lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Chocolate Ruby Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 Italian sweet vermouth
- 3
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Grease a 10 inch spring form pan.
3. Prepare cake mix according to package directions (necessary ingredients to prepare mix are included in the above ingredient list), and pour the prepared mix into the greased spring form pan.
4. Press the Raspberry Newton cookies into the batter on their sides in a circular fashion like the spokes on a wheel about 3/4 to 1 inch in from the side of the pan (the cookie should be covered on all sides with batter, so it should not touch the side of the pan).
5. The raspberry filling should be facing you not the sky if you placed them in correctly (in other words if the filling is facing upwards then you placed the cookies in on their ends not their sides) Use the entire package of cookies.
6. If necessary, make a second smaller inner circle of cookies to use them all up.
7. Being careful not to let the cookies fall down flat on their bottoms (if a few fall don't worry about it, when baked it will make for a more interesting pattern) place in preheated oven and Bake at 350ºF for about 1 hour or until a toothpick inserted in the center comes out clean.
8. Remove from oven and cool for 20 minutes then remove the outside of the spring form pan and allow to cool the rest of the way completely.
9. The cooled cake when sliced will have a beautiful pattern in it of red rubies edged in white from the cookies buried in the dark chocolate cake.
10. To serve Slice, and wet each slice generously with the chilled sweet vermouth.
11. While the vermouth really makes the flavor of this cake, adding the vermouth separately to each slice allows you to serve the cake without the vermouth to any children present.
Title: Ruth's Pumpkin Dessert Squares
Ingredients:
- 1 margarine
- 1/2 egg
- 1 pumpkin
- 2 milk
- 2/3 eggs
- 2 pumpkin pie spice
- 1/2 brown sugar
- 1/2 cinnamon
- 1 sugar
- 1 margarine
- 1/4
Instructions:
1. Bottom Crust:
2. From the cake mix package reserve 1 cup aside for the topping. Mix the rest of the cake mix with the melted margarine and egg. Combine and press firmly into a greased 9x13-inch pan. Prick with a fork and bake in oven till lightly brown.
3. Filling:
4. Mix pumpkin, milk, pumpkin pie spice, 2 eggs, brown sugar. Combine filling ingredients and pour over crust.
5. Topping:
6. Mix the one cup of reserved cake mix, cinnamon, sugar, and margarine together using a fork till crumbly. Sprinkle over filling.
7. Bake at 350°F for 40-45 minutes. Serve with ice cream or whipped cream. This has a better flavor the next day.
Title: Anna's Tres Leches Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 canola oil
- 1 eggs
- 1 evaporated milk
- 4 sweetened condensed milk
- 1 heavy cream
- 1 vanilla
- 1 rum
- 1 non-dairy whipped topping
- 1
Instructions:
1. Heat oven to 350. Spray 9x13 pan generously with vegetable oil spray.
2. Blend cake mix, pudding mix, whole milk, oil and eggs in a large bowl with an electric mixer on low for 1 minute.
3. Stop mixer and scrape down the sides of the bowl.
4. Increase mixer speed to medium and beat 2 minutes more, scraping the sides of the bowl as needed.
5. Pour batter into prepared pan.
6. Bake for 32 to 34 minutes until golden brown.
7. Remove from oven and cool for 2 hours on wire rack in the pan.
8. After the cake is cooled, poke holes all over the top of the cake with a fork. The more holes the better.
9. Whisk together evaporated and condensed milks, heavy cream, vanilla and rum.
10. Spoon milk syrup mixture over the top of the cake, stopping to allow syrup to soak in each time. Continue until all syrup has been used. It seems like too much, but it's not.
11. Cover cake with plastic wrap and chill for at least 2 hours.
12. Top with whipped topping before serving.
Title: Yummy Fall Cupcakes
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1/2 sour cream
- 1/2 cream cheese
- 1/2 cinnamon
- 4 cream cheese
- 1 cinnamon
- 1
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Place all cake ingredients into stand or electric mixer and beat on medium for close to 2 minutes, batter will be thick. Scoop or spoon batter into 24 cupcake cups and bake for 18-21 minutes or until toothpick comes out clean from center.
2. To make frosting, mix frosting ingredients until well combined and spread over cooled cupcakes. Sprinkle additional cinnamon lightly over frosted cupcakes.
Title: Cheese Cookies
Ingredients:
- 2 flour
- 8 sharp cheddar cheese
- 2 butter
- 1
Instructions:
1. Mix first three ingredients in order given.
2. Add butter and salt and pepper.
3. Rolll into small balls.
4. Put on a lightly greased cookie sheet and flatten with a fork.
5. Bake at 375° fir 10-12 minutes.
6. DO NOT OVERBAKE!
7. Store in airtight containers.
8. Makes 100 plus.
Title: Sultana Pudding
Ingredients:
- 1 self raising flour
- 1/2 white sugar
- 1/2 sultana
- 1/2 milk
- 2 butter
- 2 margarine
- 2 golden syrup
- boiling water
Instructions:
1. Mix together the first 3 ingredients in a medium casserole dish. Add the milk and stir until blended.
2. Stir the butter, syrup and water together and pour over.
3. Bake at 180C (350F) for 30-40 minutes.
4. Serve with cream or icecream.
Title: Rhubarb Cobbler
Ingredients:
- 5 fresh rhubarb
- 1 1/4 orange zest
- 2 sugar
- 1 cornstarch
- 1 butter
- 1 nutmeg
- 1 all-purpose flour
- 1 1/2 sugar
- 1/8 baking powder
- 1/4 salt
- 1/4 butter
- 1 milk
- egg
Instructions:
1. Combine sugar and cornstarch; mix well.
2. Add rhubarb nutmeg(optional), butter and grated orange rind.
3. Let stand 10 minutes.
4. Place in 9x9 baking dish.
5. Bake in 375F preheated oven for 10 minutes.
6. Mix cobbler topping ingredients and.
7. drop"blobs" of topping on fruit.
8. Bake at 350F for 25 to 35 minutes.
9. Serve warm.
Title: The Best Mini Mock Shoo Fly Pies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 flour
- 1 egg
- 1 dark brown sugar
- 1 butter
- 1 salt
- 1 vanilla
Instructions:
1. In a medium size bowl combine 3 oz of cream cheese, 1/2 cup butter, and 1 cup of flour.
2. Beat on medium speed until a soft dough forms.
3. Use a mini muffin pan (only the mini will work, regular muffin pan size is too big) and scoop about a tablespoon of dough into each muffin cup.
4. Using your fingers work dough into the cup shape (all the way up the sides about an 1/8 in thick, and about a 1/4 inch thick on the bottom.).
5. Continue until all the cups are made.
6. Preheat oven to 350 degrees.
7. In a small sauce pan cook 1 Tsp of butter until lightly browned.
8. In another medium bowl mix 1 egg, 1 cup dark brown sugar packed, 1 Tsp of browned butter, a pinch of salt, and 1 Tsp Vanilla.
9. Blend well until a smooth dark brown runny mixture forms.
10. Spoon the brown filling into each muffin cup about 1/2 to 3/4's full.
11. Repeat until all cups are filled.
12. Bake at 350 for approx 8-11 minutes. DO NOT OVERCOOK. The edge of the crust on the top of sides should be light brown. The brown filling will crust on top, and be runny in the middle.
13. Optional: An additonal garnish is to place a pecan half on top of brown filling before baking.
Title: Ghraybeh (Butter Cookies) Middle East, Palestine
Ingredients:
- 1 butter
- 1 unsalted butter
- 2 - 2 1/2 powdered sugar
- 1 flour
- 1/2
Instructions:
1. Beat butter, sugar, and orange blossom water thoroughly with a mixer. Add flour gradually and mix well.
2. Form small cookies into an S shape, with each cookie being about a couple inches in size, give or take.
3. Press a blanched almond in the center of each S cookie. Place on cookie sheets and bake at 300 degrees in a preheated oven for 20 to 25 minutes. Avoid browning.
Title: Quick Pineapple Icing
Ingredients:
- 2 vanilla flavor instant pudding and pie filling mix
- 1 crushed pineapple
- 1 Cool Whip
Instructions:
1. Add pineapple to dry pudding mix.
2. Beat well.
3. Fold in Cool Whip.
4. Frost cake. (Make sure to keep the leftover cake in the refrigerator).
Title: Cranberry Fool
Ingredients:
- 3/4 cranberries
- 1/3 white sugar
- 1
- 2/3
Instructions:
1. Combine cranberries, sugar and 1/3 cup WATER.
2. Bring to a boil, stirring constantly.
3. Simmer, covered, 5 minutes.
4. Puree this mixture in blender with liqueur.
5. Put in metal bowl and set in ice water.
6. Allow to stand, stirring occasionally, until cool.
7. Beat cream until it holds soft peaks.
8. Stir 1/4 into mixture and then fold in remaining.
9. Spoon into 2 stemmed glasses and chill 20 minutes or freeze for 10.
Title: Caribbean Christmas Cake (Known As Black Cake)
Ingredients:
- 1/2 butter
- 1 sugar
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 cinnamon
- 1 allspice
- 1/2 salt
- 1/2 eggs
- 4 dark rum
- 1 cherries
- 1/4 prune
- 1/4 raisins
- 1/4 lime, zest of
- 1/2 lemon, zest of
- 1
Instructions:
1. Preheat oven to 325°F; spray a nine-inch cake pan with nonstick cooking spray and set aside.
2. In a mixing bowl, beat together the butter, sugar, vanilla and browning until soft and creamy.
3. In a separate bowl, sift together the dry ingredients.
4. In a third bowl, beat the eggs with the rum.
5. Add egg mixture to butter mixture and thoroughly combine, then stir in zest, fruit and nuts.
6. Fold in flour mixture; do not overbeat.
7. Put batter into prepared pan and bake in preheated oven for approximately 90 minutes, or until cake tests done; may need longer.
8. Remove cake from pan when cool.
Title: Glossy Chocolate Frosting
Ingredients:
- 1/2 sugar
- 1/2 sugar substitute
- 1/2 cornstarch
- 3 cold water
- 1 butter
- 4 1/2 vanilla extract
- 1
Instructions:
1. In a saucepan, combine the sugar, Splenda, cocoa and cornstarch. Add water and stir until smooth.
2. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Remove from heat; stir in butter and vanilla until smooth.
4. Spread over cupcakes or cake while frosting is still warm.
Title: None Such Cinnamon Raisin Biscotti
Ingredients:
- 3/4 sugar
- 1/4 butter
- 2 margarine
- 1 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
Instructions:
1. Preheat oven to 325 degrees F. In large bowl, beat sugar, butter, eggs and vanilla. Add flour, baking powder and cinnamon; mix well. Stir in None Such.
2. Divide dough in half. With lightly floured hands, shape into two long loaves, 1½ inches in diameter. Place on greased cookie sheets.
3. Bake 25 to 30 minutes until golden brown and slightly firm. Cool 5 minutes. With sharp knife, cut loaves diagonally into ¾-inch thick slices. Place cut side down on cookie sheets.
4. Bake 5 minutes longer or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool completely.
Title: Chocolate Chip Cookies, Loaded
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 brown sugar
- 3 eggs
- 4 chocolate chips
- 2 vanilla
- 6 flour
- 1/2 salt
- 1 1/2 baking powder
- raisins
Instructions:
1. Cream Butter and Sugar. Add eggs and vanilla mixing well. Add sifted dry ingredients and beat 3-4 minutes. Add chocolate chips and nuts. Mix. (or add 2 cups raisins and 1 1/2 cups of oatmeal).
2. Bake on 350 degrees for 15-16 minutes. The cookies won't brown or "look done", but don't over bake!
Title: Cinnamon-Sugar Fried Milk
Ingredients:
- 3/4 cornstarch
- 1 sugar
- 4 eggs
- 2 cinnamon
- 3 cinnamon
- 3 pure vanilla extract
- 2 all-purpose flour
- 1/4
- 1
Instructions:
1. Oil or spray an 8 X 11 glass baking dish.
2. In a medium heatproof bowl, stir cornstarch with 1/2 cup of the sugar. Slowly whisk in 1 cup milk. Add egg yolks and 1 of the whole eggs and whisk until smooth. Whisk in 1/4 teaspoon of the cinnamon.
3. Over moderate heat, heat 3 cups of milk until small bubbles form around edge in a medium saucepan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until the consistency is thicker than mayonnaise, about 5 minutes. Stir in the vanilla.
4. Scrape custard into oiled baking dish and smooth the surface; let cool slightly. Refrigerate until very firm, at least 3 hours or overnight.
5. In a small bowl, combine the 1/2 cup of sugar with the 2 tablespoons of cinnamon.
6. In a pie plate, whisk 2 eggs and 2 tablespoons of milk.
7. Spread the flour in another pie plate.
8. Cut the custard into 24 rectangles.
9. In a large, deep nonstick skillet, heat 1/2 inch of vegetable oil until shimmering. Working with 6 pieces of custard at a time and keeping the rest refrigerated, dip the custard rectangles in the beaten eggs, then dredge in the flour. Fry the custard over moderate heat, turning once or twice, until golden and crisp, about 5 minutes. Transfer to a rack lined with paper towels and immediately sift cinnamon sugar over them.
10. Repeat with the remaining pieces of custard. Serve warm or at room temperature.
Title: Mint Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 1/2 salt
- 65
Instructions:
1. Mix butter and sugars until well blended. Add eggs, vanilla, flour, salt, and baking powder. Refrigerate for 2 hours (it will be easier to work with). Take 1 T. cookie dough and shape around mints. Put 2 inches apart on greased cookie sheet. Bake 10-12 minutes at 375.
2. Place cookies on waxed paper, melt remaining mints, and drizzle over the top.
Title: Baked Berry Ricotta Puffs
Ingredients:
- 1 ricotta cheese
- 2 honey
- 3 mixed berries
- 2 1/2
Instructions:
1. Preheat oven to 350. Lightly grease 4 ramekins.
2. In a large bowl, place ricotta cheese. Using a wooden spoon, break up ricotta.
3. Add beaten egg whites and honey and mix until smooth and well combined.
4. Spoon ricotta mixture into prepared ramekins and level tops. Bake for 20 minutes or until ricotta puffs are golden.
5. Meanwhile, in a small saucepan over low heat, warm fruit, adding a little water if fruit is fresh, until softened. Let cool slightly.
6. Serve sauce warm or cool with puffs.
Title: An Irish Apple Tart on a Plate
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/4 butter
- 1/4 margarine
- 2 cold water
- 2 cooking apples
- 2 whole cloves
- 1 cinnamon
- 3 brown sugar
- 3 milk
- custard
Instructions:
1. Mix the flour and salt in a bowl then using your finger tips rub in the butter or margarine and the lard or shortening until the mixture resembles breadcrumbs.
2. Add enough of the cold water to form firm dough.
3. Roll out ¾ of the pastry on a lightly floured surface and use to line an oven proof plate.
4. Cover with the apples and place in the cloves and sprinkle on the cinnamon and sugar.
5. Roll out the remaining pastry and use to cover the pie moistening the edges to seal the lid.
6. Flute the edges and decorate with the trimmings of the pastry.
7. Cut a vent in the top of the pie and brush the top with milk.
8. Bake in a pre-heated oven at 200°C/400°F gas mark 6 for about 30 minutes or until the pastry is golden.
9. Serve with custard or cream.
Title: Kao Neuw Nong Kao (Sticky Rice from Nong Kao)
Ingredients:
- 2 sticky rice
- 2 Easy Sticky Rice (In a Pasta Pot)
- 2 coconut flakes
- 1/2 sesame seeds
- 1/2 sugar
- 2 sea salt
- mangoes
Instructions:
1. In a large mixing bowl, combine the warm sticky rice with the grated coconut. Transfer the mixture to an 8 inch pyrex pie plate, and place in the steamer basket insert for a pasta pot.
2. Fill the pasta pot halfway with water and bring to a boil. Insert the steamer basket insert, cover, and let steam for 10 minutes. Remove from heat.
3. In a large mixing bowl, combine the roasted sesame seeds, sugar, and salt. Add the steamed sticky rice mixture and stir gently but well to combine. Cover tightly with plastic wrap and let it sit for 10 minutes.
4. To serve, pack the sticky rice into custard cups or ramekins to shape, then invert onto an individual dessert plate. Serve with mango slices. You may add additional toppings as you like (sweetened coconut milk or cream, coconut custard, etc.).
Title: Easy Blueberry Squares
Ingredients:
- 1 1/2 quick-cooking oatmeal
- 1 1/2 all-purpose flour
- 1 light brown sugar
- 1/2 baking soda
- 1/8 salt
- 3/4 butter
- 1
Instructions:
1. In a large bowl, combine oatmeal,flour, brown sugar,baking soda, salt and butter.
2. Press 2/3 of mixture into a 9 inch square pan.
3. Pour pie filling over crumbs.
4. Top with remaining crumbs.
5. Bake in a preheated 350 degree oven for 30-35 minutes.
6. Cool and cut into 9 squares.
Title: Orange Madeleines
Ingredients:
- 1 egg
- 1/2 granulated sugar
- 1 all-purpose flour
- 1/2 milk
- 2 baking powder
- 1 salt
- 1 1/2 powdered sugar
- 1 1/2
- 1/4
Instructions:
1. Heat oven to 375º.
2. Grease and flour twenty-four 3-inch* madeleine mold pan.
3. Beat egg white in small bowl with electric mixer on medium speed until foamy. Beat in 1/4 cup of the granulated sugar, 1 tablespoon at a time; continue beating until very stiff and glossy. Set aside.
4. Beat remaining 1/4 cup granulated sugar, the egg yolk and remaining ingredients EXCEPT powdered sugar in medium bowl on high speed 2 minutes, scraping bowl occasionally.
5. Fold in egg white mixture.
6. Fill molds two-thirds full.
7. Tap pan firmly on counter to remove air bubbles.
8. Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2 minutes; remove from molds to wire rack. Cool completely.
9. Sprinkle with powdered sugar just before serving.
Title: Easy Black Forest Cake
Ingredients:
- 1 cherry pie filling
- 1 chocolate chips
- 1/2 butter
- 1 milk
- 2 icing sugar
- 1/2
Instructions:
1. Bake cake mix as directed on package.
2. Cool cake.
3. Spread cherries between layers, saving some for the top.
4. Heat chocolate chips, butter& milk over medium heat.
5. Stir until melted.
6. Remove from heat.
7. Stir in icing sugar.
8. Drizle on top of cake.
9. Decorate with whipped cream& remaining cherries.
Title: Norwegian Krumkake With Whipped Cream and Cloudberries
Ingredients:
- 1 egg
- 1/2 granulated sugar
- 1 heavy whipping cream
- 1 1/4 flour
- 1/2 baking powder
- 1/4 salt
- 1 vanilla extract
- 2 heavy cream
- 2
Instructions:
1. Mix together the beaten egg, sugar and vanilla well.].
2. Mix in the whipping cream.
3. Add dry ingredients to the wet ingredients and beat until smooth.
4. When krumkake iron is hot, put 1 teaspoon of batter on the iron and bake until light brown.
5. Roll the cookie into a cone immediately while krumkake is still hot.
6. When completely cooled store them in a air tight container.
7. To serve lay the cookies next to a bowl of whipped cream which has the 2 Tablespoons of Cloudberries folded into it.
8. Each person fills their cone with their desired amount of the creme mixture.
9. OPTION: Sometimes when my sister has been unable to purchase cloudberries she has used either fresh raspberries or raspberry jam.
10. I personally prefer the raspberries.
Title: Carmelized Fruit Kabobs
Ingredients:
- banana
- Cointreau liqueur
- confectioners' sugar
Instructions:
1. Prepare fruit by peeling, hulling or seeding as appropriate, then cut into small chunks. Thread fruit onto skewers, placing them on a plate as they are done. Sprinkle a little liqueur over kebabs and let macerate for 10 minutes, turning from time to time. Sift a little confectioners' sugar onto a plate.
2. Heat the grill to medium-high. When ready to cook the fruit, quickly pass kebabs through the sugar, then put them on the hot grill. Cook for 1 to 2 minutes on each side or until the sugar is slightly caramelized. Serve immediately.
Title: Stranger Things Ring Pop Cakes
Ingredients:
- 1/2 all-purpose flour
- 1/2 cake flour
- 1 baking powder
- 1 salt
- 1 butter
- 2 sugar
- 2 vanilla
- 7 butter
- 1 confectioners' sugar
- 1 heavy whipping cream
- 3 vanilla
- 2 salt
- 1 confectioners' sugar
- 1 butter
- 3 powdered sugar
- 4 vanilla
- 1 all-purpose flour
- 3/4
- 1
- 2 1/2
Instructions:
1. WHAT YOU WILL NEED:
2. White cake, buttercream frosting, royal icing, shortbread, white candy melts, silver sugar beads, silver powder paint and unflavored vodka (to paint on the powder paint).
3. WHITE CAKE:
4. Preheat oven to 350 degrees F.
5. In a large bowl, sift flours, baking powder, and salt. Set aside.
6. In stand mixer, cream together butter and sugar. Once creamed, add egg whites.
7. In a glass, whisk together vanilla and milk. Begin adding flour mixture to the butter, sugar and egg batter, alternating with the milk mixture, whisking just until incorporated.
8. Mix until just combined, being careful not to over-mix.
9. Pour batter into two buttered and floured 9-inch pans. Bake in preheated oven until a tester, inserted into the cake, comes out clean, about 30 minutes.
10. Out of the oven, cool the pans for 10 minutes before removing from baking sheet. At which point, they should be covered and chilled until ready to use.
11. BUTTERCREAM FROSTING:
12. In a stand mixer, beat room-temperature butter until fluffy.
13. Add icing sugar one cup at a time. Then add whipping cream and salt and mix until combined.
14. SHORTBREAD BASE:
15. Heat oven to 350 degrees F.
16. In a stand mixer, cream butter and powdered sugar. Add vanilla and flour and mix until dough ball forms. Roll out and cut out circular shapes, ring holes and a thin pipe shapes (as shown in photos). Place them on parchment-lined baking sheet and bake 6-8 minutes until just golden brown.
17. Once cooled, assemble using royal icing. (NOTE: I used a clean Dremel tool to perfect the edges and drill-out lock and key sections of my bases. Purchasing one to using only for baking has been a great investment.).
18. ASSEMBLY:
19. Remove chilled cakes from fridge. Using a serrated blade, remove every edge and brown section, leaving only the fluffy white cake interior.
20. Crumb into bowl and mix in buttercream frosting. From into 2-3 inch balls and freeze on a parchment-lined sheet.
21. Once frozen, take out one at a time. Using a sharp blade, slice into a ring pop diamond form and set back into freezer.
22. Melt white candy melts and insert a sharpened wooden dowel into the end base of the diamond cake ball and dip it into the melted candy melts. Tap gently until all excess has dripped off and have a toothpick handy to pierce any air bubbles.
23. Stick base of wooden dowel in a foam carton so the diamond won't be disturbed.
24. Once set, remove from wooden dowel. Using a little melting chocolate, adhere it to the shortbread cookie base. Once set and firm, chill for another 10 minutes and decorate with royal icing, sugar beads and silver powder paint.
25. (NOTE: I worked with each one at a time and kept whatever I wasn't working on in the fridge for ensured rigidity of the diamond.).
Title: Mrs. Cantanese's Molasses Cookies
Ingredients:
- 1 1/2 butter
- 2 sugar
- 2 eggs
- 1/2 molasses
- 3 1/2 flour
- 1 baking soda
- 2 ground cinnamon
- 1 ground cloves
- 1 ground ginger
- 1 salt
- sugar
Instructions:
1. Cream together the butter and sugar.
2. Add eggs, one at a time.
3. Stir in molasses.
4. Combine the flour, soda, spices and salt.
5. Fold together with the butter mix.
6. Cover. Chill 1 hour.
7. Heat oven 350.
8. Shape dough into walnut sized balls.
9. Place on an ungreased cookie sheet.
10. Coat the bottom of a glass with sugar.
11. Press onto cookies to flatten slightly.
12. Bake 8-10 minutes.
13. Cool on a flat surface.
Title: German Marble Cake
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 3 flour
- 1 baking powder
- 1 lemon juice
- 200 chocolate
Instructions:
1. Beat butter and sugar until fluffy.
2. In a separate bowl, beat eggs until frothy, and gently add to butter and sugar.
3. Add in flour, baking powder and lemon juice.
4. Pour 2/3 of the batter into a greased and floured cake pan (I'm assuming a 9 inch spring form or 13x9 pan would work.)
5. Melt the chocolate, and mix into the remaining batter. (You may need a tablespoon of cream to thin the chocolate as you melt it.) Pour over the batter in the pan, and make a marbled pattern using a fork.
6. Bake for 60 minutes at 350°F.
Title: Lazy Banana Flambe
Ingredients:
- 2 bananas
- 1 cayenne pepper
- 1 vanilla extract
- 2 honey
Instructions:
1. Heat up your pan nice and hot and coat with cooking spray.
2. Add bananas and vanilla extract.
3. Heat until the bananas are light brown
4. Add cayenne pepper and honey.
5. Its wonderful served with vanilla ice cream!