lumicero/recipes-ing2inst huggingface dataset:
Title: Ricottella
Ingredients:
- 2 ricotta cheese
- 1 egg
- 1 caster sugar
- 4 chocolate chips
- 7 irish cream
- 1 butter
Instructions:
1. In a large bowl, using a wooden spoon, stir the ricotta cheese and caster sugar together.
2. Add the egg yolk, half the chocolate chips and the Irish cream liquor mixing, together to create a smooth creamy texture.
3. Lightly brush 2 ramekins with butter.
4. Slice the muffins horizontally, approximately 1cm/½in thick.
5. Place one slice in a ramekin.
6. Add 2 tbsp of the ricotta mixture and smooth flat.
7. Repeat the procedure again and decorate the top with the remaining chocolate chips.
8. Place in the fridge to set for approximately 1 hour.
Title: Bartlett Pear Lattice Coffeecake
Ingredients:
- 1 bartlett pear
- 1/2 sugar
- 2 flour
- 1 buttermilk baking mix
- 4 ground cardamom
- 1/2 eggs
- 2 milk
- 3/4
Instructions:
1. Toss pear with 2 tablespoons sugar, flour, and orange peel.
2. Combine baking mix, 6 tablespoons sugar and cardamon.
3. Beat together eggs and milk; add to dry ingredients and stir until mixed.
4. Turn out on lightly floured surface and knead gently a few times. Cut off 2/3 of dough; pat on bottom and 1 inch up sides of 8-inch spring-form pan.
5. Arrange pear slices over dough. Roll remaining dough into ropes and arrange, lattice fashion, on top of pear slices.
6. Bake at 375 for 40-45 minutes or until golden.
Title: Pecan Squares
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1 1/4 powdered sugar
- 1/3 flour
- 2 butter
- 2 margarine
- 1 real maple syrup
- 1/2 milk
- 2 pure vanilla extract
- 2 1/2 brown sugar
- eggs
- pecans
Instructions:
1. FOR THE CRUST:
2. Prep: 7 by 11 inch pan: Put pan onto piece of wax paper and draw around it and cut out the shape you have drawn. Grease the pan with Pam or margarine. Put the paper into the bottom of the pan and press it down.
3. In a mixing bowl, blend butter and sugar until light and creamy.
4. Sift flour into bowl and stir well.
5. Sprinkle flour onto a clean work surface and put the mixture onto it.
6. Press mixture with your fingers, fold it in half, then press again.
7. Knead for about a minute.
8. Use back of a spoon to press mixture firmly and evenly in bottom of pan.
9. Bake for 15 minutes or until lightly golden brown.
10. Put on wire rack to cool.
11. FOR THE FILLING:
12. In a saucepan, melt butter over low heat.
13. Stir in pure maple syrup, brown sugar, milk, & vanilla.
14. In a small bowl: beat the eggs well.
15. Take the saucepan off the heat and stir the beaten eggs into mixture and mix well. Pour topping onto your crust.
16. Sprinkle pecans evenly over the filling.
17. Bake for about 25 minutes.
18. Topping will turn dark golden brown but it should be slightly gooey in the middle.
19. Leave it to cool before cutting. Enjoy!
Title: Anne's Very Ginger Cookies
Ingredients:
- 2 flour
- 1 sugar
- 3/4 margarine
- 1 egg
- 1/2 salt
- 1 cinnamon
- 1/4 dark molasses
- 2 baking soda
- 2 ginger
- 1 fresh ginger
Instructions:
1. Mix everything and chill the dough until it's easy to handle.
2. Roll into 1" balls.
3. Roll in sugar.
4. Place on ungreased cookie sheets.
5. Bake at 350 degrees for 8 to 10 minutes.
Title: The Transformer Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 3/4 margarine
- 1 1/2 brown sugar
- 1 egg
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour , baking soda -- set aside.
3. In another bowl combine the margarine, egg, brown suga. Mix well. Add flour mixture and stir until just combined. Stir in chips, nuts etc --
4. Drop a heaping TBS of dough onto a cookie sheet leaving 2 1/2" between each.
5. Bake for 9-11 minutes or until edges are harden and centers are still soft.
Title: Boogers and Slugs... Halloween Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 2 white sugar
- 2 eggs
- 3/4 flour
- 1/2 golden raisin
- 1/2 walnuts
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 allspice
- 1/2 baking soda
- 4 salt
- green tomatoes
Instructions:
1. Pre-heat oven to 350 degrees.
2. Grease and flour 9x13" cake pan.
3. Wash and dice your green tomatoes.
4. Place them in a strainer and let them drain while you mix the other ingredients together.
5. At least 10 to 15 minutes.
6. Cream butter or margarine with the granulated sugar until light.
7. Add eggs one at a time until throughtly mixed and fluffy.
8. Mix all dry ingredients together.
9. Then toss in the raisins and nuts to coat them.
10. Slowly incorporate the dry ingredients to the creamed mixture, then add the chopped tomatoes and mix well.
11. Pour batter into the greased and floured baking pan.
12. Bake at 350F for about 40 to 45 minutes.
13. Check with a toothpick or spaghetti stick for doneness at 40 minutes.
14. When stick comes out clean, remove from oven and allow to cool on a rack.
15. The boogers will be visible.
16. Frost with your favorite frosting.
Title: Gluten Free Chocolate Chip Cookies
Ingredients:
- 2 1/4 baking soda
- 1 salt
- 1 light margarine
- 1 Splenda Sugar Blend for Baking
- 1/2 vanilla
- 1/4 eggs
- 2 chocolate chips
- 2 pecans
- 2
Instructions:
1. Preheat oven to 375.
2. Combine dry ingredients, then add wet ingredients. I tend to add my pecans in with the dry ingredients so that they get chopped up while the mixer is running.
3. Drop by spoonfuls onto a greased cookie sheet.
4. Bake for 12-15 minutes. They will not be as brown as regular cookies, but they are still good and chewy!
Title: Baby Food - Teething Biscuits
Ingredients:
- 2 eggs
- 1 sugar
- 2 - 2 1/4 flour
- 1/4 wheat germ
- 1 cinnamon
Instructions:
1. Break eggs into bowl and stir until creamy.
2. Add sugar and continue to stir. Gradually add enough flour to make a stiff dough.
3. Roll out between two sheets of lightly floured wax paper to about 3/4" thickness. Cut into round shapes or whatever shape you choose.
4. Place on a lightly greased cookie sheet. Let stand overnight (10-12 hours).
5. Bake at 325°F (165°C) until browned and hard.
6. This will make almost crumb-free teething biscuits.
Title: Acorn Magic Delights
Ingredients:
- 1 butter
- 3/4 margarine
- 1 1/2 brown sugar
- 2 1/2 pecans
- 1/2 all-purpose flour
- 1 baking powder
- 1 vanilla extract
Instructions:
1. Melt the butter or margarine over low heat. In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans, and vanilla until well blended.
2. Add flour and baking powder and mix well.
3. Shape dough into 1-inch balls.
4. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.
5. Bake for 10 to 12 minutes at 375 degrees F ( 190 degrees C). Remove from oven and cool on wire racks.
6. In top of a double boiler melt chocolate chips, stirring until smooth.
7. Remove from heat; keep chocolate warm over water in the double boiler.
8. Dip large ends of cooled cookies into melted chocolate, then roll in remaining 3/4 cup chopped pecans.
9. Cool to set chocolate.
Title: Buttery Layer Supreme Cake
Ingredients:
- 2 flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1 salt
- 3 shortening
- 5 eggs
- 1/2 butter
- 1 cream cheese
- 2 confectioners' sugar
- 2 vanilla
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13" x 9" baking pan.
3. In a medium bowl, combine the flour, 1-1/2 cups granulated sugar, baking powder and salt; cut in the shortening with a pastry blender or in a food processor, until the mixture resembles coarse meal.
4. Mix in 3 of the eggs, and the melted butter; mix with a wooden spoon to combine well.
5. Spread this batter over the bottom of the prepared baking pan.
6. In another bowl, combine the softened cream cheese, the 2 remaining eggs the confectioners sugar (reserving 2 Tbsp for the topping of the cake) and the vanilla; pour this mixture over the batter in the baking pan.
7. Bake for 15 minutes; remove from oven, and sprinkle the reserved 2 Tbsp sugar over the top.
8. Return the cake to the oven, and bake for 35 minutes more.
9. When done, the cake will still be moist in the center.
10. Cool slightly before serving.
Title: Apple or Pear Crisp
Ingredients:
- 6 sliced apples
- 1 pears
- 2 fresh lemon juice
- 2 white sugar
- 1 white sugar
- 1 1/2 cornstarch
- 1/3 ground cinnamon
- 1/4 flax seed
- 1/3 brown sugar
- quick-cooking oats
Instructions:
1. Preheat oven to 350-degrees.
2. Combine apples and lemon juice in a baking dish, coated with nonstick spray, and toss gently to coat.
3. Combine sugar, cornstarch and 1 teaspoon cinnamon. Stir with a whisk to blend.
4. Add cornstarch mixture to apple mixture and toss well to coat.
5. Combine flax, remaining cinnamon, brown sugar, and oats in a separate bowl. Sprinkle evenly over apple mixture.
6. Bake for approximately 40 minutes or until apples are tender and topping golden brown.
Title: Cheater S'mores
Ingredients:
- 2 graham cracker squares
- 1 marshmallow creme
- 1/2
Instructions:
1. Spread your crackers bottom sides up.
2. Spread Nutella on each side.
3. Spread the marshmallow creme on on top of the Nutella on one side.
4. Top with other cracker.
5. Enjoy!
6. This can be heated in the microwave for a few seconds if you like warm s'mores.
Title: Nuts About Fruit Cake
Ingredients:
- 3 butter
- 1 margarine
- 5 1/2 marshmallows
- 1 miniature marshmallows
- 1/2 pecans
- 6 maraschino cherries
- 1/2 powdered sugar
- 1
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S® RICE KRISPIES® cereal, fruit and pecans (if desired). Stir until well coated.
3. Press mixture into six 4 1/2 x 2 1/2 x 1 1/2-inch pans coated with cooking spray. Cool. Remove from pans.
4. Cut each cherry into 5 slivers. Arrange slivers in shape of flower on top of each loaf.
5. In small bowl whisk together powdered sugar and orange juice. Spoon over loaves. Let stand at least 1 hour. Best if served the same day.
6. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
7. NOTES.
8. For best results, use fresh marshmallows.
9. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
10. Diet, reduced calorie or tub margarine is not recommended.
11. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Title: Inside out Cream Puff Cake
Ingredients:
- 1/2 margarine
- 1 water
- 1 flour
- 4 eggs
- 1 vanilla
- 3 chocolate pudding
- 1 milk
- 1 cream cheese
- Cool Whip
Instructions:
1. Boil together the margarine and water.
2. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan.
3. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;).
4. In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
5. Pour into cream puff crust.
6. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.
7. This keeps well for days.
Title: Delicious Oatmeal Cookies
Ingredients:
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 shortening
- 1 egg
- 1 water
- 1 vanilla
- 1 1/2 rolled oats
- 1 salt
Instructions:
1. Sift dry ingredients.
2. Add remaining ingredients except oats.
3. Beat until smooth.
4. Fold in rolled oats.
5. Roll into balls, flatten with a glass dipped in flour.
6. Bake 275 degrees F 12-15 minutes.
Title: Oatmeal Raisin Chocolate Chip Mallow Cookies
Ingredients:
- 1 graham cracker
- 1 marshmallow creme
- 1
- 1/2
Instructions:
1. PREHEAT oven to 325°F.
2. CRUMBLE dough into large bowl. With spoon or lightly floured hands, stir in graham crackers and morsels. Drop by rounded teaspoonfuls onto ungreased baking sheets.
3. BAKE for 14 to 15 minutes or until golden brown around edges. Cool on baking sheet; remove to wire racks to cool. While cookies are still warm, with back of measuring teaspoon, make an indentation in each cookie. Fill indentation with 1/2 measuring teaspoon of marshmallow creme. Store in layers between sheets of wax paper in covered container.
Title: Campfire Cones
Ingredients:
- 1 chocolate chips
- 1 white chocolate chips
- walnuts
- peanuts
- pecans
- mini marshmallows
- brown sugar
- coconut
- banana
- peanut butter
Instructions:
1. Make Ahead Method 1: Fill and assemble cones ahead, wrapping tightly in foil. Using marshmallows are a must, layering with other the fillings.
2. On Site To Each His/Her Own Filling: Fill a cup cake tin with various fillings for camper’s to choose . Allow each person to design and assemble the cone's filling as they choose. Wrap each filled cone tightly in foil.
3. Roast, upright if possible, directly in an open campfire flame until melted, about 5 minutes. Long tongs work well. Careful -- HOT. Pull away foil when cooled.
Title: Salted Chocolate Truffle Cookies
Ingredients:
- 1 1/2 bittersweet chocolate
- 2 unsalted butter
- 1/4 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1/3 coarse salt
- 2 -3
Instructions:
1. Place bittersweet chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter is melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
2. Whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk together sugar and eggs. Slowly add the chocolate mixture, and stir to combine. Stir in vanilla extract.
4. Add flour mixture in three portions, mixing just until combined. Stir in chocolate chips. (If dough is still warm, allow to cool before stirring in chocolate chips so that they won't melt.).
5. Chill dough for 15 minutes.
6. Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.
7. Use a cookie scoop to drop tablespoonfuls of dough on prepared pans. Sprinkle each cookie with desired amount of salt. (I used less than a pinch.).
8. Bake cookies, one pan at a time, 8-10 minutes, or until outside edges of cookies are slightly cracked but centers are still soft. Do not overbake.
9. Refrigerate remaining dough until ready to bake. If the dough has become too hard, allow it to sit at room temperature for a few minutes before scooping and baking.
10. Cool cookies on pan on wire rack for 10 minutes. Then, remove cookies to wire racks to cool completely.
Title: Ghirardelli Devil’s Food Cake With Mocha Buttercream Frosting
Ingredients:
- 1 1/2 flour
- 2 granulated sugar
- 1 baking soda
- 1 cream of tartar
- 1/2 salt
- 1/2 buttermilk
- 1 1/2 butter
- 1 eggs
- 4 pure vanilla extract
- 1 instant coffee granules
- 4 boiling water
- 2 butter
- 2 confectioners' sugar
- 2/3 pure vanilla extract
- 2 milk
- 1 1/2
- 1/3
Instructions:
1. CAKE:
2. Preheat oven to 350°F.
3. Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
4. In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
5. Add 1 cup of the buttermilk and 1 cup of butter.
6. Beat on medium speed for 2 minutes.
7. Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
8. Divide the batter between the prepared cake pans.
9. Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake’s center.
10. Cool on a wire rack for 10 to 15 minutes.
11. Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
12. FROSTING:
13. Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
14. Dissolve the instant coffee granules in the boiling water.
15. Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don’t worry, when it’s added to the rest of the frosting and mixed in, it comes out just fine.
16. In a large mixing bowl, beat the 2/3 cup butter until fluffy.
17. Gradually add the confectioners’ sugar, milk, and vanilla extract, mixing until smooth.
18. Add the melted chocolate and mix until well combined.
19. Frost your cake.
20. Induce chocolate nirvana!
Title: Almond Chocolate Biscotti
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/4 butter
- 1/2 sugar
- 3 eggs
- 1
- 1 1/2
- 3
Instructions:
1. Have all ingredients at room temp.
2. To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
3. Watch carefully as nuts burn quickly.
4. Preheat oven to 325 degrees F.
5. In a medium bowl, combine the flour, baking powder and cocoa.
6. Whisk to combine.
7. Add almonds and stir to mix.
8. In a large mixing bowl, cream butter, sugar and extract at medium speed.
9. Add the eggs and beat until smooth- 2 minutes.
10. Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
11. Turn the dough onto a lightly floured surface.
12. With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
13. Line a baking sheet with parchment paper.
14. Transfer the log to the paper.
15. Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
16. Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
17. Remove the pan from the oven to a cooling rack.
18. Reduce oven temp to 275.
19. Allow the log to cool for 15 minutes.
20. Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
21. With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
22. Place the slices cut side down onto baking sheet.
23. Bake until dry and crisp 30-35 minutes.
24. Remove from oven and allow to cool completely- 1 1/2 hours.
25. They will continue to harden as they cool.
26. They will store in an airtight container for one week.
27. Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
28. Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!
Title: Bubbly Pear Cupcakes
Ingredients:
- 2 3/4 flour
- 1 1/2 baking soda
- 1 salt
- 1 butter
- 2 sugar
- 3 eggs
- 1 vanilla
- 3 pears
- 1 butter
- 1/4 cream cheese
- 8 confectioners' sugar
- 3
- 2
Instructions:
1. Preheat oven to 350°F
2. In a small bowl sift flour, baking soda and salt. Set aside.
3. In mixer (or large bowl), cream butter and sugar until well mixed and airy.
4. Add eggs, one at a time, making sure each one is full incorporated before adding next.
5. Slowly add in flour mixture - I do it 1/3 at a time - making sure it is fully incorporated.
6. Stir in vanilla and champagne.
7. Stir in pears.
8. Line a cupcake tin with cupcake liners.
9. Scoop an even amount of dough into each cup - I filled them to the top. You should have enough for about 24 cupcakes.
10. Bake for about 16 minutes. I started checking around 12 just to be safe. You want them to be golden in color.
11. While cupcakes are baking, make frosting.
12. Mix cream cheese and butter together.
13. Add powdered sugar and whip until smooth.
14. You can add more powdered sugar if desired.
15. Remove cupcakes from oven and cool in tins for 2 minutes.
16. Transfer to cooling rack.
17. When cupcakes are completely cooled, top with frosting.
18. Decorate if you have anything. (Author's note: I had planned on using diced candied ginger, but after tasting the cakes, I did not want to distract from the light champagne flavor.).
Title: Lynnie's Super Moist Banana Cake
Ingredients:
- 1 sugar
- 1 banana
- 1 bicarbonate of soda
- 2 milk
- 120 margarine
- 1 1/2 butter
- 2 self raising flour
- eggs
Instructions:
1. Preheat oven to 180 degrees.
2. Place in a saucepan the sugar, mashed banana, bi-carb soda, milk and margarine/butter. Stir until it is a caramel colour. Cool mixture.
3. When mixture is cool, add the eggs and flour. Mix until combined. Place into a greased cake/loaf tin.
4. Bake in the oven for approx 25-30 mins or until a skewer comes out clean when inserted.
5. Top with your favourite Cream Cheese Icing when cooled.
Title: Simplified Peanut Butter and Chocolate Pinwheels
Ingredients:
- 1 flour
- 1 peanuts
- 1/4
- 1/2
Instructions:
1. In a large mixing bowl combine peanut butter cookie dough and flour; use a wooden spoon to mix well. Divide dough in half.
2. In another large mixing bowl combine sugar cookie dough and cocoa powder; use another wooden spoon to mix well. Divide dough in half.
3. Between pieces of waxed paper, roll out half of the peanut butter dough and half of the sugar cookie dough into 12x6-inch rectangles. Remove the top pieces of waxed paper. Invert one rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Tightly roll up into a spiral, starting from a long side. Repeat with remaining dough portions.
4. If desired, sprinkle half of the peanuts onto waxed paper. Roll 1 log of dough in peanuts. Wrap in waxed paper or plastic wrap. Repeat with remaining dough and peanuts, if desired.
5. Wrap and chill dough logs 1 hour or until firm enough to slice.
6. Using a sharp knife, cut dough logs into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet.
7. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer cookies to a wire rack; cool.
8. Make-Ahead Tip: Shape logs of dough; wrap and chill up to 1 week or freeze up to 1 month. Thaw frozen dough 3 hours in refrigerator before slicing.
Title: Tapioca Salad
Ingredients:
- 3 water
- 2 instant tapioca pudding mix
- 1 sugar-free orange gelatin
- 2 mandarin oranges
- 1 Cool Whip
Instructions:
1. Cook tapioca in water till thick.
2. add dry jello.
3. let cool and fold in cool whip.
4. add oranges and set.
Title: Grand Marnier Grilled Oranges
Ingredients:
- 6 navel oranges
- 1 vanilla ice cream
Instructions:
1. Place orange slices in a shallow dish and cover with the booze.
2. Turn a few times to coat and chill 1 hour up to 6.
3. (I use a freezer bag) Grill orange slices, brushing with reserved marinade for 3-4 minutes on each side.
4. Serve hot with vanilla ice cream like this.
5. 1 small dollop of ice cream in the bottom of a glass, 1 slice orange, 1 dollop, 1 or 2 slices orange and drizzle a spot of fresh booze on top or left over marinade.
6. You can use a sprig of mint if you like.
7. Serve.
Title: True Lemon Cheese Bars
Ingredients:
- 1 eggs
- 1/3 cream cheese
- 2 sugar
- 1 fresh lemon juice
- 1/3
- 2
Instructions:
1. Preheat oven to 350.
2. Combine mix, oil and 1 egg.
3. Mix with electric beater for about 2 minutes.
4. Mixture should be crumbly.
5. Reserve 1 cup for topping.
6. Pour the remaining mixture into a 13x9 glass baking dish and press evenly with fingers.
7. Bake crust 13 to 15 minutes (until light brown) Remove and set aside.
8. For filling, blend cream cheese with blenderuntil creamy.
9. Add sugar lemon juice and remaining egg.
10. Mix on low until well combined.
11. Spread filling over crust until totally covered.
12. Scatter reserved crust mixture over filling.
13. Bake 15 minutes at 350.
14. Let cool for 30 minutes.
15. and cut into 24 bars.
Title: Grandma Boff's Sugar Cookies
Ingredients:
- 1 3/4 sugar
- 1 shortening
- 2 eggs
- 1 buttermilk
- 1 baking soda
- 4 flour
- 2 baking powder
- 1 vanilla
Instructions:
1. With a mixer, combine sugar, shortening, and eggs.
2. Add buttermilk and baking soda.
3. Add 2 c flour, baking powder, and vanilla.
4. Add another 2 c flour with spoon.
5. Roll out on a floured surface and cut into shapes.
6. Bake at 400 degrees on greased cookie sheet for about 10 minutes.