lumicero/recipes-ing2inst huggingface dataset:
Title: Jean's Coconut Cake
Ingredients:
- 1 1/4 heavy cream
- 3/4 granulated sugar
- 2 coconut cream
- 1 cornstarch
- 1 milk
- 1/2 unsalted butter
- 1 coconut
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 1/2 granulated sugar
- 4 eggs
- 3/4 unsalted butter
- 1 vanilla extract
- 1 milk
- 6 cream cheese
- 1/2 unsalted butter
- 1/4 salt
- 1 confectioners' sugar
- 3 milk
- 1 vanilla extract
- 1 granulated sugar
- 1 water
- 1/4 vanilla extract
- 1/2 coconut
Instructions:
1. Prepare the filling:.
2. Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer.
3. Stir the cornstarch and the milk together in a small bowl until there are no lumps.
4. Whisk the cornstarch mixture into the simmering cream until it's smooth; cook, stirring, for 3 minutes longer.
5. Add the butter and shredded coconut and continue cooking, stirring, for 3 more minutes.
6. Cool to room temperature and then refrigerate until thickened, about 2 hours.
7. Preheat the oven to 350 degrees F.
8. Grease three 9-inch round cake pans and line the bottoms with waxed paper.
9. Grease the paper and then flour the pans lightly, tapping out any excess.
10. Prepare the cake:.
11. Sift the flour, baking powder, and salt together. Reserve.
12. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute.
13. Gradually add the butter, vanilla, and milk and continue beating for 2 minutes.
14. Add the reserved dry ingredients and beat for 1 minute.
15. Scrape the batter evenly into the prepared pans and bake for 20 minutes or until a wooden pick inserted into the center comes out clean.
16. Cool the cakes in the pans on a rack for 20 minutes. Un-mold the cakes, carefully peeling off the waxed paper and allow them to cool completely on the rack.
17. Jean punches holes in the cake when it's still warm so the icing cane seep into the interior. It's not necessary to do this for an incredible coconut cake, but it does add sweetness and moistness to the cake part itself.
18. Prepare the icing:.
19. Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft.
20. Prepare the syrup:.
21. Place the sugar, water and vanilla in a small saucepan and bring to a boil.
22. Boil for 3 minutes, stirring occasionally
23. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. (You don’t have to use all the syrup).
24. Assemble the cake:.
25. Place one cake layer on a serving platter.
26. Spread it with half of the reserved filling and top with another layer of cake.
27. Spread the cake with the remaining filling and top with the last cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with ½ cup shredded coconut.
Title: Mom's Fudgy Frosting
Ingredients:
- 1/4 margarine
- 2 butter
- 1/4 milk
- 1 vanilla
- 2 salt
- 1 powdered sugar
Instructions:
1. In a 2 quart saucepan, melt the margarine and chocolate over low heat, stirring constantly.
2. Add milk, vanilla and salt and remove from heat.
3. Stir in powdered sugar to make a rather stiff frosting.
4. Beat until lumps disappear and frosting is smooth. You may have to use a small additional amount of milk.
5. Return pan to stove, heat over low heat stirring constantly until frosting is lukewarm. This makes the frosting more liquid and easier to spread on brownies or cakes.
Title: Egyptian Phyllo-Pastry Fingers- Asabi Gullash
Ingredients:
- 2/3 peanuts
- 1/3 pistachios
- 1/2 sugar
- 1 vanilla
- 1/2 cardamom
- 1 sugar
- 1 water
- 1 lemon juice
- 2 -3 phyllo dough
- cinnamon
- butter
Instructions:
1. Cut the pastry into 4 inch squares and keep covered so that they don't dry out. Plastic wrap covered by a damp tea-towel works well.
2. Add cinnamon to nut mix.
3. On each square, place nut filling thinly, pencil shaped, about 1/2 inch from the sides of the dough.
4. Turn in the sides so the filling won't fall out, and then roll up tightly and place on a buttered tray.
5. Brush with the melted butter and bake in a 350 degree oven until golden.
6. Remove from tray and dip immediately into cold sugar syrup.
7. Serve hot or cool.
Title: Quick Pineapple Upside-Down Cake
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 1 pineapple slices
- 2 pecans
- 1 1/2 maraschino cherry
- 1/2 Bisquick baking mix
- 1/2 sugar
- 2 milk
- 1 water
- 1 vanilla
- egg
Instructions:
1. Heat oven to 350°F
2. In 9-inch round pan or 8-inch square pan, melt butter in oven
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange pineapple slices in single layer over sugar mixture
5. Sprinkle with pecans.
6. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
7. In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly
8. Beat on medium speed 4 minutes, scraping bowl occasionally.
9. Pour batter over pineapple and cherries.
10. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
11. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
12. Cool at least 10 minutes before serving
13. Store loosely covered.
Title: Creamy Lemon Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 lemon gelatin
- 3 boiling water
- 1 instant lemon pudding mix
- 1 vanilla extract
- 1 milk
- 1
Instructions:
1. Preheat oven to 350 degrees for metal or glass pans or 325 degrees for dark or coated pans.
2. Grease sides and bottom of a 9 X 13 pan with shortening or cooking spray.
3. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened. (Add lemon zest and fresh lemon juice at this point if you are going to).
4. Now beat at medium speed for 2 minutes.
5. Pour batter into pan and bake immediately.
6. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.
7. Poke holes in cake while still hot with the round handle of a wooden spoon.
8. Make gelatin with only 1 cup of boiling water.
9. Pour liquid gelatin over cake while hot. Cool cake completely.
10. Beat together whipped topping, pudding mix, milk and vanilla extract.
11. Pour mixture over cooled cake and refrigerate until ready to serve.
12. **Cook time does not include cooling cake completely.
Title: Cream Cheese Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 8 fat free cream cheese
- 1 sugar substitute
- 1 egg
- 1 cinnamon
- 2 allspice
Instructions:
1. Melt cream cheese in microwave, about 1-2 minutes.
2. Mix pumpkin, spices, sugar substitute and egg in bowl.
3. Microwave 5-6 minutes until dry on top.
Title: Pecan Pudding
Ingredients:
- 1 butter
- 1 margarine
- 1/3 egg
- 1/4 dark corn syrup
- 2 vanilla
- 1/8 unbleached flour
- 1/4 baking powder
- pecans
- powdered sugar
Instructions:
1. In a 15-ounce custard cup microwave the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted.
2. Swirl the butter in the custard cup, coating sides and bottom.
3. Pour the excess butter from the custard cup into the beaten egg.
4. Stir in the dark corn syrup and vanilla.
5. Stir together flour and baking powder.
6. Stir flour mixture into egg mixture.
7. Gently fold in chopped pecans.
8. Pour the pecan mixture into the buttered 15-ounce custard cup.
9. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute.
10. Sift a little powdered sugar atop.
11. Serve warm with light cream, if desired.
Title: Butterscotch Brownies
Ingredients:
- 8 butter
- 1 dark brown sugar
- 1 egg
- 1 vanilla
- 1/2 salt
- 1 flour
- 1 pecans
Instructions:
1. Preheat the oven to 350. Line an 8x8 pan with foil and grease it.
2. Melt the butter, transfer it to a bowl and, using a mixer, beat in the sugar until the mixture is very smooth. Beat in the egg, salt, and vanilla. Stir in the flour. Stir in the nuts.
3. Transfer batter to the prepared pan and bake 20 to 25 minutes or until just barely set. Do not overbake!
Title: Baker's Creme
Ingredients:
- 4 sugar
- 10 vanilla extract
- 1 light brown sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Bring cream to simmer in heavy large saucepan over medium heat.
3. Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted.
4. Gradually beat in hot cream.
5. Stir in vanilla.
6. Pour custard into ten 6-ounce custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2" up sides of cups.
7. Bake until centers are just set, about 45 minutes.
8. Remove cups from water.
9. Cover and refrigerate until well chilled.
10. (Can be prepared up to one day ahead.).
11. Preheat broiler.
12. Press enough brown sugar through sieve over custards to lightly cover.
13. Broil in batches until sugar caramelizes, about one minute.
14. Cover and refrigerate until well chilled, at least one, and up to, two hours.
Title: Cakearoo
Ingredients:
- 3 vanilla
- 4 sugar
- 5 flour
- 2 baking powder
- 1 baking soda
- 4 chocolate chips
- 10 peanuts
- 2 milk
- 2 1/2
Instructions:
1. First add the sugar, flour, baking soda, and baking powder.
2. In separate bowl add vanilla, and the eggs.
3. Carefully mix together into mixer.
4. After mixing that mix in milk.
5. Wait till creamy.
6. When its creamy add chocolate and peanuts.
7. mix again.
8. preheat the oven to 375 degrees.
9. Let cook until time is up for cooking or you can put a toothpick in then pull it out if something is on it it is not done. if nothing is on it it is done. Let cool for at least 2 hours.
10. When it is done either make icing or put whipped cream on it.
11. You may add more chocolate chips.
12. You may add fruit.
13. Then ENJOY!
Title: Apple Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1/4 baking soda
- 1/4 ground nutmeg
- 1/8 ground cloves
- 1/2 butter
- 1 margarine
- 2 sugar
- 2 eggs
- 4 apples
- 1/4 sugar
- ground cinnamon
Instructions:
1. Lightly grease cookie sheet. Set aside.
2. In a mixing bowl, stir together 1st six ingredients. Set aside.
3. In large mixing bowl, beat softened butter or margarine on medium speed for 30 seconds.
4. Add sugar and beat until fluffy.
5. Add eggs and beat well.
6. Stir in shredded apples.
7. Gradually add flour mixture, beating until combined.
8. Drop by rounded teaspoons on cooking sheet 2 inches apart.
9. Stir together the 4 tsps. sugar and the 1/4 teaspoons cinnamon.
10. Sprinkle cinnamon-sugar mixture over tops of cookie dough.
11. Bake in 375 degree oven for 8-10 minutes or till bottoms are lightly browned.
12. Cool on cookie sheet for 1 minute.
13. Remove and cool completely on wire racks, if you can wait that long.
14. Makes about 40 cookies.
15. Enjoy!
Title: Basic Butter Cookie Dough
Ingredients:
- 3 all-purpose flour
- 1 sugar
- 1 unsalted butter
- 1/2 salt
- 4 vanilla extract
- 1
Instructions:
1. Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.
2. In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.
3. Icebox Butter Cookies:
4. Divide dough in half; form into two 2-inch square logs, each approximately 5½ inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.
5. Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.
6. If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.
7. Store finished cookies in an airtight container, up to 2 weeks.
8. Rolled Cut-outs:
9. Divide dough in half; form into two ½-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.
Title: Crumb Topped Apple Pie
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1/3 all-purpose flour
- 2 salt
- 1/4 cinnamon
- 3/4 nutmeg
- 1/4 sliced apples
- 3 all-purpose flour
- 3/4 sugar
- 1/2 margarine
- 1/3
Instructions:
1. Mix all dry ingredients together.
2. Add sliced apples and coat well.
3. Pour mixture into pie shell and top with crumb topping mixture.
4. Crumb Topping: Mix flour and sugar together and cut margarine into this finely and pour over top of pie.
5. Bake in a preheated oven at 325* for about 1 hour.
Title: Too Good to Be This Easy! S'mores
Ingredients:
- 1 peanut butter
- 1 graham cracker
- 1 banana
- 1/2
Instructions:
1. Put peanut butter and chocolate syrup in small bowl and microwave until bubbly, then stir.
2. Spread chocolate mixture on one half of graham cracker, add sliced banana and top with other half of graham cracker.
Title: Boston Cream Cake Supreme
Ingredients:
- 1 butter
- 1/2 eggs
- 3 water
- 3/4 pudding
- 2 milk
- 4 butter
- 1 water
- 1 powdered sugar
- 2 -3 vanilla
- 1
Instructions:
1. Preheat oven to 350°.
2. In 13x9" pan, combine 2 cups dry cake mix and melted butter; mix until crumbly.
3. Press into pan.
4. In large saucepan, combine pudding mix and milk, and cook as directed on pudding package.
5. Pour pudding over cake mix in pan.
6. Combine rest of dry cake mix, eggs and water until moistened and beat as directed on cake package.
7. Pour cake mixture over pudding.
8. Bake 30 to 35 minutes, or until top springs back when lightly touched.
9. Remove cake from oven to a rack and cool.
10. In small saucepan, combine first 3 glaze ingredients, heating until melted.
11. Beat in sugar and vanilla until smooth. Immediately spread over cake.
12. Refrigerate for 2 hours before cutting.
Title: Baby Food Cake
Ingredients:
- 2 plum baby food
- 3 eggs
- 2 sugar
- 1 flour
- 2 baking soda
- 2 salt
- 1/2 clove
- 1/2 allspice
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1/2
Instructions:
1. Beat baby food, eggs, sugar, and vegetable oil.
2. Add flour, baking soda, salt, cloves, ginger, allspice, cinnamon, and nutmeg.
3. Place ingredients in well-greased and floured bundt pan.
4. Place in cold oven set to 300 degrees.
5. Bake for 1 hour and 15 minutes (75 minutes).
Title: Irish Cream Sandwiches
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 1/2 all-purpose flour
- 3/4 salt
- 1/4 powdered sugar
- 1 1/2 butter
- 1/4 irish cream
- 2 -3 powdered sugar
Instructions:
1. Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed.
2. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
3. Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set.
4. Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
5. Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
6. Recipe Tip
7. Make sure not to slice the cookie dough too thick or the cookies will not be crisp.
Title: Super Easy Fruit Dip
Ingredients:
- 8 cream cheese
- 1/2 marshmallow creme
- 2
- 1/4
Instructions:
1. Blend together the cream cheese, marshmallow cream in a sauce pan. cool at room temperature.
2. after mixture has cooled add thawed topping. Add enough pineapple juice to make it dipping consistency. Chill for 1 hour.
Title: Easy Peach Cobbler from Southern Living
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 salt
- 1 milk
- 4 lemon juice
- 1 ground cinnamon
- nutmeg
Instructions:
1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened.
3. Pour batter over butter (do not stir).
4. Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).
5. Sprinkle with cinnamon, if desired.
6. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
Title: Deep-Fried Cupcakes on a Stick
Ingredients:
- 12 flour
- 8 -12 baking soda
- 1 1/2 - 2 salt
- 1 milk
- 1/2 white vinegar
- 1
- 2
- 1
Instructions:
1. Start out by peeling the wrappers off of your cupcakes, and spear each one with a popsicle stick, so that it is embedded into the frosting but does not poke through to the top. Freeze them for at least 2 hours, or even overnight--you want them to be like little rocks.
2. When your cupcakes are nearing the end of the chilling period, it's time to start heating the oil for frying. Pour about 6 cups of vegetable oil into a medium saucepan, so that it is about 4-5 inches deep. The exact quantity of oil required will depend on the size of your saucepan. Turn the heat to medium-high, and insert a candy or frying thermometer. The oil needs to reach 375°F on the thermometer, which will take about 10-12 minutes.
3. While the oil heats, prepare the batter. Place 1/2 cup of flour in a shallow bowl and set aside for the moment. Place 1 cup of flour in a small bowl and stir in the baking powder and salt. In a mixing cup, stir together the milk, vinegar, and oil. Whisk the wet ingredients into the dry until smooth and free of most lumps. The batter should be thicker than a pancake batter--if it seems too liquidy (as if it might drip off when you dip the cupcakes in it), whisk in the remaining flour until it has reached the desired consistency.
4. Remove the cupcakes on sticks from your freezer. It is best to fry one cupcake at a time, so take them out of the freezer a couple at a time so that the cupcakes fried later on don't get too warm while sitting out.
5. Dredge the cupcake in the flour, covering it completely. Tap off excess and roll into the wet batter mixture until it is completely coated on all sides (the bottom may be bare; this is okay).
6. Quickly dip the battered cupcake into the oil, holding the stick from the very end (do not drop it or you might get oil spatter!). You will only be dipping each cupcake for a very short time, so keep a careful eye on it. NOTE: since the oil is very hot, it might be a good idea to wear an oven mitt to decrease the likelihood of getting spatter on your hands.
7. Once the batter has reached a pleasing golden hue, remove the cupcake from the oil and transfer to a plate covered with paper towels to soak up the excess grease. Repeat the battering and frying process with the remaining cupcakes, battering them one at a time directly before dipping in the frying oil. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly so that it remains at 375°F If the oil is too cold it won't fry quickly enough and the cupcakes will soak up too much grease; if it is too hot, the outside will get dark before the inside is fully warmed, leaving you with a delicious shell but a partially defrosted cupcake inside.
Title: Groundnut Cookies
Ingredients:
- 3 salted peanuts
- 1 eggs
- 3 brown sugar
- 1/4 all-purpose flour
- baking powder
Instructions:
1. Preheat oven to 350 degrees F.
2. in a mixing bowl, combine chopped peanuts, eggs, brown sugar, flour & baking powder, using mixing spoon or electric mixer, mix until well blended.
3. drop dough by tablespoon onto cookie sheet, about 1 inch apart. Bake in oven for about 10-12 minutes or until golden.
Title: Favorite Fruit Dip
Ingredients:
- 8 Philadelphia Cream Cheese
- 7 marshmallow cream
- 2 lemon juice
Instructions:
1. I make this in my Kitchen aide mixer and it makes a huge differance! Barely any clean up as this can be a messy one.
2. Leave the philly out for a few mins before preparing. This helps minimize clumping.
3. I also always mix the philly in the mixer first to keep the marshmelow from sticking to the side of the bowl. Should only do for a few seconds to line the sides.
4. Then add your marshmelow cream.
5. Mix well.
6. Add lemon juice. You dont want it to get watery or too sour, so do lil bit at a time. Taste test make sure its the right flavor for you and serve along side a fresh fruit platter.
7. Favorite fruits to compliment your dip - Strawberries and Honey Dew Melon! Mmmm.
8. Enjoy!
Title: Cherry Cloud Tiramisu
Ingredients:
- 1 water
- 3 canola oil
- 1 1/4 brewed coffee
- 1/3 mascarpone cheese
- 1/4 powdered sugar
- 2 fresh cherries
- 1
- 1/4
- 1
- 3
- 1
Instructions:
1. Pre-heat oven to 350 degrees. Spray two 8' round cake pans with non-stick cooking spray.
2. In mixer bowl, combine cake mix, egg whites, water & oil. Mix on low for 30 seconds, then on medium for 2 minutes. Pour evenly into prepared pans & bake at 350 degrees for 27-32 minutes or til toothpick inserted in center comes out clean. Cool in pans on wire rack.
3. Meanwhile, in small bowl or liquid measuring cup, combine hot coffee & Splenda. Set aside to dissolve.
4. Slice 2 cups of cherries in half, removing & discarding pit, then chop into 1/2 inch pieces. Set aside.
5. In mixer bowl, beat together mascarpone cheese & powdered sugar. Add almond extract & coffee mixture, mixing well. Fold in whipped topping.
6. In large glass trifle bowl (or other deep-sided dish), crumble one cake layer into bite-sized pieces & spread over the bottom of the bowl.
7. Gently spread half of the mascarpone mixture on top of the cake.
8. Sprinkle half of the chopped cherries on top of the mascarpone & top with all of the grated chocolate.
9. Crumble second cake layer over everything & gently spread the rest of the mascarpone mixture on top. Refrigerate for 2 hours.
10. Slice all but 2 cherries in half, remove & discard pits. Arrange the sliced cherries, cut side down, in a circular pattern around the outside edge of the mascarpone. Put the two whole cherries in center of bowl. Serve & enjoy!
Title: Kiwi Fruit Danish
Ingredients:
- 1 cream cheese
- 1 sugar
- 1 kiwi fruits
- 2
- 1/2
- 3
Instructions:
1. Unroll crescent roll dough and shape into eight triangles.
2. Combine cream cheese, egg yolk, sugar, and almond extract; blend well. Place 1 tablespoon of cream cheese mixture on the center of each triangle; top with kiwifruit slice. Pull points of triangle to center and pinch to seal.
3. Bake on greased baking sheet at 375°F for 12 to 15 minutes or until golden brown. Cool on rack.
4. Heat jam; top each Danish with another kiwi slice and brush with melted jam.
Title: Oatmeal Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1/2 brown sugar
- 2 white sugar
- 1 eggs
- 1 vanilla
- 1 flour
- 1 whole wheat flour
- 1 baking soda
- 1 salt
- 1/4 old fashioned oats
- 1 wheat germ
- 1/2 raisins
- 1/2 pecans
Instructions:
1. Preheat oven to 350°F.
2. Cream butter or margarine with sugars in large mixing bowl.
3. Stir in eggs and vanilla.
4. Stir in dry ingredients (flours-salt) until blended.
5. Add oats and wheat germ, stirring until combined.
6. Stir in chocolate chips, raisins and pecans (if using).
7. Form dough into 3-inch balls and place on cookie sheets.
8. Bake 8-10 minutes or until golden brown.
Title: Clay Aiken's Favorite - Pineapple Salad
Ingredients:
- 1 sugar
- 2 pineapple tidbits
- 2 cheese
- 6 self-rising flour
- 1/2 butter
Instructions:
1. Mix together crackers, sugar, pineapple, cheddar cheese, and flour.
2. Put in 9x13 bakng dish. put more curshed crackers on top and the melted butter.
3. Bake in 350F oven for 35-40 minutes.
4. Delicious!