lumicero/recipes-ing2inst huggingface dataset:
Title: California Cake
Ingredients:
- 1 shortening
- 1 1/4 sugar
- 3 eggs
- 1 buttermilk
- 1 vanilla
- 1 orange
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 dates
- 1 oranges
- 3 sugar
- 1 1/2
Instructions:
1. Cream shortening, add sugar gradually and cream well.
2. Add eggs, one at a time, beat well after each addition.
3. Sift flour, baking powder, soda, and salt together. Add to creamed mixture alternately with buttermilk.
4. Fold in vanilla, walnuts, and dates and grated orange peel.
5. Pour into well-greased spring-form or angel food pan. Bake one hour at 375.
6. Allow cake to cool in pan 10 minutes.
7. Pour (spoon) sauce over cake and let stand for several hours or overnight.
8. To make sauce: Squeeze juice and pulp of 3 oranges. Add sugar. Bring to boil and simmer until pulp becomes transparent. Pour warm syrup over cake 10 minutes after it comes out of oven.
Title: Tangerine Posset
Ingredients:
- 2 2/3 heavy cream
- 3 tangerines
- 3 caster sugar
- 1
Instructions:
1. Put the cream in a pan with the tangerine zest and bring to a simmer.
2. Turn off the heat, stir and leave to infuse for 20 minutes.
3. Strain the cream into a bowl to remove the zest and return the cream to the pan.
4. Bring the cream back up to just below boiling.
5. Stir in the sugar and then the juices.
6. Stir until mixture starts to thicken, 1-2 minutes.
7. Pour into 6 small glasses or ramekins.
8. Cool slightly then chill until set, about 3 hours.
Title: East-West Ginger Cake with Cardamom Cream
Ingredients:
- 1/2 sugar
- 1 egg
- 1/2 canola oil
- 1/2 molasses
- 1/2 candied ginger
- 1/2 water
- 1 1/3 flour
- 1 baking soda
- 1/4 cinnamon
- 1/4 ground cloves
- 1/8 ground black pepper
- 1 heavy cream
- 1/4 brown sugar
- 1 ground cardamom
- mint leaf
Instructions:
1. In a mixer, whisk together sugar, egg, oil, molasses and ginger.
2. While mixer is running, add water.
3. In a large bowl mix flours, baking soda, cinnamon, cloves and black pepper.
4. With a large rubber spatula gently fold-in the contents of the mixer with the dry ingredients.
5. Fill rings, ramekins or dish.
6. Bake in pre-heated oven at 300 degrees for 20 to 25 minutes, or until test poker comes out clean.
7. For cardamom cream: Add everything to an electric mixing bowl equipped with a whip.
8. Whisk on medium-high stiff peaks form.
9. For Plating: Place a small dollop of cardamom cream in the middle of a plate, this is to anchor the cake.
10. Unmold the spice cake and place it on top of the cream.
11. Put a dollop of cream on top of the cake and place a mint leaf in the cream.
Title: McCall's Grenoble Tart (Walnut Tart)
Ingredients:
- 1/3 butter
- 1/4 granulated sugar
- 1 unsifted all-purpose flour
- 1 walnuts
- 2 light brown sugar
- 2/3 butter
- 1/4 dark corn syrup
- 1/4 heavy cream
- 1/2 sugar
- 1 vanilla extract
- 1/4
Instructions:
1. Make the tart shell: In a medium bowl, with wooden spoon or electric mixer, beat 1/3 cup butter with granulated sugar until light and fluffy. Add egg yolk; beat well. Gradually beat in flour just until blended (mixture will be crumbly).
2. With hands, form dough into a ball. Press evenly into the bottom and side of a 9-inch fluted tart pan with removable bottom. Bake in center of oven 12 minutes, until lightly browned. Cool on wire rack.
3. Make Filling: Spread nuts on cookie sheet in single layer. Bake in 375* F oven for 5 minutes, set aside to cool. Sprinkle walnuts in bottom of tart shell. In heavy 2-qt saucepan, stir sugar with butter, corn syrup and 2 Tablespoons heavy cream. Stirring constantly, bring to boiling over medium heat; boil 1 minute. Pour over walnuts.
4. Bake in center of 375* oven 10 minutes or just until mixture is bubbly. Place on a wire rack to cool. Meanwhile beat remaining cream, 1 Tablespoon sugar and vanilla just until stiff. Refrigerate whipped cream until serving. Serve tart at room temperature with bowl of whipped cream.
5. TO MAKE TARTLETS INSTEAD: Divide pastry into 16 pieces. With fingers, press evenly into 16 (2 1/2-inch) tart pans. Bake on cookie sheet(s) at 375* for 8 to 10 minutes; cool. Divide 1 cup finely chopped nuts into shells placed on cookie sheets. Pour filling into shells, dividing evenly. Bake 8 minutes, or just until filling is bubbly. Remove tarts from cookie sheets; cool on wire rack. To serve: With tip of sharp knife, loosen edge of pastry from each tart pan. Lift out gently to serving plate. Serve with chilled whipped cream. Makes 16 servings.
Title: Grandpas Delicious Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1 vanilla
- 1 artificial vanilla flavoring
Instructions:
1. Preheat oven to 400°F.
2. Combine ingredients with pastry blender.
3. Shape into a ball with your hands.
4. Roll about 1/4 inch thick on floured canvas or cutting board.
5. Cut with 3 inch cookie cutter.
6. Repeat steps 3 - 5 with remaining dough.
7. Bake at 400F for about 10 minutes, depending on the size of cookies.
8. Note: cookies may be cut with fancy cookie cutters and decorated with colored sugars before baking.
Title: Tropical Fruit Fluff Topping
Ingredients:
- 3 powdered sugar
- 1/4 pineapple tidbits
- 1/4 flaked coconut
- 1/4 Cool Whip
- 1 red maraschino cherries
- 2 green maraschino cherries
Instructions:
1. Fold sugar, pineapple, coconut and almonds into Cool Whip.
2. Serve on un-iced angel food cake.
3. Top with cherries.
4. Also good served over Twinkies.
Title: Awesome Pumpkin Cake
Ingredients:
- 2 flour
- 2 cinnamon
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1 ground cloves
- 4 eggs
- 2 sugar
- 1 canned pumpkin
- 2 butter
- 1/2 powdered sugar
- 3 3/4 cream cheese
- 1 vanilla
- 1 milk
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together all dry ingredients. Beat together eggs, sugar, oil, and pumpkin. Gradually add dry ingredients to egg mixture and beat until mixed.
3. Pour batter into greased bunt pan and bake for 1 hour.
4. Allow cake to cool and ice. For icing mix together butter, cream cheese, powdered sugar and vanilla. Beat until fluffy then add milk (no more than 1 1/2 tsp or icing will become runny) and beat until mixed.
5. Once cake is cool, ice and serve!
Title: Super Creamy Pumpkin Pudding
Ingredients:
- 1 solid pack pumpkin
- 1 Cool Whip
- 1 1/4 skim milk
- 1 sugar-free vanilla pudding
- 1 pumpkin pie spice
Instructions:
1. Beat pudding mix and milk together til pudding is dissolved.
2. Add entire can of pumpkin and pumpkin pie spice to pudding mixture and beat together til blended.
3. Fold, or mix entire tub of Cool Whip into pudding.
4. Chill for at least 2 hours.
Title: Easy Fruit Crisp Dump Cake
Ingredients:
- 1 margarine
- 1/2 butter
- 1 cherry pie filling
- 1 crushed pineapple
Instructions:
1. Heat overn to 350 degrees F.
2. Stir together cake mix and margarine in a large bowl until crumbly; set aside.
3. Mix pie filling and pineapple together, and spread in an ungreased rectangular pan, 13x9x2 inches.
4. Sprinkle cake mix mixture evenly over fruit.
5. Bake 35- 40 minutes or until golden brown.
6. Serve warm or cool.
Title: Peanut Butter Icing
Ingredients:
- 1/2 peanut butter
- 2 honey
- 1/8 salt
- 2 -4 powdered sugar
- 2 1/2 vanilla
- 1/2
Instructions:
1. Cream peanut butter and honey.
2. Add salt and blend.
3. Add cream and sugar alternately, a little at a time, until used up.
4. Add vanilla; mix until smooth.
5. Will frost two (8 or 9-inch) layers.
Title: Honey Maid Honey Grahams
Ingredients:
- 18 honey graham crackers
- 1/2 salted butter
- 1/2 margarine
- 1 dark brown sugar
- 6 pecan pieces
Instructions:
1. Take a cookie sheet and line it with tin foil.
2. Break the graham crackers apart and line them up next to each other on the cookie sheet.
3. In a saucepan, melt together butter, margarine & dark brown sugar. Bring this mixture to a boil, and cook for 2 minutes and NO LONGER!
4. Remove from heat and add pecan pieces, stir well.
5. Take the butter/pecan mixture and spread evenly over the graham crackers.
6. Bake at 350 degrees for 10 minutes.
7. Remove from oven and allow to cool for 15 minutes.
8. Break apart and enjoy.
9. These keep well - for up to a week unrefrigerated.
Title: Peanut Butter Chocolate Cake for One
Ingredients:
- 1 whole wheat flour
- 1 Splenda sugar substitute
- 1 baking soda
- 1 salt
- 1 creamy peanut butter
- 1 1% low-fat milk
- 2
Instructions:
1. Spray custard cup with cooking spray and set aside.
2. In small bowl or measuring cup mix all dry ingredients, add the peanut butter and milk to the dry ingredients and mix thoroughly.
3. Pour into custard cup and microwave on high for one minute.
4. You can enjoy right out of the cup (recommended) or allow to cool a few minutes before turning out onto a plate and enjoying.
Title: Vanilla Wafer Crust
Ingredients:
- 40 sugar
- 2 butter
- 1/4 vanilla
- 1 1/2
Instructions:
1. In a bowl mix together all ingredients.
2. Press into an even layer against bottom and sides of a 9-inch pie plate.
3. Bake in a preheated 375 degree F oven for 6-8 minutes.
4. Cool before filling.
Title: Potato Chip Cookies in a Jar (Gift)
Ingredients:
- 1 granulated sugar
- 1 1/2 pecans
- 2/3 all-purpose flour
- 2 1/2 baking powder
- 1 butter
- 1 vanilla extract
- 1
Instructions:
1. In a small bowl, stir together the flour and baking powder.
2. Layer ingredients in order given in a 1 quart "wide mouth" canning jar.
3. Press each layer firmly in place before adding next ingredient. It will be a tight fit.
4. On gift tag write the additional ingredients needed (butter and extract), as well as these baking instructions:.
5. Pre-heat oven to 350°F Empty this jar of cookie mix into a large mixing bowl.
6. Mix well. Add butter and vanilla and stir until blended thoroughly.
7. Shape into balls the size of walnuts, and place 3 inches apart on an ungreased baking sheet.
8. Flatten balls with the palm of your hand. Bake for 14 to 18 minutes or until edges are very lightly browned.
9. Cool 5 minutes on baking sheets then remove to wire racks to cool completely.
Title: Grandma's Shortbread
Ingredients:
- 1/2 sugar
- 1/2 flour
- 1 butter
- 3/4
Instructions:
1. Sift together corn starch, icing sugar and flour. With wooden spoon, blend in the butter until soft, smooth dough forms. Shape into 1 inch {2.5 cm} balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes {my aunt always chilled her dough no matter what}. Place 1 1/2 inches {4cm} apart on ungreased cookie sheet, flatten with lightly floured fork.Alternatively, roll dough to 1/4 inch {6cm}, cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts if desired.
2. Bake in 300 F {150C} oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack.
3. Crescents: Add 1/2 cup {125ml} of ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch {1cm} thick and 3 inches {7cm} long Twist into crescent shapes. When baked and cool, dip ends into melted chocolate.
Title: Hard Core Brownies With Caramel Sauce
Ingredients:
- 1/2 cocoa powder
- 3/4 all-purpose flour
- 1/4 salt
- 3/4 unsalted butter
- 1 3/4 sugar
- 3 eggs
- 2 vanilla extract
- 4 pecans
- 1 vanilla ice cream
- 1 water
- 1 sugar
- 2 coarse salt
- 1 ground cayenne pepper
- 1
Instructions:
1. Position an oven rack in the center of the oven and preheat to 350 degrees F.
2. In a large mixing bowl, stir together the cocoa powder, flour, and salt. Set aside.
3. In a separate bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored, about 2 minutes. Blend in the vanilla and the melted, and cooled chocolate. Slowly add in the cocoa-flour mixture, mixing until combined. Stir in the chocolate chips and pecans, saving some pecans for garnishing the top.
4. Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter, and dot with pecans. Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks - it is drier than the interior.
5. Let the brownies cool completely on a wire rack. Cut into 12 squares, or if using a round springform pan, cut into a nice big triangle. Top each brownie with warm caramel sauce, and a small scoop of your favorite vanilla ice cream.
6. Caramel Sauce:
7. Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar, and then jack up the heat to a full rolling boil, and let it boil away for 20 to 30 minutes, or until brownish. Do not touch it. As soon as the sugar is medium brown in color, whisk in the cream (carefully, it can splatter). The sugar will clump, but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper.
8. Serve warm on top of the brownie with a scoop of vanilla ice cream.
Title: Hungarian Cookies for Beginners
Ingredients:
- 4 unsifted flour
- 3 baking powder
- 1/2 sugar
- 1 margarine
- 3 eggs
- 2 vanilla
- 2 milk
- 1 egg
- 1/2
Instructions:
1. Sift together dry ingredients.
2. Cut in margarine as for pie crust.
3. Add eggs, vanilla and milk, just enough to hold dough together. Do not work this dough, just blend ingredients.
4. Roll out and cut into squares 3x3 inch, not too thin.
5. Fill with any desired filling.
6. Brush top with beaten egg.
7. Bake at 350 degrees Fahrenheit until golden brown.
Title: Chocolate-Covered Strawberries Cake
Ingredients:
- 2/3 butter
- 1 1/2 sugar
- 1 vanilla extract
- 2 1/2 flour
- 2 1/2 baking powder
- 1/2 salt
- 3/4 milk
- 4 fresh strawberries
- 1 confectioners' sugar
- 7 1/2 butter
- 1 1/2 milk
- 3/4 vanilla extract
- 1 fresh strawberries
- 2 fresh strawberries
- 1/2
- 8
Instructions:
1. In a large mixing bowl, cream butter and 1 1/4 cups sugar. Beat in vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk.
2. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 T. at a time, on high until stiff peaks form and sugar is dissolved. Fold into batter. Fold in strawberries.
3. Pour into two greased and floured 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large mixing bowl, combine confectioners' sugar and cocoa. Beat in butter and milk until smooth. Beat in vanilla.
5. Spread frosting over bottom cake layer; top with sliced strawberries. Top with remaining cake layer; frost top and sides of cake. Dip whole strawberries into frosting; arrange around and on top of cake. Refrigerate leftovers.
Title: Whipped Frosting
Ingredients:
- 3 sugar
- 3/4 salt
- 1 water
- 1/3 vanilla extract
- 1/4
Instructions:
1. In a heatproof bowl set over a saucepan of simmering water, combine egg whites, sugar, a pinch of salt and the water.
2. Cook over medium heat, stirring constantly until sugar has dissolved, 2-3 minutes.
3. Transfer to a large bowl. Using an electric mixer, beat on medium-high speed until glossy, stiff peaks form-about 3 minutes (do not overbeat).
4. Reduce speed to low, add vanilla and beat just until combined.
5. Use immediately.
Title: S'mores Brownies
Ingredients:
- 1 brown sugar
- 3 butter
- 4 butter
- 4 sugar
- 2 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 1 salt
- 1/2 graham cracker
- 1 butter
- 1 miniature marshmallows
- 4
- 2
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Grease an 8 inch square pan or a 7 by 11 inch pan and line it with parchment paper.
3. Leave an overhang with which to lift the brownies.
4. Line a baking sheet with parchment paper and set aside.
5. For the bottom layer, combine all the ingredients in a small bowl and stir to blend.
6. Press the mixture into the prepared pan.
7. Chill for 10 minutes.
8. For the brownie layer, melt the butter in a small saucepan.
9. Remove from heat and stir in the chocolate to melt.
10. Stir in the sugar.
11. Let cool just to warm, then whisk in the eggs, vanilla, flour, and salt.
12. Spread over the bottom layer in the pan.
13. For the graham cracker layer, toss the chopped graham crackers with the melted butter in a small bowl and distribute over the batter.
14. Place the pan on the prepared baking sheet and bake for 22 to 24 minutes, or until set.
15. Remove from the oven and preheat the broiler.
16. For the topping, sprinkle the top of the brownies with the marshmallows.
17. Place under the broiler until the marshmallows start to melt and brown.
18. (20 to 60 seconds).
19. Remove from the oven and sprinkle with the chopped chocolate.
20. If desired, smear the chocolate with a knife as it melts.
21. Let cool to room temp and then refrigerate for 20 to 30 minutes before cutting.
Title: Mom's Lemon Cake
Ingredients:
- 2 3/4 flour
- 2 baking powder
- 1/4 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 milk
- 2 lemon zest
- 1/3 lemon juice
- 3/4 sugar
Instructions:
1. Preheat oven to 350.
2. Butter and flour a 10 inch tube pan.
3. Combine flour, baking powder and salt and set aside.
4. In a separate bowl mix butter and sugar with an electric mixer until fluffy.
5. Add eggs one at a time and beat well after each addition.
6. Add flour mixture to egg mixture, alternatively with 1 cup milk, mixing well after each addition.
7. Stir in lemon zest.
8. Bake for about 40-50 minutes or until tester comes out clean
9. Meanwhile, combine lemon juice and sugar in a saucepan and simmer until sugar dissolves.
10. Allow cake to cool in pan for about ten minutes, then turn out to wire rack and cool completely.
11. Once cool, poke cake with a fork and pour glaze on top.
Title: Penny Pincher's Elegant Chocolate Dipped Strawberries
Ingredients:
- 1 heavy whipping cream
- 2 -4 half-and-half
- 1/4 Kahlua
- 2 fresh strawberries
Instructions:
1. In a double-boiler, completely melt chocolate until smooth consistency.
2. Grab your patience.Add cream or half-and-half and kahula and gradually incorporate.
3. Dip strawberries, generously coating each.
4. Gently lay on wax-lined trays.
5. Refrigerate for at least 20 minute.
6. Once cooled, gently place end of strawberry to SO's lips.
7. Observe smiles and repeat.
Title: Wheat-Free Pumpkin Sheet Cake With Molasses Frosting
Ingredients:
- 4 eggs
- 15 canned pumpkin
- 1 sugar
- 3/4 brown sugar
- 1 canola oil
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 2 nutmeg
- 1 salt
- 1/2 powdered sugar
- 1 1/2 salt
- 1 molasses
- 1 water
- 1
- 2
Instructions:
1. Cake:
2. Beat eggs in mixing bowl.
3. Add in pumpkin, sugars and oil; beat well.
4. Add in remaining ingredients and beat until incorporated.
5. Spread into a greased 10x15 jelly roll pan.
6. Bake at 350°F for 20-25 minute.
7. Cool and then frost.
8. Frosting:
9. Measure all of the ingredients into a medium sized bowl. Stir well, until the frosting is smooth.
10. Spread thinly over a cooled cake.
Title: Aunt Erma's Famous Caramel Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 salt
- 1/4 milk
- 1/2 vanilla flavoring
- 2 1/2 powdered sugar
Instructions:
1. Melt brown sugar and butter in saucepan.
2. Stir Constantly; add milk and bring to a boil. Cook and stir for 2 minutes.
3. Remove from heat.
4. Sift in powdered sugar.
5. Add vanilla.
6. Add enough additional milk to make of spreading consistency.
7. Frost cake quickly as frosting tends to solidify.
Title: Ricotta Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 ricotta cheese
- 2 -3 eggs
- 2 granulated sugar
- 4 vanilla
- 1 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake mix according to package directions and pour into well greased 9"x13" pan.
3. Mix cheese, eggs, sugar, vanilla, and lemon juice together and pour over cake batter.
4. Bake 50-60 minutes until brown on top.
5. ** The cake and cheese mixture will switch during baking. Can be topped with berries and whipped cream or confectioner's sugar and/or cinnamon.
Title: Easy Rice Krispy Bites
Ingredients:
- 400 large marshmallows
- 640 pure maple syrup
- 1
Instructions:
1. If desired, draw a face on the marshmallow using a tube of icing (or melted chocolate),.
2. Pour the maple syrup into a microwave safe bowl and heat until warm (about 30 seconds) in the microwave. In a separate bowl, place about a cup of dry Rice Krispies. Place a strip of wax paper (or parchment paper) on your counter. Prepare marshmallows one at a time as follows: hold a marshmallow in your hand, dip the bottom half of the marshmallow in the warm maple syrup, then coat the sticky portion of the marshmallow into the dry Rice Krispies. Place (cereal side down) on the wax paper to dry.
3. If desired, use a tube of icing (or some melted chocolate) to draw a face on the marshmallows.
Title: Puppy Chow Cookies
Ingredients:
- 1 butter
- 1/4 margarine
- 1/4 creamy peanut butter
- 1 vanilla
- 1 1/2 - 2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees. If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
2. In a large bowl, combine cookie ingredients as directed on package or according to your own recipe instructions.
3. Shape dough into 1" balls (about 2 1/2 tsp) and place 2" apart on an ungreased cookie sheet.
4. Bake about 8 minutes (at this time I just slightly press on cookie and return to oven for 2 more minutes) or until the edges a lightly golden brown (do not over cook or they will crumble in chocolate) cool for 2 minutes on cookie sheets them remove to cooling rack and cool completely.
5. In a bowl, microwave chocolate chips, peanut butter and butter uncovered on high in one minute intervals, stirring after each minute, until it is combined and smooth, stir in vanilla.
6. In a gallon size ziploc bag place 1 1/2 c powdered sugar; set aside.
7. In a large bowl place 12 cooled cookies, pour 1/3 of chocolate mixture over cookies in bowl, with a rubber spatula carefully toss cookies to coat with chocolate (they do not have to be completely coated in chocolate) Place cookies six at a time in powdered sugar bag and gently turn to coat cookies.
8. Shake excess powdered sugar off and place on cooling rack to set up.
9. Repeat with 12 more cookies and 1/2 of remaining chocolate mixture; repeat again until all cookies have been coated, adding more powdered sugar to bag if you run out.
10. *If you are using your own recipe, it may yield more or less cookies so make sure you have enough chocolate mix and powdered sugar to coat. The Irresistible Peanut Butter Cookies recipe makes a bit more, but I just top extra's with granulated sugar and skip steps 5+. Betty Crocker's cookie mix will make 3 dozen, which is what this recipe is based on*.
Title: Hershey's Perfectly Chocolate Chocolate Frosting
Ingredients:
- 1/2 butter
- 2/3 powdered sugar
- 3 milk
- 1/3 vanilla extract
- 1
Instructions:
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Add a small amount of additional milk, if needed.
4. Stir in vanilla.
5. Tip: If the frosting is too thin to spread or pipe, you can put it in the refrigerator to thicken for a little bit, take it out, and then stir so it becomes creamy again.
Title: Sponge Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/4 salt
- 1 vanilla
- 1 butter
- 1/2 milk
- 1 flour
- 1 baking powder
Instructions:
1. Beat eggs until very light.
2. Beat in sugar, salt and vanilla.
3. Beat in butter in milk.
4. Sift flour and baking powder and beat quickly into mixture.
5. Immediately pour into greased 9-inch pan.
6. Bake at 350 degrees for 25 to 30 minutes.
Title: Jan's Pie Crust
Ingredients:
- 7 boiling water
- 3 milk
- 1 salt
- 1/2 flour
- 1 1/4
Instructions:
1. Whip the first 3 ingredients with a fork until it's all creamy.
2. Add the last 2 ingredients and put into a dough ball with your hands.
3. Roll it out between 2 sheets of wax paper.
4. Put into pie pan and roll under the edges on top evenly, making ridges using your 2 fingers, around the top.
5. Prick the whole the dough all around with a fork so the air can escape while baking unless it is for a pumpkin pie, because no pre-baking is necessary.
6. Bake at 450 degrees.
7. After 5 minutes, if the crust is bubbling up, prick it more with the fork.
8. Bake it for about 15 minutes till golden brown.