lumicero/recipes-ing2inst huggingface dataset:
Title: Apple and Honey Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 1/2 apple pie spice
- 1/2 baking soda
- 1/4 cardamom
- 1/2 margarine
- 1 butter
- 2 honey
- 1 eggs
- 1/2 - 3/4 apple
- 3 honey
Instructions:
1. Preheat oven to 325°F Grease a 2 quart baking dish; set aside.
2. Stir together flour, baking powder, apple pie spice, baking soda and cardamom. Set aside.
3. In a mixing bowl beat margarine for 30 seconds; add 1 cup honey and eggs, beat till smooth. Add flour mixture and orange juice alternately to the beaten mixture, beating on low speed until just combined. Pour batter into a prepared pan. Bake for 20 minute.
4. Sprinkle cake with apples after 20 minutes baking. Bake another 15-20 minutes more or until a wooden toothpick inserted in center comes out clean. In a small saucepan or microwave heat the 3 tbsp honey just until warm; drizzle over cake. Cool completely/.
5. **Note - you can use 1/2 cup dried apples that have been snipped. While the cake is cooking just add boiling water to the dried apples. Let stand for 15 minutes; drain well and follow directions to finish making the cake.
Title: Orange Squares
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 confectioners' sugar
- 1/2 orange zest
- 1 butter
- 1 sugar
- 1 3/4 eggs
- 4 baking powder
- 1/3 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine 2 cups flour, almonds, 1/2 cup confectioners' sugar, and 1 tsp orange zest.
3. Cut in butter until mixture is crumbly.
4. Press into bottom of a 13x9x2-inch baking pan.
5. Bake for 20 minutes, or until lightly browned.
6. In a medium bowl, whisk together sugar, eggs, orange juice, and extract.
7. Combine remaining 1/4 cup flour and baking powder and add to sugar mixture, whisking to combine.
8. Pour over crust.
9. Bake for 20 minutes, or until set.
10. Sprinkle with confectioners' sugar, if desired.
11. Cut into squares to serve.
Title: Chocolate Mug Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 egg
- 1 milk
- 3 chocolate chips
- 3 vanilla
- 3 coffee
- 1/2
- 1 - 1 1/2
Instructions:
1. Add dry ingredients to mug and mix well.
2. Add egg and mix well.
3. Pour in milk, oil, and mix well.
4. Add chocolate chips and vanilla and mix again.
5. Put mug in microwave for 3 minutes on 1000 watts.
6. The cake will rise over the top of mug, dont be alarmed.
7. Allow to cool a bit and tip it out of the mug or grab a spoon.
Title: Mmmmm... Pumpkin Mousse
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1/4 ground cinnamon
- 1 fat-free evaporated milk
- 1 pumpkin
- 2 sugar
- 1 1/2
Instructions:
1. Combine pudding mix and pie spice in a medium bowl.
2. With whisk, add evaporated milk, mix until well blended.
3. Add pumpkin, mix well.
4. gently fold whipped topping into pudding mixture.
5. Spoon into serving dishes.
6. Top with additional whipped topping and pie spice, if desired.
7. Serve immediately, or cover and refrigerate.
Title: Strawberry Pie
Ingredients:
- 1 fresh strawberries
- 3/4 white sugar
- 1/2 salt
- 1/2 hot water
- 4 cornstarch
- 1
Instructions:
1. Wash,stem, drain and cut berries in half.
2. Mix together dry ingredients in a 6 cup microwave dish or pitcher.
3. Add water slowly.
4. Add half the berries.
5. Microwave on high for 5 minutes, until thick, stirring halfway through.
6. Cool.
7. Stir in remaining berries.
8. Pour into baked pie shell.
9. Chill completely.
10. Serve garnished with whipped cream.
Title: Mincemeat Butterscotch Pudding
Ingredients:
- 1 butterscotch pudding mix
- 2/3 milk
Instructions:
1. Prepare pudding according to package directions.
2. Add mincemeat while pudding is still hot.
3. Pour mixture into either a quart bowl or 6 individual-serving bowls, & chill.
Title: Orange Pineapple Delight Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges in juice
- 3/4 crushed pineapple
- 1 instant vanilla pudding
- 1
- 8
Instructions:
1. Mix dry cake mix, eggs, oil and mandarin oranges with juice.
2. Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 30-40 minutes.
3. Drain the pineapple. Pour 3/4 c juice from the crushed pineapple over the cake while still warm.
4. Mix the drained pineapple with the pudding powder and whipped topping. Spread over cooled cake.
5. Keep refrigerated.
Title: Rogene's Chocolate Crinkles
Ingredients:
- 1/2 sugar
- 4 eggs
- 2 vanilla
- 4 flour
- 2 baking powder
- 2 salt
- 2 powdered sugar
- 1/2
- 1
Instructions:
1. Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla.
2. Sift together dry ingredients and add to oil mixture. Chill several hours or overnight.
3. Drop teaspoonfuls of dough in powdered sugar. Roll them and shape into balls. Place 2 inches apart on a baking sheet. Bake 10-12 min at 350°F Do not over bake!
Title: Grilled Red-Hot Apples
Ingredients:
- 4 tart apples
- 4 brown sugar
- 1/4 vanilla ice cream
Instructions:
1. Place each apple in the center of a piece of heavy-duty foil (12 inches square).
2. Spoon 1 teaspoon sugar and 1 tablespoon red-hots into the center of each apple.
3. Fold foil around apple and seal tightly.
4. Grill, covered, over medium-hot heat for 30 minutes or until apples are tender.
5. Carefully transfer apples and syrup to bowls.
6. Serve warm with ice cream if desired.
Title: Bavarian Pear Tart
Ingredients:
- 1/2 butter
- 1/3 oleo
- 1 sugar
- 3/4 vanilla
- 2/3 flour
- 1 cream cheese
- 1 light cream cheese
- 1/4 egg
- 1 sugar
- 1 vanilla
- 1 bartlett pears
- cinnamon
Instructions:
1. Made with a springform pan with bottom release.
2. Bottom Crust: Mix butter and sugar well.
3. Add vanilla, flour and nuts.
4. Press in bottom of pan; bake 10 minutes at 350 degrees.
5. Set aside.
6. Filling: Add all ingredients and beat smooth, pour over crust.
7. Topping: Drain and slice each pear half into eights, place on filling.
8. Springle with 1 teaspoon cinnamon and bake 40 minutes at 350 degrees.
Title: Cardamom Cranberry Rice Pudding
Ingredients:
- 1 1/2 water
- 3/4 long grain rice
- 1 salt
- 0.5 fat-free evaporated milk
- 2 honey
- 1/4 ground cardamom
- 1/2 dried cranberries
- 1/4 pecans
- 1/3 ground cardamom
- non-fat vanilla yogurt
Instructions:
1. In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
2. Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
3. Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
4. Tip: For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.
Title: Berry Cream Fluff
Ingredients:
- 8 cream cheese
- 1/2 sugar
- 1 sour cream
- 2 vanilla
- 2 lemon zest
- 12 frozen raspberries
- 2
Instructions:
1. Cream together the sugar and cream cheese until well blended.
2. Add sour cream and vanilla.
3. Chill for awhile if the mixture has become too runny!
4. Fold in whipped cream.
5. Fold in the berries and lemon zest, if using.
6. Divide into individual serving dishes.
7. Chill for approximately 30 minutes before serving.
8. ***For quick serve: freeze for 15 minutes. The only difference is a semi-solid outer shell may form.
9. ***Variation: puree raspberries and add before whipped cream.
Title: New England Indian Pudding
Ingredients:
- 6 milk
- 1/2 cornmeal
- 1 butter
- 1/2 salt
- 2/3 molasses
Instructions:
1. Set oven to 250, butter baking dish. Scald 2 cups of milk. Pour over cornmeal and stir. Add butter, stir till melted. Add salt and molasses. Add 2 cups cold milk, stir. Pour into baking dish. Place in oven for one hour. Stir, add 1 cup milk, place back in oven for one hour. Stir, add last cup of milk, stir, place in oven and bake for another 3 hours or until sort of "set" -- pudding will not be firm.
2. Enjoy with cream, half&half, vanilla ice cream.
3. *I am trying it in the crock pot for 6 hours on low.
Title: 10 Minute ..quick and Easy Chocolate Brownie Pudding Cake
Ingredients:
- 1 sugar
- 2/3 flour
- 2/3 salt
- 1/4 baking powder
- 1 eggs
- 3 butter
- 2 vanilla
- 1 boiling water
- 1/2 sugar
- 3
Instructions:
1. Boil water with 3 tbsp of sugar and set aside.
2. Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
3. Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
4. Spread mixture evenly into the buttered pan.
5. Very slowly pour water into the center of the mixture and do not stir!
6. Cover well, with plastic wrap or lid.
7. Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
8. Sprinkle with powdered sugar and serve with your favorite toppings.
9. Enjoy!
Title: Grown-Up Rocky Road Brownies
Ingredients:
- 3/4 dark raisin
- 1/3 rum
- 7 unsalted butter
- 4 brown sugar
- 4 molasses
- 3/4 eggs
- 1 all-purpose flour
- 3 kosher salt
- 1/4 miniature marshmallow
- 1/2 walnuts
- 1
- 3
Instructions:
1. In a small saucepan combine raisins & rum & bring to a boil, then shake the pan to coat the raisins completely.
2. Remove from heat & let raisins set in the hot rum for about 20 minutes or so.
3. Preheat oven to 300 degrees F & line a 9-inch square baking pan with overhangind parchment paper.
4. In a heavy saucepan melt butter & both chocolates over low heat, whisking until smooth.
5. Blend in the sugar & molasses, then add the eggs & whisk until smooth.
6. Add flour & salt & whisk until blended.
7. Drain any excess rum from the raisins, then carefully fold in the raisins & 1/2 cup of the marshmallows.
8. Pour into prepared pan & spread until even.
9. Spread the remaining 1/2 cup of marshmallows evenly over the top, then sprinkle the walnuts in between the marshmallows to completely cover the top.
10. Bake for 35 minutes, then remove from oven & let cool on a wire rack before lifting out of the pan!
11. Serve warm & ENJOY!
Title: Iraqi Vanilla Cake With Pomegranate Sauce
Ingredients:
- 4 eggs
- 1 vanilla extract
- 1 1/2 powdered sugar
- 1 1/2 flour
- 1 baking powder
- 1/4 butter
- 2 sugar
- 1 cornstarch
- 1/2 pomegranate juice
- 1/4 rose water
Instructions:
1. Preheat oven to 180°C Grease and flour a large loaf pan.
2. Beat egg yolks until thick & creamy. Gradually add vanilla and powdered sugar. Add dry ingredients and butter, beating with an electric mixer for 3 minutes on high speed, scrape down sides of bowl once or twice to ensure thorough mixing.
3. Whip egg whites until stiff and fold them lightly into batter. Spread mixture into prepared loaf pan. Bake for 20 - 30 minutes: until it tests done (by a toothpick coming out clean when poked into it.).
4. Combine sugar and cornstarch in a saucepan. Whisk in sweet pomegranate juice. Bring to a boil, whisking continuously. Boil for about 2 minutes, until smooth thick and glossy. Remove from heat and stir in rosewater. Chill.
5. To serve: brush a plate with pomegranate sauce and arrange 2 or 3 overlapping thin slices of cake over the sauce.
Title: Chocolate Cream
Ingredients:
- 2 butter
- 1/3 margarine
- 4 sugar
- 4
- 2
Instructions:
1. In a small saucepan melt together chocolate and butter or margarine over low heat, stirring constantly.
2. Gradually stir half the hot chocolate mixture into the beaten egg yolks; return all to saucepan. Cook and stir over low heat another 2 minutes or till glossy.
3. Remove from heat and let it cool to room temperature.
4. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.
5. Fold a small amount of the egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites.
6. Spoon mixture dessert glasses, using 1/4 cup mixture for each glass. Cover; chill several hours (4 hours worked for me) or overnight.
7. Garnish with chopped orange peel or whipped cream, if desired.
Title: Chewy Coconut Cookies
Ingredients:
- 3/4 butter flavor shortening
- 1/2 peanut butter
- 1 sugar
- 1 brown sugar
- 3 eggs
- 1/2 banana
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1 baking powder
- 1/2 flaked coconut
- 1
Instructions:
1. In a large mixing bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in the banana and extracts.
2. Combine the flour, baking soda, salt and baking powder; gradually add to creamed mixture. Stir in coconut.
3. Drop by heaping teaspoonfuls 2-inches apart onto lightly greased baking sheets.
4. Bake at 350° for 12-14 minutes or until edges are lightly browned.
5. Remove to wire racks.
Title: Chocolate Walnut Squares
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 salt
- 2 walnuts
- 2 all-purpose flour
- 5 milk
- 1 butter
- 1 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Add flour and salt; mix well. Fold in walnuts.
2. Spread half of the batter into a greased 13x9 in pan.
3. Add chocolate to the remaining batter; mix well.
4. Carefully spread over the batter in the pan.
5. Bake at 350 for 30-35 minutes. Cool completely.
6. Frosting:Mix flour and milk in saucepan. Cook and stir on medium heat until a thick paste forms, about 10 minutes. Cool Completely.
7. In a mixing bowl cream butter and sugar. Add vanilla and mix well.
8. Gradually add the milk mixture; beat for 5 minutes.
9. Frost cake. Store in the refrigerator.
Title: Peanut Clusters
Ingredients:
- 1 shortening
- 2 peanuts
- 2
Instructions:
1. Place chips and shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Stir in peanuts.
2. Spoon heaping teaspoons of peanut mixture into 1-inch paper candy cups or paper-lined muffin cups. Refrigerate 1 hour or until firm. Store tightly covered in refrigerator. About 2-1/2 dozen candies.
Title: Strawberry Summer Cake
Ingredients:
- 6 unsalted butter
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1 sugar
- 2 sugar
- 1 egg
- 1/2 milk
- 1 pure vanilla extract
- 1 strawberry
Instructions:
1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
Title: Honeydew & Cantaloupe Ice
Ingredients:
- 3 honeydews
- 2 lime juice
- 1/4 sugar
- 3 cantaloupe
- 2 sugar
- 1/4
Instructions:
1. Chop honeydew very fine.
2. In a medium bowl, mix honeydew and its juice with lime juice and sugar.
3. Set aside.
4. Chop cantaloupe very fine.
5. In another medium bowl, mix with its juice, sugar and orange juice.
6. Freeze honeydew and cantaloupe mixtures separately in small containers, ice cube trays or pans.
7. When frozen, break into chunks if necessary and shave in ice shaver.
8. Serve side by side or layered in a glass for colorful dessert.
9. (Can also use watermelon, lemon juice and sugar.).
Title: Rhubarb Crumb Pie
Ingredients:
- 4 rhubarb
- 3/4 sugar
- 1/4 flour
- 1/2 vanilla
- 1 flour
- 1/2 brown sugar
- 1/2 butter
- 3
Instructions:
1. Toss diced fruit and sugar and flour; add vanilla.
2. Place in unbaked pie shell.
3. Crumble 1/2 cup flour, brown sugar and butter; spread on pie.
4. Bake at 375° for 40 minutes.
Title: Peanut Butter Bars
Ingredients:
- 1 1/2 granulated sugar
- 2 unsalted butter
- 1/3 unsalted butter
- 1/2 powdered sugar
- 1 1/2 graham cracker crumbs
- 1 unsalted butter
- 1/2 chocolate
- 1/4
- 3/4
Instructions:
1. Preheat oven to 350. Line an 8x8 inch baking pan with parchment. (I skipped this step and found it unnecessary).
2. In a shall bowl, mix together the cookie crumbs, 2 tablespoons granulated sugar, 1/3 cup unsalted butter until the crumbs are evenly moistened.
3. Press the crumbs into the parchment-lined pan, packing down with the bottom of a glass. Bake for 15 minutes until set. Remove from oven and allow to cool.
4. Melt 1/2 cup butter for the peanut butter layer. Mix in the powdered sugar until smooth. Add in the peanut butter and whip until smooth.
5. Stir in the graham cracker crumbs. Spread the layer over the cooled crust. Drop several spoonfuls throughout the bottom of the crust before smoothing the top.
6. In a double boiler melt the remaining 1/4 butter. Once melted, add in the chocolate and stir until melted. Pour the chocolate over the peanut butter layer. Refrigerate until firm. Cut into bars and serve.
Title: Bananas Foster Shortcake
Ingredients:
- 1 brown sugar
- 1/2 butter
- 2 dark rum
- 2 ground cinnamon
- 1/2 salt
- 1 bananas
- 3 fresh pineapple
- 1 vanilla ice cream
- pecans
Instructions:
1. Simmer brown sugar, butter, rum, liqueur, cinnamon and salt in a large saute pan over medium heat. Cook until thickened, about 8 minutes, whisking occasionally.
2. Add bananas and simmer until warmed through, about 1 minute.
3. Take off of the heat and stir in pineapple.
4. To Assemble:
5. Cut shortcakes in half horizontally. Coat cut sides of each shortcake with Foster sauce. Place bottoms on serving dishes, cut side up, then top with fruit mixture, ice cream, nuts and remaining shortcake halves.
Title: Almond Cream (Crema Di Mandorle)
Ingredients:
- 1 butter
- 1/4 sugar
- 1 brandy
- 1
- 2
Instructions:
1. Lightly grease a baking sheet; set aside.
2. Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.
3. In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.
4. Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.
Title: Apple Platz
Ingredients:
- 3 flour
- 2 sugar
- 3 baking powder
- 1/2 margarine
- 1/2 butter
- 2 eggs
- 3/4 milk
- 1 vanilla
- 5 apples
- 1 cinnamon
- 1 sugar
Instructions:
1. In bowl combine flour and sugar baking powder.
2. Add margarine and butter mix together with hands until you have fine crumbs.
3. Set aside 1 1/2 cups of the crumbs.
4. In remaining crumb mixture add eggs, milk and vanilla, mix until just moist.
5. Pour batter onto a greased 10x15 cookie sheet, top with sliced apples.
6. Sprinkle 1 tsp cinnamon and 1 tsp sugar on top of the apples.
7. Top with remaining 1 1/2 cups of reserved crumb topping. Pat down slightly.
8. Bake at 375°F for 35-40 minutes.
9. When making the blueberry, raspberry, blackberry I don't use the 1 tsp sugar or the cinnamon (about 1 cup of each of the berries or more depending on how much fruit you like for topping).
10. ** When baking, place a larger cookie sheet underneath.
Title: Fruitcake for Christmas
Ingredients:
- 2 brown sugar
- 3 flour
- 1/2 baking soda
- 2 cinnamon
- 2 cloves
- 2 allspice
- 2 nutmeg
- 4 eggs
- 2 lemon zest
- 2 vanilla extract
- 1 1/2 raisins
- 1 1/2 butter
- 1 1/2 brandy
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 225 degrees. Grease and flour two loaf pans.
2. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts and butter. Mix thoroughly.
3. Pour into pans.
4. Bake for 1 hour. (I had to bake it for two hours.).
5. Wrap cooked cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.
Title: Popcorn Cake
Ingredients:
- 11 butter
- 1 1/2 marshmallows
- 1 1/2
- 21
- 1/4
- 1/2
Instructions:
1. Butter the sides and bottom of the angel food pan and put 1/2 cup of each type of M & M's in the bottom of the pan.
2. Melt butter, caramels, & oil together.
3. Once they are all melted together add the marshmallows and let them melt.
4. In a large bowl put your 11 cups of popcorn and the rest of the M & M's.
5. Pour your caramel, butter, oil, & marshmallow mixture over the popcorn and M & M's and mix until completely coated.
6. Butter your hands and press the mixture into the angel food pan FIRMLY.
7. Let it stand 5 minutes, then turn out of pan and slice.
Title: The Best Peanut Butter Brownies
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 baking soda
- 1/2 vanilla
- 1 salt
- 1 plain flour
- 1/4 butter
- 1 salt
- 2 powdered sugar
- 1/2 vanilla
- 1/4 peanut butter
- 1/4 milk
Instructions:
1. Heat oven to 325 degrees.
2. Grease shallow 13x9 pan.
3. Cream together butter and peanut butter.
4. Beat in sugars and egg.
5. Add flour, soda, vanilla and salt.
6. Mix well and spread in pan.
7. may look like you don't have enough -- but just keep speading it!
8. Bake about 17 minutes till rises.
9. Spread frosting while hot!
10. (they may not look done but they will be risen high and that is right,when you spread the frosting they will probably bubble and drop and that is OK).
11. Frosting:
12. Place butter and milk in small saucepan and bring it just to a boil. Pour.
13. into bowl over powdered sugar. Blend in all other ingredients, mix well and.
14. spread on brownies.
15. ENJOY!
Title: Chocolate Applesauce Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 2 baking soda
- 1 1/2 salt
- 1 cinnamon
- 1/2 applesauce
- 2 chocolate chips
- 1 sugar
- 2
- 1/2
Instructions:
1. Cream shortening and 1 1/2 cups sugar.
2. Add eggs, then add next five ingredients.
3. Mix well.
4. Add applesauce.
5. Mix.
6. Pour into greased 8 × 12-inch pan.
7. Sprinkle with remaining sugar, chocolate chips and chopped nuts.
8. Bake for 40 minutes at 350º degrees.
Title: Basil Butter Cookies
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/4 salt
- 6 unsalted butter
- 1/3 fresh basil leaf
- 1/3 sugar
- 4
- 1/3
Instructions:
1. In a bowl sift flour, baking powder, and salt.
2. Add the softened butter and blend until creamy.
3. Blend in the almonds and basil.
4. In another bowl beat together the egg yolk and sugar until fluffy.
5. Add to the flour mixture and blend.
6. Place in plastic wrap and refrigerate for 2 hours.
7. Preheat oven to 350 and roll out dough between floured wax paper to 1/4 inch thick.
8. Cut with 1 1/2" cutters and transfer to baking sheets.
9. Bake 12-15 minutes and then allow to sit on baking sheet for 5 minutes before transferring to cooling racks.
Title: Yummy Oatmeal Butterscotch Cookies
Ingredients:
- 3/4 butter
- 3/4 margarine
- 3/4 granulated sugar
- 2 light brown sugar
- 1 eggs
- 1 1/4 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 ground cinnamon
- 3 salt
- 1 3/4 oatmeal
Instructions:
1. Preheat oven to 375°F.
2. Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.
3. In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
4. Stir in oatmeal and butterscotch chips, mix well.
5. Drop by heaping teaspoons onto ungreased cookie sheet.
6. Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.
7. Enjoy!
Title: Baked Bananas
Ingredients:
- 6 firm bananas
- 2 butter
- 2 lemon juice
- 1/3 sugar
Instructions:
1. Preheat oven to 350°F.
2. Remove skins from bananas, cut in halves lengthwise and place in a shallow pan.
3. Mix butter, lemon juice and sugar together; cover bananas.
4. Bake for ten minutes and serve hot.