lumicero/recipes-ing2inst huggingface dataset:
Title: Heidi's Mocha Cream Torte
Ingredients:
- 1 1/2 graham cracker crumbs
- 3/4 brown sugar
- 1/2 walnuts
- 2 butter
- 3/4 chocolate pudding
- 1 water
- 3 1/2 eggs
- 3/4 cream cheese
- 3/4 butter
- 4 powdered sugar
- 4 half-and-half
- 2
- 1
- 1 -2
Instructions:
1. Heat the over to 350. Grease and flour three 9" round cake pans.
2. In a large bowl, combine all of the crunch layer ingredients until crumbly.
3. Firmly press 1/3 crunch mixture (about 1 cup) into each prepared pan.
4. In the same bowl, place cake mix, pudding mix and water and blend.
5. Add eggs, one at a time until well mixed.
6. Add oil and finish mixing well.
7. Pour into prepared cake pans, covering crunch layer completely.
8. Bake for 25 - 30 minutes or until tooth pick comes out clean.
9. Coll cake for 10 minutes in the pans, then invert onto cooling racks to cool completely.
10. In a small bowl blend all frosting ingredients until smooth.
11. Place one layer, crunch side up, on a serving plate and spread with 1/3 of the frosting.
12. Repeat with the remaining layers and frosting.
13. Garnish with chocolate curls, if desired.
Title: Macadamia Macaroons
Ingredients:
- 2 1/2 sweetened condensed milk
- 1 vanilla
- 1
- 20
- 2
- 6
Instructions:
1. Place coconut and nuts on a 15x10x1 baking dish. Bake at 350 degree until lightly toasted, about 10 minutes, stirring frequently. Cool.
2. In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers. Blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
3. Bake at 350 degrees for 12-14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.
Title: Peach and Blackberry Parfait With Raspberry Coulis
Ingredients:
- 4 raspberry sauce
- 3/4 fresh blackberries
- 2
- 1/4
Instructions:
1. Alternate three layers of peaches, Raspberry Coulis (**Note: Recipe #59967 ), blackberries, and liqueur (if using) in 4 glass parfait dishes or large wine goblets.
2. Serve at room temperature, or cover and refrigerate for at least 1 hour and serve chilled.
Title: St. Patricks Day Grasshopper Fudge Cake
Ingredients:
- 1 water
- 1 1/4
- 1/3
- 2
- 3
- 12
- 2
- 8
- 5
Instructions:
1. Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan).
2. Spray bottom only of pan with baking spray with flour.
3. Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites.
4. Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside.
5. Pour remaining batter into pan.
6. Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan.
7. Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion.
8. Turn pan 1/4 turn; repeat cutting for swirled design.
9. Bake 28-33 minutes or until toothpick inserted in center comes out clean.
10. Run knife around side of pan to loosen cake.
11. Cool completely, about 1 hour.
12. Carefully spread fudge topping evenly over the cake.
13. In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended.
14. Spread whipped topping mixture evenly over fudge.
15. Garnish with candy pieces.
16. Store covered in refrigerator.
Title: Cakes in a Cone
Ingredients:
- 1
- 24
- 1
Instructions:
1. Prepare cake mix as directed on package, fill each cone 3/4 way full of batter (up to first ridge), place cones in the cups of muffin tin or cookie sheet.
2. Bake at 400°F for 15-18 minutes.
3. Place 10 chocolate chips on warm cone and in 1-2 minutes spread melted chocolate, add sprinkles.
4. Instead of putting chocolate chips on top of cone, I use homemade frosting and add sprinkles.
Title: Cherry Cheese Dip With Cinnamon Tortillas
Ingredients:
- 1 cream cheese
- 1/4 sugar
- 1 vanilla
- 1 cherry pie filling
- 8 tortillas
- 1/2 white sugar
- 1 cinnamon
- 1/2 margarine
Instructions:
1. DIP.
2. Mix softened cream cheese, sugar, and vanilla and line the bottom and sides of a bwol with the mixture.
3. Pour the filling in the centre and serve with the Cinnamon Tortillas!
4. TORTILLAS.
5. Mix together the sugar and cinnamon.
6. Brush melted butter on each of the tortillas then cut into any shape you want and sprinkle with the cinnamon sugar.
7. Place on a lightly greased cookie sheet and bake at 350 for 5 to 8 minutes or until crispy!
Title: Cranberry Orange Chex Mix
Ingredients:
- 3 butter
- 3 margarine
- 3 brown sugar
- 1 dried cranberries
- 1/4
- 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Mix cereals and almonds in a large bowl; set aside.
3. Microwave butter, brown sugar and orange juice*concentrate* in a 1 cup microwaveable measuring cup, uncovered, on high for 30 seconds; stir.
4. Pour butter mixture over cereal mixture; stirring until well coated.
5. Pour into a large roasting pan.
6. Bake uncovered for 30 minutes; stirring after 15 minutes.
7. Stir in cranberries; cool.
8. Store in an air-tight container or zip-lock bag.
Title: Delicious Boiled Chocolate Icing
Ingredients:
- 1 granulated sugar
- 5 butter
- 1/3 chocolate chips
- 1
Instructions:
1. Place the butter, milk, and sugar in a medium sized saucepan over medium-high heat.
2. Bring mixture to a boil, stirring constantly.
3. Let boil, still stirring for 1 minute.
4. Remove from heat and stir in chocolate chips until chips are melted and mixture is smooth.
5. Spread icing over cooled cake, cupcakes, or ice cream.
6. May store tightly covered in refrigerator. Warm in microwave before use.
Title: Austin's Favorite Devil Dog Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/2 milk
- 1/3 flour
- 1 butter
- 4 granulated sugar
- 1/2 vanilla
- 1/2
- 1
- 1/2
Instructions:
1. Bake cake to package directions and cool.
2. Mix milk and flour in small saucepan and cook until thick. Take off stove to cool.
3. Beat together softened butter and crisco for 4 minutes.
4. Add sugar to butter mixture a bit at a time and beat for another 4 minutes.
5. Add cooled milk and flour mixture a little at a time to mixture and beat for another 4 minutes.
6. Add vanilla and almond extract and beat until blended.
7. Frost cake.
Title: Orange Cranberry White Chocolate Biscotti
Ingredients:
- 3 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/2 sugar
- 10 unsalted butter
- 3 eggs
- 1 vanilla extract
- 2 orange zest
- 1 white chocolate chips
- 1 dried cranberries
Instructions:
1. Preheat the oven to 350°F Line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a medium mixing bowl; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the sugar, melted butter, eggs, vanilla extract and orange zest until well combined. With the mixer on low speed, add in the dry ingredients and mix until just incorporated. Stir in the white chocolate chips and dried cranberries with a rubber spatula.
2. Divide the dough in half. Working with one portion of dough, shape into a 12" x 3" log on the prepared baking sheet. Repeat with the remaining dough so that the logs are laying parallel and spaced apart on the baking sheet. Bake until the logs are golden brown, 30 minutes. Remove from the oven and let cool for 25 minutes, maintaining the oven temperature in the meantime.
3. Carefully transfer the logs to a work surface and remove the parchment paper from the pan. Using a serrated knife, cut the logs into ½-inch slices on the diagonal. Lie the slices on one of their cut sides back on the baking sheet. Return to the oven and bake for 12 minutes more. Transfer to a wire rack to cool completely. Store in an airtight container.
Title: Lemon Yogurt Cookies
Ingredients:
- 1/2 margarine
- 1 1/4 granulated sugar
- 1/2 plain fat-free yogurt
- 2 lemon peel
- 1 vanilla extract
- 1/2 quick-cooking oats
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 powdered sugar
- 1/4
Instructions:
1. Lightly spray cookie sheet with cooking spray. Beat margarine and 1 1/4 cups sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla; mix until well blended. Gradually add combined remaining ingredients except powdered sugar; mix well. Cover and refrigerate for 1 to 3 hours.
2. Heat oven to 375 degrees F. With lightly floured hands, shape dough into 1 inch balls; place on prepared cookie sheet. Using bottom of glass dipped in sugar, press into 1/8 inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Sift powdered sugar over warm cookies. Cool completely. Store tightly covered.
Title: Apple-Green Chile Clafouti
Ingredients:
- 4 eggs
- 1/4 sugar
- 1 1/2 half-and-half
- 1/2 vanilla extract
- 1/4 salt
- 1 1/3 flour
- 1 butter
- 3/4 mild green chili
- 1 1/2 granny smith apples
- 3/4 ground cinnamon
Instructions:
1. Preheat oven to 350.
2. In a large bowl whisk together the eggs, sugar, half and half, vanilla and salt. Whisk in flour. Set aside.
3. Place butter in a 9"x13" baking pan and place it in the heated oven until melted. Tilt the pan so that the butter coats the bottom and sides.
4. Spread the green chiles evenly over the bottom of the pan.
5. Layer the apple slices over the chiles.
6. Sprinkle the cinnamon over the apples.
7. Pour the custard mixture over the top.
8. Bake for 30 minutes, or until puffy, golden brown, and firm in the center.
9. Serve while still warm.
Title: Chocolate Frosted Zucchini Brownies
Ingredients:
- 1/2 brown sugar
- 1 1/2 vanilla extract
- 2 whole wheat flour
- 2 baking soda
- 1/2 salt
- 1 1/2 zucchini
- 1 walnuts
- 2 margarine
- 1/2 confectioners' sugar
- 6 milk
- 1/4 vanilla extract
- 2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Title: Cranberry-Orange Pinwheels
Ingredients:
- 1 cranberries
- 1 pecans
- 1/4 brown sugar
- 1 butter
- 1 1/2 granulated sugar
- 1/2 baking powder
- 1/2 salt
- 2 eggs
- 2 all-purpose flour
- 3
Instructions:
1. For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.
2. Cover; process until cranberries and nuts are finely chopped; set aside.
3. In a large mixing bowl cream butter and sugar.
4. Add baking powder, and salt.
5. Beat until combined, scraping sides of bowl.
6. Beat in eggs and orange peel until combined.
7. Beat in flour.
8. Divide dough in half.
9. Cover and chill dough about 1 hour or until easy to handle.
10. Roll half of the dough between pieces of waxed paper into a 10-inch square.
11. Spread half of filling over dough square to within 1/2 inch of edges.
12. Roll up dough.
13. Moisten edges; pinch to seal.
14. Wrap in waxed paper or plastic wrap.
15. Repeat with remaining dough and filling.
16. Chill for 4 to 24 hours.
17. Cut rolls into 1/4-inch slices.
18. Place slices 2 inches apart on an ungreased cookie sheet.
19. Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
20. Cool on a cookie sheet for 1 minute.
21. Transfer to wire rack and let cool.
Title: Stained Glass Cookies
Ingredients:
- 1/2 margarine
- 1/2 butter
- 1/2 sugar
- 1 honey
- 1 egg
- 3 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 5 salt
Instructions:
1. Beat margarine or butter, sugar, honey, egg and vanilla in large bowl with electric mixer until creamy.
2. Mix in flour, baking powder, baking soda and salt.
3. Cover; refrigerate at least 2 hours.
4. Roll dough on lightly floured surface to 1/4-inch thickness.
5. Cut dough into desired shapes with 2 1/2- to 3-inch floured cookie cutters.
6. Trace smaller version of cookie shape on dough leaving 1/2- to 3/4-inch border of dough.
7. Cut out and remove dough from center of cookies; set aside.
8. Place cut-out shapes on baking sheets lined with foil.
9. Repeat with reserved dough, re-rolling scraps as necessary.
10. Crush each color of candy separately between two layers of wax paper with a mallet.
11. Spoon crushed candy inside centers of cut-out cookie shapes (about ½ teaspoon for each cookie).
12. Bake at 350°F for 6 to 8 minutes or until candy is melted and cookies are lightly browned.
13. Cool cookies completely before removing from foil.
Title: Cherry Snowballs
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 water
- 1 vanilla extract
- 2 all-purpose flour
- 1 quick-cooking oats
- 1/2 salt
- 36 maraschino cherries
- 2 confectioners' sugar
- 1/4 - 1/3 milk
- 2 flaked coconut
Instructions:
1. in a mixing bowl, cream butter, sugar, water and vanilla.
2. combine the flour, oats and salt.
3. gradually add to the creamed mixture.
4. shape a tablespoonful of dough around each cherry, forming a ball.
5. place 2 inches apart on ungreased baking sheets.
6. bake at 350 degrees for 18-20 minutes or until bottoms are browned.
7. remove to wire racks to cool.
8. combine confectioners' sugar and enough milk to achieve smooth dipping consistency.
9. dip cookies in sugar mixture.
10. then roll in coconut.
Title: Easy Grasshopper Pie (For 2)
Ingredients:
- 1/2 butter
- 1 margarine
- 0.5 marshmallow creme
- 1 green creme de menthe
- 1 white Creme de Cacao
- 1/2
Instructions:
1. Combine wafer crumbs and butter or margarine; press into two 5-inch tart pans.
2. In small mixer bowl, combine marshmallow creme and liqueurs. Beat about 1 minute at high speed.
3. Fold in whipped cream.
4. Pile into crumb crust.
5. Freeze about 5 hours or overnight. If desired, garnish with additional whipped cream.
Title: Chocolate Crepes With a Rum Banana Butter Sauce
Ingredients:
- 2 eggs
- 1 buttermilk
- 3/4 flour
- 2 sugar
- 2 butter
- 1/2 brown sugar
- 1 limes, juice of
- 2 rum
- 3 bananas
- 2 -3
Instructions:
1. Crepes: Beat eggs with buttermilk. Combine rest of ingredients and let rest for 30 minutes.
2. In a crepe pan or small non stick skillet, add some butter to the pan to melt. Wipe the butter off with a paper towel.
3. Add about 1/4 cup of batter to the pan.
4. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter. Cook the crepe until the under side is browned lightly.
5. Turn the crepe, brown the other side lightly and transfer to a plate.
6. Crepes can be made in advance, stacked, wrapped in plastic and stored refrigerated for 3 days or frozen.
7. To serve: Remove the crepes from the fridge and bring to room temperature. Fold the crepes into quarters.
8. Sauce: Melt the butter and sugar just until sugar has dissolved. Place the crepes in the sauce, gently heating through and place on a hot serving platter.
9. Add 3 T rum to remaining sauce. Slice in 2 - 3 firm bananas and heat lightly for 1 minute. Pour sauce over crepes.
10. Garnish with whipping cream and grated choclate ~ or ~ drizzle warm chocolate over place.
Title: Ww Pina Colada Cake
Ingredients:
- 3 1/2 old fashioned oats
- 2 baking powder
- 1 fat-free sugar-free instant vanilla pudding mix
- 1/2 unsweetened applesauce
- 2 egg substitute
- 1/4 Splenda sugar substitute
- 3/4 nonfat milk
- 2 bananas
- 2
- 1
Instructions:
1. Preheat the oven to 400 degrees. Coat a 9x13” baking pan with cooking spray.
2. In a medium bowl, stir together the oats, baking powder and pudding mix.
3. In a large bowl, mix applesauce, bananas,eggs and Splenda. Add the milk and extracts.
4. Add dry ingredients to the wet, mixing well. Fold in drained pineapple.
5. Pour the mixture into the prepared pan and let it sit for about 20 minutes.
6. Bake approximately 45-55 minutes, until the middle is baked firm.
7. Let cool before cutting. Freeze any leftover on the second day. It spoils fast.
Title: Strawberry Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/2 Cool Whip
- 1 strawberry
- 1
Instructions:
1. Heat oven to 350 degrees. Press dough into greased 12-inch pizza pan. Bake at 350 degrees for 20 minutes or until golden brown. Cool in pan on wire rack.
2. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until well blended. Gently stir in whipped topping. Spread cream cheese layer over cooled crust; top with sliced strawberries.
3. Serve immediately or cover and refrigerate until ready to serve.
Title: Cherry Pinwheel Slices
Ingredients:
- 2 flour
- 1/2 salt
- 1 butter
- 1 sour cream
- 9 cherry pie filling
- 1 flaked coconut
- 1 pecans
- powdered sugar
Instructions:
1. place flour and salt in medium bowl -- cut in butter till it resembles coarse crumbs.add sour cream.stir till well blended.
2. divide dough into 4 parts.wrap each piece seperately in plastic wrap --
3. refrigerate 2-4 hours.
4. preheat oven to 350* --
5. roll out dough on lightly floured surface to 12x6 rectangle.
6. spread 1/4 of the filling over dough.to within about 1/2" of edge.sprinkle with coconut --
7. roll up, short side first -- jelly roll style -- pinch seam to seal --
8. repeat with remaining dough --
9. bake 40-45 minutes or rolls are golden brown.
10. remove from sheets to rack.dust with powdered sugar --
11. cool completely.
12. cut in 1" slices.
Title: Jean Pare's Peanut Butter Treats
Ingredients:
- 1/2 butter
- 1 graham cracker crumbs
- 1 icing sugar
- 2 walnuts
- 1/3 butter
- 1
- 3
Instructions:
1. Heat butter and peanut butter together in a large saucepan over medium heat; stir well until smooth.
2. Remove from heat and add crumbs, icing sugar and nuts; mix well.
3. Press mixture into an ungreased 8-inch cake pan.
4. Make icing; heat chocolate chips and butter together in a saucepan over low heat; stir until smooth.
5. Spread over top of peanut butter mixture and let stand until set.
6. Cut into squares.
Title: Honey Butter Cookies
Ingredients:
- 1/3 butter
- 1/3 sugar
- 1 baking soda
- 2/3 honey
- 1 egg
- 1/2 all-purpose flour
- 2 3/4 butter
- 3 honey
- 3 powdered sugar
- 2 lemon juice
- 2 milk
- 3 butter
- 3 honey
- 2 powdered sugar
- 2 lemon juice
- 1/4 milk
- 1/4
Instructions:
1. to prepare cookies:.
2. beat butter on medium to high speed for 30 seconds -- add sugar, baking soda and 1/4 tsp salt.
3. Beat until combined.
4. beat in honey, egg and if desired, lemon extract until combined.
5. add flour by beating in or stirring in -- until combined.
6. Chill 1 hour or until it is easy enough to handle.
7. preheat oven to 375*.
8. lightly grease a cookie sheet, set aside.
9. on a lightly floured surface, roll dough until it is 1/4" thick.
10. using 2 1/2" cookie cutters, cut dough into desired shapes.
11. place cutouts 1" apart on prepared cookie sheet.
12. bake in a preheated 375* oven for 7-8 minutes or until cookies are golden and edges are set.
13. transfer to a wire rack and cool.
14. frost with honey butter frosting and if desired, top with honey bees.
15. Yield about 30 cookies.
16. to prepare HONEY BUTTER FROSTING:.
17. in a medium saucepan, combine 3 tbls butter and 3 tbls honey.bring to boiling, remove from heat and stir in 2 cups powdered sugar and 2 tsps lemon juice.cool to room temperature.
18. if necessary, add milk, one tsp at a time until frosting is of desired spreading consistency.
19. to prepare HONEY BEES.
20. prepare another honey butter frosting -- then divide in half.
21. tint one half with yellow food coloring.mix well.
22. combine remaining frosting with 1/4 cup melted semisweet chocolate chips.stir in additional milk, one 1 tsp at a time until both frostings are of piping consistency.
23. pipe alternate bands of yellow and brown frosting on top of each cookie.
24. pipe antennae with brown frosting.
25. add slices almonds for wings.
26. to STORE:.
27. place cookies in layers seperated by waxed aper in an airtight container, cover and store at room temperature for up to 3 days or freeze unfrosted cookies up to 1 month.
28. thaw cookies, then frost.
Title: Cashew Cookies
Ingredients:
- 3/4 raw cashews
- 1/2 all-purpose flour
- 1/3 cornstarch
- 6 unsalted butter
- 1/4 sugar
- 1/8 salt
- parchment paper
Instructions:
1. Put oven rack in middle position and preheat oven to 375°F.
2. Pulse ½ cup nuts in a food processor until finely chopped, being careful not to process to a paste, then transfer to a large shallow baking pan.
3. Toast nuts, stirring every 2 minutes to prevent edges from burning, until pale golden, 6-8 minutes. Cool completely in pan.
4. Whisk together flour and cornstarch in a bowl.
5. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add toasted ground nuts and salt and beat until combined. Reduce speed to low, then add flour mixture and mix just until a dough forms.
6. Form dough into a rectangular block and roll out between 2 (12-inch long) sheets of parchment with a rolling pin into a 10- by 8-inch rectangle.
7. Chill dough in parchment on a baking sheet until firm, about 10 minutes.
8. Meanwhile, coarsely chop remaining ¼ cup nuts.
9. Discard top sheet of parchment and sprinkle dough with coarsely chopped nuts. Bake until golden, 14-16 minutes.
10. Transfer shortbread to a rack and cool completely, then break into rough shapes with your hands.
11. Keep cookies in an airtight container at room temperature 1 week. For a neater cookie, cut shortbread, while still hot, into 8 (roughly 8- by 1 ½-inch) cookies with a pizza/pastry wheel or sharp large knife.
Title: Cranberry Peach Cobbler
Ingredients:
- 18 1/4 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 1 pecans
- 1/2 whole berry cranberry sauce
- 21 vanilla ice cream
- 16
Instructions:
1. Preheat oven to 350°.
2. Combine dry cake mix, cinnamon, nutmeg in a bowl.
3. Cut in butter with pastry blender till crumbly.
4. Stir in nuts; set aside.
5. Combine peach pie filling and cranberry sauce in an ungreased 13 x 9 dish. Mix well.
6. Sprinkle crumb mixture over fruit.
7. Bake 45-50 minutes or golden brown.
Title: Oatmeal Raisin Cookies
Ingredients:
- 2 brown sugar
- 2 sugar
- 2 butter
- 4 eggs
- 1 salt
- 2 baking soda
- 2 baking powder
- 2 vanilla
- 4 flour
- 5 oats
- 3 raisins
- 3
Instructions:
1. Cream first 3 ingredients.
2. Add eggs & vanilla.
3. then add all dry ingredients.
4. Mix together.
5. Then roll into golf ball size.
6. press onto a ungreased cookie sheet 2 inches apart.
7. Bake in preheated oven @400 Degree's for 6-8 minutes.
8. Please watch your oven carefully as these bake quickly and every one's oven is different!
Title: Mc Ginties
Ingredients:
- 1 light brown sugar
- 1 1/2 salt
- 1/8 cinnamon
- 1 1/2 butter
- 3
Instructions:
1. Wash apples and soak in water to cover, overnight.
2. Cook until very tender in the water in which they were soaked, adding more water if needed.
3. Press through a sieve or food mill, add sugar, salt and cinnamon.
4. Cook until thick, stirring constantly to prevent scorching.
5. Preheat oven to 450°F.
6. Line the bottom and halfway up the sides of a 9 x 13" pan with pastry, spread the apple mixture at least 1/2" thick over the pastry.
7. Dot liberally with butter and cover with remaining pastry.
8. Cut a design in the top crust to allow the steam to escape.
9. Press edges of the pastry together and bake for ten minutes; reduce the heat to 350F and bake for 20 to 25 minutes longer, or until crust is done.
10. Cut into squares and serve warm or cold.