 1/2 kosher salt
- 1/2 sugar
Instructions:
1. In a large bowl, mix melted butter, sugars, molasses, fresh ginger and egg. Sift dry ingredients over bowl and mix until well combined. Wrap dough in plastic and refrigerate for at least 2 hours (Boyce recommends overnight, we did two hours, and it was fine).
2. Preheat oven to 350 degrees. Rub two baking sheets with butter. Pour 1/2 cup sugar into a shallow bowl.
3. Grab balls of dough about 1 tablespoon in size (ours were slightly larger). Toss them in the sugar and then roll them into perfect rounds. Toss them in the sugar again to thoroughly coat. Place on cookie sheet with at least 2 inches between balls. Repeat with remaining dough.
4. Bake 10-15 minutes (we baked ours for 12 minutes), rotating the pan halfway through. Cookies will flatten slightly, darken and crack beautifully across their surface. Remove gently to rack with spatula to cool.
Title: Corn Syrup Frosting
Ingredients:
- 2 light corn syrup
- 1 vanilla
- 1
Instructions:
1. Pour egg whites and syrup into deep mixing bowl.
2. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff.
3. Add vanilla.
4. Will fill and frost 2 large layers.
Title: Helens Swiss Torta
Ingredients:
- 1 milk
- 4 eggs
- 1 brown sugar
- 1/2 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/2 clove
- 1/4 pine nuts
- 1/2 walnuts
- 1/2 - 1 sherry wine
- 3/4 raisins
Instructions:
1. Preheat oven 325 degrees.
2. Cut up bread into cubes.
3. Soak bread in milk.
4. Add all ingredients, to bread and milk, mix well.
5. Butter glass pan (9 x 14).
6. Pour into pan.
7. Bake about 1 hour- Puffs up when done.
Title: Gluten-Free Delirious Chocolate Cake!
Ingredients:
- 200 chocolate
- 200 unsalted butter
- 200 caster sugar
- 6 eggs
Instructions:
1. Preheat the oven 180c.
2. Break chocolate into pieces and melt with the butter in a bowl over hot water mix till smooth. Leave to cool slightly.
3. Whisk the egg whites till really stiff and slowly add the sugar (this will add volume to the egg whites).
4. Fold in (with a metal spoon) the egg yolks and finally the chocolate mixture.
5. (Can add almond meal to stop cake sinking).
6. Pour into a buttered (leak proof) 9inch cake tin or any oven dish lined with baking/grease proof paper.
7. Bake for around 60 mins (test middle of cake with clean knife. if not moist its done!).
8. Leave to cool if you can wait that long and lock the doors!
Title: Guava Cheese
Ingredients:
- 15 guavas
- 750 sugar
- 3 limes
- lemon
Instructions:
1. Skin guavas and boil them in water in an aluminium pot until the guavas are just soft, not squishy. Remove from heat, drain off the water.
2. When cool, halve the guavas and scoop out the seeds. Blend the halves to a pulp.
3. Put in an aluminium pot and add sugar. Stir continuously on medium heat. After 15 minutes, add lime/lemon juice and food colour.
4. Continue to stir till mixture thickens, leaves the sides of the pot and comes together like a ball.
5. Grease a marble slab or wooden board as well as rolling pin. Turn out the mixture on to this surface and roll out till flat and smooth.
6. Allow to cool a little and while still warm, cut into cubes or diamonds and let cool completely.
7. Store in an airtight tin.
Title: Anna's Apple Crisp
Ingredients:
- 4 sliced apples
- 1/4 sugar
- 1/4 brown sugar
- 1 flour
- 1/4 cinnamon
- 1 salt
- 1/2 flour
- 1/2 oatmeal
- 1/4 sugar
- 1/4 brown sugar
- 1/4 baking powder
- 1/2 butter
Instructions:
1. After preparing the apples, put them in a large bowl.
2. Add Apple Coating to Apples and stir until every slice is coated. Put them into a 9x9 baking dish. Pat down.
3. Mix topping and put on top of apples.
4. Bake at 350 degrees 40-45 minutes or until apples are tender.
5. If you want to make a 9x13 pan, double the Apple Coating and use 1 & 1/2 recipe of the Apple Topping.
Title: Chocolate Crackle Cookies
Ingredients:
- 1 all-purpose flour
- 1 granulated sugar
- 1/2 baking powder
- 1 salt
- 1/2 unsalted butter
- 4 eggs
- 2 vanilla
- 1 confectioners' sugar
- 4
Instructions:
1. In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
2. Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
3. Preheat oven to 400°F and lightly grease 2 baking sheets.
4. Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small – gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.
Title: Banana-Pecan Biscotti
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1/3 banana
- 1 vanilla extract
- 1 egg
- 1 pecans
- 1/3
Instructions:
1. Preheat oven to 350º.
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine the flour, sugar, baking powder, and salt.
4. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).
5. Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands.
6. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness.
7. Bake at 350º for 23 minutes.
8. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
9. Cut each roll diagonally into 12 (1/2-inch) slices.
10. Place slices, cut sides down, on baking sheet.
11. Reduce oven temperature to 250º; bake 15 minutes.
12. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool).
13. Remove from baking sheet; cool completely on wire racks.
Title: Best Spice Cookies
Ingredients:
- 2 1/4 flour
- 1 1/2 baking soda
- 1/2 ground cloves
- 1 1/2 cinnamon
- 1 dried ginger
- 1/2 salt
- 3/4 white sugar
- 1 egg
- 1 molasses
- 4 sugar
- 1/2
Instructions:
1. Sift flour with baking soda, spices and salt.
2. Cream cooking oil and sugar together. Blend in egg and molasses.
3. Add flour mixture, mix well.
4. Chill for 1 hour or longer.
5. Form into balls about the size of walnuts. Roll in granulated sugar.
6. Place on ungreased baking sheet about ½ inches apart.
7. Bake at 350o for 10-15 minutes.