lumicero/recipes-ing2inst huggingface dataset:
Title: Hungarian Walnut Torte
Ingredients:
- 6 eggs
- 1 sugar
- 1 vanilla extract
- 1 cake flour
- 1 baking powder
- 5 water
- 1/2 ground walnuts
- 1 1/4 milk
- 1 chocolate pudding mix
- 1/2 butter
- 1/2 shortening
- 1 confectioners' sugar
- 1 vanilla extract
- white chocolate curls
- chocolate curls
Instructions:
1. In a large mixing bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts.
2. In another mixing bowl, beat the egg whites until stiff peaks form; fold into batter. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes.
4. In a mixing bowl, cream the butter, shortening and confectioners’ sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.
Title: French Apple or Peach Cake
Ingredients:
- 2 sliced apples
- 2/3 sugar
- 1 cinnamon
- 1 nutmeg
- 2 -4 lemon
- 1 flour
- 1/2 butter
- 1 flour
- 1/4 sugar
- 2 baking powder
- 1 salt
- 1/4 butter
- milk
Instructions:
1. Preheat oven to 425°F
2. Grease a deep 8" pan or ovenproof dish -- and cover the bottom well with the apples.
3. Sprinkle the fruit with 2/3 cup sugar, cinnamon and the juice and zest of the lemon.
4. Lightly mix in 1 tbsp flour. Set aside.
5. Sift flour. Resift with sugar, baking powder and salt.
6. Beat and add the egg yolks, melted butter and milk.
7. Beat these ingredients with swift strokes until blended.
8. Cover the fruit with the batter.
9. Bake the cake for about 30 minutes.
10. Reverse it on a platter. Cool slightly.
11. Use the egg whites for a meringue if desired.
Title: Cherry Filled Oatmeal Cookies
Ingredients:
- 2 eggs
- 1 brown sugar
- 3/4 vanilla
- 1 salt
- 1/4 baking soda
- 1 baking powder
- 1 flour
- 2 oatmeal
- 2 flaked coconut
- 1 cherry pie filling
- 21
Instructions:
1. beat eggs and sugar together -- add oil, vanilla and dry ingredients.mix well.
2. knead dough together slightly --
3. roll into an equal amount of 1" balls and dime sized balls.
4. place 1" balls on lightly sprayed baking sheet and slighty flatten with fork dipped inc cold water.
5. place one cherry along with a small amount of pie filling on top of each cookie --
6. flatten dime sized balls and cover each pie filling.
7. bake at 350* for 10 minutes or until light golden.
Title: Mom's Peach Cobbler
Ingredients:
- 2 water
- 1/4 sugar
- 1/2 flour
- 2 lemon juice
- 1 vanilla extract
- 1/2 cinnamon
- 1/4 salt
- 1/2 margarine
- 1/4 butter
- 2 all-purpose flour
- 1/2 sugar
- 1/2 baking powder
- 1/2 salt
- 1/2 margarine
- 2 butter
- 1 egg
Instructions:
1. Make filling: in medium bowl, combine peaches, all filling ingredients except butter. Turn into an 8 in x 8 in dish. Dot with butter.
2. Preheat oven to 375°F.
3. Make batter: in medium bowl, combine all batter ingredients and beat with a wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly (batter will spread during baking.).
4. Bake 35 to 40 minutes or until peaches are tender and crust is golden.
5. Serve warm with cream or vanilla ice cream.
Title: Chocolate Chip Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 vanilla extract
- 1/2 cream cheese
- 1 butter
- 3 vanilla extract
- 2 powdered sugar
- 1/2
- 1/8
- 1 1/4
- 1/4
Instructions:
1. Preheat oven to 350ºF.
2. Line 12 muffing cups with paper liners.
3. In medium bowl, whisk together the flour, baking powder and salt.
4. In a large bowl, beat the sugar and 1/2 cup of butter at medium speed for 2 min or until smooth and creamy.
5. Add eggs one at a time, beating well after each addition.
6. Beat in 1 tsp vanilla.
7. At low speed, alternately beat in four mixture with milk until incorporated, beginning and ending with flour mixture.
8. Stir in 1 cup chocolate chips.
9. Fill paper liners about 3/4 full with the batter.
10. Bake for 23-28 min or until a toothpick inserted in center comes out with just a few crumbs attached. If the toothpick penetrates a chocolate chip, test another spot.
11. Cool in pan on wire rack for 15 minute.
12. Remove from pan and cool completely.
13. In a large bowl, beat the cream cheese and 2 Tbs butter at medium speed until blended and smooth.
14. Beat in 1/2 tsp vanilla and almond extract.
15. At low speed, beat in powdered sugar until well blended and smooth.
16. Spread cupcakes with frosting and sprinkle with the remaining 1/4 cup chocolate chips.
Title: Turkey Hill Ice Cream Cake
Ingredients:
- 1/2 butter
- 1 eggs
- 2 all-purpose flour
- 2 1/4 sugar
- 1 baking powder
- 1 salt
- 1/2 heavy cream
- 1/4 canola oil
- 1/4 sour cream
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease the bottom of a 13" x 9" pan.
3. Heat butter until melted and then remove from heat.
4. Add ice cream, eggs, flour, sugar, baking powder, salt, heavy cream and canola oil then beat until smooth.
5. Pour into prepared pan and bake for 30-35 minutes.
6. Combine nuts, topping and sour cream then pour over warm cake.
Title: Peanut Butter Frosting
Ingredients:
- 1/2 peanut butter
- 5 margarine
- 1 powdered sugar
- 1 -3 milk
Instructions:
1. Beat butters together with electric mixer, add sugar.
2. If too thick, add a little milk.
Title: Butter Brickle Cookies
Ingredients:
- 1 sugar
- 1 powdered sugar
- 1 margarine
- 1 butter
- 2 eggs
- 1 all-purpose flour
- 3 1/2 whole wheat flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 1
- 2
- 1
Instructions:
1. In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
2. Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
3. Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
4. With fork dipped in sugar, flatten each in a crisscross pattern.
5. Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
6. Cool one minute and remove from baking sheets. Cool completely on wire racks.
Title: Date Cookies (Eid Cookies)
Ingredients:
- 4 flour
- 1 fenugreek seeds
- 1 salt
- 1 granulated sugar
- 1 instant yeast
- 1 milk
- 1 1/2 dates
- 2 ground nutmeg
- 2 sesame seeds
- 1
Instructions:
1. Mix flour, ground fenugreek, salt, granulated sugar and instant yeast in a large bowl.
2. Add the clarified butter; mix with your hands until well incorporated.
3. Heat the milk until warm; add gradually to flour mixture.
4. Knead to form a soft dough.
5. Cover with a damp cloth for 1/2 hour.
6. Put the dates in a bowl; add nutmeg; knead with your hands.
7. Take a small piece of dough; pat down onto work surface.
8. Take a smaller piece of dates and roll it with your hands to form a small rope.
9. Place the date rope in the middle of the piece of dough and enclose it with the dough and roll into a rope; make sure the date is entirely covered with dough.
10. Shape your rope into an 'S' and place on a baking sheet.
11. Repeat with the remainder of dough and date filling.
12. Brush your 'S's with egg white; sprinkle with sesame seeds.
13. Bake in a preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes or until golden in color.
Title: Lemon Bars
Ingredients:
- 1 Bisquick
- 2 powdered sugar
- 2 firm butter
- 3/4 sugar
- 2 eggs
- 1 Bisquick
- 2 lemon peel
- 2 lemon juice
Instructions:
1. Heat oven to 350 degrees.
2. Mix 1` cup Bisquick and the powdered sugar in small bowl. Cut in butter, using pastry blender. Press mixture in bottom and 1/2 inche up edges of ungreased square pan, 8 x 8 x 2 inches.
3. Bake 10 minutes or until light brown.
4. Mix remaining ingredients , pour over baked layer.
5. Bake 25 minutes or until set and golden brown.
6. Cool completely, about 1 hour.
7. If wanted you could make a glaze and spread on top while warm.
Title: Cake Batter Cookies
Ingredients:
- 1 baking powder
- 1 eggs
- 2 chocolate chips
- 1/2
- 1
Instructions:
1. Preheat Oven to 350 degrees.
2. Line baking sheet with parchment paper.
3. In a medium to large bowl stir together the cake mix and baking powder.
4. Add eggs and oil.
5. Mix together, the batter will be dry and a bit crumbly just keep mixing, let stand a minute, mix more, it will come together eventually but note it will be drier than usual cookie dough.
6. Stir in chocolate chips.
7. Drop onto baking sheet in heaping spoonfuls
8. Bake for 10 minutes.
Title: Cream Wafers
Ingredients:
- 2 flour
- 1 butter
- 1/3 margarine
- 1 1/2 heavy whipping cream
- 1/2 sugar
- 2 powdered sugar
- butter
- margarine
- vanilla
Instructions:
1. Mix flour, butter, and whipping cream.
2. Cover and refrigerate about 1 hour or until firm.
3. Preheat oven to 375 (F).
4. Roll 1/3 of the dough at a time on a floured surface.
5. Roll the dough until it is 1/8 inch thick.
6. Cut dough into 1 1/2 inch rounds (or by using the opening of a shot glass).
7. Dip both sides of cookie in sugar.
8. Place sugared cookies on ungreased cookie sheet.
9. Prick each cookie about 4 times with a fork.
10. (This allows air to escape from the cookie while baking, so it can rise.) Bake cookies in preheated oven for 7-9 minutes, until set but not brown.
11. Remove cookies from sheet and allow to cool completely.
12. Meanwhile prepare the creamy filling.
13. Creamy Filling: Mix all ingredients until smooth.
14. Smooth about a teaspoon of the filling onto a cookie, and top with another cookie.
15. Keep cookies refrigerated for up to 7-10 days.
16. if they last that long!
Title: Super Peanut Butter Cereal Bars
Ingredients:
- 3 butter
- 10 1/2 mini marshmallows
- 1 vanilla
- 1/2 peanut butter
- 4 peanuts
- 2
- 1
Instructions:
1. Melt butter over low heat.
2. Add marshmallows and stir until melted.
3. Add vanilla and peanut butter and stir until smooth and combined.
4. Remove from heat and add cereal (might need 3 cups Cheerios. I like a lot of cereal so I add extra), nuts and peanut butter chips (or whatever you like!).
5. Stir until all combined thoroughly.
6. Press into a greased 13 x 9 inch pan.
7. Cool and cut into squares.
Title: Simply Fruitcake
Ingredients:
- 750 Cointreau liqueur
- 2 brandy
- 2 -3 self raising flour
- 2 mixed spice
- 1
Instructions:
1. Soak mixed fruit in orange juice (and liquor if desired), minimum 1 hour, but can be left overnight in fridge.
2. Stir in sifted flour and mixed spice, then pour mix into paper lined 20cm (8in) square cake tin.
3. Cook in oven at 160degrees (celcius) for 40mins, let sit to cool slightly in tin before turning out onto cake rack.
4. Enjoy, goes wonderfully well with a cup of tea or coffee for a mid-morning or afteroon snack.
Title: Pumpkin Fluff
Ingredients:
- 1 canned pumpkin
- 1 pumpkin pie spice
- 1 skim milk
- 1 fat-free cool whip
- 1 sugar-free instant vanilla pudding mix
Instructions:
1. Mix together pumpkin, spice and mill until well blended.
2. Add pudding mix and beat by hand for 2 minutes.
3. Fold in Cool Whip. Refrigerate.
Title: Amelia's Earliest American Cookie
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 flour
- 1 baking powder
- 1/4 salt
- 1 sour cream
- 1/3 milk
- 2
Instructions:
1. Preheat oven to 375.
2. Cream butter until soft; add sugar gradually and cream until fluffy (about 5 minutes).
3. Sift flour, baking powder and salt; add coriander.
4. Combine milk and sour cream.
5. Add the dry mixture to the butter-sugar mixture alternately with the milk, beating after each addition.
6. Pinch off pieces about the size of a hazlenut. Roll in balls, place about 2 1/2 inches apart on greased cookie sheets. Flatten in circles (using the bottom of a glass dipped on flour). Bake about 12 minutes or until the edges begin to brown. Cookies may be sprinkled with cinnamon, sugar, chopped nuts, or colored sugar before baking.
Title: Mrs. Carlson's Everyday Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 butter
- 1 margarine
- 1 coconut
- 1 salt
- 1 baking soda
- 1 flour
- 3 1/2 egg
- 1 quick-cooking oatmeal
- 1
Instructions:
1. Mix all ingredients together.
2. Chill dough for 1 hour.
3. Roll dough into a ball (desired size of cookie).
4. Flatten with the bottom of a glass dipped in granulated sugar.
5. Sprinkle cookies with desired color of sugar depending on season.
6. Bake at 350 degrees for 10-12 minutes.
Title: Homemade Cranberry Sauce
Ingredients:
- 1 fresh cranberries
- 1 1/2 sugar
- 1 granny smith apple
- 1 orange
- 1 lemon
- 1/2 raisins
- 1/2 walnuts
Instructions:
1. Combine the cranberries & the sugar in a sauce pand & cook on low heat until the cranberries start to burst; add the apple, orange & lemon zests & the fruit juices & cook on low for about 15-20 minutes.
2. Take off the heat & add raisins & nuts; serve cool.
Title: Wedding Cookies (Snowballs, Russian Tea Cakes)
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 vanilla
- 2 all-purpose flour
- 1/4 salt
- 1/4 baking powder
- 3/4 pecans
- powdered sugar
Instructions:
1. Blend softened butter with powdered sugar. Add vanilla.
2. Mix in salt, baking powder, flour and chopped pecans.
3. Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
4. Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
Title: Chocolate Espresso Shortbread
Ingredients:
- 1 1/2 flour
- 1/2 cocoa powder
- 2 salt
- 1/2 baking soda
- 1/2 butter
- 8 white sugar
- 3/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350.
2. Whisk together flour, cocoa, espresso, salt and baking soda.
3. Cream butter and sugar until light and fluffy. Add vanilla and mix briefly.
4. Add dry ingredients, put shield on mixer and start low. Mix till just blended.
5. Roll dough into walnut sized balls. Place on silpat lined sheet and flatten slightly with hand or bottom of glass dipped in sugar.
6. Bake about 12 minutes.
7. Cool 5 minutes and tranfer to racks to cool completely.
Title: Betty's Easy Meringue Cookies (2 Ingredients)
Ingredients:
- 3 sugar
- 3/4
Instructions:
1. Beat whites until very stiff.
2. Gradually add sugar and keep beating until mixture forms peaks.
3. Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
4. Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
5. If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
6. Note: Do not brown!
Title: Sour Cream Donuts
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 sour cream
- 3/4 milk
- 3 flour
- 1/2 cinnamon
- 1 nutmeg
- 1/3 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1
Instructions:
1. Add sugar, sour cream, and milk to eggs and beat thoroughly.
2. Sift dry ingredients together several times. Add orange rind.
3. Stir into egg mixture to make donut batter.
4. Drop batter into hot oil. Flip over when bottom side is brown. Remove from oil and drain on paper towels.
5. Makes 2 dozen donuts.
Title: Lemon Slice
Ingredients:
- 2 flour
- 1/2 icing sugar
- 150 butter
- 3 eggs
- 1/4 lemon juice
- 2 lemons, zest of
- 1 1/2 caster sugar
- 1/4 self-raising flour
Instructions:
1. Preheat oven to 160°C.
2. Place flour, icing sugar and butter in a food processor, mix until a ball is formed around the blade (don't use hard butter as it won't form into a ball).
3. Lined the tin with baking paper to come up a bit over two sides, (this will make removal a lot easier).
4. Place into a slice tin and press flat.
5. Bake for 20 minutes.
6. In same food processor bowl (not need to wash) add eggs, lemon juice, zest, castor sugar and self-raising flour, process until well combined.
7. Once base has cooked for 20 mins take out and pour in filling and place back in oven and cook for a further 15 - 20 minutes or until it feels sets in middle.
Title: Browned Butter Cream Sandwich Cookies
Ingredients:
- 1 butter
- 2/3 brown sugar
- 2 vanilla extract
- 1/2 all-purpose flour
- 2 1/2 pecans
- 1/3 salt
- 1/4 butter
- 1/4 powdered sugar
- 2 vanilla extract
- 1/2 half-and-half cream
- 2 -3
Instructions:
1. Combine 1 cup butter and brown sugar in large mixer bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add egg yolks and vanilla; continue beating until well mixed.
4. Add flour, pecans and salt.
5. Reduce speed to low; beat until dough forms a ball.
6. Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter).
7. Wrap each roll tightly in plastic food wrap.
8. Refrigerate 3 hours or overnight.
9. Heat oven to 350°F Unwrap dough; cut each roll with sharp knife into 1/8-inch slices; place 2 inches apart onto ungreased cookie sheets.
10. Bake for 7 to 9 minutes or until edges are lightly browned.
11. Let stand 1 minute; remove from cookie sheets.
12. Cool completely.
13. Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes).
14. (Butter will bubble and foam. WATCH CLOSELY.) Immediately remove from heat.
15. Cool 5 minutes.
16. Stir in powdered sugar, vanilla and enough half& half for desired spreading consistency.
17. Spread 1 level teaspoonful filling on flat-side of 1 cookie; top with second cookie, flat-side down.
18. Squeeze together gently.
19. Repeat with remaining cookies.
20. *Substitutewhipping cream.
21. TIP: If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter.
22. Continue beating until dough forms a ball (2 to 3 minutes).
23. TIP: Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.
Title: Apple Spice Cupcakes
Ingredients:
- 1/2 unsalted butter
- 3 apples
- 2 sugar
- 3/4 sugar
- 1 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 ground cinnamon
- 1/4 ground allspice
- 2 nutmeg
- 1/2 eggs
- 1/4 vanilla extract
- 12 sour cream
- 6 cream cheese
- 1/2 unsalted butter
- 1/2 vanilla extract
- 2 powdered sugar
- honey
Instructions:
1. Position oven rack in middle of oven; preheat to 350°.
2. Line a standard 12-cup muffin pan with paper or foil liners.
3. In a saucepan over med-high heat, melt 2 tablespoons of the butter; add in apple chunks and 2 tablespoons sugar and cook, stirring often, until the apples are translucent and soft, 5-7 minutes; set aside to cool.
4. In a bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, allspice, and nutmeg.
5. In another bowl, with an electric mixer on med-high speed, beat the remaining 6 tablespoons butter and the 3/4 cup sugar together until light and fluffy, 2-3 minutes.
6. Add in the eggs and vanilla and beat until combined.
7. Slowly add the flour mixture and beat on low speed until combined.
8. Add in the sour cream and reserved apple mixture, beating until just combined; scrape down the sides of bowl as needed.
9. Divide the batter evenly among the prepared muffin cups, fill each one 2/3 full.
10. Bake 18-20 minutes, until golden brown and a pick comes out clean.
11. Let cool in the pan on a wire rack for 5 minutes.
12. Transfer cupcakes to the wire rack and let cool completely, about 1 hour.
13. Make the frosting: in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
14. Gradually beat in the sugar and honey and mix until thoroughly combined; scrape down the sides of bowl as needed; use right away, or if the consistency is too soft, refrigerate it until the frosting is spreadable, about 15 minutes.
15. Frost the cupcakes with the frosting and serve (the frosted cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).
Title: Sweet Dessert Tamales
Ingredients:
- 2 pine nuts
- 3/4 unsalted butter
- 1 baking powder
- 1/2 salt
- 2 honey
- 1 dark brown sugar
- 1 1/4 masa harina
- 1/2 milk
- 1 cinnamon
- 2 raisins
- 1/4 dried cherries
- 1/4 candied papaya
- 2 orange zest
- 1
- 10
Instructions:
1. To prepare the filling, place the pine nuts in a hot, dry skillet, toast over medium heat for 4 to 5 minutes, stirring occasionally, until lightly browned; set aside.
2. Place the butter, baking powder, salt, honey, and brown sugar in the bowl of an electric mixer fitted with a paddle attachment.
3. Cream on high speed until light and smooth, about 5 minutes.
4. Add the masa harina and turn down the speed to low.
5. Add the milk, canela, raisins, dried cherries, dried apricots, candied papaya, orange zest, and toasted pine nuts and mix until a firm dough forms.
6. Work the dough by hand for about 1 minute, until the dough is thoroughly mixed.
7. Divide into 8 equal pieces.
8. Drain corn husks and shake dry.
9. Tear 16 thin strips (about 1/8 inch wide) from 2 husks and set aside for tying the tamales.
10. Lay out the remaining 8 corn husks.
11. Take a portion of the dough, place in a corn husk and spread out evenly, leaving about 1-1/2 inches of exposed corn husk at each end and 3/4 inch at each side.
12. Bring the sides of the corn husk together, folding the dough; tuck one side of the husk under the other and roll up the tamale so the dough is completely enclosed inside the husk.
13. Twist each end and tie with the reserved strips of corn husk.
14. Repeat for the remaining tamales.
15. Steam the tamales for 30 to 35 minutes over lightly boiling water, adding more boiling water as needed.
16. The tamales are done when they feel firm to the touch but are not hard and the dough comes away easily from the husk.
Title: Cinnamon Pinwheel Cookies
Ingredients:
- 3 flour
- 1/2 salt
- 1 cardamom
- 2 sugar
- 1 butter
- 1 dry yeast
- 1/4 warm water
- 1/2 milk
- 1 egg
- 3 brown sugar
- 1/4 sugar
- 2 cinnamon
- 2 sugar
Instructions:
1. In a large bowl, combine the first 4 dry ingedients.
2. Cut in butter until mixture is crumbly.
3. Dissolve yeast in water.
4. Blend in egg, milk, and oil.
5. Stir this into the flour mixture.
6. Chill the resulting dough 1 hour.
7. Knead four times.
8. Roll dough to an 11"x18" rectangle.
9. Combine filling ingredients and spread on the dough.
10. Roll the dough up jelly roll style. You should have an 18" long cylinder of dough.
11. Chill one more hour.
12. Preheat oven to 350°F.
13. Cut the dough into 1/2" slices.
14. Roll each slice out slightly to flatten.
15. Dredge each slice in sugar.
16. Bake on ungreased cookie sheet for 15 minutes.