lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Carrot Cake II
Ingredients:
- 3 flour
- 2 sugar
- 1 flaked coconut
- 1 1/4 eggs
- 3 vanilla
- 2 mandarin oranges
- 11 baking soda
- 2 1/2 salt
- 1 cinnamon
- 2 1/2 carrots
- 2 cream cheese
- 8 butter
- 2 powdered sugar
- 3
- 1
- 2
Instructions:
1. Blend 1 1/2 cups flour, sugar, coconut, vegetable oil, eggs, vanilla, and oranges (undrained} in bowl on high speed -- for 1-2 minutes --
2. Add remaining 1 1/2 cups flour, baking soda, cinnamon and salt --
3. Blend on medium speed for 45 seconds -- scrape bowl and add carrots.
4. Pour into greased 13x9 pan -- or two 9" round cake pans.
5. Bake in 350°F oven for 35-45 minutes.
6. Cool completely on racks -- (let set in pan for 10 minutes before removing) if using round cake pans. I leave it in the 13x9 pans.
7. To prepare ORANGE CREAM CHEESE FROSTING: Cream cream cheese and butter until smooth -- add the rest of the ingredients. Beat until smooth --
8. Frosting will not be as stiff -- add more powdered sugar if you desire a stiffer frosting --
9. Frosting will harden in the refrigerator --
10. Garnish cake with drained mandarine oranges if desired --.
Title: African Tropical Fruit Salad
Ingredients:
- 4 fresh pineapple
- 2 oranges
- 2 mangoes
- 2 bananas
- 2 lime juice
- 2 dark brown sugar
- 1 unsweetened coconut
Instructions:
1. Combine fruits in a bowl.
2. Combine lime juice and brown sugar and add to fruits; toss to coat. Get your hands in there!
3. Cover and chill at least 1 hour.
4. Sprinkle with coconut.
Title: Itty-Bitty Hazelnut Biscotti
Ingredients:
- 1 hazelnuts
- 1/2 butter
- 1 granulated sugar
- 3 eggs
- 2 vanilla
- 2 3/4 all-purpose flour
- 1/2 cocoa powder
- 1 1/2 baking powder
- 1/4 salt
- 4 bittersweet chocolate
Instructions:
1. In a large bowl, beat the butter with the sugar until fluffy.
2. Beat in the eggs, one at a time, then beat in the vanilla.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder and salt.
4. Add to the butter mixture all at once, stirring to mix.
5. Stir in the hazelnuts and chocolate.
6. Divide into quarters.
7. With floured hands, shape each into a 15" log.
8. Place, at least 4" apart, on parchment paper-lined baking sheets.
9. Flatten until 1-1/2" wide, leaving the tops slightly rounded.
10. Bake in a 325 degree F oven until firm and the tops are dry, about 30 minutes.
11. Let cool on a rack for 10 minutes.
12. Transfer to a cutting board.
13. With a serrated knife, cut into 1/2" thick slices.
14. Stand the slices upright on the baking sheets and bake until dry and crisp and the nuts just start to colour, about 30 minutes.
15. Let cool on racks.
Title: Lemon Sugar Cookies
Ingredients:
- 1 sugar
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1 lemon juice
- 3 egg
- 1 vanilla extract
- 1 powdered sugar
- 1/2
Instructions:
1. Combine the dry ingredients, except powdered sugar, in a medium sized bowl and mix well. Do the same for the wet ingredients in a separate bowl.
2. Add the wet mixture to the dry mixture and mix well with a wooden spoon.
3. Cover the bowl with a towel and refrigerate for approximately one hour.
4. Preheat your oven to 325 degrees. Remove dough from fridge. Place the powdered sugar in a small bowl. Roll cookie dough into walnut sized balls and dip in the powdered sugar, covering all sides. Use more powdered sugar as needed.
5. Place dough balls on a nonstick cookie sheet spacing them approximately 1.5 to 2 inches apart. Bake for ten minutes. The cookies will flatten out and brown very slightly.
6. Let cookie sheet cool for at least two minutes before moving cookies to a cooling rack.
Title: Chocolate Chip Bundt Cake (Optional Chocolate Glaze)
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 8 eggs
- 4 warm water
- 1/2 butter
- 1/2 light corn syrup
- 8
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees and grease your bundt pan.
2. For the cake, mix all ingredients (except chocolate chips) together.
3. Fold in the chocolate chips, pour into bundt pan.
4. Bake for 45-60 minutes. (oven temperatures vary, check at 45 mins.).
5. Allow cake to cool completly.
6. For optional glaze, put butter, chips and light corn syrup in microwave safe container (I use 1 cup glass measuring cup) and cook on high for 20 second . Stir and if all chips and butter are melted, glaze is smooth, then drizzle over cake, if not, microwave 10 seconds longer and stir. Allow glaze to cool and harden before covering cake with plastic wrap.
Title: Apple Streusel Bars
Ingredients:
- 5 apples
- 1 sweetened condensed milk
- 1 ground cinnamon
- 1 biscuit mix
- 1/2 butter
- 1/2 biscuit mix
- 1/2 brown sugar
- 2 butter
- 1/2
Instructions:
1. Heat oven to 325°F Combine apples, sweetened condensed milk and cinnamon in medium bowl.
2. Place 1 cup biscuit mix in large bowl. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in apple mixture. Pour into ungreased 9 x 9-inch baking pan.
3. Combine 1/2 cup biscuit mix and brown sugar in small bowl. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Add nuts. Sprinkle evenly over apple mixture.
4. Bake 1 hour or until golden brown.
Title: Rosquillas
Ingredients:
- 4 eggs
- 1 sugar
- 2 lemons, zest of
- 3 1/2 - 4 flour
- 2 baking powder
- 4 milk
- 4 extra virgin olive oil
- 2
Instructions:
1. Place anise seeds and extra virgin olive oil in a pan. Fry anise seeds for about 30-60 seconds (Be careful since seeds will burn very quickly). Allow to cool.
2. Whisk eggs with sugar, lemon rind from the 2 lemons, anise extract, milk and anise seeds and oil.
3. Add flour and baking powder bit by bit until dough is firm and not sticky. (If dough appears dry you can add a little bit more milk).
4. Knead dough on a floured surface and make doughnut shapes.
5. Heat the oil and fry doughnuts until brown.
6. Drain and roll in sugar. Store in an airtight container.
Title: Unbelievably Ez Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
Instructions:
1. mix all ingredients drop by tablespoon criss cross with fork.
2. Bake at 350 degrees 8 minute.
Title: Butterscotch Walnut Maple Pudding
Ingredients:
- 2 milk
- 1/2 dark brown sugar
- 1/4 milk
- 3 cornstarch
- 3 butter
- 2 vanilla extract
- 1 maple syrup
- 1/4
Instructions:
1. In a medium pan, bring 2 cups of milk to a boil --
2. in a bowl, whisk 1/2 cup dark brown sugar, packed, 1/4 cup milk, and 3 tbls cornstarch and 3 large egg yolks, till smooth --
3. gradually whisk in half the hot mixture -- mix well.
4. whisk the mixture back into the pan.
5. cook over medium heat, whisking till mixture comes to a boil -- reduce direct heat slightly and cook 2 minutes more -- whisking frequently --
6. remove pan from heat and add 2 tbls butter, softened and 1 tsp vanilla extract.stirring till butter melts --
7. pour into 4 dessert glasses --
8. chill 4 hours or overnight.
9. drizzle maple syrup over chilled pudding.
Title: Honey Vanilla Pound Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 2/3 butter
- 1/3 white sugar
- 3 eggs
- 1/3 liquid honey
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 325ºF (160ºC).
2. Butter an 8 x 4-inch (1.5-L) metal loaf pan.
3. Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy.
4. Beat in eggs until blended. Beat in honey and vanilla.
5. Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
6. Spread into prepared pan, smoothing top.
7. Bake for about 45 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes.
8. Remove pan and let cake cool completely on rack.
9. Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.
Title: English Christmas Pudding
Ingredients:
- 1 suet
- 2 raisins
- 1 currants
- 1 red cherries
- 1/2 green cherries
- 1 flour
- 1 eggs
- 1 brown sugar
- 3
- 8
- 1
Instructions:
1. Dredge suet and fruit with flour.
2. Mix crumbs, sugar and well beaten eggs, then mix altogether thoroughly.
3. Put into greased coffee cans and steam about 5 or 6 hours.
4. Put 1 cup strawberry or raspberry jam in if you have any.
5. Leave 2 inches down from top.
6. Cover cans with foil because water drips from cover.
Title: My Mom's Apple Delight
Ingredients:
- 6 -8 apples
- 1 sugar
- 3/4 flour
- 1 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350'.
2. Peel, core and quarter apples.
3. Place into a greased baking dish.
4. Combine dry ingredients.
5. Pour butter over and mix well.
6. Spread over apples evenly.
7. Bake for 1 hour until bubbly and brown.
Title: Rasagulla(sweet Milk Balls)
Ingredients:
- 4 half-and-half
- 1 1/2 lemon juice
- 3 water
- 4 sugar
- 1 1/2
- 2
Instructions:
1. mix both type of milk and spoil it with the lemon juice.
2. drain out the water from it and put the milk consistency in a cheese cloth.
3. press the milk consistency in the cheese cloth with some heavy weight,so that all the remaining water comes out completely.
4. it will take about 45 minuts.
5. take out the milk consistency and rub finely with your hand or in a powerfull morter mixer.As fine as you can.
6. make samll walnut size round balls.
7. FOR SUGAR SYRUP.
8. in a pressure cooker or in a large pan mix the sugar and water and allow to just boil.
9. when the syrup starts boiling ,drop in the balls.
10. if you are making in a pressure cooker close the lid and allow to cook for 15 minutes under medium heat.Do not allow the pressure cooker to whistle .So keep the flame of gas on medium.
11. if you are making in a sauce pan ,drop in the balls when the syrup boils and simmer it for about 25 minuts on medium flame of gas.
12. allow to cool it completely.
13. when it is cold enough mix the rose syrup and put the milk balls in the fridge .
14. It remains fresh for 1 week.
15. NOTE:- IF YOU GET FRESH MILK ,YOU CAN AVOID USING ANY KIND OF CREAM OR HALF AND HALF.BUT IN USA FRESH MILK IS IMPOSSIBLE TO FIND.
Title: Mexican Rice Dessert (Arroz a la Cajeta)
Ingredients:
- 1 1/2 brown rice
- 2 milk
- 2 cinnamon bark
- 1 pecans
- 1 walnuts
Instructions:
1. Soak rice in hot water for 15 minutes.
2. Drain and place in a cooking pot.
3. Add milk and cinnamon.
4. Simmer on stovetop until rice is well cooked.
5. Discard liquid by sieving.
6. Reserve rice.
7. Heat the"cajeta" on a double boiler until it thins somewhat and cook for 3 minutes.
8. Remove from stovetop and add the chopped nuts.
9. Incorporate cajeta and nut mixture to the rice.
Title: Strawberry-Cream Angel Food Cake - Emeril Lagasse
Ingredients:
- 1 cream cheese
- 1 lemon juice
- 1 fresh strawberries
- 1/3 heavy cream
- 2 confectioners' sugar
- 1/2 strawberry
- 2 1/2
- 1
- 2
Instructions:
1. Using a serrated cake or bread knife, carefully cut the top 1-inch from the cake. Carefully remove and set aside. Using the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of cake intact. Using your fingers, carefully hollow out the cake between the two cuts, leaving an empty "tunnel". Tear the removed cake into bite-size pieces and set aside.
2. In a large mixing bowl using an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and beat until thoroughly combined. Stir in lemon juice and 2 teaspoons of the liqueur. Gently fold in the cake pieces and strawberries. Spoon the mixture into the tunnel in the center of the hollowed out cake, and cover with the reserved cake top. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight.
3. When ready to serve the cake, whip the cream until it begins to form peaks Add the confectioners' sugar and remaining 2 teaspoons of liqueur. Whip until the cream forms stiff peaks but is not dry. Frost the cake with the whipped cream and decorate with reserved whole strawberries. Refrigerate for up to 1 hour, or serve immediately.
Title: Marshmallow Pineapple Fluff Dessert
Ingredients:
- 1 milk
- 3 marshmallows
- 2 crushed pineapple
- 1 graham cracker crumbs
- 2
Instructions:
1. Scald milk. Add marshmallows and stir till melted. Let cool.
2. While mixture cools, whip cream.
3. Fold marshmallows and cream together.
4. Gently fold in drained pineapple.
5. Sprinkle 1-1/2 cups graham cracker crumbs on bottom of a 9 by 13 pan. Spread fluff over crumbs and sprinkle top with remaining crumbs.
6. Refrigerate till served.
Title: Crescent Roll Apple Dumplings
Ingredients:
- 2 apples
- 2 water
- 1 1/2 sugar
- 1 1/2 butter
- 3/4 vanilla extract
- 1 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Wash the apples, peel and cut into eight equal slices or segments.
3. Unwrap the crescent roll and separate the triangles.
4. Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant. You can wrap it like a crescent roll or you can wrap the dough over the apple slice covering the whole apple (dumpling style), either way.
5. Place each dumpling in an 11 x 13-inch baking dish that has been sprayed with Pam or coated with a stick of butter.
6. In a sauce pan, combine water, butter, sugar, and vanilla and heat to a rolling boil.
7. Pour boiling mixture over the dumpling and sprinkle dumplings with cinnamon.
8. Place uncovered in 350 degree oven and bake for approximately 30 minutes, or until they become golden brown.
9. Serve immediately and top with cool whip. Or serve with a scoop of vanilla ice cream, mmmmm -- Ah-mazing !
10. WARNING: Prepare this dish at your own risk. It is beyond imaginable.
11. I actually cut the recipe in half unless I have a big group to serve. And then I use a square Pyrex dish when I cut it in half.
Title: Food Network Molten Chocolate Cake
Ingredients:
- 8 butter
- 6 butter
- 10 bittersweet chocolate
- 6 eggs
- 6 powdered sugar
- 3 flour
- 1
Instructions:
1. Melt the chocolate and butter together.
2. Cool slightly.
3. In a separate bowl, whisk together the yolks and eggs then mix in the powdered sugar.
4. Whisk this into the chocolate mixture then whisk in the flour.
5. Fill 12 greased 4-ounce ramekins with the batter and refrigerate overnight or until ready to bake or bake immediately.
6. Bake in a preheated 450°F oven for approximately 10 minutes.
7. Serve in the ramekin or I invert on a plate and garnish.
8. Cooking time varies depending on everything - just watch the cakes -- cook them until they don't "jiggle" much anymore and the top is cracked and lifted slightly. It takes a bit of practice to get it just right. Also good cooked completely.you decide how much yummy-gooey chocolate you want.
Title: Orange Raisin Cake
Ingredients:
- 1 orange
- 1 raisins
- 2 eggs
- 1 white sugar
- 1/2 vegetable shortening
- 1 flour
- 1 3/4 salt
- 1
Instructions:
1. Grind both orange and raisins in food grinder or food processor. Save 2 tablespoons of the mixture for the icing -- see below.
2. Cream the eggs, shortening and sugar together.
3. Blend in the ground oranges and raisins.
4. Mix together the salt and flour in a separate bowl, then add to wet ingredients, alternatively with the milk/soda mix.
5. Place in prepared 9 inch x 9 inch cake pan.
6. Bake at 350oF for 45 minutes, check cake and when toothpick comes out it is done. I am not sure exactly how long my grandmother cooked it for because all her instructions said was to mix it and bake it as a cake -- :o).
7. Let cool before icing.
8. Icing- mix chopped fruit with icing sugar. I would try 1 cup icing sugar, blend it and if it is the consistency you like use it, if not add more icing sugar, 1/4 cup at a time.
Title: Take Me to a Picnic Cake
Ingredients:
- 1 water
- 1 butter
- 1/2 margarine
- 2 sugar
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3 eggs
- 3/4 sour cream
- 1/3 butter
- 1/3 margarine
- 1 milk
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a 15 1/2 by 10 1/2 by 1 inch jelly roll pan.
3. In medium saucepan, combine water, butter, and cocoa. Cooking over medium heat, stirring occasionally, until mixture boils. Boil one miunte. Remove from heat; set aside.
4. In large mixer bowl, stir together sugar, flour, baking soda and salt. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat until just blended. Batter will be thin.
5. Pour into prepared pan. Bake for 25-30 minute.
6. Cool cake in pan on wire rack.
7. Peanut butter chip frosting:
8. In medium saucepan, combine butter, milk and peanut butter chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth.
9. Remove from heat; stir in vanilla.
10. In small mixer bowl, place powdered sugar. Gradually add cip mixture, beating until well blended. Makes about 2 cups frosting.
11. Then spread icing over the top of cooled cake.
Title: Triple Chocolate Snowquakes
Ingredients:
- 1 1/2 white flour
- 3/4 baking powder
- 2 sea salt
- 3/4 unsalted butter
- 1/2 dark brown sugar
- 3/4 white sugar
- 1/4 eggs
- 2 pure vanilla extract
- 1 bittersweet chocolate
- 3/4 confectioners' sugar
- 3/4
- 1
Instructions:
1. Mix flour, cocoa, baking powder, and salt in a bowl and set aside.
2. Cream the butter until it's smooth in a large bowl with an electric mixer, on medium speed(sometimes I'm just too lazy to get out my mixer and do this by hand).
3. Add the brown and white sugars and beat until well mixed. Add eggs and vanilla and mix well . Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms(again, I usually do this by hand).
4. Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.
5. Preheat oven to 350* F.
6. Line 2 baking sheets with parchment paper and set aside(Sometimes I just spray generously with cooking spray when I don't have parchment paper).
7. Place the confectioners' sugar in a bowl. Keeping dough well chilled, form 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously(don't shake off excess sugar).
8. Place balls 2 inches apart on prepared baking sheets. Bake cookies 10-12 minutes or until they have puffed up and cracked and are slightly firm to the touch.
9. Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!
Title: Gooey Butter Cake
Ingredients:
- 1 eggs
- 4 Philadelphia Cream Cheese
- 8 margarine
- 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat oven ot 350°F.
2. In a 13x9-inch metal pan, melt margarine in oven. Do not allow melted margarine to brown. Tip pan to evenly coat, then pour melted margarine into a medium mixing bowl.
3. Add cake mix. Add 2 eggs. Using an electric mixer, on low speed, mix ingredients, mix ingredients thoroughly. Batter will be very thick. Spread evenly over the bottom of the prepared pan.
4. Measure 1/4 cup of the confectioners sugar into small bowl and set aside.
5. In a deep mixing bowl, using an electric mixer, beat cream cheese. Slowly add the remaining confectioners sugar and continue to beat. Add the remaining 2 eggs, and beat until smooth. Pour the cream cheese mixture over the cake mixture, spreading to all sides to cover.
6. Sift the 1/4 cup confectioners sugar over the top.
7. Bake at 350F for no more than 35 minutes, or until top is light brown. Allow to cool 2 hours before cutting. Refrigerate. (may be left in pan).
Title: Pumpkin-Spice Bundt Cake (Cooking Light Magazine)
Ingredients:
- 3 1/4 all-purpose flour
- 1 baking powder
- 2 1/2 ground cinnamon
- 1 baking soda
- 1 ground nutmeg
- 1/4 salt
- 1 1/2 pumpkin puree
- 1/2 applesauce
- 1 1/2 granulated sugar
- 1/2 margarine
- 3 vanilla extract
- 2 brown sugar
- 3 dark rum
- 1 skim milk
- 1 powdered sugar
- 3
Instructions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
3. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
4. Add egg whites and vanilla, beating well.
5. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
6. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
7. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Title: White Christmas Coconut Sheet Cake
Ingredients:
- 1 cream of coconut
- 3/4 unsalted butter
- 1/4 eggs
- 3 white chocolate
- 3/4 sour cream
- 4 powdered sugar
- 1/2 coconut
- 1 maraschino cherry
- 1/4 lemon zest
- 1
Instructions:
1. Preheat oven to 350°.
2. Combine the first 4 ingredients and 1/2 cup water in a big bowl; beat on low speed with an electric mixer 1 minute.
3. Increase speed to medium, and beat 1 1/2 minutes.
4. Spread batter into a greased and floured 13 x 9 inch baking pan.
5. Bake for 35 minutes or until a pick comes out clean.
6. Remove pan to a wire rack; spread lemon curd over hot cake.
7. Let cool completely in pan on a wire rack (cake will sink slightly in the center).
8. Microwave white chocolate in a small microwave safe bowl on HIGH for 1 minute or until melted, stirring after 30 seconds.
9. Stir in sour cream; cover and chill 30 minutes.
10. Beating whipping cream and powdered sugar in a big bowl on medium speed until stiff peaks form.
11. Add in white chocolate mixture, and beat at low speed just until combined.
12. Spread whipped cream topping over cake; sprinkle with coconut.
13. Cover and chill 8 hours; garnish each serving with a cherry and lemon zest.
14. Store in the refrigerator.
Title: Vanilla and Almond Frosting
Ingredients:
- 3 unsalted butter
- 10 1/2 powdered sugar
- 3 vanilla extract
- 1 1/2 vanilla extract
- 1
- 6
Instructions:
1. For base frosting:.
2. Using electric mixer, beat butter in large bowl until fluffy.
3. Gradually beat in sugar, then cream and vanilla.
4. If making both frostings: Divide between 2 bowls.
5. For vanilla frosting:.
6. Mix 1 teaspoon vanilla into 1 bowl of base frosting.
7. For almond frosting:.
8. Mix almond extract into second bowl of base frosting. Mix in yellow food coloring, 1 drop at a time, until desired shade is reached.
Title: Low Fat Chocolate Peanut Butter Dessert
Ingredients:
- 2 skim milk
- 2 chunky peanut butter
- 1 fat-free cool whip
- 1 sugar-free instant chocolate pudding mix
- Vegetarian sugar-free instant chocolate pudding mix
Instructions:
1. Mix the 2 tablespoons milk into the peanut butter.
2. Stir in the coolwhip.
3. Pour the 2 cups milk into a bowl.
4. Add the pudding mix and whisk them together for 1-2 minutes.
5. Fold the coolwhip mixture into the milk and pudding.
6. Spoon it into dessert glasses and chill for 1 hour.
Title: Oatmeal-Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1 1/4 white sugar
- 1/3 molasses
- 2 eggs
- 2 quick-cooking oats
- 1 2/3 Gold Medal all-purpose flour
- 1 baking soda
- 1 1/4 ground cinnamon
- 1/4 salt
- 1 1/2 chocolate chips
Instructions:
1. Heat oven to 350.
2. Melt butter in large bowl.
3. Add Sugar, molasses and eggs.
4. Stir in remaining ingredients except chocolate chips.
5. Add chocolate chips.
6. Drop by teaspoonfuls about 2 inches apart on cookie sheet prepared with Pam.
7. Bake 10 minutes.
8. Cool 2-3 minutes and remove from cookie sheet.
Title: Candy Cane Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 confectioners' sugar
- 1 1/2 egg
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 salt
- 1/2 white sugar
- 1/2
Instructions:
1. Preheat oven to 375°F
2. Mix butter sugar, egg, and flavorings thoroughly. Add flour and salt; mix well.
3. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle.
4. Roll into 4 inch strips; place on baking sheet. Curve top down to form handle or cane.
5. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
6. Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side by side, press together lightly and twist like a rope.