lumicero/recipes-ing2inst huggingface dataset:
Title: Picarones
Ingredients:
- 1 sweet potato
- 1 squash
- 1 flour
- 3 fresh yeast
- 2 cinnamon sticks
- 4 cloves
- 2 anise seed
- 3 sugar
- 1 salt
- 2 eggs
- 2 dark brown sugar
- 2 white sugar
- 4 cloves
- 2 cinnamon sticks
- 2 allspice
- 1 water
- 4
Instructions:
1. Fill water in a large pan with cinnamon, clove, and aniseed. Boil for 10 min, and strain reserving water.
2. Cook sweet potatoes and squash in the reserved water until tender.
3. Remove pan and force through a strainer.
4. Reserve 2 cups of cooking liquid and allow to cool.
5. In a small bowl, combine yeast, sugar and reserved cooking liquid.
6. Set aside for 15 minutes.
7. Place strained sweet potatoes and squash in a large bowl. add salt, yeast mixture and eggs; stir until combined.
8. Fold in flour and continue stirring until soft and smooth and elastic dough is formed.
9. Cover with a damp cloth and leave dough to rise for 1 hour.
10. Heat oil in a large skillet until hot. Take a small quantity of dough and form a ring.
11. Fry in hot oil until golden on both sides. Repeat until all is used.
12. Drain on paper napkins.
13. Syrup:
14. combine sugar, clove, cinnamon, orange peel, allspice and water in a medium saucepan.
15. Bring to boil over low heat until mixture thickens to a syrup.
16. It will take around 20-25 minutes.
Title: Kentucky Bourbon Balls
Ingredients:
- 1/2 butter
- 1 powdered sugar
- 1/4 Bourbon
- 1 pecans
- 4 bittersweet chocolate
- 4
Instructions:
1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Stir in bourbon. Knead until mixture is blended and does not stick to hands; knead in pecans. Refrigerate 1 to 2 hours. Shape into 1-inch balls. Chill at least 8 hours.
2. Place semisweet and bittersweet chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Working quickly, dip each ball into melted chocolate. place on wax paper to cool. Store in refrigerator.
Title: Marshmallow Frosting
Ingredients:
- 4 white sugar
- 1 brown sugar
- 1 salt
- 1 vanilla extract
Instructions:
1. Place all ingredients except the vanilla essence into a bowl which you can place over a pot of simmering water.
2. {You could use a double boiler here instead}.
3. Whisk the egg white mixture constantly over simmering water until the sugar dissolves and the mixture is hot to the touch. {It takes around 5 minutes}.
4. Pour the mixture into a bigger bowl and beat with an electric mixer for 3 minutes. {Add the vanilla while beating}. After 3 minutes, the mixture will be lovely and fluffy.
5. {I used my Kitchen Aid food mixer}.
6. I love using disposable piping bags – {or you could even use a plastic bag} without a nozzle, I simply piped straight out the end of the piping bag directly onto the cupcakes.
Title: Chocolate Raspberry Cupcakes
Ingredients:
- 1/2 soymilk
- 1 vanilla extract
- 2 all-purpose flour
- 2 1/4 baking powder
- 1 salt
- 1/2 sugar
- 1 2/3 applesauce
- 2/3 fresh raspberry
- 2/3
- 1/3
Instructions:
1. Preheat the oven to 350°F.
2. Beat the butter substitute, sugar, and vanilla with an electric mixer until fluffy, about 3-5 minutes, in a large bowl.
3. Mix the flour, baking powder, and salt in a separate bowl.
4. Add dry ingredients to butter mixture. Mix until blended. Stir in the soy milk.
5. Beat for 30 sec­onds on low speed. Turn the mixer up to medium speed and beat for 2 minutes.
6. Add applesauce. Beat for 2 more minutes.
7. Fold in the crushed cookies and raspberries.
8. Fill lined or greased cupcake tin three-quarters full. Bake for 20 min­utes or until a toothpick inserted in the center of cupcakes comes out clean.
9. Cool completely before frosting.
Title: Strawberry Almond Chocolate Layer Torte
Ingredients:
- 10 granulated sugar
- 1 1/2 brewed coffee
- 2/3 vanilla
- 1 flour
- 1/2 cocoa powder
- 1 baking soda
- 2/3 salt
- 1 fresh strawberries
- 1/2 heavy whipping cream
- 1 powdered sugar
- 1/2 cocoa powder
- 1 fresh strawberries
- 1/2
- 1/4
- 2
- 1/4
- 6
Instructions:
1. Coat the bottom of three 9-inch cake pans with nonstick cooking spray and line with waxed paper; coat paper with cooking spray and dust with a little flour.
2. Let egg whites stand in mixing bowl at room temperature for 30 minutes. Beat on medium speed until soft peaks form.
3. Gradually beat in sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
4. Combine coffee and extracts.
5. Sift flour, cocoa, soda, and salt together three times.
6. Fold coffee mixture and flour mixture alternately into egg mixture.
7. Spread batter into prepared pans and bake for 10-15 minutes at 375 degrees, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan before inverting onto wire racks, peeling off paper, and cooling completely.
8. Gently mash strawberries in a mixing bowl; stir in almond extract and fold in whipped topping.
9. Place one cake layer on serving platter and top with half of filling; repeat layers and top with remaining cake layer.
10. Beat cream in small mixing bowl until it begins to thicken.
11. Combine powdered sugar and cocoa, add to cream, and beat until stiff peaks form.
12. Frost top of cake with whipped cream, and garnish with almonds and sliced strawberries; chill for at least one hour before serving and refrigerate any leftovers.
Title: Tipsy Jello Pudding Trifle
Ingredients:
- 1/4 ladyfinger
- 1 sherry wine
- 1 red wine
- 1 boiling water
- 2 Jello gelatin
- 2 prepared vanilla pudding
- 1 vanilla bean
- 1 heavy whipping cream
- 2 powdered sugar
- 1 pure vanilla extract
Instructions:
1. Line the bottom and sides of a trifle dish or large cut-glass bowl with the ladyfingers. Sprinkle them generously with the sherry.
2. Prepare the jell-o gelatin as per package directions, using red wine for the cold water. Refrigerate for 1 to 1 1/4 hours or until thickened. Then stir in half of the peaches. Pour into trifle dish and refrigerate 4 hours or until firm.
3. Meanwhile prepare the pudding according to package directions (at this stage you can add the vanilla bean seeds, if desired); spread over the gelatin.
4. Arrange the remaining sliced peaches on top of the pudding.
5. Whip the cream with the powdered sugar and vanilla (for best results, use a chilled bowl and beaters) until stiff peaks form; spread evenly on top of the trifle.
6. Cover and chill until serving time (up to 24 hours).
7. Just before serving, sprinkle the top with colored nonpareils, if desired.
8. Note: Do not use fresh or frozen pineapple or certain other fresh or frozen fruits, as the enzymes will prevent the gelatin from setting properly--canned fruits are fine (see the side of the jell-o gelatin box for a list of fruits not to use).
Title: Blackberry Cake
Ingredients:
- 1 raspberry gelatin powder
- 1 black cherry gelatin
- 1 milk
- 1/2 eggs
- 4 fresh blackberries
- 1 frozen blackberrie
- 1 flaked coconut
- 1 pecans
- 1/2 butter
- 1 confectioners' sugar
- 4 -5 milk
- 1/2 fresh blackberries
- 1/2 frozen blackberrie
- 1/2 flaked coconut
- pecans
Instructions:
1. In a large mixing bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition.
2. Fold in the blackberries, coconut and pecans.
3. Pour into three greased 9- inches round baking pans.
4. Bake at 350 for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Cool for 10 minutes before removing to wire racks to cool completely.
6. For icing, cream butter in a small mixing bowl.
7. Add sugar and milk; beat until icing achieves desired consistency.
8. Stir in the blackberries, coconut and pecans.
9. Spread icing between layers and over the top and sides of cake.
10. Yield: 12-16 servings.
11. **NOTE**.
12. Substitute the gelatin and blackberries with your desired flavor. I have done strawberry (my FIL's favorite) and other flavors as well.
Title: Peaches in Port
Ingredients:
- 6 sugar
- 4 lemon juice
- 1 port wine
- 1/2 heavy cream
- 1/2 salt
- 1 confectioners' sugar
- 1
Instructions:
1. Sprinkle peach slices with sugar and mix thoroughly.
2. Add lemon juice and wine.
3. Chill 1 to 3 hours or overnight.
4. Whip cream with salt and confectioners' sugar.
5. Spoon peaches and juice into individual dishes.
6. Serve with a dollop of whipped cream.
Title: Gingerbread Men from a Cake Mix
Ingredients:
- 18 1/4 all-purpose flour
- 1/2 eggs
- 2 dark molasses
- 1/3 ground ginger
- 1/3 raisins
- 2
Instructions:
1. Combine cake mix, flour, eggs oil and molasses and ginger in a large bowl. Stir until thoroughly blended (mixture will be soft).
2. Refrigerate 2 hours.
3. Preheat oven to 375°.
4. Roll dough to 1/4-inch thickness on lightly floured surface.
5. Cut with gingerbread man cookie cutter. Place cutout cookies 3 inches apart on ungreased baking sheets.
6. Decorate as desired using raisins or candies.
7. Bake at 375° for 8-10 minutes or until edges start to brown.
8. Remove immediately to cooling racks.
9. Cool completely.
10. Store in an airtight container.
Title: Pears and Cream
Ingredients:
- 1 graham cracker pie crust
- 2 instant vanilla pudding
- 1 powdered milk
- 2/3 water
- 1/2 vanilla extract
- 1/4 Cool Whip
- 1
Instructions:
1. Drain pears, reserving liquid, and coarsely chop. Toss into pie crust.
2. Add enough water to pear juice to equal 1 cup liquid. Combine pudding mix and dry milk powder, stir in the juice and mix well. Stir in the extract, jam and 1/4 cup cool whip. Spread over the pears.
3. Refrigerate 30 minutes. Top with remaining cool whip. Can sprinkle some graham cracker crumbs over top if you like.
Title: Chocolate Dessert
Ingredients:
- 6 milk
- 4 sugar
- 11 unflavored gelatin
- 6 eggs
- 5 vanilla essence
- 1
- 500
Instructions:
1. Fire place milk, chocolate and sugar until it boils, lower the heat and let it rest. Add the beaten egg yolks and set on fire again until it thickens slightly.
2. Remove from heat and add dissolved gelatin, the cream and vanilla. Leave in the refrigerator until thickens, when you remove from the refrigerator, garnish with English cream or meringue made with egg whites beaten.
Title: Chocolaty Cherry Biscotti
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 brown sugar
- 1/2 butter
- 3/4 eggs
- 1/4 vanilla extract
- 2 dried cherries
- 1/2 dried cherries
- 1
Instructions:
1. Pre-heat oven to 325º F. Grease baking sheet.
2. Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir (the chips may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted).
3. Combine flour, cocoa, baking powder and salt in small bowl.
4. Beat sugar and butter in large bowl until light and fluffy.
5. Add eggs and vanilla extract; beat until combined.
6. Stir in melted chocolate.
7. Gradually stir in flour mixture.
8. Stir in cherries and 1 cup chips.
9. Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.
10. Bake for 40 minutes or until slightly firm to the touch and cracked on top. Cool on baking sheet for 10 minutes.
11. Slide log onto cutting board and cut each log into 12, 3/4-inch slices. Return to baking sheet cut side down.
12. Bake, turning once, for 20 minutes or until firm.
13. Remove to wire rack to cool completely.
14. Place remaining 1/3 cup chocolate chips in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead.
15. Cut a tiny corner from bag and drizzle over cooled biscotti.
16. Let stand until drizzle is set.
17. Store in tightly covered container at room temperature.
Title: Cookies and Cream Cheesecake Bars
Ingredients:
- 1 unsalted butter
- 4 cream cheese
- 24 granulated sugar
- 3/4 sour cream
- 3/4 vanilla extract
- 1 salt
- 1/2 eggs
- 3
Instructions:
1. Preheat oven to 325. Line 9 x 13 pan with foil, leaving a 2 inch overhang on two sides.
2. Make the crust: Place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter and stir with a flexible spatula until all crumbs are moistened. Place the cookie crumb mixture in the lined pan and press firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling.
3. Snap the rest of the Oreos in half, put them in the food processor and pulse a few times, just until the cookies are roughly chopped.
4. Make the filling: In a large bowl, on medium speed,mix the cram cheese and sugar until well blended, about 2 minutes. Scrape down the sided and bottom ofthe bowl and beat again until uniform.
5. Beat in the sour cream, vanilla and salt. Scrape down the bowl andmix again.
6. Add the eggs, one at a time, beating well after each addition. After beating in the last egg, scrape down the bowl and beat one more time to make sure the mixture is fully combined.
7. Stir in the chopped Oreos.
8. Pour the cream cheese mixture over the baked cookie crust, smooth out the top and bak for 40 minutes, until the filing is set aroundt he edges but still slightly wobbly inthe center when you gently shake the pan.
9. Remove the pan to a wire rack to cool to room temperature, about 1 hour.
10. When cool, cover it with foil and refrigerate until wellc hilled, at least 3 hours.
11. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef's knofe to cut the cheesecake into bars, rinsing off the knife in hot water and wiping it dry between each cut.
12. Keep refrigerated until ready to serve.
Title: Chocolate Cake Caramel Bars
Ingredients:
- 50 evaporated milk
- 1/3 butter
- 1 evaporated milk
- 3/4
- 1/3
- 1
Instructions:
1. Melt first 2 ingredients together over low heat.
2. In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture.
3. Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls.
4. Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.
Title: Mississippi Mud Cupcakes
Ingredients:
- 1 pecans
- 1 butter
- 4 sugar
- 2 all-purpose flour
- 1 1/2 eggs
- 1/2 vanilla extract
- 4 salt
- 1 miniature marshmallows
- 3/4
- 1
Instructions:
1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8-10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Spoon batter evenly into 24 paper-lined muffin cups.
5. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use.
6. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
Title: Tender Sour Cream Banana Cake
Ingredients:
- 1 1/4 white sugar
- 1/2 butter
- 2 eggs
- 1 baking soda
- 1/4 sour cream
- 1 banana
- 1 1/2 cake flour
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x9 inch pan.
3. Dissolve baking soda in the sour cream.
4. In a large bowl, cream butter and sugar until light.
5. Add eggs and beat well.
6. Add sour cream/baking soda mixture, mashed bananas and vanilla stir to combine.
7. Add cake flour and mix well.
8. Pour batter into a 9x9 inch pan and bake at 350 degrees for 45 minutes or until done.
Title: Aunt Betty's Famous Pie Crust
Ingredients:
- 3 flour
- 1 vegetable shortening
- 2 vegetable shortening
- 1 salt
- 1 egg
- 1 vinegar
- 5 water
Instructions:
1. Blend flour, shortening and salt.
2. In a seperate bowl beat in egg, vinegar and water until fluffy. Add to the flour mixture.
3. Use immediately or wrap in waxed paper and refrigerate. Will keep in refridgerator for almost 2 weeks. Before using refrigerated dough, allow to come to room temperature.
Title: Apple Butterscotch Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 sugar
- 1/2 eggs
- 2 tart apples
- 2 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine flour,baking powder, baking soda,salt, and cinnamon.
3. Add the oil,sugar and eggs to the dry ingredients,stir until just combined.
4. Then mix in the apples,pecans, and 1/4 of the chips.
5. Pour batter into an greased 8 inch square pan,and sprinkle remaining chips over the top.
6. Bake at 350 degrees for 40 to 45 ( I suggest 35 minutes ) or until a toothpick comes out clean.
Title: Just a Darn Good Pie
Ingredients:
- 2 cream cheese
- 2 sweetened condensed milk
- 1 bananas
- 4 heavy cream
- 1 pecans
- 2
- 1
- 6
Instructions:
1. Pre-bake pie shells. Cool them completely.
2. Beat cream cheese in a large bowl with electric mixer until smooth.
3. Mix in condensed milk.
4. Spread into shells, wrap in plastic wrap, and place into the freezer until firm (2-3 hours).
5. Arrange bananas over filling. Spread pineapple over bananas.
6. Beat cream until stiff peaks form. Spread over fruit.
7. Sprinkle on pecans and drizzle with chocolate syrup.
8. Chill in refrigerator one hour before serving.
Title: Poached Pears in Australian Shiraz
Ingredients:
- 6 bartlett pears
- 750 red wine
- 1 sugar
- 3/4 lemon, juice and zest of
- 1 ginger
- 1 cinnamon stick
Instructions:
1. Place the pears in a saucepan then pour over the red wine, sugar and port. Add the juice and zest of the lemon, ginger and the cinnamon stick then bring to the boil.
2. Simmer in the red wine mixture until the pears are bright red and almost tender, about 20 minutes. Carefully remove the pears from the liquid, then boil the pear liquid until it has reduced and is syrupy.
3. Return the pears to the syrup and allow the mixture to cool until ready to serve.
Title: Two-Tone Chocolate Raspberry Cheesecake
Ingredients:
- 1 frozen raspberries
- 1/2 sugar
- 24 cream cheese
- 1 sweetened condensed milk
- 1 vanilla
- 4 eggs
- 6 chocolate chips
Instructions:
1. Combine raspberries and sugar in a dish and set aside.
2. In a large mixing bowl, cream together cream cheese, sweetened condensed milk, vanilla and eggs and divide the mixture in half.
3. In a microwave, melt the chocolate chips.
4. In one half, add the melted chocolate chips and put into a graham cracker crust. In the other half, fold in the raspberry mixture and pour on top of the chocolate layer.
5. Bake at 350 for 25 - 30 minutes or until the top is a light brown color.
6. Before serving, top with fresh raspberries and chocolate shavings.
Title: Grilled Fruit With Spiced Chai Syrup
Ingredients:
- 1/2 water
- 1 tea bag
- 3/4 honey
- 5 black peppercorns
- 1 cinnamon stick
- 1 star anise
- 2 cardamom pods
- 1 fresh ginger
- 2 whole cloves
- 4 bananas
Instructions:
1. For the syrup: In a small saucepan, boil 1/2 cup water. Turn off heat, add tea-bag and brew tea, leaving bag in the water until cool and tea is very dark. Remove tea-bag, squeezing out excess tea. Add honey and all of the spices. Bring liquid to a boil, then reduce heat and simmer 5 to 7 minutes, or until liquid has slightly reduced and you are left with 1 cup of liquid. Remove from heat and cool for half an hour. Using a fine-meshed sieve or tea brewer, strain out whole spices. Syrup should be thinner than honey, but still have body. This may be made in advance.
2. For the bananas: Preheat grill or grill pan sprayed with cooking spray over medium-high heat. Slice bananas in half lengthwise. Grill fruit until slightly softened and light grill marks form, about 2 to 3 minutes per side. Place 2 banana halves on a dessert plate and drizzle with 2 tablespoons syrup.
Title: Fresh Cranberry and Cream Salad
Ingredients:
- 1 fresh cranberries
- 2 sugar
- 1 red seedless grapes
- 1 crushed pineapple
- 1/2 pecans
- 1/2
Instructions:
1. The night before, soak chopped cranberries in sugar in a large bowl.
2. The next day, add grapes, crushed pineapple and pecans.
3. Whip cream until stiff.
4. Add whipped cream shortly before serving.
Title: Almond Torte With Mocha Whipped Cream Frosting
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 flour
- 2 baking powder
- 2 1/2 amaretto liqueur
- 1 -2
Instructions:
1. Preheat oven to 350 F (180C).
2. Prepare 2 8 inch (20cm) round cake pans by greasing them and lining them with waxed paper cut to fit.
3. In a blender combine the eggs and sugar at high speed until smooth. Add almonds and blend until they are very finely ground. Add flour and baking powder and blend until combined.
4. Pour the batter into the prepared cake pans and bake at 350F (180C0 for about 15 minutes or until lightly browned.
5. Let cakes cool (about 5 min) before removing from the pans. Let cool completely before icing.
6. Optional to pour 1-2 T amaretto liqueur on bottom layer for decadence.
Title: Creamy Baked Rice Custard
Ingredients:
- 2 milk
- 1/2 short-grain rice
- 2 eggs
- 2 salt
- 1 sugar
- 1 vanilla essence
- 1/2 nutmeg
- 1
Instructions:
1. .Heat milk and cream in pot.
2. Add washed rice, simmer 20 minutes.
3. Mix eggs, yolk, sugar, salt and vanilla in a jug.
4. Remove rice from heat and pour a little into egg mixture.
5. Stir constantly and add a little more.
6. Pour this mix back into rice pot.
7. Stir till sugar dissolved.
8. Put a 5 cup dish into a roasting pan, pour in custard.
9. Sprinkle nutmeg over.
10. Pour hot water into roasting pan to come 1/2 way up sides of dish.
11. Bake at 160 C for 30 - 40 minutes or till knife inserted comes out clean.
Title: Granny's Fruit Loaf
Ingredients:
- 3/4 sugar
- 12 apricots
- 4 egg
- 1 1/4 self-raising flour
- 1
- 2
Instructions:
1. Soak the apricots, sugar and dried fruit overnight in the cold tea.
2. Stir in morning.
3. Add egg and flour.
4. Bake 1 1/4 hours at 350°F.
Title: Gingersnaps
Ingredients:
- 1 unsalted butter
- 1 dark brown sugar
- 1/2 granulated sugar
- 2 corn syrup
- 1 vanilla extract
- 1 egg
- 2 3/4 all-purpose flour
- 1/2 kosher salt
- 1 1/4 baking soda
- 2 ground ginger
- 3 flour
Instructions:
1. Heat oven to 375 degrees. Line 2 baking sheets with parchment paper or aluminum foil. With an electric mixer on medium high, beat with butter, brown and granulated sugars, corn syrup and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add final ground ginger and flour.
2. Divide the dough into 2 portions. Wrap in plastic. Freeze for 1 hour. On a floured surface roll the dough out 1/4 inch thick. Cut into 2 inch squares. Bake for 8 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to wire racks to cool completely. Sprinkle with confectioners' square.
Title: Soft As Silk Italian Cream Cake
Ingredients:
- 1/2 margarine
- 2 butter
- 1 sugar
- 5 cake flour
- 2 baking soda
- 1 buttermilk
- 1 vanilla extract
- 1 coconut
- 5 pecans
- 1 margarine
- 1 butter
- 1/4 cream cheese
- 1 confectioners' sugar
- 1 pecans
- 1
Instructions:
1. Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy.
2. Add egg yolks, beat well.
3. Sift in flour and soda; mix well.
4. Add buttermilk and 1 tsp vanilla; mix well.
5. Fold in egg whites, coconut and 1 cup pecans.
6. Pour into 3 greased and floured 8" round cake pans.
7. Bake at 350 degrees for 15 to 20 minutes or until cakes test done.
8. Remove to wire rack to cool.
9. Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well.
10. Stir in 1 tsp vanilla and 1 cup pecans.
11. Spread between layers and over top and sides of cake.