lumicero/recipes-ing2inst huggingface dataset:
Title: Family Carrot Cake
Ingredients:
- 1 1/4 granulated sugar
- 2 vanilla
- 2 flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 cinnamon
- 2 carrots
- 3 pecans
- 3/4 pecans
- 1/2 butter
- 1 cream cheese
- 4 icing sugar
- 1/2 pecans
- 1/4
Instructions:
1. Cake.
2. Preheat oven to 350*. Grease and flour 9”x13” inch pan.
3. In large bowl beat eggs, oil, granulated sugar and vanilla.
4. In medium bowl, stir flour baking soda, baking powder, salt and cinnamon. Incorporate dry ingredients to creamy mixture.
5. Add carrots, mix and fold in pecans.
6. Pour batter in prepared pan.
7. Bake 45 minutes until tester inserted in centre of cake comes out clean. Let cool. Frost with cream cheese frosting.
8. Frosting.
9. In medium size bowl, mix butter and cream cheese till smooth.
10. Add almond extract. Gradually add icing sugar and beat till mixture is homogeneous.
11. Spread over cooled cake; decorate with pecan halves.
12. Tip; Use your food processor to grate the carrots.
Title: Chocolate Turtle Cookies
Ingredients:
- 1 flour
- 1/3 cocoa powder
- 1/4 salt
- 1/2 unsalted butter
- 2/3 sugar
- 1 milk
- 1 vanilla
- 2 pecans
- 1 heavy cream
- 1 1/2
- 3
- 15
Instructions:
1. Heat oven to 350 degrees.
2. Combine the flour, cocoa, and salt in a bowl. Set aside.
3. In a mixer, combine the softened butter and sugar until light and fluffy.
4. Add the egg yolk, milk, and vanilla. Mix until just incorporated.
5. Add the flour mixture, mix.
6. Wrap the dough in plastic wrap and refrigerate until chilled, about an hour.
7. Whisk an egg white in a bowl, set aside.
8. Place the chopped pecans in another bowl.
9. Roll the dough into 1 inch balls and dip into the egg whites, then roll in the pecans.
10. Place the balls on a cookie sheet lined with parchment paper.
11. Using a 1/2 teaspoons measuring spoon, press an indentation in the middle of each cookie ball to hold the caramel.
12. Bake the cookies for about 12 minutes.
13. Meanwhile, unwrap about 15 caramels and place them in a bowl with the heavy cream.
14. Microwave for about 1 to 2 minutes, stirring occasionally, until smooth.
15. When the cookies are done, re-press the indentation with the measuring spoon and fill the pocket with caramel.
16. Let cool, completely.
Title: Cupcake Princess' Vanilla Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1 salt
- 5 butter
- 2/3 milk
- 2 eggs
- 1 sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
2. In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
3. Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
4. Divide batter evenly between cupcake liners. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
Title: Toffee Poke Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1
- 4 1/4
Instructions:
1. Prepare and back cake according to package directions using a 9x13 inch greased baking pan.
2. Cool on a wire rack.
3. Using the handle of a wooden spoon, poke holes in the cake.
4. Pour 3/4 cup caramel topping into the holes.
5. Spoon remaining topping over the cake.
6. Top with whipped topping.
7. Sprinkle with chopped candy.
8. Refrigerate for at least 2 hours before serving.
Title: Fruit Bake With Frozen Yogurt
Ingredients:
- 1 strawberry
- 2/3 blueberries
- 1 apple
- 2 bananas
- 1 brown sugar
- 1/2 brown sugar substitute
- 2 apple cider
Instructions:
1. Preheat oven to 350ºF.
2. Place fruit in baking dish.
3. Sprinkle with sugar or sugar substitute.
4. Pour wine over fruit and bake 15-20 minutes or until fruit is tender.
5. Cool slightly and serve with a scoop of frozen yogurt and sprinkling of toasted almonds.
Title: Raspberry Baked Apples
Ingredients:
- 12 sugar substitute
- 1 Sweet 'n Low
- 1/3 quick-cooking tapioca
- 3 water
- 6 raspberries
- 2 tart apples
Instructions:
1. Combine sugar substitute and tapioca and stir in water and berries.
2. Stir apples into raspberry mixture.
3. Pour into a greased shallow large baking dish.
4. Cover and bake at 350 degrees for 1 hour or until apples are tender.
5. Spoon sauce over apples every 15 minutes during baking.
6. Serve warm with cream.
Title: Lactose Free Flourless Chocolate Cake
Ingredients:
- 4 canola oil
- 1/2 sugar
- 1 eggs
- 3
- 1/2
Instructions:
1. Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
2. Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
3. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
4. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
5. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
6. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Title: Carrot Cake II
Ingredients:
- 1 carrot
- 4 eggs
- 2 sugar
- 3 all-purpose flour
- 1/2 salt
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 1/2 walnuts
- 1 1/2 cream cheese
- 1 sugar
- 1 unsalted butter
- 4 real vanilla
- 2
Instructions:
1. Preheat oven to 325°.
2. Add 1 egg at a time to the grated carrots until all 4 have been added.
3. Beat after each egg Add the oil and mix.
4. Then sift all of the dry ingredients together and add it to the oil, egg, and carrot mixture in 4 parts, beating after each addition.
5. Next, add the walnuts and mix well.
6. Pour into a greased/floured tube pan.
7. Bake for 1 hour at 325°, or or when a tooth pick is inserted into the cake and it comes out clean.
8. FOR THE ICING: Soften butter and cheese. Blend well and then add the sugar and vanilla.
9. Beat until smooth and creamy.
10. Frost only after cake is cooled.
Title: Cherry Crumble
Ingredients:
- 3 sour pitted cherries
- 1/2 granulated sugar
- 1 quick-cooking tapioca
- 1 rolled oats
- 1/2 brown sugar
- 1/4 all-purpose flour
- 1/4 pecans
- 1/4 salt
- 1 ground cloves
- 1 ground nutmeg
- 1/2 butter
Instructions:
1. In an 8" square cake pan, mix together the cherries, granulated sugar and tapioca and set aside.
2. In a bowl, stir together the rolled oats, brown sugar, flour, pecans, salt, cloves and nutmeg.
3. With a pastry blender, cut in the butter until the mixture is crumbly and sprinkle over the cherries.
4. Bake in a 375 degree F oven for 35 to 40 minutes or until the top is golden and the cherries are bubbling.
5. Serve warm.
Title: Delicious Thumbprint Cookies
Ingredients:
- 2 1/2 flour
- 1/2 butter
- 1/2 brown sugar
- 1/2 vanilla
- 2 pecans
- 1/2 walnuts
- confectioners' sugar
Instructions:
1. Cream softened butter with sugar until fluffy and light; add vanilla.
2. Separate eggs (reserving whites) and add yolks one at a time to butter mixture combining thoroughly.
3. Gradually add dry ingredients to wet mixture and knead together.
4. Roll a teaspoon of dough into a ball and place on a greased cookie sheet.
5. Gently press your thumb into the center of the ball and flatten, leaving a small well in which to put your favorite jam or fondant icing.
6. Preheat oven to 375 degrees and Bake for 12 minutes.
7. While still warm, fill each thumbprint and dust the cookies with confectionery sugar before serving.
Title: Individual Chocolate Mousse Cakes
Ingredients:
- 14 bittersweet chocolate
- 1 1/4 ground cinnamon
- 1 Grand Marnier
- 1/4 eggs
- 6 golden brown sugar
- 1/2
Instructions:
1. Preheat oven to 350F.
2. Butter and flour 12 ¾-cup custard cups.
3. Stir chocolate in bowl set over simmering water until smooth.
4. Remove.
5. Cool to lukewarm, about 10 minutes.
6. Using mixer, beat cream and cinnamon in medium bowl until soft peaks form.
7. Add liqueur; beat until stiff peaks form.
8. Beat eggs and brown sugar in large bowl until very light, about 5-6 minutes.
9. Gradually beat chocolate into egg mixture, then fold in cream mixture.
10. Divide batter among prepared cups.
11. Set cups in large roasting pan.
12. Add enough hot water to come halfway up sides of cups.
13. Bake until tops of cakes look dry, about 18 minutes.
14. Transfer cups to racks; cool cakes completely.
15. Cut around edges to loosen.
16. Turn out onto plates and serve with a dollop of whipped cream on the side.
Title: Hazelnut Mocha Morsels
Ingredients:
- 1/2 instant coffee crystals
- 1 milk
- 1 vanilla
- 1 margarine
- 1 3/4 butter
- 2/3 all-purpose flour
- 1/4 sugar
- 2 pecans
- 42 -44 walnut halves
- 1/2 powdered sugar
- 1/4 vanilla
- 2 -3 hazelnut-flavored liqueur
- milk
Instructions:
1. In a cup, dissolve coffee crystals in milk. Add vanilla and set aside.
2. In a large mixing bowl, beat margarine or butter with an electric mixer on medium to high speed for about 30 second or until softened.
3. Add about half of the flour to the margarine. Then add sugar, cocoa powder, egg yolks, and coffee mixture. Beat until thoroughly combined, scraping bowl occasionally. Then beat or stir in the remaining flour. If necessary, cover and chill dough until it is easy to handle.
4. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press a hazelnut or a pecan or walnut half in the center of each ball.
5. Bake in a 375 degree oven for 8 to 10 minutes or until the edges are firm. Cool on cookie sheet for 1 minute. Remove cookies from cookie sheet and cool on a wire rack.
6. To make icing: In a small bowl, combine remaining ingredients to make an icing of drizzling consistency.
7. Drizzly icing over cookies.
Title: Grandma Little's 50 Year Old Shortbread Recipe
Ingredients:
- 260 butter
- 3/4 icing sugar
- 1 vanilla essence
- 1 1/2 plain flour
- 1/2 cornflour
- 1 salt
- 1 icing sugar
Instructions:
1. In a larbe bowl, beat the butter until light, thick and airy.
2. Add the sugar, vanilla and corn flour, beat again - at a low speed, it will go every where otherwise.
3. Sift in the plain flour and stir to incorporate.
4. Seperate into two equal parts.
5. Roll into logs using foil to cover.
6. Refridgerate for 30 minutes (or until firm, freezer would do this faster I guess).
7. Remove from fridge and foil, cut each log into 15 slices.
8. Bake on lined trays.
9. Bake at 150oC for 20-30 minutes until golden.
10. Once out of the oven, cool for 5 minutes on the tray.
11. Remove to airer and sift extra icing sugar over the top and let cool completely.
12. Note - these logs can be frozen (upto a month) or refridgerated (for upto a week) ready for use. If frozen, bring be sure that they are thawed prior to baking.
Title: Easy Apple Pan Dowdy
Ingredients:
- 1/4 margarine
- 1 sugar
- 1 egg
- 1 flour
- 1 salt
- 1/4 baking soda
- 1 cinnamon
- 2 apples
- 1 raisins
Instructions:
1. Grease a 9" square pan. Mix all ingredients, except apples and raisins, in a medium size bowl. Add apples and raisin and gently mix until well blended.
2. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into center comes out clean. Cool.
Title: S'more Squares
Ingredients:
- 1 graham cracker crumbs
- 3 margarine
- 2 butter
- 1/4 milk
- 2 miniature marshmallows
- 1 chocolate Cool Whip
- 2/3
Instructions:
1. Mix graham cracker crumbs and margarine in a small bowl.
2. Press into the bottom of a foil-lined 8-inch square baking pan.
3. Microwave chocolate squares and milk in a bowl on HIGH for 1 to 1 1/2 minutes or until chocolate is almost melted, stirring halfway through heating time.
4. Stir until chocolate is totally melted.
5. Add marshmallows and stir until melted.
6. Refrigerate 15 minutes or until cool, stirring occasionally.
7. Fold in 2 1/2 cups Cool Whip and 1/3 cup chocolate chips.
8. Spread over crust.
9. Spread remaining Cool Whip over top.
10. Sprinkle with remaining 1/3 cup chocolate chips.
11. Garnish with additional graham cracker crumbs and marshmallows.
12. Freeze 4 hours or overnight until firm.
13. Cut into squares.
14. Store in freezer.
Title: Lemon Icebox Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 yellow cornmeal
- 1 butter
- 3/4 granulated sugar
- 2 fresh lemon juice
- 1 lemon, rind of
- 1 confectioners' sugar
- 1 1/2 fresh lemon juice
- 5 water
- 3 -4 pistachios
- 1/3
Instructions:
1. Combine flour, and cornmeal in medium bowl.
2. Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy.
3. Beat in egg yolks, lemon juice and lemon peel until well blended.
4. With mixer at low speed, beat in dry ingredients just until combined.
5. Divide dough in half.
6. Shape each half into a 10-inch log.
7. Wrap each log in plastic wrap and freeze until firm, 1 hour.
8. (Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 10 minutes before slicing).
9. Heat oven to 350 degrees.
10. Unwrap and cut each log into 1/4-inch-thick slices.
11. Arrange slices 1 inch apart on ungreased cookie sheets.
12. Bake 10 to 12 minutes, until firm and golden at edges.
13. Transfer cookies to wire racks and cool completely.
14. Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary.
15. Spread tops of each cookie with icing; sprinkle with pistachios.
16. Let cookies stand until icing is set, 15 minutes.
Title: Flourless Chocolate Cake
Ingredients:
- 1/2 water
- 1/4 salt
- 3/4 white sugar
- 18 bittersweet chocolate
- 1 unsalted butter
- 6 eggs
Instructions:
1. Prehaeat over to 300 degrees F. Grease one 10" round cake pan (if using a springform pan wrap the outside of the pan with aluminum foil) and set aside.
2. In a small saucepan over medium heat, combine the water, salt and sugar. Stir until completely dissolved and set aside.
3. Either in the top half of a double-boiler or in a microwave oven, melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
6. Bake the cake in the water bath at 300F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
7. Serve with red raspberries and whipped cream for an amazing dessert!
Title: Donut Holes
Ingredients:
- 2 2/3 sugar
- 3/4 egg
- 1 cinnamon
- 1 1/2
Instructions:
1. heat oil to 375 degrees.
2. In a large bowl, combine pancake mix and ¼ cup sugar. Add water and egg and stir until dough has formed.
3. In a small bowl combine remaining sugar and cinnamon.
4. Using a 1 tablespoon sized cookie scoop, drop balls of dough into hot oil. Fry 1-2 minutes on each side until golden brown.
5. Place cooked donut holes on plate lined with paper towels. Roll donut holes in cinnamon-sugar mixture before serving.
Title: Grammy's Peanut Butter Cookies
Ingredients:
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 peanut butter
- 3 flour
- 1 baking soda
- 1 salt
Instructions:
1. Preheat oven to 350.
2. Mix in order given.
3. Shape into walnut size balls. Place on ungreased cookie sheets.
4. Flatten with a fork.
5. Bake for 10 minutes. Remove them from the oven immediately!
6. The cookies should look soft on top.
Title: Pumpkin Streusel Cake
Ingredients:
- 1 solid-pack pumpkin
- 1 eggs
- 3 butter
- 1/4 brown sugar
- 1 ground cinnamon
- 2 butter
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Streusel: Combine brown sugar and cinnamon in a small bowl. Add butter and nuts. Set aside.
3. Cake: Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread half of the batter into ungreased 13 in x 9 in x 2 in pan. Sprinkle half of streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.
4. Bake 40 to 45 minutes or until toothpick test passes.
Title: Whoopie Pies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 1/2 sugar
- 1 butter
- 1/2 eggs
- 2 pure vanilla extract
- 1 milk
- 1 sugar
- 1 honey
- 2 pure vanilla extract
- 1
- 2
Instructions:
1. For the chocolate cake:
2. Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
3. Combine the flour, cocoa, baking powder and salt in a bowl.
4. Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.
5. Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.
6. For the marshmallow filling:
7. Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.).
8. Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen).
Title: Chunky Apple Spice Cake
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 1 pumpkin pie spice
- 1 allspice
- 1/2 salt
- 2 apples
- 1/2 walnuts
- 1/2 raisins
- 1/2 butter
- 1/2 margarine
- 1 light brown sugar
- 2 vanilla
Instructions:
1. Preheat oven to 350°F.
2. Beat butter and brown sugar for 5 minutes in a mixing bowl.
3. Beat in eggs and vanilla until blended. Set aside.
4. In a separate bowl mix flour, pumpkin pie spice, allspice and salt.
5. Gradually add to sugar mixture; beating until well blended.
6. Stir in apples, nuts and raisins (if desired).
7. Pour into a greased 9 inch baking pan,.
8. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
9. Cool on a wire rack for 10 minutes. Serve warm with Vanilla Butter Sauce.
10. VANILLA BUTTER SAUCE:
11. Combine butter and whipping cream with brown sugar.
12. Bring to a boil over medium heat.
13. Reduce heat; simmer for 10 minutes or until slightly thickened.
14. Remove from heat; stir in vanilla.
15. Serve warm over cake.
Title: Grandaunt's Banana Cake
Ingredients:
- 12 sugar
- 1 butter
- 12 flour
- 1 1/2 baking soda
- 2 baking powder
- 4 eggs
- 1 1/2 bananas
- 2 evaporated milk
- 1 salt
- 1 vanilla
Instructions:
1. Preheat oven to 180degrees Celsius. Grease and flour 10 inch round baking pan.
2. Sieve flour, baking soda, baking powder and salt together. Set aside.
3. Cream butter and sugar till light and fluffy.
4. Beat eggs in 1 at a time, only adding the next when the previous egg has been fully incorporated.
5. Add bananas and milk inches Mix well.
6. Add flour in and mix well.
7. Pour into baking pan and bake for 50 minutes or till a skewer in the middle comes out clean.
8. You may need to start tenting it inbetween the 50 minutes so that it does not overbrown.
Title: Strawberry Basil Cheesecake Bars
Ingredients:
- 10 strawberries
- 3 water
- 1 1/4 sugar
- 1 lemon juice
- 1 lemon zest
- 1 cornstarch
- 14 basil
- 1/2 butter
- 1 3/4 - 2 salt
- 1.5 flour
- 2 cream cheese
- 1 eggs
- 1/2 vanilla extract
- sour cream
Instructions:
1. For Strawberry Basil Sauce:
2. Place strawberries, 2 T water, 1/4 cup sugar, lemon juice, lemon zest (if using), and a pinch of salt into a sauce pot and bring to boil over medium-low heat.
3. Whisk 2T water with 1T cornstarch and add to strawberry mixture.
4. Add basil leaves to strawberry mixture.
5. Use an immersion blender or transfer to blender and blend until smooth. Return to sauce pot.
6. Adjust basil, lemon, and sugar amounts to desired levels.
7. Reduce heat and let simmer for 10-15 minutes until reduced to about 1 cup of thick sauce (a little thinner than the consistency of honey).
8. Let sauce cool.
9. For Crust:
10. Cream the butter and 1/2 cup sugar.
11. Add the salt and 1 3/4 cup flour to sugar mixture and combine until the dough is well mixed. Add remaining 1/4 cup flour as needed to form dough.
12. With floured hands, dump dough into a greased 9x13 pan and press to form crust.
13. Let the dough chill for 15-20 minutes (about the time it takes for the oven to preheat).
14. Bake crust at 350 until barely brown (10-12 min), let cool on a wire rack for about 15 minutes.
15. For Cheese Filling:
16. Beat cream cheese and 1/2 cup sugar until smooth.
17. Blend in eggs, sour cream, vanilla extract, and a pinch of salt.
18. To Assemble:
19. Pour cream cheese mixture over crust.
20. Drop spoonfuls of strawberry sauce onto the top and use a knife to cut through the cheese layer to create a swirl appearance.
21. Bake at 350 for 25-30 minutes until the outer edges are set, but the middle is still slightly jiggles.
22. Let cool on the counter before transferring to the refrigerator.
Title: Egg-Free, Gluten-Free Chocolate Cream Pie
Ingredients:
- 1 chocolate pudding mix
- 1 milk
- 2
- 1/2
Instructions:
1. Whip up the Rich’s Whip until fluffy.
2. Add in the chocolate pudding mix and whip until well blended.
3. Add the rice milk slowly and continue whipping until it softens up.
4. Scoop into pie shell and refrigerate for 6 hours.
Title: Cookies Around the World 2 of 5
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1 confectioners' sugar
- 1 egg
- 2 1/2 vanilla
- 1/2 all-purpose flour
- 24 cloves
- 1/4 dark molasses
- 1/4 fresh lemon rind
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground allspice
- 1/2 ground nutmeg
- 1/2 confectioners' sugar
- 1 lemon juice
- 1 water
- 1 1/2
- 2 -3
Instructions:
1. BASIC COOKIE DOUGH.
2. Cream butter and sugar.
3. Beat in egg and vanilla.
4. Add flour slowly and mix well.
5. Divide into two.
6. GREEK CLOVE CRESCENTS.
7. Preheat oven to 375.
8. Mix brandy into 1/2 cookie dough.
9. Shape dough by rounded teaspoon into balls and crescents.
10. Press one whole clove into center of each.
11. Bake on ungreased baking sheet 10- 12 minutes until set but not brown.
12. Cool.
13. Dust with confectioners sugar.
14. GERMAN LOVE COOKIES.
15. Mix into 1/2 cookie dough- nuts, molasses, lemon peel, cinnamon, cloves, allspice, nutmeg.
16. Cover and chill for at least 2 hours.
17. Heat over to 375.
18. Roll dough to 1/4 inch on well-floured cloth covered board.
19. Cut into rectangles 2 1/2 by 1 1/2 inches.
20. Bake on ungreased baking sheet 10- 12 minutes- until no imprint remains when touched lightly.
21. In bowl mix confectioners sugar, lemon juice, water and food color for glaze.
22. While cookies are warm, brush with glaze.
Title: Kay's Banana Nut Cake
Ingredients:
- 1 - 18 1/4 instant banana pudding mix
- 1 eggs
- 4 banana
- 1 water
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat eggs until thick.
3. Add cake mix, pudding, water, oil, and bananas.
4. Beat with electric mixer at medium speed for 10 minutes.
5. Add walnuts, mix to incorporate.
6. Pour into ungreased bundt pan.
7. Bake for 50 minutes.
8. Do not remove from pan until cooled.
9. Sprinkle for powdered sugar for garnish.