lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Igloo Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 1 1/2 oats
- 1/2 butter
- 3 powdered sugar
- 1/3 canned milk
- 1 light corn syrup
- 1 vanilla
- 3/4 black walnut
Instructions:
1. Cookies-.
2. Mix all ingredients together. Shape into a 12" roll. Wrap and chill. Cut into 1/4 slices. Bake at 375 for 10-12 minutes.
3. Icing-.
4. Brown butter on low heat, cool to luke warm. Add powdered sugar, milk, corn syrup, vanilla and beat until smooth. Add black walnuts.
Title: Pumpkin Cake
Ingredients:
- 3 flour
- 3 sugar
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1 eggs
- 4 water
- 2/3 pumpkin
- 2 pecans
- 1
Instructions:
1. Mix in order.
2. Line pans with waxed paper; grease pan heavily. Makes two loaves or 1 tube pan.
3. Bake 1 hour at 350 degrees.
Title: Brown Sugar Sandwich Cookies
Ingredients:
- 2 1/2 whole wheat pastry flour
- 1 baking powder
- 1 salt
- 2 poppy seeds
- 1 poppy seed
- 6 unsalted butter
- 2/3 brown sugar
- 2 vanilla extract
- 1 milk
- 2 -3 sea salt
- 1 turbinado sugar
- 1 dark chocolate
- 6 -7
Instructions:
1. Preheat oven to 350 - racks in the top 1/3 of the oven.
2. In a medium bowl whisk together the flour, baking powder, salt and poppy seeds. Set aside.
3. In a separate bowl, either by hand or with an electric mixer, beat the butter until it is fluffy and creamy.
4. Add the sugar and mix some more, scraping the sides of the bowl once along the way.
5. Mix in the egg yolks and vanilla extract, scraping the sides again if needed.
6. Being careful not to over-mix, stir in the flour mixture by hand. If the dough is on the dry side stir in the milk as well.
7. Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) and form one large ball.
8. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least a half an hour.
9. Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-inch, and stamp out using cookie cutter (recommended 1 1/2 in fluted round).
10. Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar.
11. Bake for about seven minutes on a parchment-lined baking sheet or until the cookie edges are golden brown. Remove from oven and cool completely on a rack.
12. When you are ready to assemble the cookies, place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt.
13. Spread about 1/2 teaspoon of melted chocolate onto the center of the flat side of one cookie.
14. Top with another cookie - matching flat side to flat side. Repeat with the remaining cookies, setting them aside to let the chocolate set.
Title: Grandma Stoddard's Texas Sheet Cake
Ingredients:
- 1 butter
- 1 water
- 4 granulated sugar
- 2 flour
- 2 salt
- 1/2 eggs
- 2 buttermilk
- 1/2 vinegar
- 1 vanilla
- 1 baking soda
- 1 butter
- 1/2 milk
- 4 powdered sugar
- 6 vanilla
- 1 pecans
- 1
- 1/2
Instructions:
1. For Cake:.
2. Grease 10x15x2 pan (jelly roll pan).
3. Preheat oven to 375 degrees.
4. In a medium saucepan, bring to a boil: butter, water and cocoa. Remove from heat and set aside.
5. In a medium mixing bowl, sift together: sugar, flour and salt.
6. In a seperate bowl, beat together: eggs, buttermilk (or sour cream), vinegar, vanilla and baking soda.
7. Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed.
8. Pour warm batter into greased pan.
9. Bake at 375 degrees for 20 minutes.
10. While cake is baking, prepare frosting.
11. For frosting:.
12. Bring to a boil: butter, cocoa and milk.
13. Add: powdered sugar, vanilla and nuts.
14. Spread on cake immediately after removing cake from oven. Must be hot spread easily.
Title: Black Cat Cupcakes
Ingredients:
- 1 1/4 jelly beans
- 18 1/4
- 24
- 16
Instructions:
1. Preheat oven to 350.
2. Prepare 24-2 1/2" muffin cups with cooking spray and flour; set aside.
3. Prepare cake mix according to package directions; stir in cookie crumbs.
4. Spoon batter into prepared muffin cups.
5. Bake for 25 minutes.
6. Remove from pans; cool on wire rack.
7. Make cat faces on each of the remaining cookies: using some frosting, attach 4-1 1/2" licorice strings for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
8. Let set at least 30 minutes.
9. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake. Place 3" piece licorice string on back half of each cupcake for tail.
Title: Simply Tasty Apple Tart
Ingredients:
- 1 Sweet Tart Crust
- 150 butter
- 1 egg
- 1 apple
- 75 raisins
- 40 white sugar
- 3 ground cinnamon
Instructions:
1. Preheat oven (175°C).
2. In a bowl,mix together the apples,raisins,sugar and cinnamon, set aside.
3. And in the other bowl,make the apple tart mix,egg and butter into a dough.then build a bottom and walls by a dough in a springform,make sure that there is enough dough left to build a window on the top of the tart.
4. Pour the fillings (apples,raisins,sugar and cinnamon) into the springform.
5. Build a window (remaining dough) on the top of the tart.
6. Cook in the oven for 60-65 minutes.
Title: Fran's Butterscotch Supremes
Ingredients:
- 1 flour
- 1/2 margarine
- 1 Cool Whip
- 1 cream cheese
- 8 powdered sugar
- 1 butterscotch pudding mix
- 2 milk
- 3
Instructions:
1. Layer 1 - Mix the flour, margarine and 2/3 cups nuts.
2. Press into a 9x13 inch pan and bake at 300 degrees for 15 minutes - let cool.
3. Layer 2 - Cream together the cream cheese, 2/3rds of the cool whip and powdered sugar.
4. Spread on top of crust.
5. Layer 3 - Mix the pudding mix and milk together.
6. Layer on top of cheese mixture.
7. Top with remaining cool whip and sprinkle the nuts on top.
Title: Lemon Angel Cake
Ingredients:
- 1/2 all-purpose flour
- 1/2 lemon, zest of
- 6 salt
- 1 cream of tartar
- 3/4 sour cream
- 1
- 1/2
Instructions:
1. Preheat an oven to 375 degrees F (190 C).
2. Sift the flour onto a plate, then stir in the lemon zest and set aside.
3. Put the egg whites, salt and cream of tartar into a large bowl and beat until stiff but moist-looking peaks form.
4. Gradually add in the superfine sugar, a tablespoon at a time, and continue beating for 1 more minute.
5. Gently fold in the flour mixture using a metal spoon and a swirling figure-of-eight motion.
6. Pour into an 8-inch deep or 9-inch shallow nonstick angel food cake pan (there is no need to grease it first).
7. Bake until the cake is well risen and golden and the top springs back when pressed with a fingertip, 25 to 30 minutes.
8. Turn the cake, still in its pan, upside down onto a cooling rack and let cool.
9. As it cools, it will fall out of the pan.
10. To Make the Frosting:.
11. In a bowl, stir together the lemon curd and sour cream and spread over the top of the cooled cake.
12. Sprinkle with crystallized rose petals or flowers.
13. Makes 8 servings.
14. Note: To crystallize flowers, buy a sachet of dried egg white and mix it as instructed. Let it cool, then brush the mixture over rose petals or viola, pansy or herb flowers. Dust lightly with a little superfine sugar, let dry for 30 minutes, then use to decorate the cake just before serving.
Title: Everything Cookies
Ingredients:
- 1 1/2 low-fat granola
- 1 golden raisin
- 1 old fashioned oats
- 1 chocolate chips
- 2 walnuts
- 1/2 all-purpose flour
- 1 2/3 baking soda
- 1 baking powder
- 1 salt
- 1/2 dark brown sugar
- 1/2 sugar
- 1/2 unsalted butter
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. In a large bowl, toss the granola, raisins, oats, chocolate chips, walnut halves, and peanut butter chips together until well combined; set aside.
2. Sift flour, baking soda, baking powder, and salt together into a bowl, stir with a shisk to combine ingredients; set aside.
3. Add sugars to the container of a food processor; whirl to combine.
4. With the processor running, add butter, a few pieces at a time, whirling until smooth and creamy.
5. Add in eggs and vanilla; whirl until incorporated, scraping down sides of work bowl when needed.
6. Add in flour mixture; pulse on and off until just combined.
7. Scrape mixture from food processor into the bowl with the chocolate chip mixture; stir to combine.
8. Shape dough into 2-inch balls; place balls 2-inches apart on ungreased cookie sheets.
9. Bake in a 375° oven for 12-15 minutes or until light brown.
10. Cook cookies on cookie sheets placed on a wire rack until firm enough to lift with a spatula.
11. Remove cookies to rack to cool completely.
Title: Chocolate Custard Low Points
Ingredients:
- 1/3 Splenda sugar substitute
- 2 cornflour
- 1/3 salt
- 1/8 skim milk
- 600 vanilla essence
- 1
Instructions:
1. Combine Splenda, cocoa, cornflour and salt in a heavy based saucepan.
2. Stir in the milk, beat together well.
3. Cook, stirring over medium heat until thickened and bubbly.
4. Continue to cook for 2 minutes, stirring continuously.
5. Remove from heat and stir in vanilla.
6. Pour into six dessert dishes and refrigerate.
7. Serve with fresh fruit.
Title: Strawberry Wedding Delight
Ingredients:
- 2 sugar
- 3 butter
- 3/4 cream cheese
- 8 sugar
- 1 Cool Whip
- 9 strawberry Jell-O gelatin dessert
- 2 boiling water
- 2 frozen strawberries
- 1
Instructions:
1. Mix crushed pretzels with 3TBS sigar and the melted butter.
2. Press into 9x13 baking dish.
3. bake 10 min at 325.
4. Mix cream cheese!
5. cup sugar till well blended.
6. Then stir in cool whip.
7. Spread over crust.
8. Mix jello with boilng water.
9. Then add the frozen berries.
10. spread that on top the cool whip mixture.
11. Put in the fridge till jello is set.
Title: Best Gingerbread
Ingredients:
- 1/2 shortening
- 2 butter
- 1 sugar
- 1 egg
- 1 dark molasses
- 2 1/4 boiling water
- 1/2 flour
- 1 baking soda
- 1 ginger
- 1/2 cinnamon
- 1 butter
- 1/4 sugar
- 1 water
- 3 egg
- 1 fresh lemon juice
- lemon zest
Instructions:
1. Heat oven to 325°.
2. Grease and flour a 9-inch square pan.
3. Mix shortening, sugar and egg.
4. Blend in molasses and water.
5. Mix in dry ingredients and stir in until smooth.
6. Bake 45-50 minutes or until cake tests done.
7. Serve with whipped cream or lemon sauce.
8. LEMON SAUCE: Combine butter, sugar, egg, water, lemon juice and zest.
9. Cook over medium heat stirring constantly: just until it boils.
10. Makes: 1 1/2 cups.
Title: Cucidati (Fruit-and-Chocolate-filled Cookie Rolls)
Ingredients:
- 2 dried figs
- 2 raisins
- 2 dried pear halves
- 2 honey
- 1/4 ground allspice
- 1/8 cinnamon
- 1/8 butter
- 1/4 sugar
- 1/4 egg
- 1 lemon, rind of
- 1 all-purpose flour
- 1 1/4 baking powder
- 1 oranges
- 4 water
- 12 water
- 1 3/4 sugar
- 1 1/2 honey
- 1/2
Instructions:
1. For Filling: Coarsely chop chocolate in processor or food grinder.
2. Add all dried fruit and orange peel and chop finely.
3. Blend in honey and spices.
4. Refrigerate in airtight container 2 hours (can be stored up to 2 weeks).
5. For pastry: Cream butter and sugar with electric mixer.
6. Beat in egg and lemon peel.
7. Mix in flour and baking powder until smooth dough forms.
8. Wrap with plastic.
9. Cover and refrigerate at least 1 hour or overnight.
10. Preheat oven to 375 degrees F.
11. Divide pastry and filling into thirds.
12. Roll one portion of pastry out on lightly floured surface to 3 x 13-inch strip.
13. Trim edges.
14. Form one portion of filling into 13-inch rope.
15. Arrange on top of pastry 1 inch from long edge.
16. Fold far edge of pastry over filling.
17. Brush with water and fold up near edge to enclose filing.
18. Pinch edges to seal.
19. Cut pastry diagonally into 1-inch pieces.
20. Arrange seam side down on ungreased baking sheets, spacing 1 inch apart.
21. Repeat with remaining dough.
22. Bake until cookies are golden, about 14 minutes.
23. Cool completely on racks.
24. Store cookies in airtight container.
25. Glaceed Orange Peel: Score oranges into quarters, remove peel with any white pith that clings to it.
26. (Reserve oranges for another use.) Cut peel into 1/8 inch wide strips.
27. Boil with 6 cups water in heavy large saucepan 10 minutes.
28. Drain.
29. Repeat with 6 cups fresh water.
30. Drain well.
31. Combine 1 1/4 cups water, sugar and honey in same saucepan.
32. Heat over low heat, swirling pan occasionally, until sugar dissolves.
33. Increase heat and bring to a boil.
34. Mix in peel.
35. Boil gently until peel is tender and syrup in reduced to 3/4 cup, stirring frequently, about 40 minutes.
36. Cool in colander, stirring occasionally.
37. Store in airtight container (can be refrigerated up to 2 weeks).
Title: Crockpot Berry Bread Pudding
Ingredients:
- 5 milk
- 2 1/2 eggs
- 2 sugar
- 2 vanilla extract
- 1 butter
- 1 fresh raspberries
- 2
- 12
Instructions:
1. Place the bread cubes in the slow cooker. In a separate bowl whisk together the milk, eggs, yolks, sugar, vanilla, and butter.
2. Stir in the berries and pour over the bread cubes. Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4-6 hours.
Title: Coconut Pecan Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1 1/3 eggs
- 4 coconut
- 1/4 butter
- 2 coconut
- 4 cream cheese
- 2 milk
- 1 confectioners' sugar
- 2 vanilla
- 3 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease or spray and flour three 9 inch round cake pans.
3. Blend cake mix, pudding, water, eggs, and oil in large mixer bowl.
4. Beat at medium speed 3 minute.
5. Stir in coconut and pecans.
6. Pour in pans and bake for 30 minutes.
7. Place cake on wire racks to cool.
8. To make frosting:
9. Melt 2 T butter in skillet and add 1/2 cup coconut.
10. Stir constantly over low heat until coconut turns golden in color.
11. Spread coconut on paper towels to cool.
12. Cream 2 T butter with cream cheese.
13. Add milk and beat in confectioners sugar gradually.
14. Beat until smooth.
15. Stir in vanilla and remaining 1 1/2 cups coconut.
16. Spread frosting on tops of cake layers.
17. Stack layers and sprinkle the golden coconut on the top frosted layer.
Title: Reese's Peanut Butter Brownies
Ingredients:
- 3/4 butter
- 3/4 creamy peanut butter
- 1 3/4 crunchy peanut butter
- 2 sugar
- 4 vanilla extract
- 1 1/4 eggs
- 1/2 all-purpose flour
- 1/4 baking powder
- 1/4 salt
Instructions:
1. Heat oven to 350°F.
2. Grease 13x9x2-in.
3. baking pan.
4. Add peanut butter to melted butter in large bowl; stir until peanut butter melts.
5. Stir in sugar and vanilla.
6. Beat in eggs.
7. Add flour, baking powder and salt; beat well.
8. Remove 1-3/4 c.
9. batter; stir cocoa into this part.
10. Spread cocoa batter in prepared pan; spread remaining peanut butter batter over top.
11. Bake 30 min.
12. or until brownies begin to pull away from sides of pan.
13. Cool completly in pan.
14. Cut into bars.
Title: Toffee_topped Coffee Cake
Ingredients:
- 2 flour
- 1/2 sugar
- 1 brown sugar
- 1/2 butter
- 1 buttermilk
- 1/2 baking soda
- 1 egg
- 1 vanilla
- 2 powdered sugar
- 1/2 water
- 1
- 2 1/2
Instructions:
1. Preheat oven to 360.
2. Grease a 9X13 pan.
3. Mix together the flour, sugar, brown sugar and butter until combined.
4. Reserve 1/2 cup of the mix.
5. To the remaining mix add the buttermilk, baking soda, egg and vanilla. Mix well.
6. Pour into prepared pan.
7. Top with crushed toffee bars, then the nuts and finally the reserved flour-sugar mixture.
8. Bake 3--45 minutes or until toothpick comes out clean.
9. Mix the water into the powdered sugar and use to glaze the cake after it has cooled.
Title: Miracle Flaky Lard Pie Crust
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 salt
- 1/8 baking powder
- 1/2 cider vinegar
- 1/4 whole wheat pastry flour
- 4 wheat flour
- 2
Instructions:
1. Place a medium mixing bowl in the freezer to chill.
2. Place the flour, salt and baking powder in a reclosable gallon-size freezer bag, and whisk them together.
3. Using a melon baller, scoop 1/2-1 inch balls of the lard directly into the flour, shaking the bag occasinally to distribute and cover them with the flour.
4. If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding.
5. It is is still firm but squishable once it's all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes.
6. Place the bag in the freezer for at least 30 minutes.
7. Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it.
8. Set the bag aside.
9. Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly.
10. Spoon the mixture back into the plastic bag (if using caul fat, which is softer, the dough will already hold together, so it's easier to empty it out onto a piece of plastic wrap and knead it lightly from the outside of the wrap).
11. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
12. Sprinkle the dough on both sides with a little whole wheat flour, wrap it with plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.
13. STORES refrigerated up to 3 days; frozen, up to 3 months.
14. NOTE: When rolling the dough, roll it directly on the counter or on plastic wrap.
15. Sprinkle both sides of the dough and the counter or plastic wrap amply with whole wheat flour as needed to keep it from sticking.
16. (The whole wheat flour will not toughen it and will give it extra crunch and a lovely, wheaty flavor.) POINTERS FOR SUCCESS: Pay particular attention to temperature, keeping the lard well-chilled.
17. When mixing the lard flakes/flour mixture with the liquid, stir gently so as to maintain large flakes of lard.
Title: All Butter Pie Crust (Pastry)
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 table salt
- 1 granulated sugar
- 16 unsalted butter
- 3 sour cream
- 1/3
Instructions:
1. Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more).
2. You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease.
3. Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses.
4. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture.
5. Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.
6. Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling.
7. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).
Title: Bollywood Baby Spice Cupcakes With Cinnamon Fudge Frosting
Ingredients:
- 1/2 milk
- 6 vanilla extract
- 1 vanilla bean
- 3 eggs
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 unsalted butter
- 8 salt
- 1/2 baking powder
- 2 1/2 flour
- 2 1/2 cinnamon
- 1 ginger
- 1 1/2 nutmeg
- 1 black pepper
- 1 cardamom
- 1 fennel
- 1 star anise
- 1 clove
- 8 unsalted butter
- 2 chocolate
- 3/4 confectioners' sugar
- 2 milk
- 1/2 cinnamon
- 2
Instructions:
1. .HEAT MILK WITH TEABAGS UNTIL STARTS TO BOIL--SET ASIDE AND STEEP FOR AT LEAST 15 MINUTES-1 HOUR(If you have vanilla beans on hand, you could use a 5" one, split and scraped and put in the milk--then omit the extract below).
2. LINE 24 MUFFIN CUPS WITH LINERS.
3. COMBINE ALL THE DRY INGREDIENTS IN A BOWL-WHISK.
4. COMBINE MILK, OIL, VANILLA IN A BOWL--WHISK.
5. CREAM BUTTER AND SUGARS UNTIL FLUFFY, 2-3 MINUTES.
6. ADD EGGS ONE AT A TIME-SCRAPE DOWN YOUR BOWL.
7. REDUCE SPEED, AND ALTERNATELY ADD FLOUR AND MILK MIXTURES--BEATING AND SCRAPING BETWEEN ADDITIONS.
8. DON'T OVERBEAT--.
9. FILL CUPS 2/3 FULL.
10. BAKE 15-20 MINUTES.
11. REMOVE FROM PANS AND COOL COMPLETELY.
12. FROSTING:
13. MELT BUTTER AND CHOCOLATE OVER LOW HEAT, STIRRING.
14. ADD COCOA POWDER. AND CINNAMON.
15. PLACE MIXTURE IN MIXER AND BEAT--THEN ADD CONFECTIONERS SUGAR AND MILK ALTERNATINGLY.
16. BEAT UNTIL FLUFFY.
Title: Bisquick Peach Cobbler
Ingredients:
- 1 Bisquick
- 1 milk
- 1/2 nutmeg
- 1/2 butter
- 1 sugar
- 1
Instructions:
1. Preheat oven to 375.
2. Stir together Bisquick, milk, and nutmeg.
3. Stir in butter until blended.
4. Pour batter into 8x8 ungreased baking dish.
5. Mix together peaches and sugar.
6. Spoon peaches over batter. Do not mix together, the batter will rise over the peaches when it bakes.
7. Bake 50 to 60 minutes until golden.
8. Optional: Top with sugar .
Title: Wacky Lemon Cake With 7-Minute Lemon Frosting
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1 baking soda
- 1/2 salt
- 6 vinegar
- 1 fresh lemon juice
- 1 cold water
- 1/4 granulated sugar
- 3/4 water
- 1/2 water
- 2 cream of tartar
- 2 salt
- 1/8
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Make cake - sift dry ingredients together in 8 x 8 pan and make 3 holes.
3. Pour vinegar in first hole, vegetable oil in second hole, and almond extract in third hole.
4. Pour cold lemon juice and water over everything.
5. Mix all ingredients thoroughly (do not beat).
6. Bake in same 8 x 8 pan that ingredients were mixed in for 35 minutes or until center is firm.
7. Cool completely.
8. Make frosting - combine sugar, water, cream of tartar and salt in saucepan.
9. Bring to boil, stirring until sugar dissolves.
10. While beating constantly, very slowly add sugar syrup to egg white in mixing bowl.
11. Continue beating until stiff peaks form (about 7 minutes).
12. Beat in extracts.
13. Smooth frosting over cooled wacky lemon cake.
14. Enjoy!
Title: Banana Puddin Cupcakes
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/2 milk
- 1/2 bananas
- 1 3/4 instant vanilla pudding
- 2 instant banana pudding mix
- 3 1/2 Cool Whip
- 3 1/2 banana chips
- 1 1/2
- 16
- 25 -30
Instructions:
1. For the cake: Mix with blender the cake mix, egg, oil, water, milk, 1/2 package each of the pudding. Mix in banana and then mix in the crushed cookies. Place cupcake baking cups in cupcake pan and fill about half way with the cake mixture. Bake in preheated oven at 350 until toothpick comes out clean (maybe 20 minute)
2. For frosting: 2 tubs of cool whip The other halves of the pudding mixes, 1 cup milk, Whole vanilla wafers Banana chips Whip the cool whip, pudding and milk together let chill for an hour or so. fill piping bag and pipe onto completely cooled cupcakes. Garnish with cookies and banana chips.
3. Keep chilled until ready to serve.
Title: Ginger Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1 molasses
- 2 white vinegar
- 5 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 ground ginger
- 1 cinnamon
- 1 ground cloves
Instructions:
1. The oven must be preheated to 375 degrees F.
2. Cream the butter, which MUST BE SOFT and the sugar.
3. Stir in the egg, molasses and vinegar; beat well.
4. Shift dry ingredients. (the flour, baking soda, salt, ginger, cinnamon and cloves); stir them into the wet ingrdients.
5. Chill the dough for 3 hours or overnight.
6. After the 3 hours or the next day, on a floured surface, roll the dough to 1/8 of an inch thick. (or as close to that as you can, just make sure that they are the same thickness so that they will bake evenly).
7. Cut into shapes and place 1 inch apart on a greased baking sheet.
8. At this point you can decorate the cookies with candy, raisins, nuts and colored sugars if you want.
9. Bake at 375 degrees F for about 6 minutes.
10. Cool slightly; remove cookies from cookie sheet and cool them on a rack or an unfolded brown paper bag.
11. Enjoy!