lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Heaven
Ingredients:
- 1 Cool Whip
- 1 cream cheese
- 8 sugar
- 1 vanilla extract
- 1 fresh strawberries
- 1 cornstarch
- 3 strawberry Jell-O gelatin dessert
- 1 lemon juice
- 1 water
- 1
Instructions:
1. Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
3. Set aside to cool slightly.
4. Stir in sliced strawberries.
5. Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
6. Press into 9x13 inch pan (I use glass so you can see the pretty layers).
7. Set aside.
8. Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
9. Beat until smooth.
10. Stir in remaining Cool Whip.
11. Spread evenly over cake layer.
12. Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
13. Refrigerate 2 to 3 hours before serving.
14. Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.
Title: Golden Empanada Dough
Ingredients:
- 4 flour
- 1 salt
- 1 sugar
- 1/4 shortening
- 2 dry yeast
- 3 water
- 1 egg
- shortening
Instructions:
1. For the dough: Put flour, salt, sugar and lard in large mixing bowl.
2. With your hands or an electric mixer, mix this mixture very well.
3. Add the egg and mix well.
4. Dissolve the yeast in the water and then add to the mixture.
5. (If the dough is too dry, add enough water to make it manageable).
6. Roll out dough to about 1/4th.
7. inch thick.
8. Cut circles, about 4 inches wide.
9. For the filling: (see recipe for Euphelia's Meat Empanadas).
10. Fill each circle with meat mixture.
11. Fold and press edges firmly together.
12. (You may use a bit of water to help seal the edges-- some people use beaten egg).
13. Cut edges with pinking shears to help seal.
14. Poke the little pie with a fork once or twice.
15. Deep fat fry in oil or shortening until golden brown.
Title: Chocolate Tangerine Cutout Cookies
Ingredients:
- 1 1/4 butter
- 1/2 sugar
- 1 pure vanilla extract
- 1 tangerine zest
- 2 all-purpose flour
- 1 powdered sugar
- 1 tangerine juice
- 2 1/2 fresh lemon juice
- 1 3/4 tangerine zest
- 1
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 375°F
2. Melt 1/4 cup butter in a microwave-safe bowl.
3. Heat in 30-second intervals until melted.
4. Add cocoa powder and tangerine oil; mix until smooth and cool.
5. Cream together remaining 1 cup butter and sugar with an electric mixer until light and fluffy.
6. Add cocoa mixture; mix well.
7. Add egg yolks, vanilla and zest until combined.
8. Gradually add flour, scraping down sides of bowl, as necessary, until combined.
9. Divide dough in two and place each piece on large sheet of plastic wrap.
10. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
11. On a lightly floured surface, roll dough to 1/4-inch thickness and cut into desired shapes.
12. Place shapes on parchment-lined baking sheets; bake 10 to 12 minutes until firm and edges are beginning to brown.
13. Remove to a cooling rack; cool completely.
14. Meanwhile, in bowl of electric mixer, on low speed beat together powdered sugar, egg white powder, juices, zest and tangerine oil until moistened.
15. Beat 2 to 3 minutes more on high speed.
16. Adjust with more juice or powdered sugar to desired consistency; add food coloring, if desired.
17. Frost cookies and decorate with sugars, as desired.
18. When frosting is set, store cookies at room temperature in an airtight container, separating layers with wax paper for up to 1 week.
Title: Chocolate Cake
Ingredients:
- 8 cream cheese
- 1 margarine
- 2 powdered sugar
- 4 baking chocolate
- 1 vanilla
- 1/4 shortening
- 3 eggs
- 2 1/4 plain flour
- 1 baking soda
- 1 salt
- 1 buttermilk
Instructions:
1. Mix cream cheese, margarine, powdered sugar, baking chocolate and vanilla in a bowl.
2. Take out 3 cups for icing and set aside; to the rest add the remaining ingredients.
3. Pour batter into 3 floured 9" cake pans. Bake at 350 F for 30 to 35 minutes. When layers are cooled spread with reserved icing, stacking each layer as it's iced.
Title: Muesli Bar Slice
Ingredients:
- 1 sultana
- 1 rolled oats
- 1 sunflower seeds
- 1/4 plain flour
- 1/2 butter
- 1/4 honey
- 1/4 brown sugar
- 60 egg
- 1/4 milk
- 2
- 1
- 1/4
Instructions:
1. In a large bowl mix together the oats, oat bran, bran, sunflower kernals, flour, apricots, and sultanas.
2. Melt the butter, honey and brown sugar in the microwave for 1 minute and add to the dry ingredients. Stir in the egg and milk until well combined.
3. Press into a greased and lined lamington tin and bake for 15-20 minutes in a moderate oven. Cut into slices when cooled.
Title: Cardamom Honey Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 honey
- 2 eggs
- 1 vanilla extract
- 1 cardamom
- 2 ginger
- 1 nutmeg
- 1 lemon peel
- 1 baking soda
- 4 all-purpose flour
Instructions:
1. In a saucepan over low heat, melt together sugar, butter and honey. Let cool.
2. Mix together eggs, vanilla, baking soda and spices. Gradually add to cooled honey mixture.
3. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).
Title: Golden Cinnamon Orzo Calabrese
Ingredients:
- 8 orzo pasta
- 2 1/2 water
- 1 golden raisin
- 1/2 pecans
- 1/4 apple butter
- 1/4 sugar
- 3 cinnamon
- 1
Instructions:
1. Cook orzo according to package directions.
2. Drain well and pour back into pot.
3. Add can of evaporated skim milk.
4. Bring to a boil and simmer for 10 minutes, or until most liquid is absorbed.
5. Remove from heat.
6. Add raisins, pecans, apple butter.
7. Combine sugar and cinnamon.
8. Add to mixture to taste.
9. Transfer to serving bowl.
10. Top with remaining cinnamon & sugar as needed for garnish.
Title: Dolly Cake
Ingredients:
- 500 Philadelphia Cream Cheese
- 1/2 caster sugar
- 1 vanilla essence
- 2 gelatin
- 300 marshmallows
- 12
- 300
Instructions:
1. BEAT the cream cheese with an electric mixer until smooth. Add the sugar, vanilla and gelatine mixture, beat for a further 2 minutes or until the sugar is dissolved. Stir through the whipped cream.
2. SPOON some of the mixture into the base of a foil and cling wrap lined 2L bowl/colander. Arrange the rollettes evenly in the bowl, and pour over the remaining mixture. Refrigerate for 1 hour, until set.
3. TURN the cake out onto a serving plate. Cover the cake completely with the extra whipped cream, tinted slightly with a food grade colouring of your choice. Use a palette knife to create a swirled effect.
4. ADD the doll into the top, and decorate with marshmallows, lollies and cachous.
Title: Brenda's Best Blueberry Yogurt Pound Cake
Ingredients:
- 1 butter
- 1 1/3 sugar
- 3 eggs
- 3 flour
- 1 1/2 baking soda
- 1/2 salt
- 2 blueberries
- 1 plain yogurt
- 3/4 icing sugar
- 1
Instructions:
1. In a large bowl, cream butter until fluffy; beat in sugar until light and fluffy (about 5-8 minutes).
2. Beat in eggs, one at a time.
3. In a second bowl sift together flour, baking soda and salt.
4. In a third bowl mix together yogurt, orange juice and rind.
5. Alternately add dry and wet mixture to the creamed mixture, making 3 additions of dry and 2 of wet.
6. Stir in blueberries.
7. Pour batter into well greased and floured 9" or 10" tube or Bundt pan.
8. Tap pan lightly to release air bubbles and smooth top.
9. Bake at 350F for 60-70 minutes or until knife comes out clean.
10. Let cool for 15 minutes in pan, the remove and cool on rack.
11. Before serving, sieve icing sugar over top.
Title: Foolproof Chocolate Frosting
Ingredients:
- 20 unsalted butter
- 1 confectioners' sugar
- 3/4 table salt
- 1 light corn syrup
- 3/4 vanilla extract
- 1
- 8
Instructions:
1. In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
2. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
3. Scrape sides of bowl, then add chocolate (cooled to 85º - 100º F) and pulse until smooth and creamy, 10 to 15 seconds.
4. Frosting can be used immediately or held.
5. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
Title: Basic Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/4 vanilla
- 2 1/4 all-purpose flour
- 1/8 salt
Instructions:
1. Beat butter at medium speed until creamy; gradually add sugar, beating well.
2. Stir in vanilla.
3. Combine flour and salt, gradually add to butter mixture, beating at low speed until blended.
4. Roll dough to 1/2 inch thickness on a lightly floured surface.
5. Cut with 2 1/2 inch round cutter or Christmas cookie cutter.
6. Place 2 inches apart on an ungreased baking sheet.
7. Bake at 275 for 50 minutes, or until bottoms begin to brown. Cool 2 minutes on baking sheet; remove to wire rack to cool completely.
Title: Applesauce Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 2 eggs
- 1 baking soda
- 2 flour
- 1 applesauce
- 1 dates
- 1 candied citron peel
- 1/4
Instructions:
1. Cream butter and sugar with hand mixer or stand mixer. Add eggs one at a time, beating well after each addition.
2. Stir baking soda into applesauce. Add to butter-sugar-egg mixture.
3. Toss dates, nuts and citron with flour until coated. Stir in wet mixture. Pour into greased loaf pan.
4. Bake at 350F for 1 hour or until a toothpick inserted in the center comes out clean.
Title: Orange Almond Cake
Ingredients:
- 1 light olive oil
- 1/3 eggs
- 3 orange zest
- 1
Instructions:
1. Mix first 5 ingredients with mixer for 3 minutes.
2. Pour batter into greased cake pan. I use a 10 inch diameter silicone cake pan and make it in one layer.
3. Sprinkle top of batter with sliced almonds.
4. Bake at 350 degrees until done, about 40 minutes.
Title: Shortbread Pastry
Ingredients:
- 1 flour
- 1/3 confectioners' sugar
- 1/8 salt
- 1/2 unsalted butter
Instructions:
1. mix flour salt and confectioners sugar in a large bowl.
2. work in cold butter with a pastry blender, two forks or food processor, until a soft dough is formed, should resemble course oatmeal.
3. hand press into your pie dish or tart tray. use a spoon to make a smoother texture.
4. place in freezer for 15 minuets.
5. must be pre-baked for 20 minuets at 425 degrees before filling.
6. bake additional recommended time for your pie fill.
Title: Pumpkin Flan
Ingredients:
- 1 sugar
- 1 pumpkin
- 1 pumpkin pie spice
- 1 vanilla extract
- 1/2 skim milk
- 1/2
- 1/4
- 1
- 4
- 2
Instructions:
1. Place 1/2 c sugar in a saucepan. Cook over medium heat, stirring constantly, until sugar melts and is light brown. Pour melted sugar into a 10-inch pieplate, tilting to coat bottom; set aside.
2. Combine remaining 1/2 c sugar, pumpkin, and next 3 ingredients, stirring well. Add skim milk and next 4 ingredients; stir well. Pour pumpkin mixture into prepared pieplate; place in a large shallow pan. Pour hot water into pan to depth of 1 inch.
3. Bake @ 350 degrees for 1 hour and 5 minutes or until a knife inserted in center comes out clean. Remove pieplate from water and let cool on wire rack.
4. Cover and chill at least 4 hours. Loosen edges of flan with a knife; invert onto a rimmed serving plate. Serve cold.
Title: Vanilla Kranse (Vanilla Wreaths)
Ingredients:
- 18 plain flour
- 1/2 baking powder
- 13 butter
- 9 sugar
- 4 egg
- 1 vanilla essence
- 3
Instructions:
1. Work all ingredients together and let the dough stand for 20 minutes, in a cool place.
2. Put dough into a pastry bag or cloth and press/roll dough into long thin rolls.
3. Cut rolls into equal sized pieces (about 5-6 inches long) and on a well-greased cookie sheet, form each piece into a small ring slightly overlapping the cut ends.
4. Bake in a fairly hot (400°F, 200°C, GM 6) oven for 10 minutes or until light brown.
Title: Better Than Sex Cake with Bananas
Ingredients:
- 1 pineapple
- 1 sugar
- 2 cream cheese
- 1 instant vanilla pudding
- 1 bananas
- 4 -5 Cool Whip
- 1 pecans
- 1/2 coconut
- 1 cherries
Instructions:
1. Mix cake as directed on package, using milk instead of water.
2. Bake in oblong pan at 350 degrees until done. When done, remove from oven and punch holes in top (the size of a pencil). Mix sugar and pineapple and bring to a boil.
3. Slowly pour this over the cake. Let set a few minutes.
4. Mix the pudding as directed on box.
5. Mix cream cheese with the pudding mix using mixer; spread over cake. Cover this with layer of sliced bananas.
6. Spread Cool Whip over bananas.
7. Sprinkle coconut and pecans over top and decorate with cherries.
Title: No-Bake S'mores Cheesecake Bars
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 butter
- 2 cream cheese
- 1/4 granulated sugar
- 1 vanilla extract
- 1 marshmallow cream
- 1 chocolate chips
- 1 milk
- 1 mini marshmallows
- graham cracker
Instructions:
1. Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes.
2. In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step.
3. Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers.
4. Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.
Title: Apple Walnut Pound Cake
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1 baking powder
- 2 buttermilk
- 1 apple
- 1/2 walnuts
- 1 vanilla extract
Instructions:
1. Butter a 9x5x3-inch pan.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Cream butter, add sugar slowly, and continue to beat until light and lemon-colored.
4. Beat in eggs.
5. Sift flour with salt, baking soda, and baking powder.
6. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
7. Stir in the apples, nuts, and vanilla.
8. Spoon batter into prepared pan.
9. Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean.
10. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
Title: Banana Cream Rum Pudding
Ingredients:
- 1 sugar-free banana cream pudding mix
- 2 low-fat milk
- 1/2 banana
- 1 seedless raisin
- 1/3 ground cinnamon
- 4
Instructions:
1. Prepare pudding mix per instructions using milk and rum extaract.
2. Stir in banana slices.
3. Spoon into cups.
4. Garnish with graham wafer pieces.
5. Sprinkle with cinnamon.
Title: Jean's Red Velvet Cake
Ingredients:
- 1 1/2 sugar
- 1 eggs
- 2 vanilla extract
- 1 self rising flour
- 1 buttermilk
- 2 baking soda
- 1 sweet milk
- 1 sugar
- 1/2 plain flour
- 1 1/2 coconut
- 1
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine sugar, 1 cup vegetable oil, eggs, food coloring, and vanilla.
3. Mix well, then add self rising flour, cocoa, buttermilk and baking soda.
4. Mix well.
5. Pour into greased and floured cake pans.
6. Bake at 350 degrees for 30 to 40 minutes.
7. After cake has cooled some, spread icing over cake.
Title: Lucky Charms Treats
Ingredients:
- 3 butter
- 25 margarine
- 5 marshmallows
- miniature marshmallows
Instructions:
1. Grease 9x9x2-inch pan.
2. Melt margarine and marshmallows until smooth, either over medium heat in a saucepan or in the microwave.
3. Stir in Lucky Charms until well coated. Press into pan with buttered hands.
4. Cut into squares when cool.
Title: Red Velvet Cake With Vanilla Cream Cheese Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 sour cream
- 1/2 milk
- 1 pure vanilla extract
- 2 cream cheese
- 8 butter
- 4 sour cream
- 2 pure vanilla extract
- 2 confectioners' sugar
- 1
Instructions:
1. Heat oven to 350°F.
2. Sift together flour, cocoa, baking soda and salt; set aside.
3. Cream butter and sugar in a large mixing bowl with electric mixer until fluffy, 5 to 7 minutes.
4. Beat in eggs one at a time.
5. Mix in sour cream, milk, food color and vanilla.
6. Gradually blend in flour mixture, just until incorporated. Do not over blend.
7. Pour batter into 2 greased and floured 9-inch round cake pans.
8. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
9. Cool 10 minutes before removing from pan to cool on wire rack.
10. For frosting: Beat cream cheese, butter and sour cream in a medium bowl.
11. Add remaining ingredients and mix until smooth. Cool cake completely before frosting.
Title: Deep Dish Rocky Road Dessert Pizza
Ingredients:
- 3/4 butter
- 1 3/4 all-purpose flour
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 egg
- 1 vanilla
- 1 miniature marshmallows
- 2 pecans
- 1 1/2
- 8
Instructions:
1. Preheat oven to 350°F.
2. Spray a 10-inch springform pan with cooking spray and set aside.
3. Using an electric mixer, beat butter until light and fluffy (about 1 minute at medium speed).
4. Add 1 cup of the flour, sugar, brown sugar, egg and vanilla and beat until thoroughly blended.
5. Beat in remaining 3/4 cup flour to make a soft dough.
6. Spread onto bottom of prepared pan and bake for 20-25 minutes or until top is light golden brown.
7. Remove from oven& reduce oven temperature to 325°F.
8. Sprinkle chocolate chips, mini-marshmallows and pecans over crust, then drizzle caramel over top.
9. Return to oven and bake for 6-8 minutes or until edges of marshmallows are light golden brown.
10. Cool on a wire rack for about 10 minutes, then remove sides of pan.
11. Cool completely before slicing into wedges.
Title: Milk Chocolate Pudding
Ingredients:
- 2 sugar
- 2 cornstarch
- 2 heavy cream
- 1 1/2 vanilla extract
- 1/2
- 4
- 1
Instructions:
1. Whisk together sugar, cornstarch, cocoa powder and a pinch of salt in a 2-quart heavy saucepan, then gradually whisk in milk and cream.
2. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes (mixture will be thick).
3. Remove from heat. Whisk in chocolate and vanilla until smooth.
4. Transfer to a bowl and chill pudding, its surface covered with wax paper to prevent a skin from forming, until cold, at least 2 hours.
5. Pudding can be chilled, covered with plastic wrap after 2 hours, up to 3 days.
Title: Impossible Pumpkin Pie
Ingredients:
- 2 eggs
- 1 1/2 pumpkin
- 3/4 sugar
- 2 butter
- 1/2 biscuit mix
- 1 evaporated milk
- 1 water
- 1/2 salt
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1/2 ginger
Instructions:
1. In blender, combine all the ingredients; blend on low for 2 minutes.
2. Grease and flour a 10-inch pie plate. Pour in the filling and bake for 350°F for 45 to 50 minutes.
Title: Frozen Fruit Cups
Ingredients:
- 1 crushed pineapple
- 1 mandarin oranges
- 4 bananas
- 1 frozen strawberries
- 6 water
- 6 sugar
- 2 Splenda sugar substitute
- 1/2
Instructions:
1. Gently combine all fruits, along with the sugar.
2. Spoon into the plastic cups.
3. (Recipe says it makes 8 9 oz. cups, but I always get about 12).
4. Mix the juices and water, then pour over each cup of fruit.
5. Freeze.
6. To serve, set out about 1 hr.
7. To get slushy.
8. (Or in my case, since I grab them out of the freezer to eat as snacks, I defrost them in microwave on low power for a couple of minutes).
Title: My Best Friend's Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 white chocolate pudding mix
- 1 butter
- 1 white sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla extract
- 2
Instructions:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Stir together the flour, baking soda, salt and instant pudding powder; set aside.
3. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth.
4. Blend in the eggs and vanilla. Gradually mix in the dry ingredients until just blended.
5. Stir in the chocolate chips by hand using a wooden spoon. Scoop cookies using an ice cream scoop or by heaping tablespoons. Place cookies at least 2 inches apart onto ungreased cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven, until lightly golden. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
Title: Caramel Fluff for Fruit and Topping
Ingredients:
- 1 sugar
- 3 water
- 2 heavy whipping cream
- 1 vanilla
Instructions:
1. Pour sugar evenly over bottom of medium sauce pan. Carefully pour water over sugar to cover all with out disturbing sugar.
2. Turn heat on high. Cook without stirring or moving pan until any part of the mixture turns slightly brown.
3. Watch carefully.
4. Swirl pan to even the color and cook until golden brown. NEVER STIR.
5. Carefully pour in 1/2 cup cream, without stirring.
6. Boil on high until the mixture turns into a sauce consistency, no stirring.
7. Remove from the stove and cool completely. using a mixer bowl with a whip attachment add remaining cream and vanilla, whip until it holds a soft peak.
8. Add caramel in steady stream beating constantly, scraping down sides, until light and fluffy.
Title: Elizabeth's Chocolate Zucchini Cake
Ingredients:
- 6 butter
- 1/2 sugar
- 1/2 eggs
- 1 1/2 vanilla
- 3 buttermilk
- 1 unbleached flour
- 1/3 baking soda
- 2 baking powder
- 1/3 salt
- 2 zucchini
- 2
- 1
- 3
Instructions:
1. Melt chocolate, oil and butter at low heat.
2. Mix together in seperate bowl sugar, eggs,vanilla and dairy choice.
3. In another bowl sift together flour, cocoa, soda, baking powder and salt.
4. Mix all ingredients alternating wet and dry.
5. Finally add zucchini.
6. Bake in greased and floured Bundt pan at 350 degrees F.
7. For 40-60 minutes or until straw comes out clean.
Title: Best Carrot Cake
Ingredients:
- 1 all-purpose flour
- 2 baking soda
- 2 baking powder
- 1/2 salt
- 2 cinnamon
- 4 eggs
- 1 1/4 white sugar
- 1 light brown sugar
- 1 vanilla
- 3 carrots
- 3 crushed pineapple
- 1 walnuts
- 1 1/2 pecans
Instructions:
1. Set oven to 350 degrees F.
2. Grease and flour a 13 x 9-inch baking pan.
3. In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon.
4. In a large bowl using an electric mixer beat together eggs, oil, both sugars and vanilla until very well blended.
5. Mix in the carrots, crushed pineapple and walnuts.
6. Add in the flour mixture; beat to combine.
7. Transfer batter to prepared baking dish.
8. Bake about 50 minutes, or until cake tests done.
9. Cool completely in the pan before frosting.
Title: Shortbread
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. Mix flour and sugar.
3. Rub in butter until soft but not oily.
4. Gather into a ball, roll out 1/4 - 1/2 in thick.
5. Cut and bake in oven, 25-35 minutes.
Title: Peanut Butter Fudge Frosting
Ingredients:
- 3/4 butter
- 1/2 peanut butter
- 1 salt
- 2 powdered sugar
- 3/4 cocoa powder
Instructions:
1. In large bowl, beat peanut butter and butter together until fluffy. Beat in powdered sugar, 1/2 cup at a time.
2. Add cocoa powder. Spread on cooled cupcakes.
Title: Giant Brown Sugar Chocolate Chip Cookies
Ingredients:
- 10 unsalted butter
- 3/4 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 unbleached all-purpose flour
- 2 unbleached all-purpose flour
- 1/2 kosher salt
- 3/4 table salt
- 2 baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. Blend together butter and brown sugar then beat in egg and vanilla.
3. Mix together flour, salt and baking soda and then stir into batter mixture.
4. Stir in chocolate chips and chill dough for about an hour.
5. Use 1/4 cup measure to form large mounds. Bake 17 to 18 minutes.