lumicero/recipes-ing2inst huggingface dataset:
Title: BYU Mint Brownies
Ingredients:
- 1 butter
- 1/2 honey
- 2 eggs
- 4 sugar
- 2 flour
- 1 3/4 baking powder
- 1/2 salt
- 1/2 butter
- 5 milk
- 3 corn syrup
- 1 powdered sugar
- 2 1/3 chocolate chips
- 1/2 corn syrup
- 1 -2
- 12
- 1
Instructions:
1. Brownie: Melt butter in medium saucepan and mix in cocoa and honey. Let cool and beat in the eggs. Add sugar and the dry ingredients, mix sparingly. Just until the flour is combined. Spread in a 9x13 pan and bake for 25 minutes at 350 degrees. Cool completely and top with the mint topping. Refrigerate at least one hour and frost with icing.
2. Mint topping directions: Soften butter and mix everything together until light and fluffy.
3. Chocolate Icing directions: Melt chocolate slowly over the lowest heat, add the whipping cream in when the chocolate is partially melted. Add the corn syrup and mix. Dribble over the mint topping, spread out evenly and chill. Cut into small pieces, these are rich.
Title: Double Chocolate Cupcakes
Ingredients:
- 2 butter
- 3/4 sugar
- 1 egg
- 1 buttermilk
- 1/2 buttermilk
- 2 water
- 1/3 white vinegar
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1
- 1/2
- 1/3
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.
2. Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.
Title: Biscotti Di Prato
Ingredients:
- 3 3/4 flour
- 2 sugar
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1 vanilla
- 1/2 egg
- 1 2/3 water
- 1
Instructions:
1. EGG WASH 1 Egg, large 1 tsp Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.
2. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
3. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
4. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash.
5. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.
6. On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden.
7. Transfer the biscotti to racks to cool and store them in airtight containers.
Title: Egg-Free Triple Layer Coconut Cake
Ingredients:
- 3 water
- 3 baking powder
- 2 flour
- 2 3/4 cornstarch
- 1/4 sugar
- 1 1/2 coconut milk
- 1 1/2 baking powder
- 2 1/2 salt
- 1 vanilla bean paste
- 1 Cool Whip
- 1 sour cream
- 1 sugar
- 1 coconut
- 2
Instructions:
1. Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
2. Preheat oven to 350°F
3. Grease and generously flour three 9" cake pans.
4. In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
5. In a large bowl, combine all other ingredients and then add egg replacer mixture.
6. With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
7. Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
8. Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
9. Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
10. Sprinkle top and sides generously with remaining coconut.
11. Refrigerate until ready to serve. Store left overs in refrigerator.
Title: Dirt Plant Dessert
Ingredients:
- 1/2 margarine
- 1 butter
- 1 icing sugar
- 2 cream cheese
- 3 1/2 vanilla instant pudding mix
- 1 milk
- 1 1/2
Instructions:
1. Cream butter (margerine), cream cheese and icing sugar together until smooth.
2. Set aside.
3. Combine the milk with the 2 pudding powders.
4. Fold in the whipped topping.
5. Add cream cheese mixture and mix well.
6. Put 2/3 of crumbs in the bottom of a clean flower pot.
7. Spoon in pudding and top with the rest of the crumbs.
8. Finish by putting an artificial flower in the middle.
9. Variation: Can also just put into a 9z13 inch pan.
Title: Creamy Dreamy Chocolate Mocha Frosting
Ingredients:
- 1/3 butter
- 1/4 table salt
- 3 1/4 powdered sugar
- 1/2 cocoa powder
- 3 vanilla extract
- 2 corn syrup
- 2
Instructions:
1. whip butter until nice and fluffy.
2. sift dry ingredients and add to bowl.
3. mix on slow until blended.
4. add corn syrup.
5. add espresso and extract.
6. whip until thick enough to spread.
Title: Caramel Frosting
Ingredients:
- 3 light brown sugar
- 1 half-and-half
- 2 half-and-half
- 1/4 butter
- 1 vanilla extract
Instructions:
1. Mix sugar and half and half in a heavy saucepan and cook, stirring over low heat until syrup reaches the soft-ball stage, 235 degrees on a candy thermometer. If lacking a thermometer, check doneness by dropping a tiny bit of syrup into a cup of cold water. When the syrup can be gathered up in fingers and will almost hold its shape, it has reached the soft-ball stage.
2. Remove pan from heat. Stir in butter, then let syrup cool. Add vanilla and beat until frosting reaches spreading consistency. A little cream (or half-and-half) may be added is mixture is too thick.
Title: Entremets D'abricots à L'alsacienne (Apricots W/Kirsch)
Ingredients:
- 2 apricots
- 1/2 water
- 2 powdered sugar
- 1/3 kirsch
Instructions:
1. Preheat oven to 325°F
2. Arrange the apricots, cut sides up, in a single layer in a baking dish. Add the water and sprinkle 1 1/2 cups of the powdered sugar over the apricots. (I use a fine sieve for this, it just works better for me.)
3. Cover the dish with aluminum foil and bake for 20 minutes. There should be no liquid left in the dish. Remove from oven and sprinkle with remainder of powdered sugar.
4. Carefully pour the Kirsch into the pan, without getting the tops of the apricots wet. Place under the broiler and broil for 10 minutes or until the tops are caramelized.
5. Chill the apricots for at least 5 hours before serving. Divide them among 6 small bowls and serve.
Title: Espresso Crepes With Coffee Ice Cream and Dark Chocolate Sauce
Ingredients:
- 1 flour
- 2 sugar
- 2 salt
- 1/4 milk
- 1 water
- 1/2 butter
- 2 eggs
- 2 half-and-half
- 1/2 honey
- 2 coffee ice cream
- 3 dark chocolate
- 2
Instructions:
1. In a small bowl whisk together the flour, sugar, espresso powder and salt.
2. In a blender combine the milk, water, melted butter, and eggs.
3. Pulse a few times to lightly blend.
4. Add the dry ingredients and blend until smooth.
5. Cover and chill-up to 1 hour.
6. Heat a non stick crepe pan or skillet over medium heat. (if using a skillet use a touch of butter to prevent sticking).
7. Pour 1/4 cup of the crepe batter into the pan.
8. Quickly tilt pan in all directions so batter covers pan with a thin coat.
9. cook for 30 to 35 seconds.
10. Carefully lift crepe with a spatula and turn.
11. Cook for an additional 30 seconds.
12. Place cooked crepe on a towel.
13. Repeat with remaining batter.
14. Makes 12 crepes.
15. In a small saucepan over medium heat combine half-and-half and honey.
16. Cook for 3 minutes, stirring often.
17. Remove from heat and add the chopped chocolate.
18. Stir until melted and smooth.
19. Fold each crepe in half, fold in half again.
20. Place each crepe on a plate.
21. Top each with 1/2 cup of ice cream-drizzle on 4 teaspoons of chocolate sauce on each.
22. Top with chocolate curls and dust with espresso powder.
Title: Lemon Souffle Dessert
Ingredients:
- 1 evaporated milk
- 1 sugar
- 1 lemon juice
- 1/2 graham cracker crumbs
- 1 butter
- 1/4
Instructions:
1. Line a 9/12 inch pan with crumbs and melted butter.Prepare jello according to package directions.Chill until firm. Whip the jello until broken up.Whip the milk fluffy. Mix together and add sugar and lemon juice.
2. Smooth over crumbs and refrigerate. Cut into squares.
Title: Thanksgiving Cake
Ingredients:
- 1 canned pumpkin
- 1 vanilla instant pudding mix
- 1/2 eggs
- 1 cinnamon
- 3 water
- 1 pecans
- 1/2 cream cheese
- 1/2 butter
- 3 vanilla
- 3/4 powdered sugar
- 1
- 2 1/2
Instructions:
1. Mix together: spice cake mix, canned pumpkin, salad oil, vanilla pudding mix, 3 eggs, cinnamon and water in a bowl and beat for 4 minutes at medium speed.
2. Then add pecans.
3. Grease a bundt pan liberally with butter/margarine and sprinkle with flour.
4. Pour batter and bake at 350 degrees for 40-45 minutes.
5. Let cool in pan for 15 minutes. Remove cake from bundt pan and add frosting.
6. Frosting:.
7. Mix all ingredients together until mixed well and put on cake. You can use just Cool Whip if you prefer.
Title: Low Cal Chocolate Chunk Cookies
Ingredients:
- 1 reduced-calorie margarine
- 1/2 Splenda sugar substitute
- 1/2 brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 1/2 whole wheat flour
- 6
Instructions:
1. Mix dry ingredients, Flour baking soda, powder, salt, cinnamon in a seperate bowl. Set aside.
2. Coarsely chop bakers chocolate squares, set aside.
3. Blend margarine, Splenda and brown sugar. Add eggs and vanilla. Blend in dry ingredients. Now mix in chocolate chunks.
4. Spoon onto cookie sheet. Bake for 10 minutes. Enjoy!
Title: Tart Apple Crisp With Stevia
Ingredients:
- 6 -8 tart apples
- 2 stevia powder
- 1/2 cinnamon
- 1/4 nutmeg
- 1 flour
- 1 whole wheat flour
- 1 rolled oats
- 1 brown sugar
- 3/4 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/2 butter
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Peel apples (I leave half of the apples unpeeled to get the nutritional benefits of the some of the skin). Slice into 1/4" slices.
3. Combine apple slices, Stevia powder, cinnamon, nutmeg and flour. Toss to coat. Squeeze the juice of one lemon over the apples and toss to coat.
4. Put apples into baking dish - I use a large 13" oval ceramic casserole dish.
5. In bowl combine flour, oat meal, brown sugar, salt, cinnamon and nutmeg from topping ingredients. Mix well. Cut in soften butter. I use my hand to make sure to incorporate the butter into the dry ingredients. You should get small crumbs.
6. Put topping over apples to cover. There should be plenty to adequately cover the apples.
7. Bake 40 - 50 minutes until apples are cooked (bubbly).
8. Cool and serve.
9. My kids like to top with vanilla ice cream or whipped cream.
Title: Choco-Banana Yogurt Parfait
Ingredients:
- 3/4 nonfat plain yogurt
- 1/2 Jell-O chocolate fudge flavor pudding and pie filling
- 1/2 banana
- 1/2
Instructions:
1. In a tall dessert cup, add Jello chocolate pudding.
2. Next, add the plain yogurt.
3. On top of the yogurt, add banana slices.
4. Finally, sprinkle the puffed wheat cereal on top for a nice crunch to this wonderful creamy dessert.
5. Dig in with a spoon through all four layers!
Title: Wild blueberries Bottled
Ingredients:
- 1 blueberries
- 1 sugar
Instructions:
1. Prosses in hot water bath 15-20 minutess.
2. I add 1 Tablespoon of sugar when I open the bottle.
Title: 1949 Strawberry Tapioca Flamingo
Ingredients:
- 1 strawberry
- 1/2 sugar
- 1/3 water
- 1/2 quick-cooking tapioca
- kosher salt
- heavy cream
- lemon zest
- lime zest
- mint leaf
- lemon balm
Instructions:
1. Lightly crush the strawberries. Add the sugar and let stand at least 30 minutes. Tip: I used a mini-food processor to semi-puree the strawberries.
2. Set a strainer over a bowl and drain the strawberries.
3. Now set the strawberries aside. Add enough pineapple juice or water to the strawberry juice to make 3 cups total.
4. In a saucepan, mix together the juice, tapioca and salt. Bring to a full boil, stirring constantly, then remove from the heat. (The mixture will be thin. Do not overcook.).
5. Fold the drained strawberries into the tapioca mixture. Cool, stirring occasionally. The mixture will thicken as it cools.
6. When the tapioca is cool, divide [*HALF*] of the mixture among 4 coupe glasses. Chill the glasses and the remaining tapioca mixture.
7. Fold the cream into the remaining tapioca mixture, then pile lightly into the glasses.
8. If desired, top each serving with garnish of choice as listed above.
9. Note: the dessert tastes best if well chilled.
Title: Lemongrass Bars With Coconut Shortbread Crust
Ingredients:
- 1 1/2 flour
- 3 coconut
- 1/2 powdered sugar
- 1/2 butter
- 3 butter
- 1 1/4 sugar
- 3 lemongrass
- 5 lemon juice
- 3 eggs
- 1/4 flour
- powdered sugar
Instructions:
1. Preheat oven to 350.
2. CRUST:
3. Butter 13x9x2 inch metal baking pan.
4. Using electric mixer, beat flour, coconut, powdered sugar and salt in large bowl until well blended.
5. Add butter and beat on low until moist clumps form.
6. Press dough onto bottom and 1/2 inch up the sides of the pan.
7. Bake crust until golden (edges may be darker) -- about 25 minutes.
8. FILLING:
9. Place sugar and lemongrass in processor and pulse until lemongrass is finely ground. Add lemon juice and process until well blended.
10. Add eggs and process to blend.
11. Add flour and pinch of salt -- pulse until smooth.
12. Reduce oven to 325.
13. Pour filling over hot crust and bake until filling is firm -- 22-23 minutes.
14. Cool in pan on rack.
15. Cut.
16. Sprinkle with powdered sugar.
Title: Welsh Crepes (Ffrois)
Ingredients:
- 1 all-purpose flour
- 1 salt
- 3 eggs
- 1 3/4 milk
- 6 shortening
- 1/2 dried currants
- 2 sugar
Instructions:
1. Put the flour, salt, eggs, and milk in a bowl and beat at medium speed until blended. The mixture will be a thin batter.
2. Prepare a non sticking pan of desired size by melting a small amount of oil or shortening to cover the bottom (the fat should be hot). Pour a scant 3 Tablespoons of batter into the pan, tipping it so that it coats the bottom. Sprinkle all over with 1/2 Tablespoon currants. Cook the first side until it is a golden brown. Turn the crepe with a spatula and cook the other side.
3. Turn the crepe out onto a large plate, sprinkle with sugar and lemon juice, and roll up.
4. Crepes can also be piled up and sliced in portions like a cake. Continue with remaining batter. Keep crepes warm in a 200°F oven. This recipe will make a dozen or more.
Title: Chocolate Raspberry Cake
Ingredients:
- 3/4 red raspberries
- 1 1/2 flour
- 6 baking powder
- 2 baking soda
- 1/2 butter
- 1/2 sugar
- 1 1/4 eggs
- 3 sour cream
- 1 vanilla
- 2 bittersweet chocolate chips
- 4 chocolate
- 1 milk
- 1 honey
- 1/4 vanilla extract
Instructions:
1. Puree the raspberries; set aside.
2. Combine the flour, cocoa, baking powder and baking soda in a mixing bowl; set aside.
3. In a separate bowl, cream the butter and sugar together.
4. Add the beaten eggs and beat until light and fluffy.
5. Add the sour cream and vanilla and beat again.
6. Add the dry ingredients and mix until well-blended.
7. Pour about 2/3 of the batter into a greased heart shaped springform pan or a round (9" to 10")springform pan.
8. Add the pureed raspberries and swirl gently through the batter with a thin spatula or a knife.
9. Add the remaining batter and level off the batter with a spatula.
10. Bake at 325º for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack and allow the cake to cool in the pan. When the cake is cool, remove the sides of the pan.
11. To prepare the glaze -.
12. Melt 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth.
13. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
14. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
15. Top with fresh raspberries.
Title: Grießbrei (German Semolina Pudding)
Ingredients:
- 350 milk
- 1 vanilla extract
- 2 sugar
- 40 semolina
Instructions:
1. In a saucepan mix milk, sugar and vanilla.
2. Bring milk to a boil being careful not to burn it. Reduce heat to medium.
3. Using a wire whisk stir in semolina and simmer for 5 minutes until semolina has thickened lightly.
4. Remove from heat, fill into serving bowls and allow to chill until completely set. You can also eat this lukewarm, when it is still creamy.
5. Serve with compote of your choice, cream or cinnamon-sugar.
Title: Malagasy Cake (Madagascar)
Ingredients:
- 2 milk
- 1 vanilla
- 4 granulated sugar
- 1 nutmeg
- 1 clove
- 5 tapioca
- 2 bananas
- 4 butter
- 1/2 eggs
- 4
Instructions:
1. Mix in a pan, milk, vanilla, sugar, nutmeg and the clove, bring to boiling point. Withdraw fire, throw the tapioca in mix and put back on low heat, let cook 10 minutes while frequently moving with a spoon made of wood.
2. During this time, make middle temperature heat the oven. (let's say 350F).
3. Remove the tapioca of fire, withdraw the pod of vanilla add cream and move. Crush the bananas to the fork, incorporate them to the tapioca.
4. Butter an ovenproof round mold.
5. Incorporate the eggs, one by one to the previous mixture while moving well, place in middle oven and let cook 15 minutes.
6. Serve hot or tepid in the dish of cooking.
Title: Mom's Famous Chocolate Cake With Fudge Frosting
Ingredients:
- 1 water
- 1/2 butter
- 3/4 margarine
- 5 shortening
- 2 sugar
- 2 baking soda
- 1 eggs
- 2 vanilla
- 1/2 powdered sugar
- 1 salt
- 1 vanilla
- 1/2 boiling water
- 1/4 butter
- 1 margarine
- 7
- 6
Instructions:
1. Cake:
2. Boil water, butter, shortening and cocoa in a medium saucepan until all of the shortening is melted.
3. Add sugar, sifted flour and soda.
4. Add eggs, sour milk and vanilla.
5. Mix well.
6. Put in a 9x13 cake pan.
7. Bake at 350 degrees for 20 to 25 minutes.
8. Frosting:
9. Mix powdered sugar, cocoa and salt thoroughly.
10. Add vanilla and boiling water; stir until smooth.
11. Add soft butter and stir until smooth.
12. You can frost the cake while it is still warm, but don't cut the cake until the frosting has had time to set up into fudgey goodness.
Title: Ranger Cookies
Ingredients:
- 1/2 whole wheat pastry flour
- 1/4 baking soda
- 1/8 baking powder
- 4 vegan margarine
- 2 brown sugar
- 3 white sugar
- 2 vegan sour cream
- 1/2 pure vanilla extract
- 1/4 oatmeal
- 1/8 oatmeal
- 1/4 unsweetened coconut
- 2 peanuts
- 2 raw cashews
- 2 dried cranberries
- 1/2
Instructions:
1. Pre heat the oven to 350.
2. Mix all dry ingredients except corn flakes together with a fork and set aside.
3. Mix earth balance and sugar together until smooth. Add Sour Supreme (or Yogurt) and vanilla and mix until well combined. If you use vanilla flavored yogurt you do not need to add vanilla. Add all dry ingredients to wet ingredients and stir until dough forms. Fold in corn flakes until just mixed, try not to crush them.
4. Divide dough into 12 small-medium sized cookies and bake for 11-14 minutes. The edges will be golden.
Title: Classic Chocolate Chip Bundt Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 butter
- 2 eggs
- 1 sour cream
- 1 1/2 sugar
- 2 milk
- 1 vanilla
- 1 chocolate chips
Instructions:
1. Preheat oven to 350 F.
2. Spray bundt pan with cooking spray and coat with flour.
3. Mix the dry ingredients well in one bowl (except the chocolate chips).
4. Mix the wet ingredients well in another bowl.
5. Add the dry ingredients slowly to the wet and mix just enough to wet them.
6. Stir in the chocolate chips.
7. Pour mixture into bundt pan and cook for 50 minutes.
Title: Chocolate Snowballs
Ingredients:
- 1 butter
- 1/2 margarine
- 1 egg
- 1/4 Gold Medal all-purpose flour
- 1/4 powdered sugar
- 1/2
- 1
- 60
- 3/4
Instructions:
1. Heat oven to 375°F.
2. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
3. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
5. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.
6. High Altitude (3500-6500 ft): No change.
Title: Peanut Butter Melt -Away Cake
Ingredients:
- 1/2 margarine
- 1/4 water
- 1 eggs
- 2 buttermilk
- 1/2 sugar
- 2 flour
- 2 vanilla extract
- 1 baking soda
- 1 salt
- 1 peanut butter
- 1 1/2 margarine
- 1/2 confectioners' sugar
- 1/4 buttermilk
- 3 vanilla extract
- 6 peanut butter
- 1
- 1/2
Instructions:
1. Combine margarine, baking cocoa,water, eggs, and buttermilk in sauce pan mix well.
2. Bring to a boil, stirring often, remove from heat.
3. Add sugar, flour, vanilla, baking soda and salt, beat well.
4. Pour into greased and floured 9 by 13 cake pan.
5. Bake at 350 for 30 ninutes, cool.
6. Spread with melted peanut butter.
7. Chill until firm.
8. Combine margarine and baking cocoa in sauce pan, bring to a boil.
9. Add confectioners sugar, buttermilk, vanilla and peanut butter.
10. Beat until smooth,Pour over cake.
11. Chill until ready to serve.
Title: Chocolate Crinkles
Ingredients:
- 1/2 butter
- 2 margarine
- 2 vanilla
- 1/2 salt
- 1/2 walnuts
- 1 2/3 sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 1/3 milk
- 3 confectioners' sugar
Instructions:
1. Thoroughly cream first 3 ingredients. Beat in eggs, then chocolate. In a separate bowl, sift together next 3 ingredients. Add to other ingredients alternately with milk. Add walnuts.
2. Chill 3 hours. Form into 1 inch balls. Roll in confectioners sugar. Place on greased cookie sheet 2-3 inches apart.
3. Bake at 350 degrees for 15 minutes. Cool slightly before removing.
Title: Chocolate Chip Butter Bites
Ingredients:
- 1/2 butter
- 6 confectioners' sugar
- 1/8 salt
- 1/2 vanilla extract
- 1 flour
- 1/3
Instructions:
1. Preheat oven to 350. Cream butter and sugar. Blend in salt and vanilla. Add the flour, 1/4 cup at a time, until batter is light. Stir in chips by hand.
2. Spoon out batter by1/2 teaspoon measure. Cool into marble-shaped balls and arrange 1" apart on ungreased cookie sheet. Bake 12-15 minutes or until cookies are fairly browned.
Title: German Sweet Chocolate Cake
Ingredients:
- 4 boiling water
- 1 butter
- 1 sugar
- 1 3/4 vanilla extract
- 4 all-purpose flour
- 1 baking soda
- 2 1/4 salt
- 1 buttermilk
- 1/2 evaporated milk
- 1 butter
- 4 vanilla extract
- 1 flaked coconut
- 3 pecans
- 1/2
- 1
- 1 1/3
- 1
Instructions:
1. Melt chocolate in boiling water. Cool.
2. Cream butter and sugar until fluffy.
3. Add yolks one at a time beating well after each.
4. Blend in vanilla and chocolate.
5. Sift flour with soda and salt. Add aternately with buttermilk to chocolate mixture beating after each addition until smooth.
6. Fold in beaten egg whites.
7. Pour equal amounts into three 9-inch layer pans that have been buttered and floured.
8. Bake at 350F for 30 - 35 minutes.
9. Cool on wire rack.
10. Topping: Cook all ingredients except coconut and pecans. Cook and stir over medium heat until thickened, about 12 minutes.
11. Then stir in flaked coconut and chopped pecans.
12. Makes about 2 1/2 cups.
13. Use to top and fill cooled layers.