lumicero/recipes-ing2inst huggingface dataset:
Title: Diet Low Fat Strawberry Topped Cake
Ingredients:
- 18 1/4 egg substitute
- 2 diet ginger ale
- 12 Cool Whip Free
- 8 strawberries
- 10
Instructions:
1. Turn Oven on to 350.
2. Pour cake mix into a large mixing bowl, and add the can of soda, and 2 eggstirs.
3. Use an electric mixer until the consistency is perfectly smooth (about 3-4 minutes to be sure).
4. Pour in desired amount of sprinkles and stir it all up.
5. Pour mix into a 13 x 9 inch pan, or 2 8 x 8 round pans.etc.
6. Bake according to box instructions (about 29-35 minutes).
7. Let cool for 30 minutes or more.
8. Carefully "ice" the cake with however much Cool Whip is desired, making sure not to cause the cool whip to become "unwhipped." (Do not mix the cool whip up, but rather dab it on and make it look textured).
9. Then sprinkle a tad of sugar onto the diced strawberries (if desired) and sprinkle the strawberries on top of the cool whip layer.
10. Enjoy your low calorie, low fat, diet soda cake!
Title: Pawpaw Pie
Ingredients:
- 1 sugar
- 1 milk
- 1 egg
- 2 all-purpose flour
- 1/4 cornstarch
- 1 1/2 salt
- pawpaw
Instructions:
1. Place all ingredients into stew pan and stir together.
2. Cook over medium heat until thickened.
3. Pour into unbaked pie shell and bake until the crust is done.
Title: Little Pear-Raspberry Pot Pies
Ingredients:
- 15 sugar
- 1 sugar
- 2 cornstarch
- 3 crystallized ginger
- 1 ground cinnamon
- 1/4 pears
- 3 fresh raspberries
- 1/2 frozen unsweetened raspberries
- 2 milk
Instructions:
1. Place oven rack in lowest position. Heat to 400°F You'll need 6 deep (1 cup capacity) ramekins that measure about 3 1/2 inches across top (See Note) and a foil-lined rimmed baking sheet.
2. Unroll or unfold pie crust on work surface. Cut three 4 1/2 inch circles out of each crust, then a 1 inch circle out of center of each. Discard scraps.
3. Mix 1 cup of sugar, the cornstarch, ginger and cinnamon in a large bowl. Add pears and raspberries; toss gently to mix and coat. Divide evenly among ramekins. Center crust rounds over filling; turn overhang under to make a stand-up edge. Flute or crimp edge, gently pressing pastry onto rim of ramekins to adhere. Brush middle of crusts with milk and sprinkle with remaining 2 tbs sugar. Place on prepared baking sheet.
4. Bake 40 to 45 minutes until filling bubbles and juices thicken. Remove pies to a wire rack and cool 15 minutes. If serving hot, or cool completely and serve at room temperature.
5. NOTES You can also use 12-oz. custard cups. The crust will fit on top without an overhang.
Title: Colossal Caramel Apple Trifle
Ingredients:
- 1 milk
- 6 vanilla instant pudding mix
- 3 apple pie spice
- 1 pecans
- 1
- 1 1/2
- 2
Instructions:
1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
2. Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
3. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
Title: Stroop Cake
Ingredients:
- 4 flour
- 1 granulated sugar
- 1 brown sugar
- 2 baking soda
- 2 cinnamon
- 2 eggs
- 1 water
- 2
Instructions:
1. Mix all ingredients together.
2. Put in Angel Food pan.
3. Bake at 350F for 1 hour.
Title: Cake Mix Italian Cream Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1 1/2 eggs
- 4 canola oil
- 1/2 pecans
- 1 walnuts
- 2 flaked coconut
- 3 butter
- 6 cream cheese
- 1 -2 confectioners' sugar
- 2 1/2 flaked coconut
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
3. With electric mixer, beat for 2 minutes at medium speed.
4. Fold in the chopped nuts and coconut.
5. Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
6. Bake for 45 minutes or until toothpick inserted off center comes out clean.
7. Cool completely before frosting.
8. In a medium sized mixer bowl, blend the butter and cream cheese.
9. Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
10. Frost cake with frosting and sprinkle with coconut.
Title: Grand Marnier Chocolate Cookie Balls (No Bake)
Ingredients:
- 3 1/4 powdered sugar
- 1 light corn syrup
- 3 Grand Marnier
- 4 granulated sugar
- 1/2
- 1/3
Instructions:
1. In very large bowl, combine wafer crumbs, cocoa, and powdered sugar. Mix thoroughly.
2. Add corn syrup, orange extract, and Grand Marnier and stir until large ball forms. If too crumbly add small amounts of corn syrup or liqueur until mixture sticks together well.
3. Roll in your hands to form into 1 inch balls (I used a small cookie scoop and then rolled into balls).
4. Roll balls in granulated sugar and place on wax-paper lined tray.
5. Store in airtight container for a few days to build flavor. Place wax paper between layers of cookie balls to prevent sticking together.
6. If desired, can roll in powdered sugar or cocoa instead of granulated sugar. If sugar disappears while balls are being stored, roll again in sugar before serving.
Title: Chocolate Banana Pudding Pie
Ingredients:
- 4 milk
- 2 margarine
- 1 graham cracker pie crust
- 6 bananas
- 2 milk
- 2 3/4 vanilla instant pudding mix
- 5 1/2 banana cream instant pudding
- 1 1/2
Instructions:
1. Microwave semi sweet chocolate,milk and margarine in medium bowl on high 1-2 minutes,stirring every 30seconds.
2. Spread evenly in pie shell.
3. Refrigerate 30 minutes or until firm.
4. Arrange banana slices over chocolate.
5. Pour milk into lg. bowl.
6. Add pudding mixes.
7. Beat with whisk 1 minute.
8. Let stand 5 minutes.
9. Spoon pudding mixture over bananas.
10. Spread whipped topping on top.
11. Refrigerate at least 4hrs or until set.
Title: Soft Gingerbread Cookies
Ingredients:
- 1/3 dark molasses
- 1/3 honey
- 3/4 butter
- 1/4 vegetable shortening
- 1/2 brown sugar
- 1 vanilla extract
- 2 flour
- 1/2 baking soda
- 1/2 baking powder
- 1 pumpkin pie spice
- 1 ground ginger
- 1/8 allspice
Instructions:
1. In a medium size bowl, whip together the molasses, honey, butter, shortening, brown sugar and vanilla extract until fluffy and there are no visible large chunks for butter or shortening. Sift into this mixture the flour, followed by the remaining ingredients. Stir until combined.
2. The dough will be soft, like a very thick batter. Scoop it onto a sheet of waxed paper and roll into a short, wide log. Make sure all of the dough is covered, and refrigerate for a few hours (I prefer to let it chill overnight) to allow the flavours to fully develop. You can bake the dough before refrigerating, but the resulting cookie will not be as tasty.
3. Remove the dough from the refrigerator and pinch off about 2 tablespoons worth of the dough, roll it into a ball and place it on an ungrease cookie sheet. Place each cookie dough ball about 2 inches apart (on a standard half-sheet pan, you can fit 15 cookies) and tamp down the dough balls with the palm of your hand or the bottom of a drinking glass. The cookies will spread out and become thinner, but if you do not flatten the cookie balls a bit, the centers will not cook all the way through.
4. Bake at 350 for 8-10 minutes, but watch the cookies carefully, as the bottoms tend to burn quickly. You'll know the cookies are done when the tops change from a darker brown to a more opaque, lighter brown colour.
Title: Coffee Cream (Kaffeecreme)
Ingredients:
- 1/2 extra strong coffee
- 1/2 sugar
- 2 1/2 cornstarch
- 2 egg
- 1
Instructions:
1. In a medium pan bring coffee, cream or milk, and sugar to a boil. In a small bowl add corn starch and dissolve in water. Constantly stirring, add cornstarch to coffee mixture and cook for 3 minutes. Remove from heat.
2. Beat egg yolk and stir into coffee mixture, bring to a boil. Remove from heat. Fold in beaten egg white and pour into glass serving bowl. Chill thoroughly in refrigerator and decoreate with whipped cream before serving.
Title: Gingersnaps!
Ingredients:
- 1 1/2 whole wheat flour
- 1 unbleached flour
- 1 dark brown sugar
- 1 1/2 baking soda
- 3 ground ginger
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/2 salt
- 1/2 light molasses
- 1/3 water
- 1/3
Instructions:
1. Sift the dry ingredients together in a large bowl.
2. Warm the molasses, and mix the molasses, oil and water.
3. If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this.
4. Mix the wet ingredients into the dry ingredients.
5. The dough should be quite stiff, and not particularly sticky.
6. If it is too soft and sticky, add a little more flour.
7. Preheat the oven to 350°F.
8. Roll out the dough to about 1/4" thick, and cut out with cookie cutters.
9. Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled.
10. Re-roll and cut the scraps, until the dough is gone.
11. Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.
Title: Hazelnut Espresso Cookies
Ingredients:
- 2 hazelnuts
- 1 sugar
- 3/4 salt
- 4 vanilla extract
- 1/2 orange zest
- 1
Instructions:
1. Preheat oven to 325°F Place racks in center of oven.
2. Line baking sheets with parchment paper.
3. Place sugar, salt, espresso powder and nuts in food processor and process until fine. Transfer mixture to mixing bowl.
4. In another bowl beat egg whites until stiff.
5. Fold nut mixture gently into egg whites. Add vanilla and orange zest and mix until blended.
6. Spoon batter onto cookie sheets but don't crowd.
7. Place in oven and bake for 25 minutes or until golden on top.
Title: Smore-On-A-Stick
Ingredients:
- 10 marshmallows
- 10 graham crackers
- 3
- 9
Instructions:
1. First, you will want to clean off your cooking space.
2. Then, take your Chocolate Chips and put them in a microwavable bowl and stick them in your microwave for 1:30.
3. Open your skewers. Take ten out and put them in the corner of your cooking area. Open your bag of marshmellows.
4. Take your graham crackers, and put them in a plastic bag and SMASH 'EM.
5. Then, take the powdered graham crackers and pour them in a bowl.
6. Take your melted chocolate chips and stir them until they are a liquid-ish substance.
7. Next, take one of your marshmallows, and twist them around in the melted chocolate chips and then twist them in your smashed graham crackers. Repeat this step 9 more times. When done, place them on a pan with a cooking sheet. DO NOT SET THE OVEN!
8. To store them place each one in one small ziplock bag with the back of the skewer sticking up. (See Image 2).
9. Sit down with your friends and have a good yummy snack!
Title: Chocolate Swiss Roll
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 1/4 plain flour
- 2 icing sugar
- 1 vanilla essence
- 1
- 1/2
Instructions:
1. Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
2. Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
3. Using a metal spoon, gently fold in the combined sifted flour & cocoa.
4. Spread the mixture into the tin & smooth the surface.
5. Bake for 10 -12 mins, or until the cake is just set.
6. Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
7. When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
8. Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
9. Beat the cream, icing sugar & vanilla essence until stiff peaks form.
10. Spread the cream over the cake, leaving a 1/2 inch border all the way around.
11. Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
12. Refrigerate until serving - dust with extra icing sugar before serving.
13. Cut into slices to serve.
Title: Syrup Tart
Ingredients:
- 1 golden syrup
- 2
- 1/2
Instructions:
1. Preheat oven to Gas 6/400F degrees.
2. Line a pie plate with the rolled out pastry.
3. Prick the base with a fork.
4. Mix the syrup, breadcrumbs and lemon juice.
5. Spread it over the pastry base.
6. Bake for 20 minutes.
Title: Baked Apples With Philly Custard
Ingredients:
- 4 apples
- 250 wine
- 1 cinnamon stick
- 1/4 brown sugar
- 250 cream cheese spread
- 1/2 milk
- 2 caster sugar
- 1 vanilla bean
- 1 milk
- 1 arrowroot
- 1
Instructions:
1. CUT apples into three slices, place into a large shallow baking dish with the wine and cinnamon. Sprinkle over the brown sugar. Bake at 180°C for 20 minutes until tender. Spooning the syrup over the apples occasionally.
2. WHISK together the cream cheese and milk. Heat in a saucepan. Add sugar, vanilla bean and custard powder paste. Bring to the boil, stirring until thickened.
3. REMOVE apples from syrup, and keep warm. Pour syrup into a small saucepan. Combine arrowroot with some of the syrup to form a paste. Add to saucepan, and simmer until thickened. Serve apple slices with syrup and custard.
Title: My Autumn Apple Sponge Cake
Ingredients:
- 125 self raising flour
- 125 granulated sugar
- 125 butter
- 1 1/2 margarine
- 1 baking powder
- 2 lemon, juice and zest of
- 2 apples
- 2 eggs
- 1/4 sultanas
- cinnamon
Instructions:
1. Preheat the oven to 180c/gas4. Grease and line the base of a loose based tin approximately 20cm.
2. Cut the apples into quarters and remove the cores. Slice lengthways and toss in bowl of lemon juice.
3. Sieve the flour, cinnamon and baking powder into a large mixing bowl. Add butter, eggs, sugar, sultanas and lemon zest. Beat for 4-5 mins until thoroughly mixed.
4. Place mixture in the cake tin and carefully level the top. Dry off apples with kitchen towl or drain well and arrange slices in a pattern on the top of cake mix.
5. Bake for around 30-35 minutes - until springy. Once cooked allow to stand for 5 mins then remove from tin and place on wire cooling rack.
6. Serve as it is or lightly dust with icing sugar.
Title: Vanilla Bean and Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 8 unsalted butter
- 1 vanilla extract
- 1 vanilla bean
- 3 -4 powdered sugar
Instructions:
1. Slit vanilla bean in half and use tip of knife to scrape the vanilla bean paste from each side of vanilla bean pod.
2. Whip cream cheese in bowl until smooth.
3. Add butter and beat to combine.
4. Add vanilla extract and vanilla bean pod paste.
5. Beat in powdered sugar a little at a time until frosting is thick and as sweet as you like.
6. Katie mentioned that she only uses unsalted butter in her frostings and that she also "pipes" her frosting on cupcakes rather than spreading with a knife or spatula.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 2/3 raisins
- 2/3 brandy
- 1/3 water
- 11 -14 butter
- 1 1/3 margarine
- 1 1/3 brown sugar
- 1/3 cinnamon
- 4 allspice
- 1/3 eggs
- 1 1/3 salt
- 4 vanilla
- 2 milk
- 1 powdered sugar
- 1/2 butter
- 1/2 vanilla extract
- 1
Instructions:
1. Cover raisins with brandy or water and set aside.
2. Break up bread, toss with 1/3 cup melted butter.
3. Combine brown sugar, cinnamon, allspice.
4. Reserve 3 tablespoons of the sugar mixture for topping, toss the remaining sugar mixture together with the bread.
5. Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
6. Drain raisins, place 1/2 raisins over bread crumbs.
7. Repeat layers.
8. Combine 4 eggs, 1/3 teaspoons salt, and 1 1/3 teaspoons vanilla in a bowl. Beat for one minute.
9. Slowly add the milk to the egg mixture, stirring. Then pour over the bread in the dish.
10. Let stand for 5 minutes or longer to let the bread soak up the juices.
11. Sprinkle reserved sugar mix on top. and bake at 325F for 45 to 50 minutes.
12. SAUCE: Cream 1/2 cup butter and 1 cup powdered sugar over medium heat until all butter is absorbed.
13. Remove from heat and blend in egg yolks and vanilla.
14. Pour in whiskey while stirring constantly.
15. Let the sauce cool. It will thicken as it cools. Then spoon over the warm bread pudding.
Title: Raspberry Amaretto Cream Tart
Ingredients:
- 30 butter
- 2 all-purpose flour
- 1/3 sugar
- 3 salt
- 1/8 2% low-fat milk
- 1 1/2 vanilla bean
- 1 egg
- 1 Amaretto
- 2 fresh raspberries
- 2 1/2 red currant jelly
- 2 Amaretto
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. To prepare crust, place cookies in a food processor, and process until finely ground. Add butter; pulse just until combined.
3. Press crumb mixture into bottom and up sides of a 9-inch round removable bottom tart pan coated with cooking spray.
4. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
5. To prepare cream, lightly spoon flour into a dry measuring cup; level with a knife.
6. Place flour, sugar, and salt in a medium, heavy saucepan. Gradually add milk, stirring with a whisk.
7. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
8. Place egg in a large bowl. Gradually stir hot milk mixture into egg. Return milk mixture to pan.
9. Cook 2 minutes or until thick and bubbly, stirring frequently. Remove from heat. Stir in 2 tablespoons liqueur. Spoon mixture into a small bowl. Place in a larger bowl filled with ice.
10. Cool 20 minutes or until thoroughly chilled, stirring occasionally. Discard vanilla bean. Spread chilled cream into bottom of prepared crust.
11. To prepare the remaining ingredients, arrange raspberries over chilled cream.
12. Cover and chill 2 hours or until set. Combine jelly and 1 1/2 teaspoons liqueur in a small microwave-safe bowl. Microwave at high 20 seconds or until jelly melts, stirring once. Brush over the raspberries.
Title: Peanut Butter Spritz Fingers
Ingredients:
- 1/2 butter
- 1/2 creamy peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 3 unsalted peanuts
- 1
Instructions:
1. In large mixing bowl, cream butter, peanut butter and sugars until light and fluffy.
2. Beat in egg and vanilla.
3. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture.
4. Cover and refrigerate for 30 minutes or until easy to handle.
5. Using a cookie press fitted with a star disk, press dough 2 inches apart into long strips on an ungreased baking sheets.
6. Cut each strip into 2-inch pieces (do not separate pieces).
7. Bake at 350 degrees for 7-9 minutes or until golden brown.
8. Remove to wire rack to cool.
9. In a microwave-safe bowl, melt candy bars, stir until smooth.
10. Dip one end of each cookie into chocolate, then into peanuts.
11. Place on waxed paper; let stand until set.
Title: Italian Cream Cake
Ingredients:
- 1/2 margarine
- 1 baking soda
- 1/2 shortening
- 1 buttermilk
- 2 sugar
- 1 vanilla
- 5 eggs
- 1 pecans
- 2 flour
- 3 1/2 coconut
- 2 cream cheese
- 6 margarine
- 20 powdered sugar
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks one at a time and beat well after each. Combine flour and soda; add to mixture alternating with milk. Start and end with flour mixture. Add vanilla and mix well. Add coconut and nuts. Beat egg whites until soft peaks form. Fold egg whites into mixture. Bake in 3 greased and floured 8 inch round pans. Bake at 350 for 35-40 minutes Cool and Frost.
2. Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Frost cake and sprinkle sides and top with finely chopped nuts.
Title: Cranberry Delight
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1/2 cranberries
- 1 apple
- 1 sugar
- 1 1/2 pecans
- 1/2
Instructions:
1. Dissolve jello in boiling water.
2. Stir in orange juice.
3. In a seperate bowl, combine cranberries, sugar, and apple.
4. Add cranberry blend to jello mixture.
5. Stir in pecans.
6. Pour into 1 1/2 qt serving dish. Refridgerate for at least 4 hours or overnight.
Title: "S'More, Please" Sundae
Ingredients:
- 9 graham crackers
- 3 mini marshmallows
- 3 chocolate ice cream
- 1 vanilla ice cream
- 1/4 sweetened condensed milk
- 2
Instructions:
1. Heat broiler.
2. Break graham crackers into squares (you should have 18 squares), and place on a baking sheet.
3. Layer chocolate bars on six of the graham crackers; cover the remaining crackers with marshmallows.
4. Place under the broiler until chocolate is just slightly melted and marshmallows are slightly browned (do not walk away!), 30 seconds to 1 minute.
5. Remove from oven, and while still warm, transfer one marshmallow-topped cracker to each serving dish.
6. Add a scoop of chocolate ice cream.
7. Top chocolate ice cream with a chocolate-covered cracker, and add a scoop of vanilla ice cream.
8. Top vanilla ice cream with another marshmallow-covered cracker, and drizzle with hot fudge sauce.
9. Sere immediately.
10. Hot Fudge Sauce: In a small saucepan, combine all of the ingredients.
11. Cook over med-high heat, stirring, until the chocolate is melted and combined with the milk.
12. Remove from the heat.
13. Cool sauce slightly before using, or store in an airtight container in the frig up to two weeks.
14. Before serving, reheat in saucepan or microwave, sitting occasionally.
Title: Dad's Homemade Chocolate Pudding
Ingredients:
- 6 sugar
- 4 cornstarch
- 2 salt
- 1 vanilla extract
- 1 milk
- 2
Instructions:
1. Combine all dry ingredients until all lumps are gone and blended well.
2. Add milk and place on burner turned to high -- stir constantly until desired thickness.
3. Remove from heat and add vanilla, stir well and serve.enjoy.
Title: Mineshaft Carrot Cake
Ingredients:
- 2 sugar
- 4 eggs
- 20 crushed pineapple
- 2 baking soda
- 1 nutmeg
- 2 walnuts
- 1 vanilla extract
- 1 1/2 flour
- 1 1/2 cinnamon
- 2 1/3 carrots
- 2 raisins
- 2 butter
- 1 powdered sugar
- 3/4 cream cheese
- 1 - 1 1/2 vanilla extract
- 8
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine sugar, eggs, oil, and vanilla. Beat well.
3. In another large bowl, combine flour, baking soda, cinnamon, and nutmeg.
4. Add sugar mixture to flour mixture alternately with pineapple; mix well.
5. Add carrots, raisins, coconut, and walnuts to already mixed cake batter.
6. Pour into a greased 9x13 pan and bake for 1 hour or until cake tests done.
7. For frosting, combine butter, vanilla, cream cheese, and enough powdered sugar to thicken slightly; beat well.
8. Thin frosting, if needed, by adding milk or cream, a tablespoonful at a time.
9. Beat until smooth.
Title: Black-Out Cookies
Ingredients:
- 2 eggs
- 2 sugar
- 1 vanilla
- 1/4 flour
- 1 baking powder
- 1 salt
- 1 confectioners' sugar
- 3/4
- 1/4
- 1/2
Instructions:
1. Melt the chocolate in the top of a double broiler set over simmering water; set aside cook slightly. Combine eggs, sugar, oil and extracts in a large bowl; whisk to combine. Stir in the chocolate; set aside.
2. Whisk together the flour, baking powder, and salt in a large bowl. Add chocolate mixture, stirring until well combined. Cover; refrigerate at least 3 hours.
3. Heat oven to 350°F
4. Spread confectioners' sugar on a plate; set aside.
5. Scoop bouncy ball size balls of dough; roll each in the sugar. Place on greased or parchment lined cookie sheet, bake inches apart. Bake until edges are firm, about 10 minuets per batch. Remove cookies to a cooling rack and let cool.