lumicero/recipes-ing2inst huggingface dataset:
Title: Oopsy Daisy! German Chocolate Bundt Cake
Ingredients:
- 1 eggs
- 1 water
- 4
- 1
- 2/3
Instructions:
1. Combine all ingredients and mix until smooth.
2. Bake at 350 for one hour (a Bundt cake pan works best).
3. Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
Title: Chocolate Mexican Wedding Cookies
Ingredients:
- 1 unsalted butter
- 1/3 powdered sugar
- 2 pure vanilla extract
- 1 3/4 pecans
- 1 ground cinnamon
- 1/2 ground cayenne pepper
- 3/4 salt
- 1/16 powdered sugar
- 1/8 cocoa powder
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325 degrees F (180 degrees C).
2. In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
3. Add the vanilla extract.
4. In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
5. Gradually add the dry ingredients to the creamed mixture.
6. Wrap the dough in plastic wrap and chill for two hours, until firm.
7. Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
8. Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
9. In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
10. Coat the the cookies while still warm in the sugar and cocoa mix.
11. Enjoy!
Title: Maxine’s World Famous Chocolate Sauce
Ingredients:
- 2 milk
- 3/4 sugar
- 2 butter
- 1/4 margarine
- 1 vanilla
- 1
Instructions:
1. After mixing cocoa with sugar, mix in all other ingredients except vanilla. Place on stove. Cook on medium heat until it cooks down and mixture becomes thicker-according to Maxine about 10 minutes. Do not over stir. Remove from stove and add vanilla. Stir. Pour into something that won’t crack. Serve over chocolate cake, ice cream, or Maxine’s homemade pound cake (recipe for another day). Too Good!
2. I hope you enjoy….now I’m back to the sofa in front of the fireplace with my cat Charlie and my latest good book, I’m sure I’ll be in Maxine’s World Famous Chocolate Sauce Before the night is over! Happy Cuisson!
Title: Triple Peanut Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 salted butter
- 1 brown sugar
- 1 granulated sugar
- 1 peanut butter
- 2 eggs
- 2 vanilla extract
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Line your cookie sheets with parchment paper.
3. Stir the flour in it's container first and then spoon lightly into measuring cups and level off.
4. This will lighten the flour.
5. Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.
6. With electric mixer, beat butter until creamy.
7. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl with a rubber spatula as necessary.
8. Beat in peanut butter until fully incorporated.
9. Add the eggs, one at a time.
10. Add vanilla.
11. Gently stir dry ingredients into peanut butter mixture.
12. Add ground peanuts and peanut butter chips; stir gently until just incorporated.
13. Working with generous 2 tablespoons each time, roll dough into 2-inch balls; I use a#50 ice cream scoop to get perfectly sized balls.
14. Place balls on parchment-lined cookie sheets, leaving 2 1/2inches between each ball.
15. Bake until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes (Cookies will not look fully baked).
16. If you are baking 2 sheets of cookies at one time reverse position of cookie sheets halfway through baking time; this will result in more evenly baked cookies.
17. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack with wide spatula to cool completely.
Title: Best Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 vanilla
- 2 eggs
- 1/2 unsifted all-purpose flour
- 1/4 cocoa powder
- 1/4 baking powder
- 1 salt
- 1/2 butter
- 3 cocoa powder
- 3 light corn syrup
- 1 honey
- 1 -2 milk
- 1/2 vanilla
- 1 confectioners' sugar
Instructions:
1. Blend butter, sugar and vanilla in large bowl. Add eggs, using a wooden spoon and beat well. Combine flour, cocoa, baking powder and salt, gradually blend into egg mixture. Stir in nuts.
2. Spread in greased 9 inch square pan or 7X11 inch pan. Bake at 350 degrees for 20 to 25 minutes or until brownies begin to pull away from edges of pan. cool, frost with creamy brownie frosting. Cut into squares.
3. For Frosting.
4. Cream butter, cocoa, corn syrup and vanilla in small mixer bowl. Add confectioners sugar and milk. Beat to spreading consistency.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1 crushed pineapple
- 1 brown sugar
- 3 butter
- 1 1/2 sugar
- 1/3 butter
- 1/2 flour
- 1 1/2 baking powder
- 2 eggs
- 3
Instructions:
1. Brown pineapple, brown sugar and 3 t Butter together.
2. Mix remaining ingredients together except egg whites.
3. Add egg whites beaten stiff.
4. Pour browned pineapple in cake pans and spread evenly and up sides.
5. Pour in remaining ingredients.
6. Bake at 375 deg 30-40 minutes.
Title: Nutella Cupcakes (Diabetes Friendlier)
Ingredients:
- 3/4 sugar
- 10 butter
- 3 eggs
- 1/3 milk
- 1/2 vanilla
- 1 3/4 whole wheat pastry flour
- 1/4 salt
- 2 baking powder
- 1/3
Instructions:
1. Cream sugar and butter or butter substitute for 2 minutes until light.
2. Add eggs one at a time mixing in well.
3. Add the milk and the vanilla.
4. Mix in the dry ingredients.
5. Line 12 muffin tins with paper liners.
6. Fill tins 3/4 full.
7. Place 1 1/2 tsp Nutella on top of each cupcake and swirl with toothpick.
8. Bake at 325 degrees for approximately 20 minutes.
Title: Melt in Your Mouth Sugar Cookies
Ingredients:
- 1 powdered sugar
- 1 granulated sugar
- 1 butter
- 1 eggs
- 2 vanilla extract
- 1 flour
- 4 1/4 salt
- 1 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream sugar, butter, and oil.
2. Beat in eggs and vanilla.
3. Add dry ingredients.
4. Roll into a balls.
5. Place on ungreased cookie sheet and press with a glass dipped in sugar.
6. Bake at 350 degrees for 8 to 10 minutes, or until light brown around the edges.
Title: Miss Linda's Dinette Cake
Ingredients:
- 1 1/4 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 3/4 milk
- 1/3 shortening
- 1 egg
- 1 vanilla
Instructions:
1. Heat oven to 350°.
2. Grease and flour 8 x 8-inch pan.
3. Beat all ingredients in mixer bowl about 5-6 minutes.
4. Pour into pan.
5. Linda says recipe can be doubled and baked in a 13 x 9 x 2 pan.
6. Doesn't even need icing.
7. Use for strawberry shortcake.
Title: Kiss Me!
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 1 salt
- 1 butter
- 6 eggs
- 2
- 1
- 18
Instructions:
1. Preheat oven to 350 degrees F. Oil 6 individual cake tins (each about 4 1/2 inches in diameter) and dust with flour.
2. In the large bowl of an electric mixer, combine flour sugar and salt, mixing evenly. Cream in butter at low speed, until evenly combined. Then add eggs and egg yolks and melted chocolate until well combined. Increase speed to high and beat for 2 minutes.
3. Fill each cake tin half full then place 3 cherry kisses in the center of the surface of the poured batter. Then cover the kisses with the remaining batter to a level of 2/3's full.
4. Bake until the surface of the cake springs back when touched, approximately 35 minutes. Dust with Powdered Sugar or a sauce like Raspberry Ice Cream Topping or your choice.
5. Recipe would not post with all the info for the 18 kisses. Here is the rest that the recipe called for or you can use. 18 cherry or chocolate kisses or cherry cordial cremes to be placed inside the chocolate cake.
Title: Easy Pumpkin Dessert
Ingredients:
- 2 eggs
- 1 solid pack pumpkin
- 3/4 sugar
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1/4 clove
- 1 2/3 evaporated milk
- 1 butter
- 1/2
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13" x 9" baking pan.
3. In a medium-size bowl, mix together the eggs, pumpkin, sugar, salt, cinnamon, ginger, cloves and evaporated milk.
4. Pour into a prepared baking pan.
5. Sift the cake mix powder evenly over the pumpkin mixture (do not mix).
6. Drizzle melted butter evenly over the cake mix; sprinkle with nuts.
7. Bake for 40-50 mins, or until a knife inserted in the center comes out clean.
Title: Chocolate Bread Pudding
Ingredients:
- 2 milk
- 1 1/4 heavy cream
- 1 vanilla bean
- 5 bittersweet chocolate
- 1/2 sugar
- 5 eggs
- 1 salt
- 5 bittersweet chocolate
- 4
Instructions:
1. Preheat an oven to 325°F Lightly butter a 2-quart oval au gratin dish.
2. Pour the milk and cream into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture. Bring to a simmer over medium-high heat.
3. Remove from the heat and whisk in the 5 oz. finely chopped chocolate until smooth. Cool for 10 minutes. Remove vanilla bean stalk.
4. In a heatproof bowl, whisk together the sugar, eggs and salt until blended. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly.
5. Add the croissants and stir to combine. Let stand for 20 minutes, occasionally pressing the croissants into the mixture.
6. Stir 3 oz. of the chopped chocolate into the croissant mixture and transfer to the prepared dish. Sprinkle the remaining chopped chocolate on top.
7. Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes. Serve warm or at room temperature.
Title: Double Pear Crisp
Ingredients:
- 6 dried pear halves
- 1 fresh pears
- 4 butter
- 1/2 light brown sugar
- 1/4 rolled oats
- 2 cinnamon
- 1 nutmeg
- 1/2 ice cream
Instructions:
1. Preheat oven to 375 degrees.
2. Cut out and discard stems and cores from dried pears.
3. Chop into 1/2-inch pieces to yield about 1 cup.
4. In a small saucepan, bring the dried pear pieces and pear juice to a boil.
5. Reduce the heat and simmer until the pears are tender, about 10 minutes.
6. Meanwhile, core the fresh pears, chop into bite-sized pieces and place them in a 1-1/2-quart or 8-inch square baking dish.
7. Melt butter in large saucepan and remove it from the heat.
8. Add the brown sugar, oats, cinnamon and nutmeg.
9. Stir to coat the oats evenly.
10. When the dried pears are tender, pour them with their cooking liquid over the fresh pears in the baking dish.
11. Top with the oat mixture.
12. Bake uncovered for 45 minutes or until topping is crisp and brown.
13. Serve warm with optional ice cream or whipped cream.
Title: Super Sugar Cookies With Creamy Frosting
Ingredients:
- 1/3 butter
- 1/3 margarine
- 3/4 shortening
- 1 sugar
- 1 baking powder
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 1 shortening
- 1 1/2 vanilla
- 1/2 vanilla extract
- 4 1/2 powdered sugar
- 3 -4 milk
Instructions:
1. Cookies.
2. Beat butter and shortening on medium to high speed for 30 seconds.
3. Add sugar, baking powder, and a dash of salt.
4. Beat until combined, scraping bowl.
5. Beat in egg and vanilla.
6. Beat in as much of flour as you can with mixer.
7. Stir in remaining flour.
8. Divide dough in half. If necessary, cover and chill dough for 3 hours or until easy to handle.
9. Roll onto a lightly floured surface, roll half at a time to 1/8 inch thick.
10. Using a 2 1/2-inch cookie or biscuit cutter, cut into desired shapes.
11. Place on ungreased cookie sheet.
12. Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and bottoms are lightly browned.
13. Cool on a rack
14. Creamy Frosting.
15. Beat shortening, vanilla, and extract with an electric mixer on medium speed for 30 seconds.
16. Slowly add half of the powdered sugar, beating well.
17. Add 2 Tablespoons of the milk.
18. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency.
19. You can add food coloring but remember to reduce milk slightly.
Title: Fresh Corn Cake With Raspberries
Ingredients:
- 1 fresh corn kernels
- 6 unsalted butter
- 1/3 water
- 2 fresh lemon juice
- 2 vanilla extract
- 2 eggs
- 2 all-purpose flour
- 1 1/4 granulated sugar
- 2 baking powder
- 1 salt
- 1/2 baking soda
- 2 fresh raspberries
- 2 all-purpose flour
- 1 powdered sugar
Instructions:
1. Preheat oven to 325°.
2. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
3. Combine corn and next 5 ingredients (corn through eggs) in a blender or food processor; process until smooth.
4. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, granulated sugar, baking powder, salt, and baking soda in a large bowl; stir well with a whisk. Add corn mixture to flour mixture, stirring just until combined.
5. Toss raspberries with 2 tablespoons flour; fold into batter. Pour batter into prepared pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan and carefully peel off wax paper. Cool completely on wire rack. Sprinkle with powdered sugar, if desired.
Title: Chocolate Chunk-Mocha Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2/3 baking soda
- 1 salt
- 1/4 butter
- 1 sugar
- 3/4 brown sugar
- 2/3 vanilla extract
- 1 eggs
- 2 brewed coffee
- 1 butter
- 1/4 vanilla extract
- 1/4 powdered sugar
- 1
- 3 1/2
Instructions:
1. In a bowl, mix the first 4 ingredients together; set aside.
2. Using an electric mixer, beat the butter and next 3 ingredients together until creamy.
3. Add eggs, 1 at a time, beating just until blended after each addition.
4. Gradually add in flour mixture, beating on low speed until blended.
5. Fold in chocolate chunks.
6. Drop dough by heaping tablespoonfuls onto parchment paper-lined cookie sheets.
7. Bake in preheated 350° oven for 10-12 minutes or until puffy.
8. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool.
9. Make frosting: stir together the first 4 frosting ingredients until smooth.
10. Gradually add powdered sugar, stirring until creamy.
11. Spread cookies with Mocha Frosting.
12. Dust evenly with powdered sugar, if desired.
Title: Praline Torte With Chocolate Truffle Filling
Ingredients:
- 1 2/3 flour
- 2 baking powder
- 1/4 salt
- 4 sugar
- 1 1/2 butter
- 1 1/2 milk
- 4 dark chocolate
- 3/4 butter
- 6 sugar
- 1 sugar
- 1/3 instant coffee granules
- 1/2
- 1/4
- 1 1/2
- 1
- 1/4
Instructions:
1. Heat oven to 375. Grease and flour three 8 or 9 inch round cake pans. In medium bowl, combine flour, baking powder and salt; set aside. In small bowl, beat egg whites until soft peaks form; set aside.
2. In large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks; beat until light and fluffy. Add flour mixture alternately with milk, beating well after each addition. Fold in egg whites. Pour batter into greased and floured pans.
3. Bake at 375 for 15-20 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely.
4. In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. Remove from heat; stir in 1 T. butter and 1/3 cup of whipping cream. If necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes.
5. Line cookie sheet with foil. In small skillet over low heat, cook almonds and 1/4 cup of sugar, stirring constantly, until sugar is melted and almonds are coated. Place on foil-lined cookie sheet; cool. Place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin. Set aside.
6. Assemble torte 2 to 3 hours before serving. Place 1 cake layer on serving plate; spread with half of filling. Repeat with second cake layer and remaining filling. Top with remaining cake layer. In small bowl, combine 1 1/2 cups whipping cream, 1 T. sugar, instant coffee granules and almond extract; beat just until stiff peaks form. DO NOT OVERBEAT.
7. Reserve 2 T. crushed almonds for garnish; fold in remaining crushed almonds. Frost top and sides of cake. Before serving, garnish with reserved crushed almonds. Cover; store in refrigerator.
Title: Chocolate Truffles
Ingredients:
- 100
- 45
- 1
Instructions:
1. Boil water in a pot.
2. Warm the fresh cream in a bowl placed over the boiling water.
3. Add choco chip into the fresh cream and stir well.
4. Switch off the fire.
5. Add 1 tbsp of Liquor.
6. Transfer the mixture and place it onto a pot filled with cold water (surrounded with ice cubes.
7. Whip the mixture for 5 minutes.
8. Pour the mixture into the tray laid with plastic sheet/aluminum foil.
9. Leave it in refrigerator for 30 minutes.
10. Remove from fridge and sieve the cocoa powder onto surface and back of the truffle.
11. Cut into cubes and sieve again between the gaps.
Title: Coconut Pound Cake
Ingredients:
- 2/3 flaked coconut
- 1/4 powdered sugar
- 1 butter
- 1/2 butter flavor shortening
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1 baking powder
- 1 milk
- 2 vanilla
- 1
Instructions:
1. Heat oven to 325 degrees. Spray a 10" tube pan with cooking spray; flour pan, shaking out excess. Combine coconut and powdered sugar in a small bowl until coconut is well coated. Sprinkle evenly over bottom of pan.
2. Beat butter and shortening in large bowl at medium-high speed 1 minute or until fluffy. Beat in sugar 3-4 minutes or until light and fluffy. At low speed, beat in eggs one at a time until blended.
3. Combine flour and baking powder in medium bowl. Beat flour mixture into butter mixture alternately with milkjust until incorporated, beginning and ending with flour mixture. Beat in coconut flavoring and vanilla. Pour into pan.
4. Bake 1 hour and 35 minutes to 1 hour and 45 minutes or until skewer inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Invert cake onto wire rack; remove pan. Remove coconut topping that sticks to pan with fork and arrange over top of cake if needed. Cool completely.
Title: Sharon's Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 margarine
- 1 vanilla
- 1/2 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream the powdered sugar and margarine. Add the egg, vanilla and almond extract. Sift in the flour, baking soda and cream of tartar.
2. Chill for 2 hours.
3. Roll out on a flour surface to approx 1/2=1" thick. Cut your cookies out place on a greased baking sheet.
4. Bake for 8-10 min at 375 degrees.
Title: Traditional English Apple Traybake - Apple Pudding Cake
Ingredients:
- 1 cooking apple
- 1/2 butter
- 8 eggs
- 10 vanilla extract
- 4 self raising flour
- 2 baking powder
- 12 demerara sugar
- 2
Instructions:
1. Preheat oven to 180°C/360°F or Gas mark 4.
2. Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms.
3. Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side.
4. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier.
5. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture.
6. Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture.
7. Sprinkle over with the demerara sugar.
8. Bake for 45-50 minutes until golden brown, well risen & springy to the touch.
9. Leave to cool slightly for 10 minutes & then cut into squares or bars.
10. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container.
11. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream.
12. It can also be microwaved too, for a future hot pudding!
Title: Strawberry Sparkles
Ingredients:
- 1 strawberry
- 4 Colored Sugar
- 2 cream cheese
- 4 confectioners' sugar
- 1/2 milk
- vanilla extract
Instructions:
1. Combine cream cheese, sugar, milk and vanilla with a fork until smooth and creamy. Add more milk if necessary to thin mixture to the right consistency.
2. Holding berries by the stems or with a fork dip in the cream cheese mixture then roll in colored sugar.
3. Enjoy right away, or make a rainbow of different colors and serve to a special child (and their friends!).
Title: Little Cream Cheese Cakes
Ingredients:
- 2 cream cheese
- 1 vanilla extract
- 3/4 sugar
- 2 eggs
- 24 -30 cherry pie filling
- 16
Instructions:
1. Place vanilla wafer in the bottom of small cupcake papers (I use the foil covered ones and get about 18 on a cookie sheet). Cream together all ingredients well and fill cupcake liners 1/2 to 3/4 full.
2. Bake at 350 degrees for 14-17 minutes When cooled, fill with topping of choice.
Title: BLT Pizza Puffs
Ingredients:
- 12 puff pastry
- 1 mozzarella cheese
- 1/2 bacon
- 8 romaine lettuce
- 3 -4 chives
- 2 kosher salt
- 1/3 ground black pepper
- 2
Instructions:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.
2. Unroll puff pastry dough and cut into 8 equal rectangles. Transfer the rectangles to the prepared baking sheet. Beat the egg yolk with 2 teaspoons water. Use a pastry brush and brush the edges of the rectangles with the egg wash. Fill the center with 1-2 tablespoons shredded cheese, then top with a slice of bacon on the diagonal. Top the bacon with another tablespoon of cheese, then a slice of tomato. Season with salt and pepper.
3. Fold in 2 corners of the rectangles towards the center. The corners should not touch, but should cover a bit of the tomato. Brush the folded corners with egg wash then transfer the baking sheet to the refrigerator to chill for 15 minutes.
4. Bake the puffs until golden and cheese is melted, about 15-20 minutes. To serve, top with shredded lettuce, chopped tomato, chopped bacon and a drizzle of ranch dressing.
Title: Soft Peanut Butter Cut-Out Cookies
Ingredients:
- 3/4 butter
- 1/2 peanut butter
- 1 brown sugar
- 1/2 white sugar
- 2 salt
- 1/4 baking powder
- 1/2 flour
- 3 - 3 1/2
Instructions:
1. Cream together butter, peanut butter and both sugars until well blended. Add eggs and mix again. Stir in salt and baking powder.
2. Scrape the sides of the bowl if necessary. Add 3 cups of flour. of the bowl.
3. If you are going to wait to bake these cookies -- STOP here. Even if the dough is sticky. The flour will continue to absorb the moisture in the dough as it sits. If you are going to bake right away -- continue adding flour 1/4 cup at a time until the dough pulls away from the sides.
4. Knead the dough together gently before rolling out. Roll to 1/4 " and cut 2 1/2" cookies. Place on parchment-lines cookie sheets.
5. Bake at 350F for 7 minutes or until the center of the cookies look "dry.".
Title: Applesauce Tropical Fruitcake
Ingredients:
- 1 raisins
- 1 1/2 all-purpose flour
- 1/2 granulated sugar
- 1 shortening
- 1/2 unsweetened applesauce
- 1 1/4 baking soda
- 2 all-purpose flour
- 2 cinnamon
- 1 nutmeg
- 1/2 ground cloves
- 1/4 kosher salt
- 1
Instructions:
1. Lightly oil two loaf pans.
2. Combine the Fruit & Nut Medley and flour in a large freezer baggie, seal and shake it well to mix, shake off excess flour and set aside.
3. Using an electric hand mixer cream the Shortening & Sugar Mixture. Beat the Applesauce Mixture in next. In increments, add the Flour Mixture, stirring well after each addition. Add the Fruit & Nut Medley, mix well.
4. Pour into the prepared loaf pans. Cover with plastic wrap, refrigerate overnight.
5. Remove pans from refrigerater - let sit out about 30 minutes.
6. Heat oven to 275 degrees.
7. Bake for approx 2 1/2 hours, test for doneness with a toothpick. Cool on wire racks, remove from pans when cool.
8. Serve or wrap well and let sit for 1 more day to age.