lumicero/recipes-ing2inst huggingface dataset:
Title: Non-Traditional Christmas Cake - No Cherries
Ingredients:
- 425 sultanas
- 175 currants
- 900 orange, juice and zest of
- 1 crushed pineapple
- 440 brandy
- 200 unsalted butter
- 170 brown sugar
- 200 eggs
- 200 vanilla essence
- 5 bread flour
- 1 1/2 baking powder
- 1 ground cinnamon
- 70 mixed spice
- 1 3/4 nutmeg
- 1 brandy
- 2
- 1
- 200
Instructions:
1. Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well.
2. Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems).
3. Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture.
4. Turn the oven down to 150 degrees Celsius.
5. Cream the butter and sugar until light and fluffy.
6. Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem.
7. Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine.
8. Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?).
9. Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours.
10. If the top starts browning too quickly cover with baking paper.
11. Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy.
12. Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.
Title: Coffee Spice Cookies
Ingredients:
- 2 hot water
- 1 brown sugar
- 1/2 egg
- 3/4 vanilla extract
- 1 baking powder
- 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1 salt
- 1 chocolate
- 1/4
- 1/3
Instructions:
1. DISSOLVE instant coffee in hot water. Beat shortening, brown sugar, egg, vanilla and coffee mixture in large bowl with electric mixer until light and fluffy. Mix in flour, baking powder, cinnamon, nutmeg and salt.
2. DIVIDE dough into two equal parts. Shape each half into a roll 7-inches long x 1 1/2-inches in diameter. Roll in chocolate decorator bits, pressing lightly. Wrap tightly. Refrigerate at least 2 hours.
3. HEAT oven to 375ºF. Cut rolls into 1/4-inch slices. Place slices 1-inch apart on ungreased baking sheet.
4. BAKE 6 to 8 minutes or until set. Cool on rack.
Title: Decadent Apple Brown Betty
Ingredients:
- 3 butter
- 7 tart apples
- 3 caster sugar
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 water
- 1/2 lemon, rind of
- 1 lemon juice
- 3 vanilla ice cream
Instructions:
1. Pre-heat oven to 180*C/375*F. Butter a shallow 1 ½ litre baking dish.
2. Place half the bread cubes in the prepared baking dish. Mix the remaining cubes with 2 TBS of melted butter and set aside.
3. Spread the apple slices over the bread cubes in the baking dish. Stir together the sugar, cinnamon, nutmeg, water, lemon juice, lemon rind and the remaining 5 TBS of butter. Stir until sugar is dissolved. Pour evenly over the apples, then top with the reserved bread cubes.
4. Bake in the pre-heated oven for 30 to 40 minutes, or until the apples are tender and the bread is well browned. If it is browning too quickly, cover lightly with foil. Serve warm or cold with cream or ice cream.
Title: Creamy Butterscotch Pudding - Anne of Green Gables
Ingredients:
- 1 brown sugar
- 2 cornstarch
- 1/4 salt
- 2 milk
- 2 butter
- 2 vanilla
- 1
Instructions:
1. Equipment You Will Need:.
2. 2 small mixing bowls.
3. fork.
4. heavy medium saucepan.
5. measuring cups.
6. measuring spoons.
7. wooden spoon.
8. serving bowl.
9. plastic wrap.
10. Directions:.
11. Break the eggs and separate them into the two small mixing bowls. Beat the yolks with the fork and set them aside.
12. Combine the brown sugar, cornstarch, and salt in the medium saucepan. With the wooden spoon gradually stir in the milk.
13. Place the saucepan over medium heat. Cook and stir the mixture until it is thick and bubbling - about 10 - 15 minutes. Stir and cook for 2 more minutes, and then take the saucepan off the heat.
14. Dip a measuring cup into the hot mixture and take out about 1 cup. Very slowly stir the cup of hot mixture into the egg yolks. Then stir the hot egg-yolk mixture into the large saucepan.
15. Stirring constantly, cook over medium heat for 2 more minutes.
16. Take the saucepan off the heat and add the butter and vanilla. Stir with the wooden spoon until the butter melts.
17. Pour pudding into the serving bowl. To keep a skin from forming on top, carefully place a piece of plastic wrap over the hot pudding and let it cool - about 1 minute. Remove the plastic wrap and spoon the pudding into small bowls.
Title: Cherry Upside Down Cake..
Ingredients:
- 1/2 brown sugar
- 14 flour
- 1 3/4 baking powder
- 2 salt
- 1/2 sugar
- 1 milk
- 1/3 vanilla extract
- 3/4 egg
- 1 sugar
- 1 cornstarch
- 1/2 cherry juice
- 2 butter
- 1 1/2
- 1/2
- 2
Instructions:
1. have ingredients at room temperature --
2. butter a 12x8 pan.sprinkle brown sugar over bottom of pan -- add drained cherries.
3. sift together flour, baking powder, salt and sugar.
4. add to oil and milk and vanillla -- beat for 1 1/2 minutes or batter is well blended.
5. add egg, unbeaten, and beat for another 1 1/2 minutes.
6. pour over cherries in pan --
7. bake at 350* for 35-45 minutes --
8. CHERRY SAUCE:.
9. you will need to put reserved cherry juice, drained from cherries into a 2 cup measuring cup -- and add enough water to equal 1 1/2 cups juice -- ,
10. pour into a medium saucepan -- add sugar, and cornstarch -- cook till thickened -- stirring constantly --
11. remove from heat and add almond extract, butter and red food coloring, if desired --
12. stir well to combine -- and butter melted.
13. serve warm over warm cake --
14. I can hear my husband sigh!
Title: Grilled Banana & Chocolate Panini
Ingredients:
- 1/4 butter
- 1 bananas
- 1 cinnamon
- 3
Instructions:
1. Lightly butter one side of each pound cake slice; set aside.
2. For each panini, lay 1 slice of pound cake, buttered side down, on work surface. Spread with about 1 tablespoon chocolate hazelnut spread, top with banana slices and sprinkle with cinnamon. Top with second slice of pound cake, buttered side up.
3. Spray indoor grill with nonstick cooking spray; heat to medium. Cook about 2 minutes or until pound cake is golden brown.
Title: Butter Mochi
Ingredients:
- 3 eggs
- 5 unsalted butter
- 1/2 vanilla extract
- 1 sugar
- 2 1/2 glutinous-rice flour
- 16 baking powder
- 1 coconut
- 1
Instructions:
1. Preheat oven to 350°.
2. Spray a Pyrex 9" x 13" x 2” baking dish with baker spray and set aside.
3. In large mix bowl combine milk, eggs, vanilla extract and butter and combine together with an electric mixer. Add in the sugar and mix well than add rice flour and baking powder when the mixture is combining add in the coconut and mix together and pour into the baking pan and into the oven for 1 hour.
4. After baking remove from oven and place onto a rack and with a knife run along the edge of the mochi to release from the side of the pan. Cool the mochi to down to room temperature before slicing.
Title: Cream Cake Dessert
Ingredients:
- 1 instant vanilla pudding
- 1 shortening
- 1/2 water
- 1 eggs
- 4 flour
- 5 milk
- 1 butter
- 1/2 shortening
- 1/2 sugar
- 1 vanilla extract
- 1 salt
- 1/2
Instructions:
1. Mix cake mix, pudding, and shortening on low speed until crumbly.
2. Add the water and eggs.
3. Beat on medium for 2 minutes.
4. Pour into a greased and floured 9x13 pan.
5. Bake a 350 degrees for 30-35 minutes.
6. Cool for 10 minutes.
7. In a saucepan combine flour and milk until smooth.
8. Bring to a boil.
9. Cook and stir for 2 minutes or until thickened.
10. Cool completely.
11. Cream butter, shortening, sugar, vanilla, and salt.
12. Beat in milk mixture until sugar is disolved, about 5 minutes.
13. Split cake into 2 horizontal layers.
14. Spread filling over the bottom layer.
15. Replace top layer.
Title: Crunchy Lemon Squares
Ingredients:
- 1 quick oats
- 1 flour
- 1/2 flaked coconut
- 1/2 walnuts
- 1/2 brown sugar
- 1 baking powder
- 1/2 butter
- 1 sweetened condensed milk
- 1/2 lemon juice
- 1 lemon rind
Instructions:
1. Combine oats, flour, coconut, nuts, sugar, baking powder, and butter until crumbly. Pat 1/2 of crumb mixture evenly on bottom of 9x9 parchment paper-lined baking pan. Reserve other half.
2. In medium bowl, combine Eagle Brand , Lemon juice and rind, Pour Eagle Brand Mixture onto crumb layer. Sprinkle remaining crumb mixure on top.
3. Bake in preheated 350F oven for 25-30 minutes. Cool thoroughly, and cut into squares.
Title: Tri-Chocolate Mousse With Raspberry Sauce and Chocolate Filigree
Ingredients:
- 8 bittersweet chocolate
- 1/4 butter
- 2 almond flavored liqueur
- 1/2 heavy cream
- 3/4 heavy cream
- 1 1/2 unflavored gelatin
- 6 white chocolate
- 1/2 heavy cream
- 1/2 butter
- 8 fresh raspberry
- 1/4 heavy cream
- 1 frozen raspberries in light syrup
- 1/2 cornstarch
- 1 fresh raspberry
- 1
- 3/4
Instructions:
1. Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan with non-stick cooking spray, line with plastic wrap.
2. Fill small roasting pan or baking dish with dried beans.
3. Wedge loaf pan into beans, tilting it lengthwise so that the first layer of chocolate will be at an angle.
4. Dark chocolate layer:
5. In saucepan over low heat, melt bittersweet chocolate with butter, stirring until smooth; stir in liqueur.
6. Cool, fold in whipped cream.
7. Pour mousse into loaf pan on the lower tilted side filling the pan from the center out lengthwise to the lower edge.
8. Smooth top.
9. Refrigerate, without removing from pan of beans, until mousse is firm, about 2 hours.
10. White chocolate layer:
11. In saucepan, combine 3/4 cup heavy cream and gelatin, let stand 5 minutes.
12. Add white chocolate and heat over low heat stirring until melted and smooth.
13. Place pan in bowl of ice water.
14. Stir until slightly thickened.
15. Remove from ice water, stir in almonds.
16. Fold in whipped cream.
17. Reposition loafpan to tilt in opposite direction. (lengthwise.).
18. Fill opposite side with white chocolate mousse. You will have one half dark chocolate and one half white chocolate coming down to an angle at the bottom center of the pan sloping (angling) upwards on each side. Like 2 triangles. Smooth white chocolate layer.
19. Cover, chill til firm.
20. Milk chocolate layer:
21. In saucepan over low heat, stir milk chocolate, butter and raspberry puree until smooth.
22. Cool, fold in whipped cream.
23. Level loaf pan and fill center with mousse, spread to edges.
24. Chill til firm, about 2 hours.
25. Raspberry sauce:
26. In food processor, puree thawed berries, strain into small saucepan. Stir in cornstarch and bring to a boil, stirring, simmer 1 minute.
27. Cool, refrigerate covered until serving.
28. Freeze mousse 1 hour before slicing.
29. Lightly sift cocoa powder onto each serving plate.
30. Add a slice of mousse, garnish with Raspberry Sauce, Chocolate Filigree and fresh raspberries.
31. Chocolate Filigree:
32. Line baking sheet with waxed paper.
33. Melt 3/4 cup chocolate melting wafers over low heat or in microwave.
34. Fit a #3 plain tip onto pastry bag.
35. Fill with the melted chocolate, pipe triangles of melted chocolate onto waxed paper.
36. Add crosshatches to each one.
37. Set aside til hardened.
38. Carefully peel off of waxed paper.
39. Store in covered container in cool place.
Title: Fondants Au Chocolat
Ingredients:
- 100 chocolate
- 90 butter
- 60 sugar
- 2 eggs
- 1 salt
Instructions:
1. Melt the chocolate (microwave or over hot water bath).
2. Add 80 g of butter to the chocolate until it has melted and incorporated with the chocolate.
3. Beat the egg yolks with 40 g of sugar until the mixture turns white.
4. Beat the egg whites with a pinch of salt.
5. Delicately first add the egg yolk mixture to the chocolate, then add the egg whites.
6. Butter 4 small moulds and sprinkle bottom and sides with the remaining sugar.
7. Put the chocolate mixture in the moulds and place in the fridge.(You could make this ahead, at the time of serving proceed here).
8. Preheat the oven at 190 °C. When oven is hot enough put the moulds in the oven for exactly 12 minutes. Demould the chocolate cakes and serve immediately. If you have beautiful moulds you could also choose to leave it in there and serve as it is.
9. Enjoy!
Title: Brownie Caramel Cheesecake
Ingredients:
- 1 egg
- 1 cold water
- 1/4 evaporated milk
- 2 cream cheese
- 1 white sugar
- 1 vanilla extract
- 2 eggs
- 1/2
- 1
- 2
- 1/3
Instructions:
1. Preheat oven to 350 degrees. Grease bottom and sides of a 9 inches springform pan.
2. In a small bowl, mix together brownie mix, 1 egg, oil, and water. Spread into the prepared pan. Bake in oven for 25 minutes. Cool 10 minutes.
3. Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often and heat until mixture has a smooth consistency. Reserve 1/3 cup of caramel mixture and pour the remainder over the warm, baked brownie crust.
4. In a large bowl, beat the cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5. Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge and remove the rim of the pan. Heat reserved caramel mixture and drizzle over cheesecake. Drizzle with chocolate topping.
Title: Pumpkin Spice Cake (Or Cupcakes)
Ingredients:
- 1 pumpkin puree
- 1 eggs
- 3 water
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Blend cake mix, pumpkin, eggs, vegetable oil and water in a large bowl until moistened.
3. Pour batter into 9" x 13" greased pan (for cake) or fill paper-lined muffin tins 3/4 full (for cupcakes).
4. Bake for 18 to 23 minutes or until wooden pick inserted in cneter comes out clean.
5. Cool in pans on wire racks for 10 minutes.
6. Frost.
Title: Chocolate Mayonaise Cake
Ingredients:
- 2 white flour
- 1 sugar
- 4 baking soda
- 1 1/2 salt
- 1 boiling water
- 1 mayonnaise
- 1 vanilla
- 1 raisins
- 1
Instructions:
1. Mix together the Boil water and Mayonnaise mix well and sit a side.
2. Mix together dry Ingredients. Now incorporate the Mayonnaise mix with the dry ingredients and add vanilla and nuts (optional).
3. Pour into cake pan and bake at 350 degrees for 40 to 50 minutes or untill cake tester comes out clean.
4. When cake is cool add your favorite Icing.
Title: Danish Christmas Rice Pudding With Almonds and Warm Cherry Sauce
Ingredients:
- 4 full-fat milk
- 1/3 white rice
- 1/2 vanilla pod
- 1 granulated sugar
- 3 almond paste
- 1/3 cherries
- 1 lemon juice
- 1 1/2 sugar
- 1/2 vanilla pod
- 3 water
- 1/2 cold water
- 1 1/2 potato starch
- 2 fresh mint leaves
- 1
Instructions:
1. Split half of the vanilla pod length ways, scrape out the seeds.
2. Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
3. Reduce the heat. Add the rice gradually, stirring constantly.
4. Increase the heat and bring to a boil again.
5. When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn’t stick too much to the bottom.
6. Leave to cool completely.
7. Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
8. Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
9. Combine the potato starch with 2 tablespoons cold water.
10. Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
11. Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
12. * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.
Title: Amish Pineapple Delight
Ingredients:
- 6 orange gelatin
- 3 lemon gelatin
- 10 chunk pineapple
- 10 miniature marshmallows
- 8 Cool Whip
- 6 maraschino cherries
Instructions:
1. In a bowl, mix orange gelatin according to instructions.
2. In separate bowl, mix lemon gelatin according to package directions.
3. Put in refrigerator till each is set.
4. Drain pineapple and cherries.
5. Cut gelatin into cubes.
6. In a large bowl, combine all ingredients.
7. Chill several hours and serve.
Title: Mississippi Mud Cake
Ingredients:
- 1 sugar
- 2 flour
- 1 1/2 eggs
- 1/2 vanilla
- 4 miniature marshmallows
- 2 butter
- 1 1/2 powdered sugar
- 2 evaporated milk
- 3/4
- 1
- 1/2
Instructions:
1. Combine sugar and oil,add flour,cocoa,eggs,and vanilla fold in nuts and marshmallows.
2. Pour in a buttered 9x13 pan.
3. bake 325* for 20 minutes while hot sprinkle on more marsmallows to melt.
4. Frosting: mix all and pour over cake swirling in the marshmallows.
Title: Semolina Milk Soaked Cake
Ingredients:
- 4 eggs
- 10 semolina
- 8 sugar
- 1/2 milk
- vanilla
- lemon rind
Instructions:
1. Preheat oven to 180°C.
2. Grease a 2 liter casserole with a little oil and line the casserole bottom with slightly oiled baking paper.
3. Beat the egg whites until stiff.
4. Thoroughly mix yolks with 4 tablespoons sugar and then add semolina one tablespoon at a time mixing well.
5. Gently fold in beaten egg whites and pour all the mixture into casserole.
6. Bake approximately 20 minutes or or until toothpick inserted in cake comes out clean.
7. While cake is baking, bring the milk with the remaining 4 tablespoons sugar to boiling point and add vanilla and lemond rind.
8. Flip the baked cake over on a platter and remove baking paper.
9. Soak immediately using a spoon to pour the hot milk all over the cake.
10. Let cool completely before slicing horizontally and filling with your favourite jam. You can also put jam on top the cake.
Title: Banana Cake
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 2 eggs
- 1 lemon juice
- 1/2 vanilla
- 1/2 baking soda
- 1 1/2 boiling water
- 1/4 milk
- 1/4 flour
- 2 baking powder
- 1 1/2 salt
- 1/2 walnuts
- 1/2
Instructions:
1. Pre-heat oven to 350. Grease a 9x9 pan and line with wax paper.
2. Cream butter, adding sugars gradually. Beat until light and fluffy.
3. Mix banana pulp and lemon juice together.
4. Add eggs, banana pulp, and vanilla to butter/sugar mixture.
5. Dissolve baking soda in water, add milk.
6. Sift dry ingredients. Roll walnuts into 1/2 cup of dry ingredients.
7. Add remaining dry ingredients and liquid alternately to the banana mixture.
8. Fold in flour/chopped nuts.
9. Pour into prepared cake pan.
10. Bake 40-50 minutes.
11. Cool and take out of pan.
12. Frost.
Title: Aunt Dunette's Italian Anise Biscotti
Ingredients:
- 4 eggs
- 2 baking powder
- 1 sugar
- 1/2 anise seed
- 2 flour
- 2 vanilla
- 1
Instructions:
1. Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.
2. Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.
Title: Crisp Oatmeal Cookies
Ingredients:
- 3 old fashioned oats
- 1 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1/4 nutmeg
- 1/8 ground cloves
- 6 unsalted butter
- 6 shortening
- 1 dark brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/4 water
- 2 vanilla
- 1/4 golden raisin
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350.
2. In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, nutmeg and cloves.
3. In a large mixing bowl, beat together shortening, butter and sugars until light and fluffy. Beat in the egg, scraping down the sides if necessary. Add water, vanilla and almond - mix until combined. Add dry ingredients and stir by hand just until combined. Fold in the raisins and nuts.
4. Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookies are a light golden, about 14 minutes. Remove and let cool on the baking sheet for about 5 minutes. Place the cookies on a wire rack to finish cooling.
Title: Orange and Chocolate Turnovers
Ingredients:
- 4 orange zest
- 1 puff pastry
- 2 water
- 4 granulated sugar
- 3 powdered sugar
- 4 of fresh mint
- 4
- 1/4
- 8
- 4
Instructions:
1. Combine orange segments, orange zest and chocolate chips.
2. Hold refrigerated until ready to use.
3. Drain off any juice before filling turnovers.
4. Place one dough square on smooth surface or waxed paper.
5. Brush right and bottom edges of square with water.
6. Place 1 ½ oz.
7. of orange and chocolate filling in center of each square.
8. Fold over and press down on edges, crimping firmly.
9. Place on baking sheet covered with parchment.
10. Brush with 1 teaspoon orange juice and sprinkle with 1 tsp granulated sugar.
11. Bake in a preheated 350º F oven for 25-30 minutes until dough is golden brown.
12. Sprinkle serving plate with 1 tablespoon powdered sugar.
13. Place warm turnover in center of plate.
14. Garnish with 2 orange peel twists tied in knots, and 1 mint sprig.
15. Serve immediately.
Title: Dark Chocolate Frosting
Ingredients:
- 12 corn syrup
- 1 salt
- 1 heavy cream
- 1/2 confectioners' sugar
- 1/2 unsalted butter
- 8
Instructions:
1. Place chocolate, corn syrup, and salt in food processor.
2. In small saucepan, bring cream to boil.
3. With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
4. Stop food processor and add confectioners’ sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
5. Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You’ll know it’s ready when a spoon can stand up in it.
Title: Nicole's Cherry Bonbons
Ingredients:
- 1/2 butter
- 1 confectioners' sugar
- 2 confectioners' sugar
- 1 1/2 all-purpose flour
- 2 nonfat milk
- 1 vanilla extract
- 1/8 salt
- 24 maraschino cherries
Instructions:
1. Preheat the oven to 350 degrees, in a medium bowl, beat the butter and 3/4°C confectioners sugar until creamy, stir in the flour, milk, vanilla and salt; mix well.
2. Shape into 24 balls, press each ball around a cherry and place on an ungreased baking sheet, bake for 18-20 minutes or until light golden, cool on a wire rack.
3. Place 2 TBS confectioners sugar in a shallow dish and roll the bonbons until lightly coated.
4. In a small bowl, combine the remaining 1/4 C confectioners sugar and the 2 tsp reserved cherry liquid; mix well, place in a resealable plastic storage bag, cut a small corner off the bag and drizzle the glaze over the bonbons.
5. Allow the bonbons to cool until the glaze is firm, then serve, or store in an airtight container until ready to serve.
Title: Chocolate Cake
Ingredients:
- 2 flour
- 1 3/4 sugar
- 1 1/2 baking soda
- 1 salt
- 1/2 sour cream
- 1 brewed coffee
- 1 egg
- 1 canola oil
- 2/3
Instructions:
1. Mix dry ingredients.
2. Add wet ingredients and beat well.
3. Pour into greased 9 x 13 pan.
4. Bake 350° for 30-35 minutes.
Title: Nathans Cake
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1/2 butter
- 3 eggs
- 1 vanilla
- 3 whole wheat flour
- 1/4 salt
- 1 baking powder
- 1 1/2 milk
Instructions:
1. Cream sugar, brown sugar, and butter.
2. Add eggs.
3. Add vanilla.
4. Add whole wheat flour, salt, and baking powder.
5. Add milk.
6. Blend for 2 minutes on high.
7. Put in a greased cake pan.
8. Bake for 30 to 35 minutes at 350 degrees Fahrenheit.