lumicero/recipes-ing2inst huggingface dataset:
Title: Coca Cola Funnel Cake
Ingredients:
- 2 flour
- 1 baking powder
- 2 eggs
- 1 1/2 maraschino cherry
- 1
Instructions:
1. In a medium bowl, mix together the flour and baking powder.
2. Mix in eggs and Coca Cola and stir until a smooth batter forms.
3. Preheat oil in a skillet or deep fryer.
4. Pour 1/3 cup of batter into a funnel or turkey baster and in a circular motion pour batter into the hot oil.
5. Fry up for about a minute on each side and drain on paper towels.
6. Serve while still warm and top with Coca Cola syrup, whipped cream and a maraschino cherry.
Title: Melanie's Mock Angel Food Cake
Ingredients:
- 2 sugar
- 2 cake flour
- 1 boiling water
- 6 baking powder
- 2 cream of tartar
- 1 confectioners' sugar
- 1 butter
- 1 milk
- 1/2 vanilla extract
- 1/2
- 1 -2
Instructions:
1. Mix sugar and cake flour with boiling water and put in the fridge to get really cold.
2. Beat egg whites until foamy, add baking powder, cream of tartar and almond flavoring.
3. Fold this mixture into the cold cake mixture and bake in a 13x9<U+0094>pan, ungreased, until done at 350°.
4. Check at 30 minutes, then at 10 minute intervals thereafter.
5. (my first one took around 35 minutes, I believe) When the top is golden brown, it is done.
6. To make the frosting, simply mix all the ingredients together using enough milk to make the mixture the texture you like.
Title: Mary's Peanut Butter Balls
Ingredients:
- 28 peanut butter
- 3 -4 powdered sugar
- 1 butter
Instructions:
1. Stir together powdered sugar, peanut butter and butter until well mixed.
2. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper. Do not dip until all balls are rolled.
3. Melt the dipping chocolate.
4. Drop balls one at a time in melted chocolate.
5. Using a fork, remove from the chocolate, letting excess chocolate drip off.
6. Place back on the waxed paper.
7. Let stand until dry.
8. Store tightly covered in a cool dry place.
Title: Chocolate Peppermint Sandwiches
Ingredients:
- 1/2
- 3
- 44
Instructions:
1. In a small mixing bowl stir together frosting, food coloring (if desired) and crushed candies.
2. Spread 1 level t frosting mixture each on flat side of 22 of the chocolate wafers.
3. Top with the remaining chocolate wafers, flat side toward frosting mixture.
4. Roll edges of cookies in addition crushed candies, if desired.
5. Store cookies in airtight container in the refrigerator for up to 3 days.
Title: Pecan Pralines, New Orleans School of Cooking
Ingredients:
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 1 salt
- 1/2 butter
- 6 pecans
- 1 1/2 vanilla
- 1
Instructions:
1. NOTE: To roast pecans, bake them on a sheet pan at 275 for 20-25 minutes, until slightly browned and fragrant.
2. Combine all ingredients and bring to a softball stage (238-240 degrees), stirring constantly. Soft ball stage is also achieved when you place a spoonful of sugar mixture into a glass of water and it sticks to the side.
3. Remove from heat.
4. Beat with a wooden spoon until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
5. Spoon out on buttered aluminum foil or parchment paper.
Title: Crema Catalana
Ingredients:
- 1 sugar
- 4 cornstarch
- 1 cinnamon stick
- 1 lemon, rind of
- 1/2 milk
- 2
Instructions:
1. In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy.
2. Add the cinnamon stick and grated lemon rind.
3. Mix the cornstarch with 2 tbsp of the cold milk, when well mixed return it to the remaining 2 cups of milk.
4. Pour in the milk.
5. Slowly heat the mixture, stirring constantly, just until thickened.
6. Remove pot from heat immediately.
7. Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy, this is as it should be.
8. Remove the cinnamon stick and ladle the milk mixture into 4 ramekins (individual serving size).
9. Allow to cool, then refrigerate for at least 2-3 hours.
10. Before serving, preheat the broiler.
11. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin.
12. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown.
13. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately.
14. If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.
Title: Blackberry Jam Cake
Ingredients:
- 1 butter
- 2 white sugar
- 1/3 eggs
- 6 sour cream
- 6 flour
- 2 baking soda
- 3 nutmeg
- 2 cinnamon
- 2 clove
- 2 allspice
- 1 dates
- 1 raisins
- 1 pecans
- 1 walnuts
- 1 1/2
Instructions:
1. Preheat oven to 325.
2. Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
3. In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
4. Beat in eggs, one at a time, beating well after each addition.
5. Beat in sour cream and jam.
6. Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
7. Stir in flour-coated fruits and nuts.
8. Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.
Title: Apple Crumble
Ingredients:
- 4 flour
- 2 margarine
- 1 1/2 brown sugar
- 3 -4 cooking apples
- 4 sugar
- 1 porridge oats
Instructions:
1. Peel apples and remove core.
2. Slice apples into a loaf tin which has been greased.
3. Add 4 ounces sugar.
4. Combine the margarine and flour (rub the margarine into the flour until you get a bread crumb like consistency) then add the brown sugar and porridge oats in the loaf tin.
5. Cook in a preheated oven at 180 degrees celsius for 30 minutes until golden brown.
Title: Whiskey Cake (Cake Mix)
Ingredients:
- 1 vanilla pudding mix
- 1 eggs
- 5 raisins
- 1/2 butter
- 1 sugar
- 1
- 1/4
- 1/2
- 3/4
Instructions:
1. Cake: Mix cake ingredients; beat 5 minutes.
2. Bake at 350 degrees in tube pan for 1 hour.
3. Glaze: Mix glaze ingredients and cook in a saucepan over low heat until mixture comes to a boil.
4. When cake is removed from the oven, pour glaze over cake slowly, then leave in pan for 2 hours.
Title: Classic Fudge Frosting
Ingredients:
- 4 butter
- 2 margarine
- 4 confectioners' sugar
- 1 salt
- 1/2 milk
- 1 vanilla
Instructions:
1. Melt chocolate and butter over low heat.
2. Combine sugar, salt, milk, and vanilla.
3. Add sugar mixture to chocolate mixture, blending well together.
4. Let stand, if necessary, until of spreading consistency, stirring occasionally.
5. Spread quickly, adding a small amt of milk if frosting thickens.
Title: Dried Fruit and Nut Cake
Ingredients:
- 3/4 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 baking soda
- 3/4 brown sugar
- 3 walnut halves
- 1 1/2 pecan halves
- 1 1/2 eggs
- 3 pure vanilla extract
- 1
Instructions:
1. Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans.
2. In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside.
3. In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans).
4. Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack.
5. When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months.
6. To serve, cut into thin slices with a sharp heavy knife.
Title: Moist Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 eggs
- 2 brewed coffee
- 1 buttermilk
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1
Instructions:
1. In a large mixing bowl, combine the first six ingredients.
2. Add eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-inch fluted tube pan.
3. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 mniutes before removing from pan to a wire rack to cool completely; dust with confectioners' sugar.
Title: Sweet Potato Pie
Ingredients:
- 1 brown sugar
- 1/2 white sugar
- 1/4 salt
- 1/4 black pepper
- 1 nutmeg
- 1 ground ginger
- 1/4 ground cloves
- 1/4 butter
- 2 sweet potatoes
- 1 1/2 eggs
- 3 milk
- 3/4
Instructions:
1. Blend sugar, salt, pepper& spices Stir melted butter, sweet potatoes& beaten eggs into the sugar mixture.
2. Add the milk stirring well Pour into unbaked pie shell and bake in a preheated 425 degree oven for 20 mins.
3. Then lower the oven to 350 degrees and bake another 20 mins or until a toothpick comes out clean.
4. Cool slightly.
Title: Southern Pound Cake
Ingredients:
- 2 cake flour
- 2 sugar
- 1 eggs
- 5 milk
- 1/4 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour a tube pan.
3. Cream sugar and Crisco well. Add eggs, 1 at a time, beating after each egg.
4. Alternately add flour, milk and vanilla, beating after each addition.
5. Pour into greased and floured tube pan.
6. Bake for 1 hour and 10 minutes. Cool 10 minutes in pan, then invert onto cooling rack.
Title: Apple Crumble (Gluten, Dairy and Egg-Free)
Ingredients:
- 6 apples
- 1/2 water
- 1/4 sugar
- 1 1/2 cinnamon
- 1 1/2 brown sugar
- 1/2 vegan margarine
- 1/2
Instructions:
1. Preheat oven to 190ºC (375ºF).
2. Peel, core, and slice apples thinly. Place in a pie dish with sugar, cinnamon and water.
3. Place flour, almonds and brown sugar into a bowl. Rub the margarine into the mixture until the mixture is crumbly.
4. Sprinkle crumble mixture over the apples.
5. Bake at 190ºC (375ºF) for approximately 30 minutes or until golden brown on top.
6. Serve with dairy-free custard or ice cream.
Title: Eggless Date and Walnut Cake
Ingredients:
- 165 dates
- 1/2 plain flour
- 250 walnuts
- 1 vanilla essence
- 1/2 baking powder
- 1/2 bicarbonate of soda
- 1
- 1/2
Instructions:
1. Remove seeds from dates and chop them finely.
2. Add 6 tbsp of water and keep on low flame for 2 minutes Remove from fire.
3. Add 1/2 tsp soda-bicarb.
4. Keep aside for 15-20 minutes.
5. Sift flour with baking powder.
6. Keep aside in a bowl.
7. Mix dates and walnuts with flour.
8. Beat oil and condensed milk very well. If using eggs, then first beat oil and sugar, then add eggs one at a time. Beat well.
9. Add vanilla essence and mix.
10. Add flour and mix lightly.
11. Bake in a preheated oven at 175C/350F for 45 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes before taking out of the cake pan.
Title: Black and White Tie Cookies
Ingredients:
- 3 cake flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 buttermilk
- 1 1/2 pure vanilla extract
- 1 unsalted butter
- 1 1/3 sugar
- 2 eggs
- 3 heavy cream
- 6 confectioners' sugar
- 1/2 light corn syrup
- 2 1/2 lemon juice
- 2 warm water
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Brush 2 baking sheets very lightly with oil.
2. Sift the flour, baking soda, baking powder and salt into a medium bowl.
3. Whisk the buttermilk and vanilla together in a liquid measuring cup. Set aside.
4. Beat the butter in a large bowl with an electric mixer until smooth. Gradually add the sugar and continue to beat at high speed until light and fluffy, about 5 minutes. Add the eggs and yolks, 1 at a time, beating well after each addition. At low speed, add the dry ingredients in 3 parts, alternating with the wet in 2 parts, beginning and ending with the dry to make a smooth batter.
5. Evenly mound 2 tablespoons batter per cookie onto the prepared cookie sheets, spacing them about 2-inches apart. (A small cookie scoop or ice cream scoop is ideal for this.) Bake until the cookies are golden brown around the edges, 12 to 15 minutes. Transfer cookies to rack and cool completely.
6. For the chocolate icing: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan; pour over the chocolate. Shake the bowl gently so cream settles around the chocolate; set aside until the chocolate melts, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles. Fill a pastry bag fitted with a small tip with about half of the chocolate icing.
7. For the white icing: Whisk the confectioners' sugar, corn syrup, lemon juice and warm water together to make a smooth icing. Fill a pastry bag fitted with a small tip with about a quarter of the icing.
8. To Decorate:
9. For tuxedo cookies: Set the cookies on a rack over a rimmed cookie sheet. Pour the white glaze over the whole cookie to cover; set aside to dry. Pipe a bowtie and tuxedo lapel with the chocolate icing.
10. For a little black dress and pearls: Pipe an outline of a woman's dress with the dark chocolate and fill in with more icing. Pipe white icing pearls around the top of the cookie. Add silver dragees or candy pearls to dress up, if desired.
11. Let cookies dry completely, about 20 minutes. Serve.
Title: Reduced Fat Authentic Biscotti
Ingredients:
- 6 eggs
- 1/2 applesauce
- 1/2 olive oil
- 2 sugar
- 4 anise seed
- 7 -8 all-purpose flour
- 1 baking powder
- 1 salt
- 1
Instructions:
1. Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch. Add more flour if the dough doesn't hold its shape or is too sticky.
2. Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes.
3. Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp.
4. If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.
Title: Lannette's Gourmet Banana Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 buttermilk
- 3/4 sugar
- 1/2 butter
- 1 buttermilk
- 1/2 corn syrup
- 1/2 baking soda
- 1 vanilla
- 1/2 butter
- 1 1/2 cream cheese
- 1/2 vanilla
- 1 powdered sugar
- 1
- 1 - 1 1/2
Instructions:
1. Have all ingredients at room temperature. Preheat oven to 325. Generously grease and flour a 9X13 pan or two 9 inch round pans.
2. Sift flour with the baking powder, soda and salt. set aside.
3. Cream butter and sugar until fluffy. Add beaten eggs, banana's and vanilla. Beat well.
4. Add flour mixture to creamed mixture alternately with the buttermilk, starting and ending with flour mixture. Fold in nuts.
5. Pour into prepared cake pan. Bake for about 35 to 40 minutes, or until toothpick inserted into the center of the cake comes out almost clean.
6. While cake is baking, prepare the caramel glaze: In a large saucepan, combine sugar, butter, buttermilk, corn syrup and soda. Bring to a boil; then reduce heat to simmer for 5 minutes, stirring constantly. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after about 3 minutes of cooking.
7. Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour caramel glaze over hot cake spreading evenly over entire cake. Cool cake until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool cake completely.
8. Prepare cream cheese frosting: Cream butter and cream cheese until fluffy. Add vanilla and powdered sugar. NOTE: The amount of powdered sugar depends on how sweet you like the frosting. The cake is already sweet enough so I like a less sweet frosting that tastes more like cheesecake.
9. Chill the cake until frosting is set. Serve chilled. Refrigerate any leftover cake.
Title: Diabetic Apple Cobbler
Ingredients:
- 6 apples
- 1 honey
- 2 flax seed meal
- 1/4 cinnamon
- 1 nutmeg
- 1/2 vanilla extract
- 1 butter
- 4 baking powder
- 1 salt
- 1 egg
- 1/4
- 1
Instructions:
1. Preheat oven to 350.
2. The filling:
3. In a large bowl combine apples, 1/2 cup xylitol, 1 tbs honey, flaxseed meal, cinnamon, nutmeg, vanilla extract.
4. Stir gently with a toss like motion to mix up all ingredients and coat all the apple pieces.
5. Pour mixture into a greased baking dish.
6. Do not worry about spreading out, it will naturally.
7. Place 2 tbs butter on top the apple mixture.
8. The topping:
9. Add all remaining ingredients to a mixing bowl and stir until smooth.
10. Drop batter by the spoonful over the filling, spreading as even as possible.
11. The batter will spread during baking.
12. Bake for 1/2 hour at 350.
Title: Apricot Biscotti
Ingredients:
- 1 hazelnuts
- 1/2 unsalted butter
- 1 sugar
- 1 lemon, rind of
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 2/3
Instructions:
1. Preheat oven to 350°F.
2. Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
3. Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
4. Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
5. Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
6. Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.
Title: Baked Apples With Honey
Ingredients:
- 6 apples
- 1 honey
- 1 cinnamon
- 2 butter
- 1/4 nutmeg
- 1
Instructions:
1. Core apples and place in baking dish large enough to hold all six.
2. Spoon honey and cream evenly into each apple center and dot with butter.
3. Sprinkle apples with cinnamon an nutmeg.
4. Pour 1/4 Celsius water into bottom of pan.
5. bake at 325 degrees for 35-40 minutes.
Title: Mom T's Chocolate Decadence
Ingredients:
- 1 sugar
- 1 eggs
- 4 margarine
- 5 butter
- 1 flour
- raspberry puree
Instructions:
1. Prepare an 8" cake pan with butter and flour, line bottom of pan with parchment paper. Butter and flour parchment paper also.
2. Melt chocolate and margarine in double boiler.
3. In the meantime, beat eggs and sugar until 4 times original volume, over hot water.
4. Fold flour into chocolate. Fold a little chocolate mixture into the egg mixture to temper it. Then fold the remaining chocolate mixture into it.
5. Pour into prepared pan. Bake for 15 minutes. It will be sticky in the middle.
6. Cool on wire rack and then wrap in foil and put in the freezer overnight.
7. Before serving - Beat whipping cream and pipe around the edges of the cake. Fill the center with whipping cream also. Decorate with shaved chocolate. Serve with raspberry puree' on the side.
Title: Buttery Oatmeal Crisps
Ingredients:
- 1 3/4 sugar
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 butter
- 3/4 light corn syrup
- 1/4 shortening
- 1/4
- 1 1/2
- 3
Instructions:
1. Preheat oven to 350. Line a cookie sheet with foil; set aside.
2. In a large bowl combine oats, sugar,flour,and baking powder;set aside.
3. In another bowl combine melted butter, corn syrup and cream.
4. Add butter mixture to oat mixture and stir until combined.
5. For each cookie drop dough by rounded teaspoon 3 inches apart onto prepared cookie sheet. Bake 10-12 minutes or until bubbly and golden brown around the edges.
6. Cool cookies on foil. Carefully lift edges of cookies,then peel cookies off foil.
7. In a small heavy saucepan heat chocolate pieces and shortning over low heat until melted stirring occasionally.
8. Dip one half of each cookie into chocolate mixture.
9. Place on waxed paper to cool until chocolate is set.
Title: Chinese New Year Sugared Walnuts
Ingredients:
- 1 granulated sugar
- 1/2 water
- 3 walnut halves
- 1/2 ground ginger
- 1/2 cinnamon
- 1/4 ground cardamom
Instructions:
1. In shallow Dutch oven, dissolve sugar in 1/2 cup (125 mL) water over medium-high heat. Add walnuts, ginger, cinnamon and cardamom; bring to boil. Reduce heat to medium; simmer, stirring often, until liquid is crystallized and nuts are coated, about 8 minutes.
2. Spread walnuts on rimmed baking sheet; bake in 350°F (180°C) oven for 5 minutes. With wooden spoon, break up nuts; bake, stirring once, until completely dry, about 15 minutes. Let cool. (Make-ahead: Store in airtight container for up to 1 week.) 3 cups.
3. Canadian Living Magazine.
Title: Sugar Cookies
Ingredients:
- 3 flour
- 1 1/2 baking powder
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2 salt
Instructions:
1. Cream butter and sugar.
2. Add eggs and vanilla.
3. Mix dry ingredients and add to butter mixture.
4. Mix well.
5. Chill for 1-2 hours.
6. Roll to 1/4" thickness and cut into shapes.
7. Bake 350 degrees for 8-10 minute.
Title: No-Bake Peanut Butter Chocolate Cookies
Ingredients:
- 2 sugar
- 1/2 milk
- 1/2 salt
- 1/2 margarine
- 3 vanilla
- 1/2 crunchy peanut butter
- 1/2 quick oats
- 2 3/4
Instructions:
1. Melt margarine in large pan (2 1/2 qt) on medium heat.
2. Add milk and sugar and cocoa.
3. Mix thoroughly, bring to a boil and stir constantly.
4. Boil 1 minute.
5. Remove from heat, add peanut butter and oats.
6. Mix thoroughly.
7. Drop on wax paper by teaspoonfuls.
8. Cool.
Title: Perfect Honey Cake
Ingredients:
- 1 honey
- 1 applesauce
- 3 eggs
- 1 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 2 flour
- 1/2 baking powder
- 1 baking soda
- 1
Instructions:
1. In a large bowl, mix together the first 3 ingredients.
2. In a separate bowl, combine the flour, baking powder, spices and baking soda.
3. Add the flour mixture to the wet stuff, alternating with the coffee; beat well.
4. Put into one greased 9"x13" pan (or, alternatively, three 8" square pans).
5. Bake at 325F--60-90 minutes for the large pan, 60 minutes for the three smaller pans.