lumicero/recipes-ing2inst huggingface dataset:
Title: Sheep Wagon Cake (Carrot Cake)
Ingredients:
- 1 1/3 sugar
- 1 1/3 water
- 1 1/3 carrots
- 1 raisins
- 1 butter
- 1 cinnamon
- 1 nutmeg
- 1 clove
- 1 salt
- 2 1/2 baking soda
- 1 baking powder
- 1
- 2
Instructions:
1. In mid sized sauce pan, put sugar, water, carrots, raisins, butter and spices, bring to boil turn down and simmer five minutes.
2. Remove from heat, cover and rest for 12 hours, Comment on the recipe "the secret of this cake is to let the boiled ingredients stand for twelve hours" I have always followed this step.
3. Then add the baking soda mixing to dissolve, add the flour, salt and baking powder. Lastly fold in the nuts (if you decide to also add the glazed fruit as I do for the holidays, fold these in as well).
4. Put the batter into two well greased loaf pans or 1 tube pan -- (as with many of the old recipes I use my judgement on the loaf pans) Have used the 8 1/2 x 4 x 2 1/2. One friend makes these for gifts using a number of small sized loaf pans. I would think it depends on the size loaf you are wanting.
5. Bake 275 for 2 hours. This may vary from oven to oven.
6. Cool and wrap -- I like to leave this one mellow a few days before using. Keeps well. Yield depends on serving size but should make for 10 to 12 servings.
Title: Cola Chocolate Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 2 white sugar
- 3/4 brown sugar
- 2 baking soda
- 1 baking powder
- 1/8 salt
- 1 vanilla
- 2 eggs
- 1/2 buttermilk
- 1 yogurt
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Line two twelve cup muffin tins with cupcake lines.
3. In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt.
4. Stir in all wet ingredients- vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes.
5. Pour into prepared pan.
6. Batter will be thin.
7. Bake for 20-24 minutes or until cupcakes test done.
8. (Cupcakes should be slightly puffed up in centre and spring back when touched).
9. Freeze frosted or unfrosted.
10. Makes 18 to 24 (medium).
11. Recipe can be doubled or tripled.
Title: Banana Layer Cake With Peanut Butter Frosting
Ingredients:
- 1 pudding
- 1 water
- 1/4 banana
- 1/3 eggs
- 1 creamy peanut butter
- 3
- 1
- 1/2
Instructions:
1. In a large bowl, combine all ingredients, beat on low speed 1 minute, then beat 2 minutes at medium speed.
2. Pour into 2 greased and floured 9 inch layer cake pans.
3. Bake at 350 degrees for 30-33 minutes.
4. Cool in pan 10 minutes. Remove from pan and cool completely on wire rack.
5. Microwave frosting on high for 15-20 seconds. Immediately stir in peanut butter.
6. Frost cake and sprinkle chopped peanuts on top and press chopped peanuts on sides of cake.
Title: Cream Filling
Ingredients:
- 5 flour
- 1 milk
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1 vanilla
- 1/2 salt
Instructions:
1. Combine flour and milk. Bring to a boil and stir until thickened. Cool completely.
2. Cream everything else with an electric mixer. Beat in the cooled milk until the sugar is dissolved.
3. Use as you desire. It tastes alot like a hostess cake filling, and would go great in chocolate cupcakes.
Title: Great Grandma Hallock's Oatmeal Cookies
Ingredients:
- 1 flour
- 1 brown sugar
- 3 quick-cooking oatmeal
- 1 margarine
- 1/4 boiling water
- 1 1/2 baking soda
Instructions:
1. Mix flour and brown sugar.
2. Add oatmeal and stir.
3. Melt butter and add to dry ingredients.
4. Mix baking soda into boiling water.
5. Add baking soda and water to other ingredients and stir well.
6. Place batter into aluminum foil-lined loaf pan and place in freezer for several hours.
7. Slice and bake at 375°F for 10 minutes, then cool on wire rack.
8. P.S. Don't let anyone get into the cookie dough for a taste test while it sets in the freezer, as the dough is SO VERY GOOD. Every one will want to eat it before before it makes it into the oven.
Title: Secret Kiss Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 2 confectioners' sugar
- 1
Instructions:
1. Preheat over to 375 degrees.
2. Beat butter. Add vanilla then blend at medium speed with mixer. Add flour mix at low speed until blended. Chill dough approximately 10 minutes.
3. Take the unwrapped kiss, wrap some of the chilled dough all around the kiss. Place on ungreased cookie sheet. Bake 8 minutes. While warm, roll in confectioners sugar.
Title: Lemon Curd Filling
Ingredients:
- 4 granulated sugar
- 4 1/2 fresh lemon juice
- 3 unsalted butter
- 2 salt
- 1 lemons, zest of
- 2
Instructions:
1. In a non-reactive saucepan, whisk yolk and sugar until well combined.
2. Add remaining ingredients except lemon zest.
3. Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
4. DO NOT ALLOW TO BOIL.
5. Pour through strainer, stir in zest.
6. chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.
Title: Cookie Pizza With Peanut Butter
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1/2 baking soda
- 3/4 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 peanut butter
- 1/2
- 1
Instructions:
1. Preheat oven to 375° degrees F.
2. Lightly grease a 12 - 14 inch pizza pan.
3. Combine flour, soda and salt; set aside.
4. Combine butter and sugars, mix together.
5. Beat in egg, vanilla and add the flour mix. Stir in one-half of the chocolate chip package; spread on the pan.
6. Do not spread to the edges, leave a one inch space as the cookie will spread to the edge as it bakes.
7. Bake 18 to 24 minutes or until lightly browned.
8. Immediately add the rest of the chocolate chips from the package on top of the baked pizza.
9. Drop spoonfuls of peanut butter on top; let it rest for 5 minutes or until shiny and soft; smooth out the melted chocolate and peanut butter and add the chopped candy pieces on top.
Title: Cookies-And-Cream Cake
Ingredients:
- 18 1/4 water
- 1 1/4
- 1/3
- 3
- 1 1/2
- 16
- 1/2
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine cake mix, water, oil, and egg whites until smooth.
3. Gently stir in crushed cookies.
4. Pour batter into greased and floured 9x13" pan.
5. Bake 25 to 35 minutes, or until toothpick inserted in center comes out clean.
6. Cool completely.
7. Mix frosting ingredients and spread over cake. (I also crushed Oreos over the top of the frosted cake for extra Oreo flavor).
Title: Krispy Kreme Bread Pudding II
Ingredients:
- 2 sweetened condensed milk
- 2 chocolate chips
- 1 raisins
- 1 eggs
- 1 cinnamon
- 2 salt
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine ingredients, except ice cream, in a large bowl.
3. Let sit for 15 minutes.
4. Bake 45 to 50 minutes or until bread pudding has browned.
Title: Perfect Every Time Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/2 salt
- 1/2 unsalted butter
- 1
Instructions:
1. Pulse flour, sugar, and salt in food processor several times to combine.
2. Add butter, and pulse 5 times, or until mixture resembles coarse sand.
3. Beat egg yolk and 1/4 c ice water in bowl with fork. Add liquid to flour mixture in food processor. Pulse until dough just comes together.
4. Transfer to large piece of plastic wrap or wax paper and press into flat disk. Wrap tightly, and chill 1 hour, or overnight.
5. Roll out to desired size on well-floured work surface and bake according to recipe directions.
Title: Red Velvet Chocolate Cake
Ingredients:
- 3 shortening
- 1 white sugar
- 1/2 eggs
- 1 1/4 vanilla
- 2 flour
- 1 salt
- 2 milk
- 1/2 baking soda
- 1 vinegar
- 1
Instructions:
1. Prepare cake pan (s) for baking by rubbing them with butter and sprinkling flour throughout the inside.
2. You can either use one 9"x13" pan or two circular 8" or 9" cake pans.
3. Make a paste of cocoa and red food coloring.
4. Set aside.
5. Cream shortening and white sugar.
6. Add 2 eggs, beat well.
7. Add vanilla and the paste of cocoa and red food coloring.
8. Sift 2 cups of flour and salt.
9. Add alternatively with milk.
10. Beat mixture well.
11. Dissolve baking soda in vinegar.
12. Add to cake mixture while foaming.
13. Pour mixture into pan (s) for baking.
14. Bake at 350 degrees for around 40 minutes.
15. Test to see if the cake is done by sticking a toothpick into its center.
16. If it comes out clean, the cake is done.
17. After cooled, top with Red Velvet Chocolate Cake Icing.
Title: Ginger Molasses Cookies
Ingredients:
- 2 3/4 flour
- 2 baking soda
- 1 ginger
- 1 cinnamon
- 1/2 ground cloves
- 1/2 salt
- 1 brown sugar
- 1/2 butter
- 1/2 molasses
- 1 egg
- sugar
Instructions:
1. In a small bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt.
2. In a large bowl, beat together brown sugar, butter, molasses and egg until smooth.
3. Add dry ingredients and beat until smooth.
4. Refrigerate 1 hour.
5. Shape dough into 1 inch balls. Roll in sugar, if desired.
6. Place 2 inches apart on ungreased cookie sheet. Press flat with a glass dipped in sugar.
7. Bake at 375 degrees for 10 minutes.
Title: Thin Layer Chocolate Cake
Ingredients:
- 2 eggs
- 7 butter
- 1/2 sour cream
- 1/2 sugar
- 1/4 water
- 1/4 sugar
- 2/3 butter
- 3 milk
- 3/4 vanilla
- 1/2
- 1
Instructions:
1. Cake: mix all ingredients together with mixer.
2. Grease and Flour 8 inch cake pans.
3. Pour about 1 to 1 1/2 cups of batter in each pan (depending on how thick you want the cake layers) then spread out the batter evenly in the pans.
4. Bake at 300 for about 15 to 20 minutes until done.
5. Icing: Mix sugar and cocoa in large pot.
6. Add milk, butter and vanilla.
7. Cook over medium heat until boiling, stir constantly.
8. Lower heat and continue to stir.
9. As layers come out of the oven spread icing on them, stacking the layers and finish off by putting icing on side and top.
10. The icing will set like fudge as the cake cools.
11. This will make a 10 to 15 layer cake.
Title: Strawberry Pie With Bisquick Crust
Ingredients:
- 1 Bisquick
- 1/4 butter
- 3 boiling water
- 1 sugar
- 3 cornstarch
- 1 strawberry
- 1 water
Instructions:
1. For the crust: Mix together the bisquick, butter and boiling water. Spread in pie pan with hands and bake at 400 degrees for 8 minutes.
2. Fill cooled shell with clean berries. I leave my berries whole starting in the middle of the pie pan and going around in a circle.
3. Meanwhile, combine 1 cup sliced berries and 2/3 cup of water in saucepan and cook until it comes to a boil.
4. Blend together the sugar, cornstarch and 1/3 cup water. Mix well and then pour into above boiling mixture, stirring constantly while boiling.
5. Cook for 1 minute and then pour over the berries in pie pan.
6. Refrigerate at least 1 hour. Serve with whipped cream if desired.
Title: Mexican Wedding Cakes
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1/4 salt
- 1 vanilla extract
- 2 flour
- powdered sugar
Instructions:
1. Preheat oven to 400 degrees.
2. Cream butter adding sugar gradually.
3. Blend in salt, vanilla, and flour.
4. If too soft, chill until firm.
5. Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
6. Bake in preheated oven about 12 minutes, or until golden brown.
7. While still hot, roll cookies in powdered sugar.
8. Move to a wire rack to cool.
Title: Gâteau Au Sucre à La Crème (Cream Fudge Cake
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1 egg
- 1 flour
- 1 baking powder
- 1/2 milk
- 1 vanilla
- 1 brown sugar
- 1/2 butter
- 1/4 milk
- 1 powdered sugar
Instructions:
1. For cake, mix first 7 ingredients. Pour mixture into 8-inch greased pan.
2. Cook in oven for 20 minutes at 350 degrees until inserted toothpick comes out dry.
3. Meanwhile, mix next three ingredients (brown sugar, butter, and milk) in a pot, and bring to boil slowly until brown sugar is melted (2 to 3 minutes).
4. Remove from heat and let cool completely. Then, add powdered sugar, and spread on cooled cake.
Title: Cinnamon Mocha Chippers!
Ingredients:
- 3 all-purpose flour
- 2 cinnamon
- 1 nutmeg
- 1/2 baking soda
- 1/4 salt
- 1 1/2 brown sugar
- 1 unsalted butter
- 2 vanilla
- 1 orange zest
- 2 instant coffee
- 2
Instructions:
1. Preheat oven to 350 degrees farenheit and line cookie sheets with parchment paper.
2. Cream butter and sugar.
3. Beat in orange zest and vanilla.
4. add coffee granules and eggs.
5. Sift in dry ingredients and mix until just blended.
6. add chocolate chips.
7. using a two tablespoon scoop, scoop dough and roll into a ball and place on prepared cookie sheets, place a few inches apart. Gently flatten balls with palms. Bake for 12 minutes or until set but still gently soft to the touch.
Title: Devilopachaun's One Pan Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1/4 cocoa powder
- 3/4 baking soda
- 1/2 table salt
- 5 distilled white vinegar
- 1 vanilla extract
- 1 water
- 1 confectioners' sugar
- 1/4
Instructions:
1. Adjust oven rack to middle position and heat oven to 350°F Coat 8-inch-square baking pan with nonstick cooking spray.
2. Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make one large and two small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan and mix until just a few streaks of flour remain. Immediately put pan in oven.
3. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners' sugar.
Title: South African Milk Tart (Melktert)
Ingredients:
- 2 1/2 unbleached white flour
- 2 baking powder
- 1/4 salt
- 1 butter
- 1 sour cream
- 2 milk
- 1/2 sugar
- 1/4 unbleached white flour
- 5 eggs
- 1/4 salt
- 1 vanilla extract
- 1 cinnamon
- 2 brown sugar
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. For the crust, combine the flour, baking powder, and salt in a large bowl.
3. Cut in the butter with a pastry cutter or knife until the flour resembles a coarse cornmeal.
4. Stir in the sour cream to form a soft dough.
5. Dust the dough with flour and form it into a ball.
6. On a generously floured surface, roll out the dough to fix at 11x13-inch baking sheet or a 14-inch pizza pan. It will be thicker than a usual pie crust.
7. Carefully lift the dough and lay it out flat on the unoiled pan. Crimp the edges by pinching them to form a rim. Pierce the dough with a fork in several places.
8. Bake for 25-30 minutes until crisp and golden.
9. Meanwhile, make the custard by heating the milk to boiling.
10. Combine the sugar, flour, eggs, and salt in a blender.
11. When the milk begins o foam, pur it slowly into the whirling blender.
12. Pour the custard back into the saucepan. Cook over medium heat, stirring constantly for 3-5 minutes, until thickened.
13. Remove from the heat, and stir in the vanilla and almond extracts. Set aside.
14. When the crust has baked, spread the custard filling evenly over it.
15. Generously sprinkle the top with cinnamon and brown sugar. Return the tart to the oven for about 15 minutes, until the brown sugar melts and the top of the custard is firm.
16. Serve the milk tart warm or cold.
Title: Melo's Chocolate Hummus
Ingredients:
- 1 dates
- 1 black beans
- 3 peanut butter
- 1 cocoa powder
- 1/2 vanilla
- 1/2 salt
- 1 honey
- 1 water
- 2 -4
Instructions:
1. If the dates or raisins are dry, cover with boiling water for 5 minutes, strain and save the water.
2. Place the rest of the ingredients except for the soaking water in a food processor and process until totally smooth, adding the liquid as needed.
3. Let hummus sit for several hours so the flavors can get to know each other.
Title: Blackberry Cobbler
Ingredients:
- 6 fresh blackberries
- 2 1/2 water
- 1/4 salt
- 3/4 - 1 granulated sugar
- 2 all-purpose flour
- 2 baking powder
- 2 granulated sugar
- 1/2 salt
- 4 unsalted butter
- 3/4 half-and-half
- 2 unsalted butter
- 6
Instructions:
1. To make the sauce:
2. Put the blackberries and water in a nonreactive saucepan. Crush the berries gently with the back of a wooden spoon and bring to a low simmer. Cook partially covered for 25 minutes, stirring occasionally. Strain the berries through a fine mesh sieve, pressing gently on the solids until all the juice is extracted. Discard the solids, and add the salt to the juice along with ¾ cup of the sugar. Taste for sweetness. The juice should be rather sweet. Set aside to cool.
3. Preheat the oven to 425°F
4. To make the dumplings:
5. Sift together the flour, baking powder, sugar and salt into a mixing bowl. Using your fingers, quickly work the chilled butter into the flour mixture, until it is the texture of oatmeal. Pour the half and half over and stir just until the dough comes together. Turn the dough onto a lightly floured surface, and knead six to eight turns, with floured hands. Pat or roll the dough into a disc ½ " thick. With a biscuit or cookie cutter, stamp out 8 rounds 2 1/2" to 3" in diameter. Arrange the cut dumplings in a buttered 2 quart baking dish and pour the cooled blackberry sauce over them. Bake in preheated oven for 20 minutes. Remove the baking dish from the oven and carefully baste the dumplings. Then dot the tops with small pieces of butter and sprinkle the crushed sugar cubes over. Return to the oven and continue baking for an additional 10-15 minutes until the dumplings are golden brown. Serve the dumplings warm with some of the blackberry sauce spooned over and a large scoop of vanilla ice cream.
Title: Gingerbread Cake
Ingredients:
- 2 3/4 cake flour
- 2 ground ginger
- 1 cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1 salt
- 2 baking powder
- 1 sugar
- 2/3 brown sugar
- 1 butter
- 4 eggs
- 1 vanilla
- 1 1/4 milk
Instructions:
1. Heat oven to 325 degrees F (165 degrees C, gas mark 3).
2. Grease and lightly flour bundt pan; set aside.
3. In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder; set aside.
4. In large bowl, combine sugar, brown sugar, and butter. Beat 3 minutes, until light and fluffy, scraping bowl often.
5. Add eggs, one at a time, beating well after each addition.
6. Blend in vanilla.
7. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk.
8. Spoon batter into prepared pan, spreading batter slightly up into the sides of the pan.
9. Place pan on baking sheet and bake for 55-65 minutes, until toothpick inserted in center comes out clean.
10. Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely.
11. Cake can be dusted with powdered sugar or decorated with frosting and candies.
Title: Louisiana Bread Pudding
Ingredients:
- 1/2 butter
- 2 eggs
- 4 heavy whipping cream
- 3 sugar
- 1 cinnamon
- 1 vanilla extract
- 1 1/2 Bourbon
- 1 butter
- 1/2 powdered sugar
- 1/2 Bourbon
- 1 1/2 vanilla
- 1/3 heavy cream
- 1/2 white chocolate chips
- 1/3
- 1
Instructions:
1. Preheat oven to 350. In a large mixing bowl whisk together eggs, cream, and milk until well combined. Add in sugar cinnamon vanilla and splash of butter until everything is well blended(you can smell heaven). Now you have to get messy, break up all of the bread into the custard and fold together by hand until all of the bread is soaked(you will have some excess liquid but its ok) and let sit for about 20 minutes. Melt the the 1 stick of butter and pour the melted butter in a 13 x 9 baking dish. Pour the bread pudding into the dish and bake for 50-60 minutes in which i prefer 60 but your oven is different but the sides should form a nice brown crust.
2. For the sauce,slightly melt white chocolate chips in a bowl in microwave and set aside. In a saucepan melt 1 stick butter on medium heat until it starts to slightly bubble, add in bourbon, cream and powdered sugar and whisk while still on heat until well combined and then add melted white chocolate chips and continue to whisk, if too thick add more cream.
3. I say start the sauce 20 minutes before you pull the bread pudding out of the oven and if you decide not to use the white chocolate chips in the sauce then substitute 1 cup of granulated sugar for the powdered sugar and add more bourbon.
Title: Pineapple Upside Down Cake
Ingredients:
- 1 margarine
- 2 brown sugar
- 1/4 maraschino cherries
- 8
- 1
Instructions:
1. Spray pan with non-stick cooking spray. Drain pineapple.
2. Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan.
3. Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple.
4. Bake at 350 degrees F., 25 to 30 minutes or until toothpick inserted in center comes out clean.
5. Cool 5 minutes. Loosen edges and turn out onto serving platter.
Title: Cinnamon Dessert Stromboli
Ingredients:
- 1 butter
- 6 ground cinnamon
- 1 1/3 brown sugar
- 5 pecans
- 5
Instructions:
1. Combine butter, cinnamon, sugar, and pecans in a small bowl; set aside.
2. Roll out bread dough into a rectangle, approximately 1/8" thick; be sure it's not longer than your baking pan! (If it springs back too much, let the dough rest before rolling some more.).
3. Spread the sugar mixure onto the center of the dough, leaving 1/2" at the ends and enough bare dough on the sides for folding over.
4. Bring the long sides in to form a seam on the top; pinch together well.
5. Fold the ends in; pinch, or press closed with a fork- it can easily open while baking and all the yummy sugar mixture will run out!
6. Bake at 350 for about 25 minutes; remove when nicely browned.
7. Let rest for 15 minutes, then slice and enjoy!
Title: Ladyfingers
Ingredients:
- 1/2 cake flour
- 3 granulated sugar
- 2 vanilla
- 1/2 cream of tartar
- 3 granulated sugar
- 1/8 powdered sugar
- 3
Instructions:
1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. To make the piping of the cookies easier, use a pencil and ruler to divide the parchment paper into three- 3 inch (7. 5 cm) rows, with about 1 inch (2. 54 cm) between rows.
3. Have ready a large pastry bag fitted with a 1/2 inch (1. 25 cm) round tip.
4. In your electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow.
5. (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.) Beat in the vanilla extract.
6. Sift the cake flour over the batter but do not fold together.
7. In a clean bowl, with the whisk attachment, whip the egg whites until foamy.
8. Add the cream of tartar and continue to beat until soft peaks form.
9. Gradually add the 3 tablespoons (36 grams) white sugar and whip until stiff peaks form and the whites are glossy.
10. Fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated.
11. Transfer the batter to the pastry bag and, holding the bag at about a 45 degree angle to the baking sheet, pipe the batter into 3 inch (7. 5 cm) long ladyfingers, using the lines drawn on the parchment paper as your guide.
12. Pipe the batter leaving about a 1 inch (2. 54 cm) space between the cookies.
13. When you have piped all the cookies, place the powdered sugar in a wire strainer, and lightly sift the sugar over the tops of the cookies.
14. Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed with a finger.
15. Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack.
16. Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a flat spatula, while they are still warm.
17. If you left them completely cool before removing them from the parchment they stick and hard to remove without breaking.
18. Finish cooling the ladyfingers on the wire rack before using or storing.
19. If you are not using the ladyfingers right away, freeze them.
20. Ladyfingers stale very quickly unless they are soaked in a liquid.
21. To store, place in a plastic bag between layers of wax or parchment paper and freeze up to 2 weeks.
22. Makes about 4 1/2 dozen 3 inch (7. 5 cm) Ladyfingers.