lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Curd
Ingredients:
- 1 fresh lemon juice
- 2 lemons, zest of
- 1 sugar
- 6 eggs
- 12 unsalted butter
Instructions:
1. Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits.
2. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread.
3. Serving suggestions:
4. Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.
Title: Barefoot Contessa's Salted Caramel Brownies
Ingredients:
- 1 unsalted butter
- 8 extra-large eggs
- 6 instant coffee granules
- 3 pure vanilla extract
- 3 sugar
- 1 1/2 sugar
- 1 all-purpose flour
- 1 baking powder
- 2 kosher salt
- 1/2 flaked sea salt
- 1 1/2
- 1/2
- 5 -6
- 2 -3
Instructions:
1. Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.
2. Melt the butter, 8 ounces of the chocolate chips and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature. (It is very important to allow the butter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.).
3. In a medium bowl, sift together 1/2 cup of the flour, the baking powder and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.
4. Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!
5. As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.
Title: Fall Apple Cake
Ingredients:
- 2 eggs
- 2 granny smith apples
- 1 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 3 all-purpose flour
- 1 lemon juice
- 1/2 applesauce
- 1/2 granulated sugar
- 1 brown sugar
- 3/4 honey
- 1/4 vanilla extract
- 1/2 cinnamon
- 1
Instructions:
1. Preheat your oven to 325, and lightly grease and flour a 9 inch springform pan.
2. In a large bowl, beat eggs, sugars and honey, oil and applesauce until smooth and slightly lighter in color. (You could use a mixer, but all that's really necessary is a little elbow grease!).
3. Add in the salt, cinnamon, vanilla, and lemon juice and blend until combined. Slowly add the flour, baking powder, and baking soda until you have a smooth batter.
4. Peel and chop the apples, I cut them into approximately 1/4 to 1/2 inch cubes. Fold them into the batter.
5. Pour into the pan, and bake for about 30 to 40 minutes, or until a toothpick pushed into the center comes out with a few crumbs. Don't worry if it looks dark - all the sugar makes it brown, but it tastes wonderful!
6. Cool in the pan for 10 minutes, then remove the sides and let cool on a wire rack. Store any leftovers covered in the fridge.
Title: Baked Alaska
Ingredients:
- 2 strawberry ice cream
- 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 1/2 sugar
- 2 eggs
- 2 canola oil
- 1/2
- 3
Instructions:
1. Line a medium metal bowl with plastic wrap, leaving a 4" overhang on all sides. Pack the sorbet into the bowl and smooth the top. Cover with overhangs and freeze at least 4 hours.
2. Heat oven to 350°F Oil an 8" cake pan and line the bottom with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, and 2 tbsp sugar.
3. Separate the whole eggs, placing yolks in a large bowl and whites in a separate bowl. To the yolks, add oil, almond extract, and 2 tbsp water and whisk until incorporated. Add the flour mixture, whisking until smooth.
4. Using an electric mixer, beat the 2 egg whites and 1/4 tsp cream of tartar until foamy. Gradually add 2 tbsp sugar and beat until stiff, glossy peaks form, about 2 minutes.
5. Fold 1/3 of the egg white mixture into the batter, then gently fold in the rest until incorporated. Scrape the batter into the prepared pan and bake 20 to 22 minutes, or until done. Cool completely in the pan.
6. Invert the cake onto a parchment-lined baking sheet. Uncover the sorbet and invert onto the cake. Remove the bowl but not the plastic and freeze 15 minutes.
7. Heat oven to 450°F In a double boiler, whisk the remaining 3 egg whites, 1/4 C sugar, and 1/4 tsp cream of tartar. Place over simmering water (not in), and cook, whisking constantly, until the sugar dissolves and the whites are very warm, about 3 to 4 minutes. Remove from heat and beat with electric mixer on low speed, gradually increasing to high, until soft glossy peaks form, about 5 minutes.
8. Remove the plastic wrap from the sorbet. Spoon the meringue over the sorbet and cake making sure the meringue touches the cake base all around. Bake until the meringue just starts to brown, 3 to 4 minutes. Remove from the oven, transfer to a serving platter, and serve immediately or return to freezer for up to 4 hours.
Title: Almond Joy Brownie Bites
Ingredients:
- 4 sweetened flaked coconut
- 14 sweetened condensed milk
- 4
Instructions:
1. Preheat your oven according to brownie recipe directions and generously spray two mini muffin pans with nonstick spray.
2. Fill cups about 1/2 full with brownie batter and bake according to directions. When brownies are done, place pans on a cooling rack and remove brownies once cooled completely.
3. In a medium bowl, combine coconut and sweetened condensed milk.
4. With clean hands, roll coconut mixture into balls and press onto tops of brownie bites.
5. Press an almond into the top of each.
6. Place brownies in the freezer to harden for about 15 minutes.
7. Melt almond bark or candy melts according to directions.
8. Remove brownies from freezer and dip the tops in the chocolate.
9. Place dipped brownies on a wax paper lined baking sheet and refrigerate until chocolate is set.
Title: Dobos Torte
Ingredients:
- 7 eggs
- 1 confectioners' sugar
- 1 cake flour
- 1/4 salt
- 1/2 water
- 3 eggs
- 3 sugar
- 1 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350°F and line 8" layer cake pans with waxed paper; butter the waxed paper.
2. Beat egg yolks until thick and lemon colored.
3. Add sugar gradually, beating constantly.
4. Sift flour and salt together three times; fold into yolk mixture.
5. Beat egg whites stiff enough to form soft peaks and fold into batter.
6. Place 1/7 of the batter into each pan; bake for 12 minutes.
7. Remove from pans at once and gently peel waxed paper away.
8. To make the filling: heat chocolate and water in a double boiler.
9. Mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly.
10. Remove from heat; add butter and beat until well blended.
11. Add vanilla and continue beating until filling is stiff enough to spread.
12. Cover each layer and top and sides of cake with filling (it may be necessary to secure the layers with bamboo skewers or toothpicks to hold them in place until the filling sets).
13. Serve after 24 hours.
Title: Indian Pudding
Ingredients:
- 2 1/2 milk
- 1 yellow cornmeal
- 1 unsulphured molasses
- 2 flour
- 1 1/2 fresh ginger
- 1/2 cinnamon
- 1/2 salt
- 1/4 nutmeg
- 3 eggs
- 1 baking powder
- vanilla ice cream
- pure maple syrup
Instructions:
1. Heat oven to 375 degrees.
2. Butter shallow 2-quart baking dish.
3. Combine milk and cornmeal in large saucepan.
4. Bring to boil, whisking; reduce heat and simmer, stirring constantly, 5 minutes.
5. Remove from heat and whisk in molasses, flour and seasonings, then yolks.
6. (Can be made ahead. Cover and let stand at room temperature up to 1 hour.) Whisk in baking powder.
7. Beat egg whites in large mixer bowl to soft peeks.
8. Fold egg whites into cornmeal mixture.
9. Pour into prepared dish.
10. Bake 35 to 40 minutes, until center is just set.
11. Serve warm with vanilla ice cream and maple syrup.
Title: Low Carb Chocolate Birthday Cake
Ingredients:
- 100 instant coffee powder
- 1 eggs
- 3 artificial sweetener
- 2 dark chocolate
- 60 dry coconut powder
- 60 vanilla essence
- 2 -3 baking powder
- 1 cream cheese
- 175 Amaretto
- 15 artificial sweetener
- 2 butter
- 2
Instructions:
1. Preheat over to 190 degrees Celsius.
2. Separate the whites from the yolks and beat the whites stiff.
3. In the bowl with the yolks add the sweetener, melted chocolate, coffee powder, baking powder, vanilla essence, ground coconut and almond flour.
4. Gently fold in the egg whites. This will give the cake it's height and make your dough more moist.
5. Bake for about 25minutes at 190°C Check while it's cooking because all ovens are different.
6. Afterwards let the cake cool and in the meantime we can make the filling.
7. Mix the cream cheese with the sweetener, soft butter and add the Amaretto. I would suggest putting it in the fridge to harden. This will make the smearing a lot easier.
8. Now you can assemble the cake. Cut your cake in half horizontally, making two nice flat discs.Generously add the cream cheese filling and put both halves back together. Don't push them down, you want the extra height.
Title: Da Best Butter Mochi
Ingredients:
- 4 baking powder
- 3 sugar
- 4 eggs
- 2 vanilla
- 4 butter
- 2
- 8
Instructions:
1. Mix all ingredients with mixer until all blended.
2. Pour into greased 9x13 pan.
3. Bake at 325F for 1.5 hours.
Title: Irresistible Oatmeal Cream Pies
Ingredients:
- 1 butter
- 3/4 dark brown sugar
- 1/2 white sugar
- 1 molasses
- 1 1/2 vanilla
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 cinnamon
- 1 1/2 oats
- 1 butter
- 1/2 powdered sugar
- 2 vanilla extract
- 1 -2
- 1
Instructions:
1. For the cookies:.
2. Preheat oven to 350°F.
3. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
4. Combine flour, salt, baking soda, and cinnamon.
5. Add to the creamed mixture; mix in the oats.
6. Fold in the 1 cup of Hershey's cinnamon chips.
7. Drop dough by TBSP on ungreased sheets. (or use parchment-lined cookie sheets).
8. Bake at 350°F.
9. Bake for 10-12 minutes,or until just starting to brown around the edges.
10. Cool on wire racks.
11. For the filling:.
12. Combine all ingredients in a standing mixer.
13. Beat on high for 2-3 minutes or until light and fluffy.
14. To make the sandwiches:.
15. Spread 1 tablespoon (or more if desired) of cream filling over the bottom side of half of the cookies, top with remaining cookies.
Title: Chocolate Hazelnut Biscotti
Ingredients:
- 4 bittersweet chocolate
- 1 light brown sugar
- 1 3/4 flour
- 1/3 instant espresso powder
- 1 baking soda
- 1 salt
- 1/4 eggs
- 3 pure vanilla extract
- 1 1/2 hazelnuts
- 1 white chocolate
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake.
3. Remove from oven and place nuts in a dish- towel.
4. Roll up and let nuts 'steam' for 5 minutes and briskly rub the towel (with nuts inside) to remove the skins from the nuts.
5. Cool and then chop coarsely.
6. Set aside while you prepare dough.
7. Reduce oven temperature to 300°F.
8. Line a large baking sheet (12 x 17) with parchment paper.
9. In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.
10. Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside.
11. In bowl of electric mixer combine the eggs and vanilla and beat to blend, about 30 seconds.
12. On Low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts and white chocolate (if using) when about half mixed.
13. On a floured surface divide the dough in half.
14. Form each half into a log, 12 inches long.
15. Do this by rolling the dough back forth into a cylinder shape with floured hands.
16. Transfer the logs to the baking sheet, spacing then well apart (with-wise on the pan) Pat to even the shapes.
17. Bake until firm to the touch about 40 minutes (logs will spread during baking).
18. Remove from oven, place on wire rack, let cool for 10 minutes.
19. Using a long spatula transfer the logs to a cutting board.
20. With a serrated knife cut the dough into 3/4 inch thick slices on the diagonal.
21. Arrange the slices on the baking sheet.
22. Bake 20 minutes at 300°F, turn the slices over and bake until crisp and dry, about 20 minutes longer.
23. Let cool on wire rack.
Title: Snickerdoodle Croissant Cookies
Ingredients:
- 1/2 butter
- 2 cream cheese
- 1/2 brown sugar
- 1 vanilla
- 1/8 salt
- 1 2/3 all-purpose flour
- 3 milk
- 1/2 pecans
- 2 brown sugar
- 3/4 cinnamon
- 1/4 nutmeg
- 3 powdered sugar
Instructions:
1. Cream together butter and cream cheese in a medium bowl for 30 seconds.
2. Add 1/2 cup brown sugar, vanilla and salt.
3. Beat until combined.
4. Beat in as much flour as possible and stir in remaining flour by hand if neccessary.
5. Divide dough into thirds and shape into disks.
6. Wrap disks in plastic and refridgerate until firm, about one hour.
7. Pre-heat oven to 350.
8. Roll each disk into a 9 inch round on a lightly floured surface.
9. Lightly brush each round with milk.
10. Combine pecans, 2 TbL Brown sugar, cinnamon and nutmeg.
11. Sprinkle evenly over rounds, leaving a 1/2 inch border around each.
12. Cut each round into 12 wedges.
13. Roll each wedge beginning with the wide end. (Like you roll a Pillsbury Crescent Roll).
14. Place one inch apart on an ungreased cookie sheet.
15. Bake in preheated oven for 14-16 minutes.
16. Cool cookies for 2 minutes on cookie sheets after they come out of the ovens.
17. Then remove to cooling racks to cool completely.
18. Sprinkle with powdered sugar as a garnish if desired.
Title: Apple Squares
Ingredients:
- 1/4 butter
- 2 margarine
- 1 eggs
- 1 granulated sugar
- 1 baking soda
- 1/4 vanilla
- 1 cinnamon
- 2 all-purpose flour
- 1/2 tart apples
- walnuts
Instructions:
1. Combine butter, eggs, sugar, soda, vanilla, cinnamon and flour in a large bowl. Beat until well mixed.
2. Add apples and nuts; stir to mix.
3. Scrape into greased 9x9-inch pan.
4. Bake in 350F oven 40-50 minutes.
5. Cool 15 minutes. Sift icing sugar over top. Cut into 36 squares.
Title: 4 Layer Pumpkin Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 instant vanilla pudding
- 2 fresh pumpkin
- 1 cinnamon
- 2 Cool Whip
- 4
Instructions:
1. First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
2. Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
3. Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
4. Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.
Title: Always Tastes Great -Gluten Free Easy Cake-With Variations
Ingredients:
- 1 butter
- 125 sugar
- 3/4 gluten-free cornflour
- 2 gluten free baking powder
- 1 vanilla essence
- 1 eggs
- 2 milk
- 1/3
Instructions:
1. Preheat oven to 180 degrees.
2. Grease and line base of a round cake tin.
3. Combine all ingredients in a medium size mixing bowl. Mix on medium speed for 5 minutes.
4. Pour into tine and bake for approx 30 minutes. Cool in tin for 5 minutes before turning out.
5. Ice as desired or dust with GF icing sugar.
6. VARIATIONS.
7. Make two cakes and fill with jam and cream for a sponge birthday cake.
8. Replace milk with orange juice and add the zest of orange to the cake in place of vanilla essence.
9. use lemon juice and lemon zest.
10. Add 1/4 cup of GF cocoa powder for a chocolate cake.
Title: Michael Symon's Chocolate Pumpkin Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 salt
- 1/2 sugar
- 1/2 unsalted butter
- 2 -3 cold water
- 3 bittersweet chocolate
- 6 unsalted butter
- 4 pumpkin
- 1 evaporated milk
- 1 light-brown sugar
- 3/4 eggs
- 3 cornstarch
- 1 vanilla extract
- 1 salt
- 1/2 ground cinnamon
- 3/4 ground ginger
- 3/4 ground nutmeg
- 1/4 ground cloves
- 1
Instructions:
1. For the Pie Crust: Combine the flour, salt, sugar and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle 2 tablespoons of the ice water and pulse until crumbly, and dough holds when squeezed together. Add another sprinkle of water if too dry, but do not overmix.
2. Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour.
3. Preheat oven to 425°F.
4. Roll out dough on floured surface. Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges. Cut a piece of parchment or nonstick foil to the size of the pie, and use to line pie crust. Fill with pie weights, and bake until golden, about 15 minutes.
5. Reduce heat to 325°F.
6. For the Pie Filling: In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.
7. In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet. Bake at 325*F until center of pie has set, about an hour. Refrigerate until cooled completely to serve.
Title: Cardamom Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 dark molasses
- 2 flour
- 3/4 baking soda
- 1 ground cardamom
- 1 cinnamon
Instructions:
1. In a large bowl, with mixer on medium speed, beat butter and sugar until smooth.
2. add molasses and beat until well blended.
3. In a medium bowl, mix flour, soda, cardamom, and cinnamon, Stir or beat into butter mixture until well blended.
4. Cover bowl with plastic wrap and chill until dough is firm, about 1 hour.
5. Shape dough into 1-inch balls.
6. With lightly floured hands, roll into a rope about 2 1/2 inches long and 1/2 inch thick; bend rope into a horseshoe.
7. Place cookies about 2 inches apart on parchment lined or buttered 12 x 15-inch baking sheets.
8. Bake cookies in a 350° oven just until edges begin to brown, 7-9 minutes.
9. Let cookies cool on pan 5 minutes, then use spatula to transfer to rack to cool completely.
Title: Chipits Oatmeal Cookies
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 2 eggs
- 1 1/3 all-purpose flour
- 2 quick-cooking oats
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Beat butter&brown sugar with fork until well blended.
2. Stir in eggs.
3. Stir in flour, salt, baking soda and oats.
4. Add chocolate chips.
5. Drop by tbsp onto lightly greased cookie sheet.
6. Bake at 350F for 10-12 mins.
Title: Praline Topping
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1/2 pecans
- 2 flour
- 2 evaporated milk
- 1/4
Instructions:
1. Melt butter, 20 seconds.
2. Blend all ingredients well.
3. spread over filled pie before or during baking.
Title: Aunt Betty's Mandarin Orange Cake
Ingredients:
- 1 mandarin oranges
- 2/3 Cool Whip
- 11 vanilla flavor instant pudding and pie filling mix
- 12 crushed pineapple
- 3
- 15
Instructions:
1. Preheat oven to 350 deg.
2. Mix together. Pour into well-greased 9x13 inches pan or 3 layer pans.
3. Bake at 350 deg for 30 minute Allow to cool, then frost.
4. Frosting: Mix Cool Whip, vanilla pudding & drained pineapple gently, but well. Let stand 2-3 minute Frost cake & refrigerate.
Title: Fresh Cranberry Pie
Ingredients:
- 2 fresh cranberries
- 1/2 walnuts
- 1 1/2 sugar
- 2 eggs
- 1 butter
- 1 flour
- 1/4 salt
- 1/2 baking powder
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Chop, then measure, the cranberries and walnuts. Stir in 1/2 cup sugar. Pour into the center of a buttered 10" pie plate.
3. Mix together eggs, melted butter, remaining 1 cup sugar, flour, salt and almond extract. Stir until smooth.
4. Pour batter evenly over cranberry mixture.
5. Bake approximately 40 minutes until golden brown all over.
Title: Deep Dish Apple Cobbler
Ingredients:
- 1 quick-cooking oats
- 1 walnuts
- 1 margarine
- 3/4 apples
- 7 raisins
- 1/2 water
- 1/2 sugar
- 3 cinnamon
- 2 nutmeg
- 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour 13x9x2 inch pan.
2. For crust and topping, combine cake mix, oats, walnuts and melted margarine in large bowl.
3. Sprinkle half the mixture into pan.
4. For filling, combine apples, raisins, water, sugar, cinnamon and nutmeg in large saucepan. Stir occasionnally over low heat for 10 minutes. Spread filling over crust in pan. Sprinkle remaining topping mixture over filling.
5. Bake at 350F for 35 minutes or until lightly browned. Serve warm or at room temperature.
Title: Budouire Cake
Ingredients:
- 2 boudoir biscuits
- 2 anise
- 2 milk
- 2
- 1/2
Instructions:
1. Mix the milk, Anis and Peach syrup from the Peach tin together.
2. Wet the Budouires in the Mixture and put 1 layer on a dessert dish.
3. Place Sliced peaches ontop of the budouirs almost covering it.
4. Spread the Nestle cream onto the Peaches until they are completly covered with the cream.
5. Make another layer of budouirs the same as you did before.
6. Spread the other tin of nestle cream all over.
7. Make the dream topping mixture as it says on the packet and spread all over and around the top.
8. Place the rest of the Sliced peaches ontop of everything.
9. Add the Chocolate flakes to decorate.
Title: Cherry Jubilee Salad
Ingredients:
- 2 boiling water
- 2 cherry pie filling
- 1 pineapple
- 1 cream cheese
- 8 pecans
- 1/2
Instructions:
1. Dissolve Jello in boiling water; Add cherry filling and let set until firm in a 9 x 13 inch pan.
2. Mix crushed pineapple, cream cheese and nuts.
3. Spread over firm jello.
4. Cut into squares to serve.
Title: Colorful Sand Art Brownies
Ingredients:
- 2 sugar
- 1 all-purpose flour
- 1/2 salt
- 1/2 cocoa powder
- 1 white chocolate chips
- 1 unsalted butter
- 4 eggs
- 2 vanilla extract
Instructions:
1. To color the sugar:
2. Divide the sugar into 4 (1/2-cup) portions. Put 1/2 cup sugar into the jar and add 1 to 3 drops of food coloring.
3. Put the lid on and shake the jar well until the sugar is completely colored.
4. Empty the sugar into a small bowl and continue with the remaining sugar using different food colorings to make different colors.
5. To make the Sand Art:
6. Whisk together the flour and salt and set aside.
7. Layer the dry ingredients into the jar, alternating colors (the sugar) and dark (cocoa powder) and light (flour), making your own design.
8. Don't forget the chips! Screw on the lid and print out this recipe to enclose with your gift jar.
9. To bake:
10. Heat the oven to 325 degrees F. Grease a 13 by 9-inch pan with butter.
11. Dump the contents of the jar into a large bowl. Mix together the melted butter, eggs, and vanilla. Stir the wet and dry ingredients together until well combined. Pour the batter into the prepared pan and bake for 30 to 35 minutes.
Title: Allspice Cream Cheese Frosting
Ingredients:
- 3 cream cheese
- 1/3 butter
- 3/4 ground allspice
- 4 confectioners' sugar
- 1 vanilla extract
- 2 milk
Instructions:
1. In a medium bowl, beat cream cheese, butter and allspice until blended.
2. Gradually add confectioner's sugar and mix until well combined.
3. Stir in vanilla.
4. Gradually add milk, beating until frosting is of spreading consistency.
Title: Quick and Easy Apple Dumplings
Ingredients:
- 2 granny smith apples
- 1 sugar
- 1/2 butter
- 1/2 cinnamon
- 1/2
- 1
Instructions:
1. Preheat oven to 325 F.
2. Wrap each apple piece with a piece of crescent roll.
3. Place in a baking dish that has been greased.
4. Bring orange juice, sugar, butter and cinnamon to a boil and pour over apples.
5. Bake until brown, approximately 35 minutes.
6. Spoon juice over apples occasionally while baking.