lumicero/recipes-ing2inst huggingface dataset:
Title: Hot Maple Soufflés
Ingredients:
- 1 butter
- 2 granulated sugar
- 3 maple syrup
- 3 Bourbon
- 1 maple syrup
- 4 salt
- 1/8 baking powder
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 425°.
2. Coat 6 (10-ounce) ramekins with butter; sprinkle evenly with granulated sugar. Combine 3 tablespoons maple syrup and bourbon in a small microwave-safe bowl; microwave at HIGH 1 1/2 minutes or until mixture boils. Pour about 1 tablespoon bourbon mixture into each prepared ramekin.
3. Cook 1 cup maple syrup in a medium, heavy saucepan over medium-high heat 8 minutes or until candy thermometer registers 250°. Beat egg whites and salt at medium speed of a mixer until foamy. Pour hot maple syrup in a thin stream over egg whites, beating at medium speed then at high speed until stiff peaks form. Add baking powder; beat well. Spoon evenly into prepared ramekins; place on a jelly-roll pan. Bake at 425° for 13 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.
Title: Sheila's Peach Pudding
Ingredients:
- 6 nectarines
- 2 demerara sugar
- 1 vanilla pod
- 125 butter
- 125 caster sugar
- 2 eggs
- 125 self-raising flour
Instructions:
1. Preheat oven to 180 degrees C/350 degrees F/gas 4.
2. Put the peaches in a saucepan with the demarara sugar, the vanilla seeds and 4 tablespoons of water.
3. Simmer for 5 minutes and then place into a well-greased and lightly-floured ovenproof dish or bowl.
4. Beat together the butter, caster sugar and eggs until light and fluffy.
5. Add the flour, mix thoroughly and spread over the peaches (leave some peaches peeping through).
6. Bake for 45 minutes.
7. Remove from oven and serve hot with custard, or something cold like vanilla ice cream or crème fraîche.
Title: Banana Nut Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2 -3 bananas
- 1 lemon juice
- 1 vanilla
- 3/4 flour
- 1 baking powder
- 1/2 salt
- 1/2 powdered sugar
- 1 light cream cheese
- 6 margarine
- 4 vanilla
- 1/2
Instructions:
1. Mix and chill filling ingredients. Mix ingredients into beating eggs; put in jelly roll pan. Sprinkle chopped nuts on top. Bake at 350 for 15 minutes. When done, cut in 3 sections; lift out and lay flat on towel to cool.
2. When cool, spread filling on and roll up. Place in the refrigerator. Wrap it up in Saran Wrap.
Title: Apple Rolls With Creamy Coffee Sauce (Turon De Mansanas)
Ingredients:
- 1/2 butter
- 2 margarine
- 1/2 apples
- 1 brown sugar
- 2 cinnamon
- 10 flour
- 1 lumpia skins
- 1 cream cheese
- 1 coffee
Instructions:
1. For the creamy coffee sauce, combine all ingredients in a blender or food processor and blend until smooth. CHILL.
2. Melt butter/margarine in a pan. Add apples, and sugar and cook over moderate heat; stirring occasionally until apples become tender.
3. Add cinnamon and flour. Mix well. Cook until thickened. Set aside and let cool.
4. Put about 1 to 2 tablespoons of apple filling in a lumpia wrapper. Roll up and seal well. Deep-fry in hot oil until golden and drain in paper towels.
5. Drizzle with chilled sauce.
6. Enjoy!
Title: Old Fashion Baked Rice Pudding
Ingredients:
- 1 1/2 cooked rice
- 2 1/2 milk
- 3 eggs
- 3/4 sugar
- 3/4 raisins
- 1 vanilla extract
- 1/4 salt
- 3/4 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F. Spray bottom and sides of a 2 quart baking dish with cooking spray to prevent sticking.
2. In a large bowl, stir together all ingredients.
3. Spoon into prepared 2 quart baking dish.
4. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch or until water reaches bottom of baking dish.
5. Bake for 1 1/2 hours, or until lightly browned and set.
6. Cool slightly and spoon into serving dishes.
Title: Low Carb No Bake Cheesecake With Shortbread Crust
Ingredients:
- 3/4 butter
- 1/4 egg
- 1/2 Splenda sugar substitute
- 4 heavy cream
- 8 Splenda sugar substitute
- 3 cream cheese
- 8 sour cream
- 1 vanilla
- 2 Splenda sugar substitute
- 8
Instructions:
1. Preheat oven to 400 degrees.
2. For crust, mix all four ingredients until moistened.
3. Press into greased pie pan or spring form pan.
4. Bake for 5-10 minutes until lightly browned.
5. Cool completely.
6. For filling, whip heavy cream and Splenda until stiff. Set aside.
7. Beat cream cheese until smooth.
8. Add sour cream, vanilla, and Splenda. Mix well.
9. Fold whipped cream into filling mix.
10. Spread filling on top of crust.
11. Chill for 4-8 hours. If filling is too soft cheesecake can be frozen.
Title: Peach Melba Squares
Ingredients:
- 1/3 flour
- 2 brown sugar
- 1/4 ground cinnamon
- 3 unsalted butter
- 1/3 fresh raspberries
- 3 vanilla extract
- 2 sugar
- 1 flour
- 1/3 flour
- 2 sugar
- 3/4 baking soda
- 2 salt
- 1/2 buttermilk
- 1/4 unsalted butter
- 1/3
- 2
Instructions:
1. Preheat oven to 375°F and butter an 8-inch square baking pan.
2. Prepare topping:
3. Blend flour, brown sugar and cinnamon with fork or whisk.
4. Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.
5. Make Filling:
6. Peel and cut peaches into bite-sized pieces.
7. Put in bowl and toss with raspberries and vanilla extract.
8. Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.
9. Make Batter:
10. Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
11. Pour and spread over fruit.
12. Sprinkle topping over batter.
13. Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
14. Serve warm with vanilla ice cream.
Title: Chocolate Chip Muffing
Ingredients:
- 2 sugar
- 1 egg
- 1 nonfat yogurt
- 2/3 nonfat milk
- 5 flour
- 2 baking soda
- 1
Instructions:
1. mix first 5 ingredients, add dry mixture.
2. don't over mix.
3. add chocolate chips.
4. heat 400degree oven for 25 mins.
Title: Pineapple/Peach Crisp in Crock Pot [gluten/Casein Free]
Ingredients:
- 3 raisins
- 600 quinoa
- 1/3 margarine
- 1/4 soy margarine
- 2/3 cinnamon
- 1/3 salt
- 1 cornstarch
- 1/4
- 1
- 2
Instructions:
1. grease crock pot.
2. mix together fruit and pour into bottom.
3. mix remaining ingredients, then pour on top.
4. loosely cover (so steam can escape) and cook on high for 2 hours.
Title: Olive Garden Pineapple Tiramisu
Ingredients:
- 1/2 mascarpone cheese
- 1 sugar
- 6 pineapple
- 1 ladyfingers
- 1 strawberries
- 4 berries
- 1/4
Instructions:
1. Whisk egg yolks and 4 tbsp sugar together in a mixing bowl. When the color turns clear, add mascarpone cheese and stir until consistency is smooth.
2. Remove skin from pineapple with a large knife. Cut in half and remove core. Cut a 1 inch slice from the bottom. Place in a food processor with 2 tbsp sugar. Pulse until fruit is finely chopped and has released juice. Drain contents into a strainer and preserve juice. Discard chopped pineapple in strainer. Cut remaining pineapple into 1 inch slices.
3. Roll 10 ladyfingers in pineapple juice. Do not allow them to sit in the liquid. Ladyfingers should be still firm. Place a layer of lady fingers in a round mold. Cover lady fingers with slices of pineapple. Spoon 1 tsp of juice over pineapple layer. Add a thick layer of mascarpone cream. Repeat process.
4. Garnish by alternating ladyfingers, remaining pineapple slices, sliced strawberries and wild berries across the top of the tiramisu. Refrigerate for a minimum of 1 hour before serving.
Title: Apple Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/2 shortening
- 3/4 white sugar
- 2 eggs
- 1 quick-cooking oats
- 1 apple
- 1 walnuts
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
Title: Chocolate Chestnut Roll
Ingredients:
- 1/2 cake flour
- 1/4 baking powder
- 1 eggs
- 4 sugar
- 3/4 vanilla extract
- 1 water
- 2 chestnut puree
- 1 confectioners' sugar
- 1/4 rum
- 1/4 confectioners' sugar
- 1 confectioners' sugar
- 1
- 2
- 1
- 1/2
- 5
- 1
Instructions:
1. Preheat oven to 375F and grease a 15 x 10" jelly roll pan; line bottom with waxed paper and grease paper.
2. Sift first three ingredients together.
3. Beat yolks until fluffy; gradually add sugar, beating until very thick.
4. Add vanilla to egg mixture; add vanilla and stir in water.
5. Fold in flour mixture.
6. Beat egg whites until stiff and gently fold into batter.
7. Spread evenly in prepared pan and bake for 12 minutes or until top springs back when lightly pressed with fingertip.
8. Dust cake with confectioners' sugar; cover with a towel and invert.
9. Remove pan and paper.
10. Trim 1/4" from sides and roll up cake and towel from short side.
11. Place seam-side down on a rack; cool.
12. Unroll cake; spread chestnut filling over the cake and re-roll.
13. Frost with cocoa cream; decorate with dark cocoa cream.
14. To make the chestnut filling: Beat chestnut puree until smooth and spreadable.
15. Beat cream, sugar and rum together until stiff; fold into puree.
16. To make the cocoa cream: Beat the ingredients together until stiff.
17. To make the dark cocoa cream: Beat the ingredients together until stiff.
Title: Italian Christmas Cookies
Ingredients:
- 8 eggs
- 1 sugar substitute
- 1 milk
- 1 vanilla
- 5 salt
- 1 baking powder
- 8 whole wheat flour
- 6
Instructions:
1. Mix together all liquid ingredients with mixer and then add flour until you get a dough (similar to a bread dough but not as dry).
2. Cut dough in four pieces.
3. Cut a slice approximately 1/2 inch and roll out. You can either twist into a braid or a circle (what ever shape you wish).
4. Bake @ 325 degrees for approximately 20 minutes (until slightly brown).
5. Glaze (Optional) Confectionary Sugar, Milk and Vanilla (mix until you get a slightly stiff glaze and then apply to cookies).
Title: Cartola
Ingredients:
- 2 bananas
- 2 mozzarella cheese
- 1 butter
- 1 sugar
- 1 cinnamon
- 1/8 nutmeg
Instructions:
1. Cut the bananas in half (long side).
2. Melt the butter on a frying pan then fry the halves of the bananas one side at a time.
3. When both sides looks dark brown, arrange the two halves of the bananas on plate.
4. Cover them with mozzarella cheese slices, put the remaining halves on top.
5. Sprinkle sugar, cinnamon and nutmeg.
6. Serve while it's hot!
Title: Beetroot Chocolate Fudge Cake from 'cook Yourself Thin'
Ingredients:
- 250 dark chocolate
- 3 light muscovado sugar
- 250 vanilla pod
- 1 maple syrup
- 2 clear honey
- 2 self-raising flour
- 40 plain flour
- 40 bicarbonate of soda
- 1/4 salt
- 1/4 cocoa powder
- 25 beetroots
- 50 strong black coffee
- 250 dark chocolate
- 100 strong black coffee
- 30 vanilla essence
- 150 clear honey
- 3
- 1
- 3
Instructions:
1. Preheat a conventional oven to 160ºC, or a fan-assisted one to 140ºC. With the help of a brush and a tiny bit of sunflower oil, grease the surface of a round 20cm diameter by 8cm high loose-bottomed tin and set aside.
2. Melt the chocolate gently in a bowl over a pan of simmering water until all dissolved, then set aside to cool.
3. In a large mixing bowl, beat the eggs with the sugar, the scraped-out vanilla seeds, the maple syrup and the honey for three minutes with an electric hand whisk until pale and quite fluffy.
4. Gently fold in the flours, bicarbonate of soda, salt, cocoa and ground almonds until fully incorporated.
5. Using some kitchen paper, dab the grated beetroot thoroughly to remove some of the excess moisture. Fold in the beetroot, cooled chocolate, coffee and oil with the help of a spatula until thoroughly mixed together.
6. Pour the mixture into the prepared tin and cook in the middle of the oven for 1 hour 30 minutes. After this time, cover the cake with foil and bake for another 30 minutes.
7. Test the cake by inserting a skewer into the centre to see if it comes out clean (although this cake is so moist that even when the cake is fully cooked, the skewer comes out looking slightly messy). Leave to cool on a wire rack.
8. To make the fudge topping, melt the chocolate gently in a bowl over a pan of simmering water, then remove from the heat and add the coffee and the vanilla essence.
9. At this stage the chocolate will seize up slightly, but it will relax back once you add the honey and gently mix inches.
10. Set aside to cool for 15 minutes before icing the cake. Cut the cake through the middle and ice it in the centre and on all sides.
11. Decorate the top with whatever you fancy, but I like using pink flowers, such as tulips or roses, which I plant into the cake with a bit of stem left on.
Title: Sweet Stuffed Cannelloni
Ingredients:
- 6 fresh ricotta
- 350 brown sugar
- 1/2 pine nuts
- 1/4 lemon, zest of
- 1 of fresh mint
- 2 nutmeg
- 1/4 ground cinnamon
- 1/4 caster sugar
- 1/4 butter
- 1
- 2
Instructions:
1. Combine ricotta, brown sugar, pine-nuts, lemon zest, mint, nutmeg, cinnamon, candied clementine and egg white.
2. Carefully stuff cannelloni with filling and place in a buttered baking dish.
3. Cover with pouring cream and sprinkle with caster sugar.
4. Bake in a 190C oven for 25 minutes or until golden brown.
5. Suggestions:
6. Serve one cannellone on a plate with fresh berries or a tablespoon of hot chocolate sauce, made by melting equal amounts of cream and chocolate over a low heat with a teaspoon of vanilla and a cinnamon stick.
Title: The G.i. Diet Granola
Ingredients:
- 2 old fashioned oats
- 1/2 wheat germ
- 1/3 unsalted sunflower seeds
- 1/4 sugar substitute
- 1/4 canola oil
- 1/4 water
- 2 orange zest
- 1
- 2
Instructions:
1. Toss together in a large bowl the oats, wheat germ and bran, almonds, sunflower seeds and pumpkin seeds.
2. Preheat oven to 300°F.
3. In a small bowl, whisk together the sugar substitute, oil, water and orange zest. Pour over the oat mixture and toss well to coat evenly.
4. Spread the mixture onto a large baking sheet lined with parchement paper and bake , stirring once, until golden brown, about 30 minutes.
5. Let cool completely and store it in a airtight container at room temperature for a week.
Title: Cherries & Coconut Cakes
Ingredients:
- 8 flour
- 6 sugar
- 2 eggs
- 2 butter
- 1/2 coconut milk
- 1 baking powder
- 1 lemon, zest of
- 1 salt
- 1 cherries
- 1 coconut
- 1/2
Instructions:
1. In a large bowl, whisk the eggs, sugar, melted butter, coconut milk and extract.
2. Sift the flour, baking powder and salt. Add to the wet ingredients. Fold in the cherries. Sprinkle with almonds.
3. Divide between muffin tins lined with cupcake liners, or other molds. I used Reynolds heart shaped molds, coated with cooking spray.
4. Bake at 350°F, for 20-25 minutes.
Title: Orange Flavoured Rice Pudding With Orange Cinnamon Syrup
Ingredients:
- 1/2 short-grain rice
- 1 water
- 4 1/2 milk
- 1 salt
- 1/3 sugar
- 3 ground cardamom
- 1/2 oranges, zest of
- 3 orange, juice of
- 1 sugar
- 1 water
- 1 cinnamon stick
- 1
Instructions:
1. Place rice, water in saucepan. Bring to boil stirring every now and then.
2. Cook until water absorbed.
3. Stir in milk and salt.
4. Gently simmer uncovered for 30 minutes.
5. Add other ingredients and place in serving bowl.
6. To make syrup:.
7. In saucepan combine sugar and water. Stir until sugar dissolves.
8. Add orange zest and cinnamon and cook until zest is translucent.
9. Carefully add orange juice and cook further 30 seconds.
10. Allw to cool slightly and pour over rice.
11. Serve.
Title: Cranberry Layer Cake
Ingredients:
- 18 water
- 1 1/3 canola oil
- 1/3 eggs
- 3 cranberries
- 1 walnuts
- 1 cream cheese
- 1 butter
- 8 confectioners' sugar
- 1/2 vanilla extract
- 3 1/2 walnuts
- 1
- 1/2
- 1/4
Instructions:
1. In a large bowl, combine the first five ingredients;
2. beat on low speed for 30 seconds. Beat on medium for 2 minutes.
3. Stir in cranberries and walnuts.
4. Pour into two greased and floured 9-in. round baking pans.
5. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. In a large bowl, beat cream cheese and butter until fluffy.
8. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts.
9. Refrigerate leftovers.
Title: Chocolate Coconut Snowballs
Ingredients:
- 1/3 butter
- 3 cream cheese
- 3/4 sugar
- 1 flour
- 2 baking powder
- 2 salt
- 1 1/4 coconut
- 2
- 1/4
- 1
Instructions:
1. In large bowl, cream butter, cream cheese and sugar.
2. Add egg yolk, almond extract and orange juice, beat well.
3. Combine flour, baking powder and salt and gradually add to creamed mixture.
4. Stir in 3 CUPS of the coconut.
5. Cover and chill for an hour.
6. Preheat oven to 350 degrees.
7. Stir M& M's Baking Bits into dough.
8. Shape dough into 1" balls and roll each in remaining coconut.
9. Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.
Title: Creamy Cranberry Tart
Ingredients:
- 12 -13 graham crackers
- 6 unsalted butter
- 1 granulated sugar
- 1/4 salt
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 whole berry cranberry sauce
- 1 sugar
- 1/2
Instructions:
1. Heat oven to 350 degrees F. Crust: In medium-size bowl, stir graham cracker crumbs, butter, granulated sugar and salt until crumbs are evenly moistened. Press into an 11 x 7-inch rectangular (or a 10-inch round) removable-bottom tart pan. Bake at 350 degrees F for 10 minutes. Let cool slightly on a wire rack.
2. Filling and Topping: In a medium-size bowl, with an electric mixer, beat cream cheese, granulated sugar, egg and vanilla extract. Pour into slightly cooled crust. Pour cranberry sauce into a small bowl and stir to loosen. Dollop into cream cheese mixture, then spread slightly with the back of a spoon.
3. Bake at 350 degrees F for 30 minutes, until set. Remove to a wire rack and cool completely. Transfer to refrigerator to chill.
4. Before serving, in a small bowl, combine confectioners' sugar and 2 teaspoons water. Stir until smooth. Transfer to a small resealable plastic bag and snip off a corner. Drizzle over tart and allow to dry. Slice and serve.
Title: Chocolate Bundt Cake Glaze
Ingredients:
- 1 sweetened condensed milk
- 1 vanilla
- 1 1/2
Instructions:
1. In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
2. Remove from heat and stir in the vanilla.
3. Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).
Title: Strawberry Cheesecake Quesadillas
Ingredients:
- 2 flour tortillas
- 2 cream cheese
- 2
Instructions:
1. Spread cream cheese over the side of 1 tortilla, and jam on one side of the other. Sandwich together.
2. Spray a frying pan with Pam and toast on both sides. You want them to be crunchy and browned. Cool slightly.
3. Quesadillas may be cut with a pizza cutter into thin slices exposing the wonderful filling and therefore teasing taste buds.
Title: Utterly Deadly Southern Pecan Pie
Ingredients:
- 1 sugar
- 1 1/2 corn syrup
- 4 eggs
- 1/4 butter
- 1 1/2 vanilla
- 1 1/2 pecans
- 1
Instructions:
1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.
2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.
3. At this point I like to strain the mixture to make sure it's smooth and lump free.
4. Stir in butter, vanilla, and pecans and pour into crust.
5. Bake in a 350°F oven for about 45 to 60 minutes or until set.
Title: Pumpkin Cheesecake Sandwich Cookies
Ingredients:
- 1/2 butter
- 1 Splenda granular
- 1 egg
- 1 canned pumpkin
- 2 vanilla
- 1 pumpkin pie spice
- 2 baking powder
- 1/16 salt
- 2 1/2 all-purpose flour
- 4 cream cheese
- 4 milk
- 1/2
- 6 -8
Instructions:
1. Cream together butter, Splenda, egg and pumpkin. Stir in the vanilla and pumpkin pie spice. In a separate bowl sift together (for no lumps) the baking powder, salt and flour. Add the flour mixture to the pumpkin mixture by thirds, stirring well after each addition. With a damp sponge wipe a large surface. Place a sheet of waxed paper on the slightly damp surface and roll out the dough to about a 1/4 inch thickness in a rectangle. Take a 2 or 3 inch round cookie cutter. Dip it in flour and smack it on the board to remove excess flour. Cut the cookie out. Repeat for each cookie. Place on a LIGHTLY greased cookie sheet (I used Reynold's Release foil - no oil/grease or spray required!), leaving 1-inch between cookies. Bake at 400 degrees 12 to 16 minutes or until just golden. Remove to wire rack and cool completely.
2. Mix together the jello, milk and cream cheese until smooth in a food processor (or by hand, but really work the lumps out as best as possible). May need to add a bit more milk to make creamier. Add the cool whip. Chill, if needed to make spreadable, but not runny. Spread between two cookies and sandwich them together. Store in the refrigerator.
Title: Zucchini Brownies
Ingredients:
- 2 eggs
- 1/2 sugar
- 1 1/2 vanilla
- 2 whole wheat flour
- 2 baking soda
- 1/2 salt
- 1 1/2 zucchini
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 9x13 baking pan (I use glass and just spray Pam).
3. In a large bowl, mix together the oil, sugar, and vanilla until well blended.
4. Add eggs and mix until blended.
5. In a separate bowl, combine the flour, cocoa, baking soda, and salt.
6. Stir into the sugar mixture.
7. Fold in zucchini (& nuts if you wish; I pureed zucchini so it was undetectable, but just shredded is fine, it blends in for the most part).
8. Spread evenly into prepared pan.
9. Bake for 25-30 minutes in preheated oven, or until brownies spring back when gently touched.
10. Cool & frost, if desired.
Title: New Brunswick Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 crunchy peanut butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1/4 milk
- 1 vanilla extract
- 1 all-purpose flour
- 1 3/4 baking soda
- 1 salt
- 1 ground cinnamon
- 1/2 rolled oats
- 2 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the milk, cream and vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Finally, mix in the rolled oats and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Title: Kossmans Chocolate Cake
Ingredients:
- 1 1/4 sugar
- 1 1/2 sour cream
- 2 butter
- 2 eggs
- 1 3/4 flour
- 4 salt
- 1/4 vanilla
- 1 baking soda
- 2
Instructions:
1. mix wet ingredients add dry mix.
2. pour into greased floured 9x13 pan
3. Bake at 350°F for 30 minutes.