lumicero/recipes-ing2inst huggingface dataset:
Title: Vegan Banana Chocolate Cake
Ingredients:
- 6 chocolate pieces
- 3 chocolate pieces
- 1/4 - 1/2 brown sugar
- 3 brown sugar
- 2 bananas
- 3 bananas
- 1/8 flour
- 1/2 flour
- 1/4 baking powder
- 1/8 salt
- 3/4 ground cinnamon
- 3/4 ground nutmeg
- ground cloves
- raisins
Instructions:
1. Preheat oven to 180°c or 375°F.
2. Put oil, chocolate, and sugar in a medium pot and stir over small fire until just melted.
3. Remove pan from fire. Add nuts and raisins then mashed banana to lower the temperture.
4. Combine all DRY ingredients and stir into the pot.
5. Bake appx. 25 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry.
6. Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.
Title: Candy Bar Cake
Ingredients:
- 3 self-rising flour
- 2 sugar
- 3 eggs
- 1 sour cream
- 1 chocolate pudding mix
- 1 cocoa powder
- 1 brown sugar
- 1 honey
- 1 vanilla extract
- 1 butter
- 2 margarine
- 3
Instructions:
1. Preheat oven to 375.
2. To frost,"center" layer of cake, in a large bowl, mix nuts, brown sugar, caramel, and honey; set aside.
3. In another large bowl, mix flour, sugar, eggs, sour cream, pudding, extract, and butter.
4. Blend at high speed until smooth.
5. In two 8" or 9" greased and slightly floured pans, pour in batter.
6. Bake for at least 45 minutes; when done, cool at room temperature for 20 minutes.
7. When cooled, frost top of bottom layer with caramel mixture.
8. Frost cake with Chocolate Frosting.
Title: Chocolate Cake Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 milk
- 1/3 sour cream
- 2/3 chocolate instant pudding
- 1 vanilla
- 1/4 cinnamon
- 1 oats
- 1/2
Instructions:
1. Pre Heat Oven to 350.
2. Prepare cake mix as instructed.
3. Add all other ingredients.
4. Mix 1-2 minutes with electric mixer (mixture might be lumpy thats okay). Fill baking cups 2/3 full.
5. Bake for 15 - 17 minutes, test with toothpick.
6. Cool and decorate with vanilla or chocolate icing.
Title: Choc-Chunk Raspberry Blondies
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1/4 milk
- 250 white chocolate
- 2 eggs
- 3/4 plain flour
- 3/4 self-raising flour
- 1 frozen raspberries
- 180 white chocolate
- 1/2
Instructions:
1. Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (base) square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Place butter, sugar, milk and half the white chocolate in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until smooth. Transfer to a bowl. Set aside for 10 minutes.
3. Whisk eggs and flours into chocolate mixture until just combined. Fold in raspberries and remaining chocolate. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre has moist crumbs clinging (cover with foil if over-browning).
4. Make sauce: Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%), stirring halfway, for 1 minute or until smooth.
5. Cut into squares. Dust with icing sugar. Serve with sauce.
Title: S'more Cake - Pampered Chef
Ingredients:
- 3 egg
- 1 2/3 sour cream
- 1 marshmallows
- 8 graham crackers
- 1
- 3
Instructions:
1. Place the oven rack in middle of the oven and preheat broiler.
2. Microwave the chocolate in microwave safe bowl on HIGH 30–60 seconds or until it’s mostly melted. Stir until smooth and set aside.
3. Combine cake mix, egg, and sour cream in the medium bowl and mix until blended. Pour the batter into microwave-safe 9" diameter pan.
4. Microwave, covered, on HIGH 4–5 minutes or until center of cake is firm and springs back when pressed.
5. Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30–60 seconds or until marshmallows are golden brown.
6. Remove from broiler; sprinkle with crackers and drizzle with chocolate.
Title: Apple Cheddar Shortcake
Ingredients:
- 2 1/2 biscuit mix
- 4 cheddar cheese
- 2/3 milk
- 1/3 butter
- 3/4 brown sugar
- 3 cornstarch
- 1/2 cinnamon
- 1/4 salt
- 1 water
- 4 apples
- heavy cream
Instructions:
1. Heat the oven to 425 degrees F.
2. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter.
3. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
4. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan.
5. Stir in the water and cook until clear and thickened.
6. Att the apples, cover and simmer until the apples are tender.
7. Spoon half of the apple mixture over one layer.
8. Top with the second layer and remaining apples.
9. Serve warm with whipped cream for a topping.
Title: Welsh Raisin Date Nut Cake Bara Brith
Ingredients:
- 1 1/4 butter
- 1 1/4 sweetened condensed milk
- 1 golden raisin
- 1 black currants
- 1 dates
- 1 all-purpose flour
- 1 1/4 whole wheat flour
- 1 1/4 baking powder
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/4 ground cloves
- 1/4 walnuts
- 1
- 2
Instructions:
1. In a saucepan, heat together first 6 ingredients and allow mixture to simmer for a minute or 2, or until nicely blended and raisins are plumped.
2. Allow to COOL for 30 minutes.
3. Mix together and stir in the next 8 ingredients until dry ingredients are just moistened.
4. Do not overmix.
5. Stir in the apricot jam.
6. Scrape batter into a greased 10-inch springform pan and bake in a 325°F.
7. oven for about 1 hour and 20 minutes or until a cake tester, inserted in center, comes out clean.
8. (Tent pan loosely with foil if top is browning too rapidly.) Allow to cool in pan, and then cover tightly with plastic wrap and store cake in the refrigerator.
9. NOTE:- This cake is not very sweet, more like a dark raisin bread.
10. Easiest& Best!
11. Coffee Cakes and Quick Breads.
Title: Milk Chocolate Toasted Almond Shortbread Sandwiches
Ingredients:
- 1 confectioners' sugar
- 1 flour
- 2 salt
- 1 unsalted butter
- 1 brandy
- 2 sour cream
- 4 confectioners' sugar
- 1/2 unsalted butter
- 1/2 brandy
- 1/2
- 1
- 4
- 1/2
Instructions:
1. To toast the almonds - Preheat oven to 350 degrees. Spread almonds in a single layer on baking sheet. Toast for 8-10 minutes on center rack of oven. Toast until golden brown.
2. To make cookies - Combine almonds and 1/4 Celsius confectioners sugar in food processor and pulse until almonds are finely ground. Do Not Overprocess!
3. In medium bowl whish together flour and salt.
4. In heavy duty mixer with paddle attachment, beat butter for 30 seconds at medium speed, until creamy. Add remaining 3/4 Celsius confectioners sugar and beat for 2 minutes until light in texture and color. Scrape bowl and beat in brandy.
5. On low speed beat in flour in thirds, scrape the bowl and beat in processed almonds.
6. Scrape bowl and divide dough into fourths. Shape into 4" discs. Wrap in waxed paper and refrigerate for 1 hour or until firm enough to roll.
7. Position 2 racks in oven. The first rack in the top third of the oven and the second rack in the lower third. Preheat oven to 350 degrees.
8. Roll out 1 disc between 2 sheets of waxed paper to 1/8" thick. Peel off wax paper, put it back on, turn the dough and wax paper over and peel off the other piece (to ensure nothing is sticking). Use a 2" round cookie cutter and cut out as many cookies as possible. Place on ungreased cookie sheet about 1 1/2" apart. Repeat with remaining dough. Do not handle dough too much.
9. Bake for about 13 minutes or until set. Switch sheet positions half way through cooking time. Cool on pan for 2 minutes and then transfer to wire racks.
10. To make Milk chocolate filling - put chocolate in medium pan and melt. Whisk in sour cream. Set aside to cool slightly.
11. To make Toasted almond filling - combine almonds and confectioners sugar in food processor and pulse until finely ground. Add butter cubes and brandy. Process until smooth, scraping sides.
12. To assemble cookies - Spread 1 t chocolate filling on bottom of a cookie. Spread 1 t almond filling on the bottom of another. Sandwich together. Repeat until all cookies are done.
13. To garnish the cookies - Melt chocolate and drizzle from fork over cookies. Dip whole almonds halfway into chocolate (so larger end is coated) and place on top of cookies.
14. Store in airtight container with wax paper between layers.
Title: Cajon Lou's Cake
Ingredients:
- 1 eggs
- 1/2 instant vanilla pudding
- 4 Bourbon
- 1/2 pecans
- 1 instant vanilla pudding
- 1/3 crushed pineapple
- 1/3 non-dairy whipped topping
- 1 cream cheese
- 1
Instructions:
1. Mix all the cake stuff up and put in 2 regular cake pans (sprayed with Pam) and bake for 30 to 45 minutes at 350°.
2. Bake until it does not jiggle too bad in the middle.
3. Mix the filling/icing ingredients and spread between the cooled layers and on top.
Title: Miss Mary's Famous Apricot Casserole
Ingredients:
- 1 light brown sugar
- 1 butter
- 1 1/2
- 1/2
Instructions:
1. In greased casserole dish arrange apricot halves cut side up.
2. Sprinkle with brown sugar, then cracker crumbs.
3. Dot crumbs with butter.
4. Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.
Title: Cranberry Strawberry Rhubarb Dessert
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 rolled oats
- 1/4 brown sugar
- 2 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1 margarine
- 3/4 egg
- 6 milk
- 1 rhubarb
- 1 dried sweetened cranberries
- 6 strawberry gelatin
- 1 1/2 butter
- 2/3 margarine
- 1/4 granulated sugar
- 1 rolled oats
- all-purpose flour
- cinnamon
Instructions:
1. Cake: Combine the first five ingredients in a mixing bowl.
2. Cut in the butter until crumbly.
3. Add the egg and milk, stirring until moistened.
4. Spread evenly in a 13" x 9" greased pan.
5. Combine the rhubarb and cranberries.
6. Sprinkle evenly over the cake.
7. Sprinkle the gelatin powder over the fruit.
8. Topping: Combine all the ingredients.
9. Sprinkle over the fruit.
10. Bake for 60 minutes or until fruit is tender in a pre-heated 350 degree F oven.
Title: Christmas Muffins
Ingredients:
- 1 ground cinnamon
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 dried cranberries
- 3 egg
- 1 water
- 3
- 1
- 1 1/2
Instructions:
1. Preheat a fan-forced oven to 180C or a non-fan-forced oven to 200°C.
2. Spray a 12-cup muffin tray with baking spray.
3. In a large bowl, put the packet muffin mix, cinnamon, ginger, ground cloves, mixed peel, mixed fruit and cranberries all together.
4. Stir in the beaten egg and then carefully fold in the water.
5. Stir to just incorporate the ingredients. It is important not to overmix mix the ingredients.
6. Spoon the muffin mix into the moulds. Top each muffin with 2 or 3 of the glazed cherries. Bake for 20 minutes.
7. Let muffins rest for 5 minutes before removing from the tin.
8. These are wonderful served with brandy custard.
Title: Spiced Applesauce Cupcakes
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1/4 ground cloves
- 1/2 salt
- 1/2 butter
- 1 sugar
- 1 egg
- 1 unsweetened applesauce
- 1 pecans
- 3/4 powdered sugar
- 5
Instructions:
1. Whisk together flour, baking soda, cinnamon, nutmeg, cloves and salt until very well combined; set aside.
2. In a mixer, beat butter and sugar until creamy; add egg and beat until fluffy.
3. Stir in applesauce.
4. Gradually add flour mixture, beating until well blended; stir in nuts.
5. Spoon batter into paper-lined or well-greased 2 1/2-inch muffin pans, filling each about 2/3 full.
6. Bake in a 350°oven until tops spring back when lightly touched (20-25 min).
7. let cool in pans on wire racks for about 5 minutes.
8. Prepare Apple Glaze, carefully remove cupcakes, place on racks and brush with glaze.
9. Apple Glaze: mix powdered sugar and apple juice until smoothly blended and of a good brushing consistency.
Title: Blueberry Soup
Ingredients:
- 2 plain yogurt
- 1 frozen blueberries
- 2 honey
- 1 cinnamon
- 1/2
Instructions:
1. Blend all ingredients in a food processor except blueberries.
2. Fold in blueberries.
3. Serve chilled.
Title: Super Easy Molten Chocolate Cake
Ingredients:
- 4 unsalted butter
- 1/3 granulated sugar
- 3 eggs
- 1/3 all-purpose flour
- 1/4 salt
- 8 bittersweet chocolate
- confectioners' sugar
- ice cream
Instructions:
1. Preheat your oven to 400°F Butter 8 cups of your muffin tin (if you find that the batter doesn't fill all 8, you can just wipe them out later). Make sure there are no globs of butter in the cup though, because it'll make your cake mushy. Spoon some granulated sugar into each cup, swirling to make sure the cup is completely lined.
2. Next, cream the butter and granulated sugar. Add the eggs one at a time, incorporating them into the butter after each addition. Beat in flour and salt on low speed until combined. Then add in the molten chocolate, and beat until combined. At this point my batter was really runny, but Martha's on her video was more like cookie/cake batter. They both turn out fine.
3. Divide the batter among the muffin tins using a 1/4 cup measure, or until 3/4 full. These will rise some, so make sure you leave extra room.
4. Put the tin into the heated oven, and bake until the middle of the cakes no longer jiggle, about 8-12 minutes. Make sure you don't overcook it or you'll end up with chocolate cupcakes! Remove the tin from the oven, and let it sit for 10minutes before turning the cakes out.
5. Place them wide side down onto a plate, dust with confectioner's sugar, and serve with vanilla ice cream or whipped cream.
Title: Autumn Apple Crisp
Ingredients:
- 2/3 all-purpose flour
- 2/3 rolled oats
- 1/3 brown sugar
- 1/2 pumpkin pie spice
- 1/4 butter
- 8 margarine
- 1/4 apples
- 1/4 white sugar
- 1 lemon juice
Instructions:
1. First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
2. Set aside.
3. I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
4. If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
5. As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
6. When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
7. Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
8. Sprinkle white sugar and juices over, and toss well.
9. Sprinkle topping over entire surface of apples.
10. Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
11. Let cool for a bit before eating; it's good warm or cool.
12. I serve it warm, with vanilla ice cream.
Title: Carrot Cake Cupcakes
Ingredients:
- 2 sugar
- 1 1/3 pure vanilla extract
- 1 extra-large eggs
- 3 all-purpose flour
- 2 ground cinnamon
- 2 ground nutmeg
- 1/8 ground allspice
- 1/8 ground cloves
- 1/8 baking soda
- 2 kosher salt
- 1 1/2 carrots
- 3
Instructions:
1. Preheat the oven to 400 degrees.
2. Whisk together the sugar, oil, and vanilla together in a large bowl. Whisk in the eggs, 1 at a time.
3. In another bowl, sift together the flour, spices, baking soda, and salt. Add 1/2 of the dry ingredients to the wet ingredients and stir gently. Add the grated carrots to the remaining flour, mix well, and add to the batter. Stir until just combined.
4. Line muffin tins with paper liners.
5. Scoop the batter into 24 muffin cups until each is 3/4 full.
6. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and bake for about 25 minutes more, or until a toothpick comes out clean.
7. Set aside to cool.
Title: Cindy's Coconut Pound Cake
Ingredients:
- 5 eggs
- 2 sugar
- 1 canola oil
- 2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 milk
- 1 vanilla
- 1 coconut
- 1 sugar
- 1 water
- 1/2 butter
- 1/4
- 1
Instructions:
1. Grease and flour a tube pan. (Don't miss and spots or you won't get the cake out without breaking it.
2. Beat 5 eggs.
3. Add 2 cups sugar and beat well.
4. add 1 cup canola oil.
5. Sift 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp salt. Add to egg mixture and blend well.
6. Add to above mixture 1 cup coconut, 1/2 cup milk, 1 tsp vanilla, 1 tsp coconut extract.
7. Mix well and pour into pan.
8. Bake at 350F for 55 to 60 minutes. Let cook while sauce is cooling.
9. For the sauce mix well, boil 1 minute and pour slowly over cake. Let cool in pan.
Title: Prune Lekvar Bundt Cake
Ingredients:
- 8 butter
- 1 sugar
- 3 eggs
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 sour cream
- 1 prune butter
- 1 lemon, zest of
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 10 inch Bundt pan with baking spray, can also use a 10 inch tube pan.
3. Cream butter and sugar until smooth.
4. Beat in eggs, one at a time, beating well.
5. In a small bowl combine flour, baking powder, baking soda and salt.
6. Stir flour mixture into butter mixture alternating with sour cream.
7. Stir in lemon zest and juice.
8. Reserve 1/2 cup of batter.
9. Spread remaining batter in bunt pan.
10. Combine the reserved batter with the lekvar.
11. Drop tablespoonfuls of prune mixture on the surface of the batter.
12. Then use a knife to swirl into batter.
13. Bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
14. Allow the cake to sit in the pan for 5 minutes.
15. Then turn the cake out onto a rack to cool.
16. Before serving, shower the cake with a dusting of confectioners sugar.
Title: Thanksgiving Drumstick Treats™
Ingredients:
- 3 butter
- 1 margarine
- 6 marshmallows
- miniature marshmallows
- peanut butter
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Cool slightly. Using buttered hands shape mixture into twelve small drumsticks.
3. Spread peanut butter on large end of each drumstick, then dip in KELLOGG'S® COCOA KRISPIES® cereal. Refrigerate until firm. Best if served the same day.
4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.
5. NOTES.
6. For best results, use fresh marshmallows.
7. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
8. Diet, reduced calorie or tub margarine is not recommended.
9. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Title: Cranberry Pudding Cake
Ingredients:
- 2 cranberries
- 1 pure maple syrup
- 2/3 orange
- 1 salt
- 1/2 flour
- 2/3 cornmeal
- 1/2 baking powder
- 1 1/2 egg
- 1 sugar
- 3 milk
- 1/2 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. In a saucepan combine first 4 ingredients (cranberries - orange peel) and a pinch of salt. Bring to a boil, stirring occasionally until cranberries pop. Reduce heat and simmer for one minute. Remove from heat.
3. In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
4. In another bowl whisk together egg and sugar.
5. Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
6. Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
7. Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
8. Cool for 15 minutes before serving.
9. Best served warm with ice cream, but I also liked it cold.
Title: 1-2-3 Lemon Cookies
Ingredients:
- 1 egg
- 2 milk
- 3 sugar
- 1
Instructions:
1. Combine egg, milk and oil.
2. Stir in cake mix until it clings together.
3. Form into one-inch balls.
4. Roll in sugar.
5. Place on lightly greased cookie sheet.
6. Bake at 350 for 10-12 minutes.
Title: Doughnut-Muffins
Ingredients:
- 280 flour
- 4 baking powder
- 100 sugar
- 1 egg
- 75 milk
- 300 cinnamon
- 1/2 nutmeg
- 1/2
- 18
Instructions:
1. Mix together flour, baking powder and spices.
2. In a big bowl lightly whisk the egg. Add sugar, oil and milk and stir well.
3. Add the flour mixture and blend in well (not too long, though).
4. Fill half of the dough into a lined muffin pan. Give one small teaspoon full of jam into each mould, then cover with another heap of dough.
5. Bake muffins in the pre-heated oven at 180°C (350-375°F) for about 25 minutes.
6. Spread the warm muffins with the additional jam and sprinkle with cinnamon sugar (to taste).
7. Enjoy! =).
Title: Tembleque (Puerto Rican Pudding)
Ingredients:
- 4 milk
- 2 half-and-half
- 2 coconut
- 1/3 coconut
- 1 cornstarch
- 1/2 salt
- 1/2 sugar
- ground cinnamon
Instructions:
1. Place 3 1/2 cups milk in a saucepan and heat to medium.
2. Cook, stirring occasionally, until small bubbles appear on the sides.
3. Combine in a bowl with the 2 cups coconut and stir to blend.
4. Cover and let sit for 20 minutes. Place in a blender (use batches if necessary) and whiz for 10-20 seconds.
5. Strain, pressing to extract as much liquid as possible.
6. Measure the liquid and add enough milk to make a total of 3 1/2 cups.
7. Whisk the cornstarch with 1/2 cup milk. Place the coconut milk in a heavy bottom saucepan over medium-low heat and gradually whisk in the cornstarch mixture.
8. Stir in the salt and sugar. Increase the heat to medium-high and cook, stirring constantly, until the mixture thickens.
9. Reduce heat to medium and continue to cook, stirring, for another 5 minutes.
10. Stir in the cinnamon or orange blossom water and turn off heat.
11. Rinse 8 custard cups, but don't dry them. Pour the mixture into the custard cups. Cool, then chill. This can be done up to two days in advance.
12. Just before serving, toast the 2 tbsp coconut in a small, dry skillet over medium heat, shaking and stirring until it browns. Sprinkle over the tops of the tembleque and serve.
Title: Lemon Glazed Lemon Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 lemon zest
- 1/2 butter
- 1 sugar
- 1 egg
- 1 fresh lemon juice
- 1 vanilla extract
- 1 powdered sugar
- 3 fresh lemon juice
- 1 lemon zest
Instructions:
1. For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking soda, salt, and lemon zest, set aside.
2. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and lemon juice. On low speed gradually add the flour mixture and mix just until blended.
3. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake for 15 to 20 minutes. Transfer cookies to a cooling rack to cool completely.
4. For the glaze: In a small mixing bowl wisk together powdered sugar, lemon juice, and lemon zest. Dip tops of each completley cooled cookie into glaze. Place cookies on cooling rack until glaze is set.
Title: Rhubarb Upside-Down Cake
Ingredients:
- 3 butter
- 1/2 sugar
- 1 rhubarb
- 1 water
- 3
- 1/3
- 1 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine melted butter, sugar and a few drops of red food coloring (if desired); gently stir in chopped rhubarb.
3. Spread in a buttered 13 x 9 cake pan.
4. Prepare cake mix according to package directions and then pour over rhubarb mixture.
5. Bake for 30 to 35 minutes, or until cake is done.
6. Remove cake from oven and immediately run spatula around edge of pan and invert onto serving plate.
7. Before lifting the pan off, let syrup drain onto the cake for a few minutes.
8. Cut while still warm.
9. Top each serving with a dollop of whipped cream or serve with a rich homemade vanilla ice cream scoop.