lumicero/recipes-ing2inst huggingface dataset:
Title: Fabulous Shamrock Sugar Cookies
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1 cream of tartar
- 1/4 ground nutmeg
- 1 butter
- 1 1/2 confectioners' sugar
- 1 egg
- 2 pure vanilla extract
- 2 -3 milk
- 1/2 confectioners' sugar
Instructions:
1. Mix flour, baking soda, cream of tartar and nutmeg; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
2. Preheat oven to 375°F Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.
3. Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
4. For the Icing, mix green food color and milk. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth.
5. To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry.
6. I like the 3 decorations styles:
7. 1- cover the whole top surface in green icing.
8. 2 - cover the whole top surface in white icing then pipe green as an outline.
9. 3 - Cover the whole top surface with white icing & cover with candy sprinkles (allow the icing to set for a few minutes before adding the sprinkles so they don't absorb moisture & leach their colour).
Title: Butterscotch Flavor Powder
Ingredients:
- 60 dark brown sugar
- 30 butter
- 1/8 salt
- 1 blackstrap molasses
- 1/2 water
Instructions:
1. Mix the ingredients together in a pan, adding just enough water to wet down the other ingredients, set a stovetop burner in the medium heat range, and, stirring constantly, cook slowly until the temperature of the mixture is a carefully measured 310 degrees F. Cooking slowly is important for giving the Maillard reaction time to take place. (The Maillard reaction is what develops the butterscotch flavor). For measuring the temperature, I use an infrared surface temperature thermometer. There are many brands of these infrared thermometers on Amazon.
2. When the mixture is cooked, pour it immediately (not letting it harden) onto a flat surface that has been covered with a sheet of parchment paper, and let the mixture cool for, say, 20 minutes, until it is rock solid. Then crack it up with your food-gloved hands, transfer it to a blade type coffee grinder, and grind it into a fine powder. This may require several "transfer-grind" operations. Store the powder in a refrigerator, and use it as desired.
Title: Lafayette Ginger Cake
Ingredients:
- 1 dark molasses
- 1/2 butter
- 1/2 brown sugar
- 1/2 milk
- 1/2 flour
- 3 powdered ginger
- 2 cinnamon
- 1 mace
- 1 nutmeg
- 1 cream of tartar
- 1 eggs
- 3 baking soda
- 1 orange, rind of
- 1/2 crystallized ginger
- 1 cream cheese
- 1/2 sour cream
- 1 brown sugar
- 2
- 1/2
Instructions:
1. Heat the molasses, butter, sugar, milk, and coffee until sugar is dissolved.
2. Sift the flour, spices, and cream of tartar together.
3. Beat the eggs until extremely thick.
4. Fold the dry ingredients into the molasses mixture alternately with the eggs.
5. Add the soda to the last addition of flour.
6. Next add the orange juice and rind.
7. Mix and pour into a 13x9x2-inch pan lined on the bottom with wax paper.
8. Sprinkle with crystallized ginger and bake in a 350* oven for about 40 minutes.
9. Cool and frost.
10. Frosting:.
11. Moisten the cheese with a little cream or sourcream.
12. Blend in the sugar.
13. Spread cake with jam and cover with the cheese mixture.
Title: Ding Dong Cake
Ingredients:
- 1 milk
- 1 flour
- 4 butter
- 1/2 shortening
- 1/2 sugar
- 1 vanilla
- 1 butter
- 1 vanilla
- 1 milk
- 3 powdered sugar
- 2
Instructions:
1. Bake cake according to directions on box, using a 9x13-inch pan. After it cools, slice in half horizontally and set aside until filling is prepared.
2. FILLING: Combine milk and flour. Cook until thick, then cool. Mix butter and shortening for 4 minutes. Add sugar and vanilla and mix 4 more minutes. Add flour mixture and beat 4 minutes more.
3. Spread on bottom layer of cake and replace top layer of cake.
4. ICING:
5. Combine butter, vanilla, milk, cocoa and mix. Add powdered sugar until quite thick.
Title: Easy Vanilla Cupcakes
Ingredients:
- 2 all-purpose flour
- 2 eggs
- 1/8 baking powder
- 1/2 milk
- 3 butter
- 1/2 table salt
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Cream the butter and sugar together in a bowl.
3. Slowly add the eggs to the butter and sugar, beat well.
4. Add milk to eggs, sugar, and butter. Beat well.
5. Set aside.
6. Whisk together flour, baking powder and salt.
7. Add wet ingredients to dry ingredients, and beat well.
8. Grease muffin tin.
9. Fill each halfway.
10. Bake for 7 minutes.
11. Let cool for 5-10 minutes.
12. Decorate!
13. Enjoy!
Title: Unknownchef86's Norwegian Fattigmann Cookies
Ingredients:
- 1 egg
- 3 sugar
- 4 flour
- 4 butter
- 1 1/2 ground cardamom
- 1 powdered sugar
- 1/4
Instructions:
1. Beat egg and yolks slightly; stir in other ingredients. Use just enough flour to make a soft dough.
2. To keep dough light and fluffy, handle dough as little as possible.
3. Roll out on floured cloth and cut with a Fattigmann cutter.
4. Fry in hot oil until very lightly browned.
5. Drain on a paper towel and dust with powdered sugar.
Title: Warm Apricot Cobbler
Ingredients:
- 6 apricots
- 1/2 granulated sugar
- 2 all-purpose flour
- 1 lemon rind
- 4 lemon juice
- 1/2 ground cardamom
- 1 1/2 all-purpose flour
- 1/4 granulated sugar
- 4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/3 butter
- 1/2 buttermilk
- 1 milk
- 1 granulated sugar
Instructions:
1. In a large bowl, toss together the apricots, sugar, flour, lemon rind and juice and cardamom to coat.
2. Scrape into an 8" square glass baking dish and set aside.
3. To make the biscuit topping, whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
4. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
5. Add the buttermilk all at once, stirring with a fork to make a soft, slightly sticky dough.
6. Gather the dough into a ball.
7. On a lightly floured surface, knead the dough about 10 times or until smooth.
8. Pat out into a circle about 1/2" thick.
9. Using a 3" round cookie cutter, cut into rounds, rerolling and cutting the scraps.
10. Arrange over the fruit.
11. Brush the rounds lightly with the milk and sprinkle with the sugar.
12. Bake in a 375 degree F oven until the centre biscuit is no longer doughy underneath, about 40 minutes.
13. Serve warm.
Title: Arabic Cardamom Shortbread (Gorayba)
Ingredients:
- 2 flour
- 2 orange flower water
- 1 rose water
- 1 ghee
- 50 icing sugar
- 1/2 pine nuts
- pistachios
- baking soda
Instructions:
1. Melt ghee in a saucepan on the stove.
2. Add icing sugar to ghee and mix till sugar is completely dissolved.
3. Remove from heat.
4. Add cardamom and gradually add in the flour and baking soda.
5. Mix well. dough should not stick to your hand.
6. Add more flour if necessary.
7. Roll 1 tsp of dough at a time into balls.
8. Place onto an oven tray, flatten slightly.
9. Place a nut of your choice in the middle of each cookie.
10. Bake at 180°C for 10 minutes, or until tops are cream.
Title: Mango Pudding - 3 Points
Ingredients:
- 1 1/4 2% low-fat milk
- 3/4 cornstarch
- 4 mango
- 1 mint leaf
- 1
Instructions:
1. Pour nectar into a medium saucepan; place over medium heat.
2. Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously.
3. Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes.
4. Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
5. Combine remaining mango with mint and spoon over chilled pudding.
Title: Peanut Butter Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 creamy peanut butter
- 1 vanilla
- 3 - 3 1/2 powdered sugar
- 2 milk
Instructions:
1. Mix together cream cheese and peanut butter with mixer until smooth.
2. Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
3. (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
4. Spread on cooled cake.
Title: Triple Chocolate Devils Food Bundt Cake
Ingredients:
- 1 water
- 1 egg
- 1 chocolate pudding mix
- 2 butter
- 1/4 white sugar
- 1/3
Instructions:
1. Preheat oven to 350*F.
2. Prepare cake mix according to pakage directions, adding the pudding mix with the water, oil, and eggs.
3. Stir 1c. of the chocolate chips into the batter.
4. In separate bowl, cut butter into white sugar, add 2 tablespoons chocolate chips.
5. Sprinkle 1/2 of the butter, sugar and chocolate chip mix in the bottom of the bundt pan.
6. Pour cake batter into bundt pan.
7. Sprinkle the other half of the sugar and butter mix on top of the cake.
8. Bake at 350*F for 1 hour.
9. Glaze with your favorite chocolate frosting. (Melt in the microwave to thin frosting slightly, drizzle over cake and sprinkle with more chocolate chips.).
10. Enjoy!
Title: Killer Carrot Cake With Cream Cheese Icing
Ingredients:
- 2 sugar
- 1 egg substitute
- 1 canola oil
- 3 cinnamon
- 2 baking soda
- 1 salt
- 2 vanilla
- 2 unbleached flour
- 3 carrots
- 1 walnuts
- 1 raisins
- 1/2 margarine
- 1 cream cheese
- 1 powdered sugar
- 2 vanilla
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, combine sugar, egg sub, canola oil, cinnamon, baking soda, salt, 2 tsp vanilla, unbleached flour, carrots and walnuts and raisins (if using). Mix well.
3. Pour into a 13x9x3 baking dish and bake 40-45 minutes or until a toothpick inserted near the center comes out clean.
4. Side note: I have not tried this as a layer cake so the cooking times in the round pans may vary!
5. While the cake is baking, make the icing.
6. Start by combining the softened cream cheese and margarine. Mix until well blended.
7. Add the powdered sugar and 2 tsp vanilla and mix until combined.
8. Allow the cake to cool thoroughly before icing.
Title: Ww Caramel-Baked Pears
Ingredients:
- 1/3 brown sugar
- 1/4 water
- 2 margarine
- 2 pears
- 2 low-fat vanilla yogurt
- 2
Instructions:
1. Combine first 3 ingredients in a small saucepan.
2. Bring to a boil, and cook 3 minutes or until slightly thick.
3. Remove pan from heat; set carmel mixture aside.
4. Peel and core pears; cut pears in half lenghtwise.
5. Arrange pear halves, cut side up, in an 8 inch square baking dish; drizzle caramel mixture over pears.
6. Cover and bake at 350 degrees for 25 minutes.
7. Uncover and bake an additional 25 minutes or until tender.
8. Place 2 pear halves in each of 2 dessert dishes; spoon caramel mixture evenly over pears.
9. Top each serving with 1 tbls yogurt and 1 tsp almonds.
Title: Death by Chocolate Cookies
Ingredients:
- 1 all-purpose flour
- 3 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 Splenda granular
- 1/4 egg
- 1/3 vanilla extract
- 1
- 9
Instructions:
1. Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
2. Mix flour, cocoa, baking soda and salt.
3. Beat butter in large bowl until creamy, using electric mixer at medium speed. Add sugars and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla and beat well. Stir in cooled chocolate.
4. Beat in flour mixture in two additions, using low speed. Stir in chopped chocolate. Cover and refrigerate until firm, about 4 hours or overnight.
5. Preheat oven to 350°F Grease baking sheets. Make 12 big cookies. Bake 12 minutes.
Title: Dates 'n Stuff Apples
Ingredients:
- 1/3 dates
- 2 low-fat granola
- 2 walnuts
- 2 brown sugar
- 5 margarine
- 4 water
- 1/4 lemon juice
- 2 cinnamon
- 1 apples
- 1/4 maple syrup
- 4
Instructions:
1. In a small bowl, combine dates, granola, walnuts, sugar, 1 Tbsp of orange juice, margarine, lemon juice, orange peel, and cinnamon; set aside.
2. Core apples, set in 9 inch round baking dish.
3. Fill cavities with date mixture, dividing equally.
4. Combine remaining 1/4 cup orange juice with water, pour around apples in dish.
5. Cover with foil, bake in 350 oven 30 minutes.
6. Remove foil and continue baking about 15 minutes longer, or until apples are tender when pierced with a fork.
7. Serve warm or cold drizzled with maple syrup.
Title: Chai Spice Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 1 sugar
- 1 tea
- 2 baking powder
- 1 1/2 ground ginger
- 1 1/2 ground cinnamon
- 1 1/2 ground allspice
- 1 eggs
- 1
- 3
Instructions:
1. Combine flour, sugar and spices in a large bowl.
2. Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
3. Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness.
4. Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack.
5. Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.
Title: Chocolate "Salami"
Ingredients:
- 8 amaretti di saronno cookies
- 24 graham crackers
- 12 amaretto liqueur
- 1/4 unsalted butter
- 2 unsalted butter
- 1
- 2
- 1/4
Instructions:
1. Place the amaretti and plain cookies in a large bowl and crush roughly with the bottom of a drinking glass.
2. Put the chocolate and Amaretto liqueur in a medium microwave safe bowl and microwave on HIGH, 1 minute at a time, stirring until smooth and melted.
3. Stir the egg yolks into the chocolate mixture and then beat in the butter, a little at a time until evenly incorporated.
4. Add the chocolate mixture to the crushed cookies and stir well to mix.
5. Leave in a cold place for 1 hour to firm up the mixture.
6. Brush a large sheet of wax paper with oil or spray with cooking spray.
7. Pour the mixture onto the wax paper and shape into a 14-inch long log with a small metal spatula or butter knife.
8. Fold the wax paper tightly around the log and chill overnight.
9. To serve, unwrap the"Salami" and allow to come to room temperature for about 1 hour.
10. Slice thin and serve with whipped cream.
Title: Morsel Cake
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 1 chocolate chips
- 6
Instructions:
1. Cook pudding w/2 cups cold milk as directed on box.
2. While hot, dump in yellow cake mix (dry- do not add anything to the cake mix).
3. Beat w/electric mixer just until mixed. Do not over-mix.
4. Pour into an ungreased 13 x 9 cake pan.
5. Batter will be sticky.
6. Sprinkle nuts, chocolate and butterscotch chips on top.
7. Do not stir.
8. Bake@ 350 degrees for 27-30 minutes.
Title: English Trifle
Ingredients:
- 2 strawberries
- 1 blueberries
- 2 cherries
- 2 raspberries
- 1 ladyfingers
- 36 sherry wine
- 4 marsala
- 1/2 - 1 heavy cream
- 1 1/2 Grand Marnier
- 2 brandy
- 12 amaretti cookies
Instructions:
1. Cut up large quantities of the best soft fruits available. I like strawberries, raspberries, peaches and cherries best, but blueberries are also very good. Strawberries and cherries should be halved, raspberries and blueberries left whole, and peaches should be skinned and diced into 1" chunks. Skin peaches by slashing the skin a couple of times, then dunking briefly in boiling hot water. Lift out, rinse under cold water and slip off the skins.
2. Layer lady-fingers in the bottom of your trifle bowl. Douse them with as much sherry or Marsala as you see fit. They really should be moist, not dry. Then start layering your fruits.
3. After the last layer of fruit, spread over the custard. I prefer to not spread it completely to the edges – leave about 1/4” and it will spread itself perfectly.
4. Now unwrap and crush about 12 Amaretti cookies. Spread the crumbs evenly over the custard. Again, I tend to stop short of about 1/4” from the edge of the custard – so that the Amaretti crumbs don’t fall down the sides of the trifle bowl.
5. Whip the heavy cream with the Grand Marnier or brandy. Spread over the entire affair.
Title: Sinful Pecan Brownies
Ingredients:
- 1 light corn syrup
- 1 1/4 butter
- 3 vanilla extract
- 1 brown sugar
- 1/4 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9- x 13-inch baking dish.
2. In a large bowl, prepare brownie mix according to package directions. Pour into prepared baking dish.
3. In a medium bowl, combine corn syrup, butter, vanilla, brown sugar, and pecans; mix well.
4. Drop the pecan mixture by spoonfuls into the batter.
5. Bake 35 to 40 minutes or until toothpick inserted in center comes out dry.
6. Cool, then cut into squares.
Title: Baked Caramel Apple Pudding
Ingredients:
- 3/4 plain flour
- 1/2 white sugar
- 1 baking powder
- 1 ground cinnamon
- 1/4 salt
- 1/2 milk
- 1 1/2 apples
- 3/4 brown sugar
- 1/4 butter
- 3/4 margarine
- boiling water
Instructions:
1. For pudding: Combine flour, sugar, baking powder, cinnamon, salt, milk, and apples in a medium mixing bowl until well blended.
2. Preheat oven to 375°F.
3. Spread in a greased 1 1/2 quart casserole or 1-9 inch square or round, greased, metal baking pan.
4. For sauce: Mix brown sugar, butter, and water. Stir until butter is melted.
5. Pour sauce over pudding batter and bake for 40-50 minutes until brown and set.
6. Serve with ice cream, heavy whipped cream or let it stand on it's own.
Title: Split - Second Cookies
Ingredients:
- 3/4 butter
- 2/3 sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/3
Instructions:
1. In a mixing bowl cream butter and sugar.
2. Add eggs and vanilla, mix well.
3. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.
4. Divide dough into 4 equal portions; shape each into 12 x 3/4- in log.
5. Place 4 in apart on greased baking sheets.
6. Make a 1/2 in depression down center of logs; fill with jam.
7. Bake at 350 for 15-20 minutes or until lightly browned.
8. Cool for 2 minutes; cut diagonally into 3/4 inches slices. Remove to wire rack to cool completely.
Title: Zesty Iced Lemon Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 powdered sugar
- 1 egg
- 1/2 lemon peel
- 1 all-purpose flour
- 2 1/4 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1/4 sugar
- 3 powdered sugar
- 2 fresh lemon juice
- 3 -4 pistachios
- 3/4
Instructions:
1. In large bowl, combine butter, 1/2 cup sugar and 1/2 cup powdered sugar; beat well. Add egg, oil and lemon peel; mix well.
2. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, cream of tartar and salt to sugar mixture; beat until well blended. Cover dough with plastic wrap; refrigerate 2 hours for easier handling.
3. Heat oven to 325. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten cookies into 2-inch rounds with bottom of glass dipped in sugar.
4. Bake at 325 for 9 to 11 minutes or until edges begin to set and cookies are light golden brown. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool 10 minutes or until completely cooled.
5. Meanwhile, in small bowl, blend 2 cups powdered sugar and enough lemon juice for desired spreading consistency. Spread frosting on cooled cookies. Sprinkle pistachios on frosting before it sets.
Title: Fat Free Rice Krispies
Ingredients:
- 6 miniature marshmallows
- 1 light corn syrup
- 1/4
Instructions:
1. Lightly spray a 9" x 13" pan with PAM. Measure out cereal.
2. Pour corn syrup into a large pot, placed on medium heat.
3. When the syrup has warmed up a bit, add the marshmallows.
4. Continue to heat, stirring frequently, until the marshmallows are melted and smooth.
5. Add cereal, stirring with a large spoon until the cereal is uniformly coated.
6. Turn out into prepared pan.
7. Cover cereal mixture with waxed paper, and using hands, spread and press the cereal evenly in the pan, compressing firmly. Allow the treats to cool for 5 minutes or so before removing the waxed paper.
8. After the pan has cooled, cut into squares using a sharp knife dipped in hot water.
Title: Caramel Frosting
Ingredients:
- 2 unsalted butter
- 5 powdered sugar
- 1 1/2 light brown sugar
- 1/2 milk
- 2 dark corn syrup
- 2 vanilla
Instructions:
1. In a large mixing bowl, cream the butter (on medium speed) until smooth.
2. Add in the sugars; beat on low for 2 minutes.
3. Add in the milk, syrup, and vanilla; beat 3-5 minutes until smooth and creamy.
4. Use immediately or store, covered, at room temperature for up to 2 days.
5. **Reportedly, the icing tastes better if made the day before because the brown sugar gives the icing a slightly grainy texture that improves if allowed to set overnight.
Title: Yummy Fruit Pizza
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 powdered sugar
- 1 1/2 milk
- 1 1/2 kiwi fruits
- 2 banana
- 1 strawberries
- 5
Instructions:
1. Roll out cookie dough flat onto a prepared greased cookie sheet.
2. Bake by instructions.
3. This is very good with a chewy texture.
4. Be sure not to overbake.
5. Mix with a mixer cream cheese, powdered sugar, and milk.
6. Spread this on top of cooled cookie.
7. Slice all fruits as thick as you like.
8. Drop randomly, or you can decorate with your toppings.
9. Chill or serve immediately.
Title: Boodle's Orange Fool
Ingredients:
- 4 -6 oranges, juice and zest of
- 2 lemon, juice and zest of
- 1 sugar
- 25 -50
- 300
Instructions:
1. Use the sponge slices to line the bottom and halfway up the sides of a deep serving dish or bowl.
2. Mix the orange and lemon zests and juices with the sugar and stir until the sugar is dissolved.
3. In another bowl, whip the cream until it just starts to thicken, then slowly add the sweetened fruit juice, whipping the cream as you do so.
4. Whip until the cream is light and thickened and all the juice absorbed.
5. Pour the mixture over the sponge and refrigerate for at least 2 hours, longer if possible, so that the juice can soak into the sponge and the cream thicken Serve decorated with segments or slices of fresh orange.
Title: Macaroons Made Easy
Ingredients:
- 3 sugar
- 1/2 salt
- 1/4 sweetened flaked coconut
- 14
Instructions:
1. Lightly whip hip egg whites.
2. Add other ingredients.
3. Place a spoon size macaroon on baking sheet (line with parchment paper or coat with nonstick cooking spray).
4. Bake for 25-30 minutes or until lightly golden in a pre-heated 350’ oven.
5. Let cool and enjoy!
Title: Cake Mix Cake Plus
Ingredients:
- 1 eggs
- 4 flour
- 1 sour cream
- 1 sugar
- 3/4 milk
- 1 margarine
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 9 x 5 x 3-inch loaf pan or 12-cup fluted tube pan with non-stick cooking spray.
3. In large mixing bowl, combine cake mix, eggs, flour, sour cream, sugar, milk and margarine. Beat to mix well. Pour into prepared pan.
4. Bake for 1 hour, or until done.
Title: Easy Icing
Ingredients:
- 1 powdered sugar
- 1/4 salt
- 1/2 vanilla
- 1 1/2 half-and-half
Instructions:
1. Blend sugar, salt and flavoring.
2. Add cream to make easy to spread.
3. If desired, tint with a few drops of food coloring.
4. Spread on cookies with small knife or spatula.
Title: Tomato Head's Spooky Gingerbread Cookies
Ingredients:
- 3 all-purpose flour
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 baking soda
- 3/4 dark brown sugar
- 3/4 butter
- 3/4 molasses
- 2 milk
Instructions:
1. Sift flour, spices and baking soda.
2. Place in the bowl of a stand mixer.
3. Add sugar and mix until incorporated.
4. Add butter and mix until it resembles sand.
5. Add molasses and milk and mix until smooth dough forms.
6. Remove dough from mixer, place between two sheets of wax paper and roll out to a thickness of 1/4 inch.
7. Refrigerate dough over night.
8. Cut dough out into desired shapes, place on a baking sheet lined with parchment paper and bake in a 350 degree oven for 8-10 minutes.
9. Do not over bake.
10. Remove from oven and allow to cool on cookie sheet.
11. Decorate with icing.