lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Chocolate Crunch
Ingredients:
- 2 eggs
- 1/2 vanilla
- 2 flour
- 1 sugar
- 1/4 baking powder
- 1 2/3 salt
- 1 baking soda
- 1 brown sugar
- 1/2 walnuts
- 1/2
- 1
- 6
Instructions:
1. Preheat oven to 350.
2. Peel and section oranges.
3. Cut sections into small pieces.
4. Combine the orange pieces and orange juice.
5. Beat eggs and add oranges,vanilla and almond extract.
6. Mix well.
7. Sift dry ingredients together and add all at once.
8. Pour into a greased and floured 9 by 13 inch pan.
9. Combine the brown sugar,chocolate chips and nuts.
10. Sprinkle on top of the cake.
11. Bake at 350 degrees for 45-50 min.
Title: Chocolate Pistachio Biscotti
Ingredients:
- 2 1/4 unbleached flour
- 3/4 cocoa powder
- 1 3/4 baking powder
- 3/4 baking soda
- 1/4 unsalted butter
- 3/4 granulated sugar
- 3 eggs
- 3/4 pistachio nut
- 3/4 chocolate chips
- 1/2
Instructions:
1. Preheat your oven to 350 degrees F. Combine the dry ingredients in a bowl and blend.
2. Cream the butter and sugar in your mixer on medium speed. Slow the mixer and add eggs and orange juice.
3. With the mixer still on slow, add the dry ingredients, then the nuts and chocolate chips.
4. Shape into one log, one inch high and four to five inches wide. Bake for 30 minutes, until firm. Let cool and slice into twelve 1 inch thick pieces. Lay the slices on their side and bake an additional 15 minutes, until crisp. Store up to 1 week in an airtight container.
Title: Amaretti With Chocolate Mascarpone
Ingredients:
- 1 amaretti cookie
- 1/4 rum
- 4 sugar
- 1/2 mascarpone cheese
- 1/2 marsala wine
- 1/4
- 8
- 1/4
- 1/2
- 3/4
Instructions:
1. Spread out the chopped amaretti cookies on wax paper.
2. Sprinkle the rum over cookies to evenly coat.
3. Set aside.
4. In a large bowl, beat egg yolks and sugar until light and fluffy.
5. Pour into small saucepan and place in larger saucepan half filled with boiling water.
6. (or double boiler if you have one).
7. Whisk mixture, adding almond extract, cocoa and mascarpone.
8. Whisk until ribbons form when you pull up the whisk.
9. Beat until smooth.
10. Slowly add wine and whisk until mixture thickens.
11. Remove from heat and chill at least 30 minutes.
12. When ready, put a tablespoon of cookie mixture on the bottom of a serving bowl.
13. Spoon in mascarpone mixture.
14. Add another tablespoon of cookie mixture.
15. Top with a dollop of whipped cream and sliced almonds.
16. Serve.
Title: Lemon Nut Refrigerator Cookies
Ingredients:
- 1 shortening
- 1/2 light brown sugar
- 1/2 sugar
- 2 lemon juice
- 1 egg
- 2 flour
- 1 salt
- 1/4 baking soda
- 1 lemon rind
- 1/2 pecans
Instructions:
1. Mix in order given.
2. Chill.
3. Bake in 400 degree oven for about 9 minutes.
4. Note: I don't know how many cookies this recipe makes. If you know, please submit. I am guessing 2 dozen.
5. Note: Cooking time does not include chill time.
Title: Caramel Peanut Fantasy
Ingredients:
- 2 butter
- 1/3 heavy whipping cream
- 20 salted peanuts
- 15
- 1/2
- 2
- 3/4
Instructions:
1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack.
2. In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour.
3. In a saucepan or microwave, melt chocolate chips and remaining cream. Spread over caramel layer. Cover and refrigerate for 1 hour or until serving.
Title: Tofu Cranberry Pound Cake With White Chocolate
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 cream of tartar
- 1/2 salt
- 1/4 butter
- 3 margarine
- 1/3 light cream cheese
- 1/3 brown sugar
- 1 sugar
- 3 egg
- 4 firm silken tofu
- 2/3 buttermilk
- 1 orange zest
- 1 vanilla
- 1 1/2 cranberries
- 3/4 white chocolate
Instructions:
1. Butter a 9" pan or bundt pan.
2. Combine flour, baking powder, soda, cream of tartar and salt.
3. In bowl beat butter, cream cheese and sugars.
4. Add eggs and whites one at a time, beat 2 minutes.
5. Whip tofu and milk in blender till smooth.
6. Add to butter mixture alternately with flour, beating only till smooth after each addition.
7. Stir in orange zest, vanilla, cranberries and chocolate.
8. Pour into pan and bake at 350 degrees, 50-60 minutes, till tester comes out clean.
9. Turn out on baking rack to cool.
Title: Pumpkin, Pine Nut, and Honey Cake
Ingredients:
- 225 self-raising flour
- 1 ginger
- 1 cinnamon
- 175 butter
- 100 sugar
- 100 honey
- 2 eggs
- 150 pumpkin
- 100 pine nuts
- 50 icing sugar
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm round cake tin and line the base with baking paper.
2. Sift the flour, ginger and cinnamon together.
3. Beat the butter and sugar until creamy. Add the honey and beat again.
4. Beat in the eggs one at a time, adding a spoonful of the flour mixture with each.
5. Fold in the rest of the flour, the grated pumpkin and pine nuts. Spoon into the cake tin and level the top.
6. Bake for 45-55 minutes or until the top springs back when lightly pressed. Cool on a wire rack.
7. Mix the icing sugar with 1.5tsp water and drizzle on top.
Title: Tuesday Afternoon Tea Cupcakes
Ingredients:
- 1 1/4 unbleached flour
- 1 baking powder
- 1/8 salt
- 1 cinnamon
- 8 butter
- 3/4 dark brown sugar
- 2 eggs
- 1
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Heat milk then remove from heat and add tea. Let steep for 15 minutes. Sieve the liquid to remove the tea leaves.
3. Whisk together flour, baking powder, and salt.
4. Mix together butter and sugar until incorporated.
5. Add one egg at a time to the butter-sugar mix, incorporate thoroughly.
6. Add dry ingredients to the butter-sugar-egg mix in two batches. Alternate the dry batches with the milk tea.
7. Fill each cupcake cup halfway.
8. Bake for approximately 20 minutes.
Title: Sugar Free Rice Pudding
Ingredients:
- 1 rice
- 5 milk
- 3 butter
- 1 non-fat powdered milk
- 2/3 Splenda granular
- 1 vanilla extract
Instructions:
1. In a medium pot bring the rice, milk and butter to a low boil, stirring it as it heats through. Be careful at this stage - the milk can easily scald to the bottom of the pot. (10 minutes).
2. Reduce heat to low. Keep stirring as the mixture transitions to the lower temperature. ( 3 minutes).
3. Slowly sprinkle the non-fat dry milk powder into the mixture. (Dumping it all in will create lumps that will take more time to work out).
4. Stir in the vanilla.
5. Put the rice pudding into dessert bowls and let it cool in the fridge, before serving.
6. * Note that this dish can be eaten warm but is typically served cold.
Title: Easy Whoopie Pie Cake
Ingredients:
- 1 eggs
- 1/4 instant chocolate pudding mix
- 4 milk
- 1 sugar
- 1 1/4 milk
- 1 vanilla instant pudding mix
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix all cake ingredients together.
3. Divide cake batter into two foil-lined 9x13 inch baking pans.
4. Bake at 350 F for 15 minutes.
5. Let cakes cool, the first one to room temperature and the second cake by placing into the freezer until stiff enough to "flop" on top of the room temperature cake (approx. 30-60 mins.).
6. Prepare filling by combining all ingredients into large bowl(large bowl size is important so that it can contain all the filling when it "fluffs" up). Whip hard for 5-10 minutes.
7. When cooled to room temp., icing the first cake with all of the filling.
8. Take the second cake out of the freezer and carefully "flop" on top of the first filling-topped cake.
9. Serve!
Title: Snow Frosting
Ingredients:
- 1/2 shortening
- 1/2 vanilla
- 2 1/3 powdered sugar
- 4 -5 milk
Instructions:
1. In a small bowl beat shortening and vailla with an electric mixer for 30 seconds.
2. Gradually add 1 and 1/3 cup sifted powdered sugar, mixing well.
3. Add 1 tbl. milk. Gradually beat in last cup of powdered sugar and enough milk (3-4 tsps) to make frosting of piping consistency. Color frosting with paste food coloring. Use a decorating bag and a star tip to pipe frosting in areas where texture is desired.
Title: Peanut Butter Cup Cookies
Ingredients:
- 1 flour
- 1/4 salt
- 5 1/2 unsalted butter
- 3 vanilla
- 1/2
- 11
Instructions:
1. Preheat oven to 350 F, and position an oven rack in the middle of the oven.
2. Mix flour and salt well.
3. Add butter, peanut butter, and vanilla, and beat until the mixture just starts to stick together (if butter bits are too big, use a pastry blender to make them smaller).
4. Add peanut butter cups and mix until well blended (you can also use the pastry blender in this step, if needed).
5. Shape dough into 1" balls and place on a large, well greased cookie sheet, about an inch or so apart.
6. Bake 7-8 minutes, then turn tray around and bake another 8 minutes, until just slightly browned.
7. Place baking sheet on a cooling rack for 30-40 minutes, until completely cooled (they are very crumbly until cooled).
8. YUM!
Title: Angel Molasses Cake
Ingredients:
- 6 shortening
- 1/2 sugar
- 1/2 molasses
- 2 eggs
- 1/2 cake flour
- 2 baking soda
- 1 ginger
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream shortening, add sugar gradually, beat thoroughly.
3. Blend in molasses, beaten eggs and milk.
4. Carefully mix in sifted flour, baking soda, ginger and salt.
5. Pour in 8" square pan and bake for 35 to 45 minutes.
Title: Decadent Molten Chocolate with raspberries and ice cream
Ingredients:
- 2 cocoa powder
- 2 bittersweet chocolate
- 4 1/2 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1/3 vanilla bean
- 1/4 sugar
- 1 all-purpose flour
- 1/2 vanilla ice cream
- fresh raspberry
Instructions:
1. Preheat oven to 450ºF.
2. Grease two 6-oz.
3. ramekins with butter and dust them lightly with cocoa powder.
4. Be sure to shake out the excess cocoa powder.
5. In a medium heatproof bowl, combine the chocolate and butter.
6. Set the bowl over simmering water in a saucepan and stir the chocolate and butter until melted together smoothly.
7. It is important that the bowl is not touching the boiling water and that the mixture is not overcooked.
8. Let chocolate mixture cool to room temperature.
9. In a mixing bowl, whisk the eggs, vanilla extract or scrapings from vanilla bean and sugar until completely blended and frothy.
10. Fold the chocolate mixture into the egg and sugar mixture until smooth and blended.
11. Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
12. Divide the batter among the prepared ramekins and bake 10-12 minutes.
13. The tops will be barely firm when lightly touched.
14. Serve warm with the vanilla ice cream and raspberries.
Title: Peanut Butter Jack O'lantern Cookies
Ingredients:
- 1 1/4 brown sugar
- 3/4 creamy peanut butter
- 1/2 Crisco shortening
- 3 milk
- 1 vanilla
- 1 egg
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 3/4 salt
- 1 vanilla
- 1 Crisco shortening
- 2
Instructions:
1. In a large bowl, mix sugar, peanut butter, shortening, milk and vanilla. Beat at medium speed with electric mixer until well blended. Add egg. Beat until just blended.
2. In a separate bowl, combine flour, baking soda and salt. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate for 30 minutes.
3. Divide dough into thirds. Roll out evenly to 1/4 -inch thickness. Using a floured pumpkin-shaped cookie cutter, cut dough into pumpkin shapes and place 2-inches apart on ungreased cookie sheet. Repeat with remaining dough.
4. To make without pumpkin cutter, pinch off walnut size pieces of dough, Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape. Pinch off very small piece of dough and roll to form stem - attach to the top of the cookie. With a small knife, score cookie with vertical lines to resemble a pumpkin.
5. Bake in batches in a preheated 375F oven for 10-12 minutes or until cookies are set and just beginning to brown. Cool on baking sheet for 2 minutes. Remove cookies to cooling rack to cool completely.
6. Remove about 1/4 cup of vanilla frosting and set aside. Add several drops of red and yellow food coloring ro remaining frosting. Blend thoroughly to a bright orange color. Add 1 drop green food color to the reserved 1/4 cup frosting and blend well.
7. Frost all but the upper stems with the orange frosting. Frost the upper stems with green frosting.
8. Place chocolate chips and shortening in microwave-safe bowl. Microwave on medium for 1 minute. Stir if necessary. Microwave for another 30 seconds at a time until mixture is smooth when stirred. Transfer to a resealable bag. Cut small tip off corner of bag. Pipe lines around edge and make the faces to resemble Jack O'Lanterns.
9. TIPS: Cookies can be baked and cooled, packaged and frozen for up to 3 weeks. Defrost thoroughly before decorating.
Title: Sticky Toffee Bananas and Custard
Ingredients:
- 4 icing sugar
- 100 bananas
- 100 unsalted butter
- 100 dark brown sugar
- 6 eggs
- 125 caster sugar
- 450 vanilla pod
- 1 cornflour
- 1
Instructions:
1. Make the custard first by whisking together the eggs and sugar in a bowl. Heat up the cream with the vanilla pod until nearly boiling.
2. Add a quarter of the hot cream to the eggs and whisk in before adding the rest.
3. Pour the mixture into a clean, thick-bottomed pan and stir with a wooden spoon over a low heat until it coats the back of the spoon, around 10-20 minutes.
4. Stir in the cornflour and pass the custard through a sieve.
5. Heat a frying pan until very hot. Add a dash of the oil followed by sieved icing sugar. Cook stirring to create a dark brown caramel.
6. Quickly add the whole bananas and cook until golden brown.
7. Remove the bananas from the pan and set to one side.
8. To make the toffee sauce, add the butter, cream and brown sugar to the pan, mix together and bring to the boil.
9. Return the bananas to the pan and cook in the sauce for a further 20 seconds or so. Transfer to a serving plate and serve with the custard.
Title: Wild Brambleberry Cobbler
Ingredients:
- 3/4 sugar
- 1 cornstarch
- 4 -5 lemon juice
- 1 shortening
- 3 flour
- 1 sugar
- 1 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2
Instructions:
1. Add 3/4 cup sugar, corn starch into pan and mix together then add berries and lemon juice. Cook over medium high heat, stirring constantly till boils and thickens , stir 1 minute more. Pour into 2 qt casserole dish, ungreased.
2. Mix together cup flour, 1 tbsp sugar, baking powder, spices and salt, then cut in shortening till resembles fine crumbs. Add milk and stir, will be somewhat thick. Drop by spoonfuls onto top of friut mixture.
3. Bake at 375, for 25-30 minutes till brown and bubbly.
4. Great hot, reheats well.
Title: Heavenly Apple Dessert
Ingredients:
- 8 Cool Whip
- 3 granny smith apples
- 2 crushed pineapple
- 3
- 1/2
Instructions:
1. Combine all ingredients.
2. Chill for an hour or so.
Title: Banana Marshmallow Salad
Ingredients:
- 1 pineapple chunks in juice
- 1 sugar-free fat-free banana cream pudding mix
- 2 bananas
- 1 mini marshmallows
- 1 fat-free cool whip
Instructions:
1. Pour the can of pineapple into a bowl, juice and all.
2. Add the pudding mix and stir well.
3. Slice the bananas into rounds and add to the pudding and pineapple.
4. Add the marshmallows and cool-whip and stir well.
5. Refrigerate at least 15 minutes and serve cold.
Title: Maple-Pecan Snack Cake
Ingredients:
- 1 maple syrup
- 1 reduced-fat sour cream
- 1/4 butter
- 1 vanilla extract
- 1 egg
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/4 pecans
- 1/2 salt
- 1 1/2 powdered sugar
- 2 1/2 maple syrup
- 1 salt
- 1/8 pecans
- 1/4
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, combine first 5 ingredients, stirring well with a whisk.
3. Combine flour, baking soda, 1/4 cup pecans, and 1/2 teaspoon salt in a large bowl, stirring with a whisk.
4. Add syrup mixture to flour mixture; stir until well blended.
5. Pour batter into a 9-inch square baking pan coated with cooking spray.
6. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool completely on wire rack.
8. To prepare frosting, combine sugar, 2 1/2 tablespoons syrup, cream, and 1/8 teaspoon salt. Beat with a mixer at medium speed until smooth.
9. Spread frosting evenly over cooled cake; sprinkle with 1/4 cup pecans.
Title: Chocolate Cherry Cobbler With Nut Topping
Ingredients:
- 1 1/2 flour
- 1/3 sugar
- 2 baking powder
- 1/2 salt
- 4 butter
- 1 milk
- 1/4 egg
- 1 cherry pie filling
- 1 pecans
- 1/2
Instructions:
1. preheat oven to 350.
2. in a large bowl, combine, flour, sugar, baking powder, salt and
3. butter. cut with pastry blender until crumbs are the size of small peas.
4. using a double boiler, melt chocolate chips.
5. remove from heat and cool.
6. add milk and egg to chocolate and mix well.
7. blend chocolate into flour mixture.
8. spread pie filling in the bottom of 2 quart casserole.
9. drop chocolate batter randomly over cherries and sprinkle with nuts.
10. bake 45 minutes until top is golden.
Title: Katie's Chocolate Chip Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 butter
- 1/4 sugar
- 3/4 brown sugar
- 1 vanilla extract
- 1 instant vanilla pudding
- 2 eggs
- 1 chocolate chips
- 3 baking powder
Instructions:
1. Preheat oven to 375°F.
2. Mix dry ingredients with wire whisk.
3. Add butter, eggs, and vanilla to dry mix.
4. Stir in chips with your hands.
5. Roll into 1-inch balls and place on ungreased baking sheet.
6. Bake at 375°F for 8-10 minutes.
Title: Ice Box Cookies
Ingredients:
- 1 butter
- 1 shortening
- 1 sugar
- 1 brown sugar
- 1 baking soda
- 1/4 salt
- 6 flour
- 3 eggs
- 1 vanilla
- 1/2 walnuts
Instructions:
1. Cream sugars, butter and shortening.
2. Beat eggs and add vanilla.
3. Add this to creamed mixture.
4. Sift flour, salt and baking soda together; add nuts to the batter to make a stiff dough.
5. Mix together well and shope into rolls.
6. Roll in waxed paper and place in cool place or refrigerator.
7. Next day, slice and bake in 350 oven for 10 to 12 minutes or until done.
Title: Texas Fresh Peach Cobbler
Ingredients:
- 4 sugar
- 2 lemon juice
- 1 vanilla
- 1/4 butter
- 6 flour
- 1 1/4 sugar
- 3/4 baking powder
- 2 salt
- 1/8 cinnamon
- 1 1% low-fat milk
- 1 vanilla
- 1/2 turbinado sugar
- 1
Instructions:
1. Preheat over to 350.
2. To prepare filling, combine peaches, sugar, lemon juice & vanilla. Set aside.
3. To prepare batter, place butter in an 8 inch square baking dish. Place dish in over 5 minutes or until butter melts. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through dash of cinnamon) in a medium bowl. Combine milk and 1/2 tsp vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over butter, spreading evenly (do not stir).
4. Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 for 40 minutes. Sprinkle with turbinado sugar, and bake for an additional 10 minutes or until crust is golden.
Title: Old Fashioned Rhubarb Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 1 sugar
- 2 egg
- 1 flour
- 1/2 baking soda
- 1 salt
- 2 buttermilk
- 1 rhubarb
- 1 vanilla
- 1/4 cinnamon
- butter
Instructions:
1. Toss chopped rhubarb in some flour.
2. Cream butter and 1 1/2 c sugar. Add egg, beat well.
3. Sift dry ingredients, add alternately with milk to creamed mixture.
4. Gently blend in rhubarb and vanilla.
5. Pour into a 9x13 pan.
6. Mix remaining 1/2 c sugar with cinnamon and butter until crumbly.
7. Sprinkle over batter.
8. Bake in a 350 degree oven for 40-45 minutes. Test for doneness.
Title: Cherry Sheet Cake
Ingredients:
- 1 unsalted butter
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/4 salt
- 1 sugar
- 3 eggs
- 1 vanilla extract
- 1 frozen cherries
- confectioners' sugar
Instructions:
1. Preheat ovent to 325°F Butter a 10x15-inch baking sheet; line bottom with wax paper.
2. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
3. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough),.
4. Spread batter evenly on prepared baking sheet; scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes in pan. Invert onto a wire rack; reinvert onto another rack to cool completely (top side up).
5. To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.
Title: Apple Crunch Dessert
Ingredients:
- 4 tart cooking apples
- 1/3 water
- 1 cinnamon
- 1 brown sugar
- 1 butter
- 1/2
Instructions:
1. Set oven to 375 degrees F.
2. Butter a shallow 2-quart casserole.
3. In the bottom of casserole, arrange apple slices.
4. Add water if desired for softer apples.
5. In a small bowl blend together the cinnamon, cornflake crumbs, sugar and butter, then pat the mixture over apples.
6. Bake until the apples are tender, and the crust is browned, about 30-45 minutes.
7. Serve warm with whipped cream.
8. **NOTE** if you prefer the apples very soft and mushy add in the 1/3 cup water, for a harder apple add in only a couple of tablespoons of water, or no water at all.
Title: Pineapple Upside-Down Cake
Ingredients:
- 5 -6 fresh pineapple
- 100 flour
- 100 sugar
- 200 butter
- 2 eggs
- 1/2 baking powder
- 1/4 bicarbonate of soda
- 1/2 butter
- 1 sugar
Instructions:
1. Preheat the oven to 200°C/392°F.
2. In a bowl, mix the ingredients, apart from the pineapple.
3. Grease a cake tin with some butter, sprinkle the sugar and layer the pineapple slice.
4. Pour over the cake mixture and bake in the oven for about 30 minutes or until ready.
Title: Strawberry-Cantaloupe Salad with Marshmallow Dressing
Ingredients:
- 1 cantaloupe
- 1 strawberry
- 3/4 marshmallow cream
- 2 orange
- 1 salt
- 1
Instructions:
1. Toss together the cantaloupe and strawberries in a large bowl.
2. In a small bowl mix together the marshmallow cream, orange juice, orange zest, and salt until smooth.
3. Pour over the cantaloupe mixture.
4. Serve immediately, or chill for up to 6 hours before serving, tossing well before serving.
Title: Red Velvet Chocolate Cake Icing
Ingredients:
- 1/2 salt
- 1/4 margarine
- 1/4 sugar
- 1/2 flour
- 2 1/2 milk
- 1/2
Instructions:
1. Beat salt, crisco, margarine and sugar together in a bowl.
2. In a saucepan, cook flour and milk on low heat.
3. Cool to lukewarm.
4. Add flour/milk mixture to creamed mixture and beat until fluffy.
5. Spread evenly over cake.
Title: St. Nikolaas Koekjes - Santa Claus Cookies
Ingredients:
- 2 butter
- 2 sugar
- 4 flour
- 4 ground cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/2 baking soda
- 1/4 salt
- 1/2 sour cream
- 1/2
Instructions:
1. Cream butter with sugar.
2. Sift dry ingredients together and add alternatively with the sour cream to the creamed mixture.
3. Add nuts.
4. Knead together well; shape into a loaf, wrap in waxed paper and chill in the refrigerator overnight.
5. Preheat oven to 400°F.
6. Slice and bake approximately 8 minutes until lightly browned.
Title: Peanut Butter Brownie Cups
Ingredients:
- 1/2 peanut butter
- 1/4 brown sugar
- 2 all-purpose flour
- 1 1/2 all-purpose flour
- 3 butter
- 1/2 eggs
- 3 sugar
- 1 1/2 water
- 2 vanilla extract
- 1 baking powder
- 1
Instructions:
1. In a small mixing bowl, beat the peanut butter, brown sugar, and 2 tablespoons flour until blended and set aside.
2. In a microwave-safe bowl, melt chocolate and butter. Stir until smooth and cool slightly.
3. In a large mixing bowl, beat eggs, sugar, and water. Stir in chocolate mixture and vanilla.
4. Combine the baking powder and remaining flour and add to the chocolate mixture and mix well.
5. Fill paper-lined muffin cups 1/4 full. Top each with a teaspoon of peanut butter mixture.
6. Spoon remaining batter over top.
7. Bake at 350 for 13 to 15 minutes or until centers are set (do not overbake).
8. Cool for 5 minutes before removing from pans to wire racks.