lumicero/recipes-ing2inst huggingface dataset:
Title: Cake or Pudding Mixture
Ingredients:
- 1 egg
- 2 sugar
- 2 flour
- 4 baking powder
- 1/2 milk
Instructions:
1. Beat the egg. Cream fat and sugar, add egg and lastly the flour mixed with the baking powder.
2. Mix to a soft consistency with a little milk.
3. Spread in a tin and bake for 15 to 20 minutes.
4. This mixture can be steamed in a basin for 1 hour and served as a pudding with jam or custard sauce.
Title: Melon Balls in Muscat
Ingredients:
- 2 cantaloupe
- 3 honeydews
- 1/2
Instructions:
1. Carefully scoop out cantaloupe balls, reserving shells.
2. Place 3 cups cantaloupe balls in a large, shallow dish, reserve any remaining cantaloupe balls for another use.
3. Add honeydew balls and Muscat, toss gently.
4. Cover and chill up to 4 hours.
5. Serve melon balls in cantaloupe shells.
Title: Chocolate Fudge Frosting
Ingredients:
- 1 butter
- 2 powdered sugar
- 2 cocoa powder
- 1 vanilla extract
- 1 milk
Instructions:
1. Beat butter, sugar, cocoa powder, vanilla and milk until smooth.
2. Hint: If using for piping decorations, use a little less milk.
Title: Exhibition Carrot Cake
Ingredients:
- 2 flour
- 1/2 baking powder
- 2 baking soda
- 1 salt
- 1/2 nutmeg
- 1 1/2 cinnamon
- 1 sugar
- 2 eggs
- 4 carrots
- 3 raisins
- 1/2 cream cheese
- 4 butter
- 2 vanilla
- 1 icing sugar
- 1
- 1 1/2
Instructions:
1. In bowl: combine and whisk together flour, baking soda, baking powder, salt, nutmeg, cinnamon and set aside.
2. With electric mixer on low beat oil, sugar and eggs until combined, then beat on medium for two minutes.
3. Stir in dry ingredients.
4. Fold in grated carrots and raisins.
5. Pour into greased 9 x 13 pan or two greased round cake pans.
6. Bake 325 for 50 - 60 minutes
7. cool 10 minutes and turn out on wire rack.
8. NOTE this is a very moist cake so be sure to cool on wire racks
9. When completely cooled ice with Cream cheese Icing: Beat the cream cheese, butter, cream and vanilla until smooth.
10. Add in icing sugar, more if necessary for desired consistency.
Title: Spice Cake Bulk Mix
Ingredients:
- 8 unbleached flour
- 2 1/4 sugar
- 2 1/2 baking soda
- 2 baking powder
- 3 powdered ginger
- 3 ground cinnamon
- 1 ground cloves
- 1 1/2 salt
- 2 1/4 shortening
- 1 egg
- 1/2 unsulphured molasses
- 1/2 boiling water
Instructions:
1. Set aside the shortening, it will be added later.
2. In a very large bowl big enough to hold 17 cups, sift together all of the dry ingredients-- TWICE Then with a pastry blender or two knives, cut in the shortening until the mixture resembles cornmeal.
3. Store in an airtight container (I use a Tupperware Modular Mate 3).
4. Mix will keep for 6 months in a cool, dry place.
5. The mix will make 6- 8 inch layers.
6. To make 1 single layer square cake, measure 2 cups of the Spice Cake Bulk Mix into a bowl.
7. In a separate bowl, mix together the egg (beaten), molasses and boiling water.
8. Add 1/2 of this molasses mixture to the Spice Cake Mix and beat until well blended.
9. Add remaining liquid and beat again.
10. Pour into a greased and floured 8 inch square pan.
11. Bake in a 350 degree oven 30-35 minutes.
12. Cool on rack before removing from pan.
13. A cream cheese frosting is good with this, flavour with orange rind.
Title: Vegan Sugar Cookies
Ingredients:
- 10 vegan margarine
- 1/2 vegan sugar
- 1 1/2 unbleached flour
- 1 vegan egg substitute
- 1 vanilla
- 1/2 baking soda
- 1/2 salt
- 2 vegan sugar
- 2 cinnamon
Instructions:
1. Cream vegan margarine and vegan sugar. Add egg substitute, enough to equal one regular egg, vanilla, and almond extract.
2. Add dry ingredients and mix well except for the 2 tbls of sugar and 2 tbls of cinnamon. Combine these two ingredients in a small bowl and set aside.
3. Form balls and roll in sugar and cinnamon.
4. Place on ungreased cookie sheet and bake at 350 F for about 10-12 minutes or until slightly golden.
Title: Pumpkin Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1 dried ancho chile powder
- 1 cayenne
- 1/2 light brown sugar
- 1 1/2 sugar
- 1 unsalted butter
- 4 eggs
- 15 pumpkin puree
Instructions:
1. Preheat the oven to 350 degrees F.
2. Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
3. Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them inches Whish in pumpkin puree. Taste and adjust spices.
4. Fill cupcake papers about ½-2/3 full. Bake until they spring back to touch and a cake tester comes out clean, about 15-18 minutes. Transfer to a wire rack and let cool.
Title: Homemade Cinnamon Apple Sauce
Ingredients:
- 1/2 apple
- 225 sugar
- 1 water
- 1/4 - 1/2 cinnamon
Instructions:
1. peel and chop all apples (must remove all core).
2. put into a pot with sugar, cinnamon and water, and let boil on medium heat for ten minutes.
3. remove from heat and use a potato masher to mash all apples which should be extremely soft.
4. let cool and serve.
Title: Chocolate Nut and Date Baklava
Ingredients:
- 2 pecans
- 1 dates
- 6 bittersweet chocolate
- 1 granulated sugar
- 2 cinnamon
- 2 phyllo pastry
- 12 butter
- 2/3 liquid honey
- 3/4 bittersweet chocolate
- 1/4
- 1
Instructions:
1. Toast pecans on baking sheet in center of 350°F oven for 5 to 10 minutes or until fragrant; let cool. In bowl, toss together pecans, dates, chocolate, sugar, cinnamon and orange rind. Set aside.
2. Place one sheet of phyllo on work surface, keeping remainder covered with plastic wrap and damp towel. Brush lightly with butter. Fold in half crosswise; brush lightly with butter. Place in greased 13 x 9 inch cake pan. Repeat with three more sheets of phyllo for a total of eight layers.
3. Sprinkle with ONE-THIRD of the chocolate mixture. Lightly brush two more sheets of phyllo with butter; fold each in half and place over chocolate mixture. Sprinkle with another ONE-THIRD of the mixture. Brush two more sheets of phyllo with butter; fold each in half and place on top. Sprinkle with remaining chocolate mixture. Brush remaining phyllo with butter; fold each in half and place in pan. Brush top sheet with remaining butter. Tuck in any excess.
4. Using sharp knife and without cutting all the way through to filling, make long diagonal cuts, 1 1/2 inches apart, through top layers of phyllo, first in one direction, then opposite, to form diamond shapes. Bake in center of 350°F oven for 40 to 45 minutes or until golden brown and flaky on top.
5. TOPPING: Meanwhile, in small saucepan, whisk honey with orange juice; bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes, whisking occasionally. Spoon over hot baklava. Let cool completely on rack. (Baklava can be covered with plastic wrap and stored at room temperature for up to 1 day.).
6. In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Drizzle over baklava. Cut into diamond shapes. Makes 24 servings.
7. Canadian Living’s Best Chocolate.
Title: Berries With Honey Vanilla Mascarpone
Ingredients:
- 2 -3 berries
- 1 mascarpone cheese
- 3 -4 honey
- 3/4 pure vanilla extract
- 3 heavy whipping cream
- 1/2 maraschino cherries
- 4
Instructions:
1. In a bowl, combine all the ingredients, except the berries.
2. Stir until combined.
3. Place the berries into 4 dessert bowls or dessert stemware glasses.
4. On each dessert, top each with with one fourth of the mascarpone mixture.
5. Place a maraschino cherry on top of each dessert and serve.
Title: Hot Sticky Apples
Ingredients:
- 2 unsalted butter
- 4 apples
- 3 light muscovado sugar
- 1/2 orange, zest of
- 2 oranges, juice of
- 3 brandy
- vanilla ice cream
- French vanilla ice cream
Instructions:
1. Heat the butter in a frying pan and add the apple slices, toss them in the butter for about 5 minutes, until softened and tinged with brown.
2. Sprinkle in the sugar.
3. Add the orange zest and juice, and bubble up, stirring gently.
4. Cook for 2 minutes until the sauce starts to thicken and coats the apples with a shiny glaze.
5. Measure the brandy into a small cup, quickly pour the alcohol into the pan and carefully ignite.
6. Swirl the pan until the flames die down.
7. Serve warm over scoops of the ice cream.
8. Enjoy!
Title: Cherry Cream Crescents
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 1 egg
- 2 cherry pie filling
- 1
Instructions:
1. In a mixing bowl, beat cream cheese, sugar and egg yolk.
2. Separate dough into 16 triangles; place on lightly greased baking sheets.
3. Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle.
4. Top with 1 tablespoon pie filling.
5. Fold long point of the triangle over filling and tuck under dough.
6. Lightly beat egg white, brush over rolls.
7. Bake 350 degrees for 15 to 20 minutes or until golden brown.
Title: Divine Chocolate Cake
Ingredients:
- 200 butter
- 80 sugar
- 150 white flour
- 80 eggs
- 4 maple syrup
- 1 butter
- 1 dark chocolate
- 2
Instructions:
1. Preheat the oven to 180 C(375 F).
2. Melt dark chocolate and butter over low heat.
3. In a large bowl, mix the eggs and the sugar . Then add the chocolate mix.
4. Add the flour and mix together.
5. Grease and flour one 9 inch round pan.
6. Pour the mix into the prepared pan, and bake for 20 to 30 minutes.
7. For the frosting, melt dark chocolate ,butter and maple syrup in a small pan.
8. Pour over the cooled cake and put it in the fridge.
Title: Twonkie Filling ( Twinkie Filling Copycat )
Ingredients:
- 2 water
- 1/4 salt
- 2 marshmallow creme
- 1/2 shortening
- 1/3 powdered sugar
- 1/2 vanilla
Instructions:
1. In small bowl, combine salt in hot water and set aside to cool. With electric mixer, beat remaining ingredients until fluffy. Add salt solution and combine.
2. Ideas for uses:
3. Prepare a yellow cake mix with pineapple juice substituted for water component. Inject this filling into cupcakes made this way or a layer cake sliced horizontally.
Title: Pumpkin Cheesecake Pudding - Sugar Free
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 skim milk
- 4 canned pumpkin
- 1/2 pumpkin pie spice
- 1/2 fat-free cool whip
Instructions:
1. Measure milk (package calls for 2 cups but only use 1 cup). Add protein powder to the milk. Mix throughly.
2. Add pudding mix and pumpkin pie spice into another bowl and mix the dry ingredients with a spoon or fork.
3. Pour milk/protein mixture and pudding mixture till mixed throughly.
4. Place in refrigerator and chill. Top each serving with 1 tablespoon Cool Whip.
Title: Irish Bread Pudding With Whiskey Sauce
Ingredients:
- 1 butter
- 6 eggs
- 8 sugar
- 1 sugar
- 2 salt
- 1/2 vanilla extract
- 1 milk
- 1 heavy cream
- 1 cinnamon
- 2 1/4 nutmeg
- 1 butter
- 1 sugar
- 2
- 4
- 1/3
Instructions:
1. Heat oven to 350.
2. Line a large, deep roasting pan with dish towels.
3. Bring a kettle of water to a boil.
4. Place rack in the center of oven.
5. Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
6. Scald the milk and cream.
7. Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
8. Pour this custard over the bread cubes.
9. Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
10. Place baking pan in roasting pan and set on oven rack.
11. Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
12. Bake in a water bath until set, about 40 minutes.
13. Serve warm with whisky sauce.
14. You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
15. Whiskey Sauce:
16. Melt the butter in a sauce pan over medium heat.
17. When bubbling, whisk in sugar but do not bring to boil.
18. In a separate bowl beat the egg yolks.
19. When the sugar is melted, slowly whisk the yolks into the sugar mixture.
20. Remove from heat.
21. Slowly whisk in the whisky and drizzle over bread pudding.
Title: Oatmeal Lace Cookies With Dried Tart Cherries
Ingredients:
- 1 rolled oats
- 1/3 corn syrup
- 1 canola oil
- 2 butter
- 1 egg
- 1/3 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 dried tart cherry
Instructions:
1. Set oven rack in the center; preheat to 400°F
2. Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess.
3. Combine oats, corn syrup and oil in a medium bowl.
4. Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.)
5. Pour into the oat mixture and stir to combine. Set aside.
6. Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
7. Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture.
8. Add the oat mixture and dried cherries; stir gently to combine.
9. Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
10. Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy.
11. Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (NOT a rack).
Title: Avocado Pudding/Frosting Base
Ingredients:
- 2 avocados
- 7 coconut milk
- 60
Instructions:
1. Put all in blender and blend until smooth.
2. Chill and enjoy.
3. Optional Add-ins to taste = Honey and Cacao Powder with Chocolate flavored protien powder for Chocaolate Pudding.
Title: Apple Fritter Rings
Ingredients:
- 2 1/2 flour
- 1/2 flour
- 1 yellow cornmeal
- 1/2 brown sugar
- 2 baking soda
- 1 salt
- 2 buttermilk
- 1 1/2 water
- 2 eggs
- 3 vanilla
- 3 granny smith apples
- canola oil
Instructions:
1. Heat oil in a deep fryer or a heavy pot to 360°F.
2. Place 1/2 cup flour into a bowl.
3. In another a bowl combine 2-1/2 cups flour, cornmeal, brown sugar, baking soda and salt.
4. In another bowl whisk together buttermilk, water, eggs and vanilla.
5. Add the buttermilk mixture to the dry mixture to form a lumpy batter.
6. First dredge each apple ring into the bowl with the 1/2 cup flour; coat well on both sides, shaking off any excess flour.
7. Then dredge the apple rings into the prepared buttermilk/flour batter.
8. Fry about 2 minutes per side or until golden.
Title: Coconut Layer Cake (Low Carb)
Ingredients:
- 2 1/4 unsweetened dried shredded coconut
- 1/2 baking powder
- 1/3 baking soda
- 2 salt
- 1 coconut oil
- 1/2 erythritol
- 1/2 coconut milk
- 3/4 erythritol
- 3 vanilla extract
- 1/2 erythritol
- 1/2 vanilla extract
- 1 unsweetened coconut
- 1/3
- 1/2
- 3/4
- 1/4
- 1/2
- 1/3
Instructions:
1. For the cake, preheat oven to 325F and spray a 9×5 inch loaf pan with coconut oil spray.
2. In a medium bowl, whisk together almond flour, shredded coconut, protein powder, baking powder, baking soda and salt. In a large bowl, beat coconut oil and granulated erythritol until well combined. Beat in egg whites and coconut extract. Beat in half the almond flour mixture, then beat in almond milk and then remaining almond flour mixture. Spread batter in prepared loaf pan and bake 50 minutes, or until golden brown and just firm to the touch.
3. Remove and let cool in pan for 15 minutes, then loosen around edges with a sharp knife and turn out on to a wire rack to cool completely. When cake is completely cool, cut horizontally into 3 even layers.
4. Place a metal bowl and beaters into the freezer for 5 minutes. Remove can of coconut milk from fridge and turn upside down. Open with a can opener and pour off the coconut water (reserve for another use). Scoop out the solidified coconut cream left in the can and place into the chilled metal bowl.
5. Beat until whipped and creamy, then add powdered erythritol and vanilla extract and beat until combined. Lay the bottom layer of cake on a serving plate and spread with half of the coconut cream. Add the middle layer and top with remaining coconut cream. Top with the final layer of cake.
6. In the metal bowl, beat whipping cream, powdered sweetener and vanilla or coconut extract until stiff peaks form. Spread over top and sides of cake. (Alternatively, you can use another can of chilled coconut milk to make more coconut cream frosting).
7. Sprinkle top and sides of cake with toasted, shredded coconut. Chill at least two hours to firm up before serving.
Title: Sugared Lemon Cookies
Ingredients:
- 1/3 butter
- 1/2 sugar
- 1 lemon, zest of
- 1 egg
- 4 lemon juice
- 3 all-purpose flour
- 1 baking powder
- 1 milk
- confectioners' sugar
Instructions:
1. Preheat oven to 325°F.
2. Lightly grease several cookie sheets.
3. In a mixing bowl, cream together the butter, sugar, and lemon rind until pale and fluffy
4. Add the beaten egg and lemon juice a little at a time, beating well after each addition
5. Sift the flour and the baking powder into the creamed mixture and blend together.
6. Add the milk and mix to form a soft dough
7. Pour the dough onto a lightly floured surface and divide into 5 equal pieces
8. Roll each piece into a tube and shape into an"S" shape
9. Place on the prepared cookie sheet and bake for 15-20 minutes.
10. Let cool on a wire rack.
11. Heavily dust with confectioner's sugar.
Title: Harvest Cake
Ingredients:
- 1 1/2 sugar
- 1/2 brown sugar
- 2 cinnamon
- 2 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/4 ginger
- 1 vanilla
- 1/2 eggs
- 4 flour
- 2 pumpkin
- 1 apple
- 1 cream cheese
- 1/2 butter
- 3 vanilla
- 6 milk
- 1 powdered sugar
- 1
- 3
Instructions:
1. Preheat oven to 370 degrees.
2. Grease and flour pan.
3. Mix sugars, cinnamon, baking soda, salt, nutmeg, ginger, oil, vanilla & eggs.
4. Add flour 1/2 cup at a time. Beat well after each addition.
5. Mix in pumpkin.
6. Stir in apple and nuts.
7. Pour into pan and bake.
8. Bundt cake - 70 minutes, cool for 1/2 hour and remove from bundt pan.
9. 9 x 13 pan - 35 - 40 minutes.
10. It will look very dark -- that's normal.
11. Blend all frosting ingredients and spread over cake.
12. Enjoy!
Title: Doodle Cake
Ingredients:
- 2 plain flour
- 2 white sugar
- 1 crushed pineapple
- 2 eggs
- 2 baking soda
- 1/2 salt
- 1 evaporated milk
- 1/2 margarine
- 1 1/4 sugar
- 1 pecan pieces
- 1 coconut
Instructions:
1. Preheat oven to 350°F.
2. Mix cake ingredients together.
3. Pour into 13"x9"x2" cake pan.
4. Bake for about 30 minutes.
5. TOPPING: Mix milk, margarine and sugar together in saucepan.
6. Boil for 3 minutes over medium heat.
7. Add Pecans and coconut.
8. Pour over cake while still hot.
Title: Decorated Cut-Out Cookies Without Frosting
Ingredients:
- 1 cream cheese
- 1/3 egg
- 1 cake flour
- 1 milk
- 3
Instructions:
1. In a large bowl, stir together all ingredients until they form a ball.
2. Chill for 30 minutes.
3. Remove 1/4 to 1/3 of the dough and set it aside in a sealed container.
4. Color the remaining cookie dough with green food coloring to desired color shade.
5. Roll cookie dough onto a parchment lined cookie sheet.
6. Cut trees with a tree shaped cookie cutter and remove the outside pieces of dough. (knead outside pieces into a ball so that you can redo this same process on the next cookie sheet).
7. Taking out the portion which you set aside in step #2, divide it up into small groups depending on the number of colors you want your balls/garland to be.
8. Color each small group with food coloring and add tiny amounts of milk until it gets to the consistency that it can be piped through a pastry/decorating bag.
9. Pipe your balls/and or garland colored cookie dough unto the unbaked trees. Bake in a preheated oven to 375 degrees Farenheit for about 12 minutes.
10. You will have beautifully decorated cookies without the added frosting and everyone will wonder how you did it.
Title: Lemon Pudding Delight
Ingredients:
- 1/2 margarine
- 1 1/2 walnuts
- 1 flour
- 1 confectioners' sugar
- 1 Cool Whip
- 8 cream cheese
- 2 instant lemon pudding mix
Instructions:
1. Combine margarine, 1 cup chopped walnuts and 1 cup flour. Place on bottom of a 13x9 pyrex dish. Bake at 375 degrees for 15 minutes. Let cool.
2. Whip cream cheese and confectioner's sugar - fold in 1 cup cool whip. Spread over cooled nut mixture.
3. Mix instant pudding according to directions. Pour over cream cheese mixture. Let set in refrigerator for about 1/2 hour.
4. Cover with container of cool whip and top with 1/2 cup of nuts.
5. Refrigerate again and serve chilled.
6. Enjoy!
Title: Banana Trifle
Ingredients:
- 1 eggs
- 3 water
- 3 bananas
- 1 1/4 dark rum
- 3 -4 brown sugar
- 1/4 white sugar
- 1/4 margarine
- 1/4 low-fat vanilla yogurt
- 1/2 lemon juice
- 1 1/2
- 1
Instructions:
1. Slice the bananas and set them aside in a mixing bowl. Combine the butter and sugars in a measuring cup and heat in the microwave until soft.
2. Beat the mixture until smooth, then heat 1-2 minutes more on high until it bubbles. (Longer will caramelize it, which can also be good.).
3. Add the rum (watch for the alcohol to boil off) and mix thoroughly. Pour over the bananas and refrigerate until cool. (Overnight is good.).
4. Bake the cake according to package directions. Pan doesn't matter.
5. Slice the cake into 1" cubes. (This is easier to do if it's already slightly dry.).
6. Mix the lemon juice into the yogurt, stirring thoroughly to get it nice and creamy.
7. Cook the bananas in the microwave for a few minutes; they should be soft but not mushy. Pour off and reserve the cooking liquid.
8. Assembly time! Layer cake, bananas, and yogurt into a nice glass casserole or bowl. I usually do 2 full sets of layers, with a third layer of cake on top. Pour the reserved cooking liquid on top and top with the remaining yogurt.
9. If you've got an extra fresh banana lying around slice it and arrange it on top; sprinkle cinnamon or powdered nuts if you like. Serve chilled.
Title: Firni
Ingredients:
- 10 milk
- 1 1/2 evaporated milk
- 1 sugar
- 1 rose water
- 2 ground cardamom
- 1 pistachios
- 1
Instructions:
1. Put the fresh milk into a heavy-based saucepan over a medium heat.
2. Mix the ground rice and ground almonds together and sprinkle evenly over the milk.
3. Bring the milk to the boil, stirring frequently.
4. Add the evaporated milk and sugar, stir and cook over a low heat for 6-8 minutes.
5. Remove from the heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
6. Stir in the rosewater and the ground cardamon.
7. Reserve a few almonds, pistachios, and apricots for garnish, and stir the remaining ones into the pudding.
8. Transfer the firni into a serving dish and top with the reserved fruit and nuts.
9. Serve hot or cold.
Title: Chewy Chocolate Gingerbread Cookies
Ingredients:
- 1 1/2 flour
- 1 1/4 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 nutmeg
- 1 butter
- 1/2 ginger
- 1 dark brown sugar
- 1/2 molasses
- 1/2 baking soda
- 1 boiling water
- 1 1/2 granulated sugar
- 7
- 1/4
Instructions:
1. In a bowl, sift together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer beat butter and fresh ginger on medium speed until lightened, about 2 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
2. In a double broiler melt chocolate over medium heat, stirring occasionally. Once chocolate has melted remove from heat and allow to cool slightly. Dissolve baking soda into boiling water in a small bowl.
3. Beat in half of the flour mixture into the butter mixture, then the baking soda and water mixture, then the remaining flour. Stir in the chocolate. Using a rubber spatula, scrape the dough out onto a piece of plastic wrap. Pat the dough out to a 1-inch thickness and wrap with the plastic wrap. Refrigerate until firm, 2 hours or overnight.
4. Preheat the oven to 325 deg. F. Line baking sheet with parchment paper.
5. Roll dough into 1-1/2 inch balls, roll in sugar, and place 2 inches apart on prepared baking sheet.
6. Bake until surfaces just begin to crack, 12 to 15 minutes, Let cool on the sheets 5 minutes. Transfer to a wire rack and cool completely.
Title: Pound Cake Pound Cake
Ingredients:
- 1 butter
- 1 margarine
- 3 sugar
- 5 eggs
- 1 sweet milk
- 1 plain flour
- 3 vanilla
- 1
Instructions:
1. Cream butter, margarine and sugar. Add eggs, one at a time. Add vanilla and lemon flavoring. Add milk and flour.
2. Bake at 350F for 45 minutes to an hour or until done.