lumicero/recipes-ing2inst huggingface dataset:
Title: Gingersnaps (Pepparkakor)
Ingredients:
- 2/3 sugar
- 2/3 dark corn syrup
- 1 ground ginger
- 1 cinnamon
- 1/2 ground cloves
- 3/4 baking soda
- 2/3 butter
- 1 egg
- 5 flour
Instructions:
1. Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
2. Place the butter in a large mixing bowl.
3. Add the baking soda to the sugar mixture, then pour over the butter.
4. Stir until the butter is melted.
5. Add the egg and flour. Mix until thoroughly blended.
6. Knead the dough, then place in the refrigerator to chill.
7. Roll out the dough on a floured board to 1/16 inch thickness.
8. Using a knife or fancy cookie cutters, cut the dough into shapes.
9. Place cookies on a greased (or nonstick) baking sheet.
10. Bake at 325F for 8-10 minutes.
11. Cookies will firm up as they cool.
12. Re-roll the scraps and repeat until all of the dough is used.
Title: Rich Cream Cheese Icing
Ingredients:
- 1 powdered sugar
- 1 cream cheese
- 1/2 butter
- 1 vanilla extract
Instructions:
1. Add all ingredients in a large bowl.
2. Mix together with a mixer on low until creamy.
Title: Chocolate, Orange and Whiskey Mousse
Ingredients:
- 8 chocolate
- 4 eggs
- 2 orange, zest of
- 2
- 1
- 2/3
- 1
Instructions:
1. Place the broken chocolate, whisky and cream in a heatproof bowl and sit in a pan of simmering hot water, stirring until melted.
2. Important - don't allow the mixture to boil. Remove from the heat and allow to cool but remain melted.
3. Whisk the egg whites until they are stiff. Beat the yolks with the finely grated orange rind.
4. Stir the egg yolk mixture into the cooled chocolate cream. Then fold in the whisked egg whites.
5. Spoon the mixture into six individual dishes/glasses and chill in the fridge for at least three hours.
6. Just before serving, whip the cream for the topping with the whisky and sugar.
7. Decorate the mousse with the cream and the orange rind.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 3 eggs
- 2 sugar
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 all-purpose flour
- 2 carrots
- 2 walnuts
- 1 pineapple
- 1 raisins
- 1/2 cream cheese
- 8 vanilla extract
- 2 butter
- 1/4 - 1/2 confectioners' sugar
- 1
Instructions:
1. In a large mixing bowl, mix eggs, sugar and oil until smooth.
2. Add salt, soda, cinnamon, and Flour until combined.
3. Then add remaining ingredients, one at a time.
4. Mix well.
5. Pour into a greased and floured 9 x 13" pan.
6. Place in a 350 degree preheated oven and bake for 45 to 60 minutes, or until cake tester or toothpick comes out clean.
7. Frosting: Beat all ingredients until smooth and creamy with an electric mixer.
8. Keep in refrigerator until ready to frost cake.
Title: Butterscotch Apple Crisp (Crock Pot)
Ingredients:
- 6 tart apples
- 3/4 brown sugar
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 1 butterscotch pudding mix
- 1 ground cinnamon
- 1/2 butter
- vanilla ice cream
Instructions:
1. Place apples in a 3-qt. slow cooker.
2. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon.
3. Cut in butter until mixture resembles coarse crumbs.
4. Sprinkle over the apples.
5. Cover and cook on low for 5 to 5-1/2 hours or until apples are tender.
6. Serve with ice cream if desired.
7. Yield: 6 servings.
Title: Easter Italian Rice Pie With Rum Soaked Raisins
Ingredients:
- 1/3 mascarpone cheese
- 3/4 powdered sugar
- 5 eggs
- 1/2 - 3/4 golden raisin
- 1/2 rum
- 2 pure vanilla extract
- 1/4 butter
- 1 1/2 orange zest
- 6 -7 phyllo dough
- 1 1/2 arborio rice
- 2 ricotta cheese
Instructions:
1. Preheat oven to 375F.
2. Cook the rice the day before or early in the day by placing 1 cup of dry arborio into 4 cups of milk, cook until tender with a little bite, then drain off all the leftover milk, cool down and refrigerate.
3. Place golden raisins in a small bowl, pour rum on top, heat in microwave until warm not boiling then take out and let them sit for about an hour, then strain off extra rum.
4. In food processor blend together the powdered sugar, ricotta, mascarpone, eggs, vanilla and zest until smooth, pour into a bowl and stir in the rice and raisins. ( you'll have some rice leftover).
5. With the melted butter lightly brush a 10 inch x 1½ deep pie dish.
6. Start layering your phyllo sheets over the bottom and up the sides leaving an over hang all around. Each phyllo layer needs to be brushed with the melted butter.
7. When layering is complete pour the filling mixture into the pie dish on top of phyllo.
8. Fold up the sides that hung over, you don't have to completely cover the top, it looks nice if you can peek through.
9. Bake 45 minutes or until a knife comes out clean.
10. Dust with powdered sugar when it comes to room temperature.
11. For leftover pie, refrigerate, but then bring it to room temp when you want to eat it again for optimal flavor.
Title: Baked Cinnamon Tortillas
Ingredients:
- 2 cinnamon
- 1 sugar
- 1 butter
- 1 egg
- 1/2 powdered sugar
Instructions:
1. Melt Butter in a microwave safe bowl (Can use measuring cup).
2. Mix Butter, Sugar, Cinnamon, Egg in a medium mixing bowl.
3. Dip torillas in mix, covering fully, roll when done with dip.
4. Place rolled tortilla in greased (I use butter for more flavor) Baking pan, this recipe made enough to fill a 13" by 9" pan. Stack side by side.
5. Sift Powdered Sugar over top tortillas.
6. Bake at 350 for 35 minutes, should give when poked.
7. Let cool for five minutes, should be crispy.
8. Stripe with chocolate syrup.
9. Serve and Enjoy.
Title: Crock Pot Bread Pudding in Caramel Sauce
Ingredients:
- 1 1/2 brown sugar
- 1/4 butter
- 3 eggs
- 1 dark rum
- 1 ground cinnamon
- 1/2 nutmeg
- 2 1/2 milk
- 6
Instructions:
1. In a bowl, beat sugar and butter until smooth and creamy. Add eggs, one at a time, and beat until incorporated. Add vanilla, cinnamon and nutmeg and beat until blended. Stir in milk.
2. In prepared slow cooker stoneware, place bread. Add milk mixture and stir to combine. Cover and cook on high for 4 hours. Serves 6.
3. Delicious & Dependable Slow Cooker Recipes.Created for Canada’s kitchens.
Title: Astro Low Fat Fudge Brownies
Ingredients:
- 1/2 vanilla yogurt
- 1 sugar
- 1/2 flour
- 3/4 cocoa powder
- 1/2 baking soda
- 1/4 water
- 1/2
Instructions:
1. Preheat oven to 350F and line an 8x8 baking pan with parchment paper.
2. Mix chocolate, yogurt and sugar.
3. Sift flour, cocoa powder and baking soda into chocolate mixture and stir until just combined.
4. Add water and stir until mixture comes together.
5. Pour into baking dish.
6. Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
7. Cool completely and cut into squares.
Title: Apple Crisp
Ingredients:
- 8 granny smith apples
- 1/4 water
- 1/4 light brown sugar
- 2 all-purpose flour
- 1/2 ground cinnamon
- 2 Quaker Oats
- 1/2 light brown sugar
- 8 butter
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 350°.
2. 9x12 baking dish : spray with nonstick spray.
3. Filling:
4. Combine all filling ingredients in a large bowl. Stir until evenly coated.
5. Place evenly in bottom of baking dish.
6. Topping:
7. In a medium bowl, Combine all ingredients, mix well.
8. Sprinkle evenly over apple mixture.
9. Bake 30-35 minutes or until fruit it tender.
10. Serve warm with vanilla ice cream.
11. Notes: Baking time may vary depending on how thick you slice the apples.
12. UPDATE: 10/2011 I have made this recipe numerous times and always add more apples than the original recipe calls for. It bakes down quite a bit, kinda like an apple pie does. If you are short on apples, downsize your baking dish and use an 8x8 and pile the apples high!
13. if you add more apples, this will increase your baking time.
Title: Sticky Date Pudding With Caramel Sauce
Ingredients:
- 2 pitted dates
- 1 1/2 bicarbonate of soda
- 1 fresh ginger
- 90 butter
- 1 caster sugar
- 3 eggs
- 1 1/2 self-raising flour
- 1/4 ground cloves
- 1/2 mixed spice
- 100 creme fraiche
- 1 butter
- 1/3 soft brown sugar
- 3/4 golden syrup
Instructions:
1. Preheat oven to 180oC.
2. Grease and line the base of 23cm deep round cake tin.
3. Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat.
4. Add the bicarbonate of soda and ginger and leave to stand for 5 minutes.
5. Coarsley mash with a potato masher.
6. Cream together the butter, sugar and 1 egg.
7. Beat in the remaining eggs one at a time.
8. Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined.
9. Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle.
10. Cover with foil if over browning during cooking.
11. Leave to stand for 5 minutes before turning out onto a serving plate.
12. To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved.
13. Simmer uncovered, for about 3 minutes, or until thickened slightly.
14. Brush some sauce over the top and sides of the pudding until well glazed.
15. Serve immediately with the sauce and a dollop of cream.
Title: White Chocolate Orange Poppy Seed Cake
Ingredients:
- 1 poppy seed
- 1 boiling water
- 1 sugar-free instant white chocolate pudding mix
- 1 eggs
- 1
- 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and grease and flour a bundt pan.
2. Stir together poppyseeds and boiling water.
3. Add cake mix, pudding mix, orange extract, and oil.
4. Stir together and let mixture cool a minute before adding eggs.
5. Beat on high speed with an electric mixer for 4 minutes.
6. Mixture will seem quite thick, but be sure to thoroughly mix it.
7. Pour into the greased bundt pan and bake at 350 for 40-45 minutes, or until a toothpick inserted in the thickest part comes out clean.
Title: Cranberry Bread Pudding With Middle Eastern Flavors
Ingredients:
- 4 milk
- 3 eggs
- 1/2 sugar
- 1 vanilla extract
- 1/2 ground cardamom
- 1/2 ground cinnamon
- 1/4 ground ginger
- 2 orange zest
- 1 cranberry sauce
- 8 butter
- 2/3
- 1
- 2 -3
Instructions:
1. Preheat oven to 325 degrees.
2. Butter a baking dish large enough to hold 10 cups.
3. Whisk together milk, eggs, sugar(s), vanilla extract, spices, orange zest and orange blossom water.
4. Place half of the bread in the baking dish, spoon and spread the cranberry sauce on top; add the remaining bread cubes.
5. Slowly pour milk mixture over the bread. Allow to sit for 10 or 15 minutes before baking so bread absorbs the milk. (Fresh bread might need to sit only 5 minutes. Stale bread takes longer and might need a little periodic coaxing with a spoon to keep it under the milk.).
6. Dot the bread with butter.
7. Bake for about an hour (adding the almonds to the top the last 15 minutes) until puffed and golden and a knife inserted in the center comes out clean.
8. Servings are estimated.
9. Tasted good with a dollop of real whipped cream on top!
Title: Orchard Peach Cobbler
Ingredients:
- 5 sugar
- 1 1/2 margarine
- 6 flour
- 2 1/2 baking powder
- 2 milk
- 1 sugar
- 2 salt
- 1/2 cornstarch
- 2
Instructions:
1. Place peaches in buttered 13 by 9 inch baking dish. In mixing bowl cream butter and sugar. Add flour and baking powder alternatively with the milk. Mixture will be a sticky dough. Spread it evenly over the peaches, wetting the fingers often to help spread the dough.
2. In a separate bowl mix the topping ingredients. Pour this mixture evenly over the batter, then sprinkle 1/2 to 1 cup of hot water over the topping, just slighty wetting it. Bake at 375 for 1 hour, or until golden brown.
3. Serve warm with vanilla ice cream.
Title: Bakewell Tarts
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 cold water
- 3
- 1
- 1/3
- 2
Instructions:
1. Preheat oven to 350°.
2. Prepare cake mix: to the cake mix, add the water, oil and eggs and mix for 30 seconds at low speed to combine the ingredients. Then mix at medium speed for 2 minutes.
3. Set aside.
4. Prepare pie crust: Combine both packets of pie crust mix with 1/3 Cup cold water until pastry forms a ball. Flatten, then roll out on lightly floured surface.
5. Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of 24 muffin tins.
6. Place dough circles in bottom of muffin tins.
7. Top each circle with 1 tablespoons of jam.
8. Pour cake batter over jam so that cups are 3/4 full.
9. Bake in preheated oven till cake springs back when touched, 18 to 25 minute.
10. Let cool 10 minute in pans before removing to wire rack to cool completely.
Title: Pumpkin Polenta Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 pumpkin pie spice
- 1 cinnamon
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 light brown sugar
- 1 granulated sugar
- 3 eggs
- 1 canned pumpkin puree
- 1 polenta
- 1/3 milk
Instructions:
1. Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 10-inch angel food tube pan. For best results, have all ingredients at room temperature.
2. Sift together the flour, spices, baking powder, baking soda and salt; set aside. Using an electric mixer, preferably with a paddle attachment, beat the butter at medium speed until creamy and smooth. Add the brown and granulated sugars; beat until light. Add the eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low; add the pumpkin puree and polenta. Add the flour mixture to the pumpkin mixture alternately with the milk, ending with the dry ingredients, and stir just until well blended. Pour the batter into the prepared pan, spreading it evenly.
3. Bake for 55 to 65 minutes, or until a cake tester comes out free of raw batter. Remove the pan from the oven and place on a wire rack. Let the cake cool in the pan for about 10 minutes. Invert the cake onto the wire rack; remove the cake pan. Let the cake cool completely before slicing.
Title: Mouth-Watering Macaroons
Ingredients:
- 2 sugar
- 1/2 honey
- 3 vanilla extract
- 1 unbleached flour
- 1 unsweetened dried shredded coconut
- 1/3
- 3
Instructions:
1. Beat egg whites until starting to expand but still soft.
2. Add sugar, honey, and extracts.
3. Beat at high speed until very stiff peaks form about 8-10 minutes.
4. Fold in flour and coconut by hand.
5. Drop on well-buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a star tip#2.
6. Bake at 375 degrees for about 10 minutes or until golden.
7. Let cool for a minute, then carefully remove to a rack to cool.
8. Variations: For cocomacs, add 1 additional tablespoon honey to egg white.
9. Then fold in 1/2 cup unsweetened cocoa with the flour.
10. Dip the bottoms of cooled macaroons in melted semisweet chocolate, drying upside down on a rack.
11. Sandwich two dipped macaroons together to make a"macwich.
12. ".
13. If you can only find sweetened coconut, reduce the amount of sugar in the recipe to 1/4 cup.
Title: Peanut Butter Chocolate Pudding
Ingredients:
- 2 milk
- 2 chunky peanut butter
- 1 instant chocolate pudding mix
- 1
Instructions:
1. In a small bowl, mix 2 tbsp milk with the peanut butter until smooth.
2. Fold in 3/4 cup whipped topping; set aside.
3. In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes.
4. Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding.
5. Garnish top with remaining whipped topping.
Title: Jam & Cream Cheese Filled Turnovers
Ingredients:
- 2 frozen puff pastry
- 3/4 cream cheese
- 3/4 egg
- 1 water
- 1 sugar
- 1 1/2
Instructions:
1. Preheat oven to 425°.
2. On lightly floured surface, roll out each sheet of pastry into a 12-inch square.
3. Cut each into four 6-inch squares; place 1 1/2 tbsp cream cheese in center of each square, then place 1 1/2 tbsp of jam.
4. Brush edges of each square with water. Fold the squares in half diagonally to form triangles, pressing edges together firmly. Press edges with tines of a fork to seal well.
5. Arrange turnovers on a dampened baking sheet; brush with egg wash.
6. With sharp knife, cut several slits in the top of each turnover.
7. Sprinkle with the sugar, bake them in the upper third for 12-15 minutes or until puffed& golden.
8. Serve warm!
Title: Festive Coconut Cream Puff
Ingredients:
- 1 water
- 1/2 margarine
- 1 1/2 sugar
- 1 all-purpose flour
- 4 eggs
- 1 vanilla extract
- 5 coconut pudding mix
- 2 milk
- 1 heavy cream
- 2 bananas
- 1 1/2 frozen strawberries
- fresh strawberries
Instructions:
1. Preheat oven to 400. On large greased and floured baking sheet, draw circle, using the bottom of 9-inch pie plate as guide.
2. To make cream puffs, in medium saucepan, bring water, margarine and sugar to a boil. Blend in flour, stirring rapidly until mixture leaves sides of pan and forms a ball. Remove from heat. Beat in eggs, one at a time, until well mixed. Stir in vanilla.
3. Drop 1/4 cup mixture on circle on baking sheet; repeat with remaining batter, placing puffs side-by-side to form ring. Bake 35-40 minutes or until puffed and golden. Turn off oven; let stand in oven 10 minutes. Remove ring from baking sheet; cool on wire rack in draft-free place.
4. For filling, in medium bowl, combine instant pudding, milk and heavy cream. Beat at medium speed of electric mixer for 4 minutes; beat at high speed for an additional 1 minute. Chill 1 hour.
5. Carefully cut cooked cream puff ring horizontally in half; set top aside. Mix bananas into prepared pudding, spoon into bottom of ring; top strawberries. Replace top; sprinkle with confectioner's sugar. If desired, fill center of ring with fruit pieces. Chill until ready to serve.
Title: Paleo Coffee Cake
Ingredients:
- 1 sea salt
- 1/2 ground cinnamon
- 1 eggs
- 8 baking soda
- 1 yoghurt
- 125 unsalted butter
- 5 coconut oil
- 1/2 honey
- 1 vanilla extract
- 1 1/2 pecans
- 2 cashews
- 4 cinnamon
- 4 honey
- unsalted butter
- coconut oil
Instructions:
1. Preheat oven to 325ºF and adjust rack to middle position. Place all the batter ingredients in a food processor or blender and blend until smooth. Pour batter into a buttered 8 x 8 - inch baking dish. Wipe out food processor bowl with a paper towel or cloth. Place nuts, cinnamon, honey and butter in the bowl of a food processor. Pulse until nuts are coarsely chopped and ingredients bind together. Drop spoonfuls of topping over batter and then using a butter knife, swirl the topping into the top layer of the batter. Bake for 40-45 minutes until golden brown.
2. Let cool for 20 minutes. Cut and serve. Coffee cake is best served the day it is prepared.
Title: Chewy Chocolate Chunk Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1 unsalted butter
- 3/4 sugar
- 3/4 brown sugar
- 2 1/2 light corn syrup
- 2 eggs
- 2 1/2 vanilla extract
- 2 3/4
Instructions:
1. Preheat oven to 350 F and grease 3 cookie sheets.
2. In a large bowl sift together flour, tartar, baking soda, and salt. In another bowl beat together butter and sugar, then beat in brown sugar and corn syrup untill well blended. Beat in eggs one at a time and then vanilla. Gradually beat in the flour mixture. Stir in chocolate chunks.
3. Chill dough for at least 30 minutes! Drop dough by tablespoon onto greased cookie sheets and bake for 9-12 minutes.
Title: Sugar Free Lemon Ice Box Pie
Ingredients:
- 1 sugar-free vanilla pudding
- 1 milk
- 1 1/2 Cool Whip
- 12 graham cracker crust
- 9
Instructions:
1. Mix pudding, Crystal Lite and milk with mixer til starts to get thick.
2. Fold in Cool Whip.
3. Pour in graham cracker crust.
4. Refrigerate til set.
5. Many other flavors to choose . Strawberry is also great.
Title: Almond Cream Cheese Glaze
Ingredients:
- 4 butter
- 6 cream cheese
- 1/3 Amaretto
- 1/2 powdered sugar
Instructions:
1. Place all in a food processor and pulse till smooth.
2. Drizzle or spread on whatever you like.
Title: Chocolate Cappuccino Cake
Ingredients:
- 1 plain yogurt
- 1/2 milk
- 1 eggs
- 3 coffee
- 2 cinnamon
- 1/2 chocolate chips
- 1 powdered sugar
- cinnamon
Instructions:
1. Preheat oven to 350.
2. In a bowl combine yogurt, milk, cake mix, eggs, coffee and cinnamon, mix well.
3. Stir in chocolate chips and pour batter into prepared cake pan (greased and lightly floured).
4. Bake according to directions on package.
5. When cake is cool, sprinkle with powdered sugar mixed with a little cinnamon and cocoa powder.
Title: Graham Crackers - Alton Brown
Ingredients:
- 1/8 cinnamon
- 1/2 baking soda
- 1/2 kosher salt
- 3/4 baking powder
- 1 7/8 all-purpose flour
- 3 dark brown sugar
- 8 3/8 unsalted butter
- 3 molasses
- 2 1/4 vanilla extract
- 3
- 1/2
Instructions:
1. In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
2. Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
3. Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one). Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one). Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.
Title: Berries, Basil, and Balsamic
Ingredients:
- 3 berries
- 4 fresh basil
- 1
- 3
Instructions:
1. Use strawberries, blackberries, blueberries, and rasberries. Wash berries. Cut up strawberries. Mix berries.
2. Cut up basil and mix with berries.
3. Mix 3 tbsp balsamic syrup with berries and basil.
4. Put in 3 individual bowls. Put whipped cream on top. Drizzle some balsamic syrup over whipped cream. And add shaved chocolate.
5. Note: If you can't find balsamic syrup you can make it by reducing balsamic vinegar with a little sweetener.
Title: Best Ever Sugar Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Cream the butter and sugar.
2. Add the egg and beat until fluffy.
3. Blend in the vanilla.
4. Sift in the flour, baking powder and salt.
5. Mix until combined.
6. Wrap the dough in plastic wrap and chill 1 hour.
7. Preheat the oven to 350.
8. On a floured surface, roll half of the dough to 1/8-inch thick.
9. Cut shapes using cooking cutters.
10. Bake on a greased baking sheet for 8 minutes.
11. Do not allow them to brown.
12. Decorate.
Title: Lemon Loaf
Ingredients:
- 1/2 margarine
- 1 unsalted butter
- 1 1/2 white sugar
- 2 flour
- 1 eggs
- 1 baking powder
- 1/2 salt
- 2 milk
- lemons, zest of
Instructions:
1. Cream the margarine/butter.
2. In separate bowl combine white sugar, flour, baking powder, and salt.
3. Add eggs to creamed margarine, (use electric mixer and whip).
4. Gradually add dry ingredients alternating with milk.
5. Line a loaf tin with parchment paper and then pour in mixture.
6. Bake at 350°F for 45 minutes to 1 hour.
7. For icing, combine 1/4 cup white sugar with juice of 2 lemons.
8. Spoon over loaf while still warm--first poking some holes with a fork or cake tester.
Title: Chocolate Chip Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 pure vanilla extract
- 2 flour
- 1/4 cornstarch
- 1/2 sugar
- 1
Instructions:
1. Beat butter, brown sugar and vanilla thoroughly using electric mixer. Gradually blend in flour and cornstarch. Add chips.
2. Form into 1-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass into sugar and press down on each cookie to flatten. Press center of each cookie with tip of a teaspoon.
3. Bake in preheated 300 degree F oven for 25 to 30 minutes, or till bottoms begin to brown.
4. Cool for 5 minutes; remove to a wire rack to cool completely.
Title: Supreme Strawberry Cake
Ingredients:
- 1 water
- 1 1/4 cream cheese
- 1/3 powdered sugar
- 3 vanilla extract
- 1 frozen strawberries
- 1
Instructions:
1. Prepare cake mix according to package directions using water, vegetable oil and egg whites.
2. Icing:.
3. With electric mixer beat cream cheese and powdered sugar until well blended. Fold in cool whip and add vanilla extract. Spread over prepared cake.
4. Top with strawberries and place in freezer until about 15 minutes before serving.