lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberries and Cream Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 2 baking powder
- 1 salt
- 1 1/2 eggs
- 3 vanilla
- 1 1/2 strawberry
- 1 cream cheese
- 1 -3 milk
- 1 powdered sugar
- 2
- 2/3
Instructions:
1. WHIPPED CREAM CAKE.
2. Preheat oven to 350 degrees. Grease and flour 2 round cake pans.
3. Mix flour, sugar, baking powder and salt. Beat whipping cream in chilled medium bowl until stiff. Beat eggs in small bowl until very thick and lemon colored, about 5 minutes.
4. Fold eggs and vanilla into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
5. Pour into pans. Bake until wooden pick inserted in center come out clean, about 30-35 minutes. Cool 10 minutes remove from pans. Cool completely.
6. WHIPPED CREAM CHEESE FROSTING.
7. Beat cream cheese and milk in chilled large bowl on low speed until smooth; beat in whipping cream and powdered sugar. Beat on high speed, scraping bowl occasionally until stiff peaks form.
8. Spread bottom cake layer with 1/2 cup of frosting and top with a layer of strawberries. Place remaining cake layer on top. Spread frosting on top and sides. Arrange strawberries on top of cake in a spiral design.
9. Refrigerate to chill.
10. Enjoy!
Title: Ice Box Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 4 flour
- 1 baking soda
- 1 salt
- 1 vanilla
- 1 pecans
Instructions:
1. Beat butter and sugars until creamy.
2. Add eggs and mix well.
3. Add flour, baking soda, salt, and vanilla.
4. Mix well.
5. Stir in pecans.
6. Shape dough into logs and wrap with plastic wrap of freezer paper.
7. Chill in refrigerator (at least an hour) or freeze.
8. Slice thin and bake in a 350°F pre-heated oven for 10 minutes.
Title: Rompope Cake (Mexican Eggnog Cake)
Ingredients:
- 1 sweetened condensed milk
- 3/4 butter
- 3 eggs
- 1 lime, zest of
- 1/2 flour
- 1/2 evaporated milk
- 1 butter
- 1 fresh strawberries
- 1/2
Instructions:
1. Preheat oven to 180 degrees. Beat the condensed milk and the butter in a large bowl. Add the eggs, one by one. Add the lime zest and the evaporated milk alternately with the flour. Pour batter into a greased and floured cake pan. Bake for 35 minutes or until toothpick inserted in center comes out clean. Invert after 10 minutes and let cool. Level top of cake and pour rompope evenly.
2. For the frosting, beat both ingredients until well combined. Frost cake and garnish as desired.
Title: Pineapple Orange Cake/Cupcakes
Ingredients:
- 1 mandarin oranges
- 1 unsweetened applesauce
- 4 crushed pineapple
- 1/2 sugar-free instant vanilla pudding mix
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, beat cake mix, oranges, egg whites, and applesauce on low speed for 2 minutes.
3. Pour into a 13x9x2 inch baking dish coated with nonstick spray. OR into lightly sprayed muffin pans.
4. Bake at for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
5. In a bowl, combine pineapple and pudding mix. Fold in whipped topping until just blended. Spread over cake.
6. Refrigerate for at least 1 hour before serving.
Title: Strawberry Cream Dessert
Ingredients:
- 2 1/4 graham cracker crumbs
- 6 sugar
- 10 butter
- 1 cream cheese
- 1 icing sugar
- 1 strawberry gelatin
- 1 boiling water
- 1 graham cracker crumbs
- 1/2 sugar
- 1 butter
- 2
- 1 1/2
Instructions:
1. In a bowl combinegraham cracker crumbs, sugar& butter.
2. Press in an ungreased 9x13, refrigerate 15 minutes.
3. Meanwhile in a mixing bowl, beat cream cheese& icing sugar until smooth, whisk in 1 cup whipped topping.
4. Spread over prepared crust.
5. In large bowl dissolve gelatin in boiling water, whisk in yogurt& 6 cups whipped topping until blended.
6. Pour over cream cheese layer, refrigerate 1 hour.
7. Spread remaining whipped topping over strawberry layer, cover& refrigerate overnight.
8. Just before serving combine topping ingredients, sprinkle over whipped topping.
Title: Dumpling Stuffed With Nuts and Raisins (Qatayif)
Ingredients:
- 3 water
- 3 flour
- 1 dried yeast
- 1 sugar
- 1/2 baking powder
- 1 salt
- 2 sugar
- 1 raisins
- 1 cinnamon
- 1
- 2
- 1
Instructions:
1. Pulse the nuts in the mixer until roughly chopped. Mix with the rest of the ingredients for the filling.
2. Make the batter and preheat a frying pan, dip a cotton pad in oil and wipe the pan then pour the batter into small pancakes about 8 cm (3 inches) diameter. Four small pancakes fit in a medium sized frying pan. A pancake skillet is perfect for this if you have one. Repeat oiling the pan for each batch.
3. Cook the pancakes on one side only, remove from the pan when the top sets.
4. Place a teaspoonful of filling in the center of each pancake on the uncooked side (the side with lots of small holes).
5. Pinch the pancake edges around the filling forming a half circle.
6. Fry the filled pancakes, the qatayif should be crunchy but not hard so don't let the oil get too hot.
7. Dip the pancakes in any warm syrup before serving .
Title: Vegan Chocolate-Mint Frosting
Ingredients:
- 1/2 vegetable shortening
- 2/3 cocoa powder
- 3 powdered sugar
- 1/3 unsweetened soymilk
- 1 vanilla extract
- 1 1/2
Instructions:
1. Melt the shortening (microwave). Then put the liquefied shortening into the bowl using the spatula.
2. Add the cocoa and stir contents. Then add the powdered sugar and soymilk and beat on medium. This should take about a minute, or until the frosting is a good consistency.
3. Stir in the extracts and then your done.
Title: Su's Famous Chewy Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1 peanut butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1 baking soda
- 1/2 salt
- 6
Instructions:
1. Preheat oven to 375º .
2. Beat butter, peanut butter, brown and granulated sugar in large bowl until creamy.
3. Add egg and vanilla, mix until fully combined.
4. In a separate bowl, combine flour, baking soda and salt, then add to creamed mixture. If using, mix chips in now. Dough will be crumbly.
5. Shape teaspoonfuls of dough into balls and place on a greased cookie sheet.².
6. Using a fork, mark each with an x.
7. Bake at 375º oven for 10 to 12 minutes, or until golden brown.
8. Remove from oven and let sit for 1 minute; transfer onto wire rack for cooling.
9. Tip Skippy Super Chunk peanut butter adds a delightful crunchy texture.
10. If you absolutely can't wait for these to cool before you eat one, please have a cold glass of milk nearby. They are deceptively hot inside the cookie. You will burn your tongue, rendering your taste buds useless for days. Pity.
Title: Passover Honey Nut Cake in Soaking Syrup
Ingredients:
- 3/4 white sugar
- 1/4 brown sugar
- 1/4 eggs
- 3 orange zest
- 3 salt
- 1 cinnamon
- 1/4 hazelnuts
- 1/4 walnuts
- 1/2 sugar
- 1/2 honey
- 1 water
- 2/3 lemon juice
- 1/4 cinnamon
- 1/3
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Generously grease a 7 inch round layer cake pan (if you do not have one, you can use a round foil pan of the same size available in the supermarket bake aisle).
2. In a medium sized bowl, using a wire whisk, beat the sugars, oil, and eggs. Beat very well until the mixture is thick and a pale yellow. Stir in orange juice, zest, salt, cinnamon, cake meal, and nuts. Turn Batter into prepared cake pan.
3. Bake for 35 to 40 minutes or until top is light brown and set. (Cool at least twenty minutes before adding Syrup). Meanwhile prepare Soaking syrup.
4. Soaking Syrup:
5. In medium saucepan, heat the sugar, honey, orange juice, water, lemon juice, and cinnamon. Heat to dissolve sugar and simmer 5-10 minutes until mixture becomes yrupy. Cool well.
6. Pour Syrup over cooled cake, poling holes in cake with a fork, to permit syrup to penetrate cake. Allow to stand 2 to 4 hours to absorb syrup. You might prefer to refrigerate the cake so that while it is absorbing liquid, it is also firming. Also, The chilled cake offsets it innate sweetness and makes it easier to cut. Serve it on muffin liners, Splayed out as pastry or confection cups, or on pastry doilies.
Title: White Cake With Frosting
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 1 vanilla
- 1 cake flour
- 2 1/4 baking powder
- 3 1/2 salt
- 1 milk
- 1 shortening
- 4 butter
- 1/2 powdered sugar
- 1/4 water
- 1 non-fat powdered milk
- 1/3 salt
- 1/4
- 1
- 1/4
Instructions:
1. Cream sugar and shortening.
2. Add vanilla and coconut flavoring.
3. Sift dry ingredients together.
4. Add alternately to creamed mixture with milk.
5. Add egg whites.
6. Beat 2-3 minutes on high speed of electric mixer.
7. Pour into 2 greased and floured 8-in. pans.
8. Bake in 350 degree oven 30-35 minutes.
9. Frost when cool.
10. Frosting:
11. Cream shortenings and powdered sugar.
12. Reconstitute milk in water and add to creamed mixture with coconut flavoring and salt.
13. Beat at least 5 minutes.
14. Spread on cake.
Title: Frozen, Chocolate Covered, Cookie Sticks
Ingredients:
- 1 flour
- 1/3 sugar
- 1/2 salt
- 1 vanilla
- 1/2 milk
- 1 1/4 chocolate chips
- 3 butter
- 6 -8
- 1/2
- 10 -30
Instructions:
1. Preheat over to 350 deg.
2. In a medium size bowl, mix dry ingredients together.
3. In a large bowl, mix wet ingredients together.
4. Slowly add the dry ingredients, to the large bowl.
5. Put in Freezer for 20 minutes.
6. Take out, and mold into the shape of popsicle, on popsicle sticks.
7. Place on to tin foil covered, cookie sheet, and place in oven for 10-15 minutes.
8. Once not raw, but not too cooked, take out of oven and put straight in to freezer for 10 minutes.
9. While in the freezer, melt all the chocolate chips in the microwave. (approx. 2 min.).
10. Take popsicle out, and smear the melted chocolate over them with a spoon.
11. Put sprinkles or small pieces of candy over them. (optional).
12. Put in freezer for approximately 4 hours.
13. Enjoy!
Title: Butter Ball Cookies
Ingredients:
- 1 butter
- 2 flour
- 2 vanilla
- 1 1/2 walnuts
- 1/4 sugar
- 1/2 salt
- 1 powdered sugar
Instructions:
1. Cream butter,sugar, salt and vanilla.
2. Blend in flour and nuts.
3. Scoop and roll into balls.
4. Bake 325 for 22 to 25 minutes.
5. Remove from oven roll into powdered sugar.
Title: Spicy Pumpkin Bars
Ingredients:
- 2 all-purpose flour
- 1 1/2 brown sugar
- 2 baking powder
- 1 baking soda
- 2 pumpkin pie spice
- 1/4 salt
- 1/2 pumpkin
- 1/2 eggs
- 1
- 2
- 1
Instructions:
1. Heat oven to 350.
2. Grease 15x10x1” pan with shortening; lightly flour.
3. In a large bowl with electric mixer, beat bar ingredients on low speed until moistened.
4. Beat 2 minutes on medium speed. Spread batter in pan.
5. Bake 20-30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
6. Spread frosting over cooled bars.
7. Refrigerate until set, about 30 minutes. Cut into 8 rows by 6 rows.
8. Store in the refrigerator.
Title: Snickerdoodles
Ingredients:
- 1/2 butter
- 1 sugar
- 2 sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1/4 baking soda
- 1/4 cream of tartar
- 1 ground cinnamon
Instructions:
1. In a large bowl, cream butter and 1 cup of sugar until light and fluffy.
2. Beat in egg and vanilla.
3. Combine the flour, baking soda, and cream of tartar and gradually add to the creamed mixture and mix well.
4. In a small bowl, combine the cinnamon and sugar.
5. Shape dough into 1 inch balls and roll in cinnamon sugar.
6. Place 2 inches apart on ungreased baking sheets. Bake at 375 for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.
Title: Weight Watchers 2 Smart Pt. Peanut Butter Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/8 table salt
- 3 reduced-calorie margarine
- 2 light brown sugar
- 1/2 sugar
- 1/4 vanilla extract
- 1
Instructions:
1. Combine flour, baking soda and salt in a small bowl; mix well and set aside.
2. Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
3. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.).
4. Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
5. Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
6. Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.
Title: CHOCOLATE DELIGHT
Ingredients:
- 1 flour
- 1 walnuts
- 1/2 butter
- 11 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 2 instant chocolate pudding mix
- 3 milk
Instructions:
1. Preheat over 300 degrees.
2. combine first 3 ingredients in a bowl.
3. press into 9 x 13" pan.
4. bake for 15 mins.
5. blend cream cheese, confectioners sugar and 1 c cool whip in a bowl.
6. spread over cooled crust.
7. mix pudding and milk until thick.
8. spread over cream cheese layer.
9. top with remaining cool whip.
10. add either chopped walnuts, sprinkles, chocolate chips, etc to top of cool whip.
11. chill overnight.
Title: Date-Filled Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 milk
- 2 baking powder
- 2 flour
- 1 salt
- 1 dates
- 1/2 water
- 3 flour
- 1/2 sugar
Instructions:
1. Cream butter and 1 cup sugar; add eggs and beat well.
2. Add milk.
3. Sift together baking powder, 2 cups flour, and salt; add flour mixture to creamed mixture.
4. Refrigerate.
5. While dough is chilling, make filling by cooking dates, water, 3 tsp flour, and 1/2 cup sugar until thick; add chopped nuts.
6. Roll out dough; cut in rounds.
7. Mound filling in center, place another round on top and seal edges.
8. Bake at 375°F on greased cookie sheets until lightly browned.
Title: White Trash/ Banana Split Pie
Ingredients:
- 1 graham cracker crust
- 1 powdered sugar
- 1 egg
- 1 vanilla
- 8 cream cheese
- 3 bananas
- 1 pineapple chunks
- 1
Instructions:
1. Mix sugar, egg, vanilla, and cream cheese with a mixer.
2. Pour half of the mixer into the bottom of the pan with the pre-made crust.
3. Cut bananas length-wise and cover the pan with a layer of the bananas.
4. Drain the pineapple's juices from the can a make another layer over the bananas.
5. Make another layer with the rest of the cream cheese mixture.
6. Cover up the pie with whipped topping.
7. Stick the cake in the fridge for an hour or so before serving.
Title: Buttered Rum Apple Crisp
Ingredients:
- 1/4 walnuts
- 1/2 quick oatmeal
- 1 flour
- 3/4 sugar
- 1 salt
- 6 butter
- 1/3 unsalted butter
- 1 raisins
- 1/4 port wine
- 4 -6 cognac
- 1 granny smith apples
- 1 golden delicious apples
- cinnamon
- nutmeg
- vanilla ice cream
Instructions:
1. Preheat the oven to 375 degrees.
2. Lightly butter a 9x15-inch baking pan.
3. Cut the chilled butter into the oatmeal, sugar, salt, and flour, with a pastry blender or blend in food processor until it is like coarse crumbs; set aside.
4. Toss butter with apples, raisins soaked in rum, cinnamon and nutmeg.
5. Transfer apple mixture to a greased (with butter) baking dish and top with walnut s and flour topping; Sprinkle more walnuts on top.
6. Bake for 45 minutes or until crisp.
7. Serve hot or warm with ice cream or whipped cream.
Title: Fresh Apple Cake With Caramel Glaze
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 1/2 eggs
- 3 flour
- 3 baking soda
- 1 cinnamon
- 2 nutmeg
- 1/2 salt
- 1/2 apples
- 5 pecans
- 1 1/4 vanilla
- 2 1/4 unsalted butter
- 4 brown sugar
- 1/4 white sugar
- 1/4 heavy cream
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 325.
2. Put sugars and vegetable oil in a mixing bowl, beat til very well blended.
3. Add eggs one at a time, mixing well after each egg.
4. Sift together flour, baking soda, cinnamon, nutmeg and salt, and gradually stir into sugar and eggs, mixing til just blended.
5. Stir in apples, pecans, and vanilla.
6. Pour into buttered and floured 9x13" baking pan, and bake in oven until an inserted toothpick comes out clean (about 1h 15 min.), begin checking after about 50 minutes.
7. Remove from oven and allow to cool completely.
8. While cake is cooling, make glaze, by melting butter in saucepan, add both sugars and salt.
9. Stir til blended and cook over medium heat for 3 minutes.
10. Stir in cream, cook 2 minutes, stirring constantly.
11. Use a skewer or toothpick and poke holes all over top of cake, then pour warm glaze all over surface.
12. Serve warm or at room temperature.
Title: Vegan Pumpkin Pie and Crust
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1/4 salt
- 1/4 canola oil
- 4 -8 soymilk
- 1 pumpkin
- 1 firm silken tofu
- 3/4 vegan sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/4 ground ginger
- 1/4 allspice
- 1/4 ground cloves
Instructions:
1. Preheat the oven to 400°F Set aside a 9” pie plate. In a mixing bowl, sift together the flour and salt. Cut in the oil, drizzling bit by bit and stirring with a fork until all of the oil is added and the flour resembles a coarse meal. Sprinkle the soy milk over the flour, 2 tablespoons at a time, and mix with your hands until you form a solid dough. Be careful not to overwork the dough or to add too much liquid. It should have a drier texture, not moist or soggy.
2. Form the dough into a ball and set on a piece of wax or parchment paper. Place another piece of paper on top and roll out the dough into a circle 1-2 inches wider than the pie plate. Remove the top paper and carefully transfer the crust to the plate. Smooth out the sides, trim off extra dough, and crimp the edges of the crust. Poke all over with a fork before placing in the oven. Cook for 12-15 minutes, until the crust is golden brown. Let cool before pouring in the filling.
3. To make filling, empty the silken tofu into a food processor and blend until smooth. Add the rest of the ingredients and blend until everything is well combined. Pour into the crust and smooth out the top. Bake in a 375F oven for one hour, or until a toothpick comes out almost clean. Let the pie cool for at least 30 minutes before serving.
Title: Peanut Butter Fritters
Ingredients:
- 3/4 flour
- 1/2 brown sugar
- 1/4 baking powder
- 1/4 salt
- 1/8 baking soda
- 1/4 buttermilk
- 3 creamy peanut butter
- 1 egg
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 200 degrees.
2. Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl.
3. In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.
4. Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick.
5. Pour enough oil into a small, deep saucepan to reach a depth of 1 1/2 inches and heat over medium-high heat until the oil registers 310 degrees on a deep-fry or candy thermometer.
6. Working in 3 or 4 batches, drop the batter by rounded teaspoons into the hot oil and cook, turning once, until lightly browned, about 1 1/2 minutes per side.
7. Using a slotted spoon, transfer the fritters to paper towels to drain.
8. Keep the fritters in the oven as you continue frying.
9. Serve hot with the whipped cream and jam.
10. Tip: Keep the oil temperature 310 degrees to keep the fritters light, not greasy.
Title: Peanut Butter Cake (Paula Deen)
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 2 sugar
- 3 1/2 baking powder
- 1 salt
- 2 graham cracker crumbs
- 1/2 peanut butter
- 3/4 shortening
- 1 milk
- 2 milk
- 1 vanilla extract
- 3 eggs
- 2 confectioners' sugar
- 2 butter
- 1/2 heavy cream
- 1/3 salted peanuts
- 1/2 vanilla
- 2
Instructions:
1. Preheat oven to 375-degree if use a metal pan.
2. 325 degrees if using a glass dish.
3. Sift flour, sugar, baking powder and salt together.
4. Add graham cracker crumbs
5. peanut butter.
6. shortening
7. milk and vanilla.
8. beat mixture with electric mixer on low until moistened.
9. then beat on meduim for 2 minutes.
10. Add eggs
11. beat for 1 minute.
12. Bake in greased 9 x 13 inch pan for.
13. 30 to 35 minutes.
14. Do not remove from pan to cool.
15. For the frosting.
16. mix all of the ingredients together.
17. Pour into saucepan.
18. bring to a boil.
19. Boil for 1 minute.
20. Cool slightly
21. With wooden spoon handle.
22. poke holes in the cake.
23. then pour the warm frosting over it.
Title: Quick Raspberry Trifle
Ingredients:
- 1 vanilla instant pudding mix
- 2 fresh raspberries
- 1
- 2
- 1
Instructions:
1. Prepare pudding according to package directions.
2. Arrange a third of the ladyfingers on the bottom of a trifle dish or large clear or decorated bowl.
3. Set another third of the ladyfingers around the inside standing edge of the dish, using half of the pudding to keep them standing upright.
4. Gently combine the jam and half of the fresh raspberries. Spoon half of the jam and berry mixture over the pudding.
5. Layer with the remaining cake, then pudding, then raspberry mixture on top.
6. Chill.
7. Garnish with whipped cream and remaining fresh raspberries.
Title: Rhubarb Raisin Crisp
Ingredients:
- 5 rhubarb
- 2 flour
- 1/2 raisins
- 3/4 brown sugar
- 1 ground cinnamon
- 1/4 salt
- 1/2 flour
- 1/3 quick-cooking oats
- 1/3 butter
- margarine
- vanilla ice cream
Instructions:
1. Combine rhubarb and 2 Tbls. of flour; place in greased 8-in. square pan. Sprinkle with raisins.
2. Combine brown sugar, cinnamon, and salt; sprinkle over raisins.
3. Combine oats and remaining flour; cut in butter until crumbly. Sprinkle over top.
4. Bake at 375 degrees F for 40-45 minutes or until golden brown.
5. Serve warm with ice cream if desired.
Title: Chocolate Hazelnut Crunchies
Ingredients:
- 1/2 hazelnuts
- 1/2 sea salt
- 1
Instructions:
1. Combine the hazelnuts and Brown Rice Krispies in a bowl.
2. In a double boiler, melt the chocolate and salt together.
3. Pour over the hazelnut mixture and stir to thoroughly coat.
4. Spread out onto a parchment or wax-paper lined baking sheet and allow to set.
Title: Noel Pound Cake Loaf
Ingredients:
- 1 red maraschino cherries
- 1 green maraschino cherries
- 1/2 butter
- 1 1/3 sugar
- 3 eggs
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/8 baking soda
- 1/2 sour cream
- 1/2 vanilla extract
Instructions:
1. Drain cherries well; finely chop cherries; press them gently between paper towels to absorb excess moisture; set aside.
2. In a mixing bowl, beat butter, using and electric mixer on medium speed, until creamy.
3. Gradually add sugar, beating until light and fluffy.
4. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
5. Sift together the flour, salt, and baking soda; stir in cherries.
6. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture.
7. Beat batter on low speed just until blended after each addition.
8. Stir in vanilla; pour batter into a greased/floured 9x5 inch loafpan.
9. Bake in a 325° oven for 1 hour or until a pick comes out clean.
10. Cool in the pan on wire rack 10 minutes.
11. Remove from pan; cool completely on wire rack.
Title: Black Walnut Cookies II
Ingredients:
- 2 brown sugar
- 2/3 butter
- 2 eggs
- 1 baking soda
- 1 cream of tartar
- 3 flour
- 1 vanilla
- 1 black walnut
Instructions:
1. Mix batter, using ingredients in order given.
2. Roll into logs about 1 1/2-inch thick.
3. Refrigerate overnight. Cut in 1/4-inch thick slices.
4. Bake at 350° for 8 minutes or until slightly brown.
5. Cool and store in an airtight container.
6. These are a crisp cookie and they keep well.