lumicero/recipes-ing2inst huggingface dataset:
Title: Orange and Almond Cake (Kosher)
Ingredients:
- 2 oranges
- 6 eggs
- 250 caster sugar
- 250 baking powder
- 1 margarine
Instructions:
1. Oranges can be boiled for 2 hours and cooled or steamed in a steamer for 50 minutes and cooled. This can be done before time.
2. Pre heat oven to 190 or Gas Mark 5 of 375 degrees.
3. Grease High sided cake pan (preferable moveable bottom) can use grease proof paper.
4. Break eggs into bowl and beat or blend.
5. Add Caster sigar to eggs, beat or blend.
6. Place oranges in egg and sugar mixture blend well till a smooth mixture with no orange pieces.
7. Add almond meal/ground almonds and baking powder.
8. Pour batter into cake pan, sprinle caster sugar on top.
9. Bake for 1-1 1/2 hours until golden.
10. Serve cool. Cake can be frozen.
Title: Cake Balls
Ingredients:
- 18 eggs
- 3 water
- 1/3
- 1 1/3
- 1
Instructions:
1. Bake cake according to directions on package.
2. Let cool completely.
3. Crumble cake mix in large bowl and mix in container of icing.
4. Mix well (I find it is easiest to use hands).
5. Refrigerate for approximately 30 minutes or until it will hold together when rolled into a 2 inch ball.
6. In saucepan over low heat or double boiler, melt almond bark.
7. Roll cake mixture into 2 inch balls.
8. Dip balls in melted almond bark and set on waxed paper to dry.
Title: Old Fashioned Cupcakes
Ingredients:
- 1 3/4 cake flour
- 1 1/4 unbleached all-purpose flour
- 2 sugar
- 1 baking powder
- 3/4 salt
- 1 unsalted butter
- 4 eggs
- 1 pure vanilla extract
- 1 butter
- 1 confectioners' sugar
- 8 milk
- 1/2 vanilla extract
- 2
Instructions:
1. Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
2. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
3. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
4. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Cool and decorate with Old Fashioned Frosting.
6. Frosting: Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
7. *Cook's Note: Add more sugar to get this consistency.
Title: Swedish Apple Nut Strip
Ingredients:
- 1 1/2 all-purpose flour
- 3 sugar
- 1/2 salt
- 1/2 butter
- 1 egg
- 1 walnuts
- 1/4 ground cinnamon
- 1
Instructions:
1. Heat oven to 375°F.
2. In bowl, mix flour, 2 tablespoons sugar and salt; cut in butter until mixture is crumbly.
3. Stir in egg; form dough into a ball.
4. Cover; chill for 15 minutes.
5. Divide dough in half.
6. On lightly greased baking sheet, shape each half into a 10X2- inch rectangle.
7. Make a 1-inch wide indentation down the center length of each rectangle; fill each with 1/2 cup of applesauce.
8. Mix remaining 1 tablespoon sugar, walnuts and cinnamon; sprinkle on dough along sides of applesauce filling.
9. Bake 20 minutes.
10. Cool slightly on wire rack.
11. Cut into 1-inch diagonal slices.
12. Cool completely.
13. Store in airtight container.
Title: Caramel Tarts
Ingredients:
- 6 cream cheese
- 1 margarine
- 2 flour
- 1 rum
- 1 margarine
- 1/2 powdered sugar
- 1/2 vanilla
- 1 1/3 milk
- 1
- 1/2
Instructions:
1. Mix dough ingredients and line bottom and sides of mini tart pans. Bake at 350* for 15 minutes. Cool shells.
2. Mix Marzetti's Apple dip and the rum together until smooth and all liquid is incorporated. Fill the cool shells.
3. Prepare the frosting and either pipe or dollop the tops of the cups.
4. Store in a cool environment. These also freeze well.
5. ** You can use Kahlua in place of the rum, either is yummy. I have been using the caramel dip for as long as I can remember in these cookies.
6. Prep time depends on your dexterity making the tarts.
Title: Biscotti, Traditional Anise
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3 eggs
- 3 unbleached all-purpose flour
- 2 baking powder
- 3 salt
- 1/2 anise seed
- 2
Instructions:
1. Cream butter and sugar, add eggs, flavoring. and anise seeds
2. Combine dry ingedients, mix everything together.
3. Divide dough and roll into logs, use extra flour as needed. Place on greased cookie sheets and flatten slightly. Allow room on baking sheets to spread. Bake at 350 for 20 minutes.
4. Cool untill can handle and slice with serrated knife at angle 1/2 inch wide. Return to baking sheets and bake till golden, turning so both sides are done. Approximately 8-10 minutes a side., including anise seeds.
Title: Low Fat Banana Split Dessert
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/4 butter
- 2 fat free cream cheese
- 3/4 sugar
- 2 fat-free sugar-free instant vanilla pudding mix
- 2 skim milk
- 4 -5 bananas
- 1 crushed pineapple
- 2 fat-free cool whip
Instructions:
1. Mix cracker crumbs and butter. pat into a 9x13 pan. Freeze 10 min
2. Combine cream cheese and sugar in bowl beat with electric mixer until blended.
3. Carefully spread mixture over crust.
4. Top cream cheese mixture with drained pineapple.
5. Slice bananas 1/4 to 1/8in think and place over pineapple keeping the slices as close as possible.
6. Mix pudding mix and milk in another bowl and mix until thickened. Fold in 1c cool whip.
7. Spread pudding mixture over bananas
8. Top with remaining cool whip. Can add more than 1c if you'd like.
9. Garnish with chopped nuts and additional banana slices in desired.
10. Refridgerate 3 hours.
Title: Brown Sugar Brownies
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 5 dark brown sugar
- 2 eggs
- 3 vanilla
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees, grease and flour a 13x9 inch baking pan.
2. In a medium bowl whisk together flour, baking powder and salt. Set aside.
3. Melt together chocolate and butter either in a double boiler or microwave. Allow to cool for 10 minutes.
4. Beat the brown sugar into the chocolate mixture for about 3 minutes or until smooth and silky. Beat in the eggs and vanilla just until incorporated.
5. Stir in by hand the flour mixture and chocolate chips, do not overmix.
6. Pour into prepared pan and bake at 350 degrees for 35 minutes.
Title: Harvest Peach Crisp
Ingredients:
- 2 flour
- 1/3 brown sugar
- 1/3 old fashioned oats
- 1/3 walnuts
- 1/3 cinnamon
- 1/2 butter
- 1/4
Instructions:
1. Place fruit in a 1-quart shallow baking dish.
2. Combine flour, sugar, oats, nuts and cinnamon. Mix in butter until crumbly, sprinkle over fruit.
3. Bake at 375 degrees for 30 minutes or until golden brown. Serve with ice cream if desired.
Title: Sweet Empanadas
Ingredients:
- 4 butter
- 3 cream cheese
- 5 plain flour
- 11 ground cinnamon
- 3
- 1/2
Instructions:
1. Cream butter and cream cheese together in a large mixing bowl until well blended and smooth; add the flour and beat well.
2. Shape the dough into a smooth ball, wrap in cling film, and chill in the fridge for 8 hours.
3. Remove dough from refrigerator 20 minutes before using and preheat the oven to 190C, 375F, gas mark 5.
4. Lightly flour a work surface and roll the dough out to 1/4-inch thick; cut into circles using a 3-inch biscuit cutter.
5. Place a small spoonful of jam in centre of each circle, moisten edges with water then fold over to form a half circle and press the edges together.
6. Place on un-greased baking sheets and bake for 15 to 20 minutes; while the empanadas are baking mix the sugar and cinnamon together.
7. Remove from the oven and immediately roll in the cinnamon sugar.
Title: Pumpkin Pie Parfaits
Ingredients:
- 13 unsalted butter
- 1 confectioners' sugar
- 3/4 confectioners' sugar
- 1 canned pumpkin
- 1/2 Bourbon
- 2 1/2 nutmeg
- 1 white chocolate chips
- 1/2 heavy cream
- 2
Instructions:
1. Put 7 cookies in a resealable plastic bag and crush into crumbs with heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
2. Put 3/4 cup confectioners' sugar, the pumpkin, 1-1/2 teaspoons bourbon and the nutmeg in a food processor. Pulse until smooth, about 1 minute.
3. Put the white chocolate chips in a microwave-safe bowl and microwave at 50 % power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
4. Beat 1-1/2 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
5. Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon and beat until soft peaks form. Top the parfaits with the whipping cream, reserved cookie crumbs and the remaining 6 cookies.
Title: Grandma's Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1/2 vanilla
- 1 egg
- 1 flour
- 2 1/4 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1/2 sugar
Instructions:
1. Mix the butter, oil, powdered sugar, vanilla and egg.
2. Sift in the flour, soda, cream of tartar and salt.
3. Form 1" balls and flatten with sugar coated glass bottom.
4. Place chocolate star in center of cookie.
5. Bake 350 degrees for 8 to 10 minutes.
Title: Peach Dumplings
Ingredients:
- 4 puff pastry
- 1 brown sugar
- 1/4 sugar
- 1/4 butter
- 2 vanilla extract
- 1 cinnamon
- 1 nutmeg
- 1/4 butter
- 2 sugar
- 1 cinnamon
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Onto a flat work surface lightly dusted with flour, unfold one sheet of puffed pastry. Lightly dust the surface of the pastry with flour. With a rolling pin, lightly roll until square spreads to the size of a 12" x 12" square. Slice into four evenly sized squares.
3. Remove skins from peaches, slice in half and remove pits. Set aside.
4. In a small mixing bowl, combine brown sugar, sugar, butter, vanilla, cinnamon and nutmeg. The mixture will be crumbly.
5. Into one half of each peach, spoon 1 tbs. of the sugar & spices mixture into where the peach pit once was. Sandwich with other half of peach.
6. Place peach onto one puffed pastry square. Gently fold each corner to the top-center of each peach. Repeat with each peach.
7. In a small bowl, combine sugar and cinnamon.
8. With a pastry brush, brush melted butter over each pastry-covered peach. Then dust each with sugar. Sprinkle cinnamon-sugar over each peach.
9. Bake for 30 - 40 minutes or until lightly browned and crispy.
Title: Platte County Pie
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 flour
- 1/4 butter
- 1 vanilla
- 1 walnuts
- 1 chocolate chips
- 8
Instructions:
1. Preheat oven to 325 degrees.
2. Beat eggs thoroughly. Add sugar and flour to eggs and beat again. Melt butter and allow to set 4-5 minutes. Then add to above mixture. Add vanilla, nuts and chocolate chips to mixture and mix well.
3. Pour into unbaked pie shell and bake at 325 degrees for one hour.
4. Serve warm or at room temperature.
Title: Chocolate Sour Cream Cake With Sour Cream Frosting
Ingredients:
- 1 sour cream
- 1 water
- 3/4 eggs
- 1/2 vanilla
- 3 butter
- 1 powdered sugar
- 1/2 sour cream
- 2/3 vanilla
- 3
- 1/3
- 1
Instructions:
1. Grease and flour 2 9 inch cake pans.
2. Preheat oven to 350.
3. Combine all cake ingredients in mixing bowl and beat at low speed for about a minute, scraping bowl constantly, until well combined.
4. Increase mixer speed to medium and beat for about 2 minutes more.
5. Pour batter into pans and bake for 28-32 minutes, or until they test done.
6. Remove from oven and let cool in pans for about 10 minutes, then remove from pans and let cool completely.
7. Frosting:.
8. Melt butter over low heat or in the microwave and pour into mixing bowl.
9. Add cocoa and whisk until smooth.
10. With an electric mixer on low, alternately beat in sugar and sour cream until well mixed.
11. Add vanilla and beat at medium speed until light and fluffy.
12. Assemble cake in layers. Can store in refrigerator, tightly covered for up to a week (if it makes it that long!), or can be frozen, tightly covered for up to 6 months.
13. Thaw in refrigerator overnight before serving.
Title: Hawaiian Supreme Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 crushed pineapple
- 3/4 eggs
- 1 butter
- 1 flour
- 3 angel flake coconut
- 5/8 granulated sugar
- 3
- 1
- 1 1/2
Instructions:
1. To prepare the cake, sift cake mix and pudding together.
2. Add eggs one at a time.
3. Add salad oil, then the 7-Up.
4. Mix all ingredients together and pour into three 9-inch cake pans.
5. Bake at 325 degrees for 30-35 minutes.
6. Let cake stand about 10 minutes and then remove from pans and place on cooling racks.
7. To prepare the filling, combine all remaining ingredients, except coconut, in a pan.
8. Cook on medium heat stirring until thickened.
9. Remove from heat and stir in the coconut.
10. Allow filling to cool until slightly warm.
11. Spread between cake layers.
12. (Pineapple juice may be poured on cake before spreading filling.
Title: Light Bread Pudding
Ingredients:
- 4 nonfat milk
- 2 egg substitute
- 1/2 Splenda granular
- 3/4 applesauce
- 2 raisins
- 1/2 vanilla
- 2 cinnamon
- 1 nutmeg
- 1/4 salt
- 1/8
Instructions:
1. Preheat oven to 325*.
2. Put bread in a greased 9 x 9 pan
3. Combine all ingredients and pour over bread.
4. Bake uncovered for one hour.
Title: Pumpkin Spice Sheet Cake With Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1 1/2 white sugar
- 1/2 brown sugar
- 1 white sugar
- 1 pumpkin puree
- 1 vanilla
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3 cinnamon
- 3/4 ginger powder
- 1/4 - 1/2 clove
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 2 icing sugar
- 3 1/2
Instructions:
1. Set oven to 350°F.
2. Grease a 15x10-inch jelly-roll pan.
3. For the cake; in a large bowl combine the eggs, both sugars, oil, pumpkin puree and vanilla; beat until smooth and well combined (about 2 minutes).
4. In another bowl combine the flour with, baking powder, baking soda, salt, ginger, cinnamon and cloves; stir into the pumpkin mixture until well combined.
5. Spread the batter into jelly-roll pan.
6. Bake for 25-30 minutes or until lightly browned.
7. Cool cake completely.
8. For the frosting; in a large bowl cream butter with cream cheese, vanilla and whipping cream until light and fluffy (about 2 minutes).
9. Add in the icing sugar; beat until smooth adding in more icing sugar or whipping cream (if needed) to achieve desired consistency).
10. Spread over completely cooled sheet cake.
Title: Nutty Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 egg
- 1 sugar
- 1/2 peanuts
Instructions:
1. Preheat over to 375.
2. Cream together Peanut Butter, Egg, and Sugar until smooth. You can also do this by hand if you have no Electric Mixer.
3. Add Peanuts.
4. Roll dough into 1 1/2 inch balls. Place on a ungreased baking pan 2 inches apart. Using a fork press the balls down until the cookie is a quarter of a inch thick. ( For softer cookies press to a half of a inch).
5. Bake for 10 - 13 minutes or until the edges are golden brown.
6. For a softer cookie check after 9 minutes.
Title: Sunshine Cake With Citrus Buttercream
Ingredients:
- 1 1/4 sugar
- 1 orange zest
- 1 fresh lemon zest
- 2 1/2 cake flour
- 2 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 4 milk
- 1/3 fresh lemon juice
- 1/2 sugar
- 2 unsalted butter
- 4 fresh lemon juice
- 1
- 1/3
- 2
Instructions:
1. Make cake layers: Preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
2. Put sugar and zests in a food processor and pulse until blended well, about 30 seconds. Sift together flour, baking powder, baking soda, and salt.
3. Beat butter in large bowl of standing electric mixer until light and fluffy, about 2 minutes.
4. Gradually beat in sugar mixture and beat at high speed 5 minutes. Beat in egg yolks, 1 at a time, and beat until light and fluffy, about 4 minutes.
5. Add one fourth of flour mixture and beat on low speed until just combined. Beat in milk until just blended.
6. Beat in remaining flour mixture alternately with juices in 3 batches, beginning and ending with flour mixture.
7. Divide batter evenly between cake pans and smooth tops. Bake in middle of oven until golden and a tester comes out clean, about 30 minutes.
8. Cool layers on racks 5 minutes. Run a thin knife around edges of pans, then invert cakes onto racks to cool completely.
9. Make buttercream: Heat whites and sugar in a metal bowl set over a saucepan of simmering water, whisking constantly, until sugar is dissolved and a thermometer registers 160°F
10. Remove bowl from heat and beat mixture in standing electric mixer on medium-high speed until thick, glossy peaks form. If mixture is still warm, continue beating until cool.
11. With mixer running, add butter, 1 tablespoon at a time, beating well after each addition.
12. Add liqueur and lemon juice, beating on high speed until smooth and fluffy, about 10 minutes. If buttercream begins to separate, beat on high speed until smooth.
13. Assemble cake: Brush any loose crumbs from layers and put 1 upside down on a serving plate.
14. Spread with about 1 cup buttercream. Place other layer on top, right side up. Frost top and sides of cake with remaining buttercream.
Title: Bajan Black Cake
Ingredients:
- 5 brown sugar
- 1/4 mixed spice
- 1/2 vanilla essence
- 1/4 dark rum
- 2 eggs
- 2 flour
- 1 baking powder
- 1 butter
- 1 margarine
- 10 salt
- 12 port wine
- 1 dark rum
- 1 water
- 1
Instructions:
1. Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
2. When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last.
3. Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full.
4. Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven.
5. As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
6. Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.
Title: Topaz Dreams
Ingredients:
- 1 butterscotch pudding mix
- 2 applesauce
- 1/4 - 1/2 ground cinnamon
- 3 Cool Whip
- 1 1/4 graham cracker crumbs
Instructions:
1. Combine pudding mix, applesauce and cinnamon in a bowl.
2. Beat on low speed with a mixer until combined.
3. Gently stir in 1 c of cool whip.
4. Spoon approximately 2 T. of graham cracker crumbs in each of 4 dessert glasses. I used wine glasses to serve this inches.
5. Put a layer of butterscotch mixture in next, followed by a layer of cool whip.
6. Repeat layers, ending with cool whip.
7. Lightly sprinkle additional crumbs on top.
8. Garnish with Teddy Grahams and chill until ready to serve.
Title: Lazy Devil's Food Cake
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 3 baking soda
- 1 1/4 salt
- 1/2 vanilla
- 5 vinegar
- 1 cold water
- 1
Instructions:
1. Grease 8 inch square pan, sift dry ingredients into pan.
2. Mix together the oil, vinegar, and vanilla, add to the dry ingredients.
3. Pour cold water over the mixture and mix well but do not beat. I just use a wooden spoon.
4. Spread evenly in pan and bake for 35-40 minutes at 350°F until toothpick inserted in center comes out clean.
5. *Note - When I make this, it is a very thin batter, but it still bakes up perfectly.
Title: Digestive Biscuits
Ingredients:
- 1 1/2 flour
- 1/4 rolled oats
- 1/4 sugar
- 2 baking powder
- 1/4 salt
- 3 butter
- 2 milk
Instructions:
1. Preheat oven to 400 degrees. Lightly grease baking sheets.
2. In a large bowl, combine the flour, oats, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add just enough milk to make a firm dough.
3. Transfer the dough to a floured surface and knead until smooth.
4. Roll out to a thickness of 1 1/8". Using a fork, prick all over.
5. Using a 1 1/2" round cookie cutter, cut rounds and place 1" apart on prepared pans.
6. Bake for 12-15 min, until the crust is golden brown.
7. transfer to wire racks to cool.
Title: Cowboy Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 oatmeal
- 1/4
- 3/4
Instructions:
1. Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts and oatmeal or rice crispies.
3. Drop by rounded tablespoon onto ungreased baking sheets. Make sure the dough is cold and the cookie sheet cool to the touch!
4. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. .
5. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Title: Oreo Cookies
Ingredients:
- 18 water
- 1/4 eggs
- 2 water
- 1 vanilla
- 2 powdered sugar
- 1 powdered sugar
- 2 unflavored gelatin
- 1
- 1/2
- 1
Instructions:
1. Blend all COOKIE DOUGH ingredients together until you can shape the dough into a smooth ball.
2. Let it stand 20 minutes, loosely covered.
3. Form dough into marble-sized balls.
4. Place 2 inches apart on greased cookie sheet.
5. Flatten each with smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder. (Or use sweetened chocolate drink powder).
6. Bake at 400 degrees for 8 minutes.
7. Remove cookies at once from baking sheet, to paper toweling and at once, flatten each cookie with back of pancake turner.
8. Let cool 20 minutes.
9. Fill with COOKIE FILLING mixture.
10. Cookie Filling:
11. Soften gelatin in cold water.
12. Place in heatproof cup in pan of hot water till gelatin is transparent.
13. Meanwhile beat Crisco till fluffy, adding vanilla and sugar a little at a time.
14. Beat in Gelatin mixture when it is completely cooled, but not yet "set" or firm.
15. This is used to give the filling stability - as well as protein!
16. When cooled, shape filling into 1 inch balls.
17. Place between the two bottom sides of the cooled cookies, pressing gently till filling has spread to edge of cookies and rounded-out like the originals.
Title: Mango Coconut Cake
Ingredients:
- 3/4 coconut
- 1 milk
- 1 light rum
- 1/4 butter
- 1/3 eggs
- 2 nutmeg
- 1/2 mango
- 1 flour
- 2
Instructions:
1. Preheat oven to 325 degrees and grease bundt cake pan.
2. Sprinkle bottom and up the sides with 1/4 cup of the toasted coconut.
3. In large mixing bowl, combine milk, rum, butter, eggs and nutmeg. Mix on low speed 2 minutes, scraping bowl occasionally.
4. In medium bowl, sti together the mango, remaining 1/2 cup of the toasted coconut and flour. Fold into cake batter.
5. Spoon into prepared pan until 3/4 full.
6. Bake 65-75 minutes or until toothpick inserted in center of the cake comes out clean.
7. Cool 10 minutes. Remove from pan; cool completely on rack. Dust with powdered sugar, if desired.
Title: Mint Chips Chocolate Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 2 vanilla extract
- 1/4 milk
- 1/2 salt
- 2 eggs
- 2 all-purpose flour
- 1/4 baking soda
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 375F degrees,line cookie sheet with parchment paper.
2. Beat butter,brown sugar in a large bowl until well combine ,add milk , eggs,vanilla,beat well.
3. Stir dry ingredients flours,salt,cocoa,baking soda together, gradually add flour mixture to the butter mixture beating well.
4. Add semi-chocolate chips and mint chips to batter.
5. Roll dough into two inch balls, place on prepared cookie sheets,about 24 cookies.
6. Bake in preheated oven for 10 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.