lumicero/recipes-ing2inst huggingface dataset:
Title: Burst-Of-Lime Ginger Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 1/2 ground cinnamon
- 1 ground ginger
- 2 eggs
- 3/4 milk
- 1 molasses
- 1/2 margarine
- 1/3 granulated sugar
- 1 cream cheese
- 1 lime zest
- 2 fresh lime juice
- 1 egg
- 1/3 granulated sugar
- 1 cornstarch
- 1/2 granulated sugar
- 2 cornstarch
- 1 water
- 2 margarine
- 1 lime zest
- 2 fresh lime juice
Instructions:
1. Cake: Preheat oven to 350°F Spray 12-cup fluted tube pan or 10-inch tube pan with baking spray; set aside. Combine flour, baking soda, baking powder, cinnamon and ginger; set aside. Beat 2 eggs, the milk and molasses in medium bowl with wire whisk until well blended; set aside.
2. Beat 1/2 cup softened margarine and 1/3 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour mixture alternately with the milk mixture, beating on low speed after each addition just until blended, stopping occasionally to scrape side of bowl. Beat on medium speed 2 minutes. Pour half of the batter into prepared pan.
3. Filling: Place cream cheese, 1 teaspoon lime peel, 2 tablespoons lime juice, 1 egg, 1/3 cup sugar and 1 tablespoon cornstarch in small bowl; beat with electric mixer on medium speed until well blended. Spoon over batter in pan; top with remaining batter.
4. Bake 1 hour, or until wooden pick inserted in center comes out clean. Cool 45 minutes; remove from pan. Cool completely. Cut into 12 slices.
5. Sauce: Combine 1/2 cup sugar and 2 tablespoons cornstarch in medium saucepan. Gradually add water, stirring with wire whisk until well blended. Cook over medium-high heat 5 minutes, or until thickened, stirring constantly. Remove from heat. Stir in 2 tablespoons margarine, 1 teaspoon lime peel and 2 tablespons lime juice until well blended. Serve sauce warm drizzled over the cake slices.
Title: Gingerbread Man Cookies
Ingredients:
- 2 1/2 flour
- 1 ginger
- 1 baking powder
- 1/2 clove
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 margarine
- 1/4 molasses
- 2 sugar
- 1 brown sugar
- 1/4 water
Instructions:
1. In a small bowl combine flour, ginger, baking powder, cloves, cinnamon and nutmeg.
2. Set aside. In small saucepan heat over low heat (melt) margarine, sugars and molasses.
3. Pour in large bowl; cool for 10 minutes.
4. Alternately stir in flour mixture and 1/4 cup water until well blended.
5. Cover; chill an hour.
6. Preheat oven to 350 degrees.
7. Roll out dough 1/8-inch thick, using 6-inch long cookie cutter.
8. Bake on sheet, sprayed with nonstick vegetable spray.
9. Decorate with raisins.
10. Bake 5 to 7 minutes.
Title: French Toast Bread Pudding
Ingredients:
- 24 eggs
- 8 brown sugar
- 1/2 granulated sugar
- 1/2 pumpkin pie spice
- 2 salt
- 1/2 vanilla extract
- 4 buttermilk
- 2 eggs
- 12 granulated sugar
- 4 butter
- 1/2 pumpkin pie spice
- 4 salt
- 1 vanilla extract
- 2 milk
- 8
Instructions:
1. Preheat the oven to 350 degrees.
2. In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
3. Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
4. Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
5. In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
6. Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
7. Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
8. Take out and uncover. After it cools completely, it can put in the refrigerator.
9. Enjoy!
Title: No Sugar Added Cherry Turnovers
Ingredients:
- 8 phyllo pastry sheets
- 1/4 butter
- 6 egg
- 1 1/2 cold water
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Lightly brush each phyllo sheet with melted butter and stack.
3. Cut through all the sheets to form 6 (5") squares.
4. Combine fruit spread and cherry liqueur (if using) in a bowl.
5. Put 1 tablespoon fruit mixture into the center of each stack.
6. Brush edges of phyllo with melted butter and fold edges over to form a triangle.
7. Press edges together to seal and place on ungreased cookie sheet.
8. Combine egg and water in a separate bowl and brush over turnovers before placing in oven.
9. Bake for 10 minutes or until golden brown.
10. Cool on wire rack.
Title: Angel Cherries N Cream Cake
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1 vanilla instant pudding mix
- 1 cherry pie filling
- 1
- 2
Instructions:
1. Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13 x 9 inch baking dish.
2. In large mixer bowl, combine sweetened condensed milk, water and extract; mix well.
3. Add pudding mix; beat well. Chill 5 minutes.
4. Fold in whipped- whipped cream.
5. Spread half the cream mixture over cake slices; top evenly with one can pie filing.
6. Top with remaining cake slices, cream mixture and pie filling.
7. Chill 4 hours or until set.
8. Cut into squares to serve. Refrigerate leftovers.
Title: Kahlua Pumpkin Pie
Ingredients:
- 1 evaporated milk
- 1/2 light brown sugar
- 1/4 Kahlua
- 1/4 light corn syrup
- 1 1/2 pumpkin pie spice
- 1/2 salt
- 1 1/2 canned pumpkin
- 2 eggs
Instructions:
1. Line a 9" pie pan with your favorite pastry recipe and chill. Preheat oven 450 degrees F.
2. Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt. Add pumpkin and eggs. Blend well. Set aside.
3. Bake pastry for 7 to 8 minutes until lightly browned. Pull oven rack part way out and slowly pour pumpkin mixture into shell.
4. Reduce oven to 325 degrees F. Continue baking until filling is barely set in center, about 40 minutes. Cook on wire rack. .
Title: Spiced Chocolate Bavarian Cream
Ingredients:
- 1/2 milk
- 6 whole cardamom pods
- 2 cinnamon stick
- 1 granulated sugar
- 2 gelatin
- 2 cold water
- 1 dark chocolate
- 2 sea salt
- 3 vanilla
- 1/4
- 1/2
Instructions:
1. Place the milk in a small sauce pan with the cardamom, star anise, and cinnamon. Bring the milk to a simmer and remove from the heat. Cover and let the spices infuse into the milk for 15 minutes.
2. In the mean time, whisk the egg yolks and sugar together in a medium bowl until slightly fluffy and pale in color. Set aside.
3. Place the water in a small dish and sprinkle the gelatin over the water. Set aside.
4. Once the spices have infused into the milk, return the milk to a medium-low heat and heat to just below the boiling point. Temper the eggs by whisking a small amount of the hot milk inches Continue to whisk and add the milk slowly. Transfer the mixture back to the saucepan and heat once more to just below the boiling point while whisking constantly.
5. Remove the pan from the heat and whisk in the gelatin and salt. Let the mixture cool for a few minutes and add the melted chocolate and vanilla.
6. Strain the mixture through a fine mesh sieve to remove the spices and let it cool to room temperature. Once it's cooled, whip the cream to soft peaks and fold it into the chocolate custard. Press a piece of plastic wrap onto the surface of the Bavarian Cream and chill until ready to use.
Title: Applesauce Oatmeal Cookies
Ingredients:
- 2 sugar
- 1 shortening
- 2 eggs
- 2 applesauce
- 2 baking soda
- 3 1/2 flour
- 2 nutmeg
- 2 cinnamon
- 1 salt
- 2 quick oatmeal
- 2 raisins
- 2 chocolate chips
Instructions:
1. Cream sugar and shortening.
2. Add eggs. Add baking soda to applesauce and then add to mixture.
3. Sift flour and spices together. A.
4. dd to mix. mix well.
5. Add oatmeal, nuts, chips, and raisins.
6. Stir gently until moistened. Drop by spoonfuls onto greased cookie sheet.
7. Bake for ten minutes at 325 degrees.
Title: No Sugar Added Coconut Macroons
Ingredients:
- 8 butter
- 6 coconut oil
- 1 eggs
- 1/4 salt
- 2 coconut
- 4 chocolate chips
- 1/4
- 1/2
- 2
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Soften butter.
3. Mix oil, butter, co onut water and protein powder until smooth.
4. beat eggs and yolks in a small bowl, incorporate into oil/protein powder mixture.
5. add coconut flour and salt, mix until smooth.
6. Add more coconut water or almond milk if dough is too dry, it should hold a ball shape yet still fell soft and maybe a little sticky.
7. add coconut and chocolate, mix until incorporated.
8. Refrigerate dough for an hour.
9. using 1 1/2" cookie scoop place on parchment lined pan (pan should have a lip as the cookies can leak a little oil).
10. bake for 9 minutes, cool on wire rack.
Title: Nut Dreams (Aka Wedding Cookies)
Ingredients:
- 1/2 margarine
- 1/2 butter
- 3 sugar
- 2 vanilla
- 2 flour
- powdered sugar
Instructions:
1. Preheat oven to 300°F.
2. Cream together margarine and sugar and vanilla.
3. Add flour a little at a time.
4. Fold in nuts.
5. Roll into balls using a teaspoon measuring spoon to scoop and place on cookie sheet.
6. Bake 25-35 minutes.
7. Remove from oven and roll in powdered sugar while hot.
8. Place on rack to cool.
9. Roll again in powdered sugar when cool.
10. Store in sealed container.
Title: Ridiculously Healthy Banana Oatmeal Cookies
Ingredients:
- 3 bananas
- 2 oats
- 1/2 skim milk
- 1 egg
- 2 Splenda sugar substitute
- 1/2 vanilla extract
- 1 low-fat peanut butter
Instructions:
1. Preheat the oven to 180c.
2. Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
3. Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies.
4. Bake for around 20mins until golden brown.
Title: Grape Dumplings
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 2 sugar
- 1/4 salt
- 1 shortening
- 48 butter
Instructions:
1. Mix flour, baking powder, sugar, salt and shortening.
2. Add 1/2 cup grape juice and mix into stiff dough.
3. Roll dough very thin on floured board and cut into strips ½" wide (or roll dough in hands and break off pea-sized bits).
4. Drop into boiling grape juice and cook for 10 - 12 minutes.
5. Serve hot.
Title: Green Tomato Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 1 sugar
- 1 brown sugar
- 2 green tomatoes
- 1 vanilla
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 1/2 cinnamon
- 2 sugar
- 1/2 cinnamon
Instructions:
1. Combine butter and eggs. Beat until fluffy, at least 5 min with electric beater on high speed.
2. Fold in the shredded green tomatoes and vanilla.
3. Sift together the flour, baking powder, salt, and 1 1/2 tsp cinnamon. Stir into tomato mixture until well combined.
4. Pour mixture into a 9x13 baking pan that has been sprayed with baking spray.
5. Combine the 2 T sugar and 1/2 tsp cinnamon; sprinkle over top of cake.
6. Bake at 350 for about 30-35 minute.
Title: Banoffee Shortbread
Ingredients:
- 175 butter
- 75 caster sugar
- 250 plain flour
- 110 butter
- 110 light muscovado sugar
- 1 banana
- 1 chocolate
- 1
Instructions:
1. You will also need 30cm x 20cm swiss-roll tin.
2. pre-heat oven to 180 degrees.
3. slice butter into a food processor bowl and add the sugar.
4. whiz until soft and light and well creamed.
5. add the flour and process again, using the pulse switch until dough clings together in coarse crumbs.
6. turn mixture into prepared swiss-roll tin and spread out with spatula.
7. press all over with floured knuckles to form an even base.
8. prick with a fork.
9. bake for 15 minutes or until light golden and firm to the touch.
10. let shortbread base cool in the baking tin.
11. filling:.
12. put butter, sugar and condensed milk into a saucepan.
13. stir over a low heat until butter has melted and sugar has dissolved.
14. then bring mixture to the boil.
15. stirring constantly because it will catch easily.
16. cook the mixture for 5-10 minutes until it forms a golden caramel.
17. then dip the base of the pan into cold water to stop it cooking any longer.
18. slice banana into 5mm slices.
19. let the caramel cool slightly then stir in banana pieces.
20. pour caramel over the shortbread.
21. spread it out and level it with a spatula.
22. set aside for about an hour to cool set and firm.
23. to finish:.
24. place the chocolate in a bowl set over a saucepan of hot but not boiling water, making sure that the base of the bowl does not touch the water.
25. sllow chocolate to melt.
26. when it has melted, quickly pour over caramel shortbread in the tin and spread it out evenly with a spatula.
27. chill in fridge until chocolate sets firm.
28. cut into shortbread squares and store in plastic container in a cool place.
Title: 1/2 Hour Raisin Pudding
Ingredients:
- 1 flour
- 1/4 sugar
- 1 raisins
- 2 baking powder
- 1/2 milk
- 1 salt
- 2 brown sugar
- 2 butter
- 1/4 boiling water
- nutmeg
Instructions:
1. Mix flour, sugar, raisins, baking powder, salt and milk in casserole dish.
2. Make sauce and pour over mixture in casserole.
3. Bake at 350 degrees.
Title: Fanciful Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/3 vanilla
- 1/2 fresh strawberries
- 1 fresh blueberries
- 1 frozen blueberries
- 1 orange marmalade
- 1/2
Instructions:
1. Heat oven to 350°.
2. Slice cookie dough as directed on package.
3. Arrange slices in bottom of ungreased 15x10x1 inch baking pan or 14-inch pizza pan.
4. Press dough evenly in pan, using floured fingers, if necessary.
5. Bake at 350° for 11-16 minutes or until golden brown.
6. Cool 15 minutes or until completely cooled.
7. In a small bowl, combine cream cheese, sugar, and vanilla; beat until fluffy.
8. Spread mixture over cooled cookie crust.
9. Arrange fruit over cream cheese.
10. Spoon or brush warm marmalade over fruit.
11. Refrigerate at least 1 hour before serving.
12. Cut into squares or wedges.
13. Store in refrigerator.
Title: Sweet Tea Tiramisu
Ingredients:
- 2 sugar
- 1 1/2 mascarpone cheese
- 2 vanilla bean paste
- 1 vanilla extract
- 2 ladyfingers
- 2 strawberry
- 1 -2 cherries
Instructions:
1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Add 1 cup sugar, stirring until dissolved. Bring tea mixture to a boil over medium-high heat, and cook, stirring occasionally, 20 to 22 minutes or until mixture is reduced to 1 cup. Remove mixture from heat, and let cool to room temperature (about 30 minutes).
3. Stir together mascarpone cheese, vanilla bean paste, and remaining 1/2 cup sugar.
4. Beat whipping cream at medium speed with an electric mixer until soft peaks form; fold into cheese mixture.
5. Separate ladyfingers in half. Arrange 24 ladyfinger halves, flat sides up, in the bottom of an 11- x 7-inch baking dish. Drizzle with half of tea mixture. Top with half of cheese mixture. Repeat layers once. Cover and chill 12 hours. Sift cocoa over top just before serving.
6. Optional topping: Toss sliced strawberries and pitted fresh cherries with a little sugar and almond liqueur; add shaved chocolate.
Title: Heirloom Pineapple Upside Down Cake
Ingredients:
- 1/2 butter
- 2 brown sugar
- 1 pineapple rings
- 4 eggs
- 1 sugar
- 2 flour
- 1 baking powder
- 1 walnuts
Instructions:
1. Preheat oven to 350.
2. Melt butter in bottom of a 9 or 10 inch cast iron skillet by either placing it in the oven or melting on the stove top over low heat. Don't let it brown.
3. Cover melted butter with brown sugar spreading in an even layer.
4. Put one slice of drained pineapple in the center and cut the other rings in half. Arrange the rest of the pineapple halves like a spoked wheel -- rounded edges facing the same way. You may have a few unused pieces.
5. Fill spaces with nuts and candied cherries if you have them. (The cherries are pretty and I use them when I have them. The walnuts I think are great in this recipe so use them unless there is an allergy problem.).
6. Make batter as directed below and pour over all.
7. Bake for about 30 minutes, then check every five minutes until a toothpick inserted in the center comes out clean.
8. When done, run a knife around the edge to separate cake well from the edge of the skillet. Very important. You do not want that cake to stick when you try to flip it over.
9. Let cool for a few minutes (just a few -- the cake can't set and cool or it will "glue" itself to the pan) so the syrup isn't like molten lava. While wearing kitchen mitts and long sleeves, (this stuff is hot and you do NOT want to splash any on you) place a large plate on top of the skillet and then in one smooth motion invert skillet and dump cake onto the plate.
10. Allow to cool for about an hour and serve very warm.
11. Make batter-------------------------------.
12. Beat 4 egg yolks and sugar and pineapple juice until light.
13. Sift flour and baking powder and fold into the egg/sugar mixture 1/3 cup at a time.
14. Fold in 4 stiffly beaten egg whites.
Title: Coconut Custard Pie
Ingredients:
- 2 1/3 milk
- 3 pure vanilla extract
- 1 salt
- 1/4 fresh coconut
- 1
Instructions:
1. lightly bake a 9" pie shell.
2. preheat oven to 425.
3. in saucepan, heat the milk over medium heat until small bubbles form around the edge.
4. in a medium bowl beat eggs and yolk unil just combined, then stir in the canilla, sugar and salt. Slowly stir in the warm milk, being careful NOT to create bubbles!
5. with a spoon or rubber spatula, stir in the shredded coconut. at a work space near the stove, pour the filling into the pie shell. Pake the pie for 15 minutes at 425, then reduce heat to 350 and bake about 20 minutes until done -- center will be soft, but a knife inserted 1 1/2 inches from the edge should come out clean.
Title: Margarita Mousse
Ingredients:
- 2 sugar
- 1 lime zest
- 1/2 lime
- 1 sweetened condensed milk
- 2 fresh lime juice
- 3
- 1/3
- 1
Instructions:
1. Combine sugar with 1 tsp lime zest. Rub the rims of 4-6 margarita glasses with lime wedges to moisten, crunch into granulated sugar mixture, and place in the freezer.
2. In a separate bowl, combine remaining lime zest, condensed milk, Triple Sec, tequila, and 1/3 cup lime juice. Set aside. Whip cream until stiff peaks form. Fold whipped cream into tequila mixture, working carefully to keep the air in the whipped cream. Spoon into prepared frozen glasses, making sure not to disturb the sugared rims. Refrigerate for 4 hours or until firm.
Title: Comatose Brownies
Ingredients:
- 1/2 unsalted butter
- 5 unsalted butter
- 2 granulated sugar
- 2 cocoa powder
- 1 salt
- 1/2 baking powder
- 2 vanilla extract
- 1 eggs
- 2 unbleached all-purpose flour
- 3 milk
- 1 milk
- 1/4 bittersweet chocolate
- 1 chocolate
- 2 walnuts
- 2 raisins
- 4
- 1
- 2
Instructions:
1. Preheat your oven to 325°F.
2. In a saucepan, melt the butter over low heat.
3. Add the sugar and stir, keeping the heat on. The mixture should have tiny bubbles and not be at a violent boil. We're not making candy, here.
4. when the butter mixture appears shiny, remove from heat and add cocoa powder, baking powder and salt. (NOTE: You can use salted butter if you have it, just leave out the salt. Your brownies will be fine!) Beat *very* well.
5. Add the vanilla and espresso and stir more gently. Make sure the batter has cooled enough before adding your eggs. If you wish you can temper your eggs while the batter is hot, but you really should let it cool down. . .
6. Add the eggs all at once (or one at a time and beating well after each addition, Your preference) and beat well.
7. Add the flour and gently stir together, then add the milk and gently stir until well combined. Your batter may look very thin and/or sticky. This is normal.
8. The batter should be cool by now, enough to add your chocolate. Oh, the chocolate! NOTE: The more things you add, the drier the batter will be. The 1/4 cup milk is your safeguard against that. Add both the semi-sweet and bittersweet chocolates.
9. Add the unsweetened chocolate and stir well. You'll need a strong arm to do this, but it'll be well worth it!
10. Want to take it even further? Add the nuts, coconuts and raisins. If you added unsweetened chocolate the raisins will counteract nicely against it, and the coconut will add texture. Save 1/2 cup coconut to top the brownies with.
11. Liberally grease a 9x13 baking pan with baking cooking spray -- and I do mean LIBERALLY.
12. Pour (Or rather at this point -- spoon) the dark batter into the greased baking dish, being careful to get every bit of the powerful weapon you just created. Pat the batter so it's even. TIP: Use a silicone spatula for minimal sticking of the batter. Pat down so it's even, then top with remaining coconut.
13. Caution: The batter (especially after all the additions) will be VERY HEAVY!
14. Bake at 325 F for 35-40 minutes, or until a toothpick inserted into the center comes out "somewhat clean". NOTE: After all the additions, cooking time may take up to ONE HOUR.
15. Cool completely before cutting. (Why: Fresh out of the oven, they won't cut properly and they will fall apart on you. After additions, the chocolate will all ooze everywhere. They MUST be completely cooled!).
16. Brace yourself for the chocolate coma and enjoy.
Title: Easy Peazy Lemon Squeezy Bars
Ingredients:
- 1 1/2 flour
- 1/2 powdered sugar
- 3/4 butter
- 4 eggs
- 1 1/2 granulated sugar
- 1/2 fresh lemon juice
- 2 flour
- 2 lemon peel
Instructions:
1. Preheat oven to 350°F
2. Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
3. Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
4. Press mixture evenly into parchment-lined pan. This is your crust.
5. Bake crust 20 minutes or until light brown; remove from oven.
6. Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
7. Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
8. Cool completely on a wire rack.
9. Use edges of parchment lining to lift bars from pan.
10. Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.
Title: Sweet Repeat
Ingredients:
- 1/2 butter
- 1 margarine
- 1 all-purpose flour
- 1 pecans
- 1 confectioners' sugar
- 1 cream cheese
- 1 Cool Whip
- 1 instant pudding mix
- 3 vanilla pudding mix
- milk
Instructions:
1. Combine butter, flour, and pecans; mix well.
2. Spread on bottom and sides of a 9/12 inch pan.
3. Bake at 350 degrees for 15 minutes. Cool.
4. Mix confectioners sugar, cream cheese, and cool whip and beat thoroughly.
5. Spread on top of crust.
6. Beat Pudding mixes with milk until thick.
7. Spread on top of cream cheese mixture.
8. Top with rest of cool whip & sprinkle with nuts.
9. Chill.
Title: Funnel Cakes
Ingredients:
- 2 eggs
- 1 1/2 baking powder
- 1 salt
- 1 powdered sugar
- 1/2
- 2
Instructions:
1. Combine eggs and milk.
2. Sift flour, baking powder, and salt together and add to egg mix and beat til smooth.
3. if too thick add milk-if too thin add flour.
4. Heat oil to about 360 degrees.
5. pour 1/2 cup of the batter into a funnel and drizzle into the oil. Form a circle with your drizzles.
6. Fry until golden brown.
7. flip and fry the other side just a bit.
8. drain on paper towen and top with powdered sugar to your liking.