lumicero/recipes-ing2inst huggingface dataset:
Title: Simple Winged Chocolate Cupcakes With Butter Icing
Ingredients:
- 100 self raising flour
- 100 butter
- 100 caster sugar
- 4 cocoa powder
- 2 eggs
- 70 butter
- 60 icing sugar
Instructions:
1. preheat oven to gas mark 4.
2. sift first 4 ingredients into a large mixing bowl.
3. add eggs.
4. mix using wooden spoon or hand mixer.
5. place into 8 cupcake cases.
6. cook in oven for 20 minutes.
7. for the icing, mix last two ingredients together,.
8. when cakes are cooled down, cut the tops off and cut into half to make wings.
9. place a generous spoon of icing in the middle of the cake.
10. push the wings into the icing at an angle.
Title: Lemon-blueberry Cake With White Chocolate Frosting
Ingredients:
- 3 1/3 cake flour
- 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 3/4 unsalted butter
- 2 sugar
- 1/3 fresh lemon juice
- 1 lemon, rind of
- 4 eggs
- 1 buttermilk
- 2 buttermilk
- 2 1/2 fresh blueberries
- 11 white chocolate
- 12 cream cheese
- 3/4 unsalted butter
- 2 fresh lemon juice
- blueberries
- lemon slice
Instructions:
1. For cake: Preheat oven to 350°F and butter and flour two 9 inch round cake pans; line bottoms with rounds of parchment or waxed paper (I used the flour/oil spray with great results).
2. Sift first 4 ingredients into medium bowl.
3. Beat butter in large bowl with electric mixer until fluffy.
4. Gradually add sugar, scraping down sides of bowl occasionally and beat until well mixed.
5. Add lemon juice and peel, then eggs 1 at a time and mix well.
6. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions.
7. Fold in berries and pour equally into two pans.
8. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
9. Cool cakes in pans on racks.
10. For frosting: Stir white chocolate in top of double boiler set over barely simmering water until almost melted.
11. Remove from over water and stir until smooth and cool to lukewarm.
12. Beat cream cheese and butter in large bowl until blended.
13. Beat in lemon juice, then cooled white chocolate.
14. Take cakes out of pans and peel off parchment.
15. Place 1 cake layer, flat side up, on platter.
16. Spread with 1 cup frosting- (Don't be stingy with middle layer of frosting).
17. Top with second cake layer, flat side down.
18. Spread remaining frosting over top and sides of cake.
19. Garnish with additional blueberries and lemon slices, if desired.
20. (Can be made 1 day ahead; Cover with cake dome; refrigerate; Let stand at room temperature 1 hour before serving).
Title: Best Ever Carrot Cake
Ingredients:
- 1 1/2 granulated sugar
- 1 3/4 eggs
- 3 flour
- 2 baking soda
- 2 salt
- 1/2 cinnamon
- 3 ground cloves
- 1 carrots
- 2 walnuts
- 1 raisins
- 1/2 crushed pineapple
- 1 butter
- 1 cream cheese
- 1 confectioners' sugar
- 16 milk
- 2 vanilla
- 2
- 1
Instructions:
1. Beat together corn oil, sugar and eggs until well combined.
2. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves.
3. Add to egg-sugar mixture, mixing well.
4. Drain the pineapple well.
5. Add the carrots, walnuts, raisins and pineapple to mixture.
6. Blend to mix well.
7. Pour batter into a 9-10 inch greased and floured cake pan. *I use a springform pan and then split the cake into two layers.
8. Bake at 350 degrees for approximately one hour or until a pick inserted in center comes out clean.
9. Let cake cool on rack.
10. Prepare frosting.
11. Cream Cheese Icing:.
12. In a medium mixer bowl, cream butter and cream cheese together until smooth. Add confectioner's sugar, milk and vanilla. Beat on high until smooth. This recipe yields approximately 5 1/2 cups. You'll have plenty extra which I think is better than having too little! : ).
Title: Ww Cinnamon Rolls
Ingredients:
- 1 cinnamon
- 10 dark raisin
- 1/2 dark raisins
- 2 margarine
- 5 powdered sugar
- 5 brown sugar
- 5 water
- 2
Instructions:
1. Preheat oven to 400°F
2. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 teaspoons brown sugar and an equal amount of cinnamon, then top each with 1 Tablespoons raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan.
3. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan.
4. In small bown or cup combine remaining 2 1/2 teaspoon brown sugar and the powdered sugar, add water, 1 teaspoon at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture.
Title: Banana Crumble
Ingredients:
- 4 bananas
- 1/4 flour
- 1/4 brown sugar
- 1 rolled oats
- 1/2 granola cereal
- 1/8 cinnamon
- 4 salt
- butter
Instructions:
1. Preheat oven to 400 degrees.
2. Evenly distribute bananas among 4 ramekins, lightly sprayed with Pam.
3. Place all dry ingredients in a medium mixing bowl, add the butter and work mixture with your hands till crumbly.
4. Sprinkle over bananas, crumbling further with your fingers, enough to cover.
5. Bake till crumble get firm and golden in color, about 10-12 minutes.
6. Serve warm.
Title: Holiday Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1 instant vanilla pudding
- 2 Cool Whip Topping
- 2 strawberries
- 2 raspberries
- 2 1/2 kiwi fruits
- 1 Cool Whip Topping
- 3 -4
- 1/2
Instructions:
1. Using (2) 9-inch round cake pans, bake cakes according to package directions; cool & cut 1 cake into 1-inch pieces; freeze other cake for future use.
2. In a medium size bowl, combine sweetened condensed milk and water; stir.
3. Add pudding mixes; beat until blended; Chill for 5 minutes.
4. Fold whipped cream into pudding mix.
5. In a trifle bowl, layer ingredients as follows: 2 cups pudding (spread, covering bottom of bowl), cake cubes (covering pudding), sprinkle with 1 tablespoons orange juice, top with 1 cup sliced strawberries, 1/2 cup raspberries and 1/3 cup sliced kiwis.
6. Repeat once again and top with pudding.
7. Garnish with extra fruit and/or chocolate curls or sprinkle with cocoa powder.
Title: Tanner's Brownies
Ingredients:
- 1/2 oleo
- 1 sugar
- 3/4 flour
- 2 eggs
- 2 vanilla
- 1
Instructions:
1. Melt oleo in medium saucepan.
2. After melted; in same pan add all the other ingredients. Stir well and pour into a 8x8 pan.
3. Bake at 325 degrees for 25 to 30 minutes.
Title: No Bake Chocolate Peanut Butter Bars - Yummy!
Ingredients:
- 2 peanut butter
- 3/4 butter
- 2 powdered sugar
- 3 graham cracker crumbs
- 1
Instructions:
1. Grease 13x9 inch baking pan.
2. Beat 1 1/4 cups peanut butter and butter into large mixing bowl, only until whipped and creamy.
3. Gradually beat in 1 cup powdered sugar.
4. With hands, work in remaining powdered sugar, graham cracker crumbs, and 1/2 cup of morsels.
5. Press EVENLY into prepared pan, and smooth with a spatula.
6. Melt remaining peanut butter and morsels into medium heavy duty sauce pan over lowest possible heat, stirring constantly until smooth.
7. Spread over graham cracker crust in pan.
8. Refridgerate until chocolate is firm, cut into bars.
Title: Blueberry and Orange Salad With Lavender Meringues
Ingredients:
- 6 oranges
- 8 blueberries
- 2 caster sugar
- 115
- 5
Instructions:
1. Preheat the oven to 140°C/275°F/Gas 1.
2. Line a baking sheet with 6 layer of newspaper, then top with a layer of parchment paper.
3. Whisk the egg whites in a large bowl until you have soft peaks.
4. Add the sugar a little at a time, whisking thoroughly after each addition so the egg whites don't lose volume.
5. When the meringue is thick and glossy, fold in the lavender flowers.
6. Carefully spoon the meringue into a pastry bag fitted with a 5mm (1/4") round tip. If you don't have a pastry bag, cut a small corner off a ziploc baggie to use instead.
7. Pipe as many little meringue buttons onto the baking sheet as you can. Bake at the bottom of the oven for 1.5-2 hours.
8. When ready, segment the oranges by using a serrated knife to remove the peel from the all around the oranges.
9. Loosen the segments by using a paring knife between the flesh and the membranes, holding the citrus over a bowl. Arrange the segments onto 4 plates.
10. Combine the blueberries with the meringue buttons until evenly distributed and put in a pile in the center of the oranges. The final effect should look like a flower, with the orange slices fanning out to be the petals and the blueberries and meringues in the center.
11. Garnish with a sprig of lavender.
Title: Faker Baby's Creme Brulee
Ingredients:
- 1 fat-free instant vanilla pudding mix
- 1 1% low-fat milk
- 2 sugar
- 1 fresh blueberries
- 1 fresh strawberries
Instructions:
1. Make pudding according to directions on the box, using 1% milk.
2. Fill small ramekins about 2/3 full with pudding and smooth over the top, refrigerate at least 1 hour.
3. Remove from fridge, sprinkle about a tablespoon of sugar evenly over the top.
4. Using a small culinary torch, burn the top to a golden brown.
5. Slice fruit and arrange around the crème brulee.
Title: Strawberry Upside Down Cake
Ingredients:
- 3 strawberries
- 1 strawberry Jell-O gelatin dessert
- 4 mini marshmallows
- 15 1/4 water
- 3 canola oil
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 13x9 pan with cooking spray and pour crushed strawberries in the dish. Make sure they are spread evenly.
3. Next sprinkle dry Jello over the crushed strawberries in an even layer.
4. Top with mini marshmallows in a single layer.
5. Finally mix together cake mix, water, oil and egg whites until completely incorporated and then pour on top of marshmallows.
6. Place in oven and bake 35-40 mins or until knife stuck in the middle of the cake comes out clean.
7. Allow to cool in pan. After it cools you can run a knife all around the edge of the cake a turn upside on a platter to serve.
8. We just serve straight out of the 13x9 pan for convenience.
Title: Apple Pandowdy
Ingredients:
- 2 butter
- 3/4 butter
- 8 apples
- 1/2 molasses
- 2 lemon juice
- 2 Bourbon
- 2 all-purpose flour
- 1 1/2 all-purpose flour
- 1 1/2 ground cinnamon
- 2 vanilla extract
- 1/2 ground nutmeg
- 1/2 sugar
- 3 sugar
- 1 baking powder
- 1/4 salt
- 2 eggs
- 1/2 milk
Instructions:
1. Preheat oven to 350°F
2. Butter 6-cup oval baking dish.
3. Cut 2 Tbs. butter into small pieces; set aside.
4. In a large bowl, combine apples, molasses, lemon juice, bourbon, 2 Tbs. flour, cinnamon, 1 teaspoons vanilla and nutmeg.
5. Let stand 15 minutes.
6. Arrange mixture evenly in baking dish; dot with reserved butter.
7. Set aside.
8. Melt remaining butter; cool slightly.
9. Combine ½ cup sugar, baking powder, salt, and remaining flour.
10. In bowl beat together eggs, milk, melted butter, and remaining vanilla.
11. Stir milk mixture into flour batter until ingredients are just combined.
12. The batter will be very thick.
13. Spoon batter over apple mixture, spreading as needed to cover apples and allow batter to drip down between apples.
14. Sprinkle batter with remaining sugar.
15. Bake 40-45 minutes or until crust is golden and filling is bubbly.
16. Serve with cream, if desired.
Title: Cranberry Upside Down Cake
Ingredients:
- 2 fresh cranberries
- 2/3 sugar
- 1/3 water
- 1 1/4 all-purpose flour
- 3/4 sugar
- 2 baking powder
- 1/3 butter
- 1/2 milk
- 1 vanilla
- 1 egg
Instructions:
1. Combine cranberries, 2/3 cup sugar, and water in a pot.
2. Bring to a boil.
3. Boil for 3 minutes.
4. Spread evenly in a lightly buttered 8" square baking dish.
5. Sift together the flour, baking powder and sugar.
6. Cut in butter.
7. Add milk and vanilla and mix inches Add the egg and mix together.
8. Drop this mixture on top of the cranberry mixture.
9. Bake in a preheated 350F oven for 30 to 35 minutes or until done.
10. Let cool in pan.
11. Cut in squares and invert on serving dishes.
Title: The Best Gingersnaps
Ingredients:
- 1 1/2 plain flour
- 1 1/4 baking soda
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/4 nutmeg
- 1/8 salt
- 1/2 unsalted butter
- 2/3 sugar
- 5 sugar
- 1/2 vanilla extract
- 1 molasses
- 1/4
Instructions:
1. Sift together dry ingredients.
2. In a large bowl, using an electric mixer set on high speed, cream together and 2/3 cup sugar until light and fluffy, 1 to 2 minutes.
3. Beat in the vanilla, egg yolk and molasses, mixing well.
4. Add the flour mixture to the butter mixture in three batches, mixing on low speed until each addition is fully blended.
5. Cover with plastic wrap and chill for 1 hour.
6. Place the chilled dough on a piece of plastic wrap and shap it into a rough log about 1 1/2 inches in diameter.
7. Wrap the log in the plastic wrap and roll it back and forth until the surface of the log is smooth and even.
8. Chill the roll for about 2 hours, or freeze for up to 2 months.
9. Preheat oven to 375°F (190°C) Lightly oil 3 baking sheets.
10. Remove the rolls from fridge, unwrap and slice 1/8 inch thick.
11. Place the slices 1 inch apart on the prepared baking sheets.
12. Sprinkle the tops with 1/2 tsp sugar each.
13. If using one oven, place 2 baking sheets in at a time, refrigerating the remaining one until ready to bake.
14. Bake the cookies until golden around the edges but still soft, 10 minutes for chewy cookies and 10 to 12 minutes for crisp cookies.
15. Switch the pans around, halfway through the baking time.
16. Using a spatula, immediately transfer the cookies to rack to cool.
17. Store in an airtight container.
Title: Flourless Pistachio and Almond Cake (Gluten-Free)
Ingredients:
- 250 pistachios
- 200 nutmeg
- 2 raw sugar
- 200 dark brown sugar
- 200 unsalted butter
- 125 eggs
- 2 yoghurt
- 1
- 250
Instructions:
1. Preheat oven to 180°C Grease and line a 24 cm round cake tin.
2. Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
3. Press half the mixture into the base of the lined tin.
4. Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
5. Add the 2nd layer of cake mixture to the tin and press inches.
6. Scatter the cake with the remaining pistachios.
7. Bake for 35 minutes, until golden, then cool on a wire rack.
8. Serve with honey and extra yoghurt.
Title: Apple Pie by Grandma Ople
Ingredients:
- 1 unsalted butter
- 1/4 cornstarch
- 1 apple cider
- 1/4 white sugar
- 1/4 brown sugar
- 1/4 vanilla
- 1 allspice
- 1 nutmeg
- 6 tart apples
Instructions:
1. Preheat oven to 425°F (220°C).
2. Process the apple slices.
3. Melt the butter in a large Dutch oven. Stir in cornstarch to form a paste.
4. Add the apple juice, white sugar and brown sugar, and bring to a boil.
5. Reduce temperature and let simmer. When very bubbly and slightly thickened, remove from heat and add the vanilla and spices. Dump the apple slices into the syrup and stir thoroughly to coat.
6. Place the bottom crust in your pan.
7. Fill with apples, mounded slightly and packed well.
8. Gently spoon the caramel-coated apples, minus the syrup, into the crust. Then pour most of the syrup evenly over the apples, reserving enough to brush over the top crust.
9. Cover with a lattice work of crust. Pour or brush the sugar and butter liquid over the crust.
10. Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F (175°C).
11. Continue baking for 35 to 45 minutes, until apples are soft and crust is a light golden brown.
Title: Snickerdoodle Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 2 cinnamon
- 2 white sugar
Instructions:
1. In large bowl beat butter, until soft, add 1 1/2 cups of sugar (reserve the 2 tablespoons) and eggs continue beating until light and fluffy.
2. In a bowl combine flour, salt, baking soda, and cream of tarter.
3. Add to butter mixture. Combine well.
4. Cover and refrigerate for 1 hour or overnight.
5. Preheat oven 375 degrees. In a small bowl (cereal bowl) combine cinnamon and the 2 tablespoons of sugar mix well.
6. Shape dough into 2" diameter balls and roll in cinnamon sugar mixture.
7. Place 3" apart on ungreased cookie sheet.
8. Bake for 12-15 minutes or until golden brown. (tops of cookies will crack its normal and pretty).
Title: Rustic Pear and Apple Galette
Ingredients:
- 2 all-purpose flour
- 3/4 salt
- 1 white sugar
- 14 unsalted butter
- 1/3 - 1/2 apples
- 2 pears
- 3 -4 lemon
- 1 dark brown sugar
- 1/3 flour
- 1 cinnamon
- 1 fresh coriander
- 1 fresh nutmeg
- 1/2 butter
- 2
Instructions:
1. Heat oven to 425 degrees.
2. Mix the flour, sugar and salt.
3. Add the cold butter and cut with a pastry cutter until crumbly.
4. Slowly add the ice water just until it comes together in a dough.
5. Loosely gather the dough into a ball and wrap it in plastic wrap and refrigerate while prepping fruit.
6. Thinly slice the apples and pears and toss with lemon juice, brown sugar, flour and spices.
7. Take the dough out and gently pat onto a lightly greased pizza pan or baking sheet.
8. Lay the fruit out in overlapping circles or rows in the middle of the pastry.
9. Fold up the edges to create a rim, pinching the dough together where it meets.
10. Dot with butter and sprinkle with cinnamon sugar.
11. Bake for 50 minutes or until browned and crispy on the bottom.
12. Serve with ice cream or topped with whip cream.
Title: Snow-Capped Chocolate Drops
Ingredients:
- 1 1/2 baking soda
- 1/2 salt
- 1/2 egg
- 1 brown sugar
- 2/3 maraschino cherry juice
- 1/2 walnuts
- 1/3 maraschino cherry
- 2 marshmallow creme
- 1/3
- 1/4
- 3/4
Instructions:
1. HEAT oven to 350ºF.
2. COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
3. BAKE 10 to 12 minutes. Cool on racks.
4. FROST each cooled cookie with 1 teaspoon marshmallow creme.
Title: Coconut Pecan Torte
Ingredients:
- 1 vanilla
- 1 1/2 milk
- 24 ladyfingers
- 1/4 butter
- 2/3 confectioners' sugar
- 2 1/4 pecans
- 1/8 coconut
- 1/2
- 2
Instructions:
1. Prepare Jello Pudding as directed on package, using only 1 1/2 cups milk. Remove from heat. Cover surface with plastic wrap and cool. Line an 8-inch square dish or pan with several layers of wax paper, allowing paper to extend as 2-inch tabs above edge of dish.
2. Line bottom and sides of dish with some ladyfingers. Sprinkle with 2 tablespoons orange juice.
3. Cream butter until light and fluffy. Alternately add sugar and cooled pudding; then add almond extract, pecans, and coconut.
4. Spread about a third of mixture on ladyfingers. Arrange half of remaining ladyfingers on mixture. Sprinkle with 1 tablespoon orange juice. Top with another layer of pudding mixture. Add remaining ladyfingers, orange juice, and pudding mixture in that order. Top layer should be pudding. Chill thoroughly, at least 4 hours. Grasp paper tabs to remove from dish. Lift onto serving platter; slide wax paper from underneath. Garnish with prepared Dream Whip, if desired. Makes 12 large or 18 small servings.
5. Note: The 12 to 18 servings is as the recipe is written. I have found that 9 servings from an 8-in pan is what I like to serve. Four hours cooking time is actually chilling time.
Title: Peppermint Candy Cake
Ingredients:
- 2/3 margarine
- 1 2/3 sugar
- 3 eggs
- 1/2 vanilla
- 2 flour
- 2/3 baking soda
- 1 1/4 baking powder
- 1/4 salt
- 1 water
- 1 1/3
- 1/2
Instructions:
1. Combine margarine, sugar, eggs and vanilla in large mixing bowl.
2. Beat on high for 3 minutes.
3. Combine flour, cocoa, baking soda and powder and salt.
4. Add alternately with water to creamed mixture.
5. Blend just until combined; add candy.
6. Pour into 2 greased and floured round pans.
7. Bake at 350 degrees for 30 to 35 minutes.
8. Eat plain or frost with vanilla icing.
9. Garnish with crushed peppermint candy.
Title: Anything Upside-Down Cake
Ingredients:
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 2 butter
- 1 salt
- 1 milk
- 1 flour
- 3 baking powder
- 1/4 - 1/2 butter
- 1/2 brown sugar
- pears
- apple
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine first six ingredients.
3. Mix well with a wisk or electric beaters.
4. In a seperate bowl, combine flour and baking powder.
5. Stir and set aside.
6. In a 9 x 12 baking dish, melt butter.
7. Sprinkle brown sugar on top, making sure theres enough to cover, but it all gets absorbed in the melted butter.
8. Arrange fruit on top, in a single, even layer.
9. Slowly mix flour mixture into moist mixture, and mix well.
10. Dollop batter over fruit, and spread with a spatula to even it out.
11. Bake immediately for 25 minutes, until cake is brown.
12. Remove from oven and invert onto cookie sheet or appropriate platter.
13. Cool slightly, then remove baking dish from ontop.
14. Cool before cutting, and serve warm-- with icecream!
Title: Pumpkin Pie Pudding
Ingredients:
- 15 pumpkin
- 12 evaporated milk
- 3/4 sugar
- 1/2 baking mix
- 2 eggs
- 2 butter
- 2 1/2 pumpkin pie spice
- 2 vanilla extract
Instructions:
1. In a large bowl, combine the first eight ingredients. Transfer to a 3-quart slow cooker coated with cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160.
2. Serve in bowls with whipped topping, if desired.
Title: Cafe Brownies
Ingredients:
- 1/2 butter
- 1 instant coffee granules
- 2 hot water
- 1 sugar
- 1 flour
- 3/4 eggs
- 2
Instructions:
1. Heat oven to 350°F.
2. Combine butter and chocolate in a saucepan.
3. Cook over medium heat, stirring constantly, until melted.
4. Remove from heat.
5. Dissolve coffee granules in warm water in a medium bowl.
6. Add chocolate mixture, sugar, flour and eggs; mix well.
7. Spread into greased 12 inch pizza pan.
8. Bake for 15 to 17 minutes or until the brownies begin to pull away from the edge of the pan.
9. Cool completely.
10. Cut into wedges.
11. Enjoy!
Title: Oatmeal Cake With Frosting
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 vanilla
- 1 egg
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1 milk
- 1 oats
- 1/4 butter
- 1/2 brown sugar
- 3 half-and-half
- 1/2
- 3/4
Instructions:
1. Heat oven to 325 degrees F.
2. Beat butter until creamy; add sugars and beat until blened. Add vanilla and egg; beat well.
3. Sift together flour, salt, soda, cinnamon, and nutmeg. Add to creamed mixture alternately with milk; then stir in oats. Pour batter into greased and floured pan (8-inch square glass baking dish). Bake for 40-50 minutes and leave in pan.
4. FROSTING: Combine in a saucepan and boil until frosting bubbles. Spread on cake.
Title: Chocolate Peanut Sweeties
Ingredients:
- 1 peanut butter
- 1/2 butter
- 3 confectioners' sugar
- 5
- 1 1/2
- 1
Instructions:
1. In mixing bowl, beat peanut butter and butter until smooth.
2. Beat in confectioners' sugar until combined.
3. Shape into 1 inch balls; press one on each pretzel.
4. Place on waxed paper-lined baking sheets.
5. Refrigerate until peanut butter mixture is firm, about 1 hour.
6. In a microwave-safe bowl or heavy saucepan, melt chocolate chips and oil.
7. Dip the peanut butter ball into chocolate.
8. Return to baking sheet, pretzel side down.
9. Refrigerate for at least 30 minutes before serving.
10. Store in refrigerator.