lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry-Orange Bundt Cake
Ingredients:
- 1 sugar
- 3/4 butter
- 2 cornstarch
- 1 water
- 2 flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1 milk
- 1 orange zest
- 2 cranberries
- 1 1/2 powdered sugar
- 1 cranberries
- 3
- 1/4
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
4. Cream sugar and butter. Wisk together cornstarch and water and cream into sugar/butter mixture. Stir in milk, orange juice and orange zest.
5. Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
6. Fold cranberries into the batter.
7. Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
8. Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
9. Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
10. Glaze:
11. Place powdered sugar in a small bowl.
12. Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
13. Spoon evenly over warm cake.
14. Garnish:
15. I sprinkled slivered almonds evenly over the freshly-glazed cake.
16. I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.
Title: Pretty Plum Parfaits
Ingredients:
- 9 -12 purple plums
- 1/2 red currant jelly
- 1/2 brown sugar
- 1 cinnamon stick
- 1 heavy whipping cream
- 1 confectioners' sugar
- 1 vanilla extract
- 1/2
Instructions:
1. In a large heavy saucepan, combine the plums, jelly, brown sugar, orange peel, and cinnamon stick.
2. Bring to boil.
3. Reduce heat;.
4. simmer,uncovered, for 10 to 15 minutes or until plums are tender,stirring occasionally.
5. Remove from the heat;cool slightly.
6. Discard orange peel and cinnamon stick;coarsely mash plums.
7. Cover and refrigerate.
8. Just before serving, in a small bowl, beat cream until it begins to thicken.
9. Add sugar and vanilla; beat until peaks form.
10. Place about 1/4 cup plum mixture each in four chilled parfait glasses;.
11. top with 1/4 cup whipped cream.
12. Repeat layers.
13. Top with remaining plum mixture.
14. Garnish with a cookie, dollop of whipped cream and plum slice if desired.
Title: Flaky Pie Crust
Ingredients:
- 2 all-purpose flour
- 1 shortening
- 1 salt
- 5 water
Instructions:
1. Add all ingredients to a medium size mixing bowl and work with a fork until flour and shortening are mixed, and flour is picked up into the shortening.
2. Next start mixing the dough by hand kneading until the dough is blended and forms a ball. Flour a board or area to roll out the dough on.
3. This is when you will cut your dough in 1/2.
4. Flour the area and roll the dough out with a rolling pin, flipping one or two times to prevent sticking. Roll to fit a 8 or 9 inch pie pan. Pie crust should be rolled out thin. About the width of the chocolate part of an oreo cookie. Once your dough is rolled out fold it in 1/2 to pick up and place in pie pan. Center the 1/2 crust in the middle of your pan and flip the other 1/2 over to cover the pie pan. Cut off any excess crust around the rim.
5. This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
6. Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
7. This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
8. Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
9. Go ahead and roll out your top crust, and place onto pie using the same technique as the lower crust. Once in place cut around edge to remove excess dough. Go around the crust rim and squeeze and crimp softly the 2 layers together to seal the outer edge of the crust around the pie. I do not like the look of going around the crust and pressing with a fork. I also don't find it very reliable, and have seen the fruit filling ooze out and cause the crust to stick when serving. So try to learn to crimp the crust. My Grandmother made the most perfectly beautiful formed crimps. I never learned her technique, but she really had a talent when it came to this.
10. Prick with fork to allow venting, this will help not to have a spill over in your oven. Sprinkle top crust with sugar if desired.
11. Bake at 350 degrees for 30 minutes single crust, or 45 minutes to 1 hour for double crust. The last 10 minutes watch to make sure your edges are not getting to dark.
12. Let pie come to room temperature, or enjoy warm with some whip cream or ice cream.
Title: Angel Food Pudding Cake / Angel Lush With Pineapple
Ingredients:
- 1 vanilla instant pudding mix
- 1 crushed pineapple
- 1
Instructions:
1. Slice cake into 3 rings, set aside.
2. Stir dry pudding mix with reserved pineapple juice. Fold in pineapple, then whipped topping. Frost each ring top as you rebuild cake. Frost outside of cake with remaining mixture.
3. Chill for 8 hours.
Title: Easy Granola Apple Crisp (Crock Pot)
Ingredients:
- 2 granola cereal
- 2 1/2 cinnamon
- 1 1/2 sugar
- 1/3 butter
- 1/3
Instructions:
1. Place pie filling on bottom of greased 3 to 4 1/2-quart slow cooker.
2. In the order listed above, sprinkle remaining ingredients over the pie filling.
3. Cover and cook on low heat 3 hours.
Title: TWO INGREDIENT CHOCOLATE CAKE !!!
Ingredients:
- 3 eggs
- 165
Instructions:
1. Preheat oven to 170 degrees Celsius (338F).
2. Whisk three egg whites to form stiff, meringue-like peaks.
3. Melt 165g of milk chocolate.
4. Add the three reimagining egg yolks to the chocolate and whisk.
5. Add the third of the of the whites and whisk.
6. Continue with adding the rest of the whites with with a spatula.
7. Line a bake tin with baking paper and pour in the mixture. Drop the pan on the bench to get rid of any bubbles.
8. Bake for 30-40 minutes, allow to cool. AND ENJOY. Could eat on own. With ice cream etc.
Title: Baked Apple Slices
Ingredients:
- 3 baking apples
- 3/4 sugar
- 1 ground cinnamon
- 1/4 nutmeg
- 1/4 ginger
- 1/4 apple cider
- 1/2 butter
- 1/2 margarine
- walnuts
- raisins
Instructions:
1. place apples in a greased 1- quart baking dish.
2. combine sugar, cinnamon, nutmeg,.
3. ginger and apple cider.
4. pour over apples.
5. dot with butter or margarine.
6. sprinkle with nuts or raisins.
7. bake, uncovered, at 350 degrees for 45-60 minutes or until apples are tender.
8. serve warm over ice cream.
Title: Joanne's Snowflake Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 1 sugar
- 1 vanilla
- 1 flour
- 1 salt
- 2 1/2 cinnamon
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Mix together floour, salt and cinnamon.
3. Cream together butter, cream cheese and sugar. Add egg, vanilla and orange rind.
4. Mix in flour mixture.
5. Add food coloring if you desire at this point and form your cookies.
6. Bake on ungreased cookie sheet 12 minutes.
Title: Mailanderli (Swiss Buttery Lemon Cookies)
Ingredients:
- 1 butter
- 1 sugar
- 6 vanilla
- 1 all-purpose flour
- 5 lemons, zest of
- 2 egg
- 1
Instructions:
1. Preheat oven to 325°F
2. In a bowl, cream together butter and sugar. Add egg yolks, vanilla, and lemon zest, and mix well. Gradually add flour while stirring. Chill.
3. Roll out dough to 1/4-inch thickness, and cut into desired shapes.
4. Beat remaining egg, and brush each cookie with the beaten egg. Place cookies on a parchment-lined baking sheet, and bake for 20-24 minutes or until lightly golden.
Title: Faye's Jam Cake
Ingredients:
- 5 eggs
- 1 sugar
- 1 butter
- 1 baking soda
- 1 cinnamon
- 3 flour
- 1 raisins
- 1 buttermilk
- 1 allspice
- 1
Instructions:
1. Cream butter and sugar; add jam and preserves.
2. Add the well beaten egg yolks and beat until smooth.
3. Add flour and milk, to which soda has been added, alternately and mix well after each addition.
4. Add spices and nuts and mix well.
5. Fold in the egg whites, which have been beaten until stiff.
6. Pour into 3 well greased 9" layer pans and bake in a 400 degree oven for 40 to 50 minutes or until done.
7. Frost with carmel frosting.
Title: Ponchatoula Strawberry Shortcake
Ingredients:
- 4 all-purpose flour
- 1/2 kosher salt
- 1 1/2 baking powder
- 1/4 granulated sugar
- 1/2 butter
- 1 1/2 - 2 buttermilk
- 1 baking soda
- 4 strawberries
- 3 granulated sugar
- 1 1/2 heavy cream
- 1/4 granulated sugar
- powdered sugar
Instructions:
1. PREHEAT the oven to 400 degrees Farenheit.
2. TO MAKE the biscuits, sift the flour, salt, baking powder, and sugar in a large bowl. Gently work in the butter with 2 knives or your hands, breaking it into pea-size pieces but taking care not to overwork the dough. Form a well in the center of the mixture, add 1 1/2 cups of the buttermilk mixed with the baking soda, and lightly fold the mixture so that it's just sticky and the dry ingredients just moistened. If needed, add the additional buttermilk. The idea is to create layers so the butter will steam and serve as a leavening agent to help the biscuits rise. The less you handle the dough, the flakier the biscuits will be.
3. ON A WORK SURFACE lightly dusted with flour, flatten the dough to 1 1/2-inch thickness. Using a flour-dusted cutter 2 1/2 inches in diameter, cut the dough into 6 or 8 biscuits. Set the biscuits touching each other in an ungreased pie tin so that they stay moist while they bake. Bake biscuits for 20 to 25 minutes. Do not overbake; remember that the final 10 percent of the cooking will happen after they are removed from the oven.
4. WASH and hull the strawberries, and cut them in half; if they are large, cut them in quarters. One hour before serving, combine the berries and the sugar. The berries will secrete a juice mixture that should not be gritty from the sugar. The sugar mixture should be of a syruplike consistency.
5. TO PREPARE the topping, put the chilled heavy cream in a chilled bowl and whip with a whisk or an electric mixer. When the cream starts to thicken, add the sugar and whip to the desired consistency. Do not overwhip.
6. THE BISCUITS should be served warm (prepare and chill the dough the day before, if you wish, and bake before serving) but not so warm that they cause the whipped cream to melt.
7. TO ASSEMBLE, split the biscuits horizontally, and dust the top halves with powdered sugar. Place the bottom half of each biscuit on a dessert plate and top each with a portion of the strawberry mixture and some of the syrup. Top with a dollop of the whipped cream, and top each with a sugared biscuit top.
Title: Egg Nog Thumbprint Cookies
Ingredients:
- 2/3 butter
- 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 flour
- 1/4 salt
- 1/8 nutmeg
- 1 walnuts
- 1/4 butter
- 1 confectioners' sugar
- 1/4 milk
- 1 -2
Instructions:
1. In a large bowl, cream butter & sugar until light & fluffy. Add egg yolks and vanilla. Stir in flour, salt & nutmeg until combined. Cover & chill dough for approximately 1 hour or until firm & easy to handle.
2. Preheat oven to 350F; lightly grease a cookie sheet.
3. Whisk egg whites until foamy. Shape dough intol 1" balls; dip in egg white then roll in walnuts. Place 1" apart on greased cookie sheet.
4. With the handle of a wooden spoon, make a 1/2" indent in the center of each cookie. Bake 10-12 minutes or until center of cookies are set. Remove cookies from sheet & cool thoroughly on wire racks.
5. For the filling, combine butter, confectioner's sugar, rum extract & enough milk to make a smooth frosting. Add food coloring if desired. Place frosting into a piping bag fitted with a star tip & pipe into indents of each cookie.
Title: Karen's Layered Brownies
Ingredients:
- 1 butter
- 6 egg
- 1 pecans
- 3/4 coconut
- 3/4 sweetened condensed milk
- 3/4
- 1
Instructions:
1. Melt butter. Mix in egg and brownie mix and press into pan. Bake for 14 minutes.
2. Sprinkle Pecans, Chocolate Chips and Coconut over the top of partially baked brownies.
3. Pour Sweetened Condensed Milk over top. Amount may vary depending on size of pan.
4. Bake 35 minutes at 350.
Title: Gingersnaps
Ingredients:
- 1 all-purpose flour
- 1 brown sugar
- 3/4 shortening
- 1 egg
- 1/4 molasses
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 all-purpose flour
Instructions:
1. In a mixing bowl combine 1 cup of flour, the brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves.
2. Beat with with an electric mixer on medium to high speed until thoroughly combined. ( Add up to 1/2 Cup of flour if the consistancy is a little liquidy).
3. Shape dough into 1 inch balls.
4. Roll in sugar.
5. Place 2 inches apart on an ungreased cookie sheet.
6. Bake in a 375 degree oven for 8- 10 minutes or until set and tops are crackled.
7. Cool cookies on a wire rack until warm not hot.
8. Enjoy.
9. (You may save in a plastic bag for up to a week or week and a half).
Title: Drunken Raisin Oatmeal Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 brown sugar
- 1/2 white sugar
- 1 1/2 rolled oats
- 1/2 flaked coconut
- 3/4 eggs
- 2 vanilla extract
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/8 raisins
- 1 white rum
- 1/8
Instructions:
1. Soak raisins for atleast 2 hours in boiled water mixed with rum, may be done for as long as a week prior to use note: the longer you soak the raisins in the rum, the stronger the rum flavor. When ready to use, drain most of the excess moisture off.
2. When ready to make cookies, preheat oven to 350 F, grease cookie sheets.
3. In a large bowl combine dry ingredients, in a smaller bowl combine wet ingredients, make well in centre of dry ingredients. Mix well using a wooden spoon or hands. Fold in raisins.
4. Roll dough into walnut sized balls, place about 2 inches apart on cookie sheet, flatten slightly by hand.
5. Bake for 10-12 minutes, cookies should be very light brown and chewy. Cool for a few minutes on cookies sheets before placing on wire racks to cool.
Title: Red Bull Cupcakes
Ingredients:
- 12 butter
- 1 1/2 sugar
- 3 eggs
- 1 vanilla
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/4 salt
- 1/3 butter
- 6 powdered sugar
- 1
- 12
- 2 -3
- 2
Instructions:
1. For the cupcakes:.
2. Preheat oven to 350 degrees.
3. Mix butter and sugar in a bowl until fluffy. Add eggs, mix again, and then add vanilla.
4. Sift flour, baking powder, and salt together in a separate bowl. Also, if you haven't already, measure out the milk and the Red Bull (you can mix them into the same measuring cup, but it looks a little funky.).
5. Alternate between adding the dry ingredients and wet ingredients to the batter. Add food color to your heart’s desire.
6. Fill your cupcake pan with batter.
7. Bake for 20 minutes, then let cool. Brush tops with more Red Bull, if desired.
8. For the frosting:.
9. Cream butter, add half the red bull, then add powdered sugar 1/2-1 cup at a time, mixing as you go.
10. Add the rest of the Red Bull for flavor/consistency as desired.
11. Add icing coloring as desired to achieve a bright blue.
Title: Triple-Layer Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 2 baking powder
- 2 baking soda
- 2 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 3/4 carrots
- 3 pecan pieces
- 1/2 seedless raisin
- 1/2 powdered sugar
- 4 cream cheese
- 2 unsalted butter
- 1/2 pure vanilla extract
- 4
Instructions:
1. For cake:.
2. Preheat oven to 325°F Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
3. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.).
4. For frosting:.
5. Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
6. Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.
Title: Lemon Dipped Rugelach
Ingredients:
- 1 dry yeast
- 3/4 margarine
- 8 sugar
- 3 flour
- 4 eggs
- 2 salt
- 1 water
- 1 sugar
- 3/4 lemon juice
- 2 vanilla extract
- 1 1/2
Instructions:
1. Dissolve yeast in apple juice.
2. Combine all rugelach ingredients to make a smooth dough.
3. Allow dough to rise for 50 minutes.
4. Divide dough into 8 equal parts. Roll each ball into a 9 inch circle. Cut each circle into 16 wedges.
5. Roll each wedge starting from the wider end.
6. Place onto lined baking sheet and bake at 350 degrees for 12-15 minutes. DO NOT OVER BAKE!
7. While the rugelach are baking, combine all the syrup ingredients in a medium saucepan over low heat until sugar is dissolved.
8. Dip hot rugelach in syrup; shake to allow excess syrup to drip off.
9. ENJOY!
Title: One Step Chocolate Coffee Liqueur Cake
Ingredients:
- 1 sour cream
- 1 1/2 eggs
- 3/4 instant chocolate pudding mix
- 1/2 powdered sugar
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Oil a 12 cup bundt pan.
3. Using electric mixer, blend all ingredients except powdered sugar until smooth about 3 minutes.
4. Pour into prepared pan.
5. Bake until tester inserted near center comes out clean, about 45 minutes.
6. Cool.
7. Invert onto serving platter.
8. Dust with powdered sugar.
Title: Orange No-Bake Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 powdered sugar
- 1
Instructions:
1. Crush the vanilla wafers into crumbs.
2. Mix softened butter, crumbs, powdered sugar, OJ concentrate and crushed nuts.
3. Refrigerate for 30 minutes or until ready to make cookies.
4. Shape chiled mixture into small balls.
5. Roll in flaked coconut, powdered suagr or crushed nuts.
Title: Kossmans Oatmeal Cookies
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1 egg
- 3 milk
- 1 oatmeal
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 raisins
Instructions:
1. cream the butter.
2. add the sugar.
3. add the beaten egg.
4. add milk.
5. sift hte flour.
6. baking powder baking soda and salttogether
7. add next
8. add raisins.
9. then oats.
10. drop from spoon on greased pan bake in moderate oven 350 degrees.
11. no time is given so i will guess 10 minutes.
Title: Rhubarb Strawberry Crisp
Ingredients:
- 1 strawberries
- 3/4 rhubarb
- 2/3 sugar
- 2 1/2 tapioca
- 3/4 cornstarch
- 3 all-purpose flour
- 2 brown sugar
- 1/4 sugar
- 1 cinnamon
- 6 salt
- 1/3 butter
- 1/2 oats
- walnuts
Instructions:
1. Preheat oven to 375.
2. Place the filling ingredients in a bowl, stir, and let sit while you are working on the topping.
3. With a mixer, mix all the dry toppings (including the oats and nuts) ingredients until well combined. Add the butter in 1 tablespoon increments until a crumble topping starts to form.
4. Place the fruit filling into a non-metal pan like a ceramic or glass pie pan. Place the crumble topping on top and bake at 375 for 45-55 minutes. Place a cookie sheet below the pie pan because sometimes the fruit filling bubbles over.
Title: Buttery Caramel Apple Squares
Ingredients:
- 1 quick oats
- 1/2 walnuts
- 1 butter
- 3/4 cold water
- 3 cornstarch
- 1/4 sugar
- 2 apples
- 3
- 4
- 1
Instructions:
1. Very lightly butter a 13 x 9 x 2 baking pan on the bottom and 1 inch up the sides.
2. Combine the pie crust mix, brown sugar, oats and nuts; drizzle with 2 tablespoons of the melted butter and water.
3. Stir with a fork until evenly combined. Reserve 1 1/2 cups of this mixture.
4. Press the remaining crum mixture into the prepare pan, covering the bottom of the pan and 1/4 inch up the sides.
5. Sprinkle cornstarch and sugar over apples; stir to combine.
6. Spoon apples evenly over crust.
7. Combine remaining 1 tbsp melted butter with caramel topping; drizzle over apples.
8. Crumble reserved crumb mixture evenly over apples.
9. Bake at 375 for 35-40 minutes or until topping is golden brown.
10. Cool and cut into 2-inch squares.
Title: Elderberry Dumplings
Ingredients:
- 2 berries
- 3/4 sugar
- 1 flour
- 2 lemon juice
- 3/4 water
- 3/4 flour
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/2 salt
- 1/4 sugar
- 1/4 lemon peel
- 1/4 milk
- 1 egg
Instructions:
1. Combine all the berry mixture ingredients, heat them gently and keep them warm while you make the dumplings.
2. make the dumplings: Add the other dry ingredients to the sifted and measured flour.
3. Mix the milk and the egg in a small bowl and stir them into the flour combination until the dough is just blended.
4. Now pour the hot berry mixture into a casserole and drop in small spoonfuls of the dumpling batter.
5. Bake the dish at 400*F for 25 to 30 minutes until the pastry balls are lightly browned.
6. Serve the dessert warm with cream or vanilla ice cream.
Title: Crock Pot Stewed Apples
Ingredients:
- 3 tart apples
- 1 cinnamon
- 1 ground nutmeg
- 3 cornstarch
- 1 sugar
- 2 -3 butter
Instructions:
1. Put first 5 ingredients in your crock pot.
2. Stir well to coat the apples with all the spices.
3. Dot with butter.
4. Cook on low about 4 hours.
5. Stir once during cooking.
6. Since crock pot temperatures vary, you should check to make sure that apples are soft but not mushy like apple sauce.
7. It should have the consistency of apple pie filling.
8. This is DELICIOUS warm with vanilla ice cream!
9. It's good plain too.
Title: Sweet Indian Pudding
Ingredients:
- 1 milk
- 1/3 yellow cornmeal
- 2 margarine
- 1/3 butter
- 1/4 molasses
- 1/2 granulated sugar
- 1/2 ground ginger
- 1/4 ground cinnamon
- 2 salt
- 1 1/2 eggs
- milk
- raw sugar
Instructions:
1. Preheat oven to 350 degrees F. In a medium saucepan combine the 1 cup milk, cornmeal, and margarine or butter. Bring to boiling, stirring constantly; reduce heat. Cover and cook over low heat for 5 minutes. Remove from heat. Stir in molasses, granulated sugar, ginger, cinnamon and salt; mix well. Combine eggs and the 1-1/2 cups milk; stir into cornmeal mixture. Turn mixture into an ungreased 1-quart casserole or baking dish.
2. Bake for 1-1/4 hours. Cool on a wire rack for 1 to 1-1/2 hours. Serve warm. If desired, top with dollops of whipped cream and sprinkle lightly with raw sugar crystals.
Title: Cardomom Honey Cookies
Ingredients:
- 1 sugar
- 1 butter
- 1 honey
- 2 eggs
- 1 vanilla extract
- 1 cardamom
- 1 nutmeg
- 2 ginger
- 1 baking soda
- 4 all-purpose flour
Instructions:
1. In a saucepan over low heat, melt together sugar, butter and honey. Let cool.
2. Mix together eggs, vanilla, baking soda, cardamom, nutmeg and ginger. Gradually add to cooled honey mixture.
3. Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).