lumicero/recipes-ing2inst huggingface dataset:
Title: Fairy Wands
Ingredients:
- 100 white chocolate chips
- 1/2
- 10
Instructions:
1. Line a baking tray with non-stick baking paper. Place melts in a heatproof microwavesafe bowl. Heat, uncovered, in 1 minute bursts on HIGH (100%) power, stirring every minute with a metal spoon or until smooth. Spread hundreds and thousands over a plate.
2. Using a clean, dry pastry brush, brush a thin layer of chocolate over half of 1 grissini. Immediately roll chocolate half in hundreds and thousands (sprinkle hundreds and thousands over any uncovered areas).
3. Place grissini on tray. Repeat with remaining ingredients. Allow to set.
Title: Peaches Brulee
Ingredients:
- 8 butter
- 6 brown sugar
- 6 oranges, rind of
- 2 fresh lemon juice
- 1 1/2 cognac
- 2
- 1
Instructions:
1. Place peaches in a shallow casserole dish. Sprinkle with butter, brown sugar, orange rind and lemon juice.
2. Place under broiler until hot and bubbling.
3. Pour Cognac over and ignite. Serve warm with almond flavored whipped cream.
Title: black bottoms
Ingredients:
- 8 cream cheese
- 1 egg
- 1/2 sugar
- 1 salt
- 1 baking soda
- 1 water
- 1 vinegar
- 1 flour
- 1 1/2 sugar
- 1 salt
- 1/4 baking soda
- 1/4 vanilla
- 1
- 1/3
- 1
Instructions:
1. In a small bowl blend cream cheese, egg, 1/2 cup sugar, and pinch of salt well.
2. Stir in chocolate chips and set aside.
3. In a large bowl sift flour, sugar, cocoa, salt, baking soda.
4. Add water, oil, vinegar, and vanilla.
5. Beat well.
6. Fill well greased and floured or lined small muffin tins 1/2 full of chocolate batter.
7. Top each with heaping teaspoon of cream cheese mixture.
8. Bake at 350 for 12 minutes.
9. Do not let tops turn brown.
10. Remove when cool.
Title: Double Chocolate Fruit Dip
Ingredients:
- 3 cream cheese
- 8 strawberries
- 8
- 1/4
- 2
- 7
Instructions:
1. Microwave white chocolate and half of the whipped topping, uncovered, on high 1 minute, stirring after each 20 second interval, until melted and smooth.
2. Combine cream cheese with white chocolate mixture; whisk until smooth.
3. Fold in remaining whipped topping.
4. Place half of the dip into chilled bowl; drizzle 1/4 cup of the chocolate syrup, forming an even layer.
5. Cover chocolate syrup layer with remaining dip forming a smooth surface.
6. Drizzle remaining chocolate syrup in a spiral pattern over dip. Using a toothpick, drag through chocolate syrup, forming a sirled pattern.
7. Prepare fruit for dipping.
Title: Black Walnut Cake
Ingredients:
- 2 sugar
- 1 butter
- 1 margarine
- 3 water
- 3 cake flour
- 1/4 flour
- 1 baking powder
- 8 salt
- 1 vanilla
- black walnut
Instructions:
1. Beat sugar and butter till creamy.
2. Add water and flour, alternating between the two.
3. Add baking powder to a bit of flour and mix.
4. Add some flour to the nut meats, then add to mix.
5. Fold in egg whites last.
6. Pour into a 9x13 greased and floured baking pan.
7. Bake at 350 for 30-35 minutes or until toothpick inserted in center comes out clean.
Title: Easy Syrup Puddings
Ingredients:
- 2 1/2 butter
- 1/3 sugar
- 1 egg
- 1 vanilla
- 1/2 milk
- 1 self raising flour
- 5 golden syrup
Instructions:
1. Preheat oven to 180.
2. With electric mixer, beat butter and sugar.
3. Add egg and vanilla, milk and flour.
4. Grease a 6 pan non stick muffin pan with butter.
5. Place 3 teaspoons of batter in each pan.
6. Top batter with 3 teaspoons of syrup, top with remaining batter.
7. Place in centre of oven to bake for about 20 minutes.
8. Test with a skewer.
9. Carefully invert to serve hot.
Title: Gateau Au Chocolat I
Ingredients:
- 70 flour
- 100 sugar
- 100 butter
- 100 baking chocolate
- 3
Instructions:
1. Butter and flour cake pan.
2. Melt butter and chocolate, when it's cool mix in the egg yolks.
3. Mix the sugar and the flour, then mix into the chocolate mixture.
4. Beat the egg whites.
5. Fold in the egg whites into the chocolate mixture.
6. Cook for 35-45 minutes at 170-180°C.
Title: Healthy Crepes
Ingredients:
- 2 eggs
- 1 milk
- 1 salt
- 1 coconut oil
- 1
Instructions:
1. In a mixing bowl, whisk together the flour and the eggs, add the milk, salt and coconut oil stirring to combine. (if you need pour club soda in it).
2. Heat a lightly oiled small flat pan like a frying pan over medium-high heat. Brush with a little oil ,scoop the dough and pour into the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly and make it thin.
3. Cook the crepe for about 30 seconds, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Title: Gingerbread Cake With Caramelized Pears
Ingredients:
- 3 flour
- 1 baking soda
- 1 1/2 cinnamon
- 1 ground ginger
- 1/2 allspice
- 1/2 ground cloves
- 1/2 salt
- 1 -2 pear
- 1/2 buttermilk
- 1 butter
- 1 brown sugar
- 3/4 dark molasses
- 3 eggs
- 1 1/2 heavy whipping cream
- 1 sugar
- 1 vanilla
- 1/4 butter
- 6 pears
- 3/4 sugar
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour a 10 inch bundt pan.
3. Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
4. Combine the pear puree and buttermilk in a bowl and mix well.
5. Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
6. Add the molasses and beat until blended.
7. Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
8. Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
9. Pour the batter into the prepared pan.
10. Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
11. Cool in the pan for 10 minutes.
12. Remove to a wire rack.
13. Serve warm or at room temperature.
14. Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
15. Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
16. For the pears: Heat the butter in a large heavy skillet until sizzling.
17. Add the pears and toss to coat.
18. Sprinkle with the sugar and stir.
19. Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
20. Remove and let stand until room temperature.
Title: Sour Cream Bundt Cake
Ingredients:
- 1 margarine
- 3 eggs
- 1 sugar
- 1 sour cream
- 1 3/4 flour
- 1 baking soda
- 1 baking powder
- 1/4 sugar
- 1/2 cinnamon
- 1/2 pecans
- walnuts
- margarine
Instructions:
1. Cream margarine and sugar.
2. Add egg yolks and sour cream. Mix till nice and fluffy.
3. Add flour, baking powder and baking soda. Mix well.
4. Beat egg whites till STIFF, then fold into mixture.
5. Pour batter into a greased and floured Bundt cake pan.
6. Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
7. Dot with little small, thin pats of margarine.
8. BAKE at 325° for one hour or till done.
9. Cool 15 minutes before turning out of pan.
Title: Brie and Raspberries in Puff Pastry
Ingredients:
- 1 puff pastry
- 1 fresh raspberry
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. Place the puff pastry on a lightly floured surface and roll out to a rectangle, about 8 by 16 inches.
3. With a sharp knife, cut puff pastry into 6 to 8 small squares.
4. Cut the brie into 6 to 8 wedges.
5. Lay 1 wedge of cheese diagonally in the center of each pastry square, pressing down to flatten.
6. Top the cheese with a portion of raspberries.
7. With a pastry brush, brush egg onto the outer edge of the dough.
8. Fold the dough in half and press to seal.
9. Place the packages on a lightly greased baking sheet and bake until golden brown and risen, 12 to 15 minutes.
Title: Simple White Cupcakes
Ingredients:
- 1 white sugar
- 1/2 butter
- 2 margarine
- 2 eggs
- 1 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking powder
- milk
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a 12-muffin pan with paper liners.
3. In a medium bowl, cream together the sugar and butter.
4. Beat in the eggs, one at a time, then stir in the vanilla.
5. Combine flour and baking powder, add to the creamed mixture and mix well.
6. Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
7. Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Title: Spicy Coconut Custard
Ingredients:
- 2 cinnamon sticks
- 1 ground nutmeg
- 2 whole cloves
- 300 palm sugar
- 1/2 coconut milk
- 1 eggs
- 3
- 2
Instructions:
1. Preheat oven to warm 160C (315F).
2. Put the spices, cream and 1 cup (250ml/8fl oz) water in a pan.
3. Bring to a simmer then reduce heat to very low.
4. Leave for 5 minutes to let the spices flavour the liquid.
5. Add the sugar and coconut milk.
6. Return to low heat and stir until sugar is dissolved.
7. Whisk the eggs and egg yolks together.
8. Pour the spiced mixture over the eggs and stir well.
9. Strain- discard the whole spices.
10. Pour the custard mixture into eight 1/2 cup dishes.
11. Put the dishes in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dishes.
12. Bake for 45- 50 minutes.
13. Remove the custards from the pan and serve hot or chilled.
Title: Canada's Best Carrot Cake With Cream Cheese Icing
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 2 cinnamon
- 1 baking soda
- 3/4 salt
- 1/2 nutmeg
- 3/4 granulated sugar
- 3/4 brown sugar
- 3 eggs
- 3/4 vanilla
- 1 carrots
- 2 pecans
- 1 cream cheese
- 1/2 butter
- 1 vanilla
- 1/4 icing sugar
- 1/2
- 1
Instructions:
1. Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
2. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan.
3. Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.).
4. Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.).
5. Tips: Set timer for 5 minutes less than the time specified in recipe, check cake then for the following signs. If the cake is not done, return it to the oven to finish baking.
6. When is the cake done:.
7. A fully baked cake will spring back when touched in the center. The cake also draws away from the side of the pan, and a cake tester (a toothpick of skewer works well) inserted in the center comes out clean. Also trust your sense of smell: the fresh aroma of butter and sugar wafting out of the oven can be the signal to check the cake.
8. When cakes emerge from the oven, their structure is set, but the set is still fragile. Let cakes stand in pans on rack for time specified in each recipe, usually 15 to 20 minutes. Run knife around edge of cake, then place rack over pan and invert cake onto rack to cool completely.
Title: Ddddelicious Strawberry Rhubarb Crisp
Ingredients:
- 4 fresh rhubarb
- 1 1/2 sugar
- 1 water
- 2 vanilla
- 1 cinnamon
- 1 strawberries
- 2 flour
- 2 sugar
- 2 baking powder
- 2 salt
- 1 1/2 eggs
- 2 butter
- 1 cinnamon
- 2
Instructions:
1. Chop rhubarb into 1 inch pieces and put into large pot.
2. Add the 1 1/2 cups sugar, water, vanilla and cinnamon.
3. Mix to combine.
4. Heat on high until mixture comes to a boil.
5. Reduce heat to medium and cook until rhubarb is tender.
6. Remove from heat an add strawberry jam and fresh strawberries.
7. Stir to combine and let cool.
8. Heat oven to 350 degrees.
9. Spread the cooled mixture on bottom of 13x9 inch pan.
10. Combine flour, 2 cups sugar, baking powder and salt in medium bowl.
11. Work in eggs with hands until mixture is crumbly.
12. Sprinkle evenly over fruit mixture.
13. Slowly pour melted butter over the top and sprinkle the cinnamon over melted butter.
14. Bake in 350 degree oven for 30-40 minutes, or until center is set.
Title: Scottish Shortbread
Ingredients:
- 1 1/2 flour
- 1/3 sugar
- 3/4 butter
Instructions:
1. Blend all ingredients well. The dough will be stiff.
2. Mash into a 9"x9" lightly buttered dish. Press evenly and firmly into entire baking dish. Prick top with fork.
3. Bake at 350 degrees F until pale golden brown. Cool and cut into squares.
4. OPTIONAL: dust top with granulated sugar or dot with cinnamon hearts before baking.
5. NOTE: I have used 1-2 tablespoons and mashed it into the bottom of a muffin tin and a bit up the sides. Added Rhubarb-Strawberry spread. Divine.
Title: Baked Amaretto/Coconut Pears
Ingredients:
- 2 pears
- 10 amaretti cookie crumbs
- 1/4 - 1/2 butter
- 1/4 white sugar
- 1/4 Amaretto
- 1/4 sweetened flaked coconut
Instructions:
1. Place drained pears in a deep casserole dish.
2. Toss in coconut and amaretto cookie crumbs.
3. Melt butter and sugar together, remove from heat.
4. Whisk in amaretto and pour over pear mixture.
5. Bake in a 350°F oven for 30 minutes.
Title: Gluten Free, Dairy Free, Chewy Brownies (Crackly Tops)
Ingredients:
- 2/3 cornstarch
- 1/3 tapioca starch
- 1 cocoa powder
- 1/2 xanthan gum
- 1/2 salt
- 1/3 water
- 2 powdered sugar
- 3 sugar
- 4 eggs
- 2 vanilla extract
- 3/4 canola oil
Instructions:
1. Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins.
2. Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside.
3. In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6.
4. Add the rest of the eggs (there will be three of them), one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8), or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo). At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes.
5. Finally, BY HAND (no mixer), add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like.
6. Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long.
7. Let cool, and then serve.
Title: Mesub
Ingredients:
- 1 gram flour
- 1/2 water
- 3/4 sugar
- 3 butter
- ghee
Instructions:
1. Put all the ingredients in a wok.
2. Mix well.
3. Switch on the gas.
4. Start rotating the mixture in a clockwise direction with the help of a'tavetha'.
5. Rotate the mixture continuously in the same direction.
6. After 5 minutes, the ghee will start binding the mixture.
7. In another 4-5 minutes, you will see globules of ghee on the edges.
8. Also, you will see the colour of the mixture turn to a light yellow.
9. Keep the flame on medium heat.
10. The mixture will start getting fluffy and bind together.
11. In the meantime,grease a moulding plate with a tsp.
12. or two of ghee.
13. Empty the contents of the wok on to the greased plate.
14. Sprinkle few drops of water on it.
15. Now the Mesub is ready and starts getting crystallised at the surface.
16. Sprinkle cardamom powder (to taste) on it.
17. Cut into diamond shaped pieces.
18. It is now ready to eat.
19. Store in an airtight container and use within one week.
20. I like to store mine refrigerated.
21. Cooking tip: For soft mesub, rotate the mixture in the same direction.
Title: Delicious Rhubarb Kuchen
Ingredients:
- 1 flour
- 1 sugar
- 1 1/2 baking powder
- 1 salt
- 2 margarine
- 1 butter
- 2 egg
- 1 milk
- 5 strawberry Jell-O gelatin dessert
- 1/3 rhubarb
- 3 sugar
- 1/3 flour
- 2/3 flour
- 3 sugar
- margarine
- butter
Instructions:
1. Pre-heat the oven to 375.
2. THE BASE: Cut margarine or butter into dry ingredients until it looks like coarse crumbs. Add egg & milk mixture; stir till moist. Pat evenly on bottom and 1" up the sides of 9x9" pan.
3. THE MIDDLE PART: Mix all the ingredients together and turn into crust lined pan.
4. TOPPING: Cut together and sprinkle evenly over the rhubarb.
5. Bake for 45 minutes; cool and serve with ice cream or whipped cream.
Title: Peanut Butter Pudding (Vegan)
Ingredients:
- 12 1/3 extra firm tofu
- 1/4 creamy peanut butter
- 2 creamy peanut butter
- 1/3 brown sugar
- 2 -3 vanilla extract
Instructions:
1. In food processor or blender, combine all ingredients and process until smooth and creamy.
2. Divide mixture among dessert dishes, cover with plastic wrap and refrigerate at least 3 hours before serving.
Title: Chocolate Lava Cake
Ingredients:
- 1 flour
- 3/4 salt
- 2 baking powder
- 3/4 granulated sugar
- 2 butter
- 1/4 brown sugar
- 2 hot water
- 1/2
- 1
- 1 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Blend flour, salt, baking powder, granulated sugar and two tablespoons cocoa powder in a mixing bowl.
3. Stir in melted shortening and milk.
4. Spread batter in a 9-inch-by-9-inch baking pan and sprinkle with brown sugar and 1/4 cup cocoa.
5. Pour hot water over all.
6. Bake 45 minutes.
7. During baking, chocolate sauce will settle to bottom and cake will rise to top.
8. To serve, invert cake onto plate or cut cake into squares and invert each square onto a small dessert place.
9. Spoon sauce over top.
10. Serve warm with a scoop of vanilla ice cream, if desired.
Title: Japanese Sponge Cake (Kasutera)
Ingredients:
- 5 eggs
- 2/3 confectioners' sugar
- 1/4 honey
- 3/4 baking powder
- 3/4 all-purpose flour
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
3. Sift baking powder and flour together; sift into bowl.
4. Gently fold in dry ingredients until just combined.
5. Carefully pour into greased cake tin.
6. Bake for 30 minutes.
7. You can also steam this cake for a traditional cake that is springy and light.
Title: Delicious Raisin-Filled Cookies
Ingredients:
- 1 raisins
- 1 salt
- 1 sugar
- 1/2 nutmeg
- 2 vinegar
- 1/4 butter
- 4 cornstarch
- 1/2 water
- 1 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 salt
- 1 vanilla extract
- 3/4 milk
- 1/2 nutmeg
- 5 all-purpose flour
Instructions:
1. For filling, mix raisins, salt, sugar, nutmeg, and vinegar in a sauce pan. Put on to boil and when boiling, add cornstarch dissolved in water. After it comes to a full boil again, remove from heat and set aside to cool.
2. For dough, cream the shortening, sugar, and eggs, and then add the salt, extract, milk, and nutmeg. Add enough flour (about 5 cups) to make the dough easy to handle.
3. Roll dough on a floured surface to a thickness similar to pie crust (about 1/8 inch). Use a cookie cutter to cut circles about 3 inches across. Drop a teaspoon of filling on a circle and cover with another, pressing out all air and press around the edges to seal.
4. Optional: Brush top surface with milk and sprinkle with granulated sugar.
5. Place on a cookie sheet and bake at 350 F for 18-20 minutes.
Title: Oaties
Ingredients:
- 3/4 flour
- 1/4 baking soda
- 1 baking powder
- 1/4 steel cut oats
- 1/2 Splenda sugar substitute
- 1/4 cinnamon
- 1/2 nutmeg
- 1/4 raisins
- 3/4 salt
- 1/4 maple syrup
- 1/4 molasses
- 1/2 vanilla extract
- 2 soymilk
- 1/4 applesauce
- 1/4
Instructions:
1. preheat oven to 350°F.
2. combine wet ingredients.
3. in a separate bowl combine dry ingredients (except raisins)
4. add dry to wet.
5. add in raisins.
6. bake for 12-16 minute.
7. cool and enjoy!
Title: Old Fashioned Tea Cakes
Ingredients:
- 1/4 butter
- 3/4 sugar
- 1 orange
- 1 egg
- 3 flour
- 2 baking powder
- 1/4 salt
Instructions:
1. Preheat oven to 350F and lightly grease baking sheet.
2. Cream butter and sugar together; add orange rind, juice and egg.
3. Beat thoroughly.
4. Sift flour, baking powder and salt together; add to mixture and mix thoroughly.
5. Place on a floured board and roll thinly.
6. Cut with a large round, scalloped cookie cutter.
7. Place on prepared baking sheet, sprinkle with sugar and bake for about 12 minutes or until golden.
Title: Mincemeat
Ingredients:
- 1/2 beef
- 1/2 suet
- 1/4 citron
- 3/4 apple
- 1 lemon
- 1 orange
- 1 sugar
- 1/2 currants
- 1/2 raisins
- 1 nutmeg
- 1 cinnamon
- 1 ground cloves
- 1 salt
- 1 brandy
- 1 dry sherry
- 1 sherry wine
- rum
Instructions:
1. Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
2. Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
3. Pack into quart jars and process or freeze.
4. Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.
Title: Mrs. Fields Cookies
Ingredients:
- 1/2 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 baking powder
- 1 baking soda
- 2 flour
- 2 1/2 quick-cooking oatmeal
- 0.5 chocolate chips
- 1 1/2
Instructions:
1. Cream butter, sugar and eggs.
2. Gradually add remaining ingredients and mix well.
3. Shape into good size balls and place 2" apart on ungreased cookie sheet.
4. Press slightly.
5. Bake at 400°F for 6 minutes only--no longer.
6. Do not remove from pan until cool.
Title: Low-fat Cinnamon Rolls
Ingredients:
- 3 flour
- 6 baking powder
- 1 salt
- 1 water
- 2 cinnamon
Instructions:
1. Mix the first three ingredients together.
2. Then mix in the water.
3. Knead the dough on a firm surface.
4. Take 2 tablespoons of dough and dip it in cinnamon.
5. roll it with a rolling pin.
6. Bake at 450 degrees for 10 minutes.
Title: Billy's Vanilla Vanilla Cupcakes
Ingredients:
- 1 3/4 cake flour
- 1 1/4 unbleached all-purpose flour
- 1 3/4 sugar
- 2 baking powder
- 3/4 salt
- 1 unsalted butter
- 4 eggs
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full.
4. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
5. Transfer to a wire rack to cool completely. Repeat process with remaining batter.