lumicero/recipes-ing2inst huggingface dataset:
Title: Big, Bad Black Bean Brownies
Ingredients:
- 1/2 butter
- 2 Splenda sugar substitute
- 6 instant coffee
- 1 eggs
- 4 black beans
- 1 walnuts
- 3/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Beat together butter, splenda, cocoa and coffee. Add eggs, one at a time, beating between additions. Beat in bean puree. Stir in nuts, if using. Pour batter into a 9 x 13-inch greased pan.
3. Bake for 45 to 50 minutes.
4. Cool completely and cut into squares.
Title: Summertime Cherry Peach Cobbler
Ingredients:
- 2 cornstarch
- 1/2 sugar
- 5 cherries
- 2 all-purpose flour
- 3 baking powder
- 3 unsalted butter
- 6 buttermilk
- 3 cinnamon
- 1
Instructions:
1. Put oven rack in middle position and preheat oven to 425º. Butter a 13x9x2-inch glass or ceramic baking dish.
2. Whisk together cornstarch, cinnamon, sugar, and peaches in a large bowl and toss to combine. Add the more delicate cherries last and give a gentle stir.
3. Transfer fruit mixture into the baking dish and bake for ten to fifteen minutes until bubbling. While fruit bakes, whisk the flour, baking powder, and salt together. Add buttermilk and melted butter (allow it to cool slightly before adding.) Mix just until a dough forms.
4. Drop batter onto fruit and sprinkle with remaining tablespoon of sugar.
5. Bake until top is golden brown, about 20 - 25 minutes.
6. Serve warm with vanilla ice cream, if desired.
Title: Baileys Cake
Ingredients:
- 1 heavy cream
- 2 confectioners' sugar
- 1/2 Baileys Irish Cream
- 1/2 vanilla
- 2
- 1/2
Instructions:
1. Slice the top 1 1/4-inch from the top of angel food cake with a serrated knife.
2. Hollow out cake center, leaving a 1-inch wall inside,using a grapefruit knife.
3. Set top aside.
4. Beat heavy cream in a medium bowl until stiff with an electric mixer at high speed.
5. Fold in confectioners sugar until dissolved; fold in Baileys and vanilla just until blended.
6. Fill hollowed out cake with half the cream mixture.
7. Place filled cake on small cookie sheet.
8. Replace cake top.
9. Frost outside of cake with remaining cream mixture.
10. Cover cake with sliced almonds.
11. Freeze cake until sides are firm.
12. Cover cake with freezer plastic wrap.
13. Freeze until 2 hours before serving.
14. Transfer cake to cake plate and refrigerate until serving time.
Title: Rum Angel Dessert
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1 1/2 rum
- 5
- 1/4
- 1
Instructions:
1. Cut angel cake into 3 layers.
2. Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition.
3. Lastly, add flavouring, mix well and spread between layers.
4. Let stand in refrigerator 3-4 hours or overnight.
5. Ice with whipped cream.
6. Keep refrigerated.
7. sherry or brandy can be used instead of rum, if preferred.
Title: Chocolate Icing for Fudge Ribbon Cake
Ingredients:
- 1/4 milk
- 1/4 butter
- 6 chocolate chips
- 1 vanilla extract
- 2 1/2 confectioners' sugar
Instructions:
1. Combine milk and butter in saucepan; bring to a boil and remove from heat.
2. Blend in chocolate.
3. Stir in vanilla and sugar.
4. Beat until spreading consistency.
5. If necessary, thin with a few drops of milk.
Title: Black Cherry Poke Cake
Ingredients:
- 1 boiling water
- 2 cherry gelatin
- 6 Cool Whip Free
- 8
Instructions:
1. Place both cake layers, top sides up , in clean cake pan . Pierce layers evenly with large fork at 1/2" intrervals.
2. Stir boiling water into gelatin mix at least 2 minutes until completely dissolved.
3. Pour evenly over cake layers. REfrigerate 3 hours.
4. Dip one of the ake pans in warm water 10 sec.
5. Unmold onto serving plte. Spread with 1C of the whipped topping. Unmold seond cake layer; carefully place on 1st ake layer.
6. Frost top and side of cakewith remaining whipped topping.
7. REfridgerate at least 1hr or until ready to serve. Store in fridge.
Title: Strawberry-Kiwi Salad With Basil
Ingredients:
- 1/4 half-and-half
- 2 sugar
- 1 salt
- 1/4 kiwi fruits
- 3 strawberries
- 2 fresh basil
- 2
Instructions:
1. Combine first 4 ingredients in a bowl.
2. Add kiwifruit and strawberries; toss well.
3. Cover and chill for 1 hour.
4. Stir in basil just before serving.
5. Serve as a side, or as a dessert with angel-food cake.
Title: Peach and Blueberry Cobbler
Ingredients:
- 2 blueberries
- 1 sugar
- 1/3 biscuit mix
- 1/2 cinnamon
- 1/2 biscuit mix
- 2 1/4 butter
- 1/4 sugar
- 1/2 milk
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In one bowl, put one entire can of peaches. Drain the other can and put that one inches.
3. In another bowl, mix 1/3 cup sugar, 1/2 cup biscuit mix and 1/2 teaspoon cinnamon. Mix, add to peaches and place in baking dish.
4. Mix 2 1/4 cup biscuit mix, 1/2 stick melted butter, 1/2 cup sugar and 1/2 cup milk.
5. Drop in dollops on top of the peach mixture.
6. Sprinkle with cinnamon and sugar and bake for 45 minutes.
Title: Raspberry Trifle
Ingredients:
- 2 ladyfingers
- 2 vanilla instant pudding mix
- 1 fresh raspberries
- 1 1/2 raspberries
Instructions:
1. Arrange one-third of the cake slices on the bottom of a trifle dish or large decorative bowl.
2. Prepare pudding according to package directions.
3. Place another third of the cake slices around the inside of bowl, using half of the pudding to hold them in place.
4. Gently combine jam and raspberries; spoon half over the pudding.
5. Layer with remaining cake, pudding and raspberry mixture.
6. Chill.
7. Garnish with whipped cream and additional raspberries.
8. Prep time does not include chilling time.
Title: Winnie's Cheese Cookies
Ingredients:
- 1 butter
- 2 margarine
- 2 cheddar cheese
- 2 flour
- 2 Worcestershire sauce
- 1 Tabasco sauce
Instructions:
1. Mix butter and cheese together well with mixer.
2. Add Tabasco and Worcestershire sauce.
3. Slowly add flour.
4. When mixed, add rice crispies.
5. Roll into small (1 inch) balls.
6. Place on ungreased cookie sheet.
7. Flatten with fork.
8. Bake at 325°F for 25 minutes.
9. They should look lightly brown, but may still be soft until they cool.
10. Cool on baking rack.
11. These freeze well.
Title: Chocolate Sin
Ingredients:
- 10 butter
- 1/2 flour
- 6 eggs
- 1 sugar
- 2 Creme de Cacao
- 1/2 vanilla
- 1 1/2 powdered sugar
- 2 1/2 - 3
Instructions:
1. Place oven rack in lower third of oven, heat oven to 375 degrees F (190C).
2. Butter and flour bottom and sides of an 8 inch (20cm) springform pan, put aside.
3. Melt chocolate with 1/2 cup (125ml) butter.
4. Keep chocolate warm over a pan of warm, tap water.
5. Beat egg yolks in large mixer bowl at high speed, gradually adding 3/4 cup (180ml) of the sugar.
6. Beat until yolk mixture is pale yellow and thick, 4 to 6 minutes.
7. Add chocolate mixture to the yolk mixture, beat until completely smooth.
8. Add creme de cacao and vanilla, beat until blended.
9. Beat egg whites in medium mixer bowl at high speed until soft peaks form.
10. Gradually beat remaining 1/4 cup (60ml) sugar into whites, continue beating until stiff but not dry peaks form.
11. Fold whites gently but thouroughly into chocolate mixture.
12. Pour batter evenly into reserved pan, smooth top.
13. Bake 15 minutes.
14. Reduce oven temperature to 350 degrees F (180C),bake another 15 minutes.
15. Reduce oven temperature to 250 degrees F (120c), bake 30 minutes longer.
16. Total baking time is 1 hour.
17. Turn oven off, prop open oven door and allow cake to remain in oven for 30 minutes.
18. Remove cake from oven and cover top with damp paper toweling, let stand 5 minutes.
19. Remove toweling and cool cake completely.
20. Dome of cake will crack and collapse, this is normal - press top of cake down lightly to smooth topRemove springform and transfer cake to serving platter.
21. Whip cream in chilled mixer bowl on high speed until soft peaks form.
22. Continue beating, gradually adding 1 1/2 tablespoons (22ml) of the powdered sugar until stiff peaks form.
23. Dust top of cake with remaining powdered sugar just before serving.
24. Serve cake at room temperature with whipped cream.
25. "This flourless cake rises light and lovely in the oven, then comes back down to earth as it cools to create a moist unique chocolate cake, moist textured and intensely flavoured."
Title: Betsy's Raspberry Chocolate Torte
Ingredients:
- 2 raspberry pie filling
- 1 cream cheese
- 1 vanilla extract
- 1 chocolate-covered graham cracker cookies
- 1 margarine
- 2 milk
Instructions:
1. Melt the margarine.
2. Pour into 13x9x2 pan.
3. Add cookies.
4. Press into bottom of pan.
5. Mix whipped topping, vanilla, and milk until blended using low speed.
6. Beat on high for 4 minutes.
7. Add cream cheese and continue mixing until smooth.
8. Pour over cookie crust.
9. Pour pie filling over top.
10. Refrigerate for at least 12 hours.
Title: Sauerkraut Apple Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 sauerkraut
- 1/2 brown sugar
- 1 tart apple
- 1 walnuts
- 1 flour
- 2 baking powder
- 2 ground cinnamon
- 2 baking soda
- 1 salt
- 1 nutmeg
- 1/2 orange zest
- 2 -3 cream cheese
- 1 powdered sugar
- 8 cinnamon
- 4 1/2 vanilla extract
- 1
Instructions:
1. in large bowl, beat eggs and sugars.set aside.
2. squeeze sauerkraut after rinsing till dry.
3. finely chop and add to egg mixture -- add oil and walnuts --
4. combine flour, baking powder, baking soda and salt and nutmeg.
5. stir into egg mixture.
6. line bottom of 2 8" round cake pans with waxed paper.
7. grease and flour paper.
8. pour batter into pans --
9. bake at 350* for 35-40 minutes or toothpick test.
10. cool in pans for 10 minutes.then remove and place on racks to cook completely.
11. FROSTING:.
12. beat cream cheese and 2 tbls cream in small bowl --
13. add sugar, beat till fluffy --
14. add orange peel.cinnamon and vanilla.mix well.
15. add remaining cream if needed --
16. spread between layers and cover entire cake.
17. garnish with walnuts if desired --
18. store leftovers in the refrigerator.
Title: Peanut Butter Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 1/4 confectioners' sugar
- 3 -4 creamy peanut butter
- 1/2 vanilla extract
Instructions:
1. Place all ingredients in a large bowl.
2. Beat with mixer on medium-high setting until stiff peaks form.
3. Holds great in fridge or use right away!
Title: Vanilla Cupcakes With Chocolate Frosting
Ingredients:
- 1/2 sea salt
- 1/2 baking soda
- 1/4 eggs
- 6 vanilla extract
- 1/2
- 1
Instructions:
1. In a medium bowl, combine coconut flour, salt and baking soda.
2. In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
3. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
4. Pour batter into well oiled muffin tins.
5. Bake at 350 degrees for 20 minutes.
6. Cool completely.
7. Top with chocolate frosting.
Title: Lily Vanilli's Honey, Lavender & Almond Cupcakes
Ingredients:
- 280 plain flour
- 1 baking powder
- 1 salt
- 113 unsalted butter
- 205 caster sugar
- 2 eggs
- 4 vanilla extract
- 1/2 butter
- 50 icing sugar
- 450 milk
- 3 honey
- 1
Instructions:
1. Preheat oven to 180ºc.
2. Sift together flour, salt and baking powder in a small bowl.
3. In a large mixing bowl, beat the butter with an electric mixer until smooth. Add caster sugar and beat for 5 minutes until very light and fluffy.
4. Add the eggs, one at a time, beating to combine after each addition. Add the flour mixture in three parts, alternating with the milk and vanilla, beginning and ending with the flour. Be careful not to over mix.
5. Using an ice cream scoop, spoon the batter into cupcake liners - about 3/4 full.
6. Bake for 20 mins or until a toothpick inserted into the centre comes out clean.
7. Cool the cupcakes in the pan for a few minutes then transfer to a wire rack and allow to cool completely.
8. For the frosting - Lily Vanilli's Lavender Honey Icing:.
9. Toast flaked almonds on a baking sheet in a hot oven for approx 5 mins – until lightly browned - and allow to cool.
10. Whisk butter in a metal bowl until smooth, then add 300g icing sugar, milk, honey & double cream. Blend until smooth and slowly add remaining icing sugar until you have the consistency you want.
11. Ice cupcakes and dust with a sprinkling of lavender buds and cooled toasted almonds.
12. For the Lavender Milk:.
13. Measure out around 1.5 times the milk your recipe allows ( to allow for evaporation) and add lavender buds at a ratio of 2 tbsp buds to 1 cup of milk to a small pan. Heat ingredients to scald stage (just before boiling), then turn off the heat and leave to cool completely. Strain the flowers with a sieve and re-measure milk before adding to your recipe.
Title: Traditional British Mothering Sunday Simnel Cake
Ingredients:
- 400 icing sugar
- 250 plain flour
- 1 salt
- 3 -4 nutmeg
- 5 cinnamon
- 250 currants
- 1 sultanas
- 1 butter
- 1 caster sugar
- 280 eggs
- 250 milk
- 110
- 160
- 3
- 200
Instructions:
1. CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.
2. STAGE 1.
3. To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill.
4. Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
5. Set aside a small portion for balls with which to decorate the cake.
6. Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
7. STAGE 2.
8. Preheat oven to 160°C/320°F.
9. Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours), prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine.
10. Sift flour, salt and spices together, then stir in fruit and peel.
11. Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.).
12. Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency).
13. STAGE 3.
14. Place half the mixture into a greased and lined cake tin.
15. Place one pre-rolled round of almond paste over the top.
16. Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake.
17. Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness.
18. Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
19. Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely.
20. STAGE 4.
21. Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown.
22. Remove and leave to cool.
Title: Banana Custard Filling (Dairy Free)
Ingredients:
- 1/3 sugar
- 2 flour
- 3 cornstarch
- 1 1/2 egg
- 1 vanilla extract
- 1/4 bananas
- 2 margarine
- 1
Instructions:
1. Combine dry ingredients in a medium bowl. Mix and set aside.
2. Pour hemp milk into a saucepan, cook over medium heat, stirring regularly, until candy thermometer registers 160 degrees.
3. Gradually stir one fourth of the hot hemp milk into egg.
4. Add remaining hemp milk to egg, stirring until well combined.
5. Stir into reserved dry ingredients.
6. Return mixture to pot and cook stirring constantly until mixture thickens and coats the spoon.
7. Remove from heat and stir in margarine, vanilla, and bananas.
8. Let cool to room temperature before using as a cake filling or pour into single serving dessert bowls to cool.
Title: Semi-Homemade Caramel Apple Cake
Ingredients:
- 8 butter
- 1 pure vanilla extract
- 4 brown sugar
- 1 ground cinnamon
- 1 ground ginger
- 1
Instructions:
1. Preheat oven to 350F; spray two 9 inch cake pans with nonstick baking spray. Cut out two circles from parchment paper to line bottom of cake pans; spray the paper with the nonstick baking spray.
2. In a medium bowl, mix together the ingredients for the caramel layer until it resembles coarse crumbs. Divide the mixture up between the two pans pressing to the edges and 1/4 inch up the sides.
3. Divide the pie filling between the two pans, spreading it out up to one inch from the edges.
4. Prepare the cake mix according to packages directions, but add in the apple pie spice and ground ginger. Divide the batter up between the two pans and use a spatula to smooth it out.
5. Bake for 35-40 minutes; cake will be golden browned and you might see some of the caramel oozing up the sides of the cakes. Remove pans to a wire rack and let cool for 10 minutes.
6. When cooled, use a hot knife around the edges to make sure the caramel will not stick to the sides of the pan. Carefully flip the cakes onto a serving plate and peel off the parchment paper. Cut into 8 wedges and serve with a scoop of ice cream.
Title: Truffle Brownies (To Die For)
Ingredients:
- 2 eggs
- 1/2 salt
- 1 white sugar
- 1 vanilla
- 1/2 butter
- 3 flour
- 1/3 instant coffee
- 1/2 heavy cream
- 2
- 2/3
- 1/3
Instructions:
1. Grease a 9 inch round cake pan (I like to put a parchment paper in bottom of pan also). Preheat oven to 350°F.
2. Whip together eggs and salt until frothy on medium high speed of mixer.
3. While waiting, melt 1 stick of butter with 3 ounces of unsweetened chocolate in a bowl in microwave, just until choc. is melted.
4. Add gradually 1 cup of white sugar to egg mixture after turning mixer to low. Then add vanilla. Next slowly add chocolate mixture.
5. (I like to grind up my instant coffee to a powder consistency then add with flour to mixture just until blended).
6. Stir in nuts; pour into prepared pan. Bake for 20 minutes Let cool on rake till room temperature when cool frost with ganache the refrigerate at least 3 hours.
7. Ganache:
8. (I like to use a glass measuring cup for making my ganache). 2/3 cup choc chips 1/3 cup heavy cream. Microwave till cream starts to foam up in cup. Watch closely. Stir this up until very creamy. Spread on brownies. Refrigerate. These are best served cold They will get mushy when warm ENJOY!
Title: New Year Cake
Ingredients:
- 1 applesauce
- 1 buttermilk
- 1 eggs
- 4 vanilla extract
- 2 all-purpose flour
- 3 baking powder
- 1 baking soda
- 1 kosher salt
- 1 lemon juice
- 4 unflavored gelatin
- 1/2 fresh raspberry
- 1
- 1/4
- 1
Instructions:
1. Pre heat the oven to 325. In a large bowl, whisk together the agave, applesauce, buttermilk, eggs and vanilla. Whisk in the dry ingredients. Pour into two parchment lined 8inch cake pans. Bake for 18 to 20 minutes until a cake tester comes out clean. Let cool.
2. Make the yogurt mousse: Sprinkle the gelatin over the lemon juice to let it bloom.
3. Place the bowl of a stand mixer on top of a pot of boiling water. Whisk the agave and the sugar together in the bowl to combine. Let the mixture heat whisking occasionally until the eggs are very warm to the touch.
4. Place bowl on the mixer and whisk on high. Whip the mixture until thick and aerated (about 1 minutes). Melt the gelatin mixture in the microwave and them slowly stream the melted gelatin into the running mixer. Continue whisking until the mixture is at body temperature, about 3 minutes.
5. In a large bowl, whisk the greek yogurt to loosen. Whisk 1/3 of the meringue mixture into the yogurt and then fold in the rest.
6. If the mousse is runny, let it set in the refrigerator for an hour before using it to ice the cake. Garnish the cake with fresh raspberries and refrigerate until ready to serve.
Title: Sticky Toffee Date Pudding
Ingredients:
- 1 dates
- 1 bicarbonate of soda
- 1 boiling water
- 2 butter
- 1 soft brown sugar
- 2 eggs
- 1 1/2 self-raising flour
- 1 soft brown sugar
- 3/4 vanilla
- 1 butter
- 2
Instructions:
1. Preheat oven to 180 degrees C.
2. Mix the dates and baking soda in a bowl.
3. Pour boiling water on top and leave until needed.
4. Cream butter and sugar, then add eggs one at a time, beat well after each addition.
5. Fold in the sifted flour, stir in the date mixture, and pour into a greased 18cm or 7" square or round cake tin.
6. Bake for 30-40 minutes, until a skewer comes out clean.
7. For the sauce: Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes.
8. Set aside until ready to serve.
9. Cut pudding into squares and place each square in the centre of a warm dinner plate.
10. Pour hot toffee sauce (reheat if neccesary) over each square and serve with ice cream.
Title: Tropical Snow Drops
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1/2 baking soda
- 2 eggs
- 1 vanilla
- 1/2 flour
- 2 1/2 coconut
- 1 salt
- 1/2
- 1/4
Instructions:
1. preheat oven to 375.
2. beat butter and shortening on medium speed for 30 seconds.
3. Add sugar, baking soda and salt.
4. Beat in eggs, vanilla, flour, fruit bits, coconut and nuts.
5. Drop by teaspoons on ungreased cookie sheet.
6. Bake 9-11 minutes.
7. Transfer to wire rack.
Title: Pumpkin Fluff WW 2 Points Plus
Ingredients:
- 15 pumpkin
- 1 vanilla instant pudding mix
- 1/2 skim milk
- 8 Cool Whip Free
- 2
Instructions:
1. Using mixer, blend pumpkin and spice with the milk and mix.
2. Fold in Cool Whip. Chill.
3. Serve with ginger snaps or vanilla wafers.
Title: Lemon Delight Trifle (Taste of Home)
Ingredients:
- 3 1/2 milk
- 2 instant lemon pudding
- 8 cream cheese
- 1/2 butter
- 1/2 powdered sugar
- 12 Cool Whip
- 1
Instructions:
1. Whisk milk and pudding for 2 minutes. Let stand 2 minutes or till soft-set.
2. In another bowl, beat cream cheese, butter, and sugar till smooth. Gradually stir in pudding till blended.
3. Set aside 1/4 cup each of Cool Whip and cookies for garnish. Fold remaining Cool Whip into pudding mixture.
4. Place half remaining cookies in 3 quart glass bowl; top with half the pudding. Repeat. Garnish with reserved Cool Whip and cookies. Refrigerate till serving.
Title: Big Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 1/2 baking powder
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Grease and flour Bundt pan.
2. Cream butter, shortening, sugar, and eggs together.
3. Beat until light and fluffy.
4. Gradually add flour and milk alternately-beginning and ending with the flour.
5. Add desired flavoring.
6. Bake at 325 for 1 hour and 15 minutes.
Title: Cranberry Oatmeal Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 light brown sugar
- 1 egg
- 1 1/2 vanilla
- 1 flour
- 1 1/4 oatmeal
- 3/4 salt
- 1 1/2 baking powder
- 1 1/2 baking soda
- 6 chocolate chips
- 1 dried cranberries
Instructions:
1. Cream together butter and sugars using electric hand mixer – add egg and beat – then add vanilla and beat.
2. Mix all dried ingredients in separate bowl – except cranberries and choc bits.
3. Slowly add the dry ingredients to wet mixture – using electric hand mixer – once mixed – stir in cranberries and choc bits.
4. Bake at 350* for 10 minutes or so.