lumicero/recipes-ing2inst huggingface dataset:
Title: Coffee Meringue With Cream & Summer Fruits
Ingredients:
- 75 icing sugar
- 2 instant coffee powder
- 4 caster sugar
- 125
- 425
- 450
Instructions:
1. pre-heat oven to 140 degrees.
2. begin by sifting the icing sugar and the coffee powder together.
3. in a seperate bowl, whisk egg whites on high speed until start to stiffen.
4. slowly add caster sugar while still whisking.
5. turn of machine.
6. vigerously beat in the sifted icing sugar and coffee powder using a slotted spoon.
7. spoon mixture onto center of a lined baking sheet and then using a palette knife, spread a circle roughly 28cms in diameter and about 2cm thick.
8. place into center of pre-heated oven and cook for about 1-1 1/2 hours.
9. by which time the meringue should look cracked on the top and still a litle soft in the center.
10. remove from the oven.
11. carefully lift off paper and set to wire rack to cool.
12. when ready to serve.
13. whisk cream until it just holds and then spread loosely over the top of the meringue.
14. scatter the summer fruits of your choice liberally over the top of the cream, and cut into slices.
Title: Mel Callihan's Brownie Parfait
Ingredients:
- 1 eggs
- 2 water
- 1/2 milk
- 1 chocolate pudding
- 2 fresh strawberries
- 1 Cool Whip
- 1
- 3
Instructions:
1. Bake brownies following the directions on the box, cool and then break into pieces.
2. Mix pudding according to the directions on the box.
3. Slice strawberries.
4. Layer in dessert or parfait glasses as follows:
5. 1- brownie.
6. 2- white chocolate pudding.
7. 3- sliced strawberries.
8. *Repeat until glass is almost full.
9. Top with Cool Whip.
10. Garnish with strawberry slices and chocolate shavings.
11. Note: I used Hershey kisses and a cheese grater to make my chocolate shavings!
12. *Also can use fat-free or reduced fat ingredients.
13. I did and it was wonderful!
Title: Favorite Chocolate Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 1/2 water
- 1 cocoa powder
- 4 eggs
- 2 vanilla
- 1 cinnamon
- 1 baking soda
- 1 buttermilk
- 1/2 butter
- 1/2 milk
- 6 cocoa powder
- 4 vanilla
- 1 pecans
- 1/2 powdered sugar
- 1
Instructions:
1. To Make Cake: Preheat oven to 375 degrees. You will need a jellyroll pan or a smaller cookie sheet with a rim around all four sides. You will not need to grease the pan.
2. Mix the flour and sugar for the cake in a large mixing bowl and set aside.
3. In a saucepan bring the butter, vegetable oil, water and 4 tbs cocoa powder to a boil.
4. Pour the boiling mixture over the flour and sugar and stir together.
5. Add the eggs, vanilla, cinnamon, baking soda and buttermilk and stir to mix well.
6. Pour in the baking sheet and bake at 375 degrees for 18-20 minutes.
7. While cake is baking prepare the icing: Bring butter, milk and cocoa powder to a boil stirring constantly and then remove from heat.
8. Add the vanilla, nuts and box of powdered sugar and stir well.
9. Spread icing over cake while the cake is still warm.
Title: Apple Cinnamon Quesadillas and Spice Yogurt Dipping Sauce
Ingredients:
- 1/2 low-fat vanilla yogurt
- 2 unsweetened applesauce
- 1 ground cinnamon
- 1 apple
- 3/4 unsweetened applesauce
- 1/8 ground cinnamon
- 4 flour tortillas
- 1 cheddar cheese
Instructions:
1. prepare spiced yougurt dippind sauce by adding 1/2 cup vanilla yogurt, 2 tablespoons applesauce and dash of ground cinnamon. Chill till needed.
2. combine apple, applesauce and cinnamon together and mix well.
3. spoon half of apple mixture onto tortilla, sprinkle with half cheese. top with another tortilla. repeat.
4. spray nonstick skillet with cooking spray, heat over medium heat untill hot. cook quesadillas, one at a time for about 2 minutes on each side or until golden brown. cout each quesadilla into four wedges.
Title: Tiramisu Torte
Ingredients:
- 4 eggs
- 3/4 sugar
- 3 water
- 1/2 vanilla
- 3/4 all-purpose flour
- 1 baking powder
- 3 sugar
- 1/2 water
- 1/2 instant espresso powder
- 2 powdered sugar
- 2 mascarpone cheese
- 1/2 cream cheese
- 2 vanilla
- 1/2 heavy whipping cream
- 3
- 2
- 3
Instructions:
1. CAKE:
2. Heat oven to 375°F.
3. Grase 15"x10"x1" jelly-roll pan.
4. Line with waxed papar; grease paper.
5. Set aside.
6. Beat egg whites in large bowl at high speed until foamy.
7. Continue beating; gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
8. Combine 1/2 cups sugar, egg yolks, 3 tablespoons water and 1/2 teaspoon vanilla or almond extract in small bowl.
9. Beat at high speed, scraping bowl often, until thick and lemon-colored(5-6 minutes).
10. Gently stir in flour, baking powder and almond pieces, by hand.
11. Gently stir in egg yolk mixture into beaten egg whites.
12. Pour batter into prepared pan.
13. Bake for 14-18 minutes or until top springs back when toughed lightly in center.
14. Cool 10 minutes; remove from pan.
15. Cool completely.
16. SYRUP:
17. Combine 1/2 cup sugar, 1/2 cup water and espresso powder in 1qt saucepan.
18. Cook over medium heat until mixture comes to a full boil(3-4 mins).
19. Boil 1 minute; stir in rum or rum extract or stir in Amaretto or almond extract.
20. Cool completely.
21. ASSEMBLY:
22. Cut crosswise into 3(10"x5") pieces.
23. Brush top of each generously with syrup mixture, reserving 2 tablespoons syrup mixture.
24. Place 1 piece cake, syrup-side up, on serving plate.
25. Stir together powdered sugar, mascarpone cheese or cream cheese, and vanilla in medium bowl.
26. Stir in 2 ounces grated chocolate.
27. Spread half of filiing on top of cake on serving plate.
28. Repeat layering; top with third cake layer.
29. Beat whipping cream in large bowl at high speed, scraping bowl often, until peaks form.
30. Continue beating, gradually adding 2 tablespoons syrup mixture, until stiff peaks form.
31. Add finely chopped almond pieces, if desired.
32. Spread 1 cup whipped cream on top of cake; spinkle with remaining grated chocolate.
33. Pipe or spread remaining whipped cream on sides of cake.
34. Refrigerate at least 3 hours.
Title: Grandma Fif's Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 cocoa powder
- 1/2 flour
- 1 walnuts
- 1 vanilla extract
- 1/2 salt
Instructions:
1. Cream butter, sugar and eggs.
2. Mix in remaining ingredients.
3. Bake in a 'slow' oven.
Title: Jamaican Rum Fruitcake
Ingredients:
- 1 white rum
- 1 raisins
- 1 prune
- 1 flour
- 4 baking powder
- 6 cinnamon
- 2 nutmeg
- 1 eggs
- 6 brown sugar
- 2 butter
- 1
Instructions:
1. Blend the raisins, prunes, wine and rum together, set aside.( If you want to have the fruits unblended, you must soak the fruits in the wine/rum for at least a week).
2. Beat the eggs and add Vanilla.
3. Mix the butter and sugar until it gets fluffy.
4. Mix butter mixture, blended fruit, and eggs.
5. Add flour, nutmeg,cinnamon, mix.
6. Add browning and continue to mix.
7. The batter should be thick enough so that a spoon stands up in it(but not too thick) .
8. If the dough is too thick add more wine or rum.
9. Bake at 350 for about 35-40 min or until a knife comes out clean when you stick it inches.
Title: Caramel Date Fingers
Ingredients:
- 1 plain flour
- 1 baking powder
- 1 brown sugar
- 1 butter
- 125 Nestle sweetened condensed milk
- 14 butter
- 30 dates
- 1 golden syrup
- 2 maple syrup
- 1/3 pistachio nut
Instructions:
1. Combine flour, baking powder, sugar and coconut in a large bowl. Stir in melted butter and mix well. Press into the base of a greased and lined 20cm × 30cm baking tin. Cook in a preheated 180 °C oven for 15 minutes or until firm.
2. To prepare the topping, place the NESTLÉ Sweetened Condensed Milk , butter, dates and golden syrup in a small heavy based saucepan. Cook gently, stirring constantly until mixture turns golden brown.
3. Spread topping over base, sprinkle over pistachio nuts and return the baking tin to the oven for a further 10 minutes, until golden. Cool in the tin before cutting into fingers.
Title: Swedish Ginger Thins
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking soda
- 2 cinnamon
- 1 1/2 ground ginger
- 1 1/2 ground cloves
- 1/2 heavy cream
- 1/2 butter
- 1 sugar
- 1/2 dark corn syrup
Instructions:
1. Into a large bowl, sift together flour, baking soda, and spices. In a medium bowl with electric mixer beat cream until it just slightly holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy. On low speed, beat in the corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a log. Chill log, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
2. Preheat oven to 400 degrees F.
3. Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8" thick and about 14" in diameter) and with assorted 2" to 3" cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2" apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
4. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
Title: Rocky Road Nut Cake
Ingredients:
- 1 3/4 sugar
- 1/2 salt
- 1 1/2 all-purpose flour
- 4 eggs
- 1 vanilla
- 1 1/2 walnuts
- 1 margarine
Instructions:
1. Sift together sugar, flour and salt.
2. Add eggs and vanilla and mix well.
3. Stir in walnuts and melted margarine.
4. Pour into greased and floured 13" x 9" pan.
5. Bake at 350*, 35-40 minutes. Sprinkle immediately with 4 cups miniature marshmellows.
6. Drizzle with Butterscotch Icing.
Title: Healthy Ginger Carrot Muffins
Ingredients:
- 1 1/2 whole wheat flour
- 2 baking soda
- 2 cinnamon
- 1 ginger
- 1 clove
- 1 nutmeg
- 2 ground flax seeds
- 2 sugar substitute
- 1 molasses
- 1/4 unsweetened applesauce
- 1/4 soymilk
- 1/3 carrots
- 1 old fashioned oats
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, baking soda, cinnamon, ginger, cloves, nutmeg. Add ground flaxseed. Set aside.
3. In large mixing bowl, beat egg whites until foamy. Add Splenda, molasses, soymik, and applesauce until smooth.
4. Stir in carrots.
5. Gradually add flour mixture to carrot mixture.
6. Stir in oats.
7. Fill muffin cups 2/3 full.
8. Bake for 15-20 minutes.
9. Enjoy!
Title: Individual Chocolate Espresso Souffles
Ingredients:
- 2 sugar
- 1/2 hot water
- 1/2 instant coffee
- 3 butter
- 2 flour
- 3 fat-free evaporated milk
- 3/4 sugar
- 3/4 salt
- 4 powdered sugar
- 1/8
- 2
Instructions:
1. PREHEAT oven to 375°F.
2. Spray eight 6-ounce custard cups with nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
3. COMBINE cocoa, water and Nescafé in a medium bowl; stir until smooth.
4. Melt butter in a small saucepan over medium heat.
5. Stir in flour; cook, stirring constantly, for 1 minute.
6. Stir in evaporated milk and ½ cup sugar.
7. Cook, whisking frequently, for 2 to 3 minutes or until mixture is slightly thickened.
8. Remove from heat.
9. Add to cocoa mixture; stir until smooth.
10. BEAT egg whites and a pinch of salt in a small mixing bowl until soft peaks form.
11. Gradually beat in remaining sugar until stiff peaks form.
12. Fold ¼ of egg whites into chocolate mixture to lighten.
13. Fold in remaining egg whites gently but thoroughly.
14. Pour mixture into prepared cups, filling ¾ full.
15. Place on baking sheet.
16. BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out moist but not wet.
17. Sprinkle with powdered sugar.
18. Serve immediately.
Title: Cappuccino Mousse
Ingredients:
- 2 instant coffee
- 1 hot water
- 2 heavy cream
- 1/2 powdered sugar
Instructions:
1. Dissolve instant coffee in hot water and chill briefly in freezer.
2. Whip cream and powdered sugar with electric mixer, pouring in the coffee mixture as it whips.
3. Take care not to overbeat.
4. Cover with plastic and refrigerate until ready to serve.
5. Sprinkle chocolate shavings or sliced almonds on top.
Title: April's Peach Cobbler
Ingredients:
- 1 Bisquick
- 1 milk
- 1/2 nutmeg
- 1 sugar
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Mix Bisquick, milk and nutmeg.
3. Pour into an ungreased 8x8" baking dish.
4. Mix in melted butter until combined.
5. In another bowl, mix peaches and sugar.
6. Spoon peaches over batter.
7. Bake for 40-55 minutes or until lightly browned.
Title: Apple Bread Pudding (Diabetic)
Ingredients:
- 2 apples
- 2 brown sugar
- 1 water
- 2 1/2 nonfat milk
- 1 vanilla bean
- 4 eggs
- 3 ground cinnamon
- 1/2 ground nutmeg
- 1/4
Instructions:
1. Preheat oven to 160 degree celsius (140 degrees for fan forced).
2. Grease deep 1.5 litre (6 cup ovenproof dish).
3. Peel, core and quarter apples, cut each quarter into 3mm slices.
4. Dissolve brown sugar in the water in medium frying pan over low heat, add apples; simmer, uncovered, about 5 minutes or until tender, stirring occasionally.
5. Combine milk and vanilla bean in medium saucepan; bring to a boil.
6. Remove from heat; stand, covered, 5 minutes.
7. Discard vanilla bean.
8. Meanwhile (while milk stands) cut bread slices into quarters.
9. Arrange bread and apple in alternate layers (finishing with bread) in dish.
10. Whisk eggs, cinnamon and nutmeg in medium bowl.
11. Gradually whisk hot milk mixture into egg mixture.
12. Pour egg mixture carefully over bread and apple.
13. Place dish in a large baking dish; add enough boiling water to baking dish to come halfway up side of pudding dish.
14. Bake uncovered about 1 hour or until set.
15. Serve with low fat ice cream or cream, if desired.
Title: Pineapple Filled Donuts
Ingredients:
- 1 pineapple slices
- 1 water
- 3/4 vanilla
- 1 powdered sugar
Instructions:
1. Heat oil to 375.
2. Lay pineapple slices on platter lined with paper towels to soak up any excess juice.
3. In a shallow bowl, whisk together pancake mix, water and vanilla. Batter will be slightly lumpy.
4. Coat pineapple slices in batter.
5. Fry in hot oil 1-2 minutes per side until golden brown.
6. Place donuts on another plate covered with paper towels to drain. Sprinkle with powdered sugar.
Title: Anise-Almond Biscotti
Ingredients:
- 3/4 flour
- 2 1/4 baking powder
- 1 1/2 salt
- 1/4 butter
- 1/2 sugar
- 1/4 eggs
- 2 vanilla extract
- 1 anise seed
- 1
Instructions:
1. To toast almonds, preheat oven to 350=B0F. Spread almonds in a single layer on a baking sheet and toast, turning occasionally, for 10 minutes.
2. Set aside to cool, then roughly chop.
3. Sift together flour, baking powder and salt in a small mixing bowl. Set aside.
4. Cream butter and sugar with an electric mixer in a large mixing bowl until fluffy; then beat in eggs and vanilla.
5. Gradually add flour mixture, mix until combined, then stir in chopped almonds and anise seeds. Dough will be stiff.
6. Transfer dough to a lightly floured work surface, then, using your hands or a rolling pin, shape into one long roll, about 3 inches by 13 inches.
7. Line baking sheet with parchment paper or aluminum foil (shiny side up). Transfer dough roll to baking sheet, flatten slightly, then bake until golden brown, about 35 minutes.
8. Remove from oven--do not turn oven off--and set aside until cool enough to handle, about 15 minutes.
9. Using a serrated knife, cut roll, on the diagonal, into 1/2 inch thick slices.
10. Place slices flat on baking sheet and bake, turning once, until golden brown, about 5 minutes per side. Do not over bake: Biscotti will feel soft in the middle but will become crisp and hard as they cool.
11. Allow to cool completely on pan.
12. Biscotti will keep in a sealed container for up to 4 weeks.
Title: Baklava With Dandelion Blossom Syrup
Ingredients:
- 24 phyllo dough
- 1/2 butter
- 2 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/2 water
- 3/4 sugar
- 4 lemons
- 4 orange
- 4
- 1/2
Instructions:
1. BAKLAVA:
2. Combine nuts with sugar and spices and melt butter.
3. Layer 8 sheets fillo into a buttered 9x13 pan, brushing every other sheet with butter using a pastry brush. Sprinkle evenly with 1/2 of the nut mixture.
4. Repeat step 2.
5. Layer the rest of the fillo sheets, brush the top layer generously with butter.
6. Cut carefully into 30 squares with a sharp knife before baking.
7. Bake at 375 for about one-half hour. when slightly browned, remove from oven.
8. Pour 3/4 cup room temperature Dandelion Blossom syrup over the hot baklava, cool and serve.
9. DANDELION BLOSSOM SYRUP:
10. Put blossoms and water in a pot and bring just to a boil, turn off heat, cover, and let sit overnight.
11. The next day, strain and press liquid out of spent flowers.
12. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup. Makes 1 pint.
Title: Creole Lemon Dessert Sauce
Ingredients:
- 7/8 butter
- 1 sugar
- 1 egg
- 3 lemon juice
- 1 1/2 lemon peel
- 3 water
- 1 nutmeg
Instructions:
1. Cream butter and sugar until fluffy; add egg.
2. Add lemon juice and rind; mix well and beat in water, 1 teaspoon at a time, beating hard between additions.
3. Heat over boiling water until very hot, stirring constantly.
4. Add nutmeg.
Title: Crescent Moon/Star Cookies
Ingredients:
- 1 shortening
- 2 sugar
- 2 eggs
- 1 salt
- 1/2 vanilla
- 1 flour
- 5 baking soda
- 2 cream of tartar
- 2 powdered sugar
- cinnamon
Instructions:
1. Cream shortening, sugar, vegetable oil, eggs, salt, and vanilla together.
2. Mix flour, baking soda, and cream of tartar together in a separate bowl.
3. Add slowly to wet mixture until thoroughly mixed.
4. Roll into into one inch balls, then shape into crescent moons or stars.
5. Flatten slightly with a fork.
6. Bake at 350 degrees for 10 minutes.
7. After cookies have been baked, sprinkle with powdered or colored sugar and top with cinnamon.
Title: Rich Holiday Fruitcake
Ingredients:
- 1/2 white raisins
- 1/2 dark raisin
- 1/4 walnuts
- 2/3 butter
- 1 brown sugar
- 1/4 egg
- 1/2 flour
- 1 salt
- 1
- 3/4
- 1/2
Instructions:
1. Rinse and drain raisins then mix with other fruits and nuts.
2. Cream butter and sugar until fluffy.
3. Beat in eggs and orange rind.
4. Sift flour and salt together and stir into creamed mixture.
5. Stir raisins, fruits and nuts into batter.
6. Grease 7x3x2 inch pan.
7. Pour batter into pan.
8. Bake with small pan of water on lower rack at 275 degrees for 2 hours or until cake is done.
Title: 123 Chocolate Dessert
Ingredients:
- 5 heavy whipping cream
- 4 prepared chocolate pudding
- 6
Instructions:
1. Spread 3 cups of the broken cookie pieces in the bottom of a 9 x 13 inch baking dish.
2. In a large mixing bowl, fold in the whipping cream with the chocolate pudding. Spread mixture evenly over the cookie crumbs.
3. Top with the remaining cookie pieces.
4. Refrigerate until firm.
5. Yield is estimated. Prep time does not apply to homemade pudding or whipping cream, if using in this recipe.
Title: Lemon Ginger Oatmeal Cake W/Cranberries
Ingredients:
- 1 ginger
- 1 sugar
- 2 lemon juice
- 1 dried cranberries
- 1 lemon rind
- 1 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1/2 baking soda
- 1/4 baking powder
- 1 1/2 salt
- 1 butter
- 1/2 eggs
- 2 buttermilk
- 1 icing sugar
- 2 milk
- 1/4 ginger
- 1/4
Instructions:
1. Preheat overn to 375°F butter a 9-inch cake pan and line the base with parchment paper. Set aside.
2. Place ginger, 1/4 cup sugar and lemon juice in small pot over medium heat and simmer, stirring until sugar has melted and mixture is hot. Remove from heat and stir in cranberries and lemon rind. Set aside.
3. In bowl - combine flour, bran, oats, baking soda, baking powder and salt. Set aside.
4. Beat together butter and remaining 3/4 cup of sugar until light and fluffy. Add eggs one at a time and beat well. Beat in half of flour mixture, then buttermilk, then remaining flour mixture and beat until combined. Stir in cranberry mixture.
5. Spoon batter into prepared pan and bake for 40 minutes or until a cake tester comes out clean. Let pan cool for 10 minutes, then remove from pan, peel off parchment paper and allow to cool fully on a cooling rack.
6. Whisk together icing sugar and milk until it forms a thin icing. Drizzle over cake in a cross hatch pattern and sprinkle with chopped candied ginger - if using.
7. Enjoy!
Title: Gateau Au Chocolate I
Ingredients:
- 70 flour
- 100 sugar
- 100 unsalted 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: Peaches and Cream
Ingredients:
- 1 brown sugar
- 1 sour cream
- 2 pecans
- 1
Instructions:
1. Place sliced peach in a small serving dish.
2. Sprinkle with brown sugar and spoon sour cream on top. Sprinkle with pecans.
Title: Traditional Cape Brandy Pudding
Ingredients:
- 250 dates
- 5 bicarbonate of soda
- 250 boiling water
- 375 flour
- 2 1/2 baking powder
- 5 salt
- 125 butter
- 250 sugar
- 2 eggs
- 5 butter
- 10 brown sugar
- 180 water
- 250 vanilla essence
- 5 brandy
- 125
Instructions:
1. Mix the bicarbonate of soda with the boiling water and pour over the dates. Sift together the flour, baking powder and salt. Cream the butter and sugar well and then beat in the eggs. Mix in the flour and the nuts and finally stir in the dates and water in which they have soaked. Turn into a buttered, shallow ovenproof dish and bake at 190C for 40 - 50 minutes.
2. To make the sauce: Mix the butter, brown sugar and water and boil, until it forms a syrup. Remove from the heat stir in the vanilla and brandy. Pour the sauce over the hot pudding and allow it to soak inches.
Title: Peanut Butter Surprises
Ingredients:
- 1 butter
- 1 peanut butter
- 3/4 brown sugar
- 3/4 sugar
- 2 eggs
- 1 1/2 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream first six ingredients until fluffy.
3. Sift dry ingredients together.
4. Gradually stir dry ingredients into creamed mixture.
5. Stir in chopped peanut butter cups.
6. Drop by heaping spoonful onto ungreased cookie sheet.
7. Bake 12 to 15 minutes or until lightly browned.
8. Remove from cookie sheet and cool on wire rack.
Title: " Ma's" Oatmeal Cake and Icing
Ingredients:
- 1/2 boiling water
- 1 quick oats
- 1/2 margarine
- 1 brown sugar
- 1 1/3 flour
- 2 eggs
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 1 baking soda
- 1 vanilla
- 1/2 margarine
- 6 brown sugar
- 1/4
- 1/2
- 1/4
Instructions:
1. In a small bowl combine quick oats, margarine, and boiling water. Cover and allow margarine to melt, and mixture to cool a bit.
2. Mix remaining cake ingredients and mix well.
3. Spread into 9x13 greased and lightly floured cake pan.
4. Bake at 350°F for approximately 35 minutes or until done.
5. For icing: Mix icing ingredients until well blended. Spread over cooled cake and put under broiler until coconut browns (watch this closely, the coconut will brown fast).