lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Cheesecake Hamantashen
Ingredients:
- 2/3 sugar
- 1/2 eggs
- 2 flour
- 2 1/2 baking powder
- 2 vanilla extract
- 1 cream cheese
- 8 sugar
- 1/2 vanilla extract
- 1
Instructions:
1. Cream together in a medium bowl cream cheese, sugar, and vanilla. Set aside.
2. Cream together in a large bowl sugar, oil, eggs and vanilla. Slowly add flour and baking powder. Mix together. The dough might be crumbly so use your hands to smooth it out and combine it.
3. Roll out dough on floured surface to about 1/4-inch to 1/8-inch thick and cut out circles using a donut cutter or the rim of a large glass cup or mason jar.
4. Fill center of circle with 1/2 tsp strawberry jam and 1/2 tsp cheesecake filling and than slowly fold over one side. Then the next and finally bring the bottom on top. Gently pinch the corners.
5. Bake at 350 degrees F for 12-15 minutes. Allow to cool before serving.
Title: Grilled Fruit With Strawberry Dip
Ingredients:
- 8 part-skim ricotta cheese
- 1 frozen strawberries
- 2 plain nonfat yogurt
- 1/4 ground ginger
- 8 strawberries
- 4 pineapple chunks
- 8 plums
- 4 granulated sugar
- 1/4
- 2
Instructions:
1. In a blender, purée cheese, strawberries, yogurt and ginger together until smooth.
2. Refrigerate for 2 hours before grilling fruit.
3. When ready to grill fruit, thread pieces of prepared fruit onto 8 skewers.
4. Mix together vinegar and sugar.
5. Grill fruit until lightly browned, turning frequently and brushing with vinegar mixture during grilling.
6. Serve grilled fruit with sauce on side.
Title: Bill's Carrot Cake Deluxe
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1 cinnamon
- 2 ground allspice
- 4 eggs
- 1 coconut flakes
- 1 canola oil
- 1 crushed pineapple
- 1 carrot
- 1 pecans
- 8 cream cheese
- 1/2 butter
- 16 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour, the mix with sugar, baking soda, salt, cinnamon and allspice; set aside.
3. In another bowl, combine 4 eggs, coconut, oil, pineapple, carrot, and pecans.
4. Gradually stir flour mixture into egg mixture; stir by hand until well mixed together.
5. Pour into a greased and floured 13x9-inch baking pan.
6. Bake for 40-45 minutes until testing done. Let cake cool while making frosting.
7. With an electric mixer, cream together cream cheese, butter and confectioners sugar.
8. Spread frosting onto cooled cake and serve. Refrigerate leftovers.
Title: Baked Apples
Ingredients:
- 3 fuji apples
- 2 1/2 cinnamon
- 1 cornstarch
- 1 lemon juice
- 3 brown sugar
- 2 butter
Instructions:
1. Preheat oven to 420 degrees.
2. Mix all of the ingredients (except for the last) together in a bowl until apples are evenly coated. Cube the butter and scatter on top of the apples.
3. Bake for 25-30 minutes.
Title: Brown Sugar Fudge Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 3 powdered sugar
- 1/2 vanilla
Instructions:
1. In medium saucepan, melt butter and add brown sugar. Cook over low heat for 2 minutes stirring constantly. Add milk, continue cooking until mixture comes to a rolling boil. Remove from heat.
2. Beat in icing sugar in 3 additions making sure to combine thoroughly after each addition. Add vanilla and if required add enough milk to make a nice spreadable consistency.
3. This makes enough frosting to generously cover one 9x13 cake with some leftovers or 12 large cupcakes. Delicious!
Title: Orange Swirl Cake
Ingredients:
- 1 eggs
- 3 water
- 1 orange gelatin
- 1/3 powdered sugar
- 1
- 1/2
Instructions:
1. Heat oven to 350. Grease and flour a 12-cup Bundt pan.
2. Prepare cake mix according to directions.
3. Remove 1-1/2 cups of the batter and set aside.
4. Pour remaining batter into pan.
5. Stir gelatin (dry) into the 1-1/2 cups of batter.
6. Drop orange batter by generous tablespoons randomly in 6 to 8 mounds onto batter in pan.
7. Cut through batter with a knife in S-shaped curves in one continous motion for swirled effect.
8. Bake 42 to 47 minutes in pan. Turn upside down onto a heat proff serving plate; remove pan.
9. Cool cake completely. Sprinkle with powdered sugar.
Title: Silver Palate Carrot Cake
Ingredients:
- 3 butter
- 3 unbleached all-purpose flour
- 1 sugar
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 4 eggs
- 1 vanilla extract
- 1 1/2 walnuts
- 1 1/2 carrots
- 1 1/3 crushed pineapple
- 3/4 cream cheese
- 8 unsalted butter
- 6 confectioners' sugar
- 3 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F Grease two 9-inch springform pans.
2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
5. Cream together the cream cheese and butter in a mixing bowl.
6. Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.
7. Stir in the vanilla, and lemon juice if desired.
Title: Low-Fat Rice Pudding
Ingredients:
- 1 medium grain rice
- 2 1% low-fat milk
- 2/3 sugar
- 2 vanilla
Instructions:
1. combine milk and rice in a large pot.
2. turn on medium burner.
3. cook for 1 hour.
4. when its 2/3 to 3/4 done, add sugar.
5. after it has cooked for 1 hour, add vanilla.
6. while cooking, stir occasionally, especially towards the end.
7. all done!
8. note: i sprinkle a small amount of sugar into the milk and rice.
Title: Apple Upside Down Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 brown sugar
- 1 granulated sugar
- 2 heavy cream
- 3/4 eggs
- 1/3 milk
- 1 butter
- 1 brown sugar
- 3 -4 cinnamon
- sliced apples
Instructions:
1. Sift flour with baking powder.
2. Beat eggs with 1 1/2 C sugar (brown or white) until light.
3. Stir in the flour mixture, then stir in the heavy cream.
4. Melt 4 T of butter; stir in cinnamon and brown sugar.
5. Pour butter mixture into a 13x9-inch pan.
6. Place sliced apples over butter mixture then gently spread dough over apples.
7. Bake at 350 for 25 minutes; reduce heat to 325 and bake another 20-25 minutes, or until done.
8. Cool for at least 5 minutes; turn out onto a serving pan.
9. Serve with ice cream, whipped topping, or milk.
Title: Triple Chocolate Sour Cream Bundt Cake (Low Fat)
Ingredients:
- 1 sugar-free instant pudding mix
- 1 chocolate chips
- 3/4 fat free sour cream
- 1 egg substitute
- 1 eggs
- 1/2 water
- 1/3
- 1
Instructions:
1. Combine all cake ingredients (except Fudge Topping) until well mixed.
2. Spray 12 cup bundt pan with cooking spray.
3. Pour cake batter into bunt pan.
4. Bake at 350 degrees for 1 hour (or until cake starts to pull away from sides of pan).
5. Cool the cake for 15 minutes in pan.
6. Then remove from pan and cool on wire rack.
7. To serve, cut cake into 16 pieces and serve with 1 Tbsp Chocolate Fudge Topping drizzled over each slice.
Title: Individual Coconut Rum Chocolate Cakes
Ingredients:
- 6 bittersweet chocolate
- 1/2 unsalted butter
- 1 sugar
- 4 eggs
- 4 dark rum
- 1 vanilla
- 1 salt
- 2/3 flour
- 1 sweetened flaked coconut
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour 12-1/2 cup muffin tins.
3. In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth.
4. Remove from heat and whisk in sugar.
5. Whisk in eggs, one at a time.
6. Add reamining ingredients, whisking until smooth after each addition.
7. Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 minutes.
8. Turn cakes out onto rack and serve warm or at room temperature.
Title: Angel Cookies
Ingredients:
- 3 flour
- 1 solid shortening
- 2 sugar
- 1 salt
- 1 baking soda
- 3 eggs
- 1/4 warm water
- 1 -3 flour
Instructions:
1. Beat eggs with a fork til well mixed.
2. Dissolve baking soda in warm water.
3. Add sugar, salt, and baking soda water to eggs.
4. Mix solid shortning and 3 cups of flour together.
5. Add liquid to flour mixture and mix well.
6. Knead in enough of the remaining flour to make a stiff dough.
7. Chill dough. The dough can be refrigerated for several days.
8. Roll dough very thin using plenty of the additional flour to keep dough from sticking.
9. Cut with cookie cutters and bake at 375 degrees for 8 to 10 minutes on UNGREASED cookie sheets. They should just be starting to brown around the edges.
10. Recipe includes mixing time. Chill time and rolling/cutting out time not included.
Title: Mice " Kids & Adults Will Love!"
Ingredients:
- 4 cloves
- 2 angelica
- 2
Instructions:
1. Carefully place the pear halves, round side up, in the serving dish.
2. At the narrow end of each half, add two almond halves to make mouse ears.
3. Place one clove for the noses. (Be sure not to eat.).
4. At the other end, insert the angelica to make a tail. Enjoy with your favorite cookies!
Title: Lemon Crisp Cookies
Ingredients:
- 1 butter
- 1 egg
- 1/2 lemon peel
- 1
Instructions:
1. In a large bowl, combine all ingredients until well mixed (dough will be crumbly).
2. Shape into 1-in. balls.
3. Place 2 inches apart on ungreased baking sheets.
4. Bake at 350 for 10-12 minutes or until set. Cool for 1 minute; remove from pan to a wire rack to cool completely.
5. Yield: about 4 dozen.
Title: Simply Delicious Carrot Cake
Ingredients:
- 3 carrots
- 2 sugar
- 4 eggs
- 2 flour
- 1 salt
- 1/2 baking soda
- 2 baking powder
- 2 cinnamon
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350F and lightly grease/flour your baking pan (you can use a 13 x 9, a bundt pan or two 9" round pans).
2. combine eggs and sugar; beat well.
3. in another bowl mix flour, baking powder, baking soda, salt, cinnamon, and carrot.
4. Add the flour mixture to the eggs mixture in low speed, then add the vanilla and oil.
5. Bake for 60 minutes OR until your cake tests done.
Title: Ridiculously Easy Guava Cake
Ingredients:
- 1 water
- 3 guava paste
- 1 1/3
- 2
- 3
- 1
- 2
- 1
Instructions:
1. Heat your oven to 350°F.
2. Seperate the egg whites from the yolks. This will give you a true white cake. Do this into a bowl.
3. Add the food colorings to the water then pour it into the bowl.
4. Add the guava paste, then dump in the entire contents of the cake mix.
5. Beat the mixture until it comes together to a nice batter -- Look! It's purple -- Go ahead and beat it for around three minutes or until it really comes together.
6. Spray two 9 inch cake pans with non stick cooking spray and pour the batter in equal amounts into the pan. Doesn't it smell so -- Tropical?.
7. Cook for around 30-35 minutes. If a toothpick inserted in the center comes out clean then it's done!
8. Let it cool, then frost away!
Title: Frozen Fruit Medley
Ingredients:
- 1 apricots
- 1 crushed pineapple
- 1 sugar
- 1/2 strawberries
- 2 bananas
- 3 lemon juice
- 1
- 2
Instructions:
1. Drain canned fruits, reserving 1 cup combined syrup.
2. Cook syrup and sugar over medium heat about 5 minutes, stirring until sugar dissolves.
3. In a large bowl, mix all ingredients including syrup together.
4. Using about 2 cups at a time, place mixture in blender.
5. Cover and puree until smooth but slightly chunky.
6. Pour into another large bowl.
7. Repeat until all fruit is processed.
8. When all is blended, stir together in the large bowl.
9. Line 30 muffin cups with paper liners.
10. Ladle fruit into paper cups.
11. Freeze until solid.
12. When frozen, turn over muffin tins and punch out cups with your thumbs.
13. Place cups in freezer bags and store in freezer.
14. Remove from freezer 20 minutes before serving to use as a salad or dessert, or eat frozen.
Title: Candy Sandwich
Ingredients:
- 2 peanut butter
- 1 1/2 marshmallow cream
- 1 1/2
- 1
Instructions:
1. Spread peanut butter on one slice of bread.
2. Carefully spread Nutella over peanut butter.
3. Spread marshmallow fluff over other slice of bread.
4. Put slices together.
5. Heat in a skillet or place under a broiler for a few minutes to toast bread and make filling gooey.
6. Enjoy with wet naps!
Title: Linzer Heart Cookies
Ingredients:
- 1 1/4 butter
- 1 sugar
- 1/2 salt
- 2 eggs
- 2 ground cinnamon
- 1 ground nutmeg
- 1/4 ground cloves
- 1/4 all-purpose flour
- 1/8 confectioners' sugar
- 3
Instructions:
1. In a mixing bowl, cream the butter, sugar and salt. Add eggs, one at a time, beating well after each addition. Add the almonds, cocoa, cinnamon, nutmeg and cloves; mix well. Add flour; mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a floured 3-inch heart-shaped cookie cutter. Cut a 1 1/2-inch heart from the center of half of the cookies.
3. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
4. Spread 1/2 teaspoon jam over the bottom of the solid cookies; place cutout cookies over jam. Sprinkle with confectioners' sugar.
Title: Gary Rhodes - Sticky Toffee Pudding
Ingredients:
- 3/4 dates
- 1 1/4 water
- 1 baking soda
- 4 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 1/3 self-raising flour
- 1 vanilla extract
- 1 1/4 heavy whipping cream
- 1/3 brown sugar
- 2 molasses
- dark corn syrup
Instructions:
1. Preheat the oven to 350°F and grease an 11x7 inch baking dish.
2. Boil the dates in the water for about 5 minutes until soft, then add the baking soda.
3. Cream the butter and sugar together until light and fluffy, then add the eggs and beat well.
4. Mix in the dates, flour and vanilla, then pour into the greased baking pan and cook in the preheated oven for about 30-40 minutes, or until just firm to the touch.
5. To make the sauce, simply place all the ingredients in a pan over a low heat and stir together until blended, then bring to the boil.
6. Some of this can be poured over the pudding and finished under the broiler, or it can be kept totally separate and ladled over the pudding when served.
Title: Strawberry-Rhubarb Cobbler
Ingredients:
- 6 rhubarb
- 1/2 granulated sugar
- 1 strawberry gelatin
- 1 water
- 3/4 unsalted butter
- 1/3 confectioners' sugar
- 2
Instructions:
1. Heat oven to 350 degrees; coat an 11x7x2-inch baking dish with nonstick cooking spray.
2. Place rhubarb in the prepared baking dish and sprinkle with granulated sugar and then with gelatin.
3. Sprinkle the cake mix over the gelatin and then drizzle with 3/4 cup water.
4. Stir in the melted butter.
5. Bake at 350 degrees for 50 minutes.
6. Remove from oven and cool on a wire rack for 10-15 minutes.
7. Serve warm or at room temperature.
8. Dust with confectioners' sugar and serve with whipped topping, if desired.
Title: Caffe' Macchiato Cups
Ingredients:
- 1 vanilla
- 1 instant espresso coffee powder
- 1 butter
- 1 granulated sugar
- 1/2 egg
- 1 flour
- 2 butter
- 1/4 powdered sugar
- 4 milk
- 1/4
- 2
Instructions:
1. Stir together the first three ingredients until dissolved. Set aside.
2. Beat the butter, sugar and egg till fluffly, add the coffee mixture and slowly blend in the flour. Divide dough in half, wrap in plastic wrap and refrigerate for one hour. Divide each portion into 24 balls and press into ungreased mini-tart pans. Bake in a pre-heated 375* oven for 8-10 minutes. Remove from oven and tamp the centers of the tarts down, allow to cool in the pans for 5-10 minutes.
3. In a medium bowl beat the remaining butter, powdered sugar, milk, vanilla and coffee liquor till smooth and fluffy.
4. Pipe or spoon the filling into the cooled shells and dust with the cocoa powder.
5. Freezes well.
Title: Fregolata, an Italian Crumb Cookie
Ingredients:
- 1 unsalted butter
- 2/3 all-purpose flour
- 2/3 sugar
- 1/2 fine salt
- 1/4 ground cinnamon
- 1/4 confectioners' sugar
- 2
- 1/2
- 1 -2
Instructions:
1. Position a rack in the middle of the oven and preheat oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment.
2. Pulse the nuts in a food processor to finely chop, allowing some larger pieces of nuts to remain.
3. In a large bowl, combine butter, almonds, flour, sugar, salt and cinnamon. In a small bowl, beat egg yolks with 1 tablespoon of the milk.
4. Add the extract.
5. Drizzle yolk mixture over almond mixture and toss with fingers to combine and get everything moistened (If needed add up to 1 more tablespoon of milk).
6. Mixture should still be crumbly, but not dry, like a crisp topping.
7. Sprinkle 1 cup (about half of the crumbs) on the prepared baking sheet and press lightly to create a thin, even 8-inch round.
8. Sprinkle remaining crumbs over the top to give the cookie some texture. Bake until golden brown and crisp, rotating baking sheet halfway through baking, about 30 minutes.
9. For an extra crispy cookie, turn oven off at this point and let the pan rest in oven for 10 minutes.
10. Cool on a rack until easy to handle.
11. Slip the fregolata on the paper onto a rack to cool completely.
12. When cool, sift confectioners' sugar over top.
13. TO SERVE:.
14. place a whole almond or overturned demitasse spoon under the center of the fregolata and rap the top with a spoon or the side of a knife to crack into serving pieces.
15. BAKERS TIP:
16. Dough can be frozen on cookie sheet for up to 1 week and baked from the freezer (for an extra 5 to 10 minutes). Store baked cookie in an airtight container or on a baking sheet wrapped with plastic wrap for up to 1 week. Baked cookie can be wrapped in plastic wrap, then aluminum foil, and frozen for up to 2 weeks.
Title: Apple Chocolate Chip Cake
Ingredients:
- 3 eggs
- 1 salt
- 1/2 sugar
- 1 3/4 flour
- 2 1/2 cinnamon
- 1 chocolate chips
- 1 granny smith apples
- 6
Instructions:
1. preheat oven to365.
2. Beat eggs.
3. S-L-O-W-L-Y add sugar and oil, combining each time.
4. In a separate bowl, combine flour, salt, soda, and cinnamon.
5. Add to egg mixture, mixing well by hand.
6. Add the rest of the ingredients and blend very well.
7. Bake in an ungreased pan for 1 1/4 hours.
Title: Cinnamon Crisps
Ingredients:
- 3 hot water
- 1 1/2 vanilla extract
- 5 sugar
- 1 ground cinnamon
- 12 6-inch tortillas
Instructions:
1. Combine water and vanilla.
2. Combine sugar and cinnamon.
3. Lightly coat both sides of 3 tortillas with cooking spray.
4. Lightly brush each side with water mixture and sprinkle each side with about 3/4 teaspoon sugar mixture.
5. Place on a wire rack in a 15x10x1 inch jellyroll pan.
6. Bake at 400 degrees for 8 minutes or until lightly browned.
7. Repeat procedure with remaining tortillas, water mixture and sugar mixture.
Title: Neiman Marcus Brownie
Ingredients:
- 1 butter
- 1/2 - 1 eggs
- 3 powdered sugar
- 1/2 cream cheese
- 1
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 13 by 9 inch baking dish.
3. Combine dry ingredients, butter and 1 egg.
4. Add pecans if desired.
5. Spread in greased pan.
6. Beat powdered sugar, cream cheese and remaining 2 eggs together and spread on top of the cake.
7. Bake for 50 minutes or until cake tests done.
Title: Oat Bran Biscuits (Cookies)
Ingredients:
- 60 butter
- 1/3 golden syrup
- 2 1/2 rolled oats
- 1/2 brown sugar
- 1 low-fat milk
- 1/3
Instructions:
1. Melt butter & golden syrup together over a low heat.
2. Combine oats, oatbran, flour & sugar in a mixing bowl, stir in butter mixture & milk and mix to form a soft dough.
3. Knead lightly on a floured surface then roll out dough to 3mm thickness.
4. Cut out biscuits using a 6cm round cutter.
5. Place on a non-stick or baking paper lined tray and prick well with a fork.
6. Bake at 180.C for 10-15 minutes.
7. If desired, spread cooled biscuits with your favourite icing & sandwich together.
Title: Chocolate Souffle Pudding Cake
Ingredients:
- 2 mini marshmallows
- 1 water
- 1 1/3 eggs
- 3 brown sugar
- 2 cocoa powder
- 1/2 boiling water
- 3 1/2
Instructions:
1. Preheat oven to 375. Spray a 13x9 inch baking pan with non-stick spray.
2. Scatter marshmallows evenly over bottom of pan.
3. Place the cake mix, 1 1/3 c water, and eggs in mixing bowl. Mix on low speed for 1 minute, scraping sides frequently.
4. Increase mixer speed to medium and beat 2 minutes more. Pour batter over marshmallows in prepared pan.
5. Mix brown sugar and cocoa together and sprinkle evenly over the batter.
6. Carefully pour boiling water over the batter and place pan in oven.
7. Bake just until cake is firm around the edges, but still jiggly in the middle, and the sauce is starting to bubble up around the edges, about 45-50 minutes.
8. Remove from oven and cool for 20 minutes before serving.
Title: Grandma's Boiled Fruitcake
Ingredients:
- 500 sultanas
- 250 raisins
- 250 currants
- 250 dates
- 250 walnuts
- 250 brown sugar
- 1/2 white sugar
- 1/2 butter
- 250 water
- 1 bicarbonate of soda
- 1 eggs
- 1/2 self raising flour
- 4 plain flour
- 1 1/2 mixed spice
- 1 1/2
- 1
Instructions:
1. Day one.
2. Mix the first 11 ingredients into a large heavy based pot, place over a medium heat. Stir and bring to the boil (don't leave it alone in case it burns at the base).
3. Reduce the heat to low and simmer for 10 minutes, you can leave it alone for this part.
4. Turn the heat off and add the orange juice, stir until well combined and leave overnight to soak. Place a lid over the top to stop moisture evaporating through the night.
5. Day 2.
6. In the cold pot with the pre-soaked fruit mixture add the remaining ingredients and stir well, be warned - you will need some serious elbow grease as the mixture will be very thick!
7. In either 2 large and deep loaf tins or a deep 20x20cm grease and line the sides and base 4 times with brown paper (I use brown paper bags that I have sliced open). Have the paper create a rim that goes up and above the tin. For a square tin you will need around 8 paper bags.
8. Place the cake mix into the prepared tin/s. Bang the cake tin on the floor about 10 times to get all the air bubbles out.
9. Using a wet hand, smooth the cake to make it flat. At this stage you can choose to decorate the top with blanched almonds or not.
10. Place into a cold oven, turn the oven up to 250 degrees F/150 degrees C for 3 1/2 - 4 hours for 1 large cake or 2 1/2 - 3 hours for 2 loaves. Rotate the cakes at least once during cooking - even it you have a fan forced oven. Cake is cooked when a skewer comes out clean.
11. Cool in the tin, cake is best eaten the day after baking.
12. Store in an airtight container for upto 5-7 days depending on your humidity.
Title: Giant Gingerbread Kids
Ingredients:
- 1/2 sugar
- 1/2 shortening
- 1/2 dark molasses
- 1/4 water
- 3/4 salt
- 3/4 ground ginger
- 1/2 baking soda
- 1/4 ground allspice
- 2 1/2 all-purpose flour
- raisins
- currants
Instructions:
1. Beat sugar, shortening, molasses and water in a large bowl on low speed until blended.
2. Beat on medium speed 1 minute.
3. Stir in remaining ingredients except raisins.
4. Cover and refrigerate until chilled, 1 to 2 hours.
5. Heat the oven to 375 degrees.
6. Sprinkle a cloth-covered surface lightly with flour; turn dough onto surface.
7. Roll dough with a rolling pin until 1/4 inch thick.
8. Cut with a 5- to 8-inch gingerbread kid cutter.
9. Lift cookies carefully with a large spatula onto an ungreased cookie sheet.
10. Decorate cookies with raisins.
11. Bake until set, 8 to 10 minutes.
12. Let cookies cool 3 minutes, then carefully remove from cookie sheet with a spatula.
13. Cool; decorate with frosting if you like.
Title: Matchsticks
Ingredients:
- 1 puff pastry
- icing sugar
Instructions:
1. Cut puff pastry sheet into three strips and then the three strips in half.
2. Bake pastry in a pre-heated oven 180C for 10 minutes or until lightly brown.
3. Let pastry cool.
4. Spread Jam and Cream on pastry and top with another piece of pastry.
5. Sift icing sugar on top.