lumicero/recipes-ing2inst huggingface dataset:
Title: fudgy sheet cake
Ingredients:
- 1/2 boiling water
- 1/2 cake flour
- 2 baking soda
- 1 salt
- 1/2 sugar
- 1 1/2 vegetable shortening
- 1/3 vanilla extract
- 2 eggs
- 2 buttermilk
- 1 powdered sugar
- 1 1/2 milk
- 2 butter
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. preheat oven to 350.
2. mix cocoa and water, set aside to cool.
3. combine flour, baking soda and salt in a bowl, stirring well.
4. place sugar, shortening, and vanilla in a large bowl, beat well or use a mixer add eggs one at a time, beating after each addition.
5. beat in cocoa mixture.
6. add flour and buttermilk alternatly, beating after each addition.
7. spray a 13x9 baking dish with non stick spray.
8. pour in batter, bake for 30 minutes until cake springs back.
9. cool in pan 10 minutes.
10. for icing stir sugar and cocoa, mix well.
11. add milk, butter and vanilla, whisk until smooth.
12. spread over cake.
Title: Authentic Greek Style Baklava
Ingredients:
- 2 sugar
- 1 1/2 water
- 1 salt
- 2 honey
- 2 fresh lemon juice
- 1 cinnamon stick
- 4 whole cloves
- 1 salt
- 1/2 sugar
- 1 ground cinnamon
- 1/2 salt
- 2 ground cloves
- 1/2 butter
- 1/2
- 1
- 1 3/4
Instructions:
1. In a large size saucepan, combine 2 cups of sugar, the water, salt, honey, lemon juice, a cinnamon stick and 4 whole cloves, bring to a boil. Then reduce the heat to a gentle boil for 15 minutes. Then remove the cinnamon stick and the cloves from the water mixture. Set mixture aside and let cool completely.
2. In a small size skillet, spray with a nonstick cooking spray. Place on medium heat and add finely chopped almonds, stir until lightly golden. Remove from heat and toss them with the chopped pistachios and add 1/2 teaspoon salt, toss again to coat evenly with the salt and set aside.
3. Remove the phyllo dough from the freezer and let sit inside of its own wrappers for 30 minutes to thaw.
4. Gently unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle while working. Once thawed, remove 8 phyllo sheets, fold, cover and refrigerate them for the top layer, and cover remaining sheets that you will be working with and set aside, covered.
5. In a small size skillet, melt 3 1/2 sticks of butter on low heat, keep warm while layering baklava.
6. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking dish (lasagna pan) with some of the melted butter. Lay 2 phyllo sheets on the bottom of the pan, brush with butter, and repeat, using a total of 8 sheets for the first layer. Then sprinkle a handful of the nut mixture over the top of the phyllo sheets. Layer 4 more phyllo sheets, brushing each layer with butter, and sprinkle again with a handful of the nut mixture. Continue until all the phyllo sheets and nuts are used, being sure to brush each sheet with butter as you layer. Use the reserved 8 sheets of phyllo for the last top layer.
7. Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small squares, or for a more elegant look, diamond shapes. For the diamond shapes: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way to the other end. Next, cut diagonally across the lengthwise cuts to form diamond shapes, starting in one corner and making cuts until you reach the opposite corner.
8. Heat up the remaining butter until it slightly bubbles, then pour it evenly over the top of the pastry. Bake for 1 hour 15 minutes, or until evenly golden and flaky. Remove from the oven and spoon the cooled syrup evenly over the entire pastry. Cool in the pan, then serve pieces individually, placing them in decorative paper cups if desired.
9. Makes: About 64 pieces.
Title: Light Peanut Butter Blossoms
Ingredients:
- 1/2 light butter
- 1/2 Splenda sugar substitute
- 1/2 brown sugar
- 1/2 baking powder
- 1 baking soda
- 1/8 egg
- 1 skim milk
- 2 vanilla
- 1 all-purpose flour
- 1/4 Splenda sugar substitute
- 1 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat together butter and peanut butter until creamy.
3. Add sugars, baking soda, and baking powder and beat until "fluffy".
4. Beat in egg, milk, and vanilla.
5. Beat in wheat bran and flour.
6. Optional: place dough in fridge for one hour for easier to handle dough and a puffier cookie.
7. Using a half tablespoon measure, roll dough into one inch balls.
8. Roll balls in Splenda.
9. Place on cookie sheet and bake for 10-12 minutes.
10. Immediately press one Hershey kiss into the center of each cookie and move to a cooling rack so the kiss doesn't melt all the way.
Title: Simply Delicious Peach Trifle
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/2 instant vanilla pudding
- 3 milk
- 2
- 4
- 2
- 1
Instructions:
1. Prepare cake mix according to package directions with water, oil and eggs. Bake 2-8" round cakes. Cool.
2. Mix pudding mix with milk according to package directions, chill.
3. Drain peaches.
4. When cake is cool assemble in trifle bowl layering 1 round cake, 1 can peaches, 1/2 of the pudding, remaining cake, remaining can of peaches, remaining pudding.
5. (*note, my trifle bowl will just accommodate the 8" round cake. You may need to trim the edges of the cake a bit depending on the size of your bowl).
6. Top with whipped topping.
7. Chill until ready to serve.
Title: Easiest Tastiest Baklava Recipe
Ingredients:
- 450 phyllo pastry
- 200 pistachios
- 200 caster sugar
- 2 rose water
- 1 butter
- 250 water
- 300 granulated sugar
- 450 lemon juice
- 1 rose water
- 1
Instructions:
1. Shell 200g pistachios and blend in blender until finely chopped.
2. Peel 200g almonds and blend in blender until finely chopped also. (almonds can be bought already peeled for convenience, or for easy peeling place in a bowl of boiling water for 10 mins, then rub handfuls together and skin should just come away).
3. In a large bowl, mix the chopped almonds and pistachios together with 2 Tbsp caster sugar, 1 Tbsp rose water and 1 Tbsp orange blossom water.
4. Cover and set aside.
5. Syrup: In a large saucepan, add 300ml water until boiling.
6. Add 400g sugar and 1 tbsp lemon juice and leave to simmer for 5 minutes.
7. Add 1 Tbsp rose water and ! tbsp orange blossom water and leave to simmer for another 10mins until sugar is dissolved.
8. Remove from heat and allow to cool whilst preparing and cooking the Baklava.
9. Take a medium sized glass baking dish and grease with butter.
10. Lay 1 sheet fillo pastry on top.
11. Melt 250g butter in a pan.
12. Brush 1 Tbsp onto pastry (use more if needed).
13. Layer another sheet of pastry on top then again brush with butter.
14. Do this until 1/2 of the pastry has been used.
15. Uncover prepared nut mixture and pour on top of the pastry layers.
16. Layer sheet of pastry on top of the mixture and brush with butter.
17. Repeat with the pastry and butter layers until the remaining 1/2 of the packet has been used (remember to brush top layer with butter too!).
18. Cut diamond or square pattern into the pastry layers with a knife.
19. Bake for 20mins at 180c.
20. Increase temperature to 220c for 15mins until the pastry is golden brown.
21. Once removed from oven, pour the now cooled syrup bit by bit over the top until absorbed.
22. Allow to cool, then enjoy!
Title: Chocolate Mint Figs
Ingredients:
- 1/2 fresh mint leaves
- 4 fresh figs
- 48
- 24
Instructions:
1. Preheat oven to 350*F.
2. In a small bowl, combine chocolate chips, mint, and almonds, stirring well. Press a little of mixture into each fig half.
3. Lightly spray baking sheet with veg. oil. Place the figs on the sheet and bakek for 15 minutes at 350*F.
4. Serve warm or at room temperature. Enjoy!
Title: Delicious Pina Colada Cake
Ingredients:
- 1 instant vanilla pudding
- 1 cheesecake flavor instant pudding and pie filling
- 4 eggs
- 1/2 water
- 1 flaked coconut
- 1/4 water
- 1 instant vanilla pudding
- 1 cheesecake flavor instant pudding and pie filling
- 1 1/2 flaked coconut
- 1
Instructions:
1. Blend all ingredients except coconut.
2. Beat 4 minutes at medium speed.
3. Stir in coconut.
4. Pour into 2 greased and floured 9 inch layer cake pans.
5. Bake at 350 degrees for 25-30 minutes.
6. Frosting.
7. Combine all ingredients except whipped topping and coconut; beat until blended.
8. Fold in whipped cream.
9. Frost. Sprinkle with coconut. Chill.
Title: Cran-Orange Bundt Cake
Ingredients:
- 1/2 eggs
- 1 dried cranberries
- 3 orange zest
- 1/3 powdered sugar
- 1 1/4
- 1/2
- 2 1/2
- 3
- 1 1/2
Instructions:
1. Heat oven to 350°F
2. Press the almonds in a greased 12-cup bundt pan.
3. Prepare the cake mix according to the box, but use 1 cup of orange juice in place of the water.
4. Stir in cranberries and 2 teaspoons of zest.
5. Bake for 35 minutes and cool for 10 minutes.
6. Unmold and brush with liqueur.
7. Cool.
8. Whisk together sugar, remaining juice, and zest; drizzle over cake.
9. Garnish with cranberries and orange peel (if desired).
Title: Cinnamon Pecan Bundt Cake
Ingredients:
- 1 instant vanilla pudding
- 3 water
- 3/4 vanilla
- 2/3 eggs
- 1 sugar
- 4 cinnamon
- 1/3 pecans
- 2 powdered sugar
- 1/2 vanilla
- 3/4 milk
- 1/2
- 4
Instructions:
1. Combine all of the batter ingredients in a large mixing bowl. Beat according to directions on the box.
2. In a small bowl, mix together the topping ingredients. Set aside.
3. Pour 1/3 of the batter into a well-greased bundt pan. Sprinkle 1/3 of the topping over the batter. Repeat twice until batter & topping are used.
4. Bake at 350 degrees for 50-55 minutes.
5. Turn out onto cake plate while still hot.
6. Mix together glaze ingredients in a small mixing bowl.
7. Pour glaze over the hot cake.
Title: Caramel Icing
Ingredients:
- 2 brown sugar
- 2/3 milk
- 1 butter
- 1 vanilla
Instructions:
1. Boil brown sugar, milk and butter until it becomes a soft ball.
2. Add 1 teaspoon of vanilla and beat.
Title: Chocolate Berry Parfait, 120 Calories Per Serving
Ingredients:
- 1/4 banana
- 3 strawberries
- 1/4 blueberries
- 4 artificial sweetener
- 1
- 2
Instructions:
1. Arrange fruits in dessert cups.
2. Heat fruit mixture 40 seconds in microwave. (Creates sophisticated-looking pool of berry juice.)
3. Stir artificial sweetener & 1 tsp Jello powder into the yogurt.
4. Spoon yogurt onto fruits; top all with fudge sauce.
5. *Emphasis on non-alkalinized cocoa, because alkalinization (Dutch process) destroys the antioxidants. Hershey's is good, the little brown box in baking aisles. Trader Joes' cocoa is also very good.
Title: Ginger Almond Wafers
Ingredients:
- 1 1/2 powdered sugar
- 1 1/4 all-purpose flour
- 1/2 unsalted butter
- 1 fresh ginger
- 1 ground ginger
- 1/2 ground cinnamon
- 1/2 salt
- 3/4 crystallized ginger
- 3 powdered sugar
- 3
Instructions:
1. Preheat oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Combine first 7 ingredients in processor and blend using on/off turns until mixture resembles coarse meal. Add almonds, cream and crystallized ginger and process just until moist clumps form. Shape dough into 1 1/4 inch diameter balls. Place on prepared sheets. Moisten bottom of glass: dip into powdered sugar and press each dough ball to 1/4 inch thickness.
2. Bake cookies until brown on bottom and at edges, about 28 minutes. Transfer cookies to rack and cool.
3. Store in airtight container at room temperature.
Title: Bobby's Caramel Cake
Ingredients:
- 1 butter
- 2 granulated sugar
- 4 eggs
- 3 self-rising flour
- 1 milk
- 1 pure vanilla extract
- 1 butter
- 2 light brown sugar
- 1/4 milk
- 1 pure vanilla extract
- 1/2 butter
- 1 dark brown sugar
- 1/3 heavy cream
- 1 confectioners' sugar
- 1 pure vanilla extract
- 1
Instructions:
1. For the cake:.
2. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
3. For the filling:.
4. While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.
5. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.
6. * Cook’s Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.
7. For the frosting:
8. Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners’ sugar and vanilla. Beat with a hand-held electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always “add to”, but you can’t take away. Frost cake and sprinkle top with chopped nuts, if desired.
Title: Dried Cherry and Almond Cookies With Vanilla Icing
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 2 sugar
- 1/2 pure vanilla extract
- 1/2 ground cinnamon
- 1/4 fine sea salt
- 1/4 egg
- 1 all-purpose flour
- 1 1/4 dried tart cherry
- 3/4 powdered sugar
- 1/2 pure vanilla extract
- 2 3/4 water
- 2
- 3
Instructions:
1. FOR THE COOKIES: In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds.
2. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance).
3. Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
4. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.
5. FOR THE ICING: Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.).
6. Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.
7. Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
8. Cook's Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.
Title: Yum Yum Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla pudding mix
- 1 1/3 milk
- 1 cream cheese
- 1 Cool Whip Topping
- 1 crushed pineapple
- 1 flaked coconut
- 1 walnuts
- 1
Instructions:
1. Grease and flour a 12 x 17 or 12 x 15-inch pan.
2. Mix cake according to directions and bake for 20 minutes or until done; let cool completely.
3. Cook pudding with 1 cup milk, let cool.
4. Mix pudding, cream cheese and frozen topping with mixer; spread over cool cake.
5. Top with crushed pineapple.
6. Sprinkle with coconut and nuts.
7. Be sure to refrigerate leftovers.
Title: Grilled Pineapple Butterscotch Sundaes
Ingredients:
- 2 fresh pineapple
- 6 butter
- 1/2 butter
- 8 butter
- 2 sugar
- 1/4 ground cinnamon
- 1 brown sugar
- 1/2 heavy whipping cream
- 1/2 vanilla extract
- 1 salt
- 3 vanilla ice cream
Instructions:
1. Peel, core and cut each pineapple into six spears.
2. In a small saucepan, melt 6 tablespoons butter with sugar and cinnamon.
3. Brush over pineapple.
4. Grill, covered, over medium heat or broil 4 inches from the heat for 7-10 minutes or until lightly browned, turning occasionally.
5. For sauce, in a small saucepan, melt remaining butter.
6. Stir in brown sugar and cream.
7. Bring to a boil, stirring constantly.
8. Remove from the heat; stir in vanilla and salt.
9. Serve sauce with ice cream and grilled pineapple.
Title: Apple Pineapple Crisp
Ingredients:
- 2/3 sugar
- 1 cornstarch
- 1 lemon peel
- 3/4 ground cinnamon
- 1/4 ground nutmeg
- 4 tart apples
- 20 pineapple chunks
- 3/4 quick-cooking oats
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1/3 butter
- 3
Instructions:
1. In a bowl, combine sugar, cornstarch, lemon peel, cinnamon and nutmeg. Add apples and pineapple; toss to coat. Transfer to a greased shallow 2-quart baking dish.
2. In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375 for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden.
Title: Chocolate Truffle Cake
Ingredients:
- 8 eggs
- 1 salt
- 3 chocolate chips
- 1 butter
- 1 chocolate chips
- 1/2 heavy cream
Instructions:
1. Cake:.
2. Mix 8 eggs and pinch of salt and beat for 5 minutes.
3. Melt 3 cups of chocolate chips and 1 cup of butter on medium heat.
4. Cool slightly. Fold chocolate mixture into egg mixture.
5. Pour into greased and floured 9 inch spring form pan.
6. Bake 325 for 40 minutes or until set.
7. Cool. Wrap cake and pan in plastic wrap, refrigerate overnight.
8. Dip pan in hot water for a few seconds to remove, Invert in serving tray.
9. Frosting:.
10. Melt 1 cup chocolate chips, 1/2 cup heavy cream. (Heat the cream and pour over the chips) stir until chips are melted. Spread over cake.
Title: Clark Cake
Ingredients:
- 1 butter
- 1 dark brown sugar
- 1 eggs
- 8 butter
- 12 water
- 8 corn syrup
- 12
- 5
- 1
Instructions:
1. Melt the butter, espresso, and brown sugar in a pan until sugar is fully dissolved. Pour over chocolate and let melt. Stir until smooth. In a bowl slightly beat the eggs. Blend eggs into chocolate mixture.
2. Spray 9 inch spring form pan with cooking spray. Line the pan with parchment paper and place in a water bath.Bake in oven for 1 hour at 350.
3. Cool cake at room temperature then cover and chill.
4. Combine remaining ingredients in a microwave safe bowl, reduce microwave to 50% power and cook for 3 minutes. Whisk until smooth.
5. Remove cake from spring form pan and place on serving platter. Pour over chilled cake and smooth to edges so that it dizzles down the side of the cake.
Title: Individual Pumpkin Cheesecakes
Ingredients:
- 18 cream cheese
- 12 sugar
- 3/4 cornstarch
- 1 pumpkin pie spice
- 1 eggs
- 2 canned pumpkin
- 1 light corn syrup
- 1/3
Instructions:
1. PLACE paper baking cups in muffin pans. Place 1 gingersnap in each cup.
2. BEAT cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed.
3. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.
4. POUR filling into cups, dividing evenly. Bake in a preheated 325°F oven for 30 to 35 minutes, until just set.
5. CHILL for 1 hour. Garnish as desired.
Title: Summer Pudding With Rum Whipped Cream
Ingredients:
- 1 fresh strawberries
- 1 1/2 sugar
- 1 1/2 fresh raspberries
- 1 blueberries
- 2 framboise liqueur
- 1 heavy cream
- 1 sugar
- 3 pure vanilla extract
- 1/2 dark rum
- 2
- 3
Instructions:
1. Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium low heat for 5 minutes.
2. Add 2 cups of the raspberries and all the blueberries and cook, stirring occasionally, until the mixture reaches a simmer and simmer for a minute.
3. Off the heat, stir in the remaining raspberries and the frambroise.
4. Slice the bread in 1/2" thick slices and remove the crusts.
5. In the bottom of a 7-1/2" round by a 3" high souffle or baking dish, ladle about 1/2 cup of the cooked berry mixture.
6. Arrange slices of bread in a pattern(this will become the top when it is unmolded) and then add more berry mixture to saturate.
7. Continue adding bread, cutting it to fit the mold, and berries.
8. Cover the pudding with plastic wrap and refrigerate over night.
9. Just before serving, run a knife around the outside of the pudding and unmold it upside down on a serving plate or cake platter.
10. RUM WHIPPED CREAM:
11. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
12. When it starts to thicken, add the sugar, vanilla and rum.
13. Continue to whip until it forms stiff peaks.
14. Now, fold in almonds.
15. Serve cold.
16. Serve the pudding in wedges with rum whipped cream, delicious!
Title: Cream Cheese Icing-Frosting
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 vanilla
Instructions:
1. With an electric mixer on medium speed beat butter and cream cheese until mixed completely.
2. Add sugar little by little to the cream cheese mixture.
3. After all sugar is added add the vanilla.
Title: Texas Sheet Cake With Frosting
Ingredients:
- 1 unsalted butter
- 1 water
- 1/4 sugar
- 2 flour
- 2 salt
- 1/4 eggs
- 2 baking soda
- 1 sour cream
- 1/2 vanilla
- 1 butter
- 1/2 milk
- 1/4 milk
- 1/4 confectioners' sugar
- 2 vanilla
- 1 pecans
- 1
Instructions:
1. Cake: Combine butter, water and cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, eggs, soda, sour cream and vanilla; mix well.
2. Pour into 15x10x1-inch jelly roll pan. Bake 350 degrees for 20 minutes.
3. While cake is baking make frosting:
4. Combine butter, cocoa and milk in medium saucepan; bring to boil.
5. Add remaining ingredients (reserving pecans for garnishing)and mix well with electric mixer.
6. Remove cake from oven and while hot, spread frosting over the hot sheet cake.
7. Sprinkle with chopped pecans.
Title: Mint Snowballs
Ingredients:
- 1 butter
- 2 water
- 1/2 salt
- 1/2 powdered sugar
- 2 flour
- 1 quick oatmeal
- 2 powdered sugar
- 1/2 milk
- 1/4
Instructions:
1. Cream butter. Add sugar and cream until fluffy. Add water. Sift flour and salt, add to creamed mixture.
2. Blend in oats. Dough will be stiff. Shape dough in balls size of a walnut.
3. Bake on ungreased cookie sheet in oven at 325 degrees for 20-25 minutes.
4. For frosting, blend all ingredients except coconut.
5. When cookies are cool, roll top of cookies in frosting, then coconut.
Title: Whipped Milk Chocolate Frosting
Ingredients:
- 1/2 heavy cream
- 6
Instructions:
1. Pour the cream into a small, heavy saucepan; place over moderately high heat until the cream begins to boil.
2. Remove pan from heat; add the chocolate, shaking the pan so all the chocolate gets immersed with the cream.
3. Let stand for 1 minute, or until the chocolate is melted.
4. Beat the mixture with a large, heavy spoon until the mixture is smooth and well blended; transfer to a small bowl.
5. Let mixture cool to room temperature; whip with an electric mixer on high speed until it thickens and forms soft peaks.
6. Frost as desired, swirling the frosting into small peaks.
7. The frosting will be soft at first, but will thicken up upon standing.
Title: Angel Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1
Instructions:
1. Mix the angel food cake mix and pie filling together and beat by hand until blended. Pour into 13x9 ungreased pan and bake at 350 for 35-40 minutes. Cool upside down. (Muffins: bake about 15-20 minutes)
2. Notes: Top with fat-free cool whip, if desired. Add 1/2 c cocoa for a Black Forest version.