lumicero/recipes-ing2inst huggingface dataset:
Title: Irish Apple Pie
Ingredients:
- 2 mashed potatoes
- 1 butter
- 1/8 margarine
- 1/8 cinnamon
- 1 ginger
- 1/4 brown sugar
- 4 all-purpose flour
- 2 apples
- 1 brown sugar
- 1 butter
- margarine
- granulated sugar
Instructions:
1. Preheat oven to 375 F.
2. Combine potato, butter, cinnamon, ginger and brown sugar.
3. Mix well.
4. Blend in flour.
5. Reserve 3/4 cup for top of the pie.
6. On a sheet of waxed paper or better still parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate.
7. Place a well-greased pie plate over dough.
8. Lift and invert the dough into the pan.
9. Remove waxed paper.
10. Arrange apple slices of potato mixture.
11. Sprinkle with 2 Tbsp.
12. brown sugar.
13. Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of waxed paper.
14. Invert over filled pie.
15. Peel off paper, crimp and seal edges of dough around pie.
16. Cut a vent in the centre of the pie.
17. Bake 45 to 50 minutes.
18. Brush top with 1 tsp.
19. melted butter and sprinkle with granulated sugar a few minutes before removing from oven.
20. Serve hot with whipped cream.
21. Serves 6.
22. One Potato Two Potato.
Title: Oooey Gooey Incredibly Yummy Banana Cinnamon Toast
Ingredients:
- 2 bananas
- 1/4 ground cinnamon
- 2 unsalted butter
- 2 maple syrup
- 1 honey
- 2 -3
Instructions:
1. First, you got to slice the muffins into round slices and toast them lightly.
2. Remove onto a plate Melt butter in a pan.
3. Add banana slices and saute till they brown a little and are soft.
4. Stir in maple syrup,powdered cinnamon and the almonds.
5. Mix lightly.
6. Pour this mixture over the muffin slices.
7. Remove onto a serving plate.
8. Serve hot.
9. Enjoy with full joy!
Title: Apple Pockets
Ingredients:
- 1 cinnamon
- 1 brown sugar
- 1/8 salt
- 1 butter
- 2 baking apples
- 1 frozen puff pastry
- 1 egg
Instructions:
1. Preheat oven to 375 degrees.
2. Defrost puff pastry sheet.
3. Cover the sheet with plastic wrap to prevent it from drying out.
4. Mix cinnamon, brown sugar, and salt in a medium mixing bowl.
5. Add apples and stir to coat with sugar and spice mixture.
6. Cut pastry into 8 squares.
7. Place apples in 4 of pastry squares.
8. Dot apples with melted butter.
9. Place remaining pastry squares on top of apples and press edges together to seal with a fork.
10. May use water to seal edges.
11. Brush top of pastry with beaten eggs with a pastry brush.
12. Bake at 375 for 15 minutes or until golden brown.
Title: Chocolate Chip Bread Pudding
Ingredients:
- 3 eggs
- 1/2 sugar
- 3 salt
- 1/3 milk
- 1/4 heavy cream
- 2 vanilla ice cream
- 1/2
Instructions:
1. Generously butter a 2-quart baking dish or casserole.
2. Combine bread and chocolate chips in the buttered dish.
3. Whisk together eggs, sugar and salt in a medium bowl.
4. Gradually whisk in milk and cream.
5. Drizzle over bread cube mixture; wrap tightly and refrigerate until ready to bake, several hours or overnight.
6. At least 1 1/2 hours before serving, preheat oven to 350 degrees.
7. Uncover baking dish and place on rimmed baking sheet.
8. Bake pudding until golden brown and a knife inserted into the center comes out clean, 50 to 60 minutes.
9. Set aside to cool slightly before serving.
10. To serve, divide pudding among 6 bowls.
11. Top with ice cream and drizzle with chocolate syrup.
Title: Havana Cake
Ingredients:
- 3 gelatin
- 15 water
- 1/2 milk
- 350 sugar
- 3
Instructions:
1. This is a wonderful cake that keeps in the refrigerator for days looking just like the day you first made it!
2. To make it, firstly mix the gelatine with the cold water.
3. Heat the milk and add sugar.
4. Allow to cool.
5. Once cooled, add the gelatine.
6. Finally add the whipped cream folding in carefully.
7. Either make a thin sponge base or use a bought one.
8. Place the sponge in the bottom of a spring from pan.
9. Spoon a layer of the milk mixture over the sponge.
10. Crush up the biscuits.
11. Sprinkle about one-third over the mixture.
12. Spoon another layer of the mixture over the crushed wafers and repeat with a layer of crushed wafers.
13. Finally spoon the remaining mixture on top.
14. Finish with a layer of crushed wafers.
15. Chill in the refrigerator until needed.
Title: S'mores on a Stick
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 mini marshmallows
- 1 graham crackers
- 11
Instructions:
1. In microwave-safe bowl, microwave half of the sweetened condensed milk on high for 1 1/2 minutes. Stir in 1 cup chips until smooth; stir in marshmallows.
2. Spread evenly by heaping tablespoonfuls onto 11 graham cracker halves. Top with remaining graham cracker halves; place on waxed paper.
3. In another microwave-safe bowl, microwave remaining condensed milk on high for 1 1/2 minutes; stir in remaining 1/2 cup chips stirring until smooth.
4. Drizzle mixture over cookies and sprinkle with desired toppings. (i.e. - candy, nuts, etc.).
5. Let stand 2 hours; insert a wooden craft stick into center of each cookie.
Title: Snickerdoodles Dream
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 white sugar
- 2 eggs
- 2 vanilla extract
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 3 white sugar
- 3 ground cinnamon
Instructions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together by hand, butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla.
3. Blend in the flour, cream of tartar, soda and salt.
4. With small ice cream scoop, shape dough into small balls.
5. In a ziplock sandwich bag, mix the 3 tablespoons sugar and the cinnamon.
6. Drop one ball of dough in mixture at a time and coat well.
7. Place 2 inches apart on ungreased baking sheets.
8. Bake 8 minutes, remove immediately from baking sheets and cool on wire rack.
Title: Grape Nuts Custard
Ingredients:
- 4 butter
- 1 milk
- 4 eggs
- 1/2 sugar
- 2 1/2 vanilla extract
- 1/4 table salt
- 1/2 nutmeg
Instructions:
1. Preheat oven to 350°F and butter a 2-quart baking dish.
2. Put milk and Grape-Nuts cereal in a medium saucepan over medium-high heat and bring to a simmer.
3. Remove from heat, stir, and let cool 15 minutes.
4. While milk mixture is cooling, beat eggs with sugar, vanilla, and salt in a bowl.
5. Add the cooled milk and Grape-Nuts to egg mixture and stir well.
6. Pour into the prepared baking dish.
7. Sprinkle nutmeg over the top.
8. Set the baking dish into a deep roasting pan.
9. Place in the oven and pour water into the roasting pan, enough to reach halfway up the side of the dish.
10. Bake until almost set in the center, 50 to 60 minutes (there should be a very slight jiggle when you shake the pan and a knife inserted into the center should come out clean).
11. Let the pudding set atop the stove for at least 20 minutes before serving.
12. Serve plain, with vanilla ice cream or with whipped cream.
Title: Gingersnap Pumpkin Dessert
Ingredients:
- 1 butter
- 1 egg
- 1/2 cream cheese
- 1 brown sugar
- 1 eggs
- 2/3 pumpkin
- 3 milk
- 1 -29 ground cinnamon
- 1/4 ground nutmeg
- 2 vanilla extract
- 2 sugar
- 2 butter
- 1/2 pecans
- 1/4
- 1/2
- 1
Instructions:
1. Crust:.
2. Set aside 1 cup cake mix for topping.
3. Combine gingersnap crumbs, and remaining cake mix.
4. Stir in egg and butter, mix well.
5. Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
6. Filling:.
7. Beat cream cheese and brown sugar in a large mixing bowl until smooth.
8. Beat in eggs.
9. Add the pumpkin, milk, spices, and vanilla and mix well.
10. Pour over crust.
11. Topping:.
12. Combine gingersnap crumbs, sugar, and reserved cake mix.
13. Cut in butter until crumbly.
14. Stir in pecans.
15. Sprinkle over filling.
16. Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
17. Cool on a wire rack for 1 1/2 hours.
18. If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
19. Store in refrigerator.
20. When I made this, mine baked for 2 hours.
Title: Cinnamon-Apple Crisp
Ingredients:
- 2 lemon juice
- 8 apples
- 2 rolled oats
- 3/4 whole wheat flour
- 1/2 raisins
- 2 cinnamon
- 1/2 honey
- 1/3 canola oil
- 2
Instructions:
1. Preheat oven at 350 degrees F.
2. Coat a 9x13-inch baking dish with nonstick spray and add the apples.
3. In a large bowl, combine the oats, flour, raisins, and cinnamon.
4. Drizzle with the apple juice, honey, and oil. combine well and sprinkle over the fruit.
5. Bake until the apples are hot and tender, 30 to 40 minutes.
6. Top with vanilla ice cream or your pleasure.
Title: Moist Carrot Cupcakes With Decadent Cream Cheese Frosting (Vegan
Ingredients:
- 1 1/2 baking powder
- 1/2 apple
- 2 1/2 flour
- 3/4 sugar
- 2 baking soda
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/4 canola oil
- 2 carrots
- 1 crushed pineapple
- 450 vegan cream cheese
- 220 vegan margarine
- 2 vanilla extract
- 450 icing sugar
Instructions:
1. FOR CUPCAKES.
2. In a small bowl mix baking powder and blended apples into a foamy mixture, and leave to the side until step 3.
3. In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
4. Add oil, carrots, pineapple, and apple mixture and mix well
5. Scoop mixture into 24 cupcake liners.
6. Bake at 180C for 30 minutes or until toothpick comes out clean.
7. Cool before frosting.
8. FOR FROSTING.
9. Cream the vegan cream cheese, maragrine, and vanilla. (an elctric mixer saves your arms :) )
10. Add the sugar and beat until smooth.
Title: The Most Awesome Banana Pudding
Ingredients:
- 1 sugar
- 1/2 flour
- 1/2 salt
- 2 milk
- 1 vanilla extract
- 1 butter
- 4 bananas
- 1 sugar
- 4 -5 cream of tartar
- 4 vanilla extract
- 5
- 1/4
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Meringue:
3. Beat egg whites until soft peaks form.
4. Add the vanilla extract and cream of tartar.
5. Add the sugar, 1 tablespoon at a time.
6. Continue to beat on high speed until hard peaks are formed.
7. Banana Pudding:
8. Combine sugar, flour and salt in a bowl and set aside.
9. In a saucepan, beat the egg yolks.
10. Over medium high heat, add the milk, vanilla extract and the flour mixture to the beaten eggs.
11. Keep stirring constantly until it turns into a pudding like consistency. Remove from heat and set aside.
12. In a large casserole dish, line the bottom with vanilla wafers.
13. Slice the bananas and put half of the sliced bananas in a single layer on top of vanilla wafers.
14. Add half the pudding on top of the vanilla wafers and bananas and spread evenly.
15. Add more vanilla wafers in a single layer on top of pudding.
16. Add the rest of the bananas on top of the vanilla wafers.
17. Add the remaining pudding mixture and spread out evenly.
18. Top with the meringue and spread out evenly.
19. Bake 12-15 minutes until the meringue turns golden brown.
Title: Strawberry Cinnamon Shortcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 sugar
- 2 baking powder
- 1 ground cinnamon
- 1 light cream cheese
- 1/4 milk
- 2/3 strawberries
- 1/4 pure vanilla extract
- 3 cinnamon
- 3/4
- 1
Instructions:
1. Preheat oven to 425°F
2. In a large mixing bowl, sift together the flour, 3 tablespoons sugar, baking powder and cinnamon. Stir in ground almonds. Use fingertips to rub the cheese into the flour mixture until it resembles coarse meal. Stir in the milk until the dough holds together.
3. Drop 8 equal-size spoonfuls of the biscuit dough onto a parchment paper-lined baking sheet. Bake until the tops are lightly browned, about 10-12 minutes. Cool on a wire rack to room temperature.
4. Meanwhile, heat the jam in a small saucepan over medium heat until runny. Remove from heat, mix in the sliced strawberries and set aside. Using an electric mixer, whip the cream with remaining sugar and vanilla to stiff peaks. Cover and refrigerate until needed.
5. To serve, slice biscuits in half crosswise. Divide strawberries evenly over the 8 biscuit bottoms. Top each with about 1 tablespoons of whipped cream, cap with biscuit tops and finish wth a dollop of whipped cream. Sprinkle with cinnamon if desired.
Title: Wilma Lulows Steamed Plum Pudding
Ingredients:
- 2 suet
- 2 raisins
- 2 dried currants
- 2 sugar
- 2 buttermilk
- 2 salt
- 3 baking soda
- 5 -6 eggs
- 1 flour
- 1 vanilla
- 1 butter
- 1 brown sugar
- water
Instructions:
1. finely chop suet
2. mix all ingredients except last 3 thats for sauce with enough flour (see) to make thick
3. pour into steamer to steam 1 hour
4. meanwhile mix sugar vanilla and some water and let come to a boil for sauce.
Title: Caramel Flans
Ingredients:
- 3/4 sugar
- 4 eggs
- 1 3/4 water
- 1 sweetened condensed milk
- 1/2 vanilla extract
- 1/8 salt
- 1 sugar
- 1/4 water
Instructions:
1. Heat oven to 350 degrees F.
2. Cook 3/4 cup sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely.
3. Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 1/2 inch of hot water.
4. Bake approximately 45 (up to 60) minutes or until knife inserted near center comes out clean. Remove cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight.
5. Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired.
6. Optional Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.
Title: Fruit Fantasia With Cream
Ingredients:
- 1 sour cream
- 1 banana
- 1 fresh lime juice
- 2 honey
- 1 pure maple syrup
- 1/4 ground ginger
- 2 unsweetened coconut
- 4 melon balls
Instructions:
1. Place all cream ingredients in food processor bowl fitted with metal blade.
2. Just in case, do not include the coconut.
3. Cover; process until smooth, 1-2 minutes.
4. Place 3/4 cup assorted balls in individual dessert dishes.
5. Top each serving with 1/4 cup cream mixture.
6. Sprinkle with coconut, if using.
Title: Boston Cream Pie
Ingredients:
- 1 flour
- 2 flour
- 2/3 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/2 skim milk
- 1/4 vanilla
- 2 cream of tartar
- 1 skim milk
- 2 vanilla bean
- 1/4 granulated sugar
- 2 cornstarch
- 1/2 unsalted butter
- 6 heavy cream
- 2/3
- 1/4
- 1
- 8
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
3. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold together. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
4. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
5. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
6. Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
7. To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.
Title: Date Cake With Walnut Topping
Ingredients:
- 2 boiling water
- 2 baking soda
- 2 dates
- 2 sugar
- 2 eggs
- 2 butter
- 3 flour
- 2 baking powder
- 1 dates
- 1 flour
- 3/4 sugar
- 1 water
- 1 walnuts
- 1
Instructions:
1. cook together the boiling water cut up dates and baking soda.
2. add butter
3. cool.
4. add sugar and eggs add dry ingredients
5. bake 1/2 hour in greased pans at 375 degrees til done
6. cool
7. when cold put walnut mixture on
8. for walnut mixture cook altogether about 10 minutes
9. cool serve with whipped cream.
Title: Fresh Fruit Cake
Ingredients:
- 1 1/2 self rising flour
- 2 eggs
- 1 vanilla
- 1 sugar
- 1/4 low-fat milk
- 1 mango
- 1 pineapple
- 3 sugar
- 2 water
- 1/2 saffron
- 1/2
Instructions:
1. Beat the egg with sugar.
2. Add the oil slowly.
3. Add vanilla and milk and continue beating.
4. Add self rising flour nad beating until the mixture combine.
5. Put it in the oily pan, in to the oven (350F).
6. Let the cake cool, then cut the upper section.
7. face:.
8. cut the mango and pineapple to cube.
9. glaze:.
10. heat the sugar, water, and saffron until the liquid become less. Let cool.
11. Pour over the fruit. After 15 minute brush the liquid from the fruit over the cake.
12. put the fruit over cake and design it with whipping cream.
Title: Instant Chocolate Yogurt Microwave Cake
Ingredients:
- 2 butter
- 1
Instructions:
1. Combine ingredients in a small buttered dish.
2. Microwave for one minute.
3. Let cool.
Title: Betty Crocker Choc Chip & Pb Cookies (Cake Mix)
Ingredients:
- 1 crunchy peanut butter
- 1 1/4 brown sugar
- 1/4 butter
- 1/4 eggs
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended.
3. Stir in the chocolate chips.
4. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, about 2 inches apart.
5. Bake 9-11 minutes or until edges are set. Centers will be soft.
6. Cool 1 minute; remove from cookie sheets to cooling racks.
Title: Whipped Sweet Potato Bake
Ingredients:
- 3 sweet potatoes
- 1/4 butter
- 2 pumpkin pie spice
- 3 miniature marshmallows
Instructions:
1. Preheat oven to 350 degrees. Mash sweet potatoes, butter and spice in a large bowl until blended.
2. Spoon into a greased 1 1/2-quart casserole dish; top with marshmallows.
3. Bake for 15 to 20 minutes or until potoato mixture is heated through and marshmallows are lightly browned.
Title: Easiest Coconut Whipped Cream
Ingredients:
- 14 coconut cream
- 1/4 - 3/4 coconut milk
- 1/2 powdered sugar
- vanilla extract
Instructions:
1. Chill your coconut cream or coconut milk in the refrigerator overnight being sure not to shake or tip the can to encourage separation of the cream and liquid.
2. The next day, chill a large mixing bowl 10 minutes before whipping.
3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
4. If your coconut milk doesn't harden you can add a bit of tapiocaflour (1-4 tablespoons) during the whipping process.
5. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
6. Add vanilla and powdered sugar or stevia and mix until creamy and smooth (about 1 minute). Taste and adjust sweetness as needed.
7. Use immediately or refrigerate. It will harden and set in the fridge the longer it's chilled. Will keep for up to 1 to 2 weeks.
8. Coconut whipped cream is perfect for topping desserts like pie, hot cocoa, and ice cream. It's also ideal for french toast, pie fillings, mousse, and no-churn ice cream.
Title: Quick & Delicious Chocolate Pudding!
Ingredients:
- 1 vanilla instant pudding mix
- 2 1/2 milk
Instructions:
1. Basically make the vanilla pudding as the directions say, except before you add the milk add a little bit of Special Dark Cocoa Powder and then a little bit of Milk Cocoa powder. I did not measure, I just did it to my liking. (I tried it first and wanted a little more so I added a little more! Up to you according to your chocolate-craving!).
2. Let it stand (I put it in the fridge) for 5 minutes after stirring.
3. Put it into serving dishes and then add some whip cream and sprinkles!
Title: Strawberry and Champagne Dessert Sauce
Ingredients:
- 1/2 sugar
- 1/4 water
- 3 cornstarch
- 1 strawberry
- 1
Instructions:
1. Mix together sugar, champagne and jelly in a saucepan.
2. Stir over medium heat and cook until the sugar dissolves and the mixture begins to lightly boil.
3. Mix water with corn starch in a separate bowl to form a paste.
4. Stir into the saucepan.
5. Cook on medium heat until slightly thickened.
6. Mix in strawberries and cook until heated and slightly softened.
7. Serve over ice cream, sorbet or shortcake with whipped cream.
Title: Colonel Sanders' Old Fashioned Huckleberry Cake
Ingredients:
- 1 1/2 huckleberries
- 1 egg
- 2/3 sugar
- 2 baking powder
- 1 1/2 cake flour
- 1/2 salt
- 3 butter
- 1 vanilla extract
Instructions:
1. Gradually beat 2/3 cup sugar into the beaten egg until light.
2. Sift together flour, baking powder and salt.
3. Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
4. Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
5. Beat well, then fold in 1 1/2 cups fresh huckleberries.
6. Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.
Title: Raspberry Cakes for Two
Ingredients:
- 4 cream cheese
- 2 butter
- 1/4 powdered sugar
- 3 fresh raspberry
- 1 fresh raspberry
- 1/2 mint leaf
- 2
- 1
Instructions:
1. for frosting, in small bowl beat cream cheese and butter with electric mixer on medium heat until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside.
2. Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon of preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours. Makes 2 cakes (4 servings).
Title: Fresh Ginger-Lemon Cookies
Ingredients:
- 1 1/4 powdered sugar
- 1 butter
- 1 white vinegar
- 2 1/4 flour
- 1 fresh ginger
- 1 baking soda
- 1/4 salt
- 1/2
Instructions:
1. Heat the oven to 350 degrees.
2. Cream together the sugar and butter, add vinegar and mix thoroughly.
3. Add the remaining ingredients, one at a time, beating after each addition. The dough should be thick, but not stiff or dry.
4. Roll dough in 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
5. Gently press into 1/2 inch rounds with your fingers or the bottom of a glass dipped in sugar.
6. Bake 14-16 minutes, until golden. Cool completely.