lumicero/recipes-ing2inst huggingface dataset:
Title: Vegan Chocolate Chip Avocado Chocolate Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 sea salt
- 2/3 cocoa powder
- 1/4 coconut oil
- 1/3 granulated sugar
- 1/2 brown sugar
- 1 vanilla extract
- 1/3 chocolate chips
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
3. In another bowl, with a stand or hand mixer, beat the coconut oil, 1/4 cup avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add the vanilla extract.
4. Keep the mixer on low and add half of the flour mixture. Add the milk and then add the rest of the flour mixture. Mix until dough is formed. Stir in the chocolate chips using a wooden spoon.
5. Using your hands or a spoon form cookie dough into tablespoon balls and place on baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula.
6. Bake cookies for approximately 10 minutes. Let the cookies cool on the baking sheet for two minutes then transfer to a wire cooling rack.
Title: Kristi's Italian Bakery Butter Cookies (Now Gluten Free!!)
Ingredients:
- 1/2 unsalted butter
- 1/4 powdered sugar
- 3 eggs
- 1/4 vanilla extract
- 1/4 potato starch
- 1 arrowroot
- 1/16 tapioca starch
- 1/16 cornstarch
- 1/8 baking powder
- 1/16 salt
- 1/8 xanthan gum
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
3. With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
4. Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
5. Bake for 10 to 15 minutes, or until edges begin to brown.
6. Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
7. Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.
Title: Touchdown Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1
Instructions:
1. Preheat oven to 350°F
2. Grease and flour 10-inch round cake pan.
3. Prepare cake according to package directions for basic recipe.
4. Bake at 350°F 45 to 50 minutes or until toothpick inserted in center comes out clean.
5. Cut cake and remove 2-inch slice from center.
6. Arrange cake as shown.
7. Spread chocolate frosting on sides and top of cake.
8. Make white frosting laces on football, using decorating gel.
Title: Italian Cream Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 table salt
- 2 sugar
- 1 1/2 unsalted butter
- 6 eggs
- 2 hazelnut syrup
- 1 1/2 vanilla extract
- 1 buttermilk
- 2 sweetened flaked coconut
- 1 hazelnuts
- 16 cream cheese
- 1 1/2 unsalted butter
- 3 hazelnut syrup
- 3 heavy cream
- 1 powdered sugar
Instructions:
1. Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
2. Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
3. cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
4. Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
5. Icing:.
6. Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.
7. Garnish with shredded coconut and hazelnuts.
Title: Dreamy Cappuccino Dessert
Ingredients:
- 2 milk
- 2 instant coffee
- 1 fat-free sugar-free instant vanilla pudding mix
- 1/8 ground cinnamon
- 1 Cool Whip
- 1/4 chocolate-covered coffee beans
Instructions:
1. Mix milk, coffee and dry pudding mix in a medium bowl with a wire whisk for 2 minutes or until blended.
2. Pour into individual dessert dishes and refrigerate for at least 1 hour or until ready to serve.
3. Fold cinnamon into whipped topping. Top each serving with a dollop of Cool Whip and a sprinkle of coffee beans!
Title: Cranberry-Nut Loaf
Ingredients:
- 2 1/2 baking mix
- 1/2 brown sugar
- 1/2 half-and-half
- 2 milk
- 1 1/2 eggs
- 1/2 fresh cranberries
- pecans
Instructions:
1. Set oven to 350°F.
2. Grease a 8x4-inch loaf pan.
3. In a large mixing bowl, mix together baking mix, brown sugar, milk and beaten eggs just until moistened.
4. Fold in cranberries and nuts.
5. Spoon into prepared loaf pan.
6. Bake for 45-60 minutes, or until cake test done.
Title: Pumpkin Peanut Butter Pie
Ingredients:
- 20 pumpkin
- 16 brown sugar
- 3/4 creamy peanut butter
- 1/2 eggs
- 3 half-and-half
- 1 1/2 vanilla
- 1/4 nutmeg
- 2 salt
- 1/2
- 1/4
- 1
Instructions:
1. Bake crust according to package directions then chill crust for 30 minutes. For filling – mix 1st 3 ingredients in large bowl. Blend in eggs, one at a time.
2. Stir in half and half, southern comfort, vanilla, nutmeg and salt.
3. Preheat oven to 425 degrees. Pour filling into prepared pie crust.
4. Bake 20 min; reduce oven temp to 350 degrees. Continue baking for 50 min or until filling is set.
5. For pastry leaves – cut out rolled –out dough, using leaf shaped cookie cutter. Brush leaves with beaten egg yolk and bake on cookie sheet for 5 minutes. Cool leaves before decorating pie.
Title: Pecan Shortbread Cookie Pie Crust
Ingredients:
- 20 butter
- 5
Instructions:
1. Preheat oven to 350.
2. Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin.
3. Add melted butter and mix until combined.
4. Press into bottom and sides of a nine-inch pie dish.
5. Bake for 10 minutes; it will feel soft, but will firm up as it cools.
6. Cool completely before filling with your favorite filling.
Title: Molasses Oat Bran Cookies
Ingredients:
- 1 sugar
- 3/4 egg substitute
- 1 molasses
- 1/4 whole wheat flour
- 1 1/2 rolled oats
- 1 1/2 baking soda
- 1/2 cinnamon
- 2 ginger
- 1 salt
- 1/2 clove
- 1/4 sugar
- 1/4
Instructions:
1. In a large bowl, mix the oil, egg, 1 cup sugar and molasses and mix very well.
2. In a medium bowl, mix together the flour, oats, bran, baking soda, cinnamon, ginger, salt and cloves.
3. Stir the flour mixture into the sugar mixture until well-blended.
4. Cover and refrigerate for at least 1 hour (This is for easier handling).
5. Heat oven to 375°F.
6. Spray cookie sheets with cooking spray or line with parchment.
7. Shape dough into 1-inch balls and roll in the 1/4 cup sugar.
8. Place 2 inches apart on the cookie sheets and flatten the cookies with the bottom of a drinking glass, dipped in sugar.
9. Bake at 375°F for 7-10 minutes until cookies are set and tops are crackle-y.
10. Let cool 1 minute on the cookie sheet, then remove to a cooling rack to cool completely.
Title: Indian Pudding
Ingredients:
- 3 1/4 yellow cornmeal
- 1/2 molasses
- 1/4 brown sugar
- 3 ground cinnamon
- 1/2 ground nutmeg
- 1/2 baking soda
- 1/8 salt
- 1 vanilla
- 1 egg
- 1 unsalted butter
- 3
- 1/2
Instructions:
1. In a medium saucepan, heat 2 ¾ cups milk over medium heat.
2. In a small bowl, combine the remaining ½ cup milk with cornmeal; whisk until smooth.
3. Pour the cornmeal mixture into the hot milk, whisking constantly.
4. Cook until it begins to thicken, stirring constantly to avoid lumps.
5. Whisk in the molasses, brown sugar, spices, baking soda, salt, and vanilla.
6. Beat the whole egg and yolk together in a small bowl; add a spoonful of the hot cornmeal mixture and beat well to avoid curdling; add another spoonful of the hot mixture, stir, then pour the egg mixture into the saucepan; whisk to combine; remove from heat.
7. Grease the slow cooker with 1 tablespoon butter; pour the cornmeal mixture into the cooker; stir in the remaining 2 tablespoons of butter until melted.
8. Pour in the light cream in a circular motion; do not stir.
9. Cover and cook on LOW 8 ½ to 9 hours until the pudding is set.
Title: Simple Bisquick Peach Cobbler
Ingredients:
- 3 sugar
- 1 cornstarch
- 1 water
- 3/4 Bisquick
- 2/3 sugar
- 3 butter
- 3 milk
- 1/2 vanilla ice cream
Instructions:
1. Cook peaches, sugar, cornstarch and water on stove until thick.
2. Place in baking dish.
3. Mix Bisquick, sugar, melted butter, and milk.
4. Drop on top of peach mixture.
5. Bake 20-25 minutes at 375 degrees.
6. Serve warm with ice cream or whipped cream.
Title: Strawberry Crunch Cake
Ingredients:
- 2 frozen sliced strawberries
- 1 butter
- 1 1/4 margarine
- 2 sugar
- 2 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 8 salt
- 1/3 sour cream
- 1/2 brown sugar
- 1 pecans
- 1 ground cinnamon
- 1 cornstarch
- 2 cornstarch
- lemon juice
Instructions:
1. Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside.
2. Cream butter; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition.
4. Combine brown sugar, pecans, and cinnamon; set aside. Pour half of batter into a lightly greased 13-x9-x2-inch baking pan. Spoon strawberries over the batter; sprinkle with half of brown sugar mixture. Top with remaining batter, and sprinkle with the remaining brown sugar mixture.
5. Bake at 350°F for 40 to 45 minutes or until a wooden toothpick inserted in center of cake mixture comes out clean. Let cake cool; cut into squares. Top each square with warm glaze and a dollop of whipped cream.
6. For the glaze:
7. Combine the reserved strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice.
Title: Margarita Ice Cream Sandwiches
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1 egg
- 5 lime rind
- 2 fresh lime juice
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/8 table salt
- 1 turbinado sugar
- 1/2 sea salt
- 2 reduced-fat vanilla ice cream
- 2
Instructions:
1. Place butter, and sugar in a large bowl, and beat with a mixer at medium speed for 5 minutes or until light and fluffy.
2. Add egg, 1 tablespoon lime rind, and limejuice, and beat 2 minutes or until well combined.
3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
4. Combine flour, bsking powder, and 1/8 teaspoon table salt, and stir with a whisk.
5. Add flour mixture to butter mixture, and beat just until combined.
6. Divide dough into 2 equal portions, and shape each portion into a 6 inch log.
7. Wrap logs individually in plastic wrap, and chill 3 hours or until firm.
8. Preheat oven to 350 degrees.
9. Cut each log into 16 (1/3 inch slices) and place one inch apart on baking sheets lined with parchment paper.
10. Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
11. Bake 350 degrees for 10 minutes or until edges are lightly browned.
12. Cool 2 minutes on pans on a wire rack.
13. Remove from baking sheets, and cool completely on wire racks.
14. Place vanilla ice cream and sherbet in a medium bowl, and lightly fold and swirl together.
15. Scoop 1/4 cup ice cream mixture onto bottom of one cookie.
16. Cover each sandwich with plastic wrap.
17. Freeze for 4 hours or until firm.
Title: Simple Cinnamon Apple Cake
Ingredients:
- 2 apples
- 3 eggs
- 1 granulated sugar
- 2 sour cream
- 1/4 salt
- 1 baking soda
- 1 1/4 buttermilk
- 1/4 cinnamon
- 1 all-purpose flour
- 2 1/4 raisins
Instructions:
1. Preheat the oven to 350 degrees F and lightly grease a 9x13 inch pan.I also line it with parchment paper.
2. Now ,thinly slice the apples and soak them in cold water with some lemon juice squeezed in, to prevent discoloration. Set aside.
3. Next, whisk the eggs until frothy.Add the sugar and continue whisking until fairly creamy ( or until sugar dissolves and blends in).Add the salt ,cinnamon and baking soda.Then,mix in the sour cream,buttermilk,and orange juice (if using any).
4. Gradually, add the flour to the mixture and mix until incorporated (do not overmix).If there are any lumps,mush them with a fork against the sides of the bowl.Gently fold in the raisins at this point,if using any.
5. Finally, pour the batter into the greased pan and line the top with the apple slices in any pattern you prefer.
6. Bake for 40-45 minute or until tester comes out clean.
7. Allow to cool and cut into squares.Serve.
8. NOTE: This cake tastes better after it stands for a while.
Title: Graham Cracker Ice Cream Cone Bowls
Ingredients:
- 3/4 brown sugar
- 1 egg
- 2 butter
- 1 vanilla
- 1/4 milk
- 1/2 graham cracker crumbs
- 1/8 all-purpose flour
Instructions:
1. Preheat oven to 300°F.
2. In a medium bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the graham cracker crumbs and sifted flour.
3. Let mixture rest for 10-15 minutes.
4. Grease a large cookie non-stick cookie sheet and spread 1 tablespoon of the batter into a 6" circle using a flexible spatula. The batter will spread about 1/2" while baking, so keep the circles 1" apart.
5. Bake for 12-15 minutes or until lightly browned. Remove from the cookie sheet using a large metal spatula. Remove 1 cookie at a time. Immediately place on a small overturned bowl or a small glass gently coaxing the cookie into a bowl shape. You will need 6 or 8 of these, one for each cookie. Repeat with remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cookie from the overturned bowl when cooled.
Title: Jello Chiffon Dessert
Ingredients:
- 3 Jello gelatin
- 3/4 boiling water
- 1 1/2
Instructions:
1. Empty a 3 oz. package of Jello into blender.
2. Bring some water to a boil, measure 3/4 cup and add to blender.
3. Cover and blend 30 seconds to dissolve gelatin.
4. Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
5. Immediately pour into small clear dishes or parfait glasses.
6. This dessert forms a chiffon top layer and a clear bottom layer.
7. Refrigerate. Ready to serve in 10 minutes.
Title: Dark Chocolate Cream Cheese Frosting
Ingredients:
- 1/2 unsalted butter
- 1/2 powdered sugar
- 3 milk
- 1/3 cream cheese
- 4
Instructions:
1. Melt the butter and chocolate chips in the microwave or in a double boiler until butter is almost melted.
2. Stir until chips and butter is all melted.
3. Add the powdered sugar 1 cup at a time alternating with the milk. Blend with mixer until light and fluffy.
4. Add the cream cheese and blend. Let sit for a minute to cool the rest of the way.
5. Use in your favorite way!
Title: Blueberry Cobbler
Ingredients:
- 1/2 granulated sugar
- 1 cornstarch
- 1 cinnamon
- 1 salt
- 6 blueberries
- 1 1/2 lemon zest
- 1 lemon juice
- 1 all-purpose flour
- 2 cornmeal
- 1/4 granulated sugar
- 2 baking powder
- 1/4 baking soda
- 1/4 salt
- 4 unsalted butter
- 1/3 buttermilk
- 1/2 vanilla
- 1/8 cinnamon
Instructions:
1. Adjust rack to lower-middle position and heat oven to 375°F.
2. FOR THE FILLING: Stir sugar, cornstarch, cinnamon and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
3. FOR THE BISCUIT TOPPING: Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients, stir with rubber spatula until just combined and no dry pockets remain.
4. TO ASSEMBLE AND BAKE COBBLER: Remove berries from oven; increase oven temperature to 425°F Pinch off 8 equal-sized pieces of biscuit dough and place on hot berry filling, spacing them at least 1/2 -inch apart (they should not touch). Sprinkle each mound of dough with cinnamon sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15-18 minutes. Cool cobbler on wire rack 20 minutes and serve.
Title: Galaktoboureko - Greek Custard Pastry
Ingredients:
- 1 phyllo dough
- 2 milk
- 6 sugar
- 6 fine semolina
- 1/2 butter
- 1 vanilla extract
- 1 salt
- 6 eggs
- 12 sugar
- 1 1/2 water
- 1 lemon juice
- lemon peel
Instructions:
1. In a saucepan over medium heat add milk, sugar, semolina, 2 ounces butter, vanilla, salt and a sliver of lemon peel.
2. Bring to a boil, whisking constantly, until mixture thickens remove from heat and allow to cool slightly.
3. Beat eggs in a separate bowl then stir into milk mixture. Set aside. Preheat oven to 350 degrees.
4. Line a 9 X 13 buttered baking pan with half the sheets of phyllo, brushing each sheet with the melted butter and allowing the edges to overlap the sides.
5. Spread custard evenly over phyllo.
6. Cover with remaining sheets of phyllo, brushing each sheet with the melted butter.
7. Trim the edges and fold in carefully to seal the filling.
8. Brush the top with melted butter and seal edges with a bit of cold water.
9. Bake 45 minutes or until golden.
10. Meanwhile make the syrup; In a small saucepan combine the sugar, water, lemon juice and sliver of lemon peel and boil for 10 minutes.
11. When Galaktoboureko is done and still hot from the oven, spoon syrup over a little at a time until absorbed by the pastry.
12. Cool completely, cut into diamond shape and serve.
13. NOTES : This is best made the day before it is needed. It gives the pastry time to absorb the syrup and the filling to become firm.
Title: Chocolate Twinkie Cake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 2 vanilla
- 4 eggs
- 2 flour
- 3 baking powder
- 1/2 salt
- 1 milk
- 1 butter
- 2 shortening
- 1/3 powdered sugar
- 1 1/3 evaporated milk
- 1/3 vanilla
- 1
- 2
Instructions:
1. Preheat oven to 350; grease a 13x9 pan.
2. In a mixing bowl, combine sugar, shortening, vanilla and eggs; beating until very smooth.
3. In a separate bowl, combine remaining DRY ingredients; set aside.
4. Pour milk into a measuring cup.
5. In three or four portions, alternate adding flour mixture and milk to the sugar mixture in the mixing bowl, beating well after each addition; scrape sides of bowl, and beat for one more minute (or so).
6. Pour into prepared pan, smooth out the top, smack pan firmly against countertop (removes bubbles), two or three times.
7. Pop it into the oven; bake for 25-30 minutes (springy top or clean toothpick); cool 5-8 minutes on rack.
8. While cake is cooling, prepare filling: Cream butter & shortening, then add sugars, then milk, vanilla and lemon extract; beat until very fluffy & creamy; set aside.
9. When cake is cooled, use bread-cutting (serrated) knife and slice in half, depth-wise.
10. Remove top half of cake (slide hands between two layers and lift up--voila!); liberally spread filling over the bottom section, keeping edges clean.
11. Place top half of cake on filling, press gently.
12. Cover and allow to sit for a day to develop flavors (and to test your willpower!); altho' we've had good results eating right away!
13. This recipe is easily halved and made in an 8- or 9-inch pan, too (and much easier to do the filling!).
14. Cut into rectangles to sort-of resemble the traditional twinkie-cake shape.
Title: Spiced Bundt Cake
Ingredients:
- 3 flour
- 1 Chinese five spice powder
- 1 baking soda
- 1/2 salt
- 1/4 pepper
- 1 granulated sugar
- 1/2 crystallized ginger
- 6 unsalted butter
- 1 1/2 vanilla extract
- 2 eggs
- 1 dark molasses
- 1 hot water
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10-cup bundt pan.
3. Whisk together flour, five spice powder, baking soda, salt, and pepper.
4. In a food processor, process sugar and ginger until ginger is coarsely ground.
5. Beat butter, sugar/ginger mixture, and vanilla until fluffy, about 5 minutes; add eggs, 1 at a time, beating between additions.
6. Combine molasses and hot water.
7. Reduce speed on mixer and add flour mixture, alternately with molasses, in 3 batches, until combined.
8. Pour batter in prepared pan and cook until cake pulls away from sides and springs back when poked with finger, about 1 hour.
9. Let cool for 20 minutes, then invert onto cake rack and cool completely.
10. Dust with confectioner's sugar before serving.
Title: Chocolate Caramel Fondue
Ingredients:
- 1/2 chocolate chips
- 1/2 marshmallow cream
- 0.5
- 1/2
- 1/2 - 2/3
Instructions:
1. Melt caramels with 1/2 c cream.
2. Add chips and save marshmallow cream for last.
3. Use remaining cream to control thickness of fondue.
4. Place fondue in electric fondue pot on low.
5. We add 1/2 c loosely chopped pecans to make a turtle fondue.
6. Serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc.
Title: Strawberries Romanoff
Ingredients:
- 1 fresh strawberries
- 1/4 sugar
- 2 vanilla
- 1 salt
- 1/2 cream of tartar
- 1 sugar
- 1
- 1/2
Instructions:
1. Wash and huoll strawberries; reserve 6 berries for garnish. Slice remaining berries; sprinkle with liquer and 2 T sugar. Chill thouroughly.
2. Beat egg white with vanilla, salt and cream of tartar to soft peaks; add 1 T sugar and continue beating untill stiff peaks form.
3. Beat whipping cream until soft peaks form and fold into egg white mixture. Spoon berries into dessert dishes or small bowls; top each serving with whiped cream mixture and garnish with a whole berry.
Title: Vegan Oatmeal Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 3 flour
- 3 quick-cooking oats
- 1 baking soda
- 1 baking powder
- 2 cinnamon
- 1/2 nutmeg
- 1/8 allspice
- 1/4 ginger
- 1 1/2 salt
- 1 vegan egg replacer powder
- 1 water
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Combine dry ingredients in a large bowl. Stir until well mixed, breaking up any large lumps of brown sugar.
3. Add oil, water, and vanilla. Stir until combined. It may take some time to incorporate all of the flour.
4. Roll dough into 1 inch balls or drop by spoonfuls onto a baking sheet lined with parchment paper.
5. Bake at 400 degrees F for 8-10 minutes until bottoms just start to brown. Allow to cool on a rack.
Title: Wanda's Butter Cake
Ingredients:
- 1/2 - 1 butter
- 1 egg
- 1 cream cheese
- 8 confectioners' sugar
- 1 eggs
- 2
Instructions:
1. Mix butter, cake mix and egg.
2. Press into bottom of 9 x 13 pan.
3. Mix cream cheese, sugar and eggs; beat well.
4. Pour over crust.
5. Bake at 325°F degrees for 25 minutes.
6. Center will be soft.