lumicero/recipes-ing2inst huggingface dataset:
Title: Mamaw's Toffee Bars
Ingredients:
- 1 graham crackers
- 1 pecans
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 1 1/2 chocolate chips
Instructions:
1. Cover cookie sheet completely with graham crackers. Sprinkle crackers with chopped pecans.
2. In a small saucepan, melt butter and margarine. Dissolve sugar in melted butter. Spoon mixture onto graham crackers.
3. Bake at 350°F for 5 minutes, then remove.
4. Melt chocolate chips in a double boiler. Drizzle melted chocolate over graham crackers. Let cool before breaking into bars!
Title: Maple Pecan Apple Crisp
Ingredients:
- 4 granny smith apples
- 1/2 raisins
- 1/4 dark brown sugar
- 3 dark brown sugar
- 1 ground cinnamon
- 1 ground nutmeg
- 1/4 salt
- 2 all-purpose flour
- 2 1/2 butter
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, toss the apples and raisins with 3 tablesppons of brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and salt. Spoon into a buttered 9-inch pie plate.
3. In another mixing bowl, combine the remaining brown sugar and spices, and the flour; give a couple good stirs with a wooden spoon.
4. Cut in the butter with two knives until mixture resembles coarse crumbs; stir in cereal. Sprinkle over the apple mixture.
5. Bake for 30 minutes or until topping starts to brown and apples are tender.
6. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
7. Cook's Tip: For a special treat, sprinkle some shredded cheddar cheese on top of the crumble topping the last 10 minutes of baking. Yummm!
Title: Margot's Jewish Apple Cake
Ingredients:
- 3 sugar
- 2 eggs
- 1 baking powder
- 4 vanilla
- 2 1/2 orange, juice of
- 1 apples
- 1 cinnamon
- 5 sugar
- 2 flour
- 5 sugar
- 3/4 butter
- 1/2 cinnamon
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 9-inch tube pan with nonstick cooking spray.
3. Peel and slice apples. Mix together 2 t. cinnamon and 5 T. sugar; sprinkle over apples and let sit.
4. Mix together sifted flour, 2 cups sugar, oil, eggs, baking powder, vanilla, and the juice of 1 orange.
5. Pour half of batter in prepared tube pan, then add half the apples, remainder of batter, then remainder of apples.
6. Mix together 3/4 cup flour, 1/2 cup sugar, butter, and 1/2 t. cinnamon until crumbly. Sprinkle over top of cake.
7. Bake for approximately for 1-1/2 to 1-3/4 hours.
Title: Self Filled Cupcakes
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/3 egg
- 1 salt
- 1
Instructions:
1. Mix cake according to package directions.
2. Fill paper cups in muffin pans 2/3 full.
3. Cream the cheese with the sugar; beat in egg and salt.
4. Stir in chocolate pieces.
5. Drop 1 rounded tsp of cheese mixture into each cupcake.
6. Bake as package directs for cupcakes.
Title: Eggnog-Toffee Teacakes
Ingredients:
- 1 1/2 unsalted butter
- 2 sugar
- 1/2 ground nutmeg
- 1 salt
- 5 eggs
- 3 3/4 unbleached all-purpose flour
- 2 baking powder
- 1 1/2 unsalted butter
- 1/3 brown sugar
- 1/3 light corn syrup
- 1/3 salt
- 1 walnuts
- 2
- 1/2
Instructions:
1. Preheat the oven to 350 degrees and grease the pan(s) of your choice: 10" tube or bundt style pan, or two 81/2" x 41/2" loaf pans.
2. Beat the butter, sugar, nutmeg and salt until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Whisk the flour and baking powder together, and add to the batter alternately with the eggnog, 1/3 at a time, beating well after each addition.
5. Pour batter into the pan(s).
6. Bake 60 to 65 minutes or until a cake tester inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment paper to catch any drips.
8. Topping:
9. Melt butter, then add the brown sugar, corn syrup, and salt, stirring until the sugar dissolves.
10. Bring the mixture to a boil and continue to boil for several minutes, until it reaches 240 F(soft ball sage) on the candy or instant read thermometer.
11. Add the extract and nuts, and pour the toffee topping over the cake.
12. Cool completely before serving.
Title: Ding Dong Cake
Ingredients:
- 10 cream cheese
- 2 instant vanilla pudding
- 2 milk
- 4 Cool Whip
- 1
Instructions:
1. Crumble the Ding Dongs on the bottom of a 9x12-inch pan.
2. Beat the cream cheese, pudding and milk together.
3. Pour over the crumbled Ding Dongs.
4. Top with the Cool Whip.
5. Keep refrigerated.
Title: Chocolate Chip Bread Pudding With Cinnamon-Raisin Sauce
Ingredients:
- 1 unsalted butter
- 10 half-and-half
- 1 sugar
- 2 1/2 eggs
- 1 vanilla extract
- 6 salt
- 4 dark brown sugar
- 2 unsalted butter
- 1/8 dark brown sugar
- 2 ground cinnamon
- 1 salt
- 1 dark rum
- 1 vanilla extract
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F
2. Butter 13x9x2-inch glass baking dish.
3. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat.
4. Add chocolate chips and toss to combine.
5. Transfer mixture to prepared dish.
6. Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend.
7. Pour over bread cubes in dish.
8. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.)
9. Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar.
10. Bake bread pudding until puffed, brown, and set in center, about 1 hour.
11. Serve warm with Cinnamon-Rum Sauce.
12. To make the sauce:
13. Melt unsalted butter in heavy medium saucepan over medium-low heat.
14. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes.
15. Remove from heat.
16. Whisk in dark rum and vanilla extract.
17. Serve warm over the baked bread pudding.
18. (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)
19. *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.
20. **Cook time does not include letting bread stand 30 minutes before baking.
Title: Momma's Fruit Cocktail Cake
Ingredients:
- 1 egg
- 1 sugar
- 1 flour
- 1 baking soda
- 1 salt
- 1/2 brown sugar
- 1/2
Instructions:
1. Drain the fruit, beating the juice with the egg till creamy.
2. Add the flour, sugar, baking soda and salt.
3. Fold in the fruit.
4. Pour into a greased 8 x 8 inch pan. Top with nuts and brown sugar.
5. Bake for 35 minute at 350.
6. Serve with dollops of fresh whipped cream.
Title: Chunk Wild Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 white sugar
- 1 light brown sugar
- 2 eggs
- 1 vanilla extract
- 1/2 oatmeal
- 2 1/2 all-purpose white flour
- 2 baking soda
- 1 baking powder
- 1 chocolate chips
- 6 white chocolate chips
- 6 pecans
- 4
- 1 1/2
Instructions:
1. Note: There's no salt in this recipe.
2. Using a blender, grind the oatmeal until it turns to powder.
3. Cream together; the butter and sugars.
4. Add eggs, vanilla and maple extract.
5. In a separate bowl, mix the oatmeal, flour, baking powder and baking soda.
6. Add the chips and pecans.
7. Drop by tablespoons, 2-inches apart, onto an ungreased baking sheet (I use a Sil-pat).
8. Bake at 400° for about 7 minutes.
Title: Lemon Pudding Cake
Ingredients:
- 2 lemons
- 1/4 all-purpose flour
- 1/4 salt
- 3/4 sugar
- 2 sugar
- 3 eggs
- 1 1/3
Instructions:
1. Preheat oven to 350°F.
2. Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
3. Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
4. Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
5. Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
6. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
7. Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
8. Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
9. Transfer to a rack.
10. Serve warm or at room temperature.
Title: Chocolate Milk Mix No Bake Cookies
Ingredients:
- 2 white sugar
- 1/2 salt
- 1/2 butter
- 1/2 milk
- 1/2 peanut butter
- 3 rolled oats
- 1 vanilla extract
- 1/2
Instructions:
1. In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.
2. Bring to a boil, then boil for 1 full minute.
3. Remove from heat and stir in the peanut butter, oats, vanilla and chocolate milk mix.
4. Drop by spoonfuls onto waxed paper.
5. Let stand until completely cool.
Title: Rice Pudding for Babies
Ingredients:
- 1 cooked rice
- 1 milk
- 1/4 vanilla extract
- 1 granulated sugar
Instructions:
1. Combine all ingredients in pan.
2. Cook very gently for 10 minutes until the rice is heated through.
3. Check the temperature before serving.
Title: Oreo Cookie and Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 8 cream cheese
- 3 -4 confectioners' sugar
- 12 pure vanilla extract
- 1
Instructions:
1. Beat softened butter and cream cheese with electric mixer until fluffy, about 3 - 5 minutes.
2. Slowly add sugar, 1 cup at a time. Add vanilla; mix until smooth. Gently stir Oreos into the frosting, careful to not over stir.
Title: Aunt Inez Red Velvet Cake
Ingredients:
- 2 sugar
- 1 1/2 cake flour
- 2 1/2 salt
- 1 baking soda
- 1 cocoa powder
- 1 eggs
- 2 buttermilk
- 1 vinegar
- 1 vanilla
- 1 cream cheese
- 4 butter
- 2 powdered sugar
- 1/2 pecans
- 1 vanilla
- 1
Instructions:
1. Cream the oil and sugar.
2. In separate bowl sift the flour, salt, soda, cocoa.
3. Add the sifted flour mixture to the creamed oil and sugar then beat with mixer until smooth (about 45 seconds).
4. Add the eggs, buttermilk, vanilla, vinegar, and red food coloring and continue to beat with mixer until smooth.
5. Pour equal amount of mixture into 3 (9 inch) round cake pans and bake at 350F for 27-35 minutes or until tester comes out clean. Don't over cook.
6. Remove from oven a cool to room temperature.
7. Make Frosting:
8. With mixer beat butter and powdered sugar until smooth.
9. Add vanilla and pecans and continue to beat until mixed and smooth.
10. Make layers and frost the cake.
11. Make sure cake layers are completely cooled and frost the three layers.
12. Store in refrigerator to keep frosting from melting.
Title: Cinnamon Butternut Log
Ingredients:
- 300 vanilla extract
- 1 cinnamon
- 1/2 caster sugar
- 2
- 1
Instructions:
1. Place the cream, vanilla, cinnamon and sugar in a bowl and beat until stiff peaks form.
2. Use half the cream mixture to sandwich together the biscuits and arrange standing side-by-side on a baking tray lined with non-stick baking paper to form a log.
3. Carefully spread remaining cream mixture over entire surface of log. (Roll in non-stick baking paper and refrigerate for 6 hours or overnight until set -- this step is optional, I don't bother with the baking paper just whack straight in the fridge as is.).
4. Combine extra cinnamon and sugar and scatter over a piece of non-stick baking paper. Carefully unroll the log and place on the cinnamon mixture. Using the paper to help, roll the log back and forth to coat evenly. (To save time & trouble, you could just scatter the mixture over the top before serving, then you won't need as much.).
5. Slice log diagonally to serve.
Title: Strawberry Margarita Cake
Ingredients:
- 3/4 lime zest
- 1 strawberries
- 1/3 lime
- 3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease bottom of 13x9x2-inch pan.
3. Add enough water to strawberry margarita mix to measure 1 1/4 cups.
4. Beat cake mix, drink mix, oil, and egg whites in large bowl on low speed 2 minutes.
5. Pour into pan.
6. Bake 28 to 33 minutes or until toothpick comes out clean.
7. Cool completely, about one hour or longer.
8. Gently stir lime peel into whipped topping, then frost the cake.
9. Then garnish with limes or strawberries if you like.
Title: Butterscotch Dessert
Ingredients:
- 3/4 butter
- 1 1/2 margarine
- 1/2 flour
- 2 cream cheese
- 1 1/2 powdered sugar
- 1 Cool Whip
- 3 milk
- 2 instant butterscotch pudding mix
Instructions:
1. Mix together margarine, flour,& nuts together.
2. Put into a 9 x 13 pan and bake at 300 degrees till light brown (My oven runs hot so I bake everything at 300).
3. Let cool.
4. While crust is cooling, mix cream cheese,powdered sugar,& Cool Whip together.
5. Place on cooled crust.
6. Put in fridge while making last layer.
7. Mix milk and pudding together.
8. Put on top of cream cheese layer and back in fridge to let pudding set.
9. Option# 1.
10. you can put a jello layer on instead of pudding if desired.
11. If you do, you would mix up 1 1/2 cups boiling water 2 boxes of any fruit jello (Raspberry or Strawberry) and 2 10oz boxes frozen fruit (Raspberry or Strawberry) and put on cream cheese layer.
12. Keep in refrigerator.
Title: Gingersnap Mix in a Jar
Ingredients:
- 1 1/4 dark brown sugar
- 2 1/4 all-purpose flour
- 3/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 3/4 ground ginger
- 1 1/4 ground cinnamon
- 1/4 ground cloves
- 3/4 unsalted butter
- 1 egg
Instructions:
1. Spoon the brown sugar into a 1-quart jar and press down until you have an even layer.
2. Sift the flour, baking powder, baking soda and salt into a bowl; spoon into the jar over the brown sugar.
3. Sprinkle ginger, cinnamon and cloves over the top.
4. Seal the jar and attach a tag with the following instructions:
5. Preheat oven to 350 deg F.
6. Pour contents of the jar into a large bowl and stir in 3/4 cup melted unsalted butter (1 1/2 sticks) and 1 large egg.
7. Roll the dough into balls the size of large marbles and place an inch apart on an ungreased baking sheet.
8. Bake in the middle of the oven until firm and lightly browned on the edges, about 14 minutes.
9. Transfer cookies to racks to cool.
Title: Chocolate Banana Nut Pie
Ingredients:
- 1/2 graham cracker crumbs
- 2 ground walnuts
- 2 butter
- 2 brown sugar
- 2 powdered sugar
- 1 cream cheese
- 1 vanilla
- 2 brown sugar
- 1/2 water
- 2 butter
- 1 unflavored gelatin
- 1 1/2 bananas
- 1 walnut pieces
- 2 walnuts
- 1/2
- 1
- 2
Instructions:
1. Mix the 2 cups of ground nuts, ½ cup of ground graham cracker crumbs, 2 T. melted butter and 2 Tablespoons brown sugar well.
2. Using a 9 ½ to 10 inch pie pan, press mixture evenly on the bottom and sides.
3. Bake at 350°F for 10 minutes.
4. Cool and set aside.
5. Blend 2 cups powdered sugar, the cream cheese and vanilla with electric mixer until smooth.
6. Add unflavored gelatin/water mixture and set aside.
7. Put the ½ cup brown sugar into a pan with the 2 Tablespoons of water and 1 Tablespoon of butter. Heat on low heat until sugar is melted.
8. Add the gelatin water mix to the brown sugar and stir.
9. Add the chocolate chips to the brown sugar and gelatin mix, and continue stirring until well blended and chocolate is glossy. (Mixture will be thick.).
10. Slowly mix the hot mixture, a little at a time, into the cream cheese and mix well.
11. Slowly add the 1 ½ cups of whipping cream to the mixer and after blending well mix at high speed for about 2 minutes.
12. Cover and chill in a very cold place for at least 30 minutes. (I actually put mine outside in the below freezing temps to chill).
13. Bring out the chilled mixture and beat at high speed until soft peaks form.
14. Gently fold in the ½ cup of broken walnut pieces and chunks of bananas.
15. Pour into the cooled pie crust, mounding on top since this makes a deep pie.
16. Chill well.
17. Top with the Whipped Cream from the topping ingredients…and garnish with the 2 Tablespoons of broken walnuts sprinkled on the top and serve.
Title: Rich Chocolate Mousse With Raspberry Coulis
Ingredients:
- 12 frozen unsweetened raspberries
- 1/2 sugar
- 1/4 marsala
- 1 sugar
- 1/2 whole milk ricotta cheese
- 1 vanilla
- 1 Cool Whip Lite
- 1
- 8
Instructions:
1. Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
2. Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
3. Melt chocolate chips (this can be done in a microwave or in a double boiler).
4. Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
5. Place mousse in refrigerate to set for at least 2 hours.
6. To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.
Title: Coconut Thumbprint Cookies With Salted Caramel
Ingredients:
- 12 butter
- 1 sugar
- 1 1/2 vanilla extract
- 3 1/2 all-purpose flour
- 1/2 salt
- 2 eggs
- 12 sweetened flaked coconut
- 44 heavy cream
- 6 sea salt
Instructions:
1. Preheat oven to 350 degrees.
2. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.
3. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.
4. Press dough together in plastic wrap, then roll into 1 1/4-inch balls.
5. Dip each ball in beaten egg, and roll in coconut.
6. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.
7. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
8. Place caramels and heavy cream in a small saucepan over low heat.
9. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
10. Spoon into indentations in cookies, and sprinkle with sea salt.
11. Rewarm caramel if it hardens before all cookies are filled.
Title: Peppermint White Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 white chocolate chips
- 1/2
Instructions:
1. Mix the butter and sugars in a bowl.
2. Beat in the egg and vanilla extract.
3. Mix the flour, baking soda and salt in another bowl.
4. Mix the dry ingredients into the wet until they are just incorporated.
5. Mix in the chocolate and the peppermint candy cane.
6. Chill the dough in the fridge for 30-60 minutes before placing it onto a parchment paper lined cookie sheet one table spoon at a time rolled up into balls.
7. Bake in a 350F preheated oven until just lightly golden brown around the edges, about 8-10 minutes.
Title: Chocolate Mousse
Ingredients:
- 1/4 sugar
- 1/4 water
- 1 powdered sugar
- 3
- 1 3/4
- 1 1/2
Instructions:
1. In saucepan bring sugar and water to a boil, turn off heat.
2. Place in a blender with chocolate chips (or good quality of chocolate) and blend for 20 seconds, add the egg yolks, blend another 30 seconds.
3. Whip whipping cream until fluffy into peaks, adding the powdered sugar as you are whipping.
4. Fold the melted chocolate and the whipped cream together and divide into serving glasses,(wine glasses are nice.).
5. Chill for 2 hours.
6. Serve with more sweetened whipped cream and shaved milk chocolate to garnish.
7. Powdered coffee or Kahlua may be added if desired.
Title: Three Berry Shortcakes
Ingredients:
- 2 strawberries
- 1 raspberries
- 1 blueberries
- 1/3 sugar
- 1/4
- 6
- 1 1/2
Instructions:
1. In a large mixing bowl, place berries, sugar and liqueur; toss gently.
2. Cover bowl and place in refrigerator; chill 1 hour.
3. Place shortcake on dessert plate topped with a scoop of sorbet and berries.
Title: Portuguese Orange-Olive Oil Cake
Ingredients:
- 4 -5 navel oranges
- 3 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 3/4 kosher salt
- 5 eggs
- 3 granulated sugar
- 1 1/2 olive oil
- powdered sugar
Instructions:
1. Spray baking pan with nonstick spray with flour.
2. Position a rack in the middle of the oven, remove any racks above, and crank up the heat to 350°F (175°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
3. Finely grate the zest of 3 of the oranges, then squeeze 4 of them. You should have 1 1/2 cups of juice; if not, squeeze the 5th orange. Set aside.
4. Whisk together the flour, baking powder, and salt in a large bowl and set aside.
5. In the bowl of a stand mixer fitted with a paddle attachment, or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
6. Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it, about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.
7. Turn the cake out onto the rack and cool completely, then place it in a covered cake stand and let it sit overnight. Just before serving, dust with powdered sugar.
Title: Apple Snickerdoodles
Ingredients:
- 1 1/2 butter
- 2 granulated sugar
- 7 hot spiced cider mix
- 1/2 vanilla extract
- 1 1/2 baking powder
- 1/2 salt
- 3 eggs
- 4 1/4 all-purpose flour
- 1/4 sugar
- 1 1/2 cinnamon
Instructions:
1. Preheat oven to 350.
2. Combine butter, 2 cups sugar, the apple cider mix, vanilla, baking powder and salt with an electric mixer. Add eggs and mix well.
3. Add flour and mix until combined and you have a smooth dough.
4. Refrigerate the dough about 10 minutes.
5. While dough is chilling, mix the 1/4 cup sugar and cinnamon in a small bowl.
6. Using a small cookie scoop or teaspoon, scoop out dough and roll into small balls. Roll the balls in the cinnamon sugar and place on ungreased cookie sheet. Press lightly to flatten only a little. (The cookies will flatten and spread while baking.) I like to sprinkle a little extra cinnamon sugar on the top before baking.
7. Bake 10 minutes. Remove from cookie sheet while hot to avoid sticking. Cool on a wire rack.
Title: Jeff’s Award Winning Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/4 flour
- 1/2 salt
- 1/2 baking powder
- 3/4 baking soda
- 1/2 butter
- 1/2 peanut butter
- 1 brown sugar
- 1 egg
- 1/2 chocolate chips
- 1/2 granulated sugar
Instructions:
1. Pre-Heat Oven to 375.
2. Cream butter, peanut butter, and sugar; beat in egg.
3. In a separate bowl, combine flour, salt, and baking powder, baking soda; set aside.
4. Combine the flour mixture (a little at a time) with peanut butter mixture, blending well.
5. Stir in chips with a spoon.
6. Shape mixture into 1 to 1 1/2-inch balls (do not flatten); roll balls lightly in granulated sugar.
7. Place on parchment paper.
8. Bake for 9-11 minutes. I usually bake for 9 minutes (will result in softer, chewy cookies).
9. Let cool and server….
Title: Peach Upside Down Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 1 1/2 maraschino cherries
- 6 Crisco shortening
- 1/3 sugar
- 1/2 egg
- 1 cake flour
- 1 1/4 baking powder
- 1 1/2 salt
- 1 1/2
- 1
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Spread 1/4 cup butter onto bottom of an 8-inch round cake pan, and sprinkle with brown sugar.
3. Arrange canned peaches and cherries on top of the brown sugar.
4. In a bowl, cream the shortening and sugar and rind until well blended; add the egg, and beat well.
5. Sift the flour, baking powder and salt together; add to the creamed mixture, alternately with the orange juice.
6. Pour evenly and carefully over peaches.
7. Bake for 45-50 minutes, or until cake tests done.
8. Cool in pan for 10 minutes.
9. Invert (turn over) onto serving plate, and remove cake from pan.