lumicero/recipes-ing2inst huggingface dataset:
Title: Cottage Cheese Butterhorns
Ingredients:
- 12 cream-style cottage cheese
- 1 margarine
- 2 flour
- 1 salt
- 1 icing sugar
- 1/2 vanilla
- 1/2 cinnamon
- 1 water
Instructions:
1. Cream together margarine and cottage cheese.
2. Add flour and salt.
3. Chill dough four hours or overnight for easier handling.
4. Divide dough into 4 parts.
5. Roll each part out very thinly on floured surface.
6. Cut each part into 12 wedges and roll up from wide to narrow of each wedge.
7. Bake at 325F for 30 to 35 minutes.
8. Brush with glaze while still warm.
Title: Reindeer Food
Ingredients:
- 3 peanut butter
- 1/2 margarine
- 1/4 pure vanilla extract
- 1/4 powdered sugar
- 1/8
- 1/2
Instructions:
1. Take out 2 Bowls and put the 3 cups of Chex Mix in the big bowl and set aside.
2. Pour the chocolate chips, peanut butter, and margarine in the bowl and heat in the microwave on high for 1 minute.
3. Pour in the vanilla.
4. Pour the mixture in 1 bowl into the bowl of Chex Mix and mix.
5. Get a large ziplock bag and pour in the powdered sugar and SHAKE!
6. Put in the fridge till it hardens (about 5 minutes).
Title: Marshmallow Fondant Frosting
Ingredients:
- 1 mini marshmallows
- 1 powdered sugar
- 5 water
- Crisco shortening
Instructions:
1. Pour marshmallows into a large, microwaveable bowl.
2. Pour 3/4 of the bag of powdered sugar on top of marshmallows.
3. Add 5 tsp water to the marshmallows and powdered sugar.
4. Microwave for 30 seconds on high and stir.
5. Repeat until marshmallows are melted and powdered sugar is dissolved.
6. Grease a glass cutting board or granite counter top with Crisco.
7. Scoop the marshmallow mixture onto the Crisco-ed surface.
8. Grease your hands with Crisco very well.
9. Knead marshmallows for 10 minutes.
10. If you want it colored, add some gel food coloring and knead until you reach the desired color.
11. Drop the fondant onto the cutting board and rinse the Crisco off your hands.
12. Spread Crisco on a rolling pin and place it aside.
13. Sprinkle 1 tsp of powdered sugar on the fondant and roll it out with the rolling pin. Do it to both sides.
14. Keep dusting until desired texture is reached.
15. Spread fondant over your cake/cupcakes and enjoy!
Title: Apple Fritters
Ingredients:
- 1 all-purpose flour
- 1/2 kosher salt
- 2 eggs
- 2 unsalted butter
- 1 apple cider
- 3 tart apples
- 3 fresh lemon juice
- 1/3 granulated sugar
- 1 ground cinnamon
- 1 powdered sugar
Instructions:
1. In a blender or food processor, process the flour, salt, egg yolks, butter and cider. Process until smooth.
2. In a large bowl, beat the egg whites.
3. Fold the flour mixture into the beaten egg whites, just until combined.
4. Peel and core the apples; cut into 1/4 inch thick slices.
5. Sprinkle the apple slices with lemon juice and toss with the sugar.
6. Heat 4 to 5 inches of oil in a large and heavy-duty saucepan over med.-high heat until the oil is hot enough to sizzle when a tiny bit of batter is dropped inches.
7. Dip an apple slice in batter - it should be evenly coated with batter, allowing excess batter to drip off. Repeat with several more apple slices.
8. Carefully drop battered apple slices into the hot oil. Cook 8 to 10 minutes or until the apple slices are cooked through and the batter is puffy and golden. *Work in batches so you don't overcrowd the pan*.
9. Drain on paper towels.
10. Repeat until all apple slices are battered and cooked. Let cool., then sprinkle with powdered sugar before serving.
Title: Gingerbread House
Ingredients:
- 1 butter
- 1 brown sugar
- 2 eggs
- 1 molasses
- 6 flour
- 1 baking soda
- 1/2 baking powder
- 2 ground ginger
- 4 cinnamon
- 1 clove
- 2 salt
Instructions:
1. Using a stand mixer, beat the butter and sugar until fluffy.
2. Add the eggs and molasses and blend well.
3. Add remaining ingredients and beat well.
4. Divide dough into 4 sections and wrap in plastic wrap. Chill at least 1 hour.
5. Preheat oven to 350 degrees.
6. On a very lightly floured surface, roll dough to 1/8 inch thick.
7. Transfer cut pieces to an ungreased cookie sheet.
8. Bake for 8 minutes. Let cookies cool slightly, then transfer to a wire rack to cool.
Title: Wilton's Butter Cake
Ingredients:
- 1 1/2 butter
- 2 1/2 granulated sugar
- 5 eggs
- 1 pure vanilla extract
- 3/4 all-purpose flour
- 3 baking powder
- 3/4 salt
- 1/4 milk
- 1
Instructions:
1. Preheat oven to 350°F
2. Spray pans with vegetable pan spray.
3. In mixer bowl cream butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla and almond flavor.
6. Mix flour with baking powder and salt.
7. Add flour mixture alternately with milk, starting with the flour.
8. Pour into prepared pans.
9. Bake about 35 minutes or until an inserted toothpick comes out clean.
10. Cool completely before decorating.
Title: Banana Pudding Cake (Johnny Cash's Mother's Recipe)
Ingredients:
- 2 bananas
- 1 instant vanilla pudding
- 1 banana cream pudding and pie filling mix
- 4 eggs
- 1 water
- 1/4 confectioners' sugar
- 1/2
Instructions:
1. Mix all ingredients until they're blended and beat at medium speed with electric mixer for 2 minutes.
2. Pour into a well-greased and floured 10" tube pan or bundt pan.
3. Bake at 350 degrees for 60-70 minutes.
4. Cool in pan at least 15 minutes.
5. Remove from pan; finish cooling on rack.
6. Sprinkle with confectioners sugar if desired.
7. ***Cake can also be baked in a 13 x 9 pan for 50-55 minutes.
Title: Crispy, Crunchy, Chewy Oat Choco Chip Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 1 chocolate chips
- 2
- 1
Instructions:
1. In a large bowl, beat butter and brown sugar until fluffy.
2. Blend in eggs.
3. In another bowl, combine flour, salt, baking powder, and baking soda.
4. Add the flour mixture to the creamed mixture and mix well.
5. Stir in cereal, oats, and chocolate chips (or raisins).
6. Drop by rounded teaspoonfuls onto lightly greased cookie sheets.
7. Bake in a preheated 400 degree oven 10-12 minutes.
Title: Raspberry Mousse Cake
Ingredients:
- 2 plain flour
- 2 self raising flour
- 2 cornflour
- 2 eggs
- 1/3 caster sugar
- 410 fresh raspberries
- 1/3 frozen raspberries
- 250 caster sugar
- 1 1/2 cream cheese
- 1 unflavored gelatin
- 2 water
- icing sugar
Instructions:
1. Preheat oven to 180°C.
2. Brush a 20cm round spring form tin with melted butter.
3. Sift flours and cornflour 3 times onto greaseproof paper.
4. Beat eggs until thick and pale. Add sugar gradually, beating constantly until dissolved and mixture is pale yellow and glossy.
5. Transfer mixture to a large mixing bowl.
6. Using a metal spoon , fold in dry ingredients quickly and lightly.
7. Spread mixture into prepared tin.
8. Bake 15 minutes or until sponge is lightly golden and shrinks from the side of tin.
9. Leave sponge in tin for 3 minutes before turning onto wire rack to cool.
10. To Make Mousse: Process 315g of the raspberries to a smooth texture in blender or processor, pass through a fine sieve. Reserve half of the puree for serving.
11. Beat egg and sugar together until creamy.
12. Add cream cheese, beat until smooth.
13. In a separate bowl beat cream until soft peaks form.
14. Combine gelatin with water in a small bowl, stand bowl in hot water, stir until gelatin dissolves.
15. Using a metal spoon, fold gelatin, half of the puree and reserved whole raspberries into cream cheese mixture, then fold in cream.
16. Cover with plastic wrap and put in the refrigerator 10 minutes or until the mixture has thickened, stirring occasionally.
17. To Assemble: Cut cake in half horizontally.
18. Place first cake layer on a board.
19. Spread cake evenly with mousse.
20. Top with remaining cake layer, refrigerate until mousse is set. For serving, sift icing sugar over top of the cake. Cut cake into wedges, place on individual serving plates and spoon reserved puree around cake.
Title: Brack – Tea Loaf
Ingredients:
- 8 sultanas
- 8 raisins
- 6 demerara sugar
- 1/4 tea
- 1 egg
- 8 self-rising flour
Instructions:
1. Mix together the dried fruit, sugar and hot tea.
2. Cover and leave overnight.
3. Add the egg beat well, then stir in the flour.
4. Grease a 1-lb loaf tin; line the base with greaseproof paper.
5. Place the mixture into the tin and bake for about 1 ½ hours at 160c (fan).
6. Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
7. Prep time doesn't include soak time.
Title: Blueberry Cake
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 kosher salt
- 4 butter
- 1 sugar
- 1/4 vanilla
- 1 lemon zest
- 2 eggs
- 2 blueberries
- 1 lemon juice
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F Grease and flour a 9-inch springform pan.
2. In a small bowl combine 1 cup of flour with the baking powder and salt and set aside.
3. Cream the butter, sugar, vanilla, and lemon zest in a mixer until light and fluffy, about 3 minutes. Add the eggs one at a time and beat until well blended. Gradually add the flour mixture. Beat until smooth. Pour the batter into the baking pan.
4. In a bowl, combine the berries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.
5. Bake for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. Dust the cake with confectioner's sugar before serving.
Title: Low Fat Chocolate Kahlua Cake
Ingredients:
- 1 eggs
- 3 applesauce
- 1/3 water
- 1 1/3 chocolate pudding
- 1 milk
- 2 Kahlua
- 3 Cool Whip Lite
- 1
Instructions:
1. Prepare cake with box directions, mix pudding according to box directions and crush up all candy bars.
2. Cut cake into small squares.
3. In the truffle dish put a layer of cake, Pour shot of kahlua, Spread half of pudding, layer of cool-whip, half of candy pieces.
4. Repeat all of the above.
5. Chill in refridgerator for 1-2 hours.
Title: Monster Cake
Ingredients:
- 18 vanilla flavor instant pudding and pie filling mix
- 3 light cream cheese
- 8 butter
- 1/4 vanilla
- 1 powdered sugar
- 6 miniature marshmallows
- 16
- 3/4
- 8
- 3
Instructions:
1. Prepare cake batter as directed on package (subbing applesauce for oil and egg beaters for eggs). Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Remove to wire racks; cool completely.
2. Beat cream cheese, butter, vanilla and food coloring in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition.
3. Arrange cupcakes on large serving platter or tray to resemble a monster's head. Spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on the cupcakes. Fill in the hair with cookie crumbs. Place 2 of the marshmallow halves in centers of eyes; place remaining 4 marshmallow halves in the mouth for teeth. Store in refrigerator.
Title: Chocolate-Glazed Peppermint Cookies
Ingredients:
- 1 shortening
- 3
- 1/2
- 1 1/2
Instructions:
1. Heat oven to 350 degrees. Cut cookie dough into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets. Sprinkle 1/2 teaspoon peppermint candy in center of each slice.
2. Bake for 7 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool 15 minutes or until completely cooled.
3. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle glaze over cooled cookies. Let stand until set.
Title: Chocolate Covered Strawberries
Ingredients:
- 1/2 fresh strawberries
- 3 chocolate
Instructions:
1. Cover a baking sheet with non-stick baking paper.
2. Break up the chocolate and place in a small metal bowl.
3. Place over a saucepan of hot water and heat until melted.
4. Remove from the heat and stir.
5. Do not remove the leaves from the strawberries.
6. Dip into the chocolate, leaving part of the fruit uncovered.
7. Place on the non-stick baking paper and leave until the chocolate is dry and set.
Title: Luscious Lemon Pudding
Ingredients:
- 1 granulated sugar
- 3 all-purpose flour
- 3 eggs
- 1/4 unsalted butter
- 1 lemon rind
- 1/2 lemon juice
- 1 1/2 2% low-fat milk
Instructions:
1. Heat oven to 180 C (350 F). Butter a 2-l (8-inch) square glass baking dish.
2. In a bowl, sift together sugar and flour; set aside.
3. In the bowl of a stand mixer fitted with the whisk attachment, place egg whites. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl; set aside.
4. Place egg yolks in the stand mixer's empty bowl. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk.
5. Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in a large shallow roasting pan. Pour hot water into roasting pan until it is halfway up the side of baking dish.
6. Bake in centre of oven for 50 to 55 minutes. Let cool for 5 minutes. The top two-thirds will be cake consistency and bottom third will be pudding consistency.
7. Makes 9 servings.
Title: Brown Sugar Peaches
Ingredients:
- 3 golden brown sugar
- 1/2 fresh lemon juice
- 2
Instructions:
1. Gently toss sliced peaches, golden brown sugar, and fresh lemon juice in large bowl to blend.
2. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
Title: Greek Yogurt Panna Cotta With Rose Scented Raspberry
Ingredients:
- 2 gelatin
- 2 sugar
- 1/4 honey
- 2 vanilla
- 2 raspberries
- 1 powdered sugar
- 2 rose water
- 2
- 1
Instructions:
1. Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved.
2. In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours.
3. Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve.
4. To serve: spoon the raspberries and sauce over panna cotta and serve immediately.
Title: Chocolate Panini (Weight Watchers)
Ingredients:
- 1 1/3 hazelnuts
- 2 bittersweet chocolate
- 1/4 dark brown sugar
- 2 salt
- 1
- 8
Instructions:
1. Preheat oven to 350°F Spread hazelnuts on pie plate. Bake until golden brown, about 12 minutes. Transfer hot nuts to mini-food processor and pulse until mixture forms a paste. Add chocolate and pulse until melted.
2. Cook half-and-half, brown sugar and salt in a small saucepan over medium heat, stirring, just until mixture comes to boil and brown sugar dissolves, about 3 minutes. Pour into glass measure. With food processor running, add half-and-half mixture to chocolate-nut mixture through feed tube and puree. Transfer to bowl and let cool until spreadable.
3. Spray one side of bread slices with nonstick spray. Put 4 slices, sprayed side down, on a sheet of was paper and spread each with 2 tablespoons chocolate-nut mixture. Top with remaining slices, sprayed side up.
4. Heat panini or waffle maker according to manufacturer's instructions. Add panini, in batches if necessary, and cook until golden brown, about 2 minutes. Cut each panini into thirds. Enjoy!
Title: Vegan Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1/3 sugar
- 1 baking soda
- 1 salt
- 1/2 apple cider vinegar
- 1/3 vanilla extract
- 1 cold water
- 1
Instructions:
1. Preheat oven to 350°F
2. Lightly oil an 8-inch cake pan and set aside (Line with parchment paper).
3. In a medium bowl, stir together the flour, cocoa, sugar, baking soda, and salt. Add the oil, vinegar, vanilla and cold water and stir together carefully until "just mixed."
4. Spoon evenly into cake pan and bake for 30-35 minutes, or until a toothpick or knife comes out clean.
5. Let cool for 10-15 minutes before removing from pan. Cool completely before frosting.
6. Makes 1 cake.
Title: Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 1/2 pumpkin
- 1/2 butter
- 1 egg
- 3/4 brown sugar
- 3/4 sugar
- 1 vanilla
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
- 1 1/2 - 2 chocolate chips
Instructions:
1. Pre heat oven to 350 degrees.
2. In a large bowl cream together butter and sugars, add the egg and then the pumpkin and vanilla, mix until well blended.
3. In a seperate bowl sift together dry ingredient; flour, baking soda, cinnamon, nutmeg, cloves and salt.
4. Slowly stir the dry ingredients into the pumkin mixture until well blended but don't over mix, add desired amount of chocolate chips.
5. Drop dough into cookie sheet and bake for 14 minutes, cool on sheet for 2 minutes Do not let the cookies brown they will be over baked.
6. Cookies should be slightly crisp on the outside and moist on the inside. Taste great served warm or the next day. Can't say how they would be on day 3, they've never lasted that long.
Title: Good Old Gingersnaps
Ingredients:
- 2 flour
- 1/4 salt
- 2 baking soda
- 1 cinnamon
- 1 clove
- 1 ginger
- 1 sugar
- 3/4 butter
- 1 margarine
- 1/4 egg
- molasses
- sugar
Instructions:
1. Sift first six ingredients together.
2. Cream sugar and shortening; add egg and molasses.
3. Add dry ingredients and mix well.
4. Form walnut-sized balls and roll in a little sugar.
5. (can refrigerate if a little sticky, or use a bit of flour).
6. Place on greased cookie sheet.
7. Bake at 350 degrees for about 15 minutes.
Title: Special Cheesecake Pastry
Ingredients:
- 3/4 unbleached flour
- 1/2 self rising flour
- 1/4 white sugar
- 1/2
- 2
Instructions:
1. Stir the flours, and sugar together in a large bowl.
2. Cut in the chilled pieces of butter until coarse meal.
3. Add the egg yolks and stir with a fork until a dough forms.
4. Chill wrapped if it feels too warm at this point.
5. Bring slightly to room temperature before using.
6. Roll out as any pastry on a lightly floured board, and place onto bottom of pan.
7. Can also make strips and place around bottom creating a side.
8. I always slightly prick with a fork on bottom, and chill again.
9. Fill with prepared filling of choice, and bake according to your recipe.
10. This will make a nice 9 inch spring form pan crust.
11. This also can be made by pulsing in your food processor.
Title: Spelt Pie Crust
Ingredients:
- 2 salt
- 1 butter
- 1/3 shortening
- 1/3 cold water
- 5 -7
Instructions:
1. Sift together flour and salt.
2. Cut in butter and shortening with pastry knife until pieces are size of small peas.
3. Sprinkle in 1 tbsp water at a time. Gently mix. Repeat until all is moist and forms a ball.
4. For 2 pie crusts, cut ball in half - one for each pie crust.
5. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
6. Transfer to pie tin or this dough also may be filled with meats/or fruit.
Title: Best Cranberry Orange Bread Pudding
Ingredients:
- 5 -6 cranberries
- 1/2 oranges
- 2 vanilla
- 2 butter
- 4 half-and-half
- 3 eggs
- 4 granulated sugar
- 1
Instructions:
1. Butter a 9" square pan or 11 x 7 " baking dish.
2. Heat oven to 350*.
3. In a large bowl, combine torn bread, cranberries, orange zest, and juice.
4. In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
5. Pour over the bread; stir in the sugar.
6. Let bread soak for about 5 minutes.
7. Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch.
8. Bake for 45 to 55 minutes or until set.
9. Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
10. ENJOY!
Title: Chocolate Peanut Butter Drops
Ingredients:
- 1 chunky peanut butter
- 1/3 butter
- 2 whole milk ricotta cheese
- 1/3 Equal sugar substitute
- 12 pure vanilla extract
- 1
Instructions:
1. Melt the first 3 ingredients in a bowl in the microwave.
2. Stir well to combine.
3. Add the remaining ingredients, stir again and drop by the tablespoon on waxed paper-you should have 12 drops.
4. Chill until firm-at least 1 hour-and keep in the refrigerator.
Title: Milk Chocolate Bunnies
Ingredients:
- 1 mini marshmallows
- 1
Instructions:
1. Melt Velata Milk Chocolate in your Velata warmer. Put half of the chocolate into a plastic squeeze bottle. On a sheet of wax paper, squeeze out a small, thin chocolate circle (about half the size of a vanilla wafer cookie) to make a bunny head. Then add bunny ears on top and proceed to next step while chocolate is still melted.
2. Using a fork, completely dip one vanilla wafer cookie into the dish of melted chocolate. Slide a fork along the edge of the dish to allow excess chocolate to drip back into the bowl. Place the chocolate covered cookie just below the bunny head to form the bunny's body.
3. Roll each marshmallow between your finger and your thumb to form a rounded, fluffy bunny tail.
4. Take the bunny tails and press them onto the bottom of the chocolate-covered cookie. Make 12 bunnies, then place baking sheet in the refrigerator for 15 minutes until the chocolate bunnies harden.
5. Repeat process to make desired amount (24-36).
6. Final number depends on cookie size, thickness of chocolate coating, and how many cookies are coated with chocolate.
7. Gently peel bunnies away from waxed paper and enjoy!
Title: Mom's Peanut Butter Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 sugar
- 1 brown sugar
- 1 egg
- vanilla extract
Instructions:
1. Stir together flour, soda, & salt.
2. In a mixer bowl beat butter for 30 sec.
3. Add peanut butter & sugars; beat till fluffy.
4. Add egg & vanilla; beat well.
5. Add dry ingredients to beatin mixer; beat till well blended.
6. Shape dough into 1-inch balls & roll in granulated sugar if desired.
7. Place 2 inches apart on ungreased cookie sheet; criscross with fork tines.
8. Bake in a 375F oven for approximately 10 minute.
9. Cool 1 minute before removing to a wire rack.
Title: Oatmeal Chocolate Chip Cookies in a Jar
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 1/4 rolled oats
- 5 1/2 chocolate bars
- 1/2 white sugar
- 1/2 brown sugar
- 1/2
Instructions:
1. (Use a funnel that has a 2-inch opening, to layer nicely in jar.) With wire whisk, mix flour, baking powder, and baking soda.
2. Pour into jar, pack down level with heavy object.
3. Mix oatmeal in a blender.
4. Grate chocolate bar and mix into the oatmeal.
5. Pack on top of flour in jar.
6. Add white sugar and pack down.
7. Add brown sugar and pack down.
8. Layer chopped nuts on top of brown sugar.
9. Finish layering jar with mini or regular chocolate chips until even with the top (no more than 1/2 cup).
10. RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190 degrees C).
11. Spoon chocolate chips and nuts into small bowl, set aside.
12. Spoon brown and white sugar into mixing bowl, add 1/2 cup margarine or butter, cream well.
13. Add 1 egg and 1/2 teaspoon vanilla, mix well.
14. Pour oatmeal and flour mixture from jar into bowl, mix thoroughly.
15. Roll into walnut size balls, place on slightly greased cookie sheet 2 inches apart.
16. Bake for 8 to 10 minutes.
17. Makes 3 dozen.
Title: 7-Up Cake 2
Ingredients:
- 1 instant pineapple pudding
- 1 eggs
- 4 eggs
- 3/4 crushed pineapple
- 1 butter
- 2 margarine
- 1 coconut
- 1/2 - 1
- 1
Instructions:
1. Mix all cake ingredients together and bake at 350° for 30 to 35 minutes.
2. Mix all icing ingredients together and cook over medium heat until thick.
3. Pour over cake while still hot.