lumicero/recipes-ing2inst huggingface dataset:
Title: Ginger Spice Cookies
Ingredients:
- 3/4 shortening
- 3/4 sugar
- 1/2 molasses
- 1 egg
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground ginger
- 1/8 ground cloves
- 1/4 salt
- sugar
Instructions:
1. Preheat oven 375°
2. Grease cookie sheets.
3. In a large mixing bowl, cream shortening and 3/4 cup sugar until light and fluffy.
4. Add molasses and egg; beat well.
5. In another bowl combine dry ingredients and mix with fork.
6. Stir dry ingredients into creamed mixture, mixing well.
7. Chill cookie dough for 2 hours.
8. Shape in 1-inch balls, then roll each ball in sugar.
9. Place ginger cookies on greased baking sheets and bake in preheated oven for about 12 minutes.
Title: Cake Mix Lemon Pecan Cookies
Ingredients:
- 1 butter
- 1/3 eggs
- 2 milk
- 2 pecans
- 1
- 1/2
Instructions:
1. With mixer blend butter, eggs, milk and extract.
2. Mix in cake mix and chopped pecans.
3. Chill dough before placing on parchment lined baking sheet.
4. Form into large balls, place on baking sheet and press down with fork.
5. Bake 350 degrees for 12 minutes. Let cool before removing from baking sheet.
Title: Golden Syrup Dumplings
Ingredients:
- 1 self-raising flour
- 20 butter
- 2 milk
- 1/4 salt
- 1 egg
- 1 1/2 water
- 20 butter
- 1/2 sugar
- 1 golden syrup
Instructions:
1. To make dumplings:.
2. Put flour and butter in food processor. Blend until mixture resembles fine breadcrumbs.
3. Add milk, salt and egg and process until dough is formed.
4. Transfer dough to board and knead lightly.
5. Shape into 12 balls.
6. To make the syrup:.
7. Put all syrup ingredients into a large saucepan and bring to the boil.
8. Stir until sugar dissolves.
9. Put the dough balls into the syrup saucepan in a single layer and cook over medium heat for 15 minutes.
10. If necessary add water.
11. To serve put the sumplings into bowls and spoon remaining syrup over.
Title: Goo Goo Cluster
Ingredients:
- 1 miniature marshmallow
- 1 chocolate chips
- 2 butter
- 1
- 2
Instructions:
1. Melt Chocolate Chips In A Pan With Eagle Brand Milk.
2. While This Is Heating,Mix Marshmallows And Peanuts In A Large Bowl.
3. Pour Melted Mixture Over Nuts And Marshmallows.
4. Mix together.
5. Pour In A Buttered Pan.Chill 2 Hours And Cut Into Squares.
Title: The Little Irish Whiskey Cake
Ingredients:
- 1 lemon, zest of
- 1 golden raisin
- 1/4 butter
- 2 butter
- 1/2 eggs
- 1 self-rising flour
- 2/3 sugar
- 2
- 1
- 2
Instructions:
1. Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
2. Cover with plastic wrap and leave to soak overnight.
3. When ready to prepare the cake, lightly butter a 7-inch square cake pan.
4. Line the base with parchment paper.
5. Preheat the oven to 350°F.
6. Place the butter in the bowl of an electric mixer (or mix by hand).
7. Beat the butter until creamy.
8. Add the sugar and continue beating until the mixture is light and creamy.
9. Add the egg yolks and beat them into the mixture one at a time.
10. Remove the lemon zest from the raisin and whiskey mixture.
11. Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
12. Gently stir into the mixture.
13. In another bowl, whisk the egg whites until stiff.
14. Fold them into the egg and sugar mixture alternately with the flour.
15. Don't overmix.
16. Transfer the batter to the prepared pan and smooth the surface.
17. Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
18. Remove from the oven and let sit for about 10 minutes.
19. Turn out onto a cake rack set over a plate so that the cake is upside down.
20. Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
21. Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.
Title: Strawberries With Grapes
Ingredients:
- 32 fresh strawberries
- 2 green seedless grapes
- 1/4 granulated sugar
- 2 of fresh mint
- 1/2 vanilla extract
Instructions:
1. Wash grapes.
2. Wash, hull and quarter berries.
3. Combine all in a large bowl and toss lightly to coat.
4. Cover and refrigerate for 2 to 4 hours.
5. Spoon into small dessert bowls, and serve.
Title: 14-Carat Cake With Cream Cheese Frosting (Lower Fat Version)
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 1 1/2 unsweetened applesauce
- 4 eggs
- 2 carrots
- 1/2 butter
- 1 reduced-fat cream cheese
- 1/2 vanilla
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F Grease 3 9-inch round cake pans or a 9x13 inch rectangular baking pan.
2. To make cake, sift together the flour, baking powder, baking soda, salt, and cinnamon.
3. Add sugar, applesauce, and eggs. Mix well.
4. Stir in carrot, nuts, and pineapple.
5. Turn batter out into cake pan(s). Bake in center of oven at 350°F for 35-40 minutes for round pans, or about 45-50 minutes for rectangular pan (cake should be set in middle and shrink from pan at edges a bit).
6. Cool a few minutes in pans. Remove to wire racks to cool completely (you may keep it in the rectangular pan if you plan to frost the top only and serve it from the pan).
7. Meanwhile, make cream cheese frosting.
8. Combine butter, cream cheese, and vanilla; beat well.
9. Add sifted sugar gradually, beating well after each addition.
10. If too thick, thin a little with milk to spreading consistency.
11. When cake is completely cool, frost with cream cheese frosting. Leftovers should be refrigerated (due to cream cheese in frosting).
Title: Candied Ginger Pound Cake With a Hint of Orange
Ingredients:
- 1 butter
- 2 sugar
- 1 brown sugar
- 6 eggs
- 3 flour
- 1/4 baking soda
- 1 salt
- 8 sour cream
- 2 orange zest
- 1 -2 candied ginger
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Cream butter and sugars until light and fluffy.
3. Add eggs one at a time until mixed well.
4. Combine flour, soda, and salt.
5. Alternately add flour and sour cream until combined with egg/butter mixture.
6. Add extract and zest to cake batter.
7. Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.
8. Pour into large bundt pan, sprayed with baking spray.
9. Bake at 300 degrees for 1 hour and 10 minutes ~ check for doneness ~ cover top of cake with aluminum foil if it is getting too dark!
10. Continue baking if necessary ~ check at 5 minute intervals till done. Cake in my photo baked for 1 hour and 15 minutes.
11. If desired, brush hot cake with an orange juice/sugar syrup to glaze ~.or top each serving with orange curd.
Title: Fresh Coconut Cake
Ingredients:
- 2/3 butter
- 1 3/4 sugar
- 3 cake flour
- 3 1/2 baking powder
- 3/4 salt
- 1/2 ginger
- 1 1/3 milk
- 2 vanilla
- 3 eggs
- 1/2 coconut
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour two 8 inch round cake pans.
3. In a large mixing bowl with an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the egg yolks and blend well.
5. Sift together the salt, flour, baking powder, and ginger.
6. Add alternately with milk to above mixture.
7. Blend well after each addition.
8. Add vanilla, blend well and set aside.
9. Wash the beaters in hot soapy water.
10. Making sure bowl and beaters are absolutely grease-free, whip the egg whites until stiff.
11. Fold the egg whites and coconut into the batter.
12. Pour into the cake pans and bake for about 40 minutes or until a toothpick inserted into the centre comes out clean.
13. Cool completely and then frost with your favourite icing and finish by sprinkling with any extra grated coconut.
14. If you have leftover coconut liquid you can also use a bit of this in the frosting.
Title: Strawberries and Marshmallows for the BBQ
Ingredients:
- 2 strawberries
- 100 lemon juice
- marshmallows
Instructions:
1. Toss berries in lemon juice.
2. Thread them onto 8 skewers alternating with marshmallows.
3. Cook under a hot grill 1- 2 minutes or till starting to brown.
4. Enjoy.
Title: Chocolate Cupcake Cones
Ingredients:
- 14 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/4 coffee
- 3/4 coffee
- 2 unsalted butter
- 5 sugar
- 3/4 sugar
- 1 1/2 egg
- 2 pure vanilla extract
- 1 instant espresso
- 1 1/2 heavy cream
- 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Stand cones on an ungreased baking sheet.
3. In a mixing bowl, whisk together the flour, baking soda, and salt; set dry ingredients aside.
4. Set a medium saucepan full of water over medium heat; bring water to a boil.
5. Reduce heat to medium high, and let water simmer.
6. In the heatproof bowl of an electric mixer, combine brewed coffee, 2 1/2 ounces chocolate, and 1/2 cup (1 stick) butter.
7. Set bowl over simmering water, stirring occasionally, until the butter and chocolate have melted.
8. Remove bowl from heat; stir in 1 cup sugar.
9. Transfer bowl to mixer.
10. Add the reserved dry ingredients, and beat until well combined.
11. Add the egg and 1 teaspoon vanilla; beat to combine.
12. Pour batter into the cones, filling each cone 3/4 full.
13. Transfer baking sheet to oven, and bake until domes form and a cake tester inserted into centers come out clean, 20 to 25 minutes.
14. Remove from oven, and transfer to a wire rack to cool completely.
15. Combine the remaining 1/2 cup plus 2 tablespoons sugar, espresso, and cream in a heavy saucepan.
16. Set over high heat, and bring to a boil, stirring constantly.
17. Reduce heat to medium; simmer, without stirring, 5 minutes.
18. Remove pan from heat; add remaining 2 1/2 ounces chocolate, stirring until melted.
19. Stir in the remaining 1/4 cup (1/2 stick) butter and 1/2 teaspoon vanilla.
20. Chill, stirring occasionally, until icing is cool enough to spread.
21. Using an offset spatula, spread icing over ice-cream-cone tops.
22. Serve.
Title: Chocolate-Mint Parfaits
Ingredients:
- 2 milk
- 1/4 chocolate flavor instant pudding and pie filling mix
- 1 Cool Whip
- 6
- 1
Instructions:
1. pour milk and peppermint extract into medium bowl.add dry pudding mix,beat with wire whisk 2 mins or till well blended set aside.
2. add food coloring to cool whip stir gently till well blended.
3. layer pudding and whipped topping alternately in 6 parfait glasses.
4. refrigerate at least 15 mins before serving.
5. prep time does not include the 15 mins of.
6. refrigeration.
Title: Peanut Butter Popcorn
Ingredients:
- 1/2 - 1 margarine
- 1 honey
- 1 peanut butter
Instructions:
1. Large bowl of popped popcorn Boil margarine and honey together to soft ball stage.
2. Add peanut butter; stir well.
3. Pour mixture over large bowl of popcorn and stir to coat evenly.
4. Store in a covered container.
Title: Versatile Vanilla Cake - Everyday Food
Ingredients:
- 1 unsalted butter
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1 1/2 sugar
- 2 eggs
- 3 pure vanilla extract
- 2 low-fat buttermilk
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter and flour (not using the butter/flour called for in the recipe) two 8x2 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and uttermilk, beginning and ending with flour mixture; mix just until combined.
3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
4. Place one cake bottom side up on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day Once frosted, serve within a few hours.).
Title: 7 Cups Halwa ( Coconut - Chickpea Flour Dessert)
Ingredients:
- 1 ghee
- 1 chickpea flour
- 1 sugar
- 3 milk
- 1
Instructions:
1. Mix all the ingredients, put in a heavy bottomed vessel and put on the flame.
2. Stir continuously for 20 minutes. Reduce the flame during the last 5 minutes.
3. Remove from the flame when the mixture leaves the sides of the vessel.
4. Pour it in a flat dish/tray and cut into squares when cool.
Title: Very Vanilla Frosting
Ingredients:
- 2 - 2 1/2 powdered sugar
- 3 butter
- 1/4 salt
- 1/4 milk
- 1 vanilla bean paste
Instructions:
1. In a medium mixing bowl, add powdered sugar, butter, milk and vanilla bean paste.
2. With a spoon, stir ingredients together until moistened. Form a well in the center of the mixture and add food coloring if desired.
3. With a hand-held electric mixer, beat on high for two minutes or until smooth and creamy. If a stiffer frosting is desired, add a little more powdered sugar at a time until desired consistency is reached. For a thinner frosting, use less powdered sugar or add a little more milk at a time until desired consistency.
4. Spread frosting onto cooled cookies. Allow frosted cookies to sit at room temperature for 30-45 minutes in order for frosting to become firm enough to pack cookies away in an air-tight container. Be sure to place a sheet of wax paper between each layer of cookies to prevent them from sticking together.
Title: Autumn Apple Cake With Butter Sauce
Ingredients:
- 2 sugar
- 2 eggs
- 1/2 butter
- 2 flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 4 apples
- 1 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 evaporated milk
- 1/2
Instructions:
1. In a large bowl, combine the sugar, eggs and butter; beat well.
2. In another bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg.
3. Stir the dry ingredients into the creamed mixture.
4. Add the chopped apples and nuts. Mix together well.
5. Pour into a well greased 9x13-inch pan.
6. Bake at 350°F for 45 minutes.
7. For the butter sauce: Melt the 1/2 cup butter in a saucepan on low heat. Add the sugars and evaporated milk. Heat slowly, do not let boil.
8. Serve with apple cake. You may dollop each individual piece with whipped cream as well.
9. Delicious!
Title: Rum Glaze
Ingredients:
- 7 powdered sugar
- 2/3 light corn syrup
- 2/3 hot water
- 1 sour cream
- 1
Instructions:
1. Combine all ingredients until blended being sure to scrape the sides and bottom of the bowl.
2. Use over cinnamon rolls, cakes, donuts, or anything you would like a glaze for.
Title: Grandma Pauline's Anniversary Fiesta Cake
Ingredients:
- 1 1/4 flour
- 3/4 sugar
- 1/2 water
- 1/4 lemon juice
- 1 vanilla
- 1 cream of tartar
- 1 salt
- 1 sugar
- 1
- 3/4
Instructions:
1. Sift together flour and 3/4 c.
2. sugar.
3. Make a well in center.
4. Add egg yolks, cold water, lemon juice and vanilla.
5. Beat until smooth.
6. Set aside.
7. With electric mixer whip egg whites, cream of tartar, and salt until foamy.
8. Continue beating, adding remaining 3/4 c.
9. of sugar a few T.
10. at a time, until sugar is incorporated and meringue holds stiff peaks.
11. FOLD batter into meringue until JUST blended.
12. Pour into ungreased tube pan and cut through batter to break air bubbles.
13. Bake at 350* for 50-55 minutes or until top springs back when touched.
14. Invert on a wine bottle and hang until cool.
15. Remove from pan and serve with whipped cream and strawberries.
Title: Dark Chocolate Cherry Brownies With Ganache and Sea Salt
Ingredients:
- 1 bittersweet chocolate
- 1/2 unsalted butter
- 1/2 eggs
- 1 granulated sugar
- 4 vanilla bean paste
- 1 1/2 coarse sea salt
- 1 flour
- 1 cherries
- 2 heavy cream
- 2 sweet cherries
- 1
Instructions:
1. Preheat the oven to 350°F Line a 9x13 baking pan with foil and spray with non-stick spray.
2. In a heatproof bowl set over a pan of barely simmering water, melt 8 ounces of bittersweet chocolate and all the butter, stirring occasionally until smooth. Whisk in the cocoa powder and espresso powder until smooth. Set aside to cool.
3. In a separate bowl, combine the eggs, sugar, vanilla bean paste and 1/2 teaspoon salt; whisk until combined, then pour in the warm chocolate mixture and whisk until smooth. Gradually add the flour, stirring with a spatula or wooden spoon just until combined. Fold in the 2 cups pitted cherries.
4. Bake for 30-35 minutes, until a crust forms on top a toothpick comes out almost clean. Transfer the pan to a wire rack and let cool to room temperature, about 2 hours. Once cooled, lift the brownies by the foil out of the pan, and transfer to a cutting board.
5. To make the ganache, place the remaining 8 ounces chopped bittersweet chocolate in a bowl. Pour the heavy cream into a saucepan; over medium low heat bring the cream to a gentle simmer just until it starts to bubble. Pour the hot cream over the chocolate and let stand for 5 minutes, then stir with a spatula until smooth. Pour over the cooled brownies and smooth out the top.
6. Before the ganache sets, sprinkle the remaining 1/2 teaspoon coarse sea salt over the ganache, then garnish with whole cherries. Let sit for 15-20 minutes until the ganache is set (you can refrigerate them to speed up the process), then cut into squares.
Title: Gingerbread
Ingredients:
- 3 eggs
- 1/2 ground ginger
- 1 flour
- 1 sugar
- 3 shortening
- 1 1/2 salt
- 1 ground cinnamon
- 1/2 baking soda
- 2
- 1
Instructions:
1. Grease and flour and 9 x 13 pan.
2. Make sour milk by adding 1 tsp of vinegar to a cup of milk.
3. Mix all ingredients together and put into the pan.
4. Bake at 350° until a toothpick inserted in the center comes out clean, approximately 30 minutes.
Title: Brownie Sundae Bliss
Ingredients:
- 19 1/2 egg
- 1 water
- 1/3
- 11 3/4
- 5
Instructions:
1. Spray 6 jumbo muffin tins with crisco no stick cooking spray. Prepare box of brownie mix as directed on package, dividing batter among prepared muffin tins. Bake 325 for 42-45 minutes; cool.
2. Pour hot fudge topping into 1 quart resealable freezer bag; microwave 20 seconds and knead. Snip small corner off bag.
3. For each sundae, squeeze caramel sundae syrup onto center of dessert plate; place brownie in center. Coat one end of a few nuts from jar of pecans in syrup with hot fudge topping; place around base of brownie.
4. Top brownie with scoop of vanilla ice cream. Drizzle generously with caramel and hot fudge topping, and place 2 nuts on top. Serve immediately.
Title: Cinnamon-Vanilla Frosting Shots
Ingredients:
- 1 cream cheese
- 1/4 butter
- 1 cinnamon
- 1/8 salt
- 2 vanilla extract
- 4 1/2 confectioners' sugar
Instructions:
1. In large bowl, combine the cream cheese, butter, cinnamon, salt and vanilla.
2. Use an electric mixer with the whisk attachment on high to beat until well mixed.
3. Add the confectioners' sugar and mix on low until just incorporated.
4. Increase speed to high and beat until thick and smooth.
5. Note: Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding.
6. Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
7. Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.
Title: Gingerbread with Lemon Sauce
Ingredients:
- 2 flour
- 1/2 sugar
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1 1/2 ground ginger
- 1/4 ground cloves
- 1/2 wheat germ
- 2 eggs
- 1 buttermilk
- 3/4 molasses
- 1/3 sugar
- 1/2 cornstarch
- 1 salt
- 1/8 boiling water
- 1 butter
- 2 fresh lemon rind
- 1 lemon juice
- 3
Instructions:
1. Gingerbread: Grease 9x9x2" baking pan.
2. Preheat oven to 350 degrees F.
3. Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
4. Stir in the wheat germ.
5. Beat eggs in a medium size bowl until frothy.
6. Stir in buttermilk, molasses and oil, mixing well.
7. Stir liquid ingredients into dry ingredients, mixing well.
8. Pour into prepared pan.
9. Bake in oven for 35 minutes or until top springs back when pressed.
10. Cool in pan on wire rack.
11. Cut into squares.
12. Serve warm with Lemon Sauce.
13. Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
14. Stir in boiling water and bring to boil again, stirring constantly.
15. Lower heat and simmer, stirring, until sauce is thickened and clear.
16. Stir in butter, lemon rind and juice.
17. Pour over warm Gingerbread.
Title: Dreamy Orange Cream
Ingredients:
- 1 instant vanilla pudding
- 1 Nature Valley Oats and Honey crunchy granola bars
- 1 mandarin orange segments
- 1
Instructions:
1. In a medium bowl, beat pudding mix and orange juice with wire whisk 2 minutes. Refrigerate 5 minutes. Fold in whipped topping.
2. Into 4 dessert dishes, divide pudding mixture. Top with crushed granola bars and orange segments.
Title: Mango Filled Coconut Cupcakes With Mango Buttercream
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 dry coconut powder
- 1/2 coconut milk
- 1/2 vanilla extract
- 1 butter
- 8 sugar
- 1 eggs
- 3 heavy cream
- 1 mango
- 1 butter
- 12 mango
- 1 powdered sugar
- 4
Instructions:
1. To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners.
2. Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside.
3. In a measuring cup combine coconut milk, oil and vanilla extract, set aside.
4. In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy.
5. Add eggs, one at a time to the butter/sugar mixture, beating well after each addition.
6. Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined.
7. Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.
8. While the cupcakes are baking prepare the filling.
9. In a mixing bowl beat cream until whipped cream is formed, about 7 minutes.
10. Mix in the finely chopped mango and set aside.
11. While cupcakes are cooling, make mango buttercream.
12. In a mixing bowl cream together mango and butter.
13. Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.
14. Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops.
15. Pipe in mango cream to the center of each cupcake and return top to cupcake.
Title: Vivian's Almond Cookies
Ingredients:
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 1/3 shortening
- 1 sugar
- 1 egg
- 2
Instructions:
1. Combine flour, baking soda and salt in a small bowl -- set aside.
2. Cream shortening and sugar.
3. Add egg and extract.
4. Add dry ingredients to shortening mix.
5. Make into balls and flatten with hand or botom of cup.
6. Bake at 350 degrees for 25 minutes.
Title: Orange Crush Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 margarine
- 1 butter
- 3/4 brown sugar
- 1/4
- 1/2
- 3
Instructions:
1. Preheat oven to 350*F.
2. Mix ingredients for the glaze; set aside.
3. Mix remaining ingredients, pour into greased bundt cake pan; bake 30 - 45 minutes, until toothpick inserted into center of the cake comes out clean.
4. Turn out on cake plate.
5. Cover with glaze while hot.
Title: Walnut Shortbread Cookies
Ingredients:
- 2 flour
- 1/4 baking powder
- 1 butter
- 1/2 powdered sugar
- 1/2 walnuts
Instructions:
1. Resift the flour with the baking powder.
2. Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
3. Stir in the walnuts.
4. Cover and chill for at least 2 hours.
5. Roll out onto floured board to 1/4" thickness. Cut into any shape.
6. Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
7. Make 2 to 2 1/2 dozen delicious cookies.