lumicero/recipes-ing2inst huggingface dataset:
Title: Torta De Santiago - Almond Torte
Ingredients:
- 1 sugar
- 1/4 lemon rind
- 1/2 eggs
- 7 cinnamon
- 1/4
Instructions:
1. Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy. Stir in the almonds and cinnamon. Beat the egg whites until they are stiff, but not dry. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites. Pour into 2 greased 8 inch layer pans and bake at 350 F for 45 minutes or until the cakes are well browned. Cool briefly, then remove the cakes from the pans.
2. To make topping, whip 1/2 pint of whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff. Spread between the cake layers, then coat the top and sides of the cake. Garnish with chopped almonds.
3. An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. The end result is a brown cross on a field of powdered sugar.
Title: Easy No Cook Buttercream Recipe
Ingredients:
- 2 1/2 unsalted butter
- 16 marshmallow creme
Instructions:
1. Whip butter on high with a stand mixer until fluffy (at least 5 minutes) using a flat beater.
2. Add marshmallow creme and whip again on high for at least 5 minutes until well incorporated and fluffy and then lower the speed to medium/slow until you get a smooth texture.
3. Mix in melted chocolate or concentrated coffee for different flavors.
Title: Minute Rice Classic Rice Pudding
Ingredients:
- 1 3/4 milk
- 1/2 sugar
- 2 raisins
- 2 salt
- 1/4 egg
- 1 vanilla
- 1/4
Instructions:
1. Combine milk, minute rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered 6 minutes, stirring occasionally.
2. Beat egg and vanilla with wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan; cook and stir on low heat 1 minute. (do not boil).
3. Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
Title: Lizzy's Chocolate Chip Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/3 butter
- 1/3 shortening
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 6 chocolate chips
Instructions:
1. Cream the first 6 ingredients. stir together the dry ingredients and add slowly to the creamed mixture. add chocolate chips.
2. drop by medium cookie scoop onto ungreased bakin sheet 2 inches apart. back at 375 for 8-10 minutes.
Title: Lemon Pound Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 3/4 water
- 3/4 lemon juice
- 4 confectioners' sugar
- 1/2
- 2
- 1
Instructions:
1. Mix first six ingredients well and pour into a 10-inch tube pan and bake ofr 55 minutes at 350F .
2. Remove from pan and pour glaze over cake while hot.
3. GLAZE:.
4. Add lemon juice ot confectioners sugar and stir. Add more sugra or juice if needed. Glaze will be thick and creamy.
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 shortening
- 3/4 brown sugar
- 1/4 white sugar
- 1 vanilla
- 1 1/2 flour
- 1/2 salt
- 1 baking soda
- 1/4 boiling water
- 2 rolled oats
- 1
Instructions:
1. Beat shortening, brown sugar, white sugar and vanilla until light and fluffy.
2. Add flour and salt; mix well.
3. Dissolve baking soda in the boiling water and add to the flour mix.
4. Stir in oatmeal and chocolate chips.
5. Roll into balls and put on an ungreased cookie sheet, 2 inches apart.
6. Flatten with a fork dipped in cold water.
7. Bake at 350° for 10-12 minutes.
Title: Crazy Cake - Milkless and Eggless!
Ingredients:
- 3 flour
- 1/3 cocoa powder
- 2 sugar
- 1 salt
- 2 baking soda
- 3/4 water
- 2 white vinegar
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Mix dry ingredients in 9x13 inch pan.
3. Add wet ingredients and mix well.
4. Bake for 30 - 35 minutes.
Title: Almond Star Cookies - South Beach
Ingredients:
- 1 whole wheat pastry flour
- 1 unbleached all-purpose flour
- 1 sugar substitute
- 1/3 salt
- 1 lemon zest
- 1/2 vanilla extract
- 1/2
- 1/4
Instructions:
1. Heat oven to 275. Spread almonds on a baking sheet and toast until fragrant and lightly golden, about 10 minutes. Remove from oven, transfer to a plate, and cool completely.
2. Pulse almonds, whole grain and all purpose flours, sugar substitute, and a pinch of salt in a food processor until nuts are finely ground. Add margarine and pulse until margarine is incorporated. Add zest and vanilla and almond extracts; pulse until dough just begins to come together.
3. Remove dough from processor to a work surface. Knead once or twice, divide in half, and form into 2 flat disks. Wrap disks and freeze for 1 hour or refrigerate for at least 2 hours.
4. Heat oven to 325. Lightly coat 2 baking sheets with cooking spray. Roll out 1 disk of dough between 2 sheets of wax paper to 1/8-inch thick. Cut as many stars as possible, carefully transferring them to the baking sheets as you go. (Use a butter knife or small spatula to make transferring cut cookie dough from wax paper to baking sheet easier). Reroll and cut the scraps. (If the dough becomes too soft while cutting, wrap and chill again until firm). Repeat with the second disk.
5. Bake cookies until lightly golden on edges and bottoms, rotating sheets once halfway through, 16-18 minutes. Let cool on sheets for 2-3 minutes before transferring with a spatula to wire racks to cool completely.
Title: Black Bottom Cupcakes
Ingredients:
- 8 cream cheese
- 1 egg
- 1 1/3 sugar
- 1 chocolate chips
- 1 1/2 flour
- 1/4 cocoa powder
- 1 baking soda
- 1 water
- 1/3 vinegar
- 1 vanilla
- 1 walnuts
- 1
Instructions:
1. Blend cream cheese, egg, 1/3 c.
2. sugar and 1/8 tsp.
3. salt until smooth.
4. Stir in chocolate chips; set aside.
5. Sift remaining sugar, flour, cocoa powder, soda and 1/2 tsp.
6. salt.
7. Stir in water, oil, vinegar and vanilla; beat until smooth.
8. Fill prepared paper cups 1/2 full with cocoa batter.
9. Spoon cream cheese mixture on top.
10. Sprinkle nuts.
11. Bake 30- 35 minutes at 350.
Title: Apple "custard" Dessert
Ingredients:
- 1 flaked coconut
- 1 butter
- 1/2 apples
- 6 water
- 1 lemon juice
- 1/4
Instructions:
1. Preheat oven to 350. Grease and flour a 13"x9"x2" baking dish (I use Bakers Joy spray).
2. Combine cake mix and coconut in large bowl. Cut in butter with a pastry knife.
3. Put sliced apples in prepared baking dish and spread evenly. Sprinkle with 'crumb' mixture.
4. Combine water and lemon juice in a 2-cup measure. Pour evenly over top top. DO NOT STIR.
5. Bake at 350 degrees for 45-50 minutes or until is lightly browned and set. Cool slightly before serving.
Title: NUTELLa RABBIT HOLE COOKIES
Ingredients:
- 1 butter
- 2 egg
- 1 plain flour
- 1 sugar
- 1/3 icing sugar
- 3 milk
- 2
- 1/4
- 1
- 250
- 3 -4
Instructions:
1. preheat oven to 180 Celsius lightly grease a doughnut baking tray. or 2 if you have them.
2. in a large bowl, mix all the ingredients together until well combined.
3. using a teaspoon, press 2 slightly heaped teaspoons of mix into each doughnut well, making sure you make the doughnut shape and don't cover the centre.
4. cook for 8 minutes. cool then tip out onto a wire rack. if sticking, lightly bang the tin (upside down) to remove.
5. repeat with the rest of the mix.
6. cool completely then ice.
7. ICING:
8. mix the nutella and icing sugar together with enough milk to make a spreadable paste. spread over the cookies then sprinkle heavily with the green sprinkles.
9. attach the feet, tails and ears. (dab a little icing onto the fondant to attach).
10. BUNNY FEET AND EARS:
11. using the white fondant, roll out and cut some bunny shaped feet. (I got a pic. off google.) cut out some ears. roll a couple of larger balls as a tail.
12. colour a bit of white fondant with some pink good colour, roll out and cut out smaller ear pieces. lastly roll some pink balls for the rabbit feet pads.
13. to attach the pieces together, mix 2 tablespoons of sugar with 1 tablespoon of hot water, mix then microwave for 20 seconds to dissolve. cool.
14. use a brush to use the sugar water like glue to stick the pieces together.
Title: Pate a Choux
Ingredients:
- 1/2 butter
- 1 water
- 1 salt
- 1 all-purpose flour
- 4 eggs
Instructions:
1. Melt butter in water - bring to a boil. Add salt (tip: don't add salt till water boils to avoid pitting your stainless pans). Add flour all at once and stir like crazy. Don't panic. The mixture will get quite lumpy and sticky. Reduce heat to low and stir for one minute. Do not skip this step. This allows the flour to absorb absolutely every drop of water possible and the rest to evaporate. Remove from heat and transfer to a mixing bowl. Let cool approximately 5 minutes or until you can touch the dough without letting out a holler! Add one egg at a time and stir until dough absorbs it completely. Do not add them all at once. When you are through, your dough should be smooth and will form a "V" shape as the excess drops away when you pull the spoon up out of it.
2. You can either pipe it into 3 inch eclair shapes using a pastry bag or use a small scoop to form 1 1/2 inch balls for a cream puff look. Either way, use a greased sheet pan or use a silpat and keep them at least 2 inches apart. They will get much larger and they need space! Each one holds a great deal of moisture that causes steam which will ruin the guy next to him and they'll be mushy instead of nice and crisp.
3. Bake for 30 minutes at 400 degrees. Do not peek, you'll ruin them! They need privacy!
4. The eggs cause the dough to form a really nice hollow middle that just screams to be filled with something gooey! We use sugar free instant pudding. Just add 1 1/2 cups of milk instead of 2. That way your filling won't be too runny. Banana and cheesecake seem to be the favorites around here as well as chocolate. Most people use vanilla for eclairs but that's so "expected!"
5. For a nice topper, you can melt Nutella with a small amount of milk to make a hazelnut ganache to drizzle over the tops. Or, if you're in a pinch for time, you can just melt a can of frosting in the micro! These are also really great cut in half, filled with ice cream and served with chocolate topping and whipped cream. Woah mamma!
6. I also like to slice them in half and fill them with chicken or tuna salad. They make incredibly delicious and beautiful sandwiches to serve with your favorite soups or salads! Everyone is always so impressed when I say I made them myself. Enjoy!
Title: Toffee Brownie Trifle
Ingredients:
- 1 milk
- 2 1/2 cheesecake flavor instant pudding and pie filling mix
- 1 white chocolate pudding mix
- 1 Cool Whip
- 8
- 0.5
Instructions:
1. Bake brownies in a 9x13 pan according to box directions, let cool.
2. Cut brownies into 1 inch pieces, set aside.
3. In a mixing bowl, beat the milk and pudding mixes on low speed for two minutes.
4. Fold in cool whip.
5. Place half the brownies in a glass trifle bowl.
6. Cover with half of the pudding mixture.
7. Repeat layers.
8. Sprinkle with Heath bits and refrigerate.
Title: Coconut Macaroons-5 Ingredients
Ingredients:
- 2 1/2 flaked coconut
- 1/3 all-purpose flour
- 1/8 salt
- 2/3 sweetened condensed milk
- 1 vanilla
Instructions:
1. Combine coconut, flour, salt.
2. Add milk and vanilla.
3. I find it much easier to use my hands to mix this batter. You can use a large spoon, but it's a real work-out.
4. Drop by teaspoonsful onto greased baking sheet or use parchment paper.
5. Bake at 350 until golden, watch well--they burn very easily.
6. Check at about 13-15 minutes.
7. Enjoy!
Title: Austrian Coffee Cream Cake (Mokkatorte)
Ingredients:
- 1 flour
- 3/4 sugar
- 3/4 eggs
- 4 strong black coffee
- 1 sugar
- 3/4 butter
- 1/2 mocha-flavored coffee
- 3
- 1/2
Instructions:
1. Directions for Cake:
2. Separate the egg yolks and whites.
3. Beat the egg yolks and sugar together until creamy.
4. Add the ground almonds and the tablespoon of coffee.
5. Beat the whites to a stiff froth. Fold this in alternately with the flour, until the whole is stiff but quite light.
6. Grease 2 cake-tins and dust with flour.
7. Bake in a moderate oven (350) for about 30 minutes.
8. Fill AND cover with Mocha cream.
9. Directions for Mocha Cream:
10. Beat the egg yolks with the sugar.
11. Add the coffee and stir well.
12. Put in a double boiler and cook until the mixture is like a creamy custard.
13. Allow to cool.
14. Beat the butter to a cream. Mix this in with the custard.
15. Spread the cream on top of the lower half of the Torte. Place the other half on top. Cover the top and sides with the remainder.
16. If you can get little imitation coffee beans in chocolate or sweets, they make a nice decoration. Otherwise, use real coffee beans.
Title: Jane's Kahlua Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 4 canola oil
- 1/2 Kahlua
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare bundt pan, grease & coat with flour or cocoa (cocoa works better than flour for a chocolate cake).
3. Mix cake mix, sour cream, eggs, oil and Kahlua using an electric mixer, mixing well.
4. Stir in chocolate chips.
5. Pour batter into prepared bundt pan, Bake for 55 minutes or until toothpick comes out clean.
6. Cool for 15 minutes, remove from pan: dust with powdered sugar, ENJOY.
Title: Perfect Chop Suey Cake
Ingredients:
- 2 plain flour
- 1 sugar
- 2 bicarbonate of soda
- 2 eggs
- 567 crushed pineapple
- 1 walnuts
- 1/2 coconut flakes
- 250 cream cheese
- 113 butter
- 2 icing sugar
- 1 vanilla
- 1 milk
Instructions:
1. preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper.
2. place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined.
3. pour mix into baking dish.
4. cook for 30-35 minutes until golden and a skewer comes out clean.
5. cool in dish.
6. ice while still warm.
7. cool completely. keep refrigerated.
8. FOR THE ICING.using an electric mixer, beat together the cheese and butter
9. until well combined.
10. gradually add the icing sugar, milk and vanilla, beating until well combined.
11. spread over the warm cake and sprinkle with some extra coconut and nuts if desired.
Title: Apricot Cherry Tart
Ingredients:
- 1 flour
- 1 sugar
- 1/8 salt
- 6 unsalted butter
- 1/2 almond paste
- 1/2 unsalted butter
- 1/4 sugar
- 1 flour
- 2 egg
- 1 apricots
- 2 cherries
- 1/2 unsalted butter
- 2 sugar
- 1
Instructions:
1. To make crust,combine flour,sugar and salt in bowl,add butter and blend with pastry blender until butter is incorporated in flour,but still visible.
2. Add ice water,blend with fork until dough begins to stick together.
3. Gather dough into flat disc.
4. Cover with plastic wrap and refrigerate 30 minutes.
5. Roll out dough into 1/4 inch thick circle and place on parchment paper lined baking sheet.
6. Refrigerate until ready to use Preheat oven to 400 degrees.
7. For filling,combine almond paste and butter,mix with hand mixer until light and fluffy.
8. Add flour and sugar and mix until combined.
9. Add egg.
10. Mix well.
11. Remove crust from refrigerator,spread filling over crust leaving 1 inch border.
12. Arrange apricots cut side down over the filling,arrange cherries between apricots.
13. Sprinkle fruit with sugar.
14. Fold the 1 inch border over the fruit,brush edge with melted butter and sprinkle with sugar.
15. Bake until golden,30-40 minutes.
Title: Baby's 1st Birthday Banana Cake - No Sugar
Ingredients:
- 2/3 banana
- 1/2 unsalted butter
- 2 eggs
- 1 water
- 3/4 unbleached flour
- 2 baking powder
- 2 baking soda
- 1 cinnamon
- 1 marshmallows
- 1
Instructions:
1. Grease and flour a 9 X 13 inch pan.
2. Beat banana and butter until creamy.
3. Beat in water.
4. In a separate bowl, beat eggs until very foamy.
5. Beat into mixture.
6. Blend in dry ingredients.
7. Beat until smooth.
8. Spread batter evenly in pan.
9. Bake at 350°F for 20 minutes or until knife comes out clean.
10. Draw a cat head onto a piece of paper (approx 4 by 5 inches).
11. Use cat stencil to cut out two cat heads.
12. Frost top of one layer and place second cat head on top of first.
13. Frost cake (use a sugarless cream cheese or sour cream filling).
14. Decorate with cat face.
15. Remove candy before allowing baby to attack cake.
Title: Sugar Kichelach
Ingredients:
- 2 eggs
- 1/2 salt
- 2 flour
- 1 1/4
Instructions:
1. Beat eggs, stir in salt and oil.
2. Add flour gradually, mixing constantly, until dough is smooth.
3. Turn onto a floured board.
4. Roll 1/8" thick.
5. Cut in 2" squares.
6. Dip one side of square in oil, then sugar.
7. Bake sugar-side up on ungreased baking sheet at 400 F for 6 - 8 minutes.
8. Some cookies may brown more quickly than others, so remove as ready.
Title: Snowman Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 1/2 milk
- 1 sugar
- 1 butter
- 1 1/2 eggs
- 3/4 sugar
- 3 water
- 1 1/2 light corn syrup
- 1/4 cream of tartar
- 4
- 2
- 1/4
- 1
- 2
- 1
- 2
- 3
Instructions:
1. Heat oven to 375°F Grease and flour two 4-cup and two 1 1/2-cup ovenproof bowls. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. In measuring cup, combine milk and mint extract.
2. In large bowl, beat together sugar and butter on low speed until blended, about 1 minute. Increase speed to high and beat 2 minutes, or until light and creamy. Reduce speed to medium-low and add eggs, one at a time, beating well after each. Alternate flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally scraping sides of bowl with rubber spatula.
3. Divide batter among prepared bowls. Bake 30 minutes. Remove 1 1/2-cup bowls, and let cool. Continue baking 4-cup cakes until center comes out clean when inserted with a cake tester, about 10 minutes longer. Cool in bowls for 5 minutes. Invert cakes onto wire racks, and let cool completely.
4. Meanwhile, prepare frosting: In the top of a double broiler, over simmering (not boiling) water, beat together sugar, water, egg whites, light corn syrup, and cream of tartar on low speed until combined. Increase speed to high, and beat constantly for 10 to 12 minutes, or until stiff peaks form, scraping sides occasionally with rubber spatula. Makes about 4 cups.
5. To assemble cake: Trim the flat side of each cake layer. Spread a thin layer of frosting on trimmed sides of cakes. Place same-size layers together to form two round shapes. Stand cake upright, and place smaller cake on top of larger one to form the snowman shape. Secure cake layers together by inserting a trimmed wooden skewer.
6. To decorate cake: Spread a thin layer of frosting onto bottom of Ring Ding, and secure to cookie. Spoon remaining frosting into a piping bag fitted with a 1/2" star tip. Pipe a border around Ring Ding and place blue M&M's onto border to create a decorative hat. Place taffies together and shape into a scarf. Set the hat and scarf aside to firm up.
7. Transfer cake to a serving platter. Working down from the top, pipe star shapes around the entire cake. (If shapes are too pointy, gently tap down with fingertips.) For the face, arrange Junior Mints for the eyes, trimmed orange slice for the nose, and licorice string for the mouth. Wrap scarf around the neck. Place candy melts down middle of body for buttons; top with hat. Scatter rock candy around cake and serve.
Title: Pumpkin Spice Cake
Ingredients:
- 1 pumpkin
- 1 Egg Beaters egg substitute
- 1/2
Instructions:
1. Mix all ingredients together.
2. Pour into bundt pan sprayed with ff spray.
3. Bake at 350 degrees for about 30 minutes.
Title: Apple Crisp
Ingredients:
- 2 cooking apples
- 2 water
- 3 all-purpose flour
- 2 sugar
- 2 butter
- 1/4 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Divide apple slices between two 10 oz. custard cups.
3. Sprinkle water over apple slices.
4. Mix flour, sugar, butter and cinnamon with a fork until crumbly.
5. Sprinkle over apples.
6. Bake uncovered until the topping is light golden brown and apples are tender; about 25 to 30 minutes.
Title: Nutty Oatmeal Cookies
Ingredients:
- 2 butter
- 1/4 margarine
- 1 1/2 powdered milk
- 2 rolled oats
- 1 powdered milk
- 3 salt
- 1/3 peanut butter
- sugar
Instructions:
1. Heat 1/4 cup/50 ml water in a large pan. Add the butter and chocolate milk powder and bring to a boil. Add all the remaining ingredients except the sugar and mix well.
2. Shape the mixture into balls (about 12), flatten them onto a tray and sprinkle with sugar.
3. Pack in airtight bags and store in a cool, dark place. They will keep for about a week. If you want to keep them longer, they will need to be refrigerated.
Title: Hearty Cookies
Ingredients:
- 1 flour
- 2 eggs
- 1 sugar
- 1/4 margarine
- 1/2 baking powder
- 1
Instructions:
1. Preheat your oven to 180C.
2. Separate the egg yolks from the whites.
3. Beat the whites, one at a time, in a bowl until light and fluffy.
4. Cream in sugar, the egg yolks and margarine.
5. Slowly, fold in the flour, until the dough is stiff.
6. Roll out the dough using a rolling pin.
7. The dough should be 1 cm in thickness.
8. Using a heart-shaped cookie cutter, cut out hearts from the dough.
9. Using a smaller heart-shaped cookie cutter, cut out smaller hearts from the center of the bigger hearts.
10. Reuse the smaller hearts as dough.
11. Grease a baking pan with a little margarine.
12. Lay out the heart cut outs.
13. In the center of each big heart cutout, put a tsp.
14. of the ground candy, filling it into the smaller heart.
15. Bake for 20 minutes at 180C.
16. Cool the cookies for 1 hour so that the cookies become hard.
17. Serve with a smile!
18. Enjoy!
Title: Fruit Gelees
Ingredients:
- 1 1/2 sugar
- 3/4 unsweetened applesauce
- 1/4 corn syrup
- 1/4 fresh lemon juice
- 3
- 1
Instructions:
1. Line a 9x 5 loaf pan with plastic wrap and coat with cooking spray.
2. Bring 1 1/4 cups sugar, concentrate/purée, applesauce, and corn syrup to a boil in a sauce pan. Cook until thermometer says 224 degrees. (About 10 minutes) Add pectin and bring to a boil for one minute. Remove from heat and stir in lemon. cover and let stand at room temperature overnight.
3. Sprinkle top evenly with one tablespoon sugar. Invert gelee onto cutting board. Remove plastic. Cut into 32 pieces. Roll gelees in remaining sugar.
Title: Diabetic Sunshine Orange Cake
Ingredients:
- 1/3 margarine
- 1/4 brown sugar substitute
- 1 sugar substitute
- 1 egg
- 1 1/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 3/4 ground cinnamon
- 1/3 raisins
- 1 apple
- 2/3 orange zest
Instructions:
1. Preheat oven to 350°F
2. Lightly coat an 8x8x2-inch baking pan with cooking spray.
3. In a mixing bowl, combine margarine, sweeteners and egg.
4. Beat on medium speed 2-3 minutes; scraping sides of bowl as necessary.
5. In medium bowl, sift together flour, baking powder,baking soda and cinnamon.
6. Stir in raisins or apples and orange zest.
7. Add to first mixture, alternating with the orange juice, beginning and ending with the flour mixture.
8. Pour the batter into the prepared pan.
9. Bake 18-20 minutes,.
10. or until a wooden pick inserted in center comes out clean.
11. Cool cake in pan on wire rack.
Title: Molasses Spice Crackles
Ingredients:
- 1 1/3 all-purpose flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/4 salt
- 1/2 brown sugar
- 1/4 margarine
- 2 molasses
- 1 granulated sugar
- 1/4
Instructions:
1. Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar, margarine, molasses, and egg white in a food processor, and process until blended. Add dry ingredients to food processor, and process until blended, scraping sides of processor bowl once. Gently press mixture into a ball; wrap in plastic wrap. Chill 2 hours.
2. Preheat oven to 375°.
3. Shape dough into 40 (3/4-inch) balls. Place granulated sugar in a bowl. Dip balls in cold water; shake to remove excess moisture. Roll wet balls in sugar. Place 3 inches apart on a baking sheet. Bake at 375° for 10 minutes. Remove from pan; let cool on a wire rack.