lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Skewers
Ingredients:
- 4 apples
- 4 sugar
- 1 1/4 ground cinnamon
Instructions:
1. Thread apples on four skewers that are lightly spray with cooking spray.
2. Combine sugar and cinnamon and sprinkle over apples.
3. Lightly coat the grill rack with oil if needed.
4. Grill, covered, over medium heat for 6-8 minutes or until golden.
5. Turn them and cook another 8-10 minutes longer or until golden and tender.
6. Serve warm.
Title: Chocolate Coconut Cherry Cookie
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1 flour
- 2 baking powder
- 1 salt
- 1/4 coconut
- 1 maraschino cherry
- 1 1/2
- 1
Instructions:
1. Cream shortening and sugar in a large bowl.
2. Ad eggs and extract beating on medium speed for 2 minutes.
3. Combine flour, baking powder and salt.
4. Add to creamy mixture gradually beating on low speed.
5. Stir in chips, coconut and cherries (coarsely chopped).
6. Drop table spoon fill in greased baking sheet.
7. Bake 12 to 15 minutes at 350°F.
Title: Milk Rice
Ingredients:
- 2 water
- 1/2 salt
- 2 rice
- 2
Instructions:
1. Boil 2 cups of water.
2. Add 1/2 teaspoon salt & 2 cups rice.
3. Boil 2 minutes.
4. Add 2 quarts whole milk.
5. Bring to boil.
6. Remove from heat and let stand at room temperature until all milk is absorbed.
7. Refrigerate untill cool, (about 3 hrs), or serve warm. It's good both ways.
8. Serve with sugar and cinnamon on top.
Title: Applesauce-Spice Cake
Ingredients:
- 1 applesauce
- 7/8 brown sugar
- 1/2 flour
- 1 3/4 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1 ground ginger
- 1 ground cloves
- 1/2 golden raisin
- 1/2
Instructions:
1. Preheat oven to 350 F.
2. Mix the Applesauce, Brown Sugar, and Oil.
3. Sift together the dry ingredients.
4. Add the Raisins and Nuts to the flour mixture.
5. Add the Applesauce mixture.
6. Mix well.
7. Pour into a 9 x 13 pan that has been buttered and floured.
8. Bake for 40 min.
9. Remove from oven.
10. Invert over a cooling rack for 30 min.
11. Carefully remove with spatula.
12. Ice, if you dare.
Title: Sauteed Bananas With Cardamom Praline Sauce
Ingredients:
- 1/4 unsalted butter
- 4 bananas
- 1/4 light brown sugar
- 1/2 heavy cream
- 1 ground cardamom
- 3/4 fresh lime juice
- 2 pecans
- vanilla ice cream
Instructions:
1. Heat 2 tablespoons butter in a large heavy skillet over moderately high heat until foam subsides, sauté bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total.
2. Transfer evenly with a slotted spatula to 4 dessert bowls.
3. Melt remaining 2 tablespoons butter in skillet over moderate heat, add brown sugar, cream, and cardamom. Simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
4. Remove from heat, stir in lime juice and toasted pecans.
5. Scoop ice cream into dessert bowls on top of bananas, spoon the sauce over the top of ice cream.
Title: Irish Cream-filled Chocolate Baskets With Strawberries
Ingredients:
- 150 dark chocolate
- 2 mint leaves
- 250 fresh strawberries
- 30 icing sugar
- 25 caster sugar
- 10 gelatin
- 2 eggs
- 60 Baileys Irish Cream
- 2
- 125
Instructions:
1. Sprinkle some icing sugar over the strawberries and set aside for 30 mins.
2. Over low heat melt the chocolate, but do not let it boil.
3. Cool to room temperature.
4. Cut some plastic wrap or butter paper into small 12.
5. 5 cm squares.
6. I am planning to make 3.
7. Apply the chocolate paste in a fairly thickish layer over them and keep in small bowls with the chocolate side up.
8. Refrigerate till set (around 30 mins) Meanwhile make the sabayon: Place the eggs, egg yolks and sugar over hot water and whisk till the sugar dissolves.
9. Whisk till the mixture is hot and creamy but do not allow to boil.
10. It should look inreased in size too.
11. Soak the gelatine in a little water (1 tblsp+) and dissolve by heating a little.
12. Stir in the liqueur.
13. Once everything has cooled fold the gelatine and liqueur mixture into the egg mixture and whisk for a minute more.
14. Then add the whipped cream and refrigertate till cool (do no let it set though).
15. Remove the chocolate bowls from the fridge and peel the chocolate carefully from the plastic/ paper.
16. It should form a curly cup like shape.
17. Place this in a tray and then fill with the cooled sayabon Divide the strawberries into 2-3 portions.
18. (depending on how many cups you get from the chocolate) Place each portion into a cup (piled high) Set them in individual plates.
19. Sprinkle the remaining icing sugar over them and garnish with a mint leaf.
20. Note: YOu can make Vanilla ice cream and serve them in these cups too for a different dessert.
21. Or even a combo of a scoop or vanilla and one of chocolate and drizzle with chocolate sauce.
22. YOu can even serve walnut brownies at the side to make this unimaginably sinful.
Title: Classic Cherries Jubilee
Ingredients:
- 425 caster sugar
- 1 cinnamon stick
- 1 arrowroot
- 2 water
- 1 brandy
- 1/3
Instructions:
1. drain cherries, keep syrup.
2. combine syrup sugar and cinnamin in pan.
3. cook stirring until it boils.
4. simmer uncovered without stirring for 2 minutes.
5. strain, discard cinnamon.
6. return syrup to pan.
7. stir in arrowroot and water.
8. cook stirring until boils and thickens slightly.
9. add cherries, stir until heated through.
10. heat brandy, add to sauce.
11. set aflame.
12. serve imediately with ice cream.
Title: Plantain Flan
Ingredients:
- 3/4 granulated sugar
- 1 Carnation Evaporated Milk
- 1 Nestle sweetened condensed milk
- 2 plantains
- 4 eggs
- 2 sweet wine
- 1 vanilla extract
- 1 lime zest
Instructions:
1. PREHEAT oven to 350°F.
2. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep 9-inch round mold; swirl around bottom and sides to coat.
3. COMBINE evaporated milk, sweetened condensed milk, eggs, plantains, wine, vanilla extract and lime zest in blender container; cover. Blend until smooth. Strain mixture into prepared mold. Place mold in large roasting pan; fill roasting pan with warm water to about 1-inch depth. Cover roasting pan loosely with foil.
4. BAKE for 1 hour 10 to 30 minutes or until knife inserted near center comes out clean. Remove foil; remove flan from water to wire rack. Cool for 1 hour. Refrigerate for 4 hours or overnight.
5. TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce.
Title: Lemon Rice Pudding
Ingredients:
- 1 1/2 water
- 1/2 long grain rice
- 1/3 raisins
- 1/4 ground nutmeg
- 1 pudding
- 2 lemon peel
Instructions:
1. In a saucepan, bring water, rice, raisins and nutmeg to a boil. Reduce heat; cover and simmer for 15-20 minutes or until all liquid is absorbed. Cool.
2. Prepare pudding mix according to package directions. Stir in rice mixture and lemon peel.
3. Serve immediately or refrigerate.
Title: Sweet Potato Crunch
Ingredients:
- 2 eggs
- 1/2 evaporated milk
- 3/4 sugar
- 1/4 margarine
- 1 vanilla flavoring
- 1 sweet potatoes
- 1 brown sugar
- 1/2 margarine
- 1/2 self-rising flour
- 1 pecans
Instructions:
1. Mix eggs, milk, sugar, margarine, vanilla and sweet potatoes. Mix until smooth.
2. Pour in to a well-buttered 13x9 baking dish.
3. Mix together all ingredients for topping.
4. Crumble on top of sweet potato mixture.
5. Bake at 350 degrees for 30 to 45 minutes.
Title: Jamaican Gingerbread
Ingredients:
- 1/2 unsalted butter
- 1/2 molasses
- 1/4 honey
- 1/2 light brown sugar
- 3 eggs
- 1/2 sour cream
- 1 lemon zest
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/2 ground ginger
- 1 ground cinnamon
- 1/2 ground allspice
- 1/4 ground cloves
- 1/4 ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Lightly butter loaf pan, line bottom with parchment or wax paper. Butter paper, dust pan with flour; set aside.
3. In a large mixing bowl cream butter, molasses, honey and brown sugar with electric mixer until smooth. Add eggs one at a time mixing well after each addition. Add sour cream, lemon zest and vanilla; beat to combine (it may separate slightly and look funny but don't worry).
4. Sift flour, baking soda, salt and spices. Fold into batter with rubber spatula.
5. Spread batter in prepared pan.
6. Bake until toothpick comes out clean, about 55-60 minutes. If using mini-loaf pans bake time about 30 minutes.
7. Cool in pan on a wire rack for 15 minutes. Turn out out of pan and peel off paper. If not serving immediately, cool completely before wrapping.
8. If you wanted to gild the lily you could drizzle a lemon glaze over the top or frost with a cream cheese frosting or some good ole whipped cream would be marvelous.
Title: Disney Grapefruit Cake
Ingredients:
- 1 1/2 cake flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/4 water
- 1/4 eggs
- 3 grapefruit juice
- 3 fresh lemon rind
- 1/2 cream of tartar
- 1/4 cream cheese
- 12 lemon juice
- 2 fresh lemon rind
- 1 powdered sugar
- 3/4 grapefruit sections
- 6 -8
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Sift together flour, sugar, baking powder, and salt in large mixing bowl.
3. Make a well in center of dry ingredients.
4. Add water, vegetable oil, eggs, grapefruit juice and lemon rind.
5. Beat until smooth.
6. Beat egg whites with cream of tartar until stiff but not dry.
7. Gently fold egg whites into cake batter.
8. Pour into an ungreased 10 inch cake pan and bake at 350 degrees F for 30 minutes.
9. When cool, slice cake in half horizontally.
10. Frost.
11. Beat cheese until fluffy.
12. Add lemon juice and rind.
13. Gradually add sugar and beat until blended; add food coloring. Add reserved 2 tablespoons of grapefruit juice and blend.
14. Divide frosting in half and add roughly chopped grapefruit sections to one half.
15. Spread this mixture on bottom half of cake.
16. Top with several grapefruit sections.
17. Cover with other cake layer and frost remainder of cake.
18. Garnish with remaining grapefruit sections.
Title: Chocolate Pudding Cake (low Calorie)
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/2 baking powder
- 1 baking powder
- 1 salt
- 1/4 nonfat milk
- 1 unsweetened applesauce
- 1/2 vanilla extract
- 2 boiling water
- 2 light brown sugar
- 1 1/2
- 1/2
Instructions:
1. Spray a 13 x 9 x 2-inch baking pan with cooking spray and set aside.
2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, and salt.
3. Whisk in remaining cake ingredients, blending thoroughly.
4. Pour into baking pan, spreading evenly.
5. In a large bowl, whisk together pudding ingredients until sugar and cocoa are dissolved.
6. Pour carefully over batter.
7. Pudding layer will be thin and runny.
8. Bake for 35-40 minutes, or until top is firm to the touch. (toothpick inserted will not be an accurate test for doneness)
9. Let cake rest for 15 minutes before cutting. Cover and refrigerate leftovers for up to 7 days or wrap tightly and freeze for up to 2 months.
Title: Old Fashioned Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 margarine
- 1/2 shortening
- 1 water
- 1/4 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 cinnamon
- 1 vanilla
- 1 margarine
- 1/2 milk
- 1/4 powdered sugar
- 1 vanilla
- 1 cinnamon
- 1
Instructions:
1. Place flour and sugar in large mixing bowl. In a medium saucepan, heat and stir margarine, shortening, water and cocoa. Bring to a light boil, do not let burn to pan. Remove from heat and pour over flour mixture. Mix; adding buttermilk, eggs, soda, cinnamon and vanilla, one at a time. Pour into greased and floured cake pan. Bake at 350 for 30 minutes or until done. Let cool before making icing.
2. Icing: In medium saucepan heat and stir margarine, cocoa and milk. Bring to boil and remove from heat. Add sugar and vanilla to desired consistency, add cinnamon if desired (adds that little something) Spread while hot.
Title: Pumpkin Crunch
Ingredients:
- 1 pumpkin puree
- 1 fat-free evaporated milk
- 1 granulated sugar
- 3 eggs
- 1/4 cinnamon
- 1 margarine
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 350.
2. Line 9 x 13 pan with wax paper, leaving 1-2 inches slack on both ends. evenly cover wax paper with non stick spray.
3. Combine first five ingredients in a bowl and mix together.
4. Pour mixture into pan.
5. Sprinkle (evenly & carefully) dry cake mix over the entire mixture in pan.
6. Sprinkle chopped nuts over the cake mix.
7. Spoon melted margarine evenly over mixture.
8. Bake at 350 for an hour or until golden brown.
9. Let cool for at least 2-3 hours.
10. Invert pan onto cookie sheet or cutting board and carefully pull away at excess wax paper.
11. Cool in refrigerator for about an hour and cut into desired pieces.
12. Serve with whipped cream.
Title: Pineapple Mango Upside Down Cake
Ingredients:
- 3/4 unsalted butter
- 1/2 sugar
- 3 red wine vinegar
- 1/2 dark brown sugar
- 6 pineapple rings
- 1 mango
- 1/4 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1 eggs
- 2 milk
- 1
Instructions:
1. Directions.
2. Preheat oven to 350 degrees F. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter).
3. Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat, add vinegar and brown sugar, and mix well. (A sauce whisk is a good tool to use here.) Return to heat to melt sugar, if necessary.
4. Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan. Cut each pineapple ring into pieces, maintaining the shape of the ring (see Chef's Note). Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple. Add mango around the pineapple.
5. Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
6. Make the batter:.
7. In a large bowl, sift together flour, baking powder, and salt. Set aside.
8. Put 1 stick of softened butter in the bowl of an electric mixer. Beat on medium to high speed with the paddle attachment until light and fluffy. Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition.
9. Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions. Do not overmix.
10. In another bowl, beat egg whites with clean beaters or a balloon whisk. When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks. Scrape 1/2 the whites into batter and mix gently until blended. Fold in remaining whites carefully, until just blended.
11. Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.) Place cake in preheated oven. Bake until a tester inserted into the middle comes out clean, about 20 to 30 minutes for individual cakes or about 50 minutes for the large cake. Remove from oven and let cool about 10 minutes in the pan. Run a knife around the edges to loosen the cake(s) and invert onto deep dessert plates or a deep platter (otherwise, the sweet syrup may overflow the plate.
Title: Taro Crisp
Ingredients:
- 35 honey
- 15 eggs
- 15 icing sugar
- 180 flour
- 150 powdered milk
- 300 baking soda
- 30 baking powder
- 1
- 440
Instructions:
1. Sift together dry ingredients.
2. Cut in butter and mix in oil.
3. Add sweet mixture.
4. Roll out to 1/4 inch thick and cut into 2 inch circles.
5. Place filling in center.
6. Bake at 350°F for 20 minutes until puffed up.
Title: Cream Cheese Pineapple Pudding/Frosting
Ingredients:
- 1 French vanilla instant pudding
- 1 milk
- 1 cream cheese
- 1 Cool Whip
- 1 crushed pineapple
Instructions:
1. Mix pudding with 1 cup milk, and softened cream cheese, and mix on low with electric mixer until blended.
2. Stir in pineapple, then fold in cool whip.
3. Frost a yellow or white cake and keep refrigerated. So yummy!
Title: Chocolate Nut Wafers
Ingredients:
- 1 sugar
- 3/4 butter
- 2 vanilla
- 1 egg
- 1 flour
- 2 1/4 salt
- 1/4 baking soda
- 1/4 cinnamon
- 1/4
- 1/2
Instructions:
1. Combine sugar, butter, chocolate, vanilla, and egg. Blend well.
2. Stir in remaining ingredients until blended.
3. Divide dough in half on 2 sheets of waxed paper, shape each half into roll 2 inches in diameter. Wrap. Refrigerate until firm (about 3 hours).
4. Heat oven to 400°F
5. Cut dough into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheets.
6. Bake at 400F for 6 to 8 minutes until set. (Do not overbake.) Immediately remove from cookie sheets.
Title: One-Bowl Apple Cinnamon Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 3/4 all-purpose flour
- 2 ground cinnamon
- 1 1/2 baking soda
- 1 salt
- 1/2 braeburn apples
- 3 ice cream
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease an 8-inch-square baking pan.
3. In large bowl, beat eggs, sugar and oil until blended. Add flour, cinnamon, baking soda, and salt; mix until well combined.
4. Stir in apples and nuts. Spread batter in pan and bake 65 to 70 minutes or until toothpick inserted in center comes out clean.
Title: Strawberry Pizza
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1 all-purpose flour
- 8 cream cheese
- 1 powdered sugar
- 12 Cool Whip
- 1 strawberry
- 1
Instructions:
1. Crust: Mix butter, powdered sugar (1/2 cup), flour - form into a ball, spread onto a pizza pan.
2. Bake 15 minutes at 350 degrees and let cool. Keep an eye on the crust while cooking - you don't want to over cook it. Remove the crust when it is golden.
3. Topping: Mix cream cheese, powdered sugar (1 cup), and cool whip - preferrably using electric mixer. Spread this mixture over the crust after crust is cool.
4. On top of white topping, add entire container of glaze and top with sliced strawberries. (you can also mix the strawberries and glaze together and place it on top that way too.
5. Serve and enjoy!
Title: Creamy Eggnog Dessert
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 pecans
- 1 cream cheese
- 1 granulated sugar
- 1 frozen non-dairy topping
- 2 vanilla flavor instant pudding and pie filling mix
- 3 milk
- 1/4 ground nutmeg
- 1/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. CRUST:
3. Combine Swiss chocolate cake mix, melted butter and pecans in a large bowl.
4. Reserve 1/2 cup mixture.
5. Press remaining mixture onto bottom of an ungreased 13x9-inch pan.
6. Bake 15 to 20 minutes or until surface is firm. Cool.
7. Toast reserved 1/2-cup cake mixture on a cookie sheet for 3 to 4 minutes, stirring once.
8. Cool completely.
9. Break lumps with fork to make small crumbs.
10. FILLING:
11. Combine cream cheese and sugar in large bowl; beat until smooth.
12. Stir in 1 cup whipped topping.
13. Spread over cooled crust.
14. Refrigerate.
15. TOPPING:
16. Combine pudding mix and milk; beat 1 minute.
17. Add rum extract and nutmeg.
18. Spread over cream cheese layer.
19. Spread remaining whipped topping over pudding layer.
20. Sprinkle with reserved crumbs.
21. Refrigerate at least 2 hours.
Title: Garbage Cookies
Ingredients:
- 1 instant pudding mix
- 2 flour
- 1 mayonnaise
- 1 2/3
- 3/4
- 12
Instructions:
1. Mix it all together in a large bowl.
2. Drop by rounded teaspoonfuls on ungreased cookie sheet.
3. Bake at 350 for 15 minutes.
4. Cool on rack.
Title: Mandarin Orange Cake
Ingredients:
- 1 eggs
- 4 mandarin orange segments
- 1 crushed pineapple with juice
- 1 vanilla instant pudding mix
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice.
4. Beat until smooth.
5. Pour batter into prepared pan.
6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool.
8. To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended.
9. Spread on cake.
Title: Blueberry Crunch Cake
Ingredients:
- 1/2 cornmeal
- 2 cornmeal
- 2 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 2/3 brown sugar
- 2 brown sugar
- 3/4 butter
- 1 egg
- 1 lemon juice
- 2 1/4 fresh blueberries
- 1 lemon, zest of
Instructions:
1. Preheat oven to 350F and spray a 9-10" springform pan with cooking spray.
2. Place 1/2 cup cornmeal, flour, baking soda, baking powder and 2/3 cup brown sugar in a food processor and pulse for a few seconds until well combined.
3. Add the lemon zest and butter and pulse until mixture looks like breadcrumbs.
4. Add the egg and lemon juice and mix just until combined.
5. Put 2/3 of the mixture in the pan and press lightly to even it in the pan.
6. Sprinkle with 2 teaspoons cornmeal, the blueberries and the 2 tablespoons brown sugar (in that order).
7. Crumble the remaining cake mixture evenly over the top and press down lightly.
8. Bake for 35 minutes or until golden brown and a toothpick comes out clean.
9. Cool for at least 20 minutes before removing the sides of the cake pan.
10. Serve warm with whipped cream or ice-cream, best served within 2-3 hours of baking.
Title: The Best White Cake
Ingredients:
- 1 butter
- 2 white sugar
- 4 eggs
- 3 vanilla
- 2 3/4 all-purpose flour
- 3 baking powder
- 1 salt
- 1 3/4 milk
Instructions:
1. Preheat oven to 350.
2. Grease and flour pans lightly. I used 2 9" square. You should be able to use 2 8"-9" rounds just fine.
3. Cream together butter & extract.
4. Add sugar slowly until all is added and it is mixed well.
5. Add eggs, one at a time, mixing well after each addition.
6. In a separate bowl sift flour, baking powder and salt together twice.
7. Now add flour mixture, alternating between the milk and flour. Mixing well after each again.
8. Pour equal amounts into each pan and give it a tap on the counter to remove any air pockets.
9. Start checking at 25 minutes to prevent burning on the bottom and sides.
10. Keep checking every 5-10 minutes depending on the wetness of the tester.
11. If at 25 minutes the cake still wiggles when you open the door then you may need the full 30-40 minutes.
Title: Orange Spice Cookies
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 butter
- 2 margarine
- 4 eggs
- 2 all-purpose flour
- 1 cream of tartar
- 1 baking soda
- 1/2 ground cardamom
- 1/4 salt
- granulated sugar
Instructions:
1. In a large mixing bowl, combine 1 cup granulated sugar, the powdered sugar, butter, shortening, and eggs.
2. Beat at medium speed until light and fluffy.
3. Add the flour, orange peel, cream of tartar, baking soda, cardamom, ginger, and salt.
4. Beat at low speed until a soft dough forms.
5. Cover with plastic wrap.
6. Chill 1-2 hours or until firm.
7. Preheat oven to 350 degrees while dough is chilling.
8. Shape dough into 1 inch balls.
9. Roll balls in granulated sugar.
10. Place balls 2 inches apart on ungreased cookies sheets.
11. (Optional) Flatten balls with bottom of drinking glass, wiping glass with damp cloth to prevent sticking.
12. Bake for 12-13 minutes, or until golden brown.
13. Let cool for 1 minute before removing from cookies sheets.
14. Cool completely before storing.
Title: Gooey Almond Butter Cake
Ingredients:
- 1 butter
- 8 egg
- 1 cream cheese
- 1/2 eggs
- 8 butter
- 2 powdered sugar
- 1
- 8
- 3 3/4
Instructions:
1. preheat to 350°F.
2. CRUST:.
3. mix in a large bowl cake mix, melted butter, egg, and almonds.
4. Blend with mixer on low speed for 2 minutes.
5. The batter should form a ball.
6. Place batter into an ungreased 13 x 9-inch baking pan. evenly over the bottom.
7. Set the pan aside.
8. FILLING:.
9. Mix cream cheese until fluffy.
10. Add the eggs, almond extract, and melted butter and beat on medium speed for 1 minute.
11. Add the powered sugar.
12. Beat on medium speed until the sugar is well blended in about 1 minute.
13. Pour the filling onto the crust and spread so that the filling covers the entire surface and reaches the sides of the pan.
14. Place in oven.
15. Bake the cake for 45 minutes or until brown.
16. The cake will not look done it's supposed to look that way.
17. Remove the pan from the oven and place on wire rack to cool, then cut into squares and serve.