lumicero/recipes-ing2inst huggingface dataset:
Title: Mountain Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 2 vanilla extract
- 2 all-purpose flour
- 1/2 salt
- 1 cream cheese
- 1 confectioners' sugar
- 2 all-purpose flour
- 1 vanilla extract
- 1/2 pecans
- 1/2 flaked coconut
- 1/2 butter
- 2 water
- 2 confectioners' sugar
- 1/2
Instructions:
1. In a large mixing bowl, cream butter, sugar and vanilla.
2. Combine flour and salt; gradually add to the creamed mixture and mix well.
3. Shape into 1-in. balls; place 2 inches apart on ungreased baking sheets.
4. Make a deep indentation in the center of each cookie.
5. Bake at 350° for 10-12 minutes or until the edges just start to brown.
6. Remove to wire racks to cool completely.
7. For the filling, in a large mixing beat cream cheese, sugar, flour and vanilla.
8. Add pecans and coconut; mix well.
9. Spoon 1/2 teaspoon into each cookie.
10. For topping, heat chocolate chips, butter and water in a small saucepan until melted.
11. Stir in sugar.
12. Drizzle over cookies.
Title: Henrico County Fudgies
Ingredients:
- 1/2 butter
- 1 3/4 sugar
- 3 milk
- 1/2 vanilla extract
- 1 quick-cooking oats
- 2 peanut butter
- 1/2
Instructions:
1. In a medium saucepan, combine butter, sugar, cocoa and milk.
2. Stirring constantly, bring to a boil.
3. Boil without stiffing for 1 1/2 min.
4. Remove from heat; stir in vanilla, oats and peanut butter.
5. Stir until peanut butter is melted.
6. Drop by tablespoonful onto wax paper.
7. Chill until firm.
8. Makes 24-36.
Title: Dirt Cake
Ingredients:
- 1 butter
- 1/4 cream cheese
- 8 powdered sugar
- 1 milk
- 3 1/2 French vanilla instant pudding
- 2 Cool Whip
- 12
Instructions:
1. Crush Oreos with rolling pin and reserve.
2. In a large bowl, cream together butter, cream cheese, and powdered sugar.
3. In a separate bowl, mix pudding and milk.
4. Stir Cool Whip into pudding mix.
5. Blend pudding mix with cream cheese mix until smooth.
6. In a large bowl layer crushed oreos with the Cool Whip mix, ending with a layer of crushed oreos.
Title: Browned Butter Cookies With Caramel Frosting
Ingredients:
- 1 butter
- 2 brown sugar
- 1/2 milk
- 2 eggs
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 butter
- 1 margarine
- 1/4 brown sugar
- 2 milk
- powdered sugar
Instructions:
1. Heat oven to 400°F In 2-quart heavy saucepan, melt 1 cup butter over medium heat. Continue to cook, stirring constantly, until butter is light brown. Cool at least 10 minutes.
2. In large bowl, mix browned butter, 2 cups brown sugar, 1/2 cup milk and the eggs with spoon. Stir in flour, baking soda and salt. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake cookies 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in 1 cup brown sugar. Heat to boiling, stirring constantly. Stir in 1/4 cup milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar. Spread Caramel Frosting on cookies.
Title: Lemon Thumbprint Cookies, Lemon Curd -- Carrie Sheridan
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1 lemon
- 1/2 salt
- 1/2 baking powder
- 3 flour
Instructions:
1. Cream butter and sugar well.
2. Add egg and mix well. Add the zest and juice of 1 lemon (about 3 Tablespoons). Mix well.
3. Sift salt, baking powder and flour and add, just to being mixed.
4. Place small spoonfuls of dough on a baking sheet and form a well in the center of each.
5. Fill each well with lemon curd.
6. Bake at 325 for 11-14 minutes. Let cookies sit on the baking sheet for 1-2 minutes before transferring to a cooling rack.
7. Lemon Curd.
8. 5 tablespoons fresh lemon juice.
9. 4 tablespoons Kerry Irish Gold unsalted butter, softened.
10. 3/4 cup granulated sugar.
11. 2 eggs.
12. 2 egg yolks.
13. 1 tablespoon grated lemon zest.
14. In a steel bowl, whisk together all the ingredients except the butter.
15. Bring a pot of water to a slow simmer and put the steel pbowl on it, whisking all the way. YOU DONT WANT IT TO CURDLE. Of course, you need to make sure the size of your pot and the steel bowl is such that it fits right inches.
16. Once the mixture thickens, stirring pretty constantly, to coat the back of a spoon, take it off the pot. Add in the slab of butter and whisk well so that the butter melts into the mixture. Let cool and transfer to a clean jar. Put cling film on it before closing the lid and refrigerate overnight. It keeps in the refrigerator for a week.
Title: Traditional Norwegen Cookies - Fattigmann (84)
Ingredients:
- 6 eggs
- 6 granulated sugar
- 2 flour
- 2 baking powder
- 1 cinnamon
- 1/2 ground cardamom
- flour
- shortening
- sugar
Instructions:
1. Beat egg yolks with sugar until thick and yellow. Add cream, and flour mixed with baking powder and cinnamon or cardamom. Fold in the stiffly beaten egg whites and add more flour, enough to make a pliable dough.
2. Chill. Roll out dough as thin as possible and cut into diamond shapes with knife or fluted pastry wheel. Make a slit in center of each diamond and pull the tip end of diamond through slit as far as it will go.
3. Drop into hot oil or shortening (350 F). Fry like doughnuts, but only until very lightly browned. They cook almost as fast as they are put into the hot shortening, so they must be turned and taken out quickly. Drain on paper and sprinkle with sugar.
Title: Skor Bar Sugar Cookies
Ingredients:
- 2 sugar
- 1 3/4 butter
- 2 1/2 vanilla
- 2 eggs
- 4 all-purpose flour
- 3 baking powder
- 1/2 baking soda
- 1/8 salt
- 2
Instructions:
1. Preheat oven to 350°F.
2. Sift flour, salt, baking powder and baking soda together,set aside.
3. In a large bowl cream together butter and sugar with an electric mixer.
4. Add vanilla and eggs and beat until smooth.
5. Add flour mixture and beat until just combined.
6. Mix in Skor pieces by hand.
7. Shape into 1 1/2 inch balls and roll in sugar.
8. Place on cookie sheet and flatten with the bottom of a glass.
9. Bake about 10-12 minutes until set but not brown.
10. Cool on cookie sheet for 2 minutes and transfer to rack.
Title: Hummingbird Cake
Ingredients:
- 2 sugar
- 1/3 bicarbonate of soda
- 1 applesauce
- 1/2 banana
- 1 walnuts
- 1/4 crushed pineapple with juice
- 3/4 mixed spice
- 1 self-raising flour
- 2 icing sugar
- 1 reduced fat margarine
- 1
- 2
Instructions:
1. Preheat oven to 180°C fan forced.
2. Drain pineapple keeping juice for icing.
3. In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
4. Stir bicarb soda into apple sauce (it will froth) and add to bowl.
5. Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
6. Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
7. Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
8. Bake 35- 40 minutes or until firm to touch in the centre.
9. Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
10. Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
11. Spread over top of cake.
12. In humid weather it is best to keep this cake refrigerated.
Title: The Most Awesome Chocolate Fondue
Ingredients:
- 2 heavy whipping cream
- 1 light corn syrup
- 2 cherry brandy
- 2 -3 marshmallows
Instructions:
1. Combine chocolate chips cream and corn syrup in large microwave safe bowl.
2. Microwave uncovered on high (100%) power for 1 minute; stir by hand (if nessesary, microwave for an additional 20 to 30 seconds.
3. 3 Stir untill the chocolate is melted, it is all combined and sauce is smooth.
4. Add liqueur and stir again.
5. Serve warm and with assorted fruits, cookies, marshmellows, etc.
Title: Lemon Custard Cake
Ingredients:
- 1 lemon pudding mix
- 1 milk
- 1 1/2 sour cream
- 1 cherry pie filling
- 1
Instructions:
1. Tear the angel food cake into bite size pieces.
2. In a mixing bowl, combine the pudding mix, milk and sour cream.
3. Beat until thickened, about 2 minutes.
4. Spread over cake.
5. Spoon pie filling on top.
6. Chill until serving time.
Title: Mississippi Mud Cake V
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 3/4 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/4 vanilla extract
- 1 1/2 pecans
- 1 miniature marshmallows
- 1 butter
- 1 1/2 milk
- 2 milk
- 1/4 vanilla extract
- 1/4 powdered sugar
- 2
- 1/4
- 3
- 1
- 16
Instructions:
1. Cream butter; gradually add sugar, beating well.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, salt, and cocoa; add to creamed mixture.
4. Stir in vanilla and pecans.
5. Spoon batter into a greased 13x9x2-inch glass baking pan.
6. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch.
7. Remove cake from oven and cover top with marshmallows.
8. Return to oven for 2 minutes or until marshmallows are soft.
9. Spread marshmallows over cake and immediately cover with Chocolate Frosting.
10. Let frosting harden before cutting the cake into squares.
11. FROSTING: Cream butter; add cocoa, mixing well.
12. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency.
13. Stir in vanilla.
14. Spread immediately over warm marshmallows.
Title: Cut and Come Again Cake
Ingredients:
- 8 cake flour
- 1/4 salt
- 1 mixed spice
- 4 butter
- 4 margarine
- 9 sugar
- 1 oranges
- 1 fresh lemon rind
- 2 1/2 egg
- 2 1/2 milk
- water
Instructions:
1. Preheat oven to Gas 4/360F degrees.
2. Grease and line a 6 inch tin.
3. Sift flour, salt and spice together.
4. Add fat to dry ingredients.
5. Rub until mixture resembles fine breadcrumbs.
6. Stir in sugar add beaten egg and milk/water mix.
7. Beat well for a minute.
8. Add dried fruit.
9. Bake for 1 hour 20 minutes.
Title: Peachy Muffin Cakes
Ingredients:
- 1 1/2 flour
- 3 1/2 vanilla pudding mix
- 1 1/2 baking powder
- 1/8 salt
- 1/2 butter
- 1/3 sugar
- 2 eggs
- 1 vanilla
- 3/4 low-fat milk
- 1/4
Instructions:
1. Preheat oven to 350, and line a muffin tin with paper liners.
2. Whisk flour, pudding mix, baking powder, and salt in a medium bowl. Set aside. Cream butter and sugar in a large bowl. Beat in eggs and vanilla.
3. Alternately add flour mixture and milk to bowl (the batter will be a bit stiff). Spoon batter into prepared muffin tin, filling about halfway.
4. Place scant teaspoon of jam on top of each cupcake; press in lightly. Bake 20-25 minutes, or until toothpick comes out clean.
Title: Sour Cream Brownie Cake
Ingredients:
- 1 butter
- 2 margarine
- 1 water
- 2 brown sugar
- 2 unsifted flour
- 1 salt
- 1 sour cream
- 2 eggs
- 1 vanilla extract
- 1 confectioners' sugar
- 2 sour cream
- 1/2 butter
- 1 margarine
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter and chocolate with water; cool.
3. Combine dry ingredients; set aside.
4. In large mixing bowl, beat sour cream, eggs, vanilla and chocolate mixture.
5. Add flour mixture; beat until smooth.
6. Add nuts if desired.
7. Pour into greased and floured 15x10-inch baking pan.
8. Bake 25 minutes or until wooden toothpick inserted in center comes out clean.
9. Cool.
10. In small mixing bowl, beat all frosting ingredients together until smooth.
11. Frost cake and refrigerate.
Title: Pesach Banana Cake
Ingredients:
- 7 eggs
- 1 banana
- 1/4 salt
- 1 sugar
- 3/4 potato flour
Instructions:
1. Beat the egg yolks.
2. Add the sugar and salt slowly, beating constantly, until lemon colored.
3. Add the banana and potato flour while beating.
4. Beat the egg whites until stiff, and slowly fold into the banana mixture.
5. Bake in a tube pan for 45 minutes at 350 degrees F.
Title: Chocolate Dipped Crescents
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 egg
- 2 vanilla
- 2 3/4 all-purpose flour
- 1 cream of tartar
- 1 baking soda
- 2 chocolate chips
- 2 shortening
- pecans
- walnuts
Instructions:
1. combine powdered sugar, butter, egg, and vanilla in a large bowl. Beat at medium speed, scraping the sides of the bowl often, until creamy. Reduce speed to low; add flour, cream of tartar, and baking soda. beat until well mixed. Divide dough into fourths, cover, and refridgerate for one hour.
2. heat oven to 375 degrees Fahrenheit. roll each fourth into four 10-inch pieces. Cut each rope into four 2.5 inch pieces and shape into a crescent. place onto ungreased cookie sheet and bake for 8-10 minutes. cookies will not brown. cool comepletly.
3. Combine choc. chips and shortening in sm microwaveable bowl. microwave on high for 1-2 min or until melted. dip half of each cookie into chocolate and sprinkle with chopped nuts. let stand until set.
Title: Bea's Banana Bread
Ingredients:
- 1 egg
- 1/2 Miracle Whip
- 4 bananas
- 1 1/2 flour
- 1 sugar
- 1 baking soda
Instructions:
1. Preheat oven to 350ºF.
2. Grease and flour 9” x 5” loaf pan and line bottom with parchment paper.
3. In large bowl, mix together egg, miracle whip and bananas until well blended.
4. Mix remaining ingredients in separate bowl.
5. Add to banana mixture; stir just until moistened.
6. Pour into prepared pan.
7. Bake 1 hour or until toothpick inserted in centre comes out clean.
8. Cool in pan 10 min.
9. Remove from pan and remove parchment paper.
10. Cool completely on wire rack.
Title: Low Carb Peanut Butter Fudge
Ingredients:
- 1/2 unsalted butter
- 1/2 cream cheese
- 2 Splenda granular
- 1
- 2/3
Instructions:
1. Melt the butter and peanut butter together in the microwave on HIGH for 1-2 minutes; whisk well.
2. Whisk in the cream cheese until well blended and smooth.
3. Whisk in the Splenda then the whey protein powder and blend well.
4. Line a 7 x 5" baking dish with wax paper or nonstick foil.
5. Spread the fudge mixture in the pan and chill or freeze until set.
6. Cut into 20 squares.
7. Store in the refrigerator or freeze.
Title: Lemon Blueberry Bundt Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 lemon juice
- 2 lemons, rind of
- 1 1/2 flour
- 1/2 salt
- 1 baking powder
- 1/2 milk
- 1 blueberries
- 1/3 lemon juice
- 1/4 sugar
Instructions:
1. Cream butter in 1 cup sugar.
2. Add eggs and 1 tablespoon of lemon juice. Mix well.
3. Sift flour, salt and baking powder. Add alternately with milk to creamed mixture.
4. Stir in lemon peel and blueberries. Bake in well greased bundt pan at 325 degrees for 1 hour or until golden brown.
5. Mix lemon juice and sugar - use a toothpick to make holes in top of cake and drizzle lemon glaze over warm cake.
Title: Churma
Ingredients:
- 1 wheat flour
- 1/4 sugar
- 2 ghee
- 2 anise seed
Instructions:
1. saute wheat flour in ghee till slight brown in colour.
2. add aniseed and sugar to it and stir for 5 minutes.
3. serve hot.
Title: Great-Grandma Ann's Danish Criss Cross Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla flavoring
- 1 egg
- 1 flour
- 2 baking soda
- 1/2 cream of tartar
- 1/2
Instructions:
1. Cream together butter and Crisco.
2. Add sugar and cream together.
3. Add slightly beaten egg and vanilla.
4. Mix dry ingredients then sift in a little at a time to the butter mixture.
5. Roll into small balls then flatten with a moistened fork.
6. Bake in a moderate oven (325) until slightly browned on a greased cookie sheet.
Title: Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1/2 shortening
- 3/4 creamy peanut butter
- 1 1/4 brown sugar
- 3 milk
- 1 vanilla
- 1 egg
- 1 3/4 all-purpose flour
- 3/4 salt
- 3/4 baking soda
- chocolate chips
Instructions:
1. Preheat oven to 375 degrees Combine peanut butter, shortening, brown sugar, milk, vanilla and egg in large bowl.
2. Beat at medium speed of electric mixer until well-blended.
3. Combine flour, salt and baking soda.
4. Add to creamed mixture at low speed.
5. Mix just until blended.
6. Add Chocolate chips mixing until combined.
7. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
8. Bake at 375 degrees for 12 to 13 minutes or until set and just beginning to brown.
9. Cool 2 minutes on baking sheet before removing to cooling rack.
Title: Tarragon Ice
Ingredients:
- 3 water
- 1 sugar
- 1/3 fresh lemon juice
- 1 fresh tarragon
Instructions:
1. In a saucepan combine water and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cool about 30 minutes. In a 2 quart square baking dish, combine sugar mixture, lemon juice and tarragon. Cover and freeze 7 hours or till nearly firm.
2. Break the frozen mix into small chunks. Move to a chilled large bowl. Beat with electric mixer on medium speed until fluffy but not melted. Return mix to the 2 quart dish and cover, freeze at least 3 hours or until firm.
3. To serve, let stand at room temperature for 10 minutes. Using a large spoon, scrape across the surface and spoon into pretty dishes.
4. Makes 6 cups.
Title: Fattigmans Bakelse
Ingredients:
- 6 eggs
- 3 sugar
- 6 heavy cream
- 1 nutmeg
- 1 salt
- 6 flour
Instructions:
1. Beat eggs lightly.
2. Add sugar and cream, beat well.
3. Blend in nutmeg and salt.
4. Add flour (start with less than 6 cups and add until you can roll dough out thin), mix well to make a smooth dough.
5. Roll out to 1/16" thickness.
6. Cut into 2 1/2" by 1 1/2 " rectangles.
7. Make a slit crosswise in the center and slip one end through slit, to make a "bow".
8. Deep fry in hot deep fat (350 F) until delicately browned, about 1-1/2 minute
9. Drain on paper towels.
10. Cool.
11. If desired shake in a plastic bag with powdered sugar, or a cinnamon sugar mixture.
Title: Berries and Cream Choux Ring
Ingredients:
- 50 butter
- 75 bread flour
- 2 eggs
- 25 mascarpone
- 500 icing sugar
- 40 vanilla extract
- 3 milk
- 3 strawberries
- 400
Instructions:
1. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the butter in a pan with 150ml cold water and a pinch of salt. Heat until the butter melts and then bring it to the boil. Once boiling, remove immediately from the heat and add all the flour at once. Beat hard with a wooden spoon until it forms a dough that leaves the sides of the pan clean. Tip into a large bowl and leave to cool for 15 minutes.
2. Gradually beat the eggs into the dough - you can do this with a wooden spoon or electric hand mixer. Put the mixture into a freezer bag and snip off one corner. Use this to pipe a 20cm ring on the baking tray.
3. Sprinkle the almonds on top. Bake for 30 minutes, without opening the oven, or until puffed up and golden. With a knife, make small holes round the edge (to let steam escape). Return to the oven for 5 minutes, then cool on a wire rack.
4. Mix the mascarpone with the icing sugar, vanilla and milk. Slice the ring in two and fill with the mascarpone and fruit. Dust with icing sugar.
Title: Chocolate Buttermilk Layer Cake
Ingredients:
- 3 unbleached all-purpose flour
- 2 1/2 sugar
- 1 baking soda
- 1/2 salt
- 1 canola oil
- 1 1/3 buttermilk
- 1 1/2 eggs
- 3 pure vanilla extract
- 1 1/2 heavy whipping cream
- 1
- 24
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.
2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.
3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.
4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.
Title: Booberry Gobbler
Ingredients:
- 6 blueberries
- 1/2 all-purpose flour
- 1/2 sugar
- 1 1/2 lemon rind
- 2 marshmallow cream
Instructions:
1. Preheat oven to 425 degrees.
2. In a small bowl, combine fruit, flour, sugar and lemon rind.
3. Stir to mix well.
4. Pour into muffin pans.
5. Crumble pie crust evenly over fruit mixture.
6. Bake for about 50 minutes.
7. Top with marshmallow fluff.
Title: Banana Walnut Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 1/2 vanilla
- 3 brown sugar
- 2 1/4 eggs
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1 1/3 salt
- 1/4 bananas
- 1 milk
- 2 walnuts
- 3 cream cheese
- 1 powdered sugar
- vanilla
Instructions:
1. Cream together margarine, vanilla, and brown sugar.
2. Add eggs and beat until light and fluffy.
3. Mix dry ingredients together.
4. Mix bananas and milk together.
5. Alternate between the banana and flour mixtures to add to the sugar mixture.
6. Add nuts last.
7. Pour into two greased and floured 9 inch round
8. pans or one 9x13 inch pan.
9. Bake at 350 degrees for 30-40 minutes.
10. Cool.
11. Frost with cream cheese frosting.
12. FROSTING.
13. Soften cream cheese.
14. Mix all together and spread between round layers, sides and on top or over oblong banana walnut cake.
Title: Tapioca Fruit Pudding
Ingredients:
- 3/4 pearl tapioca
- 1/3 sugar
- 2 lemon juice
- 1 crushed pineapple
- 2 grapes
- 2 bananas
- 1/2
Instructions:
1. Soak tapioca overnight in enough water to cover.
2. Add or remove water so that there is just enough to cover the tapioca. Cook on low-medium heat on stove until almost all pieces are clear.
3. Add sugar; stir until dissolved.
4. Remove from heat. Add lemon juice.
5. Cool mixture in refrigerator. (This is a good place to store it in the refrigerator, if you are trying get work done ahead. It is fine for at least 2 days; I have never tried longer).
6. Stir "gel" so that the individual pieces of tapioca are more separated. Add pineapple and grapes.
7. Whip the cream and fold in whipped cream and bananas just before serving.
Title: Soured Milk Cake
Ingredients:
- 4 butter
- 1 sugar
- 1 baking soda
- 2 eggs
- 1 1/2 flour
- 2 raisins
- 1 vanilla
- 1/2
- 1
Instructions:
1. Cream butter and sugar, add eggs and beat well.
2. Add flour, cocoa, raisins and milk.
3. Lastly add vanilla and soda dissolved in a little boiling water.
4. Bake in moderate oven until skewer comes out clean.
Title: Toll House Chocolate Chip Cookies (Ca 1948)
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 white sugar
- 2 eggs
- 1 baking soda
- 1 hot water
- 2 1/4 flour
- 1 salt
- 1 vanilla
- 12
- 1
Instructions:
1. Cream butter.
2. Add sugars.
3. Add eggs.
4. Sift flour and salt.
5. Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars.
6. Add nuts and chocolate morsels.
7. Stir in vanilla.
8. Drop by half-teaspoonfuls onto lightly greased cookie sheet.
9. Bake 10-12 minutes at 375°F.