lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Corn
Ingredients:
- 2 butter
- 1/2 dark brown sugar
- 1 light corn syrup
- 1/4 salt
- 1/2 baking soda
- 1/4 vanilla
- 1/2
- 1 -2
Instructions:
1. Preheat oven to 250°F Spray large baking sheet or roasting pan with cooking oil spray and set aside.
2. In a large sauce pan, melt butter over low heat. Add next 3 ingredients and bring to a boil, stirring constantly. Cover, reduce heat and gently boil without stirring for 4-5 minutes.
3. Remove from heat and carefully add soda and vanilla (it will froth and foam). Mix real well.
4. Remove unpopped kernels from popcorn (see tip below). Spread popcorn (& nuts if using) out on pan. Pour caramel mixture over popcorn and mix well. Don't worry if every kernel isn't coated. It will get better distributed when you stir it while it is baking.
5. Bake 1 hour, stirring every 15 minutes. Cool completely. Break apart and store in tightly sealed container.
6. Tip: the easiest way to get the kernels out is to put all the popcorn in a large bowl. Shake it slightly so the kernels settle to the bottom of the bowl, then transfer the popcorn, handful by handful to the roasting pan, leaving the kernels behind.
Title: Chocolate Chip Cookies
Ingredients:
- 2/3 butter
- 1/3 margarine
- 1 shortening
- 1/2 brown sugar
- 1 sugar
- 1 egg
- 2 vanilla
- 1 flour
- 1 baking soda
- 1 salt
- chocolate chips
Instructions:
1. In large bowl cream butter, shortening and sugars.
2. Beat in egg and vanilla.
3. Combine flour, baking soda and salt: stir into butter mixture.
4. Stir in chocolate chips.
5. Bake at 350°F for 8-10 minutes.
Title: Whipped Shortbread
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 vanilla
- 1/2 cornstarch
- 3 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter, icing sugar, vanilla and salt.
3. Gradually add cornstarch and flour.
4. Whip with an electric mixer until fluffy.
5. Place into a cookie press and press out cookies on cool baking sheet.
6. Decorate with candied cherries or dragees if desired.
7. Bake 12-15 minutes.
8. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely.
9. Store in an airtight container at room temperature.
Title: Cinnamon Oranges
Ingredients:
- 2 oranges
- 1 apple
- 1 cinnamon
Instructions:
1. Peel oranges, then slice crossways into rounds and arrange on a pretty plate.
2. Add a few apple slices, if desired.
3. Lightly dust with cinnamon and serve immediately.
Title: Paleo Snickerdoodle Cupcakes
Ingredients:
- 2/3 cinnamon
- 1/4 baking powder
- 1/2 salt
- 1 eggs
- 1/2 honey
- 6 vanilla
- 1/2 coconut milk
- 1 butter
- 1/2
- 8
Instructions:
1. mix liquid and solid ingredients separately - then together.
2. let sit for 5 min.
3. bake for 20-22 min at 350 degrees.
Title: Chocolate Lava Cake
Ingredients:
- 1 eggs
- 3 water
- 1 2/3 instant pudding mix
- 1/3 milk
- 1 chocolate chips
- 2 sour cream
- 1 powdered sugar
- 3/4 vanilla extract
- 1/4
- 1/2
Instructions:
1. Fit a crockpot liner into your crockpot.
2. Put the first 4 ingredients into the bowl of your electric mixer and mix well. Pour batter into the lliner fitted into your crockpot.
3. Prepare the chocoate pudding by adding the cold milk to the pudding mix and mixing according to package directions. Pour pudding directly onto the batter layer in the crockpot.
4. Sprinkle the bag of chocolate chips everly over the pudding layer.
5. Cover and cook on HI heat for about 2 to 2-1/2 hours; check after 2 hours. Cake is ready when it is still moist but not jiggly. You will see little volcanos of spitting chocolate on the surface.
6. Prepare whipped cream. Combine whipping cream, sour cream, powdered sugar and vanilla in a bowl and mix well with mixer.
Title: Cherries over Creamy Fluff
Ingredients:
- 8 cream cheese
- 1/2 sugar
- 1 vanilla extract
- 2 heavy whipping cream
- 2 miniature marshmallows
- 21 cherry pie filling
Instructions:
1. In a large mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream and marshmallows. Cover and refrigerate for at least 30 minutes.
2. Spoon into dessert bowls. Top with pie filling.
Title: Fruit Crisp in Foil Packets
Ingredients:
- 1 brown sugar
- 2 brown sugar
- 1 cinnamon
- 2 1/2 granny smith apples
- 2 quick-cooking oats
- 3 quick-cooking oats
- 2 flour
- 3 walnuts
- 1/4 flax seed
- 1 nutmeg
- 1/8 butter
- 8 plain yogurt
- 1/3 pure maple syrup
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In cup, stir in orange juice, 1 teaspoon of the brown sugar, and 1/2 teaspoon of cinnamon with apple.
3. Put apples into medium bowl, dump above mixture in, and mix.
4. Into medium bowl mix together remaining brown sugar (1 tablespoon plus 2 teaspoons), remaining cinnamon (2 teaspoons), quick cooking oats, flour, walnuts, flax seeds, nutmeg (if you like it), and the grated butter.
5. Cut two foil pieces into 12 inch squares.
6. Divide the apple mixture between the two.
7. Divide and sprinkle the oatmeal mixture onto the apple.
8. Seal foil.
9. Bake sealed for 14 minutes, and UNSEALED for 10 minutes.
10. Mix together yogurt and maple syrup and use as a topping, if you want. Ice cream is what we topped ours with.
Title: Lemon Cream Cake
Ingredients:
- 1 cream cheese
- 1/2 shortening
- 1 1/4 sugar
- 3 eggs
- 2 lemons, rind of
- 2 1/4 all-purpose flour
- 3 baking powder
- 1 salt
- 1 milk
- 1/4 lemon juice
- 1/3 sugar
Instructions:
1. Preheat oven to 350 degrees.
2. In large mixing bowl, blend cream cheese and shortening until creamy.
3. Beat in 1 1/4 cup sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each.
5. Add lemon peel, flour, baking powder, salt and milk.
6. Blend at low speed just until thoroughly blended, scraping bowl occasionally.
7. Pour batter into generously greased 10-inch Bundt or tube pan.
8. Bake 45-50 minutes .
9. Combine lemon joice and 1/3 cup sugar.
10. Pour over hot cake, allowing it to run down edges between cake and pan.
11. Cool 30 minutes, then remove cake from pan.
12. If desired, sprinkle with powdered sugar.
Title: Kellogg's Corn Flakes Pie Crust
Ingredients:
- 4 sugar
- 2 butter
- 2 light corn syrup
- 2
Instructions:
1. In medium mixing bowl, combine corn flakes and remaining ingredients; press mixture evenly and firmly in bottom and sides of a 9-inch pan to form crust.
2. Bake at 350°F about 5 minutes or until lightly browned. Cool completely.
3. Fill with ice cream or pudding, chilling until firm. garnish with ice cream toppings, fruit or whipped topping if desired.
Title: Ciambella Orange Italian Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/4 baking powder
- 1/8 sea salt
- 3 eggs
- 1 1/2 granulated sugar
- 1/4 extra virgin olive oil
- 1/4 oranges, zest of
- 2 powdered sugar
Instructions:
1. Preheat oven to 350 Degrees F.
2. Oil and then flour a bundt 10 inch pan.
3. Sift flour, salt, and powder together.
4. Beat eggs and the sugar until no grains are felt between the fingertips, about 7 minutes.
5. Eggs and sugar should be doubled and very pale in colour.
6. In thirds sprinkle flour over, and beat until just mixed, and alternating with the juice and oil.
7. End with the flour.
8. Pour into cake pan.
9. Bake 40 minutes, until done.
10. (s slight impression of your finger when touched>) Remove to wire rack, and cool.
11. Tip out, cool.
12. Sprinkle with a dusting of powdered sugar.
Title: Molotoff Pudding
Ingredients:
- 7 cornstarch
- 2 sugar
- 7 cornstarch
- 100 water
- 7 sugar
- 1 lemon juice
- 8 butter
- 8
- 2
Instructions:
1. Whip the egg whites until they are very stiff and firm.
2. Add the cornstarch very slowly, always continuing to whip.
3. Put the sugar in a pan and heat until it becomes golden.
4. Add it, while hot, to the whipped whites, to give them colour.
5. Heat the oven-- no temperature is given in the book but judging from other Molotoff recipes I've seen I would set it at a low heat.
6. Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath.
7. With butter, grease a tube or bundt pan.
8. Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
9. Watch that it doesn't become too brown.
10. Turn off the oven and leave the pudding inside.
11. Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown.
12. Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
13. Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
14. Let it boil up again and if too thick add a little more water.
15. Very carefully, remove the pudding from the tin.
16. Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.
Title: Chocolate Snow Balls
Ingredients:
- 1 1/4 butter
- 2/3 granulated sugar
- 2 vanilla
- 2 all-purpose flour
- 1/2 salt
- 1/2 unsalted peanuts
- 1/2 powdered sugar
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy.
2. Gradually add sugar and vanilla, beating well.
3. Combine flour, cocoa, salt, and peanuts; gradually add to butter mixture until blended.
4. Portion dough by teaspoonfuls; roll into balls.
5. Place balls on ungreased baking sheets.
6. Bake at 350 degrees Fahrenheit for 8-10 minutes.
7. Roll warm cookies in sifted powered sugar.
Title: Harvest Apple Cookies/Biscuits
Ingredients:
- 1/2 vegan margarine
- 1/2 sugar
- 3 sugar
- 1/2 brown sugar
- 1/4 applesauce
- 1 1/4 flour
- 1/2 baking soda
- 3 ground cinnamon
- 1 apple butter
- 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease cookie sheet.
3. Beat vegan margarine, 1/2 cups sugar and brown sugar in a bowl until creamy, add 1/4 cup applesauce; mix well. Stir in flour and baking soda. Add cereal, stirring until well combined.
4. Combine cinnamon and 3 tbs sugar in separate small bowl.
5. For each cookie, roll 1 level tsp dough into a ball. Roll ball in cinnamon mixture. Place on prepared cookie sheet. Press thumb in center of each ball to form a well. Spoon 1/2 tsp apple butter into center of each cookie.
6. Bake for 12-14 minutes or until golden. Let stand 1 minute before removing from sheet.
Title: Pineapple Carrot Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 1/2 sugar
- 2 eggs
- 4 vanilla flavoring
- 2 carrots
- 2 crushed pineapple
- 1 lemon juice
- 2 cream cheese
- 8 butter
- 1/2 confectioners' sugar
- 2 vanilla flavoring
- 1 lemon juice
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2 rectangular pan. set aside.
2. Sift together flour, baking powder, baking soda, and salt. In a bowl, combine the oil and sugar. Add eggs, one at a time, beating and mixing. Stir in vanilla. Stir in lemon juice. Add the carrots. mix well. Add the fry ingredients and the crushed pineapple with juice. Mix well. Pour into your prepared pan and bake for 35 minutes or until done. Set aside to cool before frosting.
3. Cream cheese filing:
4. In a bowl, beat cream cheese and butter until soft. Add sugar and mix well. Add vanilla and lemon juice and mix well. Continue to mix well until soft and fluffy. Put in refrigerator to chill while cake is cooling. When cake is cooled, frost and enjoy with cold glass of milk.
Title: Swiss Cream Party Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 3 instant coffee
- 1/2 chocolate
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Prepare cake mix as directed on package.
3. Bake in a greased and floured 13 x 9 inch pan, for 30-35 minutes, or until cake tests done with a toothpick.
4. Cool cake for 15 minutes, before removing from pan (cool completely).
5. Combine dry frosting mix and instant coffee with the whipping cream.
6. Beat until thickened.
7. With a long bladed knife, cut the cooled cake horizontally to make 2 layers (this is a little hard).
8. Divide the frosting in half.
9. Spread on top of each layer.
10. Stack layers, frosting side up.
11. Sprinkle top layer with grated chocolate.
12. Chill until served.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 peanut butter
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes.
2. Mix in the peanut butter and egg.
3. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
4. Wrap dough in plastic and refrigerate at least 3 hours.
5. Preheat oven to 375°F
6. Shape dough into 1 1/4 inch balls.
7. Place about 3 inches apart on ungreased cookie sheet.
8. Flatten in crisscross pattern with a fork.
9. Bake until light brown, 9 to 10 minutes.
10. Cool on baking sheets for a minute; transfer to rack to cool completely.
Title: Apple Slow-Down Brown Betty
Ingredients:
- 6 braeburn apples
- 3 unsalted butter
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 salt
- 1/8 vanilla ice cream
Instructions:
1. Place the apples in a lightly greased medium slow cooker.
2. In a large bowl gently toss together the bread crumbs, butter, white sugar, brown sugar, cinnamon, nutmeg, and salt.
3. Evenly spread over the apple slices.
4. Cover and cook on LOW for 3-4 hours.
5. Uncover and let stand for 15 minutes before serving warm with scoops of vanilla ice cream.
Title: Peach Cobbler
Ingredients:
- 1 sugar
- 1 cornstarch
- 1 butter
- 1 cinnamon
- 1/2 water
- 1/2 Bisquick
- 1 butter
- 2 sugar
- 2 milk
- 1/4
Instructions:
1. Line baking pan with peaches.
2. Mix next 6 ingredients and pour over fruit.
3. Drop dough by spoonfuls over mixture and bake 375-400°F for 30 minutes.
Title: Fudge Puddles
Ingredients:
- 1/2 butter
- 1/2 creamy peanut butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 pecan halves
- 1
- 3/4
Instructions:
1. Preheat oven to 325.
2. Sift together flour, baking soda and salt. Set aside.
3. Cream butter, peanut butter white sugar and brown sugars until fluffy.
4. Mix in egg and 1/2 tsp vanilla.
5. Stir in flour mixture into creamed mixture.
6. Shape dough into 48 balls, 1 inch each.
7. Place each ball in one compartment of a mini muffin tin.
8. Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
9. Cool in pan for 5 minutes.
10. Then carefully remove to wire racks.
11. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
12. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
13. **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.
Title: Butterscotch Rice Krispies Treats
Ingredients:
- 6 1/2 miniature marshmallows
- 1 butter
- 5
- 3
Instructions:
1. Before you start, lightly grease a 12 x 18 inch sheetcake pan and spatula, this will keep the marshmallows from sticking.
2. Set a medium or large sized pot on the stove, and turn the stove on to medium - high.
3. Add butter to the pot.
4. Let the butter melt a little bit, just enough to cover the bottom of the pan so the marshmallows don't stick.
5. Add marshmallows to the pot.
6. Stir butter and marshmallows together in the pot with the spatula for about 3 minutes, you want to keep stirring constantly to make sure the mixture melts evenly and throughout.
7. Add the butterscotch morsels and stir again for about another 2 minutes, or until the butter and marshmallows turn into a fluffy "goo", and the butterscotch is mixed evenly throughout.
8. (These last few steps you will want to do very quickly, before the marshmallow mixture cools).
9. Turn off the stove and mix the rice krispies into the marshmallow mixture.
10. Add the mixture into the pan, and spread out evenly with the spatula.
11. Let cool for about 20 minutes.
12. Once cooled, with a knife, slice the rice krispie into small rectangles, about 2 x 3in, and ENJOY!
13. For leftovers, keep the treats in the pan and cover the pan with saran wrap or foil.
Title: Apple Crunch Pie (2 Extra Servings)
Ingredients:
- 1 graham cracker crust
- 1 ground cinnamon
- 3 ground nutmeg
- 1/4 allspice
- 1/4 sugar
- 2 light brown sugar
- 3 flour
- 3 oats
- 1/2 butter
- 1/2
- 4
Instructions:
1. Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes.
2. Mix spices with pie filling and spoon into crust; combine sugar, brown sugar, flour, oats and melted butter together until blended.
3. Sprinkle topping mixture over pie filling. Bake at 375°F on a cookie sheet for 35 minutes.
Title: Citrus Mousse
Ingredients:
- 1 unflavored gelatin
- 2/3 plain yogurt
- 1 vanilla yogurt
- 1/2 sugar
- 1/3 orange zest
- 1
Instructions:
1. In a small saucepan sprinkle gelatin over orange juice.
2. Let stand for 5 minutes.
3. Over medium to low heat, stir 1 minute until dissolved.
4. Stir in both types of yogurt, sugar, and orange peel (note: do not use dried peel or it will remain crunchy).
5. Spoon mixture into 4 individual dessert cups.
6. Refrigerate until set (1.5 hours).
Title: Lemon Pudding Cake
Ingredients:
- 6 flour
- 6 butter
- 2 sugar
- 4 eggs
- 1 1/2 milk
- 1 lemon, zest of
- 2 lemon juice
Instructions:
1. Mix flour, butter and 1-1/2 c sugar.
2. Beat egg yolks; add to bowl along with milk and lemon zest.
3. Mix well.
4. Add lemon juice.
5. Beat egg whites until stiff, adding remaining sugar while beating.
6. Fold whites into batter.
7. Pour into 2 qt baking dish then put the dish in a shallow pan of hot water.
8. Bake at 350* for 55 minutes or until lightly browned.
Title: Uncle Bill's Pie Pastry That is Flaky
Ingredients:
- 1 1/3 all-purpose flour
- 1 salt
- 1/4 butter
- 1/3 vegetable shortening
- 1/3 cold water
Instructions:
1. In a mixing bowl, sift together flour and salt.
2. Using a pastry cutter, blend in butter and shortening until the mixture resembles coarse crumbs.
3. Add ice water gradually, stirring with a fork until dough forms.
4. Remove dough to a lightly floured surface and knead until dough is smooth.
5. Pat dough down into a flat disk about 3/4 inch thick, wrap in plastic wrap and refrigerate for at least 1 hour to chill.
6. Place a large piece of parchment or wax paper on a flat surface and dust lightly with flour.
7. Place the dough disk on the paper and roll out to a 13 inch round and about 1/8 inch thick.
8. Carefully lift the paper into a 9 inch pie plate and slide the rolled dough into the plate and press dough to cover the bottom and form up the sides of the plate.
9. Crimp the edges in a decorative pattern.
10. Using a fork, pierce the bottom and sides all over so that the crust does not puff up when baking.
11. Place a sheet of aluminum foil inside the formed dough crust and fill with dried beans or peas as a weight.
12. Place the pie shell in the refrigerator for at least 30 minutes to chill.
13. Preheat oven to 375°F.
14. Remove pie shell from fridge with the beans and bake for 20 minutes.
15. Remove beans and foil and continue to bake for another 20 minutes or until the pastry is golden and crisp.
16. Cool on a wire rack.
17. Continue with whatever filling you decide to use.
Title: Mascarpone Tiramisu
Ingredients:
- 1/2 sugar
- 2 brandy
- 2 mascarpone cheese
- 4
- 1
- 1/4
Instructions:
1. Mix coffee, sugar, and brandy together in a small bowl; brush over cake slices and place in compotes or goblets.
2. Mix mascarpone and chops; spoon over cake slices.
Title: Mom's Creamy Chocolate Fudge
Ingredients:
- 4 cocoa powder
- 1 white sugar
- 1 brown sugar
- 1/8 salt
- 1 corn syrup
- 1 butter
- 1 vanilla
- 1/2
Instructions:
1. Mix together cocoa, sugars, and salt.
2. Add cream, corn syrup, and butter.
3. Bring to boiling point while stirring. Then reduce heat and boil gently until mixture reaches soft ball stage (about 17 minutes all together).
4. Remove from heat, and add vanilla.
5. Place saucepan in cold water for 5 minutes (do not mix while in water).
6. Remove saucepan from water, and beat until mixture thickens and loses its glossy appearance (about 7 minutes).
7. Spread in a buttered pan.
Title: Ww Individual Hot Caramel Puddings
Ingredients:
- 1 1/4 self raising flour
- 1/2 sugar
- 10 reduced fat margarine
- 30 skim milk
- 3/4 brown sugar
- 1/4 hot water
- 1/2
Instructions:
1. Preheat oven to 180 deg Celsius. Coat 6x 1 cup ramekins with cooking spray. Set ramekins on a baking tray.
2. Sift the flour and sugar into a medium mixing bowl. Stir in the caramels. Combine the margarine and milk then stir into the dry ingredients.
3. Spoon equal portions into the prepared ramekins. Sprinkle each serve with brown sugar. Combine hot water and topping then gently pour over each pudding.
4. Bake for about 20-25mins or until the puddings are cooked when tested with a skewer.
5. Cool slightly before serving.
Title: Toucinho Do Ceu (Heavenly Fat)
Ingredients:
- 12 sugar
- 4 water
- 8 cinnamon
- 3
Instructions:
1. Preheat the oven to 325F.; lightly grease 9” pie dish.
2. Place sugar and water in a saucepan, bring slowly to boil; boil rapidly for 5-10 minutes until syrup sticks to a spoon. Remove from heat, allow cool slightly; add almonds and egg yolks and mix well.
3. Return to a low heat and cook, stirring until slightly thickened.
4. Add cinnamon, if using.
5. Transfer to prepared pie dish and bake for 45 minutes or until firm.
6. Allow to cool before serving.
Title: Cake Batter Blondies
Ingredients:
- 1 egg
- 1/4 milk
- 1 white chocolate chips
- 1/3 - 1/2 margarine
- 1/4 butter
- 1/2 milk
- 1/4 vanilla
- 2 -3 powdered sugar
- 1
- 2
- 3 -4
Instructions:
1. Combine the cake mix, oil, and egg in a large bowl.
2. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in the rainbow sprinkles and white chocolate chips.
3. Spray pan (either 8x11" or 9x9" pan) with non-stick cooking spray.
4. Dump batter in pan and spread to the edges.
5. Bake for 25-30 minutes at 350 degrees. (They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.).
6. Mix frosting ingredients together and spread on brownies.
Title: Gingersnap Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 light molasses
- 1 egg
- 2 flour
- 1 salt
- 2 baking soda
- 1 cinnamon
- 1 ground cloves
- 1 ground ginger
Instructions:
1. Combine shortening and sugar in mixing bowl. Add molasses and egg. In a separate bowl, combine remaining ingredients.
2. Add dry ingredients to molasses mixture. Mix well.
3. Roll into individual balls, roll through a bowl of sugar, and place on a greased cookie sheet. Press with a fork.
4. Bake at 375 degrees F for 15 minutes.
Title: Chocolate Mint Thins
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1 flour
- 2 baking powder
- 1/3 salt
- 1/2
- 21
Instructions:
1. Heat oven to 350 degrees.
2. Combine butter, 1 cup sugar and brown sugar in large mixing bowl.
3. Beat at medium speed, scraping bowl often, until creamy.
4. Add egg, peppermint and vanilla extracts.
5. Continue beating until well mixed.
6. Reduce speed to low; add flour, cocoa, baking powder and salt.
7. Beat until well mixed.
8. Shape dough into 1 inch balls; roll in remaining sugar to coat.
9. Place 2 inches apart on ungreased cookie sheet.
10. Bake for 10-13 minutes or until cookies are set.
11. Immediately press mint half into center of each cookie.
12. Let stand 2 minutes them remove to wire rack.
13. Cool completely.
14. NOTE: Chocolate mints will melt slightly after being pressed into the warm cookies, but will set upon cooling.
Title: Chocolate Fudge Dessert
Ingredients:
- 4 margarine
- 6 light brown sugar
- 2 eggs
- 1 1/2 milk
- 1/3 walnuts
- 1/3 all-purpose flour
- 2 confectioners' sugar
Instructions:
1. Lightly grease a 4-cup ovenproof dish with margarine.
2. Cream together the margarine and sugar in a large mixing bowl, until fluffy- Beat in the eggs.
3. Gradually stir the milk into the mixture and then add the chopped walnuts, stirring to mix.
4. Sift the flour and unsweetened cocoa into the mixture and fold in gently, with a metal spoon, until well mixed.
5. Spoon the mixture into the prepared dish and cook at 350 degrees for 35 to 40 minutes or until the sponge is cooked.
6. Dust with sugar and unsweetened cocoa and serve.